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
1 tbsp unsalted butter
100g cherry tomatoes
80g baby spinach
Melt the butter and cook the tomatoes for give minutes
Add the spinach, let it wilt, then beat the eggs and stir until cooked
100g unsalted butter, melted
50g desiccated coconut
100g Greek yoghurt
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
Greek yoghurt, grated zest of 1 orange, chopped nuts
Preheat oven to 200 degrees. Brush a 900g loaf tin with melted butter and line the base with nonstick baking paper.
Mix the remaining melted butter, desiccated coconut, yoghurt, eggs, banana and orange extract in a bowl
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.
Gently fold the flour mixture into the wet ingredients with a large metal spoon. Add the carrots and nuts and fold again to combine.
Tip into the prepared tin and bake in the oven for 50-60 minutes, or until a skewer comes out clean.
Leave to cool and serve with yoghurt, orange zest and extra chopped nuts.
Velvet Chicken Stir Fry
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)
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
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.
Heat oil in a frying pan, add chicken pieces (discard excess marinade). Turn chicken after three minutes and cook for a further two.
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
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.
Finish the stir-fry with remaining sesame oil and extra soy sauce. Serve immediately with rice topped with red chilli.
Chille Con Carne
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
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.
Remove to a plate and add olive oil to the pan. Add onion, garlic and cumin seeds and fry for five minutes
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.
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.
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.