Fancy some home cooking, something from the Asian restaurant around the corner or a slice of cake? Many of the dishes contain sugar. In her cookbook "Seelenfutter Zuckerfrei" (Soul Food Sugar-Free), nutrition expert Hannah Frey has compiled 80 recipes that can easily be prepared sugar-free and are real feel-good food. Maybe as a new challenge in the new year. We have selected a delicious and healthy fish dish for you. Have fun cooking it.
Frustration days, bad weather moods - who doesn't know them? And the chubby feeling on the hips, when pizza, pudding and Co. were once again soul comforters. Hidden sugar in nerve food from the supermarket - the feel-good effect quickly suffers annoying long-term consequences.
Soul food sugar-free is the smart-slim alternative: waffles and chocolate cakes, rice pudding, burgers, cheese spaetzle and curry, from sweet soul-calmers to hearty fillers for lunch and dinner. Nerve balm simply homemade. So easy and healthy that body and soul remain perfectly in balance. The spoiling prescriptions (inclusive vegetarian courts) of success authoress Hannah Frey prove that renouncement does not mean that one must do without benefit. Finally, soul food dishes without sugar.
"Delicious soul food that puts you in a good mood and makes you happy! However, classic soul food often contains a lot of sugar - but there is another way!"
Hannah Frey is a health scientist, food blogger, nutrition expert and cookbook author. In 2013, she launched her blog www.projekt-gesund-leben.de and since then regularly calls for a joint sugar-free challenge. Challengers exchange ideas with Hannah via her social media channels. Among other things, she wrote: Sugar Free - The 40 Day Challenge, Sugar Free for Professionals, Sugar Free Express and Inner Glow.
Sweet potato puree with teriyaki fish
FOR 2 PERSONS
PREPARATION: 35 min. MARINATION TIME: min. 2 hrs. PER PORTION approx. 645 kcal, 32gE,20gF,93gKH
FOR THE TERIYAKI FISH
1 clove of garlic, 4 tbsp. tamari (soy sauce without added sugar), 2 tbsp. cold-pressed sesame oil, 2 pieces of cod fillet (125 g each)
FOR THE TOMATOES
250 g cherry tomatoes, 1 clove of garlic, 1 tbsp olive oil, salt, pepper
FOR THE SWEET POTATO PUREE
800 g sweet potatoes, 1 tsp freshly grated nutmeg salt
Casserole dish (approx. 20 × 30 cm), 2 stalks of flat-leaf parsley, 1 tsp. light sesame seeds