Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day

by Jennifer Tyler Lee, Anisha Patel M.D., M.S.P.H.

Overview

Less sugar in every meal.
 
Would you feed your child a candy bar for breakfast? Of course not. And yet today our children routinely consume three times the recommended daily allowance of added sugar, which puts them at an unprecedented risk for type 2 diabetes, high blood pressure, high cholesterol, excess weight, and even nonalcoholic fatty liver disease. Half the Sugar, All the Love is here to help, with 100 doctor-approved recipes that cut the sugar (by half—or more!) without sacrificing the flavors our families love. It’s an eye-opening education, a program of healthy eating, and a cookbook chock-full of easy, delicious recipes all in one. Pass the breakfast bars!
 

 

Product Details

ISBN-13:	9781523504237
Publisher:	Workman Publishing Company, Inc.
Publication date:	12/24/2019
Pages:	224
Sales rank:	333,308
Product dimensions:	7.80(w) x 9.90(h) x 0.70(d)

About the Author

Jennifer Tyler Lee is an award-winning author and healthy food advocate who has spent years inspiring families to improve the way they eat. She earned her Nutrition and Healthy Living certificate from Cornell University. Jennifer’s delicious, low-sugar recipes have been spotlighted by Jessica Alba, Jamie Oliver, and Oprah, among many others. She shares her recipes each week at 52newfoods.com.

Dr. Anisha I. Patel is an Associate Professor in the Division of General Pediatrics at Stanford University and an affiliate faculty member at the Philip R. Lee Institute for Health Policy Studies at the University of California, San Francisco.  Dr. Patel practices general pediatrics at the Gardner Packard Children’s Health Center and cares for newborns at Stanford’s Lucile Packard Children’s Hospital. Dr. Patel's research focuses on child health promotion, including helping children grow up at a healthy weight. She has conducted numerous studies to evaluate interventions and policies that help children and their families reduce daily sugar intake, particularly from sugary drinks. She has published extensively in this area and has maintained a steady track record of funding from foundations and federal agencies. She has presented her research to local, national, and international audiences, and she has been recognized for her work to inform policies with awards from the American Academy of Pediatrics and the University of North Carolina, Chapel Hill School of Public Health.
 

Table of Contents

Contents:
 
Introduction
Why reducing sugar is important.
 
How to Use This Book
How to minimize sugar and maximize flavor.
 
Recipes

Busy Morning Breakfasts
Honey Peach Breakfast Pops
Cherry Oatmeal Breakfast Cookies
Fruit and Nut Granola
Strawberry Toaster Pastries
Cinnamon Apple and Spice Instant Oatmeal
Animal Toasts
 
Lazy Weekend Breakfasts
Pumpkin Spice Waffles
with Maple Yogurt
Overnight French Toast Strata
with Raspberry Sauce
Cinnamon Apple Coffee Cake
Blueberry Scones
 
Muffins & Breads
Blueberry-Oat Muffins
Banana Chocolate Muffins
Caramelized Pumpkin Banana Bread
Pineapple Zucchini Bread
Maple Brown Butter Corn Bread
 
Snacks
No Bake Peanut Butter Energy Bars
Fruit-on-the-Bottom Yogurt Parfaits
Maple-Roasted Almonds
Baked Barbecue Potato Chips
Maple Caramel Corn
Chocolate Drizzled Graham Crackers
 
Lunchbox Favorites
Nut Free Newtella and Banana Roll Ups
Strawberry and Cream Cheese Sammies
Turkey Panini with Cranberry Sauce
Salmon Yaki Onigiri
Chinese BBQ Pork Fried Rice
Cold Sesame Noodles
with Tofu and Vegetables
Creamy Tomato Soup
with Grilled Cheese Sticks
Alphabet Soup
 
Salads
Fall Harvest Mason Jar Salad
            With Creamy Poppyseed Dressing
Chinese Chicken Salad
            With Mandarin Vinaigrette
BBQ Chicken Chopped Salad
            With Creamy Ranch Dressing
Strawberry Quinoa Salad
            With Roasted Strawberry Balsamic Dressing
Romaine and Cherry Tomato Salad
With Miso Dressing
 
Dinners
 
Big Batch Sauces
BBQ Sauce and Spice Mix
Pineapple Teriyaki Glaze
Chinese Hoisin Sauce
Quick Cook Tomato-Basil Sauce
Slow Cooker Tomato-Basil Sauce
 
Chicken
Oven-Baked Korean Chicken Wings
            with Sweet and Spicy Chili Sauce
            with Soy-Garlic Sauce
BBQ Chicken
with Grilled Corn Salad
Chinese Chicken Lettuce Cups
Citrus Chicken Stir Fry with Green Beans
Vietnamese Chicken Noodle Soup
Stuffed Chicken Parmesan Strips
with 5-Minute Marinara Dipping Sauce
 
Beef and Pork
Slow Cooker BBQ Pulled Pork Sliders
with Tangy Buttermilk Apple Slaw
Sweet and Sticky Chinese BBQ Pork Roast
Beef and Broccoli Teriyaki Bowls
Pineapple Teriyaki Short Ribs
Sloppy Joe’s
 
Fish and Seafood
Poke Bowls
Miso Glazed Salmon
Shrimp Pad Thai
Pineapple Teriyaki Salmon Burgers
with Sriracha Mayo
 
Pizza and Pasta
BBQ Chicken Pizza
Spaghetti with Gram’s Meatballs
Rainbow Chard Lasagna
Spinach Ricotta Calzones
Overnight Pizza Dough
 
Desserts
Cookies and Bars
Chewy Chocolate Chip Cookies
Peanut Butter Cookies
Double Chocolate Brownies
Salted Nut Butter Rice Crispy Treats
Pecan Pie Bars
Snickers Cheesecake Bars
Blondies with White Chocolate and Almonds
 
Fruit Pies and Crisps
Apple Crisp
Blueberry Pie
Caramelized Pumpkin Pie
Pastry Dough
 
Cakes and Cupcakes
Chocolate & Peanut Butter Snack Cake
Red Velvet Cupcakes
with Cream Cheese Frosting
Double Chocolate Layer Cake
            With Whipped Chocolate Frosting
Salted Maple Date Caramel Molten Chocolate Cakes
 
Puddings and Frozen Treats
Banana Ice Cream
with Chocolate and Salted Caramel
Strawberry Cream Pops
Chocolate Pudding
with Maple Vanilla Whipped Cream
Chai Spiced Rice Pudding
 
Beverages
Caramel Frappe
            Kid’s Chocolate Frappe
Horchata
Pumpkin Spice Hot Chocolate
Strawberry Cantaloupe Agua Fresca
Whole Fruit Smoothies
Strawberry Peach Smoothie
Mango Pineapple Smoothie
Blueberry Almond Smoothie
Basics & Condiments
Ketchup
Cranberry Sauce
Boston Baked Beans
Newtella
Nut Free Newtella
Three-Ingredient Strawberry Jam
Maple Vanilla Whipped Cream
Salted Maple Date Caramel Sauce
Salad Dressings
Creamy Ranch Dressing
Mandarin Vinaigrette
Creamy Poppyseed Dressing
Roasted Strawberry Balsamic Vinaigrette
 
Acknowledgements
Index
 

Editorial Reviews

10/07/2019

Lee (New Foods Challenge) and Patel, an associate professor of pediatrics at Stanford University, offer alternatives to sugary store-bought, processed food in this collection of 100 low-sugar, family-friendly dishes that don’t lack in flavor. The authors here eschew added sugar, fruit juice, and concentrate in favor of more fibrous “whole or pureed fruit and vegetables.” An overnight French toast strata with raspberry sauce (made with fresh raspberries and maple syrup) calls for one teaspoon of sugar compared to 16 in many other recipes; carrots are subbed for sugar in tomato soup; and using dark chocolate in chocolate chip cookies reduces the need for sugar. The recipes run the gamut and include barbecue chicken with grilled corn salad, rainbow chard lasagna with tomato sauce, and a sugar-free blueberry pie. Kid-friendly favorites like DIY toaster pastries, maple caramel corn, stuffed chicken parmesan strips with marinara dipping sauce, and sloppy joes are sure to win over the harshest (and youngest) critics in the house. This is a smart choice for families interested in improving their diet. (Jan.)

Publishers Weekly

Delicious recipes. Jennifer and Anisha have just the right idea on how to reduce unnecessary sugar from our diets, and more importantly, our kids’ diets.”
—TRACY, DANA, LORI, and CORKY POLLAN, authors of the New York Times bestselling Mostly Plants and the award-winning The Pollan Family Table
 
“So many delicious, kid-friendly ideas for breakfast, lunch, and dinner. I can’t wait to dive into these recipes.”
—ELYSE KOPECKY, New York Times bestselling author of Run Fast. Eat Slow. and Run Fast. Cook Fast. Eat Slow.
 
“Breaks down all the sugar myths and inspires you to cook decadent recipes that include tons of flavor and fun!”
—CATHERINE McCORD, Founder, Weelicious

“This book hits the sweet-spot perfectly with mouthwatering recipes that reduce added sugars naturally, without going to the unnecessary extreme of eliminating them completely. It proves you can have both taste and healthfulness in every sumptuous bite.” 
—ELLIE KRIEGER, RD nutritionist, cookbook author and TV personality

“For those concerned about sugar [Half the Sugar, All the Love] is a great tool” – MARK BITTMAN
 

 
“Delicious recipes. Jennifer and Anisha have just the right idea on how to reduce unnecessary sugar from our diets, and more importantly, our kids’ diets.”
—TRACY, DANA, LORI, and CORKY POLLAN, authors of the New York Times bestselling Mostly Plants and the award-winning The Pollan Family Table
 
“So many delicious, kid-friendly ideas for breakfast, lunch, and dinner. I can’t wait to dive into these recipes.”
—ELYSE KOPECKY, New York Times bestselling author of Run Fast. Eat Slow. and Run Fast. Cook Fast. Eat Slow.
 
“Breaks down all the sugar myths and inspires you to cook decadent recipes that include tons of flavor and fun!”
—CATHERINE McCORD, Founder, Weelicious

“This book hits the sweet-spot perfectly with mouthwatering recipes that reduce added sugars naturally, without going to the unnecessary extreme of eliminating them completely. It proves you can have both taste and healthfulness in every sumptuous bite.” 
—ELLIE KRIEGER, RD nutritionist, cookbook author and TV personality

“For those concerned about sugar [Half the Sugar, All the Love] is a great tool” – MARK BITTMAN
 

From the Publisher

11/22/2019

Lee's first book, The 52 New Foods Challenge, has been lauded by parents and professional chefs, including British chef Jamie Oliver. With Stanford professor Patel, Lee provides another family-friendly guide for eating well. Readers might anticipate sugar-free recipes and artificial sweeteners, but the focus here is on reducing added and excess sugars. Natural sweeteners, such as dates, are utilized in many recipes, as are other fruits and honey. The authors' recipes are varied, mostly uncomplicated, and based on whole foods. "Make ahead," "What Kids Can Do," and "Quick Tip" sidebars enhance the family-friendly theme. Each recipe cites nutritional information and a comparison between the added sugar in the recipe and the traditional, store-bought, or restaurant version of the dish. VERDICT Refreshing in its approach and accessible for most home cooks (and their children), this collection delivers on its promise of simple recipes for every meal.—Meagan Storey, Virginia Beach

Library Journal