Today I have a new category on the blog for you. I decided to start YouTube again. So here it is my first “what I eat in a day” video. Because you seem to be very interested in sugar-free nutrition I will focus more on this topic. First of all, yes, I eat fruits. Sugar-free means for me to avoid any hidden sugar and refined sugar and sugar substitute like coconut sugar. So, I don’t eat 100% sugar-free. But I am pretty sure that I eat healthier and less sugar than I did a few months ago.
Usually, I am having oatmeal for breakfast. I used to use sweetened oat milk and added 1 or 2 tsp agave syrup to my oatmeal. But oats are already sweet and so is oat milk. So, you don’t need to use sweetened oat milk and you definitely don’t need to add any sugar.
Creamy Apple Oatmeal
Ingredients (serves 1)
Peel, core and chop apple. Bring oat milk, oats and apple in a medium saucepan to boiling. Reduce heat and simmer, uncovered, for 1 minute, stirring occasionally. Remove the pan from the heat. Optional: top the oatmeal with fruits and cacao nibs.
I love easy and quick recipes. But I also don’t have to time to cook every day. So, I try to cook big portions for two days. Usually, I eat for lunch and dinner the same meal. That’s how I just have to cook every second day.
Creamy mushroom pasta with spinach and tomatoes
Ingredients (serves 2)
Peel and chop garlic. Clean and slice mushrooms. Wash and halve tomatoes. Mix 1/3 cup almond milk with almond butter.
Follow the instruction on the package to cook the pasta.
Heat a pan over medium heat. Once hot, add oil and stir in onion. Cook 1 minute. Add mushrooms, stirring to coat with oil, about 2-3 minutes. Add almond milk and almond butter-almond milk mix. Season with salt, pepper and nutmeg and bring to a boil. Add spinach and tomatoes and let continue cooking for about 3-5 minutes. I like it when the spinach and tomatoes are very soft. Add the cooked pasta. You can eat it right away or you can wait a bit. Then, the pasta will soak up the sauce.
Actually, I am not the biggest fan of soups and beetroot. But I love the combination of beetroot and coconut milk. Be careful which vegetable stock you are using. Very often they contain a lot of sugar!
Beetroot soup with coconut milk
Ingredients (serves 2)
Peel and chop onion and garlic. Peel and cut potatoes and beetroot into pieces (bite-size).
Heat a saucepan over medium heat. Once hot, add oil and stir in onion and garlic. Cook 1 minute. Add beetroot and potatoes, stirring to coat with oil, about 2 minutes. Add coconut milk, vegetable stock and season with salt, pepper and thyme. Let the soup cook for 20 minutes on medium heat. Blend soup. Then, bring it to a boil. Season with salt and pepper.