Snappy Guac and Red Chips!! GF, V, BED!

Tags

avocado, Body Ecology Diet, broccoli, cilantro, gluten free, guacamole, peas, potatoes, vegan

Hard to believe, but Christmas is less than a WEEK away!!

I’m so excited to go home on Friday and be with my family. There’s nothing like being home for Christmas.

It’s funny…everyone thinks that NYC at Christmas time is the most “Christmas-y” place, with all the lights, the Rockefeller tree and skating rink, the shopping, the hustle and bustle. Which is true…But you know what, I don’t feel like it’s Christmas until I’m back in Cincinnati with the people I love.

such a creamy sauce!

So today I thought I’d share another favorite of mine. Somewhat “party” inspired.

so bright and fresh!

I made Snappy Guac and Chips! Sugar Snap Peas, tossed in an Avocado Dressing, over a bed of Roasted Broccoli and crunchy Red Skinned Potato Chips! So delicious and a festival of flavors and textures! Cooking for my fam definitely brings out joy in me:)

Snap Peas and Guacamole Sauce – Superb!

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

what a plate!

But wait — How are Red Skinned Potatoes on the Body Ecology Diet? That’s a ZERO sugar diet; and starchy veggies — ie: potatoes — are strictly prohibited! Welllll, it just so happens that Red Skinned Potatoes are the ONLY potato allowed on the BED because they have less sugar than their white and orange potato cousins, and therefore, don’t feed the yeast! (pg 52) Sweet!

such crunchy chips!

Here’s what you need:

7 organic red skinned potatoes, sliced thin on a mandolin

1 stalk of broccoli, broken into florets, and roasted
1 1/2 cups sugar snap peas, chopped
1/2 red onion, finely diced
2 Tbsp cilantro, chopped
2 green onions, chopped

Avocado Dressing:
1 avocado, mashed
Juice of 1 lime
1/2 tsp salt
1 garlic glove, grated

Preheat oven to 400 degrees. Carefully slice your red potatoes on the mandolin. Place them in a single layer on 2 olive-oil-lined baking sheets. (You’ll have to do 2 batches). Spray them with olive oil, sprinkle with salt and pepper, and bake for 15 minutes, flipping halfway through. You’ll need to watch them carefully towards the end — when they begin to get brown spots on them, take them out – they’re finished!

Meanwhile, roast your broccoli. Place the florets on an olive-oil-sprayed baking sheet. Spritz with olive oil, sprinkle with salt and pepper, and bake for 15 minutes, flipping halfway through.

Also, prep your veggies. After you chop your red onion, soak it in ice water for 10 minutes – this gets rid of that bitter onion-y bite. Drain, and squeeze dry in a paper towel.

gorgeous roasted broccoli!

Finally, make the dressing. Combine the dressing ingredients in a medium-sized bowl. Mash the avocado with the back of a fork until creamy and smooth. Add enough lime juice so that it is “liquidy.” Toss your snap peas, cilantro and red onion with the dressing.

mmm mmm mmm!

To serve, make a bed of the chips. On top of that, make a cushion of broccoli, and top with the snappy guacamole! Garnish with green onions and cilantro, and enjoy!

amazing textures!

This meal was SO GOOD! The textures of the meal took it over the top! The chips were phenomenal – they were incredibly crunchy! My parents loved them too — there was not a single one left! And combined with the tender-crisp broccoli, and crunchy snap peas slathered in the creamy dressing – it was amazing!

Gluten Free, Vegan, and Body Ecology Diet friendly!

And the flavor was out of control! The dressing was just like guacamole – with the bright lime juice, fresh cilantro, and subtle hint of garlic. It. was. so. good!

Is your holiday shopping finished?

Until Next Time!

“Deck the Halls” Slaw! GF, V, BED!

Tags

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

Christmas Countdown: 9 DAYS!!!

Single Digits Babyyyy!!

such festive colors!

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

such a refreshing meal!

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

crunchy veggies!

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

Deck the Halls Slaw!

what a plate!

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

gluten free, vegan, and Body Ecology Diet friendly!

Here’s what you need!

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

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

buckwheat chips!!!

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

mmmmmm!

With this super salad, I served buckwheat chips!

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

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

red, orange, green, and purple!

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

oh yum!

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

Fireworks Slaw!

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

exploding with colors!

What’s your favorite “light bite?”

Until Next Time!

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!

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!

Almond Tortillas! GF, V, BED, SCD!

Tags

almond, asparagus, avocado, Body Ecology Diet, cilantro, gluten free, mexican, quinoa, red peppers, SCD, Specific Carbohydrate Diet, vegan

Hey Happy Tummies! How was everyone’s weekend?!

This weekend has offered time to recharge after an absolute whirlwind of a week with auditions, callbacks, and just life in general! haha

When I have a hectic week, one thing I always turn to is Mexican food. It’s healthy, fast, and hands down delicious!

So I thought I’d share a recipe for my almond flour tortillas! The tortillas themselves are Specific Carb Diet Friendly, but the filling is not, (because it has quinoa). But it is vegan, gluten free, and Body Ecology Diet friendly!

beautiful sun off the lake!

I channeled my inner “taco-rista” and made my own tortillas! With the Body Ecology Diet, all grains are prohibited except for quinoa, buckwheat, amaranth, and millet, and with the SCD, ALL grains are no-no’s. So, I made Grain (and Gluten) Free Tortillas made out of ALMOND FLOUR!

Gluten Free, Dairy Free, and Body Ecology Diet Friendly!

Let me preface by saying that my expectations were low low low! But these turned out to be amazing!! Truly! Not necessarily the most “wrap-able”, but that’s probably because I didn’t roll them while they were warm (I had to wait for our company to arrive).

fresh and delicious!

And I bet you have all the ingredients right now!

guacamole makes everything better!

Grain and Gluten Free Almond Tortillas! (serves 1 — makes 2 tortillas)

1/3 – 1/2 cup almond flour
1 egg white
1/2 tsp salt
1/2 tsp EVOO

Preheat oven to 375. Combine your ingredients together in a bowl with a wooden spoon. I will be seriously sticky — almost like paste! Then, divide the batter in half. Place half the batter on a piece of parchment paper. Put another piece of parchment paper on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Do the same with the other half of the batter. Then, place the “parchment sandwiches” side by side on a baking sheet. Bake for 6 minutes as a parchment sandwich! Then, when you take them out of the oven, the parchment will fall right off! YUM!

peppers, asparagus, and onions oh my!

And what did I do with these fabulous tortillas?! I made Quinoa Fajitas!

mmm!

Here’s what you need: (serves 1 with leftovers)

1/4 cup quinoa cooked in 1/2 cup veg stock
1 red pepper, cut into 1/2 in pieces
1 red onion, sliced, and then cut in half
4 stalks asparagus, cut into 1/2 inch pieces
veg stock
3 cloves of garlic
1 1/2 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika, 1/2 tsp dried oregano
3 green onions, sliced
cilantro, chopped
1 recipe killer guacamole

Killer Guacamole:

2 avocados
3 Tbsp red onion, finely minced
squeeze of lime
1 garlic clove, grated
handful chopped cilantro
salt

Mash avocado with salt and lime juice with a fork. Stir everything in. Refrigerate. Delish.

While your quinoa is cooking (for 15 minutes), saute your onions in 1 tsp EVOO with salt, pepper, and your spices. Let them soften for about 5 minutes on medium, and then add in your asparagus. Let it cook for about 4 minutes. Deglaze with veg stock. Then, add in your pepper and garlic. Let those cook for about 5 more minutes. Then, take off the heat. When your quinoa finishes cooking and has absorbed all the liquid, stir in about 1 1/2 tsp of cilantro and a squeeze of lime (if desired).

To assemble:

Place your tortilla on your plate. Top with the quinoa, veggie mixture, green onions, guacamole, and fresh cilantro! YUM!!

such vibrant colors!

This meal was SO delicious! As you know, I have a special relationship with Mexican flavors — I love them:) Let me start with the almond flour tortillas — they were outstanding! I let them cool before using, so they weren’t pliable, BUT they were wonderful for my “open-face” fajita! I could pick it up like pizza and it held all the toppings! And not only is it high in protein, but it is delicious, with a slightly nutty flavor!

fiesta!

And then the fajitas themselves were fantastic! There was a wonderful smoky – spiciness from the cumin and chili powder. The veggies had a fabulous crunch, and the quinoa gave it a nice “pop!” Topped off by the rich and creamy guacamole, it was an outrageous dish!

What are you looking forward to this week?

Until tomorrow!

 

Falafel Burgers w/ a Cool Cucumber Salad! GF, V!

Tags

chickpeas, cilantro, cucumber, dill, gluten free, Maker's Diet, tomatoes, vegan

A NYC-inspired meal! I remember having my 1st falafel with my friend T, on the Upper West Side, near Columbia. Falafel is King in NYC, with food trucks all over Manhattan serving up these delectable, deep-fried chickpea balls. Well, needless to say, I baked mine, and made them super yummy and Happy Tummy approved!

And they’re Gluten and Dairy Free, Maker’s Diet friendly, and have a Vegan option!

Here’s what you need:

1 can garbanzo beans (chickpeas), drained and rinsed
3 garlic cloves
1/2 red onion
big handful cilantro
~1 Tbsp fresh parsley (or more if you love parsley, I don’t)
juice of 1 1/2 lemons
1 tsp EVOO
1 tsp cumin
big pinch of salt & pepper
2 Tbsp oat flour
1 egg (Vegan option: 1 flax/chia egg)

Put all those into a food processor and combine. Then, on an olive-oil-sprayed baking sheet, divide the “batter” into 4 patties. (Don’t try to shape them with your hands, it won’t work…I used a 1/3 cup measuring cup.) Place in a 350 degree oven for 20 minutes, flipping half way through.  I finished them off on a frying pan (sprayed with olive oil), and they got a nice crust on them, but 3 of 4 broke when I went to flip. Try this at your own risk! :)

While your patties are baking, make your tahini sauce. Tahini is a middle eastern condiment, that is made of ground up sesame seeds. It’s sesame seed paste, but more “liquidy.” This sauce is AMAZING on the falafel, not so much on its own. Something fabulous happens to it when you pair it with the chickpeas. Trust me.

1 Tbsp Tahini
1 small grated garlic clove
1/2 tsp grated onion
1/2 tsp minced parsley
juice of 1 lemon
water to thin out…about 2 Tbsp
salt

Stir those all together. It won’t taste great on its own, but slathered on the burger, it is spectacular. I promise! PS, this doesn’t make very much– enough for 3-4.

With this burger, I served a fantastic, cool cucumber salad. This salad is actually meant to go in the burger when you eat it! You see, falafel is traditionally served in a pita, so the salad can nestle right inside the pocket. But, since my falafel was in burger form, I served the salad on the side.

1/2 cucumber, peeled and seeded
red pepper, diced
2 Tbsp red onion, minced
handful of cherry tomatoes, halved
juice of 1/2 lemon
salt & pepper
1 1/2 Tbsp fresh dill, chopped

Combine, chill, and enjoy!

I really enjoyed this meal. My dad liked it, but wanted more “meat.” But for my tastes, it was delicious. It had a fresh, middle eastern flare with the cilantro and the parsley. I love the combination of the nutty tahini sauce with the bright, creamy burger, and the cool, refreshing tomatoes and cucumber. Finally, there were great textures going on here. The temperature differences between the burger and the salad, and then the bright, crunchiness of the salad was just superb.

Have you ever eaten from a food truck?!

Until tomorrow!

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!

Mango Salsa! GF, V, SCD!

Tags

cilantro, cucumber, gluten free, lime, mango, New York City, red peppers, SCD, Specific Carbohydrate Diet, vegan, wild rice

Super fun day today!!

It started off with my audition which was…eeh…just ok. Oh well, chalk it up to good practice:) And then…I had a wonderful morning with my friend who was visiting for the afternoon! We chatted and ate lunch in Central Park! Such a fun spot for people watching:)

Finally, later that afternoon, I went with another friend to go see the John Lennon pop up art exhibit in Soho. It was so cool — I had no idea he did visual arts too!

While I was in Soho, I walked past this amazing shop: The Chobani Yogurt Shop! It’s like   Pinkberry, but with real Chobani greek yogurt! When I was eating dairy, I looooved Chobani yogurt — how cool that there is a real yogurt bar now! And let me tell you, it was hoppin’!! I had to document it:)

Chobani Greek Yogurt Bar!

So this dish that I’m going to share with you tonight is truly one of my family’s favorites. Every time there’s a special occasion, we always whip this out because it is a show-stopper, and everybody RAVES about it! The salsa itself is vegan, but the fish we had it over is obviously not. But this would also be a great salsa over tofu or even over a fresh salad!

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

Broiled Cod with Mango Salsa and Cilantro Lime Wild Rice. So delicious! We had all the ingredients, so it was a crime NOT to make this delicious dinner!

Here’s what you need for the salsa:

1/4 red onion – minced
1/2 red pepper, diced
1/2 cucumber, seeded and diced
1 mango, diced
juice of 1 lime
1 tsp EVOO
chopped cilantro
salt and pepper

Combine all in a bowl and pop in fridge for a half hour.

I then broiled Lobsta Bakes’ wild, ocean-caught cod for about 20 minutes in 1 tsp EVOO, salt, pepper, lemon zest and juice. This fish is our absolute favorite, because it is so moist and flakey! It is tender, with delicate, sweet “meat!”

I made wild rice that was flavored with cilantro and lime. Holy Cow. Zesty!! (Unfortunately, the rice is not SCD friendly). First, wild rice is so fantastic because of its nutty flavor and crunchy texture. Not to mention the drama it brings to the plate with its dark, deep hue. I made it with veg stock, and then after it had evaporated all the liquid, I stirred in the zest of 1/2 a lime, the juice of 1/2 a lime, and a big bunch of chopped cilantro.

This meal was 100% delicious. It really is everyone’s favorite meal. It has so much going for it! It’s sweet, tangy, bright, fresh, and nutty! The mango is succulently sweet and juicy, while the cilantro is bright and fresh. The wild rice is nutty and crunchy, which is highlighted beautifully by the tangy lime juice in the salsa and echoed in the rice! And the textures are just fantastic! There is so much *crunch* from the peppers and cucumbers, and chewy-crunch from the wild rice, while the juicy mango completes the dish! Phenomenal.

Finally, this dish is just so beautiful. There are so many bright and wonderful colors dancing on the plate! The deep red peppers, lime green cilantro, purple onion, yellow mango, and soft green cucumber, all brought together with the deep black wild rice. Just gorgeous!

We just can’t stay away from this scrumptious dish. And best of all — it’s all allergy-free! Woo!

What did you today!?

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!