Are you nearing a sugar high that is approaching no longer enjoyable? I know I am. There are so many sweets in this house and between my cold and the sugar over-load, they are losing interest to my sweet tooth at a rapid pace. Thank goodness for that.
The holidays are a very challenging time for a lot of people, for a lot of different reasons. My mom and I were just talking yesterday about people we know in poor health and how undervalued health is until it’s no longer good.
I remember how I felt after being diagnosed with PCOS and how devastating it was to not feel in control of my body — my weight, my fertility, my blood sugars. It was terrifying. And while I learned to refocus on the positives and adapt by making small changes. Namely, becoming more carb-conscious (note: I did not say low-carb).
But like many things, time goes on, and old habits start to slip back into action. I know that for me, workouts have become less often (4ish times per week) and my meals have often been rushed, over-due, and poorly planned. While it’s true that my work schedule has become increasingly INSANE and that I spend 9-13 hours a day working and another 1-2 1/2 hours commuting each day, that’s not an excuse.
Unlike many, I welcome the fresh (cold) air of January each year. While the years seemingly pass more quickly than the last, there is something so motivating and invigorating about a new year and all the resolutions, goals, and plans people set forth to achieve.
But first, we have to finish out 2011 strong.
So although the holidays bring about some challenges when it comes to healthy living, many people wish to have healthy alternatives at their celebrations, or wish to make something more fitting for a family member or friend with diabetes. I get that question a lot, actually…what can I make for my so-and-so who has diabetes?
It’s taboo these days for diabetics to “watch” sugar, but rather it is grams of carbohydrate that should be considered. Additionally, anything made from a whole grain versus a processed grain is preferred. When I saw these cookies, I knew I had to make them. Myself and several other family members are health-conscious and these will make the perfect less-sinful treat in our assortment.
Skinny Whole Wheat Snickerdoodles adapted from Cooking Light, as seen on Skinny Taste
1 3/4 cups white whole wheat flour or whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 cup sugar
1/4 cup unsalted butter, softened
1 Tbsp agave
1 tsp vanilla
1 large egg
3 Tbsp sugar (to coat)
1 Tbsp ground cinnamon (to coat)
Preheat oven to 375 F. Line two baking sheets with parchment paper.
Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.
Combine 1 cup of sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add the agave, vanilla and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
In a medium bowl, combine 3 tablespoons sugar with cinnamon, stirring with a whisk to combine. With moist hands, shape dough into 30 (1-inch) balls (note: dough will be crumbly – form balls by squeezing dough in palm by making a fist).
Roll balls in sugar/cinnamon mixture. Place balls 2 inches apart onto baking sheets, slightly flattened them.
Bake 375 F for 5-7 minutes. Cool on baking sheets for 2 minutes. Remove from pans; cool completely on wire racks. Yield: 2 1/2 dozen.
Nutrition Information (per cookie): 69 calories; 1.8 g. fat; 7 mg. cholesterol; 22.2 mg. sodium; 12.5 g. carbohydrate; 0.7 g. fiber; 0.2 g. protein
Result: Mildly sweet and chewy! When I was rolling the dough, I got a bit nervous. The dough is very crumbly, but the cookies turned out just fine. They do take on more of a whole wheat flour, but not at all in a bad way. These are approved by me, my mom, and Mr. Prevention. 😉 Enjoy!
I hope everyone is done with their shopping…it’s hard to believe tomorrow is Christmas Eve! I am off to lunch with two of my best gal pals and catching up with another best gal pal tonight! 😀