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  • Banana Chocolate Chip Mini Muffins

    Banana Chocolate Chip Mini Muffins

    How to Make Banana Chocolate Chip Mini Muffins

    These flourless banana chocolate chip mini muffins may be small in size, but they are big in nutrition! They contain potassium-rich bananas, protein-rich Greek yogurt, and high-fiber oats. Their sweetness comes from 100% natural Splenda® Stevia Sweetener! These mini muffins can be enjoyed as part of your breakfast or as a snack or dessert. The little ones in your family will love them too!


    10 min prep time


    25 min cook time


    18servings


    2 Mini Muffins

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees °F. Prepare a mini-muffin tin by spraying with non-stick cooking spray.

    2. In a blender or food processor, combine the bananas, Splenda® Stevia Jar, Greek yo-gurt, eggs, and salt until smooth.

    3. Add in oats, baking powder, and baking soda, and blend again until smooth. Sprinkle in dark chocolate chips and stir in the blender with a spatula, scraping down the sides of the blender as well.

    4. Scoop batter into a mini-muffin tin, filling each 3/4 of the way full. Bake for 12 minutes, until muffins are done. Remove, let cool, and enjoy!

    5. Note: Muffins will keep in an air-tight container for up to 3 days.

    Kid Friendly
    Gluten-Free
    Breakfast and Brunch
    Budget Friendly
    Dessert
    Quick & Easy
    Snacks
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    Nutrition facts

    18 Servings



    • Serving Size

      2 Mini Muffins


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      160mg
      3%

    Ingredients

    banana(s) (overly ripe)
    2 whole

    Splenda® Stevia Sweetener Jar
    1/2 cup

    Plain Nonfat Greek yogurt
    1 cup

    eggs
    2 whole

    Kosher Salt
    1/4 tsp

    Gluten-Free Rolled Oats
    2 1/2 cup

    baking powder
    1 1/2 tsp

    baking soda
    1/2 tsp

    Stevia Sweetened Dark Chocolate Chips
    1/3 cup

  • Fruit & Nut Granola Bars

    Fruit & Nut Granola Bars

    How to Make Fruit & Nut Granola Bars

    The ingredients in pre-packaged granola bars can often be a mystery, but not with these homemade fruit and nut granola bars! With ingredients like whole oats, dates, dried cherries, sunflower seeds, and almonds, these bars are a great source of fiber and healthy fats. And they contain zero added sugars—they’re sweetened with 100% natural Splenda® Monk Fruit Sweetener. Pack these bars for a camping trip or on-the-go as an energizing snack! 
     


    10 min prep time


    30 min cook time


    18servings


    1 Bar

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees °F and prepare a 9×11 baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Lightly spray the corners with nonstick cooking spray. Set aside.

    2. In a large mixing bowl, combine the oats, almond flour, Splenda Monk Fruit, and salt. In another bowl, add the egg, almond milk, almond butter, dates, and extracts, mixing until well combined. Pour the wet mixture into the dry, then stir in the rest of the ingredients.

    3. Transfer the mixture into the baking pan, using a spatula to spread it out evenly and slightly pack it down. Sprinkle the top with a little more coconut if desired.

    4. Bake for 20 – 22 minutes, until the edges begin to turn golden brown. Remove the bars from the oven and let them cool in the pan completely before cutting. Carefully pick them up with the parchment paper, then slice them into 18 bars. Store them in an airtight container. Enjoy!

    Dessert
    Snacks
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    Nutrition facts

    18 Servings



    • Serving Size

      1 Bar


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      180mg
      4%

    Ingredients

    Oat (Whole)
    1 1/2 cup

    almond flour
    1/4 cup

    Splenda® Monk Fruit Granulated Sweetener
    1/2 cup

    salt
    1/2 tsp

    eggs
    1 whole

    unsweetened almond milk
    3/4 cup

    almond butter
    1/2 cup

    pitted dates (finely chopped)
    1/3 cup

    vanilla extract
    1 tsp

    almond extract
    1/2 tsp

    sunflower seeds
    3 tbsp

    unsweetened dried cherries (roughly chopped)
    1/2 cup

    Unsweetened Dried Coconut
    1/4 cup

    Toasted Almonds (Sliced)
    1/4 cup

  • Nuts for Pine Nuts Pizza

    Nuts for Pine Nuts Pizza

    How to Make Nuts for Pine Nuts Pizza

    Get creative during your DIY pizza night with this “nuts for pine nuts” pizza! Between a crispy cauliflower crust, a zesty hummus base, and a medley of veggies and roasted pine nuts, you’ll have a pizza that’s slightly sweet, perfectly savory, and worth going NUTS for!


    10 min prep time


    20 min cook time


    4servings


    1 slice (1/4 pizza)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.

    2. Remove your cauliflower pizza crust from the box and the plastic wrapping and place on a clean surface.

    3. Spread hummus evenly on the crust.

    4. Top with pine nuts, mushrooms, red pepper, and spinach.

    5. Place pizza in the oven and bake for 13–16 minutes.

    6. Remove from oven, allow to cool, and serve.

    Kid Friendly
    Italian
    Comfort Food
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 slice (1/4 pizza)


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      350mg
      7%

    Ingredients

    cauliflower pizza crust
    1 whole

    hummus
    3/4 cup

    pine nuts (Toasted)
    1/4 cup

    Mushrooms (of your choice) (Sliced)
    1 cup

    red pepper (Sliced Lengthwise)
    1 cup

    spinach
    1 cup

  • Vegan Zuppa Toscana

    Vegan Zuppa Toscana

    How to Make Vegan Zuppa Toscana


    6servings


    About 2 Cups Soup Per Serving

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    Step-By-Step Instructions:

    1. Remove soup from heat, add cashew cream to the pot and stir to combine.
    2. While the soup is cooking, cover the cashews with 1 cup of boiling water. Let sit for 15 minutes. Puree the cashews and water in a blender until smooth.
    3. Once simmering, add potatoes and kale. Turn heat to low and simmer for 10–-15 minutes, until potatoes are fork-tender.
    4. Add beans, broth, black pepper, Italian seasoning, and salt to the pot. Cover and bring to a simmer.
    5. Add garlic and onion to the pot and cook, stirring occasionally, until softened, 3–-4 minutes.
    6. Heat the oil in a large pot over medium heat. Add ground meat substitute and cook, stirring occasionally, until browned and crumbly, 6-7 minutes.
    Comfort Food
    Vegan
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      About 2 Cups Soup Per Serving


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      670mg

      29%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      20g

    • Potassium
      1590mg
      34%

    Ingredients

    cashews ((raw))
    1/2 cup

    kale ((about 1lb destemmed and chopped))
    1 bunch

    red potatoes ((about 6oz, each, thinly sliced 1/8 inch)
    3 whole

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    Italian seasoning
    1 tsp

    low sodium vegetable broth
    8 cup

    cannellini beans ((15oz, drained and rinsed))
    1 can

    yellow onion ((medium, minced))
    1 whole

    garlic ((minced))
    4 clove

    olive oil
    2 tsp

    Vegan Ground Meat Substitute
    12 oz

  • Sweet Potato Kale Hash

    Sweet Potato Kale Hash

    How to Make Sweet Potato Kale Hash


    15 min prep time


    15 min cook time


    4servings


    1 Cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large skillet over medium heat. 

    2. Add sweet potatoes, onion, chili powder, cumin, garlic powder, and pepper to the skillet. Cook, stirring occasionally, until sweet potatoes are fork tender, 10–15 minutes. 

    3. Add kale to the skillet and stir until wilted, 3–4 minutes. 

    4. Remove from heat and fold in the cherry tomatoes. Divide between serving plates and garnish with cheese. 

    Comfort Food
    Sides
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 Cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      645mg
      14%

    Ingredients

    olive oil
    2 tsp

    sweet potatoes (diced)
    2 small

    red onion (diced)
    1 small

    chili powder
    2 tsp

    ground cumin
    1/2 tsp

    garlic powder
    1/2 tsp

    black pepper
    1/4 tsp

    cherry tomatoes (halved)
    1/2 pints

    kale (destemmed and chopped into bite size pieces)
    1 lbs

    cotija cheese (crumbled)
    1/4 cup

  • Avocado Egg Pizza

    Avocado Egg Pizza

    How to Make Avocado Egg Pizza

    Make mornings more EGG-citing with this easy five-ingredient breakfast pizza! It’s gluten-free, dairy-free, plant-powered, and ready in minutes, with a taste that will leave everyone at the table saying, “That’s EGG-cellent!”


    10 min prep time


    20 min cook time


    4servings


    1 Slice (1/4 Pizza)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.
    2. Remove your CAULIPOWER® pizza crust from the box and the plastic wrapping and place on a clean surface.
    3. Heat pan, fry the eggs, and place them on the pizza crust.
    4. Top with spinach, avocado, and olive oil.
    5. Place pizza in the oven and bake for 13–16 minutes.
    6. Remove from oven, allow to cool, and serve.
    Comfort Food
    Italian
    Kid Friendly
    Breakfast and Brunch
    Budget Friendly
    Dinner
    Gluten-Free
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 Slice (1/4 Pizza)


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      20g

      26%

    • Cholesterol
      150mg

      50%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      330mg
      7%

    Ingredients

    olive oil
    2 tbsp

    eggs (sunny side up)
    3

    avocado (sliced)
    1 whole

    spinach
    1 cup

    cauliflower pizza crust
    1 whole

  • Braised Collards, Potato & White Beans

    Braised Collards, Potato & White Beans

    How to Make Braised Collards, Potato & White Beans


    10 prep time


    20 cook time


    4servings


    1 1/2 cups potatoes and greens per serving

    Print Recipe >

    Step-By-Step Instructions:

    1. To prep the collards: Run each leaf under cold running water to clean. Slice the rib from the center of each leaf and chop the leaves into small pieces. Discard ribs. Add chopped leaves to a large bowl and cover with water; add a splash of vinegar. Let sit for 15 minutes.
    2. Heat a large heavy pot (such as a Dutch oven) over medium heat and add the oil.
    3. Add the onions to the pot and cook, stirring occasionally, until they begin to soften, 4–5 minutes.
    4. Add drained collards and cook, stirring occasionally, until wilted, 3–4 minutes.
    5. Add potatoes, oregano, tomatoes, and water. Cook on low heat, slightly covered, for 20–30 minutes, until potatoes are fork-tender.
    6. Stir in white beans. Garnish with crushed red pepper if desired.
    Comfort Food
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups potatoes and greens per serving


    • Amount per serving



      Calories





      370

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      64g

      23%

      • Dietary Fiber
        12g

        43%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      14g

    • Potassium
      1450mg
      31%

    Ingredients

    collard greens
    1 lbs

    water
    1/4 cup

    tomato(es) ((each weighing about 3 1/2 oz as purchased), small diced)
    3 whole

    dried oregano
    1 tsp

    yellow onion ((about 4oz, as purchased), cut into large chunks)
    1 whole

    olive oil
    2 tbsp

    white vinegar ((white vinegar, white wine vinegar, or apple cider vinegar))
    1 tbsp

    White Beans ((15 oz))
    1 can

    crushed red pepper flakes ((use for garnish))
    1/2 tsp

    potatoes ((about 13 oz each, as purchased), cut into large chunks)
    3 bunch

  • Margherita Pizza (Cloud Bread)

    Margherita Pizza (Cloud Bread)

    How to Make Margherita Pizza (Cloud Bread)


    10 min prep time


    10 min cook time


    8servings


    1 pizza round

    Print Recipe >
    Italian
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    8 Servings



    • Serving Size

      1 pizza round


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      170mg
      4%

    Ingredients

    Cloudbread (cheddar rounds)
    8

    jarred pizza sauce (or marinara)
    1 cup

    fresh mozzarella (diced)
    2 oz

    red onion (sliced into rings)
    1 small

    black olives (or kalamata, sliced)
    3 tbsp

    fresh basil (julienned)
    1/2 cup

  • Grilled Pepper Steak Tostada

    Grilled Pepper Steak Tostada

    How to Make Grilled Pepper Steak Tostada


    10 min prep time


    20 min cook time


    4servings


    2 cloud bread rounds and 3 oz cooked steak slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove steak from the fridge 30 minutes before grilling. Rub steak with salt and pepper.
    2. Preheat an indoor grill pan, skillet, or outdoor grill over medium-high heat.
    3. Once the grill pan is hot, coat with oil. Add steak and cook for 6-8 minutes per side, until steak reaches desired doneness. Remove from heat and set aside on a plate; let rest for 5 minutes before slicing into thin strips.
    4. Toast the cloud bread rounds until warmed through.
    5. Top rounds with salsa verde, steak slices, avocado slices, tomatoes, and cilantro.
    Comfort Food
    Kid Friendly
    Dinner
    Lunch
    Main Dish
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cloud bread rounds and 3 oz cooked steak slices


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        5.3g

        27%
      • Trans Fats
        0g

    • Cholesterol
      170mg

      57%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g
      • Added Sugars
        2g

        4%

    • Protein
      32g

    • Potassium
      650mg
      14%

    Ingredients

    lean steak (eye round roast, sirloin tip, top round steak, or bottom round steak)
    16 oz

    salt (kosher)
    1/4 tsp

    black pepper
    1/2 tsp

    grapeseed oil
    1 tsp

    Cloudbread (cheddar or original rounds)
    8

    salsa verde (tomatillo salsa)
    1/2 cup

    avocado (sliced)
    1 large

    cherry tomatoes (quartered)
    1 cup

    fresh cilantro (chopped)
    1/4 cup

  • Sweet Potato Fries

    Sweet Potato Fries

    How to Make Sweet Potato Fries


    5 min prep time


    24 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425°F. Line a sheet tray with parchment paper or a silicone mat.
    2. Rinse the sweet potatoes under cold running water until the water runs clear. Drain on paper towels and pat dry. Do your best to thoroughly dry all of the sweet potatoes then transfer to a large mixing bowl.
    3. In a separate small bowl, whisk together the cornstarch, garlic powder, smoked paprika, black pepper, and salt. Drizzle the olive oil over the potatoes and toss to combine. Sprinkle the cornstarch mixture over the potatoes and toss until evenly coated. Transfer to the sheet tray and arrange the potatoes into a single layer, spacing them out as best as possible. If needed, use a second tray (this will give you crispier fries).
    4. Bake for 12 minutes. Use a spatula to flip the potatoes
    5. Taste and adjust seasoning as needed. Serve hot.
    Quick & Easy
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      397mg
      8%

    Ingredients

    sweet potatoes (washed, cut into 1/4-inch thin matchsticks)
    1 lbs

    olive oil
    1 1/2 tbsp

    Cornstarch
    2 tsp

    garlic powder
    1/2 tsp

    smoked paprika
    1/2 tsp

    black pepper (freshly cracked)
    1/2 tsp

    salt (sea, or more to taste)
    1/4 tsp