Matcha Protein Smoothie – Low Fat

Protein picker upper!Ingredients:1 Tbsp Great Value Liquid Egg White.5 Cup Great Value Plain, Nonfat Yogurt1 Tbsp Matcha Tea.5 Cup Fresh or Frozen Fruit(I find berries, peaches, mango or bananas to work the best)1 Tsp Stevia No Calorie SweetenerInstructions:Layer ingredients in blender. Blend, pour into a cup and enjoy!Serving Size: Makes 1 Smoothie

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Protein picker upper!

Ingredients:

  • 1 Tbsp Great Value Liquid Egg White
  • .5 Cup Great Value Plain, Nonfat Yogurt
  • 1 Tbsp Matcha Tea
  • .5 Cup Fresh or Frozen Fruit(I find berries, peaches, mango or bananas to work the best)
  • 1 Tsp Stevia No Calorie Sweetener

Instructions:

  1. Layer ingredients in blender. Blend, pour into a cup and enjoy!
  2. Serving Size: Makes 1 Smoothie

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Matcha, Mango, and Ginger Smoothie – Low Fat

Ingredients:1 teaspoon Matcha¾ cups Water¾ cups Frozen Mango Chunks½ cups Plain 2% Greek Yogurt½ teaspoons Minced Or Grated Fresh Ginger½ Tablespoons Honey (adjust Sweetener To Taste)

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Ingredients:

  • 1 teaspoon Matcha
  • ¾ cups Water
  • ¾ cups Frozen Mango Chunks
  • ½ cups Plain 2% Greek Yogurt
  • ½ teaspoons Minced Or Grated Fresh Ginger
  • ½ Tablespoons Honey (adjust Sweetener To Taste)

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Easy Mochi – Low Fat

“A lovely Chinese New Year’s snack; soft, slightly sweet, and chewy, this is a wonderful traditional dessert. Ready in only minutes. Serve with steaming hot tea!” Ingredients:1 cup sweetened red bean paste1 cup sweet rice flour (mochiko)1 teaspoon green tea powder (matcha)1 cup water1/4 cup white sugar1/2 cup cornstarch, for rolling out the doughInstructions:Wrap red…

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“A lovely Chinese New Year’s snack; soft, slightly sweet, and chewy, this is a wonderful traditional dessert. Ready in only minutes. Serve with steaming hot tea!”

Ingredients:

  • 1 cup sweetened red bean paste
  • 1 cup sweet rice flour (mochiko)
  • 1 teaspoon green tea powder (matcha)
  • 1 cup water
  • 1/4 cup white sugar
  • 1/2 cup cornstarch, for rolling out the dough

Instructions:

  1. Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
  2. Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
  3. Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

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Green Tea Cake – Low Fat

“Soft and spongy green tea cake – full of flavor, and not too sweet. This recipe has been widely enjoyed by family and friends, and I reap the side benefit of having the whole kitchen filled with the blissful aroma of green tea every time I make this. This can also be made into 12…

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“Soft and spongy green tea cake – full of flavor, and not too sweet. This recipe has been widely enjoyed by family and friends, and I reap the side benefit of having the whole kitchen filled with the blissful aroma of green tea every time I make this. This can also be made into 12 cupcakes.”

Ingredients:

  • 3 eggs
  • 3/4 cup white sugar
  • 1 tablespoon honey, or to taste
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon green tea powder (matcha)
  • 1/4 cup cold water

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat eggs together in a bowl using an electric mixer on medium speed until volume doubles or triples, about 7 minutes. In the following order, add sugar, honey, flour, baking powder, green tea powder, and water to eggs, beating 15 to 30 seconds before each addition. Pour batter into a 9-inch cake pan.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

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Banana Mango Green Smoothie Recipe – Low Fat

This delicious smoothie is an excellent post-workout treat!Ingredients:excellent post workout treat! ingredient 1 handful greens 1 cup frozenfruit i used a mixture of mango and strawberry 1/2 banana 2 tspmatcha tea powder 2 tsp peanut butter powder 4 oz coconut milk 1/2Instructions:Put all items in blender, beginning with coconut milk.Blend until smooth.Makes 2 smoothies

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This delicious smoothie is an excellent post-workout treat!

Ingredients:

  • excellent post workout treat! ingredient 1 handful greens 1 cup frozen
  • fruit i used a mixture of mango and strawberry 1/2 banana 2 tsp
  • matcha tea powder 2 tsp peanut butter powder 4 oz coconut milk 1/2

Instructions:

  1. Put all items in blender, beginning with coconut milk.
  2. Blend until smooth.
  3. Makes 2 smoothies

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Strawberry Vanilla Lemonade (Sweetened with Stevia) – Low Fat

Ingredients:2 cups Strawberries, Chopped8 cups Water, Divided¼ ounces, weight Powdered Stevia, Or 4 1 Gram Packets Of Stevia5 whole Lemons, Juiced1 teaspoon Vanilla Extract

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Ingredients:

  • 2 cups Strawberries, Chopped
  • 8 cups Water, Divided
  • ¼ ounces, weight Powdered Stevia, Or 4 1 Gram Packets Of Stevia
  • 5 whole Lemons, Juiced
  • 1 teaspoon Vanilla Extract

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Lumber Jack protein powder pancakes – Low Fat

Hearty protein packed pancakes.Ingredients:4 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry)2 serving Egg white, large0.75 cup Whole Wheat Flour0.75 cup Flour, white1 tsp Baking Powder0.25 cup Granulated Sugar1 Serving(s) Raw Organic Protein- unflavored no stevia1 dash Salt0.25 1tsp Canola Oil2 cup Milk, 2%, with added nonfat milk solids, without added vit AInstructions:Place 1/2…

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Hearty protein packed pancakes.

Ingredients:

  • 4 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry)
  • 2 serving Egg white, large
  • 0.75 cup Whole Wheat Flour
  • 0.75 cup Flour, white
  • 1 tsp Baking Powder
  • 0.25 cup Granulated Sugar
  • 1 Serving(s) Raw Organic Protein- unflavored no stevia
  • 1 dash Salt
  • 0.25 1tsp Canola Oil
  • 2 cup Milk, 2%, with added nonfat milk solids, without added vit A

Instructions:

  1. Place 1/2 cup of the batter on a nonstick griddle at medium heat. Cook until golden brown, flip and continue cooking until golden brown. Remove from griddle and top with favorite toppings. Serving Size: Makes 12 1/2- cup portions

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Easy Orange Paleo Muffins – Low Fat

“I got up one morning with a huge muffin craving. I wanted something that tasted like orange and that was grain free as well. I quickly created the recipe for these paleo orange muffins that’s so easy and quick to make that, by the time you are ready to start your day, your paleo breakfast…

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“I got up one morning with a huge muffin craving. I wanted something that tasted like orange and that was grain free as well. I quickly created the recipe for these paleo orange muffins that’s so easy and quick to make that, by the time you are ready to start your day, your paleo breakfast will be ready for you! Warm and delicious like you just walked into an artisan bakery!

… Or at least that’s what I often feel for breakfast after being born and raised in Italy, where breakfast happens with pastries and croissants!

You know me, I love baking. Top them with acai powder and a dollop of fig jam.”

Ingredients:

  • 2 eggs
  • 3 tablespoons low-calorie natural sweetener (such as Swerve®)
  • 1/2 tablespoon sweet potato starch, sifted
  • 1/2 cup tigernut flour
  • 1/3 cup orange juice
  • 1/3 cup cassava flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon stevia powder, or to taste
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 12 dried cranberries

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat eggs and sweetener in a bowl until foamy, about 3 minutes. Stir in potato starch; mix well. Add tigernut flour and orange juice; mix until well combined. Whisk in cassava flour, vanilla extract, stevia powder, and cinnamon until batter is smooth. Fold in baking soda and cream of tartar.
  3. Pour batter into a 12-cup silicone muffin mold; top each muffin with 1 dried cranberry.
  4. Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

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Homemade Cranberry Raspberry Sauce – Low Fat

Ingredients:12 ounces, weight Fresh Cranberries2 cups Frozen Raspberries1 cup Pure Apple Juice (no-sugar-added Preferred)¼ teaspoons Pure Stevia Extract Powder

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Ingredients:

  • 12 ounces, weight Fresh Cranberries
  • 2 cups Frozen Raspberries
  • 1 cup Pure Apple Juice (no-sugar-added Preferred)
  • ¼ teaspoons Pure Stevia Extract Powder

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