Category Archives: Vegetarian

Where nothing ever had a mother.

Dairy, Lean & Green Meal Recipes, Pizza, The World of Cauliflower, Vegetarian

Cauliflower Pizza

Cauliflower Pizza
Inspired by the Pizza Crust #2 on Sandy’s Kitchen Adventures

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Ingredients:

Crust:
1 cup raw Cauliflower processed in food processor, or premade fresh crumbles from the store  (2 Greens)
1/4 cup Eggbeaters from the carton (1/8 Lean)
1/2 cup or 2 oz part skim cheese blend (4/8 Lean)
1/8 tsp garlic powder – optional (1/4 Condiment)
1/8 tsp basil – optional (1/8 Condiment)

Toppings:
1/4 cup + 2 tbsp or 1.5 oz 2% reduced fat Mozzarella cheese (3/8 Lean)
1/2 cup Tomato sauce that is less than 5 g of carbs per serving such as Garlic Paesana or 1/4 cup tomato sauce that is 10g carbs per serving (1 Green)

Directions:

Preheat oven to 350 degrees (I just don’t like cooking at higher temps than that – which is different from the original recipe). Place parchment paper on a cookie sheet and spray lightly with cooking spray.

Take cauliflower and microwave it for 30 sec-1 min. Take a towel and squeeze the water as much as you can out of the cauliflower (another important additional instruction).

Combine grated cauliflower, egg beaters, cheese, garlic powder and basil until mixed completely. Spoon mixture on prepared pan. Use the back of a spoon to thin out mixture (or your hands) and form a circle about the size of a dinner plate without the rim. (Hint: if you make two smaller pizzas, they are easier to flip!)

The thinner the crust the less chance of it being soggy. Bake for 25 minutes. Carefully flip the pizza crust over using a spatula to lift all edges of the crust off the parchment first. Bake an additional 10 to 15 minutes until edges are crisp. Let cool.

You can freeze the crusts individually and save for another day. A whole cauliflower can yield 4-5 large crusts, if you choose to make the whole head of cauliflower.

Make mini-crusts if you are challenged with flipping with a spatula. I am!

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Add tomato sauce and cheese on top. You can broil until cheese is melted, or just let it bake (I like my cheese gooey).

1 Complete Lean and Green Meal, the spices are not even 1 condiment, with no Healthy Fat required.

You can also use the crusts as soft shell tacos or wraps!

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**I created these recipes as a compliment to my comprehensive healthy weight loss & maintenance plan. Please contact me at gininthekitchen@gmail.com if you’re interested in health coaching! I’m happy to give you a free Health Assessment and explore whether my program might be right for you.

Dairy-free, Lean & Green Meal Recipes, Side Dishes, Vegetarian

Zucchini Chips

My first trial at zucchini chips using my dehydrator – and boy are they tasty!

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I made them as thin as possible on my mandolin – they were just amazing when used as a crust for chicken or fish. Made a little thicker – the crunch is oh so satisfying! Made a spicy blend on it for extra excitement!

1 medium zucchini
1 Tbsp garlic powder
1 tbsp olive oil
1/2 teaspoon cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon turmeric
1 tbsp lemon juice

The dehydrator just takes out the fear factor of burning the chips, and your house down 🙂 love it!

WHAT IF YOU DON’T HAVE A DEHYDRATOR?

Preheat your oven to 350 degrees. Place zucchini chips in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, about 15 minutes depending on thickness. And watch it! I love the dehydrator because I can’t possibly burn my house down 😉

Check out my Zucchini Coated Chicken here

Question: how do you know how much is equivalent to a 1/2 cup serving for your green? I weighed my raw sliced zucchini according to this chart of weights for vegetables, and saw how much it came out to before dehydrating them.

https://dashboard.medifast1.com/forum/filedata/fetch…

In my dehydrator, 1/2 cup serving conveniently comes out to 2 rows 🙂 see this picture below to get an idea.

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**I created these recipes as a compliment to my comprehensive healthy weight loss & maintenance plan. Please contact me at gininthekitchen@gmail.com if you’re interested in health coaching! I’m happy to give you a free Health Assessment and explore whether my program might be right for you.

Chicken, Lean & Green Meal Recipes, Vegetarian

“Chicken” Parmigiana

“Chicken” Parmigiana
One lean & green

parm

1/2 cup paesana tomato sauce (1 green)
package Shirataki noodles (2 green)
2 Gardein chicken scallopini
one slice low fat cheese melted on top (70 calories)

This was my own Little Italy. You can certainly substitute real chicken for the Gardein, which is vegan. 6 ounces cooked white meat chicken would permit you to have one healthy fat, which can be 5g of fat from cheese. Mangia!

**I created these recipes as a compliment to my comprehensive healthy weight loss & maintenance plan. Please contact me at gininthekitchen@gmail.com if you’re interested in health coaching! I’m happy to give you a free Health Assessment and explore whether my program might be right for you.

Dairy-free, Kabocha, Side Dishes, Vegetarian

Coach Gin’s Kabocha “French Fries”

Coach Gin’s Kabocha Squash “French Fries”
1/2 cup per serving is a green

kobacha

Did you know that the Kabocha squash has less than half the carbs of a butternut squash? I created this original recipe to replace the sweet potato fries that I love so much. This hits the spot!

Take a kabocha squash and microwave it 5 mins while so that it’s nice and soft. Cut wedges and cut skin off (the skin is edible and delicious but won’t taste like french fries). Place wedges in a bag and spray with Pam.

Take French’s Fried Onions – or a gluten free equivalent – and crush them thoroughly in a second bag. Throw the fried onions in the big bag and shake well to coat. Use 1 tbsp fried onion per 4 thin wedges. Bake until soft and golden (approx 30-40 mins). I used 6 tbsp French’s fried onions per one small Kabocha.

Mmmmmmm

The Fried Onions count as a healthy fat. 3 tbsp = one healthy fat or 3 condiments. As per Nutrition Support, they are reluctant to call something with “fried” in the name “healthy,” BUT it does satisfy the criteria on plan as a healthy fat because it’s 5g fat and less than 5g carbs.

You can easily make a whole tray:

tray kobacha

And what is a kabocha squash? It’s this beauty – which is Japanese in origin:

kobacha pic

**I created these recipes as a compliment to my comprehensive healthy weight loss & maintenance plan. Please contact me at gininthekitchen@gmail.com if you’re interested in health coaching! I’m happy to give you a free Health Assessment and explore whether my program might be right for you.