A super-short interview (just over 1 minute) on my sugar-free year by my local TV station CKPG is now online here (or click the image below).
It was filmed in our kitchen (which has *never* been so clean!), and my husband Andrew was a strong supportive off-camera presence. I was very nervous, but I think it went OK. The recipe I’m shown making in the interview is my sweetener-free Creamy Chocolate Pudding. Continue reading
It’s usually the first question people ask me when they hear about my Sugar-Free Year: Absolute Zero: “Do you eat fruit?”
Yes, I do.
I’m avoiding all *added* sugars, so this means the natural sugars in fruit are fine — but I do exercise moderation when it comes to fruit. Check out my reasons below. Continue reading
There I was, skulking in the Mexican aisle of the grocery store, surreptitiously photographing packages of taco mix. At any moment, a store employee might tap me on the shoulder and ask me to leave.
My goal? To create taco-seasoned ground beef that had the deliciously gummy texture and slight sweetness of the packaged taco mixes, but with no added sugars. To stay Paleo, which means avoiding grains, I planned to serve the spiced taco meat in lettuce leaves. Continue reading
A heaping plate of low-carb Paleo sugar-free deliciousness
To age well, you need to eat well, but for those with dietary restrictions, restaurants can be a real challenge.
The Mongolian grill / Mongolian barbecue genre may have a solution: you choose your own raw ingredients, and a chef grills them for you. Typically, a range of healthy options is available, letting you customize the meal for your specific requirements.
It’s a fun and easy way to create a healthy meal without sugar, gluten, MSG, soy, or whatever else you’re avoiding. And because each person creates their own meal, friends who eat closer to the norm can still enjoy their noodles, sweeter sauces, rice, and so on. Continue reading
One month with no sugar or any other added sweeteners! Hooray! I’m really doing this!
All the positive effects I saw at 2 weeks are continuing, and I’ve been able to follow my sugar-free rules except for a one-bite mistake in a social situation (I hang my head — details below). Continue reading
— From Diet Doctor, one of my favourite low-carb websites, comes the inspiring story of My, a self-confessed sugar addict who lost 208 lbs (94 kilos) on a low-carb high-fat diet. Her story’s from 2016, but her wise words bear repeating: “Food should only be fuel for us addicts, not a treat or a consolation.”
— Fruits and vegetables were small, fibrous, and much less sweet before we domesticated them.
We usually buy the frozen berry mix at Costco, which is great — everyone in the world has Costco, right? — but one day when I didn’t feel like driving for 15 minutes*, I went to Save-on Foods (3-minute drive) and picked up these to try:
Note the prominent yellow “NO SUGAR ADDED” notice on the front – that’s what I like to see! Continue reading
I spotted these at the grocery store, and thought they looked like a yummy addition to my monthly cheat meal. (I loooove potatoes, but they’re not part of my regular diet).
But on reading the ingredients, I saw there was added sugar — the one thing I won’t cheat on. Sigh. Continue reading
Only 2 ingredients, but a world of deliciousness! (Complete with festive tablecloth to wish you prosperity in the Year of the Rooster)
Dessert – a perennial problem on a sugar-free Paleo diet! Fruit is always an option, of course, but what if you’re craving chocolate?
This fast and easy pudding lets you pay homage to the goddess Theobroma* and still eat healthily.
My husband and I find the creamy chocolatey-ness very satisfying on its own, so I make this without any added sweeteners.
However, if you’re transitioning to sugar-free, you could add any of the following: Continue reading
These fluffy pancakes contain no added sugars, but still taste delicious thanks to the natural sweetness of plantains or bananas. They’re a bit on the carby side, so we have them now and then as a treat.
The recipe’s based on Perfect Paleo Pancakes, with a few tweaks. You can have them for breakfast, or as a dessert. I prefer the latter, because protein-rich breakfasts work best for me.