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Your Sneak Peek Into Our New Cookbook

We’re thrilled to be unveiling our latest cookbook, Budget Family Meals – here’s your sneak peek into 3 of our favourite recipes straight from the book to get you whipping up tasty, affordable meals that won't cost an arm and a leg.

From hearty bakes and refreshing salads to indulgent brownies and cheesecakes, we’ve left no stone unturned in this powerhouse cookbook. Here at  I Quit Sugar, we don’t believe in restrictive diets – we’re all about living a healthy lifestyle filled with fun, satisfying meals the whole family will love. You’ll find the following in this guide: 

  • Real, whole ingredients
  • Affordable, readily-available ingredients
  • Low-sugar and sugar-free recipes
  • Nutritious, tasty meals

With inflation at a 3-decade high, it’s no wonder so many of us are struggling to get through the weekly shop, let alone managing to whip up fun, nutritious meals. With the International Monetary Fund predicting a recession on the horizon with an economy rise slated to stay below 2% in 2023 and 2024, along with the already costly groceries climbing up from their 10% price hike, we’ve decided it’s time to get creative. You don’t have to sacrifice delicious food to save money – our Budget Family Meals cookbook is your ultimate guide to enjoying good food at good prices.

From taking advantage of leftovers to simple meal prep techniques, we’ll be sharing a number of tips and tricks to keeping the cost down and the nutrition up – even if you’re straining financially under the weight of the rising cost of living. Take a look at 3 of the tasty meals you’ll find in the book.

Apple crumble overnight oats

Serves 4



  • Overnight Oats
  • 2 cups Rolled Oats
  • 4 cups (1 litre) Milk (we used Almond Milk)
  • 2 Apples, diced
  • 2 tsp Flax Seeds
  • 4 tsp Sweetener of Choice (we used Honey, substitute if vegan)
  • ¼ cup (65ml) Coconut Oil
  • ½ cup Shredded Coconut
  • ½ cup Rolled Oats
  • ½ cup Walnuts, roughly chopped
  • 2 tbsp Sweetener of Choice (we used Coconut Sugar)
  • 1 tsp Cinnamon


  1. To make overnight oats: combine rolled oats, milk, apples, flax seeds and sweetener in a bowl. Divide between four jars or containers. Seal and leave to set in fridge overnight.
  2. To make crumble: melt coconut oil in a frying pan. Add coconut, oats, walnuts, sweetener and
    Stir until lightly browned, approximately 2-4 minutes. Seal in an airtight container.
  3. Upon serving top overnight oats with crumble.

Check out the full recipe HERE.

Choc Almond Slice

Serves 12


  • ½ cup Dark Chocolate Chips
  • 1 tbsp (20ml) Coconut Oil
  • 1/3 cup Almond Butter
  • 2 tbsp (40ml) Sweetener of Choice (we used Rice Malt Syrup)
  • ¼ cup Almond Flakes
  • 1 cup Brown Rice Puffs


  1. Heat a saucepan with some water in it to the boil. Add the chocolate and coconut oil in a heat proof bowl and place on top of the saucepan, without the water touching the bowl. Heat until melted.
  2. Stir through almond butter and sweetener. Take off the heat. Stir through almond flakes and brown rice puffs until combined.
  3. Spoon into a loaf tin or container and leave to set in the fridge for at least one hour. Keep refrigerated.

Check out the full recipe HERE.

Pork Meatball and Vermicelli Salad

Serves 4



  • 1 x 2cm Ginger, minced
  • 2 Garlic Clove, minced
  • 500g Pork Mince
  • ½ cup Breadcrumbs
  • 1 tsp (5ml) Extra Virgin Olive Oil
  • 200g Vermicelli Noodles
  • ½ cup Cashews
  • ½ cup (125ml) Vegetable Stock
  • ¼ cup (65ml) Tamari
  • 1 tsp Chilli Flakes
  • 2 Bok Choy
  • 4 Spring Onion, thinly sliced
  • 1 tbsp Sesame Seeds


  1. Combine ginger, garlic, pork and breadcrumbs in a bowl. Measure out one tablespoon per meatballs and roll into balls.
  2. Heat oil in a medium frying pan and fry meatballs until lightly browned on each side, approximately 5-7 minutes.
  3. Cover vermicelli noodles in boiling water and allow to soften for 5 minutes, drain and rinse with cold water.
  4. Add cashews to a small dry frying pan and lightly toast. Set aside.
  5. Heat a separate frying pan and add stock, tamari and chilli flakes. Add bok choy and spring onion, cooking until softened.
  6. Combine vermicelli with bok choy and spring onion, pour in the liquid and add the sesame seeds. Stir to combine all ingredients. Serve noodles topped with meatballs and cashews.

This recipe is from our NEW Budget Family Meals cookbook, which has over 40 exciting, affordable and nutritious recipes you and the whole family will enjoy. Get your copy HERE.

If you're looking to get your health back on track, we’re here to help. 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!


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