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Chocolate Espresso Meringue Cookies
Dessert

Chocolate Espresso Meringue Cookies

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Combine egg whites, espresso, vanilla extract, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat until egg whites begin to form soft peaks, about 2 minutes. Slowly mix in sugar and stevia powder. Continue to beat until meringue becomes glossy and stiff peaks form.
  3. 3 Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.
  4. 4 Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.

By sheerblonde05

Raw Strawberry-Filled Chocolate Truffles
Dessert

Raw Strawberry-Filled Chocolate Truffles

3.7

Prep
10 min
Cook
Total
35 min

Instructions

  1. 1 Whisk 2 cups coconut oil, cocoa powder, 1/2 cup honey, and stevia powder together in a bowl until smooth.
  2. 2 Blend strawberries, 1/4 cup coconut oil, sunflower seed butter, 2 tablespoons honey, lemon juice, vanilla bean seeds, and rock salt in a food processor until smooth; transfer to a bowl and refrigerate.
  3. 3 Pour 1/2 the chocolate mixture into the bottoms of truffle molds or ice cube trays; freeze until partially hardened, about 10 minutes. Keep the remaining chocolate at room temperature.
  4. 4 Spoon 1 1/2 teaspoons to 1 tablespoon strawberry filling over frozen chocolate; top each with remaining chocolate, filling molds to the top. Freeze truffles until set, about 15 minutes more.

By Love2CookMommy

Better Brownies
Dessert American

Better Brownies

4.2

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine cocoa powder, oil, and water in a bowl; stir in sugar and stevia until combined. Stir in soy milk and vanilla until combined. Add flour and baking powder; stir until smooth. Transfer batter to the prepared baking pan.
  3. 3 Bake in the preheated oven until top is dry and edges start to pull away from the sides of the pan, about 35 minutes.

By Cookie Starts With C

Light Vegan Cheesecake Cups, Zero Sugar Added
Dessert American

Light Vegan Cheesecake Cups, Zero Sugar Added

Prep
45 min
Cook
Total
785 min

Instructions

  1. 1 Soak apricots in a small bowl of water for 10 minutes and drain immediately. Soak cranberries in another small bowl for 20 minutes; drain immediately. Combine apricots and cranberries in a food processor and blend for 25 seconds. Transfer to a bowl.
  2. 2 Place 1/2 cup walnuts in the food processor and blend. Return fruit to the food processor and process until a ball forms. Add remaining 1/4 cup walnuts and process until walnuts are broken into small but still visible pieces, about 20 seconds more. Transfer crust mixture to a bowl.
  3. 3 Combine flax seed meal and hot water in a small bowl and let sit for 5 minutes.
  4. 4 Combine flax mixture, coconut cream, water, lemon zest, vanilla extract, and stevia in a blender. Process until very smooth. Add additional coconut cream, 1 tablespoon at a time, if the mixture is not blending smoothly.
  5. 5 Lightly spray 12 silicone mini muffin cups and place them on a baking sheet. Cut a 3-inch square of parchment paper. Place a scant tablespoon of crust mixture inside each cup and use the parchment paper square to push the crust down evenly. Repeat with remaining molds and crust mixture. Spoon filling into the cups to just below the top.
  6. 6 Tap baking sheet with filled molds on the counter to release any air bubbles. Cover with plastic wrap and place in the freezer for at least 12 hours.
  7. 7 Remove molds from freezer and immediately pop cheesecakes out onto a plate lined with parchment paper. Allow to defrost at least 10 minutes before serving.

By Dana Sterling

Easy Sesame Chicken Stir-Fry
Dinner Asian

Easy Sesame Chicken Stir-Fry

4.5

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
  2. 2 Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
  3. 3 Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
  4. 4 Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

By Mitchell Webber

Chocolate-Banana-Peanut Butter Smoothie
Breakfast

Chocolate-Banana-Peanut Butter Smoothie

5.0

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Freeze 6 tablespoons chocolate almond milk in ice cube trays the night before so you'll have chocolate almond milk ice cubes. Peel, slice, and freeze banana.
  2. 2 Combine chocolate almond milk, banana, chocolate peanut butter powder, chocolate almond milk ice cubes, and stevia in a blender cup and blend until smooth.

By Yoly

Peach Tea
Drink American

Peach Tea

4.2

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Bring 3 cups water to a boil in a saucepan over high heat. Add tea bags; steep for 15 minutes. Discard tea bags.
  2. 2 Meanwhile, place peaches and 1 cup water into a blender; blend until very smooth.
  3. 3 Pour peach mixture, tea, and stevia powder into a 1-gallon pitcher; fill pitcher to the top with water. Stir until blended.

By MichaelaK9

Coconut Flour Banana Muffins with Chocolate Chips

Coconut Flour Banana Muffins with Chocolate Chips

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
  2. 2 Blend bananas, eggs, coconut flour, stevia, baking powder, and salt together in a bowl with a whisk or a fork. Stir in chocolate chips.
  3. 3 Pour mixture evenly between the prepared muffin cups, filling each about 1/2 inch from the top as these muffins won't rise as much as others.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 5 minutes and transfer to a paper towel-lined plate; the moisture from the bananas will leak through the liners a little and this is normal.

By gracekimgd

Raw Kale Salad with Feta, Apples, and Pecans
Dinner

Raw Kale Salad with Feta, Apples, and Pecans

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a cast iron skillet over medium-high heat. Add pecans; cook and stir until fragrant, about 5 minutes. Transfer to a small bowl and sprinkle with stevia and chipotle powder; toss until well coated.
  2. 2 Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage until leaves begin to soften, about 2 minutes. Add diced apple and spiced pecans. Fold in feta cheese.

By GurlieGyrl

Blueberry Spelt Muffins
Lunch

Blueberry Spelt Muffins

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Stir honey, coconut oil, eggs, and mashed bananas together in a large bowl.
  3. 3 Mix together spelt flour, baking soda, cinnamon, salt, and stevia powder in separate bowl. Gradually add flour mixture to honey-banana mixture, stirring until combined. Gently fold in blueberries. Scoop batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By April Fear

Waldorf Salad 65
Lunch

Waldorf Salad 65

5.0

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Place apples in a large bowl and sprinkle lemon juice over the top; toss to coat. Stir pecans, mayonnaise, raisins, orange zest, vanilla extract, celery seed, salt, and stevia into apples until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

By Sue Sparrow

Light Panettone
Italian

Light Panettone

Prep
30 min
Cook
45 min
Total
915 min

Instructions

  1. 1 Combine 1/4 cup lukewarm water, 1/3 of the flour, and yeast in a bowl and dissolve yeast. Cover with a clean dish towel and let rise in a warm place, 8 hours to overnight.
  2. 2 Stir in 1/3 more of the flour and enough warm water to make the dough soft and elastic. Knead together, cover, and let rise in a warm place, about 2 hours. Add remaining flour and a few tablespoons of warm water, knead into a soft and elastic dough, cover, and let rise in a warm place, about 3 hours.
  3. 3 Work in eggs, olive oil, raisins, blueberries, apricots, stevia, candied fruit, and sweetener and knead everything into a soft dough. Place dough in a panettone mold, cover, and let rise in a warm place until dough has almost doubled, about 1 hour.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Bake in the preheated oven until panettone is baked through and lightly browned, about 45 minutes.

By rossellapruneti

Vanilla Cinnamon Protein Pancakes
Breakfast American

Vanilla Cinnamon Protein Pancakes

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine egg whites, oatmeal, cottage cheese, protein powder, stevia, vanilla extract, and cinnamon in a bowl. Mix well.
  2. 2 Heat a skillet over medium-high heat. Spray with cooking spray. Pour 1/3 cup batter into the skillet; flatten batter using the back of a measuring cup. Cook until bubbles form, 3 to 4 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Repeat with the remaining batter.

By skinnymom

Cauliflower Potato Salad
Lunch

Cauliflower Potato Salad

2.0

Prep
45 min
Cook
43 min
Total
133 min

Instructions

  1. 1 Place potatoes in a large pot; add water to cover. Bring to a boil and cook until easily pierced with a fork, about 15 minutes. Drain. Let cool until easily handled, about 15 minutes. Peel and dice. Transfer to a large bowl.
  2. 2 Fill a saucepan 2/3 of the way with water and bring to a boil. Add cauliflower florets; cook until tender, 8 to 10 minutes. Drain in a colander and rinse with cold water to stop the cooking process, 1 to 2 minutes. Drain well. Blot with paper towels to remove excess moisture.
  3. 3 Place potatoes, cauliflower, hard-boiled eggs, green onions, celery, and black pepper in a large bowl; toss to combine.
  4. 4 Whisk eggs, stevia, and cornstarch together in a saucepan. Stir in evaporated milk, apple cider vinegar, white vinegar, and mustard. Cook over medium heat, stirring frequently, until dressing thickens, about 10 minutes. Remove from heat; stir in butter. Refrigerate until cool, about 30 minutes.
  5. 5 Fold mayonnaise into dressing. Stir into potato mixture gently until evenly coated.

By Tami Gerrard

Turmeric Iced Coffee Latte
Drink American

Turmeric Iced Coffee Latte

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour coconut milk, vanilla extract, and 1 packet stevia powder into a glass and stir to combine. Fill glass with ice cubes.
  2. 2 Combine water, instant coffee granules, 1 packet stevia powder, turmeric, ginger and cinnamon in a microwave-safe glass; stir to mix. Microwave for 30 seconds. Stir. Continue microwaving at 15-second intervals until hot and foamy. Carefully pour over the iced coconut milk.

By Yoly