It’s a no-brainer that cutting down on sugar will give you more energy, less ‘afternoon slumps’, improve your skin glow, as well as seriously cut down your risk of health problems such as diabetes, obesity and heart disease, to name but a few. It can also disrupt your hormones which can affect your skin.
With Easter just around the corner you may feel as if you’ll need to brace yourself for the mountain of sugar you will no doubt consume, however, there is a solution − and not a lettuce leaf in sight! Follow these 5 simple swaps to help you cut down on the sweet stuff:
- Go Nuts. Not only are nuts a delicious and healthy snack, they also make great goodie bags if you fill them with a mix of pecans, walnuts, cashews and pistachios and tie them with ribbon. They make a great alternative to sweet, sugary Easter Eggs and are packed full of protein and flavour.
- Start your day as you mean to go on. Most breakfast cereals contains mountains of added sugar, even the so-called ‘healthy’ cereals. Why not swap your sugary cereal for proteins, such as poached or boiled eggs, or adding cheese and yogurt to your breakfast, which will keep you fuller for longer.
- It’s all about balance. Cutting out sugar completely is unrealistic for most people, and, to be frank, dull. Don’t deprive yourself of the good stuff, swap milk or white chocolate for dark chocolate. Chocolate with a high cocoa percentage is the better option, containing anti-oxidants, but maybe don’t eat the whole egg in one go!
- Water water everywhere! To keep hydrated, choose good old water instead of fizzy or sugar-sweetened drinks. Flavoured waters and fruit smoothies may seem like a healthy option but can be packed with sugar and certainly won’t fill you up. Keep hydrated throughout the day with water or try having a fruit tea, or adding fruit to flavour water.
- Spudulike. Swap your usual white potatoes for the equally, if not more delicious sweet potato. Sweet potatoes are higher in Vitamin A than white potatoes, which helps with skin cell turnover. Plus, if you’re an impatient cook like me, then you’ll be pleased to learn that they take a lot less time to bake than regular potatoes.