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<\/figure><\/li><\/ul>\n\n\n\nI think that it took me a full 28 days before the sugar cravings stopped. I consistently thought of cake throughout the month \u2013 chocolate cake, lemon cake, ice cream cake\u2026 The cravings sort of ebbed and flowed, but I would say that it was only on the last Monday of January that I woke up and felt absolutely no desire to eat cake or drink a cocktail. It was only on that Monday that I felt that I could continue this no-added-sugar January for awhile longer. And I did! I didn\u2019t eat any dessert for about 6 days in February. Then James and I went out for a celebratory dinner, I had cake, and BOOM \u2013 it was all over. I was back to salivating over cake, and it was like this past January never happened.<\/p>\n\n\n\n
Okay \u2013 that last statement is a bit facetious. 20 days into February, I haven\u2019t eaten any of those crappy supermarket cakes or chocolate candy bars that I love(d) so much. But I\u2019m very aware that I\u2019m just teetering on a sugary precipice, with only a few Reese\u2019s peanut butter cups standing between current restraint and the sugary bonanza of my past life.<\/p>\n\n\n\n
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<\/figure>\n\n\n\nOn a positive note, I am hoping some changes will stick quite easily. Plain yogurt tastes more palatable to me now than it did at the beginning of the month, especially with fruit. There are no-added sugar, or low-added sugar, versions of a lot of things, if you look hard enough. I found no-added-sugar museli<\/a> (branded as Swiss museli \u2013 perhaps the Swiss don\u2019t each much sugar?) with raisins that tastes a bit like horse food, but which is growing on me. I know which brands of breadcrumbs have more or less added sugar. I know which kinds of chicken broth have sugar and which do not.<\/p>\n\n\n\n
In particular, the infamously sugary flavored yogurt world (some versions have 10 grams of added sugar per one serving!) has begun to catch onto the demand for low-added-sugar yogurts. James loves his coconut yogurts, and the transition from flavored to plain yogurt was especially painful for him. Not one to give up without a fight, however, he tried a lot of no-added-sugar yogurt products with gusto. There were the Siggi\u2019s no-added-sugar yogurts, flavored with only fruit, that were good though sorely lacking on variety, with only two flavors \u2013 peach and mango and cinnamon and banana. He bought buckets of raspberries and blueberries to adorn plain yogurt. He tried an unsweetened dairy free yogurt made with soy milk that tasted like cardboard paste. He found a yogurt smoothie drink that boasted no added sugar, but still contained concentrated apple and mango puree (which are<\/em> still added sugars!), and that, despite the fruit concentrate, still managed to taste like powdery vitamin-y liquid chemicals. In the end, the Siggi\u2019s no-added-sugar yogurts<\/a> have become a good staple, along with Chobani <\/a>and Fage <\/a>less-sugar-added yogurts, which have a bit of added sugar, but also a lot more variety of flavors.<\/p>\n\n\n\n
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<\/figure>\n\n\n\nThis no-added-sugar diet is expensive! James and I have taken to replacing our calories from sugar with calories from nuts, and while this change is a healthy one, it is also a more expensive one. I don\u2019t think I quite realized before how much of my diet consisted of cheap sugar fillers until now. Before, if I was still hungry after dinner, I\u2019d just eat a couple of cookies, or a candy bar. At most expense, I would eat a fancy Magnum ice cream bar. However, even those fancy ice cream bars, which were frequently on sale, were less expensive than nuts, which were never on sale. Eating healthfully is truly a privilege that is unequally distributed among socioeconomic classes.<\/p>\n\n\n\n
In conclusion, ascetic January was a success. There are changes which I hope will permanently stick \u2013 plain yogurt instead of flavored yogurt, unsweetened or low-sweetened granola. I am hoping to cut down on candy bars and sugary impulse buys.<\/p>\n\n\n\n
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<\/figure>\n\n\n\nAnd now, the dish of the month! A deeply flavorful, herby, fresh spin on chicken and rice that includes absolutely no added sugar! This dish is delicious, and an absolute staple in our household. I make it often, and it never disappoints. It does take a bit of time, unfortunately, but much of it is inactive. The time is worth it, and you can easily scale this recipe up for more leftovers (which just get better with time!). A few notes:<\/p>\n\n\n\n
- The recipe calls for chicken thighs, which lend additional flavor and fat to the rice. However, when I made it this time, I actually ran out of thighs and mixed in some boneless skinless chicken breast. The breast worked okay, although it was a bit dry. I would definitely stick with thighs next time, or at least use bone-in, skin-on chicken breasts. If you’re stuck up a creek and using skinless breasts, be a little more liberal with the olive oil as you’re searing the chicken.<\/li>
- I pretty much tripled the amount of herbs added at the end, because I love the freshness and lightness they give the dish. I ended up tossing in whole handfuls of parsley, dill, and especially cilantro, which I love. The quantity increases are reflected in the recipe that I’ve provided, but don’t be afraid to taste and add to your liking. The herbs perfectly complement the heartiness and richness of the rest of the dish.<\/li>
- The raisins are my own substitution, since I’m lazy and have never sourced barberries or currants. If you use them, please let me know what I’m missing! I like the raisins and the slight sweetness they give the dish. You could omit entirely, but I think the raisins add a nice depth of flavor.<\/li><\/ul>\n\n\n\n
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\n\t \nServings<\/th> Fuss Factor<\/th> Total Time<\/th> Prep Time<\/th> Cook Time<\/th>\n<\/tr>\n<\/thead>\n \n\t 4-5<\/td> 4<\/td> 1 1\/2 hours<\/td> 20 minutes<\/td> 75 minutes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n \n\t\n\t\t<\/div>\n\t\t