Categories
HEALTHY

Butternut Squash and Spinach Lasagna

Layers of butternut squash puree sandwiched between tender baby spinach and creamy cashew cheese filling, and topped with crispy panko (Japanese bread crumbs)!

Non-dairy, no soy and can easily be made gluten free by using gluten free lasagna. This butternut squash and spinach lasagna will surely satisfy your winter comfort food cravings with all the goodness from nuts, legumes and vegetables! Make this butternut squash and spinach lasagna for your next potluck/party. I guarantee it will be enjoyed by your vegan and non-vegan friends and family!

This lasagna uses vegan cashew cheese that is quick and easy to make, and only takes 5 minutes. For the cashew cheese recipe click here. The cashew cheese recipe calls for cashews that are soaked for at least 2 hours, but to make this lasagna, you can use un-soaked cashews as these will be baked for 40 minutes.

Happy Holidays!

INGREDIENTS :

Butternut Squash Filling:

  • 1 tablespoon oil
  • 14 oz (400 g) or half butternut squash (diced ½ inch or 1.5 cm thick)
  • 4 oz (115 g) canned garbanzo beans (chickpeas), drained.
  • ½ teaspoon salt
  • ½ teaspoon mushroom seasoning or vegetable bouillon
  • Pinch of fresh or dry thyme
  • Pinch of pepper
  • ½ cup water
  • ½ cup cashew or almond milk

Spinach and Filling:

  • 2 cups of cashew cheese
  • 2 cups of fresh baby spinach or 1 cup or frozen spinach
  • ½ teaspoon salt
  • Pinch of pepper

OTHER :

  • 9 oz (255 g) oven ready lasagna sheets (pre-cooked for 7 minutes)
  • 2 cups of panko (Japanese bread crumbs) or gluten free panko
  • Pinch of fresh or dry thyme
  • Pinch of salt

INSTRUCTIONS :

  1. In a large skillet, add oil, butternut squash, garbanzo beans (chickpeas), and saute over medium heat for 6 minutes.
  2. Add salt, mushroom seasoning (or vegetable stock), thyme, pepper, water and simmer with lid for another 4 minutes, or until the butternut squash is soft.
  3. Transfer into food processor.
  4. Add cashew or almond milk and blend until smooth.
  5. Pre-heat oven to 400 °F (200 °C).
  6. In a bowl, add all spinach filling ingredients together, mix well and set aside.
  7. Grease bottom and sides of baking dish (9 ×13 inch) lightly with oil.
  8. Add ⅓ butternut squash filling and spread on the bottom of baking dish.
  9. Add lasagna sheets and spread half spinach filling on top.
  10. Spread another layer (1/3) of butternut squash filling.
  11. Add another layer of lasagna sheets and spread other half of spinach filling on top.
  12. Layer again with lasagna sheets.
  13. Spread the final layer (1/3) of butternut squash filling.

You can find complete recipes of this Butternut Squash and Spinach Lasagna in veggiecravings.com

Categories
GLUTEN FREE VEGAN

FRIED CABBAGE WITH KIELBASA – LOW CARB, PALEO, GLUTEN FREE

Low Carb and Gluten Free Fried Cabbage with Kielbasa. Deliciously satisfying -Quick and Easy weeknight dinner on a budget! What could be more perfect?

You’ve got to love any recipe that contains inexpensive ingredients, is quick to make, and tastes like you spent hours on it. That is pretty much the food trifecta. This recipe fits the criteria for all three. Add in the fact that it is low carb and gluten free, and it’s like winning the food lottery.

Cabbage has long since been a low carb staple. Here are some random facts about the worlds second most consumed vegetable. (The first being potatoes.)

  • Cabbage is one of the oldest vegetables, dating back to the 1600’s.
  • Cabbage is rich source of vitamins C, K, B6 and B9 and minerals such as manganese and calcium.
  • Cabbage contains quantities of fiber and iron, which help to keep the digestive tract and colon in a healthy condition.
  • Cabbage is available in many varieties: red or purple, green and Napa cabbage, usually found in Chinese cooking, bok choi and Brussel Sprouts.
  • Cabbage is: Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
  • One cup of shredded raw cabbage contains 190% of the recommended daily amount of vitamin C.

INGREDIENTS :

  • 6 tbsp butter, divided (olive oil, ghee or coconut oil)
  • 1 cup onion, diced (about 4 oz)
  • 4 cloves garlic, minced
  • 2 tbsp red wine vinegar (get it here)
  • 14 oz kielbasa, thinly sliced on a bias
  • large head green cabbage, cored and sliced
  • 1 tsp paprika
  • sea salt and pepper, to taste
  • 1/4 cup Italian flat leaf parsley, rough chopped
  • 1 tsp crushed red pepper flakes, optional

INSTRUCTIONS :

  1. In a large skillet over medium heat, melt 3 tbsp of butter.
  2. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
  3. Add red wine vinegar to the pan and mix in with onions and garlic.
  4. Add sliced kielbasa to the pan and sauté until slightly browned.
  5. Add remaining butter, cabbage, paprika, salt and pepper.
  6. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
  7. Saute until cabbage is wilted and slightly browned.
  8. Top with fresh parsley and crushed red pepper flakes before serving.

You can find complete recipes of this FRIED CABBAGE WITH KIELBASA – LOW CARB, PALEO, GLUTEN FREE in peaceloveandlowcarb.com

Categories
HEALTHY

BAKED CABBAGE

Last summer we had a party on Gilberts Creek and one of our friends made a whole baked cabbage head.  She cored the cabbage and took a slice off of the bottom of it to make it sit upright.

She filled the hole in the cabbage with butter, seasoned it with salt and pepper, wrapped it in foil and baked it. Because it was a whole head of cabbage and not cut into wedges it took well over two hours (more like 3) to bake through.

Paul loved the baked cabbage and wanted me to make it yesterday. It was 92 degrees here, just the thought of the oven being on for 3 hours without the air conditioning in yet was enough to send me into a hot flash.

I decided to modify…

After looking at many Baked Cabbage recipes I decided to use one from The Kitchn that I slightly modified.  I set the oven to 450 degrees.

The cabbage was cut into wedges, put into a roasting pan, salt and peppered and then drizzled with a little olive oil. I laid cut up bacon pieces over the cabbage, then I started thinking…

The reason Paul loved the whole baked cabbage head recipe from last summer was because of the butter. He loved the soft, baked cabbage and butter mixed together.

I melted a 1/4 cup of butter and let it brown. Browned butter has a very unique flavor that is delicious! You have to be careful when cooking it though, it can quickly go from browned to burnt. I drizzled the browned butter over the cabbage.

I placed foil over the baking pan for the first 30 minutes of cooking and took the foil off for the last 30 minutes or so until the cabbage was getting golden brown and tender.

OH YES! The bacon adds flavor while the browned butter adds it’s own unique taste. It was absolutely delicious! This is a Baked Cabbage recipe you are absolutely going to LOVE. Enjoy!

 

Ingredients

  • One head green cabbage cleaned, cut into wedges, core removed from wedges
  • 4 slices uncooked bacon, cut into pieces
  • Salt and pepper
  • drizzle of olive oil
  • 1/4 cup butter, melted and browned

Instructions

  1. Preheat the oven to 450 degrees.
  2. Cut the cabbage head in half. Cut each half again, making four wedges. Cut each of the 4 wedges to make a total of 8 wedges. Cut the core from each wedge on an angle.
    Place the wedges in a roasting pan. Salt and pepper the wedges, drizzle with a little bit of olive oil and lay the bacon pieces on the wedges.

You can find complete recipes of this BAKED CABBAGE in bunnyswarmoven.net

Categories
HEALTHY

creamy spinach sweet potato noodles with cashew sauce

Stop right there. Sweet potato noodles? CASHEW SAUCE? First of all, y-u-m.
Secondly, it’s true. I’m going fake-vegan-rogue on you today.
In terms of actual real life serious commitments, I’m not a vegan or a vegetarian. But I am a person who likes to try new things and sometimes I get lazy about cooking meat, so a few months ago I bought three different spiralizers – those crazy machines that make vegetables into noodles. I wanted to try them and see which ones were best, and why they were awesome, and become a super healthy person with a few swirls of a spiralizer handle, and eventually talk about it in a post. In these last few weeks,
I’ve just been a leeeetle too “busy” to get my act together and actually write about the spiralizers, but ironically, the thing that is keeping me busy is feeding my face bowls and bowls and bowls of spiralized sweet potato noodles covered in cashew sauce. It’s just so weird how that works.
So let’s break this down into a less weird and scary // more awesome and healthy and delicious sort of situation.
I made my sweet potato noodles with the Paderno spiralizer. Annnnnd I just basically gave away my whole spiralizer post to you right there in one sentence. Just… buy the Paderno. It’s $30 and it has a 4.5 ⭐️ rating from more than 6,000 reviews on Amazon.
(But seriously, more to come on the topic of spiralizers in a week or two if you’re the kind of person who needs major convincing. I see you, and I get you, and I’ll be back for you.) You COULD make your sweet potato noodles by hand or with a peeler or something, but, I mean, why, really? If that’s your story right now, I’d say just skip the vegetables-as-noodles thing (too much work, friend) and go for either regular noodles or sweet potatoes chopped into easy, quick little pieces and roasted to perfection. File under advice from your Lazy Girl Friend.
That being said, if you do have a spiralizer, those big, sturdy, fat sweet potatoes make the perfect little swoodles <– oh my gosh, TREND ALERT 🚨 look mom I just started a trend —> and they are pretty much the cutest thing ever, not to mention tasty and nutritious.
Did I mention the cutest thing ever? I played with them like little vegetable slinkies for at least ten minutes. But let’s not get too far on the sweet potato noodles because I need to tell you that there is such a thing in this world called CASHEW CREAM. And it is divine.Just try not to turn into a vegan when you look at this picture.
Right? That velvety beauty is CASHEWS and water and salt and a little garlic. And that’s all.
So essentially we have sweet potato noodles that are hopefully almost caramelizingly browned with some gently sautéed spinach and a good dose of creamy cashew sauce, tossed all together for a really comforting weeknight vegetarian/vegan type meal. It’s thick and creamy, it’s super satisfying, it’s totally adaptable to anything and everything.

INGREDIENTS :

  • 1 cup cashews
  • ¾ cup water (more for soaking)
  • ½ teaspoon salt
  • 1 clove garlic
  • 1 tablespoon oil
  • 4 large sweet potatoes, spiralized
  • 2 cups baby spinach
  • a handful of fresh basil leaves, chives, or other herbs
  • salt and pepper to taste
  • olive oil for drizzling

INSTRUCTIONS :

  1. Cover the cashews with water in a bowl and soak for 2 hours or so.
  2. Drain and rinse thoroughly. Place in a food processor or blender (I got better texture with the blender)
  3. and add the ¾ cup water, salt, and garlic. Puree until very smooth.
  4. Heat the oil in a large skillet over high heat.
  5. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp.
  6. Remove from heat and toss in the spinach – it should wilt pretty quickly.
  7. Add half of the herbs and half of the sauce to the pan and toss to combine.
  8. Add water if the mixture is too sticky.
  9. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.

You can find complete recipes of this creamy spinach sweet potato noodles with cashew sauce in pinchofyum.com

Categories
HEALTHY

simple mushroom penne with walnut pesto

Some of you good people who are on this website right now are looking at this picture and just KNOWING.
You’re knowing that you and me and those buttery-soaked mushrooms on pasta with a heaping spoonful of flavor-packed earthy-vibed walnut pesto – all of us, we just belong to each other. Kumbaya forever.
Some of you good people, unfortunately, are not familiar with this kind of food bewitchery. You’ve chose not to be apart of Team Mushroom (😭) and right now you’re looking at those lil ‘shrooms and you’re tempted to bolt straight for the hills – like the broccoli hills or something or something more regular. Actually, probably more like the no-vegetable hills.
Your mouse is already moving up to that little red x because you think you don’t like mushr- WAIT STAHHPPP. I understand that mushrooms can seem a little bit weird, but plz. Be rational with yourself.
These are not your average mushrooms.
So we’ve officially made our way into September, which means it’s fall, right? Come onnn JUST LET ME. September means a lot of things to a lot of people. Back to school, busy season at work, mentally gearing up for the H word – what? don’t tell me you haven’t thought about the holidays yet. You know who you are – I’m talking to my twins out there who have paper chains going for the number of days until we can listen to Christmas music.
When are you allowed to start? I’m a two-weeks-before-Thanksgiving kind of girl. Bjork finds ways to cope. Most importantly, what this most lovely time of year means to me is earthy, rich, fall comfort food dishes like this are my 24/7/365. Wait, that doesn’t work. Just subtract the number of days from, like, go back and count the months before, er, but start in… ugh. You know what I mean.
I mean Simple Mushroom Penne with Walnut Pesto all day every day. Would someone please put a soft, runny poached egg on this and eat it for breakfast so that we can truly, honestly, legitimately say this is an all day every day thing? You would basically be the winner of life. You guys, I have some good news about the short ingredient list here. With an emphasis on the butter. WHAT ELSE IS NEW.

INGREDIENTS :
For the Pasta

  • 8 ounces penne pasta (I like to use whole wheat)
  • 4 tablespoons LAND O LAKES® European Style Super Premium Butter
  • 16 ounces fresh sliced mushrooms
  • ¼ cup grated or shaved Parmesan cheese
  • salt, pepper, and fresh parsley for topping

For the Walnut Pesto

  • 1 cup walnuts
  • 1½ cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
  • ½ to ¾ cup shredded Parmesan cheese
  • ¼ cup olive oil
  • 1 clove garlic
  • juice of 1 lemon
  • salt and pepper to taste

INSTRUCTIONS :

  1. Cook the penne pasta according to package directions. Drain and set aside.
  2. Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes).
  3. In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
  4. Heat the butter over medium heat in a wide skillet.
  5. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown.
  6. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
  7. Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

You can find complete recipes of this simple mushroom penne with walnut pesto in pinchofyum.com

Categories
HEALTHY

CREAMY LEMON PARMESAN CHICKEN (PICCATA)

The ultimate in gourmet comfort food with a twist. Dredging the chicken in finely grated parmesan cheese and adding parmesan and extra garlic into the creamy lemon sauce for added flavour, this Creamy Lemon Parmesan Chicken Piccata is out of this world.
This Easter weekend, we served our creamy chicken over pasta, but a Piccata can be served over anything: rice, zucchini noodles, steamed vegetables, or anything else you can think of. The light flouring including the parmesan cheese changed this Piccata from amazing into something else. Something impressive with double the parmesan hit.
With parmesan cheese, especially in this recipe, I use fresh and finely grated from a delicatessen here in Melbourne. Wait. Am I the only one that gets embarrassingly excited seeing parmesan this fine, on sale at a deli? Walking past the glass windows with my mum, I slammed the brakes on mid-stride to plant my face on the shop front window, halting the sea of trolley-traffic behind me. Lord, help me.
You can always grate your own on the smaller holes on a box grater, or buy it ready to use like this, and you will pretty much put it on everything. For this recipe, DO NOT use the parmesan out of a container. The flavour is completely different and too strong for this chicken.
Usually, a Piccata calls for a lot of butter and oil, but in this recipe I used half the oil (olive oil) and only a quarter of the butter. You can use Ghee if you wish, and coconut oil to make it healthier if that’s your preference.
And believe it or not, no heavy cream! Having said that, you CAN use heavy or thickened cream if you like, but for the sake of cutting calories, I used MILK! The shock.

INGREDIENTS :
For The Chicken

  • 2 large boneless and skinless chicken breasts, halved horizontally to make 4
  • 2 tablespoons flour (all purpose or plain)
  • 2 tablespoons finely grated fresh Parmesan cheese
  • 1 teaspoon salt
  • Cracked pepper

For The Sauce

  • Light spray of cooking oil
  • 1 tablespoon olive oil
  • 2 teaspoons butter (or oil)
  • 2 tablespoons minced garlic
  • 1¼ cup chicken broth (stock)
  • ½ cup milk (full fat or 2% — or use reduced fat cream or heavy cream)
  • ⅓ cup finely grated fresh Parmesan cheese
  • 2 tablespoons capers (plus 2 tablespoons extra to garnish)
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
  • 2-3 tablespoons lemon juice — juice of 1 lemon (adjust to your tastes)
  • 2 tablespoons fresh parsley

INSTRUCTIONS :

  1. Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat.
  2. In a shallow bowl, combine the flour and parmesan cheese.
  3. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  4. Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot.
  5. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
  6. Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute).
  7. Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste.
  8. Add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
  9. Pour in the lemon juice, allow to simmer for a further minute to combine.
  10. Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce.
  11. Top with extra capers to garnish, lemon slices and parsley.

You can find complete recipes of this CREAMY LEMON PARMESAN CHICKEN (PICCATA) in cafedelites.com

Categories
HEALTHY

CHEESY SPINACH STUFFED PEPPERS

We’re LOVING this fun twist on classic stuffed peppers! These Cheesy Spinach Stuffed Peppers are packed with an entire BOX of fresh baby spinach and loaded with so much flavor, you’ll forget you’re eating #alltheveggies
I’m going to keep things short and sweet today because I want you dancing around the kitchen as soon as possible! Deal? Deal!
This recipe was one of those “ohmygosh what on Earth is living inside my crisper?!” moments where my veggie drawer was near bursting at the seams. I had gone on a bit of a pepper spree on my last grocery run and had picked up spinach on BOGO to boot. Lots of perishable goodness that HAD. TO. GO!!!
Stuffed peppers to the rescue!
These tasty veggie stuffed veggies hit the spot as a speedy lunch and would make a great pairing to your favorite protein for dinner, or a great main dish to pair with a big salad for all the vegetarians out there. Super tasty. Super flexible. Super OMGMAKETHIS.
That’s a word, pinky promise.
#lies
Without further adieu, on to the recipe!

Ingredients

  • 1/2 cup rice
  • 1 cup water
  • 1/2 tsp oil (coconut, olive, avocado)
  • 1 clove garlic, smashed and minced
  • 1 (5 oz) package of fresh spinach
  • 1/2 tsp dried basil (or try fresh!)
  • 1/4 tsp red pepper flakes
  • 1/4 tsp oregano
  • salt and pepper to taste
  • 1 cup grated mozzarella cheese, plus extra for topping
  • 1/3 cup crumbled feta cheese
  • 2 bell peppers
  • fresh parsley to garnish (optional)

Instructions

  1. Cook rice in water until fluffy via your favorite method: stovetop, rice cooker, or pressure cooker.
  2. Depending on method chosen this will take 10 (pressure cooker) to 20 (rice cooker + stovetop) minutes.
  3. Preheat oven to 350 degrees F.
  4. Heat a skillet with oil and sauté garlic and spinach until tender and fragrant.
  5. Season with basil, red pepper flakes, oregano, salt, and pepper.
  6. Add cheese, saving a little extra for topping if desired.
  7. Stir in your rice and mix well. Remove from heat.
  8. Slice your peppers in half, removing the veins, stems, and seeds.

You can find complete recipes of this CHEESY SPINACH STUFFED PEPPERS in peasandcrayons.com

Categories
HEALTHY

Healthy Stuffed Potato Skins

Sometimes potatoes get a bad rap in the health food industry. Actually, potatoes can be pretty darn nutritious when cooked the right way and enjoyed in moderation. They are packed with potassium and fiber and are naturally fat- and cholesterol-free. With that knowledge, you can enjoy our 5-Ingredient Healthy Stuffed Potato Skins sans guilt!
We have utilized chicken, turkey bacon, and low-fat cheese in this recipe and added broccoli to ensure that you’re getting the healthiest potato skins we could come up with! This would be an awesome game-day appetizer or paired as a side with BBQ Chicken.

INGREDIENTS :

  • 3 large potatoes
  • 1 cup of chicken, pre-cooked and shredded
  • 1/2 cup of broccoli, pre-cooked and chopped
  • 6 slices of turkey bacon, nitrate-free (pre-cooked, chopped)
  • 1 1/2 cups of shredded low fat sharp cheddar cheese
  • Sea salt and freshly ground pepper, to taste

INSTRUCTIONS :

  1. Preheat the oven to 400°F.
  2. Prick the potatoes a few times, put them on a baking sheet, and bake for about 60 minutes.
  3. When the potatoes are done, take them out of the oven and cut in half lengthwise.
  4. Scoop half the potatoes out of their skins and into a mixing bowl.
  5. Scoop the rest of the potatoes out and into a container to set aside for later.
  6. Add cooked shredded chicken, cooked chopped broccoli, cooked and chopped turkey bacon, and 1 cup of cheddar cheese to the bowl and mix it together.
  7. Season with sea salt and pepper.
  8. Divide the mixture between 6 halves of potato skins, top with ½ cup cheddar cheese, and bake for 5-7 more minutes until cheese is melted. Serve warm.

You can find complete recipes of this Healthy Stuffed Potato Skins in skinnyms.com

Categories
HEALTHY

LOW CARB CHICKEN STUFFED PEPPERS

I am finally posting this yummy low carb chicken stuffed peppers recipe!
Incorporating a low carb diet can be quite challenging. If you are used to eating grains and you love bread (like me) then you may get really discouraged.
For the past years, my diet was heavy in grains and carbs (brown rice, starchy vegetables, whole wheat bread and quinoa). Considering my active lifestyle, I didn’t really gain weight, but I didn’t look my best either. While I still chose my carbs wisely, I did not have a proper schedule for them. That was my issue. I would load up my breakfast with carbs, my lunch and my dinner.
Lately I have been monitoring my food journal and I did notice that I consume lots of carbohydrates. I also happened to get really interested in the bulletproof lifestyle after reading this book. I always loved fats – I always use coconut oil and grass fed butter. So I started incorporating it more into my meals.
So I have been experimenting with incorporating more healthy fats into my meals..which inspired this recipe today 🙂I was pretty skeptical at first about whether these would turnout good, as I never made stuffed peppers before without some kind of grain.
To my surprise, these were so filling. I had two halves. They were also super delicious. They are super easy to make, and I had a lot of leftovers as well.
The ingredients are very dense and nutritious.
FEW NOTES :

  1. You don’t ‘need’ to use any oil in this recipe. The cheese is enough to add moisture to the peppers.
  2. I used red, yellow and green peppers just because they came in different colors in the bag.
  3. You can totally use only green or red or yellow peppers.
  4. The flax seed is optional. It just add a nice texture to the chicken.
  5. I cooked the chicken briefly in a pan. If you don’t want to bake it, it won’t change how these will turnout.
  6. Just cook it in a pan for few minutes, it will continue cooking in the oven.


INGREDIENTS :

  • 4-6 peppers halved and seeded
  • Cooked chicken breast – shredded
  • 1/2 cup of grated cheese ( I used cheddar)
  • 1/2 cup of cream cheese
  • 1-2 chopped chives
  • 1/2 tsp garlic powder
  • Salt and pepper

Breading:

  • 2 tbsp butter (microwave for 10 seconds to bring to melt)
  • 1/4 cup grated cheese
  • 1 tsp flax seed
  • 1/2 cup almond flour

INSTRUCTIONS :

  1. Preheat the oven to 400 F degrees.
  2. Cut the peppers in half, remove the seeds and bring to boil for 5 minutes (or microwave) – remove and let sit for few minutes
  3. While the peppers are sitting.
  4. Mix in a bowl the grated cheese, chicken, cream cheese, spices.
  5. Mix the breading ingredients together.
  6. Start stuffing the peppers with the chicken mixture, and add some breading on top.
  7. Place in a large baking sheet.
  8. Bake for 15-20 minutes until the top turn brown (as in the picture)
  9. Enjoy!

You can find complete recipes of this LOW CARB CHICKEN STUFFED PEPPERS in coachsofiafitness.com

Categories
GLUTEN FREE HEALTHY VEGAN

BAKED PARMESAN ZUCCHINI FRIES

Baked Parmesan Zucchini Fries are a tasty, healthier option for fries. And they’re made with less than five ingredients. Gluten Free & Vegetarian.
Hey Everyone! Hope your weekend and Holidays have gone well thus far. And you’ve had lots of quality time with the FAM. It’s been a busy weekend but has been nice being able to hang out with family and friends.. just kind of chilling and eating lots of good food.
As we are slowly approaching the New Year though I know a lot of people start thinking about trying to make healthier food choices. Hence I hope I’m able to help you some with this by sharing these Baked Parmesan Zucchini Fries. Super easy to prepare and I promise taste AWEsome!! Anyway I know sometimes it can be hard… Especially this time of year. Since we are surrounded with all the tempting goodies.
Moderation, moderation and more moderation is really the key. Not that I have it all figured out but I can say I Enjoy of lot of my favorite foods just in smaller portions. And fries are really one of those things you can make Healthier and enjoy!

INGREDIENTS :

  • 2 medium zucchini
  • ¾ cup crushed gluten free crackers
  • 1 cup finely grated parmesan cheese
  • 2 tbps. fresh chopped parsley
  • 1 tsp. garlic powder
  • salt & pepper to taste
  • dash of cayenne pepper
  • 2 eggs

INSTRUCTIONS :

  1. Preheat oven 400 degrees
  2. Line large baking sheet with parchment paper.
  3. Rinse zucchini and trim both ends and cut zucchini into fry shape pieces and set in colander.
  4. Sprinkle with salt and set aside(this allows them to release liquid while you’re preparing coating)
  5. Meanwhile pulse crackers in food processor until they are fine and put in medium bowl.*
  6. Grate parmesan cheese with box grater using the finest grate and add to cracker crumbs.
  7. Finely chop parsley or could do it in food processor and add to cracker mix.
  8. Add salt & pepper, & dash of cayenne pepper and mix well.
  9. In separate bowl add 2 eggs and beat well.
  10. Rinse zucchini fries and pat dry.
  11. Then dip them in egg, then cracker mixture and place on baking sheet.
  12. Bake in preheated oven 15-20 minutes.
  13. Checking after 15 minutes and flipping them over.
  14. Remove from oven and can enjoy plain or with favorite dipping sauce.

You can find complete recipes of this BAKED PARMESAN ZUCCHINI FRIES in stephaniesain.com