Tag Archives: dairy free

Chex Mix Flavored Pumpkin Seeds

February 24, 2014Recipes, Snacksdairy free, gluten free, low FODMAPs, low-carb, plant based, recipe, seeds, snack, vegan, vegetarianAdmin

These seeds have the same great taste as Chex Mix, but are much healthier. For those with IBS, one small serving (1-2 tablespoons) is low in FODMAPs.

Ingredients

2 teaspoons Worcestershire sauce (I used Wan Ja Shan Organic Worchestershire Sauce – gluten-free, vegan, and organic (contains soy))
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon salt
1 Tablespoon extra virgin olive oil
8 ounces raw pumpkin seeds

Directions

Preheat oven to 350°F.
Combine dry seasonings, then mix in olive oil. Toss with pumpkin seeds, then spread onto a baking sheet in a single, even layer.
Bake for 13-18 minutes until lightly golden brown.

Gooey Brownies Made With Cauliflower

February 21, 2014Dessert, Recipescauliflower, chocolate, dairy free, dessert, gluten free, low-carb, recipe, soy free, vegan, vegetables, vegetarianAdmin

You were intrigued enough to check out this recipe, so don’t dismiss it just yet! Yes, these are brownies made with cauliflower, but they do not taste like vegetables. These will probably be some of the most moist and gooey chocolate brownies you’ll ever try. I have gotten tons of great feedback on this recipe and it’s been a hit at parties. Just give it a try!

This recipe is based off Chocolate Covered Katie’s “Chocolate Cake… with a crazy ingredient!”: http://chocolatecoveredkatie.com/2012/06/18/cauliflower-chocolate-cake/

Ingredients

4 cups cauliflower florets

1 1/2 cups almond meal

2 teaspoons baking powder (aluminum-free preferred)

1 teaspoon baking soda

1/2 teaspoon salt (Himalayan or sea salt preferred)

2/3 cup cocoa powder

1/4 cup flax meal

1/2 cup sweetener or equivalent (such as coconut sugar, erythritol, etc.)

3/4 mini chocolate chips (dark chocolate if possible, or 3/4 cup chopped dark chocolate bar)

2 tablespoons vanilla extract

20 drops liquid stevia or more, to taste

1 cup unsweetened almond milk (or other milk of choice)

Directions

Preheat oven to 350 degrees. Grease a large cake or pie pan with virgin coconut oil. You could probably bake these in a 13×9 pan or cut the recipe in half and bake it in an 8×8 pan, but I have not tried it… yet. Steam cauliflower until it is almost fork tender, but not fully cooked. You could also use frozen cauliflower, thawed. In a food processor, blend almond milk, vanilla, stevia, and add cauliflower, about 1 cup at a time. Blend until very smooth and completely combined. In a medium bowl, combine dry ingredients – almond meal, baking soda, baking powder, salt, cocoa powder, flax meal, sweetener, and chocolate chips. Combine all ingredients and pour into greased pan. Bake for 50-60 minutes, or until the brownies don’t jiggle when you shake the pan. They may be gooey on the inside, but they are best this way, and there are no raw eggs, so they don’t need to be fully cooked. Allow to cool before cutting. Store leftovers in refrigerator.

Coconut Flour Pancakes with Blueberry Chia Jam

February 14, 2014Recipesbreakfast, dairy free, dessert, eggs, entree, gluten free, pancake, pancakes, recipe, soy free, vegetarianAdmin

These pancakes can be made plain, or you can add mix-ins like blueberries. For a tasty topping, add this easy berry chia jam.

Coconut Flour Pancakes

Dairy-free and gluten-free pancakes

Prep Time 10 minutes

Cook Time 10 minutes

Servings 1

Ingredients

3 tablespoons coconut flour
1 tablespoon sugar
2 eggs
1/4 cup non-dairy milk
1/4 teaspoon baking powder
pinch salt
blueberries or other mix-ins

Instructions

In a medium bowl, whisk together coconut flour, sugar, baking powder, and salt. Add eggs and almond milk and mix very well until smooth. The batter should be thick enough to stick to the back of a spoon, but thin enough to run off the spoon.
Heat the oil in a nonstick pan over medium heat. Pour about 1/4 of the pancake batter into the pan for each pancake. Drop in blueberries or other mix-ins into the pancakes. When the bottom of the pancake is golden brown, flip and let the other side cook until golden brown.

Asian Cole Slaw

February 12, 2014Recipes, Sidesasian, cabbage, dairy free, dinner, gluten free, low carbohydrate, low-carb, lunch, recipe, salad, slaw, vegan, vegetables, vegetarianAdmin

Serves: 6-8

Time: 15-20 minutes

Ingredients

1 head of cabbage, thinly sliced

4 stalks green onions, sliced

1/4 cup sliced almonds

2 tablespoons sesame seeds

1 can mandarin oranges, packed in water or juice, drained

For dressing:

1/4 cup + 2 tablespoons extra virgin olive oil

2 tablespoons sesame oil

1/2 cup rice vinegar or white vinegar

Salt and pepper to taste

Directions

Preheat a skillet over low heat. Add almonds and toast, stirring frequently, until they start to turn very light brown. Add the sesame seeds and continue to stir often, until toasted but not burnt. Mix together salad dressing ingredients by shaking in a jar, blending in a blender, or whisking in a bowl. This cole slaw tastes best if you toss the cabbage with the dressing 30 minutes prior to serving, then add all other ingredients just prior to serving.

No-tatoes O’Brien (Rutabaga)

January 7, 2014Recipes, Sidesbreakfast, dairy free, entree, fall, gluten free, low carbohydrate, low-carb, plant based, soy free, Spring, Summer, vegan, vegetables, vegetarianAdmin

It’s like the popular breakfast dish, Potatoes O’Brien, except with rutabaga! 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 cooking oil
Salt to taste (~ 1/2 teaspoon)
Black pepper (~1/4 teaspoon)

Directions

Preheat a large nonstick pan (cast iron or ceramic coated preferred) over medium-high heat.
Heat 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.

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.

Ginger Soy Baked Cod

January 6, 2014Recipesasian, dairy free, dinner, entree, fish, gluten free, low carbohydrate, low-carb, protein, recipe, tamariAdmin

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.

Roasted Carrots

January 6, 2014Recipes, Sidesbaked, budget, carrots, dairy free, dinner, gluten free, plant based, recipe, roasted, side, soy free, vegan, vegetables, vegetarianAdmin

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.

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

January 5, 2014Entree, Recipesdairy free, dinner, entree, gluten free, low carbohydrate, low-carb, pizza, recipe, soy free, vegetablesAdmin

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 Pizza with Parmesan Cheese (Not dairy-free)

Simple Ham Bone Soup

January 1, 2014Recipesdairy free, entree, gluten free, low carbohydrate, low-carb, recipe, slow cooker, soup, soy free, vegetablesAdmin

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.)

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.

Buckeyes

December 19, 2013Recipescookies, dairy free, dessert, gluten free, low-carb, recipe, soy free, vegetarianAdmin

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.

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

Guess Who's Cooking

Surprisingly Healthy and Natural Recipes

Tag Archives: dairy free

Chex Mix Flavored Pumpkin Seeds

Like this:

Gooey Brownies Made With Cauliflower

Like this:

Coconut Flour Pancakes with Blueberry Chia Jam

Coconut Flour Pancakes

Ingredients

Instructions

Like this:

Asian Cole Slaw

Like this:

No-tatoes O’Brien (Rutabaga)

Like this:

Ginger Soy Baked Cod

Like this:

Roasted Carrots

Like this:

Personal Portabello Pizza

Like this:

Simple Ham Bone Soup

Like this:

Buckeyes

Like this: