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2017 has arrived!

I hope your holidays were happy and filled with wonderful memories. Here at the Obi house, we were met with a few unexpected events, though, in the end, everyone survived. Of course, it'll take until March to get our family room back in order.

Christmas Day aftermath.

I don't know about you, but now is time when I'm ready to toss all of the leftover holiday treats and get back to eating normally. And dare I say healthier.

Of course, that doesn't mean we can't still indulge. We just do it in a different way. For me, it's without all that sugar. By now, I'm once again addicted to the stuff, so it's time to break that cycle.

Luckily, that doesn't mean I can't enjoy a few treats. Nor do I have to bid pumpkin season farewell just yet.

Yes, it's true. You can have your cake and eat it, too.

Okay, so it's really a muffin, but let's not split hairs. Especially when it satisfies those sweet cravings without knocking us off the low-carb wagon.

Best of all, you can whip this up in no time for a luscious afternoon snack.

Here's what you'll need:

• 1 flat tablespoon 1/3 less fat cream cheese
• 2 heaping tablespoons plain Greek yogurt
• 1 teaspoon lemon juice
• 1 egg
• 2 tablespoons golden flax meal
• 1 tablespoon almond flour (if you don't have almond flour, you can use 3 tablespoons of the flax meal)
• 3/4 tablespoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 5-6 teaspoons Truvia, separated (you can use more or less, depending on your tastes. If you use another artificial sweetener, adjust according to your personal taste)
• 1 generous tablespoon pumpkin puree
• 1 teaspoon coconut oil

First, the frosting.
Put cream cheese, yogurt, lemon juice and 2-3 teaspoons sweetener into a small bowl.

Mix until smooth and set aside. This gives the sweetener a chance to dissolve.

Now grab yourself a nice size mug, crack the egg into it and whisk with a fork.

Then add your flax meal/almond flour, pie seasoning, baking powder, sweetener to taste (I usually use about 3 teaspoons/packets), pumpkin and coconut oil and whisk until everything is incorporated.

Place mug in microwave and cook on high for 60-70 seconds**. You can also bake it in a ramekin or divide batter between two holes of a regular size muffin pan and bake at 350 degrees for 10-15 minutes. Those methods would probably make for a prettier muffin, but since I'm an instant gratification kind of girl, I usually go for the microwave. Besides, even in the micro, it still comes out with a nice, cakey texture.

**Note: My microwave is 1100 watts, so if yours differs, you'll need to adjust the time accordingly.

Once done baking, dump your muffin(s) onto a plate...

I like to cut mine in half before topping it with the frosting.

And I love that there's an ample amount of frosting, so that no bite is without.

My tummy is happy, my sweet tooth is satisfied and I'm breaking the sugar cycle.

A definite win-win.

Now it's your turn. How were your holidays? Anything exciting happen?

Do you feel the need to break the sugar cycle when January hits?