So it’s day 9 of my sugar detox. I only intended on it lasting 7 days, but I’m feeling good, and since the initial withdraws are gone I have the mental toughness to keep going… And now my husband is on the band wagon too, so that would just be cruel of me to go ahead and start making some epic treats, only for him not to be able to try them.
Have you ever tried a sugar detox? How’d it go?
The hardest part about this is deciding what to do after. The reality is I can’t NOT have refined sugar. But, the reality also is I don’t need to have refined sugar everyday. Finding that balance is the tricky part.
I encourage everyone to try it, just for 7 days. Not just to rid our bodies of sugar, even if only for a short time, but to also become aware of just how much sugar we’re REALLY consuming. Read a label on a spice blend you have in your cabinet. I bet sugar is one of the ingredients. Since a tiny bit of sugar helps intensity the saltiness of something (spices, snacks, marinades, etc…), it’s no wonder it’s added to EVERYTHING! Kind of like how all cakes, cookies, quick breads, etc, have a little salt in them, because a little salt helps intensify the sweetness.
So if we eat eliminate sugar, does that also mean we’ll crave less salt, since there isn’t the sugar to intensify the salt flavor? I have no idea, but that thought just occurred to me…
Anyway, if you feel even slightly motivated to try a sugar detox, go for it! You might think you can’t, but that’s the addictive sugar talking, that’s not REALLY the case. Because you know what, you CAN! Just tell yourself you’ll replace the sugar with melty, gooey, stringy cheese…
And, as if I could let any amount of time go by without posting a recipe in a mason jar! Pahleeease, you know me better then that!
I’ve wanted little Le Creuset baking dishes for YEARS! But the cost has prevented me from getting them. Why spend $80 on 4 Le Creuset mini croquettes, when you can spend $10 on 12 mason jars that are the exact same size? At least that’s how I think… Both are 8 ounces. Both are oven safe, freezer safe and dishwasher safe.
I made the soup in the crockpot, broiled the cheesy toasts, then plopped it all in the mason jars. Since the jars are 8 ounces, it’s not a TON of soup, it’s the perfect amount to go along with a salad, sandwich, or as the ‘soup course’ in a meal. Don’t you all have 4 course meals, every night? I do, totally, duh! We’re fancy in these parts. So fancy, we eat outta mason jars.
Crockpot French Onion Soup
Serves 8-10 8 oz portions
Recipe adapted from How Sweet Eats
4 medium sweet onions, thinly sliced (about 6 cups worth)
3 garlic cloves, minced
4 tablespoons of butter
2 tablespoons balsamic vinegar
8 ounces of beer (any flavor)
64 ounces of beef stock (low sodium if you can find it)
1 tablespoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt (more or less depending on the beef stock you use)
No Knead Bread formed into loaves the shape of french bread (I left the rosemary out)
Mozzarella Cheese, sliced (shredded is fine too)
*The combination of mozzarella cheese, bread and thyme in the soup taste like pizza! It’s delicious!
Set your crock pot on high and add sliced onions, minced garlic, butter, salt and balsamic vinegar and mix. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramelized. Add the beer, beef stock, thyme, and pepper, then turn heat to low and cook for 6-8 hours. You can also do 3-4 hours on high.
*Soup can be made a day ahead of time, chilled and just reheated prior to serving. It can also be frozen (use ziplock or air tight containers) and thawed/reheated for a later use.
Before serving, cut the bread into 1 inch thick slices and put a piece of cheese on top of each piece of bread. You have 2 options for browning the cheese:
1. Fill each bowl almost to the top, then cover with a thick slice of bread and a slice of cheese. Set the entire bowl under the broiler for 2-3 minutes. This option is good if your broiler height is tall enough.
2. Place the bread/cheese on a cookie sheet and place under the broiler, then plop each little cheesy toast into your filled soup cup. This is the option I went with because my broiler is shallow (the kind on the bottom of the oven where most people store random cookie sheets). if you go with this option, you’re gonna want to make extra cheese toasts. They’re perfect to dip into your soup after you ever so politely scarf the toast on top of your soup.