In episode 7, I did a deep dive into all about sugar, why we LOVE it, why we crave it and why you’d want to do better. This week, I thought we’d hear from someone who has been living a sugar-free lifestyle for 8 YEARS!!
Is he crazy, has he lost his mind? Let’s find out.
Barry Friedman is a 4-time World Juggling Champion, who has appeared on over 200 local, national, and international television shows including the Tonight Show with Johnny Carson and Jay Leno, the Presidential Command Performance on NBC, and a Showtime Comedy Special. He now speaks and writes extensively about something that has had a profound impact on his life… A SUGAR-FREE DIET. Pick up his amazing book, I Love Me More Than Sugar, here.
Looking for a B vitamin supplement like I mention in the episode? Check out my TAKE THIS Adult Boost at sproutright.com.
Feeling inspired? Here are some of very favourite sugar-free recipes from Sprout Right Family Food!
Breakfast: Overnight Oatmeal
Dairy-free, egg-free, gluten-free, nut-free, wheat-free. Vegan and vegetarian.
Serves 4
Ingredients
- 2 ripe bananas, mashed
- 1 tablespoon (15 mL) chia seeds
- Heaping ⅔ cup (160 mL) gluten-free old-fashioned rolled oats
- 1¼ teaspoons (6 mL) ground cinnamon, divided
- 1⅓ cups (325 mL) unsweetened almond milk
- ⅓ cup (75 mL) filtered water
- Pinch of ground ginger, for garnish (optional)
Directions
- Add the banana, chia seeds, oats, ¼ teaspoon (1 mL) cinnamon, almond milk, and water to a saucepan and stir to combine. Cover and store in the fridge overnight.
- In the morning, heat the oatmeal over medium heat, stirring frequently, until warmed through and a creamy consistency is achieved. If it thickens too much, add more water or almond milk.
- To serve, pour the oatmeal into serving bowls and top with the remaining 1 teaspoon (5 mL) of cinnamon or a sprinkle of ginger (if using).
Snack: Hit The Road Trail Mix
Dairy-free, egg-free, gluten-free, wheat-free. Vegan and vegetarian.
Makes 3 1/4 cups
Ingredients
- 1 cup (250 mL) dried fruit (cranberries, chopped apricots, chopped dates, apples, or a mix)
- ½ cup (125 mL) Thompson raisins or sultanas
- ½ cup (125 mL) pumpkin seeds
- ½ cup (125 mL) sunflower seeds
- ½ cup (125 mL) raw almonds
- ½ cup (125 mL) raw walnuts, hazelnuts, or Brazil nuts
Directions
- Mix together the dried fruit, raisins, pumpkin seeds, sunflower seeds, almonds, and walnuts.
- Store the trail mix in an airtight container at room temperature for up to 4 weeks.
Lunch: Egg and Avocado Wrap
Dairy-free, gluten-free, nut-free, wheat-free. Vegetarian.
Serves 4
Ingredients
- 4 large eggs
- Virgin coconut oil, for cooking
- 2 handfuls of baby spinach
- 4 whole-grain wraps
- 1 ripe avocado, pitted, peeled, and sliced
- ½ cup (125 mL) salsa (remember to check the label for hidden sugar!)
Directions
- Beat the eggs in a small bowl.
- Heat the coconut oil in a small skillet over medium heat. Pour the eggs into the hot skillet and move them around until they start to cook, then scramble for about 2 minutes. Add the spinach and allow it to wilt slightly from the heat.
- Remove from the heat. Divide the egg and spinach mixture into 4 portions and spoon each portion onto a whole-grain wrap. Top with a few slices of avocado and salsa. Roll up the wraps and enjoy!
Dinner: Super Simple Baked Trout
Dairy-free, egg-free, gluten-free, nut-free, wheat-free.
Serves 2-4
Ingredients
- 1 pound (450 g) trout fillet
- 1 tablespoon (15 mL) fresh lemon juice
- 1 tablespoon (15 mL) finely chopped red onion
- ½ teaspoon (2 mL) salt
- 2 tablespoons (30 mL) chopped fresh herbs (cilantro, flat-leaf parsley, dill, or basil)
Directions
- Preheat the oven to 350°F (180°C).
- Place the fish in a greased, shallow 3-quart (3 L) baking dish.
- In a small bowl, combine the lemon juice, onion, and salt. Spread the mixture over the fish.
- Bake, uncovered, for 20 to 25 minutes or until the fish flakes easily with a fork.
- Sprinkle with herbs and serve with green beans, salad, or broccoli.
