No More Twinkies – Hidden Sugar Boot Pt. 2

Alright friends, hopefully you’ve had time to recover from our last sugar extermination project, because today we march forward again… toward a pantry of naturally sweet goodness and away from factory hidden sugar poo.  We continue our Sugar Busting Series (or Easter recovery period) by revisiting the Twinkie as the sugar bar beyond which no reasonable food item should pass. Hmmm, a Twinkie, that friendly little gooey yellow cake that, at least in my day, wore a cowboy hat on the package (because?).  I remember wanting a Twinkie, a LONG time ago.  I REALLY don’t want a Twinkie anymore (and I can’t emphasize that sentiment enough), but more to the point, if I’m going to have that much sugar, I sure as heck don’t want it to come from my pasta sauce.  So today we’re going to revisit that list of 8 Twinkie exeeding sugar trapsLast time we discussed substitutions for some of the biggies: boxed cereal, pre-made smoothies or smoothie mix, fat free salad dressing, and sweet yogurt.  What remains?  Tomato sauce, granola bars, canned fruit, and muffins.  Let’s knock them out, in order of ease.

Muffins. Try a slice of whole wheat bread or toast with a little nut butter and a small amount of jelly, raisins, or sliced bananas.  WAY cheaper, more satisfying, and far less sweet than a store bought muffin or a muffin made from a mix (which I like to call a cupcake). Bang, done.

Canned Fruit.  I don’t imagine you actually need my help on this, do you?  The obvious solution is to use real, fresh fruit.  If the only way you like peaches is to eat them canned in heavy syrup, eat an apple instead.  As you eat less sugar overall (and your taste buds begin to adjust to a reasonable expectation of sweet), try a fresh peach and see how you feel then. If appeasing a child is the issue, perhaps offering the little one the opportunity to choose some fresh fruit will make the syrupy fruit easier to give up.  If you ABSOLUTELY must have canned fruit, you want to avoid the word syrup on the can; buy it canned in its own juice.  If you’re choosing canned because of the shelf life, take a look at the freezer section and see if there is an option there that will serve your needs.  Frozen fruit is not stored in syrup. Bang, done.

Cereal Trail Mix

Granola Bars. The right substitution for a granola bar depends in part on why you like granola bars.  If you are looking for a more wholesome snack than a cookie that is still sweet, I’m gonna refer you back to and amazing snack Big Sis shared: Lemon Kissed Cashew Hemp Bars. If portability is your thing, and you like the crunch of a traditional granola bar, I’m going to suggest one of our favorite snacks, cereal trail mix. While this began a a kid snack, I confess that I regularly raid whatever container they are munching from. This particular version has a handful of 5grams of sugar cereal mixed with a handful of 1gram of sugar store brand Cheerios, a handful of dried cherries and a handful of cashews. It’s more or less a cereal bar without all the sugar poo to hold it together, which my five year olds seem to be able to handle, so long as I provide them with a lid.  Bang, done.

And finally, the biggest surprise on this list, and the one that saddens my heart the most… tomato sauce. Let me tell you, we eat some tomato sauce around here. While there is no evidence of an Italian gene anywhere in the family DNA, you’d never know it from watching our table. We swore off jarred pasta sauce years ago because I felt that I could make something tastier for less money (true), but I understand the convenience that a jar of tomato sauce may represent in your house. The truth is, however, simple tomato sauce is just not that difficult to make, and if it saves you all that sugar (and a lot of fat in many cases), why not give it a go? We have come to love Deborah Madison’s version of simple tomato sauce because it has a minimal number of ingredients, is quick to prepare, freezes beautifully (time saving score) and is very adaptable. It is also extremely low in sugar. Deborah Madison’ version includes canned (or boxed) tomatoes, onion, garlic, olive oil, salt and pepper. In my house, we add basil and oregano because we can’t live without it.

SIMPLE TOMATO SAUCE   adapted from Deborah Madison Vegetarian Cooking for Everyone

  • 2 Tbs olive oil
  • 1/4c chopped onion
  • 2 cloves garlic, small (however you like to do it)
  • 1 28 ounce can (or box) diced tomatoes (drained if you like really thick sauce)
  • 1 tsp dry oregano
  • 1 Tbs fresh or 2 tsp dry basil
  • salt and pepper to taste

In a large skillet or pot, warm the oil over medium heat and saute onion for about 5 minutes.  Add garlic and cook until fragrant (about 30 seconds).  Add tomatoes and simmer for 15 minutes or until the sauce is a thickness that suits you.  Stir in oregano and basil (if dry) and simmer for and additional 5 minutes or so.  If using fresh basil, add just before serving.  Salt and pepper to taste.  Run through blender or food processor if you like smooth sauce.  We like it chunky.  Serve over your favorite pasta, rice, quinoa, bulghur, any other grain you can think of.  It’s easy; it’s awesome and it does NOT have anywhere near as much sugar as a Twinkie.  Bang, done.

So there you are, 4 more foods that won’t add much to your sugar count for the day.  Not sure where to start?  Feeling overwhelmed?  Just pick one, any one, and start there.  Maybe one food swap isn’t going to get you where you want to be, but isn’t it good to at least be moving forward (one teaspoon at a time as Big Sis would say)?  Food changes that contribute to your health bear their own momentum.  Starting is the hard part; hopefully somewhere in our Sugar Busting Series, you’ve been able to find first (or 12th or 50th) step that is not only easy, but delish.

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9 responses

  1. Thanks for the lovely idea substitutions! I hate that sugar is hidden in everything. I usually make my own pasta sauce, but bought some organic kind in a pinch the other day. Yup, it has sugar in it :/ It’s hard to read every label while shopping! Gotta get a handle on it.

    • It’s just amazing to me the extent to which it is in EVERYTHING. I just want to know it when I’m eating it, if that makes sense. If I’m eating sugar, there should be something sweet in my mouth that would not taste good less sweet. Loving tooling around on your site, BTW. :-)

      • Ditto. Blasted Corporations are trying to make us addicted to their foods without caring that it makes us sick and fat. Argh!

        Glad you like the site. It has been really fun to share the blog with some of my best friends and go through this plant based journey together. We are all bouncing ideas off one another and (hopefully!) cooking better and feeding our families with more delicious food. Who know blogging could be so much fun?!

  2. Pingback: Got Sugar? | mycookinglifebypatty

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