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

Tags

Body Ecology Diet, broccoli, eggs, gluten free, grain free, red peppers, SCD, Specific Carbohydrate Diet, spinach, zucchini

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

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

SO – I have 2 alternatives for you:)

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

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

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

Now, onto the food!

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

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

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

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

Here’s what you need:

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

garnish: green onion or chives, chopped

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

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

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

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

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

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

What’s your favorite “make ahead meal?”

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

Turnip Chips! GF, V, BED!

Tags

Body Ecology Diet, cauliflower, gluten free, grain free, SCD, Specific Carbohydrate Diet, spinach, turnips, vegan

Happy Monday!!

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

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

so flavorful!

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

crispy crunchy chips!

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

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

wow oh wow

Here’s what you need:

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

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

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

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

so green and pretty!

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

wait a second…that’s a turnip?!?

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

gluten free, vegan, Body Ecology Diet friendly!

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

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

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

Tags

Body Ecology Diet, eggs, gluten free, grain free, mushrooms, red pepper, SCD, Specific Carbohydrate Diet, spinach, zucchini

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

gluten free, BED & SCD!

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

super delish!

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

packed with protein and flavor!

Here’s what you need: (Serves one)

1 red bell pepper, top cut off (reserve)

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

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

cozy night in :)

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

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

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

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

chuck full of goodies!

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

so healthy!

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

How are the New Year’s Resolutions coming?

Until tomorrow!

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

Tags

Body Ecology Diet, broccoli, gluten free, soup, Specific Carbohydrate Diet, vegan

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

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

delicious!

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

Mexican Broccoli Soup!

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

mmmmmm!

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

creamy and cool guacamole!

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

so creamy!

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

healthy never tasted so good!

Here’s what you need:

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

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

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

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

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

so dramatic :)

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

Yum Yum Yum!

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

love the broccoli!

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

Happy Tummy Approved!

What’s your favorite type of soup?

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

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

Tags

almonds, basil, Body Ecology Diet, broccoli, eggs, gluten free, grain free, pesto, red pepper, SCD, Specific Carbohydrate Diet, vegan, zucchini

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

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

super yum!!

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

how unique :)

A Roasted Fennel and Zucchini Flatbread!

yummo!

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

bright and fresh with a sweet note!

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

creamy and luxurious sauce!

Here’s what you need:

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

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

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

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

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

mmm mmm mmm!

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

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

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

so pretty:)

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

scrumptious!

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

so colorful!

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

fluffy and sturdy crust!

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

happy cooking!

A fabulous way to end a wonderful trip.

What was the highlight of your holiday season?

Top 10 Recipes from 2012!

Tags

Body Ecology Diet, gluten free, grain free, recipe round up, SCD, Specific Carbohydrate Diet, vegan

Wow. The Last Day of 2012.

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

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

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

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

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

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

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

So without further ado….

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

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

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

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

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

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

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

#3) Almond Tortillas! Grain & Gluten Free!

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

#1) Cauliflower Pizza! (GF, V, BED, SCD)

Have a wonderful New Year’s Eve! See you in 2013!

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!

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!