Cauliflower Crust Pizza! GF, V, BED, SCD!

Tags

almonds, basil, Body Ecology Diet, cauliflower, eggs, gluten free, grain free, pizza, SCD, Specific Carbohydrate Diet, tomatoes, vegan, zucchini

Hey Hey Happy Tummies!!

I hope everyone had a wonderful Christmas and Holiday Season! I’ve been enjoying some much needed family time here in Cincinnati. I hope you are too!

Zucchini Cauliflower SCD Pizza!

Did you know that one of the busiest days for pizza deliveries in the United States is New Year’s Eve? Yep! It’s true! In the ranks with Super Bowl Sunday, Halloween, the day before Thanksgiving, and New Year’s Day.

juicy tomatoes!

So with New Year’s Eve only 2 days away, I thought I’d share one of my most popular recipes….my CAULIFLOWER CRUST PIZZA!!

what a dish!

An amazing cauliflower crust pizza with sauteed zucchini and onion, and broiled tomatoes! UH-MAZING!!

a perfect way to celebrate!

And did I mention, that it’s Gluten Free, Vegan, and SCD, with a BED option?!

late evening shadows:)

Here’s what you need: (serves one)

Crust:
1/3 head of cauliflower, riced and wrung dry
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup almond flour
1/4 tsp sea salt
pinch of garlic powder

Toppings:
1/2 yellow onion, sliced
1 zucchini, sliced thin
5 shiitake mushrooms, sliced
3 cloves of garlic, minced
3/4 tsp dried basil and oregano
salt and pepper
1 tomato, sliced in 1/2 inch slices (BED use a roasted red pepper!)

hooray for 2013!

Preheat oven to 400 degrees. Put your raw cauliflower florets into the food processor, and process until it resembles rice. Then place “rice” in a clean kitchen towel and wring out all the excess water. Combine it thoroughly with your almond flour, salt, egg whites and garlic powder. Cut 2 sheets of parchment paper the size of a baking sheet. Put your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON, and bake as a “parchment sandwich” for 20 minutes.

Meanwhile, saute your onions in 1 tsp EVOO, salt, pepper, and spices for about 3 minutes, until they begin to soften. Then, add your zucchini slices, and let them cook for about 2 minutes. Finally, add you mushrooms and garlic and let them cook for about 2 minutes. Take off the heat when the veggies are still slightly firm — they’ll finish in the oven.

Finally, take your par-baked crust, spray it with EVOO spray, and top with your veggie mixture. Place the tomato slices on top, and bake for 15 more minutes at 350 degrees.

wow…just, wow!

This pizza was UNREAL!! This is seriously one of the best meals I’ve enjoyed in a long time. If you recall, tomatoes are not on Phase 1 of the BED, so this was a truly special treat! I almost cried when I took a bite.

delicious veggies!

The crust was fabulous! It was crunchy on the outside, and wonderfully chewy on the inside! And it didn’t taste like cauliflower AT ALL!

crispy, chewy crust!

And the zucchini, mushrooms and onions were so delicious with the warm basil and oregano. It was soul warming and satisfying. And something beautiful happens to tomatoes when you bake them: they almost melt into a sauce when you bite into them. So, SO unbelievable!

there’s cauliflower in that?!

Finally, the colors were just stunning. It was rustically fabulous:) It looked like an Italian flag with the bright red and cool green.

Check out Jen’s review of this pizza from My Big Fat Grain Free Life!

New Recipe coming tomorrow…for PUMPKIN BREAD!

Snappy Guac and Red Chips!! GF, V, BED!

Tags

avocado, Body Ecology Diet, broccoli, cilantro, gluten free, guacamole, peas, potatoes, vegan

Hard to believe, but Christmas is less than a WEEK away!!

I’m so excited to go home on Friday and be with my family. There’s nothing like being home for Christmas.

It’s funny…everyone thinks that NYC at Christmas time is the most “Christmas-y” place, with all the lights, the Rockefeller tree and skating rink, the shopping, the hustle and bustle. Which is true…But you know what, I don’t feel like it’s Christmas until I’m back in Cincinnati with the people I love.

such a creamy sauce!

So today I thought I’d share another favorite of mine. Somewhat “party” inspired.

so bright and fresh!

I made Snappy Guac and Chips! Sugar Snap Peas, tossed in an Avocado Dressing, over a bed of Roasted Broccoli and crunchy Red Skinned Potato Chips! So delicious and a festival of flavors and textures! Cooking for my fam definitely brings out joy in me:)

Snap Peas and Guacamole Sauce – Superb!

And it’s gluten free, vegan, and Body Ecology Diet friendly!

what a plate!

But wait — How are Red Skinned Potatoes on the Body Ecology Diet? That’s a ZERO sugar diet; and starchy veggies — ie: potatoes — are strictly prohibited! Welllll, it just so happens that Red Skinned Potatoes are the ONLY potato allowed on the BED because they have less sugar than their white and orange potato cousins, and therefore, don’t feed the yeast! (pg 52) Sweet!

such crunchy chips!

Here’s what you need:

7 organic red skinned potatoes, sliced thin on a mandolin

1 stalk of broccoli, broken into florets, and roasted
1 1/2 cups sugar snap peas, chopped
1/2 red onion, finely diced
2 Tbsp cilantro, chopped
2 green onions, chopped

Avocado Dressing:
1 avocado, mashed
Juice of 1 lime
1/2 tsp salt
1 garlic glove, grated

Preheat oven to 400 degrees. Carefully slice your red potatoes on the mandolin. Place them in a single layer on 2 olive-oil-lined baking sheets. (You’ll have to do 2 batches). Spray them with olive oil, sprinkle with salt and pepper, and bake for 15 minutes, flipping halfway through. You’ll need to watch them carefully towards the end — when they begin to get brown spots on them, take them out – they’re finished!

Meanwhile, roast your broccoli. Place the florets on an olive-oil-sprayed baking sheet. Spritz with olive oil, sprinkle with salt and pepper, and bake for 15 minutes, flipping halfway through.

Also, prep your veggies. After you chop your red onion, soak it in ice water for 10 minutes – this gets rid of that bitter onion-y bite. Drain, and squeeze dry in a paper towel.

gorgeous roasted broccoli!

Finally, make the dressing. Combine the dressing ingredients in a medium-sized bowl. Mash the avocado with the back of a fork until creamy and smooth. Add enough lime juice so that it is “liquidy.” Toss your snap peas, cilantro and red onion with the dressing.

mmm mmm mmm!

To serve, make a bed of the chips. On top of that, make a cushion of broccoli, and top with the snappy guacamole! Garnish with green onions and cilantro, and enjoy!

amazing textures!

This meal was SO GOOD! The textures of the meal took it over the top! The chips were phenomenal – they were incredibly crunchy! My parents loved them too — there was not a single one left! And combined with the tender-crisp broccoli, and crunchy snap peas slathered in the creamy dressing – it was amazing!

Gluten Free, Vegan, and Body Ecology Diet friendly!

And the flavor was out of control! The dressing was just like guacamole – with the bright lime juice, fresh cilantro, and subtle hint of garlic. It. was. so. good!

Is your holiday shopping finished?

Until Next Time!

“Deck the Halls” Slaw! GF, V, BED!

Tags

almond, Body Ecology Diet, buckwheat, cabbage, carrots, cilantro, ginger, gluten free, peas, red pepper, vegan

Christmas Countdown: 9 DAYS!!!

Single Digits Babyyyy!!

such festive colors!

So with all the Christmas parties, egg nog, and festive feasts we’ll be enjoying this time of year, sometimes, it’s nice to have a light (yet delicious!) meal in your back pocket to whip out at a moment’s notice.

such a refreshing meal!

This recipe is great, because it makes A LOT. And the longer it sits in the fridge, the better and more flavorful it gets! That way, when you need a quick meal, this is ready to go, just waiting to be enjoyed!

crunchy veggies!

And it’s so festive and colorful…think of this as a way to Deck the Halls…Fridge Style! :)

Deck the Halls Slaw!

what a plate!

A fabulous crunchy salad of sugar snap peas and cabbage, tossed in an almond butter and ginger sauce. Super tasty — Cold and crunchy!

gluten free, vegan, and Body Ecology Diet friendly!

Here’s what you need!

1/2 head of cabbage, sliced thin
1 1/4 cups sugar snap peas, sliced
1 red bell pepper, sliced
3 carrots, sliced
1/2 red onion, sliced thin
3 Tbsp cilantro, chopped

Sauce:
1/3 cup almond butter (I used homemade)
3 tsp raw apple cider vinegar
12 drops pure liquid stevia extract (BED use alcohol-free)
1 Tbsp grated ginger
approx. 3 Tbsp water – until you get a “drizzly” consistency

buckwheat chips!!!

Super Super Simple: Prep all your veggies and put them in a big bowl. Combine your sauce ingredients and add enough water until you get a liquid dressing consistency. Toss your veggies and the cilantro with the sauce and enjoy! It can be eaten right away or refrigerated!

mmmmmm!

With this super salad, I served buckwheat chips!

Chips:
¼ cup buckwheat, cooked in ½ cup veg stock
3 Tbsp almond flour
1 egg white (Vegan Option: 1 flax/chia egg)
salt and pepper

Preheat oven to 400 degrees. Cook your buckwheat until it absorbs all the liquid – about 7 minutes! Fluff with a fork and let cool. Cut 2 medium rectangles of parchment paper and set aside. Once your buckwheat is cooled, combine it in a bowl with your almond flour, egg white, and S&P. Then, place your mixture on one piece of parchment. Place the other piece on top, and “smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON and bake it as a “parchment sandwich” for about 35-40 minutes, until golden brown. When you take it out, the paper will fall right off! Break into chips, and enjoy!

red, orange, green, and purple!

This meal really hit the spot! It was cold, crunchy, and refreshing! The flavors were phenomenal with the slightly sweet and spicy almond-ginger dressing! The veggies had a glorious crunch factor too!

oh yum!

And the colors were outstanding! The orange carrots, green snap peas, and red peppers jumped off of the purple cabbage! It was a delight for the eyes — as well as the taste buds!

Fireworks Slaw!

Finally, the chips were wonderful! I enjoyed scooping up the slaw with them — simply delightful!

exploding with colors!

What’s your favorite “light bite?”

Until Next Time!

Veggie Curry over Millet! GF, V, BED!

Tags

body ecology diet friendly, broccoli, carrots, cashews, cauliflower, cilantro, curry, ginger, gluten free, millet, peas, red peppers, vegan

Happy Wednesday!! Half way through the week! Aaaand 13 days until Christmas!! Super exciting!!

One of the best things about the Holidays is getting together with people you love. Family, friends – being together makes everything “merry and bright” :) So, I thought I’d share a recipe that you can whip together if you’ve got expected, or unexpected company!

what a plate!

So tonight for dinner, I had a special treat. I made a big meal for everyone! Let me tell you, curry is a crowd pleaser! I made a big batch of Veggie Curry over Millet! It gave me so much joy to be able to cook for the people I love:)

carrots and peppers and peas, oh my!

This meal was packed with veggies. And the great thing about it is that you can literally throw in any veggies you have in your fridge! Party!

luxurious sauce!

And it’s gluten free, vegan, and Body Ecology Diet friendly!

 

gluten free, vegan, and Body Ecology Diet friendly!

Here’s what you need: (Serves 5 adults)

1 1/4 cups millet cooked in 2 1/2 cups veg stock

1/2 head of cauliflower, broken into florets and roasted or steamed
1 big stalk of broccoli, broken into florets and roasted or steamed
1 red pepper, chopped
2 large carrots, chopped
1 yellow onion, chopped
1 1/2 cups sugar snap peas, cut in half
1 Tbsp grated ginger
3 garlic cloves
1 rounded tsp Curry Powder
salt and pepper

Garnish:
cashews,
chopped
cilantro, chopped
3 green onions, sliced

Sauce:
1 cup veg stock
juice of 1 lime
15 drops pure liquid stevia (BED use alcohol free)
1/2 can of light coconut milk

Preheat oven to 400 degrees. Put your broccoli and cauliflower florets on an olive-oil-sprayed baking sheet, and spritz them with olive oil. Bake for about 15-20 minutes, until golden brown.

so colorful!

Cook your millet until it absorbs all the liquid, about 20-25 minutes. When it has absorbed all the stock, fluff it with a fork, and add salt to taste.

Meanwhile, prep your veggies.

cashews give it a fabulous crunch!

Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium, until the onions have softened. Next, add your carrots, and let them cook for about 3 minutes. Then, stir in your peppers and peas. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, broccoli and cauliflower. Let those cook for about 4 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.

gorgeously roasted broccoli!!

To serve, make a bed of millet, and pile on those veggies! Garnish with cilantro, cashews and green onions! And don’t skimp on the sauce — it’s the best part!

mmmm!

This meal was superb! Everyone thoroughly enjoyed it:) The flavors are so exotic and exciting! It’s spicy, somewhat sweet, a little tangy, a little creamy — just delicious! In fact, my parents joked that they could drink the sauce it was so good! Well alright! Haha

lovely millet!

And the millet is perfect for this dish. It soaks up the sauce beautifully. If you’ve never tried millet, I definitely encourage you to try it! It’s comparable in texture to couscous. It’s fantastic and a nutrition powerhouse!

so flavorful and colorful!

And the cilantro adds just a fabulous fresh bite, while the cashews provide a satisfying crunch to finish it off!

Yummy Veggie Curry!

What’s your “go-to” meal when you have company?

Until Next Time!

 

Mexican Guacamole Flatbread! GF, V, BED!

Tags

avocado, Body Ecology Diet, broccoli, cauliflower, cilantro, gluten free, guacamole, mexican, millet, vegan

Hey Hey Happy Tummies! How was everyone’s weekend!?

Mexican Guacamole Pizza!

Weekends in NY are always too short :) Big week ahead though!

I’d like to wish a Happy Hanukkah to those celebrating this week!

roasted vegetable magic:)

So tonight, I thought I’d share my Mexican Guacamole Flatbread! It was sooooo fresh and tasty! A crunchy millet crust, topped with guac, and roasted spicy broccoli and cauliflower!

lookin’ good!

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

love the red onions!

Here’s what you need: (Serves 1)

Crust:
1/4 cup millet cooked in
1/2 cup veg stock
1 1/2 Tbsp Almond flour
1 egg white (Vegan Option: 1 flax/chia egg)
salt

1 cup broccoli, broken into florets
1 cup cauliflower, broken into florets
chili powder,
paprika,
cumin,
garlic powder
1/4 red onion, sliced thin
cilantro, chopped
1 green onion, sliced

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

so healthy!

Preheat your oven to 400 degrees. Cook your millet until it absorbs all the liquid, about 20 minutes. Fluff with a fork, and set aside to cool. Cut 2 medium-sized rectangles of parchment paper. Once millet is cooled, combine in a bowl with your egg, almond flour, and salt. Mix well to combine. Then, place mixture on one piece of parchment paper.  Place the other sheet on top, and then “smoosh” it out as thin as you can. Leave the top paper on (it’ll be like a parchment paper sandwich), and bake for about 35 minutes, until the edges are a dark golden brown.

what a plate!

Meanwhile, roast your cauliflower and broccoli. Place the florets on an olive-oil-sprayed baking sheet. Spritz them with olive oil, and sprinkle them with salt, pepper, and your spices. (Only use a PINCH of garlic powder — it is VERY potent!!) Bake for about 20 minutes, until nice and golden and roasted!

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

Finally, soak your onion slices in ice water for about 10 minutes – this gets rid of that bitter onion-y bite!

crunchy crust!

To assemble, spread your guac on your flat bread. Top with your veggies, and garnish with green onions and cilantro. YUMMO!

This meal was super! It was like a nacho pizza! The millet crust was so crunchy and wonderful while the guacamole was luxuriously rich and creamy! And the roasted veggies had a wonderful tender bite to them — fabulous!

gorgeously spiced cauliflower!

And the flavors were just outstanding! I’m crazy for anything “Mexican!” I love the bright freshness of guacamole combined with the smokey-spice of the broccoli and cauliflower. It’s so clean and healthy while being out-of-this-world flavorful!

such great veggies!

And finally, it was a beautiful dish with the different shards of green, orange and purple — stunning:)

fabulous!

What are you looking forward to this week?

Until Next Time!

Crispy Potato Pepper Pile Up! GF, V, BED!

Tags

asparagus, Body Ecology Diet, cashews, gluten free, peas, potatoes, red pepper, vegan

Happy Friday! We officially made it through the week!

And what a week it was! I thought I’d share another fabulous potato recipe with you guys tonight. It’s cold and rainy in NYC today…sounds like potato weather to me! :)

Crispy Potato Pepper Pile Up!

A scrumptious dinner! Roasted Red Potatoes, with Zesty Sauteed Veggies and a Roasted Red Pepper Cream Sauce!

delish!

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

crispy potatoes!

But wait — How are Red Skinned Potatoes on the Body Ecology Diet? That’s a ZERO sugar diet; and starchy veggies — ie: potatoes — are strictly prohibited! Welllll, it just so happens that Red Skinned Potatoes are the ONLY potato allowed on the BED because they have less sugar than their white and orange potato cousins, and therefore, don’t feed the yeast! (pg 52) Sweet!

gluten free, vegan, and body ecology diet friendly!

Can I just tell you…this was outstanding! Even my 18-year-old boy cousin, who hates vegetables, gobbled it up and said he loved it! Point for team Veggies! :)

what a meal!

So here’s what you need: (Serves 3)

6 Organic Red Skinned Potatoes, diced

5 asparagus spears, chopped in 1/2 inch pieces
1/2 yellow onion, diced
1 cup sugar snap peas, chopped in 1/2 inch pieces
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp cumin
sprinkle of garlic powder
salt and pepper
1 green onion, chopped (garnish)

Cream Sauce:
1 red pepper, roasted, peeled, then chopped
1 clove of garlic
1/2 cup cashews
1/2 tsp paprika
salt and pepper

what a view!

Preheat oven to 350 degrees. Place your diced potatoes on an olive-oil-sprayed baking sheet. Spritz the potatoes with olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes, until golden brown, stirring once half-way through.

In the mean time, roast your red 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), 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 the cashews, garlic, paprika, salt and pepper. Blend until you get your smooth, creamy sauce! YUMMO!

yum x 3!

Finally, saute your onion in 1 tsp EVOO, salt, pepper, and your spices. Let them soften for about 3 minutes, and then add your asparagus. Let it cook for 3 minutes, and then stir in your snap peas. Let them warm through for about 2 minutes, and then take off the heat. They’ll be warm and crunchy!

golden, crispy potatoes!

To serve, make a “bed” of potatoes, top with your veggies and a dollop of the red pepper sauce. Garnish with green onions.

This meal was ridiculously good! It was hearty and full of flavor! Zesty with a smokey-sweet overtone.

crunchy asparagus!

And the textures were wonderful! The potatoes were crispy on the outside and pillowy on the inside. Topped with warm, crunchy veggies, and an out-of-this-world red pepper cream sauce! It was so rich and luxurious. It was hard to believe that it was just red pepper and cashews!

red pepper cream sauce!

My family was going crazy for this cream sauce! They passed it around the table, and proclaimed that it was amazing!

And it was really pretty too! Regal looking:)

Do you have any fun plans this weekend?

Until Next Time!

 

Spunky Spud Cakes! GF, V, BED!

Tags

basil, Body Ecology Diet, broccoli, gluten free, mushrooms, peas, potatoes, vegan

Ever have one of those days where you just don’t make it to the grocery store? You have every intention, but your day got the best of you – whether it’s because Christmas shopping took longer than expected, or because you had a last minute audition, sometimes, you need to get creative with what’s left in the fridge.

super crunchy outside!

Yep, there I was with a nearly-empty fridge …. hmmmm …. a few sprigs of basil, a bit of broccoli, frozen peas, and red skinned potatoes.

so flavorful!

It sounds like a night for Potato Pancakes with Broccoli and Pea Pesto!

what a meal!

Potato pancakes that are crunchy on the outside, chewy on the inside, and topped with a creamy and luxurious sauce! And they’re gluten-free and Body Ecology Diet friendly with a Vegan Option!

chewy shiitake mushrooms!

But wait — How are Red Skinned Potatoes on the Body Ecology Diet? That’s a ZERO sugar diet; and starchy veggies — ie: potatoes — are strictly prohibited! Welllll, it just so happens that Red Skinned Potatoes are the ONLY potato allowed on the BED because they have less sugar than their white and orange potato cousins, and therefore, don’t feed the yeast! (pg 52) Yippee!

yummmmm!

Here’s what you need: (Serves 4)

6 organic red skinned potatoes,
grated
1/4 onion,
minced
3 egg whites (Vegan option: 2 flax/chia eggs)
1/4 cup almond flour
salt
and pepper

Sauce:
3/4 cup frozen peas, thawed
1 cup broccoli florets, steamed
2 garlic cloves
juice of 1/2 a lemon
1/3 – 1/2 cup pine nuts, toasted
1/2 cup basil
salt
1 tsp EVOO

5 shiitake mushrooms, sliced
green onions, sliced

Toast your pine nuts and steam your broccoli for about 5 minutes until bright green and tender. Rinse under cold water & drain. Add it to your food processor along with the other sauce ingredients. Puree until fabulously thick and creamy, scraping down the sides twice. Meanwhile, quickly saute your mushrooms until tender. Set aside.

Grate your potatoes on a box grater. Then, put them in a clean kitchen towel and wring out all the excess water. Put your potato, onions, eggs, almond flour, salt and pepper into a medium bowl and mix until well combined.

Heat a big frying pan and add 1 tsp EVOO. Place 1/3 cup scoops of the potato mixture in the pan and cook for 4 minutes per side, until golden brown.

mmm mmm mmm!

To assemble, dollop each potato pancake with about 2 Tbsp of the puree, and garnish with some mushroom slices and green onions.

gluten-free, and Body Ecology Diet friendly!

This meal was outrageous! The potato pancakes were crunchy on the outside, and chewy on the inside — just perfect! And the thick and creamy sauce complimented that *crunch* brilliantly! It was fresh and bright from the basil and lemon, and luxuriously rich from the pine nuts!

luxurious broccoli and green pea sauce!

And what made it even more special, is that one of our dear family friends swung by our house when we were having dinner, and there was extra, so she had some with us!

Spunky Spud Pancakes!

That’s the best part about cooking — you get to share it with family and friends:)

How’s your holiday shopping coming along?

Until next time

luxurious broccoli and green pea sauce!

Marathon Prep for a Friend! GF, Vegan, BED!

Tags

almonds, asparagus, Body Ecology Diet, broccoli, buckwheat, ginger, gluten free, pasta, red peppers, stevia, sugar free, Ulcerative Colitis, vegan

Today is a special post.

This post goes out to my dear friend, R. She is an amazing friend.

Right now, as we speak, she is in Las Vegas, running in the Crohn’s & Colitis Foundation Rock & Roll Marathon. She’s on Team Challenge, and she doesn’t even have IBD. Nope…she’s running this for me. I am so incredibly humbled and honored that she’s been training and running this with me in mind. I am so blessed to have her as a friend.

So Thank You, R! YOU GO GIRL!!! I’m rooting you on from NYC!!

fantastic asparagus, broccoli and red peppers!

So in the spirit of the marathon, I thought I’d share a pregame pasta meal! What is it?

PAD THAI!! But not just any Pad Thai….

Gluten Free, Vegan, Body Ecology Friendly, Sugar Free & Peanut-Free PAD THAI!!!

what a plate!!

Here’s what you need:

buckwheat noodles
red pepper, diced
6 stalks of asparagus, chopped into 1/2 inch pieces
1 1/2 cups of broccoli florets, steamed
3 garlic cloves, minced
1 tbsp ginger, grated
1/2 yellow onion, diced
4 green onions, chopped, divided dark and white/light green
cilantro, chopped
almonds and cashews, chopped

Sauce:
1/4 cup + 1 Tbsp veg stock — soy sauce/tamari is traditional, but not on the BED
1/4 cup + 1 Tbsp fresh lime juice
1 1/2 Tbsp raw apple cider vinegar
1 tsp EVOO
1/4 C + 1 Tbsp brazil nut / hazelnut butter (homemade) — can sub any nut butter — peanut butter is traditional
2 garlic cloves, grated
1 Tbsp fresh ginger, grated
1 tsp curry powder (usually thai curry paste — but it’s the Northwoods)
7-8 drops pure liquid stevia

1/4 -1/2 cup reserved pasta water

a mound of healthy, organic veggies!

Prepare all your veggies and sauce. (This meal has intensive prep, but comes together quickly at the end). First, steam your broccoli, when it is tender, shock it in ice water, drain, and then set aside. Then, in a big frying pan, saute your onion in 1 tsp EVOO, salt and pepper. Once its softened, (about 5 minutes), add in your asparagus. Let it cook for about 3 minutes, and then add in your bell pepper, garlic and ginger. Allow them to cook for about 3 minutes, and then add in your broccoli. Stir until it’s warmed through, about a minute. Then add in your cooked pasta, sauce, whites/light greens of the green onions, and reserved pasta water. Stir to coat all the noodles and veggies. Garnish with cilantro, green onion tops, and chopped almonds & cashews! DIG IN & LOVE YOUR LIFE!!

want a bite?

This Pasta. I was literally jumping around the kitchen at how DOGGONE FANTASTIC it was! The flavor of this dish absolutely explodes in your mouth. There was salty, sweet, spicy and sour all dancing around on your palate! The salty nut butter, the sweet stevia, spicy curry & ginger, and sour lime & apple cider vinegar! Those flavor profiles, paired stupendously with the bright, fresh cilantro and the slight bite from the green onions. And the garlic flavor provided a magnificent backdrop.

GF, Vegan, BED-Friendly & Peatnut-Free PAD THAI!!!

And then the textures!! The buckwheat noodles were chewy, while the red peppers were sweet and crunchy! The broccoli was tender, while the almonds and cashews gave a serious crunch factor! All the elements were blanketed in a luxuriously rich and creamy sauce that got in all the nooks and crannies of the noodles and broccoli “tree tops.” A truly fabulous dish!

bright, fresh, and nutty sauce!

And my parents?? They absolutely LOVED it — licked their plates — and raved that this was my best BED meal yet.

This just goes to show that even if your diet has CRAZY INSANE restrictions like the Body Ecology Diet, you still can make CRAZY INSANE delicious dishes. It just takes a little creativity, a little experimentation, and a little courage:)

So R, this one goes out to you on your big day. Congrats on an amazing race! You’re a rockstar!

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

Tags

asparagus, Body Ecology Diet, buckwheat, cauliflower, gluten free, vegan

Happy Friday! We made it through the week after Thanksgiving! Woo!

Have you decorated for the holidays yet? I just LOVE this time of year!!

christmas tree all decorated!

Just a quick post tonight…because it’s Friiiiday!!

roasted asparagus and chili cauliflower tart!

I thought I’d share a delightful meal from this past summer.

beautiful lattice!

I made a Roasted Asparagus Tart with a Cauliflower Chili Sauce! It was phenomenal! I only made enough for one, with a few extra nibbles to share, as the rest of my fam is not on the Body Ecology Diet.

buckwheat yumminess!

My tart had a buckwheat crust and gorgeous lattice top! And it’s gluten free & Body Ecology Diet friendly, with a Vegan option!

GF and BED!

Here’s what you need:

Crust:
¼ cup buckwheat, cooked in ½ cup veg stock
3 Tbsp almond flour
1 egg white (Vegan Option: 1 flax/chia egg)
salt and pepper

Sauce:
1/3-1/2 head of cauliflower, broken into florets and steamed
1 clove of garlic
¼ tsp Chili Powder
1/8 tsp Paprika
salt & pepper

6 spears of asparagus, roasted

so fluffy and wonderful!

Preheat oven to 400 degrees. Cook your buckwheat until it absorbs all the liquid – about 7 minutes! Fluff with a fork and let cool. Cut 2 medium rectangles of parchment paper and set aside. Once your buckwheat is cooled, combine it in a bowl with your almond flour, egg white, and S&P. Then, place your mixture on one piece of parchment. Place the other piece on top, and “smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON and bake it as a “parchment sandwich” for about 35-40 minutes, until golden brown. When you take it out, the paper will fall right off!

Meanwhile, spray your asparagus with olive oil and roast it on an olive-oil-sprayed-baking-sheet in the same 400 degree oven for about 15-20 minutes, flipping once halfway though.

Also, steam your cauliflower for about 5 minutes, until tender. Combine it in the food processor with your garlic, paprika, chili powder, salt, and pepper, and whirl until it is a smooth and luxurious cream. You’ll need to scrape down the sides once or twice.

fabulous!

To assemble, spread your cauliflower cream on the crust, and top with the roasted asparagus in an “artistic fashion” if you so please :)

what a meal!

This meal was phenomenal! It was bursting with different flavors and textures, and was beautiful to boot! The cauliflower sauce was slightly spicy with a wonderful garlic undertone! My aunt was using my leftover sauce as a “chip dip!” I’d say that’s a winner!  :)

want a slice?

And the crust was so crunchy! It complimented the creaminess of the sauce just marvelously. And who can go wrong with roasted asparagus?!

mmm!

Finally, it was visually appetizing! The green & golden roasted asparagus crisscrossing atop the fluffy, coral sauce made you want to dig in! Rustically fabulous!

creamy chili cauliflower!

I hope everyone has a great weekend!

Until Next Time!

Pesto Pasta Pie! GF, V, BED!

Tags

Body Ecology Diet, carrots, gluten free, pasta, peas, pesto, quinoa, radishes, vegan

Monday night. After Thanksgiving weekend. I’d be lying if I said I wasn’t experiencing a bit of a let down.

This past weekend was just incredible. So much fun with family and friends. As I sit here back in Gotham, I’m reflecting on all the good times from the weekend. I am very thankful:)

As the leftovers are winding down, I thought I’d share one of my favorite recipes. Not only is it SUPER flavorful and delicious, but it is also beautiful!

Pesto Pasta Pie!

A baked pasta pie. My mom swears that she “doesn’t like” baked pasta – can I just tell you that she had several bites of my dinner and LOVED IT!

such bright colors!

I made a baked Pesto Pasta Pie – SO good! Topped with chewy roasted radishes and carrots. It tasted so fresh and delicious! My dad declared that it was “the best meal I’ve made yet” – haha, he seems to say that a lot:)

yummy pasta!

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

outstanding pesto!

Here’s what you need: (Serves 1 with enough to share — with 12 people :) )

1 serving quinoa pasta

1 ½ cups packed basil
¼ cup pine nuts, toasted
2 garlic cloves
juice of ½ a lemon
1 tsp EVOO
salt
reserved pasta water

3 radishes, whole
2 large carrots, sliced into 1 inch pieces
¾ cup sugar snap peas, cut in half

gluten free, vegan, body ecology diet friendly!

Preheat your oven to 400 degrees. Place your carrots and radishes on an olive-oil-sprayed baking sheet. Bake for about 20 – 25 minutes, until the radishes have softened and the carrots are becoming golden on the edges.

Meanwhile, cook your pasta until al dante, and make your pesto by combining your ingredients in the food processor. You’ll need to add about ¼ – ½ cup of reserved pasta water, and scrape down the sides several times. It’ll be thick.

Reserve about ½ cup of the pesto, and toss the rest with your pasta, along with about ¼ cup of the reserved pasta water. Then, spray a small (8 inch) oven-safe frying pan with olive-oil-spray. Put your pesto-coated spaghetti into the pan and bake in the 400-degree oven for about 10 minutes. Then, broil it for about 3 minutes. Carefully take it out of the oven and let it cool for a few minutes. Then, put a plate on top, and “flip it out” onto the plate.

gorgeous carrots!

Cut your roasted radishes in half, and then place them, along with the carrots and raw sugar snap peas onto the top of your pasta pie in a decorative way:) Top with the remaining pesto, and enjoy!

so delicious!

This meal was outrageous! It was truly phenomenal! The flavors, textures, and colors were just wonderful. First, the flavor – my gosh, pesto is hands down my favorite flavor! I love how bright and fresh it is, with the savory garlic overtone! And if you’ve never had a roasted radish, you must try it! Raw radishes have a spicy bite to them, but when they’re roasted, their natural sugars release and they caramelize! They become soft and super sweet – almost like candy! I’m not even joking! Their sweetness, paired with the sweet carrots was just delightful!

quinoa pasta!

And the textures – oh my goodness, what a treat! What happens to the spaghetti when it’s baked is that the top gets really crunchy, while the bottom becomes soft and just absorbs the pesto beautifully! Eating it was just fabulous – in one strand of spaghetti, there’d be a crunchy part, and a plump, soft and chewy part. It was outstanding!

yay radishes!

Finally, the colors were beautiful! In my bunch of radishes from the farmer’s market, there were white, red, pink, and purple radishes – stunning! Paired with the orange carrots, dark green snap peas and lemony green pesto; it was a feast for the eyes!

mmm mmm mmm!

What was the highlight of your Thanksgiving?!

Until Next Time!