#savory cheddar zucchini muffins | Explore Tumblr posts and blogs

consulting-celiac-in-the-tardis · 6 years ago

Text

57 Easy Gluten Free Recipes for Summer Picnics and Potlucks

New blog post! Now that the weather is finally (sloooowly) warming up and holidays like Memorial Day and Fourth of July are right around the corner, I know that summer picnics and potlucks are just as close. But when you have celiac disease or dietary restrictions, summer entertaining can feel a little more complicated.

That's why this year, I thought I'd scope out some of the best gluten free recipes for summer picnics and potlucks. Whether you're looking for healthy appetizers, gluten free lunches fit for a picnic or easy paleo desserts, this round up should give you some delicious ideas. Not to mention, it should make bringing a yummy and gluten free dish to every summer get-together a whole lot easier!

Gluten Free Sides

1. Bacon Cheddar Jalapeno Cornbread (Nut Free, Refined Sugar Free) - Raia's Recipes

Trust me. If you show up with gluten free bread at a summer potluck, you're gonna be the life (or at least the taste buds) of the party.

2. Easy Potato Salad with Egg - Bubba Pie

Give your potato salad an extra boost of protein with hardboiled eggs.

3. Hawaiian Macaroni Salad (Vegan, Soy Free) - Spabettie

Pineapple, vegan mayo, sweet pickles and pickled carrots give this macaroni salad a unique, Hawaiian twist.

4. Broccoli Apple Slaw - Noshtastic

Change up the traditional cabbage slaw recipe by using broccoli and apple instead!

5. Creamy Pea Salad - Recipes From a Pantry

If you're looking for a seriously easy low carb side dish that is still sure to peas (ahem...please) a crowd...this is it! All you need to make it are fresh (or frozen!) peas, bacon, cheese and a few other ingredients for the sour cream dressing.

6. Black Bean and Corn Salad with Balsamic Vinegar (Dairy Free) - The Welcoming Table

Add grilled chicken or pork to make this gluten free salad a meal, or serve it as a side dish or dip!

7. German Cucumber Salad - Casserole Crissy

For any gardeners out there, this is the perfect recipe to use up any leftover cucumbers.

8. Asian-Inspired Sesame Cilantro Carrot Salad (Paleo and Vegetarian) - Natasha, The Artisan Life

Even carrot haters will be won over by the Asian flavors in this gluten free salad dressing.

9. Bone Broth Pesto (Nut Free) - Casey the College Celiac

Enjoy the creamy, tanginess of pesto with the added protein and nutritional benefits of bone broth. Serve with veggies, gluten free crackers or roasted sweet potato rounds (which are also included in the linked recipe above)!

10. Watermelon Mint Salad with/out Feta (Dairy Free Option) - Finding Zest

Who knew that watermelon and balsamic vinegar made such a tasty pair?

11. White Bean Salad (Vegan, Soy-Free, Nut-Free) - Happy Healthy Mama

Fresh basil, cherry tomatoes, avocado and lemon juice turn plain white beans into a side salad everyone will be digging into.

12. Zucchini Roll-Ups (Vegan, Paleo) - Claudia Canu

These roll-ups are super simple to make but that doesn't make this combo of veggies and gluten free hummus any less delicious!

13. Goat Cheese Cucumber Bites (Keto, Low Carb) - The Keto Option

Gluten free Everything But the Bagel Seasoning dresses up these mini goat cheese and cucumber sandwiches.

14. Creamy Sweet Potato Salad (Paleo) - Cathy's Gluten Free

Is there any occasions sweet potatoes aren't perfect for?!? I don't think so...

15. Focaccia with Olives, Sundried Tomato & Rosemary (Grain Free, Paleo, Refined Sugar Free) - Emma Eats and Explores

Like I said before...you seriously can't go wrong with bringing homemade gluten free bread.

16. 5-Minute Guacamole (Vegan, Keto, Paleo, Oil-free, Whole 30) - Veg Annie

Homemade salsa gives this homemade guac an extra kick of freshness and flavor.

17. Mexican Street Corn - Confessions of a Fit Foodie

Like corn on the cob, only a lot tastier and less messy to eat!

18. Spicy Mango Dip (Vegan) - Fun Food Frolic

Serve this gluten free and vegan dip with some gf bread or pita, and it'll disappear in no time. You can whip it up in 15, minutes, too!

19. Easy Tuna Spread - Goodnesst

This gluten free spread only requires three ingredients, five minutes to make and is delicious when served with crackers, veggies or tossed in a salad.

20. Red Potato Salad with Avocado and Egg - Attainable Sustainable

Typical potato salad gets an upgrade with some healthy fats from avocado in this gluten free side dish.

21. Curried Cauliflower Mac and Cheese (Vegan) - Casey the College Celiac

If you want to add some hidden veggies to a family classic, you'll love my curried cauliflower mac and cheese, which only takes five ingredients to make.

Gluten Free Mains

22. Avocado, Asparagus and Chicken Salad (Paleo, Mayo Free) - Tasting Page

If mayo ain't your thang, you'll love this paleo chicken salad, which gets its creaminess from avocado and a homemade dressing.

23. Corn and Zucchini Pie - A Simple Pantry

If a quiche and a frittata had a baby, this would be it. Plus, this cheesy pie only takes an hour - including 45 minutes of it doing its thang in the oven - to make.

24. Melon Mozzarella Prosciutto Salad with Arugula - Taste and See

Combine classic Italian ingredients with a traditional Caprese salad, and you end up with an ideal summer entertaining dish.

25. Grilled Balsamic Lamb Kabobs - Foodal

I'll admit, I've never tried lamb before, but these kabobs would definitely have me digging in.

26. Quinoa Tabbouleh Salad - Spice Cravings

Traditionally, tabbouleh salad is a Middle Eastern vegetarian salad featuring ingredients like parsley, mint, Bulgar wheat, tomatoes, onion, cucumber and a lemon dressing. This gluten free version replaces the bulgar wheat with quinoa, which not only makes it allergy friendly but also packed with extra protein!

27. Zesty Smashed Chickpea Salad Sandwich (Vegan) - Moon and Spoon and Yum

The best kind of sandwiches have a mix of different textures and flavors...and this smashed chickpea salad has ALL the flavor punches you're looking for.

28. Southwest Quinoa Salad (Dairy-Free Option) - Mama Knows Gluten Free

You can't go wrong with a bowl of quinoa dressed up with avocados, black bean, corn, grape tomatoes, mozzarella and a cilantro honey lime dressing.

29. Shrimp Pasta Salad - Hot Pan Kitchen

Olives and sun-dried tomatoes give this cold gluten free salad an extra boost of flavor.

30. Spanish Waldorf Salad - Zestful Kitchen

This Spanish twist on a classic Waldorf salad complements a variety of different meals, and you can prepare all of the different ingredients ahead of the time.

31. Easy Cheesy Loaded Cauliflower Casserole (Low Carb) - Wholesome Yum

This gluten free casserole has all the flavors of a baked potato, minus the carbs. And you can't go wrong with bacon!

32. Tuscan Pasta Salad (Nut Free, Egg Free) - Meaningful Eats

Just 'cause you're gluten free doesn't mean you can't enjoy a very delicious pasta salad on a pretty summer day.

33. Cauliflower Salad (Vegan, Low Carb, Keto) - Cooking Journey

Cauliflower just got a very tasty upgrade with this easy, raw salad recipe.

34. Easy Cucumber Tomato Feta Salad (Vegetarian) - Mom Foodie

You can't go wrong with a classic...

35. Kale Quinoa Salad + Cider Vinegarette - Pass Me Some Tasty

Make sure you use gluten free cranberries and walnuts, and the sweet and savory mix of flavors will be a major winner in this salad.

36. Chickpea Thai Quinoa Salad with Peanut Dressing - V Nutrition and Wellness

Add a creamy peanut sauce to a salad with quinoa, chickpeas, carrots, cabbage and cilantro and you have a Thai feast tastier than any take-out.

37. Prawn & Avocado Salad (Whole 30, Paleo) - Recipe This

If you know Whole 30 or paleo diners will be at your summer picnic, this salad is sure to be a hit.

38. Broccoli Salad with Bacon (Keto, Low Carb) - Whole Lotta Yum

Broccoli has never looked so good...

39. Sweet Potato Black Bean Burger (Vegan) - Evolving Table

This black bean quinoa burger only takes an hour to make and is easy to personalize for whatever beans, sweet potatoes or spices you have on hand.

40. The Best Homemade Chicken Salad (Paleo, Keto, Whole 30) - The Organic Chicken

Serve this salad on greens, gluten free bread or even half an avocado.

41. Loaded Potato Wedge Nachos (Paleo, Vegan Options) - Casey the College Celiac

'Cause who wouldn't want to dive into a plate of nachos on a beautiful summer day...especially when the base is fluffy roasted potato wedges?!?

Gluten Free Desserts

42. Paleo Strawberry Rhubarb Pie (Low Carb) - The Banana Diaries

I don't know about you, but I will always say yes to a slice of gluten free pie!

43. No Bake Peach Cheesecake Bites (Vegan) - Delightful Adventures

Make sure you use gluten free oats and almonds, and you'll have one heck of a tasty gluten free dessert.

44. Chewy Pumpkin Popcorn Balls (Vegan) - Casey the College Celiac

There's something crazy addictive about that sweet and salty combo.

45. Pink Lemonade Cupcakes - Fearless Dining

Because is there anything more summer-y than pink lemonade anything?!?

46. Red, White & Blueberry Shortcake Parfaits (Paleo) - Living Loving Paleo

No one will believe that you whipped up these paleo shortcakes from almond flour and a handful of other ingredients you threw in your food processor!

47. Avocado Brownies (Vegan) - Vibrant Guide

Even avocado haters won't be able to get over how thick and fudgy these brownies are...

48. Cream Cheese Pound Cake (Low Carb, Keto) - Fit to Serve Group

Who says you can't eat a keto or low carb diet and eat cake too?!?

49. Scotcharoos - My Gluten-Free Kitchen

Gluten free puffed rice cereal, peanut butter, chocolate and butterscotch combine into one heck of a tasty no-bake bar.

50. Oatmeal Creme Pies - Hunny I'm Home

Chewy gluten free oatmeal cookies + delicious buttercream icing = dessert heaven.

51. Orange Cake with Almond Meal (Dairy Free) - The Foodie Journey

This cake is only made with a few ingredients and can be prepped to bake in just 10 minutes!

52. Blueberry Muffins (Vegan) - Rhian's Recipes

You can't go wrong with a fluffy blueberry muffin, especially when it's gluten free, vegan and only takes 35 minutes to bake! Plus, there are tons of ingredient options and swaps, so you can probably whip up these muffins with whatever is already in your pantry.

53. S'mores Ice Cream Cake (Vegan) - Pink Fortitude

Ummm...a gluten free and vegan ice cream cake?!? I don't think I need to say anymore...

54. Chocolate, Beetroot & Raspberry Cupcakes - Attachment Mummy

In case you want to sneak a few veggies into your gluten free dessert.

55. No Bake Cheesecake (Keto, Low Carb) - Low Carb Yum

You can't beat a no-bake cheesecake base topped with fresh summer berries.

56. Chocolate Chip Coffee Cookies - Think About Such Things

Chocolate chip cookies just got a caffeinated twist!

57. Blueberry Lemon Bundt Cake (Dairy Free) - Allergy Free Alaska

I was sold at blueberries...

What I Hope You Remember During This Summer's Potlucks, Picnics and Parties

I know that when you have celiac disease or food allergies, the words "picnic" or "potluck" can cause more fear than excitement. But rest assured - as long as you use one of these gluten free recipes for guidance, you know you'll have at least one delicious meal you can happily enjoy. What are your favorite summer meals or recipes? Tell me in the comments! via Blogger http://bit.ly/2E6xmYR

#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

4 notes · View notes

rnaeborowski · 2 years ago

Text

i decided to change around the menu a bit bc i have Important Appointments™ this week but i have plenty of free time today so i'm making savory veggie muffins!

i'm trying this recipe

i'm switching out the rosemary for dried thyme or something though bc i'm not a big fan of rosemary. also cheddar cheese isn't so common here and i'm not a big fan so i'm changing it to hushålls cheese which is a neutral, creamy and slightly salty cheese that goes well in most things!

i haven't tried this recipe before so this is not a recommendation (at least not yet). it does look very tasty though so yeah! let's hope it turns out nice!

#txt #recipes #hushåll means household so in english it's called household cheese #its like the most basic type of cheese but it has a nice salty flavor

0 notes

unwritrecipes · 6 years ago

Text

Zucchini, Cheddar & Tomato Mini-Tarts

We've kinda hit that point in the season where I can't tell anymore if I want to hang onto summer or jump headfirst into fall and my cooking has definitely reflected this, as I swing wildly between entirely summery dishes and more cold weather fare. So today it's kinda fitting that I'm sharing these Zucchini, Cheddar & Tomato Mini-Tarts. Full of garden fresh zucchini and tomatoes, these have that late-summer feel that deliciously bridges the seasonal gap.

They'd be a great addition to any Labor Day celebration!

And even though they look kinda fussy and you're probably thinking "so totally not worth it", I'm here to say that these are actually not at all that hard to make and can even be made a day ahead and reheated a smidge before serving. So um, yes in fact, totally worth it!

You start by making a simple dough in the food processor that includes white and whole wheat flour, as well as some grated cheddar cheese, giving the crust tons of savory flavor and a little more oomph than traditional pastry crusts.

After you've rolled out the dough into a largish rectangle, you cut it into squares and line those dough squares into a muffin tin.

Meanwhile, you make this heavenly roasted mixture of zucchini, cherry tomatoes and honey spiked with a bit of cayenne pepper. Yum! It's hard not to just eat the mixture as is and forget about the tart part!

But force yourself to exercise a bit of restraint and add the ricotta/chive mixture to the little cups, topping it with those irresistible, spicy-honey roasted veggies--

And then a generous shaving of Parmesan cheese

And you'll be rewarded with adorable little appetizers that have layers and layers of flavor--gooey, melted ricotta, tender, sweet/spicy veggies, flaky crust and a crunchy Parmesan topping, that'll leave you both pining for warm lazy days and excited for those crisp, energized autumn ones to come. And that my friends, is a win-win!

Zucchini, Cheddar & Tomato Mini-Tarts

Makes one dozen mini-tarts

Prep Time for the dough: 10 minutes, plus at least 2 hours to chill, plus another 15 minutes or so to roll out, cut into squares and stick into muffin tin; Bake Time for Veggies: About 40-50 minutes; Prep Time for Ricotta Filling: 5 minutes; Assembly Time: 10 minutes; Bake Time for Tarts: 25-30 minutes

Ingredients

For the crust

1 1/2 cups (170 grams) unbleached, all-purpose flour

1/2 cup (65 grams) whole wheat flour

1/2 teaspoon fine sea salt

12 tablespoons cold unsalted butter, cubed and refrigerated until ready

3/4 cup (55 grams) Cheddar cheese, grated

1 large egg, beaten

Up to 6 tablespoons ice water

For the Veggie Filling

About 2 pounds zucchini (3-4 medium), ends trimmed and cut into small cubes

2 pints cherry tomatoes, cut in half

3/4 teaspoon fine sea salt

1-2 shakes red pepper flakes

2 tablespoons olive oil

1 1/2 tablespoons honey mixed with a pinch of cayenne pepper

1 tablespoon white wine vinegar

For the Ricotta filling

3/4 cup fresh ricotta

1 large egg

3 tablespoon freshly chopped chives

1 garlic clove, minced

Pinch of salt

Pinch of black pepper

For the topping

2-3 tablespoons milk or heavy cream

Finely grated Cheddar (somewhere between 6-8 tablespoons)

The Recipe

1. To make the crust: Pulse together the white and wheat flour and the salt in the bowl of a food processor. Add in the butter and cheddar and pulse until the mixture looks like little peas. Drizzle in the egg and 3 tablespoons water and pulse a few times. Squeeze a bit of the mixture between your fingers. If it holds together, you're done. If not, add one tablespoon water, pulse a couple of times and squeeze again. You just don't want to over mix or the dough will be tough. Turn the dough out onto the counter or a board and form into a ball. Flatten into a disk and wrap with plastic wrap. Chill for at least 2 hours and up to one day.

2. While the dough is chilling you can make the veggie filling. Preheat oven to 425ºF. Place the zucchini, tomatoes, salt and red pepper flakes onto a rimmed baking sheet and toss with the oil. Spread the mixture into an even layer and roast for 40-50 minutes, tossing every now and then, until the veggies are tender and beginning to caramelize. Remove the pan from the oven. Stir the honey with the cayenne pepper in it and the vinegar into the veggies and let them cool to room temperature.

3. When the dough has chilled, spray a standard muffin tin pan with nonstick spray and set aside. Flour a board or the counter lightly and roll the dough out into a large 12x16-inch rectangle. Trim any scraggly edges and use a ruler to cut four 4-inch strips and then cut those strips into 3 squares, so that you have a total of 12. Fit the squares into each muffin tin, gently pressing down in the center so that the corners of the dough hang over the edges of each well. Chill the dough for 15 minutes.

4. To make the Ricotta filling: Place the ricotta, egg, chives and garlic in a small bowl and whisk together well. Add a pinch of salt and pepper and mix together again.

5. Equally divide the ricotta mixture among the chilled dough wells. Top with the veggies and fold the overhanging dough corners over the filling. Brush the tarts with the milk and cream and sprinkle with the cheese. Place the tin on a baking sheet to catch any drips and bake for 25-30 minutes, until they are bubbly and golden. Let cool a bit, remove from the tins and serve.

6. You can definitely make these a day ahead. Let them come to room temperature in the tin, cover and chill and then reheat in a low oven before serving.

Enjoy!

Note: Recipe adapted from The New York Times by Melissa Clark, 2017. I tinkered a bit with the filling and some of the proportions. You could definitely also use different veggies.

#Cheddar Cheese #Heavy Cream #Black Pepper #Fine Sea Salt #Chives #Egg #Ricotta Cheese #White Wine Vinegar #Honey #Cayenne Pepper #Olive Oil #Red Pepper Flakes #Cherry Tomatoes #Zucchini

2 notes · View notes

the-expert-zone · 4 years ago

Text

15+ Low Carb Recipes & Meal Prep Tips

Cutting carbs can help you lose substantial amounts of fat, but there is another key ingredient that’ll help you maintain those weight loss results for life: convenience.

Simply put, if you make your low-carb or keto diet more convenient than grabbing an unhealthy meal, you will be able to create a lifestyle that helps you lose weight and improve health naturally.

One way to do this is by cooking healthy low carb keto freezer meals, so you always have something you can eat when you’re pressed for time.

Whether you are looking for a simple solution for weekly meal prep, a quick instant pot recipe, or a hot and ready dinner fresh from the slow cooker, there are a plethora of low carb freezer recipes you can rely on.

Here is a quick overview of what you’ll find in this keto-friendly freezer meal round-up:

The Three Key Benefits of Batch Cooking Freezer Meals

We hinted at the powers of batch cooking freezer meals in the opening paragraphs, so let’s take a closer look why freezer-friendly recipes are such a powerful tool:

1. Saves you more money than before

Although healthy foods come with the stigma of being more expensive, this does not have to be the case for you. By planning ahead and cooking bigger batches of freezer-friendly meals, your food budget will decrease as you eat out less and waste less food.

If you’d like to save more money on your freezer meals, we recommend checking out our comprehensive guide to eating keto on a budget.

2. Reduces your overall carbon footprint and food waste

The most recent estimates by the US Department of Agriculture (USDA) indicate that Americans waste more than $161 billion each year on food, with dairy products as the food waste frontrunner. Not only is this bad for everyone’s food budget, but it contributes to increased greenhouse gas emissions as food in landfills leaks methane gas into the atmosphere.

With the help of freezer-friendly keto meals, you will be able to reduce your body fat %, food budget, and carbon footprint at the same time. Along with that, you’ll be taking steps toward making your new diet plan into a sustainable, healthy lifestyle.

3. Makes keto easier to follow

Willpower and restriction will help you get started, but leveraging convenience to work for you is what will keep you going when you are stressed, hungry, and tired.

To illustrate what I mean, imagine having several healthy and delicious keto-friendly meals in the freezer waiting for you.

With the help of freeze meals, you no longer have to think, prep, plan, calculate, decide, or negotiate with yourself when you are already drained from the day. Just take the meal out of the fridge, reheat it, and eat it to reach your goals.

Surprisingly enough, there are hundreds of recipes that are healthy, easy-to-make, low-carb, and freezer-friendly. To get you started, let’s take a look at the most popular freezer meals for breakfast, lunch, dinner, and dessert.

Low Carb Breakfast Freezer Meal Recipes

Here are some great options for batch cooking and freezing breakfasts so you always have something ready to go in the morning.

Keto Sausage Gravy and Biscuit Bake

If you’d like something hearty and savory for breakfast, give this freezer-friendly keto casserole a try. The biscuit topping will satisfy your craving for a light and fluffy breakfast pastry, while the sausage and gravy bring you to a level of satisfaction that high-carb dishes simply can’t emulate.

Freeze the finished product as is, and have it for breakfast, lunch, or dinner if you are looking for a keto-friendly high-protein freezer meal that’ll keep you in ketosis.

See the Recipe

Keto Lemon Poppyseed Muffins

Occasionally, I find savory and hearty dishes to be overwhelming for my taste buds and stomach in the morning. If you find yourself feeling the same way, make these keto muffins instead. You’ll find them to be the perfect treat to have with your keto coffee or tea.

Each recipe yields 12 muffins, which you can freeze individually and take out whenever you want a keto-friendly baked good. Pop them in the microwave for 15-20 seconds, slice in half, and place a pad of butter between them for a quick and healthy low-carb breakfast.

See the Recipe

Low Carb Cinnamon Roll Waffle

Not only are these waffles a great source of protein and healthy fats, but you can freeze them and reheat them as if they were frozen waffles from your local grocery store. Feel free to skip the cream cheese frosting and go with butter and/or keto maple syrup if you want any even quicker keto breakfast.

Another freezer-friendly waffle recipe worth trying is our Savory Jalapeno Cheddar Waffles. They come with a savory, comforting flavor and a heartier feel, providing us a pleasant change of pace from these cinnamon roll waffles.

See the Recipe

Easy Meal Prep Low-Carb Breakfast Burritos

Burritos are surprisingly easy to make keto- and freezer-friendly. First, prepare and cook all of your burrito fillings. This recipe calls for turkey sausage, eggs, spinach, and cheese, but you can use pretty much any combo of meat, cheese, and low-carb veggies you have on hand.

As your ingredients are cooling, start prepping your low-carb tortilla for filling. You can either make them yourself by following this link for a freezer-friendly tortilla recipe or purchase a keto-friendly wrap.

Finally, after the ingredients have cooled, make your burritos, wrap them in foil or freezer paper, store them in a freezer-safe bag or container, and freeze until you want a delicious keto-friendly burrito.

*Image from ameessavorydish.com

See the Recipe

Keto Zucchini Bread with Walnuts

For something that’ll satisfy your sweet tooth (while sneaking in some low carb nuts and vegetables at the same time), this zucchini bread is another excellent freezer-friendly option. It is healthy, easy-to-make, filling, and so flavorful.

To prep it for freezing, slice each serving, wrap it in foil, and freeze individually. When you want a quick breakfast, warm it in the oven or the microwave. Serve with a slab of butter on top to make it even tastier and increase the fat content.

See the Recipe

Easy Low Carb Freezer Meals for Lunch

If you’re looking for something to keep on hand for lunch, you’ll find some fantastic, freezable ideas below.

Ham, Ricotta, and Spinach Casserole

This freezer meal has it all — keto vegetables, eggs, rich ricotta cheese, and plenty of umami. Plus, its high protein and fat content will keep you full throughout the day.

Feel free to have it for breakfast, lunch, a snack, or dinner. You can even bake it the night before and have it throughout the next day whenever you are hungry.

See the Recipe

Greek Cauliflower Salad

With this low carb lunch, you can experience all your favorite Greek flavors without the unnecessary carbs. Simply buy tzatziki or make it yourself (with the help of our gyro recipe), rice the cauliflower, prep the veggies, and toss everything together for an easy keto meal.

This recipe yields plenty of servings as well. Feel free to freeze each serving and take it to work for the week or have it as a side with dinner.

See the Recipe

Cheesy Cauliflower & Bacon Soup

As you adapt to your keto lifestyle, you’ll find healthy, keto-friendly soup to be surprisingly easy to make. This recipe is the perfect example of what’s possible on the keto diet, providing you with a satisfying meal in 30 min or less.

That being said, the best part of this soup is that it makes so many servings that you can freeze for low carb lunches throughout the week. Just put the frozen soup in the microwave or thaw and heat on the stovetop until warm.

See the Recipe

Keto Cloud Bread BLT

Technically, a BLT is not keto-friendly nor freezable. With this keto recipe, however, you will learn how to make a simple keto bread that you can freeze and take out whenever you are craving a sandwich.

To make this BLT recipe into a freezer-friendly meal, prep the bread and bacon ahead of time and store them in the freezer. As your bacon and bread are reheating, prep the tomato and lettuce. When everything is ready, grab some keto mayo from the fridge and put it all together for a quick and easy keto BLT.

See the Recipe

Easy Keto Meatballs

One of the easiest ways to add high-quality fats and protein to your keto meal is by adding some keto meatballs. This freezer-friendly meatball recipe allows you to make a bunch of meatballs ahead of time, so you have something you can rely on when you are stressed, tired, and hungry after a long day.

For a simple and healthy keto meal, try placing the thawed meatballs into a baking dish and covering with marinara sauce and keto-friendly pasta, topping it with cheese, and baking at 350 degrees Fahrenheit for around 20 minutes. To get the cheese bubbly and browned, place under the broiler for an extra five minutes.

*Image from makeaheadmealmom.com

See the Recipe

Easy Low Carb Freezer Dinners: Slow Cooker Meals and Healthy Casseroles

There’s sometimes no better feeling than being able to pop something in the oven for an easy dinner when you’re exhausted. Below, you’ll find some great examples of freezable meals that will stock your freezer full of keto meals!

Keto Tuna Casserole

Casseroles are arguably the easiest freezer keto dinners you can make. For the most part, all you have to do is throw ingredients together, bake them, eat them, and freeze the rest for later.

This tuna casserole is the perfect example of how easy it can be to make a keto meal that is delicious and freezer-friendly. Just make sure you put the leftovers in their freezer containers before you find yourself marching back to the kitchen for more.

See the Recipe

Keto Chicken Divan

Here is another example of a quick and easy keto casserole that’ll amaze your taste buds. It is a lot like chicken pot pie, but creamier, tastier, and much more satisfying.

One of the best things about this recipe is that there are many ways to adapt it to your schedule.

For example, you can make it in advance and bake it just before serving — or try cooking multiple pans when you have time and freeze them for another night.

See the Recipe

Bacon Covered Meatloaf

The title speaks for itself. Bacon plus meatloaf is a match made in keto heaven. You can even try pairing it with keto-friendly BBQ sauce if you are ready to take things to the next level.

To make the meatloaf freezer-friendly, allow it to cool to room temperature (after all of the steam has escaped), slice it based on your preferred serving size, and place each slice between sheets of baking paper/parchment in an airtight container before freezing. On the other hand, if you are preparing this meal for a family dinner, skip separating the servings and freeze the loaf as a whole.

*Image from ditchthecarbs.com

See the Recipe

Slow-Cooker Stuffed Taco Peppers

Rarely will you find a recipe this convenient, versatile, and delicious. All you need to do is follow a simple four-step process: empty the peppers, stuff them with keto-friendly ingredients, cook them in the slow-cooker, and eat/freeze.

You can even prep them ahead of time and throw them in the slow cooker before you go to work. When you come home, you will have a hot and healthy keto meal with plenty of leftovers to freeze for later in the week.

See the Recipe

Slow-Cooker Bacon Cheeseburger Soup

This recipe comes with all of the textures and flavors we crave from a bacon cheeseburger but in a healthy, protein-rich, freezer-friendly soup. You can also prepare this in one of three ways: as an easy slow-cooker meal, as a quick instant pot soup, or as a beautiful stovetop dinner.

We recommend making this recipe in bulk and freezing it for the colder months. Whenever you need a reliable keto meal, take it out of the freezer and reheat with some shredded cheese on top.

See the Recipe

Keto Freezer Desserts: Easy, Healthy, and Satisfying Recipes

Dessert can be healthy, keto-approved, and freezer-friendly without missing out on the flavors we love.

There are hundreds of keto desserts that fit the bill, but the following recipes are second-to-none when it comes to convenience and satisfaction:

And, don’t forget about keto ice cream — the ultimate low-carb freezer treat! For a round-up of our favorites, follow this link to check out our top 10 list of keto-friendly ice cream recipes.

Getting the Most Out of Your Keto Freezer Meals: 8 Meal Prep Tips

To help you squeeze the most out of every dollar, meal, and ingredient that you can, here are some of the top meal prep tips from long-term keto dieters:

1. Make batch cooking a part of your weekly schedule.

The two most common approaches to batch cooking are (1) having a meal prep day every week and (2) doubling or tripling the recipes each time you cook.

The first option requires some planning ahead and a good chunk of time dictated to making multiple recipes at once.

If you simply can’t carve out an afternoon or morning for meal prep each week, then the second batch cooking approach will be much easier to implement. Just make sure you know what you will make before you go to the grocery store, so you know how much of each ingredient you need to get.

2. Batch cook recipes that call for similar ingredients.

One simple way to cut down on food spending and waste is by batch cooking recipes with ingredient crossover. This will also help you capitalize on bulk buying deals at the store and reduce the amount of prep time needed for each recipe.

3. Keep it airtight.

Your freezer meals can easily be damaged when the cold air is allowed to come in direct contact with the food. This can steal the tenderness and flavor away for your favorite keto recipes.

To keep this from happening, I recommend buying airtight containers, freezer bags, or a vacuum sealer. If you plan on cooking some meals to store in your freezer for several months, then vacuum sealing will be the best option.

Regardless of what storage option you choose, make sure you allow the meal to cool down to room temperature before freezing.

4. Label and date your freezer meals.

When the meals start piling up in your freezer, you may find yourself forgetting what’s what and how long each meal has been there. This is why it is so important to label each container/bag, including the name, prep date, and expected expiration date. (Bonus tip: use painter’s tape for removable labels)

To help you estimate your expiration dates, here is a quick list of how long different keto meals last in the freezer:

Soups, stews, casseroles, and most other keto recipes will keep for around three months.

Most meat and seafood can be frozen for around three months.

Low-carb vegetables typically last for up to eight months.

5. Separate your servings before freezing.

Most foods shouldn’t be defrosted and re-frozen. To best preserve the integrity of your meals, freeze your recipes in meal-sized portions and only thaw/reheat what you will eat within the next 2-3 days.

6. Become an expert slow-cooker.

Slow cookers, crockpots, and instant pots can be used to simplify almost any keto meal. Essentially, all you need to do is add the ingredients, close the lid, pick a setting, and it’ll be ready 6-8 hours later.

Many delicious keto-friendly dishes can be prepared in this way, including:

For a list of keto recipes that you can make in the slow cooker, follow this link.

7. Freeze in microwave-safe dishes when possible.

If you plan to eat a freezer meal within a few weeks, store directly in a microwave-safe glass container in the freezer.

With this simple hack, all you have to do is thaw, heat, and eat — no need to transfer the food into a separate bowl or waste a freezer bag.

8. Make your casseroles portable.

Freezing and reheating casseroles can be a bit tricky when you only have one or two mouths to feed. A simple storage hack is to line the tray with parchment paper before freezing, lift the casserole out, and cut it into portions after it is frozen. Then, wrap each serving in foil and store them in a freezer bag for easy storing, thawing, and reheating.

The Bigger Picture — Low Carb Freezer Meals, Weight Loss Results, and Your Keto Lifestyle

Freezer-friendly keto recipes have been the secret ingredient behind sustainable weight loss results for hundreds (if not thousands) of keto and low-carb dieters. By using the recipes and tips above, you will be one step closer to transforming your health and body composition for the better as well.

As you make more low-carb freezer meals, it is also crucial to consider what you eat in the context of your overall keto lifestyle to get the results you want. For more information on how to create the optimal weight loss approach for you, we’ve included several tools and resources below:

P.S. Have a look at the Keto Academy, our foolproof 30-day keto meal planner. It has all the tools, information, and recipes needed for you to succeed.

+ The food will always fit to your macros and cooking preferences!

Sources

✅ You can click the LINK to start creating your 8-week plan. Simply follow the plan to achieve a successful keto diet. 🙂⠀ LINK : CLICK HERE LINK :CLICK HERE

from Your Keto Plan https://ift.tt/3rEKpHv

#keto diet food cook cooking

0 notes

meret118 · 2 years ago

Text

#Food #Recipes

0 notes

ynsespoir · 5 years ago

Text

Cheesy Broccoli Quinoa Bites

Bite-sized Cheesy Broccoli Quinoa Bites perfect for babies, toddlers and kids that are healthy, packed with protein and easily made with only 5 simple ingredients!

Ever since my daughter started eating solid foods, it has been such a fun adventure watching her learn all the new tastes, textures and varieties of fruits and veggies I have introduced to her. I will admit, I was totally that momma that struggled with baby led weaning as I was SO afraid of her choking, so I tried to get creative with the food I would make her. These cheesy broccoli quinoa bites are PERFECT for her because not only does she gobble them right up, but they’re the perfect size for her tiny hands and the quinoa crumbles really easily in her mouth so I’m not afraid of her choking.

These bite-sized savory treats are super easy to make too and only require 5 simple ingredients! Packed full of protein and veggies, you can feel good about sharing these with your kids and I bet they’ll have a blast making them with you!

INGREDIENTS YOU’LL NEED:

Cooked quinoa – I love making a big batch of this in my Instant Pot to have on hand throughout the week and I highly suggest using chicken or vegetable broth to cook the quinoa in rather than water to give these more flavor!

Eggs – These are important to bind everything together. I like that these bites crumble easily for my infant, but feel free to add an additional egg if you’d like them held together more.

Broccoli – I prefer to use fresh broccoli for this that I chop finely in a food processor, but you could also use frozen broccoli rice!

Carrot – I wanted to sneak in another veggie along with the broccoli and because grated carrot looks just like cheddar cheese, your kiddos will never know!

Cheese – I used shredded cheddar cheese in these, but feel free to use whatever cheese you’d like.

I do want to note that I did not add any salt, pepper or seasonings to this recipe as these veggie bites were created for little tummies, but if you’re making them for older kids (or even adults!), feel free to add whatever you’d like

You could also make larger muffins for those bigger appetites!

I also want to note that these cheesy broccoli quinoa bites freeze really well too! This recipe makes a TON (about 30 of them) and there’s no way my 9 month old could go through all these in a week so freezing them makes it really convenient to have meals prepped for her. Simply place them in a sealed container or ziplock bag and they can be kept in your freezer for up to 3 months!

For your older kids, these quinoa bites fit perfectly in a lunch box and make great after school snacks!

Feel free to use other veggies too like cauliflower, bell pepper or zucchini and you can even throw in fresh herbs, garlic and other seasonings as I stated before. These are really so simple to throw together and they definitely make feeding my little one a whole lot more fun!

Hope your little ones enjoy these Cheesy Broccoli Quinoa Bites as much as mine did and please let me know if you’d like to see more kid-friendly recipes shared on the blog! If you do decide to make these or any other Eat Yourself Skinny recipe, please make sure to tag me on Instagram so I can see all the yummy things you’re eating!

Cheesy Broccoli Quinoa Bites

Serves: 10 Servings

Ingredients

2 cups cooked quinoa

2 eggs

1 cup shredded cheddar cheese

½ cup grated carrot

1½ cups chopped broccoli

Instructions

Preheat oven to 350 degrees F.

In a food processor, blend together broccoli and grated carrot until finely chopped.

Mix together chopped veggies, cooked quinoa, eggs and shredded cheese in a large bowl. Divide quinoa mixture evenly into two mini muffin tins sprayed with cooking spray, pressing down each one so that the bites hold together.

Bake quinoa bites for 15 to 20 minutes, or until lightly browned. Let cool for 5 minutes before serving and enjoy!

Nutritional Information

Serving Size: 3 quinoa bites • Calories: 110 • Fat: 5.5 g • Saturated Fat: 2.7 g • Carbs: 9.2 g • Fiber: 1.4 g • Protein: 6.1 g • Sugar: 0.5 g

3.5.3218

The post Cheesy Broccoli Quinoa Bites appeared first on Eat Yourself Skinny.

from Eat Yourself Skinny https://ift.tt/2WMtCWT via IFTTT Cheesy Broccoli Quinoa Bites Eat Yourself Skinny, IFTTT from topofbestone https://ift.tt/2UcgUi9 via IFTTT

#IFTTT #Blogger

0 notes

angel-macabre · 4 years ago

Note

ok just a disclaimer, i buy groceries for a 4 adult household, so we have LOTS of things that are considered staples since we go through food quickly. if it was just me i wouldn't be able to keep all of this at one time. but anyways you can just read this list yourself and figure out what parts work for you

bread/pasta:

english muffins and bagels freeze amazingly, i eat a lot of those in all different ways. the whole wheat pita pockets from Walmart are really really good, ive been eating those a lot lately. i also love Walmart's french loaf, it's $1 and so delicious lol ive been eating that since i was a little kid, excellent bread staple, better than buying sliced sandwich bread imo. yeast, to make homemade naan primarily. tortillas keep for a really long time in the fridge, i love making homemade tortilla chips too it's so easy and so much better. i don't eat pasta often but i do keep a box of angel hair and bowties around in case i want it. not pasta or bread, but i buy brown rice because it tastes best, it's so nutty and hearty compared to white rice. whole grain bread like ezekiel 4:9 and dave's killer bread is also always around, that's the only kind of sliced sandwich bread i buy (besides sourdough, but it's just too hard to find good sourdough bread in Texas :/ San Fransisco sourdough i miss you )

fruit:

i love all fresh fruit, but as far as staples go, apples and bananas all the way. i eat a LOT of bananas, they're so filling and gewd. one banana is like eating a sandwich in terms of fullness. bags of frozen berries are excellent for smoothies. keeping ingredients around for fruit smoothies is always a very good idea, i make smoothies alllll the time. this is why i love bananas too because frozen banana makes smoothies so 😱😱 it really all depends on whatever's in season, if it's in and is not too expensive, ill buy it

dairy:

greek yogurt, i mainly eat it as a mayo/cream cheese/sour cream alternative in savory dishes or i eat it plain but you can dress it up with fruit and nuts and honey and it's definitely good that way. milk is an obvious staple, same with butter, though i usually stick that in the freezer and use olive oil more frequently. kefir is so great, i drink a shot almost daily for the probiotics. if you wanted to improve your gut health, kefir is a good place to start. a block of sharp cheddar is a good staple, grating your own cheese tastes better and is cheaper. sliced cheese for sandwiches is another staple (you could slice your own cheese, but i am too impatient). queso fresco is really good, it's really crumbly and salty so a little goes a really long way. it also keeps a long time. i used to buy more cheeses but i can't eat it so much anymore. ☹️

produce:

i eat and grow a LOT of produce, but as far as staples go, veggies like carrots, cucumber, fennel, broccoli, frozen peas, potatoes (sweet and yellow are what i get), bell peppers, tomatoes, zucchini, celery, onions and mushrooms can pretty much always be found here, you can make a million different things from all of those. if you want to choose just a few i would say onions, bell peppers, carrots, and celery are what i use most. fresh greens like baby spinach or arugula are very good to keep around, side salads can go with every single meal. if i lived on my own i would probably buy salad kits more. obviously dried beans are nice and cheap but canned beans are EXTREMELY good for creating a quick meal solution, you can keep such a large variety of them and use them cold in salads or hot in soups or make them into dips or burritos or whatever else you want

meat:

i don't keep a huge variety as staple items, but i love chicken so i always have frozen chicken breasts. rotisserie chicken is excellent and a frequent staple considering i can both have the meat and make broth from the carcass (homemade broth is so easy and so much better). i keep ground beef in the freezer and that lasts me a long time. lunchmeat is a good staple to have around, again for sandwiches but they also work surprisingly really well in quesadillas. you can't freeze it though (ive tried) and it's got what i would say is the shortest window of freshness of anything i buy so it's more of a commitment, you gotta know you're going to eat it if you buy it. also eggs aren't meat but they're an animal product and i eat a LOT of eggs. eggs keep for longer than you'd think, or at least longer than i thought

condiments/sides:

condiments and spices are huge for me, they make things appealing even if i only have a few groceries left or im bored of everything i have. i treat them like collectibles tbh lol i love trying or making new ones. my most used condiments are chili oil, sriracha, toasted sesame oil, mayo, ranch (any salad dressing is always better homemade but ranch is number one on that list), balsamic vinegar, bbq sauce, tabasco, mustards of all kinds (i love fancy mustards so so so much they're SO good), tahini, hoisin, pickled vegetables (jalapenos, okra, and onion are my favorite things to pickle. after i finish with a jar of pickled jalapenos i just start chopping cucumber slices to soak in that juice and it's like quick homemade spicy pickles it's very fun). i always have hummus, i eat so much of it. AND tapenade, which speaking of, having cans of black olives around is also a staple for me. favorite spices are curry powder, herbs de provence (put this on a chicken breast, cook it in a pan with olive oil, serve it with sauteed onions and peppers, some brown rice, and a side salad. easiest dinner ever), dill, garlic powder, cayenne, coriander, sumac, za'atar, oregano, marjoram, chili flakes, turmeric, cumin, ginger (though it's best fresh), bay leaves, umm idk what else lol i use a really big variety of spices in my cooking. if you want to start with just a few, start with the herbs de provence, garlic powder, and cayenne. salt/spice mixes like garlic salt or Tony Cacheres or slap ya mama are also excellent for dressing something up all in one go. one of the best spice rubs you could ever ever buy is this right here, it's THE best spice rub for meat that i have ever had. it's also amazinggggggggggg on popcorn. absolutely worth it

junk food:

this is a valid category to be considered a staple, i just try to keep it small and practice self control u know. ramen is so cheap and easy and flexible, i can dress it up it a thousand different ways and not be bored. absolutely keep this as a staple. i like to keep a little box of jello, since it can sit on the shelf for so long and when i crave jello i crave it hard. some sort of cracker or chip since this is my favorite category of food ever. POPCORN is essential since it fills that category and it's pretty healthy as far as snacks go. cooking popcorn kernels in a pot on the stove is so much better than microwaveable popcorn too (i can send you my ultimate, three generations, tried and true stovetop popcorn recipe if you want it) i eat lots of popcorn. im not big on sweets at all but i do keep a candy stash.

i am trying to think of any other category and i really can't. anyways the best advice i can give for buying groceries with purpose is look into meal planning, i don't do the whole "full course meal every night of the week" thing because i just don't have the time to do that but i do have a plan for how im going to apply my groceries when i buy them, and i figure out that plan before i leave the house. i also think just reading through recipes and cookbooks regularly have helped me so much for brainstorming about recipes and food that coming up with ideas of what to make and what would go well with what becomes extremely easy. i hope this was comprehensive enough <3

@worldbreake-r

ok this might be a weird question. but what are like, your staples when it comes to getting groceries? every time u post about food i’m like 🤤🤤🤤 and i have such a hard time at the store trying to figure out what to get

YES omg give me a little while and i will organize my grocery thoughts. this is such a good question i love talking about food

9 notes · View notes