I used to love the iHop Blueberry Syrup for pancakes when I still ate refined sugar. I mean absolutely love. Head over freaking heels love. Fat girl with eating disorders type of love. I was totally and utterly obsessed. Every time my parents offered to go out to breakfast, I would beg for iHop. To which many times they obliged. I mean, it is the International House of Pancakes. Is there any question as to why someone would love their Blueberry Syrup that much? I don’t think so because anyone who tasted it before probably got hooked instantaneously—like I did.
I would always order the chocolate chip pancake with the whipped cream and cherry smile off of the kid’s menu. I would, then, douse it in Blueberry Syrup like if it was doomsday. Gross. Plus, I would add maple syrup on top. Diabetes just waiting to happen. What the hell was wrong with me? Clearly, there were some underlining, unresolved childhood issues there. I can laugh about it now because I’m like, “IN YOUR FACE, FAT! I just made freaking Blueberry Syrup!” And, it’s healthy, dude!
After coming such a long way with this lifestyle change, there isn’t anything that can stop me from taking foods I used to love to the next level by recreating it. As the days, months and years pass, my relationship with food changes and becomes healthier. Day by day, I grow an understanding that the food being put into my body is for fuel. It is for pure sustenance, if you will. And because sometimes I want to sustain my body with a set of gluten-free waffles and pure maple syrup, I thought a deliciously sweet Blueberry Syrup made right at home to drizzle all over my waffles. No refined sugars. No greasy oil. No bullshit. Straight up heavenly Blueberry Syrup right at my fingertips—and, now, you can have some, too.