(ps don't just throw away your food PLEASE take it to a homeless shelter or give it to someone you know could use it!)
Also if you have kids and you're going to let them eat sugar still that's totally fine as well still go through everything and set those things aside in it's own special spot so you know that's not for you. I have a beautiful babe and my husband and I do not make her eat sugar free all the time if she wants a treat every once in awhile we give it to her. But we try make sure it's only every once in a while so she doesn't come dependent on sugar like so many of us do. So we do have the smallest little spot in our pantry with some sugar. When is comes to eating meals though she eats what we eat. We feel it's smart and healthier for her to learn this now, and she can find a love for these yummy sugar free foods as well! Everyone is different and you decided what is best for your family!
So what you'll need to do is read every food label carefully as in you have to read all the ingreedance on all foods to see if they add sugars, or syrups that you don't want. If you just look at the sugars you really aren't seeing if it's natural sugars or the sugars you don't want.
After all of that you'll want to go grocery shopping and find all you sugar free items! You'll be eating lots of meats and produce. Then you'll want to switch out your white flour for a whole wheat flours, almond flowers, coconut flowers and there are sooo many more! And then you'll be switching out your sugars for agave, splenda, xylitol, stevia, honey, etc.
It takes time to see what you like best and what things work for you and your family, but you'll figure it out fast!
Here are some recipies you might want to start you off!
Home Made Ketchup:
8oz - sugar free tomato sause
6oz - sugar free tomato paste
2 Tbls - white vinegar
2 Tbls - cider vinegar
3 Tbls - Splenda (add 2 at first then sprinkle 3rd to taste , at end)
1/4 tsp - ground allspice
1/4 tsp - ground cloves
Salt and Pepper to taste
Dash of onion salt and a dash of garlic salt
Mix all together in a small bowl.
Put in jar with lid. Keep cold when not using. Last 2 weeks or so.
2 cups - wheat flour
2 cups – honey powder or Splenda
2 teaspoons - baking powder
1 teaspoon - baking soda
2 teaspoons – cinnamon
2 teaspoons – nutmeg
1/2 teaspoon – salt
1 teaspoon – cloves
1 cup – canola oil
2 cups – pumpkin (one 15oz can)
4 - eggs
Preheat oven 350°. Grease a large sheet pan. Combine all ingredients and mix at low speed for two minutes. Pour into pan and bake for 20–25 minutes. Cool.
1 cup - heavy whipping cream
2 tablespoons – Splenda or more to taste
1 teaspoon – cinnamon
And a mixer whip cream add Splenda a little at a time. Taste and add more if needed. Add cinnamon, spread over bars. Refrigerate the leftovers.
Hope you enjoy!