Tag Archives: easy

Grilled Peaches and Pineapple

Grilled Peaches and PineapplePhoto credit: Peter Ma

Grilling fruit caramelizes it for a crisp and sweet outside and a warm and tender inside. It also brings out the natural sweetness, so no added sugar is required! Try it as an appetizer, a side dish, or a dessert with your next barbecue.

Grilled Peaches and Pineapple

Serves 6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Dessert, Side Dish
Misc Serve Hot
Occasion Barbecue
Grilling fruit caramelizes it for a crisp and sweet outside and a warm and tender inside. It also brings out the natural sweetness, so no added sugar is required!

Ingredients

  • 4 peaches
  • 1 pineapple
  • 2 tablespoons canola oil

Optional

  • 1 teaspoon ground cinnamon
  • 1 tablespoon balsamic vinegar

Directions

Step 1
Preheat grill. Meanwhile, cut peaches in half and remove the pit. Cut the peel off the pineapple and cut into spears.
Step 2
Toss peach halves and pineapple spears with canola oil. Optional: Toss pineapple with cinnamon.
Step 3
Grill peaches and pineapple on both sides, until there are golden brown grill marks. Serve warm.
Step 4
Optional: drizzle balsamic vinegar over the peaches.

 

Grilled Peaches and Pineapple
Photo credit: Peter Ma

Vegan Bananas Foster

Vegan Bananas Foster | Guess Who's Cooking | Healthier, vegan, plant-based, low sugar, dairy-free, gluten-free

This lower-sugar and vegan version of bananas foster maintains the most satisfying part of the dessert – warm bananas over a creamy and frozen dessert. To make it more authentic, you could use more oil and sugar to make more sauce. A mixture of sugar and molasses could be used in place of brown sugar. Banana liqueur would also be a nice touch – add when you add the rum.

Most recipes call for 1/4 – 1/2 cup sugar for the bananas, not to mention the sugar in the ice cream. This recipe has only 1 tablespoon of added sugar total, or 12.5-25% of the sugar of a typical recipe (again, not including the sugar in the ice cream).

If possible, use over-ripe bananas for the “ice cream” and under-ripe bananas to cook.

 

Vegan Bananas Foster

Serves 2
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Dessert
This recipe is a lower sugar and vegan version of a delicious dessert. Frozen bananas can be kept in your freezer to make this quick recipe anytime.

Ingredients

  • 4 bananas
  • 1 tablespoon coconut oil (or other cooking oil)
  • 1 tablespoon brown sugar
  • 2 tablespoons dark rum
  • 1 cup unsweetened soy milk (or other milk alternative)

Directions

Step 1
Slice 2 bananas and place in a single layer on a plate. Freeze overnight or until almost frozen solid.
Step 2
Slice remaining bananas in half lengthwise, then crosswise. Melt coconut oil and sugar in a small nonstick pan over medium-high heat. Add bananas. Cook, stirring occasionally, until bananas are caramelized and tender. Add rum and let simmer, or flambe by carefully lighting with a long-reach lighter or tilting towards a gas stove flame.
Step 3
In a small blender, blend frozen bananas with soy milk, starting with 1/4 cup, adding more soy milk 1 tablespoon at a time, until it is well blended and smooth.
Step 4
Divide frozen banana mixture into two bowls and top with warm banana mixture and serve.

Tahini Cucumber Noodles

Cucumber Tahini Bowl

Put a twist on traditional salad and enjoy it in the form of “noodles!” With all the components of a salad (raw vegetables, dressing, and a healthy protein), this recipe is hearty enough to fill you up but light enough to keep you from feeling sluggish. It is a perfect meal to make ahead and bring to work or school for lunch.

Recipe inspired by Inspiralized.

Tahini Cucumber Noodles

Serves 4
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Cold
Website Inspiralized
Put an exciting *spin* on traditional salad and turn it into "noodles"! Simple combine cucumber, carrots, tofu and a delicious creamy dressing for a tasty lunch or dinner.

Ingredients

  • 1 14-ounce package firm tofu, drained
  • 2 tablespoons reduced sodium tamari or soy sauce
  • 3 English cucumbers (about 6 cups)
  • 2 carrots, peeled (about 1 cup)
  • 1/4 cup tahini
  • 3 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 2 stalks green onion, sliced (for garnish)

Directions

Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Cut tofu into 3 slices and place between two towels. Place a heavy object such as a cast iron skillet on top to squeeze out the moisture and let sit for 15 minutes, if possible.
Step 3
Cut tofu into cubes and toss with tamari. Let sit for 15 minutes, if possible. Place tofu cubes on baking sheet and bake for 30 minutes, turning once, or until slightly crisp on the outside.
Step 4
Meanwhile, use a spiral slicer to cut the cucumber and carrots into noodles. Alternatively, use a julienne peeler to cut vegetables into long strips.
Step 5
In a small blender or food processor, combine remaining ingredients to make the dressing. Add more water, 1 tablespoon at a time, if necessary, to reach desired consistency. The dressing should be thin enough to pour but not too watery. Refrigerate until ready to serve.
Step 6
In 4 bowls, divide the cucumber, carrots, and tofu. Toss with dressing and serve cold. Garnish with green onion (and sesame seeds if desired).
Step 7
If making this recipe ahead of time for individual meals, portion out the vegetables and tofu into containers. Before serving, pour out any excess water that has been released from the cucumbers. Store the dressing separately and combine just prior to serving.

Cucumber Tahini Bowl

Cucumber Tahini Bowl

Lemon Garlic Zucchini Noodles

 

Lemon Garlic Zucchini NoodlesThis quick meal can be whipped up in about 15 minutes. Other than a spiral slicer, you could also use a julienne peeler or the grater attachment on a food processor. This recipe is completely plant-based without any animal products, but the combination of vegetables, beans and healthy fat will satisfy your appetite.

Optional additions include pine nuts, sauteed spinach, or cherry tomatoes.

Lemon Garlic Zucchini Noodles

Serves 4
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
This plant-based entree can be ready in about 15 minutes. It contains no refined grains, no animal products, and doesn't contain any of the top 8 common allergens.

Ingredients

  • 6 cups zucchini, spiral sliced (2-3 zucchinis)
  • 2 tablespoons olive oil
  • 2-3 cloves garlic, minced
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1/2 teaspoon lemon zest
  • 1 3/4 cup white beans (or 15 ounce can, rinsed and drained)
  • Salt and pepper to taste

Directions

Step 1
Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
Step 2
Add zucchini and cook for 1-2 minutes or until just tender, stirring often. Stir in beans and remove from heat. Add lemon juice, lemon zest, salt and pepper. Serve immediately.

Bulgogi Mushrooms

Bulgogi Mushrooms

Traditional bulgogi is a popular Korean dish of thinly sliced marinated beef that is usually grilled, but often stir-fried in home cooking. This simple recipe replaces the meat with vegan-friendly yet meaty-textured portabello mushrooms.

If you need this recipe to be gluten-free, be sure to use tamari or soy sauce that says gluten-free on the label. If you do not use reduced sodium soy sauce, use about 2 tablespoons instead of 1/4 cup and add an extra 2 tablespoons of water, or else it will taste way too salty.

 

Bulgogi Mushrooms

Serves 4-6
Prep time 2 hours, 10 minutes
Cook time 5 minutes
Total time 2 hours, 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Side Dish
Traditional bulgogi is a popular Korean dish of thinly sliced marinated beef that is usually grilled, but often stir-fried in home cooking. This simple recipe replaces the meat with vegan-friendly yet meaty-textured portabello mushrooms.

Ingredients

  • 1lb portabello mushrooms (sliced)
  • 1/4 cup reduced sodium soy sauce or tamari
  • 1/4 cup rice vinegar
  • 2 green onions (thinly sliced)
  • 2 tablespoons water
  • 1 tablespoon gochujang
  • 1 tablespoon sesame oil
  • 4 cloves garlic (minced)
  • 1 teaspoon ginger (minced)

Directions

Step 1
Combine marinade ingredients and add sliced mushrooms. Cover and refrigerate for 2 hours.
Step 2
Heat a skillet over high heat. Drain the sauce from the mushrooms, reserving leftover sauce, and place mushrooms into the pan. Stir occasionally until tender, about 5 minutes.
Step 3
If desired, use leftover sauce as a dipping sauce for another dish. Serve in a lettuce wrap, in a taco, or with Korean side dishes.

Holiday Paprika Popcorn

Holiday popcorn is a festive yet healthy treat made with whole grains, healthy fats, herbs and spices, and not too much added oil. It’s easy to pop your own popcorn on the stove, and healthier than microwave popcorn. Microwave popcorn bags are lined with perfluorinated chemicals (PFCs), which are potentially dangerous for our health and the environment – so make it yourself, and save money as well!

Holiday Paprika Popcorn | Healthy, plant-based, vegan, gluten-free, dairy-free, easy, great for Christmas | guesswhoscooking.com

Holiday Paprika Popcorn

Serves 8
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Holiday popcorn is a festive yet healthy treat made with whole grains, healthy fats, herbs and spices, and not too much added oil. Microwave popcorn bags are lined with perfluorinated chemicals (PFCs), which are potentially dangerous for our health and the environment - so make it yourself, and save money as well!

Ingredients

  • 2 tablespoons canola oil (or other high heat oil)
  • 1/3 cup popcorn kernels
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt (or to taste)
  • 1 teaspoon dried parsley

Directions

Step 1
In a large stock pot, heat the oil and 3-4 kernels of popcorn, covered, over
medium heat until all kernels pop.
Step 2
Holiday Popcorn Pot
Pour in the remaining kernels, cover pot and shake to distribute. Remove pot from heat for 30 seconds. Return pan to heat, shaking pan continuously, leaving the lid slightly ajar for crisper popcorn, if possible. To do this, you can wear two oven mitts (ones that cover your wrists or beyond are best), hold the lid slightly ajar while holding onto the pot handles and shaking the pan as pictured. If you have a lid with a vent, you could just open the vent, or use any other preferred popcorn popping method.
Step 3
When popping slows to 2-3 seconds between pops, remove from heat. Pour popcorn into a large bowl, removing any unpopped or partially popped kernels.
Step 4
Combine the paprika, garlic powder, and salt. These measurements are general and you may want to add more, but the beauty of this recipe is that the quantities don't have to be exact.
Step 5
Drizzle the olive oil over the popcorn, then sprinkle with the spice mixture. Toss to combine. Add more spices if desired. Garnish with parsley and serve.

Holiday Paprika Popcorn | Healthy, plant-based, vegan, gluten-free, dairy-free, easy, great for Christmas | guesswhoscooking.com

Slow Cooker Bourbon Chicken

Easy Slow Cooker Bourbon Chicken - better than the food court! | Guess Who's Cooking | Healthier, dairy-free, low-sugar, nut-free, egg-free, can be made gluten-free

Bourbon chicken is often found in food courts but is covered in sticky (sugary) sauce. This recipe drastically reduces the added sugar (almost 1/2 cup in most recipes) to just 1 tablespoon, but you could give or take a little. If you stick to 1 tablespoon, you’re using about 1/8 of the sugar added to most recipes. You can also use chicken breasts, but it will be less traditional, and less tender and juicy. Chicken thighs are still considered a lean meat, but be sure to remove the skin or buy skinless chicken. This recipe uses low and slow heat to keep the chicken juicy, rather than any added fat. If you are not serving this meal right away, you can also skim the fat from the sauce once it is cooled or refrigerated. Also, use the best quality chicken you can afford – organic and free-range is preferred. If you cannot afford or find that, at least aim to buy chicken without antibiotics.

Although the name includes bourbon, there is none in this particular recipe. If you’d like, you can add 2-4 tablespoons of bourbon and reduce the apple juice by that amount.

Serve this meal with your choice of cooked whole grain (buckwheat – pictured, quinoa, brown rice, wild rice, etc.) and a green salad or other vegetables.

 

Easy Slow Cooker Bourbon Chicken

Serves 5-6
Prep time 10 minutes
Cook time 4 hours
Total time 4 hours, 10 minutes
Meal type Main Dish
Make juicy and flavorful chicken at home, similar to the bourbon chicken in the food court, except with much less sugar and better quality ingredients.

Ingredients

  • 1 1/2lb boneless skinless chicken thighs (organic and free-range preferred)
  • 1/4 cup low sodium tamari or soy sauce
  • 1/4 cup apple juice (or substitute white wine)
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (minced)
  • 1 pinch red pepper flakes

Directions

Step 1
In a medium bowl, whisk together all ingredients except the chicken.
Step 2
Place chicken in a slow cooker, then pour sauce over. Move the chicken around so that it is covered with sauce and in an even layer.
Step 3
Cook on high for 4-6 hours.
Step 4
Remove chicken from slow cooker and slice. Optional: Pour sauce into a saucepan and simmer over low heat to reduce it until thickened, or mix a little cornstarch or arrowroot starch with water, then stir into sauce and cook, stirring constantly, until thickened.
Step 5
Pour remaining sauce over chicken. Serve over your favorite whole grain (try buckwheat, quinoa, or brown rice) and with a green salad.

Easy Slow Cooker Bourbon Chicken - better than the food court! | Guess Who's Cooking | Healthier, dairy-free, low-sugar, nut-free, egg-free, can be made gluten-free

Easy Cauliflower Fried “Rice”

Easy Cauliflower Fried "Rice" | Guess Who's Cooking | Healthy, easy, plant based, vegetarian, dairy free, and can be made gluten free and vegan (leave out eggs)  Typical fried rice is mostly refined carbohydrates with extra oil and salt but few vegetables. This recipe still has the flavor and a similar texture, but without the refined carbs, and with a little healthy fat from a healthy oil and tons of veggies! On top of that, it’s quick and easy to make, especially if you buy cauliflower that has already been “riced.” Hint: They sell it at Trader Joe’s now, plus other brands are also carrying it. To make it gluten-free, use gluten-free tamari or soy sauce. To make it vegan, leave out the eggs.

Easy Cauliflower Fried “Rice”

Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegetarian
Meal type Breakfast, Main Dish, Side Dish
Enjoy fried "rice" with less starch and calories and more nutrients. It's easy to make, especially if you buy cauliflower that has already been "riced."

Ingredients

  • 1 tablespoon oil, such as olive, peanut, canola, or grapeseed
  • 2 cloves garlic (minced)
  • 3 cups cauliflower (grated or riced)
  • 1 cup frozen mixed vegetables
  • 2 large eggs (beaten)
  • 2 tablespoons low sodium tamari or soy sauce
  • salt to taste
  • sliced green onion and/or sesame seeds for garnish

Directions

Step 1
Heat oil in a wok or large skillet over medium high heat. Add garlic and cook for 30 seconds, until fragrant. Add cauliflower and mixed vegetables and cook until just tender, stirring occasionally, about 3-5 minutes.
Step 2
Push cauliflower to one side of the pan to create a space and pour in the eggs into the open part of the pan. Stir just the eggs to scramble until fully cooked, then mix into the cauliflower mixture. Gently stir in tamari and salt to taste. Garnish with green onions and sesame seeds and serve warm.

Easy Cauliflower Fried "Rice" | Guess Who's Cooking | Healthy, easy, plant based, vegetarian, dairy free, and can be made gluten free and vegan (leave out eggs)

Almond Chocolate Chip Cookies

Almond Chocolate Chip Cookies | Guess Who's Cooking | Healthier, vegetarian, low sugar, gluten free, flourless, egg free, paleo, and can be made vegan and dairy free

These cookies are just enough to satisfy a craving for something sweet, without any refined flours, little added sugar (less than 1/2 teaspoon per cookie if you use unsweetened chocolate), and are vegan/dairy-free if you use vegan chocolate. For those with celiac disease or gluten sensitivity, they are also gluten-free. If you are low on chocolate, you can replace half of it with chopped nuts (that’s what I did in these pictures).

Almond Chocolate Chip Cookies

Serves 12 cookies
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Dessert, Snack
These low sugar cookies have a nice almond and coconut flavor and are not overly sweet. If vegan chocolate is used, they are vegan/vegetarian, gluten-free, and considered paleo.

Ingredients

  • 1 1/4 cup almond meal
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup virgin coconut oil (softened but not melted)
  • 2 tablespoons maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • 18 drops liquid stevia (or 2 more tablespoons maple syrup or agave nectar, and omit almond milk)
  • 2 tablespoons almond milk or coconut beverage
  • 1/4 cup dark chocolate chip (or dark chocolate bar, chopped)

Directions

Step 1
Preheat oven to 350°F.
Step 2
In a medium bowl, combine almond meal, salt, and baking soda. In a small bowl, combine coconut oil, maple syrup, vanilla extract, and stevia. Stir until well mixed. Add wet ingredients to dry and mix well. Stir in chocolate chips.
Step 3
Roll about 1 1/2 tablespoons of dough into a ball, and flatten to about 3/4 inch on a baking sheet. Repeat with remaining dough.
Step 4
Bake 8-10 minutes, or until light brown on the edges. Let cool for two minutes, then transfer to a cooling rack. Store in an airtight container.

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Almond Chocolate Chip Cookies | Guess Who's Cooking | Healthier, vegetarian, low sugar, gluten free, flourless, egg free, paleo, and can be made vegan and dairy free

Roasted Cauliflower with Tahini Sauce

Roasted Cauliflower with Tahini Sauce | GuessWhosCooking.com | Healthy, dairy free, vegan, vegetarian, low carb, gluten free, plant based

Goodbye steamed cauliflower. Bland vegetables are no match for caramelized, roasted cauliflower coated with a creamy sauce with a punch!

Roasted Cauliflower with Tahini Sauce

Ingredients

  • 1 head cauliflower (cut into 1 inch florets)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 1/4 cup fresh parsley (minced)
  • 1/4 cup water
  • 1 clove garlic (minced and mashed)
  • 1/4 teaspoon salt

Directions

Step 1
Preheat oven to 400˚F. Toss cauliflower with olive oil and spread into an even layer on a baking sheet.
Step 2
Bake 20-25 minutes, flipping once or twice, until cauliflower is tender and caramelized.
Step 3
Meanwhile, whisk together tahini, lemon juice, parsley, garlic and salt. Add water 1 tablespoon at a time until reaching desired consistency, which should be thinner than a paste but not runny. Toss with cauliflower, garnish with parsley, and serve warm.

Roasted Cauliflower with Tahini Sauce | GuessWhosCooking.com | Healthy, dairy free, vegan, vegetarian, low carb, gluten free, plant based

Roasted Cauliflower with Tahini Sauce | GuessWhosCooking.com | Healthy, dairy free, vegan, vegetarian, low carb, gluten free, plant based