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Aarn Farmer

Sugar Free Banana Ice Cream Recipe

Sugar Free Banana Ice Cream Recipe

Sugar Free Banana Ice Cream Recipe

I’m a fan of desserts.  In fact, when a skinny person tells me something like “I don’t like desserts” or “I don’t ever eat chocolate” I immediately distrust them.  What kind of crazy person doesn’t like chocolate!?

So as you might imagine, finding sugar-free desserts is a little difficult but so far I’ve had good luck with my dessert experimentations.  For the first few weeks, my “go-to” snack was popcorn.  (Popped in coconut oil, sprinkled with a little salt and Garlic powder.  So good!)  Fortunately, I found out that you can freeze bananas and make a very tasty “Ice-Cream” with them.  To freeze bananas easily, peel and place in Ziploc bag.  Freeze on a flat surface

If you REALLY want to blow your socks off, combine this recipe with my Sugar Free Berries and Cream recipe and eat up!

Sugar Free Banana Ice Cream Recipe
Recipe type: Desserts
Cuisine: Sugar Free Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 2
This is a super tasty Sugar Free Banana Ice Cream Recipe!
  • 2 frozen bananas
  • ¼ cup Whole MIlk
  • Tsp of Grape-Nuts
  1. Put frozen bananas in blender or food processor (Some juicers will work also)
  2. Pour in milk and blend until creamy
  3. Don't over blend because you will melt the bananas
  4. Serve in bowls, sprinkle Grape-Nuts on top for a little crunch
To freeze bananas, peel and place in ziploc bag. Freeze on flat surface.


What is Sugar Free at IHOP?

What is Sugar Free at IHOP?

What's Sugar Free At IHOP

I have to admit, I was fully committed to the idea that I was never going to be able to darken the door of an IHOP ever again.  I just assumed there was sugar everywhere but as I started looking through their nutritional information I was a little surprised.

By far what was most impressive is that there is less than a gram of sugar in the bacon, turkey sausage, and Pork Sausage links.  You could easily make a very nice meal either for breakfast or Lunch/Dinner and avoid sugar.

Since IHOP doesn’t provide an ingredients list, the best we can do is look at their nutritional info, each of these items are listed at 0 grams of sugar.  We can’t look for fructose specifically.  Let’s take a look at the individual components of our meal, then we can discuss a few options.

  • Bacon
  • Top Sirloin Steak
  • Turkey Sausage Links
  • Turkey Sausage patties
  • Pork Sausage Links
  • Taylor Ham
  • Eggs
  • Any Cheese
  • All Veggies
  • Grits
  • Sauteed Spinach and Mushrooms
  • Seasoned Fries
  • Hashbrowns (These have 1 gram of sugar but is most likely from the potatoes and not from added Fructose)


You will need to avoid their breads and syrups. (I know, no pancakes at the International House of Pancakes)  It looks like you can have almost any omelette consisting of any of the meats listed above with any cheese or veggie.  Any of the meats can be used as sides as well as hashbrowns (Hashbrowns have 1 gram of sugar but is most likely from the starch) and/or grits.


Hope you are (Top Sirloin) Steak and Potatoes man.  The fries have no sugar but the plain baked potato is listed at 4 grams of sugar.  I’m sure none is from fructose so as long as you avoid the bacon bits, you should be fine.  A side salad with no dressing is good also.  (FYI, not having dressing when I ate out was a little stressful.  Sometimes I bring my own from home but when I’m in a pinch I’ve found that salt, pepper and a couple squeezed lemon wedges is very tasty on a salad.)


Pretty straight forward here.  Avoid soft drinks or fruit juice.  Coffee, tea or milk (unsweetened or with artificial sweeteners) or diet drinks are fine.

Sugar Free Garlic Alfredo Baked Chicken Breast Recipe

Sugar Free Garlic Alfredo Baked Chicken Breast Recipe

Sugar-Free-Garlic-Alfredo-Chicken-Breast_thumb (1)

Living sugar free is not without it’s challenges.  One of the issues that seems to come up quite a bit is the issue of time, it takes a little more time than normal to prepare a meal because of how many products contain added fructose.  I end up making everything from scratch, while I would prefer that sometimes I need something quick and easy.  After a bit of searching I was happy to find that Ragu has a line of white sauces with no added sugar.

Now keep in mind that it is very simple to make your own Alfredo Sauce, (it’s just cream, butter and Parmesan cheese) but if you are looking for a way to add sugar free sauces to your pantry to make life easier, go with the Ragu white sauces.  They are usually the least expensive sauce on the shelf and frequently have coupons that will make for an even better deal.

Sugar Free Garlic Alfredo Baked Chicken Breast Recipe
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
A very simple Baked Chicken Alfredo recipe with no added sugar
  • 3 Chicken Breasts
  • 2 Onions
  • 2 Carrots
  • 1 Package of sliced Mushrooms (or slice them yourself)
  • 1 Jar of Garlic Alfredo Ragu Sauce
  1. Place thawed chicken breast on pan. Pour half bottle of Ragu over all breasts
  2. Bake Chicken at 450 for 20 minutes
  3. Chop up all veggies, place in skillet
  4. Pour remainder of Ragu in skillet, simmer for 20 minutes or until veggies are soft
  5. Place Chicken on plate, pour veggie mix over chicken. Serve.


Baked Garlic Alfredo Chicken Breasts

Pour about half a bottle of Ragu over your chicken breasts.  Place in oven at 450 degrees for 20 minutes.

Baked Garlic Alfredo Chicken Breasts

Chop up 2 onions, grate 2 carrots, and slice mushrooms.  Throw it all in a skillet and pour the rest of the Ragu over the veggies.  Obviously you can adjust what veggies go in there to your liking.

Baked Garlic Alfredo Chicken Breasts

Stir it up and simmer for the 20 minutes your chicken breasts are in the oven until veggies are tender.  Sample and add salt if needed.

Sugar Free Garlic Alfredo Baked Chicken Breast Recipe

The chicken breasts are done!  Let them cool for a minute and transfer to plates.

Sugar Free Garlic Alfredo Baked Chicken Breast Recipe

Pour the vegetable mix over the chicken breast and serve.  (We ate our with seared brussel sprouts.  I’m not sure when brussel sprouts became our favorite side dish but some how it happened.  If you had told 12 year old me I would be eating brussel sprouts 4 times a week, I would have laughed in your face.)

Disclosure:  Ragu was not involved in this post in any way.  I received no money or product.   This is just something I found that made my life easier on my sugar-free journey.

Fructose is Making You Fat

How Fructose is Making You Fat: Part One

Fructose is Making You Fat

How Fructose is Making You Fat: Part One

Fructose is making you fat.  The evidence of this is overwhelming.  (If you would like to see massive amounts of that evidence broken down in easy to read formats, I recommend Michael Gillespie’s Sweet Poison, Dr Robert Lustig’s Fat Chance or Richard Johnson’s Sugar Fix.  Or if you like to watch YouTube videos, watch this.)  As I read through these works and began to digest what they were teaching, I desperately wanted to tell people what I learned.  Since I am a blogger by trade, a blog seemed like the most logical way to do this.  If you are here and you have struggled with your weight (As I have done for most of my life) those posts are for you.

Where is Fructose found?

The first thing you need to know about Fructose is where you can find it.  It occurs naturally in most fruits and some vegetables but where you will primarily find it is in common table sugar.  What we normally call sugar (the white or brown stuff we add to our morning coffee) is actually 2 sugars bonded together.  A sugar molecule is half Sucrose and half Fructose.  As we will learn, our bodies are adapted to deal with the sucrose, but have difficulty with the Fructose.

Another common place we find fructose now is High Fructose Corn Syrup, or HFCS.  HFCS is a relatively new invention (First created in 1957) that enabled us to sweeten foods far more cheaply than before.  Food manufacturers have started adding HFCS to EVERYTHING.  Out of approximately 600,000 different food products available at our grocery stores, 80% of them contain sugar or HFCS.  If you eat groceries (and who doesn’t) chances are you are eating far more sugar than you realize.

 How does it make us fat?

We are glucose-burning machines.  What gasoline is to a car, glucose is to us.  We are finely-tuned machines when it comes to dealing with almost any substance we put into our bodies.  If we eat enough fat, our body sees that and releases hormones that make us not want to eat fat for a while.  Same with carbs, or salt almost any other food on the earth.  The one thing we don’t really have a mechanism in place to deal with is fructose.

This made sense for most of human history.  Fruits were fairly difficult to obtain.  We didn’t have supermarkets, growing them was time-consuming and they tended to spoil quickly.  On those rare occasions where we were able to enjoy a nice orange or apple, we didn’t bother developing a way to regulate it.  Our bodies were just delighted to have such a rich source of energy and it converted the fructose to fat for storage as quickly as it could.   Then we found out we could refine sugar and things began to change.

We discovered that you could separate out the sucrose from Sugarcane or beets and get that glorious sweet stuff separated from that pesky fiber that tended to fill us up.  This made it very easy store and sell, thus the sugar trade was born.  Even with this, sugar was a little pricey and you only used in your morning coffee and occasional sweet treat.  Then soft drinks were invented.  Now we could all drink sugar all day long.  Shortly thereafter, we got HFCS and we were putting it everywhere because it costs almost nothing compared to sugar.

If all the fructose we were consuming was just empty calories, this would be troubling but not disastrous.   The issue becomes what it does to our bodies.  Our bodies don’t “see” fructose so it has trouble regulating our appetites when we consume it.  Let’s say we eat a meal that is 800 calories but 200 of these calories come from fructose.  Our bodies can see 600 of those calories and will regulate our appetites accordingly.  If 600 calories is enough to fill us up, we will feel full.  The only problem is that we didn’t eat 600 calories, we ate 800.  Those extra 200 calories were just converted to fat and forgotten about.

Have you ever wondered why you can drink a giant Coke and still have room for a Value Meal but if you drink an 8oz glass of milk you feel full for hours?  Your body can see everything in that Milk (provided you didn’t sweeten it with Hershey’s syrup or something.) but that Coke is metabolically invisible.  Repeat those extra 200 calories at every meal and it’s no wonder we are getting bigger as a nation.

This isn’t even close to the only problems fructose causes.  It is a dangerous toxin that does amazingly bad things to our organs, especially the liver, kidneys and heart.  We will look at each of these thing in the next few weeks.

Look here to see more in this series