The Everything Naturally Sugar-Free Cookbook: Includes Apple Cinnamon Waffles, Chicken Lettuce Wraps, Tomato and Goat Cheese Pastries, Peanut Butter Truffles, ... Eclairs...and Hundreds More! (Everything®) (11 page)

1. In a small bowl, mix cream cheese, goat cheese, and garlic powder.
   
2. Wash and dry the dill and separate the leaves from the stems. Mix the dill leaves into the cream cheese mixture.
   
3. On the crackers, spread the cream cheese and top with smoked salmon. Garnish with more dill if desired.
   

PER SERVING
Calories: 81
|
Fat: 7g
|
Protein: 4g
|
Sodium: 215mg
|
Fiber: 1g
|
Carbohydrates: 1g
|
Sugar: 0.5g

This lovely side salad is made with simple, fresh ingredients.

1. In a salad bowl, layer green salad mix, walnuts, pears, and cheese.
   
2. In a small bowl, whisk together vinegar, lime juice, honey, oil, salt, and pepper.
   
3. Drizzle dressing over the salad and serve immediately.
   

PER SERVING
Calories: 337
|
Fat: 23g
|
Protein: 4g
|
Sodium: 332mg
|
Fiber: 5g
|
Carbohydrates: 33g
|
Sugar: 20g

Sweet and packed full of vitamins, this salad is a great start to any meal. Add 4 ounces of Ahi tuna and an extra 2 tablespoons of almonds and it becomes an easy, delightful meal.

1. Pull the kale leaves from the tough stems and discard stems. Wash and dry the leaves.
   
2. In a medium bowl, whisk oil and lemon juice together. Add kale leaves and work the dressing into the leaves with your hands. Massage the leaves for 1 minute.
   
3. Drizzle honey, strawberries, and almonds over the salad and toss to combine.
   
4. Serve salad immediately.
   

PER SERVING
Calories: 196
|
Fat: 12g
|
Protein: 3g
|
Sodium: 32mg
|
Fiber: 2g
|
Carbohydrates: 22g
|
Sugar: 14g

This salad provides rejuvenation to the body and is a great way to cool down in the summer. Watermelon is high in arginine, which helps the heart and the circulatory system, and lycopene, a powerful antioxidant. The slightly salty feta rounds out the sweetness perfectly.

1. Wash watermelon and cut off rind. Cut the watermelon into 1" cubes. Chiffonade mint leaves.
   
2. In a large bowl, whisk oil, lemon juice, salt, pepper, and vinegar. Add watermelon, feta, and mint to the bowl. Toss gently to combine all ingredients.
   
3. Serve immediately.
   

PER SERVING
Calories: 77
|
Fat: 7g
|
Protein: 2g
|
Sodium: 500mg
|
Fiber: 1g
|
Carbohydrates: 1.6g
|
Sugar: 0.6g

Slightly sweet and a tad tangy, these deviled eggs are anything but typical. They come together easily using a spoon to fill them, or you can make them look professionally made by using a pastry bag with a frosting tip instead.

1. In a large pot, lay eggs in a single layer and cover with cold water. Water should cover the eggs by 1". Heat the water until it reaches a rolling boil. When the water is boiling, remove pot from the heat and cover with a lid. Set the timer for 12 minutes.
   
2. After 12 minutes, run eggs under cold water to stop the cooking process. Allow to cool completely.
   
3. Peel eggs and cut in half lengthwise. Carefully remove the yolks from the whites and place yolks in a small mixing bowl. Add mayonnaise, mustard, honey, lemon juice, salt, and pepper. Mash with a fork until creamy.
   
4. Spoon or pipe the yolk mixture back into the hollowed-out egg whites. Sprinkle with paprika and serve or refrigerate.
   

PER SERVING
Calories: 70
|
Fat: 5g
|
Protein: 3g
|
Sodium: 189mg
|
Fiber: 1g
|
Carbohydrates: 3g
|
Sugar: 3g

Warm herbed cheese and tomato make a divine appetizer when nestled in flaky pastry. These make an excellent brunch and party food.

1. Preheat oven to 425ºF. Line a baking sheet with parchment paper.
   
2. Very lightly flour a work surface and gently unfold the pastry and gently flatten out. Cut 2 large circles out of the pastry dough. Next, gently make a smaller circle indentation inside the two cut circles, cutting them far enough apart to get 2 large equal circles. Be careful not to go all the way through! Prick inside circle with a fork so the inside circle remains flat and the outside rim will puff up.
   
3. In a small bowl, combine Parmesan cheese, garlic, 1 teaspoon thyme, and lemon zest. Mix together and divide up between the two pastries, spreading the mixture in the inside circle of the tarts. Crumble up the goat cheese and add on top of the mixture. Top with tomato slices.
   
4. Sprinkle with salt and pepper and drizzle with olive oil. Garnish with remaining thyme. Bake for 15 minutes, until golden brown. Serve hot or cold.
   

PER SERVING
Calories: 121
|
Fat: 7g
|
Protein: 7g
|
Sodium: 487mg
|
Fiber: 2g
|
Carbohydrates: 8g
|
Sugar: 5g

Almond Vegetable Stir-Fry

Baby Meat Loaves

Slow Cooker Sweet Pork

Chinese Lemon Chicken

Maple Glazed Salmon

Healthy Nachos

Lentil Lemon Cakes

Mexican Quinoa

Orange Quinoa Mint Salad

Chicken Lettuce Wraps

Pumpkin Pecan Pasta

Vegan Black Bean Burritos

Vegetarian Cobb Salad

Vegetable Ranch Pizza

Spicy Shrimp

This Asian-inspired dish with lots of flavor and crunchy vegetables is a great topping for rice or noodles. You’ll want to have friends—and chopsticks—on hand when you whip up this sweet and spicy dish.

1. In a small bowl, combine cornstarch, coconut sugar, water, soy sauce, sesame oil, and ginger until smooth and set aside.
   
2. In a small skillet over medium heat, toast slivered almonds.
   
3. In a large skillet, heat oil over medium heat. Add vegetable mix, salt, black pepper, lemon pepper, and garlic. Cook the vegetables, stirring often, until they are cooked through and begin to brown, about 8 minutes.
   
4. Add the prepared sauce and reduce heat to low. Cook for about 2 minutes until the sauce is heated through and thickened.
   
5. Serve over rice. Sprinkle with slivered almonds.
   

PER SERVING
Calories: 439
|
Fat: 24g
|
Protein: 6.5g
|
Sodium: 975mg
|
Fiber: 2.5g
|
Carbohydrates: 51g
|
Sugar: 19g

Baking a meat loaf in mini-size cups cuts down on baking time, creates more surface area to cover with tasty sauce, and makes serving a snap.

1. Heat oven to 350°F. Prepare a large cookie tray by lining it with parchment paper.
   
2. In a small dish, combine tomato sauce, maple syrup, and vinegar and set aside.
   
3. In a medium saucepan, heat oil and sauté carrots, onion, and garlic until onions are translucent, about 5–7 minutes.
   
4. Take the onion mixture off the heat and stir in
   ¹
   ⁄
   ₄
   cup of the prepared sauce; set aside to cool.
   
5. In a large mixing bowl, add all the remaining ingredients, including the onion mixture, and mix well.
   
6. Use a
   ¹
   ⁄
   ₂
   cup measuring cup to scoop out the meat mixture and arrange in rows on the parchment-lined baking sheet.
   
7. Spoon the sauce over the baby meat loaves and bake for 35–40 minutes.