Tag Archives: dairy free

Peanut Butter & Chocolate Apple “Nachos”

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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

This guilt-free dessert or appetizer is easy, requires very little cooking (microwaving), and is low in added sugar, gluten-free, and can be made dairy-free and vegan (depending on the chocolate chips). It only takes a few minutes to prepare, but is sure to please!

Peanut Butter Chocolate Apple Nachos

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Serves 4-5
Prep time 10 minutes
Cook time 1 minute
Total time 11 minutes
Meal type Appetizer, Dessert
Misc Child Friendly
This fun-looking and fun-tasting dish is a great dessert with very little added sugar.

Ingredients

  • 3 large apples
  • 1/2 cup natural peanut butter (preferably organic and unsweetened)
  • 1/2 cup mini dark or semisweet chocolate chips (divided. Look for vegan chips to make this a vegan recipe)

Directions

Step 1
Cut apples into thin slices, about 16 per apple. Place on a large plate.
Step 2
Microwave the peanut butter in a small bowl on high until it becomes melted enough to drizzle, 15 seconds at a time. You may be able to skip this step if using a fresh jar of natural peanut butter because it will already be somewhat thin. Drizzle over the apples.
Step 3
Microwave 2-3 tablespoons of the chocolate chips in a small bowl on high for about 30 seconds. Stir, then continue heating 15 seconds at a time until completely melted when stirred. Drizzle over the apples.
Step 4
Garnish with the remaining chocolate chips and serve immediately. The apples will start to brown, so don't wait to long to serve.
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

Guacamole Deviled Eggs

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Guacamole Deviled Eggs - dairy free, low carb, gluten free, vegetarian, healthy! Recipe from Guess Who's Cooking

 

Guacamole Deviled Eggs

Print recipe
Serves 6
Prep time 10 minutes
Cook time 12 minutes
Total time 22 minutes
Meal type Appetizer, Side Dish, Snack
These avocado deviled eggs replace the traditional mayonnaise with healthier avocado. This provides a fun, tasty, and colorful twist!

Ingredients

  • 6 large eggs
  • 1 large avocado
  • 1 tablespoon red onion (minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2-3 teaspoons lime juice

Optional

  • 1/8 teaspoon garlic powder
  • paprika for garnish

Note

Tired of standard deviled eggs? Put a healthy twist on them by stuffing with guacamole!

Directions

Step 1
Hard boil the eggs. One method is to put the eggs in pot, cover with water, and bring to a boil. Remove from heat and cover for 12 minutes. Drain and let sit in ice water to cool.
Step 2
Peel the eggs, cut in half lengthwise, and remove the yolks. Save 2 yolks and discard the rest.
Step 3
Mash the avocado and add the 2 yolks, red onion, lime juice, salt, pepper, garlic powder. Mix well but leave the avocado slightly chunky.
Step 4
Fill the egg whites with the avocado mixture. Sprinkle with paprika.

Guacamole Deviled Eggs - dairy free, low carb, gluten free, vegetarian, healthy! Recipe from Guess Who's Cooking

25 Healthy & Fun Game Day Recipes

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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:

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

Appetizers, Sides, & Snacks

Asian Cole Slaw

Baked Falafel

Bean & Corn Dip

Brussels Sprouts Chips

Chex Mix Pumpkin Seeds

Eggplant “Fries”

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

Black Bean Brownies

Buckeyes

Chickpea Blondies

 

6 Healthy Valentine’s Day Breakfast Recipes

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6 Healthy Valentines Day Breakfast Recipes | Guess Who's Cooking

The recipes below are healthy, natural, whole food breakfasts that are delicious and will impress your Valentine!

 

French Toast Apples

French Toast Apples | Guesswhoscooking.com | Healthy, easy, lower carb, no added sugar, no refined grains

 

Savory Oatmeal

Umami Oatmeal - GuessWhosCooking.com - Savory oatmeal with sauteed veggies, chicken, and egg

 

Breakfast Cookies

Breakfast Cookies - vegan, no added sugar, healthy. www.guesswhoscooking.com

 

Coconut Flour Pancakes with Berry Chia Jam

Berry Chia Jam

 

No-Tatoes O’Brien

No-Tatoes O'Brien (Rutabaga)

 

Pizza Omelet

Pizza Omelet

French Toast Apples

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French toast is a very popular breakfast item at restaurants, but is the opposite of a balanced meal. Traditional versions are prepared using white bread (refined flour) and high amounts of sugar, often followed by a flooding of sugary maple syrup or artificial “pancake syrup” or “original syrup.” Did you ever notice that those cheaper syrups at the grocery store aren’t even called “maple syrup”?

Instead, this recipe replaces the unhealthy white bread with much healthier apples, and contains no added sugar. Try serving this recipe with something other than syrup, such as fresh berries, nuts, and/or natural nut butter.

French Toast Apples | Guesswhoscooking.com | Healthy, easy, lower carb, no added sugar, no refined grains

French Toast Apples

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This healthy recipe replaces white bread with apples to make a delicious French "toast."

Ingredients

  • 2 Medium to large apples
  • 1 Large egg
  • 1 tablespoon unsweetened almond milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon virgin coconut oil (or other medium to high heat cooking oil)

Optional

  • 6-8 drops liquid stevia
  • 1/2 teaspoon vanilla extract

Directions

Step 1
Cut the apples into 1/2 inch rounds, then use a paring knife to cut out the core.
Step 2
In a medium bowl, whisk the eggs, almond milk, cinnamon, and if using, vanilla and stevia.
Step 3
Heat a nonstick skillet (non-Teflon preferred) over medium heat. Add the oil.
Step 4
Dip the apple slices into the egg mixture, then onto the skillet. When the bottoms become golden brown, about 3 minutes, flip the apples with a spatula and cook the other side until golden brown, about 3 minutes.
Step 5
Repeat step 4 until all apple slices are cooked. Remove from pan and serve with your choice of berries, a touch of maple syrup, or nut butter.

French Toast Apples | Guess Who's Cooking | Healthy, easy, lower carb, no added sugar, no refined grains. Great for breakfast, brunch, Valentine's Day, Mother's Day, or Father's Day

French Toast Apples | Guesswhoscooking.com | Healthy, easy, lower carb, no added sugar, no refined grains French Toast Apples | Guesswhoscooking.com | Healthy, easy, lower carb, no added sugar, no refined grains

French Toast Apples | Guesswhoscooking.com | Healthy, easy, lower carb, no added sugar, no refined grains

Egg Muffins (A.K.A. Mini Fritatta or Omelet Muffins)

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Egg Muffins

I have suggested this recipe to dozens of people, and many of them make these quick breakfast treats regularly! You can use whatever fillings you’d like to keep it interesting. For inspiration, think about what fillings you would enjoy in an omelet. For the healthiest egg muffins, emphasize the veggies, but avoid  processed meats (bacon, sausage, ham, etc.) and keep cheese to a minimum, if you use it at all.

Veggie filling ideas:

  • Mushrooms (sauteed) + spinach/chard (sauteed)
  • Broccoli (lightly cooked, or thawed from frozen) + raw tomato (halved cherry/grape tomatoes)
  • Butternut squash (cooked) + sage
  • Bell peppers (raw or cooked) + onion (raw or cooked)
  • Leftover grilled vegetables, chopped
  • Pizza  = marinara/pizza sauce + favorite pizza toppings (mushrooms, spinach, bell peppers)

Egg Muffins

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These mini frittatas are a favorite recipe of many. Use your favorite veggies and fillings!

Ingredients

  • 10 Large eggs
  • 2 cups vegetables of choice
  • 1/2 teaspoon Salt
  • Oil for greasing pan

Directions

Step 1
Preheat oven to 350 degrees F. Grease a muffin tin with oil, such as olive oil or coconut oil.
Step 2
Whisk eggs. Add vegetables of choice and salt. Feel free to add other fillings, herbs, or spices. Pour egg mixture into muffin tin until cups are 2/3 full.
Step 3
Place muffin tin in oven and bake 20-25 minutes, until golden brown on top. Remove from the oven, let cool, and serve or store in the refrigerator up to 4-5 days.

 

Egg Muffins (AKA Mini Frittatas or Omelet Muffins) | a healthy, quick, easy breakfast | Low carb, high protein, high vegetable recipe | Guess Who's Cooking.

Spaghetti Squash with Green Beans, Arugula, and Truffle Oil

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Spaghetti Squash with Truffle Oil. Guess Who's Cooking. Low carb, vegan, gluten free, dairy free, soy free.

This “pasta” dish is so full of flavor that you won’t care that it’s spaghetti squash, not spaghetti! The truffle oil is optional, but really gives this dish a huge boost in rich, earthy flavor.

Truffle Spaghetti Squash with Green Beans, Arugula, and Truffle Oil

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This rich and flavorful pasta dish is so tasty that you will forget you're eating spaghetti squash, not spaghetti!

Ingredients

  • 1 Medium spaghetti squash
  • 1/2 to 1lb green beans (trimmed and cut into 1-inch pieces)
  • handful baby arugula
  • drizzle of extra virgin olive oil
  • garlic powder to taste
  • salt to taste

Optional

  • dash of truffle oil

Directions

Step 1
Preheat oven to 400 degrees F. Slice the spaghetti squash in half and remove the seeds and stringy flesh. Drizzle with olive oil, rub the oil over the inside and outside of the squash, and place face down on a baking sheet.
Step 2
Bake for 30-40 minutes, until squash is fork tender or flakes easily with a fork. Let cool.
Step 3
Bring a saucepan of water to a boil, then add green beans. Blanch for 2-3 minutes for thin beans and 4-5 minutes for thick beans. Drain.
Step 4
Once the squash is cool enough to handle, shred the flesh into strands with a fork. In a large bowl, combine the squash, green beans, and arugula. Drizzle with oil, and sprinkle with salt and garlic powder to taste.

Pan-Fried “Noodles” with Vegetable Stir Fry

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Pan-Fried "Noodles" with Vegetable Stir Fry

Pan-Fried “Noodles” with Vegetable Stir Fry

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This recipe replaces unhealthy fried refined noodles with light pan-fried spaghetti squash. It's delicious!

Ingredients

  • 1 Medium spaghetti squash
  • olive oil
  • 1lb chicken, fish, or scallops (bite-sized pieces)
  • 1 egg white
  • 2 teaspoons corn starch
  • 1/2 teaspoon salt
  • 1 Medium yellow onion
  • 1/2lb snow peas
  • 1/2lb shiitake mushrooms
  • 1/4lb bean sprouts
  • 1 tablespoon Shaoxing rice wine (or substitute dry sherry)
  • 2 tablespoons low-sodium tamari
  • 1/4 teaspoon white pepper
  • peanut oil

Directions

Step 1
Preheat oven to 400 degrees F. Cut the spaghetti squash in half and remove the seeds. Brush with olive oil, then place face-down on a baking sheet. Bake for 30-40 minutes or until tender. Let cool.
Step 2
Meanwhile, whisk the egg white in a medium bowl, then add corn starch, salt, and protein of choice (chicken, fish, or scallops) and combine. Cover and refrigerate for about 20 minutes.
Step 3
Combine the Shaoxing rice wine, tamari, and black pepper, then set aside.
Step 4
Heat 2 tablespoons peanut oil in wok or large pan. Add the chicken, fish or scallops and stir fry for a few minutes until mostly cooked. Set aside in a dish, leaving excess oil in pan or letting oil pool in the dish and adding any remaining oil back to the wok.
Step 5
Add 1-2 tablespoons peanut oil to the pan, less if some oil remains from the previous step. Add the onion and cook for a few minutes, stirring occasionally, until it starts to become translucent. Add the mushrooms and cook until they are mostly soft, stirring occasionally. Add the snow peas and cook another 2-3 minutes, until they are bright green and no longer dull. Add the bean sprouts and cook 1 more minute.
Step 6
Add the chicken, fish, or scallops back to the wok, then add the sauce and combine. Set aside in another dish, then wipe out the pan.
Step 7
Once the spaghetti squash has cooled, use a fork or spoon to scoop out the flesh, which will resemble noodles.
Step 8
Heat the wok over medium heat, then add 2 tablespoons peanut oil. Add enough spaghetti squash to form a solid layer about 1/2 inch thick on the bottom of the pan. Once it starts to become golden brown on the bottom, flip the spaghetti squash and cook until the other side starts to turn golden brown. Repeat with remaining squash if necessary. Place the squash on a serving plate.
Step 9
Top the squash with the vegetable stir fry and serve.

Pan-Fried "Noodles" with Vegetable Stir Fry

Bean and Corn Dip – Super Easy

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This appetizer/side dish is extremely easy and will please a large crowd. You can serve it as a salad, or as a dip with tortilla chips (preferably baked chips). You can make this recipe from scratch using dried beans (cooked and cooled) and homemade dressing using the ingredients below (it’s really not that hard), or make it super easy by using canned beans and store-bought Italian dressing, which isn’t quite as healthy. BPA is a potential concern in canned foods, and store-bought dressings often have artificial ingredients and added sugar.
Bean and Corn Dip - Super easy. Guesswhoscooking.com

Bean and Corn Dip

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Serves 12
Prep time 10 minutes
This super easy bean and corn dip makes an easy appetizer or salad for a party.

Ingredients

  • 2 cups white beans, cooked (or 1 15-oz can)
  • 2 cups black beans, cooked (or 1 15-oz can)
  • 2 cups white or yellow corn, fresh, cooked and cooled; or frozen and thawed (or 1 15-oz can)
  • 3 tablespoons pimentos (about 2 ounces)
  • 1 stalk green onion (sliced)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper

Directions

Step 1
Rinse and drain the beans and corn. Add to a medium bowl, then add green onions and pimentos.
Step 2
To make the dressing, combine remaining ingredients in a small bowl and stir to combine, or place in a jar and shake.
Step 3
Pour the dressing over the bean mixture, using only as much as necessary. You may not need the whole batch of dressing. You can also substitute store-bought Italian dressing, although it is not as healthy. For best flavor, refrigerate for at least 1 hour to allow flavors to meld. Serve as a salad or as a dip along with baked chips.

Bean and Corn Dip - Super easy. Guesswhoscooking.com

Easy Whole Wheat Scallion Pancakes

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These savory pancakes are similar to Chinese and Korean pancakes, but are made with whole wheat flour. They may not be completely authentic, but they are easy to make and even easier to eat. You could experiment with other finely chopped or shredded veggies too, such as carrots or bell peppers.

Healthy Whole Wheat Scallion Pancake - similar to Chinese or Korean pancakes. Guess Who's Cooking

Whole Wheat Scallion Pancakes

Print recipe
Serves 4-8
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Meal type Appetizer, Breakfast, Lunch, Main Dish, Side Dish, Snack
These savory pancakes are similar to Chinese and Korean scallion pancakes, but have a healthy twist with whole wheat flour.

Ingredients

Pancakes

  • 4 large eggs
  • 1 1/2 cup water
  • 1 cup whole wheat flour
  • 1 1/2 cup green onions (or about 8 stalks)
  • 1 teaspoon salt (or to taste)
  • 2 teaspoons oil (grapeseed, canola, coconut, or olive oil)

Dipping Sauce

  • 2 tablespoons low sodium tamari or soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil

Directions

Pancakes
Step 1
Add eggs to a large bowl and whisk. Add water and flour and whisk until well combined.
Step 2
Slice green onions into 1-inch pieces. Add to batter, along with salt.
Step 3
Heat a medium nonstick skillet over medium heat. Add about 1/2 teaspoon oil to the pan to lightly coat the bottom.
Step 4
Add about 1 cup of batter to the pan. Swirl the pan to make the pancake an even round shape, and use a wooden spoon to spread out the scallions if necessary.
Step 5
When the edges start to brown and the underside is golden brown, about 3-4 minutes, flip the pancake. Continue cooking until the underside is golden brown, another 3-4 minutes. Set aside and repeat steps 3-5 until you've used up all the batter. Cut into wedges and serve with dipping sauce.
Dipping Sauce
Step 6
Whisk together ingredients for dipping sauce.