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I found gluten-free-vegan lemon sugar cookies. These will be popular among your household this Easter. They are in the shape of a bunny and the kids will love them! Here is a link to the recipe: https://www.forkandbeans.com/2014/04/08/gluten-free-vegan-lemon-sugar-cookies/.

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I enjoy cooking vegetables by cutting them up and eating them fresh. For example, I like to cut up cucumbers and eat them as they are. I also like to sauté the vegetables to put on skewers or stir fry. When I am at work, we would use cut up red peppers and onion to put on a skewer.

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I know of the perfect no carb side dish. Cucumber sandwiches are perfect for a side dish. I have seen my staff at work make them and they are tasty. These would go well with a picnic or just a snack at home. Most of the time they are made for a special occasion. I hope to try some this Spring.

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Gluten Free Lemon Dessert Cups - WhitneyBond.com

Oh my goodness, These are gooood!!!

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Pan-Fried Asparagus
Pan-Fried Asparagus Recipe | Allrecipes

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My favorite way to eat Zucchini is to cut them up into thin slices and put them into the airfryer, throw the lightest amount of cheese on them and serve as a side dish! GAME CHANGER!

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I found Carrot No Bake Energy Bites. To make them you only need carrots (orange is fine), almonds, dates, coconut flakes and rolled oats. You have the option of adding cinnamon or vanilla extract. These are free of artificial sweeteners. https://veganheaven.org/recipe/carrot-no-bake-energy-bites/.

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Fennel Asparagus Salad
Fennel Asparagus Salad | Feasting At Home

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I found a Pasta and Pea salad.  To make them, you need salad macaroni pasta, frozen peas, lemon zest and lemon juice, olive oil, chives, shallots, chopped garlic, salt and pepper.  It honestly sounds so delicious to me!

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Published: · Modified: by · This post may contain affiliate links

Pasta and Pea Salad is simple, light and refreshing salad with peas, pasta and lemon. This vegan pasta salad is perfect for a potluck or a family luncheon.

My cousin is visiting for a few days. I told her I wanted a recipe for pasta salad. She said she makes a great Pasta and Pea Salad.

Her method of cooking is throw in a little of this and a little of that. No recipes needed and her food is always amazing. We adjusted to the ingredients we had on hand and measured everything so I could share her recipe!

This Pasta and Pea Salad is definitely a winner! It's light, tasty and easy to make!

Ingredients for pasta and pea salad

Fresh or Frozen Peas?

The peas are the star of this dish. We used frozen peas because that's what we had on hand. Frozen peas have amazingly great taste and were great in this salad.

Other Great Salads to Try

If you make this recipe, I'd love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my salad recipes!

Pasta and Pea Salad

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Published: · Modified: by · This post may contain affiliate links Pasta and Pea Salad is simple, light and refreshing salad with peas, pasta and lemon. This vegan pasta salad is perfect for a potluck or a family luncheon. My cousin is visiting for a few days.

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I found a gluten free dessert to make in the slow cooker! My all time favorite for convivence. Crustless Lemon Strawberry Slow Cooker Cheesecake.

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This post may contain affiliate links. Read my disclosure policy.

Lemon Strawberry Slow Cooker Cheesecake is a rich, creamy, and totally fantastic crustless cheesecake that is cooked in the slow cooker! This slow cooker cheesecake is also a fantastic back to school crock pot recipe, because what kid won't love this sweet, creamy cheesecake for dessert??

Hi! I am Rachael from Eazy Peazy Mealz, and I have a little obsession with cheesecake. A few weeks ago I was visiting The Cheesecake Factory and I ordered a caramel cheesecake, but my husband ordered a lemon raspberry cheesecake. I had a little bite, and boy was it good. In fact, it was so good I ended up going back for another piece a week later. (I know...total glutton that I am) And now I think about it almost every day. Like I said...glutton!

And so I decided to try and make my own version. But, like most things, I have been wanting to simplify my life, and cheesecake making is not usually considered super easy. Which is why we pay through the nose for one piece!

But, I had lovely lemons, and big strawberries, so I thought I would give it a shot. And so I made a lemon strawberry (I had no raspberries) cheesecake in the slow cooker! Which basically meant I got my cheesecake, but really cut down on the work required to get there. I love making everything from bread to dinner in my slow cooker, but rarely make anything for dessert in the slow cooker, besides s'mores fondue. I had no idea how easy it would be. And it was delicious. And I left off the crust, making it gluten free (I also used a gluten free 1-to-1 flour), and fewer calories!

Top the slow cooker cheesecake with fresh strawberries and you have a delicious dessert winner.

The crock pot, slow cooker, whatever you want to call it... has so many uses. The versatility is one of the appeals. So add cheesecake to that list!

Note from Brianne: the slow cooker I use and love is the Hamilton Beach 33969A Set 'n Forget Programmable Slow Cooker, 6-Quart

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Additional

You can make these in 4 individual ramekins if desired. I used a bread loaf pan to make my cheesecake, which meant it took a little longer to cook, about 2 hours.

Crustless Lemon Strawberry Cheesecake

Fresh berries and whipped cream for garnish

Amount Per Serving (1 slice)

Spray a 1 quart casserole dish with non-stick cooking spray

In a large mixing bowl, beat cream cheese, sugar, lemon juice, flour, and vanilla on medium speed until combined.

Beat in sour cream until smooth

Beat eggs on low speed until combined, stir in lemon zest, and stir in to the cheesecake mixture.

Combine the ingredients for the Strawberry Swirl, dollop over the cheesecake mixture and swirl in with a butter knife.

Pour into casserole dish that will fit in your slow cooker.

Place casserole into crock pot and pour 1 cup warm water around the dish.

Cook on high heat setting for 1 1/2 to 2 hours until center is set

Cool completely on wire rack, then chill 4-24 hours before serving

Serve with fresh berries and whipped cream

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please confirm any information obtained from or through this web site with other sources, and review all information regarding any medical condition or treatment with your physician. Never disregard professional medical advice or delay seeking medical treatment because of something you have read on this website.

Not all essential oils are edible. Due to lack of purity, 98% of essential oils sold should NOT be ingested. An edible essential oil will be labeled "therapeutic-grade" and have a "Supplement Facts" box on the label showing the nutritional value - do NOT use just any brand of essential oil for cooking/flavoring foods. Be sure to use pure oils from reliable sources, not synthetic scents or flavorings.
As Rachael mentioned, you can use Lemon Essential Oil to make this cheesecake. To learn more about Essential Oils and how to get a FREE BONUS with qualifying order click here!

Okay, tell me you don't want to pull out the slow cooker right this second and make this amazing crustless slow cooker cheesecake!

Well if you liked this post, be sure to check out some of these fun mini cheesecake options:
Citrus Berry Cheesecake Lemon Whipped Cheesecake Trifle

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Crustless Lemon Strawberry Slow Cooker Cheesecake

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This post may contain affiliate links. Read my disclosure policy. Lemon Strawberry Slow Cooker Cheesecake is a rich, creamy, and totally fantastic crustless cheesecake that is cooked in the slow cooker! This slow cooker cheesecake is also a fantastic back to school crock pot recipe , because what kid won't love this sweet, creamy cheesecake for dessert??

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So I struggled to find a "no carb" side dish. But I did find a dish with only 3 grams of carbs per serving. It is Asparagus with Hollandaise Sauce. It looks delicious and I can't wait to try it.

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Asparagus with Hollandaise sauce - tender asparagus with an easy brown butter Hollandaise sauce that's made in a blender. An easy yet elegant side perfect for low carb Jump to Recipe Print Recipe diet s.
My aunt was the first person who served Asparagus with Hollandaise sauce to me. A talented gourmet cook, she delighted in serving great tasting food to family and friends. Her Hollandaise sauce was so perfect and rich with buttery flavor that it showed me how wonderful asparagus could be.

I'm sure my Aunt Persus used a traditional method for making Hollandaise sauce, where egg yolk and butter are whisked continuously over low heat until the eggs thicken and the butter emulsifies into a rich luscious sauce. It sounds easy - and it is, but I have scrambled my egg yolks many times over the years. Just a smidge too much heat or a moment of distraction can take a Hollandaise sauce from sublime to destruction! This recipe cheats by using a blender!

If you haven't made Hollandaise sauce in a blender then you are in for a treat. It's as simple as adding hot melted butter to a slow-running blender containing egg yolks, lemon juice, and a little water. I've shared this recipe previously in my post on easy blender Hollandaise, but I decided to vary the recipe by browning the butter for this easy asparagus dish. Brown butter Hollandaise sauce anyone?

As I've said, asparagus with Hollandaise sauce is a wonderfully elegant side dish. It's perfect for a dinner party or for special meals at Christmas, Valentine's Day, Easter, or Mother's Day. But, I hope you don't save serving asparagus with Hollandaise sauce just for special occasions. It's the perfect low carb side to serve with beef, lamb, or even chicken - any time of the year.

What makes this recipe special is browning the butter in a frying pan and then adding it to the egg yolks. I swear this is why my Aunt's asparagus with Hollandaise was so delicious. Also, using a good quality butter like Finlandia or Plugra can really add to the richness and buttery taste. Since good quality European style butter is more expensive, I save that purchase for when I really want to impress.

Let me talk about Hollandaise sauce for a minute. An acid is generally added to enhance the flavor of the sauce - lemon or white vinegar are traditional. Start with 1 teaspoon and only increase by ½ teaspoon at a time. The sauce should be balanced with the butter flavor predominant. The lemon should enhance but not overpower - it shouldn't be sour, but a little tartness is fine.

I like using salted butter in my Hollandaise and believe that it seasons the sauce perfectly. If you use unsalted, add a pinch of salt at a time until the sauce tastes "good", but not salty. Adding a little cayenne pepper and white pepper to a Hollandaise sauce brings out a nice savory flavor. I add just a touch more seasoning when I plan to make the sauce for asparagus than I would for say poached eggs.

Enjoy!

Asparagus with Hollandaise Sauce is 2 net carbs per serving.

Preparation:

If the asparagus is medium to large in thickness, cut 1 inch off of the bottoms and lightly peel the stalks with a vegetable peeler. I start about 1/3 from the top and continue to the bottom of each spear. If the asparagus is thin, hold a spear towards the bottom and bend it until it snaps. Cut the remaining spears to the same length. Separate the eggs, reserving the whites for another use.

Asparagus:

Place the asparagus in a microwave safe bowl and add 1 tablespoon of water. Cover with plastic wrap and cook at high power from 1 1/2 - 2 1/2 minutes depending on your microwave. Drain off the water and keep covered. Alternately, blanch the asparagus in boiling water until it is crisp tender, drain, and keep warm.

Blender Hollandaise

Add the egg yolks, 1 tablespoon of water, 1 teaspoon of lemon juice and the mustard to a blender. Place the lid on top and remove the middle piece. Place the butter in a medium to large frying pan and melt the butter over medium heat. Turn the heat up to medium high and gently swirl the pan every few moments. When the solids in the bottom of the pan just begin to turn brown, turn off the heat. Turn the blender on low and begin pouring the hot butter into the blender, leaving the brown solids behind in the pan.

After the butter has been incorporated, add the cayenne pepper and white pepper and blend. Taste. Adjust seasoning with more acid, salt or pepper. Pour over the asparagus and serve immediately. Serves 4.

More butter, up to 2 ounces, can be added to the egg yolks if you prefer.

-The sauce can be thinned out with more water, if needed, and I have seen some recipes call for heavy cream.

-If you need to keep the sauce warm while cooking other dishes, it can be kept in a double boiler ( I use a bowl resting over a pot with about an inch of hot water in the bottom. I will periodically turn the heat between low and off to modulate the temperature.) for up to an hour. Make sure to whisk from time to time to prevent a skin from forming on the top and to prevent the sauce from getting too hot on the bottom of the bowl.

-Can be made ahead and refrigerated. Reheat over a water bath just like mentioned above, stirring every few minutes until warmed through. Thin with water if needed.

About Kim Hardesty
Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.
View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Asparagus with Hollandaise Sauce (brown butter) | Low Carb Maven

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Asparagus with Hollandaise sauce - tender asparagus with an easy brown butter Hollandaise sauce that's made in a blender. An easy yet elegant side perfect for low carb diets. My aunt was the first person who served Asparagus with Hollandaise sauce to me.

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I like to roast my vegetables in the oven at 375 for about 20ish minutes. One of my favorites is Zucchini drizzled with a bit of olive oil and topped with a little bit of parmesan and panko bread crumbs. They are absolutely delicious this way and I love to serve them with breaded chicken and couscous.

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Vegan Garlic Pasta with Roasted Tomatoes

https://minimalistbaker.com/creamy-vegan-garlic-pasta-with-roasted-tomatoes/

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Gluten Free Peanut Butter Cookies

https://cookiesandcups.com/flourless-peanut-butter-cookies/

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Baked Parmesan Zucchini Rounds

https://www.fivehearthome.com/baked-parmesan-zucchini-rounds/

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There are 2 ways I like to make my veggies. The first is grilling. Placing them directly on the heat of the grill allowing them to get grill marks. The second is pan frying which to many, they think throwing them in a pan with oil and frying them up. Which is not it. I use non-stick pans and no oil or fats when I cook. So when I pan fry my veggies its warming them up and allowing them to warm and get crispy.

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Vegan Fajitas
https://www.allrecipes.com/recipe/25335/vegan-fajitas/

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Gluten-Free Cheesecake Cupcakes
https://www.allrecipes.com/recipe/256567/gluten-free-cheesecake-cupcakes/

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Spinach-Topped Tomatoes
https://www.allrecipes.com/recipe/216526/ms-bs-spinach-topped-tomatoes/

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My most frequent method of cooking vegetables besides the two mentioned above is pan frying. I most often pan fry vegetables such as peppers for breakfast burritos or omelets. My other preferred method is grilling in the summertime, especially when it comes to making kabobs on the grill.

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https://barefeetinthekitchen.com/coconut-chews-gluten-free-or-not/

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https://www.delish.com/cooking/recipe-ideas/a19501930/smashed-broccoli-recipe/

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I do love to bake asparagus. I use salt and pepper or I experiment with my seasonings. Grilling them taste better.

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https://www.foodnetwork.ca/recipe/gluten-free-sweet-potato-scones/13837/

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https://www.liveeatlearn.com/cauliflower-mac-and-cheese/

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I love to Grill asparagus. I first drizzle them little amount of olive oil and seasoned them w/ salt, pepper, Montreal steak seasoning, and garlic powder. Finally, I cook them on the griddle for a half our until they are fully charred.

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https://www.bonappetit.com/recipe/cauliflower-tacos-with-cashew-crema

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https://www.feastingathome.com/smoked-shiitake-ramen/

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At blue bear we used to make vegan sausage out of beans, quinoa, carrots, flour and some other things. It was really good and the vegan worchestershire sauce helped give it that sausage flavor.

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We used to make gluten-free donuts coated with cinnamon. sorry cant share the recipe though.

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How about a keto cake?

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I prefer to stir fry vegetables in a wok which i think would be best considered a saute method.

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I eat them raw

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A what now? I feel kinda stupid since I can only think of ones with carbs

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Y'all are nuts. How can you eat something gluten free

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Imma be real here, I cannot stand vegans nor can I understand their lifestyle. So I don't have a vegan entree.

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https://www.allrecipes.com/recipe/265529/vegan-spring-rolls/

This would be fun and light to make during this time

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Who doesn't love a good lemon meringue pie!! Perfect for spring!
Gluten-Free Lemon Meringue Pie Recipe - BettyCrocker.com

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Had to add an italian dish to represent myself.
Italian Mushrooms Recipe: How to Make It | Taste of Home

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I actually love to sauté my veggies. I normally put a little extra virgin olive oil in a pan and just let them cook. Sometimes I add a little seasonings to them also. I also bake some of them. One in particular is asparagus. I coat it with some extra virgin olive oil, little salt, Italian seasonings and some finely shredded mozzarella cheese.

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Fresh tomato risotto with grilled greens.
http://laurencariscooks.com/fresh-tomato-risotto/

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Almond flour cake with lemon and berries.
https://cupcakesandkalechips.com/gluten-free-desserts-spring/

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Oven roasted garlic broccoli

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I enjoy grilling, roasting, sautéing my vegetables. I like to sautéing or roast asparagus with bacon. I enjoy grilled zucchini.

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Source

https://minimalistbaker.com/16-vegan-entrees-for-stress-free-cooking/

Quinoa Taco Meat is a flavorful dish that I have found for a vegan entree

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Cake made with a gluten-free flour. A Pie made with a gluten-free flour.

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https://barefeetinthekitchen.com/coconut-chews-gluten-free-or-not/#wprm-recipe-container-20535
I have found this sweet and tasty delight as a gluten-free dessert.

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https://www.delish.com/search/?q=Cauliflower+tots

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Shields
https://www.delish.com/cooking/recipe-ideas/recipes/a48476/cauliflower-tots-recipe/ now this is a delicious no carb side dish that I have found.

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Shields
I love to sometimes microwave my vegetables for about 3 - 4 minutes and they taste great afterwards.

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A vegan entree is vegan potato salad, this would be perfect for cookouts to share with family.
https://www.thissavoryvegan.com/vegan-potato-salad/

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A gluten free desert could be these gluten free strawberry rhubarb crumble bars.
https://veganyackattack.com/2021/01/29/gluten-free-strawberry-rhubarb-crumble-bars/

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A no carb side dish I found was cauliflower tots, perfect replica of tater tots.
https://www.delish.com/cooking/g4571/low-carb-side-dishes/?slide=1

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Besides steaming or boiling, my favorite way to cook vegetables is to grill them on the grill. They are still crunchy and they are awesome for the summer/spring cookouts.

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Kale, Black Bean and Avocado Burrito Bowl

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Yogurt parfait with granola

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Cool Ranch Zucchini Chips

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I personally do not do this but my mom has shown me that she bakes her vegetables in the oven

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Teriyaki Tofu-Tempeh Casserole

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Gluten Free Cake
https://www.glutenfreepalate.com/easy-gluten-free-chocolate-cake-11-ingredients/

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Cauliflower Tots

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I enjoy to bake them and coat them in olive oil

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eggplant with spicy szechuan sauce

https://www.feastingathome.com/chinese-eggplant/

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pumpkin bread
https://www.delicious.com.au/recipes/pumpkin-bread/WkQAQm2Y?r=recipes/collections/ds8c2qoe

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roasted brussels sprouts with garlic
https://www.wellplated.com/roasted-brussels-sprouts-with-garlic/

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I LOVE air frying my veggies. I'm not a big fan of veggies that are too soggy or mushy. I really enjoy having that crisp texture. I love air frying some asparagus or broccoli.

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Vegan Potato Salad with Maple Mustard Dressing | Lauren Caris Cooks

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I love lemon cookies!
Gluten-Free Vegan Lemon Sugar Cookies - Fork and Beans

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Garlic Parmesan Sautéed Zucchini
Best Sautéed Zucchini Recipe - How To Make Sautéed Zucchini (delish.com)

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I like to cook vegetables by roasting them and adding some seasoning to them as well. I like the texture the vegetables take after roasting them. I feel like roasting them brings out the flavor more.

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i really like grilling and roasting my veggies. the colors are bright and they just have a wonderful taste to them.

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https://playswellwithbutter.com/lemony-basil-creamy-vegan-pasta/

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https://mygluten-freekitchen.com/best-ever-chewy-fudgy-gluten-free-brownies/

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https://www.wholesomeyum.com/recipes/cauliflower-mac-and-cheese-recipe-low-carb-keto-gluten-free/

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Nothing tastes better to me than stir fried veges, especially snap peas and asparagus. I love a stir fry, but most of the time I am indeed blanching my veges first to pre cook them.

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Vegan Ramen with Miso Shiitake Broth

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Flourless Pear and Cranberry Pie

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Smashed Broccoli

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Cooked asparagus

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Mexicali Sliders

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Easy vegan and Gluten-free Date Roll

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Sauteed vegetables

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I like to saute and stir-fry vegetables as a side dish for meals like steak or to go into a pasta. I also like baking or roasting them like you can do sometimes to cook along with a pork roast in the oven, since they get soft to eat.