Is that a hair in your bread? Probably!

A super healthy and super easy breakfast favourite around here is baked avocado eggs. Simply pre-heat the oven to 425F, halve the avocados and crack an egg inside. Add some salt and pepper and bake on a baking sheet for about 15 minutes, until the egg is cooked to your liking.

Do you know how to know if an avocado is ripe? My go-to trick is looking under the stem and looking for that yellowish-green to light brown colour.

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!

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

 

Blueberry Chia Parfait with Chocolate Mousse, no dairy or added sugars

blueberry chia parfait

I had some chia seeds soaking overnight, since I knew that after being a couple days into Sugar-Free September, the need for a sweet treat wouldn’t be far off.

Layers of oats, vanilla chia, coconut whipped cream and fresh blueberries combine in this healthy snack that satisfies.

This blueberry chia parfait is a perfect dessert, snack or breakfast and is totally dairy-, gluten- and sugar-free. The added chocolate mousse makes it extra indulgent but the only cost to the velvety cream is a healthy dose of high quality fat.

blueberry chia parfait

Blueberry Chia Parfait with Chocolate Mousse, no dairy or added sugars
 
Prep time
Total time
 
Try this healthy chia parfait for breakfast or enjoy as dessert. Chia seeds require soaking for at least 30 mins.
Author:
Recipe type: dessert, snack
Serves: 4
Ingredients
  • ½ cup chia seeds
  • 2 cups almond milk
  • 1 tbs vanilla extract
  • ½ cup gluten-free oats
  • 1 tbs raw cocoa nibs
  • Mousse: Mix ½ cup coconut cream, 1 tbs raw cacao
Instructions
  1. Soak chia seeds in almond milk and vanilla extract overnight or for at least 30 minutes
  2. Layer chia pudding, oats, berries and mousse.
  3. Top with cocoa nibs.

 

blueberry chia pudding

Low-Sugar Green Smoothie Recipe | Sugar-Free September

low sugar smoothie recipe | sugar free september

It’s official! August has come to an end. I think we’re all in collective shock that summer flew by so quickly. Fortunately September ushers in many wonderful things: Fall clothes, cool evenings for comfortable runs and, of course, pumpkin everything.

And we have Sugar-Free September to get excited about! Have you cleared out your cupboards yet? Now is your last chance to scarf down that chocolate bar. Go for it because tomorrow we start 30 days of delicious sugar-free eats.

It’s going to be a challenging month. We’re going to get through it by focusing on all the wonderful sugar-free things we can eat, so there won’t be any time to miss those sweets.

I love starting my day with a GGS, so I’ve stocked my fridge and freezer with jars full of low-sugar smoothies. Now, I didn’t swear off higher-sugar fruits, but these smoothies are loaded with leafy greens and a big dose of hemp seeds. Hoping the added protein will stave off those pesky sugar cravings.

This Low-Sugar Green Smoothie is the kind of smoothie that I drink when I’m all enthusiastic about Sugar-Free September. Soon enough I’ll be sharing the smoothies I turn to when pumpkin spice latte cravings strike.

low sugar smoothie recipe | sugar free septemberlow sugar smoothie recipe | sugar free september

If you’re not used to drinking vegetable-based smoothies, add a ripe banana for a little more sweetness. If you’re already down with the green smoothie, then bottoms up!

Having a great blender is totally key to putting the smooth into smoothie. If you’re wondering which blender is right for you, check out this guide from chewtheworld.com: How to find the best blender for green smoothies.

Low-Sugar Smoothies
 
Prep time
Total time
 
Fills 6 mason jars for the freezer.
Author:
Recipe type: Smoothies
Serves: 5
Ingredients
  • 2 heads Romaine lettuce
  • 1 large bunch kale
  • 1 bunch celery
  • 2 Granny Smith apples
  • ¼ cup hulled hemp seeds
  • 4" ginger root
  • Fresh lemon for serving
Instructions
  1. In a high-powered blender, combine lettuce and kale with 3 cups cold water
  2. Add cored apples, celery, ginger and hemp seeds and blend until smooth
  3. Adjust to taste.
  4. Add fresh juice of ½ lemon immediately before consuming

low sugar smoothie recipe | sugar free september