Peanut Butter Button Cookies

Directions: Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a bowl and set aside. Mix together oil, peanut butter, Monk Fruit Golden Sweetener, egg, and vanilla until smooth. Add in dry ingredients. Roll dough into one inch balls. Place on two lined cookie sheets. Bake for 10 minutes. Remove pans from

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Broiled Salmon and Veggies

Directions: Wash salmon and pat dry. Place in 9/13 baking pan. Slice vegetables according to directions and place around salmon in pan. Sprinkle salt, paprika, and black pepper over salmon and vegetables. Drizzle oil over salmon and vegetables. Place pan in oven and broil on low for ten minutes. Remove pan from oven and drizzle

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Gluten-Free, Sugar-Free, Chocolate Chip Squares

Directions: Preheat oven to 350 degrees. Place dry ingredients in a 9/13 baking pan and mix to combine. Whisk together 2 eggs and add along with the oil. Bake for 30 minutes. Cut into 15 squares when cool. Difficulty level: easy Total time: 40 minutes Portion: 15 squares Product used: Health Garden Xylitol Ingredients: 3/4

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Sweet Sugar-Free Glazed Chicken

Directions: Preheat oven to 350 degrees. Place onion slices in bottom of oven to table dish.  Place chicken legs on top of onions. Sprinkle paprika and black pepper over chicken to taste. Bake uncovered in oven for 25 minutes. While chicken is baking, mix together glaze ingredients. Remove dish from oven after 25 minutes and

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Crunchy Cabbage Salad

Directions: Place purple cabbage, scallions and tomatoes in a bowl.  Mix monk fruit, olive oil, vinegar, salt and pepper. Pour over salad and mix to combine. Sprinkle roasted slivered almonds over salad. Enjoy:) Difficulty level: easy Total time: 5 minutes Portion: 6 Product used: Monk Fruit Sweetener Ingredients: 14 oz. shredded purple cabbage 2 scallions

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