Of course trying to write another blog is a big undertaking, so I’m going to have to change my strategy. So, here’s a list of make-ahead and easy, fast recipes I’ve made over the last week with little or no sugar with links directly to the recipe. Enjoy!
Gazpacho – I didn’t have sherry vinegar so I just substituted a bit of red wine vinegar, white vinegar, and apple cider vinegar and it still tasted delicious!
Mushroom Risotto – This takes an hour or so, it’s a great make ahead dish and you can fresh portions for another day. My favorite risotto is butternut squash.
Cucumber, Yogurt, & Horseradish Soup – I had a hard time finding horseradish root, so I just skipped it and added a little dill and mint.
Living Strawberry Shortcake – I would like to try this with blueberries since they’re in season. I tried it with blackberries and they’re just too tart.
Zucchini Parmesan – I didn’t use any mozzarella, but I’m sure it’s just as delicious with the added cheese. Just substitute any gluten free flour to make it gluten free. I used coconut flour.
Roasted Rosemary Red Potatoes – These are so easy! You can roast over bacon or sprinkle bacon bits (real, not the fake crap!) to add some meat flavoring if you want.
recipe from I Quit Sugar
This is a great make-ahead recipe for a breakfast item. I have giant zucchinis from my parents’ garden that make these delicious. I would eat about 4-5 blinis each day and it was so easy and fast.
Serves: makes 8-10
- coconut oil, butter or ghee for frying
- 2 large zucchini
1 tablespoon coconut flour
- 3 eggs
- salt and freshly ground black pepper, to taste
- homemade cream cheese, to serve
- chopped chives, to serve
Grate the zucchini using a food processor with a shredding disc – you need 2 cups of grated zucchini. Sift the coconut flour into the eggs and beat them together until smooth. Mix in the zucchini, salt and pepper. Heat a little oil in a frying pan and spoon in dollops of the batter. Cook until golden on both sides. Serve warm with cream cheese and chives on top.