Tag: enzo stevia

This fun summer treat tastes just like my grandma’s infamous peach pie! It’s full of sweet fruity flavors, and the buttery sugar cookies are the perfect complement. Both components can easily be made ahead of time! The dip will keep for at least one week if stored in an airtight container in the refrigerator, and the sugar cookie dippers will also last for at least one week if stored in an airtight container at room temperature.

Ingredients:

• 1 ½ cups (360g) plain nonfat Greek yogurt
• 1 ¼ tsp vanilla crème stevia, or adjusted to taste
• 2 ¾ tsp powdered stevia, or adjusted to taste
• ¼ tsp ground cinnamon
• 6 tbsp (75g) finely diced peaches
• 1 batch sugar cookie dippers (recipe here!)

Instructions:

1. Stir together the Greek yogurt, vanilla crème stevia, powdered stevia, cinnamon, and peaches in a small bowl. Cover and refrigerate for at least 30 minutes, or until ready to serve.

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Ingredients:

• FOR THE ADZUKI BEAN PASTE:
• ¼ cups Dry Adzuki Beans
• ½ cups Water
• ½ teaspoons Pure Stevia Extract Powder (“Now” Brand)
• ½ Tablespoons Vegan Butter
• 1 Tablespoon Non-dairy Milk Or Water
• FOR THE PUMPKIN RICE CAKE DOUGH:
• 1 cup Sweet Rice Flour
• 2 Tablespoons Tapioca Flour
• ¼ teaspoons Pure Stevia Extract Powder (“Now” Brand)
• ¾ cups Pumpkin Puree
• 1 teaspoon Canola Oil
• 8 Green Raisins Or Dry Goji Berries, For The Pumpkin Stem

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Low in calories, carbs and fat

Ingredients:

• 1 cup water
• 2 scoops Warrior Whey, plain
• 2 scoops KAL Pure Stevia Extract
• 1 T. unsweetened cocoa powder
• small pinch salt
• 1/2 cup ice

Instructions:

1. Blend water and dry ingredients well, then add ice and blend until smooth.
2. Serving Size: 1 16 oz serving

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Ingredients:

• 1 Medium Size (approximately 1 1/2 Pounds) Pineapple
• 1 Tablespoon Tapioca Starch Or Pectin
• 1 Tablespoon Chia Seeds
• ¼ teaspoons Pure Stevia Extract Powder (Now Brand)

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Ingredients:

• 2 cups low-fat milk, divided
• 1/4 cup arrowroot powder
• 2 small bananas, peeled and divided
• 1 tsp Sucanat
• 1 tsp pure vanilla extract
• 2 packets stevia

Instructions:

1. In a small bowl, whisk together 1/2 cup milk and arrowroot powder until smooth; set aside.
2. In a blender, combine remaining 1 1/2 cups milk, 1 banana, Sucanat, vanilla and stevia and process until smooth.
3. Pour banana mixture into a small saucepan. Bring mixture to a simmer on medium-low heat. Remove saucepan from heat and slowly whisk in arrowroot mixture.
4. Return to medium-low and cook for about 1 minute, whisking constantly, until mixture bubbles and thickens. Remove saucepan from heat.
5. Slice remaining banana and gently stir into pudding.
6. Pour warm pudding into large bowl.
7. Cover with plastic wrap and refrigerate for about 2 hours before serving.
8. Pudding is best within 24 hours.

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Ice coffee blended drink made with milk, vanilla and cocoa powder.

Ingredients:

• 1 heaping teaspoon instant coffee
• 1½ cups water
• ½ cup skim milk
• 3 tsp vanilla extract
• 1 tsp unsweetened cocoa powder
• 1 packet stevia or 1 tbsp. sugar (to taste)

Instructions:

1. In a cup mix coffee and water and stir until combined. Place in a shallow container, cover and freeze for 4 hours or overnight.
2. Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder. Blend until combined.

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Ingredients:

• 1/2 frozen banana
• 1/2 cup unsweetened vanilla almond milk
• 1/4 tbsp cocoa powder
• 1/4 tsp liquid Stevia

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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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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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“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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