Free The Everything Naturally Sugar-Free Cookbook: Includes Apple Cinnamon Waffles, Chicken Lettuce Wraps, Tomato and Goat Cheese Pastries, Peanut Butter Truffles, ... Eclairs...and Hundreds More! (Everything®) by Annie Forsyth, Holly Forsyth

the goat cheese and add on top of the mixture. Top with tomato slices.
Sprinkle with salt and pepper and drizzle with olive oil. Garnish with remaining thyme. Bake for 15 minutes, until golden brown. Serve hot or cold.
    PER SERVING Calories: 121 | Fat: 7g | Protein: 7g | Sodium: 487mg | Fiber: 2g | Carbohydrates: 8g | Sugar: 5g

Almond Vegetable Stir-Fry
    This Asian-inspired dish with lots of flavor and crunchy vegetables is a great topping for rice or noodles. You’ll want to have friends—and chopsticks—on hand when you whip up this sweet and spicy dish.
    INGREDIENTS | SERVES 4
    2 teaspoons cornstarch
    1 ⁄ 3 cup coconut sugar
    1 ⁄ 3 cup water
    3 tablespoons soy sauce
    2 teaspoons sesame oil
    1 teaspoon powdered ginger
    2 ⁄ 3 cup slivered almonds
    4 tablespoons grapeseed oil
    3 cups Thai or Asian frozen vegetable mix
    1 ⁄ 2 teaspoon sea salt
    1 ⁄ 2 teaspoon ground black pepper
    1 ⁄ 4 teaspoon lemon pepper
    2 teaspoons minced garlic
    2 cups cooked rice
In a small bowl, combine cornstarch, coconut sugar, water, soy sauce, sesame oil, and ginger until smooth and set aside.
In a small skillet over medium heat, toast slivered almonds.
In a large skillet, heat oil over medium heat. Add vegetable mix, salt, black pepper, lemon pepper, and garlic. Cook the vegetables, stirring often, until they are cooked through and begin to brown, about 8 minutes.
Add the prepared sauce and reduce heat to low. Cook for about 2 minutes until the sauce is heated through and thickened.
Serve over rice. Sprinkle with slivered almonds.
    PER SERVING Calories: 439 | Fat: 24g | Protein: 6.5g | Sodium: 975mg | Fiber: 2.5g | Carbohydrates: 51g | Sugar: 19g
    Soy Sauce Tips
    Not all soy sauce is created equal when it comes to health benefits and nutritional properties. Choose one that is labeled as naturally fermented, raw, and unpasteurized. They are the healthiest choices and contain no MSG or added sugar.

Baby Meat Loaves
    Baking a meat loaf in mini-size cups cuts down on baking time, creates more surface area to cover with tasty sauce, and makes serving a snap.
    INGREDIENTS | SERVES 8
    1 cup tomato sauce
    3 tablespoons maple syrup
    1 1 ⁄ 2 tablespoons apple cider vinegar
    1 tablespoon olive oil
    3 large carrots, peeled and diced
    1 small red onion, peeled and diced
    3 cloves garlic, diced
    1 cup sour cream
    1 cup bread crumbs
    1 large egg
    1 ⁄ 4 cup milk
    1 ⁄ 4 chopped fresh parsley
    2 tablespoons Dijon mustard
    2 1 ⁄ 2 teaspoons salt
    1 1 ⁄ 2 teaspoons dried thyme
    1 teaspoon ground black pepper
    1 pound organic ground beef
Heat oven to 350°F. Prepare a large cookie tray by lining it with parchment paper.
In a small dish, combine tomato sauce, maple syrup, and vinegar and set aside.
In a medium saucepan, heat oil and sauté carrots, onion, and garlic until onions are translucent, about 5–7 minutes.
Take the onion mixture off the heat and stir in 1 ⁄ 4 cup of the prepared sauce; set aside to cool.
In a large mixing bowl, add all the remaining ingredients, including the onion mixture, and mix well.
Use a 1 ⁄ 2 cup measuring cup to scoop out the meat mixture and arrange in rows on the parchment-lined baking sheet.
Spoon the sauce over the baby meat loaves and bake for 35–40 minutes.
    PER SERVING Calories: 284 | Fat: 15g | Protein: 16g | Sodium: 1,133mg | Fiber: 2g | Carbohydrates: 22g | Sugar: 10g
    Go for Organic
    Organic, grass-fed meats contain omega-3 fatty acids, essential for heart health and conjugated linoleic acid (CLA), which is a powerful antioxidant. Non-organic meats do not have these benefits, and are exposed to synthetic fertilizers, pesticides, and radiation. This exposure is detrimental to animals and humans.

Slow Cooker Sweet Pork
    This pork is perfect with all the traditional taco fixings, in a sandwich with melted cheese, or over a salad with homemade ranch dressing.
    INGREDIENTS | SERVES 12
    2 pounds pork tenderloin
    2 (12-ounce) cans Zevia Cola
    1 ⁄ 4 cup coconut sugar
    1 ⁄ 2 teaspoon garlic