Category Archives: Entree

Spicy Orange Chicken

March 1, 2016Entree, Recipesasian, chicken, dairy free, dinner, entree, fall, gluten free, low sugar, low-carb, lunch, medium, orange, protein, recipe, stir fry, tamari, vegetables, WinterAdmin

Spicy Orange Chicken | Guess Who's Cooking | Healthy, low carb, dairy free, and full of flavor! Gluten free if you use tamari, not soy sauce.

This spicy stir fry has a punch of orange flavor but is free of added sugar! Many Asian-style sauces have lots of added sugar, and that’s what makes them sticky (and not so healthy).

Spicy Orange Chicken

Print recipe

Serves	4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Dietary	Diabetic, Gluten Free
Meal type	Lunch, Main Dish

This spicy stir fry has a punch of orange flavor but is free of added sugar! Many Asian-style sauces have lots of added sugar, and that's what makes them sticky (and not so healthy).

Ingredients

1lb boneless skinless chicken breast (cubed)
juice of 1 orange (about 1/2 cup)
zest of 1 orange (about 1 tablespoon)
1/3 cup low sodium chicken broth
1/4 cup low sodium tamari or soy sauce
1 tablespoon chili sauce, such as sambal oelek
1 clove garlic (minced)
1/2 Medium onion (diced)
1 cup broccoli florets
2 cups bell pepper (chopped)
2 tablespoons oil, such as canola, peanut, or grapeseed (divided)

Directions

Step 1
In a medium bowl, marinate chicken in orange juice for about 20 minutes.
Step 2
Meanwhile, combine chicken broth, tamari and orange zest and set aside.
Step 3
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Drain orange juice from chicken and place chicken in pan. Cook, stirring occasionally, until chicken in golden on the outside and opaque on the inside. Remove from pan.
Step 4
Add remaining oil to pan, then add onions and cook for 2 minutes, stirring occasionally. Add garlic and cook 30 seconds. Add broccoli and cook 2 minutes. Add bell peppers, and cook 2 minutes.
Step 5
Add chicken back to pan and stir. Pour sauce over mixture and stir. Cook until heated thoroughly and vegetables are just fork tender.

Carrot Cake Baked Oatmeal

February 21, 2016Entree, Recipesbaked, breakfast, brunch, carrots, comfort food, dairy free, entree, fall, gluten free, low sugar, medium, oatmeal, oats, plant based, recipe, soy free, Spring, vegan, vegetables, vegetarian, WinterAdmin

Carrot Cake Baked Oatmeal | Guess Who's Cooking | Healthy, plant based, vegan, vegetarian, dairy free, and gluten free (use certified GF oats)

If you’re looking for a twist on boring old oatmeal, give this recipe a try. You can make it on the weekend and reheat individual portions for breakfast throughout the week. It is made with whole grains, fruit, vegetables, and healthy fats, and is completely plant-based and low in added sugar, yet tastes like carrot cake! It’s crispy on the top, tender on the inside, and contains a variety of other textures from the crunchy nuts and chewy raisins.

Each serving has only 1 1/2 teaspoons added sugar, less than most flavored oatmeal packets. The latest Dietary Guidelines for Americans recommends no more than 10% of calories from added sugar, which is about 12 teaspoons on a 2,000 calorie diet. However, the American Heart Association recommends limiting added sugar to 6 teaspoons a day for women and 9 teaspoons a day for men.

Recipe adapted from dietitian and cookbook author Ellie Krieger’s recipe.

Carrot Cake Baked Oatmeal

Print recipe

Serves	8
Prep time	20 minutes
Cook time	40 minutes
Total time	1 hour
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Breakfast
Misc	Child Friendly, Serve Hot

This healthy and flavorful breakfast is made with whole grains, fruit, vegetables and healthy fats, and is free of animal products.

Ingredients

1 tablespoon flax meal
2 cups rolled oats (not quick cooking)
1 cup almonds, walnuts, or pecans (chopped)
1/4 cup unsweetened shredded coconut
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded carrots
1 cup green apple (chopped)
1/4 cup raisins or other dried fruit
2 cups almond milk (or other non-dairy milk)
1/4 cup maple syrup
2 tablespoons oil (canola, melted coconut, or other oil of choice)
1 1/2 teaspoon vanilla extract

Directions

Step 1
Preheat oven to 375°F. In a small bowl, whisk together flax meal and 3 tablespoons water. Let sit for 5 minutes. Grease a cake pan, pie plate, or square baking dish.
Step 2
In a large bowl, combine oats, nuts, coconut, cinnamon, baking powder, and salt. Stir to combine. Add carrots, apple, and raisins and stir.
Step 3
In a medium bowl, whisk together almond milk, maple syrup, oil, and vanilla. Stir the flax mixture, then add to the milk mixture and whisk. Pour milk mixture over oat mixture and stir well.
Step 4
Pour oat mixture into prepared baking dish and bake for about 40 minutes, until golden brown on top.

Carrot Cake Baked Oatmeal | Guess Who's Cooking | Healthy, plant based, vegan, vegetarian, dairy free, and gluten free (use certified GF oats)

31 Healthy Game Day Recipes

January 27, 2016Appetizers, Dessert, Entree, Recipes, Sides, Snackscomfort food, dairy free, dessert, dinner, entree, healthy, lunch, party, plant based, potluck, recipe, side, snack, vegetables, WinterAdmin

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 Beans (like fries!)

Brussels Sprouts Chips

Chex Mix Pumpkin Seeds

Eggplant “Fries”

Guacamole Deviled Eggs

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

2 Ingredient Banana Ice Cream

Black Bean Brownies

Buckeyes

Chickpea Blondies

Peanut Butter & Chocolate Apple Nachos

Poppy Chow

Mediterranean Salmon Salad

August 17, 2015Appetizers, Entree, Recipesdairy free, dinner, entree, fish, gluten free, low-carb, lunch, mediterranean, protein, recipe, salad, salmon, soy free, Summer, tuna, vegetables, wrapAdmin

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

Print recipe

Serves	2
Prep time	10 minutes

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

Whole Grain Salad with Miso Dressing

August 9, 2015Entree, Recipes, Sidesasian, dairy free, dinner, entree, Japanese, lunch, plant based, protein, recipe, salad, side, Summer, vegan, vegetables, vegetarian, whole grainAdmin

Whole Grain Salad with Miso Dressing | GuessWhosCooking.com

This recipe can be made with any whole grain of choice. Farro was used in these photos, but you could also try brown rice, buckwheat, quinoa, or any other whole grain. Cooking time and water quantity depends on the grain. Use this chart for specific cooking instructions for various grains.

This salad can be an entree for dinner or made ahead and brought as leftovers to lunch, or it could be served as a side dish. It can be served room temperature or cold.

Whole Grain Salad with Miso Dressing

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Serves

This salad can be served at room temperature or cold and makes a great entree or side dish to serve to a group or bring to lunch.

Ingredients

1 cup whole grain of choice (farro used in these pictures)
1 12-14 oz. package of firm or extra firm tofu
1 red bell pepper
1 cup shelled edamame
1 tablespoon cooking oil such as canola or olive oil (divided)
2 teaspoons reduced sodium tamari or soy sauce
1 tablespoon sesame seeds
2 cups carrots (peeled and diced)

Dressing

1/4 cup miso (reduced sodium if possible)
1/4 cup rice or white vinegar
1 tablespoon sesame oil
1/4 cup shallot (minced)

Directions

Step 1
Rinse the grains, then add to a saucepan with the amount of water in this chart: http://wholegrainscouncil.org/recipes/cooking-whole-grains. Bring to a boil, then reduce heat to a simmer and cook for the time listed in the chart. When grains are tender, drain any excess water and fluff with a fork.
Step 2
Meanwhile, drain the tofu and place between two towels and gently squeeze to remove excess liquid. Cut into cubes. Heat a skillet over medium high heat, then add 2 teaspoons oil. Add tofu and cook until it gets crisp on most sides, stirring occasionally, about 7-8 minutes. Add tamari and cook for one more minute.
Step 3
Preheat oven to 400˚F. Toss carrots with 1 teaspoon oil then spread into an even layer on a baking sheet. Bake for about 15 minutes or until carrots are tender, stirring halfway.
Step 4
Combine all dressing ingredients in a small bowl or jar and stir until well combined. In a large bowl, combine all salad ingredients and toss with the dressing. Garnish with sesame seeds. Serve at room temperature or cold.

Whole Grain Salad with Miso Dressing | GuessWhosCooking.com | Healthy, can be made gluten free, dairy free, vegetarian, vegan

Roasted Veggie Lunch Bowl

August 8, 2015Entree, Recipesdairy free, entree, gluten free, low-carb, lunch, plant based, protein, recipe, roasted, salad, soy free, Summer, vegan, vegetables, vegetarianAdmin

Take 30 minutes on Sunday to prepare and assemble these lunch bowls for the week. Grab and go on your way out the door and enjoy a satisfying lunch that doesn’t require reheating. You can change up any of the components – beans or grilled chicken instead of tofu, roasted cauliflower instead of broccoli, spinach or kale instead of arugula, etc. Get creative!
Roasted Veggie Lunch Bowl | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan

Roasted Veggie Lunch Bowl

Print recipe

Serves	4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes

Ingredients

1 sweet potato (peeled or unpeeled, sliced into 1/4 inch slices)
2-3 cups broccoli (cut into florets)
4 cups baby arugula
2 cups grape tomatoes (halved)
baked tofu (cubed)
2 tablespoons olive oil
1/2 cup hummus
salt to taste

Directions

Step 1
Preheat oven to 400˚F. Toss sweet potato and broccoli with olive oil and spread in an even layer on a baking sheet. Bake for about 20 minutes, flipping sweet potato and stirring broccoli halfway, until vegetables are tender and golden brown. Add salt to taste.
Step 2
Assemble 1/4 of the arugula, tofu, tomatoes, sweet potato, and broccoli into a bowl or reusable container. Top each serving with 2 tablespoons hummus. Serve warm or portion into 4 containers, refrigerate, and bring one to lunch each day.

Roasted Veggie Lunch Bowl | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan

Thai Stuffed Peppers

August 1, 2015Entree, Recipesasian, dairy free, dinner, entree, gluten free, low-carb, lunch, protein, recipe, Summer, tamari, Thai, turkey, vegetablesAdmin

Thai Stuffed Peppers
Change up the standard old stuffed peppers with this Thai-flavored recipe that loads up the veggies, turns up the flavor, and skips the cheese. To make this a vegan/vegetarian dish, use precooked whole grains such as quinoa, buckwheat, or brown rice instead of turkey.

Thai Stuffed Peppers

Print recipe

Serves	6
Prep time	25 minutes
Cook time	25 minutes
Total time	50 minutes

Tired of plain old stuffed peppers? Add some international flair with these healthy Thai stuffed peppers.

Ingredients

6 medium bell peppers
1 tablespoon cooking oil, such as canola, coconut, or olive
1lb lean ground turkey (organic preferred, or at least no antibiotics used)
1/2 cup yellow onion (diced)
1 teaspoon garlic (minced)
2 cups Chinese or Japanese eggplant (chopped)
2 cups white mushrooms (diced)
1/2 cup natural peanut butter (organic preferred)
1 1/2 tablespoon low sodium tamari or soy sauce
2 teaspoons sambal oelek or other hot/chili sauce to taste

Directions

Step 1
Preheat oven to 400˚F. Cut tops off bell peppers and set aside. Remove rind and seeds from the inside and discard. Remove bell pepper stems and chop, then set aside.
Step 2
Heat oil in a large skillet over medium high heat. Add the onion and turkey and stir occasionally until meat is mostly cooked, about 3-4 minutes. Add garlic, eggplant, and mushrooms, until vegetables start to soften, stirring occasionally. Add chopped bell pepper tops and cook for about 1 minute.
Step 3
Combine peanut butter, tamari, and sambal oelek in a small bowl, blender, or food processor. Stir into turkey mixture and remove from heat. Place bell pepper bottoms into a baking dish such as an 8x8" pan or cake pan. Fill with turkey mixture, then bake for 20-25 minutes until tops start to brown and bell peppers become tender and look a little shriveled on top. Serve warm.

Thai Stuffed Peppers

Shakshuka (eggs in tomatoes)

June 7, 2015Entree, Recipesbreakfast, brunch, dairy free, dinner, eggs, entree, gluten free, low-carb, Middle Eastern, nut free, protein, recipe, soy free, spices, Summer, tomato, vegetables, vegetarianAdmin

Shakshuka (also spelled “shakshouka” and “chakchouk”) is a flavorful Middle Eastern and North African dish made of tomatoes, egg, and spices. It is a healthy combination of vegetables (tomato and onion), protein (eggs) and healthy fats (olive oil). Made in one pan, it is as easy to make as it is to clean up! It is delicious with a nice slice of crusty bread.

Shakshuka | GuessWhosCooking.com | Healthy, easy, simple, vegetarian, gluten free, dairy free, soy free

Shakshuka

Print recipe

Serves	3
Prep time	5 minutes
Cook time	22 minutes
Total time	27 minutes

This incredibly flavorful recipe is a great way to have vegetables for breakfast. Using fresh tomatoes instead of canned gives it a hearty, chunky texture and avoids potentially harmful BPA or other chemicals in can liners, which may be leached more easily due to the acidity of tomatoes. Tomato paste is available in glass jars and tetra paks. With that said, the nutrition benefits of eating canned tomatoes outweighs the risk of not eating enough vegetables, so if canned is your only option, go for it!

Ingredients

2 tablespoons olive oil
1/2 medium yellow onion (diced)
2 cloves garlic (minced)
3 cups ripe tomato (diced)
1/4 cup tomato paste
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt (or to taste)
6 large eggs

Optional

2 cups fresh baby spinach

Directions

Step 1
Heat oil in a large skillet over medium-high heat. Add onion and cook until onions begin to brown, 5-7 minutes, stirring occasionally. Add garlic and cook for 30-60 seconds or until fragrant. Add tomatoes, tomato paste, cumin, paprika, and salt and cook for 2 minutes, stirring occasionally, until tomatoes start to break down. Add spinach if using and cook until it begins to wilt, 1-2 minutes.
Step 2
Crack eggs on top of tomato mixture, cover and simmer until eggs are set, about 7-10 minutes.

Shakshuka | GuessWhosCooking.com | Healthy, easy, simple, vegetarian, gluten free, dairy free, soy free

Asian Chicken Marinade

May 26, 2015Entree, Recipesasian, baked, chicken, dairy free, dinner, entree, gluten free, grilled, low-carb, lunch, marinade, protein, recipe, tamariAdmin

Asian Chicken Marinade | GuessWhosCooking.com | Healthy, easy, simple, gluten free, dairy free

This simple, healthy Asian-flavored marinade can be used for baked or grilled chicken.

Asian Chicken Marinade

Print recipe

Serves	4 - 6
Prep time	5 minutes
Cook time	30 minutes
Total time	35 minutes

This simple, healthy Asian-flavored marinade can be used to bake or grill chicken.

Ingredients

3 tablespoons low sodium tamari
1 tablespoon rice wine vinegar
1 tablespoon cooking oil, such as grapeseed, canola, or olive oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1 - 1 1/2lb boneless skinless chicken (breast, thighs, or both)

Directions

Step 1
Combine all ingredients except chicken in a medium bowl, mixing well. Add chicken, cover with marinade, and cover the bowl. Refrigerate for 2-24 hours.
Step 2
Grill chicken on an outdoor grill or on a stovetop grill pan, flipping once nice grill marks have formed, until internal temperature reaches 165° F, or finish in oven once both sides have nice grill marks. Another option is to bake at 350° F until internal temperature reaches 165° F, about 20-30 minutes, depending on the thickness of the chicken.
Step 3
Serve sliced or chopped on a salad.

25 Healthy & Fun Game Day Recipes

January 27, 2015Appetizers, Dessert, Entree, Recipes, Sides, Snackscomfort food, dairy free, dessert, dinner, entree, lunch, party, recipe, snack, vegetables, WinterAdmin

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!

Looking for a healthier recipe to share during the big game? Here are 25 recipes that are healthy, fun and delicious. For those with special needs or tastes, many recipes are: