Ingredients

• 2 cups dried sprouted beans
• 1 bay leaf
• 6 cups water
• 1 Tbsp olive oil
• 1 medium onion, diced
• 6 cloves garlic, minced
• approx 32 oz (1L) chicken or vegetable broth
• 1 – 28oz (769 ml) can diced tomatoes
• 1 Tbsp oregano
• 4-5 cups packed kale, torn into bite-sized pieces (about 1 head of kale)
• salt and pepper to taste

Directions

• In a medium saucepan, add the dried sprouted beans, bay leaf, and the water and bring to a boil. Boil for 15 minutes, drain and set aside.
• In a large saucepan, add the olive oil, garlic and onions and sautee until soft.
• Add the cooked beans, bay leaf, oregano, chicken or vegetable broth and diced tomatoes. Bring to a boil and simmer 10-15 minutes.
• Add the kale and cook 5 minutes more.
• Remove the bay leaf and serve with salt and pepper.

Ingredients

• 1 packet knox gelatine
• ¼ cup cold water
• ¼ cup boiling water
• 500 ml (2 cups) whipping cream (33%MF)
• ⅓ cup cocoa
• 1 Tbsp vanilla
• ¾ cup Splenda (or stevia to substitute for ¾ cup sugar)
• unsweetened chocolate curls for garnish

Directions

• In a small bowl, sprinkle the gelatine over the cold water and let soften for 10 minutes.
• Once the gelatine is softened, pour ¼ cup boiling water over the gelatine, and stir until completely dissolved. Note: if powdered gelatine isn’t available where you live, soften enough gelatine to gel 2 cups of liquid.
• Combine Splenda and cocoa in a mixing bowl.
• Add whipping cream and vanilla and whip until stiff peaks form.
• Slowly add the gelatine mixture to the cream mixture, beating thoroughly.
• Pour in to serving dishes, garnish with chocolate curls and chill.

Ingredients

• 1 – 16oz (500g) tub of nonfat Greek yogurt, nonfat plain yogurt, or yogurt cheese
• 2 Tbsp matcha powder
• 3 Tbsp Splenda (or stevia/sugar substitute for 3 Tbsp sugar)
• 3 Tbps skim milk (see note)

Directions

• Mix the yogurt, Splenda and matcha powder.
• If you are using commercial Greek yogurt, add up to 3 Tbsp of skim milk so that the mixture is thin enough to use with your ice cream maker. If you are using homemade yogurt cheese or plain yogurt, you probably won’t need to add any extra liquid.
• Prepare the frozen yogurt according to your ice cream maker’s directions.
• The frozen yogurt can be eaten right away, or frozen for later. When the frozen yogurt comes out of the ice cream maker, it is the consistency of soft ice cream. If you put it in the freezer, the consistency becomes like hard ice cream after a couple of hours. If you leave it in the freezer for a long time, it becomes rock-solid. (Commercial ice cream contains additives that prevents the ice cream from freezing solid.) If it freezes solid, just set it out on the counter for 30 minutes before serving, or defrost it for a couple of minutes in the microwave.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• ½ purple onion, chopped finely
• 1 package cherry or grape tomatoes (about 1 heaping cup)
• 2 Tbsp water
• 2 Tbsp olive oil
• 2 Tbsp lime juice
• 1 clove garlic, crushed
• 1 Tbsp cumin
• 1 tsp oregano

Directions

• In a medium saucepan with a tight-fitting lid, combine quinoa and water and bring to a boil over medium-high heat. As soon as the water begins to boil, reduce the heat to low and let it simmer, covered, on low heat for 15 minutes (it should not boil). Note that quinoa is cooked the same way as white rice, so you can skip this step and cook the quinoa in a rice cooker if you like.
• Once the quinoa is cooked, remove it from the heat, fluff it with a fork, and set it aside.
• In a large mixing bowl, combine the quinoa, black beans, corn and purple onion.
• Slice the cherry or grape tomatoes in half and add it to the bean/corn mixture. (If you don’t have cherry or grape tomatoes, you can just chop up a regular-sized tomato into bite-sized pieces).
• To make the dressing, combine water, olive oil, lime juice, garlic, cumin and oregano in a cup and stir.
• Add the dressing to the quinoa mixture and stir until the dressing is evenly mixed in.
• Garnish with chopped chives, if desired.

Ingredients

• 1 small head savoy cabbage
• 2 Tbsp butter
• 2 Tbsp rice vinegar
• 2 Tbsp Wholegrain Dijon mustard

Directions

• Heat the butter in a frying pan on medium heat.
• Once the butter has melted, add the rice vinegar and cabbage and stir-fry for 2-3 minutes.
• Add the mustard and stir fry for 2-3 minutes more or until cabbage is tender and the mustard seeds are evenly distributed.

Ingredients

• 1 medium-sized head of cauliflower

Directions

• Core the cauliflower and remove any green leaves.
• Grate the cauliflower with a hand-held grater, or chop it coarsely with a food processor. Use about ¼ of a medium-sized cauliflower for each serving, or just eyeball the amount you want.
• Heat a large, nonstick frying pan on medium-high heat, and add the cauliflower. (You may need to do this in multiple batches.) There is no need to add oil or water – the water contained in the cauliflower will do all of the cooking.
• Cook for 5 minutes, stirring constantly, until tender.
• Serve with your favourite recipe in place of rice.

Make up a big batch of these low-fat, whole-grain snacks, and then take them to work with you and reheat them in the toaster! These hearty pancakes use whole wheat and ground oats and make a great low-sugar low-fat snack.The secret to the texture of these pancakes is to use ground-up rolled oats mixed with the whole wheat flour – if you use only whole wheat flour then the pancakes come out a bit gummy. I grind up a large batch of oats at once and keep them in a container in the cupboard so they are ready to use.

Soy milk doesn’t seem to work as a good substitute for milk in this recipe and keeps the pancakes from browning properly. (If you’re lactose intolerant you could still make the pancakes and they’d be OK, but I recommend using skim milk if it is something you can eat.)

Ingredients

• 2 cups quick-cooking oats
• 2 cups whole wheat flour
• 1 Tbsp baking powder
• ¼ cup liquid egg white or 2 egg whites (or 1 large egg if you don’t mind a little extra fat)
• 3 cups nonfat milk, plus extra
• 1 Tbsp vanilla
• ½ cup Splenda or stevia to equal ½ cup sugar
• 1 cup fresh or frozen blueberries

Directions

• In a coffee grinder or a spice grinder, grind the oats until they are resemble a coarse flour.
• In a large bowl, mix the ground oats, flour, Splenda or stevia, baking powder and baking soda.
• In another bowl combine, milk, vanilla and egg whites (or egg).
• Add the wet ingredients to the dry ingredients and mix.
• The pancake batter will be really thick, which results in pancakes that solid enough to reheat in the toaster. If you aren’t planning on reheating them in the toaster, or if you just like thinner pancakes, add a bit more milk until you get the consistency you like.
• Stir in blueberries. Frozen blueberries will start to bleed out streaks of blue, which will turn the batter grey if you stir it too much, so mix lightly (unless, of course, you like grey pancakes).
• Heat a large nonstick griddle. For each pancake, pour about ⅓ cup batter onto the griddle. There is no need to use oil or cooking spray if the nonstick surface is in good condition. Keep the pancake about the diameter of a bagel so it will fit in the toaster later.
• Cook each pancake for about 4-6 minutes until the bottom is lightly browned. Because these pancakes are thicker than normal, you probably won’t see bubbles form and break on the surface.
• Flip pancakes over and cook another 2 minutes.
• Remove from the griddle, and cool on a cooling rack.
• Once cool, store the pancakes in an airtight container in the refrigerator.
• Reheat the pancakes in a regular toaster.

Ingredients

• 8 eggs
• 1 stalk celery
• ½ red pepper
• ½ medium onion
• 4 Tbsp mayonnaise
• 2 Tbsp Dijon mustard
• ½ teaspoon smoked paprika, plus a sprinkle for garnish
• chopped chives for garnish

To boil the eggs

• Place the eggs in a medium saucepan and cover with cold water. The water should cover the eggs by about 1 inch.
• Heat the eggs on medium-high heat until the water boils.
• Boil for one minute.
• Take the eggs off the heat, cover the pan with a lid, and let sit for 15 minutes.
• Remove the eggs from the pan and plunge them into cold water (the colder the better). This makes them easier to peel!

To make the salad

• Peel the hard-boiled eggs and chop each egg into about 8-10 pieces.
• Finely chop the celery, red pepper, and onion.
• Mix mayonnaise and Dijon mustard in a bowl.
• Add the celery, onion, and mustard/mayonnaise to the chopped eggs and mix.
• Serve on top of salad greens and garnish with a sprinkle of smoked paprika and chopped chives.

Ingredients

• 1 bunch green beans (about 4 cups), washed and ends trimmed
• 1 Tbsp peanut oil
• 1 Tbsp chopped garlic
• 1 Tbsp chopped ginger
• 1 Tbsp soy sauce
• 1-2 tsp Sambal Oelek (chilli sauce) (adjust to taste)

Directions

• In a wok or large frying pan, heat the peanut oil and stir-fry the green beans on medium-high heat until they are tender and the skins start to brown (see photo), about 6-8 minutes.
  
• Add garlic and ginger and stir fry 2 minutes more.
• Add Sambal Oelek and soy sauce and stir-fry one minute more. Adjust the amount of Sambal Oelek to taste – if you don’t like spicy food you could omit it altogether, or add it gradually. The Sambal Oelek gives off chilli fumes when you add it to the pan, so turn on your range hood, stand back, and try not to breathe it in! You’ve been warned!

Ingredients

• 4 cans of sugar-free root beer
• ½ cup whipping cream (heavy cream)

Directions

• Whip the cream.  See (how to whip cream in 30 seconds).
• Put a few dollops of whipped cream in the bottom of a tall glass.
• Pour root beer into the glass. The root beer will foam up as you pour it in, so do it slowly!
• Stir and enjoy!

Ingredients

• 1 Tbsp raw sesame seeds
• 1 carrot
• 1-500g (1 pound) package frozen shelled edamame (soy beans)
• 1 Tbsp sesame oil
• 1 Tbsp rice vinegar
• 1 Tbsp soy sauce

Directions

• Add the sesame seeds to a dry frying pan and set on the stove top on medium-high heat.
• Continuously shake the pan to keep the sesame seeds moving around. After a couple of minutes, the sesame seeds start to change colour. Watch closely at this point, because they can quickly burn.
• Once the sesame seeds are a caramel colour, remove them from the pan. (If you leave them there, they will burn, even if you’ve removed the pan from the heat.)
• In a medium saucepan, cover the frozen edamame with water and bring to a boil. Boil for 3 minutes, drain and set aside.
• Finely grate the carrot.
• Combine the sesame oil, soy sauce, and rice vinegar and pour over the edamame.
• Add in the shredded carrot and sesame seeds to the edamame mixture and mix well.

Use full-fat cream cheese (31% MF) and full-fat sour cream (14% MF), because the low-fat versions of these products contain added carbohydrates.

Ingredients

• 16oz (500g) full-fat cream cheese (31% MF), softened
• 16oz (500g) full-fat sour cream (14% MF)
• 1 Tbsp vanilla
• 1 packet instant decaf coffee (enough for one 8-oz cup)*
• ¾ cup cocoa, sifted
• ¾ cup Splenda® or stevia to equal ¾ cup of sugar
• 3 eggs

Special equipment

• 8-10 oven-proof custard cups
• turkey baster
• glass baking dishes to hold the custard cups (e.g. lasagne pans)

Directions

• Preheat an oven to 350° F (175° C).
• In a large bowl, beat the cream cheese. Add each egg, one at a time, mixing thoroughly after each addition. Blend in the sour cream and vanilla and beat well.
• Add the sweetener, sifted cocoa, and instant coffee to the cheese/egg mixture and beat well.
• Fill each custard cup with about ½ cup of batter, and place the custard cups in glass baking dish (you will probably need to use two baking dishes), making sure that the level of the batter in each custard cup is approximately the same height. Pour cold water into the baking dish so that it surrounds the custard cups and is even with the level of the batter.
• Bake at 350° F (175° C) for approximately 40 minutes. The cheesecake is done when cracks form on the surface and the top is firm to the touch. (Note that if you skipped the hot water bath, the custard cups only take 15 minutes to bake, so watch them closely and don’t overcook them, or they will be dry!)
• The water bath is now extremely hot, so use a turkey baster to siphon off the hot water before you remove the baking dishes from the oven. Let the custard cups sit until they are cool enough to handle, and then remove them from the baking dish and set them on a cooling rack.
• Once the cheesecake cups have cooled to room temperature, refrigerate them and serve cold.

Ingredients

• 6 slices whole wheat bread
• 2 cups skim milk (may substitute soy milk or almond milk)
• ¾ cup liquid egg white (or 4 large eggs)
• ¾ cup Splenda or stevia to equal ¾ cup sugar
• 1 Tbsp vanilla
• 1 tsp cinnamon
• handful of raisins (optional)

Directions

• Preheat an oven to 350° F (175° C).
• Tear the bread into bite-sized pieces and place them in a loaf pan or an 8″ by 8″ ovenproof baking dish.
• Sprinkle the raisins over the bread (optional).
• In a medium bowl, mix the milk, eggs, vanilla cinnamon and sweetener together.
• Pour the milk mixture over the bread.
• Lightly press the bread pieces down with a fork so they soak up the milk mixture.
• Bake at 350° F (175° C) for 45 minutes.

Ingredients

• 1 head cauliflower
• ¼- ½ cup heavy cream, for blending
• 2 tsp garlic salt

Directions

• Cut the cauliflower into pieces and steam for 10-15 minutes, until tender.
• Using a food processor or blender, purée the cauliflower, adding heavy cream as needed, until it is very smooth.
• Stir in garlic salt.
• Serve with butter and pepper.

Ingredients

• 1 Tbsp cocoa
• 1 Tbsp Splenda or stevia to equal 1 Tbsp sugar
• ⅛ tsp cinnamon
• 2 Tbsp nonfat milk or soy milk
• ⅛ tsp vanilla
• 1 thin square 99% cocoa chocolate, about 2g * (optional)

Directions

• Add cocoa, sweetener, cinnamon, and chocolate square (optional) to a mug.
• Add boiling water until the cup is about ¾ full.
• Stir mixture well, making sure that the chocolate square has melted (if using).
• Add vanilla and milk.

Ingredients

• 1 slice whole wheat bread
• trace amounts of Marmite

Directions

• Toast the bread in a toaster.
• On the tip of your knife blade, get a very tiny amount of Marmite, and spread it as thinly as possible over your toast.
• Now, pretend that the Marmite is a form of toxic waste, and that you are holding the last piece of bread on earth. Try to get the Marmite off of your toast and salvage the bread.
• Enjoy!

Ingredients

• 1 lime wedge
• celery salt, for rimming the glass
• ice to fill one glass
• 4 dashes Worcestershire sauce
• 3 dashes Tabasco sauce
• Pickled asparagus or celery stalk (for garnish)

Directions
To rim the glass

• Rub a lime wedge around the rim of a tall glass.This wets the rim of the glass so the celery salt can stick to it.
• Put about a tablespoon of celery salt onto a plate. Turn the glass upside-down and put the wet rim of the glass in the celery salt, turning it so that it picks up the celery salt.

To make the drink

• Fill the celery salt -rimmed glass ¾ full of ice.
• Fill the glass with tomato juice (about 1 cup, depending on the size of your glass).
• Add 4 dashes of worchestershire sauce and 3 dashes of tabasco sauce and stir. (Use less if you don’t like it spicy!)
• Sprinkle the top with a pinch of celery salt.
• Garnish with stem of pickled asparagus or a celery stalk.

Ingredients

• 1 bunch asparagus (approximately 20 pieces)
• 1 Tbsp olive oil
• Salt and pepper

Directions

• Preheat an oven to 400° F (200° C).
• Snap off the tough ends of the asparagus spears and discard.
• Toss the asparagus in olive oil, and sprinkle with salt and pepper.
• Place on a cookie sheet and bake for 15 minutes or until asparagus is tender.

Ingredients

• 1 recipe yogurt cheese or 1 tub nonfat Greek yogurt
• 2 tsps cinnamon
• 2 Tbsps Splenda, or stevia to equal 2 Tbsps sugar

Directions

• Mix the yogurt cheese, cinnamon and sweetener together. Use the measurements listed above, or just do it to taste.
• Spread on whole-grain toast or bagels.

Ingredients

• 1 large tub of plain nonfat yogurt

Directions

• Put the yogurt in a plastic strainer, and set the strainer in a larger bowl. Liquid will start to drip out of the yogurt and in to the bowl. (You can use a metal strainer, but they tend to rust over time.)

• Let sit in the refrigerator 12 hours or overnight.

• Over time, liquid drips into the bowl. Remove the yogurt cheese from the strainer, and discard the liquid.

Ingredients

• 1 purple onion (or 1/2 a purple onion if you are not a big fan)
• 1 red bell pepper
• 1 English cucumber
• 1 package grape tomatoes (or cherry tomatoes)
• Greek salad dressing
• Feta cheese
• olives(optional)

Directions

• Chop the onions, pepper, and cucumber into bite-sized pieces.
• Put the chopped veggies and the whole grape or cherry tomatoes into a container with a tight fitting lid, and store in the refrigerator. It is important to not cut the tomatoes, to keep the juice in.
• To serve the salad, scoop out some of the veggie mix and put it on a plate. Add some Greek salad dressing, and sprinkle with olives and crumbled Feta cheese.

Ingredients

• 2 pounds (1 kg) of stew beef, cut in bite-sized pieces
• 1 medium onion, cut in large chunks
• 1 package of slow cooker beef stew mix
• 4-6 cups of low-starch green vegetables (or however many fit in your slow cooker!) Try broccoli, green beans, Brussels sprouts, celery, mushrooms, and leeks. Other green vegetables, like peppers, zucchini, spinach etc. tend to overcook and get mushy in a slow cooker.

Directions

• The night before you want to eat dinner, chop the meat, onion and vegetables into large bite-sized pieces and add them to the ceramic bowl of the slow cooker.
• Mix the slow cooker beef stew mix with water according to package directions and add to the meat and vegetables.
• Cover the ceramic bowl of the slow cooker and leave it in the refrigerator overnight.
• In the morning, put the ceramic bowl in the slow cooker, cover with the lid, and turn it on low.
• Cook on low for about 8 hours (9 or 10 hours is OK too if that’s how long you’re gone for work). If you are in a rush you can cook it on high for 4 hours, but the meat won’t be quite as tender.
• Serve with cauliflower rice or mashed cauliflower.

Ingredients

• 1 bunch kale
• 1 Tbsp olive oil
• Salt to taste

Directions

• Preheat an oven to 350° F (175° C).
• Tear kale leaves into bite-sized pieces, discarding the tough stalks.
• In a large bowl, drizzle olive oil over the kale and mix it together with your hands. Massage the oil over the kale with your fingers until the kale pieces are evenly coated.
• Spread kale leaves in a single layer on a cookie sheet and sprinkle lightly with salt.
• Cook for 15-18 minutes. The kale chips are ready when the leaves are crispy and green and just starting to turn brown. Be careful not to overcook them.

Ingredients

• 1 Tbsp raw sesame seeds
• 2 Tbsp sesame oil
• 2 Tbsp soy sauce
• 5-6 cups broccoli florettes

Directions

To toast the sesame seeds

• Add the sesame seeds to a dry frying pan and set on the stove top on medium-high heat.
• Continuously shake the pan to keep the sesame seeds moving around. After a couple of minutes, the sesame seeds start to change colour. Watch closely at this point, because they can quickly burn.
• Once the sesame seeds are a caramel colour, remove them from the pan. (If you leave them there, they will burn, even if you’ve removed the pan from the heat!)

To make the broccoli

• Lightly steam the broccoli for 1-2 minutes, until it changes from grey-green to bright green, and the centres are still crunchy.
• Heat sesame oil in a frying pan, add the broccoli, and stir-fry for 5-6 minutes.
• Add the soy sauce and stir-fry 1-2 minutes more until broccoli is tender. Stir in the toasted sesame seeds and serve.

Ingredients

• 1 cup steel-cut oats (Irish oats)
• 1 apple
• ¼ cup raisins (optional)
• ⅓ cup Splenda (or stevia to equal ⅓ cup sugar)
• 2 Tbsp cinnamon
• 3 cups water
• cooking spray

Directions

• Lightly spray the ceramic bowl of a slow cooker (crock pot) with cooking spray.
• Core the apple, and cut it in to large chunks. (You can leave the peel on.)
• In a medium bowl, mix the apple, sweetener, and cinnamon.
• Add steel cut oats to the slow cooker, and sprinkle the raisins (optional) and the apple-cinnamon mixture on top.
• Add the water and turn the slow cooker on low.
• Cook for approximately 8 hours, or overnight.

Ingredients

• 2 chicken breasts
• ¼ cup mayonnaise
• ¼ cup shredded Parmesan cheese (I use Kraft 100% Parmesan, finely shredded)
• salt and pepper

Directions

• Season the chicken breasts with salt and pepper.
• Place the chicken breasts in a medium bowl and coat evenly with the mayonnaise.
• Transfer the chicken breasts to a baking dish and sprinkle the tops evenly with Parmesan cheese.
• Bake at 350° F (175° C) for 45 minutes. (To bake from frozen, bake at 400° F (200° C) for 1 hour.)

This recipe is pretty flexible, so feel free to ballpark the measurements. You can save some money by using chicken breast pieces instead of whole breasts – they taste just as good.

Ingredients

• 1 pound (454 g) Brussels sprouts
• 1 Tbsp olive oil
• salt and pepper

Directions

• Preheat an oven to 400° F (200° C).
• Trim the base of each Brussels sprout, and remove any of the loose leaves.
• Toss the Brussels sprouts in the olive oil and sprinkle with salt and pepper.
• Put the Brussels sprouts on a cookie sheet and put them in the oven for about 30 minutes, giving the pan a shake every 5-10 minutes so they roast evenly. They are ready when the outside leaves are brown and the Brussels sprouts are tender.

Ingredients

• 1 onion, chopped
• 2 bell peppers, diced (one red, one green)
• 4 Tbsp olive oil
• 1 pound ground pork
• 1 pound ground beef
• 1 pound ground lamb
• 4 eggs
• ½ cup whipping cream
• 3 Tbsp Worchestershire sauce*
• 1 tsp salt
• 2 tsp paprika
• 1 tsp chilli powder
• 1 tsp garlic powder

Topping (optional)

• 1 can tomato paste
• 3 Tbsp water
• 2 tsp oregano

Directions

• Preheat an oven to 350° F (175° C).
• Heat olive oil in a large, nonstick frying pan and fry onions until they are translucent.
• Add the peppers to the frying pan, and continue fry until soft.
• In a large bowl, beat the eggs.
• Add cream, Worchestershire sauce, salt, paprika, chilli powder and garlic powder to the eggs, and mix well.
• Add the vegetables and the meats to the egg/cream mixture and mix thoroughly with your (clean) hands.
• Divide the mixture in to two bread loaf pans, and smooth the tops.
• For the topping, mix tomato paste, water, and oregano. Divide the mixture in two and spread evenly over the loaves.
• Cook at 350° F (175° C) for 1 hour.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 – 15g package of sage leaves (about ½ ounce or 30 large leaves)
• ½ cup lemon juice
• 6 Tbsp olive oil
• ¼ cup butter
• salt and pepper

Directions

• Season the chicken breasts with salt and pepper.
• Put the chicken breasts in a non-metallic bowl, add 3 Tbsp of olive oil, the lemon juice, and the sage leaves. Let the mixture marinate in the fridge for an hour or so. (If you are in a rush, you can skip the marinating and it will be just fine.)
• Heat the butter and the remaining 3 Tbsp of olive oil in a frying pan over medium heat. When the mixture starts to get bubbly, add the chicken breasts, saving the sage leaves and marinade.
• Cook over medium for about 8 minutes, being careful not to burn the chicken.
• Turn the chicken breasts over, and add the sage leaves to the butter/oil mixture in the bottom of the pan. (Continue to reserve the rest of the lemon/oil marinade).
• Cook the chicken and the sage leaves for about 5 more minutes. The sage leaves fry in the butter/oil mixture and turn from a pale green colour to a dark green/brown colour.
• Pull the sage leaves out of the frying pan, and let them cool on a paper towel. They will crisp up as they cool off. Be careful not to overcook the sage leaves.
• Continue to cook the chicken breasts for about 3 more minutes or until they are cooked through. If you are using thick chicken breasts, you may want to cut each breast in to 4 or 5 large chunks at this point to speed up the cooking. This also gives the chicken more of a chance to soak up the sauce.
• When the chicken is fully cooked, pull it out of the pan, cover it, and set it aside.
• Make the sauce by adding the remaining lemon/oil marinade to the pan. Stir for about a minute, scraping the burnt bits off the side and bottom of the pan to form a thick brown sauce. Be careful not to cook the sauce for too long, or it might start to separate.
• Return the chicken to the pan to coat it in sauce
• Serve the chicken with a few spoonfuls of sauce and a sprinkle of crispy sage leaves.

To keep your meal low-carb, try serving this dish with some steamed broccoli or cauliflower purée.

Ingredients

• 16oz (500g) full-fat cream cheese (31% MF), softened
• 16oz (500g) full-fat sour cream (14% MF)
• 1 lemon
• 1 Tbsp vanilla
• ½ cup Splenda ® or stevia to equal ½ cup of sugar
• 3 eggs

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• ½ cup raisins (optional)
• 3 cups + ½ cup skim milk or soy milk
• 3 eggs, beaten (or ⅓ cup egg whites)
• 1 Tbsp vanilla
• ¾ cup Splenda® or sweetener to equal ¾ cups sugar

Directions

• Bring the uncooked quinoa and water to a boil over medium heat. Reduce the heat to low, and simmer for 15 minutes. (Alternatively, cook the quinoa in a rice cooker the same way you would cook rice.)
• Add the raisins and 3 cups of milk to the cooked quinoa. Bring to a boil over medium heat, uncovered, being careful not to let the milk boil over.
• Reduce heat to low and gently simmer for 20 minutes. As the quinoa cooks, the grains absorb the milk.
• Add the eggs, vanilla, Splenda® or sweetener, and ½ cup of remaining milk to the quinoa/milk mixture. Simmer for 2 more minutes.

Ingredients

• 2 cups lentils
• 2 cups brown rice
• 8 cups water, plus extra
• 4 Tbsp Indian curry powder(not the bright yellow western kind)
• salt and pepper
• Tomatoes, yogurt cheese, and chives for garnish (optional)

Directions

• In a large pot, add the curry powder and ¼ cup water and simmer for 30 seconds.
• Add the lentils and remaining 8 cups of water, bring to a boil, and simmer for 20 minutes.
• Add rice and cook another 30-40 minutes until the rice is tender, adding more water if needed.
• Serve with a dollop of yogurt cheese, and top with sliced tomatoes, salt and pepper, and chopped chives.

• 10 slices of bacon

Directions

• Weave the bacon together in a 5 by 5 grid, and put it in a frying pan.

•  Cook the bacon on medium heat.

• When the bacon is brown on the bottom, drain the fat from the pan, and then carefully flip the bacon weave over. (I used 2 spatulas. It’s not that easy, so be careful and try not to burn yourself, assuming that you are actually crazy enough to try this recipe.)

• Keep cooking the bacon until it is browned on both sides and as crispy as you like.

Well, there you have it. Bacon weave. As you can see, it does hold its shape together. I used it as a base for scrambled eggs (for 2 people), but it doesn’t cut very well, so I can’t say I’d do it again. Let me know if you can think of a use for it! It’s got to be good for something… or not.