Zucchini Pasta, Carb-free noodles!

Thinly sliced zucchini will work in any recipe that calls for pasta................................ 2 large zucchini, * 1 Tablespoon olive oil, * ¼ tsp. Garlic powder, * Salt and pepper, * and * ½ tsp. Italian seasoning

You can use a spiral veggie slicer if you prefer!

Slice the zucchini very thinly lengthwise. Then cut each piece into thirds lengthwise to resemble thick noodles. Place on paper towels to get extra moisture out. Put olive oil in skillet and warm then add “noodles” sauté for 2 to 3 minutes or until they are just cooked through. Add herbs and salt and pepper to taste. Enjoy!!!

Wrap It Up! Home Made Vegan and Gluten Free Wraps

Home Made Wraps: Ingredients: 1 cup of Garbanzo bean flour, 1 cup of water, (Be creative use your favorite herbs) examples: 1 tbsp of onion powder, 1 tbsp of dried parsley, garlic, Italian blend, etc., and 1 tbsp of olive oil. Directions: 1. Combine all of the ingredients in a mixing bowl and stir until the lumps are gone. 2. Pour half of the olive oil on a frying pan over medium heat. 3. Pour half of the batter into the pan. Allow it to cook fully on one side, which may take five to ten minutes. Flip it over and allow it to cook on the other side. 4. Fill the wrap with your favorite fillings, eat and enjoy! This recipe will make two wraps.

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Flour-less, Sugarless Peanut Butter Cookies

1 40 oz. container of Jiff reduced fat peanut butter, 2 eggs, and 1 3/4 cup splenda. Directions: Preheat the oven to 350 degrees F In a mixing bowl, combine the peanut butter, splenda, and eggs, and stir well with mixer on medium speed. Roll the dough into balls the size of large gumballs. Place the balls on the baking sheet. (put some additional splenda on a saucer) With a fork, dip in splenda to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and Cool slightly before removing from pan. Place cookies on a cooling rack. Enjoy!!1