If you are trying to limit your consumption of sugar, it is a good idea to learn to enjoy savory flavors that can be substituted into food, as well as using sugar substitutes. You can cut down a lot on sugar itself by using things like Splenda and Truvia baking mixes, as well as others that you will find in Tucson's stores. But you can also begin to bring down the sweetness in your diet and learn to eat without that sugar at every meal.
What would be the biggest factor in this? I think it is clear that drinking plain water is the most important substitute we can do to improve out daily diet. Going on a weight-loss diet is another issue, and the simple truth about weight control is that many different diet regimens will work just fine if you stick to them. A diet is a very personal issue.
But life with less sweetness is something that we also need to think about. Americans are in the habit of swimming in a sea of sweet beverages and foods, from the intense concentrated sugar of candy bars to the high-fructose corn syrup that today's soda is saturated with.
People may think that drinking diet soda will get them away from sugar, but it doesn't reduce the taste that so many people can't get through the day without. Nutritionists are not convinced that diet soda is any better for your health than regular, anyway. And the issue of carbonation is another reason to be concerned--people can even undo the drastic effects of bariatric surgery by blowing up their reduced stomach size all over again with carbonation that leaves them with the same appetite that they thought the surgery would eliminate.
So if there is a way to learn to eat without a constant undercurrent of sweet in everything we choose to eat, it would be worthwhile to find out about it. The popularity of cheddar biscuits at some restaurants like Red Lobster in Tucson has led to a biscuit mix for them, and while that's all right, an organic biscuit/muffin would be better as far as good ingredients goes. So I adapted a recipe to organics and here is a cheesy muffin enhanced with the flavor of bacon. It is pretty much a scandal nowadays when it is revealed how much salt and sugar are added to prepared foods just so that the public will buy them. Again: if you haven't seen the film Fed Up, go and do see it.
If you can't find organic self-rising flour, you can use all-purpose flour for this recipe and add a teaspoon of baking powder. The quantity that goes into any muffin recipe using 2 cups of flour will be fine.
SAVORY MORNING MUFFINS
2 cups self-rising organic flour
¼ teaspoon sea salt
1 cup shredded organic mild cheddar cheese
1 cup shredded organic mozzarella or Monterey jack cheese
2 large organic eggs at room temperature
1 cup organic milk at room temperature
½ cup organic spinach, chopped fine
6 slices bacon, cooked, drained and crumbled
6 sun-dried tomatoes, chopped fine
Preheat your oven to 400 degrees. Prepare a muffin tin with nonstick cooking spray.
Mix together the milk, eggs, tomatoes, and chopped spinach in a mixing bowl and set them aside. The tomatoes will begin to hydrate.
In a separate bowl whisk together the flour, salt, bacon and cheese.
Pour the liquid into the dry ingredients and stir with a wooden spoon until blended. Do not over-mix.
Transfer the batter to the prepared muffin tins and bake for about 25 minutes, or until golden around the edges.
Let the muffins cool in the tins for 10 minutes before turning them out to a serving platter or wire rack. They are best when served warm.
These muffins are going to pop at a Sunday brunch or weekend breakfast, so be prepared to be asked to make them again. Look! Another signature dish!