I gave up processed sugar for Lent. The thing is, I kind of forgot about Lent for the first week. By the time I remembered, it seemed like I had to either go big or just continue ignoring it. Of course, as soon as I decided to give up processed sugar, I made the mistake of trying to eat something. You know what has processed sugar in it? Everything.
I thought I knew what I was getting into. I knew I'd have to read labels on things like bread and ketchup. Turns out I shouldn't have bothered. You just can't find things like bread or ketchup at the grocery store without loads of sugar or corn syrup. I've had to decide to be flexible (ie, not crazy) on a few things. For example, I will not buy a fifth jar of peanut butter just because the four I already have all have sugar (shut up- two of them are flavored). I just eat the one with sugar listed nearest the end.
I also will not ask a restaurant if things like croutons or pizza sauce contain sugars, for two reasons: one, I've worked in restaurants, and I don't want to be that guy. And two, I already know the answer: This is America, so yes they do. I also went ahead and finished my box of All Bran, the only sweetened perishable item I couldn't talk Erik into eating for me. I don't feel bad about it; All Bran is hardly a splurge.
The thing is, though, I really like sweet things. Plus, it's Girl Scout cookie season, which seems like a cruel joke at this point. But I'm both resourceful and committed enough to dessert to work through this potential disaster.
Behold my new favorite discovery. It's almost as easy as scooping out some ice cream (maybe easier, depending on how cold you keep your freezer) and just as delicious. And that's coming from a girl who takes her ice cream very seriously. Sweet, creamy and delicious, it's a fresher take on strawberries and cream (it's also a great way to salvage bland strawberries). I've had it almost every single night for the past two weeks, and I've yet to feel deprived when it comes to dessert time (which, by the way, is shortly after dinner, every single night). I think this discovery has single-handedly saved my Lenten promise.
|My favorite thing about this picture? I blog in the morning, so this became second breakfast.|
Strawberries and (coconut) Cream
Popping the whole thing in the fridge for a bit before eating lets the flavors mingle and makes the whole situation even more delectable. And if you eat it just right, you have a couple spoonfuls of strawberry-flavored coconut milk left at the end that is to die for.
A handful of strawberries, sliced
About 1/2 cup lite coconut milk (enough to cover strawberries)
Agave syrup, to taste
Mix everything together in a small bowl or ramekin. Stick in the fridge for as long as you can resist, and enjoy!