Eggplant is one of those dishes that cooks down, so the serving you end up with is plenty by normal standards, but as we like to stuff ourselves with veggies to stay full for longer, you may want a double servings. The condiments are so flavorful, you could easily add more eggplant only and keep the calories in check. The sweetness of the erythritol 'brown sugar' beautifully balances the sour of the vinaigrette. The eggplant flavor isn't obscured, but accented. We hope you love it too.

Shiitake mushrooms give this stir-fry a lovely earthy flavor, but any mushrooms will deliver. If you love light tofu and vegetables sometimes to break up the meat monotony, you'll love this dish. The shirataki noodles help to fill you up, but you can rest assured that your full fiber belly will deflate quickly. This turned out to be one of our most satisfying recipes. Enjoy!

This recipe is very simple, yet achieves an interest and tastiness that you can have many days in a row. We had it 4 consecutive lunches and the leftovers were easily reheated and even seemed to improve day to day. The juicy, crisp lettuce grounds the intense chicken flavors. Toasted sesame seeds bring just a smoky touch and texture. One of our new favorites!

Coat Brussels Sprouts in olive oil, salt, and pepper then roast in the oven. They'll come out slightly crispy on the outside and soft on the inside. A sprinkling of red pepper chili flakes at the end gives the final touch. Very simple, so if you love the flavor of Brussel Sprouts, this one's for you.

The fruit and erythritol bring a light sweetness and the lime juice and zest bring the zing. Mint and coriander bring notes of green, while pumpkin seeds drop in the crunch. Enjoy while the sun lingers.

Santa Fe eggs give you a flavorful protein and veggie start to the day. The serving is big, but the calories are low, so there's plenty of room for a coffee or additional healthy side to start your day.