This content is sponsored by Atkins Nutritionals, Inc.
What are hidden sugars and what harm can they do to you? On average Americans eat 22 teaspoons of sugar per day without even realizing it.
Incorporating too much sugar in your diet causes an excess of insulin in the blood stream, which triggers high blood pressure and causes the liver to store fat more efficiently. Over time this can lead to globules of fat build up around the liver and can increase the chances of diabetes, heart disease and stroke.
There are many foods we would never expect to include hidden sugars. It’s inevitable that a huge source of hidden sugars comes from sugary drinks but much of these sugars also come from the unexpected. A few examples of these foods include high carb foods such as bagels and breads, potatoes and baked goods like muffins and cookies. Other foods, which we would least expect, include ketchup, jarred tomato sauces, bananas, dried fruits and corn.
The best way to avoid hidden sugars is to eat real whole foods like vegetables, high-fiber, low glycemic fruits (like berries) which contain natural sugars, lean meats and a moderate intake of protein, eggs, and foods that are a source of healthy fats like avocados and olive oil.
You can find out more information about “The Hidden Sugar Effect” — foods that you think are healthy that actually turn into sugar when digested. You don’t see the sugars, but your body does — and how sugar effects your health on the Atkins website here:
This Veggie Noodle Salad with Grilled Chili Lime Shrimp is the perfect low sugar, low carb recipe. Its colorful, nutritious, appetizing and filled with flavors. It’s the perfect addition to any BBQ, as a salad or a side dish and super easy to make!
Veggie Noodle Salad with Chili Lime Shrimp
1 medium zucchini, spiralized
1 medium summer squash, spiralized
1 large carrot, spiralized
1 ½ cups red cabbage, shredded
1 cup snow peas, shredded (sub. shelled edamame)
1 ½ cups red bell pepper, sliced into thin strips
½ cup scallions
4 Tablespoons toasted sesame oil
4 Tablespoons coconut aminos (sub. soy sauce)
2 Tablespoons rice wine vinegar
2-3 Tablespoon lime juice
½ tsp. chili flakes
2 Tablespoons black sesame seeds
1 Handful cilantro, roughly chopped
Salt & Pepper to taste
In a large bowl, add the zucchini, squash, carrot, red cabbage, snap peas and red bell pepper. In a separate small bowl or Mason jar add the toasted sesame oil, coconut aminos, rice wine vinegar, lime juice, chili flakes, ½ tsp. salt and ¼ tsp. black pepper. Blend and emulsify until well combined.
Pour the dressing mixture over the veggies and toss to coat. Season with more salt and pepper and top with cilantro, scallions and sesame seeds.
Chili Lime Shrimp
1 pound jumbo shrimp, peeled and deveined
1 Tablespoon chili powder
1 clove garlic, chopped
¼ cup fresh lime juice
½ cup extra virgin olive oil
¼ tsp. sea salt
½ tsp. ground black pepper
Add the olive oil, lime juice, minced garlic, chili powder, salt and pepper to a medium bowl or a mason jar. Blend and emulsify until well combined. Add the shrimp and let it marinate in the fridge for at least 20 minutes.
Skewer the shrimp and grill on each side for 2-3 minutes until shrimp turns pink or bake in the oven for 10-12 minutes.