It’s no secret that sugar is harming our bodies. Linked to obesity, cardiovascular disease and diabetes risk, sugar seems to be at the heart of many modern day epidemics.
In a recent study performed by the Centers for Disease Control, it was discovered that roughly 70 percent of adults consumed 10 or more percent of their daily calories from added sugar. While it can be hard to avoid consuming sugar when you eat out, it is actually possible to create nutritious and tasty meals at home that are relatively sugar-free.
In 2011, Sarah Wilson was diagnosed with Hashimoto’s Disease, which is a thyroid-related autoimmune disorder, and decided to quit sugar. She’s since dedicated her life to helping others do the same. Her website, IQuitSugar.com offers a wide array of recipes that are sugar-free but pack a lot of flavorful punches.
Here are two of our favorites:
Serving Size: 12 Wings
Total Cook Time: 45 Minutes
1/2 cup rice malt syrup.
3/4 cups tamari.
1/2 cup water.
2 cloves garlic.
1 teaspoon finely grated ginger.
1 long red chilli, finely chopped, optional.
12 large chicken wings.
1 tablespoon sesame seeds, toasted.
1. Combine syrup, tamari, water, garlic, ginger and chilli in a shallow dish. Add chicken and toss to coat well. Place in fridge to marinate for at least 2 hours.
2. Preheat oven to 180ºC / 350ºF / Gas Mark 4. Transfer wings to a baking paper lined baking dish. Bake for 40 minutes turning and basting halfway through.
3. Remove from oven and sprinkle with sesame seeds.
Serving Size: 2-3 People
Total Cook Time: About 30 Minutes
coconut oil, butter or ghee, for frying.
500 g minced beef.
2 cloves garlic, finely sliced.
2 heads broccoli.
4 tablespoons soy sauce or tamari sauce.
1 bunch coriander, chopped.
dried or fresh chilli, to taste, optional.
2-3 tablespoons finely shredded ginger, optional.
1 handful chopped roasted cashews, optional.
*Note: This Beef + Broccoli Stir-fry is a quick, healthy and cheap meal to whip up after work and is perfect to keep for leftovers the next day!
Preheat a large wok or frying pan on a very high heat. Add a few tablespoons oil and stir fry the beef. While the beef is browning, finely slice the broccoli stems and chop the heads into bight sized trees.
Add garlic (and chilli and/or ginger, if using) to the beef and continue to cook until well browned. Add broccoli and a few tablespoons water and cover the pan. Continue to cook on a high heat with the lid on, stirring every 2 minutes until the broccoli is bright green and tender but still a tiny bit crunchy. If it starts to burn, add a little more water. Stir in sauce.
Taste and season and serve with chopped coriander and cashew nuts on top.
If you try making any of these recipes yourself, send us photos at: Marketing@MedicalGuardian.com!