This is another one of my favourites since it's really quick and simple to make and it does really kick the cold out of you especially if you use the siracha. It will warm you up and clear your sinuses.

Ingredients:
3 to 4 bundles of brown rice ramen noodles
4 to 6 cups of low sodium chicken broth
1/2 tsp of salt (omit if you aren't using low sodium chicken broth and soy sauce)
1 tablespoon of garlic
2 tablespoons of rice vinegar
1 tablespoon of reduced sodium soy sauce
1 bunch of green onions
1 to 2 peppers (red, orange or yellow)
6 to 8 chopped mushrooms
1 to 2 tablespoons of Sriracha sauce, depending on how spicy you like it (optional)
1 tsp of pepper (if you don't use the Sriracha)
1 tsp of onion powder
1 tablespoon of extra virgin olive oil or sesame oil

1) Add oil to saucepan and saute chopped vegetables (green onions, mushrooms and peppers) with garlic.

2) Once vegetables have softened then add chicken stock and bring to boil.

3) Add rice noodles.

.4) Add rice vinegar, soy sauce, salt, onion powder, black pepper or Sriracha.
5) Once rice noodles are done, serve hot.
6) Garnish with more chopped green onions

Makes 6 to 8 Portions:
Calories per portion (using olive oil, 3 bundles of noodles and 6 cups of chicken broth): 192, Fat: 4g, Carbs: 28g, Fiber: 3g, Sugars: 2g, Protein: 12g, Sodium: 304mg

I love how easy this dressing is to whip up. The best part is that there are no added chemicals/additives that you would normally find in store bought dressing. You can make a batch and keep it in the fridge until needed. It tastes great as a dip for veggies and chips too!

Ingredients:
2 tablespoons mayo (you can use vegan free or homemade mayo)
2 tsp of Dijon mustard
2 tablespoons of chopped garlic
1 cup of extra light virgin olive oil
1/4 cup of lemon juice
1/2 cup of shredded Parmesan cheese
1/2 tsp of salt
1/2 tsp of pepper

1) In food processor add mayo, mustard, garlic, lemon juice, salt and pepper.
2) Pulse/blend until smooth.
3) Add olive oil slowly while processor is still blending. If you can't then add a bit and then blend and repeat until you've used up all the olive oil.
4) Add Parmesan cheese and blend until smooth.

Makes approx: 1.5 cups
Calories per 1/8 cup: 188, Fat:21g, Carbs: 1g, Protein: 2g, Fiber: 0g, Sugar: 0g, Sodium: 158mg

This makes a quick, versatile breakfast that is easy to take with you when you are on the go. You can make these ahead of time and keep in the fridge and then warm up when you are ready to eat these. I love that there is no bread/crust so these are gluten free and quite healthy as there is very little oil/butter. You can't go wrong with only 2 main ingredients.

Ingredients:
6 eggs
6 - 12 slices of roast beef/chicken or turkey slices
coconut spray
sprinkle of pepper
sprinkle of salt
sprinkle of onion powder
sprinkle of paprika

Garnish Options:
sliced green onions
chopped peppers
sliced olives
chopped mushrooms
shredded cheese

1) Spray muffin pan (6 muffins) with coconut spray.
2) Line each with 1 to 2 slices of roast beef/chicken/turkey.

3) Break an egg into each on these.

4) Add some salt, pepper, onion powder, paprika.
5) Add your garnish options.

6) Bake at 400 degrees F for about 15 mins or until eggs are cooked.
7) Once done, let cool for a few mins and use a spoon to scoop them out.

Makes 6 egg cups
Calories per cup with roast beef and green onions as garnish: 94, Fat: 5g, Protein: 9g Carbs: 2g, Fiber: 0g, Sugar: 1g, Sodium: 330mg

This recipe is quite versatile because you can substitute your favourite rice cereal and add toppings that you enjoy and like. It's simple and has no added butter, sugar, marshmallows or oil. It's gluten free and vegan. Best of all it has only 3/4 main ingredients and you can add a variety of toppings.

Ingredients:
2-3 cups of natures path Koala Krisp rice cereal or your preferred cereal (depending on the quanity of your toppings. It should all equal to 3 cups)
1/3 cup of powdered peanut butter or regular peanut butter or nut butter (optional)
1/3 cup of agave syrup
2 tablespoons of honey

Topping ideas (with rice cereal it should all equal to about 3 cups):
coconut flakes
chocolate chips (add on top so they don't melt)
dried cranberries
pumpkin seeds
sesame seeds
sunflower seeds
almond flakes or slivers
chia seeds
flax seeds
ground cashews or slivers

1) Heat agave syrup and honey together on medium heat to about 260 degrees F.
2) Add peanut butter and whisk quickly when it's reached this temp.

3) Mix rice cereal and toppings in a mixing bowl.

4) Remove from heat and pour over rice cereal and toppings.

5) Mix well and lay out on parchment paper lined baking dish or tray
6) Put in fridge for at least 30 mins.

7) Cut into bars or squares once cooled.

Makes approx. 10 to 12 bars/squares
Calories per bar/square without any toppings: 84 Fat: 1g, Carbs: 19g, Sugars: 10g, Fiber: 0g, Protein: 2g, Sodium: 54mg

This recipe is so easy to make in the crockpot. It requires very little prep work and turns out delicious. It's quite similar to the butter chicken recipe but slightly different emphasis on the spices.

Ingredients:
4 chicken breast (washed, skinned and chopped)
1.25 cups of tomato sauce
1 cup of unsweetened coconut milk
1 chopped onion
2 tablespoons of coconut/olive oil
1 tsp of chili powder (optional)
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of turmeric powder
1 tsp of paprika
1/4 tsp of cinnamon
2 bay leaves
1 tablespoon of garam masala
1 tsp of salt
1 tsp of black pepper
2 tablespoons of non GMO cornstarch or arrowroot powder
1 tablespoon of lemon juice
1 tablespoon of chopped garlic
1/2 tablespoon of chopped ginger
cilantro for garnish

1) Saute chopped onion in 1 tablespoon of oil until golden brown.

2) Add all the spices (salt, chilli, turmeric, coriander, cumin, paprika, cinnamon, garam masala) with ginger and garlic and the other tablespoon of oil and saute for a few mins until fragrant.

3) Add washed, chopped chicken to crock pot and and the spice/onion mixture.

4) Add tomato sauce and mix well in crock pot.
5) Add bay leaves and turn crock pot on (high for 4 hrs approx.)

6) Mix coconut milk with cornstarch/arrowroot powder and add to crock pot after 4 hours or when chicken is done.
7) Let it cook and thicken for 20 mins on low.
8) Add lemon juice and garnish with cilantro.
9) Serve with Naan.

Makes 6-8 servings
Calories: 129, Fat: 6 g, Carbs: 7 g, Protein: 14 g, Sugars: 2 g, Fiber: 1 g, Sodium: 366 mg

This curry is really easy to make and the crock pot allows it to slow cook so the flavour is infused and the chicken comes out nice and tender. You can modify the recipe to make in on the stove top if you don't have enough time to slow cook it. You will find that the curry is full of flavour and using the crock pot does save you some time.

Ingredients:
4 chicken legs (washed and skinned)
3 chicken breasts (washed, skinned and cut into small pieces)
1 tablespoon of coconut oil
1 chopped onion
1 chopped tomato
1-2 potatoes (washed, peeled and chopped)
1/2 tablespoon of garlic
1/2 tablespoon of ginger
1/2 tsp of chili powder (optional)
1/2 tsp of cumin powder
1/2 tsp of coriander powder
1/2 tsp of garam masala
1/4 tsp of turmeric powder
1 tsp of salt
2 bay leaves
2 cups of water or chicken stock
cilantro for garnish (optional)

Instant Pot Version:
Use sauté function in instant pot to do steps 1-3 and then put chicken and potatoes and about 1/2 cup of water and cook on high pressure, sealed vent and quick release after 8 mins

1) Saute chopped onions in oil until golden brown.

2) Add chopped tomatoes and cook until most of the water is gone.

3) Add garlic, ginger, salt and spices and cook until fragrant.

4) Add chopped, peeled potatoes and chicken pieces (washed, skinned) to crock pot.

5) Add cooked onion/tomato mixture to crock pot and mix well. Add bay leaves and start cooking on high.

6) After about 2 hours, add chicken stock/water and cook for another 2 hours or until chicken and potatoes are fully cooked.

8 to 10 servings
Calories per serving:  135, Fat: 3 g, Carbs: 6 g, Protein: 20 g, Fiber: 1 g, Sugar: 1 g, Sodium: 189 mg

This is a delicious dessert/sweet cake that is kind of like homemade fudge (it has a similar consistency). Traditionally it is made for festive occasions such as weddings, new births and cultural celebrations. Believe me i've tried to replace and reduce the sugar, butter, swap the milk powder (not all at once of course) in an effort to make it healthier but every time the result is not even close to the real taste. So i've just left the recipe as is since taste does count and when you have a good thing why mess with it - right!. Credit goes to my mom, whose recipe this is and she tells me she uses less sugar than traditionally used so i guess that's a good thing. Once in a while it's okay to splurge!

Ingredients:
240 grams of unsalted butter
3 and 3/4 cups of skim milk powder
2 cups of white, refined sugar
1 can of evaporated skim milk
1/2 tsp of caradamom powder
1/2 tsp of nutmeg powder
1/4 tsp of saffron
a pinch of yellow/orange food colour (optional)

1) Melt butter and add evaporated skim milk on low heat.

2) Add sugar and mix well.
3) Once it starts to bubble, add cardamom, nutmeg, saffron and food colour and mix well.
4) Let it come to a full boil or very low heat.

5) Slowly add the milk powder once it has come to a boil and stir constantly.
6) Cook for about 25 mins on very low heat.
7) Remove from heat and let it cool.

8) After it has cooled a bit you can take a bit of the batter in your hands and roll into a circle and flatten.

9) Decorate with nuts or a neat design imprint. My mom uses a thread spool to get the design.

Makes approx: 40-45 small/medium sized
Calories per Pera: 132, Fat: 5g, Carbs: 21g, Sugar: 21g, Protein: 2g, Fiber: 0g, Sodium: 32mg