Devin Alexander's Low-Sugar Recipes

Devin Alexander and The Doctors
Devin Alexander and The Doctors

 

DEVIN’S BAHN MI BURGER


DEVIN’S BAHN MI BURGER
NUTRITION FACTS 
•    Total Calories: 320 
•    Fat: 6 grams 
•    Saturated Fat: 2.4 grams
•    Trans Fat: 0.3 grams
•    Cholesterol: 65 mg 
•    Sodium: 530 mg 
•    Potassium: 620 mg 
•    Carbohydrate: 34 grams
•    Fiber: 3g rams
•    Sugars: 5 grams
•    Protein: 32 grams
•    Phosphorus: 375 mg 

DEVIN’S BAHN MI BURGER RECIPE 
•    1/4 cup rice wine vinegar 
•    1 tablespoon zero calorie natural sweetener 
•    1/4 teaspoon kosher salt 
•    1/8 teaspoon freshly ground black pepper, plus additional to taste, divided 
•    3 radishes, trimmed and cut into matchstick pieces (about 1/3 cup) 
•    1 small carrot, peeled and cut into matchstick pieces (about 2/3 cup) 
•    2 pieces’ whole grain or multigrain baguette (2 ounces each) 
•    8 ounces 96% lean ground beef (preferably grass fed) 
•    1/4 cup (1/8-inch-thick) English cucumber slices (about 1 1/2 ounces) 
•    1/4 cup fresh cilantro leaves 
•    12 very thin slices jalapeño rounds (about 1/2-ounce total) 
•    2 teaspoons sriracha (preferably natural), or less to taste

DEVIN’S BAHN MI BURGER INSTRUCTIONS 
•    Preheat a grill to high
•    In a deep small bowl combine: Vinegar, 1/4 cup of water, Sweetener, Salt, 1/8 teaspoon pepper, Radishes, Carrots 
•    Set aside
•    Cut open the baguettes all the way through (sandwich style) 
•    On a sheet of parchment paper or waxed paper, shape the beef into 2 equal patties: Each about 1/2 inch larger in area than the size of 1 baguette piece. Burgers will shrink when cooked, so if you make them slightly larger, they will fit perfectly after cooking
•    Season the patties with additional pepper, if desired
•    Grill patties on high until desired doneness is reached, about 1–2 minutes per side for medium rare
•    Meanwhile, add the baguette pieces to the grill, insides facedown, away from a direct flame for about 30 seconds to 1 minute
•    Watch carefully so they don’t burn— should be very lightly toasted 
•    Place 1 bottom piece of baguette on each of 2 plates
•    Add a burger patty to each
•    Top each patty evenly with the cucumber, cilantro, and jalapenos
•    Drain the carrots and radishes from the pickling liquid. Divide them evenly among the burgers
•    Drizzle each burger with sriracha and top with the baguette tops
•    Enjoy immediately

 

DEVIN’S KALE POMEGRANATE CHICKEN SALAD


DEVIN’S KALE POMEGRANATE CHICKEN SALAD

NUTRITION FACTS
•    Total Calories: 360 
•    Fat: 14 grams
•    Saturated Fat: 4.2 grams
•    Trans Fat: 0 grams
•    Cholesterol: 100 mg 
•    Sodium: 430 mg 
•    Potassium: 760 mg 
•    Carbohydrates: 20 grams 
•    Fiber: 5 grams
•    Sugar: 10 grams
•    Protein: 39 grams
•    Phosphorus: 375 mg 

INGREDIENTS 
•    3 cups loosely packed, coarsely chopped fresh baby kale leaves 
•    1–1 1/2 tablespoons Champagne Vinaigrette 
•    3/4 ounce (about 3 tablespoons, not packed) crumbled light goat cheese (preferably natural), divided 
•    2 tablespoons pomegranate arils (seeds), divided 
•    1/4 large (about 2 ounces) pink grapefruit, sectioned and peeled 
•    4 ounces Have-On-Hand Grilled Chicken, sliced 

DEVIN’S KALE POMEGRANATE CHICKEN SALAD INSTRUCTIONS
•    In a medium mixing bowl, toss the kale with 1 tablespoon of the vinaigrette, massaging it with clean hands for a minute
•    Add 1/2 the cheese and 1/2 of the pomegranate arils and toss the salad again
•    Taste the greens—1 tablespoon of dressing should be enough: If not, add an additional 1/2 tablespoon and toss the salad again (or save the 1/2 tablespoon to dip the chicken in)
•    Mound the salad mixture on a plate
•    Arrange the grapefruit sections evenly around the edges of the salad. Sprinkle the remaining cheese and pomegranate arils over the top
•    Arrange the sliced chicken to one side of the salad
•    Enjoy immediately 

CHICKEN INSTRUCTIONS 
•    Preheat grill to high then add the chicken breasts to a medium bowl
•    Drizzle the oil over them and then sprinkle with the salt and pepper
•    Toss them until they are evenly coated
•    Place the chicken breasts side by side on the grill, smooth sides down
•    Turn the heat to medium, if possible, or place them away from direct heat if you don’t have temperature control
•    Grill them until the chicken is no longer pink and the juices run clear, about 3–5 minutes per side
•    Remove from the grill and tent the chicken breasts with foil
•    Let them rest for 3 minutes before cutting them
•    Enjoy immediately or cool them and store them in an airtight container in the refrigerator for up to 3 days

DEVIN’S CHAMPAGNE VINAIGRETTE RECIPE
INGREDIENTS
•    1/4 cup Dijon mustard
•    1/2 cup champagne vinegar
•    1 teaspoon stevia honey blend sweetener (such as Truvia Nectar)
•    1/4 cup extra virgin olive oil

INSTRUCTIONS
•    1 Add the vinegar, mustard, and sweetener to a small mixing bowl
•    Using a small whisk, slowly whisk in the oil until it is emulsified (well combined)
•    Use immediately or refrigerate it in an airtight container or salad cruet for up to 2 months

 

DEVIN’S PUMPKIN PIE BITES


DEVIN’S PUMPKIN PIE BITES
NUTRITION FACTS 
•    Calories: 100
•    Fat: 3 grams
•    Saturated Fat: 0.1 grams
•    Trans Fat: 0 grams
•    Cholesterol: 0 mg 
•    Sodium: 140 mg 
•    Potassium: 105 mg
•    Carbohydrates: 13 g
•    Fibers: 1 gram 
•    Sugar: 5 g sugars
•    Protein: 3 g protein
Phosphorus: 45 mg

INGREDIENTS 
•    9 mini fillo shells 
•    2 large egg whites  
•    1/4 cup solid pumpkin purée 
•    1 teaspoon maple syrup 
•    1 teaspoon zero calorie natural sweetener 
•    1 teaspoon brown sugar 
•    1/2 tablespoon whole grain oat flour 
•    1/2 teaspoon vanilla extract 
•    1/4 teaspoon plus 1/8 teaspoon pumpkin pie spice 
•    1/4 teaspoon ground cinnamon 
•    1/8 teaspoon baking powder 
•    1/16 teaspoon salt 
•    9 teaspoons Devinly Whipped

DEVINLY WHIPPED TOPPNIG*
NUTRITION FACTS
•    Total Calories: 10 
•    Fat: 0 grams 
•    Saturated Fat: 0 grams
•    Trans Fat: 0 grams
•    Cholesterol: 0 grams
•    Sodium: 0mg
•    Potassium: 0 mg
•    Carbohydrate: 2 grams
•    Fiber: 0 grams
•    Sugars: 2 grams
•    Protein: 0 grams
•    Phosphorus: 0 mg

INGREDIENTS
•    3 large egg whites - at room temperature 
•    1/2 teaspoon cream of tartar 
•    1/4 teaspoon xanthan gum 
•    3/4 cup light agave nectar


DEVIN’S PUMPKIN PIE BITES INSTRUCTIONS
•    Preheat the oven to 350°F
•    Line a small baking sheet with nonstick foil
•    Place the fillo shells side by side on the baking sheet so they don’t touch
•    In a small mixing bowl, using a sturdy whisk, mix: Egg whites, Pumpkin, Maple syrup, Sweetener, Brown sugar, Flour
•    Still using the whisk, stir in the vanilla, pumpkin pie spice, cinnamon, baking powder, and salt and continue mixing until well combined
•    Divide the filling among the fillo shells, about 1 tablespoon in each 
•    Bake the pie-lets for 10–15 minutes, or until a toothpick 
•    inserted into the center comes out sticky: (It shouldn’t be runny, but won’t be dry)
•    Allow them to cool to room temperature
•    Just before serving, top each pie let with 1 teaspoon whipped topping
•    Enjoy immediately

DEVIN’S DEVINLY WHIPPED TOPPING INSTRUCTIONS 
•    Add the following to a bowl: Egg whites, Cream of tartar, Xanthan gum 
•    Mix on medium speed until combined and the egg whites have just started to foam
•    Pour the agave into a small saucepan and place it over 
•    medium heat - Making sure to watch it very carefully, heat the agave until it comes to a boil. It boils quickly and may burn if unattended even for a few seconds. Turn the mixer to high and slowly and carefully pour the hot agave into the mixer. Stand back, making sure that it does not accidentally splatter on you. Let it continue to whip until the topping is very thick and fluffy, has very stiff peaks, and has turned white. Enjoy immediately and transfer any leftovers to an airtight plastic container and store in the freezer for up to 2 weeks

*Recipes courtesy of Devin Alexander