Lagniappe means “a little something extra”—and that’s exactly what these recipes deliver – touch of generosity that turns something good into something memorable. It’s the bonus scoop of flavor, the unexpected twist of freshness, the care that goes beyond “just enough.” Each dish goes beyond just being fresh and healthy; it adds a touch of joy, flavor, and creativity that makes eating well feel indulgent. It’s that unexpected drizzle, squeeze, or sprinkle that turns simple into special—the spirit of lagniappe on every plate.

Recipes can be viewed individually on the main page drop down menu under Cooking With Lagniappe.

Seafood Gumbo with Cauliflower Rice

Mindy Scott, RD

I put off making this recipe for a while because I thought a low carb gumbo just wouldn’t work.  I turned out to be very wrong about that! This was absolutely delicious, and reminded me of the “real” gumbo I had on a trip to New Orleans.  The flavors combined beautifully and I was pleasantly surprised by how well the xanthan gum roux worked as a thickener. I loved this recipe and it was a lot of fun to cook. 

Seafood Gumbo with Cauliflower Rice

Servings: 6

Difficulty: Moderate

1. 4 strips of thick cut bacon, diced
2. 4 jalapenos, roughly chopped
3. 4 leafy stalks of celery, roughly chopped
4. ¾ Cup onion, roughly chopped
5. 3 cloves of garlic, peeled
6. ½ Cup Rotel diced tomato
7. 2 + 1 Tbsp Cajun seasoning
8. 1 lb raw chicken breast
9. 1 lb raw shrimp, peeled, de-veined and tails removed
10. ¼ cup of clarified butter or cooking oil of your choice
11. 2 tsp xanthan gum
12. 6 cups chicken broth
13. 1/2 Cup green onion, sliced
14. 1/2 Cup parsley, chopped
15. 2 T Worcestershire sauce or Coconut Aminos
16. 1.5 Cups Okra, sliced
17. 1 package of frozen Cauliflower rice, steamed
18. Preheat oven to 375 degrees. In a large dutch oven, cook the bacon until crispy, then remove from pan and set aside.
19. In the leftover bacon fat, cook the celery, onion, jalapeno, and garlic until soft.
20. Remove the veggies from the pan and puree in a blender or food processor with the diced tomato. Set aside.
21. Dust the chicken breasts on both sides with 1 Tbsp of the Cajun seasoning.
22. Sear in the dutch oven on each side, then transfer to the oven for about 20 minutes to fully cook.
23. While the chicken cooks, cook the shrimp in the dutch oven until pink. Remove from pan and set aside.
24. When the chicken is finished cooking, chop into bite size pieces and set aside.
25. Add the clarified butter to the dutch oven and allow to melt. Add 1 tsp of the xanthan gum, whisking continuously, and then the second tsp of xanthan gum. Continue whisking, and allow the roux to reach a dark brown color.
26. Add the pureed vegetables to the roux, continuously stirring.
27. Add the remaining 2 Tbsp of Cajun seasoning and the Worcestershire sauce or coconut aminos.
28. Slowly stir in the broth.
29. Add the green onion and parsley.
30. Allow the broth to reach a boil, stirring occasionally.
31. Reduce to simmer and add the chicken and bacon. Allow the gumbo to simmer for about 45 minutes.
32. In the last 5 minutes, stir in the okra and shrimp.
33. Steam the cauliflower rice according to package instructions and set aside.
34. Serve the gumbo hot with a scoop of the cauliflower rice.

Roasted Vegetables with Green Goddess Dip

January 26, 2020 By lagniappewellness

Mindy Scott RD

This recipe is my entry for the Food & Nutrition Magazine Test Kitchen Recipe Contest. The contest guidelines were to use a No Added Sugar Siggi’s Skyr yogurt to create a recipe using “simple ingredients, not a lot of sugar”, which is the Siggi’s philosophy. I think my recipe meets this philosophy perfectly, as I used no added sugar and simple ingredients to create what some might call a “phytonutrient paradise”. The Green Goddess Dip was made with Siggi’s Plain Icelandic Skyr, which made for a perfect creamy pairing with my roasted vegetables. The green color really stands out among the purple, yellow, and orange vegetables making for an absolutely stunning platter. I would recommend using this recipe as a side dish or appetizer for friends and family to delight them with beautiful pops of both color, and flavor.

Roasted Vegetables with Green Goddess Dip

Servings: 6-8

Difficulty: easy

A fresh, simple and colorful recipe, perfect for a spring time appetizer or side dish.

Green Goddess Dip Ingredients

• 1 cup Siggi’s Plain Icelandic Skyr
• 1 medium avocado, peeled and chopped,
• Juice of 1 lemon
• 1 tsp apple cider vinegar
• ¼ cup fresh chives, chopped
• ½ cup fresh parsley, chopped
• ½ cup fresh cilantro, chopped
• 2 cloves of garlic, roasted
• Salt & Pepper, to taste

Roasted Vegetables Ingredients

• 1 purple sweet potato, sliced into about ¼ inch thick rounds
• 1 orange sweet potato, sliced into about ¼ inch thick rounds
• 2 cups of rainbow baby carrots, halved lengthwise
• 2 cups of purple cauliflower, cut into florets
• ¼ cup olive oil
• Salt & Pepper, to taste
• ¼ cup fresh parsley, chopped (for garnish)
• Zest of 1 lemon (for garnish)

Directions

Serve with the Green Goddess Dip.

1. Preheat oven to 375 degrees.
2. Combine all dip ingredients in a blender or food processor, until it reaches a smooth consistency.
3. Set the dip aside in the refrigerator to chill.
4. Line two sheet trays with foil or parchment paper.
5. Coat the vegetables with olive oil, salt and pepper and arrange on the sheet trays.
6. Roast the vegetables in the oven for 30 minutes, stirring halfway through. The vegetables should be softened with some brown coloring when they are finished.
7. Remove the vegetables from the oven and arrange on a platter with the parsley and lemon zest, for garnish.
8. Serve with the Green Goddess Dip.

Veggie and Goat Cheese Frittata

October 19, 2025 By lagniappewellness

Mindy Scott RD

I am off work today, so last night I kept thinking about  breakfast. That’s what I do, I lay in bed at night and think about what  I’m going to eat in the morning. Anyway, I decided I wanted to make a frittata.  My husband got me lots of kitchen stuff for Christmas a couple years ago, including some cast iron skillets.  I love my cast irons and they are great for making frittatas.

You can really do whatever you want with a frittata.  I chose to pack mine full of veggies and top it with a little goat cheese.  I love trying all different cheeses lately, so I thought goat cheese would go well with this. For the veggies I included spinach, onion, zucchini and tomato.  This is a really great way to start your day because you are getting protein from the eggs, vitamin C  from the tomato, fiber from the zucchini, iron and many nutrients from the spinach.

Veggie and Goat Cheese Frittata

Servings: 6

Difficulty: Easy

A veggie filled way to start your day!

Ingredients

• 1 Small yellow onion, diced
• 1/2 A zucchini, sliced
• 1 Small tomato, sliced
• 1 Cup baby spinach
• 12 Eggs, beaten
• 4 Ounces goat cheese, crumbled
• salt & pepper, to taste

Directions

1. Preheat oven to 350 degrees.
2. Oil and heat a 12 inch cast iron skillet.
3. Slice and/or dice all veggies, but keep them separated.
4. Cook onion and zucchini in the oil.
5. Add the tomatoes when the zucchini begins to soften.
6. Reduce heat and begin beating eggs. Don’t forget to salt and pepper the eggs.
7. Add the spinach to the other vegetables and give a light stir. Don’t let the spinach wilt down too much. Top with the crumbled goat cheese.
8. Pour the beaten eggs over top. Raise the heat to medium high and allow the bottom to set. You should not be stirring once the eggs have been added.
9. Once the bottom and sides are starting to firm, put the skillet into the oven for about 10 -12 minutes or until the eggs are completely firm and cooked.
10. Remove from oven and serve hot!

Spicy Cabbage Stir Fry

October 19, 2025 By lagniappewellness

Mindy Scott RD

Stir fry is so easy, healthy and delicious! It’s also not bad on the grocery budget. I really enjoy cooking my own versions of various cuisines, and I finally got an Asian themed dish to turn out exactly how I wanted it.

This reminds me of a spicy egg roll with out the deep fried shell. So this is definitely a healthy option for your weekly menu. This can be served with brown rice for a healthy whole grain, but is delicious with out rice, if you’re trying to avoid grain on a keto or paleo way of eating. The fried egg on top tied it all together, with the yolk mixing into all the other vibrant flavors combined in this dish.

Spicy Cabbage Stir Fry

Servings: 4

Difficulty : Easy

Asian inspired flavors shine in this crowd pleasing dish

Ingredients

• 2 large chicken breast, cut in small pieces. (you can also sub ground turkey or pork)
• 1 small green cabbage, shredded
• 1 small onion, sliced
• 3 garlic cloves, minced
• 1 cup frozen peas
• 1 bunch green onion, sliced
• 4 Eggs for topping
• 1/2 cup sriracha sauce
• 2 T Sesame oil
• 2 T coconut oil
• 1/2 cup soy sauce, or Bragg’s coconut aminos for a soy free option
• 1 T powdered Ginger or fresh ginger
• 1 tsp cayenne
• 1 T crushed red pepper

Directions

1. Cook chicken in coconut oil.
2. When chicken is cooked, remove from pan and add sesame oil, cabbage, onion, and garlic.
3. Continue cooking until cabbage begins to soften, then add spices, soy sauce, and sriracha.
4. Add frozen peas and cooked chicken.
5. Continue stirring until peas are thawed.
6. Fry eggs for topping in a separate pan.
7. Top with green onion.
8. Serve with brown rice, or no rice/cauliflower rice for a lower carb option.

Mini Key Lime Cheesecake Bites

October 20, 2025 By lagniappewellness

Mindy Scott RD

Say hello to a delicious and nutritious dessert. With no added sugar and healthy, satiating fats, these are great for satisfying a sweet tooth. These mini cheese cakes would be great for entertaining, as well. They are pretty, easy and require no baking. I did not make a crust for these, so they would be great as a gluten free treat, as well. I used avocado for healthy fat, and just a tiny bit of stevia to sweeten, so there is no added sugar in this recipe.

Mini Key Lime Cheesecake Bites

Servings: 8

Difficulty: Easy

An unexpected ingredient adds a healthful twist to this classic dessert flavor profile.

Ingredients

• 8 ounces cream cheese, softened
• 1 ripe avocado
• 1/2 cup heavy cream
• 1/4 cup fresh lime juice
• 2 tsp stevia
• lime zest and sliced strawberry for garnish

Directions

1. Using a hand mixer or food processor, blend together all ingredients except for garnish.
2. Disperse mixture evenly into 8 lined baking cups. Add garnish to each.
3. Freeze 20-30 minutes to set.
4. Serve cold!

Cilantro Lime Chicken Salad with Spiced Pepitas

October 21, 2025 By lagniappewellness

Mindy Scott RD

This salad was really delicious and had tons of flavor. I made cilantro lime chicken, and spiced the pepitas (pumpkin seeds) with cinnamon and cayenne pepper. For the dressing I used sour cream, lime juice and Cajun spices. Feta Cheese and avocado are a great topping to add healthy fat and extra flavor.

Cilantro Lime Chicken Salad with Spiced Pepitas

Servings: 4

Difficulty: Moderate

Ingredients:

1. 2 chicken breasts
2. juice of one lime
3. 1/4 cup cilantro
4. 1 tsp cumin
5. 1 tsp garlic powder
6. 1 tsp crushed red pepper
7. 1/2 cup Pepitas (pumpkin seeds), roasted 10 minutes in a 1/2 tsp cayenne and a 1/2 tsp of cinnamon
8. 4 T sour cream, mixed with a tsp lime juice, and a tsp Cajun seasoning
9. 1 romaine heart, chopped
10. 2 avocados, halved and sliced
11. 1/2 cup cherry tomatoes, halved
12. 8 ounces feta cheese crumbles

Directions:

1. Combine lime juice, cumin, cilantro, garlic powder and crushed red pepper. Pour over salt and peppered chicken breasts and allow to marinate at least 4 hours.
2. Heat a grill or grill pan, and grill mark each chicken breast, then finish cooking in 375 degree oven for about 15 minutes or until the chicken is 165 degrees internally.
3. While the chicken cooks, prepare the dressing and pepitas.
4. Separate the chopped romaine in to 4 bowls, then top with 1/2 an avocado, a few tomatoes, 2 ounces of feta, and a tablespoon of spiced pepitas.
5. When the chicken is cooked, slice it up and add 4 ounces to each salad.

Coconut Curry Chicken

Mindy Scott RD

Curry is very adaptable to any lifestyle. “Miracle Noodles” are a low carb noodle, featured in this recipe. This could be made with tofu or chickpeas for a vegan lifestyle, and would also be great served over zoodles or cauliflower rice to pack in more veggies. If you’re more traditional in your eating, you could always serve this over brown rice for a healthy whole grain.

Coconut Curry Chicken

Servings: 4

Difficulty: Easy

A versatile dish adaptable to many ways of eating

Ingredients:

1. 1 lb chicken thighs
2. 1 T curry powder
3. 1 tsp garlic powder
4. 1 tsp cayenne
5. 1 tsp chili powder
6. salt and pepper, to taste
7. 2 packages of spinach Miracle noodles, or one spiralized zucchini
8. 2 T Coconut oil
9. 2 cans of lite coconut milk, water drained
10. 2 fresno chilis sliced for garnish
11. 1 green onion sliced for garnish
12. 4 T roasted pumpkin seeds for garnish
13. A few cilantro leaves for garnish

Directions

1. Heat oven to 375.
2. Combine all spices and sprinkle a little on the chicken thighs, reserving most of the spice for the sauce.
3. Cook chicken thighs about 17 minutes or until internal temp is 165.
4. While the chicken cooks, heat coconut milk in a saute pan with coconut oil.
5. Add remaining spices to coconut milk and allow to simmer.
6. Follow package instructions for the Miracle Noodles, or lightly saute the zucchini.
7. When the chicken is cooked, cut into small pieces and stir into the sauce.
8. Serve the curry over the noodles and garnish with fresno chili, cilantro, green onion, and pumpkin seeds.