Another satisfying dessert recipe with no sugar added:
1 frozen peeled green tipped banana
1/2 c cottage cheese
1/2 c coconut water
1 tsp vanilla extract
5 ice cubes (optional)
Blend on high setting until very creamy.
Tag Archives: GF
Chia Pudding
Dessert cravings last night got my creative juices flowing! This pudding is so tasty, you’d think it shouldn’t be allowed on a sugar detox (or maybe those are my deprived taste buds talking). In any case, I think this is a great treat to enjoy on the sugar detox when you’ve already had your fruit for the day. If you’re not avoiding sweeteners, go ahead and add in some stevia or honey. Toss in some berries, too!
Basic recipe:
2 tbs chia seeds
1/4 c coconut water
1/4 c whole milk, coconut milk, or almond milk
1 tbs unsweetened cocoa powder (optional)
Combine ingredients and stir vigorously to combine. Refrigerate for 15 mins up to overnight to obtain desired consistency.
This pudding is fun to eat, kinda like tapioca. Chia seeds have a fabulous nutrition profile and fill your stomach with fiber, so you can indulge knowing you’re actually having a nutrition dense snack!
Red Wine Vinaigrette
I don’t always like salads, but with this dressing I could see myself eating them everyday.
Combine:
1 part red wine vinegar
3 parts extra light olive oil
A dash of Lowry’s garlic salt with parsley
A dash of onion powder
A dash of oregano
Serve over mixed greens, tomato, cucumber, avocado, and red onion with feta. Thanks, Kelly, for making this for us in Utah this weekend! It’s the tastiest sugar detox friendly dressing I’ve had so far!
Pumpkin Cheesecake Smoothie
Last night I was really craving something sweet and creamy after a weekend of hiking, carrying people, and horseback riding in the mountains.
On the sugar detox, though, I’m only allowed one green apple or one green banana all day. I already had an apple in my morning smoothie, so I went to bed and made this creation just now:
Here are the ingredients for my sugar detox, sweetener free pumpkin cheesecake smoothie:
1/2 c cottage cheese
1 green tipped banana, peeled and frozen
1/4 c canned pumpkin
5 ice cubes
1/2 c coconut water
1/4 c milk
1/2 tsp cinnamon
1/4 tsp allspice
Blend until smooth to make two big glasses of creamy “dessert” shake. All that cottage cheese gives this smoothie a big dose of protein, making it a suitable replacement for protein shakes using sweetened protein powders.
If you’re not sugar detoxing, I encourage you to add 1 tsp of your favorite sweetener. This shake was just below my threshold for sweetness, so I bet the tiniest amount of sugar, agave, honey, or stevia would really bring out the flavors. Enjoy!
Broccoli Noodles
If you love noodles but are avoiding starchy foods, I have the perfect swap for you! Trader Joe’s sells organic broccoli slaw in their produce section for about a dollar a bag! The shredded broccoli stalks resemble noodles:
I’ve been trying to think of good substitutes for pastas. While spaghetti squash is the most obvious choice, long shreds of broccoli stalks and strings of zucchini sounded good too.
This recipe imparts a chow mein like flavor and texture to the broccoli:
1. Sauté 1 tsp garlic in 1 tbs olive oil.
Add the broccoli slaw and continue to sauté until it begins to soften.
2. Add a splash of chicken stock,
reduce heat, and cover to steam for about 5 mins.
3. Once the “noodles” have reached desired doneness, season with coconut aminos (or soy sauce), salt, and pepper.
Cucumber Radish Apple Salad
I made this salad for a potluck last week. It’s very refreshing for the summer! The cucumbers are juicy, the radishes are spicy, and the green apples are tart and sweet.
1. Start by thinly slicing 1/2 an English cucumber, 1 green apple, and a handful of radishes. I used a mandolin slicer, but a food processor would get the job done faster.
2. Combine in a large bowl. In a separate bowl, combine 1 tbs honey, 1 tbs olive oil, and 2 tbs lime juice. Mix with 1/4 cup fresh chopped mint. Toss the salad with dressing and enjoy!
Today I tried to recreate the salad using a different dressing for my sugar detox. Unfortunately, the white wine vinegar, mustard, and garlic called for in my dressing recipe ruined the beautiful flavor of this salad. I’d recommend sticking to the honey, lime, and mint combo!
Roasted Brussels Sprouts
Brussels sprouts can be awful or amazing depending on how you prepare them. Here’s how to make them amazing!
1. Toss fresh or frozen Brussels sprouts with a bit of olive oil in a bag to coat. Add salt, pepper, and a bit of garlic powder. Spread in a single layer on a baking sheet.
2. Roast at 425 degrees for 20-30 minutes until the outsides are starting to become brown. Remove from oven.
3. Sauté a few tablespoons of chopped shallots or onion in a bit of olive oil. Once fragrant, toss in the Brussels sprouts.
I served them with a piece of rotisserie chicken from the store. So good! I hope you’ll give sprouts a chance!
Southwestern turkey stew
Today is Day 3 of the sugar detox and no cravings yet! I’ve had a good amount of energy for working out, too.
I teach an exercise class at work every day. It’s nice to have a break from seeing patients to lead the class for our employees. I’m always pretty hungry after class.
Here’s what I usually pack for lunch:
It’s a recipe I came up with after buying a ton of ground turkey at Costco. I call it southwestern turkey stew- it’s similar to chili.
1. Brown 1 lb ground turkey in a pan and season to taste with taco seasoning or chili powder, salt, pepper, and garlic.
2. In a separate pan, sauté 1 chopped onion with 1 chopped green bell pepper in a bit of olive or coconut oil.
3. Add a can of diced tomatoes and a can of roasted green chilis to the onion and bell pepper and simmer until bubbling.
4. Add the browned turkey to the vegetable mixture and cook through.
This recipe makes 4-5 servings and is ready in 20 minutes! It’s a great weekday lunch because you can whip up a whole week’s worth on a Sunday night in no time. Serve with a dollop of plain greek yogurt and shredded cheese!
Perfect grilled chicken breast
Day 2 of the sugar detox is officially over! No major cravings yet, but I’m bracing myself for days 3-5. I hear those are the tough ones.
After a long day of filming a cooking video at work and meeting with a group of ladies from church after, I was exhausted and didn’t feel like cooking. Luckily, this dish is healthy and comes together quickly.
To make perfect, juicy grilled chicken breast, start by pounding it out nice and thin. Doing this will help it cook evenly.
Next, place the chicken breast in a ziplock bag with salt water (about 1 tbs salt for 1 cup water). This will further tenderize the chicken breast. Allow it to soak for about 5 minutes, then remove and pat dry with paper towels.
Preheat your grill, grill pan, or foreman. If you want to keep your grill clean, seal the chicken breast in an aluminum foil packet with your favorite seasonings.
Grill the chicken until it reaches an internal temperature of 155 degrees. Turn down the heat and allow the chicken to rest and reach a final internal temperature of 165 degrees. Do not overcook- nobody likes dry chicken! Don’t undercook either- nobody likes food poisoning ;)
I served my chicken with some cheddar cheese and a side of baby heirloom tomatoes. It’s amazing how sweet tomatoes taste after just 2 days of cutting back my intake of sweet foods! Enjoy!
Karolina's Kitchen 