I Quit Sugar Christmas Cookbook
Format: PDF / Kindle (mobi) / ePub
I Quit Sugar maintains that a sugar-free Christmas can still be enjoyed with abundant, wholesome and delicious food! In the updated Christmas Cookbook you will find 65+ recipes including many alternatives to classic favourites and lots of guilt-free treats to excite your guests.
What’s inside the Christmas Cookbook?
Six meal plans:
• Let’s Do Brunch: a fresh morning buffet menu.
• The Summer Barbeque: a fun, outdoorsy menu geared to warmer climates.
• Traditional with a Twist: the roast 'n' pudding affair, but with much less fuss and much, much kinder on your waistline.
• A Very Veggie Christmas: a festive vegetarian meal plan to serve six.
• Kid-friendly Feeds: fun meals to keep the kids entertained and well-fed.
• The Thanksgiving Banquet: all the traditional favourites with an IQS spin.
Handy tips and tricks:
• Recipes dedicated to using leftovers and a how-to guide to on minimising food wastage.
• A guide to navigating the silly season during work functions and social gatherings.
• Shopping list generator
• Ingredient converter
• Printable recipes
• Planning notes to manage preparation leading up to the big day
• Gift ideas to suit any occasion
• Links to video cooking demonstrations
What is I Quit Sugar?
I Quit Sugar is the product of a personal experiment by media personality and health advocate, Sarah Wilson. I Quit Sugar encourages people to lessen their sugar intake through avoiding foods high in fructose and sucrose over an 8-Week period. It is believed during this time our bodies can recalibrate and find a natural appetite without the harmful effects of the white stuff.
A little bit about Sarah Wilson
Sarah Wilson is a journalist, tv host and blogger with presence across television, radio, magazines, newspapers and online. She’s the former editor of Cosmopolitan magazine and was the host of the first series of MasterChef Australia, the highest rating show in Australian TV history.
Sarah Wilson founded the I Quit Sugar website, cookbook series and online 8-Week Program, after experimenting with removing sugar from her diet as a way of alleviating the symptoms of her autoimmune disease.
out 16 stars from remaining sheets of pastry and place on top of each pie. Lightly brush with egg. Bake in oven for 20 minutes or until golden brown. Remove from oven and set aside to cook for 5 minutes. Note: Use any leftover filling as a nutritious kids pasta sauce or wrap in iceberg lettuce leaves for a kids San Choy Bau. This is the ultimate kids lunch platter. They can sit down to a feast or pick at it throughout the day. We’ve included a stack of veggies (to keep the parents happy!) and
sauces on oysters, spring rolls etc. Fill up on savoury canapés before the dessert platters come around. Ask the waiter in advance for cheese instead of dessert. Stay hydrated throughout to keep cravings at bay. Opt for protein-rich foods. Say “no” to desserts. At the friend’s BBQ, try these ideas: Offer to supply the salads and make your own sugar-free dressing. Bring along your favourite sugar-free dessert. Keep to the veggie sticks and homemade dips. Stay hydrated, with a glass of
water between each alcoholic beverage. Fill up on proteins and vegetables before dessert. Get moving; go for a walk or start up a game of street cricket. Travelling: Problems often start on the plane/train/automobile journeys to join family interstate. Eating on the road is tough, but try these ideas… On planes: At the airport and on the plane, buy roasted nuts. It’s pretty much the only option available (trust us, we’ve done the research). Flavoured chips have sugar and watch out for
three tablespoons of olive oil and place skin-side up, on barbecue plate. Cook for 5 to 7 minutes or until partially cooked. Turn and cook with hood closed, 15 minutes for medium rare; 20 minutes to be cooked through. Meanwhile, combine the rest of the ingredients in a bowl and either heat in a small saucepan over low heat until just warmed through or microwave for 30 seconds. Drizzle trout with dressing. Sprinkle with parsley leaves. Serve with lemon wedges. To cook in the oven: Preheat oven to
becoming tart. Stir occasionally. Strain the ginger-ade into sterile bottles. Allow to carbonate for another 2-3 days at room temperature, chill, then consume. If you’re not going to consume straight away, place in the fridge - it will keep fermenting even in the cold and last a week in the fridge before it goes vinegary. The longer it’s left to ferment, the tangier it will get. MAKES 8 6 limes500ml vodkacrushed ice1 litre fermented ginger-ade mixture1 litre soda waterChristmas Day: Juice 4