Tag: condiments

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Sugar-free Teriyaki Sauce

Sugar Free Teriyaki Sauce
Sugar Free Teriyaki Sauce

This tangy and sweet sugar-free teriyaki is a versatile sauce for stir fry, rice, burgers, and more! Flexible to adjust to your flavor preferences.

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This sugar-free teriyaki sauce recipe is adjustable depending on sweet/tangy preference. Rice vinegar provides tang and pancake syrup provides the sweetness. As written, the recipe leans more to the tangy side.

The first step in preparation is the most critical. Heat the garlic, ginger, and scallion in sesame oil until it sizzles, and then add the other liquid ingredients. In doing so, flavorful oil-soluble compounds are extracted into the oil.

Teriyaki Sauce

If you need to avoid soy, the low-sodium soy sauce can be substituted with coconut aminos.

The purpose of the arrowroot powder flour is to add thickness to the sauce. I selected this thickener because it does not impart opacity. Corn starch will also work, but your sauce will be a bit cloudy.

Sweetener

No-sugar pancake syrup provides sweetness without adding calories. Personally, I don’t care for the taste of these products stand-alone as a pancake syrup, but find them handy in cooking and baking. The one I selected uses sucralose; there are multiple brands on the market that use other sweeteners, such as monkfruit. It’s likely you’ll need to adjust the quantity considering all of the products have different sweetening power. In the quantity shown in the recipe, the salty soy and tangy rice vinegar negate the maple flavor to ensure that your teriyaki doesn’t taste like pancakes. 😉 Brown sugar or honey also work in this recipe if you prefer not to use artificial sweeteners (but then of course the recipe is not sugar-free).

If you have extra teriyaki or want to make a bigger batch, it can be stored in an airtight jar in the fridge for up to a few weeks.

Vegan Recipe Idea

One of the first dishes I made was stir-fry tofu and eggplant. The sauce coated well. If you add additional veggies will release water, I recommend cooking off the water and mixing the teriyaki as the final step.

This tangy and sweet no-sugar sugar teriyaki sauce is a versatile ingredient or topping for stir fry, rice, burgers, and more! Vegan recipe with simple ingredients.

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Tzatziki Garlic Cucumber Dip

tzatziki garlic cucumber dip

Tangy and cooling, this simple tzatziki garlic cucumber dip is a healthy topping for a sandwich, burger, wrap, or kabobs. Or let’s not kid ourselves – eat it with a spoon as-is. 10g of protein per serving.

I created this lower calorie, higher protein version of Tzatziki as a sub for mayo or other typical sandwich, burger, and wrap condiments. It utilizes the classic ingredients – dill, lemon, garlic, and cucumber for the base and alloys you to optionally add fats if you want them, using a splash of olive oil or my favorite, a za’atar spice blend (thyme, sesame seeds, and sumac).

Preparing the cucumber: I tried incorporating the cucumber two different ways – as thin slices or grated. Both options work great and it depends on the texture you want/how you’re going to use it. If you decide to grate the cucumber, use a large hole grater so the pieces aren’t too small. To avoid the dip from becoming watery, sprinkle the cut or shredded cucumber with salt, wait a few minutes, and pat dry to remove excess water before adding to the yogurt mixture.

Spices: to save time I used dried dill weed and garlic powder. It will only taste better if you use fresh! This recipe is for a moderate level of “garlicky”, feel free to adjust up or down to your preference. For fresh garlic, substitute 2 tsp. garlic powder for 1 large clove of grated garlic.

Tangy and cooling, this simple tzatziki garlic cucumber dip is a healthy topping for a sandwich, burger, wrap, or these kabobs.10g of protein per serving.

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Healthy Ranch Herb Dressing

Ranch Dressing

A natural healthy ranch herb dressing, great for salads or dip. Less than 10 minutes to make and less than 30 calories per serving.

Pick any bottle of salad dressing off the shelf next trip to the grocery store. Chances are, it’s ultra-processed (additional fat, sugar, thickeners, and/or preservatives added to enhance texture and taste). While this in an of itself isn’t inherently bad, it’s easy to over-use condiments that are extra tasty and can potentially add 100’s of additional (empty) calories to your day. This is a simple to make, healthy ranch herb dressing alternative.

I recently purchased this immersion blender, it’s very powerful! Highly recommend the investment if you make your own marinades, sauces, soups, and dressings.

I was concerned that because it contains no preservatives, the dressing wouldn’t keep well. As of right now it’s been stored in the fridge for two weeks in airtight mason jars and still looks and taste great.

Combine this healthy ranch dressing with chicken breast chunks for a ranch chicken salad – delish for lunch! The lemon juice and garlic give it a nice tangy flavor and compliment the flavor of fresh chives. For a thicker dip, add minimal water. If you want a creamier dressing, swap the low-fat sour cream with buttermilk.

Condiment calories count. Skip the bottled stuff and make this lower calorie ranch dressing, perfect for salads and as a veggie dip.

Let me know if you enjoyed this recipe, and share this page with friends.

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