If you love buzzard/hot wings then you will love this recipe. It's cauliflower bites prepared like buzz wings. I bake these, and so you are getting full flavour without the added calories or fat. Very simple to prepare and makes a great appetizer.

Ingredients:
1 medium cauliflower head
1 cup of coconut milk
1/2 cup of oat/spelt flour (rice or all purpose flour would work as well)
1 teaspoon of garlic powder
1 teaspoon of ms. dash
1 teaspoon of onion powder
1 teaspoon of black pepper
1/2 cup of frank's red hot sauce
3 tablespoons of unsalted butter or coconut oil

Variation: you can use bbq sauce instead of frank's red hot sauce or use a 1/4 cup of both. You can also add 1 tsp of cumin and paprika to the dry spices to give it more flavour.

1) Wash and chop cauliflower into pieces.
2) Add milk, flour and dry spices and mix well.

3) Coat cauliflower pieces evenly with mix mixture.

4) Add to baking tray or Tfal actifry and cook for 20 mins at 450 degrees F.

5) Mix hot sauce with butter/coconut oil.

6) Remove baked cauliflower and even coat with hot sauce mixture.
7) Bake for another 10 to 20 mins until golden brown.

8) Serve with chopped celery/carrots and caesar salad dip

4 to 6 servings using oat flour, coconut milk and unsalted butter:
Calories per serving: 149 Fat: 8.5g, Carbs: 14.8g, Fiber: 4.4g, Protein: 4.5g, Sodium: 363.1mg

I've had lots of people letting me know that they really like my chocolate protein cake recipe and so i wanted to share this similar recipe which is the same idea but different taste. Increasing your protein intake is difficult to do and the older we get the more protein we need and so this recipe is quick, easy and is great for desert!

Ingredients:
1/8 cup of egg whites
3 to 4 tablespoons of coconut milk
1/2 teaspoon of vanilla extract
1.5 tablespoon of gluten free flour (all purpose flour will work as well)
1 tablespoon of perfect fit protein powder
1/2 teaspoon of baking powder
1 tablespoon of enjoy life chocolate chips
1/2 tablespoon of coconut palm sugar (you may need more depending on the protein powder you use. The one i'm using already has vanilla and stevia added to it. If the protein powder doesn't then try adding 1 to 2 tablespoons depending on how sweet you like it)

Optional flavouring:
1 teaspoon of caradamom powder
1 teaspoon of rose water
1 teaspoon of crushed pistachio nuts (or any other kind of nuts)

1) Mix together all the dry ingredients in a bowl or large mug.

2) Add liquid ingredients and mix well.

3) Add chocolate chips. Mix well.

4) Microwave for approx. 2 mins. You can choose to double, triple or quadruple the quantity and bake as a regular cake in the oven. Grease cake pan and pre heat oven to 356 degrees F. Bake for 10 to 12 mins until fork or toothpick comes out clean.

5) Let cool for a couple minutes before serving.

Makes 1 small cake (split in 1/2 = 2 servings)
Calories per half a cake: 104, Fat: 3g, Carbs: 12g, Fiber: 1g, Protein: 7g, Sugar: 6g, Sodium: 203mg

This is a easy recipe to put together and let cook while you do other things. Aside from browning the chicken it's just a matter of assembling all the ingredients in the crockpot. I love that the chicken isn't deep fried and still full of flavour!

Ingredients:
4 chicken breasts, skinned and chopped in small pieces
4-5 stalks of green onions, chopped
4-5 mini sweet peppers or 1 large pepper
4 tablespoons of rice wine vinegar
4 tablespoons of organic ketchup
2/3 cup of raw cashews (you can add up to a cup)
1 tablespoon of red chilli flakes (optional)
4 tablespoon of tamari soy sauce
1 tablespoon of coconut palm sugar or maple sugar
2 tablespoons of extra virgin olive oil
3 tablespoons of tapioca flour
1 teaspoon of black pepper
2 tablespoon of chopped garlic
1 tablespoon of chopped ginger

Instant Pot Variation:
1) Coat chicken or tofu and then saute in instant pot with oil.
2) Once browned add rest of ingredients and cook on high pressure for 8 minutes for chicken and
4 minutes for tofu or you can continue to cook on saute if you are using tofu.
5) Quick release.

3) Add 1 tablespoon of olive oil to wok or pan and heat. Once heated, add chicken and cook until chicken is browned well.

Makes 6 servings:
Calories per serving: 255, Fat: 11.4g, Carbs, 15.8g, Fiber: 1.5g, Protein: 23.5g, Sodium: 836 mg

This recipe is to die for! These chocolate chip cookies are so good! You can serve with ice cream or drizzle chocolate on top. There are quite a few ingredients but it's a really simple recipe to make. It's perfect for a special occasion like Valentine's Day.

Ingredients:
1 cup organic butter
12 oz. chocolate chips
2 cups of spelt flour or whole wheat flour or all purpose flour
1 tsp of baking soda
1/2 tsp of salt
2 cups of coconut palm sugar
1, 100g bar of green and blacks organic milk chocolate (grated)
2.5 cups of quick oats (shredded in food processor)
2 eggs
1 tsp baking powder
1 tsp of vanilla extract
1.5 cups of chopped nuts (i used almonds but you can use a combination or any you like)

1) Preheat oven to 375 degrees.
2) Measure oatmeal and blend/chop in food processor until it resembles a fine powder.

3) Cream butter and sugar until creamy in mixer.
4) Add eggs and vanilla and mix well.

5) Add flour, oats, salt, baking powder and baking soda in a separate mixing bowl together.
6) Add this flour mixture slowly to the butter mixture and mix well.

7) Stir in chocolate chips, grated chocolate and nuts.

8) Fill a heart shaped skillet or heart shaped pan about half way flat.
9) Roll the rest into balls and place 2 inches apart on cookie sheet.

10) Bake for 10 minutes.
11) Cool for another 10 minutes once you remove them from the oven. For the skillet cookie, serve warm with ice cream on top or chocolate drizzle.

Makes approx: 50 cookies or about 40 cookies and 1 large skillet cookie
Calories per small cookie without ice cream : 131, Fat: 8g, Carbs: 13g, Fiber: 2g, Sugars: 5g, Protein: 2g, Sodium: 111mg

This icing is so easy to make and turns out so great! All you need is 3 ingredients! Quick and easy to whip up! I've also added instructions on how to make a vegan version which also turns out great and again only 3 ingredients.

Ingredients:
8 oz of organic cream cheese
1/2 cup of organic coconut palm sugar or maple sugar
1/2 cup of organic butter

Vegan Version:
1 can of full fat coconut milk (Thai Kitchen brand seems to work the best)
1 tablespoon of 100% pure maple syrup
1 tsp of vanilla extract

1) Put butter and cream cheese in food processor/blender/mixer and whip.
2) Add sugar and mix again until all the sugar is incorporated.
3) Use icing cone or spatula to spread icing over cake/cupcakes.
4) You can store left over icing in the fridge for a few days.

Instructions for vegan icing:
1) Chill the can of coconut milk overnight.
2) Remove the hardened coconut milk at the top of the can only.
3) Add this to food processor/blender/mixer with maple syrup and vanilla extract.
4) Whip/blend/mix until fluffy.
5) Use icing cone or spatula to spread over cupcakes.
Note: This icing is extremely heat sensitive so keep cupcakes chilled once they are iced.

Makes approx enough for 8-10 cupcakes:
Calories per portion for each cupcake: 180, Fat: 18g, Carbs: 4g, Fiber: 0g, Sugar: 3g, Protein: 2g, Sodium: 120 mg

Calories for vegan version per portion of each cupcake: 113, Fat: 11g, Carbs: 3g, Fiber: 0g, Sugar: 3g, Protein: 1g, Sodium: 22g

Thanks to Myheartbeets for sharing this recipe. I recently tried it and loved it. It makes a tasty, gluten free, roti full of flavour and fiber. Best of all, you only need 3 ingredients, so it's super quick and easy to make.

Ingredients:
1/2 cup of ground/crushed flaxseeds
1/2 cup of tapioca flour
1 cup of unsweetened coconut milk
1/4 tsp of salt
chopped cilantro for garnish

Optional: You can add some spices to make it masala roti or paratha
1/4 tsp of cumin powder
1/4 tsp of ground ginger
1/4 tsp of chili powder

1) Add flaxseed and tapioca to mixing bowl along with salt and optional spices.

2) Add coconut milk and mix well with hand blender or whisk.

Note: If you let the mixture sit, the flax will absorb the liquid so try to cook it as quick as you can. If it does thicken you can add more coconut milk or water to bring it back to the consistency you started with.

3) Use a 1/4 cup measure to scoop and pour mixture to crepe maker/griddle
or frying pan.

4) Cook until the mixture solidifies and you are able to flip it over.

5) Brown both sides well.

6) Serve hot with chicken tikka masala or butter chicken or any other curry.

Makes approx. 6 to 8 small rotis
Calories per roti: 94, Fat: 5g, Carbs: 12g, Fiber:3g, Protein: 2g, Sugars: 0g, Sodium: 107mg

This dip/sauce is great with tandoori  chicken burgers and with kebabs or any grilled entree. It's quick and easy to make.

Ingredients:
1/2 cup of organic, low fat Greek yogurt
2 tsp of lemon juice
1/4 tsp of ground ginger
1/2 tsp of cumin powder
1/2 tsp of paprika powder
1/2 tsp of salt
2/3 sprigs of chopped cilantro

optional:
1/4 to 1/2 tsp of red chilli powder
1/2 tsp of coconut palm sugar
1/2 tsp of onion powder

1) Mix all ingredients except for chopped cilantro in a bowl well.
2) Garnish with chopped cilantro.

Makes approx: 8 tablespoons
Calories per tablespoon: 10, Fat: 0g, Carbs: 1g, Fiber: 0g, Sugars: 0g, Protein: 1g, Sodium: 5mg

These are great to make when you want a quick and easy lunch or dinner. The taste is superb! The spices are very similar to the kebab recipe i have posted, but this includes egg which the other one doesn't. The egg makes for a tender, juicer patty.

Ingredients:
1 pound of extra lean, ground chicken
2 tablespoons of extra virgin, coconut oil
1 chopped onion
4-5 sprigs of cilantro chopped
1 egg
1 tablespoon of lemon juice
1/2 tsp of cumin powder
1/2 tsp of coriander powder
1/2 tsp of turmeric powder
1/2 tsp of paprika
1/2 tsp of salt
1/2 tsp of chilli powder (optional: you can add more if you like these spicy)
1/2 tsp of onion powder
1/2 tablespoon of chopped garlic
1/4 tsp of ground ginger powder

1) Chop onion and cilantro in food processor.

2) Add to ground chicken in a mixing bowl.
3) All all the spices including ginger, garlic, lemon juice.
4) Add egg and mix well.

5) Add 1 tablespoon of coconut oil and melt in saucepan.

6) Make patties of the ground chicken mixture and pan fry in the saucepan (med heat).

7) Flip and brown both sides until juice is clear and patties are cooked.

8) Serve with yogurt topping/sauce and regular and sweet potato fries.

Makes approx: 9 patties
Calories per patty (without toppings or bun) 125, Fat: 9g, Protein:10g, Carbs: 2g, Fiber: 0g, Sugars: 1g, Sodium: 182 mg