We See millions of peoples search every month on google for healthy breakfasts recipes or recipes for diabetics or lots of searches just in this circle of healthy recipes and diabetics recipes, But lots of sources provide low-quality recipes.

in the following lines, we introduce to you the best healthy recipes that are Sugar-Free and Gluten-Free (every recipe below have his Nutritional Analysis, just check at the down of each recipe).

There are some recipes may shock you when you see her Nutritional Analysis, like Pumpkin bread, which has 27.78g Of carbohydrate, I thought like lots of people thought the Pumpkin Bread has some 100g of Carb or maybe more, BUT in the Nutritional Analysis we see the Pumpkin Bread Has Just 27.78g of carb.

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Breakfast Muesli

This dish is addictive, so be careful.
It stores well in the refrigerator for several days but I doubt it will last that long, just be careful about the ingredient and directions

PREP TIME: 2 hours with chilling time included SERVE: Serves 5


  • 1 cup oats or brown rice flakes
  • 1/4 cup quinoa flour
  • 1 cup nonfat yogurt/soy yogurt
  • 1/2 cup soy milk
  • 1/4 cup agave nectar
  • 1/2 cup chopped walnuts
  • 3 tablespoons chopped dates
  • 3 tablespoons sesame seeds
  • 3 tablespoons currants
  • Blueberries, raspberries, or strawberries


1Combine all of the ingredients except the berries in a large bowl, and mix well. Add more yogurt if you prefer a thinner muesli. Cover and place in the refrigerator for at least 2 hours. Top with the berries beforeserving.

2This recipe can be altered by adding other fruit, such as peaches in place of the berries. You can also take out the dates and add dried cranberries, cherries, or whatever you prefer. Use your imagination!

Nutritional Analysis Per Serving
344.94 calories  13.05 g fat (32% calories from fat) 10.88 g  protein
 51.39 g carbohydrate  0.40 mg cholesterol 18.36 mg sodium


Breakfast Quinoa

This recipe has a lot of goals. You can do a lot with this recipe. Omit the oats and use quinoa flakes. Take out the nuts and add sesame or sunflower seeds. Add fresh berries or chopped apples. Experiment! This is chock full of protein, and will give you great energy in the morning or before going to the gym!!

PREP TIME: 30 minutes SERVE: Serves 4


  • 1/2 cup quinoa, rinsed and drained
  • 1 cup water
  • 1/2 cup oats or quinoa flakes
  • 1/2 cup chopped peaches
  • 2 tablespoons blackstrap molasses or agave nectar
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup chopped dates, raisins, or currants.


1Place the quinoa in a saucepan with the water and bring to a boil. Reduce the heat and simmer until done, about 10 minutes. Add the oats or quinoa flakes, peaches, molasses, chopped nuts, and chopped dates, and simmer for 10 to 15 minutes, or until light and fluffy. Serve hot.

Nutritional Analysis Per Serving
236.39 calories  6.72 g fat (24% calories from fat) 5.92 g protein
 40.80 g carbohydrate 0 mg cholesterol 10.43 mg sodium


Buckwheat Pancakes with Blueberry Sauce

PREP TIME: 15 minutes to prepare
and 15 minutes to cook
SERVE: Serves 6



  • 1. 1/2 cups soymilk
  • 1/2 cup unsweetened applesauce
  • 2 eggs, or 2 tablespoons Ener-G egg replacer
  • 1 teaspoon vanilla extract
  • 2 tablespoons grapeseed or canola oil
  • 1 tablespoon agave nectar
  • 1 cup buckwheat flour
  • 1/2 cup sorghum flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon


  • 3 tablespoons orange juice
  • 2 cups blueberries
  • 2 tablespoons arrowroot
  • 1⁄8 cup agave nectar or fruit sweetener
  • 1/4 teaspoon ground cinnamon


1In a large mixing bowl, combine the milk, applesauce, eggs, vanilla, oil, and agave, beating well. Set aside. In a smaller bowl, combine the flours, baking powder, and cinnamon. Add to the liquid ingredients and stir well. Heat a skillet over medium heat and cook each pancake until done. Add more milk, or a small amount of water if you prefer a thinner pancake

2To make the sauce: Combine the orange juice, cinnamon, blueberries, arrowroot and agave nectar in a small saucepan. Bring to a boil. Lower the heat and simmer for 5 to 6 minutes, or until thick.

3Pour the blueberry sauce over the pancakes.

Serve warm.

Nutritional Analysis Per Serving
271.40 calories  8.64 g fat (28% calories from fat) 8.67 g protein
 41.29 g carbohydrate 70.05 mg cholesterol 58.24 mg sodium



My Favorite Christmas Cookies, This gingerbread is so good. To reduce the amount of fat, if that is an issue for you, decrease the eggs to 1 egg and use 1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water. If you prefer to eliminate the eggs altogether, try Ener-G Foods egg substitute—it’s very good. This bread is so tasty, it won’t last long around your house,

PREP TIME: about 10 minutes to prepare
and about 20 minutes to bake
SERVE: Serves 9


  • 1/2 cup pecans or walnuts, chopped finely
  • 1/2 cup agave nectar or fruitsweetener
  • 1/4 cup canola oil
  • 2 eggs
  • 1/2 teaspoon grated orange rind
  • 1 teaspoon vanilla extract
  • 1. 1/2 cups brown rice flour or sorghum flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1. 1/2 teaspoon ground cinnamon
  • 4 teaspoon grated nutmeg
  • 1⁄8 teaspoon cloves
  • 1 cup unsweetened applesauce


1In a large mixing bowl, combine the agave nectar and oil. Beat on high speed until thoroughly blended. You can use fruit sweetener if you prefer, but I really like the agave nectar in this recipe. After you have mixed the oil and sweetener, add the eggs, one at a time. Be sure to beat well between additions. Add the orange rind and vanilla and continue to blend together. Set aside.

2Meanwhile, preheat the oven to 350°F, spray a 9-inch square pan with a non-stick spray and prepare the dry ingredients.
Sift together the dry ingredients and add the nuts to them.

3Now, add some of the dry ingredients to the wet ingredients, a little at a time, blending well. Add ¼ cup of the applesauce, blend, then add more of the dry mixture. Continue until you have added all the ingredients.

4Pour the batter into the pan and bake for 20 to 25 minutes, or until the gingerbread is done. Check for doneness by inserting a toothpick, or touching lightly on the center. If it leaves an indent, the gingerbread is not done. If it springs back, remove to a cooling rack.


This gingerbread freezes well.

If you need to avoid eggs, substitute Ener-G egg substitute or read the suggestions for substitutions at the beginning of the book.

Nutritional Analysis Per Serving
268.56 calories 12.13 g fat (39% calories from fat) 3.82 g protein
39.10 g carbohydrate 54.52 mg cholesterol 342.08 mg sodium


Banana Nut Bread

if you have kids, Your kids will love this bread. It’s easy to make and tastes delicious. It’s a great bread to pack in school lunches. now let’s take a look at the ingredient of this beautiful Banana Nut Bread

PREP TIME: 10 minutes to prepare
and 60 minutes to bake
SERVE: Serves 8


  • 1/4 cup agave nectar
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • 1. 1⁄3 cups mashed bananas
  • 1. 1/2 cups brown rice flour
  • 3/4 cup quinoa flour
  • 1/4 cup arrowroot
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup chopped walnuts


1Preheat the oven to 350°F.
In a large mixing bowl, cream the agave nectar and canola oil until they are well mixed. Add the applesauce and mix until blended. Add the eggs, vanilla, and water. Mix well after each addition. Add mashed bananas and set aside. The mixture will look curdled.

2In a separate bowl, stir together the flours, arrowroot, baking powder, and salt. Add this mixture to the banana mixture and stir to combine. Add the nuts and pour into a greased 8 x 4-inch loaf pan. Bake for 1 hour at 350°F. Be sure to test the bread about 50 minutes into the baking process, as cooking times vary depending on your oven.


Cool on a wire rack.

Nutritional Analysis Per Serving
249.25 calories 10.76 g fat (40% calories from fat) 4.06 g protein
 35.28 g carbohydrate 52.88 mg cholesterol 350.43 mg sodium


Pumpkin Bread

we introduce to you in the following lines recipe to do the best pumpkin bread, This gluten-free pumpkin bread recipe is so delicious you’ll be making it all fall and winter long, BUT It doesn’t really matter what time of year it is!! this healthy pumpkin bread is always delicious. You can serve it up plain, serve it for breakfast like me, or enjoy it as an afternoon snack. You are going to love this recipe because it’s as easy to make as it is healthy.
note: we’ll provide in the future in our website keto pumpkin bread recipe and also a recipe of pumpkin chocolate chip bread
keto pumpkin bread

PREP TIME: 10 minutes to prepare
and 60 minutes to bake
SERVE: Serves 8


  • 2 cups sorghum flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon. baking soda
  • 1/4 cup vegetable oil
  • 1/2 cup agave nectar or fruit sweetener
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 3/4 cup canned organic pumpkin
  • 1/2 cup pecans, chopped
  • 1 cup currants


1Preheat the oven to 350°F.

In a medium-size bowl, combine all the dry ingredients and mix well. Set aside.

3In a large mixing bowl, mix together the oil and agave nectar, and beat until well blended. Add the applesauce and eggs, alternating between the two ingredients. When they are well blended, add the pumpkin.

4Add the dry ingredients to the wet and mix on low speed until they are blended, but do not overbeat. Add the nuts and currants, and pour into a greased and floured bread pan. Bake at 350°F for about 1 hour.

5To check the bread for doneness, insert a toothpick in the center—if it comes out clean, the bread is done. Cool on a wire rack for about 10 minutes, then remove from the pan and continue cooling.

Nutritional Analysis Per Serving
234.81 calories 13.45 g fat (50% calories from fat) 3.78 g protein
 27.78 g carbohydrate  61.33 mg cholesterol 406.94 mg sodium


My Healthy Blueberry Muffins

This gluten-free blueberry muffin is so easy to make! If you can’t find fresh blueberries, use the frozen. You don’t even need to thaw the frozen berries before using!. OR .. You can replace the blueberries with chopped apples or raspberries. Enjoy our creativity recipe.

PREP TIME: 10 minutes to prepare
and up to 20 minutes to bake
SERVE: Serves 6


  • 1/4 cup canola oil
  • 3 tablespoons agave nectar
  • 1/4 cup applesauce
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup sorghum or brown rice flour
  • 1/2 cup arrowroot
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon orange zest
  • 1/2 cup blueberries


1Preheat the oven to 375°F.
In a large bowl or electric mixer, combine the oil and agave nectar. Beat until smooth. Add the applesauce, water, and vanilla. Beat well.

3In a separate bowl, combine the flour, arrowroot, baking powder, and salt, and mix well. Add to the liquid ingredients and mix until well blended. Fold in the orange rind and blueberries. Do not overbeat. Pour into greased muffin pans and bake for 18 to 20 minutes at 375°F.

Nutritional Analysis Per Serving
181.81 calories 9.31 g fat (45% calories from fat) 0.15 g protein
 26.42 g carbohydrate  0 mg cholesterol 586.13 mg sodium


Breakfast Muffins

PREP TIME: 20 minutes to prepare
and 20 to 25 minutes to bake
SERVE: 6 (makes 6 large muffins)


  • 1⁄3 cup garbanzo bean flour
  • 1⁄3 cup tapioca flour
  • 1⁄3 cup arrowroot powder
  • 1/4 cup gluten-free millet flakes, crushed
  • 1. 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon baking soda
  • 1. 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 1/4 cup agave nectar
  • 2 eggs
  • 1/2 cup carrots, grated
  • 1/2 cup unsweetened applesauce
  • 1/2 cup chopped apple
  • 1/4 cup walnuts, chopped finely
  • 1⁄3 cup dates or dried cranberries, chopped


1Preheat the oven to 400°F. Spray large muffin tins with vegetable oil spray.
Combine the flours, arrowroot, millet flakes, cinnamon, nutmeg, baking soda, baking powder, and salt. Blend well. Set aside.

2In a mixing bowl, beat together the oil and agave nectar until fluffy.
Add the eggs and beat well. Add the grated carrots, applesauce, and grated apple. Stir. Combine with the dry ingredients.

3Add the walnuts and dates. Mix until blended, but do not overbeat. Fill cups two-thirds full. Bake for 20 to 25 minutes. Remove from the oven and cool on a wire rack.

Nutritional Analysis Per Serving
244.09 calories 13.93 g fat (49% calories from fat) 3.72 g protein
28.60 g carbohydrate 72.0 mg cholesterol  229.0 mg sodium


Baba Ghanoush

Here is it the recipe of what lots of people looking for, the recipe of baba ghanoush, If you love eggplants, you’ll love this appetizer. I like to serve it with veggies or rice crackers. It tastes great served on top of a baked potato or yam. Enjoy

PREP TIME: 1 hour SERVE: Serves 8


  • 2 medium-size eggplants, peeled
  • 1/4 cup sesame tahini
  • 3 cloves garlic, crushed
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • Black pepper to taste
  • 1 tablespoon olive oil


 1Preheat the oven to 400°F.
Prepare the eggplants for baking by cutting off the stems and pricking them all over with a fork. Place them directly on the oven rack and bake at 400°F until they are soft and wrinkled.

2 This should take 40 to 45 minutes. Do NOT place them on a cookie sheet; it is important to place them directly on the oven rack. Carefully remove them from the oven and let them cool for a few minutes.

3While the eggplants are cooling, combine the sesame tahini, garlic, parsley, lemon juice, cumin, salt, and pepper in a blender. Puree. Add the cooled eggplants and continue to puree until smooth.


Drizzle the olive oil on top and season with more ground pepper.

Nutritional Analysis Per Serving
67.68  calories  5.74 g fat (72% calories from fat) 1.64 g protein
3.62 g carbohydrate 0 mg cholesterol 294.28 mg  sodium

Deviled Eggs 

PREP TIME: 15 to 20 minutes SERVE: Serves 6


  • 6 hard-boiled eggs
  • 2–3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard, or 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • Pepper, to taste
  • 1/2 teaspoon dried parsley
  • Paprika


1Cut the hard-boiled eggs in half very carefully. Place the yolks in a small bowl and add the mayonnaise, mustard, parsley, salt, and pepper. Mix well. Fill the eggshells with the yolk mixture and sprinkle with the paprika.

Nutritional Analysis Per Serving
109.26 calories 7.72 g fat (63% calories from fat) 7.26 g protein
 2.37 g carbohydrate  242.42 g cholesterol 115.97 mg sodium


Homemade Hummus

This homemade hummus recipe is quick and easy to make, super-smooth and creamy
is incredibly good for us. High in protein and fiber and more than ten micronutrients (check out the Nutritional Analysis below), including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack.
Another wonderful party dish, this recipe stores well in the refrigerator for snacking with rice crackers or veggies. I have used this as a spread, placed a large dollop on top of a baked yam, or served it on top of sliced apples. It is full of protein and is a great snack food for kids, too, and we all know how much our kids need protein. if you can, Stuff some celery with it, and send it off in their lunch boxes.

PREP TIME: 20 minutes SERVE: Serves 6


  • 4 cloves garlic
  • 1 tablespoon olive oil
  • 1 (15-ounce) can chickpeas
  • 4 tablespoons sesame tahini
  • 3 tablespoons water
  • 1 teaspoon salt
  • 1/4 cup lemon juice
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped fresh
  •     parsley (optional)
  • 1/2 teaspoon ground cumin


1Preheat the oven to 400°F. Place the garlic in a small baking dish and drizzle the olive oil over the top.
Do not remove the skins.

2 Bake for about 15 minutes, or until soft. Cool, then remove the skins and add the garlic to the blender with the rest of the ingredients.


Blend until smooth. Add more water if the mixture is too thick.

You can do a lot with hummus. Just Be creative!

Nutritional Analysis Per Serving
176.16 calories 8.48 g fat (41% calories from fat) 5.77 g protein
21.07 g carbohydrate 0 mg cholesterol 250.17 mg sodium



The flavor of this Borscht Recipe (Russian-Style Beet Soup) is beautifully sweet and sour.
Beets are abundant in the summer months, making this a perfect soup for a sunny summer or fall supper. If you don’t have a garden, visit your local farmers’ market, you’ll found all the ingredients there, and make your own beautiful Borscht with our Directions below.

PREP TIME: 1 hour SERVE: Serves 6


  • 4 large beets with greens
  • 1 tablespoon olive oil
  • 2 medium-size carrots, chopped
  • 2 large onions, chopped
  • 1 pound tomatoes, crushed
  • 4 cups vegetable broth
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh dill
  • 1/2 teaspoon salt Dash of pepper


1Wash the beets and cut off the greens. Chop the greens and set aside. Without peeling, slice the beets. Steam or boil the beets for 20 to 30 minutes, or until done. Cool. Take the skins off the beets and cut the flesh into cubes. Set aside.

2In a Dutch oven or pot, heat the oil over medium heat and sauté the carrots and onions until the onion is soft, 4 to 5 minutes. Add the beet greens and cook until they are wilted.

3Add the tomatoes and cover. Simmer for 5 minutes, or until the tomatoes are cooked. Add the vegetable broth and simmer, covered, for 20 minutes, or until all the vegetables are tender. Add the beets, lemon juice, vinegar, dill, salt, and pepper. Heat through. Serve warm or cold.

Nutritional Analysis Per Serving
209.49 calories 4.82 g fat (17% calories from fat) 6.33 g protein
40.44 g carbohydrate 0 mg cholestero 1581.16 mg sodium


Mulligatawny Soup

The idea behind this soup is to include everything in the vegetable bin and that’s mean vegan should know how to do cook it. my brother’s Quote about this Mulligatawny Soup: “It makes a great lazy Sunday afternoon meal”.

PREP TIME: : 30 to 40 minutes SERVE: Serves 4


  • 1 small onion, chopped finely
  • 1 stalk celery, chopped
  • 2 medium-size carrots, sliced
  • 1 medium-size zucchini, chopped
  • 1 large apple, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon tapioca flour
  • 1/4 teaspoon dried thyme
  • 1 tablespoon curry powder
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon lemon zest
  • 1 cup diced cooked chicken
  • 1/2 cup soy milk
  • 1/2 teaspoon freshly ground pepper
  • Salt, if desired


1In a large stockpot, sauté the veggies and apple in the olive oil for 8 to 10 minutes, or until tender. Stir in the tapioca flour, thyme, and curry powder. Cook for 1 to 2 minutes

2Add the chicken broth, bay leaf, and lemon zest, and simmer for another 12 to 15 minutes. Add the cooked chicken, soy milk, and freshly ground pepper. Heat through. Season with salt if desired.

Nutritional Analysis Per Serving
245.0 calories 13.33 g fat (43% calories from fat) 9.20 g protein
26.22 g carbohydrate  0 mg cholesterol 324.92 mg sodium


Turkey Stock

It is wonderful adding it to soup and freezes well to use at any time. Have some leftover turkey in the fridge? Toss it in the pot, cover with water, add the vegetables listed on the ingredients below, and you will have great turkey stock in no time. a lot of peoples making this homemade turkey stock after every Thanksgiving. You can do it too. Enjoy

PREP TIME: 10 minutes to prepare
and 2 hours to cook
SERVE: Makes 3 cups


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large stalk celery, chopped
  • 1. 1/2 pound turkey parts
  • 2 large carrots, chopped
  • 9 cups water
  • 10 large whole peppercorns


1In a large Dutch oven, heat the oil over medium-high heat. Add all the ingredients except the water and peppercorns, and sauté for about 20 minutes, until the veggies are dark brown. Add the water and peppercorns, and bring to a boil. Reduce the heat and simmer for about 1 to 2 hours, or until the stock is reduced to 3 cups

2Remove all the turkey parts and strain the broth. Spoon off the fat and store the stock in the refrigerator until needed or freeze.

Nutritional Analysis Per Serving
114.82 calories 7.51 g fat (58% calories from fat) 4.19 g protein
8.40 g carbohydrate 11.93 mg cholesterol 75.14 mg sodium


Beef and Broccoli 

is a classic dish of beef sauteed with fresh broccoli florets and coated in a savory sauce. Flank steak is tough by nature, so it’s important to cut it as thinly as you can. If you wish to use another oil, grapeseed oil, with all of its wonderful attributes, is a perfect substitute. and can withstand high heat. Grapeseed oil is also very high in linoleic acid, NOTE: Grapeseed is good for the heart .

PREP TIME: 45 minutes SERVE: Serves 4


  • 1/2 pound flank steak
  • 1 tablespoon arrowroot
  • 1 teaspoon sesame oil
  • 2 tablespoons tamari sauce
  • 1 pound broccoli
  • 1 large red bell pepper, diced very finely
  • 1 large red onion, chopped finely
  • 2 cloves garlic, minced
  • 3 tablespoons peanut oil
    • Water as needed


1Place the meat in the freezer for half an hour to make it easier to cut. Take it out and slice it into diagonal strips. Cut again into very thin pieces and set aside.
Place the arrowroot, sesame oil, and tamari sauce in a shallow bowl and add the meat. Marinate for 30 minutes.

2Prepare the broccoli, red bell pepper, onion, and garlic for sautéing: Cut the florets from the broccoli, then remove the fibrous outer layer from the stalk and slice the rest

3Heat 2 tablespoons of the peanut oil in a large skillet and add the meat. Sauté the flank steak in the peanut oil for about 2 minutes. Remove from the heat and set aside.

4Heat another tablespoon of the oil until it is almost smoking. Add the broccoli and onion and stir-fry for about 3 minutes. Add the garlic and red bell pepper, and continue stirfrying for 2 minutes more. Add a small amount of water. Cover and steam the vegetables for 2 to 3 minutes. Vegetables should be bright in color, and crisp-tender.

5Add the marinade (arrowroot, sesame oil, and tamari sauce) to the mixture and heat until it thickens.
Serve over rice.

Nutritional Analysis Per Serving
244.09 calories 15.78 g fat (57% calories from fat) 16.60 g protein
11.23 g carbohydrate 19.85 mg cholesterol 563.30 mg sodium


Beef Stir-Fry

PREP TIME: : 45 minutes SERVE: Serves 6


  • 3 tablespoons Asian fish sauce
  • 1/2 cup unsweetened ketchup
  • 1 tablespoon agave nectar
  • 1 tablespoon lime juice
  • 1 (12-ounce) boneless sirloin steak, cut into strips
  • 1. 1/2 teaspoons arrowroot
  • 1/2 cup vegetable broth
  • 2 teaspoons peeled and grated fresh ginger
  • 1/2 taspoon red pepper flakes
  • 1 tablespoon grapeseed oil
  • 1 large onion, chopped
  • 2 large carrots, sliced
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 4 cloves garlic, minced
  • 1/2 pound mushrooms, sliced
  • 1 small zucchini, sliced


1To prepare marinade: Combine fish sauce, ketchup, agave nectar, and lime juice in a large container. Add the sliced sirloin steak and let marinate for 30 minutes.
Remove the meat from the marinade and set aside.

2Combine the remaining marinade with the arrowroot, vegetable broth, ginger, and crushed red pepper. Set aside.
Heat a large skillet over medium-high heat and heat the oil.

3 Sauté the onion, carrots, bell peppers, and garlic for 4 to 6 minutes, or until tender. Add the mushrooms and zucchini, and sauté for 2 minutes longer.
Remove from the skillet. Add the meat to the skillet and cook until done, 3 to 4 minutes.

4Whisk the marinade mixture and add to the skillet. Once the mixture has thickened add the vegetables and heat through. Serve this dish over hot brown

Nutritional Analysis Per Serving
190.27 calories 7.53 g fat (35% calories from fat) 15.42 g protein
17.0 g carbohydrate 37.62 mg cholesterol 1049.83 mg sodium

We hope that we have given you a useful article for you. some tips to you, please be careful about what you eat. Try as you can to eat healthy food as you can.
so at the end of this article, we wish to you all good. Share these recipes with your friends. have a nice day