Tag: enzo stevia

“A great alternative for anyone watching their sugar intake but craving some chewy gummy candies! The best part is the flavor possibilities are limitless! Yum! I make these in gummy bear molds, but they can be made using any kind of candy mold. They can be stored at room temperature, but they retain a better gummy texture when stored in the fridge.”

Ingredients:

• 1/3 cup cold water
• 3 (.25 ounce) packages unflavored gelatin
• 2 teaspoons stevia powder, or to taste
• 1/2 package unsweetened soft drink mix (such as Kool-Aid®)

Instructions:

1. Fill a saucepan almost halfway with water; bring to a boil.
2. Measure 1/3 cup cold water in a glass measuring cup. Dissolve gelatin in the cold water, stirring constantly to prevent lumps. Stir in stevia powder and soft drink mix.
3. Place measuring cup in the boiling water. Stir gelatin mixture until syrupy.
4. Place candy molds on a baking sheet. Remove gelatin mixture from boiling water and immediately fill molds using a small syringe.
5. Chill gelatin mixture until set, at least 1 hour and up to 2 days. Remove from molds.

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Miryam’s original recipe

Ingredients:

• 4 cups crushed ice
• 2 cups healthier lemon soda
• 1/8 tsp turmeric powder, optional
• few drops liquid stevia, optional

Instructions:

1. Place all the ingredients in your blender and blend until combined. This will take no longer than 20-30 seconds.

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Ingredients:

• 2 fresh egg whites (or 1 fresh whole egg)
• 1/4 cup skim cow milk (or plant based milk)
• 1 tablespoon liquid stevia (or powdered stevia)
• 1/2 teaspoon ground cinnamon powder (optional)
• 1 teaspoon vanilla extract (optional)
• 1 scoop whey protein powder (or plant based protein powder)
• 2-3 slices whole wheat bread (or any other type of bread)

Instructions:

1. Preheat a non-stick cooking pan on a medium-high heat and spray some non-stick cooking spray or add a little bit of oil or butter.
2. In a bowl or shaker cup add all of the ingredients.
3. Mix them well.
4. Pour the mixture into large bowl or plate.
5. Dip each slice of whole wheat bread into the mixture.
6. Place the bread slices on the pan and cook them for about 2-3 minutes per side.
7. After that,serve on a plate and top with your favorite toppings.
8. That is it.

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Ingredients:

• 1/4 C sweet potato puree (about 2.5 oz)
• 1/2 C rolled oats (use certified gluten free if necessary)
• 1/2 C egg whites (4 egg whites)
• 1/2 t pumpkin pie spice
• 1/4 t salt
• 1/2 t vanilla
• 1/2 t baking powder
• 1/4-1/2 t liquid stevia (or 1 t granulated stevia)

Instructions:

1. Heat pan or griddle to medium heat and spray lightly with non stick spray.
2. Put all ingredients into a blender or food processor and blend until runny batter.
3. Pour onto heated pan in two or three pancakes.
4. Cook 4-5 minutes until you see bubbles start to come up then flip over. Cook another 4-5 minutes.
5. Serve up with what ever syrup or toppings you want.
6. Pictured here with PB2 made with extra water and then mixed with sugar free maple syrup.

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This tender mug cake is a complete lifesaver! It’s perfectly sweet and full of warm vanilla flavors, and because it’s ready in barely 5 minutes, it’s the ideal cure for those strong dessert cravings. Plus there aren’t any tempting leftovers to worry about!

Ingredients:

• 3 tbsp (23g) white whole wheat flour or gluten-free* flour (measured like this)
• ⅜ tsp powdered stevia
• ⅛ tsp baking powder
• 1/16 tsp salt
• ¼ tsp unsalted butter or coconut oil, melted
• 1 tbsp (15g) plain nonfat Greek yogurt
• 1 ½ tbsp (23mL) nonfat milk
• ¼ tsp vanilla extract
• 18 drops vanilla crème stevia, or to taste

Instructions:

1. Lightly coat a 1-cup ramekin with nonstick cooking spray.
2. In a small bowl, whisk together the flour, powdered stevia, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk.* Stir in the vanilla and vanilla crème stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated.
3. Spread the batter into the prepared ramekin. Microwave on 30% POWER for 2 minutes 40 seconds (2:40). Let the mug cake cool for at least 2 minutes to allow the center to finish cooking through before enjoying.

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A delicious, high protein snack/breakfast/anytime treat made in under 5 minutes! And it WILL fill you up, guaranteed!

Ingredients:

• 1/2 cup canned pure pumpkin
• 1/4 cup liquid egg whites
• 2 tbsp rolled oats
• 1 tbsp vanilla whey protein powder (I use Jay Robb)
• 1/4 tsp pumpkin pie spice
• 1 packet stevia or other sweetener
• other flavorings of your choice: vanilla/toffee stevia, cinnamon, maple, etc

Instructions:

1. Combine all ingredients in large microwave-safe bowl and stir well. Microwave for 1 1/2 minutes (keep an eye on it!!) and stir; microwave for another 1 1/2 minutes (again, make sure it doesn't overflow!) and eat up! (psst…it's great with maple syrup!)
2. Serving Size: makes 1 filling serving

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