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

Ingredients:

• 1 cup no salt added chicken broth
• 1 Tbsp garlic, minced
• 1 Tbsp fresh ginger, minced
• 1 Tbsp  lemon juice
• ¼ cup  paprika, ground
• ½ tsp cayenne pepper
• 8 chicken thighs, bone in and skinless

Directions:

• Combine stock, garlic, ginger, lemon and spices in a large re-sealable bag and mix well.
• Add chicken thighs to bag and toss, ensuring they are well coated.
• Marinate in the refrigerator for 2-3 hours (up to overnight for a more intense flavour).
• Remove chicken from marinade and transfer to a roasting pan.
• Bake for 30 minutes or until fully cooked at 350°F(180°C) or grill chicken on a BBQ.

Credit:  Deb Spence

Ingredients:

• 1-2 celery sticks, chopped fine
• 3-4 green onions, finely sliced
• 1/2 large cooked boneless, skinless chicken breast diced
• 1-2 TBS Fresh Dress Wicked Caesar salad Dressing
• 1 tsp fresh lime juice
• 1 tsp curry powder
• Chopped fresh basil leaves (optional)
• Half salt and/ or McCormick no salt garlic and herb seasoning, pepper to taste
• Joseph’s flax, oat bran, whole wheat pita bread (1/2 pita per serving)
• Lettuce or spinach

Directions:

• Mix celery, green onion, and diced chicken in a bowl.
• Add salad dressing and spices and stir.
• Spoon into pita halves and add spinach, lettuce, or leftover salad.

Credit:  Deb Spence

Ingredients:

• 2 eggs
• 1 cup Carbquick
• 4 Babybel light cheese chopped fine
• Pinch of bio-salt
• Pinch of pepper
• Pinch of garlic powder
• 1/4 tsp. baking soda
• 1 1/2 Tbsp canola oil

Directions:

• Pre-heat oven to 350 degrees
• In a mixing bowl- combine all ingredients EXCEPT egg and oil
• In a small bowl combine the egg and oil
• Then stir the 2 mixtures together in the mixing bowl and combine them very well
• Take 1/4 of the mixture and put between 2 pieces of parchment papers.
• Roll them out with a rolling pin until a 1/8″ or less. VERY thin.
• Put on cookie sheet and bake 12 minutes until they start to turn a gold/brown and are a little more firm in the middle of the crackers.
• Right out of the oven- use a roller type pizza cutter and cut them into squares.
• Repeat with the other 3 parts to this batch.
• Let them cool.

You may need to re-cut the crackers after they cool.

*You can add herbs to make for a different flavor.

Credit:  Deb Spence

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