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

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?

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!

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!

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!

Rutabaga Fries! GF, V, BED, SCD!

Tags

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

Alright guys….brace yourselves. I’m comin’ at ‘cha with GRAIN FREE FRIES! Thaaaat’s right! Specific Carb Diet friendly French Fries! And they were sooo good!

wow!

Just how did this 7^th wonder of the world come to be?

Well…I discovered a very humble, often overlooked and underrated vegetable….the RUTABAGA!

golden crispy outside!

This white, globe root is usually mistaken for a turnip and seen as a “what-do-I-do-with-this” veggie. Well, I am here to reintroduce you to its brilliance…in the form of fries!

Yep. tonight I made Rutabaga Fries with a Garlic and Thyme Broccoli Cream!

lovely Broccoli Cream!

Here’s what you need: Serves 1

1 rutabaga, peeled and cup into thin fries

Broccoli Cream:
1 ½ cups broccoli, steamed
1-2 tsp EVOO
½ garlic clove, chopped
1 tsp fresh thyme
salt and pepper

Preheat oven to 400 degrees. Peel your rutabaga. Cut it in half lengthwise (to stabilize it). Then, slice ¼ inch disks. Then slice those disks into ¼ inch fries. The thinner the better (they will be crispier.)

On two tin-foil-lined, olive-oil-sprayed baking sheets, spread out your fries, being sure not to overlap (or they’ll steam). Spray them with olive oil and sprinkle with pepper. Not salt yet, or they’ll steam. Bake for 40 minutes, flipping half way through. Once they come out of the oven, immediately sprinkle with a generous amount of salt.

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

While they’re baking, steam your broccoli. Add it to your food processor along with the other cream ingredients and blend until smooth. You’ll need to scrape the sides several times.

To assemble, place a healthy dollop of the broccoli cream on top of a mound of rutabaga fries! Any leftover broccoli cream would be great on a sandwich or as a topping for tofu or another protein!

This. Meal. Rocked. I cannot tell you how fabulous it was to be able to eat a fry! Remember, I haven’t had potatoes for about 7 months! Well, these were get-outta-town delicious. Crispy golden brown outside with a chewy inside. And if you’ve never had a rutabaga before, they taste kinda like a potato, but with a tiny bit of spiciness. This spiciness was complimented by the garlic kick from the broccoli cream. And the thyme gave just the perfect subtle gourmet flavor that made you feel all warm inside!

And to be honest, these fries were so good, I really just enjoyed them plain with sea salt!

And rutabagas are super healthy too! This Swedish root veggie is part of the Cabbage and Kale family and is high in Vitamin C, as well as potassium, magnesium, phosphorus and manganese.

OK, I’m off to go watch my friend in her show! (No CD meeting tonight) :)

Try these fries, you won’t be disappointed!

What’s your favorite way to enjoy fries? With ketchup, honey, ranch, a Frosty, plain?

Until tomorrow!

Silky Broccoli Pasta Sauce! GF, V, MD!

Tags

basil, broccoli, brown rice, gluten free, New York City, pasta, vegan

Hey guys!

So tonight, I’m not going out because I have a big audition in the morning. So I get to stay in and be cozy:) I’ll tell you what…it is crazy out there! My apartment faces the street, so when I have my window open, I can pretty much hear everything that’s going on. You hear some pretty wild things on a Friday night, let me tell ya! haha

so healthy and delicious!

Anywho, tonight, I’m going to share with you one of my faaavorite ways to enjoy broccoli.

No, I’m not talking about the broccoli cupcakes that rocked my world…although those were pretty great too:)

Broccoli “Cupcakes” with Carrot “Frosting!” GF, V, SCD!

No…this is as a silky, luxurious PASTA SAUCE!

gorgeous color and texture!

Broccoli has always been my favorite food…even when I was a kid! (Pizza and Ice Cream just couldn’t beat the “Green Trees”)

This is an absolutely fabulous pasta sauce made simply from Broccoli, Onions and Garlic. It was SO fantastic! Now, to be honest, I had planned on pureeing Cannellini Beans with the broccoli. But after opened the can of beans, I discovered that Cannellini Beans are actually WHITE PINTO BEANS!! And with my new food allergies, I can’t HAVE pinto beans because I’m allergic to them! So I had to forgo the beans – but it turned out just as amazing!

gluten free AND vegan deliciousness!

Here’s what you need:

1 bunch of broccoli (3 big stalks) — 1 inch of stems cut off, cut into florets
1 red onion, diced
5 garlic cloves – rough chop
1/4 + 1 Tbsp white wine
1 1/2 cups veg stock
1/4 cup Pine Nuts – toasted
Small bit of fresh parsley — 1-2 Tbsp
Juice of 1/2 lemon
reserved pasta water
dried oregano and basil
salt and pepper

sinLESSly decadent!

Start out by toasting your pine nuts and steaming your broccoli for about 3 or 4 minutes, until bright green. In a large sauce pan, saute your onion until tender in 1 tsp EVOO, salt, pepper, oregano and basil. When tender, stir in garlic for a minute. Then, deglaze with your wine. Let it evaporate, and then add veg stock. Also, (pick out the chopped broccoli stalks from your steamed broccoli) and add them in with the stock. Cover the pan and let it cook for about 10 minutes. After 6 minutes, add in the rest of the steamed broccoli. If the pan seems dry, add more stock. After 10 minutes, take it off the heat and let it cool for a few minutes — add “1 turn of the pan” of veg stock. Then, carefully transfer the veggies into a food processor, along with the parsley, lemon, and pine nuts with about 1/4-1/2 cup reserved pasta water. Blend until smooth. Re-season with salt and pepper. Toss with cooked brown rice pasta and ENJOY!!

a luxurious bite!

This meal was so delicious. My parents could not believe that there was no cream in this sauce because it was SO velvety and smooth! It is incredible how steamed broccoli blends so magnificently into this creamy, luxurious sauce! The flavor was deliciously deep and fresh – with a definite broccoli tone, which I LOVED!

velvety, smooth and creamy broccoli sauce!

Aside from being scrumptious, this meal was PACKED with nutrition. Broccoli is high in Vitamin C and K, as well as cancer-fighting nutrients. It also contains anti-viral and anti-bacterial properties, which is great for your immune system! It is also high in fiber and helps prevent heart disease! But enough about that — it’s just tasty to the core!

silly roxy, pasta’s for humans!

Do you have any fun plans this weekend?!

Until tomorrow!