Tag Archives: paleo

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

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

Crispy Brussels Sprouts with Grapes and Balsamic Reduction

Crispy Brussels Sprouts with Grapes and Balsamic Reduction | Guess Who's Cooking | Healthy, plant based, vegan, vegetarian, no sugar added, dairy free, gluten free, soy free, egg free, nut free

The Brussels sprouts are crisp on the outside, tender on the inside. The grapes are sweet, juicy, and pop with flavor. The sticky balsamic reduction really makes it something special. This unexpected side dish is sure to please!

Crispy Brussels Sprouts with Grapes and Balsamic Reduction

Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Side Dish
The combination of flavors and textures in this dish will have everyone eating their vegetables.

Ingredients

  • 1lb Brussels sprouts
  • 1 cup Red seedless grapes (organic preferred)
  • 2 tablespoons olive oil
  • salt to taste
  • 1/4 cup balsamic vinegar

Directions

Step 1
Preheat oven to 375˚F.
Step 2
Cut off stems of Brussels sprouts, then cut in half. Cut grapes in half, and toss with Brussels sprouts, olive oil, and salt. Spread in an even layer on a baking sheet. Bake for about 20 minutes, stirring once or twice, until golden brown.
Step 3
Meanwhile, heat balsamic vinegar in a small saucepan over low-medium heat until thickened to a syrup consistency, 5-10 minutes.
Step 4
Remove Brussels sprouts mixture from the oven and place on a serving dish. Drizzle with balsamic reduction and serve warm.

2 Ingredient Banana “Ice Cream”

Banana Ice Cream | GuessWhosCooking.com | Healthy, easy, gluten free, dairy free, vegan, vegetarian, low carb, no sugar added, 2 ingredients

This unbelievably simple ice cream alternative mostly consists of one ingredient – bananas! You can also add a little vanilla extract for even better flavor. It tastes best when whipped up fresh because it will be smooth, creamy, and light.  Feel free to add other flavors as desired – peanut butter, chocolate, etc.

2 Ingredient Banana “Ice Cream”

Meal type Dessert
Make your own no-sugar-added, vegan, dairy-free "ice cream" with just bananas and vanilla extract.

Ingredients

  • 4-6 bananas
  • 1 teaspoon vanilla extract (or to taste)

Directions

Step 1
Peel the bananas and slice into 1/2 inch pieces. Freeze on a plate or cookie sheet in a single layer for at least 1 hour. You can also use parchment paper to prevent sticking.
Step 2
Allow banana slices to thaw a bit, about 15 minutes at room temperature. Puree in a food processor with vanilla extract, pulsing a few times to start, for several minutes, until smooth and whipped. Serve immediately as "soft serve" or freeze and scoop it out later.
Banana Ice Cream | GuessWhosCooking.com | Healthy, easy, gluten free, dairy free, vegan, vegetarian, low carb, no sugar added, 2 ingredients

Roasted Tomato Soup

Roasted Tomato Soup | GuessWhosCooking.com | simple, healthy, plant based, dairy free, gluten free, vegan, nut free, soy free.

This recipe is very simple with only 5 required ingredients. Avoid the guilt with this soup because it is almost nothing but vegetables with a little healthy fat, yet is full of flavor and much more appetizing than canned tomato soup. In these pictures, I used heirloom tomatoes. Use any tomatoes you’d like, but make sure they are ripe. That means purchasing tomatoes during the summer, when they are actually in season. If possible, buy them from your local farmers market. If you’re looking to start growing your own vegetables, try growing tomatoes – they are easy and so much tastier when you grow them yourself!

Roasted Tomato Soup

Serves 4 - 6
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
This simple soup recipe is vegan and contains only 5 ingredients.

Ingredients

  • 3lb tomatoes (halved)
  • 1 medium onion (quartered)
  • 4 cloves garlic
  • 2 tablespoons olive oil (plus a little to drizzle, if desired)
  • 1/2 teaspoon salt

Optional

  • fresh basil (garnish)

Directions

Step 1
Preheat oven to 400˚F. In a large bowl, toss tomatoes, onion, and garlic with olive oil. Spread in an even layer on a baking sheet.
Step 2
Place in the oven and bake for 30 minutes, turning the vegetables halfway through. Let cool.
Step 3
Place roasted vegetables in blender or food processor and blend in small batches as needed. Add salt. Blend until completely smooth, adding a little water or broth to thin if necessary. Warm in a saucepan over medium heat until heated through and serve. Garnish with fresh basil and a drizzle of olive oil (optional).

Roasted Tomato Soup | GuessWhosCooking.com | simple, healthy, plant based, dairy free, gluten free, vegan, nut free, soy free.

Copycat Chipotle Barbacoa

Although Chipotle’s barbacoa is made with beef only, this recipe tastes very similar and just as delicious, even though it is beef and chicken. By including shredded chicken in this recipe, the impact on the environment and your health is lessened, and it creates longer strands than lean stew beef alone, making it seem more authentic and improving the texture.

You can make extra sauce and store it in the freezer to cut down on prep time the next time you make this dish. Thaw the sauce before using.

Adapted from this recipe.

Copycat Chipotle Barbacoa - slow cooker lean beef and chicken - guesswhoscooking.com

Copycat Chipotle Barbacoa

Serves 8
Prep time 20 minutes
Cook time 6 hours
Total time 6 hours, 20 minutes
Although Chipotle’s barbacoa is made with beef only, this recipe tastes very similar and just as delicious, even though it is beef and chicken. By including shredded chicken in this recipe, the impact on the environment and your health is lessened, and it creates longer strands than lean stew beef alone, making it seem more authentic and improving the texture.

Ingredients

  • 1 tablespoon oil
  • 1lb stew meat
  • 1-2lb boneless skinless chicken breast or thighs
  • 1/4 cup apple cider vinegar
  • 1 tablespoon minced garlic (or about 3 cloves)
  • 1 tablespoon cumin
  • 1 1/2 teaspoon dried oregano
  • 3/4 teaspoons black pepper

Directions

Step 1
Heat coconut in a large skillet (stainless steel or cast iron preferred) on medium-high, then add stew beef. Cook until sides are browned, then place into slow cooker. Add chicken to pan and brown, then place into slow cooker.
Step 2
To make adobo sauce, combine apple cider vinegar, lime juice, chipotle chlies, garlic, cumin, oregano, black pepper, salt, and cloves in food processor and blend until smooth.
Step 3
Pour adobo sauce over meat and add bay leaves and chicken broth. Cook on high for 6 hours or on low for 8-10 hours.
Step 4
Remove meat from slow cooker and shred with two forks. Combine with remaining liquid and serve.

Cauliflower Pizza Crust

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

This recipe for Cauliflower Pizza Crust is free of unrefined carbs and dairy. If baked to a nice golden brown, it holds together like conventional pizza crust. Add whatever toppings you’d like. I used buffalo wing sauce instead of pizza and topped it with buffalo chicken and sauteed onions and bell peppers. Use almond meal instead of whole wheat flour to make this recipe wheat-free and gluten-free.

Cauliflower Pizza Crust

Serves 2-4
Dietary Diabetic, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Snack

Ingredients

  • 1 medium head cauliflower (should yield about 3 cups once processed)
  • 2 tablespoons almond meal or whole wheat flour
  • 1 large egg (beaten)
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • prepared toppings of choice

Directions

Step 1
Preheat oven to 450 degrees F. Place a baking sheet or pizza stone in the oven. Brush a sheet of parchment paper with olive oil and place on top of a cutting board.
Step 2
Cut the cauliflower into florets, then pulse in a food processor until it is ground.
Step 3
Cook ground cauliflower by steaming or microwaving in a small amount of water and covered for about 4 minutes. Drain cooked cauliflower and allow to cool. When cauliflower is cool, place onto a kitchen towel. Wring out as much water as possible.
Step 4
In a large bowl, combine cauliflower with remaining ingredients and mix well. Shape into a pizza crust on the oiled parchment paper. Slide the parchment paper and crust onto the preheated cookie sheet or pizza stone in the oven. Bake 12-16 minutes, or until very golden brown on top.
Step 5
Spread pizza sauce over the crust, or try an alternative sauce such as pesto, barbeque sauce, or buffalo wing sauce. Top with desired toppings and serve, or if using cheese, place under the broiler until cheese is melted.

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Cauliflower Mash

Serves 6
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Side Dish
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Casual Party, Christmas, Easter, Thanksgiving

Ingredients

  • 1 head cauliflower (roughly chopped into florets (about 3 cups))
  • 2 tablespoons extra virgin olive oil
  • 1-2 clove garlic (start with 1)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Step 1
Steam cauliflower for 7-8 minutes, until fork tender. Set aside and let cool.
Step 2
In a food processor, add cooled cauliflower, garlic, olive oil, salt and pepper. Puree until smooth. Add more salt and pepper to taste, or more olive oil to make it creamier.

Cauliflower Mash - Lower-carb, dairy-free, gluten-free, low glycemic, vegan, & vegetarian. Follow GuessWhosCooking.com - @guesswhoscookin on Twitter, Pinterest.com/guesswhoscookin, & Facebook.com/guesswhoscooking

Mexican Zucchini Fritters

Mexican Zucchini Fritters - Low carb, gluten free, grain free, dairy free. Follow guesswhoscooking.com on Twitter @guesswhoscookin and on Pinterest www.pinterest.com/guesswhoscookin

Ingredients

1/2 cup onion, diced

1/2 cup red bell pepper, diced

1/2 cup poblano pepper, diced

2 cups zucchini, shredded

1/4 cup green onion, sliced

4 eggs, whisked

1/2 cup almond meal

2 teaspoons minced garlic

1 teaspoon cumin

salt and pepper to taste

coconut oil for cooking

 

Directions

Heat a frying pan over medium heat and add about 1 teaspoon coconut oil. When the pan is hot, add onions. Cook 1-2 minutes, then add garlic, and cook for 30-60 seconds until fragrant. Add bell peppers and poblano peppers. Cook until vegetables are somewhat tender and onions are somewhat translucent. Set aside.

In a medium bowl, combine zucchini, green onion, eggs, almond meal, cumin, salt and pepper, then stir in cooked pepper mixture. Preheat a nonstick pan (such as cast iron or ceramic, not Teflon) over medium heat and add about 1/2 teaspoon coconut oil. Once pan is hot, add about 1/4 of the zucchini mixture. Once the edges are cooked and the underside is golden brown, flip the fritter. Cook until the underside is golden brown.

 

Note: If you don’t have almond meal, you could try coconut flour or whole wheat flour, but I haven’t personally tried it.

Mexican Zucchini Fritters - Low carb, gluten free, grain free, dairy free. Follow guesswhoscooking.com on Twitter @guesswhoscookin and on Pinterest www.pinterest.com/guesswhoscookin

Low-Carb No-tatoes O’Brien (Rutabaga)

Rutabaga O'Brien - Low carb, paleo, and gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. http://guesswhoscooking.com

This is a lower-carb version of a popular breakfast dish, Potatoes O’Brien. Rutabaga does have a different taste from potatoes, but it’s just as good when served with scrambled eggs and hot sauce. This recipe may seem like a lot if you are cooking for one, but it is fairly time consuming, so consider making a full batch and saving leftovers for a quick breakfast throughout the week. You could also hard boil several eggs to eat with this throughout the week.

Serves: 4-5

Time: 40-45 minutes

 

Ingredients

2 rutabagas, peeled and chopped (~ 5 cups) – smaller pieces will cook more quickly

1 medium onion (~ 2 cups), chopped

1 1/2 to 2 bell peppers (~ 2 cups), chopped

1/2 tablespoon coconut oil

Salt to taste (~ 1/2 teaspoon)

Black pepper (~1/4 teaspoon)
Rutabaga O'Brien - Low carb, paleo, and gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. http://guesswhoscooking.com

5 cups chopped rutabaga
5 cups chopped rutabaga
2 Cups Bell Peppers
2 Cups Bell Peppers

Directions

Preheat a large nonstick pan (cast iron or ceramic coated preferred) over medium-high heat. Melt coconut oil in pan, then add onions. Cook for 2-3 minutes, stirring frequently. Add rutabaga and turn down heat to medium, stirring occasionally. The heat should be high enough that the pan is still sizzling, but not so hot that the onions burn. Cook for about 5 minutes, then turn down heat to medium-low and cover. Cook for about 15-18 minutes, stirring occasionally, or until rutabaga are almost fork tender. Remove cover and add bell peppers and cook for about 5 minutes. Add salt and pepper to taste and serve. Cook a couple of eggs for a complete breakfast!

Add rutabaga when onion looks like this.
Add rutabaga when onion looks like this.

 

Rutabagas, also known as swedes, are a root vegetable from the cabbage family. They are often confused with turnips, but are larger, and look a bit more dull. They are also more dense and more mild than turnips. They have about half the calories and carbohydrates of potatoes, and about half the estimated glycemic load. Like other crucifers, they are high in antioxidants and anti-cancer compounds, as well as other vitamins and minerals. Rutabagas can be baked, sauteed, boiled, mashed, and added to stews and soups. They can also be eaten raw grated into salads or coleslaw, or eaten as a snack.
Rutabaga O'Brien - Low carb, paleo, and gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. http://guesswhoscooking.com

One serving
One serving