Low-carb/7 recipes

A nice Autumn flavor to these light muffins. The optional sugar topping makes a more crispy crust. To make these more diabetic friendly, I used Splenda for half of the sugar. Feel free to use all brown sugar.

A Chinese inspired stir-fry dish is wrapped into lettuce leaves to serve, and enjoy all the yummy goodness in one wrap!

By using both arugula and parsley brings double refreshing taste into the pesto, ricotta adds the extra moisture and creaminess without overwhelming the parmesan, and the toasted walnuts makes the pesto taste nutty and fragrant. Toss it with pasta, or use it as a base on the pizza!

Simple ingredients create this sophisticated side dish. The bacon performs double-duty creating a silky coating for toasting the Israeli couscous as well as garnish. The couscous and peas produce a very pleasing texture while the bacon and lemon contribute tang and a silky mouth-feel.

This quick and easy salad is very flexible, you can put whatever your favourite vegetables in, and this miso dressing almost goes well with all the veggies.

I use McIntosh or a combination of McIntosh & Cortlands as my family and I prefer a softer apple filling that holds together (I NEVER use Granny Smiths)...

Not only kids love these delicious energy bars, but also grown-ups can't get their hands off these goodness.

Quick, easy and delicious! An ideal supper on a busy week day.

Because it is made with light margarine spread instead of traditional butter, this dense pound cake is rich and buttery-tasting, but better for you. Top the cake with a drizzle of orange icing.

A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.

This 15 minute tomato soup was the first tomato soup we made, and it came out deliciously refreshing. Homegrown tomatoes and homemade vegetable stock certainly made the soup taste more flavorful.

This easy chocolate pudding well satisfies your chocolate craving without giving you too many calories. It's chocolaty, smooth and silky.

Batter-Dipped Fondue Meatballs recipe

Making your own granola bars is always the best. It tastes delicious and it's packed with you favorite ingredients. After I tried making my first bunch, there is no turning back to store-bought ones any more. Just made these bars a while ago, still cooling, and smells divine :-)

Eat with Indian or Lebonese style flat breads. Great as a side with barbequed lamb.