Simple, Painless Switches

Many years ago I made the switch from white bread to whole wheat. Then I made sure the label said 100% Whole Wheat on it (because sometimes "wheat" bread is really white with brown coloring). Then I made sure the ingredients list didn't include HFCS or hydrogenated oils. Usually, the fewer ingredients listed , the better. This switch was so easy for me. There are so many wheat options now that you are bound to find one that taste's good. I like Nature's Own 100% whole wheat bread. It's perfect for babies because it is so soft.

My new switch is to use all or mostly wheat (not white) flour in my recipes. Sometimes a little white flour is called for. But at least the added wheat will make the food a bit more filling. I also sometimes include ground flaxseed in my recipes. You seriously can hardly taste it. If anything, it adds a yummy nutty flavor to things like muffins. This has been an easy switch because I can find recipes online that have great recipes using wheat flour.

Another switch I am working is to sub. all or most of my sugar with honey or something of the sort. Sometimes, I just want sugar, and I still will have it. But not as often as I used to. I made oatmeal cookies yesterday with oats, flax, wheat, and honey. They are a bit chewier than I like(but good enough) so I am going to work on my own concoction. This switch has been the hardest, but I have seen results already. I am feeling and looking a lot better. My belly bloat has significantly reduced. And it used to be really bad! I'm talking like I looked 4 months pregnant by the end of the day. Now that I've cut out most refined carbs, I hardly have this problem anymore. And I really notice when I do eat white bread. Last night I decided to have a piece of frozen-style garlic bread with dinner, and I felt so crappy afterward that it wasn't even worth it.

Have you made and simple switches lately?