Directions

1. In an electric stand mixer bowl fitted with a whisk attachment, add the yogurt, half and half, vanilla extract, stevia extract and almond extract. Turn the stand mixer on low speed. Mix until smooth.
2. In a small bowl, whisk together the matcha powder, xanthan gum and salt. With the stand mixer running, sprinkle in the dry ingredients. Increase the mixer speed to medium.
3. Churn the ice cream batter according to your ice cream machine’s instructions. Freeze until it has the texture you prefer (for me, it takes around 3 hours). Serve, or you can scoop the ice cream into a tightly sealed container and store in the freezer.

Ingredients

• 32 oz Plain, Nonfat Greek Yogurt
• 16 oz Half and Half
• 1 tbs Vanilla Extract
• 2 tsp Liquid Stevia Extract
• ½ tsp Almond Extract
• 2 tbsp green tea powder
• 1 tsp Xanthan Gum
• 1/4 tsp salt

ingredients

• 100g each strong white and strong wholewheat flour
• 1 tsp or 7g sachest easy-blend dried yeast
• 200g can chopped tomato, juice drained
• handful cherry tomatoes, halved
• 1 large courgette, thinly sliced using a peelar
• 25g mozzarella, torn into pieces
• 1 tsp capers in brine, drainced
• 8 green olives, roughly chopped
• 1 garlic clove, finely chopped
• 1 tbsp olive oil
• 2 tbsp chopped parsley, to serve

Directions

1. Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
2. Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
3. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

Ingredients

• 1½ cups white whole-wheat flour (see Tips)
• 2 teaspoons baking powder1½ cups white whole-wheat flour (see Tips)
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• 2 tablespoons canola oil
• 1 tablespoon sugar
• 2 teaspoons orange zest
• 1 teaspoon vanilla extract
• 1 cup fresh (or frozen) blueberries

Directions

1. Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, oil, sugar, orange zest and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Stir in blueberries. Resist overmixing—it will make the pancakes tough.
2. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
3. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Ingredients

• Canola oil or nonstick grilling cooking spray, for oiling the grates
• 1 medium red onion, thiny sliced
• Kosher salt and freshly ground black pepper
• 2 tablespoons ketchup 
• 2 tablespoons yellow mustard
• 4 whole wheat English muffins, split
• 1 medium ripe tomato, cored and cut into 4 thick slices
• 1 pound 90-percent lean ground beef 
• 2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)
• Pickles, for serving, optional

Directions

1. Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray. 
2. Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat. 
3. While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside. 
4. Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato. 
5. Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more. 
6. Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.

This smoothie tastes like milk shake, but it is healthier than milk shake.

Ingredients

• 1 cup fat-free milk
• 1/4 cup orange juice
• 2 tablespoons vanilla yogurt
• 1 tablespoon honey
• 1 small banana, sliced and frozen
• 2/3 cup frozen blueberries
• 1/2 cup chopped peeled mango, frozen
• 1-1/4 cups frozen unsweetened sliced peaches

Directions

1. In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

ingredients

• Cooking spray
• 3/4 c. unseeted cocoa powder
• 1/2 c. almond flour
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 1/2 c. almond butter
• 1/2 c. coconut suger
• 1/3 c. honey
• 1/4 c. extra-virgin olive oil
• 2 large eggs
• 1 tsp. pure vanila extract
• Sea salit, for sprinking

direction

1. Preheat oven to 350° and line a 8″-x-8″ baking pan with parchment paper and grease with cooking spray. In a large bowl, whisk together cocoa powder, almond flour, baking soda, and salt. 
2. In a medium bowl, whisk together almond butter, coconut sugar, honey, oil, eggs, and vanilla until smooth. Add dry ingredients and stir until just combined. 
3. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, 22 minutes.
4. Sprinkle with sea salt then let cool slightly before serving.

Ingredients

• 3/4 cup canola oil
• 1/4 cup lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 bunches (1 pound each) romaine, torn
• 2 cups chopped tomatoes
• 1 cup shredded Swiss cheese
• 2/3 cup slivered almonds, toasted, optional
• 1/2 cup grated Parmesan cheese
• 8 bacon strips, cooked and crumbled
• 1 cup Caesar salad croutons

Directions

1. In a jar with tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill.
2. In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon.
3. Shake dressing; pour over salad and toss. Add croutons and serve immediately.

ingredients

• 2/3 cup plus 1/2 cup oat flour (140g)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 4 tbsp coconut sugar or brown sugar
• 4 tbsp regular sugar, unrefined if desired
• 1/3 cup chocolate chips, or more if desired
• optional 1/3 cup chopped macadamia or walnuts
• 1 tsp pure vanilla extract
• 2 tbsp vegetable or melted coconut oil
• 3-5 tbsp milk of choice, as needed

Directions

Preheat oven to 380 degrees. Combine dry ingredients and mix very well. Add wet, and form into a big ball. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake 7 minutes. Remove from oven when they’re still a little undercooked, then it’s important to let cool 10 minutes before removing from the tray, as they’ll continue to cook while cooling. They should have spread out, but every now and then they might not (climate plays a huge role in baking), so just smush down with a spoon if needed. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. For softer cookies, store in a lidded plastic container. For crispier cookies, store in a lidded glass container.