Sarafina's Story

Over the next few months, I'll be sharing client stories from time to time about their health challenges and experiences working with The Healthy Plate.  My first featured client is actress, model and owner of Art of Pilates, Sarafina King.  Here's her story....

A little about me and WHY in the world I’d want to give up Sugar!!! The reaction from most is: You’re in great shape, you work out, and you eat healthy (really for the average American I do eat SUPER healthy), Why would I want to do this….

Reason number 1 - I do eat healthy, and workout… A LOT.  But I find myself with a little gut. Great arms, great legs, and a little belly. I have no excuses or answers  for my belly, I don’t drink, I’m gluten free, I’ve never had a baby… there’s no reason for the fat around the middle.  I was stumped. 

Reason number 2 – I am an actress and fitness model. Being under the scrutiny of people on a daily basis is all par for the course in what I’m trying to do. I was fine with the rejection and brutal honesty up until a few days ago when someone told me, “You’re face is horrible (acne), if you think you’re going to work in this town what THAT skin, you’ve got another thing coming” And to be honest my skin is not really that bad. I have flare ups like everyone else, but it is something that I have struggled with as an adult.

Reason number 3 – I’ve tried EVERYTHING else, I was Vegan, Vegetarian, I AM gluten free.  I had always been a sweets after I eat person, but it wasn’t until I went gluten free that my addiction to sugar grew. Most gluten free foods are pumped with sugar to make them taste better.  Little did I know that although my stomach felt better without the gluten it grew with the added sugar.

Alas – I was venting one day to a client, (insert Jen), who is an amazing Organic Chef, Holistic Health Coach and most importantly a great friend.  Over the years she’s listened to my ups and downs, my woes, and knew what I ate, where my struggles were etc.  I asked her if she could help me fine tune what is going on with my diet. And that’s where the Sugar Detox began.   

Jen has been amazing from the meal plan she’s given me, the knowledge, the patience (I’m not a great cook) and I don’t efficiently know my way around a grocery store either.  I’m on day 2, technically 1.5. I’ve already sent numerous emails with questions, cravings, overall support and she promptly responds and has the BEST suggestions for ME. Not some generic “eat these snacks” kind of response.   Something that I realistically LIKE to eat.  I feel fantastic, the food tastes AMAZING, so far so good… yes I know it’s day 2… Let’s see how I like it day 5 :)

 

Keep you posted,

Sarafina 

***As Sarafina mentioned, I have actually been a client of hers for years.  She helped me get in shape for my wedding, during my pregnancy and now post-baby.  If you're in the Los Angeles area and are looking for a Pilates trainer who customizes workouts to your needs, send her an email.  For more information on her services, check out the links below.

www.sarafinaking.com

www.artofpilatesinc.com

What are your reasons for quitting sugar?  Did you kick the habit or are you still facing challenges?  Share with us!

Spectacular Macaroon - A Gluten-free, Vegan Treat

Fettle Vegan's - Samoa Macaroon

I am always on the look out for awesome recipes and treats I can make my family given all the food sensitivities in this household.  As a holistic health coach, I have studied over 100 dietary theories and utilize many of them in my practice.  So, when I go looking for recipes, I look everywhere - Epicurious, Food Network, Traditional Foods blogs, Gluten-free blogs, Paleo/Primal Blogs and Vegetarian/Vegan blogs.  There are so many great recipes floating around out there and all of them can be adapted to suit your needs.

Today, I really needed a treat and one that was gluten-free, egg-free and dairy-free because that's how we role in my family.  For this reason, I started my search on some vegan websites (since their recipes don't include animal products like eggs and butter).

I found just what I was looking for at Fettle Vegan.  It's a great website on vegan living.  I really enjoyed my time there trolling the site.  I chose their take on the Girl Scout's famous Samoa cookies.  I had to tweak the recipe a bit for my needs (they weren't gluten-free).  Check out their recipe, use mine below for a gluten-free/low-sugar start or create your own!

Samoa Cookie Macaroons (mostly copied directly from Fettle Vegan

Ingredients:
2 cups shredded or flaked coconut, unsweetened
1/2 cup coconut oil ***Coconut oil should NOT be melted. (FV recipe: 1/4 cup coconut oil)
1/2 cup coconut flour (FV recipe: whole wheat flour, or you could try almond flour)
1 1/2 tbsp raw honey (FV recipe: 1/3 cup maple sugar.  This was way too much sugar for my family + you've read my "Sugar Addiction" post below so you know my challenges...)
3/4 teaspoon Celtic Sea Salt (FV recipe: 1/2 tsp finely ground pink sea salt)
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup of cold water (FV recipe: 2-4 teaspoons of cold water)
1/4 cup (2 ounces) unsweetened dark or other vegan chocolate

Directions:

1. Combine coconut, coconut oil, flour, honey, salt, almond and vanilla extracts.  
2. You want to have to fork the mixture together until the solid coconut oil has been completely smooshed up and combined with everything else. It takes about 2 minutes of dedicated forking.
3. Add water, starting with two teaspoons, and mix until mixture comes together and becomes sticky.
4. Once combined, use your hands to form the mixture into (about) 1 inch balls.
5. Once your macaroons are formed, set them on a paper lined cookie sheet in a cool place. The fridge will work beautifully here.
6. While the macaroons are chillin', melt about 2 ounces of chocolate. Use a double boiler (I don't believe in the microwave.  Not even for chocolate.)
7. Once chocolate is fully melted, remove macaroons from cooling area. Dip a fork in the chocolate and drizzle chocolate over the top (to keep the sugar low, minimize how much you drizzle or leave it out altogether.)
8. Once a little chocolate has been added, place macaroons back onto lined cookie sheet and let sit for about 20-40 minutes, allowing chocolate to set. This process can be sped up by placing the entire cookie sheet into the refrigerator until the chocolate cools completely. 

Enjoy!

As you can see, I had a great starting point and easily tweaked the recipe with substitutions to fit our needs.  They turned out delicious!  I only wonder if the "forking" could have been made easier by using a potato masher instead.  If you try this recipe out and use the potato masher, let me know how it worked out by commenting below.  Thanks!

What do you think of this recipe?  Join the discussion!