These crispy, baked hot wings get their sweetness from maple syrup and their heat from Frank’s. You can’t eat just one!

Amazingly tart and sweet, strawberry sorbet prepared in a blender. Frozen overnight and served with a drizzle of balsamic glaze.

It’s a double-dose of strawberries with this sweet, tender cake. Serve it with fresh, in-season berries and tons of cream.

Avoid GMOs and chemicals by making your own peanut butter eggs. No artificial ingredients. Just peanut butter goodness. Makes 7 dozen!

Sweet potatoes, chickpeas and red onion balance out this crunchy kale salad’s delightful sweetness.

A gluten-free chocolate chip cream cake that is tender and moist. The drizzle is optional but seriously, why not? It’s amazing either way.

A step up from the Orange Julius of the malls in America. Homemade with great ingredients and options for dairy and sugar-free.

Crispy apple pieces, maple syrup and cinnamon make this homemade cereal a real treat!

This is pea soup for pea haters. It’s filled with flavor and texture. Bone broth, bacon and butter take this a step above.

Up your salad game by making this simple mix that can be not only be used to make dressing but to “marinate” chicken and flavor casseroles.

Low Carb Black Bottom Cupcakes, Just as good as the childhood, carb-laden version but this one won’t stick to your hips or ribs.

Playing on the peanut butter, oatmeal version of these cookies, I used sliced almonds to keep the carbs low. Crunchy and delicious!

Made with low carb pizza dough, these cups are the perfect appetizer to take to a a party. No one will ever suspect they’re low carb.

Spicy, chipotle coated fish is combined with a cool, crunchy slaw and lime juice to keep you coming back for one more bite!

This dairy-free pudding is made from avocados in a blender. Just throw all the ingredients in and whip it up!