2 TBSP organic fresh squeezed lemon or lime juice (do not use canned or frozen or bottled juice) 2 TBSP organic maple syrup 1 to max 5  TSP organic cayenne pepper 10 oz medium hot water (cold water may … Read more

  Soufflés are surprisingly easy to make—the only trick is getting them on the table before they deflate. Serve with: A tomato-and-fennel salad and, for dessert, fresh strawberries drizzled with balsamic vinegar. INGREDIENTS 1 1/2 cups finely chopped broccoli florets … Read more

Love this recipe. It was easy to make ahead of time. The water chestnuts and dried cranberries made it very interesting to me. This salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. serve 5 … Read more

Marinating the beef overnight enhances the flavours and means this dish can be prepared in a flash the day after! Ingredients (Per serving) 125 ml of orange juice 1 tsp of olive oil 1/4 tsp of ground ginger 1 tbs … Read more

serve 2 Ingredients half a small pumpkin (about 300g flesh), seeded and cut into wedges 2 tbsp olive oil generous pinch dried chilli 100g feta handful of kale, stripped from the woody stalks, washed and dried with a clean tea … Read more

Breakfast on the go for the pumpkin obsessed. Here’s a quick low fat breakfast you can whip up in your blender. If you froze some of that pumpkin pure in ice cube trays, no ice is needed. Adjust the sweetness … Read more

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta! Servings: 8 Calories: 345 • Fat: 17 g • Carbs: 16 g … Read more