Sugar Free Easter Egg Hunt

 

     Click on the link to watch the video version of this article, and maybe you will even get more ideas!!!  If so, share them with me and I will share them with others!!!  👉🏻Sugar Free Easter Egg Hunt👈🏻

     Do your kids always look forward to your annual Easter Egg Hunt in the backyard!?  I know I did, my kids did and now my grandkids do too.  However, now understanding the effects of sugar on the body, I have shifted the “winnings” to the healthy end of the spectrum…. How you ask, whelp let me tell you about all my fun ideas.  First off, can you say CASH!?  Everyone has a price, am I right!?…even that moody 4yo.  Sooo….

Step One~ fill your Eggs with coins, hair clips, stickers, etc.  Whatever is sugar free and can fit into your Eggs.

Step Two~ set up a Bunny Store for after the hunt where the kids can spend said coins.  Fill the store with jump ropes, coloring books, specialty crayons, chalk, kite, legos, water gun, stuffed animals, fingernail polish, lip gloss, balls, cards, games, bubbles, sugar free gum, etc.  You get the gist.

Step Three~ if your kids are too old for a hunt, make a Basket and fill it with Gas Cards, Movie Tickets, Bowling passes, Quick Trip Gift Cards, Amazon Gift Cards, Clothes, Magazines, and of course their favorite…CASH.

     There will be plenty of other opportunities for them to find sugar, just not on your watch.  Take the time to focus on activity and relationships.  Plan some yard games, or take a family walk to warm up for the “hunt”.  Whatever you can do to spin attention to connection and not highly processed food, since that will only end up inviting tummy aches…ain’t nobody got time for that.  Making new traditions can reap endless dividends, give this a try and see if anyone even notices the loss of candy.  If you bring the excitement and enthusiasm to the party, others will follow suit.  Most of all, enjoy the day and time spent together!  In good health, paige 😊

Apple Pear Walnut Cake

 

   When it’s good you just know it.  And, I know it.  My Apple Pear Walnut Cake is the perfect example of having it all.  It is completely sugar free and just the right amount of sweet.  Also, this dresses up well for any fancy occasion, even the holidays.  Not to mention fantastic macros, each of the 12 pieces are only 188 calories, 27g carbs, 4g fiber, 23g net carbs, 7g protein and 4.7g fat.  I had this for breakfast every morning til the last morsel was gone, I was so anxious for day break I could hardly sleep.  Try this one for your self and see how good life can be…and just make sure your Pears are nice and ripe!  PS. I like the Red Anjou!

Ingredients for 12 pieces~

3 extra ripe extra large Bananas

6 extra large Eggs

3 cups Oats

1 teaspoon Baking Powder

Dash Vanilla

Dash Cinnamon

1 pound chopped Apples (I like Fuji, Sweet Tango, Cosmic, or Honeycrisp)

3 (about 1 pound) RIPE Red Anjou Pears

2 Tablespoons chopped Walnuts

     Add RIPE Bananas to mixing bowl, beat with beaters til smooth, add in Eggs til well incorporated, then add Oats, Baking Powder, Vanilla and Cinnamon til thoroughly combined.  Lastly stir in chopped Apples and pour into parchment lined 9X13 pan.  Slice each Pear into 12 slices, for a total of 36 slices.  Add 3 slices to each of the 12 pieces, top with Nuts, bake at 375 for 40 minutes.  Enjoy 😉 

Fall Chili

      One thing we can love about cooler temperatures is that it brings out all the fun favorites in the produce department.  And with all the holidays during these months, I came up with my Fall Chili that feeds a large crowd.  Each of the 25 cups are only 183 calories, 18.5g carbs, 5g fiber, 13.5g net carbs, 14.6g protein and 5.5g fat.  So on Halloween night, feel free to invite all your goblins over for dinner before heading out to trick or treat!  Have fun with this one, and enjoy my spooktacular add in's to make it just right for the season!🍁🍂🍁

Ingredients for 25 cups~

3/4 cup dried Black Beans (sub with canned)

1 1/4 cup dried Black Eyed Peas (sub with favorite Bean, or with canned)

1 Tablespoon Chicken Bouillon 

3 pounds 90/10 ground Beef

2 chopped Onions

1 Tablespoon chopped Garlic

Dash Cayenne (optional)

1 Chili Packet (I use low sodium)

3 cans diced Tomatoes (I use low sodium)

1 can Pumpkin

3 pounds diced Butternut Squash (trim ends, slice lengthwise, use potato peeler to remove skins, deseed and slice in cubes)

     Add Beans and Peas to large stock pot, cover with water over night or for 8 hours, in the morning drain, cover with water again, add 1 chopped Onion and Bouillon, simmer for 2 hours.  Meanwhile, brown ground Beef with remaining Onion, Garlic and Cayenne, drain any excess grease.  When Beans are done simmering, stir in Beef with remaining ingredients and continue to simmer til Squash is softened, about 20 minutes.  Enjoy 🎃

Acorn Squash

 

     Did your mom make Acorn Squash when you were a kid!?  Mine sure did, and I have a special attachment to those dark green spheres.  Although mother filled mine with Butter, Cinnamon and Brown Sugar, I have had to lean into filling mine with chopped Apples with a little Olive Oil…and I love it just the same.  This is a great Fall dish, perfect on a cool crisp night!  I hope you try this modern twist on an old favorite. 😊

Ingredients~

Acorn Squash

Chopped Apples (my favorites are Fuji, Envy, Cosmic and Honeycrisp)

Olive Oil

     Luckily Acorn Squash have a delicate skin and are very easy to slice in half, after cutting in half, remove seeds and strands.  Chop Apples, toss with a scant amount of Olive Oil and fill in cavity of squash, Make a ring with foil and set the ring on a foil lined sheet pan, and set the filled Squash in ring to stabilize and keep from spilling over, cover all with foil and bake at 425 for an hour.  Enjoy ☺️ 

Divine Potatoes

     My husband follows a low sodium diet, and is always in a quest for the delicious…(in salt free form).  With his Divine Potatoes, he really knocked it outta the park.  This is great as a side, or even your main…it’s just that good.  I had mine on a salad solo, and devoured every single bite, shockingly filling.  If you want to add salt to yours feel free, but if you are cutting back you won’t miss a thing.  This is so fancy, you could build an entire dinner party around this centerpiece!  This was adapted from The No-Salt Cookbook.

Ingredients~

1 pound small red or mixed Baby Potatoes, cut in half or quarters

1 Tablespoon Butter, unsalted if watching soldium

1 large chopped Onion

2 Tablespoons chopped Parsley

1 Tablespoon chopped Basil

Pepper to taste

     Add Potatoes to pot of water, simmer 20-30 minutes or til fork tender, drain and set aside.  Meanwhile, add Butter and Onions to skillet til golden brown, then stir in Potatoes and Seasoning til warmed through.  Enjoy  :)

Chocolate Chip Walnut Bread

 

     This is a simple recipe for a complex set of flavors all in one bite.  Have I got your attention yet!?  Of course I have.  Follow along and see how this whips together fast and easy, and best of all sugar free!!!  For a 1/4 of the recipe it is only 335 calories, 29g carbs, 6g fiber, 23g net carbs, 25g protein and 13g fat.  A perfect pre/post work out, or end of day deliciousness.  A no guilt treat never felt so good!

Ingredients for 4 servings~

2 medium ripe Banana’s, mashed

2 Extra Large Eggs

1/2 cup Egg Whites

2 scoops Quest Vanilla Protein Powder

1/2 cup Almond Flour

1/2 cup Oats

1 teaspoon Baking Powder

Dash Vanilla 

Dash Cinnamon

2 Tablespoons crushed Walnuts

2 Tablespoons Lily’s Stevia Sweetened Dark Chocolate Chips

     Add Banana’s to mixing bowl, beat til softened, blend in Eggs, then remaining ingredients one at a time, reserve a few Nuts and Chips for garnish if desired.  Bake at 350 in parchment lined loaf pan for 35 minutes.  Enjoy. :)

Raspberry Chocolate Chip Bread

 

     Are you looking for something that looks fancy but is secretly easy!?  Whelp, I have an idea.  This Raspberry Chocolate Chip Bread is one for the record books.  So elegant, yet perfect for the common day. Each of these 4 servings are only 341 calories, 37g carbs, 11g fiber, 2g sugar alcohol, 24g net carbs, 22g protein and 12.5g fat.  Can you believe these macros, this recipe has it all!?

Ingredients for 4 servings~

2 medium ripe Banana’s 

2 Extra Large Eggs

2 scoops Vanilla Quest Protein Powder

1/2 cup Oats

1/2 cup Almond Flour

1 teaspoon Baking Powder

Dash Cinnamon

Dash Vanilla

1/4 cup Lily’s Stevia Sweetened Dark Chocolate Chips

6oz container fresh Raspberries 

     Add Bananas to mixing bowl, beat til smooth, continue to incorporate remaining ingredients, except for Raspberries, stir in the Raspberries gently at the end, reserve a few to sprinkle on top, pour into parchment lined loaf pan, bake at 350 for 40 minutes.  Enjoy :)

Protein Pumpkin Bread

     Wanna have your Bread and eat it too!?  I have some secrets to share…follow along to see how I have it all.  Each of the 4 servings are only 315 calories, 29.7g carbs, 4.6g fiber, 25.1g net carbs, 21.4g protein and 13.8g fat.  I call these the perfect macros.  How do you see it!?

Ingredients for 4 servings~

2 medium ripe mashed Bananas

2 extra large Eggs

15oz can Pumpkin, or sub with roasting your own, refer to my blog post ~http://foodfitnessbypaige.blogspot.com/2021/11/roasted-sugar-pie-pumpkin.html

2 scoops Quest Vanilla Protein Powder

1/2 cup Almond Flour

1/2 cup Oats

1 teaspoon Baking Powder

Dash Vanilla 

Dash Cinnamon or Pumpkin Pie Spice

1 Tablespoon chopped Pecans

     Add Bananas and Eggs to bowl, mix with beater, then blend in each of the remaining ingredients til fully blended, however reserve the Pecans.  Pour batter into parchment lined loaf pan, or spread into a 8x8 or 9x9, sprinkle with Pecans, bake at 350 for 45 or 50 minutes.  If you bake in the cake pan, you will need to reduce your baking time.  Enjoy :)  PS.  I store mine in the fridge

Roasted Sugar Pie Pumpkin

     If the store runs out of canned Pumpkin, no worries, I got you!  This is simple and fun, and even a project the kids might enjoy!  The macros are great and weigh in at 83 calories per mashed cup, with 12g carbs, 2.7g fiber, 9.3g net carbs, 1.8g protein and 3.9g fat.  As an added bonus, this freezes well.  So the next time you want to make some chili, brownies, pie or pancakes, throw some of this at the batter, ...and watch how uppity you feel with your new pioneer skills in the kitchen!

Ingredients~

Sugar Pie Pumpkin (should be 8-10 inches, about Volleyball size)

     Pierce Pumpkin with sharp knife all the way to hollow of Pumpkin, 4 or 5 times.  Place on foil liked baking dish, bake at 375 for one hour.  Remove, cool to the touch, slice off lid near stem, you can either scoop out seeds, or slice in half then scoop out seeds, remove pulp, squeeze any excess liquid, (I added to strainer and pressed to remove excess liquid), and store in fridge til ready to use or add to freezer for later use.  NOTE~if you are wanting to make puree for pies, add to food processor to blend til smooth.
 

Good For You Potato Salad

     Who said the things we love have to be bad for us!?  Not me...I have turned a side favorite into a healthy delicious must have.  This isn't just for special occasions, but rather good for you all year round.  This 10 cup bounty is perfect for large gatherings, and can even make a meal in and of itself.  Each of the 10 cup servings are only 154 calories, 14.3g carbs, 2.8g fiber, 11.5g net carbs, 7g protein and 7.8g fat.  Whether this is the star of the show, or just a supporting actor, just make sure it gets its deserved play!

Ingredients for 10 one cup servings~

1/4 cup 2% Fage Greek Yogurt (sub with favorite brand)

1/4 cup Mayo

2 Tablespoons Mustard

1/4 cup Sweet Pickle Relish

- - - - - - - - - - - - 

6 Extra Large Eggs, boiled and chopped 

1 pound Yukon Gold Potatoes, diced and boiled

1 pound Cauliflower florets, steamed

1 bunch Celery, cleaned and sliced

1/4 cup chopped Onion

1 Red Bell Pepper, chopped (optional and not included in macros)

Lite Salt, for seasoning as desired

Pepper, for seasoning as desired

Paprika, for seasoning and garnish as desired

     Mix first set of ingredients and set aside.  Add Eggs to pot of water, bring to boil, add lid, and turn off burner BUT keep pot on burner for 15 minutes, drain, peel, dice, add to large mixing bowl (sub with your favorite boiled Egg recipe).  Meanwhile, clean and dice Potatoes, add to boiling water for 20 minutes or until fork tender, drain and add to mixing bowl.  During this time, clean and trim Cauliflower, add to microwave safe bowl along with a Tablespoon or two of water, steam according to your microwave directions, or preferred method, add to mixing bowl.  Lastly clean and chop Celery, Onion and Bell Pepper, add to mixing bowl along with Dressing, stir til thoroughly combined, garnish as desired.  Enjoy  :)