Since I am doing so much baking I have realized how much granulated sugar is required in recipes. This type of sugar has no nutritional benefits whatsoever, so I have been substituting it with surprising ease. I am using both honey and pure maple syrup. The food textures have not suffered, and neither has its taste. I can't believe I didn't learn this years ago!
I finally found a good bread recipe that works beautifully. I replaced the sugar with honey, and I replaced the white flour with a combination of flax and whole wheat. I even halved the amount of "sugar" required. This is a big win for me as Ryan requires bread on the weekends, and PB&J are the easiest lunchbox meals for B.
The other big food success I had was with a pumpkin-oatmeal bake. There was no sugar added, of course. I baked them in muffin tins for portion control, and both B and I love them with some cream and maple syrup. It is nice to have a wholesome breakfast with my coffee every morning, and it is far more nutritious than cereal.
Despite my satisfaction with these unprocessed foods, I need to increase the amount of proteins and veggies consumed throughout the day. That will be my big push over the next week. It should go a long way to keeping stable blood sugar and energy levels.
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