Quick Ways to Use Extra Zucchini

Zucchini Recipes

Crispy Zucchini Appetizers

When you want something warm and savory, zucchini works beautifully in crispy appetizers.

Gluten Free Baked Zucchini Chips Recipe

Delicious baked zucchini chips with just the right amount of crunch and cheesy parmesan.

Gluten Free Baked Zucchini Chips Recipe

Mouthwatering Stuffed Zucchini Boats: A Must Try Recipe

Beautiful green sticks of zucchini hollowed into boats and filled with sausage and Gruyere cheese are so incredibly tasty and fun to eat too!

Stuffed Zucchini Boats Recipe

Grilled zucchini roll ups

Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level. Wow! These little grilled zucchini roll ups make an amazing appetizer.

Grilled Zucchini Roll Ups Recipe

Baked Zucchini Sticks Recipe (Crispy Parmesan Oven-Fried Zucchini)

Crispy parmesan-coated zucchini wedges baked until golden and served with your favorite dipping sauce.

Baked Zucchini Sticks Recipe

Easy Zucchini Side Dishes

Lemony Marinated Zucchini Salad: Easy, No-Cook Side Dish

Zucchini is delicious raw, especially when it is marinated before being added to a salad.

Lemony Marinated Zucchini Salad Recipe

Easy Minestrone Soup (Low Carb And Gluten Free)

Enjoy a big bowl of easy minestrone soup today. It's simpler than you think; made all in one pot and ready in a snap. 

Easy Minestrone Soup Recipe

Easy Manhattan Clam Chowder (Low Carb and Gluten Free)

This Manhattan clam chowder is warm, savory, and deeply comforting without feeling heavy or complicated. Made with simple ingredients and naturally gluten free and low carb, it’s a one-pot dish that delivers real flavor and an easy win when you want comfort food that still supports your feel-good goals.

Manhattan Clam Chowder Recipe

Zoodle Soup With Meatballs Recipe

Zoodles paired with mini meatballs and baby bok choy is a winning combination.

Zoodle Soup With Meatballs Recipe

Cheese Lover's Zucchini Casserole

Cheese lover's zucchini casserole tastes like pizza! It only takes minutes to assemble. Then it bakes while while you prepare the rest of your meal.

Cheese Lover's Zucchini Casserole Recipe

Zucchini And Corn Sauté With Bacon

This easy bacon, corn, and zucchini sauté is a delicious side where the veggies really sing. 

Zucchini And Corn Sauté Recipe

Zucchini Dinner Recipes

Zucchini Lasagna Casserole That Really Rocks

Sensational taste alert! You're sure to love this casserole; each mouthful keeps you salivating for the next bite.

Zucchini Lasagna Recipe

Zoodles (Zucchini Noodles) And Gluten Free Meatballs

Zoodles make the perfect pasta substitute, with gluten-free meatballs and covered in marinara sauce this dish is a very nutritious twist to traditional spaghetti and meatballs.

Zoodles And Gluten Free Meatballs Recipe

Beef Stroganoff with Zucchini Noodles (Zoodles)

Substitute pasta with lovely zucchini noodles (zoodles!), and fall in love with this version of beef stroganoff.

Beef Stroganoff With Zoodles Recipe

Zucchini Noodles with Basil and Pistachio Pesto (Zoodles)

Tender and subtly crunchy zucchini noodles with easy homemade pesto is definitely a heavenly combination. 

Zoodles With Pesto Recipe

Zucchini Noodles with Bolognese Sauce (Zoodles)

These zucchini noodles with Bolognese sauce (zoodles) are super quick to make.

Zoodles With Bolognese Sauce Recipe

Zoodles (Zucchini Noodles) With Clam Sauce Recipe

A fantastic, nutritious twist on the Italian classic: zoodles alle vongole. Zoodles are complemented beautifully by a homemade clam sauce. Enjoy!

Zoodles With Clam Sauce Recipe

Zucchini Noodles With Buttery Beef Gluten Free Gravy

These zoodles (zucchini noodles) are cooked until tender and subtly crunchy, and then tossed with chunky ground beef in the butteriest gravy.

Skillet Beef And Zoodles Recipe

Creative Ways to Use Lots of Zucchini

Zucchini Nutrition Benefits

How to Store Fresh Zucchini

Can You Freeze Zucchini?

A Tip for Zucchini Season

You Might Also Like

The post What to Do With Too Much Zucchini (17 Easy Recipes to Use It Up) appeared first on Gluten Free Homestead.

It’s really high time I share this cherished recipe with you. This sautéed broccoli side dish has been a favorite at our family dinners for as long as I can remember, earning rave reviews from all who taste it.

Its irresistible flavors and nutritious goodness make it a true winner.

Who could resist the vibrant green crisp tender broccoli in a luscious blend of oil and garlic? Add butter and a little salt, and even the pickiest eaters will be devouring their greens.

Not only is this recipe quick, nutritious and flavorful, but it also pairs well with almost every one of my main dish recipes. And if (and that’s a big if) there’s any leftover, you can also save it for tomorrow.

I’ll keep it in the fridge to use the next day to make a broccoli frittata or fun and tasty bacon and egg cups for brunch. 

Ready to make this sautéed broccoli recipe? Let’s go.

Ingredients

Links may be affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Using fresh ingredients is what makes this recipe so especially yummy.

• Look for broccoli that is tight and firm to the touch and dark green in color. Avoid pieces that are limp, turning yellow, or wilting.

Store the broccoli unwashed in loose or perforated bags in the crisper drawer of your refrigerator. Wash the broccoli right before you’re ready to cook.

• Here’s a tip for preparing the garlic: after you slice it, let it sit for at least 10 minutes before cooking.

When garlic is sliced, it releases a natural defense compound called allicin. While allicin serves to protect Allium vegetables from their enemies, it’s also a potent antimicrobial which helps our immune systems.

When the garlic sits for 10 minutes after slicing, it dramatically increases the expression of allicin in the garlic. 

• Finally, I like to use extra-virgin olive oil (EVOO) as I believe it has a superior taste to other oils when making this recipe. And I also love that it might be one of the most nutritious fats on the earth.

Choose a certified extra-virgin olive oil in a dark colored bottle.

I often use California Olive Ranch. Most stores in the U.S. carry it, it’s COOC certified, and it’s reasonably priced.

Okay, let’s get cooking.

Instructions

*Free printable recipe card is available at the end of the post.

First, heat oil in a large sauté pan or skillet over medium heat. Add your broccoli and garlic. After about three minutes, the garlic will become fragrant and begin to brown. Be careful not to burn it.

Then finish it with butter and season with salt. Stir, cover and cook and let the broccoli just steam on a low simmer for about four to five more minutes.

Stir occasionally as your broccoli becomes bright green and tender, but still a bit crispy.

But why stop at just one delicious dish? While this sautéed broccoli holds a special place in our hearts, it’s just one of many  mouthwatering recipes in my collection of vegetables and salads sure to win over even the toughest critics.

Pro tips and recipe notes

• Your broccoli will shrink so four cups of raw broccoli will yield about three cups when cooked.
• Today, I have cut florets for this recipe. You can cut your pieces two or three inches long with the stems if you prefer. It’s best to cut all the pieces into similar sizes so they cook evenly.
• Need to make this dairy-free? No problem. I haven’t tried this myself, but instead of butter, use a dairy-free butter substitute like Earth Balance.
• If you like it a little spicy, sprinkle on some red pepper flakes. Yum.
• According to the USDA, leftover cooked vegetables will keep in an airtight container in the refrigerator for 3-4 days.

Enjoy! Let me know if this becomes your favorite broccoli recipe. It’s easy enough for weeknight dinners and impressive enough to serve to guests.

More nutritious broccoli recipes

Gluten free chicken and broccoli stir-fry – I use sautéed broccoli in this dish. Chicken and broccoli in a mouthwatering sauce is easy to make at home, but tastes just like a restaurant-quality dish. It goes from stovetop to table in 30 minutes.

Easy creamy broccoli cheddar soup – This quick soup is loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. 

One pot paleo stir-fry – This is a stir-fry of marinated chicken with kale, broccoli and sweet potatoes in a beautiful white wine lemon butter sauce. So flavorful. So perfect. 

Stir Fry Chicken With Sugar Free Teriyaki Sauce (Gluten Free And Low Carb) – This one-pot stir fry chicken is nourishing and quick with lots of vegetables and tender chicken. 

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Sautéed Broccoli With Garlic

Vibrant green tender broccoli in a luscious blend of oil and garlic. Add butter and a little salt, and even the pickiest eaters will be devouring their greens.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Calories 130kcal

Author Barbara Bianchi

Ingredients

• 1/2 cup of extra-virgin olive oil
• 4 cups of broccoli florets
• 4 cloves of garlic sliced
• 1/4 teaspoon of salt
• 2 tablespoons of butter

Instructions

• Heat oil in a large sauté pan or skillet over medium heat. Add your broccoli and garlic. Toss After about three minutes, the garlic will become fragrant and begin to brown. Be careful not to burn it.
  1/2 cup of extra-virgin olive oil, 4 cups of broccoli florets, 4 cloves of garlic
• Add butter and season with salt. Stir as the butter melts.

  Turn the heat down to simmer.

  Cover and cook as the broccoli steams for about four to five more minutes. Stir occasionally as your broccoli becomes bright green and tender, but still a bit crispy.

  Serve and enjoy.
  2 tablespoons of butter, 1/4 teaspoon of salt

Video

Notes

Watch how to make it

 

• Your broccoli will shrink so four cups of raw broccoli will yield about three cup when cooked.
• Today, I have cut florets for this recipe. You can cut your pieces two or three inches long with the stems if you prefer. It's best to cut all the pieces into similar sizes so they cook evenly.
• Need to make this dairy-free? No problem. I haven’t tried this myself, but instead of butter, use a dairy-free butter substitute like Earth Balance.
• If you like it a little spicy, sprinkle on some red pepper flakes. Yum.
• According to the USDA, leftover cooked vegetables will keep in an airtight container in the refrigerator for 3-4 days.

Nutrition

Calories: 130kcal | Carbohydrates: 4.7g

The post Sautéed Broccoli With Garlic appeared first on Gluten Free Homestead.

Emergency recipe! While I was writing up my Thanksgiving menu, I realized that I didn’t have a stuffing recipe planned. Oh my. The Thanksgiving meal just doesn’t feel complete without stuffing.

Since I’m following a low carb diet, however, my gluten free bread stuffing is a no-no. 

Cauliflower to the rescue. It proved to be a delicious and nutritious substitute that made for a fluffy and flavorful twist on the classic side dish.

Perfect for your Thanksgiving table, this low-carb cauliflower dressing without bread pairs beautifully with roast turkey, Au Jus gravy, and seasonal favorites such as Homemade Applesauce, and Roasted Yellow Squash.

But feel free to enjoy it year-round—it’s also fantastic alongside cozy dishes like Herb Roasted Whole Chicken or Spice-Rubbed Pork Roast!

Why do some people call stuffing, dressing? 

Some people believe that if the mixture is cooked inside a roast, it’s called stuffing. If it’s prepared outside the bird, then the proper name is dressing. But in the Northern United States, people tend to prefer the term “stuffing” while in the South, they prefer the term “dressing”, regardless of how it’s prepared.

Either way, I call it yummy. My stuffing is made on the stove and then transferred into the oven. I haven’t tried cooking it inside a roast.

Ingredients

To take the stuffing to the next level, I also added crumbled sausage to my cauliflower, caramelized onions, and garlic. And I flavored the stuffing with poultry seasoning, which is a lovely blend of thyme, sage, marjoram, rosemary, pepper, and nutmeg.

It’s the quintessential complement to your Thanksgiving turkey.

Let me show you my easy method.

Instructions with step by step images

*Free printable recipe card is available at the end of the post.

Serving suggestion

This stuffing is a versatile and delicious vegetable side dish to any meal!

Here are a few ideas. Serve it as a base for 10 Minute Wild Shrimp or delicious Marinated Grilled Chicken for a low carb bowl meal. Or mix it with some cheese and bake it in a casserole or a comforting, creamy dish.

Pro tips and recipe notes

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

• Can you use store bought cauliflower rice? Yes. It would save on clean up and time, but I’ve found that it’s not as fresh tasting. Perhaps frozen rice would be better, but I can’t say for sure because I haven’t tried it.
• I like to crumble the sausage up and mince all of the cauliflower. If you would prefer a chunky stuffing, break up the sausage into bite-size pieces as well as adding some bite-size pieces of cauliflower to the mix.
• For the sausage, I recommend 365 Pork Mild Italian Sausage from Whole Foods which has no nitrites. Go with whichever sausage you prefer. It’s up to you. If your raw sausage is in casings, you’ll need to slip each sausage out of its casing. Then cook it in your skillet.
• If you don’t have an oven-safe skillet like cast-iron or this sauté pan, you will need to transfer your stuffing mixture to a baking dish for the oven.  
• What ingredients will you add? Celery? Carrots? Nuts? Apples? Cranberries? Note that, depending on what you add, it will effect the carb count.
• Need to make it dairy-free? No problem. Instead of butter, use a dairy-free butter substitute like Earth Balance. 
• This is a perfect make-ahead side dish as it will keep in an airtight container in the refrigerator for up to 4 days.

I hope you enjoy this recipe. 

Happy cooking! And Happy Thanksgiving!

More low carb Thanksgiving recipes

Turkey tenderloin stuffed with kale and goat cheese – Instead of roasting the whole bird, this tenderloin is marinated, baked in the oven, then sliced into moist and juicy medallions. 

Keto bacon Brussels sprouts – Delicious side dishes don’t get any better than this!

12 Delicious soups and side dishes to grace your holiday table – A dozen gluten-free, low-carb, nutritious soup and side dish recipes that you can choose for your holiday table. (Though really these dishes would be lovely additions to any meal!)

Spaghetti squash carbonara (no egg) – With only six ingredients, carbonara is a creamy, decadent sauce that’s super easy to make. Pair with spaghetti squash for a delicious and healthy grain free noodle substitute that’s a perfect side.

Cauliflower And Carrot Purée – This is a beautiful quick, easy, and elegant side dish.

Baby Bok Choy With Sweet And Tangy Sauce – Baby bok choy is one of the most nutrient-dense foods you can eat. Paired with my sweet and tangy sauce, it’s absolutely delicious.

Sautéed Broccoli With Garlic – This recipe is so delicious, you’ll probably never go back to boring steamed broccoli again.

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Watch how to make it

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Low Carb Cauliflower Stuffing

This keto low carb cauliflower stuffing is a tasty alternative to bread stuffing. It's made all in one skillet so clean up is super easy too.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 12

Calories 174kcal

Author Barbara Bianchi

Ingredients

• 2 tablespoons of extra-virgin olive oil
• 1 pound of ground sausage
• 2 tablespoons of butter
• 1/2 of an onion finely chopped
• 3 garlic cloves minced
• 1 head of cauliflower
• 1/2 teaspoon of salt
• 2 teaspoons of poultry seasoning
• 1/4 cup of parsley

Instructions

• Preheat oven to 350℉
• Pulse cauliflower florets in your food processor until it is minced. Then set it aside.
  1 head of cauliflower
• Heat oil in a large oven-safe skillet. Add sausage and crumble up with a spatula while it sautés and is no longer pink, about 8 minutes. With a slotted spoon, transfer sausage to a bowl and set aside.
  2 tablespoons of extra-virgin olive oil, 1 pound of ground sausage
• Save the rendered fat and add 2 tablespoons of butter to the same skillet. Add your onion and cook about 5 minutes. Add garlic and cook for 1 more minute.
  2 tablespoons of butter, 1/2 of an onion finely chopped, 3 garlic cloves minced
• Add your minced cauliflower rice and stir. Cover and cook on a medium flame for 8 minutes.
• Uncover and season with salt, poultry seasoning, and parsley. Add you cooked sausage back in and stir.
  1/2 teaspoon of salt, 2 teaspoons of poultry seasoning, 1/4 cup of parsley
• Now transfer your skillet to the oven and bake for 20-30 minutes (stirring half way through) until browned.

Video

Notes

• Can you use store bought cauliflower rice? Yes. It would save on clean up and time, but I’ve found that it’s not as fresh tasting. Perhaps frozen rice would be better, but I can’t say for sure because I haven’t tried it.
• I like to crumble the sausage up and mince all of the cauliflower. If you would prefer a chunky stuffing, break up the sausage into bite-size pieces as well as adding some bite-size pieces of cauliflower to the mix.
• For the sausage, I recommend 365 Pork Mild Italian Sausage from Whole Foods which has no nitrites. Go with whichever sausage you prefer. It’s up to you. If your raw sausage is in casings, you’ll need to slip each sausage out of its casing. Then cook it in your skillet.
• If you don’t have an oven-safe skillet like cast-iron or this sauté pan, you will need to transfer your stuffing mixture to a baking dish for the oven.  
• What ingredients will you add? Celery? Carrots? Nuts? Apples? Cranberries? Note that, depending on what you add, it will effect the carb count.
• Need to make it dairy-free? No problem. Instead of butter, use a dairy-free butter substitute like Earth Balance. 
• This is a perfect make-ahead side dish as it will keep in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 174kcal | Carbohydrates: 1.9g

The post Low Carb Cauliflower Stuffing Recipe appeared first on Gluten Free Homestead.

Recently, my dear friend Patty gave me her recipe for an egg-free carbonara paired with zucchini noodles (zoodles). Zoodles are a fantastic nutritious substitute for the spaghetti in the classic Italian dish.

But I happened to have a spaghetti squash ripening on my kitchen counter, and I thought it would give the recipe a fun autumn twist to use that instead.

About spaghetti squash 

Have you ever tried spaghetti squash? It gets its name because after it’s cooked, the inside turns into beautiful, pasta-like strands.

In a previous post, I showed step-by-step with a video how to cut and cook spaghetti squash: the ultimate guide. The toughest part is cutting it in half. 

The spaghetti squash was absolutely delicious tossed with bacon, onions, fresh black pepper, and Pecorino Romano in the creamy naturally gluten free carbonara sauce.

Carbonara without raw eggs

As I noted above, this isn’t the traditional carbonara sauce that’s made with a raw egg (the egg usually cooks when stirred into hot spaghetti).

If using a raw egg concerns you or you have an egg allergy or you love bacon and cream, this egg-free carbonara sauce is for you. It’s really, really scrumptious.

Pairing this sauce with spaghetti squash will make you a fan for life. It’s an easy gluten free and low carb pasta alternative.

Adding this spaghetti squash carbonara to my Italian-inspired recipe collection is a delight, as it shines as both a quick dinner and a versatile appetizer or side dish offering endless enjoyment—yes, even right from the pan with a fork!

Ready to make this new easy spaghetti squash recipe? Let’s go.

Ingredients for spaghetti squash carbonara

• Spaghetti squash: acts as the noodle-like base for our sauce
• Bacon: adds crispy, smoky flavor and a savory crunch 
• A small onion: adds sweet and savory flavor 
• Heavy cream or half and half: adds rich, creamy texture and depth of flavor
• Pecorino Romano cheese: contributes a sharp, savory taste and helps thicken the sauce
• Fresh black pepper: provides a hint of spiciness and a subtle kick

Instructions

First, cut your squash, scoop out the seeds and strings, brush with extra-virgin olive oil, and place in a baking dish flesh side down. Roast it for about forty-five minutes. Then take it out of the oven and set aside while you make your sauce.

To make the easy sauce, cook your bacon in a large skillet. Transfer to a paper towel-lined dish to blot the grease. 

Don’t drain the pan you used to make the bacon. Add your sliced onions to that pan. Let them sauté in the bacon fat for about five minutes until they’re translucent.

Yum. You’re going to love the smoky flavor the bacon adds to the dish.

By now, your squash should be cool enough to handle. Scrape the spaghetti-like strands from the shell and stir them in the pan with the onions. Then cut your bacon into half-inch pieces and add them back in, stir until combined and cooked through.

Meanwhile, mix your cream and grated cheese in a sauce pitcher.

Divide the spaghetti squash and bacon mixture into individual bowls. Season with fresh ground pepper. Then top each with your cheese sauce. Serve warm with extra grated cheese on the side for those who would like to add more cheese.  

Pro tips and recipe notes

• Pecorino Romano is a sharp tangy cheese. You could substitute parmigiano reggiano. It’s nuttier and a bit milder but works well in this recipe. 
• I recommend aged cheese that you grate yourself. Just give it a quick spin in the food processor.  The pre-grated type contains preservatives meant to keep it from clumping. It doesn’t melt quite as well. 
• My friend’s recipe included half and half for the sauce. I had heavy cream in my fridge so I went with that. You can use either one. It’s up to you.
• You can store leftovers in an airtight container in the fridge for up to 4 days.

Buon appetito! This works as a main dish or a side dish. I’m thinking it would make a wonderful side dish for the holidays.

I love that my friend shared this nutritious bacon carbonara recipe with me. The fun is making something really awesome and then giving the recipe away. Go ahead and bring the joy of this new recipe into a friend’s day too.

More recipes with Italian sauces

15 Minute Wild Cod Piccata – Piccata is a light and lemony sauce with a sprinkling of lovely green capers. Though usually served over chicken or veal, I think it’s time to update that tradition as it’s absolutely amazing over fish too.

Zoodles With Basil And Pistachio Pesto – Here’s my zoodles twist on the classic Pesto alla Genovese pasta dish: zucchini noodles with pesto.

Zoodles Bolognese – In Bologna, where it originated, three different kinds of ground meat – usually beef, lamb, and veal – are browned beforehand while sautéing vegetables and herbs. Then, they’re all mixed together with pureed tomatoes in a pot that simmers for hours on the stove. This is my super-fast version of Bolognese sauce using just ground beef served over zucchini noodles.

Italian Red Gravy – This is a traditional sauce that’s simmered with lots of fried meat just like Grandma used to make.

Gluten Free Chicken Scarpariello – This is my quick and easy recipe that my father-in-law served years ago in his fancy Italian restaurant.

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Spaghetti Squash Carbonara (No Egg) Recipe

Spaghetti squash is absolutely delicious tossed with bacon, onions, fresh black pepper, and Pecorino Romano in a creamy (no egg) carbonara sauce. 

Course Main, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Calories 228kcal

Author Barbara Bianchi

Ingredients

• 1 spaghetti squash
• 6 slices of bacon cut into 1/2-inch pieces
• 1 small onion thinly sliced
• 1/2 cup of heavy cream or half and half
• 1/2 cup of grated Pecorino Romano
• fresh black pepper

Instructions

• First, cut your squash, scoop out the seeds and strings, brush with extra-virgin olive oil and place in a baking dish flesh side down. Roast it for about forty-five minutes. Then take it out of the oven and set aside while you make your sauce.
  1 spaghetti squash
• To make the easy sauce, cook your bacon in a large skillet. Transfer to a paper towel-lined dish to blot the grease. 

  Don’t drain the pan you used to make the bacon. Add your sliced onions to that pan. Let them sauté in the bacon fat for about five minutes until they're translucent.
  6 slices of bacon , 1 small onion
• By now your squash should be cool enough to handle. Scrape the spaghetti-like strands from the shell and stir them in the pan with the onions. Then cut your bacon into half-inch pieces and add them back in, stir until combined and cooked through. 
• Meanwhile, mix the cream and grated cheese in a sauce pitcher.

  Divide the spaghetti squash and bacon mixture into individual bowls. Season with fresh ground pepper. Then top each with your cheese sauce.
  1/2 cup of heavy cream , 1/2 cup of grated Pecorino Romano, fresh black pepper
• Serve warm with extra grated cheese on the side for those who like to add more cheese. 

Notes

• Watch this video to see how to cut and prepare your spaghetti squash.
• Pecorino Romano is a sharp tangy cheese. You could substitute parmigiano reggiano. It's nuttier and a bit milder, but works well in this recipe. 
• I recommend aged cheese that you grate yourself. Just give it a quick spin in the food processor. Zip, zip and it's done. The pre-grated type contains preservatives meant to keep it from clumping. It doesn't melt quite as well. 
• You can use half and half or heavy cream for the sauce whichever you prefer.
• You can store leftovers in an airtight container in the fridge for up to 4 days.

 

Nutrition

Calories: 228kcal | Carbohydrates: 4.2g

The post Spaghetti Squash Carbonara (No Egg) Recipe appeared first on Gluten Free Homestead.

With summer upon us, it’s picnic and barbecue time! And that means it’s time for coleslaw.

But, when you’re gluten-free and low carb, finding side dishes that fit your dietary needs can be a challenge.

Luckily, you don’t have to skip the coleslaw anymore.

With this delicious keto coleslaw recipe, you can indulge in a guilt-free, nutritious side dish that’s satisfying for any occasion.

And if you’d like more low carb options, I’ve got a bunch of delicious low carb recipes that’ll keep you satisfied while keeping your carb intake in check.

Serve this low carb coleslaw at your next gathering, complemented by delicious options from my Vegetables and Salads collection, such as Massaged Kale Salad.

Or as a delicious Appetizer or Side Dish for example with options from these 8 Best Keto Snacks.

Control the ingredients and avoid hidden sugars

Store-bought coleslaw can be loaded with sugar. So why not make it at home?

You can control the ingredients for a guilt-free, more nutritious side dish that everyone at your table will love.

What makes this coleslaw recipe special? Sugar-free avocado mayo.

It’s creamy, delicious, and adds a wholesome twist to traditional coleslaw.

If you don’t count salt and pepper, this incredibly easy-to-make recipe has only two ingredients. 

Ingredients

• Cabbage
• Avocado mayo

Can I use regular mayonnaise instead of avocado mayo in this recipe?

Certainly, regular mayonnaise can be used. Mayonnaise has very little carbs, but we need to watch out for hidden sugar.

I always recommend nutritious sugar-free avocado oil mayonnaise from Primal Kitchen.

As stated on the label, there are just five real-food ingredients: pure avocado oil, organic eggs, organic vinegar, sea salt and rosemary extract. Perfect dressing ingredients.

Is avocado mayo hard to find? Where can I buy it?

Avocado mayo has become pretty popular and can usually be found in well-stocked grocery stores or health food stores.

Is cabbage good for you?

You bet it is. In addition to being a good source of potassium, folate, and vitamin K, it can also boost your body’s natural defenses against disease. Read more cabbage nutrition facts here.

Cabbage, with its unassuming appearance, surprises us with its culinary range. Whether it’s the hearty warmth of the Tastiest Low Carb Stuffed Cabbage or quick and easy Low Carb Fried Cabbage And Knockwurst or vibrant salads like Surówka and coleslaw, this vegetable effortlessly straddles comfort food and fresh salads.

How to core your cabbage

First, remove the thick outer leaves of your cabbage. Then, with a chef’s knife, cut your cabbage in half lengthwise, all the way through the core. Next, you’ll need to remove the triangular core. To do this, cut into the core at an angle where the stem meets the leaves of the cabbage and remove it. Now you’re ready to slice it.

Store the extra half: You can wrap the unused half tightly in plastic wrap or in a plastic bag, making sure to push all the air out. Store it in your fridge in the crisper drawer.

Let me show you how easy it is to make this keto coleslaw.

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

I like to shred my cabbage into small pieces. The easiest way to do this is in the food processor fitted with the shredding attachment. Zip, zip, and it’s done.

If you prefer your coleslaw thinly sliced, you can use the slicing attachment. 

Don’t have a food processor or just don’t feel like taking it out? For slicing thin strips, this mandoline also works. Or just chop or slice your cabbage by hand with a sharp chef’s knife.

Next, transfer the cut cabbage to a large mixing bowl and mix in your mayo. Fold it all over until your cabbage is covered.

And that’s it. Easy peasy. Nutritious, creamy keto coleslaw. 

I love the simple taste of this coleslaw. If you’d like to add salt and pepper, taste the coleslaw first and then add as needed. 

It’s good to eat right away or you can cover and chill the bowl of coleslaw in the fridge to marinate until you’re ready to serve. As the mixture sits, the cabbage will release some water. Stir it up and then serve. 

Serving suggestions 

Whether you’re serving it alongside classic sides at your next barbecue or picnic, or simply adding it to a weeknight dinner, this keto coleslaw is the kind of dish that makes any meal feel complete.

Try it piled onto a bowl of this authentic Mexican pozole recipe from Elia at ConservaMom for a fresh, creamy crunch, or pair it with my slow cooker beef brisket for an easy, comforting meal.

Pro tips and recipe notes

• I love this creamy recipe. If you like a bit of vinegar for a tangy flavor, go ahead and add it to enhance the taste. But only add a tiny bit. Seriously, I added way too much apple cider vinegar one time, and I had to throw the whole batch out. Bleh. So just a small amount to taste.

• What else can you add to your coleslaw mix?

  Feel free to customize your coleslaw with extra flavor and crunch. Try adding:

  • A splash of lemon juice for brightness
  • Shredded carrots for color and subtle sweetness
  • Thinly sliced red or white onions
  • Fresh chives for a mild onion flavor
  • Your favorite keto-friendly sweetener
  • Minced garlic or a pinch of dry mustard for extra depth

  If you love a little crunch, you can also mix in chopped pickles, celery, or even sliced peppers. It’s easy to make this recipe your own!

• Can you use red cabbage? Yes, or you can go with half red cabbage and half green.
• If you want to take a short cut, you can usually find a bag of cabbage already sliced or shredded in the grocery store. 
• Your coleslaw will keep for 3-5 days in your fridge. It’s a convenient make-ahead side dish for busy days or upcoming gatherings.

Go ahead. Have a taste and let me know what you think.

You can make the most of any meal with this creamy coleslaw that’s easy to throw together and always hits the spot.

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

P.S. Love how effortless this salad feels? You can bring that same ease to dinner. I have a simple way to turn everyday chicken or fish into comforting, flavorful meals even on busy nights. Here’s an easy way to make dinner taste better tonight.

More picnic and barbecue recipes 

Sparkling Raspberry Lemonade Pressé: Pour sparkling raspberry lemonade pressé over ice on a hot, summer afternoon. Mixed with chilled, lightly sparkling water, it makes a wonderfully refreshing drink.

Frozen Strawberry Protein Pops – With just six nourishing ingredients, these gluten free low carb frozen protein pops are the perfect guilt free poolside or post-workout snack. 

Healthier Potato Salad: Follow my tips to reduce the Glycemic Index of your potatoes and then by tossing them with a lemon vinaigrette, you can make a delicious bacon and potato salad that will be more nutritious for everyone.

Barbecued Baby Back ribs: This is the best gluten free barbecued Baby Back ribs recipe. Promise. And it’s paleo, whole 30 compliant, dairy free, and keto friendly with zero carbs!

Chicken Wings: These delicious naked gluten free chicken wings have no batter or breading on them. So they fit right into the keto way of eating. 

How to make super-nutritious sauerkraut: You’re going to love this sauerkraut. There’s nothing like the taste of homemade.

Surówka: This is a a Polish sauerkraut, carrot and apple salad that’s nutritious and delicious.

Watch how to make it

Print

Keto Low Carb Coleslaw With Sugar Free Dressing Recipe

This delicious keto low carb coleslaw is made with avocado mayo for a nutritious no sugar side dish.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 10

Calories 127kcal

Author Barbara Bianchi

Ingredients

• 1/2 of a cabbage about 1 1/2 pounds
• 3/4 cups avocado mayo

Instructions

• Core and shred you cabbage. Then transfer your cabbage to a large mixing bowl.
  1/2 of a cabbage
• Mix in your mayo. Fold it all over until your cabbage is covered.
  3/4 cups avocado mayo
• It's good to eat right away or cover and chill it in the fridge to marinate about 1 hour or until you're ready to serve. As the mixture sits, the cabbage will release some water. Stir it up and serve.

Video

Notes

• How to core your cabbage: First, remove the thick outer leaves of your cabbage. Then, with a chef’s knife, cut your cabbage in half lengthwise, all the way through the core.
  Next, you’ll need to remove the triangular core. To do this, cut into the core at an angle where the stem meets the leaves of the cabbage and remove it. Now you’re ready to slice it.
  Store the extra half: You can wrap the unused half tightly in plastic wrap or in a plastic bag, making sure to push all the air out. Store it in your fridge in the crisper drawer.
  Don’t have a food processor or just don’t feel like taking it out? This mandoline also works for slicing thin strips. Or just chop or slice your cabbage by hand with a sharp chef’s knife.
  
• I love this creamy recipe. If you like a bit of vinegar, go ahead and add it. But only add a tiny bit. Seriously, I added way too much apple cider vinegar one time and I had to throw the whole batch out. Bleh. So just a small amount to taste.
• What else will you add to your coleslaw mix? Lemon juice? Shredded carrots? Red or white onions? Chives? Your favorite sweetener or garlic or a little dry mustard? How about chopped pickles, celery, or peppers if you like crunchiness? It's up to you.
• Can you use red cabbage? Yes you can or go with half red cabbage and half green.
• If you want to take a shortcut, you can usually buy cole slaw mix already sliced in the store. 
• Your coleslaw will keep for 3-5 days in your fridge.

Nutrition

Calories: 127kcal | Carbohydrates: 1.6g

The post Keto Coleslaw With Sugar Free Dressing Recipe appeared first on Gluten Free Homestead.

This post has been updated with more helpful tips, new photos, and a video.

Recently, I was talking with a friend who had just started following a low-carb diet. She was on the lookout for a suitable substitute for mashed potatoes and had attempted making cauliflower mash.

Unfortunately, her previous attempts had resulted in a runny and tasteless mess. Oh dear!

That’s why I felt compelled to write this post. 

I love mashed cauliflower, and over time, I’ve managed to crack the code and create a recipe that consistently produces a dish that tastes almost exactly like those delicious mashed potatoes we all know and love.

I promise you, it’s that good.

If you’ve struggled with making mashed cauliflower in the past or you’re simply searching for a tasty alternative to mashed potatoes, this recipe is going to be your new best friend.

Not only does it work wonders as a side dish for your holiday feast (though, truth be told, it’s a delicious addition to any meal), but it’s the best cauliflower mash substitute for mashed potatoes.

The versatility of creamy cauliflower mash

It also serves as a fantastic topping for my super low-carb cottage pie recipe. And you can also use cauliflower mash to thicken soups and sauces. Talk about versatility!

It’s an excellent vegetable recipe sneak for picky eaters—substitute for potatoes or rice, kids won’t detect the veggies!

When you’re adhering to a special diet, it’s often best to either host the party or bring a few of your own dishes when visiting friends and family, ensuring you won’t go hungry.

Rest assured, this delicious and creamy low-carb mashed cauliflower side dish can be enjoyed by everyone around the holiday table.

If you’re keeping an eye on your carb intake, I’ve got a bunch of delicious low carb recipes for you to try.

Cauliflower: the superfood secret behind our delicious mash

Now, let’s talk about cauliflower for a moment. Did you know that cauliflower is considered a superfood?

It’s high in fiber, low in calories, packed with nutrients, vitamins (especially Vitamin C), minerals, and antioxidants. Some studies even suggest that it helps prevent cancer, while promoting heart and brain health.

Who knew mashed cauliflower could be so beneficial? More here.

More delicious recipes featuring cauliflower

There are so many ways to make cauliflower. Here are a few favorites.

Gluten Free Cauliflower Flatbreads can be served warm from the skillet and piled with your favorite toppings.

Low Carb Cauliflower Stuffing is a tasty alternative to bread stuffing.

Mini spinach pies with cauliflower crusts are so much fun to eat as everyone gets their own individual pie.

Cauliflower rice is our substitute for the bread crumbs in this Low Carb Meatloaf. It keeps the meatloaf juicy.

And cauliflower rice can be big on flavor with this Quick Mediterranean Chicken With Cauliflower Rice recipe or made to taste just like fried rice with this Seasoned Cauliflower Rice recipe.

Okay. Ready to make cauliflower mash? Here’s everything you’ll need.

Ingredients for cauliflower mash

By incorporating the familiar ingredients found in your traditional mashed potatoes recipe, it’s easy to make this healthy and flavorful cauliflower mash recipe. All you need is:

How to make creamy low-carb cauliflower mash

*Free printable recipe card is available at the end of the post. 

So, here’s the easy homemade recipe for creamy low-carb mashed cauliflower.

First cut the florets from the head of cauliflower.

Pro tip

For the creamiest cauliflower mash, I recommend using florets and minimize the inclusion of stems. This is because the florets have a smoother texture compared to the stems.

Next, you’ll want to steam your cauliflower florets until they become tender, which typically takes about 10 minutes. Bring water to a boil in a pot fitted with a steamer basket. Add florets, cover with a lid, and steam until it becomes soft. 

Pro tip

Drain the cauliflower well. Once you have drained the cauliflower, allow it to rest for approximately 2 minutes.

This resting period enables the cauliflower to continue steaming and allows any excess moisture to be reabsorbed, preventing the mashed cauliflower from becoming watery.

Once that’s done, it’s time to whip out your food processor.

Pop the cauliflower into the food processor. Add in some half-and-half, butter, salt, and pepper. Give it a whirl until everything is beautifully combined.

Pro tip 

The recipe calls for 1/4 cup of half & half, but you may want to start with 2 tablespoons at first if you like a thicker mash. Then gradually add more as needed while processing the cauliflower until you reach your desired thickness.

And that’s it! Creamy, low-carb mashed cauliflower, ready to be enjoyed.

Serve with any dish traditionally served with mashed potatoes for example: 

1. A Perfect Pan-Seared Steak

2. Salisbury Steak With Homemade Gravy

3. Easy Marinated Chicken Breasts

4. Slow Cooker Braised Short Ribs

5. Keto Crispy Skin Salmon In Wine Sauce

6. Beef Liver With Bacon And Onions

7. Gluten Free And Low Carb Delicious Pork Marsala
   

   Pro tips and recipe notes

   • If you don’t have a food processor, you can use a blender. A potato masher, on the other hand, would produce a more grainy mash.
   • Can you add other vegetables to the cauliflower mash? Absolutely! Feel free to experiment and add other vegetables to your cauliflower mash. For example, you can blend in cooked carrots as I do in this cauliflower and carrot purée recipe, or parsnips, or even roasted garlic for added flavor and variety.
   • Can you use store bought cauliflower rice? Yes. It would save on clean up and time, but I’ve found that it’s not as fresh tasting. Perhaps frozen rice or frozen florets would be better, but I can’t say for sure because I haven’t tried it. Steam the cauliflower rice or florets or sauté in a pan with a little water until soft. Remember to drain well.
   • Variations on this recipe! I love this creamy, buttery mash garnished with parsley. You could customize to your tastes by adding parmesan or cheddar cheese, sliced scallions, chives, or sautéed garlic, or your favorite herbs like: thyme or rosemary. It’s up to you.
   • Can you make this recipe dairy-free? Yes, you can make a dairy-free version of the cauliflower mash. Instead of using half-and-half and butter, you can use a dairy-free alternative like coconut milk or almond milk, and substitute a non-dairy butter or margarine.
   • Leftovers will keep in an airtight container in the refrigerator for up to 5 days so it’s a great make-ahead side dish.

So, there you have it. My foolproof recipe for creamy cauliflower mash. Whether you’re looking for a low-carb alternative, a nutritious addition to your diet, or a scrumptious side dish, this recipe has got you covered.

Give it a try, and let me know what you think.

I hope you have a festive holiday season, spending time with loved ones and creating many happy memories that you’ll treasure for years to come. 

More delicious low carb recipes

How To Cut And Prepare Spaghetti Squash Step by step recipe for this low carb alternative to pasta. If you close your eyes, you’ll think you’re eating angel hair pasta. 

Zucchini Noodles with Basil and Pistachio Pesto (Zoodles) Tender and subtly crunchy zucchini noodles with homemade pesto is definitely a heavenly combination. 

Bacon Wrapped Asparagus Sometimes the best recipes are the simplest ones. The ones that require only a handful of fresh ingredients to make a dish that is elegant and tasty and, yet, so effortless to prepare.

Tastiest Low-Carb Keto Stuffed Cabbage Whether you’re cutting out grains because of allergies, reducing carbs because you want to lower your insulin response, trying to lose those extra pounds still left over from the holidays, or you’re just looking for a super delicious comfort food, this low-carb keto stuffed cabbage is just what you need!

Salmon Cakes These are a fun way to enjoy salmon for lunch or dinner with just the perfect balance of crispy on the outside, moist on the inside, healthy ingredients, and wonderful flavor. And they fit right into a low-carb way of eating!

Print

Creamy Cauliflower Mash

You can make mashed cauliflower taste just like mashed potatoes. Promise. I think you’re going to love this low-carb recipe.⠀

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 58kcal

Author Barbara Bianchi

Ingredients

• 1 head of cauliflower cut into florets, about 6 cups
• 2 tablespoons butter
• 1 1/2 teaspoons salt
• dash of pepper
• ¼ cup of half and half

Instructions

• Bring water to a boil in a pot fitted with a steamer basket. Add florets, cover with a lid, and steam until it becomes soft, about 10 minutes.
  1 head of cauliflower
• Drain the cauliflower well. Once you have drained the cauliflower, allow it to rest for approximately 2 minutes. 

  This resting period enables the cauliflower to continue steaming and allows any excess moisture to be reabsorbed, preventing the mashed cauliflower from becoming watery.

  Then place in the bowl of your food processor fitted with the large chopping blade.
• Add half and half, butter, salt and a dash of pepper. Process until fluffy.
  2 tablespoons butter, 1 1/2 teaspoons salt, ¼ cup of half and half, dash of pepper

Tip:

• The recipe calls for 1/4 cup of half & half, but you may want to start with 2 tablespoons at first if you like a thicker mash. Then gradually add more as needed while processing the cauliflower until you reach your desired thickness.

  Serve and enjoy with any dish traditionally served with mashed potatoes.

Video

Notes

 

• If you don't have a food processor, you can use a blender. A potato masher would produce a more grainy mash.
• Can you add other vegetables to the cauliflower mash? Absolutely! Feel free to experiment and add other vegetables to your cauliflower mash. For example, you can blend in cooked carrots as I do in this cauliflower and carrot purée recipe, or parsnips, or even roasted garlic for added flavor and variety.
• Can you use store bought cauliflower rice? Yes. It would save on clean up and time, but I’ve found that it’s not as fresh tasting. Perhaps frozen rice or frozen florets would be better, but I can’t say for sure because I haven’t tried it. Steam the cauliflower rice or florets or sauté in a pan with a little water until soft. Remember to drain well.
• Variations on this recipe! I love this creamy, buttery mash garnished with parsley. You could customize to your tastes by adding parmesan or cheddar cheese, sliced scallions, chives, or sautéed garlic, or your favorite herbs like: thyme or rosemary. It's up to you.
• Can you make this recipe dairy-free? Yes, you can make a dairy-free version of the cauliflower mash. Instead of using half-and-half and butter, you can use a dairy-free alternative like coconut milk or almond milk, and substitute a non-dairy butter or margarine.
• Leftovers will keep in an airtight container in the refrigerator for up to 5 days so it's a great make-ahead side dish.

Nutrition

Calories: 58kcal | Carbohydrates: 2.8g

The post Creamy Cauliflower Mash appeared first on Gluten Free Homestead.

Life is starting to get busy as the holiday season approaches. Before we know it, Thanksgiving will be here.

Today, I’ve gathered a dozen gluten-free, low-carb, nutritious soup and side dish recipes that you can choose for your holiday table. (Though really these dishes would be lovely additions to any meal!)

When you’re following a special way of eating because of food sensitivities or diet, it’s best to either host the party or bring a few dishes when visiting friends and family so that you won’t go hungry. These delicious dishes can be enjoyed by everyone at the holiday table.

Here are 12 nutritious soups and side dishes to grace your holiday table:

1. Homemade Beef Bone Broth

How To Make Beef Bone Broth (And Why It's Good For You)

You can use bone broth as stock for your favorite soups or gravies (or even serve it as a refreshing broth). It’s so nutritious and easy to make.

Check out this recipe

2. Wild Cod Chowder

Wild Cod Chowder (Whole 30 And Low-Carb)

 Wild cod chowder is super fast to make and delicious! And it's gluten-free, dairy-free, low-carb, and Whole 30 compliant. 😊

Check out this recipe

3. Zoodle Soup with Meatballs

Zoodle Soup With Meatballs Recipe

Zoodles paired with mini meatballs and baby bok choy is a winning combination.

Check out this recipe

4. Wild Salmon Chowder

Wild Salmon Chowder

Ladle wild salmon chowder into your prettiest soup bowls and garnish with scallions and just a pinch of cayenne pepper if you like an extra spicy kick.

Check out this recipe

5. Baby Bok Choy With Sweet and Tangy Sauce

Baby Bok Choy With Sweet and Tangy Sauce

Baby bok choy is one of the most nutrient-dense foods you can eat. Paired with my sweet and tangy sauce, it is absolutely delicious.

Check out this recipe

6. Stuffed Zucchini Boats

Mouthwatering Stuffed Zucchini Boats: A Must Try Recipe

Beautiful green sticks of zucchini hollowed into boats and filled with sausage and Gruyere cheese are so incredibly tasty and fun to eat too!

Check out this recipe

7. Eggplant Rollatini Bolognese

Eggplant Rollatini Bolognese Recipe

You’re going to love this nutritious dish. Serve it as an appetizer or as the main course. Buon appetito!

Check out this recipe

8. Bacon Wrapped Asparagus

Bacon Wrapped Asparagus

Sometimes the best recipes are the simplest ones. These bundles of asparagus are so elegant, and you’re the only one who will know how effortless they are to make.

Check out this recipe

9. Seasoned Cauliflower Rice

Seasoned Cauliflower Rice with Bacon

This cauliflower dish tastes just like fried rice except that it isn’t stir-fried and doesn’t contain rice. It’s just 100% amazingly delicious and nutritious.

Check out this recipe

10. Cauliflower flatbreads

Gluten Free Cauliflower Flatbreads

A stack of thin, fluffy, golden-brown-to-perfection flatbreads. Can you believe they’re made without a trace of flour? Enjoy them warm from the skillet and piled with your favorite toppings.

Check out this recipe

11. Bacon brussels sprouts

Bacon Brussels Sprouts: Restaurant Style Recipe

You can never go wrong with bacon, right? These super easy Brussels sprouts are always an instant hit with adults and kids alike. And they're keto because they're low carb and full of fiber.

Check out this recipe

12. Spaghetti Squash

In the above video, I show you how to cut a spaghetti squash without cutting your fingers. And then how to quickly and easily cook your squash for a delicious side dish. Go to the post for serving suggestions.

How to cut and cook spaghetti squash: your ultimate guide

Spaghetti squash is a winter squash that transforms into long, spaghetti-like strands when cooked. This recipe roasts the squash in the oven until tender and lightly caramelized. Unlike boiled, steamed, microwave, or pressure-cooked spaghetti squash, this simple method delivers the best texture and roasted flavor with minimal effort.

Check out this recipe

I hope you’ve discovered a few new soups and side dishes that will become favorites in your home. Have a blessed and delicious holiday season!

More soup and appetizers

Keto Low Carb Cauliflower Stuffing – This is a tasty alternative to bread stuffing. It’s made all in one skillet so clean up is super easy too.

Au Jus Low Carb Gravy – Savor the simplicity of this low-carb Au Jus gravy recipe. Whether with roast drippings or without, each spoonful promises to be a savory gravy.

Easy Creamy Broccoli Cheddar Soup – This “reader’s favorite” is loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. Yum. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.

Easy Minestrone Soup – I have updated this recipe without the carbs. You won’t miss the pasta and beans because the best thing about minestrone is the warm tomato base and all the herbs and spices.

Wholesome Chicken Soup – Enjoy a delicious chicken soup made with a whole chicken in your slow cooker.

Gluten Free Broccoli Soup With A Touch Of Warm Spices – Make this soup in your super high-powered blender which makes preparation fast and easy.

Easy Manhattan Clam Chowder – Made with simple ingredients, this one-pot chowder delivers real flavor and an easy win when you want comfort food that still supports your feel-good goals.

Cucumber Bites With 3 Amazing Toppings – These cucumber bites are a quick and easy appetizer that are ready in 10 minutes. They’re a cinch to make and so fun to eat.

Keto Low-Carb Cole Slaw – This delicious keto low-carb coleslaw is made with avocado mayo for a healthy no sugar side dish.

Creamy Cauliflower Mash – You can make cauliflower mash taste just like mashed potatoes. Promise. I think you’re going to love this low-carb recipe. 

Baked Zucchini Sticks – A beautiful mixture of spices give these baked zucchini sticks a wonderful flavor. Enjoy!

Bruschetta Cheese Crisps – This is a quick and easy appetizer for holiday parties or anytime you crave a crunchy and delicious snack.

Sautéed Broccoli With Garlic – Who could resist crisp tender broccoli in a luscious blend of oil and garlic? Add butter and a little salt, and even the pickiest eaters will be devouring their greens.

Want to save these recipes? Here’s the pin!

The post 12 Low Carb Soups and Side Dishes To Grace Your Holiday Table appeared first on Gluten Free Homestead.

Summer’s on its way, and that means it’ll soon be warm enough for shorts and short sleeves. Maybe you’re like me and want to lose a few pounds before summer arrives.

In the previous post, John wrote about how vinegar can actually speed up weight loss. Any help in that department is okay with me. Don’t you agree?

Now, you may be wondering how a potato salad recipe fits in with weight loss. Since potatoes are on the high carb side, you obviously don’t want to eat a lot of them if you’re trying to reduce your waistline.

But by following these simple tips to reduce the Glycemic Index of potatoes and by tossing them with a lemon vinaigrette, you can make a delicious bacon and potato salad that won’t weigh you down.

I was even able to find a sugar-free uncured bacon in my supermarket this week. That means more calorie reduction. So I’m doing my happy dance!

Serve this at your next get-together when you want something satisfying that still feels good after. Pair it with fresh sides like my Lemon Massaged Kale Salad or my Crispy Gluten Free Baked Zucchini Chips for a balanced spread. If you want something creamy to round things out, try my friend’s Cold Crab Dip, just double-check ingredients since her site isn’t fully gluten free.

Read on to find out how you can make a healthier potato salad. 

How to reduce the GI of potatoes 

The glycemic index (GI) is a measure of carbohydrates on a scale of 0 – 100 according to the extent to which they raise blood sugar (glucose) levels after being eaten. Foods with a high GI will raise your blood sugar rapidly. Metabolically, this isn’t good for you because rapid fluctuations in blood sugar can cause an increased secretion of insulin.

Chronically high insulin secretion has been associated with prediabetes, type 2 diabetes, metabolic syndrome, and (are you ready for this?) weight gain. Read: Chronic Stress And Belly Fat Part 2: The Hidden Dangers.

Unfortunately, potatoes have a rather high GI. So you don’t want to make it a regular habit of eating them. However, there’s good news. Potato salad can be made in a certain way where the potato’s GI can be significantly reduced.

This study showed that boiling potatoes, letting them cool for 24 hours, and then adding vinegar reduced their GI and insulin raising index by 43 and 31%, respectively, compared with freshly boiled potatoes.

That’s a pretty large decline in GI. It almost makes me not feel guilty for having a spoonful or two. Maybe I should have called this recipe guilt-free potato salad.

Added benefit of boiling and cooling potatoes 

Now here’s an added benefit of boiling the potatoes and keeping them cold for 24 hours. This process seems to increase the resistant starch content of the potato.

Remember our gut microbiota have to eat too. I wrote about this in my post: How 24-Hour Probiotic Yogurt Can Help Improve Your Health. And they love to eat resistant starch. Eating boiled and cooled potatoes will keep those guys healthy and happy.

(Of course, it’s always important to consult with your doctor before adding foods to your diet if you have health issues.)

How to choose the best type of potato 

There are so many different types of potatoes.  Since red potatoes hold their shape when you boil them and won’t crumble when you cut them up, they are the best choice for potato salad.

Also, since potatoes are listed as one of the dirty dozen and frequently found to be contaminated with toxic insecticides, I always recommend using organic potatoes for a healthier choice. Read more here.

How to store potatoes

And here’s one more potato tip for you. Raw potatoes should be stored loosely (not in plastic) in a dark, dry spot at around 50 to 60℉ until you’re ready to cook them. I keep mine in a paper bag in the pantry. See more here.

Ready to make potato salad? Now that you know which potatoes to use, why I cool them, and how to store them, let’s walk through the simple steps so it comes together easily.

Instructions

*Free printable recipe card is available at the end of the post.

Start the potatoes in cold, salted water so they cook evenly, then simmer until just fork-tender. Let them cool, peel, and cut into bite-sized pieces. Chill them overnight, the simple step to lower the glycemic impact.

The next day, cook some bacon and save a little of the drippings for the dressing. Whisk it together with olive oil, a tiny splash of vinegar, lemon juice, and shallot, then toss with the potatoes, bacon, and chives. Let everything sit for a few minutes so the flavors come together, then serve.

Serving suggestions

Pair this delicious potato salad with selections from my Appetizers and Side Dishes for example: nutritious Homemade Sauerkraut and easy 10 minute Cucumber Bites for a perfect cookout spread!

So relax, enjoy the warm weather, and make this scrumptious bacon and potato salad with lemon vinaigrette. Boil, peel and cut up your potatoes today, and they’ll be ready to toss with your lemony vinaigrette tomorrow. And don’t forget the bacon! 

P.S. Love how effortless this salad feels? You can bring that same ease to your main dish. I have a simple way to turn everyday chicken or fish into comforting, flavorful meals even on busy nights. Here’s an easy way to make dinner taste better tonight. 

You might also like these nutritious recipes

How To Make Coconut Whipped Cream – Here’s a step by step tutorial for how to make coconut whipped cream from coconut milk for anytime you want a dairy free topping. 

Slow Cooker Braised Short Ribs – Simmer in your slow cooker in a beautiful red wine sauce until the meat is so tender and juicy it literally falls right off the bone.

Dr. Ted Naiman’s P:E Potatoes Au Gratin – Thinly sliced potatoes are layered in a creamy low-fat yogurt and cheddar cheese sauce and then topped with low-fat Mozzarella and Parmesan cheese for a delicious and high-protein potatoes au gratin casserole. 

Gluten Free Cauliflower Flatbreads – Serve warm from the skillet and piled with your favorite toppings.

How To Make Beef Bone Broth And Why It’s Good For You – You can use bone broth as stock for your favorite soups or gravies (or even serve it as a refreshing broth). It’s so nutritious and easy to make.

Seasoned Cauliflower Rice With Bacon – Cauliflower rice makes a delicious easy side dish that tastes just like fried rice.

Gluten Free Surówka – Surówka is a Polish sauerkraut, carrot and apple salad that’s nutritious and delicious.

Want to save this recipe? Pin it!

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Bacon Potato Salad Recipe with Lemon Vinaigrette (Why I Cool The Potatoes First)

Easy bacon potato salad with lemon vinaigrette and a simple prep trick for bold flavor without feeling heavy.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 219kcal

Author Barbara Bianchi

Ingredients

Prepare your potatoes

• 2 pounds of red potatoes organic, when possible
• salt

Assemble your potato salad

• 4 strips of bacon I like sugar-free or no-nitrate
• 1 tablespoon of reserved bacon drippings
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon Bragg's apple cider vinegar
• 1 tablespoon of lemon juice
• 1/4 cup of shallots minced
• 1/2 teaspoon salt
• 3 tablespoons of fresh chopped chives
• pepper to taste

Instructions

Prepare your potatoes

• Start with your potatoes in a pot of cold water so that they will cook evenly.
  2 pounds of red potatoes
• Add salt and bring the water to a boil. Then turn down the heat to simmer for 25-30 minutes until the potatoes are just tender when pierced with a fork.
  salt
• Let the potatoes cool for at least 30 minutes. They’ll be easy to peel now. When the potatoes are cool enough to handle, peel them and cut them up into bite-sized pieces.
• Cover and chill in the fridge for twenty-four hours.

Assemble your potato salad

• The next day, cook the bacon.

  Reserving a tablespoon of the drippings. Coarsely chop the bacon and set aside.
  4 strips of bacon
• Combine olive oil, reserved bacon drippings, vinegar, lemon juice, shallot and salt in a large bowl.
  1/4 cup extra virgin olive oil, 1 tablespoon of reserved bacon drippings, 1/2 teaspoon Bragg's apple cider vinegar, 1 tablespoon of lemon juice, 1/4 cup of shallots, 1/2 teaspoon salt, pepper to taste
• Add potatoes, bacon, and chives. Season with pepper. Toss until combined.
  3 tablespoons of fresh chopped chives
• Let potato salad sit for about 20 minutes and absorb the dressing. Serve and enjoy.

Notes

• Add 24 hours to the total time for potatoes to chill in the refrigerator after cooking them. You won't toss them with the vinaigrette until the next day.
• Red potatoes are lower in carbohydrates compared to other white potatoes like the russet. They also hold their shape when you boil them and won’t crumble when you cut them up.
• Leftovers will keep in a sealed container in the fridge for 3-4 days. Toss gently before serving.

Nutrition

Calories: 219kcal

The post Bacon Potato Salad Recipe with Lemon Vinaigrette (Why I Cool the Potatoes First) appeared first on Gluten Free Homestead.

Last spring, I tried sunchokes for the first time. Ever since, I’ve loved serving them up every now and then as a special, nutritious side dish.

These delicious tubers feed the good bacteria in your stomach. Essentially, they’re like a gourmet feast for the good bacteria.

In previous posts, John and I have talked a lot about the importance of your good gut bacteria.

Not only are good gut bacteria important for digestion but they also protect you from pathogenic bacteria, aid your immune system, break down some carbohydrates providing energy for your cells, synthesize vitamins, and optimize your gut brain access.

Those are pretty important guys hanging out in our digestive tract. In order to keep them happy, we have to feed them a type of food called prebiotics.

This is an indigestible water-soluble fiber found in foods like onions, garlic, leeks, and especially sunchokes.

A recent study has shown that prebiotics may also help good bacteria serve us in another way. Chronic stress can severely disrupt gut microbiota, causing insomnia and disrupted sleep-wake cycles. This study shows that prebiotics might help to improve sleep in the face of stress.

Ready to try sunchokes? Here are some facts about them you should know.

What is a sunchoke?

This lumpy tuber is actually a variety of sunflower. The Italian word for sunflower is girasole which sounds like Jerusalem. Hence, sunchokes are often called “Jerusalem artichokes” too.

Are sunchokes good for you?

You bet. These Jerusalem artichokes or sunchokes are actually prebiotics that feed our gut flora. They are soluble fiber, and they keep our gut flora happy feeding the good bacteria and helping it to thrive and grow.

It’s a good idea to start with small amounts, though, so your system can get used to these powerful babies. Be sure to listen to what your body tells you very carefully. It is completely normal to get some gas and bloating after eating them. In fact, John tolerates them better than I do.

Some people definitely cannot tolerate them at all. But if you can tolerate them, they are a wonderful food to add in small amounts to your diet.

How do you make them?

They are so easy to make. Seriously. First, you have to peel them. Because they’re so knobby, this can be a little tricky. If you can find larger round ones, they are easier to peel.

Then just cook them much like potatoes. You can roast them, puree them for a soup, or braise them in a skillet as I have today. They’re slightly sweeter than potatoes, a little nutty, and rather crispy.

Here’s my favorite way to cook them.

Ingredients

• Sunchokes – Scrub, peel and slice them crosswise into even 1/4- inch rounds for uniform cooking.

• Bacon – Bacon adds a savory, smoky crunch and complements the sunchokes’ natural flavors.

And the remaining ingredients are:

• Butter and oil: Butter adds richness and flavor, while the oil prevents the butter from burning while sautéing. You can go with whichever oil you prefer. We’ll add more butter towards the end of cooking.
• Garlic: Fresh garlic infuses aromatic flavor into the dish.
• Salt and pepper: These everyday seasonings enhance the tastes.
• Lemon: We’ll add a splash of lemon. Bottled lemon juice can be used as a substitute if you don’t have a fresh lemon. 

Instructions

*Free printable recipe card is available at the end of the post.

First, cook bacon and drain on a paper towel. You can cook your bacon in the oven with no mess and no fuss.

Then heat some oil and butter in a large skillet. Add your sliced sunchokes, season with salt and pepper, and cook until slightly golden.

Then add sliced garlic, more butter, scallions, and lemon juice. Then cover and simmer for twenty minutes.

Uncover and continue cooking for two more minutes until the slices are a little crisp.

Finally, toss with your chopped bacon and garnish with scallions.

And that’s it! 

Serve with any dish traditionally served with potatoes for example: 

1. A Perfect Pan-Seared Steak

2. Easy Gluten Free Meatloaf

3. Easy Marinated Chicken Breasts

4. Slow Cooker Braised Short Ribs

5. The Best Broiled Salmon with Gluten Free Dijon Sauce

Pro tips and recipe notes

What other herbs work well with sunchokes? Common choices include rosemary and thyme for enhanced flavor. Or add a dash of cayenne pepper for heat.

Can I store leftover sunchokes, and how do I reheat them? Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat them on the stovetop for a few minutes.

Have you ever tried sunchokes?

If you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP! 

More nutritious recipes you’ll love

How To Cut And Prepare Spaghetti Squash (Includes video!) If you close your eyes, you’ll think you’re eating angel hair pasta. That’s why you’re going to love this satisfying, nutritious, low carb alternative to pasta.

Zucchini Noodles with Basil and Pistachio Pesto (Zoodles) Tender and subtly crunchy zucchini noodles with pesto is definitely a heavenly combination. 

Gluten Free Cauliflower Flatbreads Serve warm from the skillet and piled with your favorite toppings.

Bacon Wrapped Asparagus Sometimes the best recipes are the simplest ones. The ones that require only a handful of fresh ingredients to make a dish that is elegant and tasty and, yet, so effortless to prepare.

The Best Creamy Cauliflower Mash You can make cauliflower mash taste just like mashed potatoes. Promise. I think you’re going to love this low-carb recipe.

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Sunchokes Are the Nutritious Vegetable You're Probably Not Eating

Sunchokes are slightly sweeter than potatoes, a little nutty, and rather crispy.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 117kcal

Author Barbara Bianchi

Ingredients

• 4 ounces bacon
• 1 tablespoon extra virgin olive oil EVOO
• 3 tablespoons butter divided
• 1 pound sunchokes peeled and cut crosswise into 1/4-inch-thick rounds
• 2 cloves garlic sliced
• 2 teaspoons juice from a lemon
• 2 scallions sliced
• salt
• pepper

Instructions

• Cook the bacon, in a large skillet, drain on a paper towel and set aside.
  4 ounces bacon
• Wipe out the skillet. Then melt 1 tablespoon of oil and 1 tablespoon of butter over a medium heat. Add sunchokes, season with salt and pepper, and cook until slightly golden.
  1 tablespoon extra virgin olive oil, 1 pound sunchokes, salt, pepper
• Then add garlic, the remaining 2 tablespoons of butter, scallions, and lemon juice. Cover and simmer for 20 minutes.
  2 cloves garlic
• Uncover and continue cooking for 2 more minutes until the slices are a little crisp.
• Toss with chopped bacon and garnish with scallions.

Notes

What other herbs work well with sunchokes? Common choices include rosemary and thyme for enhanced flavor. Or add a dash of cayenne pepper for heat.

Can I store leftover sunchokes, and how do I reheat them? Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat them on the stovetop for a few minutes.

Nutrition

Calories: 117kcal

The post Sunchokes Are the Nutritious Vegetable You’re Probably Not Eating appeared first on Gluten Free Homestead.

Baby bok choy might be my new favorite veggie. A type of Chinese cabbage, it’s one of the most nutrient-dense foods you can eat.

Over the past several months, I’ve been chopping it up and tossing it into my Bone Broth and Wholesome Chicken Soup and this Zoodle Soup with Mini Meatballs.

With its slightly sweet flavor, it adds a crisp and refreshing crunch to the filling of my Spring Rolls In Rice Paper Wrappers recipe.

But then I thought, “Why not serve it up as a side too?” I love serving a variety of vegetables for dinner. By eating many different kinds of greens, we get a more balanced amount of vitamins and minerals in our diet.

I soon discovered that baby bok choy is absolutely delicious cooked in a skillet and covered in a sweet and tangy sauce. Best of all, it only takes 18 minutes to prepare and cook.

Just look at all the wonderfulness happening right here in the pan.

Serve your Baby Bok Choy with my Stir Fry Chicken with Sugar Free Teriyaki Sauce or try these Bang Bang Chicken Skewers from my blogger friend for a little extra kick.

Nutritious Ingredients 

So we begin with lovely baby bok choy.

I chose the ingredients for the sauce carefully.

Please Note:  Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

First, I sautéed chopped garlic in a little extra virgin olive oil (EVOO).

How do you activate beneficial allicin in garlic?

Here’s a tip for preparing the garlic: after you chop it, let it sit for at least 10 minutes before cooking.

When garlic is sliced, it releases a natural defense compound called allicin. While allicin serves to protect Allium vegetables from their enemies, it’s also a potent antimicrobial which helps our immune systems.

When the garlic sits for 10 minutes after slicing, it dramatically increases the expression of allicin in the garlic.

If you’ve allowed your garlic to sit for 10 minutes, you can cook it on low or medium heat for a short period of time (up to 15 minutes) without destroying the allicin.

So, it’s a good idea to slice the garlic first and let it sit before preparing the sauce.

What are coconut aminos good for?

Coconut aminos are the next super-nutritious ingredient in this sauce. They are a nutrient-rich sap that comes from coconut blossoms. And they are a wonderful source of amino acids, vitamins, and minerals, and have a nearly neutral PH.

Surprisingly, they don’t have a coconut taste and are actually often used as a substitute for soy sauce.

Apple cider vinegar with mother

After adding the coconut aminos, I also add a little vinegar. I especially like Bragg’s Raw Apple Cider Vinegar because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.

Sriracha, broth, and lemon juice 

And, finally, I include a touch of Sriracha sauce. I use Sky Valley Sriracha because it’s certified gluten free. Blending these ingredients with a little broth and lemon juice is pretty tasty. And it’s worth the little extra time to prepare.

It really makes this dish a home run.

Instructions

*Free printable recipe card with complete list of ingredients is available at the end of the post.

To make the baby bok choy look nice when it is served, I don’t chop it up. Instead, I just slice it in half, keeping the bundles of stems and leaves together, and sauté it in a little EVOO.

When it’s cooked, I remove it from the skillet and drizzle it with the warm sweet and tangy sauce.

Pro tips and recipe notes

Is this recipe suitable for vegetarians or vegans? Yes, this Baby Bok Choy recipe can be made vegetarian or vegan by using vegetable broth instead of chicken broth.

How do I store leftover Baby Bok Choy with sweet and tangy sauce? Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave.

These cold, windy winter days make me just want to grab a throw blanket, light a fire in the fireplace, and curl up on the couch. I’m getting impatient for warmer days.

But fresh greens like this baby bok choy reassure me that spring is on the way. It’s a quick and easy nutritious side that can be served with poultry, fish, beef, or even seafood.

Have you tried baby bok choy? How do you like to prepare it? Let me know in the comments. I’m always looking for new ideas.

More delicious recipes for you

12 Nutritious Soups And Sides To Grace Your Holiday Table – Here are over a dozen nutritious soups and side dishes that are low-carb and gluten free so that everyone at your holiday table can enjoy them.

How To Cut And Prepare Spaghetti Squash – Step by step tutorial with pictures and a video showing you how to prepare delicious spaghetti squash.

Gluten Free Cauliflower Flatbreads – Serve these flatbreads warm from the skillet and piled with your favorite toppings.

Sautéed Broccoli With Garlic Who could resist the crisp tender broccoli in a luscious blend of oil and garlic? Add butter and a little salt, and even the pickiest eaters will be devouring their greens.

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Baby Bok Choy With Sweet and Tangy Sauce

Baby bok choy is one of the most nutrient-dense foods you can eat. Paired with my sweet and tangy sauce, it is absolutely delicious.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 6

Calories 220kcal

Author Barbara Bianchi

Ingredients

• 2 1/2 tablespoons extra-virgin olive oil EVOO
• 1/2 tablespoon garlic minced
• 1/4 cup gluten free chicken broth or vegetable broth is you prefer
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon Coconut Aminos
• 1 tablespoon Bragg's apple cider vinegar
• 1/4 teaspoon sriracha sauce Sky Valley is certified gluten free
• 1 pound baby bok choy

Instructions

• Heat 1/2 tablespoon of oil in a skillet over a medium heat until it's hot, but not smoking. Add garlic until brown, about 1 minute.

  Whisk in broth, lemon juice, Coconut Aminos, vinegar, and Sriracha. Cook about 1 minute. Transfer to a bowl and set aside.
  2 1/2 tablespoons extra-virgin olive oil, 1/2 tablespoon garlic, 1/4 cup gluten free chicken broth or vegetable broth is you prefer, 1 tablespoon fresh lemon juice, 1/2 tablespoon Coconut Aminos, 1 tablespoon Bragg's apple cider vinegar, 1/4 teaspoon sriracha sauce
• Heat another 2 tablespoons of oil in the same pan and add the bok choy. Toss gently, cover and cook about 6 minutes until tender and just starting to brown.
  1 pound baby bok choy
• Transfer to a serving dish, drizzle with sauce and serve.

Notes

Are there substitutes for coconut aminos and Bragg's vinegar? Yes, you can swap gluten free tamari sauce for the coconut aminos and use any apple cider vinegar or white vinegar you have on hand. 

Is this recipe suitable for vegetarians or vegans? Yes, this Baby Bok Choy recipe can be made vegetarian or vegan by using vegetable broth instead of chicken broth.

How do I store leftover Baby Bok Choy with sweet and tangy sauce? Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave.

Nutrition

Calories: 220kcal | Carbohydrates: 1.9g

The post Baby Bok Choy With Sweet and Tangy Sauce appeared first on Gluten Free Homestead.