I know this saying is old, but it has become increasingly clear to me recently. Way back in 2011, I was diagnosed with an allergy to wheat. Since then I have avoided anything that contained wheat. It wasn’t easy, but I have grown accustomed to it. So apparently has my body.
In December 2018, my husband and I tried out the keto diet as one of our sons was doing it and we were on vacation with him and his family. After a few weeks of experimenting with that, we altered the strict keto version to what I call a “modified keto.” We consume lots of fats, but the good, omega-3 kind. We don’t restrict vegetables or fruits, AKA the good carbs. We avoid processed foods that contain lots of sugar and preservatives and consume lots of protein but stick to the lean and non-processed variety.
In March 2020, those good habits flew out the window with the arrival of COVID-19 isolation recommendations. Feeling sorry for ourselves (missing our kids and grandkids) or bored, or both, we began the slippery slope to snacking and TV binging.
When Easter festivities were canceled due to social distancing measures, I still cooked a big dinner and baked delicious goodies, but divvied (most of) it up and dropped off care packages and Easter baskets to our sons’ respective doorsteps for their families to enjoy. Usually, when I bake for family gatherings I include one or two gluten-free varieties. Not this year, unfortunately for me. Instead, I snacked on the wheat-laden goodies, limiting myself to half a cookie per day to avoid the stomach problems associated with my wheat allergy.
Shortly after Easter, the goodies were gone from our home, but the bumps on my scalp, one of the pre-wheat allergy diagnosis symptoms, were back. As was the bloating, fatigue, and general lethargy, not to mention a few extra pounds. All the things I had worked so hard to eliminate!
If that doesn’t prove “you are what you eat” I don’t know what does.
This articlewas originally published on PyureOrganic.com, and modified as a guest post here on Loreeebee…
Kids are back in school, and while the school years might look a little different, one thing that hasn’t changed is the snacks they love. Whether your kids are heading to the classroom or learning their lessons from home, they’re going to want something to eat at the end of the day.
Kids love sugar, but unfortunately, sugar doesn’t always love them back. Sugar is a multi-billion-dollar industry, but it’s not the healthiest ingredient for kids or adults. Sugar intake contributes to diabetes, obesity, heart disease, cancer, and a host of other problems for kids later in life.
Luckily, Stevia is a great alternative to sugar. Stevia is a plant that can be made into a fine powder that is 350 times as sweet as sugar but contains none of the negative side effects that sugar does.
The best part? Stevia has a very low glycemic index – meaning your kid won’t get that spike in blood sugar that can cause them to act wild and then crash.
Is Stevia Safe for kids?
The short answer: absolutely – if you choose the right product!
Stevia can actually be a better choice for your kids, especially if you’re using it instead of processed sugar. It matters, however, which stevia brand you choose. Not all Stevia is created equal!
Stevia is a highly sustainable plant that is part of the sunflower family. It’s native to South America, but there are more than 250 species of stevia worldwide. Pyure Organic is the number one organic Stevia brand in the country, and it’s easy to see why. We focus relentlessly on quality, using a single-source, high-quality species and only using the very sweetest part of the Stevia leaf. We avoid chemicals, additives, and any artificial processes that would make Stevia something you’d want to avoid. We’re also certified organic and non-GMO project verified.
Pyure Organic’s mission from Day 1 has been to make stevia taste great. That’s good news for parents; kids won’t even know the difference when you swap stevia into their favorite after-school treats.
How to Swap Sugar for Stevia in your Recipes
Swapping sugar for Stevia in your kids’ treats depends partly on the recipe, and partly on the Pyure product that you’re using. Pyure products are a great substitute for tabletop sweeteners, liquids, extracts, and bulk Stevia blends. Substitute Pyure Organic Sweeteners for all or part of the sugar your recipes call for using the easy conversion chart below:
easy conversion chart
For baking pros, note that in some instances you may need to adjust your recipe to account for the loss of mass associated with the reduction of sugar.
Great Ideas for Kids’ Treats
Every kid has a sweet tooth, as do many adults. Here are some recipes for tasty treats you can make using Stevia. They won’t notice the difference.
Peanut Butter Chocolate Chip Cookies
This recipe is keto-friendly and only takes about 15 minutes to put together! Check out Pyure Organic’s tasty peanut butter chocolate chip cookies here.
Tropical Splash Popsicles
Even if summer is over, your kids will love one of these refreshing snacks at the end of a long school day of concentrating and learning. Check out this fruit-filled recipe here.
Pumpkin Spice Bars
Perfect for autumn, or any other time, these bars are guilt-free, with none of the processed, artificial flavoring found in many coffee chains’ pumpkin-spiced lattes. The frosting is a bonus! Get the recipe here.
Vanilla Cupcakes with Vanilla Whipped Cream
If kids are allowed to bring birthday treats to school, these cupcakes are a great option! They’re sugar-free, using Pyure Organic All Purpose Stevia Blend and Pyure Organic Liquid Stevia Blend, but the class will never know it. Get the recipe here.
Spiced “Sugar” Cookies
These cookies make delicious holiday – and everyday – treats, with nutmeg, cinnamon, and allspice in addition to Pyure Organic All-Purpose Stevia Blend. Check out the video for how to make spiced “sugar” cookies here.
Conclusion
We have tons of recipes that use stevia in place of processed sugar. Read more and explore our products. We’ve even got brownie mix and chocolate chip cookie mix for those days when you’re not inspired to test out a new recipe, or don’t have the ingredients on hand to make treats from scratch.
I have not yet tried these Stevia products, but do admit the idea of using a sugar alternative does appeal to me, especially with my grandkids always looking for sweet treats.
I call my homemade soup leftover soup for the obvious reason; many of the ingredients of each batch are leftovers from my fridge or freezer. Meat, vegetables, broth, gravy, rice, quinoa; anything and everything goes.
I make my own broth by keeping the pan drippings from roast chicken, turkey, or beef in a container in my freezer, all mixed together. As soon as each addition to the container starts to freeze, I scrape off and discard the fat that has risen to the top. I also add any excess liquid from steamed vegetables to the bucket in the freezer. Then when the day comes to make soup, out comes the container to use for the base of the soup. This is a simple, healthy, and delicious way to make broth without added artificial flavors or preservatives. If you are really organized and efficient, you can pour the broth into ice cube trays to be frozen individually instead of all together in a bucket. This works well when you only need a few spoonfuls of broth for a recipe. I prefer the bucket method.
The broth is flavored with the roasted onions and garlic that I always add to the bottom of the pan before roasting meat. The onions and garlic brown up nicely when cooked this way, adding color and flavor to the pan drippings. These pan drippings can be used to baste the roasting meat and then to either make gravy when the meat is done cooking or to add to my broth bucket in the freezer.
The other thing I freeze for homemade soup is chicken or turkey bones. When the carcass is almost picked clean after a roast dinner, I stick it in a freezer bag and store it in the freezer until soup day. Simmered in a pot of water with added spices such as cilantro, basil, or bay leaves, it makes a great base for soups too. If it appears too watery, I just add some of the broth from my bucket.
I have also frozen broccoli stalks to add to simmering soup stock for added flavor. I store them in a freezer bag as well after removing them from the florets anytime I serve broccoli as a vegetable. Once cooked, the stocks can be pureed in a blender to thicken the soup or chopped and added to the finished soup in chunks. It is amazing what nutritious vegetables you can hide in leftover soup!
Once I have the base prepared, I add rice, quinoa, or beans for texture and heartiness, as well as any other fresh vegetables I have on hand such as grape or cherry tomatoes and mushrooms. Frozen corn is always an option too for added crunch to the soup. Occasionally I will roast a batch of mushrooms, onions, and peppers to add to the soup pot. Just before serving, I often add a few tablespoons of jalapeno-flavored tzatzikito give the soup a little kick.
The only problem with this leftover soup is, no two batches of soup are ever the same! When one turns out particularly well, it is difficult to remember what exactly was in it. My mother-in-law used to love my homemade, left-over soup, but would get quite frustrated when I couldn’t produce a recipe for her to follow to make her own.
My favourite homemade soup these days is sweet potato soup made in my heating blender from Pampered Chef. I simply toss in chunks of raw sweet potato, onions, and garlic, with almond milk and coconut milk as the liquid, curry powder, and garam masala for spices. I then select the soup option and press start. The blender grinds and heats everything up; in twenty minutes, I have the most amazingly smooth soup!
