1 ½ cup rolled oats
¼ cup chia seeds
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon nutmeg
2 1/3 cups shredded carrot
2/3 cup fat free milk or soy milk
2 tablespoons fat free sour cream
1/4 cup egg whites, lightly beaten

In a separate bowl mix together carrots, milk, sour cream, and egg white. Blend together dry and wet ingredients. Fill each muffin cup a little over half full. Bake at 180 degrees C for 20 minutes.   A toothpick or fork inserted in center should come out clean when done.

1 cup nonfat cream cheese, softened

2 tablespoons nonfat sour cream

2 tablespoons chia seeds

3 tablespoons chopped shallots

1 1/2 cups cooked chicken breast
1 teaspoon dried dill

4 (10 inch) low-fat flour tortillas

1 1/2 cups fresh spinach

Nonfat ranch salad dressing or salsa

Combine the cream cheese, sour cream, and chia and mix well. Let stand for 5 minutes, and mix again until smooth. Combine cheesy chia mixture with shallots and dill. Spread on tortilla. Place chicken slices on top of spread, and top with spinach leaves. Roll tortillas and cover with plastic wrap. Refrigerate at least 1 hour or overnight. Slice into bite size pieces and drizzle with your favorite salad dressing. Great to prepare the night before and pack in lunches for the next day. If you slice about 1/2 inch thick you can serve as a pinwheels appetizer as well.

1 Low carb, whole wheat tortilla

3 tablespoons Apple Butter

½ tablespoon chia seeds

2 slices turkey breast deli meat

***or leftover turkey or chicken breast from dinner chopped up

¼ cup cottage cheese

1/2 cup lettuce shredded

A handful of baby rocket

1 thin slice of onion

Mix apple butter with chia seeds, let stand for 5 minutes and mix again until smooth. Spread apple butter/chia mixture on the tortilla. Layer the rest of the ingredients on top of this and to one side. Roll and slice diagonally. Better than what you might find at the local sub shop.