Tag Archives: vegetables

Mexican Zucchini Fritters

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Mexican Zucchini Fritters - Low carb, gluten free, grain free, dairy free. Follow guesswhoscooking.com on Twitter @guesswhoscookin and on Pinterest www.pinterest.com/guesswhoscookin

Ingredients

1/2 cup onion, diced

1/2 cup red bell pepper, diced

1/2 cup poblano pepper, diced

2 cups zucchini, shredded

1/4 cup green onion, sliced

4 eggs, whisked

1/2 cup almond meal

2 teaspoons minced garlic

1 teaspoon cumin

salt and pepper to taste

cooking oil, such as grapeseed, canola, or coconut

 

Directions

Heat a frying pan over medium heat and add about 1 teaspoon oil. When the pan is hot, add onions. Cook 1-2 minutes, then add garlic, and cook for 30-60 seconds until fragrant. Add bell peppers and poblano peppers. Cook until vegetables are somewhat tender and onions are somewhat translucent. Set aside.

In a medium bowl, combine zucchini, green onion, eggs, almond meal, cumin, salt and pepper, then stir in cooked pepper mixture. Preheat a nonstick pan (such as cast iron or ceramic, preferably not Teflon) over medium heat and add about 1/2 teaspoon  oil. Once pan is hot, add about 1/4 of the zucchini mixture. Once the edges are cooked and the underside is golden brown, flip the fritter. Cook until the underside is golden brown.

 

Note: If you don’t have almond meal, you could try coconut flour or whole wheat flour, but I haven’t personally tried it.

Mexican Zucchini Fritters - Low carb, gluten free, grain free, dairy free. Follow guesswhoscooking.com on Twitter @guesswhoscookin and on Pinterest www.pinterest.com/guesswhoscookin

Italian Chicken Stir Fry

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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

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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

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

Thai Coconut Curry Chicken Soup

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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.

Roasted Carrots and Parsnips

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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.

Gooey Brownies Made With Cauliflower

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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

Asian Cole Slaw

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Asian Cole Slaw. Follow Guess Who's Cooking on Twitter @guesswhoscookin

 

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)

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Rutabaga O'Brien - Low carb, paleo, and gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. https://guesswhoscooking.com

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)
    Rutabaga O'Brien - Low carb, paleo, and gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. https://guesswhoscooking.com
5 cups chopped rutabaga
5 cups chopped rutabaga
2 Cups Bell Peppers
2 Cups Bell Peppers

Directions

  1. Preheat a large nonstick pan (cast iron or ceramic coated preferred) over medium-high heat.
  2. 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.
  3. Cook for about 15-18 minutes, stirring occasionally, or until rutabaga are almost fork tender.
  4. 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.
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.
Rutabaga O'Brien - Low carb, paleo, and gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. https://guesswhoscooking.com

One serving
One serving

Roasted Carrots

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Roasted Carrots - Low carb, gluten free, paleo. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

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.

Roasted Carrots - Low carb, gluten free, paleo. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

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

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Portabello Pizza - gluten free, low carb, dairy free, paleo. Follow GuessWhosCooking.com on Twitter @guesswhoscookin.

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 Pizzas, One with Non-Dairy Cheese

 

Portabello Pizza with Parmesan Cheese (Not dairy-free)
Portabello Pizza with Parmesan Cheese (Not dairy-free)