Kermit’s Green Pasta! GF, V, & BED!

Tags

Body Ecology Diet, broccoli, buckwheat, Candida, gluten free, pasta, Ulcerative Colitis, vegan, Wisconsin, zucchini

A wise frog once said, “It’s not easy being green.” Kermie, how right you are.

“It’s not easy being green!”

Sometimes, green food is less than pretty. Not all green food — pesto and green smoothies can be vibrant, emerald-green and beautiful! But sometimes, the color leaves a bit to be desired.

Kermit’s delicious Pasta!

That’s the story with tonight’s pasta…it’s not going to win any beauty pageants any time soon, but it sure was tasty! Kermit’s Green Pasta is buckwheat noodles and broccoli, tossed with a delicious zucchini sauce!

such wonderful, savory flavor!

Here’s what you need: (serves 1 or 2)

1 stalk of broccoli, broken into florets and steamed
1 serving buckwheat pasta

Sauce:
1 zucchini, sliced
1/2 onion, diced
3 garlic cloves
1/2 – 3/4 tsp dried basil and oregano
1/2 – 3/4 cup vegetable stock
salt and pepper
reserved pasta water

Steam your broccoli for about 4 minutes until crisp – tender and bright green. Shock with cold water and set aside. Saute your onions in 1 tsp EVOO, salt, pepper, basil and oregano. Let it soften for about 3 minutes, and then add your zucchini. Let it cook for about 6 minutes, until it begins to soften. Then stir in your garlic. Let it cook for a minute, and then stir in your veg stock. Take off the heat and let cool for 2 minutes, before adding it to the food processor. Whirl it until it becomes a smooth and creamy sauce.

Before serving, toss the cooked pasta with the broccoli, your sauce, and about 1/2 cup of your pasta water. Delicious!

broccoli does a body good:)

With this Gluten Free, Vegan, and Body Ecology pasta, I served wild, ocean-caught flounder from Lobsta Bakes. I baked it at 400 degrees for 20 minutes in 1 tsp EVOO, salt, pepper, chili powder and paprika.

This meal was delicious! Despite its humble exterior, it was still wonderfully flavorful! We were on the boat all afternoon in the chilly wind, and by the time we got inside, we were ready for some comfort food! This definitely hit the spot. The broccoli had nice a crisp – tender bite, while the sauce was creamy and luxurious! MMM!!

Gluten Free, Vegan, and Body Ecology Diet friendly!

Well, May has come to an end. And with the arrival of each new month, I like to reflect on my healing journey from my Ulcerative Colitis flare and Candida thus far. I am still not 100% over my flare…but with each day comes new hope and determination to heal completely. Thank you all for your support though this journey!

Happy Tummies!

Rainbow “Rice” Remix! GF, V & BED!

Tags

asparagus, Body Ecology Diet, Candida, carrots, cauliflower, dill, gluten free, radishes, Ulcerative Colitis, vegan, Wisconsin

Would you believe it if I told you that we were bundled up in snow gear today!?!

Yes — it’s true. Going out on the boat involved ski jackets and LOTS of blankets! We had a huge cold snap after a storm last night…but that didn’t stop our boating excursion!

gluten free, vegan, and body ecology diet friendly!

So for dinner tonight, I made Rainbow Rice Remix!

the colors!!

Here’s the kicker — it’s not actually rice! It’s CAULIFLOWER!! The humble cauliflower has become a superstar here at GFHT headquarters! I mean, is there anything it can’t do!? So far, we’ve Roasted it as Steaks, made a PIZZA CRUST out of it, Mashed it like Potatoes, and made a Pasta Sauce out of it! Now, tonight, we made RICE out of it!!

evening lake sun!

Ricing cauliflower makes it almost like crunchy, fresh, couscous! It’s fantastic! But unlike couscous, it is Gluten Free! Tonight’s Rice Remix was Gluten Free, Vegan, Body Ecology Diet friendly, and wonderful!!

the almonds gave a wonderful crunch!

So here’s what you need for the Rainbow Rice Remix: (makes 2 BIG serving, or 3 normal)

1/3 head of cauliflower, riced
4 asparagus spears, cut thin on a bias
3 carrots, cut thin on a bias
4 green onions, sliced thin on a bias
3 radishes, sliced thin on a mandolin and then cut in half
1/4 red onion, sliced thin on a mandolin
handful of almonds, chopped
2-3 Tbsp fresh dill
salt & pepper

Dressing:
juice of 1 lemon
1 tsp EVOO

asparagus, carrots and almonds, oh my!

To rice your cauliflower, break up your cauliflower in to florets, and then pulse them in the food processor until they becomes the consistency of rice! Then, place your “rice” in a clean kitchen towel and wring out the excess liquid. Then, place it in a large bowl. Prepare the rest of your veggies and your dressing. After you slice your red onion, soak it in ice water for about 5-10 minutes. (This takes away the bitter “bite”). Drain, and then add them, along with the rest of your veggies & dill to the cauliflower. Toss with the dressing, salt, and pepper, and then pop in the refrigerator for 15 minutes (or longer). Serve garnished with your sliced almonds! Yummo!

sun spot!

With this dynamite salad, I served baked flounder from Lobsta Bakes! This wild, ocean caught fish is so sweet and succulent. I baked it for 20 minutes at 350 degrees with 1 tsp EVOO, salt, pepper, chili powder and paprika. Delish!

riced cauliflower gives a wonderful texture!

This meal was spectacular! It was so refreshing and crunchy! The flavors and textures were wonderful, and the colors popped on the plate! First, the fresh flavors of the veggies paired perfectly with the bright, fresh, lemon juice and dill! The texture of the vegetables were crispy and the almonds chimed in with a great crunch!

what a plate!

Finally, the colors! They just exploded off the plate! Red radishes, orange carrots, lime green onions, dark green asparagus, and purple onions! It was a culinary rainbow! They all popped against the white cauliflower. And…so delicious!

bright sun reflecting off the lake!

Hopefully tomorrow we can put the winter coats away and bust out our shorts again!

This recipe is featured on Allergy Friendly Fridays!

Zucchini Quinoa Lasagna Stack! GF, V, & BED!

Tags

asparagus, Body Ecology Diet, Candida, gluten free, pesto, quinoa, red pepper, Ulcerative Colitis, vegan, Wisconsin, zucchini

Life just got a lot more fun:) Today, our great family friends and their five kids joined us at the Lake Home! They’ll be staying with us for the rest of the week. It’s so much fun to have little kids running around — they’re always saying such cute things, and interested in everything. Never a dull moment — especially with 5, all under 7 years old!

Best little kid comment of the night: (Referring to our lake home — furnished like a cottage) “Why is everything made with wood?” I melt:)

Next best comment: (Referring to my cooked zucchini strips) “Is that bacon?” haha

gluten free, vegan, and Body Ecology Diet friendly!

Tonight, they had beer boiled brats and baked beans. ((Noticing a pattern? I told you that was the way of life in Wisconsin!)) However, those are NOT on the Body Ecology Diet. I’m currently on that Anti-Candida diet to starve the Candida yeast of its food: sugar, and help heal my Ulcerative Colitis flare.

amazing textures and flavors!

Tonight, I had a Zucchini Quinoa Lasagna Stack! It was fabulous! Gluten Free, Vegan, and Body Ecology Diet friendly!

mmmm!

Here’s what you need: (Serves 1)

1 zucchini, sliced thin-lengthwise
1/2 onion, diced
2 stalks of asparagus, chopped
2 garlic cloves, minced
1/2 tsp each dried basil and oregano
1/4 cup quinoa cooked in 1/2 cup veg stock
1 recipe Roasted Red Pepper Sauce
1 recipe Pesto

Roasted Red Pepper Sauce:
1 red pepper, roasted

Pesto:
1 cup fresh basil
1/2 cup toasted pine nuts
2 garlic cloves, chopped
juice of half a lemon
1 tsp – 1 Tbsp EVOO
2-3 Tbsp water
salt to taste

emerald pesto and bright, roasted red pepper sauce!

Preheat oven to 425. Slice your zucchini and then place the strips on an olive-oil-sprayed baking sheet. Then, spray the slices with olive oil and sprinkle with salt and pepper. Bake for about 20 minutes, flipping every 5-6 minutes. In the mean time, roast your red pepper and cook your quinoa until it absorbs all the liquid (about 15 minutes).

To roast your red pepper, I literally set it on our gas flame and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and put it in the food processor with salt and pepper. Blend until you get your smooth sauce! Transfer the sauce to a bowl, and rinse out your food processor (you’ll use it again for the pesto).

To make your pesto, whirl your pesto ingredients in the food processor until you get your gorgeous, emerald, creamy pesto!

Finally, saute your onion in 1 tsp EVOO with salt, pepper, oregano and basil. Add your asparagus after about 3 minutes. Let it cook for a couple of minutes, and then stir in your garlic. Let it cook for about 3 minutes, then stir this mixture into the cooked quinoa.

Zucchini strips are chewy and slightly crunchy!

To assemble:

Place 2 zucchini strips on your plate. Spoon about 1 1/2 – 2 Tbsp Roasted Red Pepper sauce on top. Place 1/4 cup of the quinoa/veggie mixture on top of the sauce. Place a spoonful of RRP sauce on top of the quinoa. Repeat, placing the zucchini perpendicularly. Drizzle the top with your pesto sauce (about 2 Tbsp), and garnish with any leftover zucchini pieces.

With this delicious lasagna, I served baked cod (wild, ocean-caught) from Lobsta Bakes. So delicious! I baked it at 450 for 25 minutes in 1 tsp EVOO, salt, pepper, chili powder, paprika, and lemon juice. YUM!

This meal was SO fantastic! The flavors were so warm and comforting. The quinoa was slightly nutty with the warming oregano and basil. This paired just perfectly with the smokey roasted red pepper sauce, and the bright pesto!

zucchini quinoa lasagna stack!

The texture was wonderful too! The quinoa *popped* in your mouth, and the asparagus was still slightly crunchy.

Finally, this dish was just pretty on the plate! The height of the dish was rather regal looking, draped with bright red and green! Yum!

oh pesto, how do I love thee

It’s funny how having kids around makes life’s stresses and challenges melt away. With one smile or cute look, your heart becomes warm and full of hope.

Until tomorrow! Happy Tummies!

This recipe is featured on Fri Foodie Fix!

Mexican Fiesta Salad! GF, V & BED!

Tags

asparagus, avocado, Body Ecology Diet, cilantro, corn, gluten free, guacamole, mexican, red pepper, squash, vegan, Wisconsin

Yet another terrific day in the Northwoods! Boating, sunshine and fresh air — all things that do a body good! And on such a special day: Memorial Day!

sweet corn and kabocha squash!

Do you ever have one of those nights where you build an entire meal around one ingredient? Well, that happened tonight. I had one gorgeous avocado that was at the perfect ripeness…tomorrow, it would be a goner. It needed to be used tonight. Enter: the Mexican Fiesta Salad!

Mexican Fiesta Salad!

This salad is gluten free, vegan, and Body Ecology Diet friendly! And SO completely chuck full of flavor and textures! In fact, it can hardly be called a salad — it doesn’t do it justice! I mean come on — we’ve got kabocha squash, asparagus and guacamole going on here people!!

bright, light, and refreshing!! yum!

So here’s what you need for the salad of the century:

1 kabocha squash, cut in wedges and roasted
1 tsp cumin, 1/2 tsp chili powder, 1/4 tsp paprika (to cook your squash)
1 red bell pepper, diced
2 ears of corn, boiled and kernels sliced off
5 stalks of asparagus, cut into 1/2 inch pieces and steamed for 3 minutes
1/4 red onion, finely minced
4 green onions, sliced
1 clove of garlic, grated
3 Tbsp cilantro, chopped

Dressing:
juice of 1 1/2 limes
1 tsp EVOO

gluten free, vegan, and Body Ecology friendly!!

Preheat your oven to 500 degrees. Take your kabocha squash and cut it *carefully* into 2 inch wedges. Place each wedge cut-side-down on an olive-oil-sprayed baking sheet. Spray the squash with olive oil and sprinkle with salt and pepper. Bake for about 25 minutes, flipping half way though. While you’re roasting your squash, bring a large pot of water to a boil and add your corn. Allow it to return to a boil, covered for about 5 minutes, and then turn the heat off, but leave the lid on. Let it sit for 5 more minutes. Then, take the ears out, run them under cold water and dry. Then, carefully cut off the kernels. Place them in a big bowl. Prepare the rest of your veggies and also add them to the big bowl. Toss with the dressing, cilantro, and lots of salt and pepper.

When your squash comes out of the oven and cools for a bit, cut the flesh away from the rind. Dice it up into bite sized pieces. Then, add it to an olive-oil-sprayed frying pan in a single layer. Sprinkle with salt, pepper, and your spices. Flip the squash after about 5 minutes on medium. Let cook for about 3-4 minutes more, and then take off the heat to cool. Once cooled, *gently* stir it in with the rest of the veggies. Scoop your Mexican Fiesta Salad onto a plate, top with guacamole and green onion tops, and enjoy!

Killer Guacamole:

2 avocados
3 Tbsp red onion, finely minced
squeeze of lime
1 garlic clove, grated
handful chopped cilantro
salt

Mash avocado with salt and lime juice with a fork. Stir everything in. Refrigerate. Delish.

killer guacamole! nom nom nom!

With this outrageous salad, I served baked cod. Lobsta Bakes‘ cod is so wonderful. Not only is it succulently sweet and flakey, but it is wild, ocean-caught, antibiotic-free, and amazing! I baked it at 400 degrees for about 25 minutes in 1 tsp EVOO, salt, pepper, lemon zest and juice. Yum!

asparagus takes it over the top!

This meal was incredible. Hands down. We’re talking…lick your plate, slap your knee delicious. The flavors, textures and colors made this salad a true Fiesta! First, the flavors just exploded in your mouth! Smokey and spicy cumin and chili powder combined wonderfully with the sweet peppers and corn, lemony asparagus, and fresh onions. The lime juice was refreshing and bright, complimented beautifully by the fresh cilantro and subtle garlic undertone.

what a plate!

Next, the textures! The textures are what made this salad so interesting! Every bite was different! The raw peppers were super crunchy, while the squash was soft and creamy. The corn *popped* in your mouth, while the asparagus offered a nice crispy bite. All this was perfectly accented by the rich, creamy, and luxurious guacamole! Yum!!!

such bright, gorgeous colors!

And finally, the colors!! The plate was so pretty!! A beautiful rainbow! Red peppers, orange squash, yellow corn, dark green asparagus and cilantro, bright green guacamole, and purple onions!! It looked like a mound of confetti!! Delicious, crunchy, refreshing, Mexican confetti!

Memorial Day is such an important day. Thank you to all the men and women who selflessly risk their lives so that we can enjoy Freedom. Thank you to the families who miss their loved ones every day — you’ve sacrificed a lot too. Know that you’re in our thoughts and prayers. Thank you.

This recipe is featured on Simply Sugar & Gluten Free & Allergies and Celiac & Tessa the Domestic Diva, Wellness Weekends & Tastetastic Thursday! It will be featured on Go Ahead Honey, It’s Gluten Free: Seasonal Salads!

GF Vegan Pesto Potato Bliss!

Tags

asparagus, Body Ecology Diet, Candida, carrots, gluten free, pesto, potatoes, radishes, roasted vegetables, Ulcerative Colitis, vegan, Wisconsin

Tonight’s dinner was bliss-inducing. That may sound like an extreme overstatement, but  since I’ve been on the Body Ecology Diet to heal my Candida and Ulcerative Colitis flare, I haven’t been able to eat potatoes! The Body Ecology Diet is an Anti-Candida diet, which starves the body of sugar (the Candida yeast’s food). Therefore, you can’t eat ANY sugar, or foods that break down into sugar — which includes potatoes.

fabulous Vegan Pesto Potatoes!

However, the BED does allow Red Skinned Potatoes ONLY. This is because they are lower in sugar than all other potatoes, and therefore don’t feed the yeast! In Cincinnati, we were not able to find Organic Red Skin Potatoes ANYWHERE! However, up in the Northwoods of Wisconsin, at their little organic grocery, they carry them!! When I found them, you would have thought I won the lottery. I gushed to the woman at the checkout — I must have sounded crazy! — They’re potatoes!! Haha…Good thing I don’t take myself too seriously.

brilliant colors!

And why do I insist on organic red skin potatoes? Well, they are one of the “Dirty Dozen” — the produce with the with highest amount of pesticide contamination. I’m trying to keep my body clear of all chemicals while I’m trying to heal from my Ulcerative Colitis flare. I don’t want anything else to get in the way of healing! This means, purified water, organic make up, deodorant, lotions, chemical free sun screen — you name it. And of course, organic food!

what a plate!

So tonight, I made Vegan Pesto Potatoes with Roasted Spring Veggies and Baked Cod. DELICIOUS!! It was a gorgeous, colorful, and nutritious meal!

crunchy outside and pillowy inside!

Here’s what you need for the Pesto Red Skin Potatoes:

6 red skinned potatoes, cut into bite sized pieces.
1 batch of pesto

Pesto:
1 cup fresh basil
1/2 cup toasted pine nuts
2 garlic cloves, chopped
juice of half a lemon
1 tsp – 1 Tbsp EVOO
2-3 Tbsp water
salt to taste

Preheat your oven to 400 degrees. Cut your potatoes into bite-sized pieces, and soak them in ice water for about 10 minutes. (This releases a lot of their starchiness). Then, dry them really well. Then, place them in a single layer on an olive-oil-sprayed baking sheet. Spray them with olive oil, sprinkle with salt and pepper, and bake for about 45 minutes, flipping half way through. Meanwhile, make your pesto:

Whirl your pesto ingredients in the food processor until you get your gorgeous, emerald, creamy pesto!

After the potatoes come out of the oven, sprinkle them with salt, and let them cool for about 5 minutes. Once they’re cooled slightly, toss with your fabulous pesto! Delicious!

roasted veggies are my favorite!!

Next, the roasted veggies: (for one)

3 spears of asparagus, cut in half
1 large carrot, peeled and cut into 2 inch pieces
3 radishes

Preheat oven to 400. Line a baking sheet with tin foil and spray with olive oil. When your veggies are cut and completely dry, spread them out evenly on the tray and mist with olive oil spray. Sprinkle with salt and pepper. Roast in the oven for about 40 minutes, flipping half way through. Mmmm mmm mmm!

Finally, I served this with Lobsta Bakes‘ wild, ocean-caught cod! This is so delicious! I baked it at 400 degrees for about 25 minutes with 1 tsp EVOO, salt, pepper, lemon zest and juice. YUM! I am aware that fish is not vegan. :) But, right now, I’m eating wild, ocean-caught fish and pastured, farm-fresh eggs while I’m healing from my Ulcerative Colitis flare because my body needs more protein to rebuild and heal.

bright, fresh, emerald pesto!

This meal was so fabulous! The Pesto Potatoes absolutely stole the showl! They’re gluten-free, vegan, Body Ecology Diet friendly, and DELICIOUS! By roasting the potatoes, they became wonderfully crunchy on the outside, and light and pillowy on the inside! And they were coated in this rich, luxurious pesto! Bright, fresh, and garlicy pesto! Outstanding!

A great way to end a beautiful Sunday on the lake!

magnificent day in may:)

And finally, if you need a dish to bring to your BBQ or potluck tomorrow, be sure to check out my Memorial Day Recipe Round Up!!

Happy Tummies!!

GF Vegan Coconut Cashew Sugar-Free Ice Cream! & Zucchini Millet Cakes!

Tags

Body Ecology Diet, cashews, coconut, dessert, eggs, GF cookies, gluten free, millet, red pepper, sugar free, vegan, Wisconsin, zucchini

It’s official. I’ve made ice cream!! Without an ice cream maker! AND it’s gluten-free, vegan, sugar-free, and Body Ecology Diet friendly!! Coconut Cashew Ice Cream!! Bliss!

ready to dig in!

I was literally dancing around the kitchen — no joke!

And I’ll bet you have all the ingredients right. now!

Here’s what you need: (This makes enough for 1 big serving or 2 dainty ones)

1/2 can of coconut milk (I used light)
1/2 cup raw cashews (a rounded cup)
3/4 tsp pure vanilla extract (alcohol-free for BED)
2 “dropper fulls” of pure liquid stevia (alcohol free for BED) — more or less to taste
pinch of salt

Extras:
ice
rock salt
ziplock bags (2 sandwich and 1 gallon)
water-tight tupperware

In a food processor, process everything until you get a smooth, creamy liquid. Then, pour the liquid into a Ziplock sandwich bag. Double-Bag it. Then, in a large-ish tupperware, place a layer of ice and then sprinkle with rock salt. Place your bag with the ice cream mix on top. Then, cover the bag with another layer of ice and salt. Close the tupperware lid tightly. Place the tupperware inside a gallon ziplock — (it probably won’t close, but that’s ok). Then…SHAKE! Shake the tupperware for about 15-20 minutes continuously. (You may want to recruit someone to help!) If it’s not continuous, it’s not a huge deal — I did it by myself, and took several 2-3 minute breaks and it was fine:)

After about 20 minutes, you’ll have GORGEOUS ice cream!!!

Word of Caution: DON’T put the rock salt down the disposal!! (I may or may not know from experience…oops)

creamy and dreamy!

This ice cream was…amazing…magnificent…bliss-inducing! It was so luxuriously creamy and wonderfully rich! There was a great vanilla flavor, with just the right amount of sweetness from the stevia!

As you can see, I topped mine with a cookie:) A Body Ecology Puffed Millet Cookie….which is also gluten-free, sugar-free, and dairy-free! (It has egg whites).

gluten free, dairy free, and Body Ecology Friendly!

So that was dessert…now for dinner:) (Dessert first, I always say!) Tonight I made GF Zucchini Millet Cakes with a Roasted Red Pepper Sauce! So delicious — and Body Ecology friendly too!! YAY!

so healthy and fabulous!

Here’s what you need:

Cakes:
2 zucchini, grated, or minced
1/2 onion, finely diced
1/2 cup millet & 1/4 cup amaranth cooked in 1 1/2 cups veg stock
2 egg whites (optional)
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp paprika

Sauce:
1 red pepper, roasted

delicious roasted red pepper sauce!

Preheat oven to 425. Cook your millet and amaranth together until all the liquid is absorbed, about 20-25 minutes. Then set aside to cool for a bit. In the meantime, grate your zucchini and mince you onion. Put them in a clean kitchen towel and wring out all the excess liquid (there will be a lot!). Then, combine your veggies, egg whites and spices in a bowl and stir to coat. Finally, mix in your cooked/cooled millet. If you have time, refrigerate for an hour — it will make the patties easier to form. Form patties out of about 2-3 Tbsp of the “batter” and place on an olive-oil-sprayed baking sheet. Spray tops with olive oil spray. Bake for about 30-35 minutes, carefully flipping half way through, until golden brown. Serve with Red Pepper Sauce!

mmmm!

Here’s what you do for the sauce:

To roast your red pepper, I literally set it on our gas flame and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and put it in the food processor with salt and pepper. Blend until you get your smooth sauce! YUMMO!

Zucchini and Millet Cakes!! Yummo!

I served this with Lobsta Bakes‘ wild, ocean-caught cod. This fish is so succulent! I baked it at 425 for about 25 minutes with 1 tsp EVOO, salt, pepper, chili powder and paprika. Scrumptious!

This meal was fantastic! The zucchini cakes were crunchy on the outside, and soft and pillowy on the inside! The flavor was so delicate! Slightly sweet with a subtle smokiness from the cumin and chili powder. Just superb! And combined with the silky and smokey red pepper sauce — it was just delicious!

Crunchy outside, pillowy inside:)

Right now, my family is all together for Memorial Day, and even though they all had Beer Boiled Brats and baked beans tonight for dinner (I couldn’t because they’re both not on the Body Ecology Diet), they all gobbled up these zucchini cakes, raving about them! Score for Team Happy Tummy! :)

What do you do for Memorial Day?

If you need BBQ inspiration, check out my Memorial Day Recipe Round Up!

Until Tomorrow!

This recipe is featured on GFPantry!

Memorial Day Recipe Round Up!

Tags

Body Ecology Diet, burger, chocolate, cucumber, GF cookies, gluten free, guacamole, Maker's Diet, Meringue, mexican, peanut, peanut butter, quinoa, recipe round up, sweet potato, vegan, Wisconsin

One of my favorite holidays is Memorial Day!! First and foremost, it is so important to honor those men and women who have risked their lives so that we can enjoy freedom. And also, Memorial Day is a great time to get together with family and friends and share laughs and good food!

Every year, we have a big family reunion up in Wisconsin — ((we came up early this year)). Boating, Beer, and Bar-B-Que! That’s the name of the game up in the Northwoods! This year will be a little different for me, since I am on the Body Ecology Diet right now to heal my Candida and Ulcerative Colitis flare. This means no sugar (or foods that break down into sugar), thus starving the yeast of its food (sugar) – no sugar, dairy, fruit, grains, beans, soy, starchy veggies (like potatoes), sweet veggies (like beets), mushrooms, tomatoes, alcohol, caffeine, or vinegars. Whew!

But no worries, I’ll still have delicious eats this Memorial Day — just not Beer Boiled Brats and Baked Beans:)

So today I thought it’d be fun to “round-up” some Memorial Day Recipes! Potlucks can be intimidating when you have food allergies, or are on a special diet. So these should help!

They are ALL Gluten and Dairy Free, and many, if not most, are Vegan. Body Ecology Recipes are labeled BED, Maker’s Diet is MD.

Princess Slaw (GF, Vegan, BED)

Sweet Potato Baked Fries (GF, Vegan, MD)

Onion Rings (GF, MD)

Killer Guacamole (GF, Vegan, MD, BED)

Cool Greek Cucumber Salad (GF, Vegan, MD)

Sweet and Spicy Pear Quinoa Pilaf (GF, Vegan, MD)

Portobello Burgers w/ (or w/o) Goat Cheese (GF, Vegan Option, MD)

Falafel Burger (GF, MD)

GF Fish Sticks (GF, MD)

Mexican Quinoa Lettuce Wraps (GF, Vegan, BED)

Monster Cookies (GF, MD)

Chocolate & Peanut Meringues (GF, MD)

Finally, I am so honored that my new friend, Sarah, from This Is What I Eat has nominated me for the Food Stories Award for Excellence in Storytelling!

Here’s how it works:

1. The nominee should visit the award site (http://foodstoriesblog.com/food-stories-award/) and leave a comment indicating that they have been nominated and by whom. (This step is so important because it’s the only way our judges will know who is being considered for the monthly award).
2. The Nominee should thank the person that nominated them by posting on their own blog & including a link to their blog.
3. Share one random thing about yourself in your blog post.
4. Select at least five other bloggers that you enjoy reading their stories and nominate them for the award. Include these nominees in your blog post.
5. Notify your  nominees by leaving a comment on their blog, including a link to the award site (http://foodstoriesblog.com/food-stories-award/).

One of the coolest things about being part of a network of “bloggers” is that you get to meet such kind, amazing people. I’ve found that each person has an inspiring, motivational story to share! It was difficult to ONLY choose five, but here it goes:

1. Tessa from Tessa the Domestic Diva. She’s a Gluten-Free Superstar who adopted a gluten-free, dairy-free, and corn-free diet after her children were diagnosed with food allergies. What a great mom!
2. Amber from The Tasty Alternative. After being diagnosed with Crohn’s Disease, she started blogging about her treatment journey using Diet and Holistic Healing. As a fellow IBD-er, her story gives me hope.
3. Taralynn from Undressed Skeleton. She’s documented her journey to health! After high school, she turned her life around by adopting a healthy lifestyle: eating right, and exercising. She’s now writing a book and inspiring others to do the same!
4. Danielle from Against All Grain. Danielle’s battle with Ulcerative Colitis has led her to adopt the Specific Carb Diet. She’s sharing recipes and hope with the IBD community. So inspiring!
5. Alex from Spoonful of Sugar Free. Living with a sugar-sensitivity, she’s come up with delicious recipes without sugar, gluten, or dairy! Her recipes are life-savers for those with Candida, or other food sensitivities.

Finally, my random fact…..when I was 7 years old, I was on a TV show like Barney, called Dooley. I won a Regional Emmy Award for it!

And thank you again Sarah! I always look forward to reading your blog everyday!

I hope everyone has a fabulous Memorial Day Weekend!!

Until Tomorrow!!

Summer Cucumber Dill Salad over Quinoa!

Tags

Body Ecology Diet, cucumber, dill, gluten free, radishes, red pepper, vegan, Wisconsin

Another glorious day up in the Northwoods! Wild weather, but still beautiful. We boated during the 3 hour period of sunshine, and cozied up inside when it decided to storm and have 60 mph winds! Woah! Mother Nature definitely showed her power. Looking across the lake, it looked almost like an arctic blizzard! You couldn’t see the other shore, and the wind was absolutely thrashing across the water. Fury at its finest.

so bright, fresh, and delicious!

You’ve gotta love the Northwoods!

crunchy and refreshing!!

So for dinner tonight, I was really inspired by the fresh summer produce available at the little (yet amazing) organic grocery up here. The fresh cucumbers, radishes, and lemons were just begging to be used! Sooo, I made a Summer Cucumber Dill Salad over Quinoa with baked Cod. It was fantastic! So crisp and refreshing!

cool cucumbers, sweet peppers, & spicy radishes!!

Here’s what you need:

1 cucumber, peeled, de-seeded, cut in half length-wise, & thinly sliced
5 radishes, thinly sliced
1 red bell pepper, diced
1/4 red onion, thinly sliced
4 green onions, sliced
juice of 1 lemon
1 1/2 Tbsp fresh dill, minced
1 tsp EVOO
salt and pepper

On a mandolin, carefully slice your cucumber, radishes, and onion. Place all your veggies in a bowl and toss with the lemon juice, EVOO, dill, salt (about 1/4 – 1/2 tsp) and a touch of pepper. Refrigerate for at least 15 minutes (the longer the better), so the flavors can marry. Serve over cooked quinoa or even fish! Yum!

wonderful baked cod!

Finally, I served this awesome salad with baked cod. Lobsta Bakes‘ wild, ocean-caught, antibiotic-free, cod is SO moist and flakey. It is sweet and melts in your mouth! I baked it at 400 degrees with 1 tsp EVOO, salt, pepper, lemon zest and juice, and chopped dill. Delish.

so bright, fresh, and delicious!

This meal was stupendous! The Cucumber Dill Salad was incredibly refreshing! It was cooling and wonderfully crunchy! The slightly sweet cucumbers, paired with the fresh dill, bright lemon, sweet peppers and spicy radishes gave it such a complex, and interesting flavor! There was a fantastic “crunch factor” too! And atop the nutty quinoa — delicious!

And not only is this salad Gluten-Free and Vegan, but it’s also Body Ecology Friendly!

gluten-free, vegan, and body ecology diet friendly!!

Tonight, it was almost like being in a movie — a log “cabin” nestled in the pines. Eating dinner overlooking the lake, as Mother Nature showed her wrath outside. Sounds like a good night for a chick flick:)

If you’d like to follow me on Pinterest, here I am:)

Until Tomorrow!

GF, Vegan Asparagus & Cauliflower Curry and a Bear Alert!!

Tags

almonds, asparagus, Body Ecology Diet, carrots, cauliflower, coconut, curry, ginger, gluten free, millet, vegan, Wisconsin

Bizzare happenings up here in the Northwoods last night! I went to bed around 11:30, and our neighbor’s dog was just barking incessantly. We’re talking … non-stop. And this was a big dog — with a deep, bellowing bark — and everything echos off the water. I had a horrible night sleep — waking up every 1 1/2 – 2 hours. And every time, that dog was still barking away like there’s no tomorrow.

What’s in that tree?!?

So in the morning, my parents and I groggily stumble into the kitchen, red-eyed and grouchy from no sleep. My dad, always the answer-man, goes and talks to our other neighbor — do they always let their dog bark like that? Were they gone on vacation? Was it hurt? — It turns out, there was a bear cub up in the tree outside their house last night!! That’s why the dog was having a conniption! Which only means one thing: there’s an angry, protective mama bear out there wanting to get her cub down! I hope they get that little guy down soon!

gluten-free, vegan, and Body Ecology Friendly!

So now onto dinner tonight — **big toothy grin**

the nuts, cilantro, and green onions finish the dish perfectly!

Tonight I made a delicious Asparagus and Cauliflower Curry over Millet! My parents raved about it, saying I could serve it at a restaurant! Aw, shucks — thanks guys:) Haha — but no really, it was outstanding!

a plate full of curry goodness!

Here’s what you need:

1/2 head of cauliflower, cut in florets and steamed
6 spears of asparagus, cut into 1/2 inch pieces
1/2 large yellow onion, diced
2 big carrots, cut into 1/4 inch pieces
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 heaping tsp curry powder
1 cup vegetable stock
juice of 1 lime
10-12 drops pure liquid stevia
1/2 can of coconut milk (light or regular)
cilantro, chopped
green onions, chopped
chopped cashews or almonds

cauliflower, asparagus, and carrots, oh my!

Start out by prepping your veggies and steaming your cauliflower for about 5 minutes, until they’re somewhat tender, but not fully cooked. Take them out, and shock them under cold water. Set aside. Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt and pepper. Allow them to cook for about 6 minutes on medium, until the onions have softened. Then, stir in your asparagus, and curry powder. Allow that to cook for about 6 minutes. Next, stir in your garlic, ginger, and steamed cauliflower. Let that cook for about 4-5 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through. Serve over millet (or rice), and garnish with cilantro, green onions, and chopped nuts. YUM!!

so healthy and delicious!

I served this with baked cod. Lobsta Bakes‘ wild, ocean-caught, cod is so moist and flakey! I baked it at 375 for about 25 minutes in 1 tsp EVOO, salt, pepper, lemon zest and juice. Classic.

I’ve set a place for you!! :)

This meal was phenomenal! The flavors, textures and colors made this meal so spectacular! The curry and ginger gave a hot and spicy note, while the coconut milk’s rich sweetness cooled it down. There was the subtle hint of lime and garlic that paired just beautifully with the nutty almonds and bright, fresh cilantro!

yummy asparagus! mmmm!

Next, the textures! Oh my Gosh, the veggies were wonderfully tender, but still with a nice “bite” to them. The almonds had a wonderful crunch, and the nutty millet soaked up the creamy, luxurious sauce perfectly!

so healthy and delicious!

Finally, the magnificent colors! Orange, green, coral, and yellow — gorgeous! This meal was wonderful — and it filled the house with such a delicious aroma! And not only was it gluten-free and vegan, but it was also Body Ecology friendly! (I’ve added in carrots!! Yay!))

fantastic, nutty millet!

Make it a Happy Tummy Day!

What did you think of the outcome of Idol? Way to go Phillip!

Pesto Cauliflower & Buckwheat Pasta and New Excitement!

Tags

Body Ecology Diet, buckwheat, Candida, cauliflower, gluten free, pasta, pesto, Ulcerative Colitis, vegan, Wisconsin

Before I share my EXCITEMENT — here’s a bit of the back story:) (indulge me please and thank you!!)

Ulcerative Colitis can be debilitating during a flare. And this is my 7th month in this flare :/ Now, the flare itself is nearly under control — about 85-90% — so that’s good!! Progress!! And, the Erythema Nodosum cleared up — thank goodness. This is an extra-intestinal manifestation of Ulcerative Colitis, which is an auto-immune disease. E.N. are super painful bumps on your knees, legs, and mine even spread to my arms! I literally couldn’t walk for about 3-4 weeks. But that has cleared and thankfully there were no scars!!

However, now, the obstacle in my healing path is the Candida. Back in my last flare (4 years ago) I took the steroid, Prednesone, at its highest dose. Prednesone is one of the leading culprits in developing Candida overgrowth because it completely wipes out the friendly flora in your gut. I didn’t realize I had it then, because I had a “healthy” immune system and digestive system after I healed. However, now that I’m flaring and have a compromised immune and digestive system, my body wasn’t strong enough to fight. So I’ve developed Candida which leads Leaky Gut Syndrome and Gastroparesis. Thus, I’ve been on the Body Ecology Diet for about 4 weeks, which starves the Candida yeast of its food: sugar! In all its forms: sugar, grains, dairy (because of the milk sugar, lactose), fruit, starchy veggies (like potatoes), sweet veggies (like beets and yams), beans, soy, fermented foods, alcohol, caffeine, mushrooms, tomatoes, night shades, and vinegars (besides raw apple cider vinegar). It’s exasperating — but it’s working. I know this, because I experienced Yeast Die Off — when the yeast go through sugar withdrawal, comparable to a drug addiction withdrawal: I had 48 hours of straight 103-104 fevers, and horrible flu-like symptoms. Ironically, this is good, because it means the yeast are dying, and when they die, they release toxins. Meanwhile, I’m having fun creating new, BED friendly recipes!!

Soooo, now that you know the back story — here’s the EXCITEMENT!

Today, I was awarded a Top Health Blogger for the Digestive Health Community by Wellsphere! I’ve been blogging my journey and recipes in the hopes that fellow GI-sufferers, as well as gluten-free-ers, and others with food-allergies can find hope and help in creating healthy, delicious meals! I’ve seen first-hand the link between diet and health, and I’ve just GOT to share!

I love the nutty sweetness of the roasted cauliflower!

So now onto the food!! :)

gorgeously caramelized cauliflower! mmm!

Tonight I made Pesto Cauliflower and Buckwheat Pasta with Baked Flounder.

This pasta is gluten-free, vegan and BED-friendly! It is SO delicious! I tossed the pesto with buckwheat pasta and bite-sized roasted cauliflower. It was superb!

what a meal:)

Here’s what you need:

1/2 head of cauliflower, broken in florets, and roasted
Buckwheat pasta
reserved pasta water

Pesto:

1 cup fresh basil
1/2 cup toasted pine nuts
2 garlic cloves, chopped
juice of half a lemon
1 tsp – 1 Tbsp EVOO
3-4 Tbsp water
salt to taste

Preheat oven to 400. Place your florets on an olive-oil-sprayed baking sheet. Then, spray the florets with olive oil and sprinkle with salt and pepper. Bake for about 15-20 minutes, flipping half way through. Meanwhile, make your pesto:

Whirl your pesto ingredients in the food processor until you get your gorgeous, emerald, creamy pesto! Finally, combine your cooked pasta, roasted cauliflower, pesto, and about 1/2 cup of pasta water until it coats everything luxuriously! Delicious!

smokey and spicy crust on the flounder! yum!

Finally, the flounder! Our friends at Lobsta Bakes froze their wild, ocean-caught, antibiotic-free fish for us to bring up to the Northwoods! (It’s a staple on the BED). How amazing are they?!! I baked it for about 20 minutes in a 350 degree oven with 1 tsp EVOO, salt, pepper, chili powder and paprika. It was fabulous!

so delicious and SO healthy!

This meal was outrageously delicious! Pesto might possibly be one of my favorite foods! It was so bright and fresh, with a lemony-garlic punch! It coated the pasta and cauliflower in this rich, creamy, luxurious sauce. And the cauliflower became so beautiful after it was roasted: caramelized, with this wonderful, nutty sweetness. It paired perfectly with the nutty buckwheat pasta and the bright pesto. A true 10!

Also! You can follow me on Facebook or Twitter (@GFHappyTummy)!

Did you watch American Idol tonight? Are you Team Jessica or Team Phillip?