We’re thrilled to announce our new eBook, The Ultimate Sugar-Free Thanksgiving Cookbook,  is about to launch. Loaded with delicious, nutritious recipes that are low in sugar but high in taste, you’ll be well armed with show-stopping meals to get you through the festive period unscathed. We’ve decided to share a little sneak peak into some of the indulgent, hearty recipes you’ll find in our new eBook.

We know how stressful navigating the festivities can be when you’ve made a lifestyle change like quitting sugar, juggling everything from the temptations of the overly abundant sugary, deep-fried foods lining the table to the disapproving and critical words from relatives. That’s why we decided to create this cookbook – we want to make the process just that little bit simpler, along with making sure you actually get to enjoy this iconic holiday. Our flavour-packed recipes will thrill even the staunchest of Thanksgiving traditionalists in your life. From roast turkey to your classic pumpkin pie – you name it, we’ve got it.

In this book you’ll have access to 34 fun recipes that transport you back to those childhood family feasts – minus the sugar crash, of course! We've got mains, sides, desserts and festive drinks to mark the occasion; just take a look for yourself at some of the exciting recipes that await you:

• Pumpkin spice lattes
• Crispy roast chook
• Stupidly simple turkey
• Pumpkin pie fudge
• Pecan pie
• Pumpkin ginger spice granola – these make for the perfect gift!

Take a look at 3 of our delicious recipes to whip up so you won’t have to skip out on your favourite foods come Thanksgiving.

Pumpkin Bread

Is it really Thanksgiving without pumpkin? We think not. That’s why we’re sharing this festive loaf loaded with essential nutrients like fibre, protein and iron, plus all of those aromatic spices that capture the classic flavours of Thanksgiving.

Find the full recipe HERE.

Ingredients:

• 1 1/2 cup almond meal
• 1 cup arrowroot flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon allspice, ground
• 1 teaspoon vanilla powder
• 6 medium eggs
• 1 teaspoon apple cider vinegar
• 1 cup pumpkin pureé
• 1/4 cup walnuts

Method:

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and line a standard loaf tin with baking paper.
2. In a large mixing bowl, stir through the almond meal, arrowroot flour, baking powder, soda, spices and vanilla.
3. Whisk the eggs in a small bowl, then add to the dry ingredients along with the vinegar and puree. Mix well, making sure the batter is well combined.
4. Pour the mixture into the prepared loaf tin and sprinkle with walnuts, pushing into the batter slightly. Place in the middle of the oven and bake for 40 minutes, until a skewer comes out clean and the top is golden brown. If the top is browning too quickly, cover with a sheet of foil.
5. Serve warm with generous lashings of butter.

Sweet Potato Casserole

What this recipe lacks in sugar, it makes up for tenfold in taste and nutrient content – in fact, you may be surprised at the health kick that comes with this delicious dish. It’s packed with vitamin A-rich sweet potato, which is essential for eye, heart and skin health, along with healthy fats from the nuts to curb those sugar cravings and keep you fuller for longer. On top of all that, it has an indulgent taste with a rich and aromatic flavour profile. It doubles as a dessert and a savoury dish, making it one of our most versatile recipes.

Check out the full recipe HERE.

Ingredients:

• Coconut oil, butter or ghee for greasing
• 3 cups sweet potato puree
• 1/4 cup almond milk (or milk of your choice)
• 1 teaspoon vanilla powder or vanilla essence
• Pinch of salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 cup nuts or seeds of your choice, preferably activated

Method:

1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4 and lightly grease a small baking dish.
2. Combine the sweet potato, milk, vanilla and salt. Pour into baking dish.
3. Toss the remaining ingredients in a small bowl, then sprinkle evenly on top of the sweet potato mixture. Sprinkle with nuts. Bake for 30 minutes. Serve immediately.

Pumpkin Spiced Tim Tams

Been craving a fix of this Aussie classic? We’ve got you covered. Here’s our nutritious, low-sugar rendition of Tim Tams, plus we’ve added the only thing that could make this chocolate indulgence even better – pumpkin spice. These treats will be perfect for an after-dinner Tim Tam Slam, so get the milk and straws out!

Check out the full recipe HERE.

Ingredients:

Pumpkin-spiced biscuit:

• 1 cup gluten-free flour + extra for dusting
• 1/2 tablespoon granulated stevia
• 2 1/2 tablespoons raw cacao powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/3 cup cold butter, dice
• 1/4 cup milk

Spiced pumpkin butter filling:

• 1/2 cup Pumpkin Purée
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger

Chocolate coating:

• 5 ounces (100 grams) 85% dark chocolate, chopped into small even-sized piece

Method:

1. Add all ingredients for Pumpkin Butter into a small saucepan, stir well. Bring to the boil over medium heat. Reduce heat to a simmer for 15 minutes, uncovered, stirring often, until the mixture thickens. Remove from the heat and allow to cool before placing in the fridge while you make the biscuits.
2. Preheat the oven to 180ºC / 350ºF / Gas Mark 4 and line a baking tray with baking paper.
3. In a food processor or a mixing bowl combine all of the ingredients for the Pumpkin-Spiced Biscuits to form a dough. Transfer the dough to a lightly floured surface and knead until smooth. Roll dough out between two sheets of baking paper into a rectangle shape (about 5mm thick).
4. Cut rectangle into 16 smaller rectangles and bake in the oven 10 minutes. Once cooled, spread a thin layer of the chilled Pumpkin Pie Filling over each rectangle biscuit.
5. Sandwich two biscuits on top of each other and press down lightly. Sit them in the fridge while you make the chocolate.
6. Melt the chocolate over a double-boiler or in the microwave until smooth.
7. Dip each biscuit sandwich in the melted chocolate and sit them on baking paper. Set in the fridge before serving.

Keen for more delicious Thanksgiving recipes? You’ll love our Ultimate Sugar-Free Thanksgiving Cookbook. It’s time to get that apron out and start whipping up your favourite roasts, bakes and desserts. And spoiler alert – there’s a killer eggnog shots recipe in there too.

If you’ve been having a little trouble keeping that sugar addiction at bay, we’re here to help. With all the festivities on the horizon, it can be hard to stick to your health goals – especially when you’re trying to manage it alone. Join us for the 8-Week Program where we’ll be quitting sugar and turning our health dreams into a reality. When you sign up with us, you’ll have access to clear-cut meal plans, community support and exclusive access to our sugar-free content. Here’s what’s on offer:

1. 8 weeks of meal plans and shopping lists.
2. 90+ member-only recipes.
3. Community forums to share your journey.
4. Support and guidance from the I Quit Sugar team.
5. Exclusive content from our panel of experts.

So, if you’re ready to ditch sugar and the host of maladies that come with it, it’s not too late to JOIN NOW!