It was my son's birthday last week and he loves these as do his friends. The recipe is easy to make but I have to admit making about 80 of these can be tiring because of all the steps required. I don't make these very sweet as these get covered with chocolate which makes them sweet enough.

Ingredients:
3/4 cup all purpose flour (any gluten free flour would work too)
1/2 cup of maple or coconut sugar (regular sugar)
3 tablespoons of unsweetened cocoa powder
1/4 cup of buttermilk ( I use 1/8 cup of Greek yogurt with 1/8 cup of water and 3/4 tsp of lemon juice or vinegar)
1/2 tsp of baking soda
1/4 tsp of baking powder
1/4 tsp of salt
1/2 tsp of vanilla essence
3 tablespoons of extra virgin olive oil
1 egg
melted chocolate to coat the pops (you can use white, dark, milk, semi sweet...whatever you prefer)
sprinkles to top (i ran out of sprinkles so used oreo cookies grinded up)

1) Combine all the dry ingredients in a
mixing bowl.
2) Add all the wet ingredients and mix with a hand mixer.

3) Heat your cake pop machine and scoop 1 tablespoon into each hole.
4) Close lid and cook for a couple if mins.
5) Remove and cool.
6) Refrigerate overnight or at least a couple of hours.

TIP: You can bake these as well if you have the cake pop bake pans. Bake at 350 degrees F for appox. 22 mins. You'll know when these are ready by inserting a toothpick and pulling it out. If it comes out clean then these are ready.

7) Melt your chocolate in microwave or double boiler or chocolate fondue.
8) Add sprinkles ready in a separate bowl.
9) Dip each cake pop stick into melted chocolate and poke through the bottom of one pop and the dip the entire pop into melted chocolate.
10) Cover with chocolate and dip in the  sprinkles bowl.
TIP: I ran out of sticks and sprinkles so i cut up straws and used straws. These worked great. I put some oreo cookies into my chopper/grinder and these worked great instead of sprinkles.

Makes approx. 42 cake pops
Calories per pop: 49 , Carbs: 5g, Fat: 4g, Protein: 1g, Sugar: 1g, Sodium: 36g

I love making this lasagna. The taste is superb and trust me, you will not miss the noodles at all. The fat is reduced by no noodles and using low fat ricotta and mozzarella cheese.

Ingredients:
.45 kg of extra lean ground chicken
4-5 zucchinis (sliced thick with mandolin)
1 chopped onion
1 can of organic tomato sauce
500 g of low fat/ skim ricotta cheese
2 cups of low fat  shredded mozzarella cheese
1/4 cup of  shredded Parmesan cheese
1 egg
1/2 tsp of salt
pepper to taste
2 tsp garlic
1 tablespoon of extra virgin olive oil

1) Add oil to saucepan and heat on medium to High heat.
2) Add garlic and chopped onion and saute until onion is golden brown.

3) Add ground chicken and cook until browned.
4) Add salt and pepper.

5) Add tomato sauce and reduce to low heat.
6) Simmer until sauce thickens and there is not a lot of water.

7) mix all the cheese and egg in a mixing bowl and set aside.

8) Use mandolin to slice zucchini into long thick slices.
9) Salt lightly and leave aside for 10 mins.

10) Grill slices zucchini slices until lightly browned.

11) Start assembling by laying a thin layer of tomato mixture followed by zucchini slices and then a thin layer of cheese mixture. Repeat until you've used up all the ingredients.
12) Bake in the oven at 350 degrees F for 45 mins. Let it cool for 10 mins before serving.

Serves 8
Calories: 263 per serving, Carbs: 8, Fat: 15, Protein: 24, Sodium: 322, Sugar: 5

Prawn biryani sounds like it would be quite a heavy, calorie loaded dish but it doesn't have to be. You can still enjoy the taste without the calories. You can also adjust the recipe to use beef or chicken instead of prawn.

Ingredients:
1 pound of de-shelled, de-veined prawns without tail or 1 pound of cubed stewing beef or 8 skinless chicken legs and 8 skinless chicken thighs or 1 pound of cubed chicken breast*
1.5 tsp of garlic
1 tsp of ginger
2 tablespoons of extra virgin olive oil
2 cups of crushed/chopped tomatoes
8 tablespoons of low fat organic yogurt or 1 cup of unsweetened coconut milk or 8 tablespoons of coconut cream
2 tablespoon of lemon juice
1 tablespoon of fried onions
1 tablespoon of chopped fresh cilantro
3 cinnamon sticks
3 cloves
4/5 peppercorns
0.5 tsp of cumin seeds
1 tsp of tumeric powder
1.5 tsp of salt
1 tsp of cinnamon powder
0.5 tsp of cumin powder
0.5 tsp of coriander powder
0.5 tablespoon of chopped onions
1 cups of rice
2 cups of water


* If you are using beef/chicken you need to marinate the meat the night before:
Yogurt, ginger, garlic and salt (above quantities). Once you add to marinade you no longer need to add these items when cooking. Follow the same process/recipe.

1) Wash and soak rice for 10 mins.
2) Wash prawns and soak in 0.5 tsp of salt and 1 tablespoon of lemon juice.
3) Add 1 tablespoon of oil in pot.
4) Heat oil and saute onion.
5) Add 0.5 teaspoon of garlic.
6) Add 0.5 tsp of salt and .5 tsp of tumeric powder.
7) Add rice and the water.
8) Cook with lid covered on medium heat until rice is cooked and water has gone.

9) Add 1 tablespoon of oil to saucepan and heat to medium.
10) Add peppercorns, cinnamon sticks, cloves and cumin seeds.
11) Saute for a few minutes and then add prawns.
12) Cook until prawns turn pink and curl in.

13) Remove from saucepan and put aside.
14) Before starting on the sauce check on the rice. If cooked and water has evaporated, then turn off and place in the oven at 350 degrees for 15 mins.

15) To make sauce, Add 1 tablespoon of oil saucepan and heat.
16) Add 2 cups of crushed/chopped tomatoes.
17) Saute for a few minutes and turn heat to low.

18) Stir in 1 tablespoon of yogurt at a time and mix well before adding the next tablespoon.
19) Add garlic, ginger, cinnamon powder, cumin powder, coriander powder and 0.5 tsp of salt.
20) Stir well and let simmer for 5 to 10 mins.

21) Add the cooked prawns to sauce.
22) Add fried onions, remaining lemon juice and fresh cilantro before you serve.

6 servings approx:

Calories with rice: 232, Carbs: 27g, Fat: 5g, Protein: 17g, Sugar: 2g, Sodium: 601mg

These are a good, healthy choice to make for mothers day. Quite simple to make with only a handful of ingredients.

Ingredients:
1 egg
1.5 cups of gluten free oats
1 tsp of vanilla
1 tsp of gluten free baking powder
3/4 cup of almond/oat/coconut milk
1-4 tablespoons of maple sugar (depending on  how sweet you like them)
4 tablespoons of melted butter
TIP: You can substitute 2 tablespoons of extra virgin olive oil for butter. The result will be lower in fat but you will not taste the richness of butter. You can also omit the sugar or add more sugar per taste. I usually make these without sugar as the syrup is enough sweetness for me.

Vegan Masala Waffles

This is a slightly different version of the same recipe. Instead of egg, use flax egg: 1 tablespoon of flaxmeal mixed with 3 tablespoons of water. Mix and let is sit for a few minutes. Use any vegan milk you prefer. My favourite is oat milk. Add 1/4 cup of olive oil instead of butter.

For masala: Instead of sugar and vanilla, add 1 tsp of pink salt, 1 tsp of turmeric powder, 1 tsp of red chilli powder, 1 tsp of cumin powder.

Tip: You can add chopped cilantro and or green onions to your mixture

The result is a spicy, masala version of waffles. Serve with sautéed spinach and onion and mango chutney. Yum!

1) Plug in and heat your waffle iron/maker.
2) Add all ingredients in a mixing bowl and mix well.

3) Spread a thin layer in the waffle iron/maker.
4) Close lid and let it cook until slightly brown.
TIP: Add mini chocolate chips in top for the kids.

4) Serve with sliced strawberries on top and/whipped cream and maple syrup.

Vegan Masala Waffle with Mango Chutney

Makes 3 Waffles.
Calories per waffle (without sugar & olive oil instead of butter and no toppings): 191, Fat: 13g, Carbs: 13g, Protein: 5g, Sodium: 215 mg, Sugar: 2g, Fiber: 2g

This is a fast, tasty dish that is high in protein, low in fat. I saute the tofu instead if deep frying it in order to keep the calories down.

Ingredients:
1.5 onion sliced
1.5 tablespoons of extra virgin olive oil
1 teaspoon of chilli sauce (any type will work. You can even use chilli flakes)
1 packet of firm or extra firm organic tofu
1 tablespoon of crushed/chopped garlic
2 tablespoons of low sodium soy sauce

1) Chop onions in long slices.
2) Chop tofu in cubes.
3) Put tofu in a strainer and rinse well.
4) Dry tofu and leave aside.

5) Add half of the oil to saucepan on med to high heat.
6) Add onion slices and garlic.
7) Saute until onion is golden brown.
8) Remove from pan and set aside.

) Add remaining oil to pan and add tofu.
10) Saute until lightly brown

Calories: 172, Fat: 9g, Carbs: 15g, Protein:10g, Sodium: 463 mg, Sugar: 5g