Zucchini Thai Noodle Salad

Source

Feel free to twirl, swirl and slurp. This all-vegetable concoction skips on the guilt for second helpings, and kids will love it.

Makes: 4 servings
Free of: gluten and all top allergens

Ingredients

  • 2 large zucchini, ends trimmed
  • 1 large carrot, peeled and cut into matchsticks
  • 1 red pepper, seeded, cored and thinly sliced
  • 3 green onions, thinly sliced
  • 2 tbsp chopped Thai basil
  • 1/2 tsp minced ginger
  • 1 clove garlic, minced
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tsp honey
  • 2 tbsp canola oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup roasted, hulled sunflower seeds

Instructions

  1. Using a spiralizer, cut zucchini into long noodles and place in a large bowl.
  2. Add carrot sticks, red pepper slices and green onions to zucchini and gently combine.
  3. For dressing, in a small bowl, whisk basil together with ginger, garlic, rice vinegar, lime juice and honey. Slowly stream in oil while continuously whisking, and stir in salt and pepper.
  4. Toss zucchini mixture with dressing. Top with sunflower seeds and serve.

 

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Zucchini & ricotta fritters

Taken from Robin’s Kitchen low carb zucchini & ricotta fritters and modified.

Ingredients

  • 6 oz zucchini
  • 1 egg
  • 0.5 oz of potato starch
  • 6 oz of ricotta cheese
  • 2 oz of shredded cheese
  • pepper, salt & garlic powder
  • sunflower oil to bake in

Instructions

  1. Grate the zucchini using a standup box grater.
  2. Place grated zucchini in a colander over the sink.
  3. Add a bit of salt and toss the grated zucchini.
  4. Let sit for 10 minutes.
  5. Use a clean dish towel to drain zucchini completely.
  6. Combine the grated zucchini with the rest of the ingredients and mix well.
  7. Season with salt, pepper & garlic powder.
  8. Heat some sunflower oil in a frying pan and add about 1 tablespoon of the mixture for 1 fritter.
  9. Bake until the underside is nicely golden and flip to bake the other side.
  10. When done, put on a paper towel before serving, to get rid of any excess oil.

Meatball Pizza Bake

Author: Ashley Greenwood

If you are looking for a quick, delicious slow cooker recipe with meatballs to add to your next party then this Meatball Pizza Bake is the one for you!

Ingredients

  • 4 – 12 oz. bags of Italian Meatballs
  • 2 – 24 oz. jars of pasta sauce
  • 6 oz. package of pepperoni, chopped
  • 8 oz. package of your favorite shredded cheese

Instructions

    1. Prep the slow cooker
      Spray the inside of the slow cooker with nonstick spray. This will help with cleanup later.
    2. Add ingredient
      Add meatballs, pasta sauce, and chopped pepperoni then mix thoroughly.
    3. Cook
      Cook this slow cooker recipe with meatballs on HIGH for 3 hours or LOW for 5 hours.
    4. Add cheese and spinach
      Top with cheese and allow to melt and wilt.
    5. Toppings
      Serve with your favorite pizza toppings and enjoy! The meatballs’ saucy, yummy goodness was delicious on their own but we kicked it up a notch by creating a pizza topping bar to go with the slow cooker recipe.

      • black olives
      • green peppers
      • spinach
      • sun-dried tomatoes

 

Very Berry Cobbler

author: wellness mama

A simple berry cobbler that is grain-free, gluten-free, dairy-optional and sweetener-optional. Bonus: It can easily be made in one pan in the oven.

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Grease a 8×8 or larger baking dish with coconut oil.
  3. Place berries in baking dish.
  4. Combine almond flour, coconut oil/butter and vanilla with your hands until it makes a crumbly topping.
  5. Using your hands, sprinkle/crumble the topping over the berries.
  6. Put dish into oven and cook for about 20 minutes (fresh fruit) to 30-40 minutes.
  7. When done, drizzle with honey.
  8. Top with whipped cream.

Baked avocado egg rolls

Source: Glow by PopSugar

Ingredients

For the avocado egg rolls:

  • 1/2 lime, juiced
  • 1 1/2 ripe avocados, diced
  • 2 tablespoons red onions, diced
  • 1 tablespoon sun-dried tomatoes, diced
  • 1 large garlic clove, minced
  • 1/4 teaspoon salt
  • 1 tablespoon cilantro, chopped
  • 1 egg
  • 4 sheets frozen phyllo dough, thawed
  • Olive oil spray

For the cashew dipping sauce:

  • 1/4 cup raw cashews
  • 1/4 cup plus 2 tablespoons water, divided
  • 2 tablespoons low sugar rice wine vinegar
  • 1/2 lime, juiced
  • 1 teaspoon olive oil
  • 2 tablespoons cilantro leaves
  • Pinch of salt
  • 1″ ginger, peeled and grated

Instructions

To make avocado egg rolls: Add lime juice to a medium sized bowl. Add diced avocado and stir gently until avocado is covered in lime juice to prevent from browning. Add in red onion, sun-dried tomatoes, garlic, salt, and cilantro to the bowl and stir until well combined. Set aside.

Add egg to a small bowl and whisk until scrambled. Set aside.

On a dry, clean surface, set out 4 sheets of room temperature phyllo dough and cut into quarters. Leave 1 set of phyllo dough in the center of your cutting board. Add approximately 1/3 of the avocado mixture to the dough a little right of the center. Wrap the dough like you would an egg roll and use the egg wash with a brush to seal the dough together. Keep going until you have a tightly wrapped log. Use the egg wash to fold the open ends of the egg roll together, like you’re wrapping a package. Fold two sides in and then fold the top and bottom triangles down. Repeat two more times with the remaining avocado mixture.

Heat a nonstick skillet to medium heat and spray each egg roll all over with olive oil spray. Add egg rolls to pan and cool for 3 minutes on all 4 sides until golden brown. Remove from heat and let cool for 5 minutes.

To make cashew dipping sauce: Add cashews to 1/4 cup of water and set aside to hydrate for at least 30 minutes.

Once soaked, strain cashews and add to a food processor. Add rice wine vinegar, 2 tablespoons of water, lime juice, olive oil, cilantro, salt, and ginger. Pulse until smooth.

Slice egg rolls in half diagonally and serve with dipping sauce.

Nutrition Information

  • Serving: 6
  • Total Calories: 103.6 cal per egg roll

Bacon, Blue Cheese and Cranberry Cheese Ball with Pecans

Serves: Serves 4-6

Ingredients

  • 1 8-ounce package cream cheese, softened
  • ½ cup shredded Cheddar cheese
  • ¼ cup crumbled blue cheese
  • 4 strips thick-cut bacon, cooked and crumbled
  • 2 green onions, sliced
  • 3 tablespoons chopped pecans
  • 3 tablespoons chopped dried cranberries

For the outer layer:

Instructions

  1. Place all the ingredients in a bowl and stir or knead together until thoroughly combined. Form the mass into a ball or log (whichever shape desired) and wrap it in plastic wrap. Refrigerate for at least one hour or up to 2 days.
  2. Toss the outer layer ingredients together and spread them out on a plate. Roll the cheese ball in them to evenly coat the surface.
  3. Serve with crackers.

Chorizo Breakfast Casserole

Ingredients

  • 1 lb chorizo
  • 1/4 cup onions
  • 2 cups spinach
  • 1 tbsp minced garlic
  • 10 eggs
  • 1/4 heavy whipping cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup parmesan cheese, shredded
  • Salt and pepper, to taste
  • 4 oz. cream cheese
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 350°F
  2. Brown chorizo in large skillet, move to a 9×13 baking dish
  3. Saute onion, spinach, and garlic in the grease left over from chorizo with olive oil
  4. Combine vegetable mixture with the chorizo
  5. Whip together eggs, cream, cheddar cheese, parmesan cheese, and salt and pepper
  6. Pour eggs over chorizo mixture
  7. Cube cream cheese and place evenly over the top
  8. Bake for 30 minutes

Nutrition Information

  • Servings: 8
  • Calories: 445
  • Net Carbs: 4.3g
  • Fat: 35.9g
  • Protein: 24.7g