Ingredients:

• Chicken or beef strips.
• 1 Onion thinly sliced (if phase 2)
• Spring onions finely chopped (if phase 1)
• 1 Capsicum finely sliced.
• Few white mushrooms finely sliced.
• Salt as per taste.
• Finely ground black pepper.
• 1 Provolone cheese slices
• 2 thin slices Flax meal bread

Directions:

• In little oil in a pan, cook chicken till its completely cooked
• Take it out and in the same pan, add all the vegetables
• Sauté it for few minutes and add salt and black pepper
• Add chicken to it and cook for another 5 minutes.
• On bread slices keep cheese slices and toast it for a minute or till it melts and then add chicken veggies and add hot sauce it want more spicy.

Enjoy.

Credit: Hina Panjwani

Ingredients:

• olive oil
• 1 cup sliced mushroom
• 3 stalks celery chopped
• 3 green onions chopped
• 1/4 tsp dried rosemary
• 1/2 tsp thyme
• 1/2 tsp sage
• black pepper to taste
• 1 cup carb quick
• 1/4 cup ground flax
• 6 egg whites beaten or 1 whole egg and 4 egg whites
• 2 tablespoons water

Directions:

• sauté mushroom, celery, dry rosemary, thyme, sage black pepper in olive oil and add green onion
• In the last minute of cooking take out of pan and let it cool a bit.
• In a bowl mix 1 cup carb quick, 1/4 cup ground flax, 6 egg whites beaten and 2tbls water
• Mix with sautéed veggies.
• Heat up olive oil in fry pan and drop by spoonful in pan.

They kinda turned out like biscuit / pancake.

1/4 of however many you make would be one serving.

Credit:  Gail Myers

Ingredients:

• 8 pieces of favorite chicken, skinless and bone-in preferable
• 2 tbsp sodium reduced soy sauce
• 1 tbsp Splenda
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 4 green onion, sliced
• 2 cloves of garlic, minced
• Handful of fresh parsley
• Bio-salt and pepper

Directions:

• Preheat oven to 425
• In a large baking dish, combine marinade and toss with chicken.
• Season with pepper and lightly with bio-salt
• Arrange chicken pieces in dish and roast for 30 minutes until it begins to brown.
• Remove and baste with the marinade.
• Flip pieces and bake for another 10 minutes or until chicken is cooked.
• Garnish with lots of fresh parsley

Credit:  Deb Spence

Ingredients:

• 2 tablespoons whole coriander
• 1 tablespoon cumin
• 1 tablespoon cardamom
• 1 tablespoon whole black peppercorns
• 1 teaspoon fennel seed
• 4 Black big cardamoms
• 2 sticks cinnamon
• 7 cloves
• 2 dried red chili peppers

Directions:

• Combine all the ingredients except black cardamoms
• Roast them on a frying pan for 2 minutes and let it cool.
• Add black cardamoms and grind it in a coffee maker

Store in an airtight container.

Credit:  Hina Panjwani

Ingredients:

•  1 lb Extra lean chicken mince meat
• 1 Onion finely chopped
• 2 tbsp Canola oil
• 2 Tomatoes medium sized, finely chopped
• 1/2tsp Whole cumin seeds
• 1 tsp Garam masala
• 1 tsp Red chilli powder
• 1/2 tsp Ground turmeric
• 1 tsp Ground cumin powder
• 1tbsp Ground coriander powder
• Salt
• 1 tbsp Ginger garlic paste

Garnishing:

•  Fresh coriander few stems
• Fresh mints few leaves
• 2 Green chilies

Directions:

• In a pan sauté onions till they are transparent on a medium flame.
• Add cumin seeds and cook for a minute
• Add ginger garlic paste and cook for another minute
• Add mince meat and chopped tomatoes and cook till it changes its color.
• Add rest of the spices and cook for 20 minutes on medium or low flame till its all cooked.
• Garnish it with chopped coriander, mint and chilies.

Enjoy it with allowed bread and salad.:)

Credit:  Hina Panjwani

Ingredients:

• 4 Chicken Breast
• 4 tbsp Approved mayo
• 4 tbsp Parmesan cheese
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Oregano
• 1 tbsp Dried Parsley
• Salt
• 1/2 tsp Black pepper ground
• 1/2 tsp Dried red chili flake

Directions:

• Trim all the visible fats, make big slits alongside the thread of chicken meat,
• Mix all the spices in mayo and massage it well on the chicken with gloved hand.
• Let it hangout for 2 hours( marinate)
• Bake it on 350 for 30 minutes, I changed the sides to ensure proper cooking.

Served it with lettuce and Caesar dressing and enjoy.:D

Credit: Hina Panjwani

Ingredients:

• 1/4cup Carbquick
• 1/4cup egg whites
• 1/4tsp baking powder
• 1tbsp ground flax
• 1tbsp plus 1 tsp canola oil
• 1tbsp cream

Directions:

• Mix together in a small bowl and in the microwave on high for 1 min and 30 seconds.
• Sometimes I add 2 tbsp PB2 before baking.

They are nice and fluffy, taste great IMHO and are filling.  The bowl I use is a glass one 2 1/2 in deep and 4 in in diameter just to give you an idea.

Credit:  Deb Spence

Ingredients:

• 1 ¼ lb Extra-Lean Ground Beef
• 4 Long Purple Eggplant
• Parsley
• Garlic
• Half-Salt
• Black Pepper
• Cayenne or Chili Pepper

Directions:

• Cut the long purple eggplants in circles as evenly as possible.
• Season your ground beef with half salt, pepper, parsley, chili powder, garlic (pretty much anyway you wish to season it, those are the seasonings I used).
• Now, in a deep oven dish line them up in a circular way.
• In a bowl mix water and half salt Sprinkle the dish with your hand or spoon
• Cover dish with foil and bake @ 350 for 50-60min
• Uncover and broil for 15 min until eggplants are cooked.

Credit:  Deb Spence

Ingredients:

• 1 dozen eggs
• 1/2 cup of green onions, cilantro
• 1 cup of Chicken breast (cooked) chopped finely
• 1 cup of broccoli florets
• 1tsp half salt 1tsp black pepper
• 1tsp garlic powder

Directions:

• Crack all eggs into bowl and whisk with seasoning
• Spray muffin pan with cooking spray
• Sprinkle cilantro, green onions and chicken breast in each pan
• Fill each pan just before the top with egg mixture
• Bake on 425c for 20 mins

Credit:  Danielle Ganley

Ingredients:

• 2 cups Carbquick
• 3 tbsp strawberry Sugar Free jam
• 1/4 cup Erythritol
• 1 1/4 cup Unsweetened Almond milk…preferable 0 net carbs
• 2 tbsp vegetable oil
• 1 egg
• 3/4 tsp baking powder
• 1 tbsp Vanilla

Directions:

• I mixed all the ingredients in a bowl all at once.
• Each muffin is 50g individual measured them.
• Baked at 375. For 20 mins.

You will see the muffin rise and you can test it with a toothpick

Credit:  Candis Sutton