Ingredients 1 cup rolled oats 1/2 cup shredded unsweetened coconut 1/2 teaspoon baking soda 1 teaspoon baking powder Pinch of salt 1 egg 2 tablespoons of maple syrup 1 teaspoon of vanilla extract 1 teaspoon of coconut oil, melted and cooled 3 tablespoons of dark chocolate chipsDirectionsPreheat oven to 160°C (320°F) and line a baking sheet with parchment paper. In a medium size bowl combine your oats, coconut, baking powder, baking soda and salt and stir to combine. Add egg, maple syrup, vanilla and coconut oil. Stir to combine. Allow to sit for a minute or 2 to allow the oats to soak up some of the moisture. Add you chocolate chips and stir to combine. Use a tablespoon measuring spoon and scoop cookies onto parchment lined sheet. These cookies don't melt or spread, so shape them how you

[caption id="attachment_11763" align="alignnone" width="565"] Okay, so it's not a bagel. We know you're too smart to fool. But these apple begal bites make a great snack, sure to fill you up and satisfy your sweet tooth. [/caption]Makes 2 servingsIngredients1 apple 1 ½ tablespoons almond butter ½ teaspoon cinnamon sugar or 6 blueberries or 1 tsp chopped nuts or unsweetened coco powderDirectionsSlice apple into rings. Use a small round cookie cutter or knife to cut out center and remove seeds. Spread almond butter on one side of each slice. Arrange on a serving platter, sprinkle with topping of choice. Enjoy!NUTRITION INFORMATION:Servings: 2 Calories: 105 Chol: 0mg Total Fat 6g 9 % Sat Fat 0g 0 % Total Carb 13g 4 % Fiber 3g 12 % Sugars 9g — Cholesterol 0mg 0 % Sodium 24mg 1 % Protein 2g 5 %

Quick, simple, and full of delicious flavor, use avocados, cucumbers, or lettuce leafs for boats, then stuffed with tuna salad (or quinoa, if you prefer a vegetarian option). This is a great snack that will fill you up and curb those cravings. Enjoy!Serves 1 Ingredients1/3 cup albacore tuna (or quinoa for vegetarian option) Cucumber (halved), Avocado (halved) or lettuce leaf 1 tsp Dill, fresh or dried 2 tbsp Purple onion 2 tbsp red pepper chopped 1 Salt and pepper 1 tbsp Apple cider vinegar 1 tbsp Olive oil 1/2 cup Coconut or almond milk yogurt, plain parsley or chives for garnishDirectionsPrep your boats. Halve and clean avocado or cucumber. Wash and dry lettuce. Drain tuna. Mix all remaining ingredients together in a bowl, reserving garnish. Stuff your boats with tuna mixture. Garnish and serve.

Looking for a simple salad that’s filling enough to be a meal? This deliciously quick recipe is full of veggies, protein, and healthy fats, keeping your GI count low, and your satiation level high! The combination of oranges, avocados, and spicy arugula lettuce makes for a delicious combination of flavors and colors.Serves 4Ingredients8 cups lettuce (arugula, butter lettuce, or romaine), chopped 2 cooked grilled chicken breasts 1/2 orange, peeled and sliced ½ avocado, sliced ¼ cup chopped walnutsFor The Dressing1 tablespoon sesame oil 2 tablespoons soy sauce 4 tablespoons lime or orange juice 3 tablespoons extra light olive oil 2 drops stevia Salt and pepper to tasteDirectionsOn four plates, divide lettuce. Top with grilled chicken, orange slices, avocado slices, and walnuts. In a small bowl, whisk together sesame oil, soy sauce, lime juice, olive oil, and stevia.

Ingredients200 g wholewheat spaghetti ½ cup mixed vegetables ½ cup onion, chopped ½ tsp garlic, crushed 60 g lean ground beef 1 tsp oil 1 tsp low-fat cottage cheese Salt and pepper Boiled water Parmesan CheeseDirectionsBoil spaghetti 'al dente', strain and set aside. While paste boils, sauté onion and garlic in oil. Add ground beef. Season with salt and pepper. Add vegetables. Add boiled water as needed and allow to simmer. Stir in cottage cheese. Serve spaghetti with sauce on top. Garnish with a little parmesan as desired.

IngredientsLentil macaroni200 g macaroni 125 ml low-fat milk ½ cup brown lentils ½ tsp garlic, crushed 1 tsp oil ¼ tsp cumin ¼ tsp curry powder 2 bay leaves Salt ½ cup carrots, chopped small ½ onion, chopped (an alternative of green peppers/spring onion can be used if desired) small can of chopped tomatoesDirectionsCook macaroni in salted water, slightly undercooked. It will continue to cook in step 5. Strain and set aside. Cook brown lentils and carrots in salted water. About 10-15 minutes.  Strain and set aside. Add oil to a pan and fry the chopped onions and garlic. Add cooked brown lentils, macaroni, canned tomatoes, a pinch of salt, cumin, curry powder, bay leaves to the onion and garlic mix. Add water as needed. Simmer till all ingredients are warm. Serve and enjoy!

[caption id="attachment_11736" align="alignnone" width="848"] Serves 4[/caption]Ingredients1 bunch of kale 200 g brown rice with lentils 1 gem squash or squash of choice 2 chicken breasts 1 tbsp light margarine Lemon juice Salt and pepper Cayenne pepper 1 tsp honey Spray and Cook non-stick spray Boiled water 1/4 cup pecansDirectionsRiceBoil rice and lentils in salt water until cooked.Gem SquashCut gem squash into 2 halves, boil in salted water until soft. Margarine may be added into gem squash halves. Dice the inside of the squash and scoop out of skin. Set aside.ChickenSpray pan with Spray and Cook. Add chicken, water, lemon juice, salt, pepper and cayenne pepper to pan. Cook chicken till soft. Cut into strips.KaleRinse kale and pat dry with paper towel. Rough chop into bite sized pieces Add tablespoon of oil to non stick pan

Ingredients1 large potato with skin, boiled and mashed 1 cup mixed vegetables 60 g extra lean ground beef 5 ml oil 10 ml light margarine or butter ½ tsp garlic Boiled water Salt and pepper Herbs Low-fat milkDirectionsCook ground beef and garlic in oil until golden brown. Add a little water to create a sauce. Season with salt and pepper and herbs of choice. Add mixed vegetables and allow to simmer. Pour mixture into a deep oven-proof container. Add low-fat milk, margarine, salt and pepper to make mashed potato Spread potato mixture over meat mixture. Bake in the oven for 15 to 20 minutes until lightly browned.

 Ingredients50 g brown rice with lentils 1 medium potato with skin, boiled and cubed ½ cup onion, chopped ½ cup carrot with skin, grated 60 g chicken breast, cut into strips 1 tsp canola oil 125 ml low-fat milk or unsweetened coconut milk ½ tsp garlic, crushed ½ tsp ginger 1 tsp sweetener of choice ½ tsp curry ¼ tsp nutmeg ¼ tsp cuminMethodFry onion and garlic in oil until golden brown. Add chicken pieces and cook till soft and tender. Add milk. Add spices (ginger, sweetener, curry, nutmeg and cumin). Serve with lentil rice.

Ingredients1 tsp black pepper 2 tbsp olive oil 2 medium zucchiniMethodWith a good potato peeler, create long “noodles” by starting at the top of the zucchini and peeling wide ribbons down the length of the zucchini. Continue making ribbons as you turn the zucchini to get all the green part off first. When the center portion becomes too thin, set it aside to use for a salad and start a new zucchini. Heat a large skillet on medium high. Add the olive oil and zucchini “noodles”. Saute the “noodles” for 2 to 3 minutes. Season with freshly grated black pepper and salt if desired to taste. Serve with your favorite pasta sauce or just as is.