When Stress Hits, So Do the Cravings
I like to think I’m like most everyone else. When stress shows up, we all handle it differently—some folks stop eating, others crave sweets like their lives depend on it, some throw on boxing gloves and go for a round or two (used to be my thing), and others just worry themselves to the brink of no return.
I might be in that last category these days... but then those cravings sneak in, and I’m like, outta my way, I need sugar—stat!
It’s been a rough few weeks around the cottage, and I knew I needed a break. The kind of break that usually comes with a little sugar on the side. But this time, I held firm. No actual sugar passed these lips. (Yes, I shocked myself too.)
Do you crave sweets when you’re stressed? I've read that sugar triggers a release of dopamine and endorphins—basically giving your brain that cozy, calm feeling. I’m not a medical professional in any way shape or form, but I can absolutely confirm the cravings are real. When stress isn’t around, I’m just fine. But throw a wrench in my week, and suddenly I’m dreaming about chocolate cake and peanut butter cups.
Funny how that works, isn’t it?
Chocolate and I Are No Longer Friends
Now normally I’d run straight to my old friend chocolate. But sadly, we’ve had to break up. Turns out, it gives me allergic reactions these days. Ugh.
Trust me, I have "tested" this theory enough times to know that I just simply cannot have it anymore. Saddens my heart, but it is what it is.
Let me take you back to 1980-something, when shoulder pads ruled the world, and chocolate cravings were a nightly thing at my best friend’s house…
Growing Up in the Sweetest 80s Kitchen
My best friend’s mom (who I now realize had a bigger impact on me than I thought) loved sweets. And when I say loved, I mean she had ten different kinds of ice cream in her freezer at all times. If that didn’t cut it? She whipped up a bowl of Instant No Bakes.
Her method was genius: a handful of chocolate chips melted in the microwave, a spoonful (or three) of peanut butter, and a scoop of oats. Stir it together, and boom—cravings cured. I’ve definitely borrowed her “recipe” a time or two (or twenty in my lifetime).
Thinking back to that time in my life, I remembered her cakes. Moist, rich, made with cake flour, and always under a glass dome perched on the kitchen table. Most nights, you could find her at the table in the glow of the street lights coming in through the window, enjoying a thick slice of chocolate cake with icing so deep and dark it spoke to me, you know you want this. She was always so eager to share her baked goods with us, and who was I to decline? I mean, I was a kid who loved chocolate, especially when it came in the form of her cakes.
If I could still eat regular flour, I’d be baking cakes left and right. But here I am, low carb, and in need of a new plan when those cravings strike.
Recipe Born from Desperation
This recipe? It was born out of a craving so strong I thought I might implode. I was determined to make something sweet—no sugar, no gluten, still low carb—and still delicious.
I’d just picked up another tub of cottage cheese (I keep telling myself I’ll try that viral cottage cheese bread again…), but instead of bread, I made this. And oh my gosh, I truly needed it.
Low carb cottage cheese pudding. Sounds weird? Maybe. But let me tell you—it hit the spot.
While I was sitting there with a dreamy look on my face, my husband laughed and said, “You must be desperate.” I replied, “Of course I am! But this is also really good.” Naturally, he refused to try it. Fine by me—more for me!
Not All Cottage Cheese Is Created Equal
Now that I’ve made this recipe a few times, I’ve discovered something important: not all cottage cheese is created equal.
I’m not sure what it is, but I’m not a fan of name brand cottage cheese. Every time I’ve tried it, something’s just off. The texture, the flavor—maybe it’s too processed or too salty? Either way, I always end up going back to store brands. They just work better for me.
If you're wondering what kind to try first, here’s what I’ve found in my experimenting:
-
Kroger brand makes a much creamier pudding—it blends into a smooth, almost velvety texture.
-
Meijer brand is a little less creamy, but still pretty yummy and totally works in a pinch.
It all depends on your texture preference, but either way, you can’t go wrong testing a few brands to find your favorite.
You can also play around with add-ins:
-
A teaspoon of peanut butter gives it a totally different twist (think protein-packed dessert with a nutty vibe).
-
If you can do chocolate (lucky you!), try tossing in some cocoa powder or shaved dark chocolate for a cottage cheese pudding that leans into dessert territory.
I may not be able to enjoy chocolate, but if you try it that way—just know I’m living vicariously through you. 😉
Low Carb Cottage Cheese Pudding Recipe
Ingredients:
-
½ cup cottage cheese
-
½ teaspoon vanilla extract
-
1 dash (actual measuring spoon!) monk fruit sweetener
Instructions:
-
Toss it all in the food processor.
-
Blend until smooth—think pudding texture.
-
For extra fun, pop it in the freezer for a firmer, ice cream‑like treat.
-
Enjoy!
That’s it! Three ingredients, a quick whirl in the food processor, and dessert was done. Craving cured. Sugar train derailed. Low carb track still intact, thank goodness for small miracles.
Sweet Tooth Approved
That monk fruit sweetener has been my secret ingredient lately. I’ve used it in sweet tea, lemonade, low carb cheesecake Fat Bombs, and now this pudding. Yes, it’s a bit pricey—but you only need a very little bit, and when a craving hits hard? Worth it.
My husband thinks this recipe could make a good ice cream if I’d actually let it freeze... but I cannot seem to get to the part where this yummy dessert actually makes it to freezing temps.
Why I Gave Up Sugar
I used to think the longer I went without sugar, the easier it would be. But stress has a way of bringing back those cravings with a vengeance. The thing is, I’ve learned the hard way—sugar just isn’t worth it for me.
A few bites of the wrong thing, and I’m dealing with joint pain, bone aches, fatigue, and feeling like I can’t even walk comfortably. So, no thanks. Not worth it. moving on to greener pastures with what my mom always called "Cara's Concoctions" through my teen years. Isn't it funny that I still experiment in the kitchen, only for different reasons now.
Living with MCAS Means Getting Creative
Over the last few months, I’ve been paying closer attention to what my body’s telling me. Sugar is definitely a trigger. But instead of dwelling on what I can’t have, I’m focusing on what I can create. You’ve got to get creative and find what works for you.
When I was diagnosed with MCAS in January, I thought a doctor would help walk me through it. Instead, I learned most local doctors don’t know much about it. So I am figuring it out on my own. I track my triggers, test foods, take notes, and yes, sometimes it does get overwhelming, but I’m not giving up. I want to be in control, not it in control of me even though sometimes it feels that way.
MCAS doesn’t just affect what I eat. It’s the chemicals, the scents, the medications—that’s where it gets tricky and sometimes scary.
Back to the Puddin’
Let’s circle back to this sweet treat that totally saved the day. I’ve made cottage cheese pumpkin ice cream before, but this pudding? So smooth. So satisfying. I might’ve blended it longer this time, but whatever I did, I was loving it.
Even better? These are ingredients we always have on hand. Quick, simple, and no need to run to the store when the cravings strike.
In case you’re wondering, this made one serving. Yes, I ate the whole thing. No regrets. (Could someone stretch it into two? Sure. But I’m not that person. 😉)
Ciao,
Cara
