Tag Archives: lunch

Spicy Orange Chicken

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

Spicy Orange Chicken | Guess Who's Cooking | Healthy, low carb, dairy free, and full of flavor! Gluten free if you use tamari, not soy sauce.

This spicy stir fry has a punch of orange flavor but is free of added sugar! Many Asian-style sauces have lots of added sugar, and that’s what makes them sticky (and not so healthy).

Spicy Orange Chicken

Print recipe
Spicy Orange Chicken
Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Diabetic, Gluten Free
Meal type Lunch, Main Dish
This spicy stir fry has a punch of orange flavor but is free of added sugar! Many Asian-style sauces have lots of added sugar, and that's what makes them sticky (and not so healthy).

Ingredients

  • 1lb boneless skinless chicken breast (cubed)
  • juice of 1 orange (about 1/2 cup)
  • zest of 1 orange (about 1 tablespoon)
  • 1/3 cup low sodium chicken broth
  • 1/4 cup low sodium tamari or soy sauce
  • 1 tablespoon chili sauce, such as sambal oelek
  • 1 clove garlic (minced)
  • 1/2 Medium onion (diced)
  • 1 cup broccoli florets
  • 2 cups bell pepper (chopped)
  • 2 tablespoons oil, such as canola, peanut, or grapeseed (divided)

Directions

Step 1
In a medium bowl, marinate chicken in orange juice for about 20 minutes.
Step 2
Meanwhile, combine chicken broth, tamari and orange zest and set aside.
Step 3
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Drain orange juice from chicken and place chicken in pan. Cook, stirring occasionally, until chicken in golden on the outside and opaque on the inside. Remove from pan.
Step 4
Add remaining oil to pan, then add onions and cook for 2 minutes, stirring occasionally. Add garlic and cook 30 seconds. Add broccoli and cook 2 minutes. Add bell peppers, and cook 2 minutes.
Step 5
Add chicken back to pan and stir. Pour sauce over mixture and stir. Cook until heated thoroughly and vegetables are just fork tender.

31 Healthy Game Day Recipes

Appetizers, Dessert, Entree, Recipes, Sides, Snacks, , , , , , , , , , , , , ,

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!

This is an updated post from last year. There are a few new recipes that were too good not to include this year, so they are shown below with their photo next to the recipe name. It’s now 25 recipes + 6 bonus recipes to share during the big game. 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

Broiled Green Bean Fries  Broiled Green Beans (like fries!)

Brussels Sprouts Chips

Chex Mix Pumpkin Seeds

Eggplant “Fries”

Guacamole Deviled Eggs Guacamole Deviled Eggs

Layered Mediterranean Dip Layered Mediterranean Dip

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

Banana Ice Cream | GuessWhosCooking.com | Healthy, easy, gluten free, dairy free, vegan, vegetarian, low carb, no sugar added, 2 ingredients 2 Ingredient Banana Ice Cream

Black Bean Brownies

Buckeyes

Chickpea Blondies

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  Peanut Butter & Chocolate Apple Nachos

Poppy Chow (chocolate peanut butter popcorn) | GuessWhosCooking.com | Less calories, carbohydates, and sugar, gluten free, egg free, can be made vegan and dairy free Poppy Chow

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

Print recipe

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

Carrot Pancakes

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

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

Carrot Pancakes

Print recipe
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

Appetizers, Entree, Recipes, , , , , , , , , , , , , , , ,

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

Print recipe
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

 

Whole Grain Salad with Miso Dressing

Entree, Recipes, Sides, , , , , , , , , , , , , , ,

Whole Grain Salad with Miso Dressing | GuessWhosCooking.com

This recipe can be made with any whole grain of choice. Farro was used in these photos, but you could also try brown rice, buckwheat, quinoa, or any other whole grain. Cooking time and water quantity depends on the grain. Use this chart for specific cooking instructions for various grains.

This salad can be an entree for dinner or made ahead and brought as leftovers to lunch, or it could be served as a side dish. It can be served room temperature or cold.

Whole Grain Salad with Miso Dressing

Print recipe
Serves 4
This salad can be served at room temperature or cold and makes a great entree or side dish to serve to a group or bring to lunch.

Ingredients

  • 1 cup whole grain of choice (farro used in these pictures)
  • 1 12-14 oz. package of firm or extra firm tofu
  • 1 red bell pepper
  • 1 cup shelled edamame
  • 1 tablespoon cooking oil such as canola or olive oil (divided)
  • 2 teaspoons reduced sodium tamari or soy sauce
  • 1 tablespoon sesame seeds
  • 2 cups carrots (peeled and diced)

Dressing

  • 1/4 cup miso (reduced sodium if possible)
  • 1/4 cup rice or white vinegar
  • 1 tablespoon sesame oil
  • 1/4 cup shallot (minced)

Directions

Step 1
Rinse the grains, then add to a saucepan with the amount of water in this chart: http://wholegrainscouncil.org/recipes/cooking-whole-grains. Bring to a boil, then reduce heat to a simmer and cook for the time listed in the chart. When grains are tender, drain any excess water and fluff with a fork.
Step 2
Meanwhile, drain the tofu and place between two towels and gently squeeze to remove excess liquid. Cut into cubes. Heat a skillet over medium high heat, then add 2 teaspoons oil. Add tofu and cook until it gets crisp on most sides, stirring occasionally, about 7-8 minutes. Add tamari and cook for one more minute.
Step 3
Preheat oven to 400˚F. Toss carrots with 1 teaspoon oil then spread into an even layer on a baking sheet. Bake for about 15 minutes or until carrots are tender, stirring halfway.
Step 4
Combine all dressing ingredients in a small bowl or jar and stir until well combined. In a large bowl, combine all salad ingredients and toss with the dressing. Garnish with sesame seeds. Serve at room temperature or cold.

Whole Grain Salad with Miso Dressing | GuessWhosCooking.com | Healthy, can be made gluten free, dairy free, vegetarian, vegan

Whole Grain Salad with Miso Dressing | GuessWhosCooking.com | Healthy, can be made gluten free, dairy free, vegetarian, vegan

Roasted Veggie Lunch Bowl

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

Take 30 minutes on Sunday to prepare and assemble these lunch bowls for the week. Grab and go on your way out the door and enjoy a satisfying lunch that doesn’t require reheating. You can change up any of the components – beans or grilled chicken instead of tofu, roasted cauliflower instead of broccoli, spinach or kale instead of arugula, etc. Get creative!
Roasted Veggie Lunch Bowl | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan

Roasted Veggie Lunch Bowl

Print recipe
Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes

Ingredients

  • 1 sweet potato (peeled or unpeeled, sliced into 1/4 inch slices)
  • 2-3 cups broccoli (cut into florets)
  • 4 cups baby arugula
  • 2 cups grape tomatoes (halved)
  • baked tofu (cubed)
  • 2 tablespoons olive oil
  • 1/2 cup hummus
  • salt to taste

Directions

Step 1
Preheat oven to 400˚F. Toss sweet potato and broccoli with olive oil and spread in an even layer on a baking sheet. Bake for about 20 minutes, flipping sweet potato and stirring broccoli halfway, until vegetables are tender and golden brown. Add salt to taste.
Step 2
Assemble 1/4 of the arugula, tofu, tomatoes, sweet potato, and broccoli into a bowl or reusable container. Top each serving with 2 tablespoons hummus. Serve warm or portion into 4 containers, refrigerate, and bring one to lunch each day.

Roasted Veggie Lunch Bowl | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan

Roasted Cauliflower with Miso Sauce

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

Roasted Cauliflower with Miso Sauce | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan
If you’re not a fan of cauliflower, you probably haven’t tried it roasted yet. Caramelized cauliflower combined with a simple miso sauce makes this an incredibly flavorful appetizer or side dish.

Roasted Cauliflower with Miso Sauce

Print recipe
Serves 6
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
This flavorful recipe is easy, healthy, gluten-free, dairy-free, low-carb, and vegan.

Ingredients

  • 1 head cauliflower (cut into florets)
  • 2 tablespoons olive oil
  • 1/4 cup miso (low sodium preferred)
  • 1 tablespoon rice wine vinegar or white vinegar
  • 1 tablespoon water
  • 1 teaspoon lemon juice
  • 1 tablespoon sesame seeds

Directions

Step 1
Preheat oven to 400˚F. Toss cauliflower florets with olive oil and place in a single layer on a baking sheet. Bake for 20-25 minutes, tossing 2-3 times, until cauliflower is well browned.
Step 2
Meanwhile, combine miso, vinegar, water, and lemon juice.
Step 3
Toss cauliflower with miso sauce, then garnish with sesame seeds and serve.

Roasted Cauliflower with Miso Sauce | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan

Thai Stuffed Peppers

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

Thai Stuffed Peppers
Change up the standard old stuffed peppers with this Thai-flavored recipe that loads up the veggies, turns up the flavor, and skips the cheese. To make this a vegan/vegetarian dish, use precooked whole grains such as quinoa, buckwheat, or brown rice instead of turkey.

 

Thai Stuffed Peppers

Print recipe
Serves 6
Prep time 25 minutes
Cook time 25 minutes
Total time 50 minutes
Tired of plain old stuffed peppers? Add some international flair with these healthy Thai stuffed peppers.

Ingredients

  • 6 medium bell peppers
  • 1 tablespoon cooking oil, such as canola, coconut, or olive
  • 1lb lean ground turkey (organic preferred, or at least no antibiotics used)
  • 1/2 cup yellow onion (diced)
  • 1 teaspoon garlic (minced)
  • 2 cups Chinese or Japanese eggplant (chopped)
  • 2 cups white mushrooms (diced)
  • 1/2 cup natural peanut butter (organic preferred)
  • 1 1/2 tablespoon low sodium tamari or soy sauce
  • 2 teaspoons sambal oelek or other hot/chili sauce to taste

Directions

Step 1
Preheat oven to 400˚F. Cut tops off bell peppers and set aside. Remove rind and seeds from the inside and discard. Remove bell pepper stems and chop, then set aside.
Step 2
Heat oil in a large skillet over medium high heat. Add the onion and turkey and stir occasionally until meat is mostly cooked, about 3-4 minutes. Add garlic, eggplant, and mushrooms, until vegetables start to soften, stirring occasionally. Add chopped bell pepper tops and cook for about 1 minute.
Step 3
Combine peanut butter, tamari, and sambal oelek in a small bowl, blender, or food processor. Stir into turkey mixture and remove from heat. Place bell pepper bottoms into a baking dish such as an 8x8" pan or cake pan. Fill with turkey mixture, then bake for 20-25 minutes until tops start to brown and bell peppers become tender and look a little shriveled on top. Serve warm.

 

Thai Stuffed Peppers

Asian Chicken Marinade

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

Asian Chicken Marinade | GuessWhosCooking.com | Healthy, easy, simple, gluten free, dairy free

This simple, healthy Asian-flavored marinade can be used for baked or grilled chicken.

Asian Chicken Marinade

Print recipe
Serves 4 - 6
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
This simple, healthy Asian-flavored marinade can be used to bake or grill chicken.

Ingredients

  • 3 tablespoons low sodium tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon cooking oil, such as grapeseed, canola, or olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 - 1 1/2lb boneless skinless chicken (breast, thighs, or both)

Directions

Step 1
Combine all ingredients except chicken in a medium bowl, mixing well. Add chicken, cover with marinade, and cover the bowl. Refrigerate for 2-24 hours.
Step 2
Grill chicken on an outdoor grill or on a stovetop grill pan, flipping once nice grill marks have formed, until internal temperature reaches 165° F, or finish in oven once both sides have nice grill marks. Another option is to bake at 350° F until internal temperature reaches 165° F, about 20-30 minutes, depending on the thickness of the chicken.
Step 3
Serve sliced or chopped on a salad.