This podcast episode is sponsored by Swerve.
Eating desserts daily may not sound like the mantra of a dietitian, but it’s become my own this past year. While my experience this year hasn’t softened my resolve to pursue total body wellness to its fullest extent even in light of my diagnosis, it has shown me that health at all costs isn’t where I want to be either. To that end, I’ve started eating dessert daily. And I don’t mean make-do, semi-okay, it’ll-do-in-a-pinch desserts. I want to finish up at least one of my meals each day or stop for an afternoon break to enjoy something yummy. ‘Cause honestly, life is too short to avoid dessert like there’s an award for doing so.
Even as I share that fact, though, I have to acknowledge that excess sugar intake is NOT where I want to be either. It’s linked to all types of diseases from obesity to certain cancers to heart disease and more. With that all in mind, where I’ve landed is in a space of embracing more and more cooking and baking with Swerve.
What is Swerve?
from the SwerveSweet.com website:
Swerve is a natural, zero calorie, non-GMO, and low-glycemic sweetener made from a blend of erythritol and oligosaccharides. That’s a mouthful.
That’s what is IS. What it DOES is it makes all of my favorite dessert recipes lower in sugar, but still high on taste.
To discuss my new mentality and all the ways Swerve is helping to make Desserts Daily a reality, I’m interviewing Stephanie Ferrari in today’s episode. Stephanie is a fellow registered dietitian and long-time supporter of the Swerve team.
If you’re interested in trying Swerve in some new recipes, check out their LARGE database of recipes at SwerveSweet.com OR…
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