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Ingredients

• ✓ sweetener
• pineapple
• water
• lemon juice
• ice cube

Instructions

1. 1 Core pineapple using a pineapple corer or slicer. Cut into chunks and measure out 2 cups. Reserve any pineapple juice.
2. 2 Combine 2 cups pineapple chunks, reserved pineapple juice, 2 cups water, and lemon juice in a blender. Blend until smooth and pour into a pitcher.
3. 3 Add remaining 2 cups water and sweetener to the pitcher. Stir and serve over ice.

By Yoly

Ingredients

• ✓ sweetener
• honey
• black pepper
• red pepper flake
• kosher salt
• apple cider vinegar
• white distilled vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.
3. 3 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ sweetener
• cooking spray
• rolled oat
• almond milk
• banana
• egg
• maple syrup
• baking powder
• vanilla
• cinnamon
• salt
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of two 8-ounce ramekins with cooking spray.
2. 2 Combine oats, almond milk, banana, egg, maple syrup, baking powder, vanilla, cinnamon, and salt in a blender. Blend until well combined, 30 to 60 seconds. Stir in blueberries. Transfer to the prepared ramekins.
3. 3 Bake in the preheated oven until firm, about 25 minutes.

By Tammy Lynn

Ingredients

• ✓ sweetener
• aluminum foil
• shallot
• white wine vinegar
• maple syrup
• sea salt
• black pepper
• olive oil
• garlic
• bread
• peach
• arugula
• basil
• fennel bulb

Instructions

1. 1 Cut a large piece of nonstick aluminum foil; firmly fit it over the grill grate. Preheat an outdoor grill to medium heat.
2. 2 Meanwhile, add shallot, vinegar, maple syrup, and 1 to 2 pinches each salt and black pepper to a bowl; set aside until shallot tender, about 10 minutes. Whisk in 4 tablespoons oil until blended. Set vinaigrette aside.
3. 3 Cut garlic clove in half; gently rub both sides bread slices with cut sides garlic. Lightly brush each sides bread with 1 tablespoon oil.
4. 4 Place bread on the foil-covered preheated grill; cook until toasted and firm, 7 to 10 minutes. Cool off heat.
5. 5 Brush peaches with remaining 1 tablespoon oil; season with 1 to 2 pinches salt. Place peaches on the foil-covered grill; cook until lightly browned but firm, 4 to 5 minutes. Set aside off heat.
6. 6 Toss arugula and basil together in a bowl. Tear bread into large chunks; add to the bowl. Add peaches and fennel to the bowl; toss in vinaigrette to coat and combine.

By Reynolds KitchensR

Ingredients

• ✓ sweetener
• dry milk powder
• non-dairy creamer
• cocoa powder
• cinnamon

Instructions

1. 1 Combine milk powder, creamer, cocoa powder, sweetener, and cinnamon in a bowl; mix until thoroughly blended. Transfer to a jar with a tight lid.

By Jenna Keindel

Ingredients

• ✓ sweetener
• cinnamon
• brown sugar
• butter
• cinnamon
• baking soda
• baking powder
• milk powder
• stevia powder
• coconut flour
• rice flour
• vanilla
• coconut oil
• egg
• applesauce
• skim milk
• brown rice

Instructions

1. 1 Combine cooked rice, milk, applesauce, egg, coconut oil, and vanilla in a medium-sized bowl. Whisk until well combined.
2. 2 Combine remaining pancake ingredients and stir into the brown rice mixture until well blended.
3. 3 Heat a large nonstick skillet (sprayed with vegetable spray) over medium heat. Pour batter into skillet, about 1/4 cup per pancake.
4. 4 Flip after 2-3 minutes or when edges start to turn golden and bubbles begin to appear on surface.
5. 5 Cook another 1-2 minutes on second side until golden.
6. 6 Top pancakes with butter mixture and cooked apples, if desired.

By Rice Select