The Sugar-Free Kitchen by Haarala, Hamilton -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction Breakfasts

Avocado, bacon, and chile frittata Zucchini pancakes with smoked salmon and scrambled eggs Mushrooms on rye toast Eggs Florentine Coconut flour pancakes with lemon Coffee and pecan mini breakfast muffins Blueberry and oat breakfast bars Creamy oatmeal with blackberries Nutty granola medley Greek-style yogurt with orange zest and toasted seeds Red pepper pep-up juice

Lunches and Snacks

Beef and herb soup Sweet potato soup Clams in bacon, leek, and cream broth Warm quinoa, roasted squash, and pine nut salad Greek salad crostini Flatbread pizzas with garlic zucchini ribbons Asparagus with hot-smoked salmon and poached egg No-crust squash, chorizo, and goat cheese quiche Blue cheese and herb pâté Smoky paprika sweet potato fries with sour cream dip Crunchy Parmesan and kale chips Chocolate and Brazil nut bars Dark chocolate and peanut butter energy balls Ginger and oat no-bake cookies

Main Dishes

Rib-eye steak, chimichurri sauce, and mashed sweet potatoes Steak, broccoli, and sesame seed stir-fry Hearty beef stew with herbed cheese dumplings and kale Italian meat sauce Black rice risotto with prosciutto and charred endive Fried chicken with spicy red cabbage coleslaw Chicken satay with sweet potato and spinach stir-fry Monkfish in pesto and prosciutto with ricotta spinach Crispy Parmesan-coated sea bass Squid with saffron mayonnaise Baked pumpkin and cheese Butternut squash and lentil stew New potato, feta, and herb frittata

Desserts and Baking

Lemon cheesecake with almond crust Pumpkin pie with pecans Mocha souffles with mascarpone Key lime desserts Zucchini loaf cake with cream cheese frosting Sweet potato brownies Really rich avocado chocolate mousse Vanilla panna cotta with pistachios and rosewater Baked passion fruit custards Raspberry and mascarpone ice cream Chocolate and cherry sorbet Frozen yogurt cups

Index Back Cover

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