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Is everyone tired of eating all the holiday things yet?
Yeah, me either. LOL.
I’ve noticed, the trouble starts when I let myself eat a little sugar here and there. Suddenly my body remembers the substance like it’s an old long lost lover and I can’t stop craving it. I’m pretty good at managing my cravings (by not keeping trigger foods in the house), but even resisting the urge to eat sweets can still take up a lot of mental energy, ya know?
So I know my safe zone is staying away from store-bought baked goods and even passing on homemade items from the well-meaning, ridiculously talented bakers around me. If I indulge too much, it’s just too much of a price to pay, not just in extra calories, but in having to detox those cravings for days later. It’s almost not worth the indulgence. Almost 🙂
But the truth is, I love food and I love bonding with others over meals with good wine and great conversations, so I don’t see my holiday indulgences going away any time soon, and I’m pretty sure you’re with me on that.
A Simple Sugar-Craving Hack – Start the Day With Protein and Fats!
So I think the best way to manage all those sugar indulgences is obviously with a little moderation and self-control, but also to tweak your diet so that you’re less hungry and therefore less inclined to overdo it. One of the best hacks I’ve found for managing hunger and cravings is starting my day off with a high-protein, high(ish) fat meal. For most, that’s breakfast, but for others, that might be lunch, depending on whether or not you intermittent fast (which is another great way to control food cravings btw). I find if I avoid any high-sugar foods like baked goods, fruit and cereals, then I’m not as hungry throughout the whole day. It makes saying no to delicious foods that much easier.
The one exception to this no-baked-goods-in-the-morning rule…
There is one thing I’ve found that is a treat-like food, but still keeps me super full throughout the morning and even well into the afternoon. It’s protein pancakes. The pancakes I eat are pretty low in carbs and don’t have any sugar in them, so that’s probably why I find them so filling. Either way, they’re worth a try if you’re staying with family for the holidays and everyone wants something deliciously sweet for breakfast. You can fool them with this recipe for amazing low carb protein pancakes 🙂
Want other high protein, high-fat breakfast ideas?
These are all NSNG, Paleo and super easy pack-and-go breakfast ideas to get your day started well.
- Avocado, Eggs & Kale
- 60 Second Microwave English Muffins
- Gluten Free Protein Crepes
- Gluten Free, Low Carb, Protein Pancakes
Leek & Salmon Quiche Recipe
- 4 ounces of smoked pastrami-style salmon or a 4 ounce pre-cooked fillet of salmon
- 1 tablespoon olive or coconut oil
- 2/3 cup egg whites (or 4 full eggs, beaten)
- 1 bunch of cilantro, chopped
- 1 stock of leeks, finely chopped or whizzed in the food processor
- 1/2 medium onion
- 2 garlic cloves (or 1 tsp minced garlic)
- 2 teaspoons Old Bay Seafood Seasoning (not to be confused with Old Spice “man seasoning”)
- 3 tablespoons of nutritional yeast
- a pinch of salt and pepper
If your salmon is still raw, make sure to cook that before you start the rest of the recipe!
- Preheat oven (or toaster oven) to 350 and grease a small quiche dish. You can use a muffin tin, also.
- Finely chop leeks, onion, and cilantro. Add leeks, garlic, and onion to a pan over medium heat with the tablespoon of olive oil. Cook for 3 to 5 minutes until translucent.
- Add the cooked salmon to a medium-sized bowl and flake it up into little pieces.
- Once the onion and leeks are cooked, add them to the bowl with the salmon.
- Stir well and then add the Old Bay Seasoning, nutritional yeast, and eggs. If you’re using whole eggs, make sure to beat them before you add them to the salmon mixture.
- Add salt and pepper to taste
- Add the mixture to a pre-greased small quiche dish or muffin pan.
- Bake for 20 mins or until golden brown.