Pass the Swerve Please


Whether you’re swearing off sugar, trying the Keto diet, or going low-carb, Swerve sugar replacement is such a game changer.

I am NOT a fan of the nasty after taste some sweeteners have. Swerve doesn’t have it, and it equals sugar measurements teaspoon for teaspoon so there’s no guessing when following recipes. Sometimes a simple change or swapping of ingredients goes a long way.

If you start your day off with a cup a Joe, you don’t wanna mess with your mix, right? Switch to Swerve – zero calories, zero guilt, and your coffee doesn’t have to change. Here is the science behind it:

  • Zero-calorie sweetness is achieved by the combination of erythritol & oligosaccharides
  • Erythritol naturally occurs in many fruits & vegetables through fermentation
  • Oligosaccharides are sweet, non-digestible carbohydrates sourced from select fruits & starchy root vegetables
  • Oligosaccharides are prebiotic fibers, so they’re not only tasty, but they help stimulate beneficial bacteria in your gut
  • Swerve does not affect blood glucose so there’s no spike in insulin!

If you’re not about “dieting” but into making better choices, then Swerve is the ultimate sugar replacement. There’s nothing worse than trying to make your go-to yummy recipe of muffins and using a sweetener that’s overpowering, ruining your favourite treat.

I switched to Swerve a few months ago and love it. What are some of your healthy swaps? 

***Links will take you to Amazon where you can purchase product if you like. I am an part of the Amazon Associates Program.***

Yummiest Blueberry Muffins!


I love blueberry muffins, but homemade, so I can see what’s going in. I’m going to share a muffin recipe that’s become a staple in our home. All of us enjoy them, even my picky kids. It’s a recipe that combines tidbits from a slew of recipes I have tried. I have finally got it right! Here we go…

Makes 12 muffins
Preheat oven to 400 degrees
Line a muffin tin or spray with Pam (I rub coconut oil all over mine)

Ingredients:

  • 3/4 cup whole wheat flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 TB baking powder
  • 1 & 1/4 cups oats
  • 3/4 cups FRESH blueberries
  • 1/2 brown sugar (I use Swerve substitute – has no yucky aftertaste and doesn’t spike insulin) Get it here (affiliate): Swerve
  • 1/2 cup olive oil
  • 1 egg
  • 1 cup applesauce

Directions:

  • In a large bowl, sift together flour, cinnamon, salt & baking powder
  • Stir in the oats, blueberries & sugar until just combined
  • In a small bowl, beat the eggs, then mix in oil and applesauce
  • Pour the egg mix into the larger bowl and blend till combined
  • Fill muffin tins and bake for 20 minutes or until toothpick comes out clean

The oats give the tops of these muffins a slight crunchy texture, so biting into one is amazing. They are moist and delicious and won’t last long! Store them in a sealed tupperware container in the fridge and eat within seven days.