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Rosemary Sesame Pecans
Rosemary Sesame Pecans

Almond Chocolate Chip Cookies

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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

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

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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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Healthline Best Blog Nominee

 

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

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

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.

Poppy Chow

Uncategorized

Poppy Chow (chocolate peanut butter popcorn) | GuessWhosCooking.com | Less calories, carbohydates, and sugar, gluten free, egg free, can be made vegan and dairy freeThat’s not a typo – poppy chow is a lighter twist on an old favorite recipe called “puppy chow,” or sometimes “muddy buddies.” The cereal is replaced with popcorn, which is lighter in calories and carbohydrates by volume. A few other little tweaks have been made to this recipe to make ita little less unhealthy without sacrificing taste. This makes a great edible homemade holiday gift!

You can also try making this recipe with other substitutes for cereal – sliced almonds, whole almonds, coconut flakes, or pumpkin seeds! To make it vegan and dairy free, look for vegan chocolate chips.

 

Poppy Chow

Print recipe
Poppy Chow
Serves 8
Meal type Dessert, Snack
Poppy chow is a lighter twist on "puppy chow," traditionally made with Chex cereal.

Ingredients

  • 7 tablespoons virgin coconut oil (divided)
  • 1/2 cup popcorn kernels
  • 1 cup dark chocolate chips
  • 1/2 cup natural peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cup powdered sugar

Directions

Step 1
Make the popcorn: In a large stock pot, melt 3 tablespoons oil over medium high heat, add 3-4 popcorn kernels, and cover. When the kernels pop, add the remaining kernels and cover. Remove from heat for 30 seconds, then return to heat. Once the popping starts, continuously shake the pot gently back and forth until 2-3 seconds pass between pops. Remove from heat.
Step 2
Melt the chocolate chips, peanut butter, remaining coconut oil, and vanilla extract in the microwave or in a double boiler. Discard all unpopped kernels and toss with melted chocolate mixture in a large bowl. Toss until all popcorn is coated. Let cool until chocolate mixture is tacky but not hot, then toss with powdered sugar, 1/2 cup at a time, until popcorn is coated. Let cool, then store in an airtight container.

“Puppy Chow” Flavored Pumpkin Seeds

Puppy Chow Flavored Pumpkin Seeds (chocolate and peanut butter) | GuessWhosCooking.com | Less carbohydates and sugar, gluten free, egg free, can be made vegan and dairy free

Chocolate Pumpkin Pie (no bake)

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I wanted to share this recipe from Chocolate Covered Katie, a healthier dessert blog. It is very easy to make, and quick because there is no baking involved. It tastes like a rich chocolate cream pie, but is made with a vegetable (pumpkin) instead of cream, making this recipe lower in saturated fat, higher in beneficial nutrients, and can also be made vegan/dairy-free! This recipe can be made gluten-free if you skip the pie crust, making it into more of a mousse, or making your own pie crust with a nut base. I found that the mixture has a stronger pumpkin taste at first, but tastes more just like a chocolate pie after chilling for one day.

If you’re highly motivated, you can make this pie with fresh, homemade pumpkin puree. If not, use canned. You may find that certain brands, especially organic brands, have a different taste from the canned pumpkin with which you are more familiar. That is because canned pumpkin can be made with different blends of pumpkin and other squash. This may be off-putting, but again, this pie seems to lose the strong pumpkin flavor after one day.

You may find pumpkin in an aseptic carton (brand name Tetra Pak) rather than a can. Please note that these cartons are not recyclable in all areas, so check here to find out if these shelf-stable cartons can be recycled where you live.

Chocolate Pumpkin Pie Recipe – from ChocolateCoveredKatie.com

Chocolate Pumpkin Pie (no bake) | GuessWhosCooking.com | Healthy, easy, dairy free, egg free, vegan, vegetarian, low carb, less sugar added, can be made gluten-free

Shown in a whole grain pie crust, which you may be lucky enough to find at your grocery store!

Thanksgiving Recipe Roundup

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This compilation was originally assembled in 2015, but has been updated in 2018. Here are some delicious recipes for Thanksgiving sides, desserts, and ideas for leftovers. Everything is vegetarian and many recipes are completely plant-based. No recipes contain dairy, but if you need it to be dairy-free, be sure to double check the chocolate ingredients! Enjoy!

Thanksgiving Recipe Roundup - 5 sides, 5 desserts, and 5 ways to use leftovers

Sides

Green bean casserole photo
Green Bean Casserole from scratch – plant-based
Crispy Brussels Sprouts with Grapes and Balsamic Reduction – plant-based
Vegan broccoli salad
Vegan Bacon-Flavored Broccoli Salad – plant-based
Garlic Cauliflower Mash
Garlic Cauliflower Mash – plant-based
Roasted Carrots and Parsnips
Roasted Carrots and Parsnips with Dill – plant-based

Desserts

Chocolate Pumpkin Pie (no bake) – plant-based
Peanut Butter Chocolate Apple Nachos
Peanut Butter Chocolate Apple Nachos – can be plant-based (depending on chocolate)
Chickpea Blondies
Chickpea Blondies – can be plant-based depending on chocolate
"Anyberry" Cobbler with Coconut Milk Ice Cream
“Anyberry” Cobbler with Coconut Milk Ice Cream
Pumpkin Streusel Pie - No Oven Required guesswhoscooking.com
Pumpkin Streusel Pie – No Oven Required

 

Ways to Use Leftovers

If you’re cooking pumpkin or any other kind of winter squash, save the seeds! Clean and dry them, then try one of the two recipes below.

2 Ingredient Sweet Potato Pancakes
2 Ingredient Sweet Potato Pancakes – vegetarian

Leftover baked sweet potatoes or sweet potato mash? Mix with eggs and super simple pancakes!

Easy Cauliflower Fried “Rice” – plant-based

You can also toss leftover veggies into cauliflower fried “rice.”

Egg Muffins
Egg Muffins or Frittata Muffins – can be vegetarian

Leftover veggies? Chop them up and use them in an omelet, or an omelet muffin!

Salt and Vinegar Pumpkin Seeds
Salt and Vinegar Pumpkin Seeds – plant-based and one of Guess Who’s Cooking’s most popular recipes!
Chex Mix Flavored Pumpkin Seeds
Chex Mix Flavored Pumpkin Seeds – plant-based

Roasted Cauliflower with Tahini Sauce

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

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

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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

2 Ingredient Banana “Ice Cream”

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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”

Print recipe
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

Carrot Pancakes

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

Carrot Pancakes

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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