I quit sugar

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a black plate topped with noodles and vegetables
Sukju Namul (Korean Bean Sprout Salad)
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8m
KOREAN SPINACH SIDE DISH
Follow me, @cjeatsrecipes, click the link in my bio and search “korean spinach side dish” for the full recipe and my key ingredient and recipe tips!
a bowl filled with meat and vegetables on top of a white wooden table next to a napkin
Spicy Miso Braised Eggplant | Marion's Kitchen
a bowl filled with meat and vegetables on top of a table next to chopsticks
Glass Noodles with Pork & Napa Cabbage
Braised Glass Noodles with Pork & Napa Cabbage, by thewoksoflife.com
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25m
Banana bread baked oats
@noashealthyeats Banana Bread Baked Oats Ingredients: • 1/2 ripe banana 50g • 1/2 cup oats 40g • 20g salted caramel protein @macr0mike (DC: amb-noa) • 3/4 tsp baking powder • 1tbs maple syrup (sf -optional) •1/3 cup plant based milk Toppings: Sliced banana (another 30g) , natvia, 10g no sugar choc (or choc of choice) & cinnamon Method: 1. Preheat the oven to 180•C • 2.Blitz the Ingredients until smooth & then pour the batter in an oven safe baking dish. • 3. Top with sliced banana, 1/2-1tsp of natvia, or any granulated sweetener, cinnamon and 1 square of no sugar choc (I used the large lindt one). 4. Bake for 20-25 mins, the longer the cakier. Enjoy! Macros: • 346 cals • P.22 • C.44 F.9.3 Notes : I use my vegan protein in this one
a white plate topped with meat covered in sauce and garnished with parsley
The Ottolenghi Test Kitchen's Slow-cooked Lamb Shoulder with Fig and Pistachio Salsa
a pot filled with meat and vegetables on top of a wooden table
Northern France Beef carbonnade — French Cooking Academy
CRISPY RICE SALAD 🥗
RECIPE (3 servings, 20min prep time): -2 1/2 Cups cooked basmati rice -2 Tbsp Thai red curry paste -3 Tsp oil Mix and bake at 200C/400F for 30mins but stir halfway through. Dressing: -2 Tbsp light soy sauce or vegan fish sauce -1 Chili -2 cloves garlic -juice of 1/2 lime -2 Tbsp sugar -1/4 cup (60ml) water Mix Else: -a bunch of fresh mint and parsley/cilantro -1 cucumber, smashed and chopped -toasted coconut flakes and peanuts -fried shallots Assemble everything in a bowl and combine with the dressing. Serve in lettuce wraps.