Don't throw away RIPE Bananas🍌No knead No Sugar!! Incredibly soft and fluffy! Healthy and Easy Recipe Watch more delicious videos from 大琼 Qiong Cooking on her YouTube channel.
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With no refined sugar or white flour, this delicious apple-berry crisp is fresh and healthy.
Flavorful and savory with melted cheese, this Easy Ham and Potato Frittata is keto-friendly, gluten-free and easy to make! It is the perfect low carb breakfast or brunch to start your mornings!
What keeps us happy and healthy as we go through life? If you think it's fame and money, ...
Herbaceous and bright flavors of garlic and lime meld perfectly in a flavorful sauce with a touch of sweetness, Combined with the dark, moist meat of the chicken thighs and fresh garnish, all elements of this dish comes together quickly in a delicious, mouthwatering meal.
Make your lazy Sundays perfect with this easy blueberry muffins or cake bursting with juicy blueberries & caramelly notes of brown sugar. So simple you can make half awake!
This is a healthy Japchae recipe made with sweet potato noodles and tossed with a variety of vegetables and beef. Gluten free and refined sugar free with delicious Korean flavors your family will love.
One thing I'm really enjoying here in Japan is cooking simple things at home with my mother. To me, quintessential Japanese home cooking is a dish like this. Sardines, which happen to be quite inexpensive (and sustainable too), are slowly cooked until they are well flavored, meltingly soft, and glossy with a typically Japanese sweet-salty sauce. (The 'kanroni' (甘露煮) in the name refers to the method of simmering something in this sweet-salty sauce.) It uses just a few basic ingredients, so please give it a try if you can get a hold of very fresh sardines or similar oily fish. (The fish do have to be very fresh for this to be really good and not-fishy.) I had a bit of a job working out this recipe, which comes from my mother, since she really doesn't measure anything when she makes this! After some trial and error, I think these ingredient amounts work well.
Roll up your sleeves for this aptly named meal! This fun low-carb dish has all the succulent flavor of the traditional version, but with none of the gluten and added sugars. Indulge your inner child tonight.
Shape: Round Button With Zazzle custom buttons you can do more than just express a political opinion. Since you can add your own designs, pictures, and text you can express just about anything you can think of. Start creating amazing flair today! Available in 5 sizes from 1.25" to 6" diameter Covered with scratch and UV-resistant Mylar Square buttons available too Made in U.S.A.
Vegan meets Italian in this animal product-free take on the classic pasta dish.
Baked custard, a dessert of milk, sugar, eggs and vanilla, is a tasty treat during the holidays and beyond.
This do-it-yourself pearl sugar recipe will give you a vanilla-flavored pearl sugar that’s perfect for waffles and baked goods and will cost you a lot less than the store-bought version.
I have only "almost" set my house on fire a handful of times. That's normal, right? Everyone comes close to this at least twice, I think. The first time was when my brother Steve and I were playing...
Pad see-ew is perhaps less known in America than pad Thai, but it's certainly no less delicious.
Chef Ty shows you how to prepare Alkaline Electric Date Sugar in this recipe tutorial! Get the Dr. Sebi approved recipe here!
A smooth creamy cheesecake is essential when entertaining cafe style, and this is a classic baked number.
Jeszcze trochę zimowa, bo nie wiem jak Wam, ale mi te najsmaczniejsze i najładniejsze pomarańcze kojarzą się właśnie z okresem zimowym czy bożym narodzeniem. :) Kruche ciasto Składniki: 170g mąki 3 łyżki cukru 1małe jajko 120g zimnego masła szczypta soli Wszystkie składniki(prócz jajka) posiekać nożem, do uzyskania kruszonki. Dodać roztrzepane jajko i zagnieść gładkie ciasto; zawinąć w folię i schłodzić 30 minut. Rozwałkować na cienki płat, wyłożyć nim formę o średnicy 23cm. Obciążyć grochem(wysypanym na arkusz papieru do pieczenia lub folii aluminiowej). Piec przez ok. 15 minut w 180ºC, po tym czasie zdjąć obciążenie i dopiekać kolejnych 10-15 minut, aż do zrumienienia się spodu. Krem z orange curd Składniki: sok i skórka z 2 dużych pomarańczy 3 jajka 100g masła 80g cukru łyżeczka mąki ziemniaczanej 100ml śmietany kremówki 1,5 łyżeczki żelatyny Wszystkie składniki(prócz masła i śmietanki) umieścić w rondelku, dokładnie wymieszać i cały czas mieszając doprowadzić do wrzenia. Zdjąć z ognia, dodać masło, wmieszać je do budyniu; przykryć folią, odstawić do całkowitego wystudzenia. Śmietankę ubić na sztywno, orange curd rozmiksować z rozpuszczoną w odrobinie wody żelatyną, za pomocą łopatki wmieszać do niego kremówkę. Masę wyłożyć na upieczony spód. Schłodzić minimum 3-4 godziny. Wierzch udekorować galaretką(150ml śmietany kremówki, łyżeczka cukru pudru, pół łyżeczki żelatyny) i kandyzowanymi plastrami pomarańczy. Smacznego!
THE BEST hot fudge
Although the recipe calls for both cream and milk, depending on your preference, feel free to substitute cream for all or part of the milk.
Here’s a classic spring fave with a twist that’s GREAT for Keto.
The perfect nostalgic sugar cookies with sugar sprinkles. Tender and soft on the inside with a paper thin crust on the outside. These are the cookies of my childhood.
A Korean BBQ dish of thinly sliced beef marinated and grilled on a barbecue.
This Whole30 Charred Scallion Dressing is delicious on everything! It's perfect for weekly meal prep. From a salad to sandwiches to a dip, it can make anything and everything that much more fabulous.
I was in the mood to make chocolate chip cookies tonight but had no brown sugar so I decided to make a few changes to a great recipe I found from http://kumpulanresepkoe.wordpress.com/. I made a few minor changes and came out with the most delicious cookie dough ever....Corey and I literally could have just eaten the cookie dough and not even bothered making the actual cookies because the dough was so delicious! But of course, the cookies were delicious too! I love this recipe because a lot of chocolate chip cookie recipes tend to have a lot of ingredients in them, mainly brown sugar that make them not the healthiest choice but this is a very lightened up version so you can enjoy a few of them and not feel so guilty! Let me know if you loved them as much as Corey and I did! INGREDIENTS 2 1/2 cups whole wheat flour 2 eggs 1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 cup dark chocolate chips 1 cup Stevia in the Raw or Splenda White Sugar 2 tablespoons honey 3/4 cup light butter DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Cream the butter with the sugar and the honey. Stir in the eggs and vanilla. Add the flour and baking soda. Place teaspoon sized cookies about 2 inches apart on an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 8 minutes or until golden brown.
Hi, guys :) I hope you're well and enjoying the fall-ish weather wherever you are (I add the "ish" because it still gets above 90 degrees here in Texas, but those days are nearing their end...I hope!) I've been craving pancakes lately, but given my new diet parameters, was a little unsure about how to proceed! So the internet came to my rescue, like usual :) I found a recipe that utilized oatmeal in place of flour and bananas in place of sugar--with very few other ingredients! Hearty whole grains and delicious pancake goodness all around? I'm so in! Also, today was a cooking first for me: I've never made any kind of batter in a blender before--and this recipe uses a blender to mix the ingredients. It makes sense, though, because it's so quick, and the cleanup is easy. I adapted this recipe from Ambitious Kitchen! Ingredients: 1 cup old-fashioned oats 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 ripe medium bananas, cut into chunks 3/4 cup milk (almond milk, skim milk, etc) 1/2 teaspoon cinnamon (or more if you prefer) 1 teaspoon vanilla Directions: In a blender, add chunks of banana and milk. Puree for 30 seconds or until throughly blended and smooth. Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined; about 1 minute. Set aside to thicken up. After a few minutes check the consistency of the pancake batter; it should be somewhat thick. If it appears too thick, add a tablespoon or two of milk and blend again. Lightly coat a large nonstick skillet or griddle with vegan cooking spray or olive oil and heat over medium. Drop batter by 1/4 cupfuls onto skillet and gently spread out a bit with a spoon. Cook until bubbles appear on top, about 1-2 minutes. Gently flip cakes and cook until golden brown on underside, 1-2 minutes. Wipe skillet clean and repeat with more oil or cooking spray. Top with peanut butter, maple syrup, fruit, or chocolate chips. Nutrition Facts-- Servings: 3 • Size: 3 pancakes • Calories: 211 • Fat: 3.3 g • Carbs: 41.1 g • Fiber: 5.1 g • Protein: 6.5 g • Sugars: 12.8 g
Easy, delicious—and no sugar added? Yes, please.
The Amazing Amish Cinnamon Bread Alternative. It requires no starter but is just as moist and delicious as the original. Always a hit.
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Satisfy your sweet tooth with these stress-free bakes and quick-fix sweets.
Inspired by this recipe in Bon Appetit Original recipe hails from Tazzaria Notes: • If you don’t have millet, make these oatmeal muffins, the recipe that inspired this one and one of my all-time favorites. • This muffin batter can be made ahead of time and baked off as you wish: the muffins taste as good on day 8 as on day 1. • If you do want to bake off the whole recipe in one go, use a quarter cup measuring cup to fill your standard pan. You’ll have some leftover batter, likely enough for 1 jumbo muffin or a few small muffins. Try to refrain from dividing that leftover batter among the filled cups — the muffins bake more evenly when they are not over filled, and you can always bake off the remaining batter in a greased or lined ramekin. • You can make your own liners by cutting sheets of parchment paper approximately into 5×5-inch squares. It’s kind of a pain to do this, but they look pretty, and they work remarkably well. As noted in the photo above, it’s helpful to make the liners before you mix up the batter and to weigh down each one with anything that will fill in the cup. I also love these liners.
