Veggie Burgers

For Christmas, my husband and I got each other the same gifts – meat grinders. We had talked about it but I never thought we’d get each other the same thing. Either way, it worked out! We ground up some chicken, deer, beef, etc just to try it out! I got a little crazy and decided to make some veggie burger patties too. A couple of hiccups but we figured it out! They turned out great, freeze well and are perfect for a light healthy meal. I served ours on lettuce leaves for less carbs – but they’d work on a bun! Makes about 6 burgers

Check them out at the link below!

Veggie Burgers

New Year New You Breakfast

Happy New Year! Today, some of you may not wake up in time for breakfast and might not feel like eating if you had a little too much fun! For those of you like me, who barely stayed up to “ring in the new year” and then awoke to very busy kids early, you might need a quick pick me up! If you saw my post yesterday about our New Year’s goals, you will see that one of mine is embracing my health issues and having a more positive outlook on them.  A couple weeks ago, I found out I was showing intolerances to almost every food. My major problems being gluten, dairy and eggs – which I was forced to give up immediately. The dairy and eggs have proven to be quite a struggle to give up. I was eating two eggs a day for breakfast. When I first started going through my diet change last summer I found a cute little blog, Peas and Thank You, and a cookbook by the same name. The author is very fun in her writing. They follow a vegan diet that includes gluten so I do have to make some modifications to her recipes but they are still great! In her cookbook I found a recipe for tofu eggs. I immediately thought, “no way am I eating tofu”. My sister is vegan. She eats tofu; I’ve tried it and hated it. However, I decided to give it another shot. I modified the recipe I found to add in my favorite veggies and I’m very surprised (and happy) to say that it works! This is a baked dish that tastes similar to a quiche or frittata. Tofu, when baked like eggs, has a very similar taste and texture to eggs. I challenge you to try the tofu as it does have many health benefits. However, I understand if you just can’t quite make that leap into the tofu world (it was hard for me!). If you can’t, I’ve added an egg substitution for you. Either way, this dish is healthy, tasty, filling and keeps well. Sometimes life brings us challenges that we aren’t prepared for but today is a new day, the start of a new year and I’m embracing a new “me” and I hope this little dish helps! This serves 4-6.

1 package of tofu (any firmness will work) or 8 eggs

¼ cup peppers, chopped

½ cup kale, chopped

¼ cup mushrooms, chopped

¼ cup potato, chopped

1 Tbsp olive oil

¼ cup shredded cheese (I used Daiya dairy free cheddar)

1 tsp black pepper

½ tsp dried thyme

¼ tsp dried oregano

¼ tsp sea salt

• In a large skillet, sauté kale, peppers, mushrooms and potato in olive oil until crisp tender (about 10-15 minutes). Meanwhile, prepare tofu. 
• If you are using a firm or extra firm tofu, you will need to puree it until smooth. To do this, just use a blender and a little bit of water until it is smooth. 
• If you are using a soft tofu, you won’t need to puree it, but you will need to drain the excess water out.
•  If you use the soft tofu, you can leave it a little chunkier and it gives the dish a scrambled egg like texture. If you use the firm pureed tofu, its smoother. Either way it tastes great! 
• In a large mixing bowl, combine tofu, cheese, spices and vegetables; stir until well combined. 
• Pour mixture into a greased 9” glass pie plate or other baking dish. Bake at 375°F for about 20-25 minutes or until mixture starts to brown and is firm in the center. 
• You can also fill muffin cups with the mixture and make individual servings, just adjust your cooking time. 
• Serve this with some fresh fruit for a complete meal!

Healthy Nachos

Going low carb can be a real challenge. I find it especially hard to eat healthy during football or parties. We just love party snacks but you know as well as I do that they can be awful for you! I’m still adjusting but for now these nachos will work great in a pinch! Believe it or not, the bell peppers make a great substitute for a chip. Let’s be honest though – it’s still not a chip. I really liked the light and crisp taste though. Plus I could eat a lot more without feeling guilty about it! I did made my husband some with tortilla chips though – not everyone is excited about finding a low carb, clean, appetizer like I am : ). Makes enough for about 4-6 servings depending on if you are serving as an appetizer or a meal.

3-4 bell peppers, seeded and cut into 2” chunks

1 can beans, drained and rinsed (our favorites are black beans or cannellini beans)

2 medium tomatoes, diced

½ cup corn

½ cup jalapeno peppers, seeded and finely chopped

1 avocado, chopped

¼ cup green onions chopped

½ cup shredded cheese (we used dairy free)

Salsa, sour cream, etc for additional toppings

Heat oven to 400°F. On a large baking sheet sprayed with olive oil, line bell peppers in a single layer. Spread evenly over peppers the beans, corn, tomatoes, peppers. Top with cheese and bake for about 10 minutes or until cheese is melted. Remove from oven and top with avocadoes, green onions and additional toppings if desired. Serve immediately. 

Chicken Cordon Bleu Casserole

This recipe may trick you. It looks like a cheesy, fattening, heavy casserole. However, it is a slimmed down, lean, tasty casserole that you can feel good about eating. This low fat, low carb dish is still comforting and delicious. Chicken Cordon Bleu can typically be very heavy and most casseroles have a rich and creamy but fatty sauce. I swapped out the heavy cream for a lighter but still savory sauce. I kept the swiss cheese but it could easily be substituted for a diary free cheese and still taste great. I also swapped out the carb filled pasta for some carb free spaghetti squash. I even added a few extra veggies to get more nutrients. Any way you make it (traditional or modified), this dish is savory and wonderful. Perfect for a fall or winter day.

2 chicken breasts, cut into bite-sized pieces

1 Tbsp Olive oil

¼ cup onion or bleu cheese dressing (homemade or bought – I used a sweet Vidalia onion dressing)

½ spaghetti squash, cut lengthwise

¼ cup water

¼ cup onion or bleu cheese dressing

2 cups swiss chard, cut into thin, short strips

4 slices of swiss cheese

3 oz of sliced deli ham, diced

2 medium tomatoes, thinly sliced

1 tsp sea salt

1 tsp black pepper

1 tsp garlic, minced

• Preheat oven to 350°F. In a large skillet, heat 1 tbsp olive oil. Cook chicken breast chunks in olive oil and ¼ cup of the onion or bleu cheese dressing. Cook chicken for about 15-20 minutes or until cooked through completely. 
• In a greased 2 quart baking dish, pour water and place one half of the spaghetti squash, cut side down. Pierce squash shell with a knife or fork. Cook in microwave for about 10 minutes. Once spaghetti squash is cooked, drain any extra water from the baking dish. Turn over squash and scrape edges and bottom of shell with a fork to make spaghetti “noodles”. Place scraped squash into a separate bowl. 
• While squash is cooking, quick-blanch the swiss chard. Bring two cups of water to boil in a sauce pan. Put swiss chard in boiling water and cook for about a minute. Drain water quickly from chard. 
• In the same baking dish, spread cooked chicken on bottom. Sprinkle spaghetti squash over chicken. Pour the remaining ¼ cup of dressing over squash and chicken. Place swiss chard over squash and then sprinkle on diced ham. Next, layer on slices of swiss cheese until mixture is covered. Layer on sliced tomatoes until dish is covered. Finally, sprinkle on salt pepper and minced garlic.
•  Bake at 350°F for about 15 minutes until cheese is melted and mixture starts to bubble around edges. 

Zucchini Lasagna & Gluten Free Italian Breadsticks

When I first went gluten free, I was so worried about finding replacement pasta. There are plenty of gluten free pasta options out there that taste great. I have plenty in my cabinets but I find myself trying different alternatives. I really like replacing pasta with different types of squash. Sliced zucchini is a fantastic replacement for lasagna noodles. It is low fat, low carb, grain free, gluten free, etc. It softens up nicely while baking and makes gives the dish and extra boost of flavor. We made this vegan but you could easily add ground beef or turkey to make it a little heartier. As always, you can substitute regular cheese for the dairy free kind. Serves 4-6

1 medium-large zucchini, sliced into 12 slices lengthwise (use a mandolin!)

1-2 cups pasta sauce

½ cup mushrooms, diced

1 cup swiss chard, kale or spinach, chopped (use a combination!)

¼ cup diced onion

1 Tbsp olive oil

1 tsp minced garlic

1 tsp parsley

½ tsp basil

2 cups shredded dairy free cheese (I like Daiya brand)

• In a large skillet, sauté onion, mushrooms, chard and garlic in olive oil. 
• In a 9x9 baking pan, spread about 1 Tbsp of pasta sauce. Place 4 slices of zucchini over sauce. Top with ½ of the mushroom mixture. Sprinkle 1/3 of the cheese over veggies. Top with about ¼ cup pasta sauce. Repeat layers one more time. 
• Top with the final 4 slices of zucchini and any remaining pasta sauce (as much or little as you desire). Top with the remaining cheese. Sprinkle over basil and parsley. 
• Bake at 350°F for about 45 minutes or until cheese is bubbly and slightly brown. Let cool about 10-15 minutes before serving. Refrigerate any leftovers.

GLUTEN FREE ITALIAN BREADSTICKS

Just saying – these go PERFECT with my Zucchini Lasagna. These are lightly and fluffy but still filling and as always, gluten free. These are actually made with non-soy flours and no dairy as well. My biggest suggestion with these is that you form them nicely, otherwise they can look like many things, some not so appealing. Either way they still taste great! Customize your toppings to what you like!

½ cup brown rice flour

½ cup amaranth flour

¾ cup potato starch

¾ cup tapioca starch

2 tsp xanthan gum

1 tsp sea salt

1 tsp basil

1 pkt of active yeast

1 cup warm water

1 tsp sugar or honey

1 tsp white wine vinegar

1 Tbsp olive oil

salt and pepper to taste

additional basil or other seasonings for topping

• In a small bowl, combine yeast, sugar and water. Whisk together and let sit for 5 minutes to let yeast activate. 
• In a large mixing bowl, combine rice flour, amaranth flour, potato starch, tapioca starch, xanthan gum, salt and basil. Add in olive oil, vinegar and yeast mixture until and mix over medium-high speed for about 30 seconds or until dough ball forms. 
• Separate dough into small dough balls and form into bread sticks (I made about 8 medium sized breadsticks. The best trick to this is to have wet or lightly floured hands to help keep dough from sticking to you. 
• Lay breadsticks onto a greased baking sheet. Let rise in a warm place for about 20 minutes. Brush with olive oil and add any desired toppings (Salt, pepper, seasonings, cheese, etc) 
• Bake at 350°F for about 20 minutes or until lightly browned. Best if served immediately.

Zucchini Pasta with Secret Ingredient Alfredo

Any recipe with the title “secret ingredient” may raise some eyebrows but I’m hoping your curiosity will give the desire to give this recipe a try. Zucchini pasta is a nice, low carb, low fat, naturally gluten free substitute for pasta. I used my veggie spiral cutter to create “pasta” out of the zucchini and squash. Now, for the secret ingredient…. CAULIFLOWER! Yes, believe it or not, cauliflower has the ability to taste so different depending on what you do with it. Cauliflower in pizza crust is awesome; cauliflower steamed plain.. not so much. Cauliflower smells awful cooked but aside from that, it takes on a variety of flavors in recipes. In this recipe, the cauliflower takes on a wonderful garlic flavor that in a strange way resembles alfredo sauce. The best part is there is no heavy cream, fatty milk, etc in the sauce so you can feel good about eating it. The next best part is that this recipe is completely natural/vegan/paleo/etc. I served some grilled chicken on top of ours but shrimp would work well too. Also, it tastes just great without meat or cheese for those eating a vegan diets. This makes 4 servings.

1 small to medium zucchini, ends removed, spiral cut

1 small to medium yellow squash, ends removed, spiral cut
1 tsp sea salt
Alfredo Sauce
1 small head of cauliflower, steamed
1 cup vegetable broth
1 ½ tsp minced garlic
1 tsp chives
1 tsp sea salt
1 tsp ground black pepper
½ cup almond milk
¼ cup shredded cheese, if desired
Parsley, if desired

• In a medium saucepan, combine zucchini and squash spirals, cover with water and bring to boiling. Add in sea salt and continue boiling for about 7-8 minutes or until spirals are soft.
• Meanwhile, puree steamed cauliflower and vegetable broth in a high powered blender until smooth.
• Pour puree into a medium saucepan and add in garlic, chives, salt, pepper and milk. Bring mixture to a boil and cook for about 5 minutes. Add in shredded cheese if desired and let set so cheese can melt.
• Place vegetable spirals onto a plate, top with sauce and sprinkle with parsley. 

Zucchini Cauliflower Pizza Crust

Remember how crazy my cauliflower pizza crust sounded?? Adding zucchini probably won’t make you less skeptical. However, it is awesome! I don’t exactly understand how forming cauliflower into a pizza crust makes it taste less like cauliflower but I’m glad it does! If you can get past the smell of cooking it, this pizza crust is a great alternative to dough crusts. Making pizza crust this way gives you tons of extra nutrients and added vegetable servings. It is also very low carb, low fat, gluten free, dairy free, and can be made Paleo. Makes 2 small circular crusts or 1 large square crust.

1 large zucchini, shredded (about 1 cup)

½ head of cauliflower, riced (about ½ cup)
1 egg (or equivalent egg substitute)
¼ cup GF bread crumbs (or GF flour will work also)
1 tsp garlic, minced
½ tsp sea salt
½ tsp basil
½ tsp oregano
Toppings
2 cups spinach
1 cup mushrooms, sliced
¼ cup raspberry balsamic vinaigrette
½ cup pasta sauce
½ cup shredded cheese (I used mozzarella style almond cheese)

• In a food processor, shred zucchini and cauliflower.
• In a large bowl, combine zucchini, cauliflower, egg, bread crumbs or flour, garlic, sea salt, basil, oregano. Mix until ingredients are well combined.
• Refrigerate crust mixture for about 30 minutes.
• Using foil or parchment paper, line a baking sheet. Spread crust mixture evenly into a thin layer on the baking sheet.
•  Bake at 400°F for 20 minutes.
• Remove from heat, add toppings and cheese if desired. Return to oven and bake an additional 10 minutes.
• Let cool for about 10 minutes before cutting and serving.