On the 4th of July, these Keto Patriotic Berry Skewers are a great way to celebrate while staying on your low-carb keto diet. They’re colorful, cool, and sweet on their own, without any extra sugar.
Ingredients: 1 cup strawberries, halved. 1 cup blueberries. 1 cup raspberries. ¼ cup powdered erythritol or stevia. 1 tablespoon lemon juice. ½ teaspoon vanilla extract. Wooden skewers.
Instructions: To make a glaze, put powdered erythritol or stevia in a bowl and add lemon juice and vanilla extract. Using wooden skewers, alternate the colors of the strawberries, blueberries, and raspberries. Add the glaze and brush it on the fruit skewers. After putting the skewers on a platter, put them in the fridge for at least 30 minutes.
Prep Time: 15 minutes
Cook Time: 0 minutes
This vibrant dish combines spiralized zucchini noodles with a refreshing mint-pea pesto for a light and satisfying meal. It’s bursting with green goodness and packed with flavor!
Ingredients: 4 medium zucchinis, spiralized. 1 cup frozen peas, thawed. ½ cup fresh mint leaves. ¼ cup walnuts. 2 cloves garlic, minced. 2 tablespoons nutritional yeast. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. Water for boiling.
Instructions: Boil water in a pot and cook the spiralized zucchini for 1-2 minutes until just tender. Drain and set aside. In a food processor, combine thawed peas, mint leaves, walnuts, minced garlic, nutritional yeast, lemon juice, olive oil, salt, and pepper. Blend until smooth. Toss the cooked zucchini pasta with the mint-pea pesto until evenly coated. Serve immediately, optionally garnished with additional mint leaves or nutritional yeast. Enjoy your fresh and flavorful zucchini pasta with mint-pea pesto!
Prep Time: 15 minutes
Cook Time: 5 minutes
This Quinoa Salad with Sweet Potato, Avocado, Beetroot, and Broccoli is a colorful and nutrient-packed dish that’s perfect for a healthy meal. It combines the earthy flavors of quinoa and beetroot with the creaminess of avocado and the sweetness of roasted sweet potatoes. The broccoli adds a satisfying crunch, and the zesty dressing ties it all together.
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 2 cups sweet potato, diced. 1 cup avocado, diced. 1 cup beetroot, grated. 1 cup broccoli florets. 2 tablespoons olive oil. Salt and pepper to taste. For the dressing:. ¼ cup olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. 1 teaspoon honey. Salt and pepper to taste.
Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Remove from heat and let it cool. Preheat your oven to 400F 200C. Place diced sweet potatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 20-25 minutes or until they are tender and slightly crispy. Remove from the oven and let them cool. In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes, diced avocado, grated beetroot, and broccoli florets. To make the dressing, whisk together ¼ cup olive oil, lemon juice, minced garlic, honey, salt, and pepper in a small bowl. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Serve immediately or refrigerate for a few hours to allow flavors to meld. Garnish with additional avocado slices and a sprinkle of sesame seeds if desired. Enjoy your nutritious and delicious Quinoa Salad with Sweet Potato, Avocado, Beetroot, and Broccoli!
Prep Time: 20 minutes
Cook Time: 25 minutes
These vegan beetroot falafel burgers taste great and are good for you. When you mix chickpeas and beetroot, they get a beautiful color and a hearty texture. They’re great for a filling plant-based meal.
Ingredients: 2 cups cooked chickpeas. 1 cup grated beetroot. ½ cup chopped fresh parsley. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. ½ teaspoon smoked paprika. ¼ cup chickpea flour. Salt and pepper to taste. 4 whole wheat burger buns. Your favorite burger toppings lettuce, tomato, onion, etc..
Instructions: In a food processor, combine chickpeas, grated beetroot, parsley, garlic, cumin, coriander, smoked paprika, chickpea flour, salt, and pepper. Pulse until the mixture comes together but still has some texture. Form the mixture into four patties. Heat a non-stick skillet over medium heat and cook the patties for 4-5 minutes on each side, until golden brown and cooked through. Toast the burger buns. Assemble the burgers by placing a falafel patty on each bun and adding your favorite toppings.
Prep Time: 15 minutes
Cook Time: 10 minutes
These gluten-free beetroot falafel are not only colorful and visually appealing but also incredibly delicious. Packed with flavor and nutrients, they make a perfect gluten-free and vegan addition to your meal. Enjoy them as a snack or as a filling for gluten-free pita sandwiches.
Ingredients: 1 cup canned chickpeas, drained and rinsed. ½ cup grated beetroot. ¼ cup chopped fresh cilantro. ¼ cup chopped fresh parsley. ¼ cup finely chopped red onion. 2 cloves garlic, minced. 2 tablespoons chickpea flour. 1 teaspoon ground cumin. ½ teaspoon ground coriander. ½ teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil for frying.
Instructions: Put chickpeas, grated beetroot, cilantro, parsley, red onion, and minced garlic in a food processor. Pulse the ingredients together until they are well mixed but not completely smooth. Add ground cumin, ground coriander, paprika, salt, and pepper to the bowl with the mixture that you just put together. Mix until everything is mixed in evenly. Use your hands to form the dough into small balls or falafel patties. Put olive oil in a pan and heat it over medium-high heat. Fry the falafel balls or patties for two to three minutes on each side, or until they are golden brown and crispy. Take the falafel out of the pan and lay them on a paper towel to soak up any extra oil. Warm it up and dip it in your favorite gluten-free sauce. You can also put it in a gluten-free pita bread with fresh veggies and tahini sauce.
Prep Time: 15 minutes
Cook Time: 10 minutes
Antipasto Skewers Vegan are a delightful blend of colorful and flavorful ingredients, perfect for any gathering. These skewers offer a variety of textures and tastes, all while being entirely plant-based.
Ingredients: 1 cup cherry tomatoes. 1 cup marinated artichoke hearts. 1 cup pitted black olives. 1 cup vegan cheese, cubed. 1 cup marinated mushrooms. 1 cup roasted red peppers, sliced. 1 cup marinated tofu, cubed. ¼ cup balsamic glaze. Bamboo skewers, soaked in water.
Instructions: Thread cherry tomatoes, marinated artichoke hearts, black olives, vegan cheese cubes, marinated mushrooms, roasted red pepper slices, and marinated tofu cubes alternately onto the soaked bamboo skewers. Arrange the assembled skewers on a serving platter. Drizzle balsamic glaze over the skewers just before serving. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
A delicious gluten-free vegan spaghetti recipe packed with colorful vegetables and savory flavors. Perfect for a quick and nutritious meal!
Ingredients: 200g gluten-free spaghetti. 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 zucchini, diced. 200g mushrooms, sliced. 1 can 400g diced tomatoes. 2 tbsp tomato paste. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Cook the gluten-free spaghetti according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until fragrant and translucent. Add diced bell pepper, zucchini, and sliced mushrooms. Cook until vegetables are tender. Stir in diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 5-7 minutes. Add cooked spaghetti to the skillet, toss to combine until heated through. Serve hot, garnished with fresh basil leaves.
Prep Time: 15 minutes
Cook Time: 20 minutes
This vibrant and nutritious wrap combines the freshness of fruits and vegetables with creamy hummus, all wrapped up in a wholesome whole grain tortilla.
Ingredients: 4 large whole grain tortillas. 1 cup hummus. 2 cups baby spinach leaves. 2 large carrots, julienned. 1 large cucumber, julienned. 1 large red bell pepper, thinly sliced. 1 ripe avocado, sliced. 1 cup strawberries, sliced. 1 cup mango, diced. ½ cup fresh basil leaves. Salt and pepper to taste.
Instructions: Spread a layer of hummus on each tortilla. Divide spinach leaves evenly among tortillas, spreading them over the hummus layer. Arrange julienned carrots, cucumber, and sliced red bell pepper on top of the spinach leaves. Add avocado slices, strawberry slices, and diced mango on top of the veggies. Sprinkle fresh basil leaves over the fillings. Season with salt and pepper to taste. Roll up the tortillas tightly, enclosing the fillings. Slice the wraps in half diagonally and serve.
Prep Time: 15 minutes
Cook Time: 0 minutes
This Chunky Chickpea Quinoa Tabbouleh is a tasty and healthy take on traditional tabbouleh. It can be eaten as a light meal or as a side dish. This healthy dish is full of bright colors and tasty flavors. It’s also very simple to make and even simpler to enjoy.
Ingredients: 1 cup quinoa, cooked and cooled. 1 can 15 oz chickpeas, drained and rinsed. 1 cucumber, diced. 1 cup cherry tomatoes, halved. ½ cup red onion, finely chopped. 1 cup fresh parsley, chopped. ¼ cup fresh mint, chopped. 1/3 cup olive oil. ¼ cup lemon juice. 1 clove garlic, minced. Salt and pepper to taste.
Instructions: In a large bowl, combine quinoa, chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Pour the dressing over the quinoa mixture and toss until well combined. Chill the tabbouleh in the refrigerator for at least 30 minutes before serving. Serve chilled and enjoy the Chunky Chickpea Quinoa Tabbouleh!
Prep Time: 15 minutes
Cook Time: 15 minutes