Tag Archives: gluten free

Italian Chicken Stir Fry

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

Italian Stir Fry in Marinara Recipe - Healthy, natural, low-carb, gluten-free, dairy-free. Follow guesswhoscooking.com on Twitter @guesswhoscookin. Have this entree for lunch or dinner!

This is basically a stir fry, Italian style. The beauty is that you can use any kind of protein and vegetables, which makes it a great way to use up whatever is in your refrigerator. Vegetables that work well with Italian flavors are mushrooms, eggplant, squash (especially zucchini), tomatoes, bell peppers, onions, and spinach, but feel free to add whatever you like. Protein options that could work in this dish include chicken, pork, ground beef, white (cannellini or navy) beans and maybe even organic tofu or tempeh. I have listed the vegetables and protein options that I chose in this recipe, but you can alter it however you’d like.

 

Time: 30-40 minutes

Serves: 4-6

Italian Stir Fry in Marinara Recipe - Healthy, natural, low-carb, gluten-free, dairy-free. Follow guesswhoscooking.com on Twitter @guesswhoscookin. Have this entree for lunch or dinner!

Ingredients

2 (or 1 1/2 pounds) boneless skinless chicken breast, previously frozen and somewhat thawed (fresh is okay too. Organic and free-range preferred)

1 teaspoon coconut oil

2 bell peppers, chopped (organic preferred – these are part of the dirty dozen)

about 6 ounces or half a bag of frozen green beans

half bag of frozen chopped spinach, organic preferred

1 teaspoon minced garlic

2/3 jar of marinara, or enough to reach desired sauciness

1/4 cup green olive tapenade, available at Trader Joe’s (optional)

Salt & pepper to taste, if needed

 

Directions

Cut the chicken into bite-sized pieces (it’s much easier when partially frozen). Heat a large skillet over medium high heat, then add oil. Add chicken, stirring occasionally, until it is almost thoroughly cooked. Add bell peppers  and garlic and cook 1-2 minutes. Add green beans and cook 1-2 minutes. Add spinach and marinara, and cook until mixture is warmed throughout, stirring occasionally. Add salt and pepper to taste if necessary. Top with green olive tapenade for a kick of flavor and/or crushed red pepper (optional).

Savory Oatmeal

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

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

Savory Oatmeal

Print recipe
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

Fishy Nuggets

Entree, Recipes, Snacks, , , , , , , , , ,

Fishy Nuggets - Low carb, gluten-free, dairy-free, healthy, easy. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

 

Ingredients

2 cans tuna*, drained (or canned salmon, or fresh fish, cooked)

1/4 cup unsweetened shredded coconut

2 eggs, lightly beaten

1 teaspoon Dijon mustard (optional)

1/4 teaspoon garlic powder

1-2 tablespoons virgin coconut oil

salt and pepper to taste

Optional: 1/4 – 1/2 cup sautéed onion

 

Directions

Preheat oven to 350 degrees F. In a medium bowl, combine tuna, egg, coconut, Dijon, and garlic powder. Heat a nonstick** skillet over medium-high heat, then add about 1/2 tablespoon coconut oil. Form tuna mixture into small nuggets, then add to pan. Once brown on one side, flip to the other side. Once nuggets are brown on both sides, place onto a baking sheet (lined with parchment paper) and bake for about 10 minutes, until the inside is fully cooked (contains raw eggs). Add salt and pepper to taste.

Fishy Nuggets - Low carb, gluten-free, dairy-free, healthy, easy. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

*Tuna: When it comes to mercury content, it’s better to choose skipjack or tongol tuna over albacore. In terms of the environment, it’s best to choose troll or pole caught fish, or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council. “Chunk light” tuna may be skipjack tuna, which is good, but it can also be yellowfin tuna, which tends to be higher in mercury. For more information, visit the Monterey Bay Aquarium’s Seafood Watch website: http://www.seafoodwatch.org/cr/seafoodwatch.aspx

**Nonstick skillets: I do not recommend Teflon-coating, which is traditionally used in most nonstick pans. I recommend a well-seasoned cast iron skillet or a ceramic-coated pan.

Note: You could add other seasonings, or switch out the coconut for another type of filler (oats, almond flour, etc.).

Fishy Nuggets - Low carb, gluten-free, dairy-free, healthy, easy. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

 

Savory Roasted Chickpeas Recipe: High-protein, high-fiber, portable snack

Recipes, Snacks, , , , , , , , , ,

Savory Roasted Chickpeas - a healthy, vegan, gluten free snack. Guess Who's Cooking

Ingredients

1 can chickpeas (AKA garbanzo beans), rinsed and drained

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/2 teaspoon paprika

 

Directions

Preheat oven to 425 degrees F. In a medium bowl, combine seasonings and mix well with olive oil. Mix in chickpeas and stir to coat. Spread in a single layer on a baking sheet and roast for 35-45 minutes, stirring once or twice, until crispy and golden brown.

If they are soft in the middle, they will taste good, but will get soggy after a day or so. If you want to snack on them a few days later, cook them until completely crisp and store in an airtight container.

Savory Roasted Chickpeas - vegan, gluten-free, dairy-free, healthy. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Vegan Pizza Hummus Dip

Recipes, Snacks, , , , , , , ,

Pizza Hummus - Vegan, gluten free, dairy free, healthy - Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Ingredients

1 can garbanzo beans (chickpeas), rinsed and drained

1/4 cup nutritional yeast

2 tablespoons tomato paste concentrate (or 1/4 cup regular tomato paste)

2 cloves garlic

2 tablespoons extra virgin olive oil

1 tablespoon tahini

1/2 teaspoon dried oregano

1 tablespoon fresh basil or 1 teaspoon dried basil

1/4 teaspoon crushed red pepper

salt to taste

 

Directions

Combine all ingredients in a food processor. Refrigerate until ready to serve.

Pizza Hummus - Vegan, gluten free, dairy free, healthy - Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Pizza Hummus - Vegan, gluten free, dairy free, healthy - Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Other ideas

  1. Pair with fresh vegetables, such as carrots, sugar snap peas, broccoli, or bell peppers.
  2. Add in other pizza flavors, such as onion powder, artichoke hearts, olives, etc.
  3. Roast a portabello mushroom, then spread hummus over it and add other pizza toppings, then bake for another 5-10 minutes (I haven’t personally tried this yet)

Thai Coconut Curry Chicken Soup

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

Thai Coconut Curry Chicken Soup - low carb, gluten free, dairy free. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Ingredients

1 tablespoon virgin coconut oil

1 leek, white and light green parts only, thinly sliced

2 shallots, minced

2 carrots, diced (or more)

1 pound boneless skinless chicken breast (about 2 medium-large), organic and free-range preferred

1 quart (4 cups) low sodium broth (chicken or vegetable) + 2 cups water (or more broth)

2 cups mushrooms, sliced

3-4 pieces baby bok choy, sliced lengthwise

2 tablespoons fish sauce

2 tablespoons red curry paste

2 teaspoons curry powder

2 teaspoons sriracha

1 15 ounce can full-fat coconut milk

1 lime, sliced into wedges

 

Directions

In a large stock pot, heat the coconut oil over medium heat. Add the leeks, shallots, and carrots, and cook for 2-3 minutes, until fragrant.

Add the chicken breasts and brown both sides, about 4 minutes per side. Be sure to stir the vegetables to prevent them from burning.

Add broth and water, bring to a boil, then simmer for at least 30 minutes (longer for more tender chicken).

Add mushrooms and bok choy and cook until they are almost tender. Add all remaining ingredients except sriracha and lime wedges, and heat thoroughly. Remove the chicken breasts from the soup and shred with two forks, then add back to the pot.

Serve with a squirt of sriracha and 1-2 lime wedges.

 

Notes

  • You can add whatever vegetables you like. In Thai food, carrots, mushrooms, and greens are great. However, you could add broccoli, bell peppers, celery, or other vegetables you like.
  • In this recipe, shallots and leeks were used, but onion and garlic would be fine too.
  • You can use different combinations of seasoning. For example, you can use extra curry powder and omit the curry paste if you don’t have it. You can also leave out the fish sauce and add tamari instead. Make this soup according to your tastes and what ingredients you are willing to buy.

Berry Chia Jam

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

Blueberry Chia Jam - low sugar, healthy, fiber. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

This super simple 2-3 ingredient recipe gets you a fruity jam in a pinch! You have complete control over the added sugar, unlike most standard jams that require plenty of sugar for preserving purposes. Note that due to low sugar content, this jam will only last about 5 days. The good news is you can quickly whip up another batch whenever you’d like! 

Berry Chia Jam
Print

Berry Chia Jam

A very easy way to make a fruity jam.

Course Side Dish
Keyword chia, fruit, no cook
Prep Time 5 minutes
Servings 8

Ingredients

  • 10 ounce bag frozen blueberries or other berries, thawed or 2 cups fresh
  • 2 Tablespoons chia seeds
  • Sweetener to taste (optional)

Instructions

  1. Mash berries with a fork. You can also pulse them in a food processor or blender

  2. Add optional sweetener to taste, then mix in chia seeds.

  3. Cover or transfer to a container with a lid. Refrigerate for at least 1 hour to set. Add more chia seeds to thicken if necessary. Store in the refrigerator up to 5 days.

  • If using fresh berries, you may need to briefly cook them to release the liquid, which will be absorbed by the chia seeds and thicken the jam.
  • Serving suggestions: plain yogurt, oatmeal, whole grain baked goods, or chia pudding
  • Try other berries too – raspberries, blackberries, or strawberries
  • To make this recipe vegan, do not use honey as a sweetener.
  • Alternatively, you can briefly cook this recipe to speed up the gelling process. In a small saucepan, combine berries, a little water, and chia seeds. Heat over low heat for 5-10 minutes or until the chia seeds have started to gel (it will thicken more as it cools). If it is too runny, add 1-2 more tsp of chia seeds and continue heating until desired consistency is reached. Add sweetener to taste.

Blueberry Chia Jam - low sugar, healthy, fiber. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Strawberry Chia Jam - low sugar, healthy, fiber. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Roasted Carrots and Parsnips

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

Roasted Carrots and Parsnips Recipe - Follow Guess Who's Cooking on Twitter @guesswhoscookin. low carb, gluten free, dairy free, paleo

Ingredients

1 pound carrots

1 pound parsnips

2 tablespoons extra virgin olive oil

Salt and pepper to taste

2 tablespoons fresh dill, chopped (optional)

 

Directions

Preheat oven to 400 degrees F. Peel and cut parsnips and carrots into 3 inch batons, cutting woody parts out of center of parsnips if necessary. Toss with olive oil, salt and pepper, and place on a baking sheet. Roast for 30-35 minutes, stirring once or twice, until parsnips and carrots are light golden brown. Top with dill and serve.









Chex Mix Flavored Pumpkin Seeds

Recipes, Snacks, , , , , , , , ,

 

Chex Mix Flavored Pumpkin Seeds

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

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

Chex Pumpkin Seeds - Guesswhoscooking.com - low carb, gluten free, dairy free. Follow on Twitter @guesswhoscookin

 









Gooey Brownies Made With Cauliflower

Dessert, Recipes, , , , , , , , , ,

Cauliflower Brownie – GuessWhosCooking.com – gluten free, dairy free, soy free, vegan, low carb

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.

Cauliflower Brownie - GuessWhosCooking.com - gluten free, dairy free, soy free, vegan, low carb