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Dubai, UAE, September 5, 2016: Although small in size, Jalapeno pepper pack a nutritional punch, and some important Vitamins. Atkins' nutritonist Linda O'Byrne says that, 'Jalapeno peppers contain capsaicin which is good for helping with weight loss, by simply burning away calories and fat. It also acts as an anti-inflammatory, which reduces swelling and pain for those who suffer from Arthiritis.' She continues, 'several cancer studies report that peppers actually are able to kill some cancer cells, specifically prostate cancer cells. Their anti-oxidant properties, which are the flavinoids and vitamins, also help the body fight off and heal the damaging cells. Rich in Vitamin A and C, they aid in lowering high blood pressure, nasal congestion, and preventing stomach ulcers. ' 
JALAPENO: THE HEALTHY KICK
Jalapeno Peppers contain a negligible amount of calories, with only 4 calories in one pepper. They have a gram of protein and fat, and just 0.91g of carbohydrates in one serving, making it the perfect choice for low carb recipes.
The New Atkins Lifestyle Nutritionist, Linda O'Byrne shares her favourite Jalapeno recipes that make for delicious lunch and dinner 
Chicken and Cheese Quesadillas
Course: Lunch
Serves: 4 Persons
Preparation Time: 5 Minutes
Cooking Time: 5 Minutes Ingredients - 100 gram cheddar cheese
- 2 red bell pepper
- 3 tablespoon butter
- 4 skinless chicken breast
- 4 scallions
- 2 teaspoon ground coriander
- 4 whole wheat tortilla
Preparation instructions - Wrap the chicken in foil and bake for 30 minutes until cooked, then cool slightly and shred.
- Divide and spread half of the cheese over 4 tortillas, leaving a border around edge.
- Evenly divide and arrange chicken, roasted peppers, scallions and coriander over cheese.
- Sprinkle with remaining cheese.
- Cover each with a tortilla.
- Heat two large non-stick pans over medium-high heat for 2 minutes.
- Add one piece of butter to each skillet, and heat until melted.
- Place one quesadilla in each skillet, and cook for 2 to 3 minutes per side, turning carefully with a wide spatula. Repeat with remaining butter and quesadillas.
- Cut each quesadilla into eight wedges.
- If desire, garnish with sour cream, salsa, mini bell pepper and jalapeno.
Nutritional information per serving - Net Carbs: 22.7 grams
- Protein: 51.2 grams
- Fat: 20.3 grams
Lettuce Wrapped Tacos
Course: Dinner
Serves: 2 Persons
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes - 2 Yellow Bell Pepper
- 2 Red Bell Pepper
- 200 Gram Ground Beef
- 2 Teaspoon Ground Cumin
- 4 Teaspoon Chilli Powder
- 2 Serrano Chilli Pepper
- 10 Tablespoon Sour Cream
- 60 Gram Cheddar Cheese
- 2 Romaine Lettuce
- 4 Avocado
- 2 Yellow Onion
- 2 Tomato
- 1 Cucumber
Preparation instructions - Chop onion and jalapeno.
- In a pan, brown meat with onion and half of the jalapeno and the sliced peppers.
- Mix in chilli powder and cumin.
- Cut tomato, avocado and arrange with extra jalapeno and lettuce, chopped cucumber and tomato on a plate, add meat, cheese and sour cream.
- Use lettuce leaves in place of tacos.
Nutritional information per serving - Net Carbs: 31.2 grams
- Protein: 52.5 grams
- Fat: 79.9 grams
Warm Steak Salad with Creamy Salsa Dressing
Course: Dinner
Serves: 2 Persons
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes Ingredients - 1 Romaine Lettuce
- 250 Gram Sirloin Steak
- 1 Tablespoon Olive Oil
- 3 Tomato
- 3 Tablespoon Sour Cream
- 4 Teaspoon Ground Coriander
- 1 Tablespoon Fresh Lime Juice
- 1 Jalapeno Peppers
- 1 Cucumber
Preparation instructions - Rub the steak on both sides with the oil and season with salt and pepper. Grill until done to your liking.
- In a small bowl, mix the tomato, sour cream, coriander, lime juice, jalapeno pepper and salt to taste.
- Place lettuce and chopped cucumber on a plate and slice steak and arrange on top, spoon tomato mixture over steak.
Nutritional information per serving - Net Carbs: 6.2 grams
- Protein: 60.2 grams
- Fat: 42.2 grams
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