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I Quit Sugar Week 5 : 11 Fat-full, Sugar-free Snack Ideas and Recipes

So I’m now on week 5 of quitting sugar.

To keep myself feeling full, I’ve been replacing my usual high-sugar snacks and drinks with the following:

1. Instead of a berry and banana smoothie every morning, I tried a pure green smoothie with cucumber, some lemon juice, ginger bits, and lots of green leafy purslane.

2 & 3. Instead of a slice of dark chocolate cake, I’ve been smearing almond butter on rice cakes (a recipe I got from Sarah Wilson’s quitting sugar manual) or eating it mixed into plain, full fat yogurt.

4 & 5. Instead of sugar with coffee and foamed milk, I’ve been drinking chai and coffee without sugar and with a lot more milk than usual. The lactose in the milk is a little bit sweet.

6. Instead of sugary apple juice, I’ve been drinking coconut water.

Food substitutes I’ll be trying this week:

7 & 8. Instead of salty chips that are laden with sugar, I will be eating salty, crunchy, sugar-free pickles or popcorn with butter and nutritional yeast.

9. Instead of sugary salsa, I’ll be trying this recipe for herbed crème fraîche as a dip for raw veggies. The recipe is just full-fat crème fraîche with dried basil or parsley or chives, salt, and pepper to taste.

10. For breakfast, I want to try this bacon-turnip casserole with vegetarian bacon.

Sugar-free Breakfast Casserole



1 pound ground VEGETARIAN breakfast sausage
3 turnips, peeled and grated (a food processor works well for this)
4 eggs, beaten
3 scallions, chopped


Sauté sausage, breaking it up into small pieces with a spoon or spatula, until almost cooked through.

Mix the sausage with the rest of the ingredients.

Spoon into a 8×8 baking pan.

When ready to cook, heat oven to 400 degrees. Bake for 45 minutes then cover the pan and bake for 25 minutes more. Let cool 15-20 minutes so the casserole sets before cutting into it.

Here is the original recipe at Mark’s Daily Apple.

11. For dinner, I’ll be making this vegan adzuki bean and pumpkin casserole.

Vegan Adzuki Bean Pot

Adzuki Bean and Pumpkin Casserole from Scandi Foodie
(Recipe adapted from Janella Purcell)


2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
small knob of fresh ginger, finely chopped
1 cup adzuki beans, soaked over night and drained
1/2 butternut pumpkin, cut into chunks
40g dried shiitake mushrooms, soaked for 30 minutes in warm water
1 stick of kombu
750ml water
ground black pepper
salt reduced soy sauce or tamari
toasted sesame seeds, to serve



Heat the oil in a large saucepan, add the onion and sauté for a few minutes. Add the garlic and the ginger and sauté for another minute. Add the pumpkin, the beans, mushrooms, kombu and water and season with pepper and soy sauce. Leave to simmer for 20-30 minutes or until the beans are tender. Take out the kombu and slice it into small pieces, then return the kombu into the saucepan. Sprinkle with toasted sesame seeds and serve with brown rice.

If you have any good sugar-free recipes, please let me know!



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