✓ Low and no sugar recipes for every meal
✓ Sweeten naturally, with fruits and vegetables, without sacrificing flavor
✓ Latest sugar science and advice from a trusted doctor
FREEBIES! Get a bonus ebook of low and no sugar recipes plus a guide to cut out sugar and a sneak peek inside the book.
100 crave-worthy recipes, from breakfast to dessert, remastered with at least 50% less sugar (and sometimes no sugar at all).
Learn to sweeten naturally, with whole fruits and vegetables, instead of added sugar.
Advice from a trusted pediatrician and professor at the forefront of pediatric sugar research.
Low and No Sugar Recipes for Every Meal
More About the Book
Today, women and kids consume at least three times the recommended daily allowance of added sugar. And it’s not just because they are drinking too many sodas. Added sugar lurks everywhere in our food—in yogurts and bottled salad dressings, in jarred tomato sauce and oatmeal packets, and on and on. And it’s a real problem—excess sugar is linked to a variety of health issues, including cavities, of course, but it is also associated with heart disease and the conditions that lead to it including excess weight, obesity, type 2 diabetes, high blood pressure, and abnormal cholesterol levels. Added sugar can also cause fatty liver disease (NAFLD), which can lead to liver failure.
Here to help concerned parents is a family cookbook that addresses the problem with reduced-sugar versions of kids’ favorite foods, including dessert. Functioning like a cross between Eat This, Not That and Deceptively Delicious, Half the Sugar, All the Love is an eye-opening education, an action plan, and a cookbook all in one. It shows us how to shop smartly to avoid hidden sugars. Busts the most common myths about sugar (honey is not healthier; sugar substitutes are questionable at best). Gives seven easy tips for globally reducing added sugar at home. Helps us stock our pantries with better ingredients. And then offers 100 family friendly recipes that minimize added sugar while maximizing flavor, from granolas and yogurt pops for breakfast through big-batch sauces to make the tastiest dinners, to ingenious desserts—like Jennifer’s favorite Chocolate and Peanut Butter Snack Cake that gets its sweetness from dates.
Meet the Authors
JENNIFER TYLER LEE
Jennifer Tyler Lee is an award-winning author, game creator, self-trained home cook, and healthy eating advocate. Her innovative and delicious low-sugar recipes show that quitting sugar doesn’t mean giving up the foods you love—the trick is to sweeten them naturally with fruits and vegetables instead of added sugar. Jennifer’s first book, The 52 New Foods Challenge, was nominated for an IACP Cookbook Award. Her nutrition game, Crunch a Color®: The Healthy Eating Game, was named one of Dr. Toy’s “10 Best” Children’s Products and received the Parent-Tested Parent-Approved seal of approval. Jennifer’s easy, healthy recipes have been spotlighted by Jessica Alba, Jamie Oliver, Michael Pollan, Oprah, Williams-Sonoma, Pottery Barn Kids, Whole Foods, Parents Magazine, and US Weekly, among many others. She’s a featured contributor at Red Tricycle.
ANISHA I. PATEL, MD, MSPH
Dr. Anisha I. Patel is Associate Professor of Pediatrics at Stanford University, where she leads their pediatric sugar research. She is also 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.