Tag Archives: fall

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

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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

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

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

White Chicken Chili (Dairy-Free)

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Traditional white chicken chili recipes call for dairy, usually in the form of sour cream. This easy slow cooker recipe leaves out the dairy altogether, yet is still hearty and full of rich flavor. Use the highest quality of chicken you can afford (free-range organic preferred).

White Chicken Chili - Dairy-free, low-carb. guesswhoscooking.com

White Chicken Chili

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Serves 8
Prep time 10 minutes
Cook time 8 hours
Total time 8 hours, 10 minutes
White chicken chili recipes without dairy are nearly impossible to find. This easy slow cooker recipe leaves out the dairy, but is still supremely flavorful and hearty.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion (diced)
  • 2 cloves garlic (minced)
  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 bell peppers (diced)
  • 2 cups cauliflower florets (fresh or frozen)
  • 1 can white beans (rinsed and drained)
  • 2 cups low sodium chicken broth
  • 1 4 oz can diced green chilies
  • 2 tablespoons nutritional yeast
  • 1/2 tablespoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne (optional)
  • salt to taste
  • green onions and avocado (for garnish)

Directions

Step 1
Heat olive oil in a large saute pan over medium heat. Add onions and cook for about 5 minutes or until they start to turn light brown. Add garlic and cook for 30-60 seconds, until fragrant. Remove from heat.
Step 2
Combine all remaining ingredients in a slow cooker except for green onions and avocado. Cook on low for 8-10 hours.
Step 3
Shred the chicken by removing and shredding with two forks, or mash it up in the slow cooker. Also mash the cauliflower. Add salt to taste if necessary. Serve with avocado and green onion.

White Chicken Chili - Dairy-free, low-carb. guesswhoscooking.com

Roasted Brussels Sprouts Chips

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Brussels Sprouts Chips - Guesswhoscooking.com

Roasted Brussels Sprouts Chips

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Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes

Ingredients

  • 1lb Brussels sprouts
  • 1 tablespoon extra virgin olive oil
  • salt to taste (starting with 1/2 teaspoon)

Directions

Step 1
Preheat oven to 400 degrees F.
Step 2
Cut off the stems of the brussels sprouts and peel off the leaves. Cut off a little more of the stem to continue removing the leaves until you get to the tight and light-colored leaves in the center. Reserve these cores for another recipe, or try cutting them in half, tossing with olive oil, and roast after you bake the chips.
Step 3
Toss leaves with olive oil and use your hands to rub the oil into the leaves. Season with salt and spread leaves evenly in a single layer on a baking sheet, using 2 baking sheets if necessary.
Step 4
Bake 10-15 minutes, stirring every few minutes. Remove from oven when sprouts reach desired level of caramelization. Serve immediately.

Cauliflower Pizza Crust

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Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

This recipe for Cauliflower Pizza Crust does not contained refined carbs and dairy. If baked to a nice golden brown, it holds together like conventional pizza crust. Add whatever toppings you’d like. I used buffalo wing sauce instead of pizza sauce and topped it with buffalo chicken and sauteed onions and bell peppers. Use almond meal instead of whole wheat flour to make this recipe wheat-free and gluten-free.

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Cauliflower Pizza Crust

Course Main Course
Keyword dairy-free, pizza
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2

Ingredients

  • 1 medium head cauliflower should yield about 3 cups once processed
  • 2 tablespoons almond meal or whole wheat flour
  • 1 large egg beaten
  • 1 tablespoon extra virgin olive oil for brushing parchment paper
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • prepared toppings of choice

Instructions

  1. Preheat oven to 450°F. Place a baking sheet or pizza stone in the oven. Brush a sheet of parchment paper or silicone baking mat with olive oil and place on top of a cutting board.

  2. Cut the cauliflower into florets, then pulse in a food processor until it is ground but not pureed.

  3. Cook ground cauliflower by steaming or microwaving in a small amount of water and covered for about 4 minutes. Drain cooked cauliflower and allow to cool. When cauliflower is cool, remove as much water as possible. One method is to put it into a colander, then press down on it thoroughly with a flat utensil such as a spatula, which can be done while still hot. You may want to wring out more water once it is cooled. Alternatively, only once cooled, you can put it into a kitchen towel and wring out the water.

  4. In a large bowl, combine cauliflower with remaining ingredients and mix well. Shape into a pizza crust on the oiled parchment paper. Slide the parchment paper or silicone mat and crust onto the preheated cookie sheet or pizza stone in the oven. Bake 12-16 minutes, or until very golden brown on top.

  5. Spread pizza sauce over the crust, or try an alternative sauce such as pesto, barbeque sauce, or buffalo wing sauce. Top with desired toppings and serve, or if using cheese, place under the broiler until cheese is melted (3-5 minutes).

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Pear Clafoutis

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Pear Clafoutis - dairy free and gluten free. guesswhoscooking.com
Clafoutis is a French baked fruit dessert, but is traditionally made with milk/cream, sugar, butter, and flour, which aren’t the healthiest ingredients. This recipe calls for only 2 tablespoons of added sugar and leaves out the other undesirable ingredients.

Pear Clafoutis

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Serves 6-8
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Clafoutis is a French baked fruit dessert, but is traditionally made with milk/cream, sugar, butter, and flour, which aren't the healthiest ingredients. This recipe calls for only 2 tablespoons of added sugar and leaves out the other undesirable ingredients.

Ingredients

  • 2-3 large bosc pears (unpeeled (but peel if you'd like))
  • 1 cup unsweetened coconut milk (drinkable kind)
  • 3 large eggs
  • 1/2 cup blanched almond flour (you could probably use regular flour (whole wheat or white) if you'd like)
  • 2 tablespoons sugar (such as turbinado)
  • 24 drops liquid stevia
  • 1 tablespoon pear brandy (I actually used amaretto vodka)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • coconut oil for greasing pan
  • cinnamon for garnish

Directions

Step 1
Preheat oven to 375 degrees F. Grease a 9" pie plate or cast iron skillet.
Step 2
In a blender or food processor, combine all ingredients except pears and cinnamon until well combined (about 1 minute). Batter will be thin, like crepe batter.
Step 3
Cut pears into quarters, lengthwise, then remove the core. Slice pears lengthwise, and lay in the greased pan. Pour the batter over the pears and place in the oven. Bake for 30-40 minutes, until golden brown on top. Garnish with cinnamon.

Pear Clafoutis - dairy free and gluten free. guesswhoscooking.com

Pear Clafoutis - dairy free and gluten free. guesswhoscooking.com

Pear Clafoutis - dairy free and gluten free. guesswhoscooking.com

BBQ Pulled Squash

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BBQ Pulled Spaghetti Squash - guesswhoscooking.com

This recipe is vegan, but contains no fake meat analogs or anything weird. This recipe contains only 3 ingredients. If you prefer, you could use bottled BBQ sauce, but it will probably have more sugar and other undesirable ingredients. Spaghetti squash is not incredibly tender, so this recipe won’t be as soft as shredded meat, but throw it in a tortilla, a lettuce wrap, or a whole grain bun and it’ll be just fine.

Easy BBQ Pulled Squash (only 3 ingredients)

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Serves 3 (about 1 cup each)
Cook time 45 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish
Misc Child Friendly, Pre-preparable, Serve Hot
Occasion Barbecue, Casual Party
This recipe is vegan, but contains no fake meat analogs or anything weird. This recipe contains only 3 ingredients. If you prefer, you could use bottled BBQ sauce, but it will probably have more sugar and other undesirable ingredients. Spaghetti squash is not incredibly tender, so this recipe won't be as soft as shredded meat, so throw it in a tortilla, a lettuce wrap, or a whole grain bun and call it a day!

Ingredients

  • 1 small spaghetti squash (yield 3 cups cooked)
  • 8oz tomato sauce
  • 2 tablespoons balsamic vinegar
  • Salt to taste

Directions

Step 1
Preheat oven to 425 degrees F. Cut spaghetti squash in half, then scoop out seeds and discard. Place the 2 halves cut side down in a baking pan. Optional: add about 1/2 inch of water to the pan to help steam the squash.
Step 2
Place pan in the oven and bake for 30-45 minutes, or until squash easily shreds with a fork or until you can pierce easily through the skin with a fork. Set aside to cool.
Step 3
Once the squash is cool enough to handle, use a fork to shred the insides. Heat a large pan over low heat. Add tomato sauce and balsamic vinegar and stir. Add shredded squash and stir. Cook until the squash reaches desired tenderness, stirring occasionally, about 10-20 minutes. Add salt to taste.

Savory Oatmeal

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Savory Oatmeal with Poached Egg | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

Savory Oatmeal

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Serves 4
Prep time 40 minutes
Dietary Diabetic, Vegetarian
Meal type Breakfast
Oatmeal is most often eaten with added sugar, so this recipe swaps out the sugar for healthy and delicious vegetables. Think of it as a hearty breakfast risotto!

Ingredients

  • 1 cup steel cut oats
  • 3-4 cups low-sodium vegetable broth
  • 1 teaspoon cooking oil
  • 1 medium yellow onion (about 1 cup)
  • 10oz mushrooms, such as button, crimini, or shiitake (sliced)
  • 1 bunch Swiss chard or other cooking greens, or 4-5 cups baby spinach (chopped)
  • 1 tablespoon reduced sodium tamari or soy sauce
  • salt to taste

Optional

  • 4 large eggs (poached or pan-fried, organic, pasture-raised and/or cage-free preferred)
  • 2 green onion stalks (sliced)
  • 1 tablespoon sesame seeds
  • 1 teaspoon hot sauce

Directions

Step 1
In a saucepan, combine oats and broth or water. Bring to a boil, then reduce heat. Simmer, with the lid cracked, for 20-30 minutes, stirring occasionally, adding more liquid as needed, until desired texture is reached.
Step 2
Preheat a skillet over medium-high heat. Add oil, then add onions and cook for 2-3 minutes. Add mushrooms and cook until tender, about 5 minutes . Add greens, turn down heat, and cook until greens are wilted. Combine cooked oats with vegetables, and top with optional toppings.
Step 3
Combine cooked oats with vegetables, stir in tamari, and top with optional toppings.

 

Savory Oatmeal | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

 

To make ahead: Prepare oatmeal and vegetables and store in separate containers. To reheat, add vegetables and 1-2 tablespoons of water or broth to oatmeal and microwave for 1-2 minutes. Add optional toppings and eggs if desired. A hard-boiled egg could be cut up into the oatmeal or eaten on the side as they are easier to make ahead.

 

Note: You can use whatever vegetables or toppings you like. Other vegetables to consider would be carrots, bell peppers, asparagus, or anything else you like. As toppings, you could add sliced almonds or other nuts or seeds.

Savory Oatmeal | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

 

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