Category Archives: Appetizers

Grilled Portabello with Avocado Chimichurri

Appetizers, Recipes, Sides, , , , , , , , , , , , , , , , , , , ,

Portabello Steaks with Avocado Chimichurri | Healthy, easy, no added sugar, vegan, vegetarian, plant-based, gluten-free, dairy-free | Guess Who's Cooking

This recipe is adapted from Minimalist Baker, which has tons of truly amazing recipes! Chimichurri is a flavorful Argentinian sauce typically served with grilled beef. This completely plant-based recipe pairs a healthier “steak” with this healthy topping. The sauce can also be prepared in a food processor for a smoother result.

Grilled Portabello with Avocado Chimichurri

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Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Side Dish, Starter
Occasion Barbecue
Region South American
This recipe is adapted from Minimalist Baker, which has tons of truly amazing recipes! Chimichurri is a flavorful Argentinian sauce typically served with grilled beef. This completely plant-based recipe pairs a healthier "steak" with this healthy topping. The sauce can also be prepared in a food processor for a smoother result.

Ingredients

  • 4 portabello mushrooms (stems removed)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Chimichurri

  • 1 cup avocado (cubed)
  • 1 cup fresh parsley (minced)
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon garlic (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Directions

Step 1
Toss mushrooms with olive oil and salt. To broil: place mushrooms gill side up on baking sheet and place under broiler for about 5 minutes on each side, or until tender. To grill: place mushrooms gill side up on preheated grill and grill each side for about 5 minutes or until tender.
Chimichurri
Step 2
In a medium bowl, combine avocado, parsley, olive oil, lemon juice, garlic, salt, pepper, and red pepper. Top mushrooms with chimichurri and serve.

Portabello Steaks with Avocado Chimichurri | Healthy, easy, no added sugar, vegan, vegetarian, plant-based, gluten-free, dairy-free | Guess Who's Cooking

 

 

Portabello Steaks with Avocado Chimichurri | Healthy, easy, no added sugar, vegan, vegetarian, plant-based, gluten-free, dairy-free | Guess Who's Cooking

 

Grilled Peaches and Pineapple

Appetizers, Recipes, Sides, , , , , , , , , , , , , , , , , , , , , ,

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

Print recipe
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

Zucchini Breadsticks

Appetizers, Recipes, Sides, , , , , , , , , , , , , , , , ,

Zucchini Breadsticks | guesswhoscooking.com | Healthy, vegetarian, dairy-free, low carb, cheesy without cheese, and can be made gluten-free

Craving cheesy breadsticks? Although this recipe won’t fool anyone, it is a fun and tasty way to dip something bready and even somewhat cheesy into marinara sauce. It is made with whole, real foods, including vegetables, whole grains or nuts (depending on your choice of flour) and eggs. It is free of refined grains and dairy, and can be made without gluten or grains by using almond meal.

Zucchini Breadsticks

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Serves 4
Prep time 10 minutes
Cook time 27 minutes
Total time 37 minutes
Dietary Diabetic, Vegetarian
Meal type Appetizer, Bread, Side Dish, Snack, Starter
Swap out the flour for summer squash to make cheesy-tasting breadsticks that are much lower in calories and starch. A very tasty way to eat your veggies!

Ingredients

  • 4 yellow crookneck squash or zucchini
  • 4 large eggs
  • 1/2 cup almond meal or whole wheat flour
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

Directions

Step 1
Preheat oven to 425°F. Line a baking sheet with parchment paper and brush with olive oil.
Step 2
Cut the squash into 1 inch chunks, which should yield about 6 cups. Place half the squash into a food processor and pulse until it is finely chopped, but not mushy. Transfer to a large bowl and repeat with remaining squash.
Step 3
Squeeze some of the liquid out of the squash. When finished, it should yield about 4 cups of squash. Whisk eggs and add to squash. Add flour, nutritional yeast, salt, and garlic powder.
Step 4
Spread squash mixture onto prepared baking sheet and form into an even, thin layer, about 1/4 inch thick. Sprinkle with oregano. Bake for 25 minutes or until edges are golden brown. Move pan to top rack and broil for about 2 minutes or until top is golden brown.
Step 5
Place a large cutting board on top of the baking sheet and carefully flip it over to move the breadsticks to the cutting board. Cut in half lengthwise, then cut into 1-inch strips. Serve with warm marinara sauce.

 

Zucchini Breadsticks | guesswhoscooking.com | Healthy, vegetarian, dairy-free, low carb, cheesy without cheese, and can be made gluten-free
After pulsing in the food processor, squash should be finely chopped but not too small
Zucchini Breadsticks | guesswhoscooking.com | Healthy, vegetarian, dairy-free, low carb, cheesy without cheese, and can be made gluten-free
Form into an even layer before baking

 

Zucchini Breadsticks | guesswhoscooking.com | Healthy, vegetarian, dairy-free, low carb, cheesy without cheese, and can be made gluten-free

Holiday Paprika Popcorn

Appetizers, Recipes, Snacks, , , , , , , , , , , , , , , , ,

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

Print recipe
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
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

Pita Sandwich “Cake”

Appetizers, Entree, Recipes, Sides, , , , , , , , , , , , , , , , ,

 

No, this is not intended to be a sweet dessert! It is basically a pita sandwich in disguise, a veggie wrap formed into a cake for a fun presentation for a party or potluck.

Variations:

  • Substitute other veggies if you’d like
  • Try a flavored hummus
  • If you only want to use raw vegetables to save time and skip the eggplant, try something like shredded carrots, thinly sliced bell peppers, or more of the other suggested vegetables
  • If dairy is not an issue, feta cheese would give a nice boost of flavor
  • Sliced olives in the middle layers or sliced or whole olives on top
  • Other fresh herbs such as basil (middle only, it will turn dark if on top)

Pita Sandwich “Cake”

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Looking for a fun new way to serve sandwiches/wraps at a party? Try making this pita "cake" that will impress your guests!

Ingredients

  • 4 whole wheat pitas
  • 2 cups hummus (Large (16-17 oz) container of storebought hummus, or homemade hummus made from 1 can of chickpeas (see below))
  • 2 cups tomatoes (thinly sliced, organic preferred)
  • 1 English cucumber (or 2-3 smaller cucumbers ( organic and thin skin preferred, such as Persian or Japanese))
  • 1 Medium eggplant
  • 2-3 tablespoons olive oil
  • salt to taste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 pint cherry tomatoes (cut in half, organic preferred)
  • 1 bunch flat leaf parsley (minced)

Directions

Step 1
Preheat oven to 400°F. Peel eggplant and slice thinly. If you have time, lay on a baking sheet or large cutting board and sprinkle generously with salt, then let sit for 30-60 minutes to extract the bitter juices. Rinse and pat dry. Toss with olive oil, then sprinkle with salt, pepper, chili powder, and garlic powder. Spread into one layer on a baking sheet and bake until tender, flipping over halfway, about 10-15 minutes. You can also move the baking sheet to the top rack and turn on the broiler for a few minutes to brown. Let cool completely.
Step 2
Use a serrated knife to carefully cut pitas in half, creating two thin rounds (rather than two half circles). Cut about half of the cucumber into thin discs. Use a vegetable peeler to cut long, thin strips.
Step 3
On a serving plate, place one halved pita, cut side up. Spread a thin layer of hummus, then add a layer of the cucumber discs, using about half of the discs. Add another halved pita, thin layer of hummus, then half of the sliced tomatoes. Add another halved pita, thin layer of hummus, and half of the cooled eggplant. Repeat all layers one more time and top with a halved pita, cut side down.
Step 4
Use remaining hummus to frost the "cake." Spread evenly with a rubber spatula over the top, then spread about 1/4 cup at a time around the edges.
Step 5
Decorate the "cake" with the long thin ribbons of cucumber around the outside and cherry tomatoes on top. Sprinkle with optional parsley. Feel free to get creative with other vegetable decorations!

 

Basic Hummus Recipe

Ingredients

  • 1 15-oz can chickpeas, rinsed and drained (can also use white beans such as cannellini or navy beans
  • 1/4 cup tahini
  • juice of 1 lemon, about 1/4 cup
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • salt to taste
  • water to thin if necessary

Directions

  1. Combine all ingredients in a food processor and puree until very smooth. Add water as needed to thin it out. Hummus will thicken when refrigerated.

Pita Sandwich "Cake" | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain

Pita Sandwich "Cake" | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain Pita Sandwich "Cake" | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain Pita Sandwich "Cake" | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain

31 Healthy Game Day Recipes

Appetizers, Dessert, Entree, Recipes, Sides, Snacks, , , , , , , , , , , , , ,

25 Healthy and Fun Game Day Recipes | Guess Who's Cooking | Recipes are mostly minimally processed, plant-based, and low in added sugar and refined flours. Perfect for the Super Bowl!

This is an updated post from last year. There are a few new recipes that were too good not to include this year, so they are shown below with their photo next to the recipe name. It’s now 25 recipes + 6 bonus recipes to share during the big game. For those with special needs or tastes, many recipes are:

  • Made with whole, real foods
  • Vegan
  • Lower-carb
  • No-sugar-added

Appetizers, Sides, & Snacks

Asian Cole Slaw

Baked Falafel

Bean & Corn Dip

Broiled Green Bean Fries  Broiled Green Beans (like fries!)

Brussels Sprouts Chips

Chex Mix Pumpkin Seeds

Eggplant “Fries”

Guacamole Deviled Eggs Guacamole Deviled Eggs

Layered Mediterranean Dip Layered Mediterranean Dip

Mexican Zucchini Fritters

Pizza Hummus

Rosemary Sesame Pecans

Salt and Vinegar Pumpkin Seeds

Savory Roasted Chickpeas

Vegetarian Baked Beans (lower sugar)

Entrees

Cajun Meatloaf

Cauliflower Pizza Crust

Copycat Chipotle Barbacoa

Fishy Nuggets

Mexican Taco Meatloaf

Personal Portabello Pizzas

Pizza Omelet

Slow Cooker Barbecue Chicken

Slow Cooker Buffalo Chicken

White Chicken Chili (dairy-free)

Desserts

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

Black Bean Brownies

Buckeyes

Chickpea Blondies

Peanut Butter Chocolate Apple Nachos - healthy dessert that is gluten free, low in added sugar, and can be made dairy free and vegan. Guess Who's Cooking  Peanut Butter & Chocolate Apple Nachos

Poppy Chow (chocolate peanut butter popcorn) | GuessWhosCooking.com | Less calories, carbohydates, and sugar, gluten free, egg free, can be made vegan and dairy free Poppy Chow

Crispy Brussels Sprouts with Grapes and Balsamic Reduction

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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

Print recipe
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.

Carrot Pancakes

Appetizers, Recipes, Sides, Snacks, , , , , , , , , , , , , ,

Carrot Pancakes | GuessWhosCooking.com | Healthy, easy, gluten free, dairy free, vegetarian, low carb

Carrot Pancakes

Print recipe
Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Appetizer, Side Dish, Snack
These carrot pancakes are healthy and delicious and make a great side dish.

Ingredients

  • 1lb carrots (grated)
  • 4 large eggs (beaten)
  • 1/4 cup almond meal, nut meal, or whole wheat flour (or other flour substitute)
  • 1/4 cup olive oil
  • salt to taste

Directions

Step 1
Combine carrots, eggs, flour, and salt and mix until well combined.
Step 2
Heat a large skillet over medium high heat with 2 tablespoons oil. Add 1/2 cup carrot mixture and flatten into a 1/2-inch thick patty and repeat until pan is full. Flip patties when the underside is golden brown. When both sides are golden brown, transfer to a paper towel to drain.
Step 3
Add 1/2 cup carrot mixture and flatten into a 1/2-inch thick patty and repeat until pan is full. Flip patties when the underside is golden brown. When both sides are golden brown, transfer to a paper towel to drain.
Step 4
Repeat step 3 until all carrot mixture is used, adding more oil to the pan as needed.

Carrot Pancakes | GuessWhosCooking.com | Healthy, easy, gluten free, dairy free, vegetarian, low carb

Mediterranean Salmon Salad

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Mediterranean Salmon Salad

This recipe puts a healthy Mediterranean twist on tuna (or salmon) salad and uses hummus instead of mayonnaise. You can leave out any ingredients that you dislike, or add in new ingredients like capers, fresh tomatoes or cucumber, feta cheese, or fresh basil.

Mediterranean Salmon Salad

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Serves 2
Prep time 10 minutes
This recipe puts a healthy Mediterranean twist on tuna (or salmon) salad and uses hummus instead of mayonnaise. You can leave out any ingredients that you dislike, or add in new ingredients like capers, fresh tomatoes or cucumber, feta cheese, or fresh basil.

Ingredients

  • 1 6-oz can salmon or tuna (drained)
  • 1/4 cup red bell pepper or other color (diced)
  • 1/4 cup jarred artichoke hearts (quartered)
  • 2 tablespoons olives (sliced)
  • 2 tablespoons sundried tomatoes (julienned)
  • 2-3 tablespoons hummus
  • 1 tablespoon fresh parsley (minced)
  • 1 teaspoon lemon juice

Directions

Step 1
Combine all ingredients, starting with 2 tablespoons hummus. Add more if necessary to reach desired consistency. Serving suggestions: on mini bell peppers, in a lettuce or collard wrap, in a sandwich on whole grain bread, or on top of a salad.

Mediterranean Salmon Salad Mediterranean Salmon Salad Mediterranean Salmon Salad

 

Roasted Cauliflower with Miso Sauce

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Roasted Cauliflower with Miso Sauce | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan
If you’re not a fan of cauliflower, you probably haven’t tried it roasted yet. Caramelized cauliflower combined with a simple miso sauce makes this an incredibly flavorful appetizer or side dish.

Roasted Cauliflower with Miso Sauce

Print recipe
Serves 6
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
This flavorful recipe is easy, healthy, gluten-free, dairy-free, low-carb, and vegan.

Ingredients

  • 1 head cauliflower (cut into florets)
  • 2 tablespoons olive oil
  • 1/4 cup miso (low sodium preferred)
  • 1 tablespoon rice wine vinegar or white vinegar
  • 1 tablespoon water
  • 1 teaspoon lemon juice
  • 1 tablespoon sesame seeds

Directions

Step 1
Preheat oven to 400˚F. Toss cauliflower florets with olive oil and place in a single layer on a baking sheet. Bake for 20-25 minutes, tossing 2-3 times, until cauliflower is well browned.
Step 2
Meanwhile, combine miso, vinegar, water, and lemon juice.
Step 3
Toss cauliflower with miso sauce, then garnish with sesame seeds and serve.

Roasted Cauliflower with Miso Sauce | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan