1 large English cucumber, peeled, seeded and sliced
1 cup radishes, sliced
3 scallions, chopped
4 cloves garlic, finely chopped
1 tablespoon tamari
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon Splenda
1/4 teaspoon red pepper flakes
black pepper

1. Combine garlic, tamari, sesame oil, vinegar, Splenda, red pepper flakes and pepper to make dressing.
2. Toss cucumbers, radishes and scallions with dressing.

Makes 4 servings

2 cups snow peas
1 stalk celery, sliced
1 tablespoon tamari
2 tablespoons vegetable oil
1 teaspoon fennel seeds
1 teaspoon star anise
1 teaspoon cloves
1 teaspoon black peppercorns
1 cinnamon stick

1. Toast the fennel seeds, star anise, cloves, black pepper and cinnamon in a large skillet over medium-high heat, tossing frequently.
2. Reduce heat to medium-low, remove spices from the pan and add oil, peas and celery. Continue to fry until celery is slightly tender, about 5 minutes.
3. Return the spices to the pan with tamari and toss to coat. Serve immediately.

Makes 4 servings

1 cup pecans
1 cup walnuts
2 tablespoons Splenda
3 tablespoons butter, melted

16 ounces cream cheese, softened
1/2 cup Splenda
3 eggs
1 cup sour cream
1 tablespoon vanilla
1/4 teaspoon salt
2 teaspoons lemon zest, grated (optional)

1. Preheat oven to 350 degrees.
2. Pulse nuts, butter and Splenda in a food processor until it forms a sticky meal.
3. Press this mixture into a 9" spring form pan to form a crust and bake for 10 minutes.
4. Meanwhile, mix cream cheese and Splenda together in the food processor.
5. Gradually add in the sour cream, vanilla, zest and salt.
6. Pulse in the eggs one by one, just enough to combine.
7. Remove crust from oven and allow to cool.
8. Pour filling into the crust and bake until the center has just set, about 40 minutes.
9. Allow cheesecake to cool on the counter and then chill before serving.
10. Garnish with berries if desired.

Makes 10 servings

1 pound beef, cut into thin strips
3 tablespoons vegetable oil
2 tablespoons tamari
2 teaspoons ginger puree
2 tablespoons Splenda
1 tablespoon white vinegar

1. Heat oil in a large skillet or wok over medium-high heat.
2. Meanwhile, heat tamari, ginger puree, Splenda and white vinegar in a small sauce pan over medium-high heat. Continue to cook, stirring occasionally, until mixture reduces by half.
3. Add beef to oil and quickly fry until completely cooked.
4. Top beef with prepared sauce and serve immediately.

Makes 4 servings

I was very close to preparing low-carb sushi tonight, but wasn't feeling adventurous or energetic enough to try and turn cauliflower and bok choy into "rice". I've been keeping a list of induction vegetables and as it decreases, I've been left with a large selection of Asian vegetables and lettuces. So, I opted for another Asian-inspired meal to round off low-carb week.

Tamari is true soy sauce (wheat-free) and perfect for a low-carb lifestyle. I tend to prefer the flavor to soy sauce as well, which is always a bonus. Vinegar and Splenda, combined with flavors of ginger and garlic also work quite well for a sweet and sour type sauce. That and a bit of spices is basically all that flavored this meal.

Ginger Beef is texturally difficult to recreate (pork rinds and parmesan cheese, common staples for low-carb breading, just don't really have the desired effect) but the sauce and flavor is simple enough. Cooking the sauce until the water evaporates is a longer process than just adding corn starch, but it's more intensely flavorful. You could also make a lower-carb teriyaki the same way. I really liked this version and ginger beef is one of Shannon's favorites. She loved this whole meal and its sweet and tangy flavors and hint of heat.

On the side was a Szechuan Cucumber Radish Salad. Typically I don't like radishes, but the spicy tang of the dressing took away from what I remember them tasting like and actually made this fairly pleasant. I tend to like cucumbers and their cool flesh in contrast to a spicy dressing, so this was quite enjoyable.

Snow peas are an often overlooked vegetable for low-carbers, probably because sweet peas aren't allowed. They're only 4 net carbs a cup with 3 grams fiber and add a lot to a simple stir fry, so I think they're great to have. I prepared a simple dish of 5 Spice Snow Peas. The hint of sweetness from the peas combined with the aromatic star anise and fennel makes this a nice side dish.

When I first heard of Atkins, there were 2 things that introduced me to it: bacon and cheesecake. Low-Carb Cheesecake is, as far as I can tell, the most requested low-carb recipe in existence. In effect, it's the perfect low-carb dessert because the majority of the flavor comes from fat and not from sugar. This recipe isn't induction friendly, but it is quite low-carb and suitable for later phases (as an indulgence, of course, not as a meal!) This is a tried and true recipe for low-carbers or not with a nice nut crust and a filling that is virtually indistinguishable from "the real deal". I used to sell these for a piece to Shannon's co-workers and their husbands would have eaten it by the next morning. When you're looking for a sinful low-carb indulgence, look no further!