I love this! However, I would love to know the conversion for agave nectar back to sugar? I prefer the organic turbinado sugar from Costco – I find it less processed than the nectar and it’s easier for me to keep in the house. Love all of the other changes though – and we love coconut oil! Costco has that now, too!
- 1/2 cup agave nectar can use honey if not vegan
- 1/3 cup Dutch-process cocoa powder
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil
- 1/4 cup almond butter
- 2 cups gluten-free oats
- 1/3 cup shredded coconut
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
In a medium saucepan, mix together agave and cocoa powder. Heat over medium heat until combined. Stir in almond milk and coconut oil and bring to a boil. Continue stirring and boil for one minute.
Remove pan from heat and stir in almond butter, oats, coconut, vanilla extract, and salt.
Using a spoon or cookie scoop, drop cookies onto wax paper. Let the cookies set up for about 20 minutes in the refrigerator before serving. Store the cookies in an air-tight container in refrigerator for up to one week.
- Note-You can use honey instead of the agave if you don’t need to make vegan cookies. You can also use regular rolled oats if you don’t need the cookies to be gluten-free. You can also replace the almond milk with your favorite milk. And you can also swap peanut butter for the almond butter. These cookies are very adaptable! Enjoy!
I love no-bake cookies — in fact, I just posted my own yesterday afternoon! I love that yours are not only gluten-free, but vegan. They sound great!
Making this for sure! I do have a question though. Once you get the “rice” is it freezable either before cooking or after the recipe is made? I love to have some prepared meals on hand, plus I freeze excesses if we have leftovers. Ingredients were on my list yesterday for shopping so I have the on hand this week!! Thank you!
- 1 head cauliflower, chopped into florets
- 1 small yellow onion, finely chopped
- ½ cup frozen peas
- ½ cup carrots, cubed
- 2 eggs, beaten
- 1 Tbsp sesame oil
- ¼ cup low sodium soy sauce
- 1 Tbsp light brown sugar
- ⅛ tsp. ground ginger
- Pinch red pepper flakes
- 2 Tbsp green onions, chopped
- Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
- Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
- Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
- Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
- Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
- Top with green onions, serve and enjoy!
This was honestly amazing! I made it today and I wish I had made more. I added some Thai sweet chilli sauce to it and omg INCREDIBLE. My family are already asking me to make it again tomorrow. Thank you for a wonderful recipe 🙂
This was FANTASTIC! Followed the recipe but added some mushrooms to the mix and cooked those with the onions. I would cut down on lemon slices (I amy have put too many in) and use that for the juice. It is a do over. My husband was weary at first as he does not like capers but asked that we make that again. We did not serve over pasta but will next time and I would probably add a bit more juice if I did that. Thank you so much for a great healthy alternative.
- 1 lemon
- 1 pound boneless skinless chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided
- 1 large sweet onion, sliced
- 1 clove garlic, minced
- 1 cup reduced sodium chicken broth
- ¼ cup dry white wine
- 4 teaspoons drained capers
- ¼ cup chopped parsley
- Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets.
- Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.
- Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.
- Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.
- Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly. Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.
Made this tonight! Good for a first go at it! I will probably add another egg, also more soy, a hint more sesame oil. I used frozen riced cauliflower, so I think it may have been a larger amount than a medium head of cauliflower. I’m excited to eat dinner tonight! Thank you!
- 1 medium head cauliflower
- 1 large egg
- 2 Tablespoons cooking oil (olive oil, grape seed oil, canola oil – whatever your preference)
- 1/2 medium onion , chopped
- 2 cloves garlic , minced
- 1/2 cup diced frozen carrots
- 1/2 cup frozen peas
- 2 Tablespoons soy sauce *for gluten-free use tamari
- 1/2 teaspoon sesame oil
- fresh cracked black pepper to taste
- 2 green onions , diced
- optional: kosher salt
- more optional vegetables: celery , broccoli, corn, spinach
Mince cauliflower into very small crumbled pieces, resembling the size of rice or larger because the cauliflower will shrink as it cooks. You can use a food processor to get this texture, but be careful to not process the cauliflower too much or it will become mushy. We prefer to hand mince everything to get the small texture, so it still remains firm when cooked.
Heat large skillet on medium high heat. Add cooking oil, then add onion and garlic. Cook until soft and translucent.
Add cauliflower and sauté until tender, but not mushy soft. Add the peas and carrots and stir until combined.
Add the beaten egg, soy sauce, sesame oil and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked.
If needed, add additional kosher salt to taste. Add green onions and stir until everything is combined.
Been 5 days since I stayed keto. T died this just now and must say it turned out yum. I added little cream to the cauli rice in the end as I didn’t have sour cream. It was creamy and great. Thank you.
- 3 cups Cauliflower Florets (stems removed and washed)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 3-4 Garlic Cloves (minced)
- 1 jalapeno (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 3/4 cup diced Bell Peppers
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Paprika Powder (or red chilli powder)
- 1 tablespoon chopped Coriander (or Cilantro)
- Salt to taste
- More cilantro, sliced avocados, jalapenos, lime juice etc for topping
- Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
- Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
- Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender.
- Top with your favourite topping and serve hot.
- We like our food spicy, but if you don’t, feel free to de-seed the jalapeno
- Cauliflower rice is best served immediately. Stored cauliflower rice can taste a bit weird and can turn smelly. And it only takes 15 minutes to put together anyway!
- Our favourite toppings are sour cream, cilantro, avocados and sometimes fried tortilla chips
Delicious! Quick, easy prep. The control on my oven just went out and I couldn’t use the broil function, so I just turned off the oven after 20 minutes and baked them a couple more minutes. Even without broiling to finish them off, they were crispy and delicious. My husband loved them. I served them with organic marinara and that was delicious. I think ranch would be great, too. I also looked up your spicy appetizer sauce and will make it in the future when I have more time. Husband is diabetic, so I am always searching for reduced-carb recipes. It’s especially hard to find recipes for crispy, crunchy foods. I wonder if larger zucchini would work for those who said theirs was soggy since they tend to be drier. This recipe is definitely a keeper!
- 2 medium Zucchini
- 3/4 cup Grated parmesan cheese
- 1 large Egg
- 1/4 tsp Garlic powder
- 1/4 tsp Black pepper (optional)
Preheat the oven to 425 degrees F (218 degrees C). Line and lightly grease a baking sheet. (Parchment paper works best, but foil might be okay if you grease it very well.)
Cut each zucchini in half lengthwise 4 times (to make eight long sticks from each squash). Then cut the sticks once crosswise, making 16 sticks from each squash, approximately 4 in (10 cm) long and 1/2 in (1 cm) thick. If the zucchini sticks feel “wet”, pat them dry with paper towels.
Prepare two shallow bowls – one with beaten egg and one with a mixture of grated parmesan cheese, garlic powder, and black pepper. Dip each squash stick in the egg, shake off the excess, then press into the parmesan mixture, coating all sides. (Use one hand for the egg and the other for the parmesan, to avoid getting too much egg in the parmesan which will make it clumpy.) Place on the prepared baking sheet in a single layer without touching.
Bake for about 20 minutes, flipping the fries and rotating the pan halfway through, until fairly dark golden.
Place under the broiler for 2-3 minutes, until darker golden and crispy.
Ok so I was skeptical of cauliflower rice. I am super picky and I really don’t like cauliflower. But I’m doing a low carb (ish) thing like the rest of the world and decided to give it a try. This is absolutely delicious! I added chicken, and used the blue bird frozen cauliflower rice and other frozen veggies (because I’m lazy). I’m truly amazed at how good it is!! Not to mention I probably spent $6 on it total and have lunch for the entire week. Two thumbs up from me
- 24 ounces cauliflower florets*
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 1 onion, diced
- 6 ounces broccoli florets, chopped
- 2 carrots, peeled and grated
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 green onions, thinly sliced
- 1/2 teaspoon sesame seeds
- To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
- In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
- Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
- Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
- Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
- Serve immediately, garnished with sesame seeds, if desired.
*24 ounces cauliflower florets is equal to about 5 cups.
I love a good cookie and adding Gluten Free and Skinny to the mix only makes it better. While I admit, I’ve eaten raw dough (with eggs) for decades, I’m excited to try this recipe because most eggless recipes I’ve seen call for things like chickpeas.
- 1 cup gluten-free flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup honey (agave nectar for vegan diet)
- 4 Tablespoons creamy peanut butter
- 4 ounces unsweetened applesauce
- 3 ounces 70-88% dark chocolate bar, crushed
- 1/4 cup mini chocolate chips
- Preheat oven to 350° F
- Prepare baking sheet with parchment paper or silicone mat
- In a medium bowl add the flour, baking powder, and salt. Mix together.
- Stir in the vanilla extract, honey, peanut butter, applesauce. Stir until fully combined.
- Fold in the crushed dark chocolate and mini chocolate chips
- Mixture will be slightly sticky. Drop the dough onto baking sheet by the Tablespoon.
- They were not spread out during being baked so make sure you have them looking the way you want them to look. I personally like to flatten them and make them more of a circle cookie.
- Bake them for 8-11 minutes or until they have risen and are golden brown.
I had only red quinoa (what an interesting color with the turmeric). I used smoked paprika for the beans. I wanted something I could freeze so I roasted cauliflower with olive oil, garlic powder and crushed red pepper instead of the kale. What a big yum-o. And I used sweet potatoes instead of regular. Great flavor combo.
- 7 small yellow potatoes
- 15 oz . can chickpeas
- 2 tsp turmeric
- 1 tsp paprika
- 1 Tbsp coconut oil
- 1/4 cup quinoa
- 2 kale leaves
- 1/2 Tbsp olive oil
- 1 avocado
Preheat oven to 350 degrees.
Slice the potatoes into strips and lay flat on 1/2 of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste.
Roast for 5 minutes while you drain and rinse the chickpeas.
Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other 1/2 of the baking sheet.
Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft).
Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool.
Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
Slice the avocado and split into the 4 bowls.
Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!
I made this I used sweet potato instead but omg I never thought how tasty and filling this would be ! It’s my first time having a buddha bowl n trying quinoa as well. So yummy !
I think we can all probably agree that there’s not much better than a delicious, homemade chicken pot pie, hot and steaming from the oven, full of delicious vegetables, creamy goodness, and chicken.
Hard not to have your mouth water and stomach grumble with anticipation just thinking about it, right?
But, then, I remember about all the time it takes to make the dough, to make the filling from scratch, to prepare the pot pie, and then to bake it. Often, this process takes hours of hands-on time. And that’s not to mention all the cream and butter and flour…and more butter and cream…that this recipe takes.
Delicious? Yes. Healthy and easy? Not so much, sadly.
- 1 lb. chicken breasts, boneless and skinless
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 3 carrot(s), diced
- 3 cloves garlic, minced
- 1 1/2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 3 1/2 cups chicken broth/stock
- 1 bay leaf
- 1/3 cup frozen corn kernels
- 1/3 cup frozen pearl onions
- 1/3 cup peas
- 1/2 cup greek yogurt, plain
- Add the chicken, yellow onion, celery, carrots, garlic, salt, pepper, thyme, oregano, and chicken broth to the bowl of a slow cooker and stir to combine.
- Add the bay leaf, cover, and cook on Low for 4-5 hours, or until the chicken is cooked through and the vegetables are tender.
- Remove and discard bay leaf.
- Remove chicken breast, shred, and set aside.
- Measure out 1 1/2 to 2 cups of the liquid and contents from the slow cooker and place into a blender. Puree this until smooth, and then return to the slow cooker. This will serve to thicken the stew. (If you’d like it even thicker, mix 1/2 cup of the liquid with 1 tbsp. cornstarch and dissolve into the liquids).
- Return the cooked, shredded chicken to the slow cooker, followed by the frozen, peas, frozen carrots, frozen pearl onions, and greek yogurt.
- Re-cover and cook an additional 30 minutes, until the frozen vegetables have heated through. Season to taste before serving.