Channa Masala - Spicy Vegetarian Chick Peas

Ingredients

• 1 tbsp of olive oil
• 1.5 tbsp of Garam Masala Powder
• 1 onion (chopped)
• 1 glove of garlic (chopped)
• 1 can of chick peas
• 1 juice of lemon or lime
• 1/4 cup of Chicken or Vegetable stock
• salt/pepper to taste

Directions

• Heat pan and brown onions, garlic and olive oil for 5 min
• Add in Garam masala powder
• Add in can of chick peas with water inside, mix well with seasoning
• Add in juice of lemon/lime
• Add in Chicken or Veg stock
• Lower heat and simmer for 20 -30 min
• Add salt/pepper to taste

Serve with white or brown rice or as a side item

Makes 2 servings.

Herb de Provence Egg Souffle (low carb)

This is the easiest and my favorite Egg breakfast recipe =) It's very French and its low carb too!

Ingredients
1) 4 eggs (2 per serving)
2) 1 tsp of salt
3) 2 tsp of Herb de Provence
4) 2 tbsp of light sour cream
5) 1/4 cup of Light Shredded cheese (any type)
6) 2 small pats of light butter (This is a French recipe =)

5) Olive Oil (1 tsp spoon)
6) Spray Oil

7) 2  Creme Brulee sized Ramekins for baking
8) Deep Dish pan to fit the 2 ramekins in (you will add Hot water bath to this pan)


Directions:
1) Pre-heat oven at 375 for 15 min
2) Mix ingredients (1-4) in a medium size bowl until mixture is smooth
3) Spray oil/olive oil on bottom and around ramekins
4) Position/place the 2 ramekins on to the deep dish pan
5) Pour egg mixture on to the 2 ramekins
6) Add shredded cheese and a small pat of light butter on top of the egg mixture
7) Carefully add boiling water to the deep dish pan (careful not to pour water on to the egg mixture inside  the ramekins) - this creates a water bath
8) Carefully place the deep dish with the ramekins in to oven
9) Bake for 20-25 min. Ensure to take out egg souffle out of oven after 25 min to not over cook it.
10) Serve with toast

Makes 2 servings

Low Carb Chicken Chilli

Ingredients:

1) 2 cans of  Black beans
2) 1 can of Chick peas
3) 1 can of Red kidney beans
4) 1 can of diced tomatos (use one with oregano, garlic flavor)

5) 1 package of taco seasoning
6)  1 pound of chopped chicken breast (small pieces)
7) 1 stalk of celery (chopped)
8) 1 onion (chopped)

9) 1 tbsp of garlic powder
10)  Salt and pepper to taste (approx. tbsp each)
11) 1 tbsp of cayene pepper (optional)

12) one cup of Chicken stock


Direction:

1) Brown Onions, Chicken and Celery in a pot or Dutch Oven. Brown for 10 min on medium heat
2) Add in seasoning (garlic powder, salt/ pepper, taco seasoning, cayene pepper)
3) Add in all canned beans (including liquid inside can)
4) Add in tomatos
5) Add in chicken stock
6) Simmer on medium low for 30 min
7) When using dutch oven, turn oven on 225 degrees and bake with lid on dutch oven for 1 to 1.5 hour. This is perfect for before gym meal or going somewhere for an hour or 2 before dinner. (Love my Le Creuset)


Makes 4-6 servings

Whole Wheat Banana Nut Pancakes

Ingredients:

1) 1 cup of whole wheat flour
2) 2 tsp of baking powder
3) 1/4 tsp of salt
4) dash of cinnamon
5) dash of nutmeg

6) 2 ripe bananas (mashed)
7) 2 tablespoons of Splenda/sugar blend Brown Sugar
8) 1 tsp of vanilla
9) 1 egg
10) 1 cup of soy milk (or milk)
11) 1/4 cup of nuts (cashews or pecans)

Directions:
1) Mix all wet and dry ingredients together (mix will be lumpy)
2) Spoon in to pan to cook like pancakes (Make sure to grease pan with cooking spray first)
3) Add nuts on top to cook or you can mix in batter


Makes 6 pancakes =)