It’s pretty safe to say that we’ve all tried to watch our sugar intake at one point (or several) in our lifetime. But it can be so. hard. That’s why we turned to this week’s featured foodie, Summer Rayne Oakes of Sugar Detox Me, to shine a light on low-sugar meals that… wait for it… still taste good. Her secret? Mushrooms. Yes, the food you either despise or drool over.
Their texture is rich, and when paired with the right ingredients and spices, they take on a whole new level of delicious flavors and also happen to be seriously filling—which are huge factors when it comes to reducing sugar intake. Need to cut back on your own sugar consumption? Check out her new book, Sugar Detox Me, or one of her guided sugar detoxes. Oh, and also, these insanely good (but often underrated) sugar-free mushroom recipes.
Forget bone broth for five seconds and make a mushroom broth instead. Using bits of mushrooms, celery, carrots, onion, and herbs such as thyme and bay, you can stir up a simple mushroom-veggie soup with little effort. Going back for seconds is encouraged.
Omelets are the best no-fuss but still sort of gourmet way to make breakfast. If you don’t have a go-to recipe yet, well, you’re welcome. This omelet recipe is easy and filled with simple ingredients you can find whenever, wherever. Summer says to add some goat cheese, and we agree.
Does the sound of this scare you? Don’t let it. It’s becoming all the rage with popular tea brands, but you can easily make it at home. Soak four dry or fresh mushrooms, bring them to a simmer, stir in turmeric and black pepper. Hello, new nighttime drink.
Making dinner for that special someone? Seared to perfection, this main course is paired with a sweet corn mash and marinated mushrooms. Nothing says love quite like this.
always step up to the plate when non-meat lovers are craving something hearty. But this recipe will convince even Uncle Buck that a juicy, meaty mushroom can be just as satisfying as that steak. Especially when the shroom is served with wild rice, carmelized onions, and red peppers, all topped off with pomegranates. I meannnnn…
You may have seen these funny-looking mushrooms at your local farmer’s market, but despite their shaggy appearance, they are so tasty. Summer’s trick is to slice them up into several slivers; add some olive oil to a nonstick skillet with a little sea salt, pepper, and thyme; then cook until they brown around the edges. Are you brave enough? We think so.