Guest Post
I’m one to always set myself with New Year’s resolutions.
Every year, I try to make them as specific and realistic as possible. Whenever
I go for a bland “eat healthier!” and “be positive!” statement, my goals go out
the door by the second week of January.
I can’t deny that I am a total foodie. What can I say? I
love to eat. I have, however, been pregnant throughout the course of 2016.
Guilty as charged: in my third trimester, I wasn’t being careful with what I
consumed… at all.
Now, pregnant or not, I can’t really give up on sweets and
snacking. Asking me to stop cold turkey would just lead to complete failure.
This is why as a goal, I decided to snack healthier. Rather than consuming
sugars from cakes and doughnuts, I figured that I could develop healthier
recipes that still have a sweet touch.
I don’t want to go all out with specialty ingredients. To be
fair, I am dealing with a newborn, so saving time is everything. However, I can
be careful with portions and the type of snacks I make. After
a lot of research, I have come to the realization that I can indulge and be
healthy at the same time.
