Monthly Archives: March 2014

Vegan Pizza Hummus Dip

Pizza Hummus - Vegan, gluten free, dairy free, healthy - Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Ingredients

1 can garbanzo beans (chickpeas), rinsed and drained

1/4 cup nutritional yeast

2 tablespoons tomato paste concentrate (or 1/4 cup regular tomato paste)

2 cloves garlic

2 tablespoons extra virgin olive oil

1 tablespoon tahini

1/2 teaspoon dried oregano

1 tablespoon fresh basil or 1 teaspoon dried basil

1/4 teaspoon crushed red pepper

salt to taste

 

Directions

Combine all ingredients in a food processor. Refrigerate until ready to serve.

Pizza Hummus - Vegan, gluten free, dairy free, healthy - Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Pizza Hummus - Vegan, gluten free, dairy free, healthy - Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Other ideas

  1. Pair with fresh vegetables, such as carrots, sugar snap peas, broccoli, or bell peppers.
  2. Add in other pizza flavors, such as onion powder, artichoke hearts, olives, etc.
  3. Roast a portabello mushroom, then spread hummus over it and add other pizza toppings, then bake for another 5-10 minutes (I haven’t personally tried this yet)

Thai Coconut Curry Chicken Soup

Thai Coconut Curry Chicken Soup - low carb, gluten free, dairy free. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Ingredients

1 tablespoon virgin coconut oil

1 leek, white and light green parts only, thinly sliced

2 shallots, minced

2 carrots, diced (or more)

1 pound boneless skinless chicken breast (about 2 medium-large), organic and free-range preferred

1 quart (4 cups) low sodium broth (chicken or vegetable) + 2 cups water (or more broth)

2 cups mushrooms, sliced

3-4 pieces baby bok choy, sliced lengthwise

2 tablespoons fish sauce

2 tablespoons red curry paste

2 teaspoons curry powder

2 teaspoons sriracha

1 15 ounce can full-fat coconut milk

1 lime, sliced into wedges

 

Directions

In a large stock pot, heat the coconut oil over medium heat. Add the leeks, shallots, and carrots, and cook for 2-3 minutes, until fragrant.

Add the chicken breasts and brown both sides, about 4 minutes per side. Be sure to stir the vegetables to prevent them from burning.

Add broth and water, bring to a boil, then simmer for at least 30 minutes (longer for more tender chicken).

Add mushrooms and bok choy and cook until they are almost tender. Add all remaining ingredients except sriracha and lime wedges, and heat thoroughly. Remove the chicken breasts from the soup and shred with two forks, then add back to the pot.

Serve with a squirt of sriracha and 1-2 lime wedges.

 

Notes

  • You can add whatever vegetables you like. In Thai food, carrots, mushrooms, and greens are great. However, you could add broccoli, bell peppers, celery, or other vegetables you like.
  • In this recipe, shallots and leeks were used, but onion and garlic would be fine too.
  • You can use different combinations of seasoning. For example, you can use extra curry powder and omit the curry paste if you don’t have it. You can also leave out the fish sauce and add tamari instead. Make this soup according to your tastes and what ingredients you are willing to buy.

Shamrock Shake

Easy Shamrock Shake - Low carb, gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin

To be honest with you, I’ve never had a Shamrock Shake and I have no idea what’s in them, but I don’t care enough to look it up. This is a super simple recipe I just whipped up and it tastes good to me! Happy St. Patrick’s Day!

Ingredients

About 3 ice cubes

1 cup unsweetened vanilla almond milk

1 cup (or 1 handful) baby spinach

1/4 teaspoon peppermint extract

10 drops liquid stevia or other sweetener to taste

 

Directions

Combine all ingredients in a blender and blend until smooth.

 

Easy Shamrock Shake - Low carb, gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin

Berry Chia Jam

Blueberry Chia Jam - low sugar, healthy, fiber. Follow GuessWhosCooking.com on Twitter @guesswhoscookin Blueberry Chia Jam - low sugar, healthy, fiber. Follow GuessWhosCooking.com on Twitter @guesswhoscookin Strawberry Chia Jam - low sugar, healthy, fiber. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Ingredients

3/4 cup frozen berries (Blueberries are my favorite, followed by raspberries, then strawberries)

1/2 cup water

1 Tbsp + 1 tsp chia seeds

Natural sweetener of choice, such as stevia (optional)

 

Directions

In a small saucepan, combine berries, water, and chia seeds. Heat over low heat for 5-10 minutes or until the chia seeds have started to gel (it will thicken more as it cools). If it is too runny, add 1-2 more tsp of chia seeds and continue heating until desired consistency is reached. Add sweetener to taste. Refrigerate for up to 1 week.

 

Serve with coconut flour pancakes, in yogurt, on oatmeal, or however else you like jam! I like to make it on weekends while I make my coconut flour pancakes and use it warm as compote and refrigerate the rest to use throughout the week in steel cut oats or unsweetened coconut yogurt.

Roasted Carrots and Parsnips

Roasted Carrots and Parsnips Recipe - Follow Guess Who's Cooking on Twitter @guesswhoscookin. low carb, gluten free, dairy free, paleo

Ingredients

1 pound carrots

1 pound parsnips

2 tablespoons extra virgin olive oil

Salt and pepper to taste

2 tablespoons fresh dill, chopped (optional)

 

Directions

Preheat oven to 400 degrees F. Peel and cut parsnips and carrots into 3 inch batons, cutting woody parts out of center of parsnips if necessary. Toss with olive oil, salt and pepper, and place on a baking sheet. Roast for 30-35 minutes, stirring once or twice, until parsnips and carrots are light golden brown. Top with dill and serve.