no refined sugar

In a mixing bowl, whisk together eggs and milk. Season to taste with salt and pepper.

Omelette With Spinach And Feta

eggs

tbsp milk

spinach

oz feta

nutmeg

salt

pepper

butter

Omelette with spinach and feta

In a frying pan, sauté the spinach until wilted. Season to taste with nutmeg, salt, and pepper. Set aside.

Melt butter in frying pan, add eggs. Simmer on medium-low heat for approx. 1 min., then sprinkle spinach and feta on top.

Fold omelette to close, like you would a letter, and continue to cook until heated through.Transfer to plate and enjoy!

One of our all time favorites! ✓ Easy to cook ✓ Video ✓ Step-by-step instructions ✓ Super delicious

Easy Italian Lasagna

garlic

onion

carrots

beef

oz canned crushed tomatoes

oregano

unsalted butter

flour

milk

oz lasagna noodles

Parmesan cheese

olive oil

Easy Italian lasagna

Finely chop garlic. Peel and dice onion and carrots.

Heat some olive oil in a large pot and sauté onions, carrots, and garlic. Add ground beef to brown, breaking it up with a cooking spoon. Season with salt and pepper.

Now, add crushed tomatoes and season again with salt and pepper. Simmer covered over medium heat for approx. 15 - 20 min. Stir in dried oregano.

Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small sauce pan. Add flour and sauté, stirring constantly to form a roux.

Add cold milk in portions and reduce over medium heat, stirring occasionally, for approx. 5 – 8 min. Season with nutmeg and salt and pepper.

Cover bottom of baking dish with a layer of meat sauce. Top with lasagna sheets and béchamel sauce. Repeat procedure until ingredients are used up. Finish off with béchamel sauce.

Top with freshly grated Parmesan and bake in preheated oven at 200°C/390°F for approx. 30 – 40 min. on the middle rack until golden. Serve hot in baking dish.

Preheat the oven to 160°C. Place the bacon on a baking tray lined with parchment paper. Bake in the oven for approx. 20 min., or until crispy.

Raggmunk (Swedish potato pancakes with jam)

bacon

1.5 lbs floury potatoes

lingonberry jam (for serving)

parsley (for garnish)

In the meantime, whisk milk and egg together in a bowl. Sift flour into the bowl. Next, peel and grate the potatoes into the flour-mixture. Season with salt. Mix well until a batter forms.

Melt the butter in a pan over medium heat. Add spoonfuls of potato pancake batter into pan, making sure not to over-crowd the pan. Fry pancakes for approx. 4 min on either side, until golden and the potato is cooked.

Finely slice parsley for serving. Top potato pancakes with bacon, lingonberry jam and parsley. Enjoy!

One Bowl Chocolate Snack Cake with Chocolate Buttercream Frosting- No Refined Sugar- - Chocolate love overload. ♡ A quick cake with a creamy frosting and no refined sugar to be found.  A perfect weeknight dessert!﻿

One Bowl Chocolate Snack Cake with Chocolate Buttercream Frosting- No Refined Sugar

(1 stick) butter, softened

honey

cocoa powder

vanilla

vanilla almond milk

tsp vinegar

maple syrup

canola oil

tsp baking powder

Preheat oven to 350 degrees. Grease a 8...

Preheat oven to 350 degrees. Grease a 8 inch baking pan.

In a bowl, mix milk with vinegar. Let...

In a bowl, mix milk with vinegar. Let it sit for 10 minutes. Add in maple syrup and oil.  Mix to combined. Then, add in flour, cocoa powder, salt and baking powder.  Mix well to combine. Spread batter into prepared pan. Bake 25-30 minutes or until toothpick inserted comes out clean.

Let cake cool completely before frosting.

Beat all ingredients in a mixing bowl until...

Beat all ingredients in a mixing bowl until smooth. Let frosting sit in refrigerator for at least 15 minutes before using. Keeps leftover covered in refrigerator.

https://mediavine-res.cloudinary.com/video/upload/fd1llu5lmtjsdvwcwige.mp4

A welcome video sharing what Big Green House is about.

Welcome to Big Green House

To make the sauce, heat the heavy cream in a saucepan. When it begins to boil, add the melting cheese and stir well. Season with salt and pepper and set aside.

Pasta with mushrooms and truffle oil

oz tagliatelle

oz brown mushrooms

tbsp truffle oil

heavy cream

3.5 oz melting cheese

Pour salted water in a large pot and bring to a boil, then add the pasta. In the meantime, slice the mushrooms. Set some aside for garnish. Heat a little oil in a frying pan, then fry the sliced mushrooms. Once the pasta is cooked, drain it in a colander.

Add the cream sauce to the mushrooms in the frying pan, bring to a boil, then add the pasta. Stir well to combine and serve. For the perfect taste, drizzle the truffle oil over the pasta and freshly grate some Parmesan cheese on top. Finally, add the mushrooms you set aside earlier. Now enjoy the finest dinner!

Mince shallots. Score duck skin in a diamond pattern without cutting through to the flesh. Season with salt and pepper.

Seared duck breast with cherry-Port wine sauce

duck breast

sour cherries (pitted, fresh or frozen)

tawny Port

shallots

chicken broth

tbsp honey

orange (zest)

thyme

Heat a heavy-bottomed frying pan over medium-high heat. Add duck to pan, skin side-down, and cook until skin is browned and crisp, approx. 5 min. Reduce heat to medium, flip duck breasts, and cook until browned and cooked through, approx. 5 – 8 min.

Transfer duck to cutting board, cover with foil to keep warm, and let rest. Pour off most of the duck drippings from the frying pan, leaving enough in the pan to coat. Add shallots and sauté over medium heat until fragrant. Add broth, cherries, Port, honey, and thyme. Bring to a boil and cook until sauce reduces to a glaze, stirring often.

Remove thyme sprigs, then whisk in butter and orange zest and season with salt and pepper. Thinly slice duck breast and transfer to serving plate. Spoon sauce over duck and serve.  Enjoy!

Soak dried shiitake mushrooms in hot water in a large bowl for approx. 30 min. Afterwards, drain but save the soaking water. When soaked, cut off stems from shiitake mushrooms. Toast peanuts in a small frying pan for approx. 5 min.

Thai peanut-coconut soup with rice noodles

peanuts

coconut milk

oz rice noodles

shiitake mushrooms

water

red onion

oz ginger

cilantro roots

Thai chilis

Makrut lime leaves

soy sauce

lemon juice

vegetable broth

3.5 oz bamboo shoots

oz cilantro

soy sprouts

tbsp chili oil

0.5 lime (for serving)

Peel and mince ginger and garlic. Finely chop cilantro roots. Remove seeds from Thai chilis and finely chop. Peel and halve onion, then cut it into fine rings. Finely dice shiitake mushrooms. Slice carrots and bamboo shoots and set aside.

Add toasted peanuts, cilantro roots, ginger, garlic, Thai chili, lime leaves, coconut milk, soy sauce, salt, lemon juice, and soaking water from shiitake mushrooms into a blender and blend until smooth.

Add smooth coconut mixture and vegetable stock into a large saucepan, stir to combine and bring to a boil. Reduce to low-medium heat. Add chopped red onion, shiitake mushrooms, carrots, and bamboo shoots to soup and simmer for approx. 10 min. Add spinach to soup and let it soak for approx. 5 min. over low heat.

Soak rice noodles in hot water, according to package instructions.

Drain rice noodles and add noodles to soup, along with cilantro, soy sprouts, and chili oil. Serve with lime to drizzle on top. Enjoy!

Preheat oven to 180°C/350°F. Peel and roughly chop garlic, onions, carrots, leeks, and celery. Melt clarified butter in a heavy-bottomed, ovenproof pot and sauté vegetables for approx. 5 min. over high heat. Deglaze with some beef stock, bring to a boil, then reduce heat and continue to simmer for approx. 10 min.

Roast pork with sauerkraut and potatoes

pork legs

sauerkraut

potatoes

leeks

celery

onions (divided)

beef stock (divided)

vegetable oil

tbsp salt

tbsp caraway seeds

tbsp pepper (ground)

wheat beer

white wine

bay leaves

tsp juniper berries

tbsp starch

Wash pork and pat dry. Mix vegetable oil, salt, caraway seeds, and pepper, then rub pork with mixture until coated. Place pork on top of vegetables in pot. Roast in the lower third of the oven at 180°C/350°F for approx. 60 min. Pour wheat beer over the pork and continue to roast for approx. 45 min.

For the sauerkraut, peel and finely dice onion. Melt remaining clarified butter in a large saucepan set over medium heat and sauté onions for approx. 2 min. Add sauerkraut and white wine and simmer for approx. 5 min. Add bay leaves, juniper berries, and remaining beef stock. Season with salt and pepper. Reduce heat to low, cover with a lid, and simmer for approx. 30 min.

Peel and quarter potatoes. In a large pot, bring salted water to a boil, then add potatoes. Cook for approx. 20 min., or until potatoes are knife tender. Drain and keep warm.

Remove pot from oven, take out the pork and place it onto an oven rack. Turn up the heat to 200°C/400°F and roast the pork again in the oven for approx. 10 min., or until golden brown and crispy. Remove from oven and set aside. Pass pork drippings through a sieve into a medium saucepan and let simmer over medium heat.  In a small bowl, mix starch and water to make a slurry, then add to sauce. Simmer sauce until thickened. Season with salt and pepper and serve together with pork, sauerkraut, and potatoes. Enjoy!

Preheat oven to 200°C/390°F. Deseed pomegranate and set aside. Chop parsley and mint, and set aside as well. Wash potatoes and cut into wedges. Peel and quarter carrots and shallots. In a large ovenproof pan, fry bacon bits over medium-high heat for approx. 4 – 5 min. or until crispy. Remove from pan and set aside.

One-pan honey mustard chicken

12.5 oz chicken breast

pomegranate

parsley

mint

oz carrots

bacon bits

tsp butter

tbsp mustard

garlic powder

curry powder

tsp chili powder

sea salt

0.5 tsp pepper

chicken stock

lemon

Heat oil in the same pan over medium heat. Salt chicken breast and sear on both sides for approx. 1 – 2 min. or until slightly browned. Remove from pan and set aside.

Add butter to pan and fry potato wedges for approx. 2 – 3 min. Add carrots and fry for approx. 2 – 3 min. more, then add shallots and continue to fry for approx. 1 – 2 min. Season with salt and pepper to taste.

For the marinade, add mustard, honey, garlic powder, curry powder, chili powder, sea salt, and pepper to a large bowl and stir to combine. Add chicken breast to bowl and toss to coat.

Place marinated chicken breast next to vegetables in the pan. Add chicken stock, then transfer to oven and bake at 200°C/390°F for approx. 15 min. Serve with fried bacon bits, mint, parsley, lemon zest, and pomegranate seeds. Enjoy!

Preheat the oven to 220°C/425°F. Wash the sweet potatoes and beetroot thoroughly and dry. Halve the beetroots and sweet potatoes, then cut into large chunks. Mince garlic.

Quinoa salad with beetroot, sweet potatoes, and miso dressing

quinoa (tri-color blend)

beetroots

garlic (divided)

cayenne pepper

cumin

tsp pepper

tbsp white miso paste

almond butter

tsp ginger

cranberries

pecans

0.33 oz cilantro

feta cheese

Place the sweet potatoes, beetroot, and half of garlic in a bowl, season with cayenne, cumin, salt, and freshly ground pepper. Drizzle with olive oil and mix well.

Transfer to a baking sheet and bake at 220°C/425°F for approx. 45 min. The vegetables should be slightly crisp on the outside and soft on the inside.

In the meantime, in a small saucepan, cook the quinoa according to package instructions. Set aside and allow to cool slightly.

Mince remaining garlic. For dressing, add miso paste, honey, almond butter, oil, lemon juice, garlic, and ginger to a small bowl, and mix thoroughly. Season to taste with salt and pepper. If the dressing is too viscous, add some water. Transfer the quinoa to a plate and drizzle with dressing. Sprinkle roasted sweet potatoes and the beetroots over it. Serve with cranberries, pecans, crumbled feta, and cilantro leaves. Enjoy!

Have you ever made REAL + healthy jello? It's so easy! Skip those box mixes and whip up a batch of your own delicious, naturally sweetened, Homemade Orange Jello in minutes.

Homemade Orange Jello {No Refined Sugar}

organic orange juice {approx. 4 medium oranges}

grass-fed gelatin

light colored honey {like clover honey}

Wash and cut oranges in half. Place a...

Wash and cut oranges in half. Place a fine mesh strainer over a measuring cup or mixing bowl. Squeeze oranges until you have 2 cups of juice {see Notes below}.

Pour juice into saucepan.

Sprinkle gelatin on the surface of the orange juice. This...

Sprinkle gelatin on the surface of the orange juice. This is called "blooming" ... basically it just means that it helps prevent lumps from forming.

Using a fork or whisk, stir the mixture...

Using a fork or whisk, stir the mixture and let sit for about 2-3 minutes.

Heat the gelatin-juice mixture over medium heat until...

Heat the gelatin-juice mixture over medium heat until gelatin is dissolved, about 5-7 minutes.

Turn the heat to low and add the...

Turn the heat to low and add the honey stirring until the honey is completely dissolved.

Remove from heat and immediately pour into glass...

Remove from heat and immediately pour into glass dish, Jello mold, ice cube tray, ramekins ... whatever you would like.

Place in the refrigerator and chill for at...

Place in the refrigerator and chill for at least 3-4 hours or until completely set.

Enjoy!

This quick and easy noodle soup is a variation of the famous Chinese tomato and egg stir-fry, which is super quick, easy to make, and great for breakfast, lunch, or dinner.

Top 30 no refined sugar recipes from across the web

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Top 30 no refined sugar recipes from across the web

The most viewed no refined sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Omelette With Spinach And Feta

Easy Italian Lasagna

Raggmunk (Swedish potato pancakes w...

One Bowl Chocolate Snack Cake with ...

Pasta with mushrooms and truffle oi...

Seared duck breast with cherry-Port...

Thai peanut-coconut soup with rice ...

Roast pork with sauerkraut and pota...

One-pan honey mustard chicken

Quinoa salad with beetroot, sweet p...

Homemade Orange Jello {No Refined S...

Tomato and egg noodle soup

Creamy chicken and vegetable soup

Homemade spätzle

Homemade Cocktail Sauce - No Refine...

Prosciutto e melone salad

Pasta with beef and creamy mushroom...

Apricot Freezer Jam Recipe (No Refi...

Basic potato gratin

German-style leek and cheese soup

Salted Tahini Chocolate Chip Oatmea...

Vegetable spiral tart

Fettuccine Alfredo

Bean cassoulet with fennel, bacon, ...

Fried liver and onions

Creamy pasta with white bean sauce

Balkan ćevapi with roasted vegetabl...

Homemade gnocchi with mushroom sauc...

Crispy Roasted Soya Chunks

Broccoli and Gorgonzola pizza

The most viewed no refined sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine