Sugar-da, da, da, da, da daah all Honey, Honey

So you want to know how the Sugars is going. Since I had some of the highest numbers they have seen it's been quite a task to cut out all carbs and live on veggies, protein and portion sized meals. First, I was use to three meals a day-now I've gone to 6 and each are portioned out. The second part was finding out that everything has sugar and carbs-Ugh...No breads, beans have to many carbs and fruit, starchy vegetables and fruit juice are out too since they are loaded with sugar and carbs. Worst part is you cut it out and you only crave it more. I've become a champ at making chili, vegetable soups and cauliflower that taste like potatoes. Since, I'm still monitoring my blood sugar four times a day I thought I'd post 2 recipes- one for when my Sugars is done and one for right now!

Cracker Toffee (a Southern Treat for once Baby T arrives)

Saltine Crackers

2 sticks of butter

1 cup brown sugar

chocolate chips

Preheat oven to 375F. Line pan with parchment paper or foil. Arrange crackers on pan. Combine butter and sugar in heavy bottomed medium saucepan. Heat over medium heat until butter melts and sugar dissolves, stirring frequently. Increase heat to medium high; boil 3 minutes without stirring. Pour mixture evenly over crackers; immediately sprinkle chocolate chips evenly over crackers and bake five to minutes. Pull out of oven and let stand for 1 minute; spread chocolate to cover crackers completely. Cool to room temperature. Refrigerate 2 hours.

Vegetable Salad
1/2 lb. fresh green beans, cut in half
2 cups cauliflower florets
1 cup halved cherry tomatoes
1 cup canned chickpeas (garbanzo beans), rinsed
1 cup sliced stuffed green olives
1/4 cup thinly sliced sun-dried tomatoes
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade

Add beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl. Add remaining ingredients; mix lightly. Cover.
Refrigerate 3 hours or until chilled.