Buttermilk Biscuits

2 c flour

1 T baking powder 

1 T sugar 

1 t salt

½ c butter,  grated

1 - 1½ c buttermilk

Preheat oven to 375⁰. Mix dough. Press out on counter with hands. Fold in thirds. Rotate & repeat. Cut into biscuits. Place on greased baking sheet. Bake for 15-20 minutes. Brush with melted butter 

Ninja Creami Vanilla Ice Cream Base

1 can condensed milk or (14oz)

1 cup heavy cream, cold

2 cups milk (whole)

1 T vanilla extract

Blend all ingredients in a blender. Pour into ninja creami containers. Freeze 24 hours.

High Protein Chocolate Pudding

1 cup egg whites

1 teaspoon MCT oil (optional)

Adds a metabolism boost while staying low fat

3 tablespoons Gentle Sweet (xylitol-free recommended) or 1/3 Cup of other sweetener

½ teaspoon extract (vanilla, maple, or chocolate)

¼ cup cocoa powder

Pinch of salt

½ cup unsweetened almond milk

(Use slightly less for the egg-white-only version)

Gently soft-scramble the egg whites in a skillet over low heat until just set.

You may also cook them in the microwave (about 2 minutes, stirring at 1 minute).

Do not overcook. Overcooked eggs can cause an eggy taste and gritty texture.

Add the cooked eggs and all remaining ingredients to a blender.

Blend until completely smooth, scraping down the sides as needed.

Chill for 30 minutes to thicken.

If your pudding doesn’t set, blend in ½ teaspoon gluccie or xanthan gum, then chill again.