Well that was a longer than intended hiatus. It’s been a crazy month or so. One thing that has really spiraled out of control is my sugar cravings. Between hypoglycemia and a cane allergy, sugar has always been a trigger. I’ve never been a cakes and cookies kind of girl and I actually dislike chocolate for the most part, but in every pregnancy I start craving gummy candies, like Mike and Ike’s or Sour Patch Kids.
I hate to say it, but I gave in. Giving in creates a very slippery slope of “well, I already had some so a few more won’t hurt” or “I’ll be better tomorrow, I already gave in today”.
Sugar wreaks havoc on everyone’s body honestly, but with the allergy, it not only causes the energy drain and the spike in glucose but it causes shortness of breath, heart palpitations, dizziness and, my least favorite, a very fuzzy brain. Pregnancy alone causes some degree of a lot of these, which may be why I wasn’t noticing the symptoms as much, but not as severe. I began noticing the other day how bad it was becoming. Then the glucose showed up in my urine at the midwife appointment. State regulations mandate that if it happens again, I need to see a high risk OB and home birth is out of the question. Horror stories abound about babies being taken from mama’s who didn’t know about, or follow, state regulations. I am determined to have a HEALTHY pregnancy and the last month, I’ve slipped.
I do still have STRONG cravings, however, for things like Iced foofy Coffees, Sprite, etc. How do I fix those, and keep to a Paleo style of eating throughout this pregnancy and well beyond?
I make it at home. OR I buy Izze drinks. I was thrilled when I read the ingredients. Fruit juice and sparkling water. I have made similar things at home but I haven’t gotten the ratio correct. I’ll let you know when I do. In the meantime, I am trying to fight the craving, but if I just can’t fight the soda craving I have a couple of those bottles on hand. As for Iced Coffees…. yes I still drink an average of up to a cup of coffee a day. I figured out how to make a beautifully Paleo version. My favorite one has always been an Irish Cream Mocha. At the local coffee shop, it’s called a Top O’ the Morning, or TOM. I stumbled across it shortly after moving here and fell in love with it. I have noticed, however that since going to our favorite coffee place in our home away from home town, the TOM seems MUCH too sweet. La Vita Bella makes their own chocolate ganache and they ask you how sweet you want things. You can taste the COFFEE there and what we get typically has no artificial flavorings. It’s a beautiful thing. I combined the two to make a Paleo Iced Vanilla Mocha.
Here’s the recipe:
Jen’s Iced Vanilla Mocha
To start, you need to make the creamer.
- 3 cups UNSWEETENED Almond Milk
- 1 cup organic Coconut Sugar
- 1 TBSP Pure Vanilla Extract (preferably homemade)
- 1/3 cup unsweetened organic cocoa powder
Combine the ingredients in a small pot over med high heat and whisk until all of the sugar and cocoa powder are incorporated and smooth.
It can be stored for 2-3 weeks in the refrigerator though it’s never lasted that long at our house. ;)
To make the Iced Mocha I combine coffee and creamer in a 1-1 ratio with frozen coffee cubes instead of ice cubes. This way, the melting ‘ice’ doesn’t water down the drink.
I have found that when I make this in the morning, it typically cures the sugar cravings for the rest of the day without wreaking havoc on my system. In the winter I will probably make it with peppermint extract, and I know some people who would love to use fruit with the chocolate. I may just make some vanilla ones as well, after all I’m really not much of a chocolate girl. The combinations are endless!