The End of Sugar-Free September and Pumpkin Spice “Nice” Cream

pumpkin spice ice cream

Hey guys! I did it! I survived Sugar-Free September, and am so excited to share my experience.

First of all, I need to confess that I didn’t keep things 100% sugar-free. I enjoyed a glass of champagne at an engagement party, as well as two sugar cookies that were shaped like diamond rings. I also had two mojitos when I went out with some friends, had a scoop of ice cream, and ate sweetened cranberry sauce along with my (otherwise) Sugar-Free Thanksgiving dinner. But y’know what? I feel great about it! During a regular month, I bet there are days when I’d eat 5 things with sugar just in one day, so to eat added sugars only 5 times in an entire month? I think that’s pretty awesome! Progress not perfection, right?

Reduced Cravings

I actually found that I didn’t crave sugar very much at all. During a regular month, I usually crave sweets of some sort every few days, but I think avoiding sugars almost entirely eliminated those cravings. I certainly didn’t experience those strong cravings that sometimes have me grabbing for a muffin during my mid-afternoon slump. My boyfriend kept things fairly sugar-free, too, and while he normally LOVES his candy, he hardly missed it this month. One evening he said, “I wish I could have some candy….actually, I don’t!” I could completely relate. It was almost like we thought we should want those sweet treats, but we actually didn’t. It wasn’t about mustering will power and fighting cravings. We just naturally weren’t super interested in reaching for those sugary foods.

Feeling Happy

I felt great all month. I woke up each morning feeling positive. Each and every morning. I don’t think I’ve ever had such an emotionally stable month before in my entire life! Normally, I have my regular ups and downs, but I felt so consistently well all month that I couldn’t help but notice. Apparently science has noticed the effect, too!

Looking Good

A month without “fat days”? Heck yes! I lost 5-6 pounds this month without even trying and hardly experienced any bloating. All I focused on was avoiding added sugars, so there was none of the usual candy and baked goods, and I also avoided a lot of the carbs that I usually eat. Even though I felt like I was always eating, and never felt deprived, I lost some of that extra softness. Woohoo! On top of that, my skin was pretty clear all month and I just generally felt happy with my appearance.

Convenient Substitutions

One thing that I think will be a long-term benefit of this month-long sugar-free experiment is that I was forced to identify sugar-free substitutes for some of the convenience items I regularly buy. It took a little bit of extra hunting, but I did manage to find marinara sauce, granola and canned soups that didn’t contain any added sugars. I’m going to stick to buying these products since it’s such a simple way to cut out some of the sugars that I don’t miss at all. I also found sugar-free prepared chili, frozen spinach patties and bread for those times when I need quick and easy food options. I also paid a bit more attention to my fruit intake. I’d normally eat a banana or two each day, but I simply substituted apples, peaches and berries, which have lower sugar content, and only ate a few bananas over the course of the month, even cutting them out of my daily green smoothie.

What Now?

I’m not going to be avoiding added sugars as strictly as I did this past month, and I’ll be more open to using alternative sweeteners like stevia, honey, and maple syrup. I’m going to keep looking for sugar-free substitutes for everyday staples to continue cutting sugars where they just aren’t necessary. I’ll also continue to explore sugar-free baking, since I now know I can make delicious muffins, pies and breads. My Sugar-Free Thanksgiving proves that I can even enjoy my favourite holiday meals without needing the usual piles of sugar, and that’s pretty awesome (go download your free copy of the menu, if you haven’t already!).

To celebrate the end of Sugar-Free September, here’s an easy recipe for Pumpkin Spice “Nice” Cream. Enjoy it on its own, or use it to top a slice of sugar-free pumpkin pie. This is a delicious dessert that you can enjoy, guilt-free. Add some granola and enjoy this “nice” cream for breakfast! By swapping in these healthier treat options on a regular basis, it means I’m able to really enjoy my special occasion treats…like those Nutella crepes I’ll be enjoying soon in Paris next week!

Sugar-Free Pumpkin Spice "Nice" Cream
 
Prep time
Total time
 
Healthy Ice Cream made with bananas and spiced with pumpkin pie spice
Author:
Cuisine: dessert
Serves: 5
Ingredients
  • 5 overripe bananas (1 banana per person), chopped and frozen
  • ¼ cup pumpkin puree
  • 1 tbs pumpkin spice (or cinnamon/nutmeg)
  • pinch of salt
Instructions
  1. Place ingredients in a food processor and process on high until smooth
  2. Serve immediately, or freeze to harden (thaw for ~5 minutes before serving)

pumpkin "nice" cream

Did you do sugar-free September? How’d it go? Or if you haven’t tried it yet, have I convinced you to give it a shot?

Find all my Sugar-Free September posts HERE, including lots of recipes!

And don’t forget to get my complete Sugar-Free Thanksgiving menu. All you need to do is subscribe to receive updates from Home at Six, and you’ll receive a printable PDF download. If you’re already subscribed, just enter your email address to receive your free download.

free thanksgiving menu download



Recipes include:

  • Roasted Thanksgiving Turkey
  • Turkey Stock and Gravy
  • Roasted Butternut Squash Sweet Potato Soup
  • Thanksgiving Stuffing (Dressing)
  • Turnip Sweet Potato Mash
  • ……….and Sugar-Free Pumpkin Pie

Sugar-Free Thanksgiving (free Thanksgiving Menu download!)

Sugar-Free Thanksgiving MenuThank you all for your amazing response to my recent post. It means the world to me to have wonderful friends and readers like you! I am so thankful for the outpouring of support, and it means so much to me that my story touched and informed so many.

Feeling thankful for things, this weekend we hosted an early Thanksgiving dinner. We’re going to be out of the country during (Canadian) Thanksgiving, but since it’s my favourite holiday, I really wanted to celebrate it early. Of course, that meant Early Thanksgiving fell within Sugar-Free September, so well, that was a challenge!

The only thing stressing me out all week was dessert. For me, Thanksgiving isn’t really Thanksgiving without pumpkin pie, so I really wanted to find a way to enjoy pumpkin pie while avoiding any sugars and sweeteners including stevia, and even maple syrup and dates. I found a way!

I’ll be sharing some of my Thanksgiving recipes here on the blog, but as a thank you for reading, I’m giving you a copy of my totally Sugar-Free Thanksgiving menu to download.

You’ll find 7 easy recipes for a Thanksgiving dinner menu that contains absolutely no added sugars, including my sugar-free pumpkin pie.

Subscribe to receive updates from Home at Six and to download a printable PDF of my Sugar-Free Thanksgiving menu. If you’re already subscribed, just enter your email address to receive your free download.

free thanksgiving menu download



Recipes include:

  • Roasted Thanksgiving Turkey
  • Turkey Stock and Gravy
  • Roasted Butternut Squash Sweet Potato Soup
  • Thanksgiving Stuffing (Dressing)
  • Turnip Sweet Potato Mash
  • ……….and Sugar-Free Pumpkin Pie

roasted thanksgiving turkey

healthy thanksgiving dinner

pumpkin pie recipe

Choosing gratitude in face of a difficult diagnosis

This week’s Beauty Detox blogger assignment was to write about something we are grateful for. Practicing gratitude, meaning thinking of or writing down specific things that I’m grateful for, is something I turn to regularly, especially when I’m feeling down or stressed. It doesn’t always make my problems go away, but it does help put things into perspective.

As Kimberly Snyder writes, “It’s impossible to feel sad, worried or angry and feel gratitude at the same time.” 

For this assignment, I immediately knew what I wanted to write about. It’s something that I’ve been contemplating sharing here on the blog, but it’s also something very personal that I wasn’t sure I should broadcast on the Internet. But it’s something that has played a major role in my life over the last several years, and especially this past year, and sent me on a roller coaster of emotions including sadness, fear, disappointment, and anger, but throughout it all, and especially now, an overwhelming sense of gratitude.

In 2012 I received the news that I’d been dreading. My genetic testing results were in, and I found out that I was positive for the BRCA1 mutation. This is the genetic mutation that caused my mom’s ovarian cancer, which she died from in 2009 at only 55. As a result of my diagnosis, I chose to have a prophylactic double mastectomy in March of this year, which reduced my risk of breast cancer to virtually nothing. While I’m not grateful for my BCRA1 mutation, which I could have definitely done without, I am beyond thankful for the knowledge and ability to do something about it.

1915226_103373879680821_1945813_n

Yes, this is the same procedure that Angelina Jolie underwent. And this is another reason I want to share my story. I remember when Angelina’s news came out, I heard a lot of different reactions. At that time, I already knew I had the BRCA1 mutation, but I hadn’t fully committed to a course of action yet. I remember the women talking about Angelina’s surgery at my pilates class. Although some used the word “brave”, most were using words like “extreme” and “drastic”.

I thought, “extreme?” Do they not know how extreme the risk of breast and ovarian cancer is with this particular genetic mutation? Would they still think it was so drastic if they knew that with this genetic mutation, we have a 40-85% chance of breast cancer and a 25–65% chance of ovarian cancer and that cancers occur at younger ages  and are much, much more aggressive than in women without this mutation? Would they think it was so extreme if they knew that there is no single test that can reliably detect ovarian cancer at a pre-symptomatic stage?

For reference, the average lifetime risk for women without the mutation is around 11% for breast cancer and 1.5% for ovarian cancer. Now, look back up at those numbers above. Isn’t that pretty extreme?

I know lots of people will continue to disagree with this choice. But very few of those people are medical professionals or researchers, who are pretty much in unanimous agreement on this topic, which doesn’t happen often. The science is so strong that our government health plans covers 100% of the costs because they know that prevention will cost them a whole lot less than cancer treatment, which also doesn’t happen often.

I’m not out to change anyone’s opinion, but by sharing my story I hope maybe some people will think, “hey, if Jill chose to do this, maybe it’s not really that crazy after all.” I also just met a girl at a party over the weekend who was going to be doing the genetic testing in the near future because her father had prostate cancer (also linked to BRCA). I shared that I am so happy I made the decision to do this, because although I don’t know what else will get me, I know that it won’t be breast cancer. I shared that although it’s major surgery and the recovery isn’t easy, the anxiety I experienced before receiving my test results and before undergoing the surgery was so much worse. I shared my experience, and she told me it was comforting, since now she knew that even the worst case scenario wasn’t all that bad.

My journey isn’t over, since I have a surgery in November to complete the reconstruction, and the next step will be to take care of my ovaries, which is a whole other complex set of decisions. But I am so so so thankful for the opportunity to take these preventative measures. I’m so grateful for my wonderful medical team and thankful for a wonderful recovery with amazing support from my sister, boyfriend, friends and coworkers. I was lucky that I didn’t run into any complications, and I’m completely thrilled with my cosmetic results. I am grateful to my mother for having the test done when she received her own cancer diagnosis and I’m grateful that science has come so far to enable this option which didn’t exist when her own mother died of the same cancer 20 years before. Through this whole process I have been so thankful that I live in a country where this testing and treatment is made available to me at no cost, and thankful for access to some of the leading doctors in this field. I am just so grateful for the knowledge about my BRCA1 mutation and for the ability to do something about it. Thanks mom. Thanks science.

If you or someone you know is faced with this difficult decision, visit My Destiny or the Prophylactic Mastectomy Facebook Group for information and support.

Gluten-Free Flax Bread for Sugar-Free September

easiest gluten free bread

Since I probably totally grossed you out by sharing that whole hair-in-bread thing, this morning I’m sharing a great recipe to make up for it. This healthy flax bread takes 45 minutes from start to in your mouth.

My hand mixer would not turn on when I went to mix this so I whisked by hand and it turned out nicely.

sugar-free bread

I wanted a quick and super easy bread recipe that was going to be sugar-free for Sugar-Free September and contained simple ingredients that I had on hand. I found and based my bread on this recipe on glutenfreeeasily.com.

Easy to prepare and packed full of healthy flax, this loaf doesn’t crumble, making it ideal for toast or sandwiches.

Gluten-Free Flax Bread Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread, Gluten-Free, Dairy-Free, Sugar-Free
Serves: 10-12
Ingredients
  • 5 eggs
  • 1⅓ cups brown rice flour
  • ⅔ cups ground flax seeds
  • 2 tsp baking powder
  • 2 tbs liquid coconut oil
  • ¼ cup almond milk
  • ¼ tsp salt
  • 1 tbs sesame seeds
  • 1 tbs flax seeds
Instructions
  1. Preheat oven to 350F
  2. In a large bowl, combine dry ingredients
  3. Add oil and eggs and mix gently
  4. Transfer batter to greased and floured loaf pan
  5. Top with sesame and flax seeds
  6. Bake for 30-35 minutes

Thanks everyone for liking Home at Six on Facebook! I hope to share some great recipes as we head into fall. Visit the Facebook page HERE.

Is that a hair in your bread? Probably!

baked avocado eggs

I’m working from home today, so I woke up thinking I might go out for a quick breakfast at our favourite greasy spoon. I figured eggs and bacon are sugar free, right?

While still lying in bed, I started Googling, and it turns out that sugar is used in most bacons as part of the curing process. Ok, so bacon is out. What about toast?

I knew most breads contain sugar, but then I wondered optimistically if rye bread might be sugar-free. Of course, as I expected, it’s not.

I decided to give up on going out for breakfast since I’d been lying in bed for too long anyway, but then I came across a disturbing fact. Did you know that commercial breads contain HUMAN HAIR? And if it’s not human hair, it’s duck feathers! I don’t know what you think, but I think that’s pretty revolting too!

If you thought that yoga mat Subway bread was disgusting, then this might just have you giving up commercial bread forever. Have you ever noticed L-Cysteine in an ingredients list? I have, but I never actually looked into what it was. The truth could make me puke:

L-Cysteine – an amino acid used to prolong shelf-life in products such as commercial bread – can be found in duck and chicken feathers and cow horns, but most that’s used in food comes from human hair. It has been reported that most of the hair used to make L-Cysteine comes from China, where it’s gathered from barbershops and hair salons. [The Guardian]

It’s gross enough when I find one of my own foot-long hairs in my food, but the fact that the food industry thinks this is acceptable pisses me off. Stop messing with our food!

Hey, an added benefit of avoiding sugar is avoiding some of these other gross ingredients since I’m sticking almost entirely to fresh, whole foods. Do you eat commercial bread? Go check the label for me, and let me know if it contains this yucky ingredient!

Want to know more? Check out these 10 gross ingredients you didn’t know were in your food :(

Ready to go hair-free? None of these breakfast options contain human hair!

I just created a Facebook page for Home at Six, so head on over and ‘like’ it! Thanks all for reading and supporting me with this blogging project!

Mushroom Kale Spring Rolls | Beauty Detox Challenge

kale mushroom spring rolls

This week’s Beauty Detox assignment was to create a variation of Kimberly Snyder’s Warm Kale and Mushroom Beauty Salad. I made my salad over the weekend and then I used the leftovers in spring rolls for dinner last night. I didn’t photograph my salad on its own, so here I’m sharing my Kale and Mushroom Spring Rolls. I enjoyed them with a bowl of miso soup and a small salad topped with sauerkraut and black sesame seeds. So my entry for this week’s challenge is a salad in a spring roll, ok? Yeah, let’s go with that!

I recently made spring rolls and cooked them with a quick shallow fry. They tasted great but a couple didn’t hold together that well and I thought they might have soaked up a bit too much oil. This time around, I baked them in the oven and it was a lot easier that having to stand over the stove while avoiding getting burned by hot oil.

baked spring rolls

I sautéed my vegetables first since they were originally made for the salad, but another option is to coat the raw veg with a tablespoon of oil before wrapping. That might increase the bake time a bit.

Usually in a stir-fry salad like this, I would add some tamari. But since it’s Sugar-Free September, I’ve been avoiding most sauces. To give this salad flavour, I loaded on the spices, and the flavours worked really well in my spring roll version, too.

Mushroom Kale Spring Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: vegan, vegetarian
Serves: 2-3
Ingredients
  • 6 rice paper wrappers
  • 2 tbs coconut oil
  • 4 cups chopped kale
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1" ginger root, minced
  • ¼ cup thinly sliced carrot
  • ¼ cup chopped zucchini
  • ¼ cup chopped broccoli
  • ¼ onion, chopped
  • ¼ tsp crushed chili pepper flakes
  • ¼ tsp chili powder
  • ¼ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp cumin
  • ¼ tsp salt
Instructions
  1. Preheat oven to 375F
  2. Place a wire baking rack over a parchment lined baking sheet and brush with small amount of oil
  3. Heat 1 tbs oil over medium heat
  4. Add mushrooms, kale and onion and sautee for 3 minutes
  5. Add remaining vegetables, garlic, ginger and spices
  6. Cook for an additional 5 minutes, until kale is softened and onions are translucent
  7. Working one at a time, prepare rice wrappers by placing in a shallow dish with warm water for 30 seconds
  8. Transfer to a clear surface and place ½ cup vegetables in centre
  9. Fold over sides and roll, placing seam side down on baking rack
  10. Brush each roll with remaining oil
  11. Bake on rack over sheet for 20-30 minutes

kale mushroom spring rolls

 

Make sure to check out Kimberly’s warm kale and mushroom salad. And for my other Beauty Detox assignments, click here.

Healthy sugar-free apple muffins

breakfast

Two sugar-free weeks down! Woohoo! I’m halfway through Sugar-Free September and I’m feeling great. Although I haven’t felt very deprived at all, I’ve actually lost 4 pounds without even trying. I didn’t think I was eating that much sugar, so it’s pretty crazy that cutting it out has helped me drop a bit of extra weight. I’m not even sure what the biggest change in my diet has been. Other than avoiding store-bought salad dressing and steering clear of the candy aisle, I don’t feel like I’m missing all that much.

sugar free healthy muffins

But I guess usually I would have eaten a few store-bought baked goods, and I would have probably eaten out at a restaurant 2 or 3 times. Maybe some all-you-can-eat sushi or thin-crust pizza. There might have been a bowl of ice cream, maybe a few handfuls of chips. Definitely a chocolate bar. Then there would have been that drizzle of maple syrup on my granola and those extra bananas in my morning smoothies. Even a pumpkin spice latte.

I guess that all does add up!

Having cut all those things out, what has my typical day looked like? Thinking back to the last two weeks, here’s a sample of my recent meals:

Breakfast: low-sugar green smoothie

Snack: a piece of fruit (apple, grapefruit, peach)

Lunch: large salad of kale or mixed greens, lots of veg and topped with a sweet potato quinoa patty, avocado, or grilled chicken

Snack: salted nori or blueberries

Dinner: pasta primavera or a big bowl of spaghetti squash or a millet bowl

Late-Night Snack: sugar-free granola with almond milk, raspberries and cocoa nibs or chopped veggies and hummus or chia pudding with chocolate coconut mousse or a slice of sugar-free peach pie

Eating like this has left me feeling light, but energized. I’ll admit though, I have been fantasizing about the Nutella crepes I’m going to be enjoying next month while in Paris!

While I definitely won’t be avoiding sugar for ever, I am realizing that there are lots of places I can cut it out. Like these super easy healthy sugar-free apple muffins, which are perfect for ushering in the cooler fall weather with hints of cinnamon and nutmeg. Unsweetened apple sauce and a flax egg make for this easy muffin recipe that is vegan and contains absolutely zero added sugars.

I went with a pared down version, but these muffins are the perfect base for loads of fun mix-ins. Go crazy with blueberries, raisins or chocolate chips or add a smear of sugar-free chia jam and you won’t be missing any of the sugar or eggs at all.

basic muffin recipe

Healthy sugar-free apple muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: healthy, vegan, muffins, sugar-free, gluten-free
Serves: 12
Ingredients
  • 1 egg: use flax egg for vegan option (3 tbs warm water + 1 tbs ground flax seed)
  • 2 tbs coconut oil
  • ½ vanilla extract
  • 1.5 cups unsweetened apple sauce
  • 2 cups gluten-free flour
  • 1 cup gluten-free oatmeal
  • 1 large apple, peeled, cored and finely chopped
  • ¾ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp nutmeg
  • 2 tsp cinnamon
Instructions
  1. Preheat oven to 375F
  2. In a small bowl, mix ground flax with water and set aside to thicken for 2-3 minutes
  3. In a mixing bowl, combine coconut oil, vanilla, apple sauce
  4. Stir in flax egg
  5. Mix well
  6. Add remaining ingredients except apple and mix until smooth
  7. Gently stir in chopped apple
  8. Fill greased muffin tins ⅔ full
  9. Sprinkle small pinch of oatmeal on top
  10. Bake at 375F for 15-20 minutes, until toothpick comes out clean

sugar-free muffins

 

Sugar-Free Basil Peach Pie

basil peach pie | sugar-free!

There are lots of things I can’t eat during Sugar-Free September: chocolate, chewy candies, ice cream, cupcakes, pretty much anything processed like most canned pasta sauces and soups, and nearly everything that comes in a box like cereal and crackers. I definitely can’t eat peach pie and stick to the rules, can I? Of course not. No way, no how!

As you know, I’m not only avoiding refined sugar, but I’m not eating any added sugars at all, which includes stevia and maple syrup. (A peach pie sweetened with maple syrup would be so delicious though!).

So enter this Sugar-Free Basil Peach Pie.

That’s right, 100% free of any added sugars. No added sweeteners, no maple syrup or rice syrup, no stevia or agave, no nothing. Nothing except for some of the biggest peaches I have ever seen. Seriously, these things were massive. And when I saw them sitting, all fuzzy and plump at the farmer’s market, I knew they were aching to make their way into a peach pie.

sugar free basil peach pie

I baked one a couple weeks ago before I embarked on this Sugar-Free September insanity, and we ate it for dessert every night for a week. I missed those days. That flaky, buttery crust. That hot and gooey filling. Those beautifully browned peaches. Mmmmm.

Now, a full week into Sugar-Free September and slices of pie had been replaced by chia pudding, and roasted chickpeas, and handfuls of almond and sunflower seeds and carrot sticks. All great and healthy of course, but they’re not pie. They’re definitely not pie.

So it was decided. Those peaches were coming home with me, and they were going into a pie.

Initially I planned to just make a regular ol’ sugar-filled pie and freeze it, so that I could break it out on October 1st, the moment the clock struck 12:01. But then I thought of how sad that pie would be, fresh out of the oven with no one to eat it, and I decided I’d just go for it. Nope, I wasn’t going to cave to the sugar. If fresh waffles and danishes couldn’t break me, there’s no way pie was gonna do me in. No, I was making a sugar-free peach pie, and that’s all there was to it.

And you know what happened? Peach and basil happened. Soft, flaky crust happened. Sugar-free peach pie happened, and it was glorious.  (more…)

Spicy Indian Roasted Chickpeas

Today marks the completion of week 1 of Sugar-Free September!

Overall, I’ve been feeling great. I’ve managed to avoid all added sugars, mostly by preparing nearly all my meals at home. Fortunately it was one of those rare weeks where we didn’t have some type of birthday/retirement/going away celebration in the office, so I wasn’t faced with too much temptation.

Mike and I visited my sister since she moved away to start grad school (so proud!), but we chose a raw food restaurant that was vegan, gluten- and sugar-free, so it was definitely easier than going to your typical restaurant. I had soft tacos with a walnut ‘meat’ filling. So tasty! We all enjoyed out meals.

jill-laura-guelph

I have been feeling energetic enough for the most part, though both Mike and I had an energy slump one afternoon and we wondered if it was because of the no-sugar thing. We still went for a run later on, so it couldn’t have been that bad!

mike-jill-guelph

I’d say that so far the main benefit I’ve experienced is that I’ve felt great about my food choices all week. In addition to avoiding sugar, I’ve just been trying to make good choices and have been eating heavily plant-based meals. I’ve also been relying on seeds, nuts and nut-butters to keep me full. I definitely do find that I get hungry much more quickly only a couple hours after these sorts of meals, but the good part is that when I get hungry, I can just go eat more of the healthy stuff, but I’m still left feeling light.

spicy roasted chickpeas

My favourite snacks this week have been veggies and hummus, chia pudding and this batch of chickpeas I roasted up. This is basically the crunchy snack version of chana masala. So easy! Just use chickpeas out of the can, toss them in spices and roast.

If you’re not a fan of spicy foods, then try these Rosemary Garlic Roasted Chickpeas.

Click through for the recipe!

(more…)

Miso and Sweet Potato Millet Bowls

sweet potato millet bowls

I love to put together bowls like this for lunch. I enjoy eating meals that have a whole selection of different components. They’re just so much more fun, aren’t they?

This bowl has a base of millet and greens and is topped with roasted sweet potato, fresh cucumber and leftover corn and grilled chicken breast. The best part of this meal is the miso millet.

Don’t you hate when you’re preparing a meal and then you realize that you still need a sauce or dressing? Well, this dish doesn’t need any extra sauces because the millet is cooked in miso, which adds so much flavour and creaminess that you won’t need anything else.

miso millet bowls

Miso and Sweet Potato Millet Bowls
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cup millet, uncooked
  • 3.5 cups water
  • 2 tbs miso paste
  • 1 sweet potato, chopped
  • ½ cucumber, quartered
  • 1 green onion, diced
  • 1 cup corn, cooked
  • 1 chicken breast, cooked and sliced
  • 1 tbs coconut oil
Instructions
  1. Pre-heat oven to 375F
  2. Place chopped sweet potato in a roasting pan and drizzle with oil, and roast for 25 to 30 minutes, until fork tender
  3. Toast the dry millet in a pan over medium heat for 2 minutes
  4. Add water to pan, cover and bring to a boil
  5. Reduce heat and simmer for 25 to 30 minutes, until water is absorbed
  6. To serve, place vegetables and chicken over millet and mixed greens and sprinkle with onion

miso millet bowls with sweet potato and corn

On another note, we’re 5 days into Sugar-Free September, and I’m still doing great. I haven’t had any real cravings and haven’t experienced any of the sugar-detox symptoms I’ve heard about. It’s early days yet. Having delicious treats like this Blueberry Chia Parfait are going a long way in helping me stick with it!

Have you cut sugar out at all? Maybe you’ve switched from refined white sugar to maple syrup or stevia? I’d love to hear from those of you who are making some changes towards cutting out the sugar. If you need some more information about going sugar-free, check out these links.

Have a great weekend!

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