My Sweet Marie

Posts Tagged ‘vegetarian

These cookies are husband and grand-children approved! You would never know they are gluten-free, grain-free, paleo, etc etc, neither will your guests! They are addictive is what they are! Enjoy!


  • 1/4 cup melted coconut oil
  • 3/4 coconut sugar
  • 3 tbsp. molasses (I used unsulphered)
  • 1 egg
  • 1 1/2 cup almond flour
  • 6 tbsp. coconut flour
  • 1 1/2 tsp ginger ground
  • 1/4 tsp salt
  • 1 tsp baking soda


  1. Preheat oven to 350.
  2. In a large bowl, mix oil,sugar, molasses and egg.
  3. Add in the dry ingredients. Scoop into balls. Should get 24
  4. Place 1-2″ apart on a lined cookie sheet. Bake for 12 minutes.
  5. Remove from oven and gently press so they are flattened.
  6. Bake for 3 more minutes.
  7. Let cool before transferring to cooling rack!

I made this dressing 19 years ago for a wedding that I catered. Shout out to Carrie and Phil! This was the dressing on the salad and if I remember correctly, I had made an adding error and had put too much pepper in it! It was still popular! It’s lovely on greens with almonds, berries, chicken and goat cheese but truly good on any salad! Enjoy!


  • 1/4 cup yogurt plain, non-fat (goat’s yogurt or soy for dairy-free)
  • 1/3 cup orange juice
  • 2 tbsp. lemon juice
  •  1-2 tbsp. lemon or orange zest
  • 1 tbsp. olive oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/4 tsp pepper
  • 1 tsp honey
  • dash of salt

Blend all together till smooth! Voila!

So here’s a little twist on falafel balls, baked, not fried. We all know I am counting points these days so you should get at least 24 balls, which makes them 2 points each! Enjoy with a salad or as a snack…full of protein!



  • 3 Tbsp. olive oil
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 red onion, chopped
  • 2 cloves of garlic, chopped
  • 3 Tbsp. parsley, chopped
  • 3 Tbsp. cilantro, chopped
  • 3 Tbsp. chick pea or gluten-free flour
  • 1 Tbsp. chili powder
  • 1 1/2 Tsp. kosher salt
  • 1 Tbsp. lemon juice
  • 1 Tbsp. cumin
  • 1/2 tsp. baking powder


  1.  Preheat oven to 375°. Grease 2 mini muffin tin sheets with the oil. Mash chickpeas in a food processor, then add remaining ingredients and blend to a thick, paste-like consistency.
  2. Shape into small ping pong-size balls and place each in a cup of the mini muffin tin. Bake, flipping balls halfway through, until balls are golden and crisp, 15 to 20 minutes.

I get asked a lot “what’s a good, low point breakfast?” My favourite one is the 1 point egg white omelette. It’s tasty, filling and good for you! I use my little rock fry pan almost everyday making this up for my brekkie!

Here’s how:


  • 1/2 cup mushrooms
  • 1/2 cup kale, chopped
  • 1/2 cup egg whites


  1. Fry your mushrooms in your non-stick rock fry pan or use a spray to grease a fry pan.
  2. Add in the kale and sautee some more.
  3. Add in your egg whites and cook till you can flip the omelet.
  4. Cook both sides and then serve with a spoonful of salsa over top!
  5. Add a serving of fresh fruit on the side and ta-da, healthy breakfast!
  6. Note: you can have onions, peppers, ham, bacon or cheese to this if you’d like but be sure to count the extra points for the meat/cheese!
  7. I like to buy my egg whites in a carton as it’s so much easier then separating the eggs and I hate to waste those yolks!

I know it seems silly to post a recipe for soup on one of the hottest days of the year but I really do eat soup in the summer! This recipe can work all year long though! Feel free to vary the veg to your liking!


  • 1 tbsp. indian spice mix (check my spice category for the recipe)
  • 4 cups chicken broth- low sodium g.f
  • 4 cups water
  • 1 can coconut milk
  • 4-6 cups of vegetables( asparagus, garlic, onion, carrot, celery, broccoli, cauliflower, beans etc)
  • 1-2 tbsp. olive oil


  1. Sautee the garlic, onions and celery in the olive oil. Add in the rest of the veggies.
  2. Add in the broth and water, bring to a boil.
  3. Once the veggies are el dente, add in the coconut milk and spice. Salt and pepper if needed too.
  4. Reduce the heat and simmer for a bit.
  5. I like to puree part of the soup just to give it a thickened feel. You can puree the whole batch if you like too!
  6. Enjoy with a few crackers or a side salad!
  7. The soup itself is 2 points per 12 oz bowl. Enjoy! (Could be less depending on your coconut milk and olive oil usage!)
  8. Use vegetarian broth to make this vegetarian.

My mother used to make spaghetti salad for the restaurant but used real spaghetti noodles. I have “healthed’ it up by removing the carbs, gluten etc. Give this a try, I think you’ll love it!  Quite yummy!


  • 3 zucchini ( I used yellow, green and striped)
  • 1 carrot
  • 1 seedless cucumber
  • ½ cup chopped peppers
  • 2 green onions sliced thin
  • 1 cup cherry tomatoes
  • 1 can black beans, drained and rinsed


  • ½ cup vinegar of choice
  • ¼ cup olive oil
  • ½ cup salsa
  • 1 lime zested and juiced
  • 1-2 tbsp of taco seasoning


  1. Spiralize the zucchini, cucumber and carrot. Place in large bowl.
  2. Add the rest of veggies, beans.
  3. Mix your dressing up and use your hand blender  to puree it if you like.
  4. Toss the dressing over the veggies and give a good stir!
  5. Serve with tacos, fajitas, chicken, pork, steak…

Everyone loves pizza right? I sure do but with me being on WW I am looking for ways to cut calories/points so why not use your veggie as a base for pizza? Hence, Portobello pizza! It’s simple and tasty and quick! Here’s how I made mine:


  • Portobello mushrooms (washed and stem taken off, save for pizza)
  • pizza sauce
  • toppings like pineapple, bacon, ham, hot peppers, red peppers, onions, pepperoni, broccoli, olives, chicken etc
  • cheese (goat’s tofu, cheddar, mozza, parm, asiago, your call, pick one or two!)


  1. Preheat oven to 375
  2. place your mushrooms on a parchment covered tray.
  3. first top the mushrooms with your pizza sauce.
  4. Top them as you prefer now, veggies only? Meat only? Meat and Veg…really a million combinations are yours to be had!
  5. Bake in the heated oven for 20-30 minutes, keeping an eye on them and removing them once the cheese is completely melted and the mushroom is cooked!
  6. They can be made dairy-free, gluten-free and/or vegetarian or even vegan if you wanted!
  7. Enjoy with a nice green salad!
  8. Also you can use the stems by chopping them and use them as a topping!