Ingredient: Water

Preheat the oven to 350ºF (175ºC).

In a mixing bowl, combine all of the ingredients with half of the cheese. Stir until well combined.

Transfer the mixture into ramekins and top with the remaining cheese. Bake for 15 to 20 minutes, or until warmed through and the cheese is browned. Enjoy!

Add the chicken to a small bowl and season with chili powder, smoked paprika and sea salt. In a skillet over medium heat, cook the chicken on both sides until cooked through, approximately 8 to 10 minutes. Remove, let cool slightly and then shred with two forks.

In a blender, add the peanut butter, soya sauce, stevia, lime juice, ginger and water. Blend until smooth and creamy.

In a large bowl, add the cabbage, and carrots. Add the shredded chicken to the bowl and toss with the dressing. Serve and enjoy!

Mix all the ingredients together until it forms a sort of cake batter consistency. You can switch out the mayo for sour cream.

Heat the chaffle iron and make two buns, the exact same size.

Cook for a few minutes each side until fully cooked.

Eat immediately, store in the fridge for up to 3 days or freeze for future use.

Place ingredients into a food processor and pulse until small balls form -approximately 30 seconds

Form a ball of dough with your hands and then place onto a piece of parchment paper. Place a 2nd piece of parchment paper on top.

Roll out dough until very thin. The thinner the dough, the crunchier the cracker.

Using a pizza cutter or a sharp knife, cut the cracker shapes but do not separate them from the one large cracker.

Place in microwave for one minute. Let it rest and then microwave it for another 45 seconds. Let it rest for a few minutes and then separate the crackers. The cooler the get, the crispier they will get.

Store remaining crackers in the fridge for up to a week. Enjoy!

Optional - spray the crackers with a vegetable spray and then sprinkle on top "everything but the bagel" seasoning or your favorite seasoning.

Saute onions and peppers in oil.

Add tomatoes and olives

Beat eggs and egg whites together with 1/3 cup of water.

Add to vegetable mixture.

Sprinkle with dried or fresh basil.

Cover and cook on medium to low heat for approximately 5 minutes.

Add feta cheese and either continue to cook as is (until egg is set) or flip in half to form traditional omelette.

Enjoy.

Saute onions and peppers in oil.

Add tomatoes and olives.

Beat eggs and egg whites together with 1/3 cup of water.

Add to vegetable mixture.

Sprinkle with dried or fresh basil.

Cover and cook on medium to low heat for approximately 5 minutes.

Add feta cheese and either continue to cook as is (until egg is set) or flip in half to form traditional omelette.

In small pot, bring milk and water to a boil over medium heat. Add oatmeal, cinnamon, and nutmeg. Reduce heat to medium-low and simmer until liquid is absorbed, about 7 to 15 minutes, stirring occasionally.

Once the liquid is absorbed, stir in pumpkin, and almonds, and sweetener (if desired); set aside.

Combine water and protein powder in a separate bowl. Mix with a fork until protein is dissolved (may be easier to use blender).

Pour protein mixture over oatmeal and serve.

**Note:You do not need to use the entire Protein Powder mixture. Adjust it according to taste and liking.

Boil 2 cups of water, and add 2 packages of Jell-o (flavor of your choice). Stir until dissolved, and allow to cool for a few minutes.

Put 24 oz tub of small curd cottage cheese into blender, and blend until lumps are gone. (You could also use fat free cottage cheese for better nutritional stats.)

Add slightly cooled Jell-o liquid, and 3 scoops of protein powder. Blend again until mixed.

Pour into 6 individual serving dishes, and chill in refrigerator overnight, until a light mousse-like consistency.

You can substitute another brand of protein powder in this, but the nutritional stats will change. Vanilla protein powder would probably taste good as well. Enjoy !