Today it’s my pleasure to introduce Follow Friday, a new feature on my blog, which I’ll run two or more times a month. On Follow Friday, you’ll find out about awesome people, books, podcasts, non-profit organizations, healthy foods and other goodies.
Get Your Sugar-Free, Gluten-Free, Dairy-Free Recipe as My Holiday Gift During the holiday season, most people eat, if not overeat sugary-fatty, carb-rich […]
Sugar-Free, Dairy-Free, and Gluten-Free Treat to Try for Thanksgiving With Thanksgiving and other holidays around the corner, it can be hard to […]
Will you overeat on Thanksgiving this year?.. This year can be different. Today, I invite you to envision eating in moderation. Learn this super-simple THANKS tool
Enjoy this Halloween with a yummy, Sugar-Free, Dairy-Free, Gluten-Free Pumpkin Spice Butter Cups from Lizette Marx.
Do you you crave ice cream or sorbet but are frustrated because you just can’t find any frozen desserts that are s healthy — I mean, really healthy as in organic, no sugar, no dairy, no gluten, no agave, no added sugars and no artificial sweeteners?
Wouldn’t it be nice to easily, quickly get delectable, healthy frozen dessert that’s:organic, sugar-free, gluten-free, dairy-free, low in calories and carbs and containing no artificial sweeteners, honey or other sweeteners?
I know that’s a pretty tall order, but you can actually quickly make this delicious dessert all by yourself, thanks to the amazing new contraption, the Dessert Bullet.
For instance, to your left is a photo I took of last night’s after-dinner dessert, Organic, Sugar-Free, Dairy-Free, Gluten-Free Raspberry Sorbet. (I added some unsweetened shredded coconut. Oh, and I placed the dessert on top of my wonderful Zeolite Earth Energy Plate from VibesUp )
I just love my new culinary gadget. Yesterday, I went to a local Bed Bath and Beyond to get my Dessert Bullet. (I didn’t want to wait it to arrive via mail even though it comes with a cookbook.)
Photos – 1-14-14 002Now, you can see today’s Frozen Blueberry Dessert, which I enjoyed for a late afternoon snack after having an organic hard-boiled egg. All I used to make this dessert were frozen blueberries (1 cup). Then I topped the dessert with some cinnamon, shredded coconut and some cacao nibs.
I love this invention! It’s great for those of us, who seek to eat healthily but are frustrated, because we can’t ever have sorbet or ice cream when dining out.
Wow, I can even make chocolate ice cream with this recipe! (I would divide it up into three portions so as not to take in too many carbs at once.)
Full Disclosure: I’m NOT being paid by the Dessert Bullet to mention this product, which I purchased last night at Bed Bath and Beyond in my area. I just like to share great products from time to time with readers. Learn about another great find, too, the NoOodle and The Miracle Noodle.
Join the Conversation: If you buy this incredible gizmo, what will you make first?
Since December is Winter Squash & Tomato Month, I’m pleased to present you a Tasty Sugar-Free Recipe for Rubbed Kale with Butternut Squash from the San Francisco-based Paulding & Co.
Please note that Sugar-Free Recipes will now be a regular feature on this Sugar Shock Blog, because readers and many health-conscious people often want wonderful recipes for sugar-free dishes that contain NO added sugars, NO agave, NO evaporated cane juice, NO maple syrup, NO honey, etc.
Winter Squash Month Recipe
Rubbed Kale with Butternut Squash
Yield: 12-15 servings
1 butternut squash, about 3 lbs. (also great with Red Kuri squash if you can find it, or kabocha squash, neither of which have to be peeled)
2 Tbs. extra-virgin olive oil
Salt & freshly ground pepper
1 bunch very fresh kale
2 Tbs. extra-virgin olive oi
Sauce:
1/8 cup coarsely chopped fresh ciilantro
/8 cup coarsely chopped fresh parsley leaves
1 large garlic clove (minced)
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne, or to taste
Salt to taste
2-3 Tbs. fresh squeezed lemon juice
Preheat oven to 350°F. Top and tail the squash, halve it crosswise, put each piece flat-side down on the cutting board, and peel with a sharp chef’s knife.
Remove the seeds with a spoon, and cut the squash into 1-inch cubes. Place in a large bowl, toss with the 2 tablespoons olive oil and season lightly with salt & freshly ground pepper.
Spread on a parchment-paper covered sheet pan. Roast 20-25 minutes, until the squash is tender and starting to brown. While the squash roasts, strip the kale from it’s ribs (easy to do by just running your fingers along the rib on both sides, bottom to top), wash it well, and cut into fine ribbons.
Mix with the olive oil in a large bowl, and rub and massage the kale until it softens, about 2 minutes.
Make the sauce by combining the ingredients in a food processor or blender. Pulse to puree to a sauce consistency.
Combine sauce with the softened kale. Toss the hot squash with the sauce and kale, and serve.
Paulding lotoThis recipe is shared with you, courtesy of Paulding & Co. Founded by the mother-daughter duo Terry and Tracy Paulding, this San Francisco-based company specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises.
Connie’s Disclosure: Please note that I have not yet tried this recipe although it sounds fabulous, and I am not getting any compensation for posting this recipe. I urge you to share it with friends.
FYI, what’s wonderful about this dish is that you can serve it warm or cold. This means you can cook more than you’ll need and have a tasty dish for a couple of days afterwards.
Playwork (my wrord for homework): Try this recipe, and please let Sugar Shock Blog readers about your experience. How did it taste? What was it like to cook it? How did it taste? What did your loved ones think?
Wnat to contribute a healthy, wholesome Sugar-Free Recipe?
Please note that all Sugar-Free Recipes posted on this Sugar Shock Blog contain NO gluten, NO added sugars — that means NO agave, NO honey, NO maple syrup, NO other added sweeteners, etc. All recipes will only contain naturally occurring sugars. The recipes also will NOT contain dairy. To create these dishes, youi’re urged to use organic foods (preferably from your local farmer’s market, Whole Foods or another health food store). Got a tasty Sugar-Free Recipe? Contact us now. We’d love to feature your contribution.
I’m in Email Shock. Twice recently, a PR person — who clearly doesn’t know the goals of this Sugar Shock Blog — […]
Do you crave pasta but are worried about all the carbs?
Meet shirataki, the traditional Japanese food I recently discovered, thanks to vegetarian chef Sarah Nee, who uses it to create an amazing Organic Coconut Kelp Noodle dish. Yummy!
If you haven’t yet tasted this calorie-free, fat-free, gluten-free noodle, you’ve been missing out on a great food.
Sold on varying websites such as The NoOodle or The Miracle Noodle, it is the ideal weight-loss food for people, who are seeking to restrict sugar, calories, and carbs.
Often called konnyaku noodles, these traditional Japanese textured noodles are thin, chewy, translucent, gelatinous, and have almost no flavor by themselves.
Super low in carbs with zero calories, their key ingredient is a water-soluble dietary fiber called Glucomannan, which is derived from the root of yam-like Konjac plant grown in Japan and China.
Pasta lovers 001If weight is an issue with you, this food is your ally. In fact, Shape Magazine called Glucomannan The Weight-Loss Supplement Dr. Oz Loves.
But weight loss is only one of its many virtues. Not only does this food help you shed weight, but it is highly versatile.
For instance, you can create Chicken Vegetable NoOodle Soup. Or you can make Primavera NoOodle and Mama Mia Marinara. (If dairy is an issue, I recommend skipping the Parmesan cheese).
Split-Pea-Dal-Soup-with-Miracle-Noodle-Rice-Spinach-and-TomatoesYou also could try Split Pea Dahl Soup with Miracle Noodle Rice, Spinach, and Tomatoes.
Manufacturers of this versatile product note that this zero-calorie, low-carb food has many benefits.
For instance, according to the NoOodle company website, their product allegedly:
Delays hunger and lowers calorie uptake. Glucomannan in NoOodle increases the viscosity of gastro-intestinal content and extends the feeling of fullness so one doesn’t feel hungry for a longer period of time. It also reduces rate of food absorption in the small intestine.
Promotes satiety. Glucomannan is made up largely of water, which fills one up quickly, making you feel satiated..
Modulates glucose spikes. Glucomannan — which has been clinically proven to be more effective than xanthan gum and psyllium — reduces the rate of glucose absorption in the small intestine and prevents blood glucose from spiking.
Modulates insulin surges. Glucomannan slows glucose uptake in the small intestine, reducing the body’s need for insulin.
Cholesterol reducing agent. Glucomannan allegedly traps the cholesterol from foods, as well as the cholesterol released by the body, preventing it from being re-absorbed.
Helps with regularity. Water-soluble Glucomannan prevents constipation by increasing bulk in the colon without the discomfort associated with most other dietary fibers.
Anti-inflammatory. “The positive effect of Glucomannan on skin inflammation is well known among its users,” the NoOodle website notes.
Prebiotic activity. Serves as food for bacteria in the colon and helps enhance immunity.
Meanwhile, the Miracle Noodle website makes this promise:
“Just by replacing one meal per day with our noodles will significantly raise your needed fiber intake and dramatically lower your total calorie intake.”
These claims appear to have some validity. In fact, weight-loss and cholesterol-reducing properties in Glucomannan (given in capsules) have been clinically demonstrated in a double-blind study among obese patients. But the food supplement isn’t nearly as fun or tasty as the noodles.
By the way, please note, as the Shirataki Noodles website suggestst, you may want to be cautious.
“If you’ve never eaten shirataki noodles before, try a small amount initially to ensure you won’t experience any stomach or intestinal distress. Shirataki noodles are different from common types of foods in a western diet, and sudden changes in diet patterns or sensitivity to ingredients in the noodles can in some cases trigger sickness and an upset stomach.”
Do you have recipes for the NoOodle, Miracle Noodle or any variety of Shirataki Noodles?
Please share your recipes now.
Every Thanksgiving, being grateful often takes a back seat to over-indulging at family gatherings.
Gulping down fast-acting, processed carbohydrates, sugar-loaded desserts, and gluten-rich foods is far more common than pleasurably savoring the various culinary concoctions.
20101117-stuffingFor many, Thanksgiving means they’ll go into Sugar Shock and Carb Shock (as I dub it), and develop “Grain Brain,” as Dr. David Perlmutter puts it in his book of the same name.
In fact, I predict that on Thanksgiving, most Americans will overeat, especially those culplrit carbs.
It’s simply a given that you’ll over-indulge on this holiday. One gym even suggested that you “work out before you pig out.” Aargh!
It’s time to ignore the insidious programming that drives you to overeat on Thanksgiving.
Even if you’ve stuffed yourself at previous holiday feasts, instead this Thanksgiving you can achieve Sweet Freedom.
To begin the Sweet Freedom Thanksgiving Funcise (Fun Exercise), think ahead to the day after Thanksgiving,
Choose now not to get an upset stomach. Plan now not to pig out. Select the smarter choice — to savor the sweet holiday experience.
This Thanksgiving, you can easily shift your attention away from those cunning carbs and desserts, which most Americans over-consume and which ample research shows can contribute to more than 100-plus diseases and ailments, including cancer, cardiovascular disease, Alzheimer’s disease, type 2 diabetes, and even an early death.
It’s time to take back your Sugar Power and Carb Control. This Thanksgiving, you can avoid being overly tempted by:
Cranberries, a super-healthy food that’s generally downgraded by adding gobs of sugar.
Yams or sweet potatoes, whose inherent nutrient-goodness is often destroyed on Thanksgiving by adding unnecessary brown sugar and marshmallows.
Stuffing, which generally contains gluten galore. (Use Dr. Sarah Gottlieb’s awesome gluten-free, sugar-free recipe instead.)
Pumpkin pie, which is a far cry from the delectable, nutritious, fiber-rich vegetable and weight-loss ally, as Dr. Jonny Bowden points out. The dessert you usually get a Thankisviing is weighed down by sugary, fatty ingredients; features a gluten-rich crust; and is slathered by whipped cream.
Gravy-sodden turkey.
Here’s a three-part simple way to skip over-indulging this Thanksgiving and take leisurely, sociable tastes instead. (I recommend you take two to four small bites maximium of each dish.)
But before you dig into those tantalizing carb creations, just ask yourself these three simple questions:
Would I rather overeat [fill in name of food(s)] tonight and feel sluggish, fuzzy-headed, and cranky tomorrow (for up to three days afterwards)? OR would I rather have a slim, healthy body and mind? (If you have weight to lose, this thought can stop you from over-indulging.)
Would I rather overeat those carbs or sweets or enjoy the good company of family and friends on this special day?
Wouldn’t I rather feel better about myself by shifting my focus from the carb-food to gratitude, which, of course, is supposed to be the whole point of this celebration? Remind yourself that night of list of “5 Things for Which I’m Most Grateful.”
This simple, three-part mental exercise can take your attention away from those potentially harmful carb substasnces and instead put you on the path toward feeling good and enjoying your life -– not just on this holiday but during the whole holiday season ahead.
Have a sweet, joyous and healthy Thanksgiving.
New to this Sugar Shock Blog? Connie Bennett is a former lethargic, dejected sugar-addicted journalist, who reluctantly quit sugar on doctor’s orders in 1998 after being pummeled by 44 strange ailments (brain fog, heart palpitations, mood swings, etc.). Now, 15 years later, the energetic, uplifting Connie spreads the word that Life is Sweeter When Sugar Doesn’t Seduce You™. She is recognized as the Sweet Freedom Coach, and she is a life coach, health coach, blogger, and motivational speaker, who has helped thousands of sugar and carb addicts worldwide. Connie is author of two bestselling books, Sugar Shock and Beyond Sugar Shock, which have been praised by many acclaimed health gurus and celebrities, including America’s Favorite Doctor, Dr. Mehmet Oz, as well as Dr. Wayne Dyer, Dr. Christiane Northrup, Dr. Daniel Amen, Brian Tracy, Bernie Siegel, Mark Sisson, Marci Shimoff, John Assaraff, JJ Virgin, Katie Dolgin (“High Voltage”), and Jimmy Moore.
Subscribe to this Sugar Shock Blog and like Connie on her Facebook fan page.