Sugar Free Recipes
Hey guys,
So, since I posted last about no sugar, I went ahead and decided I am going to continue the zero sugar thing for several weeks now that the Thanksgiving holiday is passed and I have indulged in my fix of pie for quite some time. I actually felt much better after I cut the sugar out of my diet for a week, and noticed a big improvement in my energy, physical appearance, and even my mood. My cravings have decreased drastically as well. So, it should be fairly easy moving forward to keep the sugar to almost zero.
As promised, I wanted to share a couple of the recipes I came up with during my first week of zero sugar. So, here they are!
Sugar Free Chicken Sloppy Joes:
1 lb ground chicken
2 medium sweet bell peppers (I used orange)
2 tablespoons tomato paste
1 16oz can tomato sauce
1/4 cup yellow mustard
1 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp garam masala
2 tbsp chili powder
Cut bell peppers into strips and sauté in cooking oil of choice until tender and beginning to get mushy. ~15 mins
Remove from skillet and place in blender with 1/4 cup water. Blend until smooth. Set aside.
In the same skillet, brown chicken. Cook thoroughly until done. ~10-15 mins.
To the chicken, add the blended bell peppers, tomato paste, tomato sauce, & mustard.
Stir to combine.
Add the remaining ingredients and simmer until sloppy joes are the consistency of your liking.
Serve with whole wheat hamburger buns and choice of sides.
Sugar Free Orange Chicken:
CHICKEN:
1 1/2 cups chicken, diced
1/4 cup almond flour
Pinch of garlic salt
Cooking oil of choice
SAUCE:
1-2 tbsp coconut oil
3 cloves garlic, minced
1/4 cup tomato paste
8 drops Wild Orange therapeutic grade essential oil (I used doTERRA)
1 tbsp corn starch
Red chili flakes- to taste
Bragg’s Amino Acids- to taste
Veggies of choice
Put the almond flour in a bag with garlic salt. Toss to mix. Add chicken pieces and toss to coat.
Add cooking oil to a deep pan and heat to medium high heat.
Add chicken pieces and cook thoroughly until chicken is done. Flip chicken half way through to crisp both sides of chicken.
Meanwhile, while chicken is cooking, melt coconut oil in a saucepan over medium heat.
When oil is melted, add garlic and tomato paste. Stir until well blended. Add 3/4 cup water to help blend.
Mix cornstarch into 1/4 cup COLD water and stir until blended. Add to tomato paste, garlic mixture and stir.
Add orange essential oil, Bragg’s aminos, and chili flakes to taste.
Bring to a boil, then reduce to simmer until ready to serve.
Sauté veggies of choice.
Serve with brown rice.
You can toss all of the items together or serve separately to your liking.
I didn’t get a picture of this one! Sorry guys!
ENJOY!
So, since I posted last about no sugar, I went ahead and decided I am going to continue the zero sugar thing for several weeks now that the Thanksgiving holiday is passed and I have indulged in my fix of pie for quite some time. I actually felt much better after I cut the sugar out of my diet for a week, and noticed a big improvement in my energy, physical appearance, and even my mood. My cravings have decreased drastically as well. So, it should be fairly easy moving forward to keep the sugar to almost zero.
As promised, I wanted to share a couple of the recipes I came up with during my first week of zero sugar. So, here they are!
Sugar Free Chicken Sloppy Joes:
1 lb ground chicken
2 medium sweet bell peppers (I used orange)
2 tablespoons tomato paste
1 16oz can tomato sauce
1/4 cup yellow mustard
1 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp garam masala
2 tbsp chili powder
Cut bell peppers into strips and sauté in cooking oil of choice until tender and beginning to get mushy. ~15 mins
Remove from skillet and place in blender with 1/4 cup water. Blend until smooth. Set aside.
In the same skillet, brown chicken. Cook thoroughly until done. ~10-15 mins.
To the chicken, add the blended bell peppers, tomato paste, tomato sauce, & mustard.
Stir to combine.
Add the remaining ingredients and simmer until sloppy joes are the consistency of your liking.
Serve with whole wheat hamburger buns and choice of sides.
Sugar Free Orange Chicken:
CHICKEN:
1 1/2 cups chicken, diced
1/4 cup almond flour
Pinch of garlic salt
Cooking oil of choice
SAUCE:
1-2 tbsp coconut oil
3 cloves garlic, minced
1/4 cup tomato paste
8 drops Wild Orange therapeutic grade essential oil (I used doTERRA)
1 tbsp corn starch
Red chili flakes- to taste
Bragg’s Amino Acids- to taste
Veggies of choice
Put the almond flour in a bag with garlic salt. Toss to mix. Add chicken pieces and toss to coat.
Add cooking oil to a deep pan and heat to medium high heat.
Add chicken pieces and cook thoroughly until chicken is done. Flip chicken half way through to crisp both sides of chicken.
Meanwhile, while chicken is cooking, melt coconut oil in a saucepan over medium heat.
When oil is melted, add garlic and tomato paste. Stir until well blended. Add 3/4 cup water to help blend.
Mix cornstarch into 1/4 cup COLD water and stir until blended. Add to tomato paste, garlic mixture and stir.
Add orange essential oil, Bragg’s aminos, and chili flakes to taste.
Bring to a boil, then reduce to simmer until ready to serve.
Sauté veggies of choice.
Serve with brown rice.
You can toss all of the items together or serve separately to your liking.
I didn’t get a picture of this one! Sorry guys!
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