Apple Stacks! Gluten Free, Vegan, SCD!

Tags

apple, beets, gluten free, grain free, raisins, romaine, SCD, Specific Carbohydrate Diet, squash, vegan

Hey Hey Guys!

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

Apple Stacks!

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

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

so cute:)

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

cheers!

Apple Stacks!!

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

GF, V, SCD!

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

wow

Here’s what you need: (serves 3)

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

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

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

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

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

what a fun dish!

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

the textures were amazing!

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

I loved the intensely sweet and chewy raisins!

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

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

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

mmm mmm mmm!

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

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

Until tomorrow!

Exploring NYC and Curry Apple Quinoa! GF, V!

Tags

almonds, apple, curry, gluten free, New York City, quinoa, spinach, vegan

I love NYC. There’s so much about it that makes it one of a kind.

Like this weekend, I decided to just walk around and enjoy the crisp hours of the morning. I did my work out in a little open square which felt like it was right out of Europe.

After walking around a little more, I came across a farmer’s market as well as a street fair! There were all these little vendors selling everything from jewelry to decorative rugs.

Flowers and little trees too. It was fun to be in the hustle and bustle.

chocolate stiletto!

And then there were all these little food stalls too. I didn’t have anything, as I had just eaten my Carrot Dessert Pudding for lunch, but it was still fun to look! :)

Again, I’m posting another archive recipe tonight. I’m just so zonked after babysitting for 9 hours – creating a dinner from scratch seems like a daunting task, so I scoop a big bowl of soup and crash on the couch. :P I’ll get into a groove soon and be back with the original recipes again.

But until then, let the deliciousness continue with my Curry Apple Quinoa!

Gosh, quinoa (when I could eat it) was one of my faaaavorites. And especially this preparation. It was BURSTING with flavor!! I mean, wow! What a palate explosion!

First, let’s have a quick little chat about quinoa….what the heck is it?

Quinoa is an ancient, gluten-free grain that is a superfood! It is a complete protein — containing all 9 essential amino acids. It contains magnesium, as well as copper and manganese, which are antioxidants! Easily digestible, it contains both soluble and insoluble fiber! Not to mention, it tastes amazing!

Unfortunately, it is not on the Specific Carb Diet. And because of the Apples and Agave, this recipe is not Body Ecology Diet friendly either. But it IS gluten free and vegan!

Here’s what you need: Serves 3-4

1 cup quinoa
2 cups veg stock
2 apples, diced
1/2 cup almonds, toasted and chopped
1/2 cup raisins
handful of chopped spinach

Sauce:
juice of a lemon
1 t agave
3 green onions, finely sliced (just the whites and light green)
1 t curry powder
1/4 t salt
ground pepper
1 t EVOO

Here’s the deal: Cook your quinoa in 2 cups veg stock for 15-18 minutes. In the meantime, prepare your apples and nuts, and make the sauce.  Combine the sauce ingredients in a bowl and whisk to combine. After the quinoa finishes absorbing the liquid, take it off the heat and put the spinach on top and cover so it wilts.  After a few minutes, fluff the spinach in with a fork, and add the apples, raisins, almonds, and curry sauce. Fold everything together gently with a fork.

I think the best part of this pilaf was two things: 1) the flavor, and 2) the textures. First, the flavor was so complex! The first thing that hits you is the warm, spicy heat from the curry powder, and then you get a burst of sweetness from the raisins, and a zing of sweet-tartness from the apples! All of that, paired with the nuttiness of the quinoa, makes it a real winner.  Finally, the textures! There are so many! The quinoa is a little crunchy, a little chewy; the apples are super crunchy, while the raisins are sticky-chewy and moist. Then the almonds bring an unexpected *pow* crunch! Every bite is different!

How do you explore your city?

Let’s make it a great Wednesday!

Curry Apple Quinoa with Broiled Grouper!

Tags

almond, apple, curry, gluten free, Maker's Diet, quinoa, spinach, vegan

Spring is in the air here in Cincy! I don’t know if it’s that we’re counting down to Easter, or that it was beautiful and warm today, but it feels like spring! The days are getting longer, brighter, and warmer, and tonight’s dinner really reflected that!

a fresh, flavorful, pilaf party! check out the textures!

I served broiled grouper with a curry apple quinoa salad that was BURSTING with flavor!! I mean, wow! What a palate explosion!

First, lets have a quick little chat about quinoa….what the heck is it?

Quinoa is an ancient, gluten-free grain that is a superfood! It is a complete protein — containing all 9 essential amino acids. It contains magnesium, as well as copper and manganese, which are antioxidants! Easily digestible, it contains both soluble and insoluble fiber! Not to mention, it tastes amazing!

SO! What to do with it?

I made a curried apple quinoa salad. Here’s what you’ll need:

1 cup quinoa

2 cups veg stock

2 apples, diced

1/2 cup almonds, toasted and chopped

1/2 cup raisins

handful of chopped spinach

Sauce:

juice of a lemon

1 t agave

3 green onions, finely sliced (just the whites and light green)

1 t curry powder

1/4 t salt

ground pepper

1 t EVOO

Here’s the deal: Cook your quinoa in 2 cups veg stock for 15-18 minutes. In the meantime, prepare your apples and nuts, and make the sauce.  Combine the sauce ingredients in a bowl and whisk to combine. After the quinoa finishes absorbing the liquid, take it off the heat and put the spinach on top and cover so it wilts.  After a few minutes, fluff the spinach in with a fork, and add the apples, raisins, almonds, and curry sauce. Fold everything together gently with a fork.

delicious, flakey grouper

With this pilaf, I served delicious broiled grouper.  Oh my Gosh, this fish was so tasty.  It was the day’s fresh catch (wild, ocean caught, the whole shebang) from Lobsta Bakes. I broiled it for about 10-15 minutes with 1 t EVOO, salt, pepper, lemon zest and juice. This fish melts in your mouth. It is so flakey and buttery.

curry apple quinoa pilaf! yum!

I think the best part of this pilaf was two things: 1) the flavor, and 2) the textures. First, the flavor was so complex! The first thing that hits you is the warm, spicy heat from the curry powder, and then you get a burst of sweetness from the raisins, and a zing of sweet tartness from the apples! All of that paired with the nuttiness of the quinoa makes it a real winner.  Finally, the textures! There are so many! The quinoa is a little crunchy, a little chewy; the apples are super crunchy, while the raisins are chewy and moist. Then the almonds bring an unexpected *pow* crunch! Every bite is different!

Lets make it a great week!

 

Broiled Flounder with GF Mushroom Asparagus Pasta!

Tags

apple, asparagus, brown rice, carrots, ginger, gluten free, goat cheese, green juice, kale, Maker's Diet, mushrooms, pasta

The key to great food is great ingredients.  Using the highest quality ingredients, and simply letting their flavors shine.  That’s just one reason why I’m such an advocate of eating organic. Another reason is simply for health! Conventional fruits and veggies have so many pesticides, herbicides, fungicides, chemical fertilizers, and not to mention the fact that they’ve been genetically modified to be bigger, brighter, shinier, and “aesthetically perfect.” All of those toxic chemicals enter your body and get into your blood and organs. Doesn’t sound like a recipe for a happy tummy to me!

That’s why Lobsta Bakes is so amazing! Their fish is wild ocean caught! This means that their fish hasn’t been pumped with antibiotics, fed GMO corn and ground up fish, and kept in crowded waters with 1000s of other fish getting no exercise or fresh water. No, Lobsta Bakes is the best of the best. Fresh caught from the ocean and flown in each morning from Maine. You CAN taste a difference.

delish!

Ok, so for dinner tonight, we had broiled flounder. I broiled it for about 10 minutes with 1 tsp EVOO, salt, pepper, and lemon zest and juice. Delicate, flakey, and full of wonderful flavor.

yum!!

With our fish, I served Mushroom and Asparagus Pasta. Ooh boy, was this good. Creamy and actually…meaty! The mushrooms made it have a meaty texture and deep, rich flavor! And the asparagus gave it beautiful fresh crunch! Here’s how I did it.

1 bunch asparagus, chopped into 1 in sections

1/2 red onion, chopped

1 portobello mushroom cap, sliced into bite size pieces

2 BIG garlic cloves, minced

1/2 cup white wine

1/2 cup vegetable stock

3 Tbs shredded goat cheese (Old Kentucky Tomme)

pinch of nutmeg, salt and pepper

I started by chopping my asparagus into about 1 in pieces, and then I steamed them for about 5-6 minutes. In the meantime, I sautéed my onion in 2 tsp with s and p until tender. I then stirred in the garlic and mushrooms, and let them cook until soft, about 6-7 minutes.  Once they are tender, add the wine and stock…it will be soupy! Let it reduce for about 3-4 minutes. Once it has reduced by 1/2, stir in the shredded cheese. Then stir in the asparagus. Let them heat through, toss with pasta and you’re good to go!

gorgeous mushroom asparagus pasta

This meal was so wonderful. It was comfort food. An “A+” my mom said. I’ll take that! Healthy food that has amazing flavor. Thanks to organic produce and ocean caught fish!

moist and flakey flounder!

Here’s my juice today! We got some kale, so its much greener! Kale, celery, carrot, apple, lemon and ginger. WOO!

kale-celery-carrot-apple-lemon-ginger

Happy tummies!

GF Portobello Burgers with Goat Cheese and GF ONION RINGS!

Tags

apple, avocado, burger, carrots, eggs, GF onion rings, ginger, gluten free, goat cheese, green juice, Maker's Diet, mushrooms, Roxy

As this weekend comes to a close, I’m beginning to gear up for next week. Its a big week. We’ve gotta get some healing going on up in here, or I have to switch to more drastic and severe medicines. *eek* I definitely definitely don’t want to do that…I’m the advocate of the natural way! But, alas…*sigh*

Roxy, my sidekick

Its a good thing my new friend is always by my side:) Thanks Roxy.

GF Portobello Mushroom Burger with Goat Cheese!

For dinner tonight, we had a real treat. A bit of a splurge, you could say…even though it was mainly veggies! I made grilled Portobello Mushroom Burgers and Baked Onion Rings! Ooooh boy, these were amazing.

yummmm

Lets start with the Grilled Portobello Mushroom Burgers. Beautifully layered steaky mushroom, creamy mashed avocado, melty goat cheese (Old Kentucky Tomme), a “fried” farm fresh egg, tomato, grilled onion, and a fluffy GF bun! *swoon*

I grilled 3 large portobello mushroom caps (1 p/p). I lightly brushed the tops with 1 tsp EVOO, salt and pepper. I grilled the rib side down first, so that when I flipped it, I could fill it with a bit of shredded goat cheese, so it could melt.

Meanwhile, I mashed 1 avocado with salt, and sliced a tomato for the burger.

After the mushrooms have grilled for about 5-6 minutes per side, I took them off and let them cool for just a second while I fried the eggs–no oil, just a light spritz of olive oil spray.

Here’s how I layered the burger: bun–avocado–mushroom cap with melted cheese–“fried” egg–tomato–grilled onion–organic ketchup/mustard–bun. Lets just say I was wearing half of it by the end of the meal!

look at the crispiness of the onion rings!

Next…the show stoppers…the GF Baked Onion Rings! These were so delectable! They were so CRUNCHY!! Oh my Gosh! They were crispy and amazing! I will tell you though, these were very labor intensive.  But SO worth it! Here’s how you do it.

You will need 4 bowls:

1) Bowl of plain unsweetened almond milk

2) Bowl of 1/2 c GF AP flour

3) Bowl of 1 beaten egg

4) Bowl of GF bread crumbs (I made my own out of a GF bun in the food processor.)

Cut your onion into rings. The rotation of the bowls go 1-2-3-4 :) I started out being clean and using forks, but 5 minutes in, caved and just used my hands. Place the coated rings on 2 olive-oil-sprayed baking sheets.  Put them in a 400 degree oven for 15-20 minutes or until golden brown, flipping once. Eat just one…I dare you!

crispy, crunchy, baked GF onion rings! yes please!

I also want to share my fresh juice I made today!

Carrot–Celery–Apple–Lemon–Ginger…..Fantastic! I meant to put kale in, but sadly, we had none. It instantly wakes up all the taste buds in your mouth–especially the “zingy” ones! Raw, fresh-pressed juices are one of the best things for your body–since its fresh-pressed, the enzymes are alive and find their way into your organs, feeding and healing them!

feeling snazzy in a margarita glass

Until Tomorrrow:)