Featured

Shrimp Scampi Zoodles and Noodles (Gluten Free)

This shrimp scampi zoodles and noodles recipe is the perfect light and easy pasta dish. It’s full of fresh summer flavors like basil, lemon, garlic, and zucchini. This recipe takes 30 minutes to make and will please everyone!

shrimp scampi zoodles and noodles

This recipe is a twist on classic shrimp scampi. It still has tons of garlic flavor plus lemon and white wine, but it’s paired with fresh summer basil and served over a combination of pasta and zucchini noodles (zoodles).

Zucchini noodles are a great addition to your diet if you are looking to eat more vegetables. I love to add them to whole wheat or brown rice pasta to add volume, fiber, and nutrients to some of my favorite recipes. They pair really well with spaghetti because the noodles and zoodles all get tangled up together!

shrimp scampi zoodles

How to Make Zucchini Noodles

There are a few methods you can use to make zucchini noodles, depending on which kitchen tools you have.

  • Vegetable spiralizer machine. Just cut off the ends of the zucchini and push it through the machine This method allows you to also spiralize other vegetables, including harder ones like sweet potato. You can also make different sized noodles! But, it takes up a lot of cabinet space, and is a little difficult to clean.
  • Handheld spiralizer. This tool is a little cheaper and takes up less room than the tabletop vegetable spiralizer. It’s a great option to purchase if you have a small kitchen or are new to spiralizing! You won’t be able to spiralize as many types of produce with this option, though.
  • KitchenAid mixer attachment. If you have a KitchenAid stand mixer, you can purchase this attachment to make zucchini and other vegetable noodles! It’s more expensive than other options, but will take up less room than the full spiralizer machine.
  • Julienne peeler. This method is the most simple and requires just a simple julienne peeler. While your zucchini noodles won’t be as long and stringy, the julienne peeler method will give you thin strips of zucchini to add to your meals.
zucchini noodles

Once your zoodles are prepared, all you need to do is cook your pasta and shrimp. The shrimp is sautéed right from frozen with plenty of garlic, fresh lemon juice, and white wine for that classic shrimp scampi flavor. When the shrimp is done, toss the pasta and zoodles in the pan to coat everything in the scampi sauce, and serve!

Main Ingredients + Some Nutrition Notes

  • Zucchini: Zucchini is a super hydrating vegetable – it is made of over 90% water! It’s also a good source of both soluble and insoluble fiber. Just like all veggies, it’s packed with plenty of vitamins, minerals, and antioxidants.
  • Shrimp: Shrimp is a high quality source of lean protein – one 3 oz serving has 18 grams! Shrimp is also one of the best food sources of iodine, which is a nutrient essential for thyroid health. While shrimp is high in cholesterol, it will not greatly affect body cholesterol levels, because it is low in saturated fat.
  • Garlic: Garlic has been used for medicinal purposes for ages. It contains sulfur compounds, which may help prevent and lessen the severity of illnesses like the flu or a cold. It also contains antioxidants that may promote brain health and prevent dementia.
  • Lemon
  • White Wine
  • Olive Oil
  • Brown Rice Pasta
shrimp scamp zoodles and noodles

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Shrimp Scampi Zoodles and Noodles (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 3 1x
  • Category: Main Dish

Description

This shrimp scampi zoodles and noodles recipe is the perfect light and easy pasta dish. It is full of fresh summer flavors like basil, lemon, garlic, and zucchini. This recipe takes 30 minutes to make and will please everyone!


Scale

Ingredients

  • 1 tbsp olive oil
  • 16 large frozen shrimp
  • 5 cloves garlic, minced
  • 1 shallot, minced
  • Salt
  • Pepper
  • Zest of 1 lemon
  • Juice of half a lemon
  • 1/2 cup dry white wine
  • 1/2 pound brown rice or whole wheat spaghetti 
  • 2 large zucchinis, spiralized
  • 1 large handful fresh basil, chopped
  • 1 tsp red pepper flakes
  • 3 tbsp shredded parmesan cheese

Instructions

  1. Heat olive oil on medium heat in a large skillet.
  2. Add garlic, shallots, and salt and pepper to taste, cooking 1-2 minutes until fragrant, stirring and being careful not to burn.
  3. Add shrimp to the pan in an even layer. Cook for 2-3 minutes per side until pink and opaque. 
  4.  Add lemon zest, lemon juice, and white wine. Simmer shrimp in wine until it has reduced by half.
  5. Meanwhile, cook pasta according to package instructions. 
  6. Reduce pan with shrimp to low heat, and toss in zoodles until they start to soften, about 1 minute. 
  7. Remove from heat and toss in cooked pasta, using tongs to evenly coat each strand.
  8. Serve immediately, and garnish with plenty of fresh basil, red pepper flakes, and parmesan cheese. 

Keywords: healthy shrimp scampi, shrimp scampi zoodles, zoodles, zucchini noodles, gluten free

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Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Corn, Avocado, and Tomato Salad with Strawberries and Goat Cheese (Gluten Free)

This corn, avocado, and tomato salad just screams summer, with plenty of fresh produce, tangy goat cheese, and fragrant basil. It’s the perfect easy side dish to accompany your next dinner al fresco.

corn tomato avocado salad

Summer, can you please stay forever? I love the longer days, warm breezes, evening walks, and the bounty of summer produce. Ben and I are in some (semi) serious talks about moving to San Diego so we can live this life year round. Who’s coming with?

This corn, tomato, and avocado salad basically has all my favorite summertime flavors dumped into one bowl together. Cherry tomatoes, sweet corn, creamy avocado, fresh basil, goat cheese, and juicy strawberries – it’s like a party with every bite!

corn tomato avocado salad

Tips for Making Corn, Tomato, and Avocado Salad

  • Choose firm avocado for this recipe. The cubes will hold their shape better if the avocado is not super ripe.
  • Use whole fresh corn. I love the big chunks of corn kernels you get from slicing fresh corn right off the cob in this salad.
  • Sub another berry or summer fruit for strawberries. Are strawberries sold out? No worries! Sub another fresh summer fruit for this recipe and it will still be delicious. Blueberries, blackberries, and peaches would all taste amazing.
salad ingredients

Main Ingredients + Some Nutrition Notes

  • Strawberries: Berries of all kinds are some of the greatest sources of antioxidants in the diet. Antioxidants fight free radicals in our bodies to prevent cell damage and inflammation. Diets high in antioxidant-rich foods have been linked to health benefits such as reduced risk of cardiovascular disease, more favorable cholesterol levels, and much more.
  • Tomatoes: Tomatoes are one of the best sources of the antioxidant lycopene. Including sources of lycopene in the diet has several health benefits, including reduced risk of chronic disease and better skin health.
  • Basil: Use fresh herbs like basil in place of salt when you cook to reduce sodium intake without giving up flavor. Basil, just like leafy greens, is a good source of vitamin K, and contains antioxidant compounds.
  • Corn
  • Avocado
  • Goat Cheese
corn tomato avocado salad

More Delicious Salad Recipes to Try

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Corn, Avocado, and Tomato Salad with Strawberries and Goat Cheese (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4 1x
  • Category: Side Dish

Description

This salad just screams summer, with plenty of fresh produce, tangy goat cheese, and fragrant basil. It’s the perfect easy side dish to accompany your next dinner al fresco.


Scale

Ingredients

  • 1/2 quart strawberries, washed and halved
  • 1 pint cherry tomatoes, halved
  • 1 avocado, cubed
  • 1 ear of corn
  • 1/3 cup crumbled goat cheese
  • 1 large handful fresh basil, chopped

Dressing

  • 1 tbsp minced shallot
  • 1 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 2 tsp honey
  • 1/2 tbsp dijon mustard
  • 1/4 tsp salt
  • 3 tbsp olive oil

Instructions

  1. Bring a pot of water to a boil.
  2. Husk the corn and boil for 3-5 minutes, until kernels are bright yellow but still crunchy.
  3. Remove corn from water, and run under cold water until cool enough to handle. Slice off kernels with a sharp knife.
  4. Combine strawberries, tomatoes, corn, avocado, goat cheese and basil in a large bowl and mix together.
  5. Prepare dressing by whisking together shallot, lemon juice, vinegar, honey, mustard, and salt in a small bowl. Slowly drizzle olive oil into the bowl and continue to whisk with your other hand until emulsified.
  6. Pour dressing over salad and toss to combine, until ingredients are evenly coated.


Notes

  • Will keep in an airtight container in the fridge for up to 3 days.

Keywords: corn tomato avocado salad, strawberry avocado salad, goat cheese, gluten free recipes, summer salad recipes

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Featured

Avocado Key Lime Bars (Raw, Vegan, Gluten Free)

These key lime bars are a no-bake, vegan version of one of my favorite summertime desserts – key lime pie! They’re full of healthy fats and pastel green color thanks to avocado (nope, you can’t taste it). Grab a fork and dive into one of these creamy, dreamy treats!

key lime bars

While it might not be the most patriotic, key lime pie reminds me of the 4th of July. My mom, an excellent baker, has made one for the holiday for the past five years or so. When you really think about it, it truly is the perfect summer dessert! It’s served cool, full of fresh, zingy flavor, and feels light enough to eat after an afternoon of barbecued food.

As a Registered Dietitian who loves sweets and baking, I love to experiment with more nutritious versions of my favorite desserts. I view these recipes as additions to my diet, rather than substitutions to the the original. Creating a treat that tastes delicious, and provides me with important nutrients at the same time? Such a win! But, life is all about BALANCE and living in the moment, so I’ll never pass up a slice of my mom’s key lime pie on the 4th of July. (PS – this is the recipe she uses, if you’d like to try that)!

key lime bars

The avocado in these key lime bars may sound strange, but I promise, you can’t taste it! Avocado makes these bars thick, incredibly smooth, and creamy. Plus, it adds that beautiful green hue!

Why These Bars are the Perfect Summer Dessert

  • No oven required. These key lime bars are no-bake and no-cook, because they are raw and set in the freezer!
  • Easy to make. All you need to do is throw ingredients into a food processor and pour them into a baking pan.
  • They’re cool and creamy. These bars are served chilled, so they’re wonderful to serve after an afternoon in the sun. Plus, they’re super creamy – just like ice cream!

How to Make Key Lime Bars

  • Combine crust ingredients – dates, nuts, coconut, molasses, cinnamon, and salt – in a food processor and blend until crumbly.
  • Squish down crust ingredients into a pan in an even layer.
  • Clean out food processor and blend together lime filling layer ingredients – coconut milk, avocado, lime zest + juice, maple syrup, and vanilla.
  • Freeze, then slice and serve with (optional) coconut whipped cream.
key lime pie bars crust
key lime pie filling

Main Ingredients + Some Nutrition Notes

  • Avocado: One of my all time favorite healthy fat sources is avocado. It’s high in heart-healthy monounsaturated fats, fiber, and potassium. Replacing saturated fat with mono- and polyunsaturated fats can lower cholesterol and risk of cardiovascular disease.
  • Walnuts: Almonds get all the glory these days, but walnuts are where it’s at! They’re higher than any other nut in alpha-linolenic-acid (ALA), an omega-3 fatty acid. These anti-inflammatory compounds are mostly found in animal products (primarily fatty fish), and are essential for our diets, because our bodies do not produce them. Include walnuts in your diet for a good plant-based source of omega-3s!
  • Lime: Just like all citrus fruits, limes are an excellent source of Vitamin C! In fact, British Royal Navy sailors were called “limeys” in the 1800s because they were given lemon and lime juice to prevent scurvy (vitamin C deficiency) on the ships. Limes are also full of other antioxidants – plus they have such a zingy flavor!
  • Shredded Coconut
  • Coconut Cream
  • Molasses
  • Dates
key lime bars

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Avocado Key Lime Bars (Raw, Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 9 bars 1x
  • Category: dessert

Description

These bars are a no-bake, vegan version of one of my favorite summertime desserts – key lime pie! They’re full of healthy fats and pastel green color thanks to avocado (nope, you can’t taste it)


Scale

Ingredients

Crust

Filling

  • 1 can coconut cream (or full fat coconut milk, refrigerated for 24 hours)
  • 1 ripe avocado, diced
  • Zest of 1 lime
  • Juice of 2 limes (about 1/2 cup)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Coconut Whipped Cream

  • 1 can full fat coconut milk, refrigerated for 24 hours
  • 2 tsp powdered sugar

Instructions

  1. Combine all crust ingredients in a food processor. Blend until ingredients are crumbly and stick together easily, about 3-4 minutes.
  2. Line a 9″x9″ baking pan with parchment paper, and pour crust “batter” into pan. Use your hands to press crust firmly into the pan, forming an even layer. Place in the freezer for 30 minutes.
  3. Rinse out the food processor (or use a high speed blender), and combine all filling ingredients. Blend until very smooth and creamy, until avocado is fully pureed. 
  4. Remove crust from freezer, and pour filling on top. Smooth into an even layer.
  5. Place pan in freezer, and freeze for at least 1 hour, until filling is hardened enough for slicing.
  6. Remove from freezer when ready to serve. You may need to let it sit for 10-15 minutes before slicing to soften a bit, depending on how long it was in the freezer.
  7. If using, make coconut whipped cream right before serving bars. 
    • Place metal mixing bowl in the freezer to chill.
    • Scoop the thick layer of coconut cream from your refrigerated can of coconut milk into the chilled bowl. Beat on low for 30 seconds, then increase speed and beat for 1-3 minutes, until stiff peaks form. Add powdered sugar in the final 30 seconds or so of beating.


Notes

  • Keeps well covered in the freezer for up to 1 month

Keywords: vegan, gluten free, key lime pie, raw key lime pie, vegan key lime pie, healthy desserts, , key lime bars

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Featured

Mexican Stuffed Sweet Potatoes (Vegan, Gluten Free)

These Mexican stuffed sweet potatoes are a vegetarian dream meal! The sweet potatoes get super creamy and caramelized when roasted, and their flavor pairs beautifully with Mexican spices. Plus, learn some easy ways to increase your vegetable consumption!

Mexican stuffed sweet potatoes

These Mexican stuffed sweet potatoes are so fitting for Meatless Monday! As a Registered Dietitian, few things bring me more joy than helping people fill their plates with more vegetables. The USDA recommends we eat at least three cups of vegetables per day, but a majority of Americans (about 90 percent!) do not meet this recommendation.

Good nutrition is a proactive practice for better health outcomes throughout the life cycle. Plant focused diets have been associated with a plethora of health benefits, such as weight control, longevity, and reducing the risk of several chronic diseases. One of my favorite parts of my job is to educate people about this, and get them excited to eat more vegetables!

Benefits of a Plant-Focused Diet

  • Fruits and vegetables are full of powerful vitamins and minerals that we all need, as well as antioxidants for anti-inflammatory effects.
  • Plant foods are naturally low in calories and fat and rich in fiber, so they fill us up without consuming excess energy. This helps greatly with weight control!
  • Dietary patterns that are high in plant foods, like the Mediterranean diet, are associated with lower risk of chronic diseases, including cardiovascular disease, Type 2 diabetes, and certain cancers.
  • Eating mostly plants is better for the environment! Plants use far less resources and produce lower emissions than animals. Take it one step further, and seek out locally grown produce to have the lowest environmental impact.
Mexican stuffed sweet potatoes

My favorite veggie burger company feels the same way about good nutrition! They are just as passionate about vegetables as any dietitian I know. They just created an incredible resource, called the Veggie Tracker, to help people adopt good nutrition habits for a lifetime.

The Veggie Tracker provides a platform where you can easily log your daily vegetable intake, with a goal of eating three cups of veggies per day. The website also includes tons of veggie-forward recipes and resources to help make these positive changes stick! When you sign-up, you’ll also receive a free e-book, a seven day meal plan, and have access to a private Facebook group monitored by a nutritionist! Plus, you’ll be eligible for some awesome prizes 🙂

Mexican Stuffed Sweet Potatoes

Easy Ways to Increase Vegetable Consumption

  • Swap out half your spaghetti for zucchini noodles
  • Add spinach to a fruit smoothie
  • Use vegetables as a base for soups and stews
  • Try using cauliflower rice in stir fries, or use cauliflower pizza crust for pizzas
  • Make a vegetable omelet or frittata
  • Try baking with different vegetables
  • Swap out bread, wraps, or buns for collard greens or lettuce
  • Dip crunchy veggies into a delicious homemade sauce or dip
  • Add vegetables to traditionally meat heavy dishes, like lasagna
  • Make stuffed peppers
  • Or, make these delicious stuffed sweet potatoes!
Mexican stuffed sweet potatoes

These stuffed sweet potatoes are a super easy way to turn any veggie skeptic into a veggie lover! The sweet potatoes are roasted to caramelized perfection, then stuffed with a delicious mixture of corn, bell pepper, green onion, and Dr. Praeger’s. These are AMAZING, and one of my absolute favorites! Add some quick guacamole and cilantro, and you have yourself a perfect plant-based meal.

Mexican stuffed sweet potatoes

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Mexican Stuffed Sweet Potatoes (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: serves 3 1x
  • Category: main dish

Description

These Mexican stuffed sweet potatoes are a vegetarian dream meal!


Scale

Ingredients

  • 3 medium to large sweet potatoes
  • 1 tbsp avocado oil
  • 1 bell pepper, chopped
  • 2 green onions, sliced thin
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup corn (about 1 ear)
  • 2 Dr. Praeger’s black bean quinoa burgers
  • 1/2 cup red enchilada sauce
  • 1 large ripe avocado
  • 1 tsp garlic powder
  • Juice of 1 lime
  • 1/2 cup fresh cilantro leaves, finely chopped
  • Salt

Instructions

  1. Preheat oven to 425 degrees F. Line a baking dish with parchment paper.
  2. Use a fork to poke several holes in each sweet potato. Roast for 45 minutes – 1 hour, until fork tender.
  3. While sweet potatoes cook, prepare the veggie burgers according to package instructions.
  4. Heat avocado oil on medium heat in a large skillet. Add bell pepper, green onion, cumin, and chili powder. Cook, stirring occasionally, for 3-5 minutes. 
  5. Chop cooked veggie burgers into small bite size pieces, and add to the skillet, along with the corn.
  6. Remove from heat, and stir in enchilada sauce.
  7. Prepare the quick guacamole by mashing together avocado, garlic powder, lime juice, cilantro, and salt to taste until smooth.
  8. Slice cooked sweet potatoes in half. Top each half with about 1/3 cup of the filling. Serve with scoop of guacamole and extra cilantro if desired.

Keywords: mexican stuffed sweet potato, vegan, gluten free, plant based

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Thank you Dr. Praeger’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Peanut Tofu Lettuce Wraps (Vegan, Gluten Free)

These tofu lettuce wraps are the perfect light meal for a warm summer night. Tofu and mushrooms are sautéed, then drenched in creamy peanut sauce before served on crunchy lettuce!

tofu lettuce wraps

If you’ve been here before, you know I absolutely love peanut sauce. I make it all the time for a variety of meals, and pretty much always have the ingredients on hand. These tofu lettuce wraps were basically just another vehicle to satisfy my peanut sauce cravings, but now this is one of my favorite summertime recipes!

It’s tough to turn on the oven during the summer, so I am all about quick meals that require minimal heat. For these tofu lettuce wraps, you only need one pan and only need to turn on the stove for about 10 minutes! You’ll sauté green onion, mushrooms, tofu, and water chestnuts together until browned. Then just pour on delicious homemade peanut sauce and mix together!

In this recipe, you’ll crumble the tofu, rather than slicing it into cubes. This gives the tofu a meatier texture, and ensures the peanut sauce gets into all the nooks and crannies!

tofu lettuce wraps

How to Make Tofu Lettuce Cups

  • Press a block of extra firm tofu between two plates for at least 10 minutes to remove excess water.
  • Chop up half a box of mushrooms and sauté them with sliced green onion.
  • Use your hands to crumble tofu into small, bite size pieces, and add them to the pan.
  • Cook until tofu is browned.
  • Toss tofu mixture with water chestnuts and homemade peanut sauce.
  • Scoop tofu into whole lettuce leaves, and sprinkle with green onions, fresno chilis, and chopped peanuts.

Main Ingredients + Some Nutrition Notes

  • Tofu: Tofu is a soy-based product that is a staple for vegetarian diets. It is one of my favorite protein sources because it is inexpensive and versatile. Tofu is low in saturated fat, and is also a good source of iron, magnesium, and calcium! Tofu tastes very plain on its own, but soaks up any sauce or dressing you add beautifully.
  • Mushrooms: Mushrooms are another staple for vegetarian diets, because they have a meaty texture and savory, umami flavor profile. Unlike other fruits and vegetables, mushrooms are a good plant-based source of vitamin D, a nutrient many Americans do not get enough of!
  • Ginger: Ginger has been used for ages to treat a variety of ailments. It is effective in fighting nausea, and contains powerful antioxidants. It also has antibacterial properties, so it can be used to help fight infections.
  • Water Chestnut
  • Butter Lettuce
  • Peanut Butter
  • Lime Juice
  • Garlic
tofu lettuce wraps

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Peanut Tofu Lettuce Wraps (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 3 1x
  • Category: main dish

Description

These tofu lettuce wraps are the perfect light meal for a warm summer night. Tofu and mushrooms are sautéed, then drenched in creamy peanut sauce before served on crunchy lettuce!


Scale

Ingredients

  • 1 tbsp avocado oil
  • 1 block extra-firm tofu, pressed for at least 10 minutes
  • 2 cups mushrooms, chopped
  • 4 green onions, sliced
  • 1 can sliced water chestnuts, drained and rinsed
  • 1 head of butter lettuce, leaves removed, washed, and dried
  • 1/4 cup crushed peanuts
  • 1 fresno chili, sliced thin

Peanut Sauce

  • 1 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp low sodium tamari
  • 1 tbsp cold water
  • Juice of half a lime
  • 1 tbsp rice vinegar
  • 12 tsp chili paste
  • 1 tbsp mauka honey
  • 1 clove garlic, grated
  • 1 inch piece fresh ginger, peeled and grated
  • 2 tbsp creamy natural peanut butter

Instructions

  1. Heat avocado oil in a large skillet on medium heat.
  2. Add mushrooms and half of the green onions to the skillet, cooking for 2-3 minutes until mushrooms begin to release their liquid.
  3. Use your hands to crumble the tofu into small chunks directly into the skillet. Continue cooking for 5-8 minutes, stirring occasionally, until tofu begins to brown nicely and mushrooms are cooked through.
  4. Meanwhile, prepare the peanut sauce by whisking together all peanut sauce ingredients in a small mixing bowl until smooth and creamy.
  5. Once tofu is done, remove from heat. Stir in water chestnuts and peanut sauce until everything is evenly coated.
  6. Scoop about 1/4 cup of tofu mixture into each lettuce leaf. Top each lettuce wrap with a sprinkle of the remaining green onion, crushed peanuts, and fresno chili slices.


Notes

  • If you can’t find butter lettuce, any sturdy leafy vegetable will work. Try romaine or cabbage!

Keywords: tofu lettuce cups, vegan, peanut sauce, gluten free, tofu

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Featured

Edible Chocolate Chip Cookie Dough (Vegan, Gluten Free)

This edible chocolate chip cookie dough is perfect for cookie dough lovers! Say hello to your new favorite healthy dessert.

edible chocolate chip cookie dough

Are you one of those people who eats spoonfuls of cookie dough before it makes its way to the oven to become cookies? I definitely am, and think cookie dough is one of the most delicious things to eat! While I’ve never personally gotten sick from eating cookie dough, it’s not good food safety practice to eat it because it contains raw eggs.

This edible chocolate chip cookie dough eliminates the risk of food poisoning because it doesn’t contain eggs. It actually doesn’t contain any other traditional chocolate chip cookie ingredients (except for chocolate chips). Made with chickpeas, tahini, oats, and maple syrup, this cookie dough is actually a good source of fiber and healthy fats!

edible cookie dough jar

How to Make Edible Chocolate Chip Cookie Dough

While it sounds strange, chickpeas make an excellent base for edible cookie dough. They have a mild taste and a super creamy texture when blended. Here’s how to make the most delicious edible cookie dough:

  • Purchase low sodium chickpeas. This will allow you to better control the amount of saltiness in your cookie dough!
  • Remove the skins from the chickpeas. This takes about 10-15 minutes, but is totally worth this extra step! This process allows your cookie dough to become even more creamy and smooth. To remove the skins, rub the drained and rinsed chickpeas between a clean tea towel. You’ll see that this removes some of the skins. Gently pinch the chickpeas to push them out of their skins, then discard the skins.
  • Combine chickpeas, maple syrup, tahini, oats, ground flax, vanilla extract, and salt in a food processor. Blend together very well for 3-5 minutes until super creamy. Stop blending occasionally to scrape down the sides so everything is well combined.
  • Stir in mini chocolate chips. Your cookie dough is now ready to eat!
edible cookie dough in food processor

Main Ingredients + Some Nutrition Notes

  • Chickpeas: Chickpeas are a part of the pulse family. Pulses also include beans, legumes, peas, and lentils. Pulses are an incredibly healthy and affordable source of plant-based protein. They are also rich in vitamins and minerals. In fact, pulses are staples in the diets of those living in the world’s Blue Zones (areas where people live longer than average)!
  • Tahini: Tahini is a good source of heart healthy polyunsaturated fats. These fats are important to include in your diet because they can help lower LDL cholesterol, and therefore have a positive impact on heart health.
  • Ground Flax: Flax is also a good source of polyunsaturated fats, and is one of the few plant based sources of omega-3 fatty acids! It’s also a good source of fiber, plant based protein, Because we are unable to digest the hard outer shell of whole flax, it is important to consume ground flax in order to get all the nutritional benefits.
  • Oats
  • Maple Syrup
edible chocolate chip cookie dough in jar

If you love this recipe, you may also like

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Edible Chocolate Chip Cookie Dough (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 1 1/2 cups 1x
  • Category: Dessert

Description

This edible chocolate chip cookie dough is perfect for cookie dough lovers! Say hello to your new favorite healthy dessert.


Scale

Ingredients

  • 1 can low sodium chickpeas, drained and rinsed well
  • 1/4 cup tahini
  • 2 tbsp old fashioned rolled oats
  • 1 tbsp ground flax
  • 5 tbsp maple syrup
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract
  • 1/3 cup mini chocolate chips

Instructions

  1. Remove skins from chickpeas by rubbing them between a clean tea towel to loosen the skins. Use your fingers to gently pinch the chickpeas out of the skins, discarding the skins.
  2. Place chickpeas, tahini, oats, flax, maple syrup, salt, and vanilla extract in a food processor. Blend for 3-5 minutes, until very smooth and creamy. You may need to scrape down the edges a few times to fully incorporate all the ingredients.
  3. Stir the chocolate chips into the dough. Serve immediately or store in the fridge.


Notes

  • This edible cookie dough will thicken slightly in the fridge, just like regular cookie dough.
  • Store in an air tight container for 3-5 days.

Keywords: edible cookie dough, edible chocolate chip cookie dough, vegan, gluten free, healthy desserts

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Featured

Asian Cucumber Salad (Vegan, Gluten Free)

Warmer temperatures call for no cook recipes to avoid turning on the oven! This asian-inspired cucumber salad is a crisp, cool, and delicious side dish that will take you less than 20 minutes to make.

asian cucumber salad

It’s been a long spring here in Boston, but I think our weather finally took a turn for the better! I’m excited to get outside more and explore this beautiful city. With the extra time outdoors, I tend to spend less time in the kitchen. Who wants to be using a hot oven for hours? Quick, simple, and no-cook recipes are where it’s at in the summertime.

Since starting Daisybeet, my passion has always been to show you that healthy eating does not have to be complicated, expensive, or time consuming. I think this recipe is a prime example of these ideas. It involves widely available, inexpensive ingredients, tastes delicious, contains good-for-you ingredients, and takes minimal time. It’s also a recipe that can be prepped in advance, as it keeps well in the fridge. Simple summer meal prep at it’s finest!

asian cucumber salad

How to make a cucumber salad

If you’re bored of lettuce, cucumber is an excellent substitute for leafy greens as a salad base. I especially love cucumber in the summer because it’s incredibly hydrating and cooling. All you need to do is thinly slice your cucumber, and add toppings and dressings of choice! This asian cucumber salad recipe involves minimal steps:

  • Slice cucumber as thinly as possible.
  • Combine fresh ingredients to make your dressing: orange juice and zest, sesame oil, tamari, rice vinegar, ginger, and chili paste.
  • Toss cucumbers and dressing together with sliced green onion and sesame seeds.
cucumber salad

Main Ingredients + Some Nutrition Notes

  • Cucumber: Cucumber is one of the most hydrating vegetables you can choose! It’s made of about 96% water, so it is excellent to add to your diet in the hotter months. It’s also inexpensive and versatile, so can be easy to add to your diet.
  • Ginger: Ginger contains a powerful compound called gingerol, which is highly anti-inflammatory and has antioxidant properties. It also has been shown to help with nausea, soreness and muscle pain from exercise.
  • Orange: One of the OG sources of vitamin C, oranges are widely available, inexpensive bundles of nutrition. In addition to vitamin C, oranges are also a good source of fiber, potassium, and carotenoids (antioxidants that give them their orange hue).
  • Tamari
  • Sesame Oil
  • Rice Vinegar
orange sesame ginger dressing

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cucumber salad

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Asian Cucumber Salad (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 34 servings 1x
  • Category: side dish

Description

Warmer temperatures call for no cook recipes to avoid turning on the oven! This asian-inspired cucumber salad is a crisp, cool, and delicious side dish that will take you less than 20 minutes to make.


Scale

Ingredients

  • 1 large cucumber, sliced as thin as possible
  • 2 green onions, sliced
  • Zest of 1 orange
  • 4 tbsp freshly squeezed orange juice
  • 1 inch knob ginger, peeled and grated or minced
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp reduced sodium tamari
  • 1 tsp chili paste (add more if you like spicy)
  • 1 tbsp sesame seeds
  • 1 fresno chili, sliced 

Instructions

  1. Place sliced cucumbers and green onions in a mixing bowl.
  2. In a separate small bowl, whisk together orange zest, orange juice, ginger, sesame oil, rice vinegar, tamari, and chili paste until combined.
  3. Toss cucumbers and scallions in the dressing until well coated. Sprinkle with sesame seeds and fresno chili to serve.


Notes

Will keep well in the refrigerator for 3-4 days.

Keywords: asian cucumber salad, cucumber salad, vegan, gluten free

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cucumber salad pinterest graphic