“Spaghetti” w/ Pink Sauce! GF, V, & SCD!

Tags

basil, carrots, gluten free, grain free, mushrooms, SCD, spaghetti squash, specific carb diet, Specific Carbohydrate Diet, tomatoes, vegan, zucchini

2013!!!!!

I hope everyone had a wonderful time last night ringing in the new year. I know I did!!

This is going to be a fabulous year, I can just feel it!

super yum!!

Did you make any new year’s resolutions? I know I did…I’ll let in you in on one…to post more exciting recipes! I’m super excited about sharing them with you!

Here’s one to kick off Jan 1…I made this the other night for my parents.

so many yummy veggies!

They LOVED it. I mean, they were raving about it, telling me I need to rethink my career path (acting) and open a restaurant.

What was it?  “Spaghetti” w/ Pink Sauce!

Spaghetti w/ Pink Sauce!

And it’s gluten free, vegan, and Specific Carb Diet friendly!

So how’d I make spaghetti without any grain?….Because it’s SPAGHETTI SQUASH!!

you mean that’s not really spaghetti?!

And it is sooo good!

SO GOOD!

Here’s what you need: (serves 3)

Sauce:
1/2 onion, diced
4 roma tomatoes, diced
1 medium carrot, chopped
2 garlic cloves, chopped
1/4 cup pine nuts, toasted

1 zucchini, diced
10 mushrooms, sliced
1 spaghetti squash, pricked and nuked :)
basil, sliced thin (garnish)

Prick your spaghetti squash with a fork all over…a lot! Then, put it in the microwave for about 9 minutes on a paper towel. Flip it half way through. Carefully (it’s hot!) take it out and let it cool for a few minutes. Meanwhile, toast your pine nuts on a dry pan over low heat. Also, sauté your onions and carrot in 1 tsp EVOO, with salt, pepper, your oregano and basil. Let them soften for about 8 minutes, until the carrots begin to get tender. Then, stir in the garlic for about 2 minutes, and finally stir in your tomatoes. Let them cook for about 2 minutes. Then, transfer this mixture to the food processor and process along with your pine nuts until smooth.

Next, brown your mushrooms in a pan with 1 tsp EVOO. Once they brown, add in the zucchini, salt and pepper and let them cook for about 3 minutes.

Once your spaghetti squash is cool enough to handle, carefully slice it in half lengthwise. With a spoon, scoop out the seeds. Then, with a fork, scrape the sides, creating spaghetti strands! Place a mound of spaghetti on the plate, and top with several scoops of the sauce. Then, place a scoop of zucchini and mushrooms. Top with a bit more sauce and basil. DIG IN!!

so delicious!

This meal was SO good…just ask my parents! My mom even posted it on facebook! Haha

The spaghetti squashed has such a wonderful texture…it’s like al dante spaghetti! And that sauce…oh my gosh it absolutely MADE the meal! It was so velvety and creamy! My mom’s words, “I can’t believe there’s not butter or cream in here!” There you have it folks!

gluten free, vegan, and Specific Carb Diet friendly!

Finally, the flavors and textures were wonderful. The slurpy, kinda crunchy spaghetti squash with the creamy sauce and chewy mushrooms were so fabulous. The flavor of the sauce was rich and buttery from the toasted pine nuts. And the basil gave such a fresh and bright flavor to round it out!

what a meal!

This meal’s a definite 10!

What are some of your New Year’s resolutions?

Until tomorrow!

Pumpkin Bread!! Gluten & Dairy Free, BED, SCD!

Tags

almonds, breakfast, carrots, eggs, GF Bread, GF dessert, gluten free, grain free, pumpkin, SCD, Specific Carbohydrate Diet, stevia, vegan

It’s almost 2013! How exciting!

cooking up a storm on Christmas!

As promised, tonight I’m sending you a brand-spankin’ new recipe….PUMPKIN BREAD!!

mmm mmm mmm!

OK…truth time…it’s not really made with pumpkin….but it tastes EXACTLY like pumpkin. In fact, I fooled everyone in my family, and only told them after they demolished the entire loaf! What is it made with? Give you one guess…and if you know me, you probably already know…it’s why I’m turning orange…literally…..CARROTS!!

wait a second…there are carrots in there?!

Yep, it’s made with carrots! And no one can tell the difference!

saved you a slice!

And it’s Gluten and Dairy free, Body Ecology Diet and Specific Carb Diet friendly! And it also has a Vegan Option!

the almond flour keeps it from sticking to the sides!

Here’s what you need:

2 1/2 cups carrots, diced and steamed
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
pinch of salt
1/4 cup cashews
2 egg whites (Vegan option: 2 flax/chia eggs)
1/2 tsp baking soda
1 1/2 cups almond flour
1 tsp vanilla extract
2 droppers-full of pure liquid stevia extract (SCD use 3 tsp honey)

This could not be simpler. Preheat oven to 350 degrees. Prepare your small loaf pan (4″x 8″) by spraying with olive oil and then coating it with almond flour.

First, steam your carrots until tender-about 7 minutes. Take them out, and let cool for about 3 minutes. Then, place them in your food processor along with your cashews, spices, sweetener, and vanilla. Process until smooth, scraping down the sides several times. Then, add in your egg whites or flax/chia eggs. Process for a few seconds. Then, add in your almond flour and process until combined. Pour into your loaf pan, and bake for 45-50 minutes, until a toothpick comes out clean.

finally….SCD BREAD!!!

This. Bread. Oh my gosh where to begin!! It was SO INCREDIBLE! Every Christmas, my mom always makes her famous pumpkin bread, which I can no longer eat. So I was determined to have some Happy Tummy Approved pumpkin bread to enjoy too! And let me tell you, this. was. it!

gluten and grain free!

Everyone in my family gobbled it up! They LOVED it! The texture was moist and amazing. Not crumbly or cakey at all, like many gluten free baked goods. And it was wonderfully sweet – not extremely sweet, but juuuust right:)

get in my belly!

The flavor was so warm and cozy, with the comforting cinnamon and the slightly spicy nutmeg and cloves. It tasted like the holidays.

I’m not going to lie, I had 2 1/2 pieces. It was THAT good. :) And the best part — you feel AMAZING after you eat it — there isn’t any sugar or butter or flour to make you feel sluggish and icky. Plus, it’ll get your picky eaters to eat a serving of carrots and not even know! Everyone had a good laugh when they found out my “secret ingredient!”

check out the beautiful stocking my mom needle-pointed! She’s amazing!

Plus, the almond flour provides a nutritional boost with lots of protein!

This is definitely becoming a new tradition for the holidays….and throughout the year!

What are some of your traditions during the holidays?

See ya tomorrow!

“Deck the Halls” Slaw! GF, V, BED!

Tags

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

Christmas Countdown: 9 DAYS!!!

Single Digits Babyyyy!!

such festive colors!

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

such a refreshing meal!

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

crunchy veggies!

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

Deck the Halls Slaw!

what a plate!

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

gluten free, vegan, and Body Ecology Diet friendly!

Here’s what you need!

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

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

buckwheat chips!!!

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

mmmmmm!

With this super salad, I served buckwheat chips!

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

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

red, orange, green, and purple!

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

oh yum!

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

Fireworks Slaw!

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

exploding with colors!

What’s your favorite “light bite?”

Until Next Time!

Veggie Curry over Millet! GF, V, BED!

Tags

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

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

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

what a plate!

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

carrots and peppers and peas, oh my!

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

luxurious sauce!

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

 

gluten free, vegan, and Body Ecology Diet friendly!

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

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

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

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

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

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

so colorful!

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

Meanwhile, prep your veggies.

cashews give it a fabulous crunch!

Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium, until the onions have softened. Next, add your carrots, and let them cook for about 3 minutes. Then, stir in your peppers and peas. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, broccoli and cauliflower. Let those cook for about 4 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through.

gorgeously roasted broccoli!!

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

mmmm!

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

lovely millet!

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

so flavorful and colorful!

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

Yummy Veggie Curry!

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

Until Next Time!

 

Pesto Pasta Pie! GF, V, BED!

Tags

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

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

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

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

Pesto Pasta Pie!

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

such bright colors!

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

yummy pasta!

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

outstanding pesto!

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

1 serving quinoa pasta

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

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

gluten free, vegan, body ecology diet friendly!

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

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

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

gorgeous carrots!

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

so delicious!

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

quinoa pasta!

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

yay radishes!

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

mmm mmm mmm!

What was the highlight of your Thanksgiving?!

Until Next Time!

An SCD Thanksgiving!

Tags

almonds, Body Ecology Diet, carrots, cashews, dates, desserts, gluten free, SCD, Specific Carbohydrate Diet, stevia, sugar free, vegan

Can you believe it’s almost Thanksgivingggggg?!!!

Sorry…I hope you couldn’t hear the squeal through the screen:)

Aaanyway…its shopping and prep day! Woo! Except, I’m traveling all day. Yep, I’m on my way back to Cincinnati tomorrow and I couldn’t be more excited to spend quality time with family and friends. Last year, it was just my mom and I in New York (I was in a show and had just started my Ulcerative Colitis flare, so my mom flew out to be with me). So this year, it’s kind of a triumphant moment:)

So, food wise this Thanksgiving, it’ll be a little different for me, as I am on the Specific Carb Diet….no grains, starch, sugar…and being Vegan…no meat or dairy. Sooo, I’m making my own fare, with enough for everyone to sample, of course:)

I’ll be making an amaaaazing green bean casserole (recipe to come soon), as well as this fabulous number for dessert: Sweet Carrot Pie!

Sweet Carrot Pie!!

Before you run away at the sound of the title…just trust me…you’re not going to want to miss this!

I know what you’re thinking….carrots? But remember my Carrot Dessert Pudding?!  (You can check out my demonstration video for this recipe here!)

Carrot Dessert Pudding! GF, V, SCD, BED!

Well, if you haven’t tried it yet, I urgeyou to give it a shot. I have a slight obsession with it. :)

So much so that it led me to do a little experimenting….hehehe

oh. yum.

Enter: Sweet Carrot Pie! (And if you’re feeling really spicy, you can sing it to the tune to my anthem, “Sweet Caroline”….Sweeeet Carrot Pie…..Oh Oh Oh :)

This. Rocked. My. World. And I hope it rocks yours too.

Cool, creamy, rich, & crazy delicious!

so incredibly creamy and amazing!

And it’s Gluten Free, Vegan, and Specific Carb Diet Friendly! And to make it Body Ecology Diet friendly, just omit the crust!! Woooooo!!

what a bite!

Here’s what you need: (serves 4)

Crust:
6 dates
1/4 cup raw cashews
1/4 cup raw almonds
1/8 tsp sea salt
1/4 tsp cinnamon

Filling:
2 1/2 cups carrots, chopped and steamed
1/2 cup cashews
3 “droppers-ful” of pure liquid stevia (SCD use 2-3 tsp honey)
1 1/2 tsp cinnamon
1/16 tsp ground nutmeg (aka several shakes)
1/16 tsp ground cloves (aka several shakes)
healthy pinch of sea salt

Here’s what you do:
Steam your carrots for about 8-10 minutes until you can smell that they’re done, and they are super soft. While they are steaming, load up your food processor with the rest of the filling ingredients. After the carrots steam, add them to the food processor, and process until creamy and smooth…about 2 minutes, stopping to scrape the sides several times.

Use a silicone spatula and transfer the filling to a bowl and set aside. Make sure to scrape it all out of the food processor. Then, add your crust ingredients to the food processor and process for about 2 minutes until it begins to get sticky and stick to the sides. (You’ll need to scrape it several times.) You may not think it is “crust-able” because it’s kind of crumbly, but it definitely is…you just mold it together.

Now to assemble: I used a round, glass food storage container, but you could use a ramekin, pie plate, muffin tin, mini loaf pan, anything really! But take your pan, and line it with parchment paper with some hanging over the edge. (so you can pull it out)

Take your crust crumbles and pour them into your parchment lined pan. Then, with your fingers, “smoosh” it down and to the sides. This is very easy to do, and you will find that it wants to stick together.

Then, pour the filling on top. Press it down with a silicone spatula, and then lift up the pan about 2 inches off the counter, and drop it several times, just to make sure it’s settled. Then, freeze for 1 1/2 hours, or refrigerate for 4 hours, or over night. Then, pull it out with the parchment paper and gently peel it off the sides.

wait a minute…there’s carrots in there?

Speechless. There are no words to describe the utter deliciousness that isthis Sweet Carrot Pie. Seriously, Happy Tummies, this is truly magnificent. Where do I even begin? The texture, the flavor, the health benefits?

what a plate!

OK…first the texture. This is SO incredibly creamy and dreamy. The filling is velvety and luxurious, with a nice chewy crust. I will say, this is rich, so a little piece goes a long way, but oh my Gosh, this is a winner. A funny thing happens when you puree cashews – they become so rich and creamy. They add this lusciousness and creaminess that makes this dish a 10.

it tastes like pumpkin bread batter!!

Next, the flavor. You can NOT believe this is made out of carrots. It tastes like pumpkin bread batter! Seriously! It is so amazing. The cozy spices of cinnamon, nutmeg, and cloves provide this fabulous warmth. And then the crust is almost like gingerbread! I’m telling you, this is the holidays all wrapped up in a cute little pie.

want a bite? :)

Finally, you could totally make a case that this is health food :D haha Now, I’m not going to lie, there are a lot of nuts in here, so you have to eat it in moderation, BUT you’re getting a big kick of Beta Carotene and Vitamin A from the carrots, as well as protein and healthy fats from the cashews and almonds! And there’s no sugar in it! A guilt free pie that makes you want to do a happy dance? I’d call that a win for team GFHT!

What kind of pie do you make for Thanksgiving? Do you make more than one?

We allllllways have pumpkin pie. But sometimes, we’ll also have apple pie, if we’re feeling extra festive.

Have a blessed and Happy Thanksgiving!! :)

Veggie Curry Lettuce Wraps! GF, V, BED!

Tags

asparagus, Body Ecology Diet, carrots, cashews, cauliflower, cilantro, curry, ginger, gluten free, millet, red peppers, vegan

Hey guys! Happy Weekend! Can you believe that Thanksgiving is only a few short days away!? I am so excited to go home and be with family. I’ll also be contributing several SCD dishes to the table, which I am so excited to share with you!

One will be a SCD & Vegan Pumpkin pie, as well as a SCD & Vegan Green Bean Casserole! I am SO. PUMPED. haha Recipes will come soon!

a fun and interactive meal!

So tonight, since we’re going to be focusing on “Traditional American Fare” this coming week, I thought I’d shake it up with something exotic!

mmmmmm!

Fabulous Veggie Curry Lettuce Wraps!

the cilantro adds a wonderful freshness!

I’ve made a similar dish before…but Mexican! And they were a bit hit. So tonight, I thought, why not spice it up with a little curry! Lettuce wraps are cooling, crunchy, and delightfully satisfying!

Veggie Curry Lettuce Wraps!

It’s Gluten Free, Vegan, and Body Ecology Diet friendly! And, it can easily be adapted for vegans and non-vegans alike — my dad grilled some chicken for the carnivores at the table to add to their wraps:)

what a plate!

Here’s what you need: (serves 4-5)

1 cup millet cooked in 2 cups veg stock
1/2 head of cauliflower, broken into florets and steamed
1 bunch of asparagus, ends trimmed, and chopped
2 large carrots, diced
1 red bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 heaping tsp curry powder
1 cup vegetable stock
juice of 1 lime
14 drops pure liquid stevia (BED use alcohol-free)
1/2 can of coconut milk (light or regular)
Romaine lettuce leaves – about 3 per person
cilantro, chopped
green onions, chopped
chopped cashews or almonds

Gluten Free, Vegan, and Body Ecology Diet friendly!

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 and steam your cauliflower for about 5 minutes, until they’re somewhat tender, but not fully cooked. Take them out, and shock them under cold water. Set aside.

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 asparagus, and let it cook for about 3 minutes. Then, stir in your peppers. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, and steamed 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.

so colorful!

Serve by filling a lettuce cup with millet (or rice), your veggies & sauce and garnish with cilantro, green onions, and chopped nuts. I also served a little extra sauce on the side for dipping. YUM!!

so crunchy and fabulous!

This meal was fabulous! Crunchy, fresh, spicy, cooling, slightly sweet – just perfect!

The millet soaked up the sauce beautifully!

These Curry Lettuce Wraps had a lot going for them! Not only were they beautiful to the eye, but they were also really flavorful! There was a warm, sweet-heat from the ginger and curry, which was complimented so beautifully by the cold and crunchy lettuce cups!

tender-crisp asparagus and carrots!

And the millet was nutty and wonderfully chewy. It soaked up the sauce brilliantly! My parents joked that they could drink the sauce it was so good! Creamy and luxurious — just how a curry should be!

the red pepper and cauliflower shine :)

The touch of fresh cilantro and crunch of the cashews finished the dish stupendously! :)

A fun and interactive meal for sure!

What are some of your favorite Thanksgiving dishes?

Until Next Time!

Confetti Twice-Baked Red Potatoes! GF, V, BED!

Tags

Body Ecology Diet, carrots, gluten free, mushrooms, potatoes, red peppers, vegan

Mashed potatoes are a key player in the Thanksgiving line up. But as I watched Paula Deen add an entire stick of butter and tub of sour cream to her spuds, I thought…there needs to be a healthy alternative to this madness!

Today’s Challenge: Make potatoes taste great without pounds of butter and sour cream.

spud love:)

Easier said than done…..but I think I did it!!!!

packed with veggies and nutrition!

To allow food to speak for itself, and let its natural flavor shine is a beautiful thing. By utilizing fresh herbs and spices, you really can eat delicious, flavorful food, without ingredients that will make a Happy Tummy not so happy!

mmm!

Tonight, I made Confetti Twice Baked Red Potatoes! They were SO incredibly delicious. And filling too!!! My goodness, I was full — in a good way:) And, my tummy was still 100% happy!

what a plate!

Do you remember how Wisconsin was the first place I found that carriedorganic red skinned potatoes? Well, lets just say, we bought enough to feed an army to bring back to Cincinnati! haha…The cashier must have thought we were preparing for a famine, or nuclear war with the bags of potatoes we bought! Oh well…they’re the only potato allowed on the Body Ecology Diet — a girl needs her spuds:)

Confetti Twice Baked Red Potatoes!

Your typical Twice Baked Spud has butter, sour cream, cheddar cheese, bacon, and green onions. All of which, I don’t/can’t eat — minus the green onions:) My Confetti Twice Baked Red Potatoes are bursting with fresh veggies and spices! Delicious!

such beautiful colors!

And they’re Gluten Free, Vegan, and Body Ecology Diet friendly!

Here’s what you need:

6 Organic Red Skinned Potatoes
2 carrots, fine dice
1 red pepper, fine dice
1 stalk of celery, fine dice
1/4 red onion, fine dice
3 green onions, fine dice
3 shiitake mushrooms, fine dice
3 garlic cloves, minced
1/2 tsp Chili Powder
1/2 tsp Paprika

Preheat oven to 450 degrees. Prick your scrubbed and dry potatoes all over with a fork. Then, place in the oven for 50-60 minutes. Meanwhile, prep your veggies. Saute them in 1 tsp EVOO, salt, pepper, chili powder and paprika for about 3 minutes. Transfer them to a plate when they are still firm, crisp, and bright.

When you potatoes finish baking, take them out and let them cool for a few minutes – until you can handle them. Then, cut off the top 1/3 of the potatoes. Put the “lids” into a medium-sized bowl. Then, using a spoon or melon baller, scoop out a hole in the center of the potato that you can fill with the “stuffing.” Put the scooped out potato flesh into the bowl with the “lids” and mash with salt, pepper, and 2 tsp EVOO. Then, stir in your veggies. Fill each cavity with about 2 Tbsp of the veggie mixture – or as much as you can mound on top! Spray with Olive Oil, and put back into the oven for 10-15 minutes. Enjoy!

fresh, flavorful and fun!

With these colorful potatoes, I servedLobsta Bakes‘ wild, ocean-caught flounder. It was delicious! I broiled it for about 10 minutes in 1 tsp EVOO, salt, pepper, paprika, and chili powder. YUM!

so delicious!

This meal was delicious! The potatoes were bursting with flavor! And the textures were phenomenal! The veggies took on a sweetness from the red peppers, carrots and celery, which was complimented by a spicy heat from the chili powder and paprika!

And the textures were wonderful! The skin of the potato *snapped* while the inside was nice and creamy. And then the veggies were crunchy and fabulous!

Gluten Free, Vegan and Body Ecology Diet Friendly!

Finally, the colors made this meal so appealing! Red, Orange, Green, and Purple! They looked like confetti! Party on! These potatoes may not have been smothered in butter, sour cream and cheese, but they WERE delicious and beautiful!

What’s your favorite potato dish?

Happy tummies!

Sandy CPB Pavlova! GF, SCD, V Opt’n!

Tags

beets, carrots, desserts, eggs, GF cookies, gluten free, Meringue, New York City, pear, SCD, Specific Carbohydrate Diet, stevia, vegan

Well, I’m hunkered down and cozy as Hurricane Sandy is raging outside. I can literally hear the wind howling through the streets. The trees (yes there are a few trees in NYC) are thrashing around. BUT, I still have power (knock on wood!!) and I’ve actually had a really productive day!

Aaaaand, I even made a stellar recipe!! This recipe does take a lot of time…not active time, but baking time. So…make this on a slow weekend…or when you’re stuck in a hurricane:)

dramatic inside, dramatic outside #sandy

What it is?

Well I’ll give you a hint…it can be dessert OR dinner!!! And it’s made with…vegetables:)

It’s a……..CPB Pavlova!! C for Carrots, P for Pears, and B for Beets!!!

so whimsical!

And if you don’t know what a pavlova is, it is a meringue tart. (Not vegan…sorry!!! But the filling is vegan, and amazing on its own!!) It’s light as air, crispy, chewy, and just heavenly.

the pears finish it off perfectly!

I filled it with a sweet, and tasty filling of CPB! :)

And it’s Gluten Free and Specific Carb Diet Friendly!

what a bite!

Here’s what you need:

2 egg whites, whipped to stiff peaks
3 packets pure stevia powder – about 1 tsp (SCD use 1 tsp honey)
1/2 tsp cinnamon

2 small beets or 1 medium beet, diced and steamed
1 large carrot, chopped and steamed
1 pear, peeled and chopped (reserve 3 slices for garnish)
1/4 cup raw cashews
2 “droppers-ful” pure liquid stevia (SCD use 2 tsp honey)

Preheat oven to 250 degrees. In a bowl, whip your egg whites until they form stiff peaks. (I did this BY HAND with a whisk! phew! But a hand or stand mixer would work just fine:)) Then, whisk in your cinnamon and sweetener. On a parchment-paper-lined baking sheet, create a circular mound of meringue. With the back of a spoon or spatula, form a little crater in the center for you to put your filling in later. Then bake for 2 hours. Then, turn the oven off (without opening the door) and leave them in the oven for 2 more hours!

With about an hour left, steam your beets and carrots. Then, put them into your food processor along with the beets, cashews and sweetener. Process until smooth and creamy. Put in a bowl, set aside, and clean your food processor while you wait for the Pavlova to finish drying/baking.

cloud-like pavlova right out of the oven!

After the 4 hours is complete, dollop about 1/2 of the CPB mixture in the center of your pavlova, and garnish with the slices of pear.

This. Rocked!! Oh my goodness, it was crazy delicious, and super healthy! What’s not to love?! It was a dramatic dish with the deep crimson cream and the “sandy” (from the cinnamon) pavlova. There was a certain aspect of whimsy with the cloud-like appearance of the pavlova and the mountain of red and white.

oh. yum.

And boy was it tasty!! The flavor was so deep and fabulous! The CPB cream had this rich, earthy sweetness that was highlighted perfectly by the sweet and spicy pears.

Finally, the texture of the pavlova was unlike anything I’ve ever had. It was crunchy on the outside, and chewy on the inside. And paired with the thick and decadent cream, it was just marvelous.

look at that texture!

For a gal in a hurricane, I’d say this is pretty swell:) — get it? swell? ;) haha oh man, I’ve been cooped up for too long!

Are you in the path of Sandy? Do you like storms?

Until tomorrow!

Halloween Carrot Cake Balls! GF, V, SCD, Raw!

Tags

almonds, carrots, cashews, dates, desserts, GF cookies, gluten free, raw, SCD, Specific Carbohydrate Diet, vegan

Oh my Gosh! What a week!! Again, I apologize for not posting yesterday…it was a craaaazy day! But a good crazy! Really good actually! I had two call backs and then an audition that lasted until 9:30pm….I didn’t get home until 10, and I’m sure you can imagine…I was dog tired.

But I don’t know about you, but it seems like Halloween has absolutely snuck up on us! I mean, it’s Halloween weekend! Tomorrow’s Friday!! And I don’t have a costume yet!

Well, correction: I have hipster glasses:) So I think I’m going to build a costume around that…maybe get some suspenders…be a nerd? haha I don’t know…I’ll probably throw something together 5 minutes before I have to leave…don’t worry, there will be photos:)

Anywho, one of my favorite parts of Halloween — the candy — is no more. :( With the Specific Carb Diet, prepackaged goodies are no-no’s. RIP Snickers and Twix and KitKats and Milk Duds and Swedish Fish and …….. ok I’ll stop:)

Soooooo….not to miss out on the Halloween Treats, I thought I’d share my Carrot Cake Balls! These were SOOO good, and will satisfy that Halloween Sweet Tooth!

They’re wonderfully chewy, spicy, sweet, and “poppable.” And SUPER healthy!!

And they’re Gluten Free, Vegan, Specific Carb Diet friendly and RAW!

Here’s what you need: (Makes 14 – 1 tsp balls)

1/2 cup raw organic baby carrots
1/4 cup cashews (I used dry-roasted with sea salt)
1/4 cup almonds (Dry-roasted with sea salt)
5 dates
2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp clove

14 – 1 tsp balls

Place your 1/2 cup of baby carrots in the food processor and process until they become little chunks. Then, take them out of the food processor, place them in a paper towel, and squeeze out the excess liquid. Put the carrots back in the food processor, and process with the rest of the ingredients until a ball of dough forms – about 35 seconds. (You’ll need to scrape the sides once).

Take a 1 tsp measure, and roll 14 little balls. Set them on a parchment-paper-lined-plate, and place in the fridge for at least 15 minutes. Of course, you could eat them at room temperature too, but I preferred them chilled:)

These little bites are magnificent!! They taste like the hybrid of carrot cake and pumpkin bread batter. SO incredible! They’re chewy like dough, spicy, sweet, and have a wonderful texture from the ground nuts and carrots.

And they’re the perfect size too! Pop one or two, and your sweet tooth is satisfied! And in a healthy way too! Not only are these full of protein, fiber and healthy fats, but also vitamins and minerals from the carrots!!

Perfect for a little afternoon pick me up — or if you have kids, a great lunch box treat or after school snack! Or…for HALLOWEEN!!! :D

Try not to eat them all in one sitting — they’re addicting!!

What are you being for Halloween?!

Until tomorrow!