Ginger Soy Baked Cod

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Ginger Soy Baked Cod - Low carb, gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

Serves: 3

Time: 50 minutes

 

Ingredients

1 pound wild-caught cod

For marinade:

1/2 cup organic, low sodium tamari (soy-free option: coconut aminos)

1/3 cup rice wine vinegar

1 tablespoon sesame oil

1 teaspoon minced garlic

1 teaspoon minced ginger

For garnish:

1 teaspoon sesame seeds

2 stalks green onions, sliced

 

Directions

In a medium bowl, combine marinade ingredients. Marinate cod in a zip-top bag or small shallow container for about 30 minutes. You could use this time to prepare my roasted carrots recipe (https://guesswhoscooking.com/2014/01/06/roasted-carrots/). You can add about 2 tablespoons of sugar (or honey or agave) to the marinade if you’d like the recipe to be sweeter and to achieve more browning, but I chose not to.

 

Preheat oven to 450 degrees F. Place cod on a baking sheet and bake for about 12 minutes, or until almost flakes with a fork. Top with sesame seeds, then broil for 2-4 minutes. Garnish with green onions and serve with a vegetable side (other suggestions – steamed broccoli, salad, sautéed green beans with garlic). Although I did not add sugar to my marinade, the sesame seeds gave it a nice crust-like crunch.

Ginger Soy Baked Cod - Low carb, gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

Roasted Carrots

Recipes, Sides, , , , , , , , , , , , ,

Roasted Carrots - Low carb, gluten free, paleo. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

Serves: 4

Time: 25-40 minutes

 

Ingredients

1-2 pounds carrots (don’t need to peel if organic)

Extra virgin olive oil for drizzling (about 1 tablespoon)

Salt to taste (about 1/4 teaspoon)

 

Directions

Preheat oven to 400 degrees F. If carrots still have stalks, cut most of it off and discard (or use to make pesto, or compost!). Peel the carrots, or you can leave the outer skin on if they are organic. Place carrots on a baking sheet (and parchment paper if you’d like), then drizzle with olive oil and salt. Bake for 25-40 minutes, depending on the thickness of the carrots, stirring once or twice. When they are done, they should be light golden brown all over and the carrots should be fork tender.

Roasted Carrots - Low carb, gluten free, paleo. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

I found these skinny carrots at the farmer’s market. In my opinion, they are much tastier than the ones sold in grocery stores, plus they cook more quickly, and are very fresh!

Personal Portabello Pizza

Entree, Recipes, , , , , , , , ,

Portabello Pizza - gluten free, low carb, dairy free, paleo. Follow GuessWhosCooking.com on Twitter @guesswhoscookin.

Serves: 2
Time: 35 minutes

Ingredients
4 portabello mushrooms
Extra virgin olive oil
Pizza sauce
Toppings of choice (I used bell peppers, red onion, baby spinach, artichoke hearts, and cooked chicken)
Cheese (optional) – Mozzarella, parmesan, non-dairy cheese, or nutritional yeast (vegan)

Directions
Preheat oven to 400 degrees F. Wipe dirt off mushrooms with a damp cloth. Remove stems (save and chop for toppings if you’d like), and use a spoon to scoop out the “gills.” Drizzle with olive oil, or spray with olive oil if you have a sprayer. Place on a cookie sheet and bake for about 20 minutes, or until mushrooms begin to cook down and lose some water.

If you are adding chicken, cut raw chicken into bite-sized pieces (easier if the chicken was frozen and partially thawed), and cook according to desired method. I marinated 3 boneless skinless chicken thighs in about 1 Tbsp olive oil, 1 Tbsp white wine vinegar, and 1/2 tsp minced garlic. If you have time, let the chicken marinate for at least 1-2 hours. If not, let it sit in the marinade for a few minutes and it will be fine. Cook the chicken in a skillet or grill pan for 5-6 minutes, until fully cooked (juices run clear, or 165 degrees).

Remove mushrooms from oven and pour off the excess water that came out of the mushrooms. Top with pizza sauce and other desired toppings. Bake for about 10 minutes, until cheese begins to turn golden brown (if you are using cheese).

I served this meal with a salad with the extra veggies and chicken. I whipped up a quick batch of homemade salad dressing (recipe below):

Quick and Easy Salad Dressing
1 part extra virgin olive oil
1 part vinegar of choice (red wine vinegar, balsamic vinegar, white wine vinegar
1 squirt of Dijon mustard
a little minced garlic (optional)
herbs of choice (optional)

Portabello Pizzas, One with Non-Dairy Cheese
Portabello Pizzas, One with Non-Dairy Cheese

 

Portabello Pizza with Parmesan Cheese (Not dairy-free)
Portabello Pizza with Parmesan Cheese (Not dairy-free)

Simple Ham Bone Soup

Recipes, , , , , , , , ,

Ham Bone Soup 2

If you had ham for the holidays and are now left with nothing but the bone, here’s a recipe for you!

Ingredients
1 teaspoon coconut oil
1 large onion, chopped
3 stalks celery, chopped
6 carrots, cut into large chunks
2 cups sliced leeks, white and light green parts only
1 teaspoon minced garlic
1 leftover ham bone (it’s ok if there is still some meat/fat attached)
32 ounces (1 quart) organic chicken broth
32 ounces (4 cups) water, more if needed
salt to taste (if necessary)

Directions
Preheat a large soup pot over medium-high heat. Add coconut oil, then onion, celery, carrots, and leeks. Saute for 4-5 minutes or until onions start to become translucent and vegetables begin to brown. Add garlic and cook for 30-60 seconds, then add ham bone and chicken broth. Bring to a boil, then lower heat, cover, and simmer for about 4 hours (or transfer to a slow cooker). As the soup is cooking, add more water if it starts to run too low. Add salt to taste, only if necessary (I didn’t – the ham made it salty enough.)

Ham Bone Soup

This is a very basic recipe, and you can add whatever else you’d like! Beans, lentils, spices such as curry powder, or any other vegetables. You can add winter squash or other root vegetables in the beginning, or softer vegetables towards the end, such as cauliflower, broccoli, green beans, tomatoes, or kale.

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Buckeyes

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Buckeyes

Ingredients

1 Cup Almond Meal, or 1/2 Cup Almond Meal + 1/2 Cup Cashew Meal (cheaper)

1 Cup Creamy Natural, Organic Peanut Butter or other nut butter (almond, cashew, sunflower)

2 Teaspoons Vanilla Extract

16 Drops Liquid Stevia or to taste

3 Teaspoons Coconut Oil, Divided

2/3 Cup Dark Chocolate Chips

 

Directions

Melt 2 teaspoons coconut oil, then add to a medium bowl, and combine nut flour, nut butter, vanilla, and stevia. Roll into small balls and place in a container lined with parchment paper, then freeze for at least 1 hour. Melt remaining teaspoon of coconut oil with the dark chocolate over a double boiler stirring constantly, or in the microwave, stirring every 30 seconds. I didn’t do much research before making these so they didn’t look as nice, but yours should look better if you… Insert a toothpick into the nut butter ball. Dip it into the chocolate and swirl to cover the majority of the ball, leaving a small uncovered circle on top. Place onto parchment paper in a container to go back into the freezer, and use your finger to cover the toothpick hole. Repeat with remaining balls. Store in freezer until ready to serve.

Buckeyes 2

They will be a bit melty like this if you don’t store them in the freezer.

Dijon Chicken Stew

Recipes, , , , , , ,

Dijon Bacon Chicken Stew 1

Serves: 5-7

Time: 30 minutes active time; 2-2.5 hours total time

 

Ingredients

1-2 tablespoons coconut oil

1 Whole Chicken or about 4 pounds, cut into parts, naturally-raised and/or organic if possible

4 Carrots, thick sliced

1 Yellow Onion, chopped into large chunks

10 Ounces Mushrooms, thick sliced

1/2 Cup Dijon Mustard

1 Tablespoon Minced Garlic

2 Tablespoons Organic Corn Starch

 

Directions

Heat a large pot or dutch oven over medium-high heat. Melt the coconut oil, then add chicken, skin-side down to allow it to brown. Once chicken has browned on one side, flip it over and add carrots, onions, mushrooms, mustard, and garlic. Reduce heat to low, cover, and let simmer for about 2 hours.

Remove about 1 cup of liquid from the pot and let cool, then add corn starch and whisk. Remove chicken from the pot and place on a serving plate. Add corn starch mixture to the pot and stir constantly until sauce thickens, about 2 minutes. Pour sauce and vegetables over chicken and serve.

Cram it in there the best you can
Cram it in there the best you can
Veggies waiting to be added
Veggies waiting to be added
Just throw it all in there
Just throw it all in there
Sauce after thickening
Sauce after thickening

Dijon Bacon Chicken Stew 6

 

 

Coconut Pecan Puff Cookies

Dessert, Recipes, , , , , , , ,

Coconut Pecan Puffs

Time: 1 Hour 15 Minutes

Makes: 24-30 Cookies

 

Ingredients

3 Egg Whites

1/4 Teaspoon Cream of Tartar or Lemon Juice

3/4 Cup Sweetener or Equivalent* (See Notes Below)

1 Cup Unsweetened Shredded Coconut

1+ Cup Coconut Milk, Almond Milk, or other milk

2/3 Cup Finely Chopped Nuts, such as pecans or walnuts, toasted if you like (but let cool before adding to batter)

 

Directions

In a small bowl, mix shredded coconut with milk of choice and let sit for 30-45 minutes to soften. Meanwhile, preheat oven to 350 and line a cookie sheet with parchment paper. Whip egg whites with sweetener and cream of tartar (or lemon juice) with an electric beater until stiff peaks form, about 6-8 minutes. Once coconut has sat for 30-45 minutes, place a kitchen towel into a bowl, then pour coconut into the towel. Wring out most of the milk, until the coconut is clumpy but crumbles when you put pressure on it. Carefully fold coconut and nuts into the batter, then drop by spoonful onto the parchment paper. Bake 13-16 minutes, or until light golden brown on top.

Coconut Pecan Puffs 2

*Sweetener Options:

  •  3/4 cup erythritol + 24 drops liquid stevia (This is what I did, but the cookies did have a cooling sensation from the erythritol)
  • 3/4 cup Swerve
  • 3/4 cup xylitol – but beware that it is very toxic to dogs and can have a laxative effect if you eat too much
  • 3/4 cup sugar (not ideal)
  • 1/4 cup + 2 tablespoons Truvia Baking Blend – Not 100% sure this would work as well!

Coconut Pecan Puffs 3

Creamy Crunchy Nutty Thai Stir Fry

Recipes, , , , , , , , ,

Thai Stir FryIt tastes better than it looks.

 

Time: 45 Minutes

Serves: 4-5

 

Ingredients

1/2 Cup Chicken Broth

1 Tablespoon Organic Corn Starch or Arrowroot Starch

1 Tablespoon Organic Tamari

1 to 1.25 Pounds Boneless Skinless Chicken Breasts

6 Cups Vegetables of Choice

1 Tablespoon Coconut Oil, Divided

2 Tablespoons Chopped Cashews, Almonds, or other nuts

Sauce:

1/4 Cup Almond Butter (or Cashew Butter or Sunflower Butter)

1 Teaspoon Garlic, Minced

2 Teaspoons Organic Tamari

2 Teaspoons Fish Sauce

1/3 Cup Coconut Cream

8 Drops Liquid Stevia

 

Directions

In a medium bowl, whisk chicken broth corn starch, and tamari. Slice chicken breast into thin strips and place into chicken broth mixture. Chop vegetables into bite-sized pieces. Preheat a large pan on medium-high, then add 2 teaspoons coconut oil. Add chopped vegetables according to cooking time (see below). Preheat another large pan on medium-high and add 1 teaspoon coconut oil. Add chicken and stir occasionally until fully cooked and lightly browned. When vegetables and chicken are fully cooked, combine into one pan, add sauce, and stir. Top with chopped nuts and serve.

 

Some vegetables take longer to cook than others. Here is a list of vegetables, listed from taking a longer time to cook to a shorter time to cook, in my opinion. (Add vegetables at the top of the list first because they take longer to cook). Check out this link for a second opinion: http://recipes.howstuffworks.com/tools-and-techniques/how-to-cook-vegetables24.htm

  • Carrots
  • Onions
  • Cauliflower
  • Eggplant
  • Celery
  • Broccoli
  • Mushrooms
  • Asparagus (depending on thickness)
  • Bell Peppers
  • Summer Squash (Zucchini, Yellow Crookneck)
  • Bok Choy
  • Leafy Greens

Thai Stir Fry 2

The beauty of stir fries is that you can use whatever vegetables you want, but here are the vegetables I used (also listed in the order I added them to the pan):

  • 1 Cup Carrots, thinly sliced on the bias
  • 1 Cup Broccoli, cut into small florets
  • 2 Cups Red, Orange, and Yellow Bell Peppers, chopped into large chunks
  • 3 Cups Bok Choy, sliced horizontally (I added the white parts first, and saved the leafy tops for the last 2 minutes)

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