Weekend Update & GF Spaghetti Frittata!

Tags

brown rice, eggs, gluten free, mushrooms, New York City, pasta, tomatoes

Hey Guys! Happy Monday to you all!

I thought I’d share a little bit about my exciting weekend! Well, as you may know, the NYC Wine and Food Festival was this weekend. And sure enough…I had to go. :)

Giada and Bobby leaving

There was one talk in particular that really struck my fancy: Giada De Laurentiis and Bobby Flay talking about their roles on The Next Food Network Star. Well…I didn’t have a ticket for this powerhouse duo of a talk…so I arrived to The Times Center an hour early and talked to the guy at Will Call. He promised to let me know if there were any last minute cancellations or no shows. Sure enough, there was…and I ended up Second Row, dead Center.

SECOND ROW!!!!!

So if that wasn’t enough, I knew this was my big chance to talk to them about Gluten Free Happy Tummy. So I made up a packet and was ready to strike when the opportunity presented itself.

And did it ever! After the show, I was able to talk to Mr. Flay about GFHT, and gave him the packet! My life is complete:) haha juuuust kidding, but it truly was exciting.

So anyway, that was my excitement of the year:) haha

Tonight I thought I’d share a fabulous recipe for my Spaghetti Frittata! Sadly, it’s not vegan, but it IS Gluten and Dairy Free and 100% delicious.

When I first served this, I got some skeptical looks….spaghetti and eggs? But once they tried a bite they were hooked!

This recipe is a great way to use up leftover spaghetti. But I made spaghetti and marinara just for this fritatta! (shh! don’t tell!)

First: The spaghetti and marinara.

1/4 onion, chopped
2 garlic cloves, minced
1 can organic diced tomatoes
1/2 tsp dried oregano and basil
pinch red pepper flakes

Sautee 1/4 onion and 2 garlic cloves in 2 tsp EVOO with salt, pepper, oregano, a pinch of red pepper flakes, and a tiny bit of fresh minced rosemary. Add in one small can on diced tomatoes and let simmer. This is your chunky marinara to serve with the fritatta as well as the sauce for the spaghetti.

After the sauce is prepared, mix your cooked brown rice noodles with it. Set aside.

Next, get your veggies ready for the frittata:

1/2 onion, diced
6 button mushrooms, sliced
1 garlic clove, minced
1/2 cup sun-dried tomatoes, chopped
1 cup spinach, chopped
a dozen or so kalamata olives, sliced

Sautee your onion, mushrooms and garlic in 2 tsp EVOO with salt and pepper. Add in: chopped sun-dried tomatoes and chopped spinach with a drizzle of balsamic vinegar and a splash of water to wilt your spinach.

Take off the heat and stir in: sliced kalamata olives. Set aside.

Assembling your fritatta:

Beat 5 whole farm-fresh, pastured eggs and 3 egg whites with a little salt and pepper.

Spray a square baking dish with olive oil spray. Take out your noodles from the sauce. There should only be a little bit of sauce on the noodles. Try and keep the chunks of tomatoes out of the fritatta (you will serve the marinara on the side). Toss with the eggs and the veggie mixture. Pour this into the prepared baking dish.

Next shred some Old Kentucky Tomme Goat Cheese or use Daiya Cheeze shreds.

Sprinkle the cheese over the spaghetti. Mmmmmm! Are you getting excited yet?!?

Bake in a 375 degree oven for 35-40 minutes.

Serve with the chunky marinara on the side and enjoy!

This fritatta was fantastic. The texture was so enjoyable–each bite had a different hidden “gem.”  There were so many different flavors goings on: tangy goat cheese; salty olives; rich, sweet sun-dried tomatoes, and the zingy marinara. And the spaghetti was marvelous…there were different textures…some got crunchy and golden, while others were chewy and succulent. I loved the chewy, meaty mushrooms too!

A hearty and delicious meal to say the least!

What was the highlight of your weekend?

 

Chinese Stir Fry! GF, MD!

Tags

ahi tuna, brown rice, carrots, chinese, cilantro, edamame, ginger, gluten free, Maker's Diet, red peppers

Happy Columbus Day! Or Happy Thanksgiving to those of you “up north!”

I hope everyone’s week is off to a great start! Today was the first day that felt like a true fall day! It was cold!

So lately, I’ve been on a roll of seeing famous people.

Two weeks ago, I saw Michael Cera, the guy from Superbad.

photo source: thecinemamen.wordpress.com

Then this past week, I walked past Cameron Diaz.

photo source: cajuntomato.com

And then TODAY, I passed Zac Young, the guy from Unique Eats, who — since we’re all foodies — I’m sure you know who I’m talking about!

photo source: zimbio.com

So yeah, I guess I’m on a roll! :D haha

Alright, so tonight, I thought I’d share a recipe that, like the Mango Salsa, is a dish that we always make for special occasions. A show-stopper of a dish. It’s “company food,” but also easy enough to make any night of the week!

Fresh Veggies with Melt-In-Your-Mouth Tuna!

OK. Breathe.

I need to remind myself, because I am just brimming with excitement to share this recipe with you.

check out that gorgeous ruby red ahi tuna!

Chinese Ahi Tuna Stir Fry.

Let me preface this by saying that I was not planning on going with Chinese cuisine today. BUT…we encountered a “game changer”…in the form of Sushi Grade AHI TUNA. And also, let me say that this dish is not Vegan. However, tofu would be a great substitute for the fish – the marinade would be fabulous with it! But it IS gluten free and  Maker’s Diet friendly!

delicious!

But my goodness, did Lobsta Bakes give us a real treat today. When my dad walked in the shop this morning, they pulled out the most AMAZING Ahi Tuna. We’re talking: not even in the case yet — right off the truck fresh! It was deep ruby red, sushi grade, and of course, wild, ocean caught, antibiotic free, and never frozen. Beauty, in the form of a fish!

bursting with flavor!!

Ahi tuna is best served very rare…as in, seared for just a minute. But here’s the thing…since you’re eating nearly raw fish, it is imperative that it is sushi grade…meaning extremely fresh! That was not a problem for us, since we got it from Lobsta Bakes:)

So I marinated the tuna for about an hour in the fridge, to give it a great Chinese flavor.

Here’s the marinade:

2 T Tamari (gluten free soy sauce)
1 T grated fresh ginger
1 BIG garlic clove, grated
1 t fresh lime juice
1 green onion, thinly sliced
small squeeze agave
1 tsp EVOO (or sesame oil if you have it)

I combined these ingredients with the tuna steaks in a gallon ziplock bag.  I made sure they were all coated, and then put the bag (on a plate incase it leaks) in the fridge.

Then I put some brown rice on the stove, and started the stir fry.

Here’s what you’ll need.

1/2 red onion, sliced
3 garlic cloves, minced
1 in chunk of fresh ginger, grated
healthy pinch of red pepper flakes
1 big portobello mushroom, sliced into bite size pieces
1/2 green pepper, sliced into matchsticks
5 carrots, sliced into matchsticks
1/3 c edamame
fresh cilantro, chopped (garnish)

Sauce:

2 T tamari
2 T vegetable stock
1 T white wine
1 t apple cider vinegar
squeeze of lime juice
squeeze of agave – probably about 1 tsp
1 tsp sesame oil (if you have it…we didn’t)

Saute your onions in 2 tsp EVOO with salt and pepper. After they soften for a couple minutes, add the carrots and peppers. Allow those to soften for a bit. Add in the garlic, ginger and mushrooms.  Allow to cook until the mushrooms are tender and the carrots are no longer super crunchy. Stir in the frozen edamame, and then stir in your sauce.

Searing your fish: In a super hot, non-stick grill pan sprayed with olive oil spray, sear each side for 1-2 minutes. If you want it less rare, you can cook it longer, but I wouldn’t recommend it!

mmm!

When you slice the ahi tuna, make sure to slice it against the grain. This makes it super tender and wonderful.

To serve, either mix the rice and the stir fry together, or make a bed of rice on the plate and top with a scoop of stir-fried veggies. Top this with slices of the ahi tuna.

This meal was so wonderful. First of all, it was aesthetically beautiful with all of the vibrant colors from the veggies and the ruby red tuna. Next, the textures….oh my Gosh. The tuna was absolutely like butter. It melted in your mouth. So satisfying. Contrasting the tuna were the crisp veggies, and the sticky rice. Finally, the flavor. There was such a full, zesty Chinese flavor!

Even though it tasted super decadent, it was actually light and healthy. Not without the flavor and flare though! Try this fantastic dinner! You won’t be disappointed!

Did you have the day off today? What did you do?

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!

GF Vegan Quesadillas!

Tags

avocado, beans, brown rice, cilantro, gluten free, guacamole, Maker's Diet, mexican, red peppers, vegan

Happy October! and Happy Monday Night Football!! :D I don’t know about you, but I love having friends over to watch the Bengals or the Packers play! That means you need yummy food for lots of people!

Here’s a recipe that’s great for a crowd!

GF Vegan Veggie Quesadillas with Lentil “Taco Meat” and Un-Fried Black Beans! YUMMO! Toasty Tortillas filled with Spicy Peppers and Onions, Taco “Meat,” and Vegan Cheeze topped with Outageous Guacamole! 

First, the Lentil Taco “Meat”

Here’s what you need: (serves 6)

1 cup of lentils, rinsed
1 red onion, diced
3 garlic cloves, grated
2 3/4 cup vegetable stock
2 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano

First, saute your onions and garlic in 1 tsp EVOO, salt, pepper, and spices. Allow them to get tender. Then, stir in your lentils and make sure they are coated with the spices — about 1 minute. Then pour in your stock. Bring to a boil, then reduce to a simmer.  Cook, covered, for about 25 minutes, until the lentils are tender.

Next, the Spicy Peppers and Onions. These would also make a spectacular fajita filling!

Here’s what you need:

Spice Mix:
1 Tbsp cumin
2 tsp chili powder
1/2 tsp oregano
1/4 tsp paprika
salt and pepper

1 Red Onion, diced
2 Red Peppers, chopped
1 Yellow Pepper, chopped
4 Garlic Cloves, minced

Saute your onions and garlic in 1 1/2 tsp EVOO with the spice mix for about 5 minutes, until they begin to soften. Add in your peppers and cook for about 3 minutes, until they are crisp-tender. You don’t want raw peppers, and you don’t want mushy peppers. Set aside to cool a teensy bit before constructing your quesadillas.

To construct the Quesadillas: — Layer –

Put a GF Brown Rice Flour Tortilla from Food For Life ((SO amazing!)) –or– flour tortilla on a plate. Put Cheese (Vegan or Cheddar) on half of it. Layer the Lentil Taco “Meat” and Spicy Peppers and Onions on the same half. Top that with a bit more cheese, then fold the tortilla in half.

Construct your quesadillas on a plate, and then slide into a dry, hot, non-stick or cast iron pan. CAREFULLY flip (with a laaarge spatula) after about 3 minutes. Flip it on the fold. Remove from pan when cheese is gooey. Top with guacamole!

Killer Guacamole Recipe:

2 avocados
3 Tbsp minced onion
squeeze of lime
1 garlic clove, grated
1/2 small tomato, seeded and diced small –optional–
handful chopped cilantro
salt

Mash avocado with salt and lime juice. Stir everything but the tomatoes in, and then gently fold in the tomatoes. Refrigerate. Delish.

Finally, the “Un-Fried” Black Beans.

1/2 onion, diced
2 garlic cloves, minced
1 can black beans, drained and rinsed
1/2 cup veg stock
juice and zest of 1/2 lime
1 tsp cumin
1/2 tsp spice mix
handful chopped cilantro
S&P

Saute the onion and garlic for 5 minutes with the spices. Add in the black beans and mix for a minute.  Then, mash with a potato masher and stir in the veg stock. Let that evaporate. Before serving, stir in the lime juice, zest, and cilantro. Yum!

This meal was phenomenal. Quesadillas are a fun twist on your typical Mexican meal! Everyone loved this meal and practically licked their plates! The lentil taco “meat” is so satisfying and tasty! The spice mix with the hearty lentils give a great body to the quesadillas. Paired with the crunchy peppers and smooth, creamy guacamole — it was a match made in Heaven! The tortilla shell grills up beautifully, with a warm, crunchy-chewy outside. And the cheese on the inside is gooey and melty. So delicious! Complimented by the Cilantro Lime Un-Fried Black Beans on the side, this was a meal fit for royalty!

Next time you feel like making tacos, try your hand at the humble quesadilla! Same ingredients, just more fun to eat! And perfect for a game time meal!

Who’s your NFL team?

Until tomorrow!

Orange-Glazed Tofu Stir Fry Pasta w/ Asparagus! GF & Vegan

Tags

asparagus, brown rice, gluten free, pasta, tofu, vegan

Happy October Everyone! Bring on Halloween, Corn Mazes, and Haunted Houses!! :D

In the spirit of Halloween’s orange and black, I decided to share my Gluten Free & Vegan  Orange-Glazed Tofu Stir Fry Pasta w/ Asparagus!!

An exotic flavor explosion in the form of a Chinese take-out classic: Orange Glazed Tofu Stir Fry! This was super tasty!

Chinese take-out is notoriously unhealthy — with skyrocketing sodium and fat, and the toxic additive MSG. Well, I took this unhealthy dish, and transformed it to be Happy Tummy Approved — gluten-free, vegan, and healthy!

Here’s what you need:

1 bunch of asparagus — ends trimmed and cut into 1 inch pieces
1 leek — cleaned and diced
3 garlic cloves — minced
1 block of tofu — drained, pressed and cut into triangles
green onion — sliced – for garnish
healthy splash of white wine
1 tsp cornstarch mixed with 2 Tbsp water

Sauce:
juice of 2 oranges — preferably fresh pressed
zest of 1/2 orange
5 Tbsp low sodium Tamari (GF soy sauce)
1 garlic clove – minced
3 green onions – sliced
2 Tbsp apple cider vinegar
3 Tbsp water

Start out by pressing your tofu.

Cut your tofu into 6 slices, and then place them on a clean-kitchen-towel-lined plate, and press with a heavy pan. While they’re pressing, make your sauce. After about 15 minutes, cut the slabs into squares, and then the squares into triangles. Season with salt and pepper.

OK. Take a big, non-stick pan, and spray it with EVOO. Then, place your tofu triangles in a single layer in the pan, and let them form a crust — read: don’t touch them for 5-6 minutes. It was really surprising to me, that when they were searing, they were popping and sizzling! This is a good thing! While they’re searing, sprinkle them with 1 Tbsp organic sugar! Also, combine your sauce ingredients and set aside. Then, flip them, and let the other side sear for another 2 or 3 minutes.

Then add 1 tsp EVOO, your asparagus and leeks. Season with salt and pepper. Stir those around and let them cook for about 3 or 4 minutes. Then, add your garlic; give it a stir, and deglaze with the white wine. Let that evaporate for a minute, and then add your sauce. Coat all the tofu. Then stir in your cornstarch slurry. Let it thicken for about 2 minutes. Toss with your cooked pasta, and garnish with green onion!

This meal was SO yummy! The flavor was unlike anything I’ve made before! It was sweet, it was salty, it had a little tang, and a savory garlic undertone! Fantastic! The flavor of the sweet orange was just outstanding with the lemony, earthy asparagus. The sauce luxuriously coated the noodles, making them slurpy and delicious.

And the tofu was just fantastic! It caramelized gorgeously, and had a crunchy-chewy crust with a pillowy center. I love this preparation of tofu!

Overall, this meal really stood out as a decadent, exotically-flavored noodle extravaganza! It was super healthy, with low-fat, high-flavor ingredients! You got a big dose of vitamin C from the fresh orange juice, and anti-oxidants, folate, B vitamins, and fiber from the asparagus! So fresh and so scrumptious!

Do you ever eat take out? What’s your favorite dish?

Until tomorrow!

Lasagna Roll Ups! GF, Vegan, MD!

Tags

basil, brown rice, gluten free, mushrooms, New York City, pasta, spinach, tomatoes, vegan

Happy Wednesday everyone! And a special L’Shana Tovah to everyone observing Yom Kippur today.

Particularly slow day today — but that’s ok. It’s good to have a day like that every now and then. I’m going to be going to bed super early tonight, becaaaause…….

I’m taking my headshots tomorrow!!!! :D

I’m super super excited. I’m going to be packing lots of snacks. Last time I was there for 9 hours! haha (he took me shopping to get just the right look) :)

But anywho, if you follow me on Facebook, you will know that my profile picture is of this recipe…….LASAGNA ROLL UPS!

These were SO unbelievably delicious.

And they’re gluten free and vegan! To make them vegan, just sub Daiya for the goat milk’s cheese!

Comfort food to the max….lasagna! Thinking about it, I thought…how fun would it be to make little individual roll ups!

These were *good.* A bit labor intensive, but sooo worth it. I made 2 sauces: one was a marinara sauce, and the other was the spinach & mushroom filling.

Marinara:

1/4 red onion, diced
2 garlic cloves, minced
1 can organic diced tomatoes
3/4 tsp dried oregano and basil
1/4 c white wine
fresh basil

I sautéed the onion and garlic in 1 tsp EVOO with salt and pepper in a small sauce pan. After a few minutes I added the herbs. After about 6 minutes, I stirred in the wine, let it reduce and then add in the tomatoes.  Let that warm through for about 5-7 minutes, and take off the heat.  Stir in the fresh basil.

Next, the spinach/mushroom filling.

1/2 red onion, fine dice
~10 baby bella mushrooms, chopped to a fine dice — almost minced
2 garlic cloves, minced
1/2 tsp dried oregano and basil
1/2 c white wine
3 big handfuls of spinach, chopped finely

I sautéed the onion and garlic in 1 tsp EVOO for about 5 minutes and added in the dried herbs and mushrooms. I let those cook down until the mushrooms released their water. After about 5 more minutes, I stirred in the white wine and the spinach.  Finally, after the spinach wilted, I stirred in about 1/2 cup of the marinara sauce.

Now that the 2 sauces were finished, I was ready to roll ;) I cooked 8 brown rice lasagna noodles until al dante. I put a piece of tin foil (sprayed with olive oil spray) on the counter, and then laid out my noodles. Next to my “rolling station,” was a small casserole dish, sprayed with olive oil spray.  I put about 1/3 cup of the marinara sauce on the bottom of the casserole dish.

To roll: I put a heaping Tbsp of the spinach/mushroom filling on the lasagna noodle, and rolled it up! I then placed it seam-side-down in the dish. I rolled out the remaining 8 of them, and then combined the remaining filling with the marinara. I then spooned this new mixture over top all the rolls. To really make it special, I sprinkled a bit of grated raw goat cheese (Old Kentucky Tomme) (or Daiya) over top.  I baked it for about 10 minutes in a 350 degree oven until the cheese had melted.

This meal was just yummy.  There’s something about lasagna that is so comforting, and makes you feel all warm inside. The wonderful thing about this lasagna is that it doesn’t weigh you down, and make you feel lethargic like most lasagna do! Since the filling was just veggies, it was light, yet extremely satisfying.  A funny thing happens when you finely chop — almost mince — mushrooms. They take on a flavor and texture that is very similar to ground beef! A perfect filling for our lasagna! When all was said and done, this meal only had 3 tsp EVOO, and a small amount of goat cheese! Wow. Healthy, flavorful, and 100% happy tummy approved:)

What’s your favorite to enjoy Italian food? Spaghetti? Lasagna? Ravioli? Soup?

Until tomorrow!

Gluten Free & Vegan SKYLINE CHILI!!

Tags

brown rice, cincinnati, gluten free, lentil, pasta, vegan

As I mentioned yesterday, I’m missing my little Roxy:) Thinking about her makes me think about my home in Cincinnati, so I decided to share the recipe for my hometown’s claim to fame: SKYLINE CHILI!

Skyline chili, or Cincinnati Chili, is an institution in Cincinnati. People around here LOVE Skyline, and will eat it in any form.  Classically, you eat a “3-Way”…which is spaghetti, chili, and a mound of finely shredded cheddar. Then, there’s the “4-Way”, which adds kidney beans, and the “5-Way”, which adds chopped white onions. The next traditional way to eat Skyline, is a Cheese Coney…a hot dog with chili and a mound of cheddar. There’s also Chili Cheese fries, and sandwiches. You name it.

source: ourohio.com

The last way, which might be my favorite, is Skyline Dip…which you make at home with the canned Skyline chili they sell at the grocery store. Picture this: a layer of cream cheese, chili, and a bag of shredded cheddar, baked in a casserole dish until melty and golden — eaten with tortilla chips or Fritos. This monstrosity is served at every Bengals game party, get together, round of bowling, birthday party and BBQ.  Yes, this is the glorious institution that is Skyline Chili. Glorious, and definitely NOT gluten free OR vegan.

I know the cheeze looks fake, but just go with it:)

So just what is so special about it? — The blend of spices — here’s a hint…cinnamon and cocoa powder!! Its has hints of a mole sauce, but it is just indescribably delicious. You just know when you’re eating Skyline.

wow!

So how do you take this amazing meat sauce and make it vegan?? LENTILS! This fabulous, forgotten legume stands in perfectly for the meat — it is hearty, chewy and delicious.

Skyline Chili!

So here’s the recipe.1 onion, diced
1 green or yellow pepper, diced
1 small garlic clove, minced
3 cups veg stock
2 tsp apple cider vinegar
1 8oz can tomato sauce
*optional–dash Worcestershire Sauce–not vegan
1 cup dry lentils
SPICE MIX:
1 T chili powder (less if you don’t like spicy heat)
1/4 tsp allspice
1/8 tsp ground cloves
pinch of nutmeg
1 tsp cumin
2 tsp unsweetened cocoa
pinch of sugar
1 tsp paprika
1 tsp cinnamon
1 bay leaf

such amazing texture!

In a large pot, saute your onion and pepper in 1 1/2 tsp EVOO, salt and pepper. After about 3 minutes, stir in your garlic clove. After another minute or so, stir in your spice mix. Coat the veggies for about a minute and then add in the rest of the ingredients. Bring it to a boil, and then reduce to a simmer, and let it cook partially covered for about 35 minutes, or until the lentils are tender, stirring occasionally. YUM! Serve over GF spaghetti with shredded cheddar — dairy or non-dairy!

slurpy brown rice noodles!

This meal was so, so amazing. For someone who hasn’t been able to enjoy Skyline, because it’s not gluten-free or vegan, this was a phenomenal moment. Sheer food bliss. :) And not just for me! My dad said that this meal was in the top 5 of what I make! It tasted just like Skyline! — just maybe a little spicier. And you didn’t miss the meat! The texture was so hearty and chewy. The only thing I did miss, was the huge mound of light-as-air, finely shredded cheddar cheese. Vegan cheese just didn’t quite cut it :) My parents got the real deal cheese though!

excuse me while I hyperventilate:)

I hope this recipe can bring some joy to GF-ers, or non-meat-eaters that dream of being able to eat Skyline once again:)

what a plate!

Does your hometown have a “claim to fame?”

It’s VEGAN!!

On a side note, did anyone watch Dancing with the Stars tonight? Who was your favorite?!

See ya tomorrow!

Vegan Mexican Lasagna! GF, V, MD!

Tags

avocado, brown rice, cilantro, gluten free, guacamole, mexican, New York City, red peppers, tomatoes, vegan

After receiving positive feedback that you all are actually enjoying the archive recipes, I thought…why not keep a good thing going? :)

Just a quick update on NYC — I have a big audition tomorrow morning, so keep your fingers crossed for me! I was sick with a fever today…so let’s hope I’m up to par tomorrow.

OK, so tonight’s recipe is another favorite. Last night we had Pesto Lasagna from Italy, so tonight, we’re jumping the pond and enjoying lasagna with a Mexican flare!

It’s again, not Body Ecology Diet or Specific Carb Diet friendly, but it IS Gluten Free, Vegan, and Maker’s Diet friendly! And it’s out of control delicious. We’re talking 10 outta 10!

Mexican Lasagna: sautéed peppers and onions layered between tortillas then topped with guacamole. YUM!!!

So here’s what you need: (serves 4)

1/2 red onion, diced
1 red bell pepper, diced
1/2 yellow bell pepper, diced
2 garlic cloves, minced
can of diced tomatoes, drained
palmful of cumin and chili powder
chopped cilantro (garnish)
green onion, diced (garnish)
kalamata olives, sliced (garnish)
organic salsa
3 brown rice tortilla shells
grated goat cheese (Vegan option: Daiya cheeze)
2 avocados, mashed with lime juice and salt

Take 2 avocados and put the “meat” into a bowl and add lime juice and salt.  Smash with a fork until creamy. Then refrigerate.

Next: saute the onions  — seasoned with s&p and the spices — in 2 tsp EVOO until tender. Then add the garlic and peppers. Cook about 5 or 6 minutes until they’ve softened a bit. Then stir in the drained diced tomatoes. Check seasoning and adjust accordingly. Let cook for another 5 minutes, turn off the heat, and stir in some chopped cilantro. This is now your filling for the lasagna.

Spray a round casserole dish (or dutch oven) with olive oil spray. Put 1/4 c salsa in the bottom and spread around. Place 1 tortilla on top. Cover with 1/2 the veggie mixture. Top with tortilla. Cover with remaining veggie mixture. Top with final tortilla. Spread with 1/4 cup salsa. Sprinkle with grated goat cheese (we used raw Old Kentucky Tomme) or Daiya. Sprinkle that with 1/2 of the chopped green onion.

Put it –covered– in a 350 degree oven for about 10-15 minutes–we’re just heating it through and melting the cheese. Uncover it for the last 5 minutes and then pop it under the broiler for 2 minutes to get it brown and bubbly:) Sprinkle with olives, more green onion, and cilantro. Top each serving with a dollop of mashed avocado and ENJOY!

Here’s to you, Dad!

Tags

Body Ecology Diet, brown rice, carrots, cashews, chinese, chocolate, cilantro, corn, cucumber, edamame, father's day, GF Bread, GF cookies, gluten free, Maker's Diet, mango, Meringue, mexican, pasta, peanut butter, peas, pesto, pizza, potatoes, quinoa, recipe round up, red pepper, vegan

I have a great dad. He’s my best friend.

I love how there’s a day dedicated to showering love on the man who taught you how to ride a bike and play catch:)

But that’s not all he’s taught me. Here are the top 3 things I’ve learned from my dad:

1. The value of hard work. My dad is Mr. Problem Solver — the hardest worker. He recently retired from his job he had for over 30 years. Talk about dedication! He is loyal, dependable, and a man that gives 110%. He led by servant leadership, and empowering others.

2. Perturb to learn. That’s one of his sayings. Basically, you won’t know until you try. You’ve got to advocate for yourself.

3. What a loving marriage looks like. That may sound strange…but just hear me out. My parents have been married for 38 years. Isn’t that amazing! The way he treats and respects my mother is the most beautiful example of selfless love. I have learned through their example what a healthy, happy marriage is.

I have learned countless other lessons too — about faith, integrity, friendship, discipline, football (go Packers!), priorities, giving, and Porche Boxsters:)

So Happy Father’s Day Dad! Cheers to you!

So here are some of my dad’s favorite recipes! Breakfast, Dinner, or Dessert, there’s something for everyone!

They are ALL Gluten Free and Dairy Free. The majority are Vegan. MD = Maker’s Diet, BED = Body Ecology Diet

Chocolate Chip Banana Bread (GF, MD)

Chinese Seared Ahi Tuna w/ Stir Fry (GF, MD)

Curry Apple Quinoa (GF, V, BED)

Fish Sticks – Baked! (GF, BED)

Cod w/ Mango Salsa (GF, MD)

Pesto Pizza (GF, BED)

Mexican Fiesta Salad (GF, V, BED)

Pad Thai (GF, V, MD)

Potato Gratin w/ Roasted Red Pepper Cream Sauce (GF, V, BED) – His #1 Favorite Dinner!

Cincinnati Skyline Chili! (GF, V, MD)

Cashew Custard in Cinnamon Crunch Bowls (GF, V, BED) – His #1 Favorite Dessert!

Chocolate & Peanut Meringues (GF, MD)

Peanut Butter & Chocolate French Macaroons (GF, MD)

What are some things you learned from your dad? Do you have any special plans for Father’s Day?

Until tomorrow!

PS: kitchen experiment tonight = exciting post tomorrow! i can’t wait!! :D

GF Vegan Roasted Red Pepper & Kale Pesto!

Tags

brown rice, eggs, GF cookie, gluten free, goat cheese, kale, Maker's Diet, Meringue, mushrooms, pasta, pesto, red pepper

Sooo, the Specific Carbohydrate Diet lasted almost 12 hours. I was strong until it was 10 o’clock and it was time for my daily Oatmeal Raisin Meringue.

I couldn't resist my oatmeal raisin meringue...can you blame me??

I’ve been doing more research, and brown rice is extremely easy to digest. So, brown rice pasta is ok — which is what we’ve been eating all along.

creamy, rich roasted red pepper pesto!

Anyhoo, here’s the amazing meal I made last night! It was SO good and so nutritious! I made Roasted Red Pepper and Kale Pesto with Broiled Cod. This pasta sauce was so ridiculously tasty — and GF and Vegan!

yum!

Here’s what you need:

2 red peppers, fire roasted, chopped
7-8 mushrooms, chopped
5 garlic cloves, chopped
1/2 red onion, chopped
4 stalks of kale, chopped and steamed
1/4 cup toasted pine nuts
6 kalamata olives
1/2 – 3/4 cup fresh basil
dried basil and oregano
1/4 cup white wine
reserved pasta water
Raw goat milk cheese — grated ***optional***

This sauce is a bit involved.

Lets start with roasting your peppers — First, you can totally use jarred roasted red peppers. But, there’s no substitute for fresh, roasted red peppers in both flavor and quality of ingredients. Also, there aren’t any preservatives or additives and stabilizers found in jarred, canned, and processed foods. OK, I’m off my soap box…lets get cooking!

Place your red pepper directly on the flame of your gas burner. (Place the pepper on the grates, and THEN turn the flame on low.) Roast them, turning with tongs every 3 minutes, until charred on all sides. Then, immediately place the hot peppers in a bowl and cover with plastic wrap to trap the steam. Allow the peppers to steam for about 15 minutes (while you prepare your other veggies). Then, the charred skin will literally peel right off the pepper. Cut off the tops and remove the seeds. Roughly chop, and place in your food processor.  If you do not have a gas burner, you can roast them under your broiler.

Ok, those are squared away. Now, steam your kale for about 2-3 minutes, until tender and set aside. Also, toast your pine nuts. In a large pan, saute your onion in 1 tsp EVOO with salt, pepper, 1/4 tsp dried oregano and dried basil. Allow that to soften, and then add your mushrooms. Let them cook down and release their moisture — about 5-6 minutes. {{When you let mushrooms brown, arrange them in a layer, and then don’t touch them for about 3 minutes. Then, flip them and put them in another layer and don’t touch them for 3 more minutes. Then they will be browned and beautiful!}} After your mushrooms have browned, stir in your garlic and steamed kale. Stir for a minute, and then take off heat to cool for a minute. Then, put your veggies in the food processor  with the peppers, pine nuts, olives and salt. Whirl that together until smooth. Then, at the last minute, add your basil, to reserve its flavor. (It will lose some potency due to the heat of the veggies). Combine your sauce with your cooked noodles and about 1/4 cup pasta water. YUMMO! Top with goat cheese if you’d like:)

gorgeous, wild caught cod!

Finally, I served this delicious pesto pasta with broiled cod. Lobsta Bakes’ wild, ocean-caught cod is so spectacular — flakey, sweet, moist, tender. Absolutely wonderful. I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice, and fresh dill. Delish.

beautiful dill crust!

This meal was terrific. The sauce on the pasta had a flavor unlike any pasta sauce I’ve made before! The roasted red peppers provided this deep, smokey-sweet flavor that permeated through the entire sauce! That, with the earthy mushrooms, and deep kale was so yummy. And it was highlighted by the fresh, bright basil, buttery pine nuts, and salty olives. It was punctuated perfectly with the addition of the raw goat milk cheese sprinkled on top. ((Ok, I may have gone a little heavy on the cheese:) ))

beautiful pile of pesto pasta!

It was creamy and slurpy, rich and flavorful. Truly fabulous!

a little overboard on the goat cheese...i was just so excited!

It always amazes me how blended and pureed veggies can pack such a punch! Flavor city!

so heathy!

Happy Tummies!

what a bite!