No Sugar May + Recipes

Some of you have been asking for the recipes I use during our 30 day no-sugar challenge, and if they are too long to post on Instagram I will put them here!

Day 1: Avocado toast! Dave's killer bread, organic good seed variety (from Costco), smothered with organic coconut oil, and topped with half a sliced avocado. I dream about this treat.

I was also eating leftover butternut squash pasta. It was so-so, probably because I used too much onion and didn't have the Parmesan.

Pasta with Butternut Parmesan Sauce

1 butternut squash
8 ounces pasta (recipe calls for penne, I use organic whole wheat spaghetti from Costco)
1 tbsp coconut oil
1/2 cup onion, minced
1/2 cup freshly grated Parmesan cheese
1/2 cup whole milk (or half and half)
1/8 tsp grated nutmeg
2 tsp lemon juice
Salt and pepper to taste
Water as needed to thin the sauce

Preheat the oven to 350. Cut the squash lengthwise and scoop out seeds. Place halves in a glass baking dish cut side down. Add 1/4 cup water and bake for 40 minutes or until soft. Allow to cool , and then scoop out the flesh from the skins. Puree in a food processor.

Cook pasta until al dente. Saute onions in coconut oil until soft. Add squash puree milk, a little at a time, until smooth. Add spices, then water until consistency you want. Pour the sauce over the pasta and top with fresh Parmesan.

Day 2: Granola Balls

1/2 cup raw honey
1/4 cup coconut oil
1 tsp cinnamon
1/2 cup chopped almonds
1/2 cup sunflower seeds
1/4 cup chia seeds
1/4 cup raisins (forgot)
1 cup rolled oats

Mix well. Scoop into balls with a tablespoon. Refrigerate.

Day 3: Green smoothie + Saturday whole wheat banana pancakes

Green Smoothie

3 cups water
3 handfuls greens (I get organic power greens--kale, spinach, chard--at Costco)
1 cup frozen berries
1 banana
1 tbsp chia seeds
1 tbsp cocoa

Makes about 5 cups. Ideally I would drink it all but I usually share. :) This is totally customizable with and type of fruit!

My smoothie guru and healthy eating superstar is greensmoothiegirl.com. She is my go-to source for health news and information. I trust her opinion over almost anyone. 

Pancake recipe is from 100daysofrealfood.com.

Day 4: Wild Rice Stuffed Squash and Mousse Moussetaches!

I served this with steamed cauliflower sprinkled with cheddar cheese, salt and pepper. Mike and I thought the squash was tasty but the kids didn't love it. Good thing we were making a healthy chocolate mousse for dessert!

Wild Rice Stuffed Squash (adapted from The New Whole Grains Cookbook, by Robin Asbell)

3 acorn squash
1 cup wild rice (I used a mix of wild rice and brown rice)
2 cups water
1 tbsp coconut oil
2 stalks celery, minced
1 cup chopped onion
1 tsp dried marjoram
1/2 tsp pepper
1 tsp salt
pinch of nutmeg
1/2 cup almonds

Preheat the oven to 400. Cut each squash from stem to tip, scoop out seeds, and place cut side down on an oiled baking sheet. Bake about 30 minutes or until soft.

In a medium saucepan, bring the water and rice to a boil on high, and then reduce heat to low and simmer for about 30 minutes or until soft. In a small pan saute the celery and onion in the coconut oil until soft. Add marjoram, papper, salt, and nutmeg.


After squash is cool, scoop out the flesh, leaving a little behind to keep the skins from tearing. In a large bowl, mash the flesh and reserve. In a food processor grind the almonds to powder. Add the ground almonds, sauteed mixture, and wild rice to squash bowl and mix thoroughly. Stuff the mixture into the reserved squash shells. Place in a casserole dish and bake at 375 for 30 minutes, or until heated through.


Healthy Chocolate Mousse

1/2 cup water
1/2 cup cocoa
1/2 cup honey
2 avocados

Blend until smooth. Chill and serve!