I have a question for you… do you ever have sugar cravings?
If the answer is ‘no,’ then you’ve seriously just become my personal hero. If the answer is ‘yes,’ then please keep reading…
I have a secret to tell you: I do too.
Although my sugar cravings are easier to control when I eat a healthy diet overall, I still have moments where I just want something sweet. I’ve noticed there seems to be a correlation between sitting on my couch watching The Mindy Project and sugar cravings, but that’s a whole other post…
I believe that the key to living a healthy life is having balance. I have no problem enjoying dessert on occasion (if you’re looking for a healthy dessert option I’ve been head-over-heals for these baked cinnamon apples with coconut cream), but I also don’t want to giving into every sugar craving I have.
Some of my favorite tricks for banishing sugar cravings include distraction (calling a friend usually helps!), movement (taking a brisk walk or doing some gentle yoga), and practicing deep breathing. I also love enjoying naturally sweet vegetables and this is the perfect time of year to indulge in colorful, sweet vegetables like fall squashes, carrots, and sweet potatoes.
This roasted carrots and sweet potatoes recipe is one of my easy, go-to recipes when I just can’t shake a sugar craving.
Is it the same as chocolate cake? Well… no. But it’s perhaps the second best thing.
This roasted carrots and sweet potatoes recipe is one of my favorites because it’s easy to adapt for a variety of preferences and depending on the ingredients you have on hand. I personally like the balance of sweetness from the cinnamon with the spiciness of the chili powder and depending on your tastes, you can always add more chili powder or leave it out entirely.
What are your favorite tricks for curbing sugar cravings?
- 1 tablespoon coconut oil
- 4 medium carrots, chopped
- 2 medium sweet potatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ¼ teaspoon chili powder
- Sea salt to taste
- Fresh herbs for garnish (optional)
- Preheat oven to 400 degrees.
- Toss carrots and sweet potatoes with the coconut oil and spices. Lay flat on a sheet pan.
- Roast for 15 - 20 minutes, or until vegetables are tender. Add salt to taste, garnish with fresh herbs (if using) and serve warm.