Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Spice and Chocolate
Spices like ginger, cinnamon, and cloves give a hint of sweetness without added sugar.
Learning to use these spices will greatly reduce your use of sugar.
As for chocolate, in candy form it’s cocoa combined with sugar and cocoa butter (and often milk fats, as well).
It isn’t a healthy choice, but unsweetened cocoa powder is a powerful antioxidant.
Ounce for ounce, cocoa powder contains the highest concentration of antioxidants compared to other foods, and its flavonoid content helps protect against heart disease and some cancers.
Start training your palate with these recipes, and soon you won’t crave sweets the way you used to.
You’ll also have a new arsenal of techniques for creating your own decadent – and healthy – sweet treats.
Recipe of the Day: Old-Fashioned Gingersnap Custard
These creamy custards highlight sweet spices and will satisfy your dessert cravings, dialing down the amount of sweetener required.
Serve them warm for the taste of gingerbread straight from the oven, or cool for a refreshing treat.
Makes 4 (1/2-cup) servings
2 large eggs
1/4 cup agave nectar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
1-1/2 cups 1% milk, heated until very hot
Ground nutmeg, for garnish (optional)
*Use as many organic ingredients as possible.
Preheat the oven to 350 degrees Fahrenheit with an oven rack in the center position.
Coat four 6-ounce custard cups with cooking spray and set them in a baking pan or dish large enough to hold them without crowding.
In a large bowl, beat the eggs slightly with a fork or small whisk.
Add the agave nectar, vanilla extract, cinnamon, ginger, cloves, and salt and whisk to combine.
Mix in the hot milk until blended.
There will be about 2 cups.
Pour 1/2 cup of custard mixture into each of the custard cups.
Bring about 3 cups water to a light simmer on top of the stove (you can use a teakettle for this).
Place the baking pan on the pulled-out oven rack and carefully pour the hot water into the pan until it comes up to the level of the custard inside the cups.
Bake the custards for 30 to 35 minutes, or until set around the edges but still loose in the center.
Carefully remove the pan from the oven.
Remove the cups from the water bath with tongs and place on a rack.
If serving the custards hot, allow them to cool for 10 minutes.
If serving cold, let them cool, then cover with plastic wrap and refrigerate for several hours.
Sprinkle nutmeg on the custard just before serving, if desired.
Per serving: 140 calories, 3 g total fat (1 g saturated), 110 mg cholesterol, 160 mg sodium, 42 g total carbohydrates (20 g sugars), 0 g fiber, 7 g protein.
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Dick and Lenay
from Flavor First by Cheryl Forberg, RD