Simple Ways to Cut Sugar and Boost Energy After the Holidays

Simple Ways to Cut Sugar and Boost Energy After the Holidays

Through the holidays, you’ve thoroughly enjoyed all the delicious, decadent, nostalgic treats… and now you’re feeling a bit sluggish and tired. You’re smart enough to know that a “New Year, New You” overhaul isn’t the answer, but you do want to feel better and get back into a routine that supports you mentally and physically. You want more energy, fewer cravings, and maybe pants that fit a bit more comfortably again.

The tricky part? The only solution you’ve ever been taught is to swing hard in the opposite direction. Things like 75 Hard, 10-day sugar detoxes, Whole30 — extreme resets that promise control, but often leave you exhausted or frustrated by day five.

Most of us want to feel more disciplined and in control, but we don’t actually want a no-fun life that requires doing a ton of dishes. We want to feel less sluggish, less snack-obsessed, and more in charge of our cravings.

The good news?! That doesn’t require perfection. It just takes a few smart moves to quiet sugar cravings down without making us resent the act of planning, prepping, and cooking food.

Let’s make it doable.

Step One: Add, don’t subtract

Wild, right? Instead of focusing on “stop eating sugar,” try adding things that naturally reduce cravings:

  • A source of protein with your breakfast
  • A snack with fiber + fat (apple + peanut butter, nuts, hummus + veggies)
  • A real lunch instead of a handful of leftovers

When you eat more balanced meals, your brain doesn’t go hunting for sugar to “save you” later. Sugar cravings calm down when your body feels fed.

Cravings aren’t lack of willpower… often times, they’re just you being under-fueled.

Step Two: Adjust Your Environment

Your surroundings matter. If sweets, leftover cookies, or candy tins are staring at you from the counter, it’s much harder to make balanced choices or even remember to eat a real meal first.

Try small environmental tweaks:

  • Store treats out of sight or in a cupboard instead of on the counter.
  • Pre-portion leftovers so you’re not mindlessly grazing from the container.
  • Freeze holiday treats like cookies, brownies, or truffles to enjoy throughout the year, a little at a time.
  • Keep healthy, easy-to-grab options front and center (salad kits, fruit, nuts, yogurt).

This doesn’t make sweets off-limits — it just makes them a little less convenient. That pause gives your brain a chance to check in: Do I actually want a cookie, or am I just hungry for lunch?

Changing your environment makes the “nourishing choice” an easier choice, and it takes the pressure off you to rely on willpower alone.

Step Three: Upgrade your sweets… just slightly

You don’t need a sugar-free dessert made of beans and stevia.
Focus on the sweets that actually satisfy you, not the ones that always keep you reaching for more — you know the sugary treats that only leave you feeling hungrier no matter how much you eat of them?

Think:

  • Homemade treats where you can control the sweetness a little and perhaps include a bit of protein or fiber
  • Chocolate-covered fruit
  • Greek yogurt + chocolate chips
  • Dark chocolate or candies in smaller portions
  • Pair a holiday treat with some protein/fiber, or have it after a balanced meal

Tiny upgrades (like a little protein or fiber) mean you still get pleasure, but with fewer “sugar hangovers.”

Step Four: Build a better “sweet moment”

Sugar feels out of control when it’s:

  • eaten mindlessly
  • eaten instead of a meal
  • used as stress relief

But sugar feels less of a big deal when you enjoy it intentionally.

Try making sweets an occasion:

  • Plate it
  • Sit down
  • Actually taste it
  • Allow yourself to enjoy it
  • Once the treat has done its job, put it aside.

Sugar should be fun. It’s only a problem when it becomes a mindless habit or your only coping skill.

Step Five: Address the sneaky stuff

Ever notice the days you’re most tired… are the days you want sugar constantly?

Sleep, stress, dehydration — they all mess with your hunger hormones and make sugar feel irresistible. So instead of blaming the cookie, try:

  • Drinking water before caffeine
  • Taking a 5-minute break instead of snacking through stress
  • Going to bed 15–30 minutes earlier

Sometimes the best “sugar strategy” has nothing to do with sugar at all.

The Well Balanced Reality

You don’t need to be the person who says no to every cookie.
You just need a body that isn’t constantly begging for sugar because it’s underfed, exhausted, or stressed out.

Reducing sugar without feeling punished has nothing to do with saying never
and everything to do with feeling satisfied, energized, and in control.

And when you treat your body that well…
It stops shouting for sugar and starts whispering for balance.

You don’t have to do this alone

You don’t have to figure this out alone. If you want real-life guidance, accountability, and a plan that works with your lifestyle, work with one of our friendly dietitians at Well Balanced Nutrition and get support that makes lasting change feel doable.

Savory Chicken Chickpea Sheet Pan Dinner

Savory Chicken Chickpea Sheet Pan Dinner

Savory Chicken Chickpea Sheet Pan Dinner

Savory Chicken Chickpea Sheet Pan Dinner

Dinner…uncomplicated! This recipe is short on prep and clean up but big on flavor! A sheet pan meal that brings together juicy chicken thighs, smoky spices, tender chickpeas, and roasted veggies for the ultimate easy weeknight win.
Prep Time 20 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course

Ingredients
  

  • 8 chicken thighs skinless
  • 2 tbs chili powder
  • 2 tsp cumin
  • 1 1/2 cup chickpeas. canned rinsed and drained
  • 4 cloves garlic skin-on
  • 4 roma tomatoes quartered
  • 2 bell peppers cut into medium strips
  • 1/3 cup olive oil
  • 2 Tbs sherry vinegar
  • salt to taste
  • 1/4 cup parsley chopped chopped
  • black pepper to taste

Method
 

Prep
  1. Remove skin from thighs and add to a large bowl. Season with chili powder, cumin, salt, and pepper to taste. Stir to coat chicken evenly with seasoning.
  2. Rinse and drain the chickpeas.
  3. Prepare tomatoes, peppers, and garlic according to directions.
  4. Preheat oven to 375°F.
Make
  1. Add chickpeas, tomatoes, peppers, garlic, olive oil, and vinegar to a large bowl and stir to coat
  2. Place the vegetable mixture on a parchment-lined baking sheet and spread out evenly, then nestle the chicken thighs on top.
  3. Bake for 20 minutes and push the vegetables around to ensure they don’t burn. Return to the oven until the chicken has an internal temperature of 165°F, approximately 20 more minutes.
  4. Remove from the oven and place the chicken on a platter or plates. Remove the skin from the garlic cloves and mash with a fork. Stir the mashed garlic into the vegetables on the sheet, then pour over the chicken.
  5. Garnish with parsley and serve.

Notes

Nutrition Facts: Calories 622 Total Fat 32g Saturated Fat 5g Cholesterol 258mg
Sodium 742mg Total Carbohydrates 24g Dietary Fiber 7g Total Sugars 6g Protein 63g
Slow Cooker Kale, Bean and Sausage Soup

Slow Cooker Kale, Bean and Sausage Soup

Slow Cooker Kale, Bean, and Sausage Soup

Slow Cooker Kale, Bean and Sausage Soup

Nothing says welcome home like a warm meal ready and waiting when you walk in the door. This soup is hearty, cozy and perfect for chilly nights. Filled with juicy chicken sausage, creamy cannellini beans and kale, it simmers low and slow with garlic, tomatoes and herbs for deep, comforting flavor in every spoonful.
Prep Time 20 minutes
Total Time 3 hours
Servings: 6
Course: Main Course
Cuisine: American

Ingredients
  

  • 24 oz chicken sausage sliced
  • 3 garlic cloves minced
  • 4 cup kale spines removed and chopped
  • 2 tsp olive oil
  • 24 oz diced tomatoes canned, not drained
  • 3 cup cannellini beans canned, drained and rinsed
  • 1 tsp basil dried
  • 1 tsp oregano
  • 3 cup chicken stock low-sodium
  • 2 bay leaves

Method
 

Prep
  1. Slice chicken sausage on the diagonal.
  2. Mince garlic cloves.
  3. Remove kale spines and chop leaves.
  4. Rinse and drain beans.
Make
  1. Preheat a skillet and add sausage slices, frying until browned on all sides.
  2. Add sausage, beans, tomatoes with juice, garlic, herbs, broth and bay leaves to your slow cooker. Stir to combine.
  3. Cover and set the slow cooker for 3 hours on high or 5 hours on low.
  4. Add chopped kale and stir to combine. Let the stew sit covered until the kale wilts.
  5. Top with parmesan, nutritional yeast or shredded vegan cheese if desired.

Notes

Nutrition Facts: Calories 178 Total Fat 4g Saturated Fat 1g Sodium 218mg
Total Carbohydrates 27g Dietary Fiber 10g Total Sugars 5g Protein 11g
Lemony Sautéed Brussel Sprouts

Lemony Sautéed Brussel Sprouts

Lemony Sautéed Brussel Sprouts

Lemony Sautéed Brussel Sprouts

These Lemony Sautéed Brussel Sprouts will brighten your day and your plate! This is a perfect side dish to pair with grilled chicken, baked salmon or pasta! This recipe is quick, easy, delicious and of course nutritious! If you don't love Brussel sprouts you can swap cabbage in instead.
Prep Time 18 minutes
Total Time 24 minutes
Servings: 4
Course: Side Dish

Ingredients
  

Ingredients
  • 1 juice and zest of 1 lemon juiced
  • 2 lb Brussels sprouts
  • 3 Tbs olive oil
  • 2 garlic cloves minced
  • 1 Tbs cumin seeds
  • 1 tsp pepper
  • 1/4 tsp salt to taste

Method
 

Prep
  1. Add lemon juice to a large bowl.
  2. Trim the ends of the Brussels sprouts and using a food processor with the slicing attachment, or a sharp knife, slice the Brussels sprouts into thin shreds. If using a knife, halve the sprouts lengthwise first, then thinly slice across.
  3. As you slice, add the Brussels sprouts to the bowl with the lemon juice, tossing occasionally to coat evenly. Gently massage to soften leaves.
Make
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the minced garlic, cumin seeds, and black pepper sautéing until fragrant, about 1 minute.
  3. Add the Brussels sprouts to the skillet, stirring frequently to ensure they cook evenly. Sauté for about 4-5 minutes, until the sprouts have softened slightly but are still green.
  4. Season with salt to taste.
  5. Turn off the heat and stir in the desired amount of grated lemon zest – more if you like lemony and less if you want a hint of lemon.
  6. Serve warm or at room temperature.

Notes

Nutrition Facts: Calories 183 Total Fat 12g Saturated Fat 2g Sodium 196mg Total
Carbohydrates 18g Dietary Fiber 6g Total Sugars 4g Protein 6g
Baked Mustard Lime Chicken

Baked Mustard Lime Chicken

baked mustard lime chicken

Baked Mustard Lime Chicken

If you are looking to spice up your chicken game, this recipe is for you! You can prepare a big batch to use in a variety of ways all week long. You can add it to salads, soups, wraps, stir frys. So many possibilities that level up the flavor of your weeknight dinners all while saving you time, energy and money!
Prep Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course

Ingredients
  

Ingredients
  • 1 1/2 lb chicken breast skinless and boneless
  • 1/2 cup cilantro fresh, chopped
  • 1/2 cup lime juice
  • 1/4 cup Dijon mustard
  • 1 Tbs olive oil
  • 1 Tbs chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Method
 

Prep
  1. Preheat oven to 350°F.
  2. Rinse chicken breasts, pat dry, and pace in a 7 x 11 inch baking dish.
Make
  1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor.
  2. Pulse until ingredients are well combined.
  3. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
  4. Bake at 350°F for 22 minutes uncovered, or until an instant read thermometer reads 165°F.
  5. Serve with extra sauce spooned over top.

Notes

Nutrition Facts: Calorie 286 Total Fat 11g Saturated Fat 2g Cholesterol 136mg Sodium 900mg Total Carbohydrates 7g Dietary Fiber 1g Total Sugars 1g Protein 35g