Do you crave lasagna but are unable to enjoy the flavorful treat? No worries! We bring you a simple and modified version of traditional lasagna.
Traditional lasagna gets a low-carb twist with this simple Zucchini Lasagna Roll-Ups recipe. For a quick keto supper, stuff sliced zucchini with ground meat, Parmesan, mozzarella, ricotta, and Italian seasonings and then bake it in marinara sauce. (more…)
Couscous is a North African delicacy that has become popular in many areas across the globe due to its neutral flavor. Moreover, it’s also sold on the front shelves in many grocery stores because it makes the perfect side dish for any vegetable or protein. It tastes delicious when stuffed in peppers or served with salads.
It’s a versatile and processed grain that’s a type of pasta made of semolina flour or durum wheat balls. Three kinds of couscous are widely used by people: Moroccan, Israeli, and Lebanese.
Moroccan is the tiniest of them all and has a huge demand worldwide because of its small size and the fact that it takes less cooking time. Israeli couscous, on the other hand, is made up of coarsely ground or toasted wheat flour, which is larger and has a longer cooking time.
People think couscous is a great meal to add to your midweek menu because it’s easy to cook and store but is it a healthy food as well? Let’s find out!
We’ve listed down the nutrition breakdown of 1/3rd cup of uncooked Moroccan couscous that will turn into 1 cup of couscous after cooking.
Here are some of the nutrition and health benefits of couscous.
One of the main nutrients present in couscous is selenium. 157 grams of couscous consists of 60% of the ideal selenium intake.
The importance of selenium lies in the fact that it contains powerful antioxidants that help in increasing the repair process of damaged cells and reducinginflammation.
Moreover, it’s important for thyroid gland function and hormone production. In addition to that, it lowers the risk of heart disease by preventing plaque build-up on arteries and veins.
Studies found that high selenium blood levels prevent cancers, whereas selenium deficiency increases the risk of prostate cancer.
The antioxidants present in selenium reduce inflammation which in turn boosts immunity by eliminating oxidative stress inside your body.
Since we’re talking about the easiest way of making couscous, we’ll learn how to cook Moroccan couscous because it has the smallest size and is made up of fine granules.
It requires less effort to cook Moroccan couscous because it’s already steamed and dried beforehand. So, you can prepare it instantly.
All you’ll need to cook couscous is 200ml hot water or broth, 200g couscous, and 1 tbsp of olive oil for serving four people.
Cooking time: 15 minutes.
If you like your couscous plain, then enjoy it as it is but if you’re a spice lover, feel free to add any seasoning you like, a pinch of cumin powder, chopped parsley, and green onions. Besides that, chopped and fried garlic enhances the flavor to a great extent.
If you’re planning to cook only 1 cup of couscous then you should take 1 cup of boiling water or broth. If you add more water than the couscous, it’s texture will be sticky.If you use less water, your couscous will turn out dry.
It’s said that you can use either water or broth but if you really want to make tasty couscous, cook it in a meat or vegetable broth.
It can add nuttiness and great flavor to your meal.
Once your add the couscous to the boiling water or broth, take it off the heat immediately and don’t move it until the whole liquid is absorbed. This will help keep the couscous nice and fluffy.
Spices or herbs infuse more flavor so you can either add those to your couscous or serve it as a side dish to Moroccan lamb stew or fried chicken and veggies.
Looking for more healthy food recipes? Head over to renowned healthy food blogCali Yum for tasty and easy food recipes! Besides that, we have a comprehensive range of gluten-free recipes like gluten-free Moroccan recipes, gluten-free potato tuna pie recipes, gluten-free Mediterranean recipes, and so many other options.
What’s stopping you to eat healthy? Check out the blog to find out about the health and nutrition benefits of meals such as Moroccan carrot salad, potato tuna pie, Zaalouk salad, etc.
Contact us now and get your hands on recipes from various cuisines.
If you search for gluten-friendly desserts, you will find a majority of the suggestions are chocolate. That’s great for the chocolate lovers out there but what if you want something a little different? That’s where my gluten-friendly strawberry sponge cake comes in. Move over chocolate. It’s time for a change.
First, gather your ingredients:
Assembly:
Put it in the refrigerator for 49 mins before serving.
Sponge cake is not known for keeping well overnight. That doesn’t mean it’s impossible though. It just takes a bit of prep to make sure it doesn’t go from yummy cake to stale brick while in the refrigerator.
To make sure your cake stays nice and fresh you will need a couple of things. The first is an airtight container to store it in. The second is some plastic wrap.
Your cake should be completely cooled before moving it to the airtight container. To make sure there is no heat left, you can put a layer of plastic wrap over the cake and if you see any signs of steam or heat, you know it’s not cool enough to relocate yet. Wait until it’s cool and you don’t see any steam before moving it to your airtight container.
Once you have it sealed up nice and tight, you can store it for up to three days in the refrigerator (five days if you wrap it in plastic wrap before putting it in the airtight container) or four months in the freezer. Because there are strawberries in this particular recipe, it’s recommended that you eat it sooner rather than later. And besides, it’s so yummy why would you want to wait too long to eat it anyway?
Here is the recipe for an unbelievably delicious gluten-free strawberry sponge cake:
This sponge cake looks as great as it tastes and will liven up any dessert table. If you want to mix it up and serve it to a group, you can cut the cake into cubes and mix it with whipped cream and the strawberries in individual glass bowls (so you can see the beauty of the ingredients). This is perfect for those parties where everyone just wants to grab and go and not worry about cutting something that looks so nice up.
Strawberries are not your only option here. Blueberries are another popular fruit to add to the mix. Heck. Why not do both? Yummy.
For those doing keto or are gluten sensitive, fried food can sound like it’s off-limits but guess what? It’s not! With the right recipe and ingredients, you can have that delicious fried flavor without any regret.
You may be wondering how you can have fried food on a keto diet since the definition of keto practically spells it out as off-limits. The secret is the breading and what you fry it in. This recipe uses almond flour instead of regular flour and ghee butter in place of oil. Those two combined give this recipe the keto seal of approval.
The keto diet
The keto diet is all about minimizing carbs while focusing on high-fat intake. The emphasis on fats makes this an ideal choice for anyone who wants to lose weight while still feeling satisfied after every meal.
The purpose of the low-carb aspect is to keep your body in a state called ketosis, where it produces ketones, which are produced when your body breaks down fat stores.
When you first start this type of diet, there is an adjustment period that might feel a little overwhelming. The first couple of weeks can be pretty harsh as your body tries to adjust to running on ketones instead of glucose. But once your system adjusts, weight loss becomes much easier.
This diet benefits weight loss because it limits food options, making you less likely to give in to temptation during your strict routine. It also helps that keto has so many health benefits when done correctly. But some people have trouble sticking with this type of eating plan… which brings me back to the keto-friendly chicken tenders.
Did I mention I fry them? Actually, fry them. I don’t pull out the air fryer for this recipe. The secret is simple, is ghee butter.
Why I use ghee butter
Let’s start with what ghee is.
According to Medical News Today, Ghee is essentially butter without the milk fats. You can make your own or buy it at your local grocery store. It originates from India, but it’s become easier to find locally due to keto’s popularity in Western culture.
Ghee has advantages over the usual butter or oil when it comes to frying, especially for those on a keto diet.
First, ghee gives you more bang for your buck in the keto world in terms of fats (and since keto is based on an 80% fat diet, this is a big deal). Second, ghee is also much more stable than butter and able to withstand higher cooking temperatures, like those that happen while frying.
Due to the high heat, the breading on this recipe crisps up beautifully and creates a perfect golden color. The outside is crispy while the inside stays tender and juicy.
I made fried chicken with a lighter version of this breading, but it wouldn’t stay as crisp and golden. The extra egg white and almond flour in this recipe really make a difference.
Not only will keto-fried chicken tenders taste great, but you get the added bonus of increasing your vitamin and mineral intake without it leaving you feeling hungry. That full feeling, that’s the healthy fats doing their job!
Why I use almond flour
Almond flour is rich in protein and fiber while also low carb, making this an easy choice for many on a keto diet. I use almond flour because it crushes into a fine texture that ends up creating what looks like regular flour, but contains way fewer carbs.
In my opinion, it’s the perfect replacement for regular flour.
I know what you’re thinking: almond flour is super expensive! I thought that too when I first started keto. But, if you don’t like the cost, you can always make your own almond flour. It’s easy to do with just a few simple ingredients, and it makes that price per pound go way down!
You may be wondering how to make your own almond flour too. It’s super simple and requires almonds, a blender, and about 5 minutes of your time. The Minimalist Baker gives an excellent overview of how to do it as well as the difference between almond meal and almond flour. It’s a cost-effective way to eat healthier without killing your monthly grocery budget.
I also want to mention that almond flour is full of vitamin E, magnesium, potassium, and iron among other healthy minerals. This means that when you eat this breading, your body will get plenty of good nutrients in return.
Now, let me show you how to make your very own keto friendly and gluten free chicken tenders!
Recipe Fried Chicken Tenders
First, gather your ingredients:
Instructions
Serve hot with your favorite dressing.
Serving ideas
Part of any culinary experience is in the presentation and serving as much as it is in the actual flavor of the food itself. For this recipe, I have a few suggestions on how you can present your delicious meal with style.
First, contemplate the most important part. The dipping sauce.
There are several keto-friendly dipping sauces on the market. My personal favorite is the homestyle ranch. What can I say? You can’t go wrong with a classic. However, if you want something a bit different with that same great ranch base flavor, look for avocado oil ranch dressing.
Second, what will you serve with it? For side dishes, I go for a keto-friendly Caesar salad or cauliflower hash browns. If you have a mushroom lover at the table, look up a recipe for creamy garlic mushrooms with bacon. Yummy.
As a last but not least suggestion, let’s talk about the garnish. A bit of parsley and lemon zest adds a nice pop of color to your keto-friendly chicken tenders recipe!
Cook and enjoy! Then come back and share in the comments what you thought.
This holiday season, why not have a healthy, gluten-free option to share with your family and friends? This recipe is the perfect side dish for any holiday gathering.
Au gratin potatoes are a popular side dish because of their warm, comforting feel, with the cheese and potatoes layered together like a hug. I’ve always enjoyed making this one for my family because it reminds me of the holidays and how great simple things can be if you let them.
This recipe has a special touch to make it my own yet still reminds me of childhoods long past. With the addition of chicken, mushrooms, and spices, you get a much more filling side dish that can easily be served as the main course if you are limited in time.
This recipe calls for a unique ingredient. Portobello mushrooms! Portobello mushrooms are the relative to the white button mushroom and can be substituted for them in most recipes. The best part about the portobello mushroom though is its flavor. It’s full of meaty flavor and texture, which makes it great for vegetarians.
Portobello mushrooms are easy to find in your local grocery store because they are grown in nearly every state (though Pennsylvania has bragging rights to 60% of the U.S production), and they are harvested year-round.
Safety dictates that I tell you to make sure you wash your mushrooms prior to use. You should rinse them under running water before you prep or eat them even if they are pre-washed from the grocery store; better safe than sorry. After all, this is a holiday recipe, and you don’t need anyone getting sick, right?
First, gather your ingredients:
Serve hot and enjoy.
Au gratin potatoes are such a versatile dish that you can eat them with casseroles, soup, fish… really, anything. Here are a few suggestions that I have for you this holiday season.
A favorite way to serve up this dish is alongside a holiday classic, ham. A nice warm slice of spiral cut ham with some cheesy potatoes just takes me right back to those holidays at mom’s house.
Another way you can serve these up is with some bacon-wrapped asparagus. Again, you get your veggies with the addition of a crowd favorite in the bacon. And who doesn’t like bacon? Am I right?
If you really want to get into the mood for the holidays, try the trendy vegetable of our time right now, the Brussel sprout roasted in the oven to crispy perfection. You get the creamy and sweet flavor of the Brussel sprout and the warm gooey texture of the au gratin potatoes. Perfection!
Are you looking for more gluten-free holiday recipes? You’ll find tons of them on this site. Gluten-friendly doesn’t have to be boring! I cover a wide range of cuisines, stay awhile and explore.
Many people around the world follow the Mediterranean diet, and there is a reason it ranks as one of the top diets to follow. It could be because of the nutritious but delicious options in this diet or the strict calorie and carb specifications.
According to research, the Mediterranean diet can minimize the risk of heart attacks or other heart problems like heart strokes or failures and can help increase your life span.
People love following the Mediterranean diet because it allows them to still have the breakfast favorites like eggs, fruits, and vegetables. Can you imagine not having these in a breakfast spread? To help you understand the Mediterranean diet a little bit more, here is some more info.
The Mediterranean diet is less about which food items aren’t allowed and which are and is more about how one should live life and consume food. This diet revolves around healthy eating where a well-balanced proportion of all types of foods can fit.
In this diet, foods like fruits and vegetables, nuts and seeds, whole grains, low-fat dairy, legumes, poultry, eggs, and olive oil are the staples. Foods limited in this diet are unhealthy and should be avoided anyway, including red meat, added sugar, processed foods, and refined grains and oils. The focus is on eating more legumes and poultry, fish, and plant-based meals.
The Mediterranean diet focuses on healthy fats and is rich in antioxidants, omega-3 fatty acids, and fiber. These nutrients are great for lessening the risk of heart diseases and cancer.
Well, now that you’re aware of some of the facts, let’s get into these healthy Mediterranean breakfast recipes.
Our first recipe is this delicious vegetarian, soy-free, diabetes-friendly, Mediterranean sandwich. We hope you can find the elevated Greek flavors in this vegetarian egg sandwich, which doesn’t just make for a fun breakfast but also breakfast-for-dinner and an overall tasty Mediterranean meal.
This sandwich serves two and has 610 calories per serving.
Make sure your ingredients are organic and not processed with added preservatives or flavors.
Step 1: Prep and peel
The first step is to peel and finely chop the onions enough to measure to 1 big cup. Then scrub or peel your potatoes and cut them into ¼-inch pieces.
Step 2: Cook the onion and potatoes
For this step, take a large frying pan and put it over medium-high heat. Add 1 to 2 tablespoons of olive oil in the pan until it’s hot but not smoking. Add in the onions and season them with salt and pepper. Stir and cook until the onions are soft, which might take 1 to 2 minutes.
In the same pan, add your potatoes and oregano and let them cook too. Keep stirring occasionally until your onions and potatoes turn light brown and become tender. This might take 8 to 10 minutes.
Once cooked, remove your vegetables from the heat and season them to taste.
Step 3: Preparing the eggs
Crack your eggs into a medium-sized bowl. Use a whisk or fork to lightly beat the eggs until they’re blended enough. Add in half the yogurt and stir while adding your salt and pepper seasoning. Keep the rest of the yogurt for later. Cut your olives in half to check for any cavities.
Step 4: Cooking the eggs
Over medium heat, put another large frying pan, add 1 to 2 teaspoons of olive oil until it’s hot but not smoking. Add spinach, season it with salt and pepper and let it cook as you occasionally stir it. When it starts to wilt, in 2 to 3 minutes, add your eggs and cook them while stirring gently until they’re set. Cook for 1 to 2 minutes and add the olives and let them become moist. This will take 1 to 2 minutes. Then remove the pan from heat and adjust seasoning according to your taste.
Step 5: Toast the bread
Toast your bread until it’s lightly toasted. Cut the slices into quarters.
Step 6: Serve
Add the eggs on one piece of bread and then sandwich it between another piece of bread. Add the potatoes onto your plates, next to the sandwich and then sprinkle them with feta and serve. Enjoy!
Rather than going to some fancy breakfast place, try out this amazing sandwich with roasted tomatoes. The tomatoes, feta, rosemary, and the good old spinach makes this egg sandwich a top-notch healthy Mediterranean breakfast.
This sandwich serves one and has 458 calories.
Step 1: Preparing and cooking the egg whites
In the first step, melt the butter in a small nonstick pan or skillet over medium heat. Add your egg whites to the pan and season them with salt and pepper. Chop and sprinkle the fresh herbs on your egg and let them cook for 3-4 minutes or just until it’s done while only flipping once.
Step 2: Making the sandwich
Next, toast your ciabatta bread either in a toaster or just on your stove. Add pesto on both your bread slices and then set the egg on your sandwich roll’s bottom half and top it with cheese. Time to add the roasted tomatoes and put the rest of the roll on top.
It’s very easy to make roasted tomatoes. Simply preheat your oven to 400° and then slice your tomatoes. Place the slices on a baking sheet on a baking tray and drizzle some olive oil on the slices. Season the slices with kosher salt and black pepper. Once seasoned, let them roast in the oven for 20 minutes. When done, the skin of the tomato slices will start to wrinkle.
Enjoy your sandwich!
Looking for more healthy food recipes?? Cali Yum is your solution. We are a healthy food blog, and we’re committed to bringing you a variety of savory and sweet recipes, including Gluten-free Moroccan and Gluten-free Mediterranean recipes packed with flavor. Connect with us today to fulfill your cravings for delicious gluten-free recipes and gluten-free dishes.
A simple and easy cabbage salad to make.
This warm cabbage salad is a healthy plant based dinner sidee or can be main! A spicy, crunchy and flavorful inspired cabbage salad to enjoy at any meal or with bread. Pot luck, paleo, vegan friendly and easy to make.
I never liked cabbage before due to the stingent smell of it especially when steamed or boiled. Knowing the whopping benefits of eating cabbage i focused my attention in exploring more recipes and healthy ways to incorporated into my diet.
Did you know that cabbage is considered a cancer killer cruciferous vegetable? No i didn’t but you might’ve.
Good to know the benefits
So, few months ago i got home while starving and tired to go shopping or even order something to go. I checked my refrigerator for a quick fix meal and found not much with the exception of few items.
Yay!! I found cabbage, onions, garlic, cilantro and lemons. That’s should be a good start!! But wait, how am i going to cook this cabbage?
Being gluten free i make different satisfying and moroccan inspired salads. Instantly i thought to expirement with cabbage instead, let’s make cabbage salad or zaalouk similar to eggplant or zucchini.
How to make cabbage salad
I promise you that as soon as you take the first bite of this delicious, addictive salad you will never stop making it.
The answer is very simple..
Because homemade yogurt is ridiculously good, cheap and not very complicated to make.
How to make homemade yogurt?
Basically, you just:
It’s not at all fancy or difficult 🙂
The first time i made yogurt , i was afraid and was panicking and i thought it was a total pain in the rear and i will never do it again.
But after i did it a few times, i realized how easy and simple the process was and it didn’t really take that much hands-on time, and that i could get some kitchen tasks done easily while i waited for the milk to heat up.
And of course after i let the yogurt cool down, i am free to do whatever i want to accomplish as the yogurt requires little to no supervision.
I use commercial lactose free whole milk https://fairlife.com/ultra-filtered-milk/whole-milk/ . I would caution against using lower fat milk products to make yogurt.
Whole milk will make your yogurt much thicker and creamier. I made smaller quantity at the beginning to prevent or avoid waste. The yogurt keeps for at least a month but i always consume it within 3 weeks.
This recipe requires no special equipment… and you probably have most, if not all these items in your kitchen already.
I add four Tbsp. of brown sugar, you can add your preferred sugar or you don’t have to add any sugar ,and one Tbsp. of lactose free powdered milk
Next, you need to heat the milk to 185-195 degree in a heavy bottomed pot which will work best for this because your milk will be less prone to burning and sticking to the bottom of the pot while heating.
Once the milk reaches 185 or until it rises, take it off the heat to cool to about 120 degree. Once the milk drops to 120 degree, it’s time to add the starter.
The starter is just previously cultured yogurt or a 5oz greek yogurt, which will spread the yogurt cultures all through your milk, turning it to yogurt.
I pour the milk/yogurt into small jars https://www.amazon.com/stores/Euro+Cuisine/page/1D76A3AB-F011-4E8E-8395-EA5855BC4A80?ref_=ast_bln.
I add hot water to my instant pot. You want the water to come at least 3/4 of the way up the jars, or the yogurt will not stay warm enough to incubate.
Set your instant to yogurt ferment, automatically is set at 8hrs. You just need to press the button and you’re set for a delicious, creamy and healthy homemade yogurt.
After the fermentation cycle is completed remove the jars and place in the refrigerator. The yogurt should be fairly firm at this point and it will firm up more in the refrigerator though. So don’t panic if it’s still a little sloshy.
After all, you really need two species of bacteria to make yogurt:
However the benefits of eating yogurt, rather homemade healthy and deliciuous are numerous especially:
Some studies have shown some evidence that yogurt with active culture may help with some gastrointestinal conditions such as inflammatory bowel disease.
Yogurt is a protein-rich source, therefore it improve our metabolism and promote weight loss by filling us up and keeping us satiated for a long time.
Yogurt’s fullness-promoting effects are even more prominent if we eat Greek yogurt, which is a very thick variety that has been strained.
Due to the magnesium, selenium and Zinc that plays a role in immune system health.
Yogurt contains calcium, a necessary mineral for teeth and bone health.
Higher in protein than regular yogurt.
“Indulge in the ultimate comfort with our irresistibly delicious lentil soup! Packed with hearty flavors and wholesome ingredients, this nourishing dish is sure to warm your soul and leave you craving more.”
Upgrade your Lentil Soup game with our irresistible recipe! Say goodbye to blandness and hello to a dish that’ll have everyone clamoring for seconds… and thirds! Whether you choose green, red, brown lentils, or a mix, this nourishing yet simple recipe guarantees 100% deliciousness.
Lentil soup is a hearty and nutritious soup made primarily from lentils, which are small legumes known for their high protein and fiber content. Lentil soup is popular worldwide and is valued for its delicious taste, affordability, and health benefits.
Infused with just the right blend of spices, bay leaves, and a hint of lemon, our Lentil Soup transcends the ordinary. It’s an effortless creation that consistently wows, earning rave reviews and five-star ratings from satisfied readers! For more delicious soups, try my Broccoli soup and Celery soup.nd health benefits.
Now, let’s talk about Lentil Soup. Sure, it might not sound like the most exciting option out there, but trust us, this soup is a game-changer! Even for those of us who usually crave bold flavors, this dish is impossible to resist. Prepare to find yourself reaching for seconds, thirds, and even packing leftovers for tomorrow’s lunch—it’s that good.
And let’s not forget the health benefits! Lentils are a powerhouse of nutrition—packed with minerals, protein, and fiber while being low in fat and calories. Plus, their slow-burning carbs keep you feeling satisfied for longer, making them a win-win for your taste buds and your health.
So, what’s the secret to our Lentil Soup’s undeniable deliciousness?
It’s all about the little touches. From the slow-cooked onions, garlic, spices, and herbs that create a flavor base like no other to the surprising twist of fresh lemon juice.
Olive Oil: It adds a subtle flavor.
Choose the Right Lentils: Different types of lentils offer varying textures and flavors. Opt for green or brown lentils for a firmer texture, while red lentils tend to break down more, creating a smoother consistency. Experiment with different varieties to find your favorite!
Pre-Soak for Even Cooking: If using whole lentils, consider soaking them for a few hours or overnight before cooking. This can help reduce cooking time and ensure more even cooking, resulting in a creamy and well-developed soup.
Layer Flavors: Build depth of flavor by sautéing aromatic vegetables like onions, garlic, in butter before adding the lentils and liquid. This step caramelizes the vegetables, enhancing their natural sweetness and adding complexity to the soup.
Balance with Acid: A splash of acid, such as lemon juice or vinegar, can brighten the flavors of lentil soup and add a refreshing contrast. Add it towards the end of cooking to prevent the lentils from becoming too acidic.
Texture Matters: For a thicker soup, blend a portion of the cooked lentils with an immersion blender before serving. Alternatively, mash some of the lentils against the side of the pot with a spoon for a chunkier texture. Adjust the consistency to your preference by adding more broth or water as needed.
Finish with Freshness: Just before serving, stir in fresh herbs like parsley, cilantro, or dill to add brightness and freshness to the soup. A drizzle of olive oil can also provide a luxurious finishing touch.
Experiment with Toppings: Get creative with toppings to add texture and flavor to your lentil soup. Try crunchy croutons, a sprinkle of grated cheese, a swirl of pesto, or a spoonful of creamy coconut milk for a dairy-free option.
Meal Prep and Freeze: Lentil soup makes for excellent meal prep and freezer-friendly meals. Double or triple the recipe to have extra portions on hand for busy days. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for longer storage.
Step 1- Remove all debris or small stones from the dried lentils, the organic lentils come cleaner with less stones than the regular non-organic. Add the lentils to a bowl, pour boiling hot water to cover 2/3 above the lentils and leave it soaking for at least two hours, four hours is ideal.
Step 2- With your hand rub the lentils in the same water and flip them over until all the foam raise up to the top. Transfer the lentils to a strainer and wash three to four times under running water until the water comes out clean. This step is important to reduce the bloating associated with legumes and beans.
Lentil soup can typically be stored in the refrigerator for up to 4 to 5 days in an airtight container.
Yes, lentil soup freezes well. Store it in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Yes, lentils are naturally gluten-free, making lentil soup a suitable option for those with gluten sensitivities or celiac disease.
Lentil soup naturally thickens as it cooks due to the starch released from the lentils. However, if you prefer a thicker consistency, you can blend a portion of the soup with an immersion blender or mash some of the lentils with a spoon.
Yes, you can use various types of lentils in lentil soup, such as green, brown, red, or French lentils. Each type offers a slightly different texture and flavor, so feel free to experiment to find your favorite.
To prevent lentil soup from becoming mushy, avoid overcooking the lentils. Cook them just until they are tender but still hold their shape. Additionally, refrain from stirring the soup too vigorously, as this can cause the lentils to break down further.
Yes, lentil soup can be made in a slow cooker or Instant Pot for added convenience. Follow the manufacturer’s instructions for cooking times and settings.
Yes, lentil soup is naturally vegetarian and can easily be made vegan-friendly by using vegetable broth instead of chicken broth and omitting any dairy-based ingredients.
Yes, lentils are highly nutritious and packed with protein, fiber, vitamins, and minerals. They are also low in fat and cholesterol, making them a healthy addition to any diet.
Absolutely! Lentil soup is highly versatile and can be customized with a variety of ingredients such as vegetables, herbs, spices, and proteins like sausage or bacon to suit your taste preferences.
Servings 4
Discover the ultimate comfort food with our hearty lentil soup recipe! Packed with flavor and nutritious ingredients, this satisfying dish is a must-try for food enthusiasts. Dive into a bowl of warmth and goodness today!
Is it possible to recreate Bahama Breeze Chicken Tostones, Healthier & Gluten-Free?
When I made the switch to gluten-free, I immediately contacted Bahama Breeze to find out if I could still eat their chicken tostones. Unfortunately, the answer was no, so I set out to create a version of this comfort food that I could enjoy.
I love all types of ethnic foods; ok wait… we can leave out the ones with insects or strange animals. My foodie comfort level hasn’t allowed me to go there yet.
For a long time, my husband and I would go to Bahama Breeze specifically for the chicken tostones. It’s sooooooo delicious and a go-to comfort food for me.
As soon as I discovered my gluten allergy, Bahama Breeze was one of my very first calls.
“Are the chicken tostones at Bahama Breeze gluten-free?”
“No.”
Thus ended my regular love affair with this beautiful dish. Or, so I thought.
It took me several months to adapt to my new gluten-free lifestyle and limitations.
Then one morning, I woke up with increased energy and a passion for rediscovering foods I had loved, had given up, but that I just knew had potential to fit into my new diet.
Why, after all, should a dish that is primarily plantains and chicken have gluten in it in the first place?
My inspiration came after finding a bag of gluten-free tostones in our local grocery store. Friends had told me that it was easy to make tostones. Tostones, also called Patacones, are made from sliced green plantains that are fried, smashed, and then refried until crisp and delicious.
I am skeptical of how easy they are and stick to the store-bought tostones. But, one day I’ll venture out and make these fried golden plantain slices from scratch.
For now, I’m sticking with the easy way. Especially since we love this recipe so much, we make it at least once a week!
You’ll need the following ingredients:
First, remove all the fat and skin from the chicken. To tenderize, I place the chicken in a shallow bowl, pour some vinegar over it, and leave it for a few minutes. Then I rinse and drain the chicken, patting it dry before rubbing on the salt.
Using a mortar, crush half the garlic, parsley, cilantro, and some salt until it is soft and tender. Do this again with the second half, making sure the flavors incorporate nicely, and the garlic isn’t spilling out of the small mortar bowl (the reason for doing it in batches). Transfer the garlic and herb mix into a medium bowl.
Next, add the lemon juice and the remaining spices (except ginger and paprika) and stir.
Add the chicken to the bowl, making sure to coat it in the marinade.
Cover the bowl and put it in the fridge for 30 to 45 minutes.
While the chicken is chilling, prepare the vegetables.
Dice the onions, peppers, and mushrooms. Over medium heat, add half of the olive oil. Add the onions, sauté for 5 to 10 minutes, depending on your preference. I like mine tender, so I sauté for the full 10 minutes. If you prefer crunchy, only do 5.
Add the peppers and mushrooms to the pan and sauté.
Set the vegetable mix to the side. Take the chicken out of the fridge. Add the other half of the olive oil to the pan and then the chicken. Cook the chicken until it is cooked all the way through. Remove the chicken from the heat and let it cool slightly until you can safely slice or dice it without getting burned.
Once the chicken is ready, return it to the pan with the vegetable mix. Add the broth and cook on medium to low heat for another 5 minutes, allowing the flavors to blend.
This is where I add paprika and ginger. It provides a nice pop of flavor to the dish.
For the tostones, to keep it healthier, I don’t fry mine. Instead, I soak the plantains in salt and water for a few minutes and dry them with a paper towel. Then, I transfer them to a pan lined with a parchment sheet and spray both sides with olive oil.
Bake them in a 375 degree F preheated oven until lightly browned.
If you have an air fryer I would love to hear if you’ve ever tried to fry your plantains that way.
Transfer the cooked tostones to plates and heap on the chicken and vegetable mix. The amount you want to put on the plantains is entirely up to you.
Sprinkle the cheese over the top, pop it back in the oven to melt (remember, oven-safe plates!).
You can serve this dish as is or add salsa, guacamole, and/or sour cream. It is entirely up to you!
At my house, we return to this delicious dish at least once a week. It’s comfort food that I thought I had lost, but am excited to say I enjoy it even more now than before I discovered my gluten allergy.
While this copycat Bahama Breeze chicken tostones recipe is one of my favorites, I’d love to hear how you eat tostones.
Do you make your tostones from scratch, or do you have a favorite gluten-free brand you turn to?
This delicious cabbage pizza crust recipe is keto, gluten-free, and easy to make
If you’ve been living the keto and gluten-free lifestyle for any amount of time, chances are high you know how to make cauliflower pizza crust. But have you tried a cabbage pizza crust?
Cabbage and cauliflower are very similar when it comes to nutrient contents, fat, calories, and carbs. They have roughly the same amount of Vitamin C, A, and E and are great sources of fiber and antioxidants. To see a more complete comparison, visit Cauliflower vs. Cabbage.
When it comes to using them in a no-dough pizza recipe, the differences lie in taste, texture, and ease of preparing.
Cauliflower has a mild sweet and nutty flavor with bitter undertones. If overcooked it can become very bitter. To make a cauliflower crust pizza requires that the cauliflower be pureed in a food processor in preparation to make the crust.
Cabbage can sometimes be sweet and has a very tough and crunchy texture, making it perfect for pizza! To prepare a cabbage pizza crust, the cabbage only needs to be sliced or chopped. No food processor necessary (which means a little less mess to clean up).
Between the taste, the crunchy texture, and the easy assembly I haven’t quite figured out why the cabbage pizza crust isn’t as well known as the cauliflower crust.
It’s time for that to change!
There are tons of gluten-free and keto pizza options now available in most large cities. Pizza places have jumped on the trend and offer gluten-free crust options. It’s even simple now to purchase no-carb frozen pizza dough at Walmart. But I have yet to see them tackle this simple and delicious cabbage crust.
To start, you will need the following ingredients:
Once you’ve gathered all the ingredients, pre-heat a large pan on your stovetop to medium heat. Add the olive oil and the butter. Once the butter has melted, add the diced onion and sauté for five minutes. Next, add the cabbage and season with salt and pepper.
Continue to cook until both the onions and the cabbage are tender. Remove from heat and place the mixture in a bowl to cool slightly.
While the cabbage is cooling, I gather the toppings.
While I love the taste of homemade tomato sauce, the truth is if I’m crunched for time, this is the first place I cut back. I’ve included my steps for a simple tomato sauce that I absolutely love, but the pizza will turn out great with store-bought pizza sauce as well.
My favorite toppings for this cabbage pizza recipe is chicken, sautéed with fresh garlic, red peppers, mushrooms, and spices.
Here is what you will need for the chicken toppings:
Reheat over medium heat, the same pan that you used to prepare the cabbage. Add butter, olive oil, and garlic. Sauté the garlic until it is tender and golden brown. Next, add the diced chicken and cook for 5 minutes. Add the cumin, coriander, paprika, salt, and pepper as the chicken lightly browns. Next, you will add the peppers and mushrooms and continue to cook until they reach your preferred tenderness. Set aside.
I am all about making as little mess as possible. That’s a big part of why I make the toppings before the tomato sauce. It’s the cooking I find enjoyable, not the clean up.
Here’s what you need to gather to make the pizza sauce:
Using the same pan, heat the olive oil over medium-heat and sauté the garlic until golden brown and tender. Next add the tomato and spices. Cook until the sauce is thick and no water is left in the pan.
Preheat the oven to 350 degrees F.
Cover the pizza pan with parchment paper and spray it with olive oil to prevent the cabbage from sticking to the pan.
Pour the slightly beaten eggs over the cabbage and onion and mix well to form the gluten-free, keto-friendly crust. Make sure it is well mixed as the eggs are what bind the vegetables together.
Top the crust with a light coating of the tomato sauce, to much liquid will prevent the crust from holding its shape and the pizza will be soggy.
Next add the sautéed chicken, red peppers, and mushrooms. Top with 1 cup of shredded mozzarella cheese.
Place the pizza pan on the center rack of the preheated oven for 25 to 30 minutes.
Once done I like to sprinkle mine with some parsley before serving. It adds a pop of color and enhances the flavor.
Serve hot and enjoy!
Here is everything you will need to gather before you begin:
I’ve added a few of my own special twists to this delicious keto, gluten-free pizza recipe. In the past, I’ve skipped the chicken for an easy meat-free vegetarian pizza.
For those who like their pizza a little heavier, substitute the chicken for a ground sausage or beef.
One of the best things about making pizza at home is all the little tweaks you can make specific to your tastes.
What is your favorite pizza topping?
Moroccan food is popular across the globe, and for all the right reasons. The country has a lot to offer to foodies. One of the main factors that make Moroccan cuisine so unique is its heritage. Several dishes have been passed through the generations, and the Moroccan Harira is no exception.
This aromatic, balanced, and delicious dish is chock-full of diverse ingredients and flavors. It’s a classic Moroccan comfort soup made with lentils, chickpeas, and fresh herbs. You can also add tomatoes, meat, and spices to satisfy your cravings. Harira is served year-round in Moroccan households and restaurants.
What we absolutely love about Moroccan Harira is that you can make it gluten-free and vegan. Moreover, it can be served as an entrée or a full meal coupled with crusty bread or traditional Moroccan pastry called chebakia.
Here’s the complete, authentic recipe to make a great Moroccan Harira!
For bringing consistency to the soup:
Spice blend:
Want to learn more gluten-free and healthy Moroccan recipes? Head over to my healthy recipes blog, Cali Yum! You can also find delicious supper and lunch recipes.
Contact me for more details.
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