Dukan Crispy Ginger Oat Biscuits

: Dukan Crispy Ginger Cookies
  1. 3 tablespoons of oat bran
  2. 2 tablespoons sweetener
  3. 1/2 teaspoon of baking powder
  4. 3/4 teaspoon ginger
  5. 1 teaspoon fat free yogurt
  6. 1/2 egg white
  7. 3 drops vanilla essence
  1. Preheat your oven to 180°C, 350°F or gas mark 4.
  2. Place all the ingredients in a bowl and mix well with a spoon.
  3. The mix should not be too runny (you may need to add a little extra oat bran but be mindful of your daily allowance!)
  4. Spoon the mix out on to a silicon baking tray to make four biscuits (that way you can have 2 to make up 1 and 1/2 tablespoons of oat bran which is just right for Attack and to get to two tablespoons for Cruise you could just add the extra 1/2 tablespoon to a yogurt).
  5. Bake for around 12 -14 minutes.
  6. If eaten warm they will be soft and if left to go cold they should go slightly crunchy.

Preparation time: 10 minute(s)

Cooking time: 14 minute(s)

Number of servings (yield): 1

5 :  ★★★★★ 1 review(s)


Ginger Dukan Biscuits

: Ginger Dukan Biscuits
  1. 4 beaten egg whites
  2. 3 tablespoons of oat bran
  3. 1 1/2 tablespoons of zero fat quark or fromage frais
  4. 1 1/2 teaspoons of dried ginger
  5. Sweetener to taste
  1. Put the ginger, egg whites, bran, quark or fromage frais and sweetener in a bowl and mix together. The mixture needs to be thicker than the pancake.
  2. Add a little of oil to your non stick frying pan and wipe the oil away using a piece of paper kitchen towel.
  3. Instead of cooking as one pancake split make several smaller biscuit sized pancakes. Depending on how big your pan is and how big you like your biscuits you will probably have to cook 3 or 4 batches.
  4. When browned turn your cookies and cook the other side.
  5. Allow to cool before serving.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

5 :  ★★★★★ 1 review(s)


Lemon Chicken

: Lemon Chicken
  1. 4 small boneless chicken breasts with skin removed and cut into small cubes
  2. 1 sliced medium onion
  3. 2 crushed garlic cloves
  4. 2 lemons
  5. 1/4 pint of chicken stock made using a low fat chicken bouillon cube
  6. 2 tablespoons of balsamic vinegar
  7. Salt and pepper to taste
  1. Remove a slice from the middle of each lemon and retain to use as a garnish. Zest and juice the remaining parts.
  2. Dry fry the onion and garlic in an non stick casserole dish over a low heat for 4 or 5 minutes adding a little water if needed.
  3. Add the chicken pieces and turn up the heat and brown the meat for 3 or 4 minutes.
  4. Add the lemon zest, lemon juice and balsamic vinegar and cook for another couple of minutes.
  5. Add the chicken stock and season to taste.
  6. Place lid on casserole dish and simmer gently for 40 to 45 minutes.
  7. Serve garnished with a slice of lemon.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 2

5 :  ★★★★★ 1 review(s)


Ice Cream – Fat Free, Sugar Free

: Ice Cream – Fat Free, Sugar Free
  1. 1 1/2 cup fat free milk
  2. 1/2 cup Stevia in the raw or Splenda
  3. 1 small package of pudding (I used cheesecake)
  4. 8 0z “light” Yogurt (I used Vanilla)
  5. 2 cup fat free half and half
  6. 2 t vanilla
  1. Mix the FF Milk, Stevia, and pudding in mixer until well blended, (1 or 2 mins), add Yogurt, half and half and vanilla.
  2. Mix until well blended, then just add it to your ice cream maker.
  3. Mine was almost done and was already at a good creamy soft serve consistency in only 15 minutes.

Preparation time: 5 minute(s)

4 :  ★★★★☆ 1 review(s)

Gingerbread Muffins

: Gingerbread Muffins
  1. 8 T of oat bran
  2. 2 eggs
  3. 2 T fat free greek yogurt (or 4 T canned pumpkin on PV days)
  4. 1 t baking powder
  5. 1/4 t baking soda
  6. 2 t Splenda (I use 2 T Brown Sugar Blend)
  7. 1-2 T vanilla pudding mix
  8. 2 t DaVinci Sugarfree Gingerbread syrup
  9. 1/4 t ground ginger
  10. 1 t cinnamon
  11. 1/4 t nutmeg
  12. 1/4 t ground cloves
  13. pinch of salt
  14. olive oil spray
  1. Mix all the dry ingredients in a bowl.
  2. Add the yogurt and eggs and whisk until smooth.
  3. Add the syrup.
  4. Divide the mixture equally between 12 minis or 4 regular muffins in a oiled muffin tin.
  5. Bake in a preheated oven at 350 degrees for 12-15 minutes for mini muffins, 15-18 for regular muffins.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

4 :  ★★★★☆ 1 review(s)


Orange Vanilla Oat Bran Muffins

: Orange Vanilla Oat Bran Muffins
  1. 8 tablespoons of oat bran
  2. 1/2 cup egg whites
  3. 5 T nonfat Orange yogurt
  4. 1 t baking powder
  5. 2 t Splenda (I use 2 T Brown Sugar Blend)
  6. 1 T sugarfree vanilla pudding powder
  7. 1 t orange extract
  1. Mix all the dry ingredients in a bowl. Add the yogurt and eggs and whisk until smooth. Add extract. Divide the mixture equally between 12 minis or 4 regular muffins in a tin sprayed with olive oil spray.
  2. Bake in a preheated oven at 350 degrees for 12-15 minutes for mini muffins, 15-18 for regular muffins.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

5 :  ★★★★★ 1 review(s)


Tuscan Chicken

: Tuscan Chicken
  1. 2 small Italian eggplant, cut into 1-inch slices
  2. 20 grape tomatoes
  3. 2 cloves of garlic, finely sliced
  4. 1/2 cup basil leaves
  5. 1/2 lb chicken tenders, pounded and sliced into bite-sized slices
  6. 1 T red wine vinegar
  7. 1/2 cup low sodium chicken broth
  8. 1 T white wine
  9. 1 t cornstarch mixed with 1/4 cup water
  10. Salt and red pepper flakes
  1. Bring water to a boil in a large saucepan.
  2. In a separate bowl mix together broth, wine and vinegar.
  3. Boil eggplant for one minutes once the water starts boiling again. Drain and set aside.
  4. In a large skillet, add chicken and cook for 2 minutes. Add the eggplant and the broth mixture and simmer for 10 minutes, seasoning with salt and red pepper flakes.
  5. Add the tomatoes and basil and cook for 2 minutes, add the cornstarch and water and cook for another 4 minutes.
  6. If sauce gets too thick, just add another quarter cup of water.

Cooking time: 15 minute(s)

Number of servings (yield): 1

5 :  ★★★★★ 1 review(s)


Creamy Low Carb Hot Chocolate

 

: Creamy Low Carb Hot Chocolate

: To be used as a treat only!

  1. One mug of zero fat/skim milk
  2. One tablespoon of skimmed/fat free milk powder
  3. One teaspoon of low carb cocoa powder
  4. Sweetener to taste
  1. Put your milk powder and cocoa powder in a small bowl.
  2. Mix these both to a smooth paste using a a small amount of the milk.
  3. Then using a whisk mix in the remainder of the milk.
  4. Microwave on high for 60 seconds and whisk in your sweetener.
  5. Microwave again for a further 60 seconds.
  6. Whisk again and pour into your mug.
  7. Decorate with a little cocoa powder and serve.

Cooking time: 2 minute(s)

Number of servings (yield): 1

5 :  ★★★★★ 1 review(s)


 

Chili Beef

: Chilli Beef
  1. 16 oz of Extra Lean Ground/Mince Beef
  2. 2 Diced Onions
  3. 3 Finely Diced Cloves of Garlic
  4. 1 Large Jar of Salsa of your choice
  5. 1 Beef Stock Cube
  6. 1 Large tablespoon of Tomato Puree
  7. 1 tablespoon of Balsamic Vinegar
  8. 1 tablespoon of Cornstarch/Corn Flour
  9. Chili Powder to obtain desired heat!
  1. Dry fry beef in a pan until cooked and meat releases juices.
  2. Remove the meat leaving the juices in pan and keep warm.
  3. Cook onion and garlic in meat juices until soft.
  4. Crumble the stock cube into a jug and add a little boiling water with the tomato puree, balsamic vinegar and cornflour and stir well.
  5. Mix this into the meat and add the salsa.
  6. Add chili powder with more water or tomato puree or cornstarch/cornflour to get the seasoning and consistency of your choice.

Cooking time: 15 minute(s)

Number of servings (yield): 3

4 :  ★★★★☆ 1 review(s)

Mexican Coriander Prawns

: Mexican Coriander Prawns
  1. 12 large uncooked Prawns per serving
  2. Ingredients for Marinade
  3. 1 bunch of Fresh Coriander (Cilantro)
  4. 8 medium Spring Onions (Scallions)
  5. 4 Cloves of Garlic
  6. 2 Green Chilies
  7. A tablespoon of Lime Juice
  8. 2 teaspoons of Cumin
  9. A pinch of Turmeric
  1. Place all of the ingredients for the marinade in a food processor or blender and puree. You may need to water to get the correct consistency.
  2. Peel the prawns and de-vein leaving the tails on if desired.
  3. Place the marinade and prawns in a large bowl and coat the prawns well with the marinade.
  4. Cover the bowl with cling film and place in the refrigerator over night or for at least 8 hours.
  5. Place the prawns on skewers – six to a skewer and two skewers for a serving.
  6. Coat with any remaining marinade and barbecue, grill or broil until cooked, turning halfway.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 1

4 :  ★★★★☆ 1 review(s)