Jubilant July!

Tags

Body Ecology Diet, gluten free, recipe round up, SCD, Specific Carbohydrate Diet, Ulcerative Colitis, vegan, Wisconsin

Here we are at the end of another month! July has been good to us:) Even though our lake home had a fire, and a heat wave swept the nation, we got to celebrate Independence Day, enjoy summer’s bountiful produce, and ring in the Olympic Games! And…I got to eat FRUIT, as I graduated from the Body Ecology Diet! :)

And there’s a lot to look forward to in August! For one, it’s my birthday on the 6th:) But also, the summer is winding down, the weather cooling off a bit, and there will hopefully be a complete healing from my Ulcerative Colitis flare for me. :)

So to give one last Hurrah for the wonderful month of July, I thought I’d “round up”  a dozen of my personal favorite recipes from these past 31 days.

They are ALL gluten and dairy free. The majority are Vegan. BED = Body Ecology Diet, SCD = Specific Carb Diet

Carrot Dessert Pudding! (GF, V, BED, SCD)

Roasted Asparagus Tart w/ Chili Cauliflower Sauce (GF, V, BED)

Mexican Guacamole Pizza (GF, V, BED)

Crispy Potato Pepper Pile Up (GF, V, BED)

SF Almond Pillow Cookies (GF, BED, SCD)

Pesto Pasta Pie (GF, V, BED)

Snappy Guac & Red Chips (GF, V, BED)

Veggie Curry over Millet (GF, V, BED)

Spicy Pepper Pie (GF, V, BED, SCD)

Sweet & Tangy Lettuce Wraps (GF, V, BED, SCD)

Cauliflower Crust Pizza (GF, V, BED opt’n, SCD)

Carrot Cake Pancakes (GF, V, BED, SCD)

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

Well that sums up July! Let’s make it a great August!

See ya tomorrow!

Pesto Cauliflower Nuggets! GF, V, BED, SCD!

Tags

basil, Body Ecology Diet, cauliflower, gluten free, grain free, pesto, SCD, Specific Carbohydrate Diet, Ulcerative Colitis, vegan, Wisconsin

Riddle me this: What does one do when there’s no Internet or TV?

Play cards.

irresistible little nuggets!

Yep, I’ve pretty much been a card shark. I’m honing my BlackJack skills so that I can run the table on the next cruise that is hopefully in the future when I get better;)

Juuuust kidding:) Although, I like to think I can count cards.

golden brown deliciousness

And, my mom and I have a “date” set for tomorrow night to go to a sports bar to watch the women’s gymnastics finals! Not that a sports bar in the Northwoods of Wisconsin would be showing women’s gymnastics…..but we’re hoping to sweet talk our way to the remote control:) Sweet talk can get you far in life — remember that, young grasshopper.

I had an art teacher in high school that called everyone “young grasshopper” — so strange. She didn’t wear shoes either…

lovely tomatoes add a nice touch!

OK enough rambling — what has gotten into me? OH I KNOW! It’s because dinner was SO freaking good and I’m on a “food high!” :)

What was it, you ask? You mean…you want to know the elixir of this state of euphoria? Pesto. Cauliflower. Nuggets. Check it:)

bliss:)

Golden roasted cauliflower “nuggets” coated in fresh, garlicky pesto. What’s not to love?

mmmm!

Gluten Free, Vegan, Specific Carb Diet and Body Ecology Diet friendly — and 100% amaze balls.

gluten free, vegan, BED & SCD!

Here’s what you need: (serves 2)

1 head of cauliflower, broken into florets and roasted
1 tomato, sliced (optional garnish — BED omit)

Pesto:
1 cup packed fresh basil leaves
1/4 cup pine nuts, toasted
1 1/2 cloves of garlic, chopped
juice of 1/2 a BIG lemon
1-3 tsp EVOO (your choice how much)
1 Tbsp water
salt

Preheat oven to 400 degrees. Place your cauliflower florets on a olive-oil-sprayed baking sheet. Spritz them with olive oil, sprinkle with salt and pepper, and bake for 20 minutes, flipping half way through.

Meanwhile, make your pesto. Combine everything in your food processor, and process until thick and creamy. You will need to scrape down the sides about 5 times. :P

Toss your roasted cauliflower in the pesto, and garnish with fresh tomato slices, if you so choose.

These little nuggets were BLISS on a plate! I’m tellin’ ya — SO good! I could have eaten BOTH servings! If you think you don’t like cauliflower…try roasting it! It becomes absolutely irresistible! It takes on a golden color, and becomes toasty and slightly nutty tasting!

what a plate!

And I’m a firm believer that when life gives you lemons, make pesto! ;) This is for two reasons. First: pesto is one of my ultimate comfort foods – stress melts away when this tantalizing sauce is on your plate. And Secondly, since this is a vegan and low-oil pesto, the lemon juice replaces the cheese and the obscene amount of oil found in most recipes!

oh cauliflower, how do i love thee…let me count the ways :)

But back to our “knee-slappin’-good” dinner — the flavor was just outrageous. Fresh basil, bright lemon juice, buttery pine nuts, and sultry garlic made this meal truly decadent and delightful.

yummmm!!

I will definitely be making this again for lunch…..probably tomorrow:)

Is there any food that you love so much it makes you a little crazy? :)

See ya tomorrow!

This recipe is featured in Food Forager, Tasty Tues, Tues at the Table & Slightly Indulgent Tues. Allergy Free Wed, GF Wed, Healthy 2Day, Hearth and Soul, Cast Party Wed, Whole Food Wed,

“Spaghetti” Pomodoro w/ Zucchini! GF, V, SCD!

Tags

basil, Body Ecology Diet, gluten free, grain free, pasta, SCD, Specific Carbohydrate Diet, tomatoes, vegan, wisonsin, zucchini

Surprise!! I’m in Wisconsin! We spent all day yesterday driving (12 hours!) up to our lake home in the Northwoods!

a big front was moving in at sunset!

If you remember back in June, our lake home was struck by lightning and had a fire! It didn’t burn to the ground because our neighbor caught it in time, but everything in the house was covered in slimy soot and residue.

so colorful!

Soo, after getting the house detailed, we’re back up North to evaluate what still needs to be done — spoiler alert: a lot. Let me just interject that I am so grateful that no one was hurt and that the house is still standing. But, there is a lot of work to be done.

fabulous roasted tomatoes:)

One of the biggest heartbreaks was that all the TVs got fried, so there’s no way to watch the Olympics! — not even online (no Internet) :P

And basically every appliance in the kitchen was fried too – including the gas stove — go figure. So all I had available to me was an oven and a knife! — I love a good challenge:)

yum yum yum!

So what’s a Specific Carb Diet, Gluten Free, Vegan gal to do? Make pasta!

gluten free, vegan, SCD!

But wait – the SCD is a grain free diet — how’s that work?

Well, I was tricky:) I used spaghetti squash!! I roasted it along with zucchini and tomatoes, and had a beautiful dish, reminiscent of spaghetti pomodoro!

such colorful veggies!

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

Here’s what you need: (serves 2)
1 zucchini, sliced
12 cherry tomatoes (BED use a roasted red pepper)
1 spaghetti squash, roasted
5 basil leaves, sliced or torn (garnish)
2 tsp EVOO

If you have 2 ovens, preheat one to 400 degrees and the other to 500 degrees. If not, just preheat to 400 degrees. Prick your spaghetti squash all over with a fork, and then roast it for about 45-60 minutes in the 500 degree oven. (Definitely 60 minutes if 400 degrees). Take it out and let it cool for about 5-7 minutes – until you can handle it.

Meanwhile, place your zucchini and cherry tomatoes on an olive-oil-sprayed baking sheet, spritz them with olive oil, and bake for about 30 minutes, flipping half way through. Also, take the tomatoes out after 15 minutes, they’ll be finished.

After your spaghetti squash has cooled so you can handle it, carefully cut it in half, lengthwise. Scoop out the seeds. Then, with a fork, scrape all the sides, forming “spaghetti-like” stands! Take all of your “spaghetti” and toss it in a bowl with 2 tsp EVOO, salt, and your roasted veggies! Garnish with fresh basil!

mmmmmm!

This meal was terrific. OK, it doesn’t taste exactly like semolina pasta, but it does look like it, and looks can definitely influence your taste buds:) It was just delicious. It was light and refreshing with the tomato and basil. I really enjoyed “smooshing” the roasted tomatoes with the back of my fork, and creating a little sauce.

love the spaghetti-like strands of squash!

And the texture was really pleasing. Spaghetti Squash is not at all mushy or creamy like pumpkin or butternut squash. The spaghetti strands actually have a little bite to them – much like al dante pasta! It was truly delightful.

catching the late evening sun:)

And the other thing I loved was that it didn’t weigh me down! I could eat a lot of it, and not feel like taking a nap afterwards:)

gorgeous plate!

What did you think of the Opening Ceremony? And the US’ outfits — were you feeling their burets? :)

See ya tomorrow!

This recipe is featured in Made From Scratch Mon, Melt in your Mouth Mon, My Meatless Mon, & Mon Mania!

Tropical Mango Snack Salad! GF, V, SCD!

Tags

avocado, cilantro, cucumber, gluten free, mango, radishes, salad, SCD, specific carb diet, vegan

I’ve got a secret. I’ve discovered a really tasty snack. Sweet, crunchy, cooling, and completely delicious!

beautiful colors:)

I don’t know about you, but when I have a snack, I like to eat good things. And I’m willing to put in a little bit of effort, knowing that the outcome is super scrumptious:)

what a plate!

Also, when you’re on a special diet like the Specific Carb Diet, or the Body Ecology Diet, prepackaged or convenient foods are “no-nos.” So you gotta make it yourself:)

buttery avocado!

So here’s one of my favorite snacks: Tropical Mango Snack Salad!

yum yum yum!

It’s Gluten Free, Vegan, and Specific Carb Diet friendly with a BED option!

Here’s what you need:

1 mango, diced (BED sub red pepper)
1/4 cucumber, sliced thin on a mandolin
1/2 radish, sliced thin on a mandolin
2 Tbsp red onion, sliced thin
1/4 avocado, diced
cilantro, chopped

Dressing:
Juice of 1/2 a lime
1 tsp EVOO
pinch of salt

Carefully prep all your veggies. After you slice your red onion, soak it in ice water for 10 minutes – this gets rid of the bitter onion-y bite. Combine your veggies in a bowl and toss with your dressing. Garnish with cilantro and wedges of lime.

That’s it! So simple!

serve with a wedge of lime:)

And so delicious! This is the perfect snack or side dish! The flavors and textures make it so wonderful! The mango is sweet and juicy, which is highlighted wonderfully by the bright lime juice and fresh cilantro!

Gluten Free, Vegan, Specific Carb Diet friendly!

And the textures! The cucumber and radishes are crunchy, the avocado is buttery and creamy, while the mango is juicy and wonderful!

so delicious!

A delight for palate and for the eyes!

Tropical Mango Salad!

What’s your favorite snack? Are you a sweet or a salty? :)

Until tomorrow!

This recipe was featured on Allergy Free Wed!

Artichoke & Mushroom “Noodle” Soup! GF, V, BED, SCD!

Tags

artichokes, Body Ecology Diet, cauliflower, gluten free, grain free, mushrooms, SCD, soup, Specific Carbohydrate Diet, vegan

What a day, what a day!

Artichoke & Mushroom “Noodle” Soup!

Today was a comfort food type of day — you see, my car “broke down” today. It didn’t die, but the oil light came on, and I had to pull off and change the oil.

Except I didn’t know how to do it.

I had to be “rescued.” Lets just say, I know now :P

earthy artichokes! yum!

So, needless to say, I wanted a “hug in a bowl” tonight — and that’s just what I got!

so silky and luxurious!

I made a delicious Artichoke and Mushroom “Noodle” Soup! Creamy and silky, with chewy mushroom noodles! It was exactly what I needed:)

Gluten Free, Vegan, Body Ecology Diet, Specific Carb Diet!

And it’s Gluten Free, Vegan, Body Ecology Diet and Specific Carb Diet friendly!

Here’s what you need: (serves 1 w/ enough for lunch the next day) :)

1 heaping cup of frozen artichokes, chopped
3/4 cup cauliflower florets
1 yellow onion, chopped
2 garlic cloves, chopped
2 cups veg stock
salt and pepper
5 shiitake mushrooms, sliced thin
green onions, chopped (garnish)

In a medium-sized sauce pan, saute your onion in 1 tsp EVOO with salt and pepper. Let them soften for about 3 minutes, and then add your cauliflower. Let it cook for about 3 minutes, and then stir in your artichokes and garlic. Let them cook for about 4 minutes, and then add your stock. Let it come to a boil, and then reduce to a simmer, and cover for 15 minutes.

Remove from heat, and with a stick blender, blend until smooth and creamy. If you don’t have a stick blender, you can also do this in a regular blender. Just be sure to do it carefully in small batches — it’s hot!! Adjust seasoning to taste – I added about 1/2 – 3/4 tsp of salt.

While your soup is simmering, saute your mushrooms in 1 tsp of EVOO for about 3 minutes, until they start to brown. Remove from heat and set aside.

Serve your soup garnished with mushrooms and green onions. YUM!

delicious!

This soup was literally a “hug in a bowl.” It’s flavor was so comforting — delicate and earthy. You could really taste the artichokes! Just wonderful!

yum!

And the texture was brilliant! The soup was so creamy and luxurious! The addition of the cauliflower gave it a silky and rich quality — superb! It was hard to believe there wasn’t any cream in it! It was so fabulous!

chewy mushrooms!

Finally, the mushrooms were just like noodles! They were chewy and almost slurpy! They were the perfect texture contrast to the smooth soup.

a hug in a bowl!

What did you think of the Opening Ceremony!?

I’m currently watching it right now! :) I love the music!

See ya tomorrow!

Alfresco Bites for the Olympics! GF, V, SCD, BED!

Tags

asparagus, basil, gluten free, grain free, red peppers, SCD, Specific Carbohydrate Diet, tomatoes, vegan, zucchini

Summer time is the best, isn’t it? The days are long, the produce fresh and succulent, and you can eat outside! And this summer is extra special….because of the OLYMPICS!!!

what fresh flavors!

I can’t believe the Opening Ceremony is tomorrow! I remember back in June, feeling like the olympics were forever away…and now they’re finally here!

Smokey, Sweet, and Earthy!

Did you know that the Opening Ceremony is being directed by the filmmaker of Slumdog Millionaire? How cool is that?! (If you haven’t seen that movie, I highly recommend it!)

Gluten Free, Vegan, Body Ecology Diet and Specific Carb Diet friendly!

So whether you’re having party to celebrate London 2012, or just an outdoor party to enjoy summertime, here are some delicious bites — that also make a delicious dinner! :)

juicy tomatoes and chewy zucchini!

I made: Roasted Red Pepper wrapped Asparagus Spears, Red Pepper Bundles, and Vegan Caprese Skewers!

Red Pepper Wrapped Asparagus!

And they’re Gluten Free, Vegan and Specific Carb Diet friendly with a Body Ecology Diet option!

so so good!

Here’s what you need: (serves 1 for dinner)

1 red pepper, roasted and sliced
1 zucchini, sliced lengthwise on a mandolin
1 tomato, seeded & sliced in wedges (BED sub grilled shiitake mushrooms)
~12 basil leaves
1/2 bundle of asparagus, grilled
2 Tbsp Pine Nuts, toasted
salt and pepper
EVOO

Dressing:
1 part lemon juice
3 parts EVOO
salt and pepper

To roast the red pepper, I literally set it on our gas flame burner 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 or paper towel), 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, slice the flesh into thin strips.

Beautiful Red Pepper Bundle!

Prep all your veggies. (Be careful when using the mandolin! You’re going for super-thin slices of zucchini!) Toss your asparagus and zucchini in 1-2 tsp EVOO, salt and pepper. Also, toast your pine nuts and whisk dressing ingredients together.

Heat a grill pan until it is screamin’ hot. Grill your asparagus about 4 minutes per side, until tender-crisp and bright green. Then, grill your zucchini, about 1-1.5 minutes per side.

fresh tomato and basil — yum!!

To assemble:

Asparagus Spears:
Wrap each grilled asparagus spear with one roasted red pepper strip.

Red Pepper Bundles:
Wrap 2 roasted red pepper strips in one grilled zucchini strip.

Caprese Skewers:
On a wooden skewer, alternate tomato-basil-rolled up zucchini.

Drizzle everything with the dressing, sprinkle with salt and pepper, and garnish with toasted pine nuts!

The pine nuts are the perfect finish!

These bites were awesome! They each were unique and distinctly delicious!

so delicious!

The asparagus spears were wonderful! Tender-crisp with a smokey flavor from the grill. And the smokey-sweet roasted red peppers accented the earthy spears beautifully!

what a meal!

The Rep Pepper Bundles were delightful! The sweet and smokey red peppers were highlighted by the lemon and olive oil. Just delicious.

a little bundle of deliciousness:)

And finally, the Caprese Skewers. These were my favorite! The juicy tomatoes with the basil was out of this world. I know, it’s a tried and true flavor combo…but it’s just so good! And the addition of the smokey, chewy zucchini and toasted pine nuts really sent it over the top and added another depth of flavor.

Vegan Caprese Skewers!

And they were so pretty too! I’d love to serve these at a party:)

fabulous!

Do you plan on watching the Opening Ceremony tomorrow?

See ya then!

These recipes are featured in Healthy Vegan Fri! & Pennywise Thurs!

Roasted Asparagus w/ Peach Salsa! GF, V, SCD!

Tags

asparagus, avocado, Body Ecology Diet, cilantro, gluten free, grain free, lime, peaches, red pepper, romaine, salad, SCD, Specific Carbohydrate Diet, tomatoes, vegan

TWO DAYS TO LONDON!!! I am SO excited for the Olympics! I love all the summer events — Gymnastics, Diving, Track and Field, Soccer — so fun!

summer party!

I love gymnastics and diving because it’s a beautiful combination of artistry and athleticism! Track and Field — those athletes just blow my mind with their speed and agility — hurdles?? Hello! And soccer, well — I played in high school and it has a soft spot in my heart:)

mmm mmm mmm!!

Can you imagine being one of the athletes on Team USA? Having trained your entire life for this moment, and it’s two days away?! They must be beyond ecstatic!

so fresh!

So for dinner tonight, I celebrated the summer’s bountiful harvest with a fabulous salad of Roasted Asparagus with Peach Salsa!

fresh cilantro! yum!

I know what you’re thinking — Peach and Asparagus?!? But trust me, Happy Tummies, it totally works!!

such vibrant colors!

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

Gluten Free, Vegan, Specific Carb Diet!

Here’s what you need: (serves 1)

1/2 bundle asparagus
1 Romaine Heart, chopped

Salsa:
1 peach, diced (BED: sub cucumber)
1/2 tomato, seeded & diced (BED omit)
1/2 red pepper, diced
2-3 Tbsp red onion, finely minced
1/4 avocado, diced
2-3 Tbsp cilantro, chopped
juice of 1 lime
1 tsp EVOO
salt and pepper
green onion, sliced (garnish)

Preheat oven to 400 degrees. Place your asparagus spears on an olive-oil-sprayed baking sheet. Spritz spears with olive oil and sprinkle with salt and pepper. Bake for 25 minutes.

yummm!

Meanwhile, make your salsa by combining all the ingredients in a small-to-medium sized bowl. Refrigerate until serving.

amazing textures!

Plate by topping your romaine with the asparagus and salsa. Garnish with any extra cilantro and green onions!

delicious!

This meal was so wonderful! It was fresh, and crunchy, and sweet, and everything you’re looking for in a summer salad!

wow.

I can’t explain why, but the combination of the earthy asparagus with the sweet and succulent peaches was out of this world! And the cilantro and lime took it over the top!

a rainbow of colors!

And the textures were outrageous. The cold, crunchy salsa with the warm, chewy asparagus was just delightful! And the buttery avocado brought it all together!

a mound of deliciousness!

Finally, the colors were just stunning. The dish just screamed Summer!

what a plate!

Are you going to any Olympics Parties for the Opening Ceremony?

Until tomorrow!

This recipe is featured on Full Plate Thurs, & Home is where the Heart is! & Tastetastic Thurs! & Healthy Vegan Fri! & VYA Peach Love!

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

Tags

almonds, basil, Body Ecology Diet, cauliflower, eggs, gluten free, grain free, peas, SCD, Specific Carbohydrate Diet, spinach, vegan

You know what I love? Afternoon thunderstorms:)

Cauliflower Cupcakes with Green Pea & Spinach Frosting!

And today we had one — with all the bells & whistles — thunder, wind, rain, and the fresh & clean post-storm air. Our flowers and grass definitely welcomed the rain!

so whimsical!

That’s that best part — when you walk outside after a storm, it’s 10 degrees cooler, and the air smells magnificently fresh and so alive. I love it.

a savory cupcake!

So tonight for dinner, I was feeling a little spunky. A little adventurous. And my parents were going out on a dinner date, so I had a bit more freedom to experiment:)

late evening sun:)

So what did I make? SCD Cauliflower “Cupcakes” with Green Pea & Spinach “Frosting!”

mmmmmmm!

Tender and fluffy, savory cupcakes topped with a healthy and delicious frosting of pureed spinach and green peas!

yum!

And they’re Gluten Free, Specific Carbohydrate Diet and Body Ecology Diet friendly with a Vegan Option!

amazing Green Pea and Spinach “Frosting”

Here’s what you need: (serves 1)

Cupcakes: (makes 3)
2/3 head of cauliflower, riced
1/4 cup almond flour
2 egg whites (Vegan option: 2 flax/chia eggs)
scant 1/2 tsp salt
2 grinds of black pepper
pinch of garlic powder
green onions, sliced (garnish)

Frosting:
1 cup frozen green peas, thawed
1 cup baby spinach
~ 10 fresh basil leaves (one stem’s worth)
1 garlic clove, chopped
1 squeeze of lemon
healthy pinch of salt
pepper

Preheat oven to 350 degrees. Place your raw cauliflower florets into your food processor and process until it resembles rice. Then, place your “rice” in a clean kitchen towel and wring out all the liquid. Then, combine it with the rest of your cupcake ingredients and mix well. Then, tightly pack your batter into 3 olive-oil-sprayed, non-stick muffin tins. Bake for 30 minutes, until the edges are beginning to turn golden brown.

saved one for ya ;)

To extract them from the tins, carefully run a paring knife around the edge. Place a plate upside-down on the muffin tin, and then flip the whole thing over, flipping the cupcakes out. :)

Gluten Free, SCD & BED w/ Vegan Option!

While they’re baking, make your frosting. Combine all your frosting ingredients in the food processor, and process until smooth and creamy. You will need to scrape down the sides about 5 times.

what a plate!

To make the “swirl,” put the frosting in a ziplock bag. Squeeze it down to one corner, snip the corner, and you now have a make-shift piping bag!

wonderful golden edges!

These cupcakes were phenomenal! They were so fun and whimsical! They felt like they were straight out of a Dr. Seuss book!

love it!

The flavors were delicate and wonderful! You could really taste the sweet peas and basil in the “frosting!” Fabulous:)

so light and fluffy!

And the texture of the cake was wonderful! You’d think it’d be dense, but it wasn’t at all! Quite the opposite, in fact! It was light and fluffy, and so tender! And the cauliflower was indistinguishable! It was just good:)

there’s cauliflower in that?!!!

A real winner in my book:)

Do you like thunderstorms?

See ya tomorrow!

This recipe is featured in Allergy Free Wed! GF Wed, Kids in the Kitchen, Hearth & Soul, & Cast Party Wed! Real Food Wed, & Whole Food Wed & Wellness Weekend, Freaky Fri, Fresh Bites Fri, Fight Back Fri! & Allergy Friendly Fri! & I’m Lovin It!

Grilled Romaine & Nectarine Salad! GF, V, SCD w/ BED Opt’n!

Tags

avocado, Body Ecology Diet, carrots, gluten free, mushrooms, red pepper, salad, SCD, Specific Carbohydrate Diet, Ulcerative Colitis, vegan, zucchini

I have a confession: I secretly love Mondays:)

Grilled Romaine and Nectarine Salad!

I know, I know — I can hear the groans through the screen:) But hear me out:

I love how Mondays are a fresh start! You have the entire week ahead of you to make the most of. And with just over a week of the Specific Carb Diet under my belt, I’m big on fresh starts. :)

yum!

This week, I’m looking forward to continuing the healing process of my Ulcerative Colitis flare, and hopefully seeing some progress from the new diet!

yellow plate special!

So what did I make for dinner tonight? I made a glorious Grilled Romaine and Nectarine Salad!

Smokey, tender-crisp romaine leaves, topped with grilled veggies, succulent & sweet nectarines, and buttery avocado.

Succulent and Sweet Nectarines!

It’s Gluten Free, Vegan, and SCD with a BED option!

Here’s what you need: (serves 2)

1 heart of romaine, halved
1 zucchini, sliced lengthwise
3 carrots, sliced in half, lengthwise
4 shiitake mushrooms
1 red pepper, quartered
1 stalk of broccoli, broken into florets
1/4 red onion, sliced thin
1 nectarine, halved (BED omit – sorry!)
1/2 avocado, diced

Dressing:
1 part lemon juice
3 parts EVOO
splash of water
salt and pepper
5 drops of honey (BED use 2 drops alcohol free pure liquid stevia)

Prep all your veggies. After you slice your onion, soak it in ice water for 10 minutes – this gets rid of the bitter, onion-y bite. Place the rest of your veggies (minus avocado) in a large gallon ziplock bag and toss with 2 Tsp EVOO, salt and pepper. Then, place them on a screamin’ hot grill pan and grill for about 2-3 minutes per side – until tender-crisp. The carrots will need about 4 minutes per side. Brush the cut side of your nectarine with EVOO and grill for about <2 minutes, cut side down. Finally, grill the romaine, cut-side-down for about 1-2 minutes. Meanwhile, whisk your dressing ingredients together.

Gluten Free, Vegan, and SCD w/ BED option!

When you take your veggies off the grill, chop them into bite-sized pieces. Put them over the grilled romaine, and top with the diced avocado and dressing.

amazing grilled veggies!

This meal was a flavor explosion! The grilled veggies and romaine had a smokey flavor that made the sweetness in the nectarine just POP! And by grilling the nectarine, it brings out the sweetness even more!

carrots, zucchini, and mushrooms, oh my!

And the textures were fabulous! A beautiful thing happens to romaine when you grill it: Some of it remains crunchy, while some of it wilts and becomes smokey and warm. It’s a texture bonanza! And the buttery avocado completes the dish perfectly!

How do you feel about Mondays?

See ya tomorrow!

This recipe is featured in Tues at the Table!

Carrot Cake Pancakes! GF, V, BED, SCD!

Tags

Body Ecology Diet, carrots, eggs, gluten free, grain free, mushrooms, SCD, Specific Carbohydrate Diet, spinach, vegan

Bachelorette Finale tonight!! I am SO excited.

Carrot Cake Pancakes!!!!

Although, I’m in a bit of a dilemma though — the Bachelorette Finale AND the Food Network Star Finale are BOTH on tonight at the SAME TIME!! What were they thinking?!

it’s a pink party!

Thank goodness for TIVO!

so fabulous!

In other news, I ate strawberries today! Holy Camoley — they were SO fantastic! Sweet, succulent, and just mouth-watering good! I used to have to sprinkle them with a little sugar, but now that my system has detoxed from the “white stuff” they were SO sweet on their own! I couldn’t believe it!

How did I eat them? I had them as the sauce for my Carrot Cake Pancakes!

gluten free and SCD!

Wait a second…isn’t the Specific Carb Diet grain free? Why yes, yes it is. These pancakes are made with — ALMOND FLOUR! And they were just as fluffy and amazing as any I’ve had.

Sweet with warmth from the Spice:)

Since they’re made with almond flour and carrots (surprise!), they’re packed with nutrients and protein! And not to mention delicious!

yum to the max!

And they’re Gluten Free and SCD, with a Vegan and Body Ecology Diet option!

Here’s what you need: (serves 1 – makes 5 silver dollar pancakes)

1/3 cup almond flour
3 carrots, grated
1/8 tsp salt
1 tsp cinnamon
scant 1/8 tsp (more of a sprinkle) cloves
pinch of nutmeg
1/4 tsp baking soda
1/2 tsp pure vanilla extract (BED use alcohol free)
1/2 tsp honey (BED use alcohol free pure liquid stevia — see note below on amount)*
2 egg whites (Vegan Option: 2 flax/chia eggs)

Sauce:
6 ripe organic strawberries, pureed (BED – omit :( sorry! You could top with this delicious cashew cream!)

First, the sauce: Take 6 strawberries, and puree them with either a stick blender or in the food processor — that’s it! Voila!

Next the pancakes: Grate your carrots – afterwards, place them in a clean kitchen towel and wring out the excess liquid. Next, in a medium-sized bowl, whip your egg whites until they form nice peaks. In a separate, small bowl, combine your carrots, almond flour, and spices. Then, fold in your “dry” ingredients, vanilla and honey. (Stevia – wait to add).

Then, on a hot, olive-oil-sprayed frying pan or griddle, pour 1/4 cup of the batter onto the pan. Cook for 2-3 minutes a side, until golden brown. Top with the pureed strawberry sauce and enjoy!

amazing strawberry puree!

*If using stevia, wait to add the stevia until your cakes are on the griddle. Then, drop 8 drops per pancake before you flip. Otherwise, the egg whites will deflate and you won’t get the fluffy texture!

what a plate!

With these pancakes, I served an egg white frittata with spinach, mushrooms and green onions.

spinach and mushroom frittata to round out the meal!

These pancakes were — oh my gosh — utterly amazing! They honestly tasted like carrot cake!! Sweet, and warm with a nutty-spiciness from the cinnamon, nutmeg and clove. And combined with the succulent and sweet strawberry puree, it was bliss-inducing!

light and flakey inside!

And the texture was divine! They were outrageously light and fluffy! There was a nice texture contrast with the grated carrots, which had softened just perfectly.

hooray for pancakes!

I just can’t get over these pancakes. :) They were that good.

want a bite? :)

Who said grain free would be dreadful?!

wait wait wait…it’s grain free?!

Did you watch the Bachelorette finale tonight?

Until tomorrow!

This recipe is featured in Melt in Your Mouth Mon, My Meatless Mon, Monday Mania, Make Your Own Mon, and Made from Scratch Mon & Allergy Free Wed & Wellness Weekend! & Fri Food Fix!