Ingredients:

• Chicken Breast 1 Sliced in thin strips 
• Vegetables cut them in bite size pieces, steam in microwave for 2 minutes, I took Californian style veggies.
• Peanut butter 1 tbsp
• Garlic 2 cloves finely chopped
• Ginger 1 inch piece, finally grated.
• Siriracha sauce 1 tsp
• Soya sauce 1 tbsp
• Oil 1 tbsp
• Black pepper 1/2 tsp
• Lemon juice 2 tbsp
• Hot water 2 tbsp
• Coriander leaves, few stems

Directions:

• For sauce, add soya sauce, siriracha, lemon juice, chopped garlic and ginger and hot water and mix it well.
• Heat the oil and cook the chicken with black pepper and a pinch of salt.
• Once its completely cooked, add steamed veggies, zoodles and sauté it for one more minute.
• Add peanut sauce and garnish it with lemon juice and coriander.

Credit:  Hina Panjwani

Ingredients:

• 1 ½ tbsp paprika
• ½ tsp cayenne (or to taste)
• 1 tsp half salt
• 1 tbsp freshly ground black pepper
• ½ tsp ground anise
• 1 tbsp freshly chopped cilantro
• 3 tbsp dry red wine (optional)
• 1/8 tsp oregano
• 2 tbsp minced garlic
• 1/8 tsp thyme
• 1 ½ tsp fennel seeds (grinding optional)
• 2 tsp red pepper seeds

Directions:

• If you have a spice grinder, grind all dry ingredients, then add to wet.
• Mix with 3 lbs ground pork.

Package as desired.

Credit:  Laurie MacIsaac

Ingredients:

• 1medium to large size head cauliflower, washed and cut into small florets
• 6 cups water
• 5-8 cloves of garlic (use 8 if your garlic cloves are small or closer to 5 if they’re quite large)
• 1 ½ tablespoons butter (omit this and add another 1½ tablespoons of olive oil to make it vegan)
• 1 ½ teaspoons olive oil
• 1 ¼ teaspoons kosher or sea salt plus a pinch, separated
• ½ – 1 teaspoon freshly ground black pepper
• * Additional water, milk, or vegetable stock, if needed

Instructions:

• In a stockpot or large saucepan, combine the cauliflower florets and water over high heat.
• When it reaches boiling, put a lid on the pan and drop the heat to medium low.
• Simmer for 5 minutes or until the cauliflower is very tender.
• While the cauliflower is simmering, melt the butter and olive oil over medium low heat in a small saucepan and stir in the garlic and the pinch of salt.
• Cook the garlic, stirring frequently –and lowering the heat if necessary to keep it from browning- until the garlic is tender and smells lovely.
• Scrape the garlic and butter into a blender carafe.
• Add one cup of the cauliflower cooking liquid to the butter pan, swirl it, and pour that into the blender, too.
• Use a slotted spoon to drain the cauliflower and add it to the blender as well.
• Add the salt and black pepper, put the lid firmly in place, and blend on HIGH until silky smooth. If your blender is quite robust, this will only take a minute or so. If it’s a little anemic, it may take several minutes. If you find the sauce too thick for your liking, you can thin it just a bit with water, milk, or vegetable stock. I like it thicker, though, and so I omit this step.

Serve immediately or pour into clean jars with tight fitting lids for storage in the refrigerator. Alternatively, you can divide into meal sized portions and freeze for later meals.

Your tastebuds won’t believe it, but this rich, silky, Creamy Garlic Cauliflower sauce is insanely healthy! Toss it with hot pasta or use in place of ‘white sauce’ on a white pizza. Hooray! Recipe very gently adapted from and with thanks to Barefeet in the Kitchen.

Credit:  Tja Tja

Ingredients:

• Spices
  • 3 Chicken breasts chopped.
  • 1 tbsp Olive or Canola Oil
  • 1 tsp onion powder
  • 1 tsp minced garlic
  • 1 tsp hot sauce
  • 1/2 tsp No Salt
  • 1 tsp Thyme
  • 1/2 cup no-salt added chicken stock
  • 1 tsp Dried Basil (can use fresh but put in at the end)
  • 1 tsp minced ginger or ginger powder
  • 1 tsp hot paprika
  • 2 tbsp Curry Powder
  • 3 tbsp of the Philadelphia 95% fat free herb & garlic cream cheese
• Other Ingredients
  • 2 cups spinach chopped
  • 3 green onions chopped
  • 1/4 cup green pepper chopped

Directions:

• Sauté chicken in oil with all the above spices.
• Once chicken is cooked through add chicken stock and deglaze the pan.
• Add spinach, green onions, green pepper (add basil at this time if it is fresh)
• Cook with the chicken in the pan until spinach becomes softened but not mushy.
• Add in cream cheese to make creamy heat for 1 minute and done.

Served on a bed of greens, cauliflower rice or shirataki noodles

Credit:  Deb Spence

Ingredients:

• 4 small zucchini, ends trimmed
• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/3 cup extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1/4 cup freshly grated Allegro white cheese
• bio-salt and freshly ground black pepper, to taste

Directions:

• Use a Veggetti  to slice the zucchini into noodles. Set aside.
• Combine the basil and garlic in a food processor and pulse until coarsely chopped.
• Slowly add the olive oil in a constant stream while the food processor is on.
• Stop the machine and scrape down the sides of the food processor with a rubber spatula.
• Add the lemon juice and cheese.
• Pulse until blended.
• Season with bio-salt and pepper.
• Combine the zucchini noodles and pesto.
• Toss until zucchini noodles are well coated.
• Serve at room temperature or chilled.

Note – if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes

Yield:  Serves 4

Credit:  Deb Spence

Ingredients:

• 2 tablespoons Becel olive oil margarine
• 20 medium shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, or more, to taste
• 1/4 cup no salt added chicken stock
• Juice of 1 lemon
• Bio-salt and freshly ground black pepper, to taste
• 4 medium-sized zucchini, spiralized
• 2 tablespoons freshly grated Allegro white cheese (optional)
• 2 tablespoons chopped fresh parsley leaves (optional)

Instructions:

• Melt margarine in a large skillet over medium high heat.
• Add shrimp, garlic and red pepper flakes.
• Cook, stirring occasionally, until pink, about 2-3 minutes.
• Stir in chicken stock and lemon juice; season with bio-salt and pepper, to taste.
• Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
• Serve immediately, garnished with cheese and parsley, if desired

Yield 4 servings

Credit:  Deb Spence

Ingredients:

• 3 zucchinis,washed and prepped
• 2 tbsp canola oil
• 3 cloves of garlic, diced
• 12  slices Selections smoked bacon 50% less salt
• 2 eggs
• 2 tbsp vinegar
• pot of boiling water
• 1 tbsp half and half cream
• ⅓ cup shredded Allegro white cheese

Instructions:

• Heat oil in a pan.
• Add garlic to pan and let brown slightly on low- you don’t want it to burn. (about 5 minutes)
• Spiralize zucchini noodles, and add to pan with oil and garlic.
• Cook on high until browned and most of the liquid has drained.
• Drain off liquid.
• Return pan to stove and turn to medium.
• Add cheese and cream, stirring frequently to incorporate.
• Crumble bacon and stir in to noodles.
• When sauce thickens, remove from stove.
• Add poached eggs and serve.

Credit:  Deb Spence

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped  green onion
• 3 garlic cloves minced
• 1 cups diced green pepper
• 8 cups low sodium chicken broth
• 2 cups chopped kale, stems removed
• 2 fresh sprigs rosemary
• 2 cups zucchini noodles
• 1 teaspoon bio-salt
• 1/2 teaspoon pepper
• 2 cups shredded cooked chicken
• 1 lemon juiced or 1/4 cup
• ¼ cup grated Allegro white cheese

Instructions:

• Heat oil over medium heat in a large Dutch oven.
• Add green onion, garlic and peppers and cook and stir until veggies are softened but not browned.
• Pour in broth ,add kale and rosemary and bring to a boil.
• Reduce heat to low then add the zucchini noodles, bio-salt and pepper.
• Simmer 5 minutes then add chicken and lemon juice.
• Remove rosemary sprigs and serve with grated cheese if desired.

Credit:  Deb Spence

Ingredients:

• 1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
• 3 large cloves garlic, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated white Alegro cheese (from ONS)

Directions:

• Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl.
• Drizzle with olive oil, lemon juice, salt and pepper.
• Transfer, in a single layer, to a large rimmed baking sheet.
• Roast at 450degrees F for about 25 minutes, stirring once.
• Sprinkle with cheese.

Serve immediately.

(Works well with broccoli as well.)

Credit:  Deb Spence

Ingredients:

• 1 pound extra lean ground beef (or turkey or chicken)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 1/2 pounds cabbage
• 1 teaspoon garlic, minced
• 2 tablespoons sesame oil
• 2 teaspoons soy sauce
• 2 teaspoons Frank’s hot sauce
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon red pepper, crushed (optional)
• 2 teaspoons Splenda

Instructions

• In a large frying pan, brown ground beef.
• Season with salt, pepper, onion powder, and garlic powder.
• Remove ground beef from pan, and set aside.
• Leave oil in the pan.
• Add garlic, sesame oil, and cabbage to pan.
• Cook until cabbage begins to brown.
• Add soy sauce, Frank™s, apple cider vinegar, Splenda, and red pepper to frying pan.
• Return ground beef to pan, and heat for two minutes.

Credit:  Deb Spence