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    Blog — Low-Glycemic

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    Gluten-Free Low-Carb Pizza Bagels

    Dairy-Free, Gluten-Free, Grain-Free Pizza Bagels


    These Guiltless Pizza Bagels are not only gluten-free, grain-free, low-glycemic, and yeast-free, they're also made with lactose-free cheese and absolutely delicious! 

    2 eggs
    1 1/2 cups Lactose-Free Organic Mozzarella (grated)
    1 3/4 cups Guiltless Superfood Seed Flour
    30 slices organic pepperoni (quartered)
    1/2 tsp fennel seed
    1 tsp garlic powder
    1 tsp oregano
    1/2 tsp crushed red pepper
    1 tsp coarse sea salt
    1 large slice tomato diced
    olive oil spray

    You will need a donut pan to bake these in.

    Preheat oven to 400 degrees.
    Combine all your ingredients and mix well.
    Spoon mixture into donut pan (coated with olive oil spray)
    Bake for 30 minutes.

    You want the edges to crisp up really good to get that fantastic crust taste. The donut pan allows them to have the crisp all the way around.

    Guiltless Steak Quesadillas


    Guiltless Superfoods Tortillas (made with seeds)

    Fresh Mozzarella Cheese
    Grilled Peppers & Onions
    Chopped Jalapeños
    Chopped Cilantro
    Fully Cooked Steak or Chicken Strips

    Top a tortilla with the ingredients, pile it on high or low.
    Put another tortilla on top to finish.

    Cook on a skillet or grill until cheese has melted and tortillas, turning once or twice.


    Guiltless Chili Lime Fish Tacos

    Fresh, light and delicious marinated fish tacos with crisp slaw and tangy sauce. 


    Makes: 4 servings

    2 to 4 Limes
    1 Clove Garlic, finely chopped
    1/4 tsp Ground Cumin
    1/2 tsp Dried Chili Flakes
    Olive Oil
    Coarse Salt & Ground Black Pepper (to taste)
    1 lb. Firm Fresh Caught White Fish (not farm raised)

    1/2 Small Head Green Cabbage, thinly sliced
    1/2 Medium Red Onion, thinly sliced
    1/4 Cup Chopped Cilantro

    8 Guiltless Superfoods Tortillas

    Marinate the Fish:
    Combine the Juice of 1 Lime, 2 Tbs Olive Oil, Garlic, Cumin, Chili Flakes, Salt and Pepper.

    Place the fish in a baking dish and pour mixture over the fish, coating both sides. Refrigerate and let marinate 15 minutes.

    Make the Slaw:
    Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime over it. Drizzle with 1 or 2 tablespoon oil, season with salt and pepper, and toss to combine. Add more lime juice and oil if too dry. Taste and add more salt and pepper if necessary.

    Warm The Tortillas:
    Heat a frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides. Wrap the warm tortillas in a clean dishcloth and set aside.

    Cook the Fish:
    Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Place the fish on the grill.

    Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until opaque, about 2 to 3 minutes.

    Making the Tacos:
    Place pieces of the fish on a tortilla and garnish with slaw, more cilantro and drizzle with the sauce.

    Tzatziki Sauce

16 oz. Plain Greek Yogurt
2 Cucumbers - peeled, seeded and diced 
2 Tbs Olive Oil
1/2 Lime - juiced 
Salt and Pepper to taste
1 Tbs Cilantro - chopped
3 Garlic Cloves

    In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.