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Abbey Sharp

Last Updated October 28, 2019. Published May 28, 2018 By Abbey Sharp 26 Comments

Is the Sirtfood Diet the Key to Successful Weight Loss? | Evidence & Dangers

A photo of blueberries.

Is the Sirtfood diet the key to weight loss in the long run? We review the research behind the now popular Sirtfood diet and whether or not it works for weight loss.

A photo of blueberries.

 Real talk, when I first read about this diet, I thought it was made up. Sirtfood? What the heck is that –spell check is insisting it’s not even a word. However, like most things in our crazy diet industry, it’s not made up, and so called experts are calling it the magic bullet of weight loss. In this post, we’ll find out if this diet is the be all and end all of all diets and what evidence exists to back that up.

I gotta admit, the majority of the time, you’ll find me on the Adele train. I’m the first one to crank up her tunes and day dream about the day we are finally reunited as long-lost sisters, but my world came crashing down when she revealed her weight loss antidote- The Sirtfood diet.  Quite honestly, I boycotted her music for one day. I could only handle one day because let’s be real… it’s Adele. Instead of taking out all of my frustration on a musician with probably very little nutrition expertise, I decided we’d find out who was corrupting her with this information and bring them and their research to justice.

What Is the Sirtfood Diet?

The Sirtfood diet was developed by two nutrition researchers that recently co-wrote a book about the diet. Before you run out and buy it, let’s save you some money and give you the low-down here.

The Sirtfood diet emphasizes eating foods that may interact with a family of proteins known as sirtuin proteins (now the name of the diet is starting to make sense). Sirtuins have been heavily researched and preliminary studies have shown some promising benefits. Each member of the sirtuin family plays an integral role in regulating things like our metabolism, internal body clock, longevity and aging. Because of the role they play in metabolism, some experts are calling sirtuins “skinny genes” for their potential role in weight loss.

Foods in the sirtfood diet

Photo of fruit on a vine.

Well, believe it or not, you aren’t even actually consuming sirtuins on this diet. You’re consuming foods rich in polyphenols (carry antioxidant properties) that supposedly activate sirtuins.

Here’s a list of sirtuin activator foods:

  • Kale
  • Dark chocolate
  • Apples
  • Red wine
  • Citrus fruit
  • Coffee
  • Capers
  • Blueberries
  • Parsley
  • Green tea
  • Soy
  • Strawberries
  • Turmeric
  • Olive Oil
  • Rocket
  • Red Onion

Close up of chopped dark chocolate.

Most of the foods that have made this a headline worthy diet are wine and dark chocolate, obviously. All of these foods do have a place in our diet, because their high antioxidant levels may help protect us from certain chronic diseases and cancers. For more info on antioxidants, click here to read my post. But weight loss?

The Sirtfood diet website does mention that their diet is focused more on health rather than weight loss but I call that bull s**t because the front of their diet book states: “Lose 7 pounds in 7 days”.

In the book, they give you a step-by-step guide on following the diet. Here are the two phases:

Sirtfood Diet Phase 1

Day 1 – 3

During the first three days, calories are restricted to only 1000 kcal/day and each day you must consume a sirtfood green juice which contains either green tea, lovage herb and/or buckwheat. Your meals must contain foods rich in sirtfood activitors.

Day 4 – 7

After the first three days, your calories are increased to 1500 kcal/day and you must consume two juices and two normal meals a day.

Sirtfood Diet Phase 2

Day 8 – 22

The next fourteen days are seen as a maintenance period where you can eat three balanced meals rich in sirtfood activitors plus a green juice.

After that it’s up to you whether you want to re-start the phases. This is where the dietary recommendations seemed to get vague because they don’t give a specific timeline on how many more times you should be repeating these phases. The lack of guidance here makes me nervous, because repetitive caloric restriction may have some long term implications which we’ll discuss in a bit.

So after a series of hangry episodes and drinking loads of green s**t, what can we expect?

Sirtfood Diet Claims

A photo of baskets of raspberries.

The biggest claim this diet boasts about is that these sirtuin proteins will increase our body’s ability to burn fat, promote muscle growth, maintenance and repair and as mentioned earlier- rapid weight loss. Because rapid weight loss is always safe, right?! (insert massive eye roll). Other non-weight related benefits include: improving memory, controlling blood sugar levels and protecting you from cancers and chronic diseases.

So what’s the skinny on these skinny genes?

Evidence For The Sirtfood Diet?

A photo of a hamster.

The majority of studies looking at the effects of sirtuins and weight loss have only been done on rats, yeast, worms and human stem cells. Some mice and yeast studies have shown that an antioxidant known as resveratrol, found in grapes and blueberries, which activate sirtuins may mimic the actions of caloric restriction which in turn will lead to weight loss. Other studies have found that resveratrol may play a role in cancer prevention, heart disease and diabetes in animals, but there’s not enough evidence to understand its role in humans. Another thing to point out is that many of the studies used are looking at the isolated form of sirtuins and not sirtuins found in the food itself which distances us even more from strong evidence. They also tend to use high doses of antioxidants which are impossible for us to even achieve from food sources (more wine does not equal greater benefits… sorry to be the bearer of bad news).

A person holding a wine glass with red wine.

The only human evidence around the effectiveness of a Sirtfood diet on weight loss comes from one clinical trial. This trial was included in the Sirtfood Diet book and designed by the founders themselves. Sadly, the clinical trial carried a lot of weak baggage. The pilot study had 40 participants in a private gym in Chelsea, London. Over a 7-day period, 39 participants lost 7 pounds and their muscle mass was either maintained or increased.

I can’t in good conscious stop there. Here are the abundant limitations from this study:

Tiny Sample Size

Photo of ducks swimming.

Pilot studies are notorious for being small, hence the term pilot study, but still we cannot confidently recommend this diet based on the impact it had on 39 gym-bunnies. A pilot study is the first of many studies that should be conducted on a specific topic, and should in no way be the only source of evidence for making the case for a diet.

Sample Bias

A person on a running track.

The only participants in the study were hard core gym goers who are most likely a health conscious population that follow a healthy diet and exercise regularly. To say this population is a fair representation of the rest of humanity is far from reality.

No Follow Up

A question mark.

A key measurement to test the effectiveness of an intervention is to design a follow-up. That way you can catch up with the participants and see whether there are any long term benefits. Instead, they only measured the participants for seven days and that was that. This doesn’t tell us much and whether the diet actually works.

No Control Group

A close up of a microscope.

I have a lot of beef with this limitation. The essence of a clinical trial is a control group. Without one, you cannot say for certain whether the intervention, in this case the sirtfood activitors, had a direct impact on the study outcomes. Sounds like complete academic anarchy!

All of these limitations make for a very weak study and it seems to be the only study these founders are clinging on to. So that’s a big red flag.

Here’s my problem with this diet. Aside from resveratrol, another thing that may activate sirtuins is restricting calories which is why it’s part of phase 1 of the diet.

Calorie Restriction

A fence.

Time and time again, I’ve pointed out to you guys the problem with most diets: restrictive eating. When it comes to restriction, our rebel instincts want to stick it to the man and binge like crazy. I’m pretty sure you’ll also become that friend that no one wants to go out with because of your new hangry personality. But for realsies, there have not been enough consistent studies that say calorie restriction is the way to go. Sure, you’ll lose some sweet poundage temporarily but you’ll also meet some undesirable outcomes and eventually regain the weight. Studies looking at caloric restriction found that over time restriction leads to loss of muscle mass (which totally counters what the sirtfood diet claims it can do), muscle strength and loss of bone, anemia, irritability and depression.

The Verdict on the Sirtfood Diet?

A gravel on a table.

If you like sirtfood activitors, go ahead and consume them. I have no issue with promoting a variety of plant-based foods rich in health protecting angels. Heck, I love a glass of red wine at the end of a busy week and I can never say no to a piece of dark chocolate. A good rule of thumb is not to trust diets that brag about losing 7 pounds in 7 days. First of all, it’s usually unrealistic and false advertising, and second of all, the majority of the time it’s unsafe. Unlike Adele, most of us don’t have access to fancy trainers and/or the time for two-a-day gym sessions. For now, we can confidently say that the research does not favour the use of sirtuins for weight loss. For now, at least.

A pinterest image showing hands holding wine glasses and of chopped chocolate.

Contribution By Sofia Tsalamlal, RD

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated May 24, 2018. Published May 24, 2018 By Abbey Sharp 35 Comments

3 Healthy Grilled Pizza Recipes | Pear and Blue Cheese| BBQ Chicken | Corn Cilantro Pesto

A tasty pear and blue cheese grilled pizza with ricotta, walnuts and thyme.

DISCLAIMER: This post was developed in sponsored partnership with Flatout Flatbread, however, as always, all opinions are genuine.

I share my three favourite healthy grilled pizza recipes including a pear and blue cheese pizza, BBQ chicken pizza and a corn cilantro pesto pizza with avocados.
A tasty corn cilantro pesto grilled pizza with pesto, corn, and feta.
So a lot of you may know that I have been renovating my soon-to-be house for almost a year and a half now and I’m DYING to finally move in. While the whole process is pretty exciting, the thing I’m most looking forward to is having BBQ parties with my friends. Grilling screams lazy warm weekends, so grilled meals need to be simple and unfussy. And while I’ll never turn down a good grilled burger or sausage, grilled pizza really gets me pumped.

First off friends, let’s not call it ‘za. Ugh, that just bothers me. Pizza is too good for just two letters and one syllable. Pizza is a full on lifestyle. Okay, now that we settled that, let’s fire up the grill.

How to Make Healthy Grilled Pizza

I love pizza any day, any way whether its baked, fried (hello calzone!), or delivered to my door. But when the weather gets nice, I love making healthy grilled pizza.  The key to making pizza a little lighter for those summer months is to go thin crust, use a really flavourful cheese (so a little goes a long way), and to use lean protein and lots of veggies.

Photo of a flatbread grilled pizza.

Most importantly, keep it casual and fun. Pizza should never feel like a big to-do. I don’t have time to make pizza dough from scratch. Heck, I don’t even always want to use store bought pizza dough because it’s so damn fussy on the grill. So to save time and calories, I make my healthy grilled pizza with Flatout Artisan Thin Pizza Crusts. Each flatbread has just 120 calories, 5 grams of protein and 2 grams of fibre, so they’re a perfect base for healthy grilled pizza. If you want to find out where they’re available close to you, check out their store finder link here.

Pear and Blue Cheese Pizza

A tasty pear and blue cheese grilled pizza with ricotta, walnuts and thyme.

This is a classic white healthy grilled pizza loaded up with sweet pear and pungent blue cheese, topped off with toasty rich walnuts.

BBQ Chicken and Pineapple

A tasty BBQ chicken grilled pizza with BBQ sauce, pineapple, and red onion.

Whenever I have leftover chicken, I make this BBQ Chicken and Pineapple pizza. It’s sweet, tangy, and a little spicy, which makes this healthy grilled pizza a favourite in my house.

Corn Cilantro Pesto

A tasty corn cilantro pesto grilled pizza with pesto, corn, and feta.

 

Pesto is a summer staple, and I like making mine with flavourful bright cilantro and salty feta cheese. Top this healthy grilled pizza off with some charred corn, tomatoes and ripe avocado, and it’s time for a pizza party.

Become an Abbey’s Kitchen Subscriber

Alright pizza lovers, now I want to know, what are your favourite pizza toppers?

Have you tried making healthy grilled pizza?

Leave me a comment below with your go-to pizza combinations!

Disclaimer: This recipe was developed in paid partnership with Flatout Flatbread, however, all opinions are genuine. A tray of grilled flatbread pizza.

 

 

A tasty pear and blue cheese grilled pizza with ricotta, walnuts and thyme.
Print Recipe
5 from 4 votes

Pear and Blue Cheese Grilled Pizza

A tasty pear and blue cheese grilled pizza with ricotta, walnuts and thyme.
Prep Time10 minutes mins
Cook Time7 minutes mins
Total Time17 minutes mins
Course: Dinner
Cuisine: Italian
Servings: 4 people
Calories: 440kcal
Author: Abbey Sharp

Ingredients

  • 4 Flatout Artisan Thin Crust Pizza Flatbread
  • Oil in an oil atomizer
  • 1 cup ricotta cheese
  • 1 pear thinly sliced
  • 2/3 cup blue cheese crumbled
  • 1 tbsp fresh thyme leaves
  • 2/3 cup walnuts crushed
  • 1 tbsp honey

Instructions

  • Preheat the grill to medium and lightly spritz with the oil from an oil atomizer canister. Grill over direct heat for 2 minutes or until just lightly toasted.
  • Transfer to a baking sheet and top with ricotta, pear, blue cheese, and thyme. Return to the BBQ and continue to bake for 3 to 4 minutes until the cheese starts to very gently melt. Sprinkle with walnuts and honey.

Video

Nutrition

Calories: 440kcal

 

 

A tasty BBQ chicken grilled pizza with BBQ sauce, pineapple, and red onion.
Print Recipe
5 from 4 votes

BBQ Chicken Pizza

A tasty BBQ chicken grilled pizza with BBQ sauce, pineapple, and red onion.
Prep Time10 minutes mins
Cook Time7 minutes mins
Total Time17 minutes mins
Course: Dinner
Cuisine: Italian
Servings: 4 people
Calories: 290kcal
Author: Abbey Sharp

Ingredients

  • 4 Flatout Artisan Thin Crust Pizza Flatbread
  • Oil in an oil atomizer
  • 2/3 cup barbeque sauce , divided
  • 8 oz leftover cooked chicken breast , diced
  • ½ cup pickled jalapeno peppers
  • ½ cup diced pineapple
  • 1/3 cup red onion , thinly sliced
  • 1 cup shredded aged cheddar

Instructions

  • Preheat the grill to medium and lightly spritz with the oil from an oil atomizer canister. Grill over direct heat for 2 minutes or until just lightly toasted.
  • Transfer to a baking sheet and top with BBQ sauce, chicken, peppers, pineapple, red onion and cheese. Cook for 3 to 4 minutes until the cheese melts.

Nutrition

Calories: 290kcal

 

A tasty corn cilantro pesto grilled pizza with pesto, corn, and feta.
Print Recipe
5 from 4 votes

Corn Cilantro Pesto Pizza

A tasty corn cilantro pesto grilled pizza with pesto, corn, and feta.
Prep Time15 minutes mins
Cook Time7 minutes mins
Total Time22 minutes mins
Course: Dinner
Cuisine: Italian
Servings: 4 people
Calories: 530kcal
Author: Abbey Sharp

Ingredients

Pesto:

  • 2 cups cilantro
  • ½ cup almonds blanched
  • ¼ cup olive oil
  • ¼ cup feta cheese
  • 2 garlic cloves minced
  • Salt and pepper to taste
  • Oil in an oil atomizer
  • 4 Flatout Artisan Thin Crust Pizza Flatbread
  • 1 corn on the cob
  • 1 cup cherry tomatoes halved
  • 3/4 cup feta cheese crumbled
  • 1 avocado sliced
  • ¼ cup cilantro leaves

Instructions

  • In a food processor, puree the cilantro, almonds, oil, feta, garlic and a pinch each of salt and pepper, to taste.
  • Preheat the grill to medium and lightly spritz the corn and Flatouts with the oil from an oil atomizer canister. Grill the corn over direct heat until charred, then add the Flatouts and cook over direct heat for 2 minutes or until just lightly toasted.
  • Remove the corn kernels with a sharp knife.
  • Transfer to a baking sheet and top with the pesto, tomatoes, corn kernels, and feta. Return to the BBQ and continue to bake for 3 to 4 minutes until the cheese starts to melt. Top with sliced avocado and cilantro

Nutrition

Calories: 530kcal

 

 

 

 

 

 

 

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated October 4, 2021. Published May 17, 2018 By Abbey Sharp 15 Comments

Vegan Chocolate Dipped Banana Roll-Ups on a Stick

Photo of a plate of multiple vegan chocolate dipped banana roll ups on a stick.

DISCLAIMER: This post was developed in sponsored partnership with Flatout Inc., however, as always, all opinions are genuine.

These adorable Vegan Chocolate Dipped Banana Roll-Ups on a Stick are the ultimate after school or work snack for kids or kids at heart.

Photo of a plate of multiple vegan chocolate dipped banana roll ups on a stick.

Food always tastes better on a stick. Unfortunately, stick foods are usually higher in calories, fat, sugar, and salt. Think about it, guys. Corn dogs, cotton candy, cake pops, s’mores (well, the marshmallow part at least). Stick food is fun food.

Pinterest image of a plate of multiple vegan chocolate dipped banana roll ups on a stick.

But what if food on a stick could also be healthy for you? In this case, it totally can. My “choose your own adventure” Vegan Chocolate Dipped Banana Roll-Ups start with a major high fibre staple in my house – Flatout flatbreads. I am kind of obsessed with these wrap breads. They’re clearly super versatile considering I’ve used a variety of their flavours in my cheesecake stuffed crepes, healthy enchiladas, hummus quesadillas, and spicy sausage pizza.  In this recipe, I’m using the Multigrain with Flax which packs a whopping 8 grams of fibre and 7 grams of protein per 140 calorie wrap. That alone will ensure you’ve got a satisfying snack on board.

Close up photo of a plate of the chocolate dipped part of banana roll ups on a stick.

411 on Vegan Chocolate Dipped Banana Roll-Ups

So I lay my Flatout, well, flat out, and cover one side with all natural almond butter. It’s pretty much the best “food safe” glue out there. I then add in a handful of dried cherries and some high fibre cereal, but feel free to just keep them “naked” without any extra crunchy bits if you’d like. Then I place my banana at the edge of the Flatout and wrap that bad boy up. One wrap will make two vegan chocolate dipped banana roll-ups, and trust me, one is more than enough to keep you satisfied. I then just insert a popsicle stick, pop it in the freezer for an hour and work on getting all of the fun toppings ready!

Photo of a plate of multiple vegan chocolate dipped banana roll ups on a stick.

Once my banana roll-ups are frozen solid, I make a quick “magic shell” with vegan dark chocolate and coconut oil, dip it right in and it’s time to decorate! It’s like being a kid at a birthday party but hopefully, with a little less mess. Side note- where there is Abbey, there is always a mess. Regardless, I used a combination of pistachios, toasted coconut and hemp hearts on mine, but feel free to use whatever nuts, seeds and other tasty bits you have in your pantry. If I were to serve this to kids for a special occasion, I would ramp up the fun factor with some sprinkles and other little candy bits from the bulk store. These are your vegan chocolate dipped banana roll-ups, so you totally can make them your way!

Photo of a plate of multiple vegan chocolate dipped banana roll ups on a stick.

Have you tried making banana roll-ups with a vegan chocolate dipped shell? What fun toppings or fillings would you add in your roll-ups? Leave me a comment below with some of your favourites! I would love your ideas!

Text saying vegan chocolate dipped banana roll-ups on a stick.

These adorable Vegan Chocolate Dipped Banana Roll-Ups on a Stick are the ultimate after school or work snack for kids or kids at heart.
Print Recipe
5 from 2 votes

Vegan Chocolate Dipped Banana Roll-Ups on a Stick

These adorable Vegan Chocolate Dipped Banana Roll-Ups on a Stick are the ultimate after school or work snack for kids or kids at heart.
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Snack
Cuisine: American
Servings: 8 people
Calories: 320kcal
Author: Abbey Sharp

Ingredients

Wrap

  • 4 Multigrain with Flax Flatout Flatbreads
  • 4 bananas
  • 1/2 cup natural almond butter softened
  • 1/4 cup dried cherries finely chopped
  • 1/2 cup high fibre cereal buds

Chocolate

  • 1/2 cup vegan dark chocolate finely chopped
  • 2 tsp coconut oil

Toppings

  • 3 tbsp pistachios finely chopped
  • 3 tbsp toasted unsweetened coconut finely chopped
  • 3 tbsp hemp hearts

Instructions

  • Lay your Flatouts out and cover one side of each with almond butter. Divide the dried cranberries and cereal between the four wraps, then place the banana at the edge of the Flatout laying across the width of the wrap. Starting at one end, wrap the banana up along the length of the Flatout. Continue with the remaining wraps.
  • Cut the wraps in half to yield two "pops", then insert a popsicle stick into the un-cut (the jagged open) end of the banana. Place the pops on a baking tray lined with a silpat or parchment paper and freeze for an hour.
  • Meanwhile, mix the chocolate and coconut oil in a microwave safe dish and microwave on 50% power in 30 second intervals until fully melted, stirring every 30 seconds.
  • Dip the pops into the chocolate cut side down and then without turning it up right (unless you like streaks) place it over another bowl to sprinkle the chocolate with hemp hearts, pistachios and cranberries.
  • Enjoy right away or put the roll-ups back into the freezer to pull out to eat throughout the week.

Nutrition

Calories: 320kcal

Disclaimer: This recipe was developed in paid-partnership with Flatout flatbread, however, all opinions are genuine. This post may also contain affiliate links, meaning, I may make a small commission if you purchase one of them.

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated October 4, 2021. Published May 14, 2018 By Abbey Sharp 20 Comments

30 Healthy Donut Recipes for National Donut Day

An overhead image of baked banana bread almond donuts with dried petals on top.

Who said donuts can’t be healthy? Check out these easy healthy donut recipes to celebrate National Donut Day!

Say goodbye to processed, sugar-loaded donuts and say hello to these yummy guilt-free versions! Just in time for National Donut Day on June 1st, we’ve compiled a list of HEALTHY donut recipes ranging from gluten free, vegan or low calorie, or even a combination. Donut (sorry for the puns) be fooled by the presentation of these beauties—they’re all packed with feel good, whole food ingredients that’ll satisfy those cravings, leave you satiated longer, and save you time from lining up at the coffee shop. Not to mention, they look impressive AF. Whether you like em’ plain and glazed, topped with nuts and fruits, or covered in chocolate, we got you covered. You can thank me later.

healthy donut recipes

Gluten Free Donut Recipes
Raspberry Margarita Donuts (DF) – Abbey’s Kitchen

A close up of a stack of raspberry margarita donuts.

Chunky Monkey Donuts (DF) – Healthy Helper

Multiple chunky money donuts on a serving board.

Lemon Meringue Donuts – Healthy Helper
A donut sitting on top of a wooden table with one inside of a donut tray.Sweet Potato Chocolate Glazed Mini Paleo Donuts (DF) – Hungry Hobby
A chocolate covered sweet potato donut.Lemon Mini Donuts – A Whisk and Two Wands

A stack of mini lemon donuts with glaze on top.

Gluten-Free Vanilla Cake Donuts (DF) – Katalyst Health
A stack of vanilla cake donuts with rainbow sprinkles on top.Totally Coconut Donuts – Kumquat Blog
Five coconut donuts on a cooling rack.Whiskey Bacon Donuts – Kumquat Blog   

Six whiskey bacon donuts with one with a bite taken out of it.

Earl Grey Donuts with Blueberry Glaze – Kumquat Blog

A close up of early grey donuts with blueberry glaze.

Carrot Cake Donuts with Coconut Glaze – The Gourmet RD
A close up of a carrot cake donut with a coconut glaze.Vegan Donut Recipes
Vegan and Gluten Free Pecan Pumpkin Pie Donuts – Abbey’s Kitchen
A close up of a stack of pumpkin pecan donuts.Vanilla Matcha Protein Donuts (GF) – Healthy Helper

A vanilla matcha protein donut with glaze drizzled on top.

Lemon Poppyseed Donuts – Healthy Happy Life

Overhead image of 7 lemon poppyseed donuts with blueberries on top.

Baked Apple Cider Donuts – Veggie Inspired

A close up of a stack of three baked apple cider donuts.

Peaches and Cream Dairy-Free Donuts – Veggie Inspired

A close up photo of a peaches and cream donut on a cooling rack.

Sticky Orange Olive Oil Baked Donuts – A Virtual Vegan

An overhead photo of a variety of orange olive oil baked donuts.

Raw Chocolate Donuts – Unconventional Baker

A close up of a raw chocolate donut with colourful sprinkles on top.

Vegan Baked Lemon & Thyme Doughnuts – Veganosity

A vegan baked lemon and thyme donut.

Baked Coconut Matcha Donuts (GF) – From My Bowl

An overhead photo of a plate of baked coconut matcha donuts.

Healthy Apple and Fig Doughnuts (GF) – Healthy & Psyched

An apple and fig donut with a bite taken out of it.

Triple Chocolate Donuts with Sprinkles – Tinned Tomatoes

A close up of a triple chocolate donut with colourful sprinkles.

Ginger Glazed Purple Sweet Potato Doughnuts (GF) – Strength & Sunshine

Four ginger glazed purple sweet potato donuts.

Baked Banana Bread Almond Donuts (GF) – Rainbow Nourishments

An overhead image of baked banana bread almond donuts with dried petals on top.

Vegan Halva Glazed Donuts – May I Have That Recipe

An angled photo of four vegan halvah donuts.

 

Low Calorie Donut Recipes
Apple Donuts (GF, DF)– Holley Grainger

An overhead photo of an apple donut with chocolate frosting and rainbow sprinkles.

Chocolate Peanut Brittle Baked Donuts – Shaw’s Simple Swaps

A close up of a chocolate peanut brittle baked donut on a cooling rack.

Mini Maple Cinnamon Pancake Donuts – Shaw’s Simple Swaps

A close up of a tray of mini maple cinnamon pancake donuts.

Fudgy Chocolate Cake Donuts – Beautiful Eats and Things

Overhead photo of nine fudgy chocolate cake donuts.

Maple Walnut Pumpkin Donuts – Better is the New Perfect

Three maple walnut pumpkin donuts stacked on a white plate.

Whole Wheat Turmeric Honey Doughnuts – The Foodie Dietitian

Four whole wheat turmeric honey donuts stacked on top of each other.

I hope you give these recipes a try, whether it’s for your next office party or a snack for school/work!

What’s your favourite type of donut?

Have you tried any of these donut recipes yet? Which ones are you excited about?

Let me know in the comments below!

Pinterest image with text overlay saying \"gluten free and vegan healthy donut recipes\" over top multiple images of donuts.

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated May 11, 2018. Published May 11, 2018 By Abbey Sharp 31 Comments

How to Deal When Your Birth Plan Goes to Sh*t | My Birth Story

A baby held by hospital staff.

I share my birth story and discuss how to deal when your birth plan doesn’t happen the way you want it to.

I’m a typical Type A personality. I thrive in making a plan and sticking to it by the letter. So you bet your boots I had an in depth birth plan. There were things I was willing to be flexible on, and there were other things that I just really, REALLY wanted to avoid.

My Birth Plan

An opened notebook with a pencil on top and a cup of coffee beside it.

I worked with an amazing doula who helped me write up by official birth plan which I then shared with my doctor and delivery team. Here were my wishes:

  1. Avoid as much intervention as possible to allow for freedom of movement. This meant I wanted to avoid an induction, and also holding off on the epidural as long as humanly possible (hopefully, completely, depending on the length of labour). Aside from movement, this wish was mainly to minimize the “cascade” of intervention and risk of serious intervention (ie. C-Section) that comes along with it. I asked that the team do not ASK me if I want an epidural (aka. don’t dangle that carrot in front of me PLEASE lol), but rather, that they would wait for me to ask for it.
  2. Have my husband announce the gender (since it was a surprise)!
  3. Delay cord clamping for 30 seconds.
  4. Bank the cord blood, tissue and placenta.
  5. Skin to skin (assuming baby is OK).
  6. Let mom breastfeed after birth, so please wait until after the first feed to complete newborn procedures.

Nothing too outrageous, I don’t think. I mean, I could have added in that I only wanted green M n M’s in my birthing suite, but I wanted to keep it to the really important things to ensure they actually got read.

My Birth Story

Well, in the weeks leading up to my due date, I was informed that I would need to be induced at 40 weeks since I was an IVF mom (see my IVF story here). This is apparently the protocol for IVF patients because of the association with placental issues and increased risks with overdue babes.  Well, this wasn’t what I wanted to hear. So I pumped my “natural” induction regime into HIGH GEAR and did everything you can to get things moving. Here’s some of the self-induction strategies I learned about that are often recommended:

  • Nipple stimulation (manually, or using a pump)
  • Sex
  • Squats and other challenging exercises
  • Walking/ Hiking/ Stairs
  • Eating dates (6-8/day)
  • Red raspberry leaf tea
  • Evening Primrose Oil suppositories
  • Acupuncture
  • Acupressure
  • Naturopathic or homeopathic tinctures
  • Eating spicy foods
  • Membrane stripping by your midwife or OB

Well guess what, I did ALL of these things. A lot of them every day for weeks with a total of 4 membrane sweeps. But guess what! I didn’t go into labour. So on my due date, my OB told me i was scheduled for a “foley catheter/ balloon” induction two days after. I tried even harder to get the baby moving. Nada. I was thoroughly disappointed but I reminded myself that the foley catheter was the lowest “intervention” method of induction. I just had to hope it would be enough to kick start things so I could avoid anything more.

So I went in for them to insert the foley catheter and immediately the cramping started. Hubs and I went for dinner down the street for SPICY pizza (the last hurrah!) and by about 7:30 PM, I was having MAJOR contractions. I was timing them and they were about every 4 to 5 minutes so I was like HOLY SHIT, this is happening FAST. But after an hour, everything stopped and I passed out. I woke up the next morning to no contractions, no cramps, and no baby. NOOOOOOOOO.

And so the dreaded intervention cascade I was so desperately trying to avoid was about to begin.

I checked into the hospital by 8:30 AM and was finally admitted closer to 11 AM. My cervix was checked and the balloon was removed, and I had only dilated ONE extra centimetre. GAH. There was no stopping things now, I had to press forward and the only option I had was Pitocin/ Ocytocin. The one thing I had really, REALLY wanted to avoid.

An IV bag, hanging.

I blame it on the countless podcasts I had listened to but I had really built this drug up to be the worst thing imaginable. Research has linked Pitocin inductions to more than 2 x the risk of a c-section. I also knew that the contractions are MUCH harder to tolerate when induced, so my dream of even attempting to labour freely without an IV and epidural would likely not happen. I had prepared myself as best as I could for this outcome (even though I really was hoping for the best), so I took a half an hour to greave the loss of my precious birth plan, realized that waiting was only delaying me meeting my babe, and got ready to start on the drip.

For the first several hours of Pitocin, the pain was really no big deal and I was able to walk around (dragging an annoying IV pole of course). I even snacked a bit (read on about eating during labour here). They ended up breaking my water to help reduce baby’s heart rate, which I was nervous about but ultimately, it didn’t feel like anything more than me peeing myself LOL.

As my contractions came, the nurse kept saying “OMG how are you not dying right now? Most women would be screaming for an epidural.” But honestly, the hour of pain I had the night before was much MUCH worst.

Well, until it wasn’t. Maybe 7 hours in, shit was getting REALLY REAL. I was working with my doula who was performing hip squeezes, and walking me through a mindful breathing routine to get me through each contraction. Then I had an hour where I was getting contractions ON TOP of contractions – at some point I was having three in a row with no relief. I also was having a lot of rectal pressure already. The nurse suggested it sounded like I was getting ready to push so I was thinking, hey, we’re here, maybe I really can do this med-free!

Then they checked me.

I was 4 cm and still not much more effaced. HELLS TO THE NO.

GET ME THAT FUCKING EPIDURAL.

Thankfully, they came relatively quick (though it felt like a damn lifetime). But now came another hurdle that all my friends warned me about- I would have to sit completely still through 4 or 5 bad contractions while they got the drugs in me. That was quite the feat. But once inserted, each contraction started to feel less and less debilitating. I was on my way to heaven. Note to self for round two- do not fear the epidural.

I got a bit of sleep between the cervix checks and the blood pressure cuff going off on me, and yes, every time I woke up, I was STARVING AF. Alas, I wasn’t able to eat anything other than “clear fluids” (see my post on eating during labour here), so I cleaned the ward out of popsicles and ate a shit ton of candy. Unable to brush my teeth, my mouth was feeling REAL gross.

Close up of jelly beans.

Well, thank goodness I gave in to the big bad E because it was going to be another 12 hours through the night until baby was ready to be pushed out. And that part really made me nervous. The idea of my poor lady flower ripping. The thought of seeing a doctor bust out the scissors for an episiotomy. The fear that maybe baby would get stuck and I would be the rushed into an emergency c-section like I had read about. But at 6:58 AM there was no turning back, baby was ready to come out!

The first few pushes were easy- I actually didn’t feel anything at all other than the exhaustion of pushing. Soon, we had an entire team in the room  – two doctors (one of which was my OB and the OB who also delivered my husband) along with two residents, a few nurses, my hubby and doula, and ALL of them were telling me what a super star pusher I was. Honestly, it was the most complimentary hour of my life and the fact that I had absolutely no pain was a SERIOUS bonus. Okay, so I did puke everything out of my belly once from the crazy effort I was putting in, but a few minutes later, I was right back in the game.

After 1 hour and 15 minutes, baby was on my chest. My husband announced it was a boy and I was in la la land just trying to catch my breath. Honestly, pushing may have been smooth sailing below the belt, but it was the hardest cardio workout I’ve ever done. My head was literally starved of air as I tried to get four hella big pushes in each contraction.

Well, while we were cooing at our new born babe, the doctors were quickly trying to get the placenta out. Remember, we planned to bank that baby. I tried really hard not to look down there as the thought of the tearing and stiching really freaked me out, but I caught a glimpse of my lower regions in the massive reflective light above me.

All I could see was blood.

All over the bed. All over my legs. All over the doctor and resident’s arms and hands. The doctor had his whole arm up me, and the two of them were pounding on my belly (I definitely felt that!) It wasn’t until they started giving me needles in my legs that I found out the good and bad news.

The good news was that I didn’t tear at all so I didn’t get a single stitch!!! (Apparently this is REALLY unusual for a first time mom with a good sized baby). The bad news was that I was hemorrhaging. And then after I lost a ton of blood, I started vomiting violently from the blood clotting drugs they gave me to stop the bleed. Ugh…

I had eaten nothing for over 12 hours, had literally run a marathon in labour and pushing, had bled all over town, had vomited up every ounce of fluid in my body. Oh and then they gave me a course of antibiotics – something that I was hell bent against and had nightmares about during pregnancy because of its impact on baby’s microbiome. None of this was what I had imagined.

I always thought in the moments after birth, I would emerge totally high on endorphins and ready for a bad ass meal, which my hubby and I had talked about for my entire third trimester. “What will you want to eat right after delivery” was literally part of our daily conversation. I was planning on sending him for my favourite burger in the city, and scheming about what dessert I would want.

A burger on a white plate.

Well surprise, surprise. That didn’t go as expected either. I couldn’t even keep water down without puking it back up. It took a few hours before I felt confident enough in my tummy that I settled on a Fig and Chevre croissant from Aroma. Honestly, while it wasn’t the meal I planned for, in my starved down state, it tasted like a Michelin star meal.

So no, my birth plan did not pan out. My birth didn’t go at all the way I envisioned it over and over again. Even though maybe a lot of these little things seem really insignificant to you reading them, just the thought of them kept me up at night during the end of my pregnancy. Like I said, I like to feel in control, and all of the “what if” scenarios definitely make you feel out of control.

How to Deal When Your Birth Plan Doesn’t Work Out

A baby held by hospital staff.

But now that I’m on the other side, I can give some of that annoying unsolicited advice to you about your birth plan. These are some truths or mantras that I didn’t want to accept at the time, but I believe if I had, it would have made my last few months of pregnancy a lot more enjoyable.

  1. Allow yourself time to grieve. I honestly feel like my personal departure from my birth plan was relatively benign in the grand scheme of things, but even still, I needed some time to just process it. It’s okay to be pissed/ scared/ disappointed/anxious about how your birth went. You don’t need to come out of an experience so significant completely untouched. I really hate the ongoing rhetoric that as long as we have a healthy baby, we should be grateful and that we should stop dwelling on HOW it happened. I’m pretty sure the only people who think that are a) men, or b) had kids so long ago they forget the struggle. HEY, sometimes it’s fucking hard to let go. Allow yourself however long you need to feel however you need to feel about how your birth went down.
  2. Reframe your experience. Okay, so I’m not downplaying your grief, but keep in mind, you had a baby. Holy shit!! However things went down, the outcome is pretty crazy amazing. The birth might not have been magical. It might not have been peaceful or pain-free or intervention free. But Gd damn, girl, you deserve a massive pat on the back for the beautiful miracle that just occurred. I often find just looking at my sweet baby (when he’s not screaming, of course, really helps me calm down).
  3. Look positively towards the future. Whether they or their baby’s life was in danger, they were rushed into a crash c-section, or maybe their epidural just failed them, I have heard a lot of women describe their birth as truly traumatic. I can imagine it’s hard to wrap your head around doing something like that again, especially right afterwards. But if you redirect your fear for a future birth into hope for a future birth, you may be more able to better move on and look forward to round two (or three or four). Personally, I was terrified of the things that happened to me happening to me (induction, epidural, retained placenta, AH HEMORRHAGE), but looking back now, and looking forward to another birth, I feel so much more calm about round two and can only hope it goes as well as this one did.

Like all births, my birth didn’t go as planned, and had I thought through this scenario before giving birth, I would have lost my shit. But in retrospect, I realize what a great experience it was. It was really the best day of my life and even the things I didn’t want (ie. epidural) ended up being a blessing in the end (no way in hell I could have dealt with that retained placenta without it). And yes, I am already looking forward to round two.

Tell me, did your birth plan work out?

How did you come to terms with your birth not going exactly how you wanted it to?

Leave me a comment below and share with a momma who didn’t have their birth work out as planned.

Pinterest image with a baby being held by hospital staff on top of a photo of a hanging IV bag with the text overlay \"how to deal when your birth plan goes to sh*t\"

 

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated October 23, 2020. Published May 10, 2018 By Abbey Sharp 28 Comments

Vegan Roasted Fig Chia Pudding and Tahini Date Caramel Parfait | Gluten Free Plant Based

This Vegan Roasted Fig Chia Pudding and Tahini Date Caramel Parfait is a gluten free plant based perfect light dessert packed with Middle-Eastern inspired flavour and a delicious date caramel scented with tahini.

This Vegan Roasted Fig Chia Pudding and Tahini Date Caramel Parfait is a gluten free plant based perfect light dessert packed with Middle-Eastern inspired flavour and a delicious date caramel scented with tahini.

An overhead photo of two roasted fig chia pudding with tahini date caramel on top.

Dessert needs to happen more often in my house, and that means that it needs to be relatively fast, easy and absolutely delicious. I don’t have time to bake a damn cake every day, but I’ll happily put a little effort into a sweet treat most nights of the week. This Vegan Roasted Fig Chia Pudding and Tahini Date Caramel Parfait has quickly become a weekly indulgence because, hey, life’s too short not to eat dessert. This is something you can easily make all of the components ahead of time (or even in one big batch for the week), and just assemble when a craving hits.

A close up overhead photo of a roasted fig chia pudding with tahini date caramel on top.

How to Make Vegan Roasted Fig Chia Pudding and Tahini Date Caramel Parfait

Let’s start with a wee chat about my unfailing love of figs. Figs are pretty rad. I’ve always said they’re like natures pop rocks with their teeny tiny little seeds crackling between your teeth, only to give way to sweet jammy flavour. If I could eat one fruit for the rest of all time, it would undoubtably be figs.

An angled photo of a roasted fig chia pudding with tahini date caramel on top. Next, a chia pudding I actually like. I can’t get into a basic almond milk + chia seed combo. Ladies, don’t lie to yourself, it tastes a bit bleh. Chia pudding neeeeeeds that creamy factor and that’s what luscious coconut cream gives it.

An angled photo of a roasted fig chia pudding with tahini date caramel on top.

Finally, a tahini date caramel. HELLO MAMMA. This is the money shot. I adore all things caramel (it’s legit my favourite food group, caramel things). But I also love a sweet and salty combo and the nutty sesame based tahini is a great way to balance the sweet. I make my caramel with fresh juicy dates so there’s no need to add any extra sugar. I suggest you make a double or triple batch, it will keep in the fridge for up to a month.

An angled photo of a roasted fig chia pudding with tahini date caramel on top.

This Vegan Roasted Fig Chia Pudding and Tahini Date Caramel Parfait actually makes me want to explode into a paragraph of excited emojis it’s so good.

So now I need to know, what would you make if you were preparing the ultimate dessert for yourself?

Have you tried this Vegan Roasted Fig Chia Pudding and Tahini Date Caramel Parfait?

Leave me a comment below and don’t forget to leave this recipe a review if you try it! Pinterest image of an overhead photo of a roasted fig chia pudding with tahini date caramel on top with a text overlay \"vegan fig chia pudding.\"

This Vegan Roasted Fig Chia Pudding and Tahini Date Caramel Parfait is a gluten free plant based perfect light dessert packed with Middle-Eastern inspired flavour and a delicious date caramel scented with tahini.
Print Recipe
4.86 from 7 votes

Vegan Roasted Fig Chia Pudding and Tahini Date Caramel Parfait

This Vegan Roasted Fig Chia Pudding and Tahini Date Caramel Parfait is a gluten free plant based perfect light dessert packed with Middle-Eastern inspired flavour and a delicious date caramel scented with tahini.
Prep Time3 hours hrs
Total Time3 hours hrs
Course: Dessert
Cuisine: American
Servings: 4 people
Calories: 533kcal
Author: Abbey Sharp

Ingredients

Figs:

  • 8 fresh figs halved
  • 2 tablespoons maple syrup
  • ¼ tsp za’atar

Chia Pudding:

  • 1 cup unsweetened vanilla almond milk
  • 1 tablespoons maple syrup or to taste
  • 2 teaspoons vanilla extract
  • ¼ cup black or white chia seeds
  • 1 cup coconut cream lightly whipped

Tahini Caramel

  • 8 juicy sticky dates pitted
  • 2 tsp . tahini
  • 2 tsp . fresh lemon juice
  • 2/3- 3/4 cup unsweetened vanilla almond milk
  • Pinch of fleur de sel

Assembly:

  • ¼ cup pistachios shelled and crushed
  • 2 tablespoons Hemp hearts

Instructions

  • In a bowl, mix together the almond milk, maple, vanilla and chia seeds until smooth. Fold in the coconut cream. Cover, and transfer to the fridge for 3 hours or overnight.
  • Meanwhile, preheat oven to 400 F and line a baking sheet with parchment paper or a nonstick silpat.
  • Place the figs, cut side up onto the sheet and drizzle with maple syrup. Sprinkle with the za’atar and roast in the oven for 15 minutes until caramelized and soft.
  • In a food processor, puree the dates until they reach a gummy ground consistency. Add in the tahini, lemon and 2/3 cup of almond milk. Puree until very smooth and as thick as toffee sauce- you may need an extra few tablespoons of almond milk to thin it out depending on the size of your dates. Add a pinch of fleur de sel, to taste and set aside.
  • To assemble, divide the chia pudding between four bowls or glasses, top with the roasted figs and sprinkle generously with pistachios and hemp hearts.

Nutrition

Calories: 533kcal | Carbohydrates: 53g | Protein: 11g | Fat: 34g | Saturated Fat: 20g | Sodium: 204mg | Potassium: 686mg | Fiber: 11g | Sugar: 35g | Vitamin A: 215IU | Vitamin C: 5.1mg | Calcium: 334mg | Iron: 4.2mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated January 19, 2022. Published May 8, 2018 By Abbey Sharp 48 Comments

Gas and Bloating 101 – 5 Reasons for Your Tummy Troubles

A glass cup with milk being poured in.

You know I love to talk about gas and bloating, so today we’re going through 5 main reasons for your tummy troubles.

You’ve heard it time and time again: everybody farts. Part of the body’s makeup includes production of gases in the digestive tract. But how do you know when your gas is just gas, or when it’s something more? According to the Canadian Digestive Health Foundation, 5 million Canadians suffer from some form of Irritable Bowel Syndrome, or IBS, which basically means they have some form of digestive discomfort that can’t otherwise be explained. Other than IBS, there are some other things that can cause you gas and  bloating, including certain intolerances and allergies. Let’s look at some of the most common causes of mild to medium GI distress (anything higher than medium and you should be seeking medical attention STAT).

Gas and Bloating Producing Foods

“Beans, beans the musical fruit. The more you eat…” There’s a reason that song sticks, because it’s true. Beans contain raffinose, which is a sugar that’s not digested in the small intestine (hooray for human DNA), which then moves to the large intestine to be fermented. In other words, cause gas and bloating. Raffinose is also present in foods like cabbage, brussels sprouts and broccoli. Eating these foods raw will provide the most lethal dose of gas, so for your sake (and the sake of those people around you), cook these veggies first to help breakdown some of the gas-causing culprits. For beans, it’s best to soak them in water for an hour (up to overnight) to reduce these gas-causing sugars, just make sure you discard the soaking water and start fresh when you cook them.

FODMAPs

FODMAPS – what? FODMAPs, or Fermentable Oligosaccharides, Disaccharides, Monosaccharides AND Polyols, (woah, that’s a mouthful), are a set of carbohydrates that some people may not digest well.  I love talking about FODMAPs so much I did a whole Youtube video on them.

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Research has found some evidence that people who are experiencing symptoms of IBS like gas and bloating found relief in a low FODMAP diet (note: not all types of IBS have been successfully managed by this diet). Without getting into the minute details of FODMAPs, here are some examples of these carbohydrates (warning: there are a lot of foods on this diet’s naughty list):

Veggies: asparagus, avocadoes, mushrooms, garlic and onion.

Fruits: apples, cherries, peaches, pears, prunes and mangoes.

Dairy: virtually all cow’s milk products contain disaccharides.

Grains: Barley, wheat, semolina, spelt and rye.

Meats and Alternatives: Sausages, beans, split peas.

Other foods: corn syrup, honey, rum, beer, juice, tea, artificial sweeteners, certain nuts and some beans.

A close up of a piece of broccoli.

While it may sound like a lot of foods are off limits on this diet (and this is just a cross-section of high FODMAP foods –here’s a more comprehensive list), there is light at the end of the tunnel. With proper supervision from a registered dietitian, it may be possible to determine the trigger of a patient’s IBS symptoms using a low FODMAP diet. Similar to an elimination diet, a dietitian will monitor the low FODMAP diet and re-introduction of foods to find the likely offender.

Honey being poured into a white container.

The good news is a low FODMAP has been shown to successfully reduce certain symptoms (cramping, gas and bloating). The not so good news is that it’s not a foolproof method for relief. You may take on this diet, painfully cut out a variety of otherwise nutritious (and delicious) foods and still come up empty (such is the mystery of GI distress).

Lactose Intolerance

I’m sorry for all you ice cream lovers out there, but it’s true: lactose intolerance is the most common food intolerance, affecting more than 7 million Canadians. Lactose intolerance is different from an allergy (this is important to know!). An allergy is caused by your immune reaction to a certain allergen: an allergy means symptoms worsen as you continue to expose yourself to the allergen in question, sometimes leading to dangerous outcomes. An intolerance, on the other hand, is caused by the digestive system’s inability to digest a food or food component.

Many people lack an enzyme in their gut called lactase, which is used to break down the lactose in many dairy products. Without this enzyme, lactose enters the large intestine and causes typical GI distress symptoms (diarrhea, gas and bloating).

Unlike some of the other distress causing products, lactose intolerance can be diagnosed through a relatively simple elimination diet with the help of a Registered Dietitian. Also, in some cases it can be managed using enzyme pills (lactase) to help the body breakdown the lactose.

A glass cup with milk being poured in.

Gluten

Gluten allergy, otherwise known as celiac disease, is a tumultuous subject that I have written about extensively. This disease is painful and can be dangerous if not properly treated. Celiac disease manifests differently in everyone, but there are some characteristics of the disease that are common throughout. Along with general GI distress mentioned above, people with a gluten allergy may also experience extreme fatigue and lethargy, anemia, migraines, depression (and other mental health symptoms), unexplained weight loss or gain and many other seemingly non-related symptoms.

Celiac disease is not something to be taken lightly. Speak with your doctor and/or a registered dietitian if you think you may be experiencing some of the symptoms described here. If you want to know for sure if you have celiac, it is imperative that you seek help before you cut out gluten on your own. The celiac diagnostic test requires that you are regularly consuming gluten for at least 12 weeks before the test is taken. If you go in for blood work having been totally gluten-free, it’s very possible the test will read a false negative. The sooner you can get a definitive answer, the better.

A close up of pieces of bread.

If it’s not celiac disease, can gluten still be an issue? Recently, some new research has suggested that people who test negative for celiac disease might suffer from “non-celiac gluten sensitivity.” This condition is being described as causing similar symptoms as IBS and celiac disease (both physical and psychosocial symptoms) even when the celiac diagnostic test comes back negative.

The evidence relating to the existence of non-celiac gluten sensitivity is very controversial. In some cases, we’ve seen significant benefits of gluten free diets and in other cases we have seen absolutely no improvements to symptoms. The other issue is that there is currently no way to conclusively diagnose this intolerance. If you feel you may be having some GI distress when eating gluten, I highly suggest you speak to a Registered Dietitian before you make any significant changes to your diet. A lot of people just cut gluten out to relieve their symptoms unknowingly sabotaging their ability to take the test that could deliver some closure to their symptoms.   If you are the type of person who would like to know definitively what’s going on down there, and want to be tested for celiac, you need to have been eating gluten regularly (and quite a bit of it) for about 12 weeks before the test for the results to be reliable. If you don’t, it’s very common for the test to deliver a false negative where you’ll never know the truth about your GI distress.

Beer being poured into a glass.

Other causes of GI distress

It seems like the list of gas-causing foods never ends and it doesn’t have to mean something is necessarily going wrong in your body. Some foods just put more air (aka. gas) in our bodies than others.

For example, remember that kid in grade school who could burp the alphabet after a can of coke? Well, carbonated beverages can increase the amount of air that gets into the digestive tract so stick to the water fountain if gas is a concern.

Candies and gum work similarly to carbonated beverages by increasing the amount of air you swallow. They also tend to use some gas-causing sweeteners mentioned in the FOPMAP section.

Want to hear the good news? There are steps you can take to determine the likely cause of your increased flatulence. If you aren’t able to easily identify the culprit yourself, speak to a dietitian about going on a monitored elimination diet. Book an appointment with your doctor to get the proper testing and rule out any potentially more serious conditions (such as crohns, colitis or celiac disease).

Have you noticed certain foods give you gas and bloating? What has helped you find relief of your tummy troubles? Leave me a comment below with some of your tips and tricks!

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Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated July 20, 2018. Published May 3, 2018 By Abbey Sharp 26 Comments

How Much Sugar is TOO MUCH? | Low Sugar MEAL PLAN

Two glasses of pistachio smoothies with fig toppings and paper straws.

DISCLAIMER: This post was developed in sponsored partnership with KIND, however, as always, all opinions are genuine.

I chat about how much sugar is too much based on the new guidelines and share a low sugar meal plan with 100 grams of daily sugar.

Three sugar cubes.

Friends, let’s talk about sugar. As a dietitian with a serious sweet tooth, I understand the daily struggle of keeping life satisfyingly sweet while not overdoing it on the heavily processed treats. And apparently I’m not the only one keeping an eye on these things.

In a survey of 992 Canadians by KIND® Snacks and Leger, 77% of women said that the amount of sugar was an important factor for them in choosing snacks for themselves, and even more women were concerned about the sugar in their kids’ snacks. One quarter of women said they didn’t know what constitutes an appropriate amount of sugar for themselves, while 1 in 5 didn’t know how much sugar was right for their kids. And almost all of the women who thought they knew the maximum suggested sugar recommendations got the number wrong. So the problem is not that Canadians don’t care, it’s simply that we may not be quite sure where sugar is coming from in our diet. And that’s not necessarily our fault.

How Much is Too Much Sugar?

The proposed new Canadian nutrition label will feature a % Daily Value for total sugars, based on Health Canada’s new recommended total of 100 grams. If you remember from my in-depth post on sugars here, this total sugar number includes:

  • Dairy and Alternatives

Cow’s milk, soy milk, rice milk, yogurt, etc.

  • Fruits and some vegetables

Apples, bananas, berries, pears, carrots, etc.

  • “Free (or Added) Sugars”

Honey, molasses, brown rice syrup, agave, maple, white sugar, brown sugar, etc.

Sadly, free (aka. added) sugars are not listed on nutrition labels, and therefore, are a little harder to keep track of. But thankfully, there are a few things we can realistically do to manage our sugar intake.

Step 1) Look at the Ingredient List

A recent analysis of 40,000 packaged foods by Public Health Ontario and Waterloo University found that 66% of packaged foods contain added sugars. Snacks and sweets actually outranked beverages as the category most likely to have added sugars, with 86% of products containing at least one added sugar.

You can spot a source of added sugar by looking for words that end in “–ose”, along with anything like honey, brown sugar, maple, agave or other “syrup” words. The new proposed Canadian nutrition label will make this easier for Canadians by grouping all of the sugar-foods together in brackets so it would read like: Sugar (sucrose, glucose, honey, agave).  Since ingredients in the ingredient list are ordered by weight (aka the greatest amounts will show up at the start of the list), we know that if those sugary suspects show up near the top of the ingredient list, you can assume that there is a fair amount of those free (added) sugars.

Step 2) Look at Total Sugars

The reality is that not all sugars are created equal so I do have a bit of beef with the fact that we will be able to more easily track total sugars than we are added or free sugars. I have no qualms about getting in natural sugars from dairy and fruit, but research suggests that sugars from snack foods and sweetened drinks make up the lion’s share of the sugars in our diet. And that’s where we can make some tweaks.

Using the recommendation of 100 grams of total sugars each day, I suggest keeping an eye on the ingredient lists for those sneaky sources of added sugars, and trying to get the bulk of your 100 grams from natural sources like dairy and fruit.

When you start to really look at these labels and ingredient lists together, you’ll probably be surprised how much added sugar creeps up in all sorts of foods marketed as really healthy. Some power bars or granola bars end up looking as sweet as typical chocolate bars, and commercial smoothies or shakes can pack half your daily sugar needs.

Low Sugar Meal Plan

So to help you see what 100 grams of sugar a day looks like in real life, I crafted up a typical day in my life to show you how I “spend” my 100 grams of sugars every day. Feel free to use this low sugar meal plan as a guide or even just as a bit of an eye opener for what it could look like.

DAY 1

Breakfast

Image of a bowl of yogurt with granola and fruit.A bowl of yoghurt (1/2 cup) with granola (1/4 cup), banana (1/2 banana) and strawberries (1/4 cup)

Nutrition Breakdown:

Kcal: 368

CHO: 75g

PRO: 15g

Sugar: 41g

 

AM Snack

Two glasses of peanut butter banana smoothies with bananas in the background.

Peanut Butter Chocolate Smoothie with Banana  

Nutrition Breakdown:

Kcal: 373

CHO: 58g

Fat: 9 g

PRO: 23g

Sugar: 27g

 

Lunch

A chickpea salad sandwich.

Avocado Chickpea Salad Sandwich

Nutrition Breakdown:

Kcal: 456

CHO: 69g

Fat: 20g

PRO: 15g

Sugar: 14g

 

Snack

A KIND granola bar.Almond Sea Salt & Dark Chocolate KIND Bar

Nutrition Breakdown:

Kcal: 200

CHO: 16g

Fat: 15g

PRO: 6g

Sugar: 5g

 

Dinner

A plate with a stuffed sweet potato peanut satay.

Paleo Peanut Satay Stuffed Sweet Potatoes with Chicken

Nutrition Breakdown:

Kcal: 430

CHO: 33g

Fat: 24g

PRO: 23g

Sugar: 10g

Total Kcal: 1,827

TOTAL SUGAR: 97g

 

DAY 2

Breakfast

A smoothie bowl with fruit on top.

Green Smoothie Bowl with Antioxidant Packed Matcha & Berries

Nutrition Breakdown:

Kcal: 401

CHO: 60g

Fat: 9g

PRO: 19g

Sugar: 37g

 

AM Snack

KIND granola bar.Almond Caramel & Sea Salt KIND Bar

Nutrition Breakdown:

Kcal: 210

CHO: 14g

Fat: 15g

PRO: 6g

Sugar: 5g

 

Lunch

A grilled cheese sandwich on a plate.

Pear & Brie Grilled Cheese

Nutrition Breakdown:

Kcal: 384

CHO: 53g

Fat: 18g

PRO: 12g

Sugar: 10g

 

PM Snack

Overhead photo of a cracker with nut butter and sliced apple.

Whole Grain Toast with Peanut Butter, Apples and drizzled with Honey

Nutrition Breakdown:

Kcal: 300

CHO: 60g

Fat: 10g

PRO: 11g

Sugar: 32g

 

Dinner

A white plate with zucchini carbonara.

Zucchini Noodle Pasta Carbonara

Nutrition Breakdown:

Kcal: 495

CHO: 48g

Fat: 27g

PRO: 31g

Sugar: 12g

Total Kcal: 1,790

TOTAL SUGAR: 96g

 

DAY 3

Breakfast

A photo of a glass filled with fruit on a table with a plate of eggs beside it.

Boiled egg, Whole Grain Toast with Almond Butter, Fruit Salad (1 cup)

Nutrition Breakdown:

Kcal: 350

CHO: 36g

Fat: 15g

PRO: 10g

Sugar: 27g

 

AM Snack

Two glasses of pistachio smoothies with fig toppings and paper straws.

Pistachio & Tahini Protein Smoothie

Nutrition Breakdown:

Kcal: 298

CHO: 45g

Fat: 2g

PRO: 11g

Sugar: 30g

Lunch

A plate avocado toast with tomato on top.

High Protein Avocado Toast with White Beans & Roasted Tomatoes

Nutrition Breakdown:

Kcal: 322

CHO: 33g

Fat: 20g

PRO: 5g

Sugar: 8g

PM Snack

KIND bar.Maple Pumpkin Seeds with Sea Salt KIND Bar

Nutrition Breakdown:

Kcal: 150

CHO: 22g

Fat: 6g

PRO: 3g

Sugar: 5g

Dinner

Overhead image of a burrito bowl.

Paleo Cauliflower Rice Chicken Burrito Bowl with Dairy Free Cilantro Lime Crema

Nutrition Breakdown:

Kcal: 449

CHO: 40g

Fat: 24g

PRO: 38g

Sugar: 20g

 

PM Snack

An angled image of vegan power pucks on a colourful plate.

Apple Pie Vegan Protein Granola Cups (2)

Nutrition Breakdown:

Kcal: 180kcal

CHO: 15g

Fat: 10g

PRO: 6g

Sugar: 10g

 

Total Kcal: 1,749

TOTAL SUGAR: 100g

Bottom Line on Sugar

 

I hope this post gave you a better understanding of the difference between added and natural sugars and what 100 grams of sugar/day looks like. As you can see from my sample meal plan, limiting your sugar intake to 100g/day can be easy and totally doable. A good rule of thumb is to try and stick to foods that naturally contains sugar and limit those added sugars to small portions of your favourite treats.

 

Get Started on Your Own Low Sugar Meal Plan

I know it may seem overwhelming trying to keep track of where your sugar is coming from so planning convenient low sugar meals and snacks can be key. I love KIND bars for this reason because they’ve got a wide range of flavours (so I never get bored), and a lot of them clock in at just 5 grams of sugars. Compare that with the leading energy and nutrition bar on the market that has 23 grams. They also pack some protein, fibre and healthy fats from the nuts and are made with real simple ingredients.

I’m giving away a KIND prize pack worth $100. To enter, you must be a Canadian resident and complete the following (the more you do, the more:

  • Subscribe to my blog in the box above or below.
  • Subscribe to my YouTube channel.
  • Follow Abbey’s Kitchen on Facebook.
  • Follow Abbey’s Kitchen on Pinterest.
  • Follow Abbey’s Kitchen on Instagram.
  • Share this blog post on Facebook using the hashtag #snackKIND.
  • Leave us a comment below with your favourite KIND Bar flavour!

WHAT ARE YOUR THOUGHTS ON THE PROPOSED CHANGE TO 100 GRAMS OF SUGAR A DAY. DO YOU AGREE? WHAT ARE SOME OF THE WAYS YOU TRY TO LIMIT ADDED SUGAR ON A DAILY BASIS?

LEAVE ME A COMMENT BELOW.

 

Pinterest image for a low sugar meal plan. 

 DISCLAIMER: This post was developed in sponsored partnership with KIND however, as always, all opinions are genuine.

 

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated January 30, 2023. Published May 2, 2018 By Abbey Sharp 12 Comments

Gluten Free Vegan Elderflower Pancakes for Mother’s Day Brunch

These Gluten Free Vegan Elderflower Pancakes are perfect for any Mother's Day Brunch or any other weekend treat.

These Gluten Free Vegan Elderflower Pancakes are perfect for any Mother’s Day Brunch or any other weekend treat.

GUYS. IT’S MY FIRST MOTHER’S DAY. Also, Baby E is going to be a whole MONTH old that day so it will be EXTRA special for me. Honestly, being a mom (ah, I still can’t really wrap my head around that new title) has been one of the most amazing experiences of my life. And I have only just started my adventure! While ordinarily, my hubby visits his mom on Mother’s Day and I visit mine, this year, we’re all hanging out together at my place. And that means, I’m going to need to get my sh*t together somehow to make a proper mother’s day brunch!

A pink plate with a stack of elderflower pancakes with berries scattered around.

So you probably can see that I’ve gone a little overboard on the Mother’s Day brunch and dessert recipes this year (like these salted tahini truffles and orange poppyseed waffles). These gluten free vegan elderflower pancakes are ALMOST too pretty to eat, but since we will be celebrating three generations of mommas in my home this year (as well as Baby E’s one month milestone!), I figured we had to go all out!

How to Make Gluten Free Vegan Elderflower Pancakes for Mother’s Day Brunch

An overhead image of two plates of elderflower pancakes with berries and edible flowers around.

These elderflower pancakes are as easy to make as they are to eat. The idea came to me as I was enjoying my favourite non-alcoholic pregnancy and breastfeeding-friendly bevvy, Elderflower Presse. It’s basically a light fizzy pop that I became totally obsessed with early on in my pregnancy because it tastes like a breath of sweet spring air. Since these gluten free vegan elderflower pancakes have no eggs, adding some of the carbonated floral drink adds a little extra rise to these babies. It also adds a beautiful flavour that is complimented by my elderflower spiked syrup.

A side image of a plate of elderflower pancakes with berries and edible flowers around with a quarter cut opened.

I also add in a few of my favourite berries for natural sweetness and a pop of colour, but feel free to add whatever fruit you or your honoured momma likes.

An angled image of a plate of elderflower pancakes with berries and edible flowers around with syrup poured on top.

Since it is such an important day for such important people (MOMS!), I even busted out the pretty edible flowers. Honestly, nothing says “Spring time fancy pants” like edible flowers!

Now lovelies, I want to know what do you plan to make for Mother’s Day brunch?
Have you tried making these gluten free vegan elderflower pancakes?
Have you ever tried Elderflower Presse?
Leave me a comment below with your thoughts!
Pinterest image of an image of a plate of elderflower pancakes with berries and edible flowers around with syrup poured on with the text overlay \"vegan gluten free elder flower pancakes.\"
These Gluten Free Vegan Elderflower Pancakes are perfect for any Mother's Day Brunch or any other weekend treat.
Print Recipe
5 from 1 vote

Gluten Free Vegan Elderflower Pancakes

These Gluten Free Vegan Elderflower Pancakes are perfect for any Mother’s Day Brunch or any other weekend treat.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 – 6 people
Calories: 446kcal
Author: Abbey Sharp

Ingredients

Pancakes

  • 1 ½ cups all purpose gluten free flour
  • 1 ½ tbsp. gluten free baking powder
  • ½ tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 1 ½ cup unsweetened vanilla almond milk
  • 1 tbsp maple syrup
  • 3 tbsp melted vegan butter
  • 1 tsp vanilla extract
  • 1/4 cup Elderflower Press
  • 1/2 cup fresh berries
  • Additional vegan butter for cooking

Syrup:

  • 2/3 cup maple syrup
  • 1/3 cup elderflower presse
  • Toppings:
  • Berries
  • Edible flowers

Instructions

  • Mix together the flour, baking powder, salt, and spices.
  • Add in the almond milk, maple, melted vegan butter and the elderflower presse. Allow the mixture to sit for 5 min.
  • Add a tablespoon of the vegan butter to a nonstick skillet over medium heat. Add in 1/4 cup circles of batter and top with a few fresh berries. Cook until bubbling around the edges, then flip and cook on the other side. Continue with the remaining pancake batter and keep the cooked pancakes warm in the oven at 200 F until ready to serve.
  • Meanwhile, combine the maple syrup and elderflower presse in a small saucepot to make the syrup. Simmer over low heat for 5 minutes until bubbling and thick.
  • To serve, top the pancakes with fresh berries, syrup and edible flowers. Enjoy!

Nutrition

Calories: 446kcal | Carbohydrates: 81g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 273mg | Potassium: 692mg | Fiber: 5g | Sugar: 43g | Vitamin A: 400IU | Calcium: 450mg | Iron: 2.1mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated October 4, 2021. Published May 1, 2018 By Abbey Sharp 20 Comments

Best Healthy Taco Recipes for Cinco de Mayo

Best Healthy Taco Recipes for Cinco de Mayo! #vegantacos #cincodemayo #tacos #glutenfreefood #plantbased #highprotein #tacorecipes #mexicanfood #healthyfood #healthyeating #celebration

With Cinco de Mayo this week, we compiled the tastiest, most innovative and all around best healthy taco recipes on the web.

When I was a kid, “taco night” meant full fat ground beef, pinch of lettuce, and of course mountains of cheese in a hard corn taco shell. In today’s world of gourmet taco trucks and trendy Mexican restaurants, my mom’s Tuesday night staple is just not going to cut it.

The best part of taco night is variety. You could make a taco recipe every night of the week and never have the same thing. And if you ever needed an excuse to eat tacos, Cinco de Mayo would be it! This Saturday will be the taco night of all taco nights, so break out the sombreros, pour the margaritas and start mashing avocados. We’ve got the ultimate collection of the Best Healthy Taco recipes on the web for your ultimate Mexican Fiesta.

Best Healthy Taco Recipes

Abbey’s Kitchen- Chipotle Chicken Lettuce Tacos with Avocado Pineapple Salsa
With Cinco de Mayo this week, we compiled the tastiest, most innovative and all around best healthy taco recipes on the web.
The Live Fit Girls – Skinny Baja Chicken Tacos
The Live Fit Girls - skinny baja tacos
Cooking Classy – Greek Tacos
Cooking Classy - Greek Tacos
 Abbey’s Kitchen – Vegan Buffalo Cauliflower Tacos

With Cinco de Mayo this week, we compiled the tastiest, most innovative and all around best healthy taco recipes on the web.

How Sweet Eats – Easy Weeknight Chicken Tacos
How sweet eats - easy weeknight chicken tacos
The Foodie and the Fix – Salmon Tacos with Deconstructed Guacamole
The foodie and the fix - salmon tacos
Abbey’s Kitchen – Chorizo and Sweet Potato Lettuce Wrap Tacos

With Cinco de Mayo this week, we compiled the tastiest, most innovative and all around best healthy taco recipes on the web.

Love and Lemons – Sweet Potato Avocado Tacos
love and lemons - sweet potato avocado tacos 
Eleat Nutrition – Buffalo Chicken Tacos
Eleat nutrition - Buffalo chicken tacos
Back to the Book Nutrition – Breakfast Taco with Sausage, Potatoes and Eggs
back to the book nutrition - breakfast tacos
Nutricioulicious – Steak Tacos with Nectarine Salsa
Nutritcioulicious - steak tacos with nectarine salsa
Eastewart – Crunchy Lentil Tacos with Avocado Feta Guacamole
eastewart - crunchy lentil tacos
Mom’s Kitchen Handbook – Slow Cooker Indian Tacos
moms kitchen handbook - indian tacos
Christy Wilson Nutrition – Slow Cooked Shredded Chicken Tacos
christy wilson nutrition - chicken tacos

The taco options are endless, and it’s pretty easy to keep it super healthy. You have countless homemade sauces and salsa, freshly cut vegetables, lean protein and of course a variety of tasty tortilla options to choose from to make it your own. Go gluten free with crunchy corn tortillas, boost fibre with whole grain flour tortillas, cut carbs with lettuce wraps, or just skip the hand-held vessel and throw your fillings into a bowl! Hey, it’s your taco night! Whatever you choose, you’ve got some of the best healthy taco recipes here for a little inspiration.

What are some of your favourite taco fillings?

What do you plan to serve at your Cinco de Mayo party?

Pinterest image of multiple tacos with the text \"healthy taco recipes cinco de mayo.\"

 

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/
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