Tikki

Ingredients:

• 1 head cauliflower boiled and mashed
• medium firm tofu
• green chilies
• chat masala
• salt
• red chili powder
• Garam Masala

Directions:

• Put mashed cauliflower, tofu (squeeze as much as water from tofu) and all ingredients in bowl mix properly.
• Make medium size patties and pan fry them till golden brown.

Chickpea Curry

Ingredients:

• boiled chickpeas
• 1/2 chopped onion (3 green onions for phase 1)
• ginger garlic paste
• crushed tomatoes (2 tbs pizza nova sauce phase 1)
• cumin seeds
• oil
• chana masala
• red chili powder
• salt
• turmeric powder

Directions:

• Heat oil in a pan add cumin seeds.
• Add chopped onions (add green onion and ginger garlic paste together on phase 1)
• When onions are caramelized add ginger garlic paste
• Sauté till raw smell of paste is gone.
• Add crushed tomato( pizza nova sauce) sauté for 2 mins
• Add salt, red chilli powder, turmeric powder and sauté till oil separated from gravy.
• Put boiled chick peas in gravy
• Cook for 6- 7 mins
• Add chana masala and let it cook for 5-6 mins.

Chaat Prepartion

Ingredients:

• 1 tbs low fat plain yogurt
• chopped onions
• chaat masala
• red chili powder
• green chilies
• ketchup
• green chutney (mint coriander chutney)
• salt

Directions:

• Place patties in a plate put chickpea curry on in it, now garnish with yogurt, ketchup, green chutney, onions, and green chilies.
• Sprinkle chaat masala, salt red chili powder on it add enjoy.

Credit:  Dimple Longia Arora

Ingredients:

• 2 scoops Chocolate flavor protein powder
• 2 scoops Vanilla Flavor protein powder
• 2tbsp. Unsweetened coco powder
• 1 tsp Vanilla extract
• 4 Eggs
• 2 tbsp Unsweetened chocolate almond milk
• 2 packets Sweet and low
• 2 tbsp Margarine
• 2 tbsp Canola oil
• 1 tsp Baking powder
• Salt A pinch

Directions:

• Preheat oven at 350 and grease a nine inch baking tray.
• Take a big bowl and beat eggs for 5 minutes till they are frothy.
• Add protein powders, coco, vanilla extract, sweet and low, margarine, oil, salt and baking powder and mix it well, it should be a thick batter like cake, mine got too thick so added 2 tbsp of almond milk.
• Mix it well with electric beater and pour the mixture in the baking tray.
• I baked it for 15 minutes but insert a knife to see if its completely done.

Enjoy 😀

Credit:  Hina Panjwani

Ingredients:

• 2 medium sized zucchini
• 3 tablespoons virgin olive oil
• 3 to 4 boneless chicken breast halves, cubed
• Bio-salt and pepper, to taste
• ¼ cup Pizza Nova sauce
• 1 package (8-ounces) mushroom slices
• ¼ cup loosely packed fresh flat leaf parsley

For the Dressing

• 2 tablespoons extra virgin olive oil
• 1 lemon, juiced
• ⅛ teaspoon garlic powder
• pepper, to taste
• ¼ cup grated Allegro white cheese, optional

Directions:

• Using Veggetti make noodles from zucchini, set aside.
• Heat olive oil in a large skillet over medium heat
• Add cubed chicken pieces.
• Season with bio-salt and pepper
• Cook until chicken is browned on all sides, stirring occasionally.
• Add Pizza Nova sauce, sliced mushrooms and parsley
• Frequently stirring, continue to cook for 3 to 4 minutes, or until chicken is thoroughly cooked.
• Add zucchini noodles (raw) to chicken mixture and cook until heated through, stirring frequently.
• In a cup or a jar, combine olive oil, lemon juice, garlic powder and pepper
• Shake it or stir it until thoroughly mixed.
• Stir into chicken mixture.
• Remove from heat.
• Sprinkle with grated cheese.

Serves:   4 to 6

Credit:  Deb Spence

Ingredients:

Dry:

• 1/4 cup ground flax
• 1 scoop UNFLAVOURED Protein Powder
• 1 tbsp no-salt Italian spices to taste
• (optional, hot pepper flakes – a good shake of them)
• (optional, extra garlic powder – no sodium)
• 1 tbsp parmesan cheese (you can use up to 2 if it’s fresh and lower sodium)

Wet:

• 1/4 cup egg white
• 1/4 cup water (you may want a little more)

Directions:

Start with a slightly changed protein pancake

• Preheat a frying pan Mix all the dry ingredients
• Mix all the wet ingredients
• Mix everything well.
• Make the pancakes.

Lazy pizza

• Just throw some approved tomatoes sauce on a pancake
• Add some approved cheese
• Pop in microwave to melt cheese

More ambitious

• Spoon on the tomatoes sauce
• Add cheese and topping
• Bake in over just as if it was a high-carb, high fat pizza crust.

Or, if you’re hungry, eat the pancakes with your egg white omelet 🙂 But the pizza is nice and easier than cauliflower

Credit:  Stephen Perelgut

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