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:

• 1/4cup 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

Ingredients:

• 1/2 cup Canola Oil
  
• 1 cup baking SPLENDA®
  
• 2 Large Eggs
  
• 1/4 tsp. lemon or almond extract
  
• 2 cups Carbquik
  
• 1 tsp. Baking Powder
  
• 1/2 tsp. Baking Soda
  

Directions:

• PREHEAT oven to 350°F. Line a cookie sheet with parchment paper.
  
• MIX the oil and baking SPLENDA® together in a large mixing bowl.  Add eggs, one at a time, mixing well after each addition.
• Add extract. Stir until blended. Set aside.
  
• MIX Carbquik, baking powder & baking soda together.
  
• POUR the flour mixture into the oil and egg mixture and stir until blended.
  
• DIVIDE dough in half. Shape each half into a log approximately 2 inches wide by 12 inches long. Place the logs on the prepared pan 2 inches apart.
  
• BAKE in a preheated 350°F oven for 20-25 minutes.
  
• REMOVE from oven and cool for 5 minutes.
• Slice the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide.
• Put back on baking tray on their sides and put back in oven to dry out with the oven off for 15 to 20 minutes.

COOL and store in airtight container.

Credit:  Dinah Prata

Ingredients:

• 1 lb ground beef
• 2 bunches green onions sliced and separated into white and greenends
• 2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh ginger
• 1/2-1 1/2 teaspoon dry crushed red pepper ( start off with just alittle and work your way up)
• 2 tablespoons sesame oil
• 2 tablespoons Carbquick
• 3/4 cup no salt added  beef broth
• 1/3 cup Homemade Hoisin Sauce 
  • Ingredients
    • 4 tablespoons sodium reduced soy sauce
    • 2 tablespoons PB2
    • 1 tablespoon Splenda
    • 2 teaspoons seasoned cider vinegar
    • 1 garlic clove, finely minced
    • 2 teaspoons sesame seed oil
    • 1 teaspoon Frank’s hot sauce (more or less to taste)
    • 1/8 teaspoon black pepper
  • Directions
    • Combine all ingredients in a small mixing bowl.
    • Mix with a whisk until well blended.
• 2 tablespoons sodium reduced soy sauce
• 2 packages Shiritaki noodles cooked as per direction

Directions

• Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
• Pour sesame oil in pan and heat till hot.
• Sauté white ends of onion and next 3 ingredients in the hot sesame oil until tender.
• Combine Carbquick and beef broth, whisking until smooth.
• Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
• Bring to a boil, stirring constantly 1 minute.
• Stir in ground beef.
• Toss with hot cooked noodles, and sprinkle with green ends of onions.

Credit:  Deb Spence

Ingredients:

• 2 lbs boneless chicken breast, cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 1 garlic clove, crushed
• 2 tbsp sweetener (I use Truvia)
• 2 tbsp Dijon mustard
• 4 tbsp water
• 2 tbsp freshly ground ginger
• 4 garlic cloves, peeled and crushed
• Half-salt and pepper to taste
• 1 tsp cayenne pepper (optional)

Directions:

• Heat oil in a large skillet, add garlic and fry about 1 minute.
• Add chicken pieces and cook until lightly browned.
• Remove chicken.
• Add remaining ingredients, heating over medium.
• Heat, until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.
• Serve over hot cauliflower rice.

Credit:  Deb Spence

Ingredients:

Marinade

• 1½ tbsp soy sauce
• 1½ tbsp white wine vinegar
• 1 tbsp sesame oil
• 1 tbsp orange zest (1 medium orange)
• 1 tbsp fresh ginger, grated
• 2 tbsp sweetener (I use Truvia)
• 1 tsp minced garlic
• ½ tsp chili flakes
• ¼ tsp black pepper

Chicken

• 1½ lb boneless/skinless chicken breasts
• 2 tbsp oil
• ½ green pepper, diced
• 5 green onions, sliced

Directions

• Combine marinade ingredients in bowl and mix until well blended.
• Cut chicken into 2 inch strips.
• Place chicken and marinade in 1 gallon zipper bag.
• Marinate in refrigerator for at least 2 hours (up to overnight for a more intense flavour) .
• Remove the chicken from the bag, reserving any excess marinade.
• Heat oil in wok or large skillet over high heat.
• Cook and stir the chicken 2 minutes until it starts to brown.
• Add the pepper, green onions and marinade.
• Cook 3-4 minutes, stirring constantly, until the sauce has reduced and the chicken is done.

Serve over cauliflower rice.

Credit:  Deb Spence