“Shamrock” Shake – Low Fat

Ingredients: 2 Cups Plain Soymilk 1/4 Cup Maple Syrup 2 Teaspoons Matcha 1 Teaspoon Vanilla Extract 1/4 Teaspoon Mint Extract Instructions: Add the banana, avocado, lettuce, milk beverage or coconut milk, vanilla and ⅛ teaspoon peppermint extract to your blender, so that the avocado and lettuce are closest to the blades and the frozen banana is furthest from the blades. Blend about 1 minute or until it is nice and smooth. If it gets too thick to blend, add a little more milk alternative to get things moving. Taste test and add more peppermint extract and sweetener, to taste, if desired. Pour into one large glass and enjoy with a spoon or straw (I added a little homemade coconut whip for the pictures). Read Moremore recipes at enzomatcha.com/category/recipe

Matcha Buns with Red Azuki Bean Filling recipes – Low Fat

Matcha Buns with Red Azuki Bean Filling are a decadent tea time sweet treat direct from Japan! Yum Ingredients: 150 grams red Azuki Beans, cooked 800 grams water 150 grams sugar 40 grams butter 400 grams bread flour 100 grams all-purpose flour Instructions: Add the water and sugar to the beans and cook over medium to high heat. Mix with a hand mixer, stopping before everything is fully pureed. Stir in the butter until melted. Mix with a wooden spoon or wooden spatchula. Set aside and let cool. Read Moremore recipes at enzomatcha.com/category/recipe

A Pear Sunflower Smoothie – Low Fat

A delicious protein packed dairy-free and vegan smoothie for a nice breakfast, mid-day snack or dessert. You’ll want to chug a million more after your first few sips. Ingredients: * 3-5 drop liquid stevia * 1-2 cup ice cube * 1 scoop sunwarrior vanilla vegan protein powder Instructions: Combine ingredients and blend away! Add more liquid sweetener (could also use a few dates or maple syrup) to your liking. If you like your smoothie extra thick like I do – add more ice! I added maybe 3 handfuls. Pour into a large glass and drink away! Read More

Italian Dressing Dry Mix – Low Fat

Ingredients: 3 tablespoons red bell peppers (dehydrated) 1 tablespoon dried chives 1 tablespoon dried parsley 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon dried oregano 1⁄2 teaspoon celery seed 1⁄2 teaspoon dried mustard 3 tablespoons stevia or 3 tablespoons sugar 2 tablespoons salt 1 1⁄2 teaspoons black pepper 2 teaspoons citric acid 1⁄4 cup dry pectin (optional) Instructions: Place all the ingredients in the blender to incorporate. Then place in an airtight container. 2 TBS equal 1 store bought packet. For Italian Dressing: mix 2 tbs with 1/4 cup vinegar, 2 tbs water & 1/2 cup olive oil or use 2 tbs in any of your recipes calling for a store bought packet. To dehydrate red bell peppers I dice them then place in oven at 200 degrees for about 3hrs then shut the oven off and just leave in oven until oven cools down or you should purchase them online. Read More

Radish Muffins – Low Fat

Ingredients: 2⁄3 cup brown sugar 2⁄3 cup low-fat soymilk 1 tablespoon canola oil 1 teaspoon vanilla 1 pinch stevia 1 1⁄3 cups whole wheat flour 3⁄4 teaspoon baking soda 1⁄4 teaspoon baking powder 1 teaspoon cinnamon 1⁄4 teaspoon allspice 200 g about 1 1/2 cups finely grated radishes 2⁄3 cup raisins Instructions: Preheat oven to 350?F. Line muffin tin with paper liners or lightly coat with nonstick spray. In a medium bowl, mix together the brown sugar, soy milk, canola oil, vanilla and stevia. Add the flour, baking soda, baking powder, cinnamon and allspice, mixing just until blended. Fold in radishes and raisins. Bake for 26 to 28 minutes. Cool in the pans for 5 minutes, then turn out onto a rack. Read More

Spicy Asian Orange Sauce – HCG Phase 2 – Low Fat

Ingredients: 1⁄2 orange, with rind 1⁄2 lemon, with rind 1⁄2 cup water 1 tablespoon green onion, finely chopped 1 garlic clove, minced 1⁄4 teaspoon ginger powder 1⁄4 teaspoon garlic powder 1 pinch orange zest 1 pinch lemon zest 1 pinch cayenne 4 drops stevia Instructions: In a small saucepan add the orange and lemon to water. Bring to a boil, reduce heat and simmer adding water as needed. Simmer until the pulp comes out of the rinds. Scrape out the pulp and discard the rinds. Continue stirring and reducing the liquid by half until desired consistency is reached. Add green onion, stevia and spices. Serve with protein. Read More

Ana Gourmet: Rich Chocolate Whole Grain Brownies – Low Fat

Ingredients: 1⁄4 cup whole wheat flour 1⁄4 cup oat bran 3 tablespoons cocoa powder 1⁄2 teaspoon baking soda 1⁄2 teaspoon baking powder 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon salt 2⁄3 cup applesauce 2 egg whites, lightly beaten 4 teaspoons liquid stevia, extract (or 4 packets powdered stevia extract) 1 teaspoon vanilla extract Instructions: Preheat oven to 350°F Grease square 8”x 8” non-stick baking pan with the cooking spray of your choice and set aside. Combine the dry ingredients in a large mixing bowl. Add the wet ingredients and mix with an electric mixer until all of the ingredients are wet. Pour the batter into the prepared pan and bake for 20-30 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for five minutes. Gently remove from pan; place on wire rack to cool the rest of the way. Slice, serve and enjoy. Brownies freeze well for 4 – 6 months. Read More

Protein Pumpkin Flax Mini Loaves or Muffins – Low Fat

Ingredients: 1 cup dry oats (I used toasted not quick cooking) 8 scoops vanilla protein powder (4 servings worth) 8 tablespoons flax seed meal 2 teaspoons baking powder 2 teaspoons cinnamon 2 cups egg whites or 2 cups egg substitute 1 (15 ounce) can pumpkin 1⁄2 teaspoon stevia (or 1/2 tsp Splenda) 1⁄2 banana 1⁄2 cup crushed pineapple in juice Instructions: Preheat oven to 350°F. Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour. Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda. In a separate bowl, combine egg whites and pumpkin. Mix dry and wet ingredients together until blended. Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins. Bake 10-15 minutes for muffins or 30 minutes for mini loaves(my convection oven cooks quickly, the temperature and time may need to be adjusted accordingly). Read More