Monthly Archives: February 2014

Chex Mix Flavored Pumpkin Seeds

Chex Pumpkin Seeds - Guesswhoscooking.com - low carb, gluten free, dairy free. Follow on Twitter @guesswhoscookin

These seeds have the same great taste as Chex Mix, but are much healthier. For those with IBS, one small serving (1-2 tablespoons) is low in FODMAPs.

Ingredients

2 teaspoons Worcestershire sauce (I used Wan Ja Shan Organic Worchestershire Sauce – gluten-free, vegan, and organic (contains soy))

1 Teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon salt

1 Tablespoon extra virgin olive oil

8 oz. raw pumpkin seeds

 

Directions

Preheat oven to 350 degrees F. Combine dry seasonings, then mix in olive oil. Toss with pumpkin seeds, then spread onto a baking sheet in a single, even layer. Bake for 13-18 minutes until lightly golden brown.

Gooey Brownies Made With Cauliflower

Cauliflower Brownie – GuessWhosCooking.com – gluten free, dairy free, soy free, vegan, low carb

You were intrigued enough to check out this recipe, so don’t dismiss it just yet! Yes, these are brownies made with cauliflower, but they do not taste like vegetables. These will probably be some of the most moist and gooey chocolate brownies you’ll ever try. I have gotten tons of great feedback on this recipe and it’s been a hit at parties. Just give it a try!

This recipe is based off Chocolate Covered Katie’s “Chocolate Cake… with a crazy ingredient!”: http://chocolatecoveredkatie.com/2012/06/18/cauliflower-chocolate-cake/

 

Ingredients

4 cups cauliflower florets

1 1/2 cups almond meal

2 teaspoons baking powder (aluminum-free preferred)

1 teaspoon baking soda

1/2 teaspoon salt (Himalayan or sea salt preferred)

2/3 cup cocoa powder

1/4 cup flax meal

1/2 cup sweetener or equivalent (such as coconut sugar, erythritol, etc.)

3/4 mini chocolate chips (dark chocolate if possible, or 3/4 cup chopped dark chocolate bar)

2 tablespoons vanilla extract

20 drops liquid stevia or more, to taste

1 cup unsweetened almond milk (or other milk of choice)

 

Directions

Preheat oven to 350 degrees. Grease a large cake or pie pan with virgin coconut oil. You could probably bake these in a 13×9 pan or cut the recipe in half and bake it in an 8×8 pan, but I have not tried it… yet. Steam cauliflower until it is almost fork tender, but not fully cooked. You could also use frozen cauliflower, thawed. In a food processor, blend almond milk, vanilla, stevia, and add cauliflower, about 1 cup at a time. Blend until very smooth and completely combined. In a medium bowl, combine dry ingredients – almond meal, baking soda, baking powder, salt, cocoa powder, flax meal, sweetener, and chocolate chips. Combine all ingredients and pour into greased pan. Bake for 50-60 minutes, or until the brownies don’t jiggle when you shake the pan. They may be gooey on the inside, but they are best this way, and there are no raw eggs, so they don’t need to be fully cooked. Allow to cool before cutting. Store leftovers in refrigerator.

Cauliflower Brownie - GuessWhosCooking.com - gluten free, dairy free, soy free, vegan, low carb

Coconut Flour Pancakes with Blueberry Chia Jam

Coconut Flour Pancakes - Low carb, gluten free, dairy free, clean and natural. Follow Guess Who's Cooking on Twitter @guesswhoscookin. www.guesswhoscooking.com

Serves: 1

 

Ingredients

3 tablespoons coconut flour

1/4 teaspoon baking powder

Pinch salt

2 large eggs

1/3 cup unsweetened almond milk

1/2 teaspoon virgin coconut oil

8 drops liquid stevia or sweetener of choice

Blueberries, fresh or frozen (optional but highly recommended)

Coconut Flour Pancakes - Low carb, gluten free, dairy free, clean and natural. Follow Guess Who's Cooking on Twitter @guesswhoscookin. www.guesswhoscooking.com

Directions

In a medium bowl, whisk together coconut flour, baking powder, and salt. Add eggs, almond milk, and liquid stevia, and mix very well until smooth. Preheat a nonstick pan over medium heat and melt the coconut oil in the pan. Pour about 1/4 of the pancake batter into the pan for each pancake. Drop in blueberries or other mix-ins into the pancakes. When the bottom of the pancake is golden brown, flip and let the other side cook until golden brown.

Blueberry Coconut Flour Pancakes - Low carb, gluten free, dairy free, clean and natural. Follow Guess Who's Cooking on Twitter @guesswhoscookin. www.guesswhoscooking.com Coconut Flour Pancakes with Blueberry Chia Jam - Low carb, gluten free, dairy free, clean and natural. Follow Guess Who's Cooking on Twitter @guesswhoscookin. www.guesswhoscooking.com

I don’t have an exact recipe for Blueberry Chia Jam, but you basically heat frozen blueberries (~3/4 cup?) in a small saucepan with a small amount of water (1/4 cup?) and some chia seeds (1 Tbsp + 1 tsp?). Cook for 5-10 minutes, mashing blueberries as they soften. Add sweetener of choice if you want. Eventually, it will thicken and be jam-like. You can also make this with other frozen berries (add 1 tsp lemon juice for strawberry) but it may not look as pretty with the gray chia seeds.

Popular Breakfast Restaurant Short Stack (3) Buttermilk Pancakes (Source http://www.ihop.com/-/media/ihop/PDFs/nutritionalinformation.ashx) without fruit, butter, or syrup added:

Calories: 470

Fat: 15 g

Trans fat: 0.5 g

Carbs: 69 g

Fiber: 4 g

Sugar: 13 g

Protein: 13 g

 

Coconut Flour Pancakes (with 1/2 cup blueberries in parenthesis)

Calories: 275 (295)

Fat: 17.5 g

Trans fat: 0 g

Carbs: 14 g (19 g)

Fiber: 8 g (10 g)

Sugars: 1.5 g (8 g)

Protein: 16 g (16.5 g)

Asian Cole Slaw

Asian Cole Slaw. Follow Guess Who's Cooking on Twitter @guesswhoscookin

 

Serves: 6-8

Time: 15-20 minutes

 

Ingredients

1 head of cabbage, thinly sliced

4 stalks green onions, sliced

1/4 cup sliced almonds

2 tablespoons sesame seeds

1 can mandarin oranges, packed in water or juice, drained

For dressing:

1/4 cup + 2 tablespoons extra virgin olive oil

2 tablespoons sesame oil

1/2 cup rice vinegar or white vinegar

Salt and pepper to taste

 

Directions

Preheat a skillet over low heat. Add almonds and toast, stirring frequently, until they start to turn very light brown. Add the sesame seeds and continue to stir often, until toasted but not burnt. Mix together salad dressing ingredients by shaking in a jar, blending in a blender, or whisking in a bowl. This cole slaw tastes best if you toss the cabbage with the dressing 30 minutes prior to serving, then add all other ingredients just prior to serving.