The Peanut Butter and Chocolate Punishment

loooooove peanut butter (frequent visitors of this blog are very aware of this fact) and chocolate. It’s the perfect combination of salty and sweet. And Reese’s cups of all shapes and sizes are definitely the most delicious snack in the entire world – though I have a special affinity for Reese’s pumpkins for having the ideal chocolate-to-peanut butter ratio.

Despite my unwavering adoration for peanut butter and chocolate, the dynamic duo doesn’t always love me – or my blood sugars – back…especially when I neglect to bolus accordingly.

It was a lazy Sunday afternoon. I’d just woken up from a brief cat nap on the sofa and felt hunger pangs. I checked my CGM and noticed that my blood sugar was going a little low, so I yawned, stretched, and ambled into the kitchen for a snack.

That’s when I remembered I had a tasty treat in the fridge – crunchy peanut butter chocolate squares I’d whipped up the night before to bring to a friend’s apartment. They were made from, obviously, crunchy peanut butter, but also crushed graham crackers, butter, confectioner’s sugar, and a silky, smooth layer of melted dark chocolate. The squares were chock-full of carbs, but cut small enough and on the thin side…so I naively assumed I could eat a couple without doing any real damage to my blood sugar levels.

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The crime? The existence of these peanut butter and chocolate squares. The punishment? High blood sugar for unknown length of time. Cruel.

So I dove in, helping myself to some additional crumbs at the bottom of the bag that had broken off from roughly cut squares. After a couple of minutes of totally pigging out, I made myself stop because I could practically feel my blood sugar begin to rise. I even took a couple of units of insulin (not at all calculated, just two off-the-cuff units) to offset any high blood sugar.

Unfortunately, two units wasn’t exactly enough. Within an hour, I saw my blood sugar go from the 80s to somewhere in the 280s. Not at all what I wanted! I began bolusing and stacking my doses like crazy while I fixed dinner and fretted over how long it might take for my blood sugar levels to come back down so I could eat a real meal. By the time dinner was ready, though, I was still high but confident that the insulin on board would do its job. But it took nearly five hours for everything to stabilize, from when I first gave into the peanut butter and chocolate squares to a couple hours after dinner.

Not my finest moment in life with diabetes since everything could’ve been prevented from the beginning. But maybe it goes to show one of the reasons why people start out each new year with the hopes of eating clean and cutting out sweets – junk food tastes so wonderful when it’s being consumed, but the long-term effects are too much of a punishment to make it worth it.

Now, if you’ll excuse me, time to evacuate the apartment of all carb-y confections…

My New Low-Carb Obsession

The whole freakin’ Internet knows how much I love carbs (as documented in a previous blog post). But that doesn’t mean that I don’t try to eat low or lower carb from time to time, especially when I find a recipe that sounds appealing.

So when I heard about “chaffles” a few months ago, I was intrigued.

The word “chaffle” is actually a portmanteau: It combines “cheese” with “waffle”. I love both of those things, but I was kind of confused as to how they could come together to create something that tasted good. After all, waffles are usually sweet, and cheese is savory…but then again, I’ve tried stranger combinations, so why not give chaffles a chance?

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Who would’ve thought that cheese and egg smooshed together by a waffle iron could taste so dang good?

Not too long ago, I broke out my mini waffle maker (best ten bucks I ever spent) to whip up my first batch of chaffles. The recipe was laughably easy. All I had to do was combine half a cup of shredded cheese (I went with mozzarella) with one large egg. And that was it! These are two ingredients that I have on hand almost always, so I was very pleased that the recipe didn’t require anything special. But then again, it’s the kind of recipe that’s just begging to be tweaked, added to, and played with according to taste and craving – more on that later.

I mixed my ingredients and added a spoonful of coconut flour (a little research online taught me that adding it in would yield in a more waffle-like texture, and I happened to have some on hand). Within a few minutes, I’d made two chaffles and was eager to try them. I’d also read online that people eat these with syrup, just like normal waffles, but I decided to try them plain.

I was wowed from my first bite – somehow, the cheese-egg-coconut flour mixture really did taste like waffles. I didn’t really care about the how or why behind it: All I knew was that I was a big, big fan of chaffles.

I’ve made them several times since, and I see no end in sight to my love for chaffles. How could I not enjoy something that’s actually satisfying (I couldn’t believe how full I felt after eating two), doesn’t annihilate my blood sugar, and is so stupidly simple to make? It’s also the perfect recipe to play around with – I can add a splash of vanilla and a dash of cinnamon to make them sweeter, a bit of garlic powder, marinara sauce, and pepperoni to make personal chaffle pizzas, or I can use chaffles to replace bread for a sandwich. The possibilities are endless, and I’m a sucker for versatility.

The funny thing is that chaffles have apparently been lauded by the keto community for many months now…they’ve basically been the biggest food trend since staples like impossible burgers and celery juice. While I’m far from a “keto person”, I do appreciate the different experiments with food that stem from that diet choice and will happily incorporate any winning recipes into my regular lineup. As for chaffles, they get a giant thumbs-up from me and will be appearing on my plate for a long time to come.