Reintroducing Sugar 2.0 With a Sneak Peek……
WOW! Ok, a five-minute breather. I don’t know where the day went, but it is gone, and it is time for me to find a few extra hours to finish what I need to get done. There were so many things that I wanted to do over spring break and we didn’t do any of them, except for go on a hike yesterday. Now that we are temporarily done playing the rain game I think we can proceed with some beautiful sunny weather. But with more sun comes more time outside, and less time indoors to get things done. That is ok though, there will be plenty of extremely hot days this summer when being house bound will be the only way to survive the brutal afternoon heat.
Right now, with a few minutes of sweet peace, I want to reintroduce you to a product that I shared with you almost an entire year ago! When I requested a sample of Sugar 2.0 last May, I had no idea that it was going to turn into a whole new relationship with sugar. I had been running the fitness, and nutrition gauntlet for years and had jumped on the xylitol bandwagon feeling that since “trusted sources” were recommending it, it was safe. I couldn’t have been more wrong. I thought that Sugar 2.0 was just going to be another sugar substitute that would be fun to try, again, I was wrong. It was love at first bite. After reading the history of Sugar 2.0, and finding out how amazing the taste was I was sold. Since then I have had the privilege of getting to know the creators of this beloved product, and using it in many recipes over the last year. As of about six months ago I decided to switch all of my sugar needs over to Sugar 2.0. Together we can cut sugar in half one recipe at a time.
Until now I have been using the original Sugar 2.0 with fiber, and have tried Sugar 2.0 with fiber and probiotics. Both are amazing, and can be used exactly the same as regular sugar. I am really excited to announce that I have been given the honor of trying their new liquid Sugar 2.0 that will be released very soon!
The first liquid Sugar 2.0 is just like the original Sugar 2.0, it is half sugar, and half fiber. The second liquid Sugar 2.0 they are bringing to us has sugar, Stevia, and fiber. It is twice as sweet as the original, but with 75% LESS sugar!
When I heard about this miraculous combo I was really anxious to try it. I have baked with Stevia before and stopped because it always left my baked goods bitter. 😦 If it wasn’t heated it was just fine, but once it went into the oven it just turned nasty. I can say with firm conviction that you are going to be head over heels in love with this version of Sugar 2.0. NO BITTER AFTER TASTE! I have baked with it, used it in tea, mixed it into oatmeal, and swirled it into no bake bars. I have to say that I am really torn, I don’t know if I love the original or liquid 2.0 more?!
With all that being said I would like to get to the recipe that I am bringing you today. In the past most of my recipes that I have created with Sugar 2.0 have been baked goods, or raw sweets, but today is an actual sauce recipe! I chose to use it over tofu, but you could absolutely use it to coat chicken, or just pour over rice, or noodles. I took one package of extra firm organic non gmo tofu, pressed it, cut it into cubes, and browned it with a little coconut oil and then coated it with the glorious peanut sauce. I chose to serve it over rice that was loaded with orange peppers, and green onions! I wanted the first recipe I brought you with my reintroduction to Sugar 2.0 to be special, easy, and through the roof phenomenal! And thanks to Sugar 2.0 this recipe was an easy slam dunk. The sauce only contains FOUR simple ingredients, plus water, and you probably already have all of them in your pantry. Just think, you could absolutely have “take in” with peanut sauce tonight, and leftovers for lunch tomorrow. So, hurry up, get ready to blow your own mind, so you can sit back, relax, and enjoy!
Have you tried Sugar 2.0 yet?
What is your favorite dish to cover in peanut sauce?
No Cook Four Ingredient Peanut Sauce
By Angie Gouchenour
3/8 cup natural peanut butter (I used crunchy)
1 Tablespoon + 1teaspoon Sugar 2.0
2 Tablespoons low sodium soy sauce
Pinch of red pepper flakes
¼ cup HOT water
In a medium bowl combine the peanut butter, Sugar 2.0, soy sauce, red pepper flakes, and hot water
Stir until completely combined (It will look a little milky)
Toss with cooked tofu, chicken, or noodles.
Serve over your favorite rice and/or veggies!
NOTE: Make sure to take your cooked tofu, or meat, off the heat before tossing with the sauce so it doesn’t seize up.