5 Healthy and Low Sugar Recipes

A low-sugar diet aims to cut down on both natural and added sugar in your meals. Experts agree that limiting added sugar has a variety of health benefits, ranging from weight loss to better heart health. Keep in mind that natural sugar-containing foods, such as fruit, can still be part of a balanced diet.

To stick to a low-sugar diet, eat whole foods instead of processed or pre-packaged foods. Because whole foods are satiating and full of nutrients, which makes them easier to stick to than a low-sugar diet.

• Prep Time: 10 mins
• Cooking Time: 25 mins
• Servings: 4
• Serving Size: 160 grams

This pistachio coated salmon recipe may appear to be complicated, but you'll be astonished at how simple it is to prepare! Salmon is high in protein, healthy fats, and a variety of critical vitamins and minerals.

• Calories: 248 kcals
• Protein: 13 g
• Fat: 16.2 g
• Carbs: 10.2g
• Total Sugar : 1.5 g

• 1/3 cup pistachios, finely chopped
• 1/4 cup panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 salmon fillet
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat the oven to 400 degrees Fahrenheit. Toss pistachios with bread crumbs and cheese in a small basin.
2. Place salmon skin side down on a greased foil-lined 15x10x1-in. pan; season with salt and pepper. Apply the pistachio mixture on top, pushing it down to adhere. Cook, uncovered, for 15-20 minutes, or until the fish begins to flake easily with a fork.

Ingredient

• 1 pound Miracle Noodles (low carb noodle)
• 4 tablespoons unsalted butter
• 4 lemons, zested and 2 juiced
• Salt and freshly ground black pepper
• ½ cup grated parmesan, plus more for serving

1. Over high heat, bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. After the noodles have finished cooking, set aside 3/4 cup noodles water.
2. Make the sauce while the noodles are cooking. Melt the butter in a large skillet over medium heat. Add the lemon juice and zest. Bring 1/2 cup of noodles water to a gentle simmer. Salt & pepper to taste.
3. Toss the noodles in the skillet with the sauce to coat it. Season with black pepper, then add the remaining 1/4 cup noodles water if the noodles appear dry. Remove the pan from the heat and whisk in the parmesan cheese. Serve with extra parmesan and Pistachio Salmon .

• Prep Time: 10 mins
• Cooking Time: 20 mins
• Servings: 4
• Serving Size: 130 grams

Shrimp has a low calorie count but a high protein and nutritional content. It is always recommended to eat nutrient-dense, high-protein foods in order to lose weight and maintain a healthy, lean body mass.

• Calories: 443 kcals
• Protein: 26.3 g
• Fat: 31.7 g
• Carbs: 7.5 g
• Total Sugar: 0.3g

• 1/4 cup avocado oil
• 1 tablespoon lemon juice
• 2 teaspoons dill weed
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

1. Whisk together the first 6 ingredients in a large mixing bowl until well combined. 3 tablespoons marinade set aside for basting. Toss the shrimp in the remaining marinade to coat. Refrigerate for 15 minutes, covered.
2. Drain the shrimp and discard the marinade. 4 to 8 metal or moistened wooden skewers, threaded with shrimp Grill 2-4 minutes on each side, covered, over medium heat or broil 4 inches from heat, basting with remaining marinade during the last minute of cooking.

Ingredient

• 1 ½ pounds fresh broccoli
• 3 cloves garlic, mashed into a paste
• 2 tablespoons lemon juice
• 2 tablespoons rice vinegar
• ½ teaspoon Dijon mustard
• 1 pinch red pepper flakes, or to taste
• 1 pinch salt and ground black pepper, or to taste
• ⅓ cup olive oil

1. Cut off broccoli heads and trim bottoms of broccoli stems; quarter broccoli heads. Broccoli stems should be peeled and sliced into quarters crosswise.
2. Bring a large saucepan of lightly salted water to a boil; reduce heat to medium and simmer broccoli until tender but still slightly firm when cut with a paring knife, about 5 to 6 minutes.
3. To stop the cooking process, place broccoli in a large bowl filled with cold water. Drain thoroughly. Allow broccoli to drain for at least 30 minutes in a colander with the florets pointing down towards the holes of the strainer.
4. In a large serving bowl, combine the garlic, lemon juice, rice vinegar, Dijon mustard, red pepper flakes, salt, and black pepper. Drizzle in the olive oil slowly while whisking constantly until the dressing is thick and creamy. To taste, season with salt, black pepper, and crushed red pepper flakes.
5. Toss the broccoli with the dressing, then set aside for 5 to 10 minutes to marinate. If you want to serve the salad cold, it can be refrigerated for up to an hour.

• Prep Time: 10 mins
• Cooking Time: 10 mins
• Servings: 2
• Serving Size: 145 grams

Ginger pork is a sweet and spicy, hearty stir-fried meal that is a beloved Japanese classic that goes well with rice. Pork contains vitamins and minerals such as phosphorus, selenium, and thiamine.

• Calories: 326 kcals
• Protein: 35.7 g
• Fat: 14.4 g
• Carbs: 13.3 g
• Total Sugar: 2.8 g

• ½ pound pork tenderloin, cut into thin strips
• 1 tablespoon coconut oil
• 1 garlic clove, minced
• 2 tablespoons coconut aminos
• ¼ teaspoon coconut sugar
• ¼ teaspoon ground ginger
• ½ cup cold water
• 1-½ teaspoons cornstarch
• Hot cooked rice, optional
• Optional: Thinly sliced green onions and toasted sesame seeds

1. Stir-fry pork in oil in a large skillet or wok until it is no longer pink. Cook for a further minute after adding the garlic.
2. Combine the coconut aminos, coconut sugar, and ginger in a small basin; pour into the skillet. Stir together the water and cornstarch until smooth, then pour into the skillet. Bring to a boil, then cook and stir for 2 minutes, or until the sauce has thickened. Serve with rice and green onions with sesame seeds, if desired.

Ingredient

• 1 tablespoon olive oil
• 2 eggs
• 1 small head cauliflower
• 1/2 cup frozen mixed vegetables
• 2 green onions
• 3 cloves garlic, minced
• salt and pepper
• 2 - 3 Tablespoons coconut amions

1. In a mixing basin, whisk together 1 teaspoon olive oil and eggs, then set aside. Cut the cauliflower head into large parts and grate it in a food processor with the grating attachment. In a wok or big nonstick skillet, heat the remaining olive oil over high heat. Stir in the cauliflower, green onions, and frozen mixed veggies for 3-4 minutes, or until the cauliflower is just beginning to become soft. Season with salt and pepper, then stir fry for another 30 seconds or so, until garlic is fragrant.
2. Push the mixture to the sides of the wok to make an opening in the centre, then scramble the eggs. Toss the ingredients together, then drizzle with 2 tablespoons gluten-free Tamari and toss again. If preferred, add the remaining Tablespoon gluten-free Tamari and serve.

A workout program you should try:

Spiced Grilled Chicken with Cilantro Lime Butter with apple salad

• Prep Time: 10 mins
• Cooking Time: 10 mins
• Servings: 6
• Serving Size: 225 grams

Skinless, boneless chicken breasts are marinated in lime juice and cilantro, then grilled to perfection. So simple! Chicken is also a good source of vitamin B, vitamin D, calcium, iron, zinc, and trace amounts of vitamin A and vitamin C.

• Calories: 474 kcals
• Protein: 41.4 g
• Fat: 24.9 g
• Carbs: 18.8 g
• Total Sugar: 1.8 g

• 1 tablespoon chilli powder
• 1 tablespoon coconut sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking cocoa
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 6 bone-in chicken breast halves (8 ounces each )

• 1/3 cup butter, melted
• 1/4 cup minced fresh cilantro
• 2 tablespoons finely chopped red onion
• 1 tablespoon lime juice
• 1 Jalapeno pepper, finely chopped
• 1/8 teaspoon pepper

1. Combine the first 8 ingredients in a small mixing dish. Brush the chicken with the sauce.
2. Place the chicken on the grill rack with the skin side down. Grill for 15 minutes, covered, over indirect medium heat. Turn and cook for another 20-25 minutes, or until a thermometer reads 165°.
3. Meanwhile, combine the butter ingredients in a small bowl. Before serving, drizzle the sauce over the chicken.

Ingredients

• 1/3 cup coconut yoghourt
• 1/3 cup reduced-fat whipped topping
• 1/4 teaspoon ground cinnamon
• 2 medium red apples, chopped
• 1 large Granny Smith apple, chopped
• 1/4 cup dried cranberries
• 2 tablespoons chopped walnuts

1. Combine the yoghurt, whipped topping, and 1/4 teaspoon cinnamon in a large mixing basin. Toss in the apples and cranberries to coat. Refrigerate until ready to serve. Before serving, top with walnuts and the remaining cinnamon.

• Prep Time: 10 mins
• Cooking Time: 00 mins
• Servings: 4
• Serving Size: 200 grams

For a quick lunch, put together these delicious Zesty Tuna and White Bean Lettuce Wraps. Tuna is high in manganese, zinc, vitamin C, and selenium, all of which aid in immune system strength.

• Calories: 369 kcals
• Protein: 22.5 g
• Fat: 17.6 g
• Carbs: 33.2 g
• Total Sugar: 1.4 g

• 1 can (12 ounces) light tuna in water, drained and flaked
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/4 cup chopped onion
• 2 tablespoons avocado oil
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 12 Boston lettuce leaves (about 1 medium head)
• 1 medium ripe avocado, peeled and sliced

1. Incorporate the first 7 ingredients in a small mixing basin and toss lightly to combine. Serve on lettuce leaves with avocado slices on top.