Maggie SavageWellness Coach, doTERRA Essential Oils
I remember the day my Mom brought home a jar of all-natural peanut butter. I was appalled when I tried it on my toast. It tasted nothing like the Kraft peanut butter I was used to enjoying each morning. Obviously my sister and I flat out revolted and we refused to eat it.
Fast forward 30 years and all I have in my home is all natural peanut butter. Full circle, you were right Mom.
Thankfully, my kids haven’t revolted and they eat natural peanut butter every day. Don’t get me wrong, they love Kraft too, I just don’t buy it.
My sweet tooth has always been a force to reckon with. At university I would make it through a boring night class by hitting up the corner store first. I’d get a bag of gummies and my friend and I would nibble our way through class.
When my son was born we used to walk to the local bakery almost every day to get myself a cookie or a muffin – often as a reward for a rough night with our wee babe.
It wasn’t until a couple of years later that I started blogging about gluten-free baking and I considered giving up refined sugar. I had fellow blogging friends who were sugar-free and I remember rolling my eyes and saying I’d never give it up.
But here we are today and I am officially a recovering sugar addict. Hooray! As a result, I have more energy, more clarity, and better skin. I feel so much better without refined sugar in my life.
I still love to bake, and I still have a gluten-free baking blog. But all of my goodies are created with natural, unrefined sugars. Life is actually so much sweeter when you use nature’s sugars – maple syrup and honey are my two favorites. And I love getting them locally.
I’m grateful that my sweet tooth and my love for better health encouraged me to discover a way to bake healthy and use unrefined sugars. I get to have my cake and eat it too. Where there’s a will, there’s a way.