I’ve probably made these cheese crisps 100 times already. They’re so delicious, easy to “customize,” and quick to make. They’re great to snack on when you’re in the mood to “munch” but carrot sticks just aren’t cutting it – these are full of protein and fat and (depending on your cheese) zero to few carbs. They’ll satisfy actual hunger, which is always a plus, you know, for FOOD.
So, start with your cheese. You can use cheddar, parmesan, Monterey jack, whatever you’d like. I haven’t tried it with mozzarella or provolone yet so I’m not sure how those would turn out, but if you’re in the mood for that, why not give it a try? What’s the worst that could happen?
If you’re planning on mixing in seasonings or spices, grate your cheese. Or get pre-shredded cheese. Either is fine. I’ve used the “mexican shredded blend” before with success.
Otherwise, if you’re doing just plain cheese, you just need to slice it.
Preheat your oven to 350 degrees Fahrenheit and put some parchment paper on a cookie sheet.
Did you hear me about the parchment? It must be parchment. Foil won’t work (trust me, I’ve tried), nor will “cooking spray” or any other method… parchment and parchment only. Can I say it again? Parchment.
Optional – herbs and spices
Preheat your oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper. Not waxed paper. Not foil. PARCHMENT. Trust me.
Shred cheese and mix with seasonings or herbs (Do NOT add salt. Cheese is salty enough.) OR
Cut cheese into thin slices. (or get the cheese cut “for sandwiches” at the deli in your grocery store)
Either put little lumps of the shredded cheese (maybe 1 Tbsp or so) or squares of the sandwich slices (about ¼ or ⅙ of a full slice per cheese crisp) onto the parchment, a couple of inches apart. They will spread as they bake.
Bake 5-7 minutes or until beginning to brown around the edges.
You can find complete recipes of this LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE in joyfulabode.com
These healthy no bake banana bread breakfast bars are thick, chewy and packed with protein, they’ll keep you satisfied for hours! Made without any butter, oil, grains or granulated sugar, they can easily be enjoyed as a snack or light dessert! They are suitable for those following a vegan, gluten free, paleo, dairy free and refined sugar free diet!
I cringe over some of the breakfast television shows I watched as a kid growing up.
Are you guys familiar with the term ‘breakfast television’? During my childhood, it was a select number of shows shown during the morning period, usually just before school. These hours were often between 6.30am-8am and often were filled with 5-6 short cartoons or shows.
While us Aussies were fortunate to have some international gems sent our way (Babar, Rugrats, Arthur, and Madeline), we had to also endure some home grown ‘talent.’ Many of them seemed to be poor rip-offs of American classics. Some, however, were simply cringe-worthy. The biggest offender was the show, ‘Bananas in Pyjamas‘.
For the bars
3 cups gluten free oat flour OR 2 cup coconut flour (Paleo option)
1 cup vanilla protein powder (optional)
pinch sea salt
1/4 cup granulated sweetener of choice
1/2 cup overripe mashed banana (about 2 small)
1/4 cup pure maple syrup (can sub for brown rice or honey if no diet restrictions)
1/2 cup drippy cashew butter (can sub for any nut or seed butter)
pinch vanilla extract
1/2 cup + milk of choice*
For the high protein frosting
2 scoops vanilla protein powder (see tested recommendations under ‘shop’)
1-2 T granulated sweetener of choice (optional)
1-2 T nut butter of choice (optional)
Milk to form batter
For the coconut butter frosting
1/2 cup coconut butter, melted
2 T coconut oil, melted
1 tsp maple syrup
Line a 9 x 9 baking dish with parchment paper or aluminium foil and set aside.
In a large mixing bowl, combine flour, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Add in the mashed banana- Mixture should be very crumbly.
In a microwave safe bowl or stovetop, melt your cashew butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
For a more soft and fudgy banana bread bar, add milk of choice until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to desired thickness. Transfer to lined baking tray and press firmly in place.
Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.
You can find complete recipes of this HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS in thebigmansworld.com
After the HUUUGE success I experienced with my cauliflower crust pizza marinara and cheese pizza, I felt the time was ripe to try something new involving cauliflower crust.
As I was making up my mind, the other day – on my way back from the gym – I walked by a pizza parlor and noticed some pretty good looking calzones in the window.
That’s when it hit me: cauliflower crust calzone! Rad.
Ingredients Makes three medium size calzones (feeds 3)
1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
1 free range egg, lightly beaten
½ teaspoon fine grain sea salt
½ teaspoon oregano
¼ teaspoon ground black pepper
6 tablespoons thick tomato sauce
½ cup / 1.7 oz / 50 gr mozzarella cheese
pinch of salt
Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized).
Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).
You can find complete recipes of this CAULIFLOWER CRUST CALZONE in theironyou.com
Lately I’ve been thinking, I need more wraps in my life! I rarely make them and that needs to change. They are basically a big giant taco and I’m obsessed with tacos so they should be a regular on my menu. This Greek Chicken and Hummus Wrap is so easy to make yet it’s so incredibly flavorful and delicious! I opted to go with a homemade hummus because I always have everything on hand to make hummus, but if you are looking to make these quicker you can definitely just go with your favorite store-bought hummus. Then if you are wanting to go the other route and do everything from scratch you could make a homemade Greek vinaigrette to toss with the chicken. You could also make these into more of a gyro style wrap by swapping out the hummus for tzatziki, I did however love the hummus on these so try it this way at least once. I love Greek and Mediterranean food because of all it’s bright fresh flavors and these wraps are no exception to that. I loved everything about them and I’ll definitely make them again and again for an easy weeknight meal!
1 1/2 lbs bonless skinless chicken breasts
Salt and freshly ground black pepper
6 Tbsp Greek vinaigrette dressing
4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)
3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
3 cups chopped romaine lettuce
2 medium roma tomatoes, diced
1 medium cucumber, peeled and diced
1/2 cup (2.5 oz) feta cheese, crumbled
Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 – 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.
You can find complete recipes of this Greek Grilled Chicken & Hummus Wrap in cookingclassy.com
A light and healthy recipe with bold greek flavors. Today’s Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings!
Every time I make soup I start thinking about childhood and family placement. With just two babies, I obviously have an oldest child and a youngest child… the responsible independent one, and the cuddly cling-on who likes to have things done for him.
Watching them makes me think back to an important lesson I learned as a child, being the fourth out of five kids in the family.
I always considered myself very average. In my mind, my oldest brother was “the smart one,” my older sister was “the artist,” my other brother was “the popular athlete,” and my younger sister was the “cute trouble maker.”
I, however, didn’t have a thing… a method for drawing attention and gaining acceptance. I wasn’t the smartest, most attractive, or most talented. So I spent a better part of my formative years being very shy and self conscious.
Before you start feeling sorry for me, let me state, I believe this did me a lot of good.
I remember as a teenager determining one day that since I didn’t seem to excel in anything particular, if I wanted something, I was just going to work harder for it than anyone else. Instead of letting this thought defeat me, I decided to take it as a personal challenge.
10 cups chicken broth
3 tablespoon olive oil
8 cloves garlic, minced
1 sweet onion
1 large lemon, zested
2 boneless skinless chicken breasts
1 cup israeli (pearl) couscous
1/2 teaspoons crushed red pepper
2 ounces crumbled feta
1/3 cup chopped chive
Salt and pepper
Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
Add the chicken stock, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
Baked Fries with Garlic Sauce and Oregano. Baked potato wedges served with garlic hummus tahini Oregano sauce. These Garlic Fries are super addictive and just like the deep fried Mediterranean Garlic Fries. Add vegan feta if you like. Vegan Gluten-free Soy-free Snack Recipe.
Every time I am around Bellevue, I remember how much I like the food at Garlic crush and pick up a falafel sandwich and their garlic fries sans feta. They are fries, all fried, crisp and hot dripping with this garlicky tangy dressing. Its one of those once a while indulgence like fried Samosas.
Most days we pick up the just fries for the road. I have no clue why I always get hungry as soon as I am in the car. Even if it is right after a heavy lunch. 5 Minutes into the drive, I will get an urge to munch. It probably runs in the family. Or so Mom says. I cannot imagine how she handled 3 constantly munching kids while driving them around :).
I decided to so something about that craving with a baked version. I feel much happier eating this and my tummy thanks me too! for several reasons including homemade is always better/fresher. These baked garlic fries take just a few minutes to throw together. Chop up potatoes, toss in oil and bake. Cook some chopped garlic to golden. Blend the sauce + garlic and keep ready. Dress (the fries) and impress. For variation, use baked sweet potatoes or root vegetables.
INGREDIENTS For the Fries:
2 large russet potatoes cut into thin wedges or fat match sticks
2 to 3 tsp starch like arrowroot or flour
1 tbsp oil
salt, pepper to taste
½ tsp garlic powder
½ tsp or more dried oregano, or use fresh
Garlic Tahini Hummus Sauce:
2 tsp oil
5 cloves of garlic, minced/finely chopped
3 Tbsp hummus (or use cooked chickpeas + lemon juice)
3 Tbsp tahini
2 to 3 tsp lemon juice
½ tsp garlic powder
salt to taste (1/4 to ½ tsp)
½ tsp dried oregano
¼ tsp or more dried dill or parsley
2 to 3 Tbsp water as needed to thin
1 tbsp chopped fresh parsley or oregano for garnish
Bake the fries: Preheat the oven to 425 degrees F. Chop the potatoes. Press a paper towel on the potatoes to absorb excess moisture if needed.
In a large bowl, add the chopped potatoes and toss in flour/starch. Then add oil and mix in. Sprinkle will salt, pepper, garlic, oregano and mix in.
Spread the potatoes on parchment lined baking sheet with atleast a ¼ inch between them. *Parchment papers have oven safe temperature mentioned on them. Do not use parchment with temp rating lower than 425. Bake on a greased baking sheet instead.
Bake for 15 minutes. Turn the sheet around and bake for another 5 to 10 minutes or until golden/golden brown on most edges. do not over bake to too much brown as the potatoes get bitter when burnt.
You can find complete recipes of this BAKED FRIES WITH GARLIC SAUCE in veganricha.com
Mayo-free avocado egg salad makes an easy go-to lunch recipe.
All the Fats Egg Salad comin at ya face!
Sometimes we need silly simple things in life to offset all the complicated ones. Lunch should be the easiest thing we do all day, can we agree? How about we put a spinerooski on our lunch routines and enjoy this über simple and sinfully creamy All the Fats Egg Salad, which happens to be made out of just four simple ingredients?
All the Fats Egg Salad. Game.Change.Er.
Does the fact that I refer to this recipe as fatty dissuade you from making it? I certainly hope not. As we all know, I’m a fan of the fat. I read an article in the April issue of Cooking Light that studies show the cholesterol in eggs is not linked to heart disease. This great article from Men’s Health also states the choline in eggs helps your body metabolize fat for energy, so there’s no need to be skurd of the egg salad…unless you eat the entire bowl in one sitting…which I don’t recommend.
In addition, the high-octane monounsaturated fat in avocado is a healthy fat that helps lower bad cholesterol and also boosts your metabolism. Nothing like a little quality fat to help you burn fat. It’s a mind blow, I know.
6 eggs, hard boiled
1-½ ripe avocados, peeled and mashed
1-1/2 tablespoon fresh lemon juice (or lime juice)
½ teaspoon fine sea salt, or to taste
Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
This dish is also kinda called “basic bitches macaroni skillet” but I didn’t think keeping the first part in the name would help an organic search!
This is a family style dish you can serve up in one big ‘ol skillet! Make sure you leave a comment on our video with a vote for this masterpiece! If you fancy something a little more refined you can get John’s penne arrabiata recipe here.
3 C uncooked brown rice macaroni noodles
1 pkg gardein gluten-free beefless ground
1 tsp sunflower oil
1/2 onion, finely chopped
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 cup pasta water (reserved from cooking pasta)
double batch of our vegan nacho cheese sauce
1 green onion, finely chopped
1 vine tomato, diced
ground pepper to taste
While your noodles are cooking in a pot of boiling salted water heat a large cast iron skillet over medium heat and add sunflower oil and onions. Sauté for a couple of minutes until soft.
Then add chili powder, cumin, and paprika and sauté for another minute. Then add the beefless ground to the pan and continue to stir frequently until it starts to brown and cook through. A couple minutes If the pan starts to get dry and the beefless ground is sticking at all just take a ladle full of the pasta water and add it into the pan. It helps kind of get things juicy with the spices as well.
This awesome and easy black bean dip takes only 5 minutes to throw together. Bring it to your next get-together or keep it on hand for afternoon snacking.
This easy black bean dip fits right in with my healthy living goals. When I first started including nutritional data and Weight Watchers points with all of the recipes on Cookin’ Canuck, it was purely for selfish reasons. The My Fitness Pal app and I were best buds and it was easier to satisfy my app buddy’s demands for calorie and fat information if it was right at my fingertips. Not to mention the fact that being aware of the nutritional counts in all of my recipes kept me on the straight and narrow.
You see, I’m a snacker, through and through. If I’m going to lose all control of my eating and willpower, it’s going to happen between meals. Darn those cheese and cracker!
The trick is this…use a salsa that you love. Do you prefer some zip in your dip? Choose a medium or hot version. If the salsa tastes great on its own, then it will be perfect for this dip.
Throw everything in the food processor, puree until smooth and serve up the dip with tortilla chips (baked or otherwise), multigrain crackers or raw veggies.
2 (14 oz.) low-sodium black beans, drained & rinsed
¾ cup salsa
4 garlic cloves, minced
2 tsp fresh lime juice
1 tsp ground cumin
1 tsp water
⅛ tsp salt
¼ cup minced cilantro
In the bowl of a food processor, puree the black beans, salsa, garlic, lime juice, cumin, water and salt until smooth.
Add the cilantro and pulse until just combined.
You can find complete recipes of this 5-MINUTE BLACK BEAN DIP RECIPE in cookincanuck.com
This vegan vegetable stew is made with potatoes, corn, carrots, and celery simmered in a slightly spicy, tangy tomato base. A flavor-packed, low-calorie dinner that just happens to be vegan.
Happy Monday, all! We are on week number two of March Meatless Monday Meals and today’s recipe is one that brings back so many busy-college-student memories. Remember last week in my Slow Cooker Baked Potatoes with Broccoli and Cheese Sauce post when I mentioned I was vegan for a while in college and survived on vegan hot dogs and oreos?
That’s not 100 percent true. I also had this Mexican Vegan Vegetable Stew.
I must have made this stew at least twice a month, and at the time, it was God sent. It’s the type of recipe that get’s better with age, so I could make a pot on a Sunday and happily eat it all the way through Friday with nary a complaint.
Seriously, by the time Friday rolled around, I would practically be licking the bowl after I finished the last spoonful because I was so sad to see it go.
The garlic, cumin, and chili powder give it an intense (but not insanely spicy) flavor, that deepens and matures the longer it sits and its tomato base is tangy, sharp, and perfectly offset by the mild vegetables.
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced or pressed
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 cups vegetable broth (or chicken broth)
1 heaping tablespoon tomato paste
5 small red potatoes, cubed
2 carrots, peeled and sliced 1-inch thick
2 stalks celery, sliced 1-inch thick
1 (15oz) can corn, drained
2 (14oz) cans diced tomatoes with green chilies
Over medium heat, heat oil in a large pot. Add onions and cook until nearly translucent. Add garlic, chili powder, cumin, salt, and pepper. Cook until garlic is lightly golden and the spices aromatic, about 30 seconds.
The pot will be quite hot, so have your broth ready to pour in so your garlic doesn’t burn.
Add broth, tomato paste, potatoes, carrots, and celery. Stir and bring to a boil. Cook at a low boil for 20 minutes.
Add corn and tomatoes. Bring stew back up to a boil and continue to cook for 5-10 minutes until potatoes are fork tender.