Welcome to Simply Sugarless, our monthly sugar-free recipe column written by Starr Struck's own Sara Meeks. Once per month, Sara picks a "regular" recipe and adapts it into a sugar-free version of that same recipe using only natural sweeteners (fruit, sweet veggies, etc.). A perfect option for those trying to eat less added sugar on a daily basis. Take it away, Sara... I don’t know if it’s the same wherever you’re reading this, but strawberry season is in full swing here in Wisconsin. No matter where I go, I’m surrounded by cute strawberry stands selling buckets and buckets of the sweetest berries you’ll ever taste. Not only that…my boys and I have been picking twice in the last two weeks. Strawberries are serious business around here. So, it's been feeling like the perfect time to try making my very first batch of strawberry jam. In true Simply Sugarless fashion, I managed to make a version of jam that has no added refined sugar. Yes, there’s a bit of honey, but when you compare that to other jam recipes, it’s a total win (I found one with 5 cups of sugar to 4 cups of berries!). And as long as you use super sweet (preferably freshly-picked) berries, you won’t miss the sugar at all. I can honestly say that the version I made seems even sweater than the commercial one we usually buy. I hope you enjoy this yummy + easy summer recipe! SUGAR-FREE STRAWBERRY JAM Prep time: 20 minutes; Cooking time: ~20-40 minutes (depending on your berries); Total time: ~40-60 minutes Yield: About 16 ounces of jam Ingredients: 2 pints (about 6.5 cups) rinsed, dried (pat dry), and hulled super-sweet strawberries 1/4 cup honey 1/4 cup fresh lemon juice (about 1.5 lemons) 3 tsp lemon zest (about 1 lemon’s worth) Directions:
{Created by modifying this recipe.} Um, how delicious does that jam look? I'm not going to kid myself and act like I'm going to try making it any time soon (maybe someday...right now I'm having a hard enough time just staying on top of making Charlie Mae's baby food!), but I hope you'll give it a try and let me know how it turns out. I'm a huge fan of jam. If you're local and you try making it, don't be afraid to throw a jar my way! Only halfway kidding... ;)
Thanks so much for this great recipe, Sara! Oh, and yes, I'm aware that randomly, this week, both blog posts posted thus far feature images of berries. Not purposeful and if I'd thought ahead {at all} I would have chosen a different pic for Monday's "grocery store produce" pic. Whoops. Welcome to Simply Sugarless, our monthly sugar-free recipe column written by Starr Struck's own Sara Meeks. Once per month, Sara picks a "regular" recipe and adapts it into a sugar-free version of that same recipe using only natural sweeteners (fruit, sweet veggies, etc.). A perfect option for those trying to eat less added sugar on a daily basis. Take it away, Sara... It’s summer! And what says summer more than lemonade? Of course, lemonade means a bunch [a ton?] of sugar and I don’t know about you, but I would much rather meet my sugar quota by eating delicious strawberry shortcake than drinking a beverage. I know this recipe still calls for a good amount of juice, but I choose to believe that naturally-occurring sugar trumps added/refined sugar any day. I hope you find some time to enjoy this sweet + sour treat this summer, preferably while savoring the sunshine... SUGAR-FREE LEMONADE SLUSH Prep time: 10 minutes Yield: About 1 liter (or about 4.25 cups) Ingredients: 3/4 cup freshly squeezed lemon juice (two large lemons) 2 cups no-sugar-added white grape juice 2 cups ice 1 tsp lemon zest (from one of the two lemons) Directions:
Extra notes:
{Created by modifying this recipe.} What a fun treat, huh? Perfect for kiddos and adults!
Also, the college girl in me can't help but mention that if you wanted a sugar-free "adult beverage," I'm sure you could throw your favorite alcohol into the blender and it would be delicious... View more Simply Sugarless recipes and/or learn more about the column + Sara here. You can also follow Sara + her fam on her fun photo-a-day blog, Small City | Big Days. Thanks, Sara! Enjoy, everyone ;) Welcome to Simply Sugarless, our monthly sugar-free recipe column written by Starr Struck's own Sara Meeks. Once per month, Sara picks a "regular" recipe and adapts it into a sugar-free version of that same recipe using only natural sweeteners (fruit, sweet veggies, etc.). A perfect option for those trying to eat less added sugar on a daily basis. Take it away, Sara... This blog series has turned more into a “What I have Been Dying to Try Without Sugar But Couldn’t Muster the Motivation to Do On My Own” column. That doesn’t have as nice of a ring to it, so we’ll stick with “Simply Sugarless," but just know that I appreciate the motivation and have been crazy excited to share all these new attempts at cooking/baking with all of you. The convenience of picking up peanut butter or spaghetti sauce or muffins at the grocery store is *obviously* an improvement over having to cook everything from scratch, but it’s nice to dig in [once in a while] and realize what’s really involved in the process of making some of our favorite, pre-made foods. And, seriously, how good does all the really fresh stuff taste?!? Amazing, right? Anyway, that’s what’s going on with this month’s recipe: I’ve been wanting to make my own whole wheat bread for ages. A lot of commercial breads have pretty yucky stuff in them, but we go through SO MUCH BREAD in our house that baking it myself isn’t feasible. Plus, it’s a lot of work, you know? All that kneading…and the rising…whew! But I’m happy to report that the final product here made all the hard work worth it. I’m still not sure we found a realistic replacement for my husband’s daily peanut butter + jelly sandwiches, but as a delicious break from the monotony of commercial bread? I’ll take it! WHOLE WHEAT BREAD Hands-on time: 20 minutes | Rising time: 2-4 hours | Cook time: 40-50 minutes | Total time: ~5 hours Yield: 1 loaf Ingredients:
Directions:
So pretty, isn't it? There's really nothing like homemade bread! We have a bread maker and I used to make whole wheat bread in it all the time, but as happens in life, it fell to the wayside when things got busy. Sara's creation and all of these delicious-looking pics make me want to dig it back out...
View more Simply Sugarless recipes and/or learn more about the column + Sara here. You can also follow Sara + her fam on her fun photo-a-day blog, Small City | Big Days. Thanks for sharing, Sara! Welcome to Simply Sugarless, our monthly sugar-free recipe column written by Starr Struck's own Sara Meeks. Once per month, Sara picks a "regular" recipe and adapts it into a sugar-free version of that same recipe using only natural sweeteners (fruit, sweet veggies, etc.). A perfect option for those trying to eat less added sugar on a daily basis. Take it away, Sara... I’ve been itching to try a recipe with coconut oil for quite some time, and then recently, I came across a recipe that intrigued me enough to give it a try. Coconut oil is supposed to be really good for you (see…the internet says so!), and what better way to reap the benefits than to consume it in the form of delicious muffins? I hope you'd agree that many of the recipes that I’ve shared here are quite yummy despite having no added sugar, but just wait until you try this one! It might be my favorite so far. The most important addition to the recipe, in my opinion, is the almond extract. This simple (and very small) ingredient gives the muffin a little touch of cupcake. Mmm, so good. My only additional suggestion as you start in on the baking? Double the batch. Eleven muffins just isn’t enough--trust me. BANANA COCONUT MUFFINS Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes Yield: 11 muffins Ingredients:
*A bit of advice as you melt the coconut butter: scoop slightly more than the desired liquid amount into a microwave-safe bowl or glass measuring cup. Melt in 15 second increments in the microwave, stirring after every 15 seconds. Continue until all solid chucks are dissolved. Mine took about 45 seconds to melt. Directions:
{Created by modifying this recipe.} Oh wow, these sound SO good, don't they? I wish I lived closer to Sara so that she could make them for me (because lets be honest, I'm not doing much baking these days...).
View more Simply Sugarless recipes and/or learn more about the column + Sara here. You can also follow Sara + her fam on her lovely photo-a-day blog, Small City | Big Days. Now that I'm officially back, so is Simply Sugarless! New to this column? It features a monthly sugar-free recipe written by Starr Struck's own Sara Meeks. Once per month, Sara picks a "regular" recipe and adapts it into a sugar-free version of that same recipe using only natural sweeteners (fruit, sweet veggies, etc.). A perfect option for those trying to eat less added sugar on a daily basis. Take it away, Sara... Making homemade peanut butter has been on my to-do list for years now. However, somehow the convenience of the jars in the grocery store outweighed any motivation I could muster to do it myself. But not anymore! I made it! And I have to say, it does taste pretty delicious and much more “peanut-ty” than my go-to store-bought option (Trader Joe’s, of course). I was worried my homemade version would never hold up to this favorite brand, and it’s definitely different, but it can hold it’s own, which in my opinion, means it's a win. I will say though…shelling the peanuts was a nightmare. Total nightmare. If you can, find shelled peanuts (out of the shell) so you can skip this step all together. My grocery store only offered shelled peanuts with other ingredients mixed in, so I chose to avoid those. If you are going the shelling route, you need the 2 lb bag for this recipe (assuming that some will be eaten and some will be tossed). That 2 lb bag took me and my peanut-shelling assistants about 1.5 hours (!!) to shell. It was crazy! So, when you look at the times below, keep in mind that they do not involve peanut shelling. Learn from my experience: keep looking for shelled peanuts before taking on this recipe! HOMEMADE PEANUT BUTTER Cooking time: 20 minutes Yield: About 16 ounces of peanut butter (a regular size mason jar) Ingredients:
Directions:
Special note: If you want chunky peanut butter, take a 1/2 cup of the peanuts after roasting and throw them into the food processor first to get some roughly-chopped nuts. Add these peanuts into the final product. {Created by modifying this recipe.} So cool, isn't it!? Three cheers for Sara for making homemade peanut butter and shelling all of those damn peanuts with her boys!
So sweet. By the way, if you notice that Sara's kitchen looks slightly different, that's because she has moved to Wisconsin (from DC)! You can follow her and her fam on her lovely photo-a-day blog, Small City | Big Days. View more Simply Sugarless recipes and/or learn more about the column + Sara here. Welcome to Simply Sugarless, our monthly sugar-free recipe column written by Starr Struck's own Sara Meeks. Once per month, Sara picks a "regular" recipe and adapts it into a sugar-free version of that same recipe using only natural sweeteners (fruit, sweet veggies, etc.). A perfect option for those trying to eat less added sugar on a daily basis... It shouldn’t surprise you at this point to find out that sugar is in a TON of processed foods. I don’t know about you, but finding non-processed foods to eat as quick lunch options (for me or the kids) is a big challenge. The thing I love about these zucchini pancakes is that I make them once and get at least a few meals out of the recipe. They’ll keep in the fridge for about a week, but I often freeze what I don’t use and then pop them in the toaster later on. And what a easy (and sneaky) way to get in your veggies! ZUCCHINI PANCAKES Cooking time: 15 minutes prep time, 15 minutes cooking time, 30 minutes total Yield: 8 pancakes Ingredients:
Directions:
{Created by modifying this recipe.} Don't these pancakes look and sound delicious? I've seen Sara's boys eat these for lunch since a very young age, and they do love them! Hoping I can get it together to make stuff like this for our babe (if she ever comes)...
View more Simply Sugarless recipes and/or learn more about the column + Sara here. Welcome to Simply Sugarless, our monthly sugar-free recipe column written by Starr Struck's own Sara Meeks. Once per month, Sara picks a "regular" recipe and adapts it into a sugar-free version of that same recipe using only natural sweeteners (fruit, sweet veggies, etc.). A perfect option for those trying to eat less added sugar on a daily basis... What’s better to beat the heat than a tasty, frozen, healthy snack? Popsicles, like most other sweet treats, are usually packed full of sugar and corn syrup. But they don’t have to be! Instead, these popsicles are full of mango + raspberry deliciousness with some carrot added in for some extra nutrients and smoothness. They're refreshing, sweet, and won’t disappoint. Enjoy! MANGO RASPBERRY POPSICLES Cooking time: 15 minutes prepping, 3 hours (or so) freezing Yield: 6 popsicles (depending on size of mold) Ingredients:
Directions:
{Created by modifying this recipe.} Thanks for sharing, Sara! I love the addition of carrots to the popsicles; nice to throw in a veggie every once in a while ;) And I actually do have popsicle molds and love making them, so will have to give this recipe a try!
View more Simply Sugarless recipes and/or learn more about the column + Sara here. Welcome to Simply Sugarless, our monthly sugar-free recipe column written by Starr Struck's own Sara Meeks. Once per month, Sara picks a "regular" recipe and adapts it into a sugar-free version of that same recipe using only natural sweeteners (fruit, sweet veggies, etc.). A perfect option for those trying to eat less added sugar on a daily basis... This might be surprising given my friends (i.e. Mary Catherine), but I’m not much of a salad person. I don’t know what it is, I just never crave those leafy greens. When I eat them, I love it, but getting the motivation up to build my own creation is quite the challenge. And have you noticed how much sugar is in store-bought dressings? It’s crazy. But who has time to make your own? All of us, it turns out. This super fast, sweet, delicious dressing can be made in just five minutes. Even I can get behind that. Enjoy! BLUEBERRY BALSAMIC SALAD DRESSING Cooking time: 5 minutes total time Yield: 1 cup of dressing Ingredients:
Directions:
{Created by modifying this recipe.} Oh my goodness, this *does* sound super easy! And as a TOTAL salad-lover who actually does make salad dressing (it's one of the few things I'll make time for in the kitchen...although Ben is still the rockstar when it comes to this task in our household), I am definitely going to give it a try.
Thanks for sharing, Sara! View more Simply Sugarless recipes and/or learn more about the column + Sara here. Welcome to Simply Sugarless, our monthly sugar-free recipe column written by Starr Struck's own Sara Meeks. Once per month, Sara picks a "regular" recipe and adapts it into a sugar-free version of that same recipe using only natural sweeteners (fruit, sweet veggies, etc.). A perfect option for those trying to eat less added sugar on a daily basis... Have you ever looked at the ingredients that go into most granola bars? Even the “healthy" ones? It’s horrifying. Having said that, my kids (and I) love them and they’re such an easy go-to snack. I’ve been tempted several times to make my own but just never had the motivation…until now. The granola bars in the recipe below aren’t as cheap as the ones you can find on the grocery store shelf, and they’re not quite as convenient as just ripping open packaging to enjoy, but let me tell you, these bars are delicious. I was convinced that my chocolate-granola-bar-loving-self wouldn’t be satisfied with these, but boy was I wrong. They might just be the perfect combination of sweet (thanks honey and dates) + savory + satisfying. If you can get up the motivation to give them a try, you won’t be disappointed. Enjoy! ALMOND COCONUT GRANOLA BARS Cooking time: 20 minutes prep time, 5 minutes cooking, 25 minutes total time Yield: 12 bars Ingredients:
Directions:
{Created by modifying this recipe.} MEET SIMPLY SUGARLESS: Each month, I’ll be scouring the internet and my own personal recipe box for simple, sugarfree recipes that you can make without a bunch of exotic (and expensive) ingredients. I’m not suggesting that all the recipes will be super healthy (we’re still talking about baked goods and sweets, people), but I promise the recipes highlighted will be *healthier* versions of delicious treats, yummy snacks, and long-time favorite eats. My goal here is to completely avoid refined white sugar and/or any of the artificial sweeteners that are usually present in sugar-free recipes. I’m also going to try my very hardest not to use any super-sugary syrup substitutes like honey and agave (although maple syrup and molasses might make a cameo every now and then because they have a few more beneficial qualities in the form of vitamins + minerals). And one final note: you’ll notice that the recipe is listed right at the top of this post. Does it drive anyone else crazy when you have to scroll down forever to reach the actual recipe on most websites? Hope this intentional formatting makes your life just a bit easier ;)
Wow, I am *SO* impressed by these. They look like real granola bars! I know that's the point, but as a non-skilled cook/baker, I'm still always surprised when things look just like the things they're supposed to look like (hehe)! Hope having a baby will give me the motivation to make healthy snacks like these... ;) Thanks for sharing, Sara! Welcome to Simply Sugarless, our monthly sugar-free recipe column written by Starr Struck's own Sara Meeks. Once per month, Sara picks a "regular" recipe and adapts it into a sugar-free version of that same recipe using only natural sweeteners (fruit, sweet veggies, etc.). A perfect option for those trying to eat less added sugar on a daily basis... Take it away, Sara! This is a big one. I decided to take on sugarless cookies. {Gulp.} I took a risk here, but it definitely paid off. These sugarless cookies are super soft and chewy and have every ounce of sweetness, but the sweetness is created by some friendly natural sweeteners, instead of sugar (think bananas and applesauce). I do have one confession to make, though: I opted for a chocolate chip variety of the cookie. I know, the choco chips have sugar, but I’m just not a fan of raisins in my cookies so I had to add this *smidge* of sugar. I hope you’ll forgive me. For the record, I am confident that the cookies would be delicious with raisins instead (if you like that sort of thing), so you can go totally sugar-free with just that slight modification to the recipe. I’m really thrilled with how these little cookies turned out, and believe me, I was skeptical. Give ‘em a try. I think you’ll agree they are a completely acceptable substitute... Sugar-Free Peanut Butter Oatmeal Cookies Cooking time: 15 minutes hands-on, 20-25 minutes baking, 35-40 minutes total time Yield: 16 cookies Ingredients:
Directions:
*I didn’t have any frozen bananas for this recipe so I wanted to share the fun new [to me] trick to ripen bananas. Just put them in a 300 degree oven until they turn black and shiny. Depending on how ripe the bananas are before you put them in the oven, this could take 20-45+ minutes. {Created by modifying this recipe.} MEET SIMPLY SUGARLESS: Each month, I’ll be scouring the internet and my own personal recipe box for simple, sugarfree recipes that you can make without a bunch of exotic (and expensive) ingredients. I’m not suggesting that all the recipes will be super healthy (we’re still talking about baked goods and sweets, people), but I promise the recipes highlighted will be *healthier* versions of delicious treats, yummy snacks, and long-time favorite eats. My goal here is to completely avoid refined white sugar and/or any of the artificial sweeteners that are usually present in sugar-free recipes. I’m also going to try my very hardest not to use any super-sugary syrup substitutes like honey and agave (although maple syrup and molasses might make a cameo every now and then because they have a few more beneficial qualities in the form of vitamins + minerals). And one final note: you’ll notice that the recipe is listed right at the top of this post. Does it drive anyone else crazy when you have to scroll down forever to reach the actual recipe on most websites? Hope this intentional formatting makes your life just a bit easier ;)
As always, thank you to Sara for sharing her sugarless wisdom with us! This one sounds pretty incredible and might be just what the doctor ordered for this pregnant gal ;) Enjoy, everyone! Anyone else ready to kick sugar to the curb after Easter weekend? Yikes! Such a sugar hangover! I really felt it after indulging *way* more than usual (I've been trying to avoid desserts as much as possible while pregnant)... Enter Simply Sugarless, our monthly sugar-free recipe column written by Starr Struck's own Sara Meeks. It's a game-changer for this who are trying to avoid added sugar as much as possible (or just want to eat less sugar on a daily basis). Take it away, Sara! Have I talked about my quest for sugar-free snacks for my kids (and me, obviously)? It’s nearly impossible to find sugar-free store-bought snacks (check the labels…even the pre-teeth baby snacks have sugar!) and even more surprising: how hard it is to find easy + delicious sugar-free snacks to make yourself. There are a ton of recipes out there--and I’ve tried quite a few (!)--but somehow they always seem to fall short. So, that's why I was so thrilled to stumble upon this recipe for sugar-free muffins. I make these as mini muffins so that I can freeze and reheat them for the kiddos (pop ‘em in the microwave for 20 seconds), but they’re just as yummy as full-sized muffins for adults. Enjoy! Sugar-Free Blueberry Muffins Cooking time: 20 minutes hands-on, 15 minutes for mini muffins, 30 minutes for regular size muffins Yield: 48 mini muffins, 12 muffins Ingredients:
Directions:
{Created by modifying this recipe.} MEET SIMPLY SUGARLESS: Each month, I’ll be scouring the internet and my own personal recipe box for simple, sugarfree recipes that you can make without a bunch of exotic (and expensive) ingredients. I’m not suggesting that all the recipes will be super healthy (we’re still talking about baked goods and sweets, people), but I promise the recipes highlighted will be *healthier* versions of delicious treats, yummy snacks, and long-time favorite eats. My goal here is to completely avoid refined white sugar and/or any of the artificial sweeteners that are usually present in sugar-free recipes. I’m also going to try my very hardest not to use any super-sugary syrup substitutes like honey and agave (although maple syrup and molasses might make a cameo every now and then because they have a few more beneficial qualities in the form of vitamins + minerals). And one final note: you’ll notice that the recipe is listed right at the top of this post. Does it drive anyone else crazy when you have to scroll down forever to reach the actual recipe on most websites? Hope this intentional formatting makes your life just a bit easier ;)
Thanks so much for sharing this recipe with us, Sara! I'll definitely file this one away for when I'm craving muffins (or I have a whole-foods eating child, which will probably be here sooner than I can imagine!).
I think you're familiar with this recurring column by now, but just in case you're not: Simply Sugarless is a monthly sugar-free recipe column written by Starr Struck's own Sara Meeks. Take it away, Sara... Sugar is in everything. You know that, right?!? It’s pretty crazy. Today’s recipe is my attempt at circumnavigating the unneeded sugar in a typically pre-made + purchased dinner staple: spaghetti sauce. Full disclosure: I’ve never tried making spaghetti sauce before. It’s been on my to-make list for years but somehow that little jar in my pantry was far too convenient and appealing. I’m learning with all of you this time around and I have to say, I’m a fan of this recipe. It’s not Ragu (my personal store-bought preference), but, honestly, I don’t miss it. You can really taste the carrots (and it is a bit orange in color), which I like and I think works well to replace the sweetness from sugar. Plus, I love that there are tons of veggies mixed right in so you know it’s so much healthier and nutrient-rich. It wasn’t terribly time consuming--I promise--and I ended up with two normal-size jars worth of spaghetti sauce, so in total, it really only took ten minutes prep time per meal (I’ll freeze the second jar for future use). I served my sauce mixed with ground turkey over whole wheat rigatoni noodles and sprinkled with parmesan. Let me just say, everyone in my house agreed that this sauce was super yummy! Sugar-Free Slow Cooker Spaghetti Sauce Cooking time: 20 minutes hands-on, 8 hours cooking (8 hours, 20 minutes total) Yield: about six cups of sauce (enough for two meals at my house, with leftovers) Ingredients:
**Special note: make sure when picking out the canned tomato items listed above that you read the labels. They sneak sugar into other canned tomato products, as well. I know, I’m mad about it, too! The photo from my ingredient picture actually shows cans of sugar-included products before I realized the shopping mistake I had made and remedied the situation. Buyer beware! Directions:
MEET SIMPLY SUGARLESS: Each month, I’ll be scouring the internet and my own personal recipe box for simple, sugarfree recipes that you can make without a bunch of exotic (and expensive) ingredients. I’m not suggesting that all the recipes will be super healthy (we’re still talking about baked goods and sweets, people), but I promise the recipes highlighted will be *healthier* versions of delicious treats, yummy snacks, and long-time favorite eats. My goal here is to completely avoid refined white sugar and/or any of the artificial sweeteners that are usually present in sugar-free recipes. I’m also going to try my very hardest not to use any super-sugary syrup substitutes like honey and agave (although maple syrup and molasses might make a cameo every now and then because they have a few more beneficial qualities in the form of vitamins + minerals). And one final note: you’ll notice that the recipe is listed right at the top of this post. Does it drive anyone else crazy when you have to scroll down forever to reach the actual recipe on most websites? Hope this intentional formatting makes your life just a bit easier ;)
Thanks so much for this recipe, Sara! Ben has been talking about wanting to start making our own spaghetti sauce for years, so maybe this will finally motivate us to try it out, too... ;)
Enjoy, everyone! Welcome to our fourth installment of Simply Sugarless, a new sugar-free recipe column written by Starr Struck's own Sara Meeks. Take it away, Sara... Is there anything better than warm baked goods on cold winter days? Definitely not. This month’s recipe is one of my favorites. I know I don’t miss the sugar and I hope you feel the same way... Sugar-Free Whole Wheat Banana Bread Cooking Time: 20 minutes prep, 1 hour cooking (1 hour, 20 minutes total) Yield: 1 loaf (8-10 slices depending on thickness) Ingredients:
Directions:
{Recipe modified from this one.} MEET SIMPLY SUGARLESS: Each month, I’ll be scouring the internet and my own personal recipe box for simple, sugarfree recipes that you can make without a bunch of exotic (and expensive) ingredients. I’m not suggesting that all the recipes will be super healthy (we’re still talking about baked goods and sweets, people), but I promise the recipes highlighted will be *healthier* versions of delicious treats, yummy snacks, and long-time favorite eats. My goal here is to completely avoid refined white sugar and/or any of the artificial sweeteners that are usually present in sugar-free recipes. I’m also going to try my very hardest not to use any super-sugary syrup substitutes like honey and agave (although maple syrup and molasses might make a cameo every now and then because they have a few more beneficial qualities in the form of vitamins + minerals). And one final note: you’ll notice that the recipe is listed right at the top of this post. Does it drive anyone else crazy when you have to scroll down forever to reach the actual recipe on most websites? Hope this intentional formatting makes your life just a bit easier ;)
Thanks so much, Sara! I am seriously going to try this recipe this weekend. Sounds AMAZING and is right up my alley... Enjoy, everyone! Welcome to our third installment of Simply Sugarless, a new column written by Starr Struck's own Sara Meeks! I'll let her take it away... ’Tis the season for lots of things: thinking of others, shopping, holiday cards, and mostly…sugar. Sweets are everywhere and there's no way to get around it this time of year, so instead of trying to convince you to make a sweet that doesn’t have sugar (they would never compare with your favorite cookies!), I’ve decided to tackle a more realistic challenge: a sugar-free breakfast. Over the next couple of sweet-filled weeks, take a pass on the cinnamon rolls and donuts and instead, try my go-to pancakes as your festive breakfast treat. I make them almost every weekend; the whole wheat flour and oatmeal adds an extra density that I find myself missing when I eat the “normal” variety these days. The applesauce and orange juice add just enough natural sweetness, and tossing a few berries on top helps keep the maple syrup out of the equation, too. Enjoy this sugar-free breakfast…so you can binge on more cookies after lunch ;) Sugar-Free Whole Wheat Pancakes Cooking time: 10 minute prep, 20 minute cooking (30 minutes total) Yield: 16-18 pancakes Ingredients:
Directions:
MEET SIMPLY SUGARLESS: Each month, I’ll be scouring the internet and my own personal recipe box for simple, sugarfree recipes that you can make without a bunch of exotic (and expensive) ingredients. I’m not suggesting that all the recipes will be super healthy (we’re still talking about baked goods and sweets, people), but I promise the recipes highlighted will be *healthier* versions of delicious treats, yummy snacks, and long-time favorite eats. My goal here is to completely avoid refined white sugar and/or any of the artificial sweeteners that are usually present in sugar-free recipes. I’m also going to try my very hardest not to use any super-sugary syrup substitutes like honey and agave (although maple syrup and molasses might make a cameo every now and then because they have a few more beneficial qualities in the form of vitamins + minerals). And one final note: you’ll notice that the recipe is listed right at the top of this post. Does it drive anyone else crazy when you have to scroll down forever to reach the actual recipe on most websites? Hope this intentional formatting makes your life just a bit easier ;)
Thanks so much, Sara! Enjoy and happy pancake-mornings, everyone ;) Welcome to our second installment of Simply Sugarless, a new column written by Starr Struck's own Sara Meeks! I hope this recipe is a great addition to your Thanksgiving meal; why not make it a little bit healthier, if possible? You can scroll down to the bottom of the post to learn more about Sara + the inspiration behind this column... Take it away, Sara! I’ve been on a quest for a sugar-free cranberry sauce for quite some time. Cranberries are tough because they are so tart that they almost need the sugar to balance out the flavors. But notice that I said “almost;" I finally created one (I combined several recipes to come up with this completely original one!) that stands alone without sugar. The added fruit and fruit juices balance out the cranberries perfectly. Can you tell I’m excited about this one? Enjoy! Sugar-Free Cranberry Sauce Prep time: 5 minutes Cook time: 20 minutes Serves: 6-10 Ingredients:
Directions:
MEET SIMPLY SUGARLESS: Each month, I’ll be scouring the internet and my own personal recipe box for simple, sugarfree recipes that you can make without a bunch of exotic (and expensive) ingredients. I’m not suggesting that all the recipes will be super healthy (we’re still talking about baked goods and sweets, people), but I promise the recipes highlighted will be *healthier* versions of delicious treats, yummy snacks, and long-time favorite eats. My goal here is to completely avoid refined white sugar and/or any of the artificial sweeteners that are usually present in sugar-free recipes. I’m also going to try my very hardest not to use any super-sugary syrup substitutes like honey and agave (although maple syrup and molasses might make a cameo every now and then because they have a few more beneficial qualities in the form of vitamins + minerals). And one final note: you’ll notice that the recipe is listed right at the top of this post. Does it drive anyone else crazy when you have to scroll down forever to reach the actual recipe on most websites? Hope this intentional formatting makes your life just a bit easier ;) MEET SARA:
Thanks so much, Sara, and happy Thanksgiving week, everyone!
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HELLO!I'm Mary Catherine, a Cape Cod-based yoga teacher, painter, designer, writer, mom, and list-maker extraordinaire. My goal is to inspire you to start living a more creative, simple, joyful, + purposeful life.
{Learn more + read my story}
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