no sugar

Elmer's Cornbread

vegetable oil

mayonnaise

cornmeal

sugar (optional)

buttermilk

water

Preheat the oven to 425°F. Add 2 teaspoons of vegetable oil or shortening to an 8-inch cast iron skillet and place it in the oven to preheat while the oven preheats. (If your oven preheats quickly, you might want to leave the skillet in the oven to heat for at least 5 minutes once it&#039;s reached the target temp to allow the skillet to heat through. This is what gives the cornbread its thick, dark brown outer crust.)

In a large bowl, whisk the egg and mayo together. Add the corn meal, sugar, buttermilk, and water and mix together until the batter is smooth.

Carefully remove the hot skillet from the oven and rotate it to ensure the oil has coated the entire bottom of the skillet. Pour the batter into the skillet, being cautious as the hot oil can splatter a bit. You&#039;ll know the skillet is prepheated enough if the batter sizzles when you pour it in. Return the skillet to the oven and bake for 20 to 25 minutes or until golden brown. You can also turn the oven on low broil for 2 to 3 minutes if you like the top really brown.

Remove from the oven and immediately invert to remove the cornbread from the skillet. If left in the skillet, the bottom will lose its crisp, crunchy crust. Serve warm.

These fluffy oatmeal pancakes are melt-in-your-mouth tender and use healthy ingredients! The easy batter comes together in the blender for quick clean up.

Oatmeal Pancakes

canola oil (or melted, cooled unsalted butter

Greek yogurt

milk

oats

eggs

maple syrup

vanilla extract

cinnamon

baking powder

salt

mix-ins of choice: toasted chopped nuts (chocolate chips, blueberries,

For serving: pure maple syrup (butter,

Preheat

If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.

Place

Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.

Blend

Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don’t see any remaining bits of oats.

Stir

Stop the blender, then stir in the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.

Heat

Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).

Cook

Once the skillet is hot, drop the batter by 1/4 cupfuls into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.

Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep warm in the oven between batches. Repeat with the remaining batter.

Serve

https://content.jwplatform.com/videos/xlBzqwW4.mp4

This Coconut Mango Ice Cream recipe is creamy, healthy and refreshingly delicious! This easy ice cream is a no-churn recipe that requires only 4 ingredients. It&#039;s dairy-free, refined sugar-free, and naturally vegan so it&#039;s not only tasty but guilt-free in so many ways. Serve it regular or soft serve as a treat on its own or as the perfect way to end any meal!

Coconut Mango Ice Cream {4 Ingredients!}

mango chunks (fresh or frozen)

coconut milk (regular

tbsp milk

In a blender or food processor, add mango, coconut milk, maple syrup and milk.

Process until smooth, adding more liquid by tbsp and scraping the walls, if necessary.

Taste for sweetness now and adjust of necessary. Especially, frozen mango differs.

Pour into any container and freeze for at least 6 hours or overnight.

To serve, let thaw on a counter for 30 minutes or 60 minutes for soft serve. It will become softer and creamy.

Sweet and Crunchy Maple Cinnamon Egg White Granola made with oats, almonds, chia seeds and puffed brown rice! With no oil, and naturally sweetened with maple syrup, this low fat, sugar free high protein granola is perfect for a breakfast or post workout!

Crunchy Maple Cinnamon Egg White Granola (No oil)

Rolled Oats (90 grams)

Puffed Brown Rice (17 grams, or more Oats)

Chopped Almonds (30 grams)

Tbsp Chia Seeds

Maple Syrup (Stevia sweetened preferred)

Tbsp Unsweetened Applesauce (See notes for sub)

Cinnamon

tsp Vanilla Extract

Nutmeg

(Optional)

Egg White

Preheat oven to 300°F and line a baking sheet parchment paper.

In a large bowl, combine all the ingredients except egg whites: rolled oats, puffed rice cereal, almonds, chia seeds, maple syrup, applesauce, vanilla extract, nutmeg and salt if using, and mix.

In a small bowl, whisk egg whites until foamy - about 10 seconds with a hand mixer.

Add egg white to oat mixture and fold to combine. Make sure egg whites are completely mixed in.

Transfer mixture to baking sheet and spread out evenly evenly around the edges, leaving a hole in the middle, and press down to flatten.

Leaving the gap in the middle (like a donut) is required or the the center will remain soft while edges harden.

Bake for 45 minutes.

Let cool 30 minutes, then break into clusters.

Serve with yogurt, cold milk or just eat plain!

Super delish, superfoodie, super quick. All in one green smoothie. I love my turmeric and yes, this one has turmeric. I am bounding with energy now!

Thermomix recipe: Tropical Turmeric Smoothie

Handfuls kale

400 Milliliters Coconut Milk

400 Grams pineapple, fresh or frozen, diced

guava,

Lemon

cm Pieces Fresh Ginger

5cm Pieces Fresh Turmeric or 1 tsp ground

Drops doTERRA black pepper oil

Place all ingredients into the Thermomix bowl and blend *2 min/speed 10.* Add water if needed. I suggest you use at least one of the fruits as frozen to make it cold and smooth!

Samsaek Namul comes from the tradition of Koreans paying respect to their ancestors by preparing an offering of a table full of food and the descendants bowing in front of the table. One of the rules of the tradition is to have a plate of three colored vegetables, white, brown, and green. This recipe is for the green part.&nbsp;

Three Color Vegetables (Samsaek Namul) – Green

oz fresh perilla leaves

tsp Guk kanjang/Gook Kanjang ((Korean soy sauce

tsp chopped garlic

onion ((thinly sliced, optional))

Sesame seeds or perilla seeds

Wash and clean perilla leaves. If you have the whole top part of the plant, take off leaves and tender part of the plant. Discard any thick stems that do not break easily.

Prepare a pot of boiling water with salt added and an ice bath. Blanch perilla by putting perilla leaves in boiling water for 10-30 seconds depending on how tender they are. Do not overcook.

Once perilla leaves are blanched, quickly remove from boiling water and plunge them into an ice bath to stop cooking.

Grab a handful of blanched perilla and form a ball in your hand. Squeeze out any excess water.

Season perilla leaves by adding perilla oil/sesame oil, guk kanjang and garlic. Massage with your hands to make sure leaves are seasoned well.

Saute seasoned perilla in a non-stick frying pan over medium low heat for 1 – 2 min until they are gently cooked. If they look too dry, add 1 Tbs of water and cook some more until most of the liquid has evaporated. I added some thinly sliced onions for extra flavor here but that’s totally optional.

Sprinkle sesame seed or perilla seeds and that’s all you need to do!

Enjoy Kkaetnip Namul (Sauteed Perilla Leaves) as a side dish to any meal or make Traditional Bibimbap by adding some other wonderfully healthy and delicious Korean namuls such as Kongnamul, Radish Namul, Gosari Namul, Shikeumchi (Spinach) Namul, Doraji Namul and more.

These Low Fat Peanut Butter Protein Cereal Bars made with powdered peanut butter for all the PB flavor without the fat. Sweetened with protein powder and sugar-free syrup, and made with oats, puffed rice and cheerios cereal, this recipe makes delicious and healthy cereal breakfast bars!

Low Fat Peanut Butter Protein Cereal Bars

Instant (or Rolled) Oats (45 grams)

Puffed Brown Rice Cereal (9 grams)

Cheerios (14 grams)

½ scoop Vanilla Protein Powder (15 grams, 2-3 Tbsp)

Peanut Butter Powder (64 grams)

Tbsp Almond Milk

Tbsp Maple Syrup (Sugar-free recommended)

Line a 8½ x 4½” loaf pan with parchment paper (or use moulds or a tray). Leave an overhang to lift out later.

In a large bowl, combine oats, brown rice puffs cereal, cheerios and protein powder.

In a small bowl, stir together peanut butter powder and almond milk until completely smooth.

Pour in peanut butter mixture and maple syrup into cereal. Use a spatula and fold to combine. It may take some time, but you will get a tough mixture that holds together.

Transfer to prepared loaf pan, spread and press down to smoothen.

Place pan in the fridge for about 15 minutes to harden.

Lift out of pan using lining, place on cutting board and using a sharp knife, slice into 8 bars.

Using a no-sugar pectin, this jam can be made in less than 30 minutes start to finish. It has no added sugar and makes ideal freezer jam or can be canned.&nbsp;

Quick and Easy 100% Fruit Jam

strawberries

100% apple juice

tbsp Low

maple syrup, honey, or date paste

Wash and hull the strawberries. Either mash them with a potato masher, or put them in a food processor until they are coarsely mashed.&nbsp;

In a large pot, stir together the apple juice, strawberries, and pectin. Bring to a boil over high heat. Add optional sweetener if desired. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary. 

Let cool for about 30 minutes, then pour into individual glass or plastic containers and put in the fridge. &nbsp;If you plan to freeze the jam, don't forget to leave at least an inch at the top for expansion.&nbsp;

Jam will be fully set within about 2 hours, or it can be used as a syrup immediately.&nbsp;

Made in one bowl, quick to mix, warming, and SO DELICIOUS...the perfect bread to bake this weekend!

Maple Banana Bread with Cinnamon Butter

overly ripe bananas mashed (about 1 1/4 cup mashed)

coconut oil

whole wheat pastry flour (or all-purpose flour)

baking soda

walnuts ((optional))

(8 tablespoons) salted butter,

nutmeg

allspice

ginger

cloves

sea salt

1. Preheat the oven to 350° F. Grease a 9x5 inch bread pan.2. In a bowl, stir together the mashed bananas, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the walnuts, if using. 3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool for 30 minutes before cutting...or just eat it warm with a smear of cinnamon butter. Enjoy!4. To make the cinnamon butter, In a bowl, beat the butter, maple syrup, cinnamon, nutmeg, allspice, ginger, cloves, and a pinch of salt. Serve with the warm bread.

How to make the best vegan protein bars without sugar! Made with oats, dates, and nut butter, these are the perfect high-protein vegan snack.

Vegan Protein Bars

peanut butter or almond butter (plus 2 tablespoons)

medjool dates (pitted (about 1 cup))

chia seeds or flaxseed meal

vanilla protein powder

almond milk

mini chocolate chips

Line

Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides like handles.

Pulse

To the bowl of a food processor fitted with a steel blade, add the peanut butter, dates, and rolled oats. Pulse several times until the mixture breaks down, and the ingredients begin to incorporate with one another.

Scrape

Scrape down the bowl then add the chia seeds, protein powder, and 2 tablespoons of milk. Pulse until all ingredients are well combined. Depending on your food processor, this may take a few minutes.

Check

Check the consistency of your dough. When you pick up a small handful of it and squeeze, it should hold together and resemble cookie dough. If it is too dry, continue pulsing in milk, 1 tablespoon at a time, until you reach the right consistency. Transfer the mixture to a mixing bowl. Add the chocolate chips and, with a spatula (or your fingers), stir to combine the chips and moisten any bits of dough that the food processor didn&#39;t incorporate evenly.

Press

Transfer the mixture to the prepared pan and press it into an even, flat layer. Transfer the pan to the freezer for 15 minutes or to the refrigerator for 1 hour, until the bars firm up.

Slice

Lift the bars from the pan using the parchment handles and transfer them to a cutting board. Slice into bars of the desired size (I made 12) and enjoy.

https://content.jwplatform.com/videos/mSqtP5vc.mp4

How to make the best vegan protein bars from scratch! Made with oats, dates, nut butter, and NO sugar. High protein, healthy, and incredibly delicious.

Easy, one-bowl healthy pumpkin muffins made with oatmeal, honey (no sugar!), yogurt, and warm fall spices. Moist, fluffy, and so delicious!

Healthy Pumpkin Muffins

canola oil (or melted and cooled coconut oil)

honey maple syrup

plain non-fat Greek yogurt (at room temperature)

egg (at room temperature)

(15-ounce) can pure pumpkin (not pumpkin pie filling)

white whole wheat flour*

Preheat your oven to 325°F. Light coat a 12-inch standard muffin tin with nonstick spray.

Whisk

In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.

Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.

Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.

Scoop

Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.

Bake

Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200°F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finish cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693584913/iqA3AYpku.mp4

This homemade sauce is bold, tangy, and smoky, with a hint of sweetness! Easy to customize, and perfect for drizzling, dipping, marinades, and more.

Vegan BBQ Sauce (No Ketchup!)

tomato sauce

tomato paste

apple cider vinegar

Worcestershire sauce

Tbsp. maple syrup

Dijon mustard

Tbsp. molasses

smoked paprika

onion powder

garlic powder

chili powder

salt (more/less

Add all ingredients to small saucepan over medium heat. Whisk to combine.

Bring to a gentle simmer. Reduce heat to medium-low and continue to simmer for 10 minutes until slightly thickened. Whisk occasionally.

Use sauce immediately or let it cool completely then store in the refrigerator.

This was very tasty!  I did add a squirt of liquid smoke to increase the smokiness of the sauce.  I prefer to make sauces and dressings from scratch and was hoping you would create a BBQ sauce recipe, and this was great! Thanks so much for all your time, effort and creativity in designing recipes. 😁

This easy slush is naturally sweetened with no added sugar. It&#39;s made with just 3 whole food ingredients, and is a perfect summertime refreshment!

Strawberry Watermelon Slush

watermelon (frozen*)

strawberries (fresh

Top 17 no sugar recipes from across the web

The most viewed no sugar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Elmer's Cornbread

Oatmeal Pancakes

Coconut Mango Ice Cream {4 Ingredie...

Crunchy Maple Cinnamon Egg White Gr...

Thermomix recipe: Tropical Turmeric...

Three Color Vegetables (Samsaek Nam...

Low Fat Peanut Butter Protein Cerea...

Quick and Easy 100% Fruit Jam

Maple Banana Bread with Cinnamon Bu...

Vegan Protein Bars

Healthy Pumpkin Muffins

Vegan BBQ Sauce (No Ketchup!)

Strawberry Watermelon Slush

Healthy banana bread

4 Ingredient Coconut Cake (Gluten F...

Healthy Homemade Sugar-free Nutella...

Coconut Carrot Cake Overnight Oats

Top 17 no sugar recipes from across the web

The most viewed no sugar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Elmer's Cornbread

Oatmeal Pancakes

Coconut Mango Ice Cream {4 Ingredie...

Crunchy Maple Cinnamon Egg White Gr...

Thermomix recipe: Tropical Turmeric...

Three Color Vegetables (Samsaek Nam...

Low Fat Peanut Butter Protein Cerea...

Quick and Easy 100% Fruit Jam

Maple Banana Bread with Cinnamon Bu...

Vegan Protein Bars

Healthy Pumpkin Muffins

Vegan BBQ Sauce (No Ketchup!)

Strawberry Watermelon Slush

Healthy banana bread

4 Ingredient Coconut Cake (Gluten F...

Healthy Homemade Sugar-free Nutella...

Coconut Carrot Cake Overnight Oats

The most viewed no sugar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine