The lazy daze of Summer are here and with that the desire to eat lighter and spend less time in the kitchen while still enjoying great tasting healthier meals. A key part of eating healthier is reducing the amount of sugar in your diet. However, finding recipes that are delicious and help you cut the sugar can be a challenge.
Ta-da! The Complete Guide to Beating Sugar Addiction(Fair Winds Press May 2015) by Jacob Teitelbaum, MD, offers 50 easy-to-prepare, delicious breakfasts, lunches, dinners and snacks. “Start with one or two sugar-free recipes until it becomes a habit and then add more. Feel free to mix and match; many of the lunch meals can be used for dinner, and don’t forget dessert,” says Dr. Teitelbaum. ”There are four types of sugar addiction and depending on your specific type, there are meals best suited for you. For example, the Type 1 sugar addict needs easy-to-prepare recipes, which is a big plus for their hard-charging lifestyle where sustained energy is required.” Let’s start with a super simple summer dinner for the Type 1 sugar addict, who uses sugar as an energy loan shark:
Super-Charged Spicy Salmon Recipe
Salmon is a super fish. High in protein and loaded with omega-3 essential fatty acids, salmon helps regulate blood sugar levels, quiets inflammation, improves circulation, and boosts brain health by feeding necessary neurotransmitters. Together with coconut, this salmon, healthy oil and veggie dinner works great to keep blood sugar stable. The zucchini, carrots, and red onions in this dish are high in key vitamins C, A, B6, B1, and folate, as well as zinc, calcium, magnesium, and tryptophan, plus dietary fiber that all support metabolism, energy production, and overall health. Serve with a side salad, steamed veggies, or over a bed of steamed brown rice for extra fiber, protein, and nutrients.
1 tablespoon (15ml) extra-virgin olive oil or (15g) coconut oil
1 medium red onion, chopped
2 garlic cloves, chopped or pressed
1 can (14 ounces, or 425ml) light coconut milk, unsweetened
1 cup (235ml) chicken stock
½ to 1 tablespoon (8 to 15g) red curry paste, depending on desired spiciness
4 salmon fillets (5 ounces, or 140g each)
Salt and pepper to taste
2 medium carrots, julienned
1 medium zucchini, julienned
4 scallions, thinly sliced
Preheat the broiler. Heat the oil in a medium saucepan over medium heat. Add the onions and garlic, sautéing until the onion is translucent. Mix in the coconut milk and stock. Add the curry paste and then bring to a boil.
Reduce the heat and cook until the liquid becomes slightly creamy, about 20 minutes. Add the carrots and zucchini to the coconut milk mixture and cook until crisp-tender, about 5 minutes. Meanwhile, place the salmon on baking sheet greased with olive or coconut oil. Season with salt and pepper to taste and then broil until the fish turns opaque, about 10 minutes. Place the salmon on serving plates and spoon the sauce over the fish. Top with sliced scallions.
Yield: 4 Servings
Each with: Calories 435.41; Calories from Fat 233.84;
Total Fat 26.17g; Cholesterol 89.3mg; Sodium 426.05mg;
Potassium 909.64mg; Total Carbohydrates 15.01g; Fiber 3.92g; Sugar 3.49g; Protein 34.36g