My Dad's iconic recipe for his omelet has been a staple in our house for so many years. His masala omelet is so flavourful and tasty that it's a pleasure to share his recipe with you today.

Ingredients:
6 eggs
1 chopped onion
1-2 tsp of chopped garlic
1 tablespoon of coconut oil
1 chopped tomato
1 tablespoon of lemon juice
1 tsp of salt
1.5 to 2 tsp of red chilli powder
.5 tsp of tumeric powder
1 tsp of cumin powder
1 tsp of white vinegar
.5 tsp of onion powder
chopped cilantro and green onion to garnish

1) Melt coconut oil and finely chop your onion and tomato (keep separate).

2) Saute onion until golden brown and all water has evaporated.
3) Break eggs in a mixing bowl,mix well and keep aside.

4) Add chopped tomatoes and cook until all water has evaporated.

5) Add salt, chopped garlic, tumeric, red chilli and cumin powder and cook for a few mins.

6) Add egg mixture to the pan and cook until egg is done from the bottom.

.7) Add lemon juice and vinegar and grill in the oven for a few mins until egg on top has cooked and browned slightly.

8) Add chopped cilantro and green onion at the top to garnish once omelet has browned slightly at the top. Enjoy! Serve with the low carb oat pancakes.

Makes 4-6 servings:
Calories per serving: 170 based on 4 servings, Fat: 11 g, Carbs: 8 g, Fiber: 2 g, Sugar: 4 g, Protein: 10 g, Sodium: 704 mg

This dressing works well with a simple arugula salad. You can use it on a mixed greens salad as well. It's quick and easy to make and without the chemicals and preservatives you usually find in store bought salad dressing.

Ingredients:
2 tablespoons of olive oil
1 tsp of balsamic vinegar
1 tsp of dijon mustard
1 tsp of honey
salt and pepper to taste (1/2 tsp of salt and 1 tsp of pepper)

VARIATION: you can add 1/4 tsp of chopped garlic and 1/2 tsp of onion powder to add a bit of zing to it.

1) Add all ingredients together in mixing bowl.
2) Whisk well.
3) Add to salad and blend well.

Store salad dressing in a sealed bottle in your fridge.

TIP: I like to add some crunchiness to the salad with some chopped apple/ pumpkin seeds/walnuts/flax seeds. Strawberries and Feta cheese works really well too. You can add cooked quinoa as well. Be creative and come up with your own combination.

Serves: 4 to 6
Calories per serving: 45, Fat: 5g, Carbs: 1g, Protein: 0g, Sugar: 1g, Fiber: 0g, Sodium: 98 mg

We love this simple eggplant recipe. You can keep it simple or cook it with spices to make it more of a curry. It's easy to make and extremely nutritious.

Ingredients:
2 large eggplants
1 onion
1 tsp of chopped garlic
1 tsp of olive oil (1 tablespoon if making the curry variation)
salt and pepper to taste
1 tsp of lemon juice
1 tablespoon of chopped cilantro

OPTIONAL: 1-2 tsp of chopped green chillies.
To make it into a curry, you will need 1-2 tomatoes, 1/2 tsp of tumeric powder, 1/2 tsp of cumin powder, 1/4 tsp of coriander powder in addition to the above. You can also add 1-2 tablespoons of skim, greek yogurt at the very end to make the curry creamier.

1. Heat oven to 400 degrees F.
2. Wash eggplants and poke holes in them with fork

3. Bake for about 30 mins. Rotate halfway.

4. Remove from oven and peel off the skin. The skin peels off fairly easily.

5. Using fork, mush up the eggplants and add all the ingredients and mix well.

Garnish with chopped cilantro and serve with rotla (recipe coming soon).
Makes approx: 6-8 servings
Calories per serving: 57, Fat: 1g, Carbs: 11g, Fiber: 5g, Sugar: 6g, Protein: 2g, Sodium: 71 mg

VARIATION: For a curry, you need to saute the onion in olive oil until golden brown. Then add the tomatoes if you want to add tomatoes. You can skip the tomatoes if you want. Once all the water has evaporated from the tomatoes and has created a paste of tomatoes and onions then add the mushed eggplant from the oven. Add the spices, garlic and lemon juice and mix well. Add chopped cilantro before serving. To make it creamier, you can add 1-2 tablespoons of yogurt once you've removed it from the stove and it has cooled a bit.