Spicy Bok-Choy & Shrimp With Mixed Veggies Stir-Fry (Lean, Low-Carb Dinner Choice)

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Ingredients:

  • Ingredients:
  • 2 cups Bok-Choy (rinsed and cut/sliced)
  • 1/2 medium Onion (diced)
  • 3 Garlic Cloves (chopped/crushed/very thinly sliced)
  • 1/2 teaspoon Fresh Ginger (peeled and crushed)
  • 1 Green Pepper (sliced or chopped)
  • 1 Large Celery Stalk (sliced into smaller pieces)
  • 1 1/2 cups Mixed Frozen or Fresh Veggies (Broccoli, Cauliflower, Brussel Sprouts(if you like these) & a Few
  • cup You may also add in ¾ of Babycorn & Water Chestnuts (this will however higher the carb content/sugar co
  • 1/4 teaspoon Chili Powder
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Black Peper
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Garlic Powder
  • Crushed Red Pepper Flakes (anywhere from 1/8tsp- more depending on how spicy you like it!!!!)
  • 1 envelope Stevia (I use PureVia because it doesn’t leave a bitter aftertaste or change flavors/texture wh
  • cup Combine all of the spices listed above in a small and mix them together!**
  • 4 tablespoons Soya Sauce
  • 1 tablespoon Black-Bean Sauce
  • 1 tablespoon Oyster Sauce
  • 16 Large Frozen or Fresh Shrimps
  • 1 tablespoon fresh Lemon Juice
  • 10 drops Toasted or Regular Sesame Oil

Instructions:

  1. Heat
  2. frying
  3. heat
  4. Mixed
  5. Frozen
  6. mix
  7. top.
  8. mix
  9. stir-fry.
  10. top
  11. mix.

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Paleo Blueberry Lemon Muffins

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Ingredients:

  • 1 1/2 cup almond flour
  • 1/4 cup arrowroot flour
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup or 1/3 teaspoon stevia liquid
  • 1/4 cup lemon juice
  • 3 eggs
  • 1 1/2 tablespoons lemon zest(~zest of 1 lemon)
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup blueberries

Instructions:

  1. Pre heat oven to 350 degrees and line a muffin pan with liners or grease.
  2. Combine all the ingredients(minus the blueberries) for the muffins together until we’ll combined. Stir in the blueberries once the batter is combined and smooth.
  3. Fill muffin liners and bake on 350 degrees for 25 minutes until the tops of the muffins begin to turn golden.

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Nanaimo Bars

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Ingredients:

  • Crust:
  • 160g (1/2 cup + 2 tbs) Coconut Butter
  • 1/4 cup Light Coconut Milk
  • 14g (2 tsp) Molasses
  • 1 tsp Hazelnut Extract
  • 1/2 tsp Coconut Extract
  • 1/2 tsp Stevia Extract
  • 1/2 tsp Butter Extract
  • 30g (6 tbs) Regular Cocoa Powder (unsweetened)
  • 32g (1 scoop) Chocolate Protein Powder
  • 48g (1/2 cup) Rolled Oats (old fashioned, gluten free if you like)
  • 1/4 tsp Salt
  • Filling:
  • 1/2 cup Plain, Nonfat Greek Yogurt
  • 96g (1/2 cup) Powdered Erythritol
  • 128g (4 scoops) Vanilla Custard Protein Powder
  • 28g (2 tbs) Coconut Oil, soft
  • 26g (3 tbs) Dried Nonfat Milk
  • Ganache:
  • 4oz 100% Cacao Unsweetened Chocolate
  • 1/4 cup + 3 tbs Light Coconut Milk
  • 1/4 tsp Stevia Extract
  • 48g (1/4 cup) Powdered Erythritol

Instructions:

  1. Directions (for the crust): Line a brownie pan with parchment paper both ways.
  2. Melt the coconut butter in a large microwave safe bowl (it took me about 60 seconds total at 30-second intervals).
  3. Stir in the coconut milk, and add the molasses and extracts.
  4. Stir in the cocoa powder. Then, stir in the protein powder. Fold in the oats. Press into the prepared brownie pan (I used a pastry roller. If the filling is sticking to the utensil you are using, wrap your fingers in plastic wrap and press down on the mixture until it reaches all corners and make sure it’s level). Refrigerate while you make the filling.
  5. Directions (for the filling): Put the greek yogurt into a medium-sized mixing bowl and add the powdered erythritol, stir until erythritol dissolves.
  6. Fold in the protein powder with a rubber spatula. When the mixture is thick and sticky, add the coconut oil and fold it in. Add the dried milk and fold that in too (the mixture should be very sticky, so don’t touch!). Scoop into the brownie pan and try to level as best as you can with the rubber spatula (it doesn’t have to be perfect, it will naturally settle into a level layer). Refrigerate while you make the ganache layer.
  7. Directions (for the ganache layer): Melt the chocolate in a microwave-safe bowl at 30-second intervals, stirring in between each one, until melted.
  8. Whisk in the coconut milk. When the mixture is even and lighter in color, whisk in the stevia and carefully stir in the powdered erythritol. Pour into the brownie pan and spread by gently shaking the pan back and forth until the ganache reaches the corners. Refrigerate until chocolate is firm, then slice and serve!

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Cacao chia pudding with avocado mousse

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Ingredients:

  • for the cacao pudding
  • 2 tablespoons cacao powder (i used hershey’s natural unsweetened)
  • 3 packets stevia (or sweetener of choice amount to liking)
  • 1 cup unsweetened almond milk
  • 2 tablespoons of chia seeds
  • 1 teaspoon of psyllium husk (or omit for 1 teaspoon extra chia seed)
  • for the mousse:
  • half a ripe avocado
  • 1 tablespoon of coconut milk
  • 1/2 a scoop of protein powder of choice vanilla flavoured (or plain flavoured just add 1/2 teaspoon vanilla extract to it)
  • 2 packets of stevia or sweetener of choice (again to liking)
  • 150mls water

Instructions:

  1. Method: mix the cacao powder and sweetener with a little of the almond milk first so the powder is easily mixed later, mix until not clumpy.
  2. Add the chia seeds and psyllium in and slowly stir whilst adding the remainder almond milk. Put in the fridge overnight or for a few hours for the pudding to “grow”.
  3. for the mousse place the remainder ingredients in a blender and blend untill it becomes a thick mousse like consistancy.
  4. Take the premade cacao chia pudding and place in a glass bowl,mason jar or whatever you fancy!
  5. top with the avocado mousse and top with fruit,cacao nibs,nuts and all sorts of delicious goodies and NOM NOM NOM!

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Heart Healthy, Whole-Grain Brownies

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Ingredients:

  • ¼ cup Organic unsweetened applesauce
  • ¾ cup Organic white sugar
  • 2 egg whites
  • ¼ cup coconut oil, melted
  • ¼ cup soymilk
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • ½ cup whole-wheat pastry flour
  • ½ tsp. Stevia
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chopped walnuts (optional)
  • ½ cup Organic chocolate chips (optional)

Instructions:

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8 inch square pan. (For V-day, I used a heart-shaped muffin-tin pan, and reduced the baking time by 7 minutes).
  2. In a medium bowl, stir together the applesauce, sugar, egg whites, and coconut oil until smooth. Mix in the soymilk and vanilla extract.
  3. Combine the cocoa powder, whole-wheat flour, Stevia, baking powder, and salt in a separate bowl; stir into the sugar mixture just until incorporated, being careful not to over mix.
  4. If adding walnuts or the chocolate chips, fold in now. Spread the batter evenly into the prepared pan.
  5. Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Don’t overcook, because you want the brownies to remain moist.
  6. Cool, and cut into squares. Enjoy.

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Whole-Wheat Banana Waffles

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Ingredients:

  • Cooking spray
  • 2 eggs, beaten
  • 1 3/4 Cup nonfat milk
  • 1/2 Cup unsweetened applesauce
  • 1 Teaspoon vanilla extract
  • 2 Cups whole-wheat flour
  • 4 Teaspoons baking powder
  • 1 1/2 packets stevia in the raw or 1 tablespoon sugar
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon nutmeg
  • 1 ripe banana, mashed
  • Maple syrup, for serving

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Cinnamon Oat Scones with Maple Glaze

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Ingredients:

  • 2 c. flour
  • 1 c. old fashioned or quick-cooking oats
  • 1 tbsp. baking powder
  • ½ tsp. baking soda
  • ⅓ c. SPLENDA® Sugar Blends
  • 1 tsp. cinnamon
  • ½ tsp. Sea salt
  • 1 stick (8 tbsp.) cold butter, diced
  • 1 tsp. vanilla extract
  • ¾ c. skim milk
  • 1 tsp. maple extract
  • ¼ c. skim milk
  • ⅛ tsp. salt
  • 3 packets SPLENDA® Naturals Stevia Sweetener

Instructions:

  1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
  2. In a large bowl, mix together all dry ingredients. Add in butter and mix with your hands until pea-sized pieces form. Add vanilla extract then slowly stir in milk with a fork until a crumbly, wet mixture starts to form.
  3. Turn mixture onto a floured surface and form into 2 even 1”-thick rounds. With a sharp knife, cut each round into 8 triangles.
  4. Make maple glaze: In a small bowl, whisk together all ingredients. Place triangles onto baking sheet about 1-inch apart and brush with maple glaze. Sprinkle with more oats, if desired. Bake until golden brown, 15 minutes.

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Apple-Cranberry Cobbler

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Ingredients:

  • 8 Cups peeled, cored, and chopped apples
  • 12 Ounces fresh cranberries
  • 2 Tablespoons vegan butter
  • 1/2 Cup stevia, plus more to taste
  • 2 Cups gluten-free oats
  • 2 Cups gluten-free all-purpose flour
  • 1/2 Teaspoon baking powder
  • 2 Teaspoons vanilla extract, preferably organic
  • 1 Tablespoon cinnamon, preferably organic
  • 1/2 Teaspoon allspice, preferably organic
  • 1/2 Teaspoon nutmeg, preferably organic
  • 1/4 Teaspoon sea salt
  • 1/3 Cup pure maple syrup
  • 1/2 Cup almond milk
  • 1 Cup dairy-free coconut milk ice cream, for serving (optional)

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Sugar-Free Vanilla Cupcakes with Lemon-Lime Icing Perfect for St. Patrick’s Day

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Ingredients:

  • 3 Cups All Purpose Flour
  • 1 1/2 Teaspoon Baking Powder
  • 3/4 Teaspoons Salt
  • 1 1/2 sticks Butter / Unsalted and Softened
  • 1 1/2 Cup Pyure Confectioner’s Stevia Blend
  • 4 Large Eggs
  • 2 Teaspoons Vanilla Extract
  • 1 1/4 Cup Milk
  • 1 1/2 Cup Pyure Confectioner’s Stevia Blend
  • 1/2 Cup All-Purpose Flour Sifted
  • 2 Tbl + 1/4 cup Butter Unsalted and Softened
  • 1/4 Cup Milk
  • 1/2 Teaspoon Vanilla Extract
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Lime Juice
  • Green Food Coloring

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Moist Vegan Spelt Bran Muffins

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Ingredients:

  • 1/4 cup ground flaxseed
  • 1/2 cup hot water
  • 1 cup wheat bran
  • 1 cup spelt bran
  • 1/2 cup spelt flakes
  • 1 cup whole spelt flour
  • 1/2 cup psyllium fibre husks
  • 1/2 teaspoon stevia extract powder
  • 1/4 cup whole flaxseeds
  • 2 tablespoons chia seeds
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 cup Demerara sugar
  • 3 tablespoons agave nectar
  • cup applesauce
  • 2 equivalent of eggs in Ener-G egg replacer powder, prepared
  • 1 cup vegan” milk”
  • cup canola oil
  • 1/2 cup raisins, soaked in hot water and drained (reserve 3 tbsp soaking liquid)
  • cup chopped prunes

Instructions:

  1. Preheat oven to 400°F, line 24 muffin cups or grease well.
  2. In a small bowl, whisk together flaxseed and hot water. Let stand 10 minutes.
  3. In a medium bowl whisk together brans, spelt flakes, flour, psyllium, stevia, flaxseeds, chia seeds, baking soda, salt, nutmeg and cinnamon.
  4. In a large bowl beat together sugar, agave, applesauce, egg replacer, flax mixture, “milk” and oil until smooth.
  5. Add dry ingredients and stir in just to combine, then fold in the raisins (with their reserved liquid) and prunes.
  6. Bake for 15-17 minutes.

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buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/