Turnip Chips! GF, V, BED!

Tags

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

Happy Monday!!

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

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

so flavorful!

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

crispy crunchy chips!

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

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

wow oh wow

Here’s what you need:

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

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

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

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

so green and pretty!

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

wait a second…that’s a turnip?!?

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

gluten free, vegan, Body Ecology Diet friendly!

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

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

Cauliflower Crust Pizza! GF, V, BED, SCD!

Tags

almonds, basil, Body Ecology Diet, cauliflower, eggs, gluten free, grain free, pizza, SCD, Specific Carbohydrate Diet, tomatoes, vegan, zucchini

Hey Hey Happy Tummies!!

I hope everyone had a wonderful Christmas and Holiday Season! I’ve been enjoying some much needed family time here in Cincinnati. I hope you are too!

Zucchini Cauliflower SCD Pizza!

Did you know that one of the busiest days for pizza deliveries in the United States is New Year’s Eve? Yep! It’s true! In the ranks with Super Bowl Sunday, Halloween, the day before Thanksgiving, and New Year’s Day.

juicy tomatoes!

So with New Year’s Eve only 2 days away, I thought I’d share one of my most popular recipes….my CAULIFLOWER CRUST PIZZA!!

what a dish!

An amazing cauliflower crust pizza with sauteed zucchini and onion, and broiled tomatoes! UH-MAZING!!

a perfect way to celebrate!

And did I mention, that it’s Gluten Free, Vegan, and SCD, with a BED option?!

late evening shadows:)

Here’s what you need: (serves one)

Crust:
1/3 head of cauliflower, riced and wrung dry
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup almond flour
1/4 tsp sea salt
pinch of garlic powder

Toppings:
1/2 yellow onion, sliced
1 zucchini, sliced thin
5 shiitake mushrooms, sliced
3 cloves of garlic, minced
3/4 tsp dried basil and oregano
salt and pepper
1 tomato, sliced in 1/2 inch slices (BED use a roasted red pepper!)

hooray for 2013!

Preheat oven to 400 degrees. Put your raw cauliflower florets into the food processor, and process until it resembles rice. Then place “rice” in a clean kitchen towel and wring out all the excess water. Combine it thoroughly with your almond flour, salt, egg whites and garlic powder. Cut 2 sheets of parchment paper the size of a baking sheet. Put your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON, and bake as a “parchment sandwich” for 20 minutes.

Meanwhile, saute your onions in 1 tsp EVOO, salt, pepper, and spices for about 3 minutes, until they begin to soften. Then, add your zucchini slices, and let them cook for about 2 minutes. Finally, add you mushrooms and garlic and let them cook for about 2 minutes. Take off the heat when the veggies are still slightly firm — they’ll finish in the oven.

Finally, take your par-baked crust, spray it with EVOO spray, and top with your veggie mixture. Place the tomato slices on top, and bake for 15 more minutes at 350 degrees.

wow…just, wow!

This pizza was UNREAL!! This is seriously one of the best meals I’ve enjoyed in a long time. If you recall, tomatoes are not on Phase 1 of the BED, so this was a truly special treat! I almost cried when I took a bite.

delicious veggies!

The crust was fabulous! It was crunchy on the outside, and wonderfully chewy on the inside! And it didn’t taste like cauliflower AT ALL!

crispy, chewy crust!

And the zucchini, mushrooms and onions were so delicious with the warm basil and oregano. It was soul warming and satisfying. And something beautiful happens to tomatoes when you bake them: they almost melt into a sauce when you bite into them. So, SO unbelievable!

there’s cauliflower in that?!

Finally, the colors were just stunning. It was rustically fabulous:) It looked like an Italian flag with the bright red and cool green.

Check out Jen’s review of this pizza from My Big Fat Grain Free Life!

New Recipe coming tomorrow…for PUMPKIN BREAD!

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!

Roasted Asparagus Tart w/ Chili Cauliflower Sauce! GF, V, BED!

Tags

asparagus, Body Ecology Diet, buckwheat, cauliflower, gluten free, vegan

Happy Friday! We made it through the week after Thanksgiving! Woo!

Have you decorated for the holidays yet? I just LOVE this time of year!!

christmas tree all decorated!

Just a quick post tonight…because it’s Friiiiday!!

roasted asparagus and chili cauliflower tart!

I thought I’d share a delightful meal from this past summer.

beautiful lattice!

I made a Roasted Asparagus Tart with a Cauliflower Chili Sauce! It was phenomenal! I only made enough for one, with a few extra nibbles to share, as the rest of my fam is not on the Body Ecology Diet.

buckwheat yumminess!

My tart had a buckwheat crust and gorgeous lattice top! And it’s gluten free & Body Ecology Diet friendly, with a Vegan option!

GF and BED!

Here’s what you need:

Crust:
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

Sauce:
1/3-1/2 head of cauliflower, broken into florets and steamed
1 clove of garlic
¼ tsp Chili Powder
1/8 tsp Paprika
salt & pepper

6 spears of asparagus, roasted

so fluffy and wonderful!

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!

Meanwhile, spray your asparagus with olive oil and roast it on an olive-oil-sprayed-baking-sheet in the same 400 degree oven for about 15-20 minutes, flipping once halfway though.

Also, steam your cauliflower for about 5 minutes, until tender. Combine it in the food processor with your garlic, paprika, chili powder, salt, and pepper, and whirl until it is a smooth and luxurious cream. You’ll need to scrape down the sides once or twice.

fabulous!

To assemble, spread your cauliflower cream on the crust, and top with the roasted asparagus in an “artistic fashion” if you so please :)

what a meal!

This meal was phenomenal! It was bursting with different flavors and textures, and was beautiful to boot! The cauliflower sauce was slightly spicy with a wonderful garlic undertone! My aunt was using my leftover sauce as a “chip dip!” I’d say that’s a winner!  :)

want a slice?

And the crust was so crunchy! It complimented the creaminess of the sauce just marvelously. And who can go wrong with roasted asparagus?!

mmm!

Finally, it was visually appetizing! The green & golden roasted asparagus crisscrossing atop the fluffy, coral sauce made you want to dig in! Rustically fabulous!

creamy chili cauliflower!

I hope everyone has a great weekend!

Until Next Time!

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!

Cauliflower “Cupcakes” w/ Spinach “Frosting!” GF, V, BED, SCD!

Tags

Body Ecology Diet, cauliflower, cupcakes, eggs, gluten free, peas, SCD, Specific Carbohydrate Diet, spinach, vegan

Hey everyone! Thanks for your patience with the lack of posts this weekend. It was jam packed with filming and auditions and meetings!! Exciting stuff!

Cauliflower Cupcakes with Green Pea & Spinach “Frosting!”

The broccoli cupcakes were a big hit:)

so whimsical!

Since we’re on the topic of cupcakes, I thought I’d share another favorite savory cupcake recipe.

a savory cupcake!

When I made these, I was feeling a little spunky. A little adventurous. And my parents were going out on a dinner date, so I had a bit more freedom to experiment:)

late evening sun :)

So what did I make? SCD Cauliflower “Cupcakes” with Green Pea & Spinach “Frosting!”

mmmmm!

Tender and fluffy, savory cupcakes topped with a healthy and delicious frosting of pureed spinach and green peas!

yum!

And they’re Gluten Free, Specific Carbohydrate Diet and Body Ecology Diet friendly with a Vegan Option!

amazing Green Pea and Spinach “Frosting!”

Here’s what you need: (serves 1)

Cupcakes: (makes 3)
2/3 head of cauliflower, riced
1/4 cup almond flour
2 egg whites (Vegan option: 2 flax/chia eggs)
scant 1/2 tsp salt
2 grinds of black pepper
pinch of garlic powder
green onions, sliced (garnish)

Frosting:
1 cup frozen green peas, thawed
1 cup baby spinach
~ 10 fresh basil leaves (one stem’s worth)
1 garlic clove, chopped
1 squeeze of lemon
healthy pinch of salt
pepper

Preheat oven to 350 degrees. Place your raw cauliflower florets into your food processor and process until it resembles rice. Then, place your “rice” in a clean kitchen towel and wring out all the liquid. Then, combine it with the rest of your cupcake ingredients and mix well. Then, tightly pack your batter into 3 olive-oil-sprayed, non-stick muffin tins. Bake for 30 minutes, until the edges are beginning to turn golden brown.

saved one for ya ;)

To extract them from the tins, carefully run a paring knife around the edge. Place a plate upside-down on the muffin tin, and then flip the whole thing over, flipping the cupcakes out. :)

Gluten Free, SCD & BED w/ Vegan Option!

While they’re baking, make your frosting. Combine all your frosting ingredients in the food processor, and process until smooth and creamy. You will need to scrape down the sides about 5 times.

what a plate!

To make the “swirl,” put the frosting in a ziplock bag. Squeeze it down to one corner, snip the corner, and you now have a make-shift piping bag!

wonderful golden edges!

These cupcakes were phenomenal! They were so fun and whimsical! They felt like they were straight out of a Dr. Seuss book!

love it!

The flavors were delicate and wonderful! You could really taste the sweet peas and basil in the “frosting!” Fabulous:)

so light and fluffy!

And the texture of the cake was wonderful! You’d think it’d be dense, but it wasn’t at all! Quite the opposite, in fact! It was light and fluffy, and so tender! And the cauliflower was indistinguishable! It was just good:)

there’s cauliflower in that?!!!

A real winner in my book:)

What are you looking forward to this week?

See ya tomorrow!

Mexican Cauliflower Explosion! GF, V, BED, SCD!

Tags

avocado, Body Ecology Diet, cauliflower, cilantro, gluten free, grain free, guacamole, mexican, New York City, peas, red peppers, SCD, Specific Carbohydrate Diet, tomatoes, vegan, Wisconsin

Big day today. We’re rolling down the highway back home to Cincinnati. I’ll be there for less than 12 hours though….

because…..

I LEAVE FOR NYC IN THE MORNING!!

“don’t leave me!” – Roxy

Clearly, I am beyond excited. In fact, the past 3 nights, I’ve had dreams about NYC – and I never dream! I think my mind is on a Public Relations campaign for the city:)

so delicious!

So anyway, last night, I made one heck of a meal. We got off the water late — we wanted to eek out every last ounce of sunshine, so we didn’t get back until 6pm! I made dinner and ate it in 45 minutes! Talk about quick, easy, and delicious!

“i love the lakes! let’s stay here forever!” – Roxy

What was it? A delicious Mexican influenced dish of…you guessed it…cauliflower! :) Mexican Cauliflower Explosion!

Spicy roasted cauliflower, topped with crunchy veggies and cooling guacamole!

catching some late evening sun:)

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

Here’s what you need: (serves 2)

1/2 head of cauliflower, broken into florets
chili powder
paprika
garlic powder
salt and pepper

1 red pepper, diced
1 tomato, diced (BED omit)
1/2 cup frozen green peas, thawed

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

Preheat oven to 400 degrees. Place your cauliflower florets on a tin-foil-lined, olive-oil-sprayed baking sheet. Spritz with olive oil, and sprinkle with your spices. (Only use a TINY bit of garlic powder – it is potent!!) Bake for 30 minutes, flipping halfway through.

Meanwhile, prep your veggies, and make your guacamole. Simply combine all the ingredients in a bowl. Mash your avocado with the back of a fork. Mix well to combine. Refrigerate until you serve.

To assemble, create a bed of cauliflower. Top with your tomato, red pepper, green peas, and guacamole. Garnish with some fresh cilantro. Enjoy!

amazing spicy roasted cauliflower!

This meal was faaaabulous! There’s nothing like crisp-tender, roasted cauliflower with smooth and creamy guacamole! The spices on the cauliflower filled the kitchen with an amazing aroma. My parents walked in and said, “it smells so good in here!” And it tasted even better:)

Roasted cauliflower takes on an almost nutty flavor – just perfect! And then the guacamole was a show stopper! Cool, creamy, rich, indulgent, but super healthy! It was fresh and bright from the lemon and cilantro – just wonderful with the slightly spicy cauliflower.

the green peas give a nice pop of color and flavor!

And the juicy tomatoes chimed in, almost creating a sauce! Finally, the peas – they added a delicious pop of starchy goodness! Not the first ingredient you’d think of when you think of Mexican food, but they were delightful!

Do you remember your dreams? What was your weirdest one?

Until tomorrow!

Golden Beet Cauliflower Pizza! GF, V Opt’n, SCD!

Tags

almonds, beets, Body Ecology Diet, cauliflower, eggs, gluten free, grain free, New York City, peas, pizza, SCD, Specific Carbohydrate Diet, vegan, Wisconsin

It’s hard to believe that my time at home is rapidly coming to a close. It’s been a long, difficult journey with my Ulcerative Colitis flare, and I’m finally well enough to return home to NYC. It has been almost a full year – 11 months.

There are so many things I’m looking forward to, going back. Seeing friends, independence, pursuing my acting career, just living.

super tasty!

So tonight for dinner, I made something special:) A pizza! And not just any pizza – Cauliflower Pizza!! It’s my favorite:)

what. a. crust!

Grain and Gluten Free, and Specific Carb Diet friendly with a Vegan option. And actually, the crust itself is Body Ecology Diet friendly!

fabulous!

Pizza is such a celebratory food. It makes an appearance at almost every party. So I thought I’d celebrate the closing of one chapter of my life, and the beginning of another very exciting one:)

so colorful!

Here’s what you need: (Serves 1)

Crust:
1/3 head of cauliflower, riced and wrung dry (about 1 cup when packed and dry)
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup almond flour
1/4 tsp sea salt
sprinkle of garlic powder

Toppings:
1/2 cup sugar snap peas, sliced in thirds
1 Tbsp red onion, sliced paper-thin

Sauce:
2 golden beets, diced into small pieces

creamy golden beets

Preheat oven to 400 degrees. Put your raw cauliflower florets into the food processor, and process until it resembles rice. Then place “rice” in a clean kitchen towel and wring out all the excess water. This is really important! I get about 1 cup of water out of my cauliflower! Combine it thoroughly with your almond flour, salt, egg whites and garlic powder. Cut 2 sheets of parchment paper the size of a baking sheet. Put your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON, and bake as a “parchment sandwich” for 30-35 minutes. Take out, spray with EVOO and return to the oven for another 3 minutes.

Meanwhile, steam your beets until soft and tender. Also, blanch your sugar snap peas in boiling water for 30 seconds until they are bright green. Finally, soak your onion slices in ice water for about 10 minutes. (This gets rid of the bitter oniony bite).

After your beets steam, put them in the food processor with some salt and pepper. Process until smooth and creamy. (You’ll need to scrape the sides 3-4 times).

so flavorful!

To assemble, top your crust with the beet sauce, your sugar snap peas and onion. Enjoy!

wait, there’s cauliflower in that?!

Ok. This. was. incredible!! Everything about it rocked my world – the flavors, the textures and the colors!! First, the flavors! The beets were sweet and earthy, which went wonderfully with the sweet peas and nutty crust. A symphony of flavors!

delicious!

Next, the textures were wonderful! The crust was phenomenal. I highly suggest trying this! It’s crispy on the outside, chewy on the inside, and you can actually pick it up with your hands like a pizza! The smooth and creamy beet sauce went wonderfully with the crunchy snap peas. Marvelous.

want a slice?

Finally, it was just beautiful! The yellow-orange sauce with the bright green and purple was whimsical and dramatic. Very appropriate for my return to NYC:)

crunchy sugar snap peas and onions!

What toppings do you get on your pizza?

Until tomorrow!

This recipe is featured on Sugar Free Sun, Made from Scratch Mon, Melt in your Mouth Mon, My Meatless Mon, Share it Sat! Allergy Friendly Fri!

Spicy Cauliflower Mash! GF, V, BED, SCD!

Tags

Body Ecology Diet, cauliflower, cilantro, gluten free, grain free, peas, SCD, Specific Carbohydrate Diet, tomatoes, vegan

Need a meal in 15 minutes? Well this is it!

Spicy Cauliflower Mash!

Today was one of those days where dinner had to be nearly instant.

cauliflower to the rescue!

I bet you know what I’m talking about – meeting friends for a movie in 30 minutes, having to rush the kids out the door to soccer practice, having to be across town before a store closes — you know the deal.

wait – that’s cauliflower!?

Well that was me tonight. Twenty minutes to make and eat dinner. What did I make? Spicy Cauliflower Mash!

crunchy sugar snap peas!

Creamy, mashed-potato-like cauliflower with a fabulous spice profile, topped with crunchy sugar snap peas, juicy tomatoes and fresh cilantro!

super delish!

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

Here’s what you need: (serves 2)

1/2 head of cauliflower, broken into florets and steamed
1 garlic clove, chopped
1/4 – 1/2 tsp Chili Powder (depending on how spicy you want it)
1/4 tsp Paprika
1/4 tsp cumin
salt and pepper

1 cup of sugar snap peas, sliced in thirds
1 tomato, chopped (BED omit)
cilantro, chopped (garnish)

Steam your cauliflower for 10 minutes, until tender, but still slightly firm. Combine it with the spices and garlic in your food processor. Process it for about 1 – 2 minutes, until creamy, scraping down the sides a couple times.

Meanwhile, quickly blanch your sugar snap peas for 30 seconds in the leftover water you steamed the cauliflower in (you don’t need to dirty another pot!). Take it out and rinse under cold water.

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

To assemble, top your cauliflower mash with the sugar snap peas, tomato, and chopped cilantro.

what colors!

Bam. 15-20 minutes, and you’ve got a beautiful dish on the table! It was delicious. The cauliflower mash was smokey and spicy with a wonderfully smooth and creamy texture. It went marvelously with the crunchy sugar snap peas and the juicy tomatoes!

catchin some rays:)

And the cilantro gave just the perfect fresh pop at the end – complimenting the juicy tomatoes and the spicy cauliflower mash.

what a meal!

And it was beautiful too – red, green, and cream – just delightful!

What’s your favorite speed meal?

Until tomorrow!