SEATTLE — Recent studies have shown that Americans need to drastically reduce their sugar intake. Added sugar is hiding in foods that we wouldn't think of, making it hard to avoid. Jennifer Tyler Lee, Author of The 52 New Foods Challenge, tackles added sugar in her new book, Half the Sugar, All the Love with recipes your family and kids are sure to enjoy. Check them out below!
EVENT INFO: Jennifer Tyler Lee: Half the Sugar, all the Love. Tue Jan. 21st from 6:30 PM - 8 PM at the Book Larder (4252 Fremont Ave. N. Seattle, WA 98103)
"Feeling a little over-sugared from the holidays? Come to our Author Talk with Jennifer Tyler Lee, where we will discuss reducing your sugar intake with delicious, family-friendly recipes. Please note the author will sign copies of the book purchased at Book Larder."
BBQ Pulled Pork Sliders with Tangy Buttermilk Apple Slaw
From Jennifer Tyler Lee: Half the Sugar, all the Love Serves 10. Ours: 1 1/4 teaspoons, Theirs: 3 1/2 to 6 3/4 teaspoons
BBQ pulled pork sliders are a game-day favorite. The secret to dropping the sugar in these is using ripe nectarines and cocoa powder to sweeten the sauce. Apples in the slaw add extra sweetness and delicious crunch. This recipe makes a big batch, so you’ll comfortably please a crowd or have leftovers for a quick weekday lunch. You can cook the pork in a 6-quart slow cooker or in the oven (see the Variation on page 106), depending on your preference. Serve the slaw on the side or inside the sliders.
- 2 1/2 pounds boneless pork shoulder or pork butt, untrussed, thick outer fat removed
- 1 1/2 tablespoons BBQ Spice Mix (page 185)
- 2 tablespoons vegetable oil 2 cups BBQ Sauce (page 185)
- 1 cup low-sodium chicken broth White vinegar
- Fine sea salt
- 2 tablespoons buttermilk or plain whole milk yogurt
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Freshly ground black pepper
- 3 cups thinly sliced green or red cabbage
- 1 cup shredded or matchstick carrots
- 1 red apple, cored (skin on) and cut into matchsticks
- 2 tablespoons minced green onions Fresh cilantro leaves (optional)
- 10 large or 20 small slider buns, split, buttered, and warmed Hot sauce, for serving (optional)
- Rub the pork with the spice mix, covering all the surfaces well.
- Heat a large skillet over medium-high heat. Add the oil and heat until hot but not smoking. Swirl to coat the pan. Add the pork and brown on all sides, a few minutes per side. Watch closely so the spice coating doesn’t burn.
- Transfer the pork to a slow cooker, then pour the BBQ sauce and chicken broth around the sides. Cover and cook until the meat is very tender and can be pulled apart with a fork, on high heat for 3 to 4 hours or on low heat for 6 to 8 hours.
- Finish the pork: Remove the pork from the cooker and transfer to a cutting board. Spoon the oil off the top of the sauce. Shred the pork with two forks, removing any big chunks of fat, then return the meat to the sauce and stir together gently, adding white vinegar and salt to taste. Keep warm.
- Make the slaw: Whisk together the buttermilk, olive oil, cider vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Add the cabbage, carrots, apple, green onions, and cilantro, if using, and toss together. Season with more salt and pepper to taste.
- Make the sliders: Scoop some of the pork into each bun and either top with some of the slaw or serve the slaw on the side. Serve immediately with the hot sauce, if using.
Fall Harvest Mason Jar Salad With Creamy Poppy Seed Dressing
From Jennifer Tyler Lee: Half the Sugar, all the Love.Serves 2 as a main dish or 4 as a side salad. Ours = 1/4 Tsp., Theirs = 1 3/4 Tsp.
Crispy, chewy, crunchy, and tender—this colorful autumnal salad has a variety of textures to keep things interesting. The combination of farro, pumpkin seeds, and Parmesan cheese provides plenty of savory flavor as well as protein—without meat. Creamy Poppy Seed Dressing brings it all together with less than half the sugar of a store-bought dressing. This salad can be easily doubled.
- ½ cup farro
- ⅛ teaspoon plus a pinch of salt
- 1 cup diced, peeled butternut squash (cut in ½-inch pieces)
- 1 teaspoon extra-virgin olive oil
- ¼ cup Creamy Poppy Seed Dressing (page 194)
- ¼ cup pomegranate seeds
- 3 ounces lacinato kale, ribs removed, leaves very thinly sliced (about 3½ loosely packed cups)
- 4 ounces Brussels sprouts (6 to 8 sprouts), root ends trimmed, very thinly sliced (about 1¼ cups)
- ¼ cup roasted salted pumpkin seeds
- 2 tablespoons shaved Parmesan cheese
- Preheat the oven to 400°F.
- Place the farro in a strainer and rinse with cold water. Transfer the farro to a small saucepan with 1A cups water and R teaspoon of the salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, partially covered, until tender, about 30 minutes. Return the farro to the strainer to drain any excess water. Spread the farro on a plate and let it cool completely.
- Meanwhile, line a rimmed baking sheet with aluminum foil and place the butternut squash on top. Drizzle the squash with the oil and sprinkle with a pinch of salt. Toss gently until the pieces are evenly coated. Roast the squash until lightly browned and tender, about 20 minutes, stirring the squash halfway through cooking. Let the squash cool completely.
- To assemble each salad, pour 2 tablespoons dressing into the bottom of a wide-neck quart-size Mason jar. Add half of the farro, followed by half of the squash, 2 tablespoons of the pomegranate seeds, half of the kale, half of the Brussels sprouts, 2 tablespoons of the pumpkin seeds, and 1 tablespoon of the Parmesan cheese. Repeat with another wide-neck quart-size Mason jar and the remaining ingredients. Refrigerate until ready to serve.
- To serve, empty the contents of the jar into a bowl and toss well; serve immediately.
Note: If serving this recipe as a side salad at home, place all the prepared ingredients except for the cheese in a large serving bowl and toss to combine. Sprinkle with the cheese and serve immediately.
Double Chocolate Brownies
From Jennifer Tyler Lee: Half the Sugar, all the Love. Makes 24 Brownies. Ours = 1 1/2 Tsp., Theirs = 4 1/2 Tsp.
Our rich, fudgy brownies hit the mark with less than half the sugar of a boxed brownie mix. The secret ingredients are ones that none of our tasters could guess: sweet potatoes and almond butter. Sweet potatoes give these brownies a natural sweetness, while almond butter adds a creamy, rich texture—plus they’re studded with chocolate chips. They don’t need flour, so they’re great for gluten-free families. If you use canned sweet potato puree, the whole recipe comes together in less than 10 minutes in the food processor, so you can satisfy chocolate cravings quickly.
- Nonstick cooking spray 1/2 pound sweet potatoes, peeled, cubed, and boiled until fork-tender 1/2 cup unsweetened almond butter
- 1/2 cup coconut oil or unsalted butter (1 stick), melted
- 1 large egg plus 1 large egg yolk
- 1/4 cup maple syrup
- 2 teaspoons pure vanilla extract 3/4 cup unsweetened natural cocoa powder
- 1/2 teaspoon salt 1/2 teaspoon baking soda
- 1 cup plus 2 tablespoons semisweet chocolate chips (6 3/4 ounces)
- Preheat the oven to 350ºF. Line a 13 × 9-inch baking dish with parchment paper, leaving 2 inches of overhang on each side, and coat with cooking spray.
- Combine the sweet potatoes, almond butter, coconut oil, egg, and egg yolk in a food processor. Process until very smooth, making sure no chunks of sweet potato remain, about 1 minute.
- Scrape down the side of the bowl and add the maple syrup and vanilla. Process until combined, about 30 seconds.
- Add the cocoa powder, salt, and baking soda and process until all the dry ingredients are incorporated, about 1 minute more. Fold in 1 cup of the chocolate chips.
- Pour the batter into the prepared pan, spread it into an even layer, and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until the top is set and a toothpick inserted into the center comes out with a few moist crumbs, 27 to 30 minutes. Let the brownies cool slightly. Cut into 24 bars.