The Birthday "Week"

Avoiding Sugar Surge During Birthday “Week”

Last week we celebrated the girls’ third birthday.  Of course, the celebration did not end when the “official” party was over.  We celebrated the “real” birthday (two days after the “official” party), we celebrated at school, we celebrated with friends who were not at the “official” family party . . . the week was one big third birthday celebration.  So how much cake did Bryce and Shealyn eat? 

We had real cake and candy and potato chips at the “official” party . . . not a trace of kale to be found!  But once the “official” party was over, the sugar party was over as well.  On their actual birthday, we did not have cake and for their school celebration I made healthy muffins (see recipe below) with cream cheese icing and passed them off as cupcakes.  The girls were happy as could be.  And there was only one kid in the class who was on to me! 

So why did I decide to keep sugar to a minimum during birthday “week”?  Because sugar is everywhere and in everything; the minute we leave our home, we are bombarded with food choices all involving sugar.  Our diets contain too much sugar and many studies link excess sugar to a number of health problems.  So as a mom, I need to make healthy choices for the girls. 

“…Mounds of research reveal that repeatedly over consuming these nutrient deprived quickie carbs and caloric sweeteners wreaks havoc on your blood sugar levels, overstimulates insulin release, triggers inflammation, and could contribute to 150-plus health concerns, including obesity, diabetes, heart disease, cancer, polycystic ovary syndrome, failing memory, sexual dysfunction, and infertility. Victims of SUGAR SHOCK! may also experience depression, fatigue, headaches, dizziness, cold sweats, anxiety, irritability, tremors, crying spells, severe PMS, nightmares, heart palpitations, mental confusion, muscle pains, blurred vision, temper outbursts, suicidal thoughts, and more.  Ultimately, this insidious roller-coaster effect, which occurs whenever you eat lots of sweets and quickie carbs, hampers sufferers’ ability to function at full or even half throttle.”

SUGAR SHOCK!  By Connie Bennett, C.H.H.C, with Stephen T. Sinatra, M.D. (pg. 15)

The sugar season is upon us – Halloween through Christmas – and we need to be diligent to ensure that our diets do not contain too much sugar.  This is the time of year during which we need to work really hard to find balance and other joys besides sugar.

Stay tuned for my next blog where I will provide tips for Halloween with less sugar (it is possible!).

Healthy Muffins

From Meredith Shanley’s blog whatsforlunchdot.com (same muffins referenced in my rewards blog, yum!)

All ingredients should be at room temperature.

1.     ¾ cup all-purpose white flour

2.     ¾ cup whole-wheat pastry flour (I substitute 1. and 2. with 1 ½ cups Arrowhead Multigrain Pancake Mix) 

3.     ¾ cup flax seed meal


4.     3/4-cup oat bran


5.     1 cup brown sugar (I loosely pack the sugar and use just under a cup)

6.     2 tsp baking soda

7.     1 tsp baking powder

8.     1 tsp salt

9.     2 tsp cinnamon

10.  1 tsp nutmeg (I substitute pumpkin spice on occasion)

11.  1 ½ cups shredded carrots

12.  2 peeled apples, shredded

13.  ½ cup yellow raisins (I use 1 or 2 small boxes of regular raisins if any)

14.  ¾ cup chopped toasted pecans (I did not use nuts for the school treats)

15.  ¾ cup milk

16.  2 eggs

17.  1 tsp vanilla

Preheat oven to 350. Mix together first 10 dry ingredients in a large bowl.  Add in carrots, apples, raisins and nuts.  In a small bowl, combine milk, eggs, and vanilla. Fold into other ingredients, being careful not to over mix.  Fill greased or papered muffin tins about ¾ full, and bake for 15-20 minutes (use a tooth pick to double check).

Enjoy!

Love deeply and eat mindfully,

Kim Gilroy

kimgilroyinsideout – Open for business!