It's hard to believe that there are only 2-3 ingredients required to make this quick, yummy ice cream and that it doesn't require any additional sugar.

Ingredients:

• 2 ripe,chopped bananas that have been frozen for at least 24 hrs.
• 1 tablespoon of peanut butter
• 1-2 tablespoons of unsweetened, plain almond/coconut milk (optional).
• 1 tablespoon of honey (optional)

TIPS: You can add a bit more peanut butter if you like the peanut butter flavour to be a bit more intense. You can try different flavours with the key ingredient of frozen bananas. I've made strawberry banana ice cream the same way with frozen strawberries instead of peanut butter as well as chocolate ice cream with unsweetened cocoa powder instead of peanut butter. Use your imagination. I'll try pineapple/mango next time.
The more ripe the bananas, the sweeter your ice cream will be.
Depending on how you blender crushes ices, you may need to use a bit more milk to get the mixture moving in your blender.

1) Chop ripe bananas into slices and freeze for at least 24 hrs.

2 Add frozen, chopped bananas to your blender.
2) Add 1 tablespoon of peanut butter.
3) Add almond milk.
4) Blend on high until mixture is smooth and creamy like ice cream.
5) Serve and enjoy.
TIP: If you added too much milk and your mixture is too runny you can freeze for a couple of hours before serving.

Makes approx. 1 cup
Calories per 1/2 cup: 154, Carbs: 29 g, Protein: 3g, Fat: 4g, Sodium: 55mg, Sugar: 15g

These are so simple to make and so much better than the store bought ones not to mention so many calories less.

Ingredients:

• 3 boneless, skinless chicken breasts
• 7 tablespoons of rice breadcrumbs or regular breadcrumbs
• 3 tablespoons of freshly grated parmesan cheese
• 3 teaspoons of extra virgin olive oil
• salt and pepper to taste

OPTIONAL: you can add 1 to 2 tsp of buzz wing sauce. I add 2 tsp to half of the chicken for some spiciness.

1) Preheat oven to 425 degrees F.
2) Wash chicken and cut into cubes.
3) Add to mixing bowl.
4) Add olive oil and salt and pepper.
5) Marinate for at least 15 mins.
OPTIONAL: Add buzzard wing sauce or any other hot sauce to mixture or to half the mixture.

6) Add breadcrumbs and Parmesan cheese to another mixing bowl.

7) Once chicken has marinated dip each piece into the breadcrumb mixture and coat well.
8) Put onto non stick baking tray and bake for about 20 mins until lightly brown.

9) Remove once cooked and lightly browned (approx. 20 mins).
Enjoy!
Makes approx: 24-27 pieces
Calories: 33 per piece, Fat: 1 g, Carbs: 1g, Protein: 5g, Sodium: 120mg, Sugar: 0g

This is a super easy recipe with only four main ingredients. These have no flour in them so are gluten free and make a nice alternative to the traditional cookie.

1) Pre-heat oven to 350 degrees F.
2) Mix all ingredients except for the egg whites and salt in a mixing bowl. Save the chocolate syrup and m&ms for toppings once the macaroons are baked.

3) Use an electric mixer to beat the egg white with a bit of salt until peaks form.
4) Fold the egg white mixture into the coconut mix.
5) Leave in the fridge for 10 mins.

6) Use a teaspoon measure and scoop a flat tsp. and drop onto baking sheet. Make a dimple in the middle with your finger or thumb.
7) Bake for 10-12 minutes or until the bottoms have browned.

8) Cool completely.
9) Add a scoop of organic hazelnut spread or non dairy chocolate syrup to the middle. Top with m&ms or any other colourful candy.

Makes approx. 20 - 23 nests
Calories: 117, Fat: 6g, Carbs: 16g, Protein: 2g, Sugar: 14g, Sodium: 32mg

These are fast to make and the teriyaki flavour isn't too sweet.
The kids love these!

Ingredients:
1 pound of extra lean ground chicken
.5 cup of sticklings rice bread crumbs (regular panko crumbs work too!)
1 egg
1 chopped onion (green onions work too!)
1.5 tablespoon of fresh ground garlic
1 tablespoon of fresh ground ginger
1/2 teaspoon of ground ginger powder for sauce
1/4 teaspoon of garlic powder for sauce
1 tablespoon of honey for sauce
2 teaspoons of low sodium soy sauce
1/2 cup of soy sauce for sauce
1/4 cup of maple sugar/brown sugar
1 teaspoon of white/black pepper
1 tablespoon of cornstarch
1.25 cup of water (1/4 cup to whisk with cornstarch)
sesame seed and green onions for garnish

1) Mix ground chicken, egg, crumbs, onions, soy sauce (2 teaspoons), garlic (1.5 tablespoon) and ginger (1 tablespoon) and pepper in a mixing bowl.

2) Whisk cornstarch with 1/4 cup of water and set aside.
3) Pre heat oven to 400 degrees F, if you are going to use the oven to bake the meatballs. I use my T-Fal ActiFry.

4) Once the ground chicken is mixed well, form into 1-2 inch balls (approx: 34).
5) Bake for about 15 mins in the T-Fal ActiFry until golden brown or 20-25 mins in the oven.

6) Make sauce while meatballs are in the oven.
7) On medium heat add 1/2 cup of soy sauce, sugar, ground garlic powder, ground ginger powder and honey to saucepan and 1 cup of water.
8) Bring to a simmer and then add cornstarch mixture and stir well.
9) Turn off when sauce thickens.
10) Once the meatballs are ready, add them to the sauce and garnish with sesame seeds and/or green onions.

Serve with rice or noodles. Makes approx. 34 meatballs
Calories: 53, Carbs: 4g, Protein: 5g, Fat: 2g, Sodium: 237 mg, Sugar: 2g

These are traditionally deep fried but this recipe reduces the calories by baking or using the T-Fal Actifry like I like to use.

Ingredients:
2 pounds of extra lean ground chicken
4 instant mashed potato packets (I used Honest Earth Creamy Mash)
3 eggs
4.5 cups water
1 tsp of garlic
1 tsp of ginger
1 tsp of salt
3 tablepoon of lemon juice
0.5 tsp of cinnamon powder
0.5 cup of chopped, fresh cilantro
1 medium size onion, chopped
black pepper to taste
1.5 cups of sticklings rice bread crumbs (regular breadcrumbs would work too)
0.5 cup of extra virgin olive oil

1) Make the mashed potatoes according to instructions on the packet. I added water not milk to make mine and no butter.

2) Put ground chicken in a saucepan and saute until it's cooked. I added a bit of water so that it didn't stick to the pan. Add salt, pepper, ginger and garlic to the pan while it's being sauteed.
3) Remove from stove and add lemon juice. Let it cool.
4) Chop Cilantro and onion.
5) Once chicken has cooled, add the chopped cilantro, onion, cinnamon and mix well.
6) Whisk the eggs and add 1 tablespoon of water to the mixture. Set aside.

7) To stuff, take a handful of potato mixture and pat it flat, creating a base for the chicken filling.
8) Add about 1.5 tablespoon of the chicken mixture and add it to the potato base.

9) Cover it with another pat of potato mixture.
10) Turn up the sides and seal into a patti.

11) Dip the patti into breadcrumbs mixture and cover lightly.
12) Then dip into the egg mixture and back into the breadcrumbs.
13) Put each patti into the T-Fal Actifry and drizzle a little oil onto each patti.
14) Start Actifry and when you see the patti's turning a golden brown you know these are done.
TIP: If you are baking these then put them on a non stick baking sheet and bake for about 20-25 mins until golden brown on 400 degrees F.
15) Remove and let cool.
16) Serve with lemon slices and enjoy!

Makes approx 30
Calories for one: 161, Carbs: 8g, Fat: 8g, Protein: 8g, Sodium: 184g

These are usually deep fried and so high in calories. This version is baked, so its much healthier! The difference in taste to a North American donut is the spices added to the batter such as ground ginger, caradamom and cinnamon. These are a lot less sweeter than the traditional donut and there is no added glaze or coating. Traditionally these are fried in triangle shapes but i use my pop cake maker so mine are round.

Ingredients:
3.5 cups of rice flour (all purpose flour works too!)
1.75 cups of organic skim milk (you may only need 1 cup of milk if you use all purpose flour)
2 eggs
3 tablespoons of butter
1 cup of maple sugar (regular white or brown sugar is fine as well!)
1 tsp of baking powder
2 tsp of instant yeast (this is optional) If you want the traditional taste then add yeast. Follow slight variation in recipe below if you do add yeast.
2 tsp of ground ginger powder
2 tsp of ground caradamom powder
0.5 tsp of cinnamon

1) Add eggs, melted butter (room temperature) and milk to a mixing bowl. If you are adding yeast the use warm milk. Not too hot as you don't want eggs to cook.
2) Whisk well.

3) Mix flour, sugar, spices, baking powder and yeast if you are using in another bowl.
4) Mix wet ingredients into flour mixture using the dough hook in your mixer.

5) If you've added yeast dough will be similar consistency to bread or pizza dough. If you haven't added yeast mixture should be more liquidy like pancake or cake batter.
TIP: You may need to add more milk depending on the consistency of your dough

6) If you've made dough with yeast, add some olive oil and let it sit covered for an hour in a warm place before starting to cook. If you haven't added yeast you can start to pour batter in the cake pop machine.
7) Bake until golden brown. For dough with added yeast, once dough has doubled, break small pieces of and roll and add to the the cake pop machine with a little bit of olive oil in each hole. These will double in size so try not to overfill the cavity.
TIP: for batter without yeast, pour batter right to the lip to get nice and round shapes.
If you not using the cake pop machine and want to bake these. You can using a muffin pan. Bake at 400 degrees F for about 10 mins until golden brown.

Makes approx. 60 cake pops
Calories per pop: 56, Carbs: 11g, Sugar: 3g, Fat: 1g, Protein: 1g, Sodium: 10g

These are made with yeast to show you the difference in consistency of dough

These are made with yeast.