This is my mom's famous recipe for vegetable/cabbage sambharo which is so tasty and healthy. It's super easy to make and turns out so yummy!

Ingredients:
1 full head of cabbage - washed and shredded or chopped
3 carrots - washed and chopped lengthwise
1 red pepper - washed and chopped length wise
20 whole, green chili peppers (you can reduce or increase depending on how spicy you like it)
1 tablespoon of extra virgin olive oil
1 tsp of mustard seed
1/2 tsp of cumin seeds
1.5 tsp of salt
2 tsp of turmeric power
1/2 tsp of cumin powder
1 tsp of coriander powder
1 tablespoon of lemon juice
1/4 cup of chickpea flour
2 tablespoons of coconut palm sugar or maple sugar
5 to 7 dried curry leaves

1) Add oil in pan and add mustard seeds and cumin  on low heat
2) Cover with lid and let pop on low heat.

3) Once you hear the popping, add cabbage, curry leaves and rest of the chopped veggies.
4) Saute for a few minutes on low/medium heat.

5) Add salt, turmeric, cumin and coriander powder and mix well.

6) Add, green chili and turn heat to high.

7) Add sugar and mix well.

8) Add chickpea flour, lemon juice and mix well.
9) Turn heat off after a few minutes.

Makes approx 8 to 10 servings.
Calories per serving: 110, Fat: 2g, Carbs: 8g, Fiber: 7g, Sugars: 4g, Protein: 1g, Sodium:338mg

This is such an easy recipe that can be served in so many different ways. You can serve it as an hors d'oeuvres on a baguette or cracker or as a sandwich or plain. I love it because, it's simple to make, so delicious and filling.

Ingredients:
3 skinless, chicken breast (rotisserie chicken works best) or 2-3 cans of tuna (packed in water)
6 celery stalks (washed & chopped)
1 cup of grapes (sliced in half) or 1 chopped apple or half a cup of each
2 tablespoons of dijon mustard
2 tablespoons of avocado mayonaise
2 tsp of pepper
2 tsp of sriracha/hot sauce (optional)

1) Remove skin from chicken and cut in small pieces/chunks.

2) Wash celery, grapes/apple and chop into small pieces.

3) Add chicken, celery, grapes/apple into a mixing bowl.

4) Add mustard, mayo and pepper and mix well.
5) Serve on cracker/baguette/bagel/sandwich/wrap or plain in a bowl.

Makes approx 2-3 servings:
Calories per serving using chicken: 226, Fat: 10.1g, Carbs: 9.6g, Fiber: 3.5g, Protein: 24.3g, Sodium: 480.1mg

Ingredients:
2.5 pounds of shrimp, deveined and shelled
1 tablespoon of garlic
4 to 6 stalks of green onion
6 to 8 springs of cilantro
2 jalapeño
1 tsp of salt
1 tsp of black pepper
4 tablespoons of rice bead crumbs
​1 tablespoon of olive oil
​lemon juice to garnish before serving

1) Wash shrimp well and if they have tails and skin on, then remove these.
2) Dry using paper towel and put in food processor/chopper.

3) Add chopped garlic, cilantro, green onion, jalapeños and chop using food processor.

TIP: you can add the jalapeños last if you want to remove some for the kids. Continue without the jalapeños and add them after you've taken out some mixture for kids and then blend/chop them in.

4) Add rice bread crumbs, salt, pepper and blend well.

5) Form into patties and add to Acti-fry for 10 to 12 mins with olive oil drizzled on top,

6) Serve on a bun, or plain with avocado/cheese/salsa and some lemon juice.

Makes approx: 8/9 patties
​Calories: 183 Fat: 6.2g, Fiber: 0.6g, Carbs: 5.9g, Protein: 25.5g, Sugars: 0.6g, Sodium: 408.1mg

These muffins are really easy to whip up. The best part is that they are grain free, gluten free. No added butter or oil, so there is no added fat. No refined sugar as well so these are low carb and low fat. These turn out so great and you can add a variety of mixings (chocolate chips, dried cranberries, raisins, shredded coconut, sliced almonds etc..) You don't need a mixer or any kind of blender either. Just use a spatula and mix by hand.

Ingredients:
2 cups of almond flour
2 tsp of gluten free baking powder
2 scoops of protein powder or 2 packets
1/2 cup of greek, no fat yogurt or unsweetened apple sauce
2 eggs
1/2 cup of milk
2 tsp of vanilla (4 tsp if your protein powder has no vanilla in it)
2 shots of espresso coffee (i used decaf)
6 tablespoons of maple syrup (you may need to add more if your protein powder isn't sweetened)

1) Pre heat oven to 355 degrees F and add all the dry ingredients together in a mixing bowl and mix well.

2) Add all the wet ingredients to the dry ones and mix well with spatula until the dry ingredients are incorporated well.

3) Stir any mixings you want to add.
4) Bake for 20 to 25 mins at 355 degrees F.

5) Let cool for at least 10 mins before serving.

Makes approx: 12-14 muffins
Calories per muffin: 127, Fat: 7g, Carbs: 8g, Fiber: 2g, Protein: 8g, Sugars: 4g, Sodium: 94mg

This is such a simple recipe but makes the best icing ever. The best part is you can add different flavours to change the taste accordingly. My favourite is to add rose water and pistachio powder/essence or crushed pistachios. You can add coconut/almond/orange/cocoa powder/essence to get different flavours and tastes.

Ingredients:
1 cup of soft, unsalted organic butter
3.5 cups of icing sugar (you can try 2.5 cups if you don't want to too sweet with 3/4 cup of butter)
2 tsp of vanilla extract or any other flavouring or extract you want
2 tablespoons of organic milk or unsweetened coconut milk or almond milk
2 tablespoons of non GMO corn starch (to keep it heat resistant - if you are serving cake on a hot day!)
a pinch of salt
food colour (optional)

1) Add all the dry ingredients together in mixing bowl.
2) Add butter to mixing bowl with wet ingredients and mix well.

3) And add dry ingredients slowly until mixed well with butter.

4) Add food colour accordingly and mix well. To make an ombre effect add a slight bit of food colour and pipe a section. Then add a little bit more food colour, mix and pipe and keep adding more food colour until you get the ombre effect.
5) Pipe using cake decorating tools.
6) Keep in Fridge until you are ready to serve.

Makes enough for 1.5 cakes or 8 to 12 inches cake, 45 slices approx:
Calories per slice (for icing only): 77, Fat: 4g, Carbs:10g, Fiber: 0g, Sugar: 10g, Protein:0g, Sodium:1g