Cod with mashed culiflower and mushrooms

Serves 2
1 pkg frozen cod
10 oz culiflower
1/2 chopped red pepper
10 oz mushrooms
parsley
garlic pepper
Herbamare salt

Put the cod in a micro-safe bowl. Add lemonsalt and pepper and cook until it's done. Boil the culiflower until it's completely soft. Put it in a mixer together with the red pepper, parsley, garlic pepper and Herbamare. Mix until it's smooth. Chop the mushrooms and fry in some I can't believe it's not butter-spray, season with salt and pepper. Put everything on a plate and enjoy!

Salmon in white wine & tomatoe sauce with bown rice pasta

Fresh salmon
1 can crushed tomatoes
garlic
non-fat sour cream
white wine
lemon juice
salt
pepper
brown rice pasta

Cut the salmon in small pieces. Put the crushed tomatoes in a pan and heat it up. Add garlic, lemon juice, sour cream, salt & pepper and a little bit of wine. After the sauce has cooked for about 5 min, put the pieces of salmon and let it cook for a couple of minutes until the salmon is done. Meanwhile, cook the brown rice pasta. Put everything on a nice plate and serve with a big and colorful salad.

Oatmeal raisin Protein cookies (no wheat)
I borrowed this recepie from my favourite healthy restaurant in NYC, The Pump

4 cups oats
1 1/2 cup vanilla whey protein powder
1 tsp cinnamon
1 tsp baking powder
1 cups raisins
1 1/2 cups orange juice
4 egg whites
2 ripe bananas
1 1/2 cups unsweeetened apple sauce

In a large bowl mix oats, protein powder, cinnamon and baking powder. In a blender mix the orange juice, egg whites, bananas and apple sauce. Blend until smooth. Combine both mixtures. Fold in the raisins. Let stand in the refrigerator overnight. Preheat the oven to 350 degrees. Spray a cookie pan with a little non-stick cooking spray. Spoon cookie mix into silver dollar shapes onto pan. The cookie should not be too thin or too thick. Bake cookies for 12-15 minutes. Let cool and serve.

Mustard dressing
Combine Dijon mustard, soy sauce, balsamic vinegar, pepper and a little bit of Splenda. Stir and use on salads, chicken or fish.

Baked Sweet potatoe fries

2 large sweet potatoes
A little Extra Virgin Olive oil or non-fat cooking spray
Salt
Pepper
Fresh Thyme

1. Prepare the sweet potatoes:
In a small bowl, combine thyme, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.

2. Bake the fries:
On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.

Quorn Chili

1 pkg Quorn mince
1 red pepper
1 can kidney beans (washed and drained)
1 can crushed tomatoes
1 onion, chopped
1 clove garlic, chopped
Salt & pepper
Chili powder
Mexican seasoning

Saute chopped onion and chopped bell pepper in non-fat cooking spray for a few minutes. Add the pack of Quorn Mince and saute for a further few minutes. Add the kidney beans, chopped tomatoes, salt, pepper, Mexican seasoning and chilli powder to taste. Bring to boil while stirring regularly, cover and simmer for 20-30 minutes.

Serve with a large salad, oven roasted vegetables or a little brown rice.

Blueberry oatmeal with "eggwhite fluff", 1 serving

½ cup rolled oats (or quick oats)
¼ cup blueberries
Splenda or Stevia
Cardamom & cinnamon
Water

4 egg whites (I prefer the liquid eggwhites you buy at the store since they’re pasteurized).
Splenda
A couple of drops of vanilla extract or vanilla powder

Combine oats, water and spices in a pot, cook for a couple of minutes. Add the blueberries last and stir carefully.

Pour the eggwhites in a bowl with vanilla and splenda. Mix everything with a Beater (mixer). It might take a couple of minutes to get the eggwhites to get really fluffy. When they’re done, you should almost be able to turn the bowl upside down without the "fluff" falling out.
Put the oatmeal in a bowl and top with the eggwhite fluff.

Oven baked Orange Roughy with sauteed garlic-asparagus, 1 serving

5 oz orange roughy or other white fish
Pam cooking spray
Dill, pepper, salt, chili flakes
1 cup boiled or steamed asparagus
Minced garlic
Balsamic vinegar
Salt, pepper, oregano

Put the fish in a oven-safe pan and add the spices. Bake the fish for about 10-15 min in the oven (380 degrees).

Sautee the asparagus with garlic, balsamic vinegar and spices in a pan for a couple of minutes on high heat.

Put on a plate and serve with a salad.