We have come across a great article on how to thrive when going sugar free:

“Today, we’re looking ahead to life after the challenge. How can you keep up your new habits and stay off sugar for good?

Remember, this is not a faddy diet. It’s a plan to give you the knowledge and skills you need for a new way of eating. If you want to keep it up long term, any changes need to be tailored to you and your family’s lifestyle. Start by slowly introducing foods you may have missed over the two weeks while listening to your body. 

Remember, sugar is OK in moderation, as long as it’s part of a balanced diet and you know when you are eating it. But you may find after two weeks off, your favourite sweet treats do not taste as good.

Hopefully over the two weeks you have enjoyed cooking and eating a range of sugar-free flavours. Cooking from scratch is not only cheaper but much more fun too, and these delicious recipes will help you keep that up.”

Scrambled Eggs with Spinach and Tomato

Serves two

  • 1 tbsp unsalted butter
  • 100g cherry tomatoes
  • 80g baby spinach
  • 4 eggs
  1. Melt the butter and cook the tomatoes for give minutes
  2. Add the spinach, let it wilt, then beat the eggs and stir until cooked

Carrot Cake

Serves ten

  • 100g unsalted butter, melted
  • 50g desiccated coconut
  • 100g Greek yoghurt
  • 2 eggs
  • 1 Large ripe banana mashed
  • 2 tsp orange extract (optional)
  • 185g wholemeal self-raising flour
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 200g carrots, grated
  • 50g walnuts or pecan nuts, chopped

To Serve

  • Greek yoghurt, grated zest of 1 orange, chopped nuts

Directions

  1. Preheat oven to 200 degrees. Brush a 900g loaf tin with melted butter and line the base with nonstick baking paper.
  2. Mix the remaining melted butter, desiccated coconut, yoghurt, eggs, banana and orange extract in a bowl
  3. Sift the flour into a separate large bowl and add the brain from the sieve to the same bowl. Mix in the salt and bicarbonate of soda.
  4. Gently fold the flour mixture into the wet ingredients with a large metal spoon. Add the carrots and nuts and fold again to combine.
  5. Tip into the prepared tin and bake in the oven for 50-60 minutes, or until a skewer comes out clean.
  6. Leave to cool and serve with yoghurt, orange zest and extra chopped nuts.

Velvet Chicken Stir Fry

Serves ten

  • 2 eggs
  • 2 tsp cornflour
  • 2 chicken breasts, cut into bite-size pieces
  • 150g brown rice
  • 1 tbsp sesame oil
  • 3 tbsp groundnut oil
  • 4 spring onions, sliced
  • 2 garlic cloves, grated
  • 2 tbsp soy sauce
  • 1 red pepper, sliced
  • 100g baby corn, sliced
  • 75g sugar snap peas, sliced
  • salt and pepper
  • 1 red chilli, sliced (optional)

Directions

  1. Separate the white from one of the eggs (save the yolk) and mix together in a bowl with cornflour and a pinch salt. Mix in the chicken, cover and refrigerate for 10 minutes
  2. Cook the rice according to instructions. Meanwhile, place remaining egg yolk and whole egg into another bowl, season and add 1/2 tbsp sesame oil. Beat lightly and set aside.
  3. Heat oil in a frying pan, add chicken pieces (discard excess marinade). Turn chicken after three minutes and cook for a further two.
  4. Increase heat and add spring onions and garlic, then stir in soy sauce with 2-3 tbsp water. Add red pepper, baby corn and sugar snap peas and stir-fry for a minute
  5. Push everything to one side of the pan, add the seasoned egg in the space and let it fry like an omelette, then break it up with the spoon and mix through the rest of the ingredients.
  6. Finish the stir-fry with remaining sesame oil and extra soy sauce. Serve immediately with rice topped with red chilli.

Chille Con Carne

Serves four

  • 500g minced beef (or 800g chestnut mushrooms for veggie version)
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, grated
  • 1 tsp cumin seeds
  • 1 tsp chilli powder
  • 1 tbsp tomato puree
  • 125ml red wine
  • 400g tin kidney or black beans, drained
  • 1 tbsp cacao powder
  • salt and black pepper

For the cauliflower rice:

  • 1 cauliflower, quartered
  • 2 tbsp olive oil
  • 10g fresh coriander, chopped

Directions

  1. Fry the meat or mushrooms in a large saucepan. Season and cook for eight minutes until the beef has browned or the mushrooms have softened.
  2. Remove to a plate and add olive oil to the pan. Add onion, garlic and cumin seeds and fry for five minutes
  3. Add chilli powder and tomato puree. Return the meat or mushrooms to the pan and stir. Turn heat to heat, add the red wine and let it bubble for a few minutes until mostly evaporated. Stir in the tomatoes and beans.
  4. Cover and simmer on a low heat for between 45 minutes and two hours, topping up with water if it dries out. Mix in cacao powder five minutes before the end of the cooking time.
  5. When you are nearly ready to serve, blitz the cauliflower in a food processor until it is a rice texture. Heat olive oil in a separate large frying pan and fry the cauliflower rice with a splash of water for five minutes. Season and mix in the coriander. Serve with extra Greek yoghurt.

Peanut Butter Ice Cream

Serves two

  • 3 ripe bannas, peeled and frozen
  • 2 tbsp raw peanuts, roasted
  • 1 vanilla pod, split and seeds scraped out
  • 2 tbsp Greek yoghurt
  • 3 tbsp full-fat milk

To serve

  • 2 tbsp unsweetened peanut butter, 2 tbsp roasted peanuts; 25g melted dark chocolate; sliced banana

Directions

  1. Place bananas and peanuts in a high-speed blender and blitz until smooth and creamy.
  2. Add vanilla seeds, yoghurt and milk and blitz again to combine
  3. For soft-serve ice cream, serve immediately in two bowls, topped with peanut butter, peanuts, melted dark chocolate and sliced banana
  4. if you like it firmer, freeze in a shallow airtight container for 1 hour until set, but remove from the freezer five minutes before serving.
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