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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy Paperback – November 21, 2017
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From the Publisher
Simple and Succulent Satay Sauce
Yield: about 2 cups (480 ml)
Full of richness and exotic flavor, this Thai-style satay sauce is ready in mere minutes. Enjoy it warm with chicken, fish, or vegetable dishes, and don’t forget to add chopped salted peanuts before serving: They enhance the flavor and texture even more. If you prefer a thicker sauce, increase the amount of peanut butter; if you prefer a thinner sauce, increase the coconut milk.
Combine all the ingredients in a small saucepan and place over high heat, stirring constantly. When the mixture is hot and smooth, remove it from the heat. Let cool slightly and serve warm, sprinkled with chopped peanuts.
For a fruitier-tasting sauce, replace the stevia with 2 tablespoons (30 g) of Five-Ingredient Sugar-Free Ketchup (page 39).
- 1 cup (240 ml) coconut milk
- ⅔ cup (160 g) crunchy unsweetened peanut butter
- 1½ tablespoons (23 g) sugar-free Thai red curry paste
- 1 to 2 tablespoons (15 to 28 ml) fish sauce
- 10 drops liquid stevia, or to taste
- ¼ cup (30 g) chopped salted peanuts, to serve
- Kyndra Holley, Cookbook Author and Food Blogger at Peace, Love, and Low Carb
--Maria Emmerich, author of Keto-Adapted and The Ketogenic Cookbook
--Martina Slajerova, author of the The KetoDiet Cookbook
About the Author
Elviira Krebber is the creator of the Low-Carb, So Simple blog, one of the most popular low-carb blogs on the web. Followed by over 600K fans on Facebook, thousands of people visit her blog daily. Beloved by low-carb dieters everywhere, Elviira has helped her audience live the low-carb lifestyle by developing and publishing hundreds of easy and healthy sugar-free, gluten-free, low-carb recipes. Her most popular recipe “Chicken in Creamy Onion Sauce” has been shared close to half a million times. As a busy mom, Elviira knows time is often at a premium and that healthy food needs to be prepared quickly and easily. Thus, she strives for a simple approach in all of her recipes. Her Low-Carb, So Simple recipes have been featured in Cosmopolitan, Huffington Post, BuzzFeed, Low-Sugar Living, and in the Red magazine.
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Top customer reviews
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I received a digital copy of this book from the publisher in exchange for an honest review.
P.S.: I just baked the Two-Minute Mile-High English Muffin. The recipe is so easy and took only a few minutes. I love it and I am so happy I actually can eat bread on my low-carb diet! Even my husband loves it. My eldest daughter, who is a summer-camp cook, said that it is the best home made gluten-free bread she has tasted so far. She asked me for the recipe and will serve this bread this upcoming summer for kids on a gluten-free diet.
I bought the book to battle against my sugar addiction. The author describes very detailed how sugar affects to your body and few things were really eye opening, like how it affects to my brains, how it does harm to my liver and what might be cause for my addiction.
- basic recipes
I tried some lunch, dinner and dessert recipes and all of them were really easy to prepare (I consider myself as a beginner when it comes to cooking). I managed to get all the ingredients from the local stores and I did not have to order anything online. Out of the dishes I tried so far, I really love the Five-ingredient BLT lettuce wrap. In addition, I am a pizza enthusiast and the microwave pizza recipe is really a tasty alternative to the regular deep frozen pizza, and it is actually faster to prepare.
So far, I haven't found anything comparable on the market and the book has been an excellent help to tackle my sugar addiction.
That said, this is a nicely laid out book with a lot of good and friendly advice about cutting out the various sugars that are so harmful to health. It's not intended for vegans, diabetics, etc. - its focus is on substituting sugars so that you can enjoy sweets without the adverse physical side effects. As a result, Stevia is one of the more recommended sweeteners in place of sugar. Grains are also eliminated to reduce gluten issues. I can't say that the recipes in any way taste nearly as good as the bad stuff for you, though, so manage expectations accordingly.
The ingredients can be fairly exotic and have limited use: erythritol, ceylon cinnamon, xanthan gum, glucomannan, grass fed why protein powder, psyllium husk powder, cashew butter, etc. Others, like Tamari, are easier to find but also fairly expensive.
The recipes tend to be the tried and true sweet items we love but with different ingredients - there's nothing exotic here and it is our staples - easy fluffy bread, tortillas, salads with healthier dressings, roasted mackerel, macaroni and cheese, chicken wings, fudge brownies, cookies, etc.
The recipes are nicely presented without roughly half having accompanying photographs. There is a clear main title, small introduction, ingredients listed in right justified format (hard to read, to be honest, that way), and then numbered steps that are rather chunky and often have several things to do within those steps (I know recipe publishers keep the numbers low so that the recipes appear 'easier' but it is also much harder to follow them that way). Nutrition information is given for each in a separate callout. The recipes with images are single page while the others are grouped together, 2 or so per page.
The introduction is excellent and the author does a good job of telling why sugar is so bad for us now and where all the hidden sugars can be found. The breakdown of the various industrial sugars and all their different names was also useful.
I did try several recipes and didn't love any of them but appreciated their health benefit. I'm cutting sugar out completely so they did feel a bit sweet to a changed palette and I adjusted the amount of Stevia or sweetener accordingly. But honestly, at this point, I'd rather just detox from the sugar and bring my system out of the sugar cravings completely. Reviewed from an advance reader copy provided by the publisher.