Whey protein chocolate 'ice cream' (my frozen dessert )

1 scoop Whey Protein Powder
1 Teaspoon Hershey's Dark Cocoa Powder
1 Splenda
1 teaspoon Guar Gum (for thickening)
a little water

Mix all the ingredients till it dissolves and let it sit for 5 mins to set. Pour it into a 'half cup size' container and cover the lid and freeze it for 2 to 3 hrs.

Turn upside down on a serving plate when its ready to be eaten :) Dig in ! I don't crave for chocolates anymore when I can have this :-) during my weight training period.

Raw Cabbage with Salmon

Ingredients:

Half Regular Cabbage shredded (Raw)
Quarter Purple Cabbage shredded(Raw)
3 Oz. Baked Salmon (break into small pieces)and keep aside.
1 Tablespoon fresh Lime juice
few sprigs Cilantro chopped fine
**(Optional) 1 green chilli chopped fine or Black pepper powder
Mix well and eat the 8 to 10 cups of this salad in one sitting.

Works out great for me as dinner after a good weight training workout. Sometimes instead of the baked Salmon, add in just the white portion of 3 to 4 boiled eggs and throw out the yolks.

Bok Choy (my low cal veggie filler)

Bok Choy, an Asian version of cabbage, is available in many markets now, and this recipe is simple itself—allowing the fresh, healthful, and appealing flavor of this intriguing vegetable to shine. Bok choy's popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.

Ingredients:

2 pounds bok choy (washed & cleaned)
1 tablespoon extra virgin olive oil
1/2 cup chopped red onion
5 to 6 small green chillies, split into halves
5 cloves of Garlic, split into halves
2 scallions chopped fine
a pinch of Salt & Black pepper

** (optional) a splash / 1 teaspoon of (freshly brewed) Soy sauce (available in the Asian section of your grocery store, or from specialty Asian markets)

1. Trim the base of the bok choy, then chop off the leaves. Cut the base in half lengthwise, then cut the halves again into halves lengthwise.

2. Place a large wok or a pot large enough to hold all the bok choy over medium heat.
When it is hot, add the olive oil and rotate the wok or pot a bit to coat it evenly. When the oil is hot, add the onion and scallions stir-fry until softened, 1 to 2 minutes. Add the green chillies & garlic, saute for a min.

3. Now add the bok choy and season with the salt and pepper. Cover and cook until tender, stirring occasionally, about 10 minutes. Add in a dash of soy sauce (**or skip it like me) and serve hot.

Buckwheat Soba Noodles ( for those high carb days)

Quantity: For two serving bowls or two person

Ingredients:
6 shiitake mushrooms, cleaned, washed & chopped fine
2 Bok Choy, washed & chopped fine
5 small green chillies, washed & split
1 tablespoon gingeroot, minced
3 Scallions chopped fine
**(optional)1/2 cup sugar snap peas, sliced

1 tablespoon toasted Sesame oil or Olive oil

**I skipped these ingredients for the seasoning used in the original recipe, such as:
**(optional) 2 teaspoon Low Sodium Soy sauce
**(optional) 2 teaspoon soup base "Assi" Soba Sauce (you could just drizzle this over your buckwheat noodle for flavor & add the sauted vegetables like mentioned below)
** (optional)2 teaspoon Red Chilli-Garlic Hot paste


1 bunch Japanese Buckwheat "Soba" noodles
For Garnish: 2 teaspoons roasted sesame seeds

Method:

1. Place the Soba noodles in a pan filled with 3 cups of water & boil for 6 minutes. When done drain & keep aside.

2. Take a pan & heat oil on high flame.

3. Add green chillies, scallion, minced ginger, stir-fry for a minute.

4 Reduce the flame to medium. Add Bok Choy, Sugar snap peas & stir-fry for another minute & now add the Shiitake Mushrooms, cover for a minute.

5. Now open the cover & stir the sauted vegetables on high flame.

6.** (optional) Add Red Chilli Paste Soy sauce and/OR the soup base "Assi" Soba Sauce. Stir for 2 minutes on medium flame.

7. Add the Buckwheat Soba Noodles. Mix. Garnish with Roasted Sesame seeds. Enjoy a medium bowl of this Super food !