• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Officially Gluten Free logo

  • Home
  • Recipes
    • Recipe Index
    • Recipe List
    • Keto Recipe List
  • Articles
  • About Me
  • Contact
  • Privacy Policy

vegetarian

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

September 27, 2022 by officially gluten free Leave a Comment

This Delicious Creamy Cucumber Salad Recipe is made with only 5 Budget-Friendly Ingredients! The Simple Salad is made with thinly sliced English Cucumbers generously drenched in Sour Cream, and seasoned with a little Fresh Dill and cracked Salt and Pepper.  It’s the perfect Low Carb Side Dish or makes a Refreshing Gluten Free Snack that comes together in Minutes.  

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

What is Cucumber Salad?

Cucumber Salad is a total classic! It’s light, refreshing, and easy to make. There are two different versions of Cucumber Salad that you might find, one having a light vinegar dressing, the other being a creamy version. This recipe is for the creamy version. There are slight variations out there, of course, but this version is our absolute favourite.

What’s in Cucumber Salad?

This salad only uses simple and budget-friendly ingredients. Here’s what you’ll need:

  • Cucumbers: I recommend English cucumbers as they’re sweeter, have a slightly thinner skin, with less seeds. You can use any type of cucumbers for this salad.
  • White Onion: I use a white onion here, but red onion or scallions would also be delicious.
  • Dill: Fresh dill really makes this salad taste so fresh and delicious.
  • Sour Cream: Makes up the base of the creamy sauce in this salad.
  • Salt & Pepper: Season to taste.

 

More Low Carb Salad Recipes To Try:

  • Mediterranean Broccoli Salad 
  • Roasted Vegetable Salad 
  • Loaded Broccoli Cauliflower Salad
  • Dill Pickle Chicken Salad 

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

How Do You Make Creamy Cucumber Salad?

To make this delicious Low Carb Creamy Cucumber Salad:

Step 1: Use a peeler or knife to remove some of the cucumber’s skin. Then Slice the cucumber into thin slices and add to a mixing bowl.

Step 2: Mince the onion and add it along with the cucumbers. Chop the fresh dill and add it to the bowl as well. Next add the salt and pepper to the salad.

Step 3: Add the sour cream and mix until the cucumber slices are completely coated in the sour cream.

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

How Long Will it Last in the Fridge?

It’s easy to devour this salad in one sitting, especially if you’re serving it for a small group. But if you have leftovers, store it in an airtight container in the fridge for 2 to 3 days. Just note that the salad will become a bit watery over time.

Dressing: Creamy or Vinaigrette

I like the creaminess of the sour cream version of this salad but the vinaigrette version is also delicious. If you prefer a Cucumber Salad with a Vinegar Style Dressing, you can simply replace the dressing in this recipe with:

  • 1/4 cup white vinegar, rice or cider vinegar
  • 2 tablespoons light olive oil
  • 2 teaspoons sugar (or low carb substitute)
  • 2 tablespoons fresh dill
  • salt & pepper

To Make This Cucumber Salad Ahead

If your eating the cucumber salad immediately, it won’t matter as much but when making ahead, it can become watery over time. One way to avoid the extra water is to season cucumbers with salt in a large colander and let sweat 1 hour.

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

>> Click Here To Pin This Recipe To Pinterest <<

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

This recipe for Keto Creamy Cucumber Salad is easy to prep, uses simple ingredients, and the salad is loaded with fresh flavours! The Salad is light, creamy, and incredibly quick to make. It’s perfect for picnics, pot lucks, or summer grilling. The easy recipe is made in a snap with ingredients that are probably already in the kitchen. It takes just minutes to make and is the perfect gluten free side dish!

Looking for some More Delicious Low Carb Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their number one favourite are these Salami Roses. Everyone loves how cute they are and how quick and easy they are to make. Another one of Their favourites, are these tasty Waffled Carb Cakes.  They’re perfect for impressing party guests or for spoiling someone special.

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

Recipe Notes:

– Use a mandoline slicer to cut the cucumbers in this recipe for even slicing that’s extra thin.

– Fresh dill is strongly preferred in this recipe. If you can’t find fresh dill, you can use dried dill. Use only 1 to 2 teaspoons of dried dill.

– Use thin-skinned cucumbers like English Cucumbers, for the least bitterness and best flavour. Waxy cucumbers will work but you will need to peel and possibly seed them first.

– Instead of sour cream, you can also use mayo, or plain Greek yogurt.

– This recipe makes 4 servings.

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Creamy Cucumber Salad. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!★

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

Creamy Cucumber Salad

This Delicious Creamy Cucumber Salad Recipe is made with only 5 Budget-Friendly Ingredients! The Simple Salad is made with thinly sliced English Cucumbers generously drenched in Sour Cream, and seasoned with a little Fresh Dill and cracked Salt and Pepper. 
5 from 5 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: gluten free, Keto, Low Carb, Salad, Side Dish
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 73kcal

Ingredients

  • 1 English Cucumber
  • 1/2 Cup Sour Cream full fat
  • 1/4 Cup White Onion minced
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 2 Tbsp Dill Fresh

Instructions

  • Use a peeler or knife to remove some of the cucumber's skin. Then Slice the cucumber into thin slices and add to a mixing bowl. 
  • Mince the onion and add it along with the cucumbers. Chop the fresh dill and add it to the bowl as well. Next add the salt and pepper to the salad. 
  • Add the sour cream and mix until the cucumber slices are completely coated in the sour cream. 

Video

Nutrition

Calories: 73kcal | Carbohydrates: 4g | Protein: 1.25g | Fat: 6g | Fiber: 0.5g

 

 

Nutritional Information 

This Recipe for Creamy Cucumber Salad makes 4 Servings

Each Serving or 1/4 of the Salad =

73 Calories | 6 g Fat | 4 g Carbs | .5 g Fibre | 1.25 g Protein

3.5 g Net Carb per Serving

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Creamy Cucumber Salad, check out some of my other Keto Salad Recipes Here:

  • Mediterranean Broccoli Salad 
  • Roasted Vegetable Salad 
  • Loaded Broccoli Cauliflower Salad
  • Dill Pickle Chicken Salad 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

Keywords: How To Make Creamy Cucumber Salad (Easy; Healthy; Delicious); Keto How To Make Creamy Cucumber Salad Recipe; Keto Summer Salad Recipes; Keto Cucumber Salad; Easy Low Carb Salads; Keto Side dishes; keto thanskgiving side dishes; healthy keto recipes; Cucumber Salad with Sour Cream; Keto Vegetable Salads; Easy Cucumber Salad Recipe; Cucumber Salad with Dill; Low Carb Vegetable Side Dishes

 

Filed Under: Gluten Free, Keto, Recipes Tagged With: cucumber, dinner, easy, Gluten Free, keto, low carb, recipe, salad, side dish, Vegetable, vegetarian

Zucchini Noodles with Peanut Sauce

May 18, 2022 by officially gluten free Leave a Comment

These Keto Zucchini Noodles with Peanut Sauce are tossed in a creamy, savory and slightly spicy Thai curry and coconut milk sauce. It’s one of the simplest recipes to make and it’s full of delicious flavor. It’s also easy to customize so feel free to add protein or more vegetables to switch it up. It’s ready in less than 30 minutes and everyone always loves this beautiful and delicious Low Carb Vegetarian recipe.

Zucchini Noodles with Peanut Sauce Recipe

What Is a Zucchini Noodle?

Zucchini Noodles also known as “Zoodles”, are a delicious and healthy gluten-free pasta alternative made from zucchini! They’re the ultimate pasta alternative. Inexpensive, gluten-free, and low in carbs, zucchini noodles can satisfy a pasta craving without sacrificing nutrition. They’re also paleo, vegan and keto friendly. Spiraled zucchini is my favorite way to eat them but they can also be made with a mandoline or julienne peeler. Slice the zucchini into noodles so it looks like pasta.

Zucchini Noodles with Peanut Sauce Ingredients

How do you Make Zucchini Noodles with Thai Peanut Sauce?

Step 1: Prep the zucchini
Step 2: Make the Thai peanut sauce
Step 3: Saute the zucchini
Step 4: Add the peanut sauce

How do you Make Low Carb Thai Peanut Sauce?

Blend the curry paste in a small pot with the vinegar and brown sugar (substitute). Then add the liquid from the coconut milk. Once it’s fully combined, add the the peanut butter. Bring to a boil over medium heat, then add, then stir in the cream from the can of coconut milk.  Let simmer on low for 5 minutes.

 How To Make Zucchini Noodles

How Do You Store Zucchini Noodles? 

You can keep the leftovers in the fridge, in an airtight container, for about 3 days. Reheat them gently, on the stove top or in the microwave.

Can You Freeze Keto Zoodles?

I don’t recommend freezing zucchini noodles. Their water content is so high that once they’re thawed and reheated, they end up mushy and kinda gross.

Zucchini Noodles with Peanut Sauce

What’s the best way to cook zucchini noodles?

The best way to cook Zucchini Noodles is to sauté them in oil or butter in a frying pan until tender. You can also Bake, boil or microwave them if preferred.

Should I Peel Zucchini before Spiralizing?

Don’t peel the zucchini before spiralizing. Once you peel the zucchini, the flesh is exposed and the moisture will start to seep out. This will give you a mushier noodle when you cook them. Instead, keep the skin on so that the noodles maintain their shape and all of the nutrients in the dark green skin.

What To Serve With Keto Zucchini Noodles and Thai Peanut Sauce

You can eat these delicious Zoodles all on their own or try adding some chicken or shrimp to the recipe. Check out my Keto Chicken with Peanut Sauce and my Keto Meatballs with Peanut Sauce. Both recipes would be a great addition to these yummy low carb noodles.

>> Click Here To Pin This Recipe To Pinterest <<

Zucchini Noodles with Peanut Sauce

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

More Keto Zucchini Recipes To Try:

  • Keto Bacon Zucchini Fries  
  • Mozzarella Stick Zucchini Boats 
  • Low CarbZucchini Fritters 
  • Keto Zucchini Skins 

Zucchini Noodles with Peanut Sauce

Keto Zoodles with Peanut Sauce

This recipe for Keto Zoodles with Peanut Sauce is really easy to make. The sauce can be whipped up in a few minutes. It’s so tasty, you’ll want to add it to your regular dinner rotation. It’s made with a Thai Peanut sauce that’s slightly spicy but is still mild enough for a 10 year old to eat. Spiralized zucchini noodles are easy to find at the store, but they’re so much better when freshly cut. 

Looking for some more delicious Keto Zucchini Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Bacon Zucchini Fries I love that they’re so easy and quick to make. Another one of our favourites, is these tasty Keto Zucchini Skins. They’re perfect for impressing dinner guests or for spoiling someone special. Let us know how they turned out for you in the comments below!

Zucchini Noodles with Peanut Sauce

Recipe Notes:

– Make your zoodles ahead of time! This is the best time-saving tip. After you’ve spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator. They’ll stay fresh for 2-3 days.

– Larger zucchini are easier to spiralize and will yield more noodles. For serving sizes, plan on one medium zucchini per person.

– Placing your coconut milk in the fridge before using will help separate the cream from the liquid. Also opening the can upside down will make separating it easier.

-Using a Julienne Peeler: If you don’t have a spiralizer, you can easily make zoodles with this other common kitchen tool! Use your peeler to make long slices and then gently pull them apart until you have your desired noodle thickness.

Zucchini Noodles with Peanut Sauce

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Zoodles with Peanut Sauce. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW IN THE RECIPE CARD!★

Zucchini Noodles with Peanut Sauce Recipe

Zucchini Noodles with Peanut Sauce

Keto Zucchini Noodles with Peanut Sauce tossed in a Creamy, Savory and Slightly Spicy Thai Curry and Coconut Milk Sauce | Vegetarian Recipe
4.60 from 27 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Thai
Keyword: Dinner, gluten free, Keto, Low Carb, thai
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 230kcal
Author: Lyndsay Baker

Ingredients

  • 2 medium Zucchinis
  • 2 Tbsp Olive Oil
  • 2 Cloves Garlic
  • 2 Tbsp Peanuts Crushed
  • 3 Tbsp Parsley Minced
  • FOR THE Keto Thai Peanut Sauce
  • 1 1/2 Tbsp Red Thai Curry Paste
  • 3 Tbsp Vinegar
  • 2 Tbsp Brown Sugar (Low Carb Substitute)
  • 5 Tbsp Peanut Butter natural
  • 1 Can Coconut Milk full fat

Instructions

  • Slice the ends off the zucchini and place it on your spiralizer. Turn the spiralizer and create zucchini noodles.
  • For the Peanut Sauce: Blend the curry paste with the vinegar and brown sugar (substitute) in a pan over medium heat. Then add the liquid from the can of coconut milk. (see notes below) Once it’s fully combined, add the peanut butter. Bring to a boil over medium heat, then stir in the cream from the can of coconut milk.  Let simmer on low for 5 minutes or until the sauce has thickened.
  • Heat the oil in a large pan over medium heat. Add the garlic and sauté for 30 seconds. Add the zucchini noodles and toss them for 3 - 4 minutes, or until tender.
  • Pour the thai peanut sauce over the zoodles and stir until their coated in the sauce. Let simmer for 2 minutes. Remove from the heat and sprinkle with the crushed peanuts and chopped parsley.
  • NOTE: Placing your coconut milk in the fridge before using will help separate the cream from the liquid. Also opening the can upside down will make separating it easier.

Video

Nutrition

Calories: 230kcal | Carbohydrates: 9.5g | Protein: 2g | Fat: 20.5g | Fiber: 1.85g

 

 

Nutritional Information 

This recipe makes 6 Servings

1 Serving = 1/6 of the Batch

230 Calories | 4.5 g Fat |  9.5 g Carbs | 1.85 g Fibre | 4.5 g Protein

7.65 g Net Carbs per Serving

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Zucchini Noodles with Peanut Sauce Keto and Vegan Recipe

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Zucchini Noodles with Peanut Sauce, check out some of my other Keto Zucchini Recipes Here:

  • Keto Bacon Zucchini Fries  
  • Mozzarella Stick Zucchini Boats 
  • Low CarbZucchini Fritters 
  • Keto Zucchini Skins 

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Keto Zucchini Noodles with Peanut Sauce

Keywords: Zucchini Noodles with Peanut Sauce; Keto Zucchini Noodles with Peanut Sauce Recipe; Keto Zucchini Noodle recipe; Keto and Vegan recipes; Dairy Free Keto Recipes; Easy Low Carb zucchini recipes; easy keto asian food recipes; zucchini pasta; easy keto zucchini recipes; keto dinner recipes; keto recipes using zucchini; best keto recipes for quick dinner; Zoodles with Peanut Sauce; Zoodle Recipes

Filed Under: Gluten Free, Keto, Recipes Tagged With: asian, dinner, Gluten Free, keto, low carb, lunch, recipe, thai, vegan, vegetarian

Smashed Brussel Sprouts

April 27, 2022 by officially gluten free Leave a Comment

These crispy roasted Smashed Brussel Sprouts with parmesan cheese and garlic are not only quick and easy to make, they also just happen to be gluten free, low carb and keto friendly! They’re a family friendly vegetable side dish that’s best served with chicken, steak, pork chops, salads or fish. The deliciously crispy smashed up brussel sprouts also make an amazing low carb snack.

Smashed Brussel Sprout Recipe with Parmesan Cheese

Why You’ll Love This Crispy Smashed Brussels Sprouts Recipe

These crispy brussel sprouts are made extra special because they’re smashed and roasted with parmesan cheese, butter, salt, and garlic. Each bite is a delicious little bomb of flavour! If you like smashed potatoes, you’ll love these smashed brussel sprouts!

>> Click Here To Pin This Recipe To Pinterest <<

Smashed Brussel Sprout Recipe with Parmesan Cheese

Ingredients You’ll Need to Make these Yummy Smashed Brussels Sprouts:

You only need 5 ingredients to make this recipe for smashed brussel sprouts. First you need 1 lb of brussel sprouts which can either be fresh or frozen. Then you’ll need 2 Tbsp of melted butter or olive oil if preferred.  To season the brussel sprouts you’ll need a Tsp of garlic puree and salt and pepper. I used a store bought garlic puree but you can swap it our for minced garlic or garlic powder. Lastly you’ll need parmesan cheese. This will help the brussel sprouts to get extra crispy.

More Keto Vegetable Side Dish Recipes To Try:

  • Keto Bacon Zucchini Fries 
  • Spinach Cauliflower Mac and Cheese 
  • Keto Zucchini Skins
  • Low Carb Loaded Broccoli Cauliflower Salad 
Smashed Brussel Sprout Recipe with Parmesan Cheese

How Do You Make Smashed Brussel Sprouts?

To make this delicious Keto Smashed Brussels Sprouts Recipe:

Step 1: Start by preheating your oven to 425 degrees F. Line a large baking sheet with parchment paper, then trim the bottoms off of the brussel sprouts.

Step 2: Next steam or boil them until they are fork tender (around 15 minutes). If you are using frozen brussel sprouts, cook them according to the package directions. Strain them, then set them aside in a colander and cool for a few minutes.

Step 3: Toss the brussel sprouts with melted butter (or olive oil), garlic and salt, then spread them out onto your prepared baking dish.

Step 4: Use the bottom of a cup to smash them flat. Evenly spoon the grated parmesan cheese onto the top of the smashed brussel sprouts.

Step 5: Bake for 12-15 minutes, or until the cheese turns a deep golden brown and the edges of the Brussels sprouts are crispy.

Smashed Brussel Sprout recipe with Parmesan cheese

Common Questions about making Smashed Brussels Sprouts

Why Do the Brussel Spouts need to be boiled?  They need to be boiled to soften them enough  to be smashed. I like to give them a quick boil first but you can also steam them on the stove or in the microwave, if that’s easiest for you.

Are larger or smaller Brussel Sprouts better for roasting? You can use either but smaller sprouts will get a bit crispier in the oven so that’s my personal preference. If you do have any giant sprouts you could halve them after boiling.

Can I use frozen Brussel Sprouts? Yes, you can use fresh or frozen brussel sprouts for this recipe. If using frozen, I generally use a 12 ounce package.

Are Smashed Brussels Sprouts Keto friendly? Yes they are keto friendly. 1/4 of the batch has 9 g of carbs but they are also high in fiber so that gives them 6 g net carbs in total. That makes them a great keto side dish, paired up with a steak or chicken breast. 

What kind of pan is best for this recipe? I like to use a rimmed baking sheet pan.

What temperature is best for roasted Brussel sprouts? Roasting Brussel sprouts needs to be done at high heat such as 425. Lower heat such as 350, will bake them and not roast them. High heat equals crisp edges.

Smashed Brussel Sprout Recipe with Parmesan Cheese

Smashed Brussel Sprouts

This Smashed Brussel Sprouts recipe will change the game on the vegetable everyone loves to hate. It’s cheesy, it’s decadent, and it give other keto side dishes a run for their money as the PERFECT potato substitute. The recipe requires minimal effort and only uses only simple and easy to find ingredients like brussels sprouts, butter and parmesan cheese. The key to making the best brussel sprouts is to simply steam them, smash them, season… then roast them.

Looking for some other low carb veggie swaps? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Bacon Zucchini Fries I love that they’re so easy and quick to make. Another one of our favourites, is this tasty Keto Jicama Fries They’re perfect for impressing dinner guests or for spoiling someone special. Let us know how they turned out for you in the comments below!

Smashed Brussel Sprouts

Recipe Notes For Making The Best Smashed Brussels Sprouts:

– You can use fresh or frozen brussel sprouts for this recipe. If using frozen, I generally use a 12 ounce package.

– This recipe uses garlic puree. I used a store bought garlic puree that comes in a jar but you can puree your own in a food processor or use a mortar and pestle to smash it up. You can also just swap it our for minced garlic or garlic powder if you want to.

– You can also use a potato masher or fork to gently smash each brussel sprout.

– The Parmesan Cheese can be swapped out for mozzarella cheese if preferred.

– Olive oil can be switched out for the butter if needed.

– To get the brussel sprouts extra flat and crispy, boil or steam them a little longer.

Smashed Brussel Sprouts

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Smashed Brussel Sprouts. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW IN THE RECIPE CARD!★

Smashed Brussel Sprouts

Smashed Brussel Sprouts

These crispy roasted Smashed Brussel Sprouts with parmesan cheese and garlic are not only quick and easy to make, they also just happen to be gluten free, low carb and keto friendly! They're a family friendly vegetable side dish that's best served with chicken, steak, pork chops, salads or fish.
4.75 from 12 votes
Print Pin Rate
Course: Keto Appetizer side dish
Cuisine: American
Keyword: brussel sprout, gluten free, Keto, Low Carb, Side Dish
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 365kcal
Author: Lyndsay Baker

Ingredients

  • 1 lb Brussel Sprouts
  • 2 Tbsp Butter
  • 1 Tsp Garlic puree
  • 1/4 Cup Parmesan Cheese
  • 1/2 Tsp Salt

Instructions

  • Preheat your oven to 425 degrees F, then line a large baking sheet with parchment paper. Trim the bottoms and any bruised leaves off of the brussel sprouts. Next steam or boil them until they're fork tender (about 15 minutes). If you are using frozen brussel sprouts, cook them according to the package directions. Strain them, then set them aside in a colander and cool for a few minutes.
  • Toss the brussel sprouts with melted butter (or olive oil) and garlic and salt, then spread them out onto your prepared baking dish. Use the bottom of a cup to smash them flat.
  • Evenly spoon the grated parmesan cheese onto the top of the smashed brussel sprouts. Bake for 12-15 minutes, or until the cheese turns a deep golden brown and the edges of the brussel sprouts are crispy.

Video

Nutrition

Calories: 365kcal | Carbohydrates: 9g | Protein: 4.5g | Fat: 5g | Fiber: 3g

Nutritional Information 

This recipe for Smashed Brussels Sprouts makes 4 Servings

1 Serving / 1/4 of the batch

365 Calories | 7.5 g Fat | 9 g Carbs | 3 g Fiber | 4.5 g Protein

6 g Net Carbs per 1/4 of the recipe

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Smashed Brussel Sprouts

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Smashed Brussel Sprouts, check out some of my other Keto Vegetable Side Dish Recipes Here:

  • Keto Bacon Zucchini Fries 
  • Spinach Cauliflower Mac and Cheese 
  • Keto Zucchini Skins
  • Low Carb Loaded Broccoli Cauliflower Salad 

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

 Smashed Brussel Sprouts

Keywords: Smashed Brussel Sprouts; Easy Keto Smashed Brussel Sprout Recipe; Keto Brussels Sprouts Recipes; Keto recipes using brussels sprouts; Easy Keto side dish Recipes; Low Carb Brussel sprout Recipes; Parmesan Brussel sprout recipes; Keto Smashed Brussels Sprouts with parmesan cheese; gluten free Smashed Brussel Sprout recipes; family friendly keto recipes; keto vegetable side dish recipes

Filed Under: Gluten Free, Keto, Recipes Tagged With: brussel sprouts, cheese, dinner, keto, low carb, recipe, side dish, Vegetable, vegetarian

Gluten Free BBQ Cauliflower Wings

March 14, 2018 by officially gluten free 1 Comment

Gluten Free BBQ Cauliflower Wings

These Gluten Free BBQ Cauliflower Wings have the perfect Crunch and Sticky Sweetness. My family likes them just as much as they like Chicken Wings.  I love an affordable meal that I can sneak in there during the week and these Gluten Free BBQ Cauliflower Wings are a Fraction of the Price of Chicken wings. They’re perfect for if you do No-Meat Monday’s or are trying to eat Less Meat. I try to make Vegetarian meals at least a few times a week. It goes a long way on our grocery bills and we never miss the meat.

Gluten Free BBQ Cauliflower Wings

Gluten Free BBQ Cauliflower Wings

To make this easy recipe, you whip up a quick batter using rice flour and your choice of starch. I use Potato Starch but you can use Tapioca or Corn Starch instead if you’d prefer to. Coat the Cauliflower Pieces in the Batter. Place them onto a Baking Sheet and Roast for 20 minutes.

Gluten Free BBQ Cauliflower Wings

Gluten Free BBQ Cauliflower Wings

Gluten Free BBQ Cauliflower Wings

Gluten Free BBQ Cauliflower Wings

Toss the Roasted Cauliflower in the BBQ Sauce and Roast for another 5 – 10 minutes. We like it Served with a Side of Blue Cheese or Ranch Dressing and Veggie Sticks, usually Carrots and Celery or whatever I have in the Fridge.

Gluten Free BBQ Cauliflower Wings

Gluten Free BBQ Cauliflower Wings

Gluten Free BBQ Cauliflower Wings

Have you tried Cauliflower Wings yet?  They’re even tastier then I expected them to be. They’ve replaced Chicken Wings at our house. I was making the Hot Sauce Version of this recipe a lot but my Son wouldn’t touch it because they were Too Hot. So I decided to Switch it up and use my favourite Gluten Free BBQ Sauce (Sweet Baby Rays) on them instead. My son loved it and My husband and I both preferred the BBQ sauce too. I’ve been making them this way ever since. They make a perfect appetizer or make a great side with rice and steamed vegetables.

If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Gluten Free BBQ Cauliflower Wings

Ingredients 

1 Head Cauliflower

1/2 Cup Rice Flour

1/4 Cup Potato Starch

1/2 Tsp Garlic Powder

1/2 Tsp Salt

1/2 Cup Water

4 Tbsp Butter

1 Cup Gluten Free BBQ Sauce

Directions 

1. Pre heat oven to 425 F.

2. Wash then chop the cauliflower into bite sized pieces.

3. In a large bowl mix the rice flour, potato starch, garlic powder and salt. Add the water then mix into a paste. Add the cauliflower pieces and stir until they’re well coated.

4. Grease a baking sheet with 2 Tbsp of the melted butter. Then place the coated cauliflower pieces onto the greased baking sheet. Keep some space between the pieces.

5. Bake for 5 minutes, remove from the oven but don’t turn them.  Brush the tops with the remaining butter. Place back into the oven and bake for another 10 minutes. Turn and bake for another 5 minutes.

6. In a large bowl gently mix the roasted cauliflower with the bbq sauce until well coated. Then place back onto the baking sheet. Bake for another 5 to 10 minutes.

Note: This Recipe can be made Vegan by switching out the Butter for Cooking Oil, Margarine or Coconut Oil.

 

 

Gluten Free BBQ Cauliflower Wings

If you liked this recipe for Gluten Free BBQ Cauliflower Wings you may also like these recipes for:

Keto Sour Cream and Chive Crackers

Low Carb Sour Cream and Chive Crackers 

Keto Crockpot Broccoli Soup

Keto Slow Cooker Broccoli Soup 

Gluten Free Vanilla Pudding Cookies

Gluten Free Vanilla Pudding Cookies 

Jalapeno Bacon Bombs

Jalapeno Bacon Bombs 

Let’s Connect on Social Media 

Facebook

Twitter

Pinterest

Instagram

Gluten Free BBQ Cauliflower Wings

 

Gluten Free BBQ Cauliflower Wings
 
Save Print
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
Author: Lyndsay Baker
Recipe type: Vegetarian Appetizer
Serves: 1 batch
Ingredients
  • 1 Head Cauliflower
  • ½ Cup Rice Flour
  • ¼ Cup Potato Starch
  • ½ Tsp Garlic Powder
  • ½ Tsp Salt
  • ½ Cup Water
  • 4 Tbsp Butter
  • 1 Cup Gluten Free BBQ Sauce
Instructions
  1. Pre heat oven to 425 F.
  2. Wash then chop the cauliflower into bite sized pieces.
  3. In a large bowl mix the rice flour, potato starch, garlic powder and salt. Add the water then mix into a paste. Add the cauliflower pieces and stir until they're well coated.
  4. Grease a baking sheet with 2 Tbsp of the melted butter. Then place the coated cauliflower pieces onto the greased baking sheet. Keep some space between the pieces.
  5. Bake for 5 minutes, remove from the oven but don't turn them.  Brush the tops with the remaining butter. Place back into the oven and bake for another 10 minutes. Turn and bake for another 5 minutes.
  6. In a large bowl mix the roasted cauliflower with the bbq sauce. Gently mix until well coated. Then place back onto the baking sheet. Bake for another 5 to 10 minutes.
3.5.3229

Filed Under: Gluten Free, Recipes Tagged With: appetizers, bbq sauce, blog, cauliflower, delicious, easy, Gluten Free, lunch, recipe, recipes, vegetarian

Mango Salad Rolls

May 13, 2015 by officially gluten free 28 Comments

Mango Salad Rolls

Mango Salad Rolls

These Gluten Free, Vegetarian, Mango Salad Rolls make a nice light appetizer and are the perfect recipe for a hot summer day. They’re Quick and Easy and there’s no cooking involved. They make a great party food that everyone will love, not just people who are gluten free or vegetarian. For different but equally as tasty Salad Roll, Try adding some cooked Shrimp and Splash of Lime Juice.

Ingredients 

1 Carrot

1/2 of a Red Onion

1/2 of a Red Pepper

1/4 of a Head of Purple Cabbage

1/4 of a Head of Lettuce

1/2 of a Package of Sprouts

1 Mango

8-10 Rice Paper Wrappers

Directions

1. Peel, then thinly slice the carrot. Then wash and thinly slice the red onion, red pepper, cabbage, lettuce and mango.

2. Soak the rice paper wrappers in water 1 at a time, for 30 seconds to 1 minute, or until they are soft enough to work with.

3. Lay out the softened rice paper wrapper on a plate or the counter. Lay a small amount of each of the ingredients in the middle of the roll.

4. Tightly roll up from the bottom first, then fold the sides in. Tightly roll the rest of the way.

Mango Salad Rolls

If you enjoyed these Mango Salad Rolls you may also like these recipes for:

Sausage and Sauerkraut Spring Rolls

Sausage and Sauerkraut Spring Rolls or

Samosas Gluten Free

Gluten Free Samosas  

which are both also made with Rice Paper Wrappers. 

Lets Connect on Social Media 

Facebook/OfficiallyGlutenFree

Twitter/OfficiallyGF

Pinterest/OfficiallyGF

Instagram/Officiallyglutenfree 

Filed Under: Gluten Free, Recipes Tagged With: appetizers, blog, blogging, celiac, cooking, delicious, diet, easy, food, grain free, health, recipe, recipes, salad, vegetarian, weight loss, wheat free

Sweet and Sour Vegetarian Meatballs

March 5, 2014 by officially gluten free 5 Comments

Sweet and Sour Vegetarian Meatballs

 

Sweet and Sour Vegetarian Meatballs

Sweet and Sour Vegetarian Meatballs

 

Sweet and Sour Vegetarian Meatballs

These Gluten Free Sweet and Sour Vegetarian Meatballs are made with Sweet Potatoes and Navy Beans. I used Dried Navy Beans so I had to soak them in water in the fridge overnight. You could get away with soaking them for a few hours if you’re strapped for time. You could also use canned beans if it’s easier.

The texture of these Vegetarian Meatballs is Different from Real Meatballs but they are a very tasty replacement none the less. They’re easy to make and can be made ahead of time and frozen until needed.

Ingredients

For the Vegetarian Meatballs

1 Large Sweet Potato

1/2 of a White Onion Minced

1 Cup of Dried Navy Beans

2 Tbsp Brown Sugar

1/2 Cup Gluten Free Corn Flake Crumbs (finely ground)

1 Tsp Dried Basil

1 Tsp Dried Oregano

1/2 Tsp Salt

Pepper to taste

For the Sweet and Sour Sauce 

1 Cup Water

1/2 Cup Vinegar

1/2 Cup Gluten Free Ketchup

2 Tbsp Corn Starch

1 Cup Brown Sugar

2 Tbsp Gluten Free Soy Sauce

Directions 

1. Soak dried beans in water in the fridge overnight.

2. Drain, then cook beans in boiling water for 30 minutes.

3. Peel, dice and boil the sweet potato. Then strain and mash, add the brown sugar then set aside.

4. Strain the beans and mash them into a paste.

5. Mix the beans and sweet potatoes together, then add the minced onion, corn flake crumbs and spices. Mix until well blended.

6. Place into a bowl or container and put in the fridge for 30 minutes to 1 hour.

7. Using a small spoon make 1 inch balls and place onto a well oiled pan.

8. Bake at 425 F for 30-40 minutes carefully turning a few times throughout.

 

9. In a pot bring water and vinegar to boil.

10. Add the brown sugar and ketchup, then corn starch and soy sauce.

11. Bring to boil once again over low heat.

12. Once the sauce has thickened, set to the side.

Cover the Vegetarian meatballs with the sweet and sour sauce right before serving.

Sweet and Sour Vegetarian Meatballs

If you liked this recipe for Sweet and Sour Vegetarian Meatballs, Then you may also like these recipes

Easy Gluten Free Dinner Rolls

Easy Gluten Free Dinner Rolls 

Cookie Crumble Topped Apple Pie

Cookie Crumble Apple Pie

Gluten Free Stuffing

Gluten Free Stuffing 

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie 

Let’s Connect on Social Media 

Facebook/Officiallyglutenfree

Twitter/OfficiallyGF

Pinterest/OfficiallyGF

Instagram/Offciallyglutenfree

 

Sweet and Sour Vegetarian Meatballs
 
Save Print
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
For the Vegetarian Meatballs 1 Large Sweet Potato ½ of a White Onion Minced 1 Cup of Dried Navy Beans 2 Tbsp Brown Sugar ½ Cup Gluten Free Corn Flake Crumbs (finely ground) 1 Tsp Dried Basil 1 Tsp Dried Oregano ½ Tsp Salt Pepper to taste For the Sweet and Sour Sauce 1 Cup Water ½ Cup Vinegar ½ Cup Gluten Free Ketchup 2 Tbsp Corn Starch 1 Cup Brown Sugar 2 Tbsp Gluten Free Soy Sauce
Author: Lyndsay Baker
Recipe type: Vegetarian
Instructions
  1. Soak dried beans in water in the fridge overnight.
  2. Drain, then cook beans in boiling water for 30 minutes.
  3. Peel, dice and boil the sweet potato. Then strain and mash, add the brown sugar then set aside.
  4. Strain the beans and mash them into a paste.
  5. Mix the beans and sweet potatoes together, then add the minced onion, corn flake crumbs and spices. Mix until well blended.
  6. Place into a bowl or container and put in the fridge for 30 minutes to 1 hour.
  7. Using a small spoon make 1 inch balls and place onto a well oiled pan.
  8. Bake at 425 F for 30-40 minutes carefully turning a few times throughout.
  9. In a pot bring water and vinegar to boil.
  10. Add the brown sugar and ketchup, then corn starch and soy sauce.
  11. Bring to boil once again over low heat.
  12. Once the sauce has thickened, set to the side.
  13. Cover the Vegetarian meatballs with the sweet and sour sauce right before serving.
3.5.3226

Filed Under: Gluten Free, Recipes Tagged With: blog, celiac, cookbook, cooking, delicious, dinner, eating, food, Gluten Free, health, recipe, recipes, Thanksgiving, vegetarian, veggie, wheat free

Primary Sidebar

Looking For Something?

Recent Posts

  • Salted Caramel Turtle Bark
  • Pineapple Fluff
  • White Chocolate Cherry Fudge
  • Smashed Sweet Potatoes
  • Mexican Street Corn Casserole

Don't Miss A Recipe!

Subscribe To Officially Gluten Free

Meet Lyndsay Baker

Lyndsay Baker

Officially Gluten Free Recipes

GF & Keto Recipe Index

Chocolate Pretzel Toffee Recipe

Chocolate Pretzel Toffee Recipe

White Chocolate Cherry Fudge

White Chocolate Cherry Fudge

Copyright © 2023 Officially Gluten Free on the Foodie Pro Theme