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Tag: vegetarian

  • Low-Carb Cauliflower Breadsticks

    Low-Carb Cauliflower Breadsticks

    How to Make Low-Carb Cauliflower Breadsticks

    Enjoy the savory taste of cheesy garlic bread without all the carbs! These “bread” sticks are great on their own paired with a soup or pasta. You could also use this recipe as the base for a low carb pizza or flatbread.


    10 min prep time


    35 min cook time


    12servings


    1 breadstick

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven to 375 degrees F.

    2. Line a rimmed baking sheet with parchment paper and spray with cooking spray. Pour on the riced cauliflower and spread into an even layer. Bake for 15 minutes. Remove cauliflower from the oven, and turn the temperature up to 450 degrees F.

    3. Line a large bowl with two layers of paper towels or a clean dish towel. Pour in the cooked cauliflower and let it cool.

    4. Add another layer of towels on top of the cooled cauliflower and press down with your hands. Squeeze out as much liquid as you can.

    5. In a large mixing bowl, mix the cauliflower, egg whites, 1/2 cup of cheese, garlic powder, herbs and pepper.

    6. Line your baking sheet with a fresh layer of parchment paper. Spray with cooking spray. Place your cauliflower dough on the prepared baking sheet and press into an even rectangle about 1/4” thick and 7×9” in size. Bake for 20 minutes, then sprinkle the rest of the cheese on top. Broil a couple more minutes until the cheese melts and starts to brown.

    7. Let cool, then cut into 12 breadsticks.

    Low Carb
    Comfort Food
    Vegetarian
    Sides
    Gluten-Free
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    Nutrition facts

    12 Servings



    • Serving Size

      1 breadstick


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      175mg
      4%

    Ingredients

    fresh riced cauliflower
    2 (16-oz) bags

    egg whites
    1/4 cup

    shredded part-skim mozzarella cheese (divided use)
    1 cup

    garlic powder
    1 tsp

    dried oregano
    1 tsp

    dried basil
    1/2 tsp

    dried thyme
    1/2 tsp

    black pepper
    1/4 tsp

  • Avocado Lime Salad Dressing

    Avocado Lime Salad Dressing

    How to Make Avocado Lime Salad Dressing


    5 min prep time


    12servings


    2 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender or food processor, puree all ingredients until smooth. Add more water if you would like a thinner dressing.

    2. Store in a jar with a tight fitting lid or other airtight container in the fridge for up to 7 days.

    Low Carb
    Salad Dressings & Condiments
    Vegetarian
    No Cook
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      70mg
      1%

    Ingredients

    avocado (pitted and peeled)
    1

    Plain Nonfat Greek yogurt
    1/4 cup

    water
    1/2 cup

    fresh cilantro (leaves and stems)
    1/4 cup

    lime juice
    3 tbsp

    garlic (minced)
    1 tbsp

    salt
    1/4 tsp

  • Avocado Alfredo with Zucchini Noodles

    Avocado Alfredo with Zucchini Noodles

    How to Make Avocado Alfredo with Zucchini Noodles

    Traditional alfredo sauce is a decadent dish made with lots of cream and butter. This lighter version gets its creaminess from avocado, which is full of heart-healthy monounsaturated fatty acids (instead of saturated fat found in cream and butter). It also adds lots of fiber to a dish that typically has none. For a low carb meal, we toss the sauce with zucchini noodles instead of regular pasta. You can spiralize your own zucchini with a special tool, or make ribbons with a vegetable peeler. You can also check the produce aisle or the freezer aisle for spiralized zucchini.

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    10 min prep time


    10 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender or food processor, puree the avocado flesh with 2 tbsp of the parmesan cheese, lemon juice, salt and pepper.

    2. Heat the oil in a large skillet or wok over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the zucchini noodles and sauté, stirring frequently, until crisp-tender, about 3 minutes. 

    3. Remove the skillet from the heat, then add the avocado puree. Mix with tongs to coat the zucchini noodles and warm the avocado sauce.

    4. Serve immediately. Top each serving with the remaining cheese and parsley.

    Veggie Rich
    Low Carb
    Fiber Focused
    Italian
    Dinner
    Vegetarian
    Quick & Easy
    Main Dish
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      640mg
      14%

    Ingredients

    avocado
    2 whole

    Parmesan cheese (grated, divided use)
    1/4 cup

    lemon juice
    1/2 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    avocado oil
    1 tbsp

    garlic (minced)
    2 clove

    zucchini noodles
    4 cup

    chopped fresh parsley
    2 tbsp

  • Low Carb Apple Spice Muffins

    Low Carb Apple Spice Muffins

    How to Make Low Carb Apple Spice Muffins

    These low carb muffins are made with coconut and almond flours instead of wheat flour (which makes them gluten-free, too), and they are sweetened with erythritol, a low-calorie sugar alcohol. The result is scrumptious muffins with only 9 grams of carbohydrate and no added sugar! These are perfect for meal prepping or a grab-and-go breakfast. They are also freeze well for longer storage—just thaw at room temperature or toast them in the oven for a warm treat!


    8 min prep time


    25 min cook time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven to 350 degrees F. Spray a muffin tin with cooking spray.
    2. In a medium bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, cloves, salt. In another medium bowl, combine the oil, eggs, and almond milk.
    3. Pour the wet ingredients into the dry ingredients and mix. Add the apple and stir.
    4. Fill the muffin tins. Bake for 20-25 minutes or until a fork or toothpick comes out clean.
    5. To freeze: let the muffins cool completely, then remove them from the muffin pan. Arrange them in a single layer on a sheet pan and freeze for at least 2 hours. Once they are frozen solid, store them together in a freezer-safe ziptop bag. Or, wrap each muffin well in aluminum foil to store individually.
    Low Sodium
    Low Carb
    Breakfast and Brunch
    Foodie
    Vegetarian
    Snacks
    Gluten-Free
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    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      180mg
      4%

    Ingredients

    avocado oil cooking spray
    1

    almond flour
    2 cup

    coconut flour
    1/2 cup

    erythritol or other sugar substitute
    1/2 cup

    baking powder
    1 tsp

    ground cinnamon
    2 tsp

    ground nutmeg
    1/2 tsp

    ground cloves
    1/4 tsp

    avocado oil
    1/4 cup

    large eggs
    4

    unsweetened vanilla almond milk
    1/2 cup

    small apple (peeled, cored, and finely diced)
    1

  • Cinnamon Apple Chips with Peanut Butter Yogurt Dip

    Cinnamon Apple Chips with Peanut Butter Yogurt Dip

    How to Make Cinnamon Apple Chips with Peanut Butter Yogurt Dip

    Get ready for a delicious refresh for a snack idea – try these Cinnamon Apple Chips with a creamy Peanut Butter Yogurt Dip! Each serving includes 5g protein, 3g of fiber, and healthy fats to help keep you full in between meals. And it is made with  Splenda® Granulated Sweetener ― so that means it has no added sugars. Keep this healthy snack on-hand for something the whole family will love!


    15 min prep time


    1 hr 40 min cook time


    6servings


    2-3 apple slices and 2 tbsp dip

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 225°F, and line 2 baking sheets with parchment paper.

    2. Slice apples ⅛” thin, using a knife, a v-slicer, or the slicing attachment of a food processor. Then arrange slices on prepared baking sheets and sprinkle evenly with 2 tbsp Splenda Sweetener and 1 tsp ground cinnamon. Bake for 1 hour and 20 minutes. Flip the chips onto the other side and bake for 20 minutes more.

    3. Turn oven off and leave apple chips inside for another hour, with the door closed. Chips should be mostly dry to the touch but will continue to dry out as they cool.

    4. While chips cool, make peanut butter yogurt dip by combining Greek yogurt, peanut butter, remaining 1 tbsp Splenda Sweetener, and remaining 1/4 tsp ground cinnamon in a small bowl. Whisk until combined.

    Kid Friendly
    Dessert
    Gluten-Free
    Holidays & Entertaining
    Snacks
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      2-3 apple slices and 2 tbsp dip


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      175mg
      4%

    Ingredients

    medium apples
    2

    Splenda® Granulated Sweetener (divided use)
    3 tbsp

    ground cinnamon (divided use)
    1 1/4 tsp

    Plain Nonfat Greek yogurt
    1/2 cup

    peanut butter
    1/3 cup

  • Baked Salmon with Ginger-Citrus Sauce

    Baked Salmon with Ginger-Citrus Sauce

    How to Make Baked Salmon with Ginger-Citrus Sauce

    A slightly sweet orange ginger glazed salmon is the centerpiece of this delicious and healthy meal. Use orange juice with 50% less sugar and Splenda® Granulated Sweetener to create an irresistible glaze with less added sugars, carbohydrates and calories. Serve with traditional stir fry vegetables such as broccoli, carrots and sugar-snap peas for a lovely, satisfying meal.


    20 min prep time


    10 min cook time


    2servings


    1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 450°F.

    2. Prepare the sauce: In a saucepan, combine orange juice, Splenda Sweetener, and sliced ginger. Bring to a rolling boil over medium-high heat. Boil 10–12 minutes or until orange juice has reduced to about 2 tablespoons. Remove from heat; discard ginger slices.

    3. In a bowl, whisk together half-and-half, cornstarch, and salt until smooth.

    4. Whisk butter, 1 tablespoon at a time, into orange juice until melted. Whisk in half-and-half mixture. Return saucepan to medium-high and heat until boiling.

    5. Remove sauce from heat; transfer to a blender and carefully blend for about 30 seconds until light and smooth.

    6. Prepare the salmon and vegetables: Place vegetables in an 8” x 8” baking dish; lay salmon fillets on top of the vegetables. Bake for 10–15 minutes or until salmon flakes easily when tested with a small knife and vegetables are heated through.

    7. Transfer vegetables and salmon to serving plates; pour sauce over salmon. Serve with steamed rice, if desired.

    Low Carb
    Seafood
    Cooking for 1 or 2
    Dinner
    Gluten-Free
    Main Dish
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        4g

        20%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      24g

    • Potassium
      760mg
      16%

    Ingredients

    50% reduced sugar orange juice
    1 cup

    Splenda® Granulated Sweetener
    1/4 cup

    fresh ginger (peeled and sliced)
    1 (2 1/2-inch) piece

    fat-free half-and-half
    2 tbsp

    Cornstarch
    1/4 tsp

    salt
    1/4 tsp

    light butter with canola
    2 tbsp

    frozen stir-fry vegetables
    2 cup

    salmon (cut into two (4-oz) portions)
    8 oz

  • Berry Almond Oatmeal

    Berry Almond Oatmeal

    How to Make Berry Almond Oatmeal

    Start your morning right with a warm bowl of this delicious Berry Almond Oatmeal! Healthy, super filling and easily made in under 10 minutes, this oatmeal recipe is such a favorite because it’s full of protein and fiber, includes no added sugars, and just tastes so good!

    This oatmeal is sweetened with blueberries and Splenda Sweetener instead of added sugar to reduce the carbs and calories. There are so many different variations you can try with this recipe, too—apple cinnamon, peanut butter and banana, add strawberries, throw in nuts or chia seeds—experiment and make your mornings your own!


    5 min prep time


    5 min cook time


    2servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a saucepan, bring water to a boil. Stir in oats and salt. Cook over medium heat, stirring occasionally, 5 minutes. Stir in sweetener, fruit, almonds, and extract.

    2. Notes: For creamier oatmeal substitute milk for water (this will change the nutrition information per serving).

    Fiber Focused
    Breakfast and Brunch
    Cooking for 1 or 2
    Easy Pantry Recipes
    One Pot
    Quick & Easy
    Vegan
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g
      • Added Sugars
        1g

        2%

    • Protein
      7g

    • Potassium
      220mg
      5%

    Ingredients

    water
    2 cup

    old-fashioned rolled oats
    1 cup

    salt
    1/4 tsp

    Splenda® Original Sweetener
    3 packet

    fresh or frozen blueberries
    1/4 cup

    sliced almonds
    2 tbsp

    almond extract
    1/4 tsp

  • Black-Eyed Pea Salad

    Black-Eyed Pea Salad

    How to Make Black-Eyed Pea Salad

    This easy black-eyed pea salad is full of fresh vegetables and mixed with a zingy sweet n’ spicy sauce. The sauce contains no added sugars, and is low in carbohydrates and calories because it’s made with Splenda® Granulated Sweetener instead of sugar. This flavorful bean dish is easy to make and it will wow your taste buds! Enjoy serving this at picnics, potlucks and at-home as a healthy lunch or afternoon snack.


    8 hr prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a serving bowl, whisk together Splenda Sweetener, salt, pepper, garlic, vegetable oil, vinegar, and hot sauce.

    2. Add black-eyed peas, bell pepper, celery, and onion; toss gently to coat with dressing. Cover and refrigerate overnight for best flavor.

    Low Carb
    Dinner
    Lunch
    No Cook
    Quick & Easy
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      160mg
      3%

    Ingredients

    Splenda® Granulated Sweetener
    1/4 cup

    salt
    1/2 tsp

    black pepper
    1/2 tsp

    garlic (minced)
    1 clove

    vegetable oil
    1/4 cup

    Apple Cider Vinegar
    2 tbsp

    hot sauce
    1/2 tsp

    black-eyed peas (drained and rinsed)
    1 1/2 (15-oz) cans

    bell peppers (diced)
    3/4 cup

    celery (diced)
    1/2 cup

    red onion (diced)
    1/2 cup

    onion(s) (diced)
    1/4 cup

  • Cinnamon French Vanilla Overnight Oats

    Cinnamon French Vanilla Overnight Oats

    How to Make Cinnamon French Vanilla Overnight Oats

    These delicious cinnamon overnight oats are a simple, healthy, protein-packed breakfast and can be a great low-prep staple for your whole family—it takes just 5 minutes to prepare the night before! The recipe uses a Splenda® Diabetes Care Shake instead of milk, which provides flavor, plus added fiber, healthy fats, vitamins, and minerals for a nutritious start to your day. 


    8 hr prep time


    2servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, combine oats, chia seeds, and cinnamon.

    2. Add Splenda Diabetes Care Vanilla Shake and vanilla extract to oat mixture. Stir until combined.

    3. Divide the oat mixture evenly between two containers with lids. Cover and place in the refrigerator overnight.

    4. Top each container with half the apple slices before serving.

    Low Sodium
    Fiber Focused
    Kid Friendly
    Breakfast and Brunch
    Cooking for 1 or 2
    Easy Pantry Recipes
    No Cook
    Quick & Easy
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      47g

      17%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      14g

    • Potassium
      400mg
      9%

    Ingredients

    quick cooking oats
    1 cup

    chia seeds
    1 tsp

    ground cinnamon
    1/2 tsp

    Splenda® Diabetes Care Vanilla Shake
    1 (8-oz) bottle

    vanilla extract
    1/2 tsp

    apple (sliced)
    1

  • Sweet Southern Coleslaw

    Sweet Southern Coleslaw

    How to Make Sweet Southern Coleslaw

    This coleslaw is the perfect balance of tangy and sweet! The recipe uses Splenda® Granulated Sweetener instead of sugar to provide a sweet flavor with less carbs and calories. Crunchy crisp shredded cabbage with this delicious dressing makes the ideal complement to many main dishes and can be enjoyed as a healthy snack by itself. Get ready to enjoy your new favorite slaw recipe!


    1 hr prep time


    12servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large serving bowl, combine the mayonnaise, vinegar, lemon juice, mustard, Splenda, and fennel seed; whisk until well combined. Add black pepper to taste.

    2. Add the cabbage, carrots, red onion, bell peppers, and radishes to the bowl with the dressing; toss gently to coat with dressing. Refrigerate for 1 hour before serving for best flavor.

    Veggie Rich
    Low Carb
    Salads
    Vegetarian
    Sides
    Quick & Easy
    No Cook
    Holidays & Entertaining
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        1g

        2%

    • Protein
      1g

    • Potassium
      240mg
      5%

    Ingredients

    light mayonnaise
    1 cup

    Apple Cider Vinegar
    1/4 cup

    lemon juice
    3 tbsp

    Dijon Mustard
    2 tbsp

    Splenda® Granulated Sweetener
    1/4 cup

    fennel seeds
    2 tsp

    black pepper
    to taste

    shredded cabbage
    4 cup

    shredded carrots
    1 (6-oz) bag

    diced red onion
    1 cup

    yellow bell pepper (thinly sliced)
    2

    red bell pepper (thinly sliced)
    2

    radishes (thinly sliced)
    5