Cranberry Sauce

1 teaspoon Corn Starch

1/2 cup Monk Fruit Powder

1/2 cup Water

1 cup Raspberries

2 cups Cranberries (fresh or frozen)

Puree Cranberries and set aside. In a saucepan combine Corn Starch, Monk Fruit Powder and water. Stir on low heat until dissolved. Add raspberries and cranberries. Turn up the heat to medium high heat stirring constantly until it starts to simmer. Remove from heat when the mixture starts to get thicker like jam.

Amount per serving – 1 tablespoon = 2 g carbs 1 g sugars

This cranberry sauce is super easy and delicious blend of tart and sweet. This sauce is not only gluten-free and vegan but also diabetic friendly too.

Classic Marinara Sauce

marinara

3 tablespoons Olive Oil

1 small sweet Onion finely chopped

1-2 cloves of Garlic

3 tablespoons Basil finely chopped (fresh is preferred)

1 tsp Oregano

1 tsp Thyme

1/4 tsp Black Pepper

1/2 tsp Salt

1 28 oz can of diced Tomatoes

 

Heat oil in sauce pan on low – medium heat. Add Garlic and Onions, cook until translucent, do not brown. Add spices, cook for 30 seconds, then add diced Tomatoes. Cook sauce and simmer for 10-15 minutes.

This sauce has many uses, can be used as sauce on pizza, pasta, and over veggies. This sauce is a favorite served over Spaghetti Squash. If you would like to have a meaty flavor try adding mushrooms or TVP.