Email List & Veggie Eggie Bake! GF, BED, SCD & Vegan Option!

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Hey Guys! OK, so this is the last post before switching to www.glutenfreehappytummy.blogspot.com! (PS, it would be amazingly awesome if you bookmarked that) :)

EMAIL ALERT! So I heard all of your concerns about no longer receiving email notifications of blog posts once the switch happens.

SO – I have 2 alternatives for you:)

1. You are able to sign up to get my posts appear on your Google/Yahoo homepage, OR you can add it to your Google Reader. You can do that in the “subscribe” section on the right hand side of the new site.

2. You can message me your email address! I’m going to create a big “GFHT Email Group” and I will manually send you an email with my new posts! BEST OF BOTH WORLDS!! :D

Yay! I’m really excited about that 2nd option. You see, I called my dad yesterday, and explained to him how bummed I was that my email-readers would no longer have that option, and he came up with the brilliant idea of the email group! So thanks Dad!

Now, onto the food!

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This month, I’m taking a class that meets every night between the hours of 5:30 and 9. Sooo, that makes cooking a bit impossible. SOOOO, my theme this month is MAKE AHEAD WONDERS!!

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Tonight’s dinner was a Veggie Eggie Scramble! A super easy, “bake it and forget it” meal that’ll be waiting for you when you get home!

And no worries, my Vegan lovies! This can be made vegan by subbing crumbled tofu or tempeh, or rice for the egg whites!

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And it’s gluten free, Body Ecology and Specific Carb Diet friendly with a Vegan Option!

Here’s what you need:

3 egg whites, beaten
healthy pinch salt and pepper
1/2 tsp chili powder
1/2 tsp cumin
1/2 zucchini, diced
1/2 red bell pepper, diced
1 cup spinach, chopped
1 cup broccoli, steamed

garnish: green onion or chives, chopped

Preheat oven to 400 degrees. Start by steaming your broccoli. I do this by placing my frozen broccoli florets in a pyrex measuring cup, and microwaving for 1-2 minutes! (That’s the super fast/easy/no clean up way!) Drain the excess water and pat dry.

Take a small baking dish and line with parchment paper. (This makes it easier to take out after if cooks). Whisk your egg whites until frothy in a medium sized bowl. Add your spices and whisk again. Stir in your veggies. Pour into your parchment-lined baking dish and bake for 40 minutes. Serve garnished with chopped green onion or chives!

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This couldn’t be easier for a make ahead meal! I literally just make this before I leave, and leave it in the oven (which is turned off) until I get home!

It may not be the “fanciest” of recipes, but sometimes, you just need a meal that’ll fill you up and is easy to make. Let me tell ya, the LAST thing I want to do when I get home at 9:30 is cook! So this is a great alternative!

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And it is so delicious! You’ve seen this combination of flavors before…but that’s because it’s my favorite! The spicy chili powder with the warm cumin is fabulous with the sweet bell pepper and yummy broccoli.

It’s a nutritional powerhouse of a meal too! Chock full of veggies and unadulterated protein!

What’s your favorite “make ahead meal?”

Don’t forget to bookmark www.glutenfreehappytummy.blogspot.com and leave me your email if you want to be on the GFHT Email List! The switch is taking place tonight! :D

Cranberry Pistachio Cookies! GF, V, SCD & Breaking News!!

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Hey Hey Happy Tummies!! What a great week this is shaping up to be!

BREAKING NEWS!! As of tomorrow, I will be switching to BLOGGER!! But no worries, when you type “glutenfreehappytummy.com” into your address bar, it will automatically redirect you to my new site. Or, if you want to bookmark my new site, www.glutenfreehappytummy.blogspot.com that would be great too:) The only downside, is that those of you who get my posts via email will no longer be receiving them:( But I’ve got some really exciting recipes coming at ‘cha! It’s a new year and with it comes a whole slew of new recipes!

Including…….this one!! CRANBERRY PISTACHIO COOKIES!!!!

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They’re Gluten Free, Vegan, and Specific Carb Diet friendly, and RAW!

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Oh my gosh these were amazing. I ate the entire batch myself!! And I’m not ashamed!! :D

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Here’s what you need:

1/4 cup almonds
1/4 cup pistachios
4 dates
1/8 cup dried cranberries (unsweetened)
1/4 tsp salt
1/4 tsp ground cinnamon

Garnish:
1/8 cup pistachios, rough chop
1/8 cup dried cranberries, rough chop

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You ready for the easiest directions ever?!? THROW EVERYTHING IN THE FOOD PROCESSOR AND BLITZ THEM UP!! That’s it!! Let it run for about 1-2 minutes until a ball forms. Then, roll roughly a Tbsp of the dough into a ball, and then roll in the chopped pistachios and cranberries. Chill for at least an hour…or dig in right away if you can’t resist!

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How amazing were these cookies…let me count thy ways! They were wonderfully chewy, with a nice crunch from the chopped pistachio coating. They were sweet and nutty with a slight tang from the cranberries! They were absolutely wonderful!

And so pretty too! The red and green made these so whimsical and fun! They looked like they were “bejeweled” or “bedazzled!” They’d be great for Christmas too!

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They were gone before I could give any away to my friends or doormen! Oops! Looks like I’ll be making another batch this weekend!

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Did you guys watch the People’s Choice Awards tonight? All I have to say is, “Way to Go Sandra Bullock!” She received the humanitarian award for her work with a New Orleans school. It was a really beautiful story:)

Alright, that’s it for tonight! Please be sure to bookmark glutenfreehappytummy.blogspot.com and check back tomorrow for another new recipe!

 

Turnip Chips! GF, V, BED!

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Happy Monday!!

I secretly love Mondays. It’s a new start. You’ve got the entire week to make amazing things happen!

I also love Sunday nights:) I go to church on Sunday nights, so when I come home, I love relaxing and going to bed early. Haha … how old am I?? Sheesh :)

so flavorful!

so flavorful!

Here’s what I had for dinner last night…Oh boy…sheer goodness! I was really craving potato chips! But as you know…potatoes are a “no no” on the Specific Carb Diet…so I racked my brain, and *ding ding ding!*….TURNIPS!

crispy crunchy chips!

crispy crunchy chips!

And to keep it healthy and filling, I made a delicious cauliflower and spinach dip. I loved it. Disclaimer…you have to like spinach, but I absolutely gobbled it up!

And it’s gluten free, vegan & Body Ecology Diet friendly! **Update: I just learned that turnips have actually been moved to the “illegal list” for the Specific Carb Diet! I apologize for this confusion!

wow oh wow

wow oh wow

Here’s what you need:

2 turnips, sliced thin on a mandoline
5 cherry tomatoes, halved

1 3/4 cups cauliflower, steamed
1 cup spinach
2 tsp dijon mustard
salt and pepper

Preheat oven to 400 degrees. Carefully, slice your scrubbed turnips on the mandoline. Place the rounds in a single layer on 2 tin-foil-lined, olive-oil-sprayed baking sheets. Spritz them with olive oil, and sprinkle with salt and pepper. Bake for 25-30 minutes, flipping half way through.

Meanwhile, steam your cauliflower until tender. Combine it with your spinach, dijon, salt, and pepper in your food processor, and process until smooth.

so green and pretty!

so green and pretty!

To plate, serve a dollop of your cauliflower/spinach dip with your chips, and garnish with sliced tomatoes.

wait a second...that's a turnip?!?

wait a second…that’s a turnip?!?

This meal really hit the spot! I was really craving chips, and on the Specific Carb Diet, chips, or anything “carby” is illegal. So when I was able to create that satisfying crunch, and carb-like texture, I was ecstatic!

gluten free, vegan, Body Ecology and Specific Carb Diet friendly!

gluten free, vegan, Body Ecology Diet friendly!

And then cauli-spinach dip was wonderful. I loved the tangy-zesty-zip from the dijon mustard. I will be honest of you…you have to like spinach for this to float your boat. But I do, and I thought it rocked! :) It would also make a good sandwich spread.

What are you looking forward to this week? I have a big audition tomorrow night, so I may not be able to post, but I’ll be back for sure on Thursday! See you then!

Veggie Surprise Peppers! GF, V Opt’n, BED, & SCD!

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Howdy! How was your weekend? Did you do anything especially fun?

gluten free, BED & SCD!

gluten free, BED & SCD!

Well, I made this scrumptious creation:) It’s a delicious veggie and egg stuffed bell pepper. I know, you may be scratching your head…but I’m a vegan that eats pastured, farm fresh eggs. So I’m a 99% Vegan.

super delish!

super delish!

But no worries for my vegan lovelies! You can make this vegan by simply subbing 3 Tbs crumbled firm tofu, and reducing the bake time to 35 minutes! However, that makes it *not* BED or SCD friendly.

packed with protein and flavor!

packed with protein and flavor!

Here’s what you need: (Serves one)

1 red bell pepper, top cut off (reserve)

2 egg whites (or 3 Tbsp tofu)
2 Tbsp onion, minced
1/2 cup spinach, chopped
2 button mushrooms, minced
3 Tbsp zucchini, small dice
3 Tbsp reserved red pepper, small dice
1/2 tsp chili powder
1/2 tsp cumin
salt and pepper

Garnish:
1/4 Zucchini, sliced thin on a mandoline
1 button mushroom, sliced thin
bed of lettuce or spinach

cozy night in :)

cozy night in :)

Preheat oven to 400 degrees. Saute your onions in 1 tsp EVOO, with your spices. Let it soften slightly. Then, add your mushrooms to the pan and brown both sides. After about 4 minutes, stir in your spinach and let it wilt down. Take off the heat and let cool slightly.

Meanwhile, cut off the top of your red pepper. Dice that piece up and set aside with your zucchini. Also, trim the bottom of your pepper to make it sit flat. (Don’t trim it all the way through….you want it to still be sealed). Then, mix your diced raw zucchini and raw red pepper with your 2 egg whites (or crumbled tofu). Once the onions/mushroom mixture is cooled, mix it in as well.

Line a deep casserole dish with tin foil and spray with olive oil. Stand your pepper up in the center and fill with your vegetable mixture. Cover the dish with tin foil and bake covered for 30 minutes. Then, take off the top and cook, uncovered, for 45 more minutes. It will look a little “soupy” on top, but fear not…the eggs are completely cooked inside, and when you let it sit for 5 minutes, the top firms up. This is just the liquid from the zucchini coming out.

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To make the garnish, quickly brown your mushroom slices in a touch of olive oil. For the chips, carefully slice your zucchini on a mandoline. Place the slices on a tin-foil lined, olive-oil-sprayed baking sheet. Place them in a single layer, spritz with olive oil, and sprinkle with salt and pepper. Bake for 20 minutes in your 400 degree oven, and flip the slices halfway through.

chuck full of goodies!

chuck full of goodies!

This stuffed pepper was fabulous!! It had such fantastic flavor: it had a slightly spicy note from the chili powder, complimented beautifully by the warmth from the cumin. This paired really nicely with the earthy mushrooms and slightly sweet red pepper.

so healthy!

so healthy!

And it was so beautiful! It was like a pinata with the veggie surprise inside! This would be a great way to get the picky eater in your life to eat some healthy veggies!

How are the New Year’s Resolutions coming?

Until tomorrow!

Mexican Broccoli Soup! GF, V, BED, SCD!

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Hey guys! I’m glad you’ve been liking the new recipes!

How are everyone’s New Year’s resolutions going?

delicious!

delicious!

One of the most popular resolutions is to shed those holiday pounds we may have inadvertently gained. :/ Snacking seems to be a sneaky way our daily calories creep up on us. How often, when our tummies rumble, do we desperately grab for the nearest tasty treat: chips, a candy bar, cookies, or in my case, nuts? Hunger hits, and I become a mama bear.

Mexican Broccoli Soup!

Mexican Broccoli Soup!

Well, I like to always keep a pot of soup in the fridge for those frantic “mama bear moments.” That way, a nutritious and delicious snack is just 30 seconds in the microwave away.

mmmmmm!

mmmmmm!

I was asked by a reader to post this recipe, so here it is! My yummy Mexican Broccoli Soup!

creamy and cool guacamole!

creamy and cool guacamole!

It’s Gluten Free, Vegan, Body Ecology and Specific Carb Diet Friendly!

so creamy!

so creamy!

Complex mexican flavors, topped with a cool and creamy guacamole!

healthy never tasted so good!

healthy never tasted so good!

Here’s what you need:

2 stalks of broccoli, chopped
1 yellow onion, diced
2 garlic cloves, minced
3 1/2 cups veg stock
juice of 1 lime
1 tsp cumin
1/4 – 1/2 tsp chili powder
1/4 – 1/2 tsp paprika
salt and pepper
1 green onion, sliced
cilantro, chopped

Guacamole:
1 avocado
1 garlic clove, grated
1-2 Tbsp red onion, finely minced
1-2 Tbsp cilantro, chopped
squeeze of lime
salt

gluten free, vegan, Body Ecology Diet, and SCD!

gluten free, vegan, Body Ecology Diet, and SCD!

In a large dutch oven, saute your onion in 1 tsp EVOO, salt, pepper, and the spices. Let that cook for about 4 minutes. Then add your broccoli and let it cook for about 6 minutes. Then, add your garlic and let it cook for about 3 minutes. Add your stock. Bring it to a boil, then reduce to a simmer, and cover for 15-20 minutes. Readjust salt to taste. Turn off the heat, and then, with a stick blender, puree your soup until it is smooth and creamy. You can also do this in a blender, just be sure to do it in small batches, since it’s a hot liquid! Finish by stirring in the juice of a lime. Serve garnished with green onions and guacamole.

To make your guacamole, Combine all your ingredients in a bowl, and smash your avocado with the back of a fork. Mmmm!

so dramatic :)

so dramatic :)

If corn is okay for you (read: not SCD), this would be great topped with tortilla chips!

Yum Yum Yum!

Yum Yum Yum!

This soup was terrific. The flavors were spectacular! The warm spices with the broccoli paired perfectly with the cool, fresh guacamole. The cumin, chili powder, and paprika gave it such depth of flavor.

love the broccoli!

love the broccoli!

And something wonderful happened with the guacamole. You could take your spoon and swirl it into the soup, and that wonderfully bright flavor kissed each bite! And topped with the fresh cilantro, it was just delightful!

Happy Tummy Approved!

Happy Tummy Approved!

What’s your favorite type of soup?

I hope you all have a fabulous weekend! I’ll see you on Monday with another brand new recipe!

Roasted Fennel & Broccoli Pesto Flatbread! GF, V, BED, SCD!

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Well I’m back in the city! Today was full on errands, odds and ends. You know how when you return from a trip, there’s always little things you have to do? Stock the fridge, sort the mail, do the laundry, unpack, put the Christmas decorations away….

But you didn’t come here to hear about my “to do” list :)…..onto the FOOD!

super yum!!

super yum!!

My very last meal I made for my parents and I before I left was a delicious and unique recipe…

how unique :)

how unique :)

A Roasted Fennel and Zucchini Flatbread!

yummo!

yummo!

It was sooo good! And had such an interesting flavor!

bright and fresh with a sweet note!

bright and fresh with a sweet note!

And it’s Gluten Free, Body Ecology Diet and Specific Carb Diet Friendly with a Vegan option!

creamy and luxurious sauce!

creamy and luxurious sauce!

Here’s what you need:

1 bulb of fennel, cut into wedges
1 zucchini squash (I used yellow), cut into half moons
1/2 red bell pepper, diced

Sauce:
2 1/4 cups broccoli, steamed
1/4 cup pine nuts, toasted
juice of 1/2 a lemon
1 small clove of garlic, chopped
1/4-1/2 cup fresh basil
salt and pepper

Crust:
3/4 cup almond flour
2 egg whites (vegan option: 2 flax/chia eggs)
1/4 tsp salt

Preheat the oven to 400 degrees. Prep your fennel by removing the outer leaves, cutting off the stalks, and slicing it into wedges by slicing it through the “button” at the end to keep it together. Also prep your zucchini by slicing it in half lengthwise, and then slicing ¼ inch half-moons.

Place them on a tin-foil-lined, olive-oil sprayed baking sheet. Spritz with olive oil and sprinkle with salt and pepper. Bake for 30 minutes, flipping once half way through.

mmm mmm mmm!

mmm mmm mmm!

Next, mix your almond flour, egg whites (or vegan egg) and salt until well combined. Place it on a parchment-lined-cookie sheet. Place another piece of parchment on top and “smoosh” it out to the edges, creating a flatbread crust. Leave the top paper on and bake for 30 minutes, rotating halfway through.

While those are baking away, steam 2 ¼ cups of broccoli until tender. Take it out when it is bright green and firm, but tender. Also, toast your pine nuts. Place your pine nuts, basil, garlic, salt, broccoli, and lemon juice in the food processor and process until creamy and smooth.

Also, sauté your red pepper in 1 tsp EVOO with salt and pepper. Sauté for about 3-4 minutes.

so pretty:)

so pretty:)

To assemble: Spread your broccoli pesto sauce over your crust, and top with your fennel, zucchini, and red peppers. There will be extra veggies and some sauce left over, I just served them on the side, atop a bed of greens.

scrumptious!

scrumptious!

This flatbread was delicious! It had such a unique flavor! The bright and fresh pesto, with the anise-flavored fennel and sweet bell peppers was magnificent!

so colorful!

so colorful!

And the crust! Oh the crust! The almonds gave it this wonderfully nutty undertone. And it was sturdy! You could pick it up with your hands! It was fluffy and chewy and everything you want in a crust!!

fluffy and sturdy crust!

fluffy and sturdy crust!

Not to mention, its beauty was show-stopping :)

happy cooking!

happy cooking!

A fabulous way to end a wonderful trip.

What was the highlight of your holiday season?

Apple Stacks! Gluten Free, Vegan, SCD!

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Hey Hey Guys!

First of all, I wanted to thank you all for your sweet comments over the past couple of days. Your support and encouragement always blows me away! You all are the best :)

Apple Stacks!

Apple Stacks!

So I’m back in NYC. I flew home this afternoon. It’s always bittersweet leaving my home in Cincinnati. It’s always hard to leave my family. Especially now that my older brother and his wife live in Cincy, it makes leaving even more difficult. It’s so easy to get used to seeing them all the time, and hanging out with the fam on the reg.

But I know that I’ve got dreams to chase and life to live. So BACK TO NYC! :)

so cute:)

so cute:)

Last night, my parents decided to celebrate my departure with a special dinner, complete with champagne! I felt so honored:) I made a delectable treat…and it was a HIT!

cheers!

cheers!

Apple Stacks!!

Sweet and creamy mashed acorn squash sandwiched between a crisp honeycrisp apple slice and a chewy roasted beet! Absolutely heavenly!

GF, V, SCD!

GF, V, SCD!

And they’re gluten free, vegan, and Specific Carb Diet friendly!

wow

wow

Here’s what you need: (serves 3)

1 bundle romaine lettuce
2 honeycrisp apples, cored and sliced into disks
1 acorn squashed, pricked all over and microwaved
3 beets, scrubbed and sliced into 1/4 inch rounds
1/4 cup raisins
3/4 tsp cinnamon
pinch salt

Preheat your oven to 400. Prick your acorn squash all over (read: A LOT) with a fork. Place on a paper towel and microwave for 10 minutes, flipping half way through.

Meanwhile, thinly slice your beets into rounds. Place them on a tin-foil-lined, olive-oil-sprayed baking sheet in a single layer. Spritz with olive oil and sprinkle lightly with salt. Bake for 25 minutes, flipping half way through.

Once your squash is finished in the microwave (it should be soft), carefully, with oven mitts, take it out and let it cool for several minutes. Once it is able to be touched, cut it in half, scrape out the seeds and discard. Then, scoop out the flesh and place it in a mixing bowl. With a potato masher, mash the flesh until creamy. Then, stir in a sprinkle of salt and your cinnamon until well combined. Then, fold in ¼ cup raisins.

Next, prepare your plates by placing a bed of romaine lettuce. Also, prepare your apple rounds by slicing ¼ – ½ inch rounds. Cut the core out of each slice with a small cookie cutter, or with a knife.

what a fun dish!

what a fun dish!

To assemble, place 2-3 Tbsp of the squash mixture on an apple round, and top with a beet round. Garnish with an extra raisin.

the textures were amazing!

the textures were amazing!

This meal was SO INCREDIBLE! I’m not one to gush, but this was seriously delicious. My mom kept taking a bite, rolling her eyes, and going, “oh my gosh!” Even my dad proclaimed, “I’ve missed your cooking!” haha

i loved the intensely sweet and chewy raisins!

I loved the intensely sweet and chewy raisins!

The flavors and textures were magnificent. First, the flavors: The apple was sweet and juicy, which was complimented beautifully by the subtly sweet squash mash, highlighted by the warm cinnamon and intensely sweet raisins.

the beets gave it just the right amount of savoriness

the beets gave it just the right amount of savory-ness

Finally, the textures were fabulous. The crispy-crunchy apple, with the creamy and luxurious squash mash, and the chewy raisin surprises made it such an interesting dish.

mmm mmm mmm!

mmm mmm mmm!

These would also be great to bring to a party as an appetizer. Your guests would be blown away at the creativity and down-right deliciousness!

Are you settled back into your “everyday life” after the holidays?

Until tomorrow!

“Spaghetti” w/ Pink Sauce! GF, V, & SCD!

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2013!!!!!

I hope everyone had a wonderful time last night ringing in the new year. I know I did!!

This is going to be a fabulous year, I can just feel it!

super yum!!

super yum!!

Did you make any new year’s resolutions? I know I did…I’ll let in you in on one…to post more exciting recipes! I’m super excited about sharing them with you!

Here’s one to kick off Jan 1…I made this the other night for my parents.

so many yummy veggies!

so many yummy veggies!

They LOVED it. I mean, they were raving about it, telling me I need to rethink my career path (acting) and open a restaurant.

What was it?  “Spaghetti” w/ Pink Sauce!

Spaghetti w/ Pink Sauce!

Spaghetti w/ Pink Sauce!

And it’s gluten free, vegan, and Specific Carb Diet friendly!

So how’d I make spaghetti without any grain?….Because it’s SPAGHETTI SQUASH!!

you mean that's not really spaghetti?!

you mean that’s not really spaghetti?!

And it is sooo good!

SO GOOD!

SO GOOD!

Here’s what you need: (serves 3)

Sauce:
1/2 onion, diced
4 roma tomatoes, diced
1 medium carrot, chopped
2 garlic cloves, chopped
1/4 cup pine nuts, toasted

1 zucchini, diced
10 mushrooms, sliced
1 spaghetti squash, pricked and nuked :)
basil, sliced thin (garnish)

Prick your spaghetti squash with a fork all over…a lot! Then, put it in the microwave for about 9 minutes on a paper towel. Flip it half way through. Carefully (it’s hot!) take it out and let it cool for a few minutes. Meanwhile, toast your pine nuts on a dry pan over low heat. Also, sauté your onions and carrot in 1 tsp EVOO, with salt, pepper, your oregano and basil. Let them soften for about 8 minutes, until the carrots begin to get tender. Then, stir in the garlic for about 2 minutes, and finally stir in your tomatoes. Let them cook for about 2 minutes. Then, transfer this mixture to the food processor and process along with your pine nuts until smooth.

Next, brown your mushrooms in a pan with 1 tsp EVOO. Once they brown, add in the zucchini, salt and pepper and let them cook for about 3 minutes.

Once your spaghetti squash is cool enough to handle, carefully slice it in half lengthwise. With a spoon, scoop out the seeds. Then, with a fork, scrape the sides, creating spaghetti strands! Place a mound of spaghetti on the plate, and top with several scoops of the sauce. Then, place a scoop of zucchini and mushrooms. Top with a bit more sauce and basil. DIG IN!!

so delicious!

so delicious!

This meal was SO good…just ask my parents! My mom even posted it on facebook! Haha

The spaghetti squashed has such a wonderful texture…it’s like al dante spaghetti! And that sauce…oh my gosh it absolutely MADE the meal! It was so velvety and creamy! My mom’s words, “I can’t believe there’s not butter or cream in here!” There you have it folks!

gluten free, vegan, and Specific Carb Diet friendly!

gluten free, vegan, and Specific Carb Diet friendly!

Finally, the flavors and textures were wonderful. The slurpy, kinda crunchy spaghetti squash with the creamy sauce and chewy mushrooms were so fabulous. The flavor of the sauce was rich and buttery from the toasted pine nuts. And the basil gave such a fresh and bright flavor to round it out!

what a meal!

what a meal!

This meal’s a definite 10!

What are some of your New Year’s resolutions?

Until tomorrow!

Top 10 Recipes from 2012!

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Wow. The Last Day of 2012.

As I sit here reflecting, I am truly amazed at the journey this year has taken me on.

2012 was a year of sickness, and and a year of victory. I have Ulcerative Colitis. For 10 months in 2012, I was in a horrible Ulcerative Colitis flare. I had to move home from NYC for treatment.

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However, none of the medications worked. After trying several different approaches, I finally said “enough’s enough” and decided to take my health into my own hands. I began the Specific Carb Diet, and I was slowly able to stop flaring, and get my health back. I became healthy enough that I could return to NYC and go after my dream.

back in NYC and reclaiming my life!

back in NYC and reclaiming my life! (photo by: Sam Khan)

Along the way, I started this blog, and I can honestly say that I am so grateful. Through this crazy “blogosphere” medium, I have gotten to know some amazing people and have made some great friends. There were days where the only thing that was keeping me going was the love and support shown by you guys, (and my family, of course). So, thank YOU for making 2012 a wonderful year.

I’m really looking forward to 2013. I can just feel that it is going to rock! I’ve got a new excitement for cooking and for my acting career!

So as I reflect on the year, why not also reflect on my cooking? Here are the top 10 recipes that YOU GUYS chose! It’s based on the highest viewed posts:)

So without further ado….

#10) Mexican Lettuce Wraps (GF, V, BED)Image

#9) GF Banana Bread (GF, Dairy Free, Vegan Option: use 2 flax/chia eggs)

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#8) SCD Cauliflower “Cupcakes” w/ Green Pea & Spinach “Frosting!” GF, V, BED, SCD

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#7) Carrot Dessert Pudding! GF, V, BED, SCD

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#6) Carrot Cake Pancakes! GF, V, BED, SCD

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#5) Cauliflower Tortilla Tacos! GF, V, BED, SCD

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#4) Broccoli “Cupcakes” w/ Carrot “Frosting!” GF, V, BED

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#3) Almond Tortillas! Grain & Gluten Free!

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#2) Carrot Cake Bites! (GF, V, SCD, Raw)

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#1) Cauliflower Pizza! (GF, V, BED, SCD)
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Have a wonderful New Year’s Eve! See you in 2013!

Pumpkin Bread!! Gluten & Dairy Free, BED, SCD!

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It’s almost 2013! How exciting!

cooking up a storm on Christmas!

cooking up a storm on Christmas!

As promised, tonight I’m sending you a brand-spankin’ new recipe….PUMPKIN BREAD!!

mmm mmm mmm!

mmm mmm mmm!

OK…truth time…it’s not really made with pumpkin….but it tastes EXACTLY like pumpkin. In fact, I fooled everyone in my family, and only told them after they demolished the entire loaf! What is it made with? Give you one guess…and if you know me, you probably already know…it’s why I’m turning orange…literally…..CARROTS!!

wait a second...there are carrots in there?!

wait a second…there are carrots in there?!

Yep, it’s made with carrots! And no one can tell the difference!

saved you a slice!

saved you a slice!

And it’s Gluten and Dairy free, Body Ecology Diet and Specific Carb Diet friendly! And it also has a Vegan Option!

the almond flour keeps it from sticking to the sides!

the almond flour keeps it from sticking to the sides!

Here’s what you need:

2 1/2 cups carrots, diced and steamed
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
pinch of salt
1/4 cup cashews
2 egg whites (Vegan option: 2 flax/chia eggs)
1/2 tsp baking soda
1 1/2 cups almond flour
1 tsp vanilla extract
2 droppers-full of pure liquid stevia extract (SCD use 3 tsp honey)

This could not be simpler. Preheat oven to 350 degrees. Prepare your small loaf pan (4″x 8″) by spraying with olive oil and then coating it with almond flour.

First, steam your carrots until tender-about 7 minutes. Take them out, and let cool for about 3 minutes. Then, place them in your food processor along with your cashews, spices, sweetener, and vanilla. Process until smooth, scraping down the sides several times. Then, add in your egg whites or flax/chia eggs. Process for a few seconds. Then, add in your almond flour and process until combined. Pour into your loaf pan, and bake for 45-50 minutes, until a toothpick comes out clean.

finally....SCD BREAD!!!

finally….SCD BREAD!!!

This. Bread. Oh my gosh where to begin!! It was SO INCREDIBLE! Every Christmas, my mom always makes her famous pumpkin bread, which I can no longer eat. So I was determined to have some Happy Tummy Approved pumpkin bread to enjoy too! And let me tell you, this. was. it!

gluten and grain free!

gluten and grain free!

Everyone in my family gobbled it up! They LOVED it! The texture was moist and amazing. Not crumbly or cakey at all, like many gluten free baked goods. And it was wonderfully sweet – not extremely sweet, but juuuust right:)

get in my belly!

get in my belly!

The flavor was so warm and cozy, with the comforting cinnamon and the slightly spicy nutmeg and cloves. It tasted like the holidays.

I’m not going to lie, I had 2 1/2 pieces. It was THAT good. :) And the best part — you feel AMAZING after you eat it — there isn’t any sugar or butter or flour to make you feel sluggish and icky. Plus, it’ll get your picky eaters to eat a serving of carrots and not even know! Everyone had a good laugh when they found out my “secret ingredient!”

check out the beautiful stocking my mom needlepointed! She's amazing!

check out the beautiful stocking my mom needle-pointed! She’s amazing!

Plus, the almond flour provides a nutritional boost with lots of protein!

This is definitely becoming a new tradition for the holidays….and throughout the year!

What are some of your traditions during the holidays?

See ya tomorrow!

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