Cashew Custard in Cinnamon Crunch Bowls! GF, V, BED!

Tags

Body Ecology Diet, cashews, cinnamon, coconut, desserts, eggs, gluten free, quinoa, vegan

Happy Election Day! I can’t believe it’s today! The day that we’ve been building up to for the past year is finally here! And almost over!

This is such a close race. And no matter what the results, everyone is going to be feeling  strong emotions. Well, let’s just say that this dessert is bipartisan: if you love the winner, this dessert will be fabulous to celebrate with, and if you’re less than thrilled about the winner, it will ease the blow and soothe the pain.

gluten free, sugar free, and vegan custard!

Cashew Custard in Cinnamon Crunch Bowls!

a warm, chai flavor!

An exceptional dessert that I’m SO excited to share with you!! Let me preface this by saying that my parents RAVED about this. An exact quote from my mother, “I will be dreaming about that custard for days!” Needless to say, I think it’s a winner!

fab-u-lous!

So what is it?! It’s Cashew Custard in Cinnamon Crunch Bowls! SOOOO delicious! And they’re Gluten Free, Vegan, Sugar Free, Vegan, and Body Ecology Diet friendly! And the bowls have a Vegan option!!

And I’ll tell you a secret….these are so healthy, I ate it for lunch!!!

a little swirl of joy:)

Here’s what you need: (makes 3)

Custard:
1/3 cup raw cashews
5 Tbsp light Coconut milk, chilled
1 “dropper full” of pure liquid stevia – about 27 drops (BED use alcohol free)
1/2 tsp pure vanilla extract (BED use alcohol free)
1/8 tsp cinnamon
pinch of salt

Bowls:
1/3 cup quinoa cooked in 2/3 cup of water
1 1/2 Tbsp almond flour
1 egg white ((Vegan Option: 1 flax or chia egg))
1.5 “dropper fulls” of pure liquid stevia – about 40 drops (BED use alcohol free)
1/2 – 1 tsp cinnamon
healthy pinch of salt

want a bite?

Preheat oven to 400 degrees.  Cook your quinoa until it absorbs all the liquid (about 15 minutes). Then, set it aside to cool.

In the meantime, make your Cashew Cream! Blend everything together in your food processor until it is creamy and custard-like. You can add more or less coconut milk to get your desired thickness — I used 5 Tbsp. Put it in a bowl, cover with plastic wrap, and then pop in the fridge!

When your quinoa is cool, combine it in a bowl with the egg white, almond flour, stevia, cinnamon and salt. Mix well to combine. Take some parchment paper and cut 6 medium-sized squares— roughly 4 x 4. Then, divide the mixture into 3 even portions. Put 1/3 of the mixture onto 1 piece of parchment. Put another piece of parchment 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 2 thirds of the mixture. Then, place the “parchment sandwiches” over the cups of an upside-down muffin tin. Carefully mould them around the cups so they form little bowls. Bake for 20 minutes. Then, when you take them out of the oven, let them cool on the muffin tins, and then carefully peel the parchment off! YUM!

luxuriously rich and creamy!

To assemble: Fill each bowl with the cream! To make it swirly like I did, put the cream into a ziplock bag, and squeeze it down to one corner. Then, snip off the corner, and you will have made a makeshift pastry bag! Then, you can pipe the cream into fancy swirls:)

yummo!

Speaking of swirls…I worked for 2 summers at this adorable bakery & ice cream shop in Cincinnati, The Mt. Washington Creamy Whip and Bakery – a Cincinnati historical landmark and a real gem! It’s owned by the nicest couple, and they taught me how to make the iconic Creamy Whip “swirl” cone! I’ve put it to new use in this recipe:) I have such a soft spot in my heart for “The Whip!” I was a little nostalgic as I chowed down on my GF, Vegan “Swirl.” :)

kissed with cinnamon!

This custard was so delicious. It was SO decadently creamy! Luxurious and rich. And the flavor was outstanding — it had a slightly nutty flavor with a beautiful warmth from the vanilla and cinnamon! It was reminiscent of Thanksgiving, or chia tea. Kinda like Pecan Pie Ice Cream! YUMM!

made from cashews?! wow!

And the quinoa bowls were the perrrrfect receptacle. They were crunchy and sweet. I enjoyed breaking off the sides and dipping them in the custard!

I will definitely be making this again….probably tomorrow, after learning the results of the election:)

Did you do anything special to watch the results? Have a results party?

Until tomorrow!

Veggie Curry Zucchini Pasta! GF, V, BED, SCD!

Tags

Body Ecology Diet, broccoli, cashews, cilantro, coconut, curry, ginger, gluten free, grain free, pasta, peas, red peppers, SCD, Specific Carbohydrate Diet, zucchini

What a great day. Sunday might be my favorite day of the week. Today, my mom and I had a movie marathon. This is a rare occasion, but my mom has been doing a lot of work lately – as in ALL summer with the fire at the lake home and a class she’s teaching in the fall — she deserved a day of R & R.

Veggie Curry Zucchini Pasta!

We watched one foreign film that was in subtitles haha, and then What’s Eating Gilbert Grape. This second movie was really good. Johnny Depp and Leo DiCaprio were in it as little guys! Leo was only 18! It was the movie that really launched their careers. It was SO well acted!

Gluten Free, Vegan, SCD and BED!

So, our movie marathon lasted until 6:45, and I hadn’t started dinner yet. Oops! Oh, well, totally worth it:) So I needed something fast….my brain was scanning my options, and then I suddenly remembered something…

delicious!

I recently received an email from a reader about how much they enjoyed my Vegan Curry Pasta! I looked back at that recipe and remembered just how much I loved it too! And it was fast!

Vegan Curry Pasta inspiration!

So I “SCD-Legalized” it by replacing the brown rice noodles with zucchini noodles, and omitting the tofu! It was delish! And the best part — on the table in 30 minutes!

yum!

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

what a plate!

Here’s what you need: serves 2

1 cup broccoli florets
1/2 cup frozen pea
1 red pepper, chopped
1/2 onion, chopped
2 garlic cloves, minced
1 1/2 tsp fresh grated ginger
fresh cilantro, chopped (garnish)
cashews, chopped (garnish)
2 tsp curry powder
salt and pepper

2 zucchini, “noodlized” – either with a spiralizer, mandolin, veggie peeler or knife

Sauce:
1/2 cup veg stock
juice of 1 lime
15 drops pure liquid stevia (SCD use 1/2 tsp honey)
1/2 cup of light coconut milk

Preheat oven to 400 degrees. After you “noodlize” your zucchini, spread the noodles out onto an olive-oil-sprayed baking sheet, spritz them with olive oil, and sprinkle with salt and pepper. Bake for about 15 minutes, stirring half way through. OR, if you have more time, bake for about 30 minutes at 250 degrees.

Meanwhile, prep your veggies. In a large frying pan, saute your onions in 1 tsp EVOO, salt, pepper, and the curry powder for about 3 minutes. Then, add in your other veggies, garlic and ginger, and allow them to cook for about 3 minutes. Finally, add in your sauce ingredients and frozen peas. Let them warm through. The veggies will still be crisp-tender.

Top your zucchini noodles with the veggie curry, and garnish with cilantro and chopped cashews!

slurpy zucchini noodles!

This meal was superb! We thoroughly enjoyed it:) The flavors were so exotic and exciting! It was 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

such colorful veggies!

The textures were lovely too. The zucchini noodles were so slurpy and wonderful with the crunchy veggies and velvety sauce! To be fair, this would have been just a knockout over a bed of rice or millet — something that could absorb the sauce — but for a grain free gal, this was pretty doggone incredible!

the cilantro adds the perfect freshness!

And I couldn’t believe how fast it came together! Curry in a hurry, I’d say!

what textures!

What are your favorite “marathon” movies? Adam Sandler flicks? Period pieces? Twilight?

Off to watch more movies!! :)

See ya tomorrow!

This recipe is featured in Slightly Indulgent Tues, Real Food Forager, Tasteful Tues, Tues at the Table! Allergy Free Wed!

SF Almond Pillow Cookies!! GF, SF, BED!

Tags

almonds, Body Ecology Diet, cashews, coconut, dessert, eggs, GF cookies, GF muffins, gluten free, vegan

Today, I made a delicious discovery in the world of sugar-free, grain-free baking.

super stuffed!

Almond. Pillow. Cookies.

SOOOO delicious! Light as air, fluffy, sweet, and delicate! And they’re Body Ecology Diet approved!!!

delicious little muffins!

Aaaand, if that’s not enough, you can use the same batter to make mini muffins, or soft cannolis, which i did:)

vegan Cashew Coconut Cream!

The cookies are not vegan, as I used egg whites — and I don’t think a chia/flax egg would work as a substitution. However, the Cashew Coconut Cream that I filled the cannoli and stuffed the cookies with is!

cannoliiiii!!!!!!

Here’s the batter:

2 egg whites, whipped to stiff peaks
1/4 tsp cream of tartar
3/4 cup almond flour
2 “dropper-fulls” of pure liquid stevia — about 40-45 drops (BED use alcohol free)
1 tsp pure vanilla extract (BED use alcohol free)
pinch of salt

Preheat oven to 325. In a stand mixer (or with a hand mixer), beat your egg whites, stevia, cream of tartar and vanilla until you get stiff peaks – on high for 8 minutes.

Now, a funny thing happens when you whip egg whites with stevia. It’s like the egg whites become “bubbly.” They fluff up and look like your usual huge mass of stiff peaks, but when you go to stir in your almond flour, they instantly deflate, as though they were just tiny bubbles. But that’s ok! They’ll still puff up in the oven!

So now that you have a mixer bowl full of fluffy egg whites, sift in your almond flour and salt. Then, fold it in. The whites will instantly deflate, and you’ll be left with a small amount of batter, but just hang in there…you’re doing it right!

fresh from the oven!

For cannolis:
Cut 8 small-ish squares of parchment paper. Place about 2 Tbsp of batter on the parchment. Then, place another pice of parchment paper on top, and spread out the batter until it is fairly thin. Leave the top paper on! Then, carefully roll the “parchment sandwich” into a cylinder, and bake seam-side-down for 10 minutes. Let cool, and then carefully peel the parchment papers off. Fill with the Cashew Coconut Cream — recipe below.

For cookies:
Spoon your batter into a ziplock baggie, squeeze it down to one corner, and then snip off that corner. You’ve just created a make-shift pastry bag! Now, pipe little circles onto a parchment-paper-lined baking sheet. About 1 Tbsp worth. Bake for 10 minutes.

pillowy little cookies!

For muffins:
Line your mini muffin tins with paper liners. Then, with the same make-shift piping bag as above, fill the muffin tins 3/4 of the way full. Bake for 15 minutes. I placed an almond on top before baking:)

in their fashion liners:)

Cashew Almond Cream:
1/3 cup of raw cashews
5 Tbsp coconut milk (I used light)
1 tsp pure vanilla extract (BED use alcohol free)
2 “dropper-fulls” of pure liquid stevia – about 40-45 drops (BED use alcohol free)
1/2 tsp cinnamon
pinch of salt

For the cream, blend the ingredients in your food processor. You’ll need to scrape the sides once or twice. Process until smooth and creamy!

I put this cream in my make-shift piping bag, and filled my cannoli with it, as well as make super-stuffed cookie pillow sandwiches!

This is the same cream that I used for my Cashew Custard in Cinnamon Crunch Bowls!

Cashew Custard in Cinnamon Crunch Bowls!

These cookies were so delicious! They were SO light and delicate — like pillows! And they were just the perfect sweetness, with a hint of almond and vanilla. They went beautifully with the decadent cashew cream.

yum!!!!

And the muffins! My goodness! They were so amazing — they were like cupcakes! Light  and fluffy, with a sweet, delicate flavor.

so cute:)

Finally, the cannoli was wonderful. I put one in the freezer and had it for a bedtime dessert :D It was fabulous! Like an ice cream sandwich!

And since it’s the same batter, you can make all three at once:) I made 3 cannoli, 2 muffins, and 3 cookie sandwiches. All devoured by the 3 of us in one day!

It was a great day to say the least:)

What’s your favorite type of cookie?

See ya tomorrow!

Carrot Dessert Pudding! GF, V, BED!

Tags

Body Ecology Diet, carrots, cashews, coconut, dessert, gluten free, stevia, vegan

I know what you’re thinking — carrots???

fancy ;)

But Happy Tummies, have I ever led you astray?

so rich and luxurious!! — wait, we’re talking about carrots?! :D

Let me preface this by saying that I am addicted to this little treat. I have eaten this for lunch for the past 5 days in a row.

love that color!

I’ve gone through 2 huge bags of organic carrots. And I’m proud:)

delightful:)

My mom tried this, and loved it. Her quote, “I know why you like this: Because it tastes like pumpkin bread batter.” Couldn’t have said it better myself.

carrots? really?

It’s hard to believe that it’s made of carrots! Because it is SO delicious and luxurious! And — it’s gluten free, vegan, and Body Ecology Diet friendly!

Here’s what you need:

7 medium carrorts ~ 2 cups chopped, and steamed
1/2 cup raw cashews
15 drops pure liquid stevia (BED use alcohol free)
3 Tbsp coconut milk (I used light)
1/2 – 1 tsp cinnamon
pinch of salt

now THAT is some pudding!

Super simple: Dice your carrots (should equal 2 cups) and steam them for 5 minutes until tender and bright orange. Let them cool for a minute, then add them to your food processor with the rest of your ingredients. Blend for 1-2 minutes until smooth and creamy, scraping down the sides once.

want a bite?

That’s it!! Couldn’t be easier!!

gluten free, vegan, and body ecology diet friendly!

This little pudding is SO fabulous. And, it’s delicious warm, or chilled. My mom hit the nail on the head when she said it tastes like pumpkin bread batter! It’s sweet, creamy, cinnamon-y, and so luxurious! Do I even need to tell you that I licked the bowl? :)

so fluffy and creamy!

And it’s so healthy too! Carrots are rich in Beta Carotene, Vitamin A, fiber, minerals, and antioxidants, while cashews are full of protein and healthy fats!

so healthy, and SO delicious!

Try this recipe — You’ll LOVE it!

a little dish of yumminess!

Until tomorrow!

This recipe is featured on Allergy Free Weds! & GF Wed! & Wellness Weekend!

Cashew Custard in Cinnamon Crunch Bowls! GF, V, BED!

Tags

Body Ecology Diet, cashews, coconut, dessert, gluten free, quinoa, vegan, Wisconsin

Well, goodbye Northwoods.

see you soon Wisconsin!

I’m sad to see your beautiful landscape and docile way of life disappear in the rear view mirror. You’ve been good to me: promoted healing, and given me some wonderful pleasures along the way. It’s been a good month. Back to Cincy for now…but I’ll see you in less than 2 weeks!

gluten free, sugar free, and vegan custard!

Yep we’re coming baaaack!! This time, for our huge family reunion! Fun! In full disclosure, I’m going back to Cincinnati to get a procedure done by my GI doc. Fun times….

a warm, chai flavor!

So anyways, as you read this, I’ll be rolling down the highway, passing corn fields and dairy farms, your occasional truck stop in the middle of BooFoo, and lots and lots of open road.

fab-u-lous!

Since I won’t be making dinner tonight, I made an exceptional dessert yesterday that I’m SO excited to share with you!! Let me preface this by saying that my parents RAVED about this. An exact quote from my mother, “I will be dreaming about that custard for days!” Needless to say, I think it’s a winner!

a little swirl a joy:)

So what is it?! It’s Cashew Custard in Cinnamon Crunch Bowls! SOOOO delicious! And they’re Gluten Free, Vegan, Sugar Free, and Body Ecology Diet friendly! And the bowls have a Vegan option!!

And I’ll tell you a secret….these are so healthy, I ate it for lunch!!!

want a bite?

Here’s what you need: (makes 3)

Custard:
1/3 cup raw cashews
5 Tbsp light Coconut milk, chilled
1 “dropper full” of pure liquid stevia – about 27 drops (BED use alcohol free)
1/2 tsp pure vanilla extract (BED use alcohol free)
1/8 tsp cinnamon
pinch of salt

Bowls:
1/3 cup quinoa cooked in 2/3 cup of water
1 1/2 Tbsp almond flour
1 egg white ((Vegan Option: 1 flax or chia egg))
1.5 “dropper fulls” of pure liquid stevia – about 40 drops (BED use alcohol free)
1/2 – 1 tsp cinnamon
healthy pinch of salt

Preheat oven to 400 degrees.  Cook your quinoa until it absorbs all the liquid (about 15 minutes). Then, set it aside to cool.

In the meantime, make your Cashew Cream! Blend everything together in your food processor until it is creamy and custard-like. You can add more or less coconut milk to get your desired thickness — I used 5 Tbsp. Put it in a bowl, cover with plastic wrap, and then pop in the fridge!

When your quinoa is cool, combine it in a bowl with the egg white, almond flour, stevia, cinnamon and salt. Mix well to combine. Take some parchment paper and cut 6 medium-sized squares— roughly 4 x 4. Then, divide the mixture into 3 even portions. Put 1/3 of the mixture onto 1 piece of parchment. Put another piece of parchment 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 2 thirds of the mixture. Then, place the “parchment sandwiches” over the cups of an upside-down muffin tin. Carefully mould them around the cups so they form little bowls. Bake for 20 minutes. Then, when you take them out of the oven, let them cool on the muffin tins, and then carefully peel the parchment off! YUM!

luxuriously rich and creamy!

To assemble: Fill each bowl with the cream! To make it swirly like I did, put the cream into a ziplock bag, and squeeze it down to one corner. Then, snip off the corner, and you will have made a makeshift pastry bag! Then, you can pipe the cream into fancy swirls:)

yummo!

Speaking of swirls…I worked for 2 summers at this adorable bakery & ice cream shop in Cincinnati, The Mt. Washington Creamy Whip and Bakery – a Cincinnati historical landmark and a real gem! It’s owned by the nicest couple, and they taught me how to make the iconic Creamy Whip “swirl” cone! I’ve put it to new use in this recipe:) I have such a soft spot in my heart for “The Whip!” I was a little nostalgic as I chowed down on my GF, Vegan “Swirl.” :)

kissed with cinnamon!

This custard was so delicious. It was SO decadently creamy! Luxurious and rich. And the flavor was outstanding — it had a slightly nutty flavor with a beautiful warmth from the vanilla and cinnamon! It was reminiscent of Thanksgiving, or chia tea. Kinda like Pecan Pie Ice Cream! YUMM!

made from cashews?! wow!

And the quinoa bowls were the perrrrfect receptacle. They were crunchy and sweet. I enjoyed breaking off the sides and dipping them in the custard!

I will definitely be making this again….probably tonight when I get home:)

What are your favorite flavors for dessert? Are you a fruity, tart, creamy, chocolate, or spicy kind of dessert-er?

Until tomorrow!

This recipe is featured in Whole Foods Wed & Tastetastic Thurs & It’s a Piece of Cake & Pennywise Platter Thurs & Wellness Weekend & Something Swanky!

Snap Pea Curry! GF, V, BED!

Tags

Body Ecology Diet, carrots, cashews, cauliflower, cilantro, coconut, curry, gluten free, millet, peas, red pepper, vegan, Wisconsin

Anyone else watch So You Think You Can Dance? I love that show…some of those contestants are just stupid talented! I took dance for 11 years, but there’s no way I could pop and lock like those folks!

such bright colors!

Tonight, we took a culinary trip to the Middle East and had a Snap Pea Curry! It was sooo delicious! The sauce was creamy and fabulous! Packed with veggies and flavor, this gluten-free, vegan, and Body Ecology Diet friendly dinner really hit the spot! And it filled the house with a fantastic aroma!

evening lake sun!

Here’s what you need:

1/3 head of cauliflower, broken into florets and steamed
handful of sugar snap peas, cut in half
2 large carrots, cut in half and sliced into strips
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
10-12 drops pure liquid stevia
1/2 can of coconut milk (light or regular)
cilantro, chopped
green onions, chopped
chopped cashews or almonds

the millet was the perfect sauce “sponge” :)

Start out by prepping your veggies and steaming 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 6 minutes on medium, until the onions have softened. Then, stir in your peppers, and snap peas. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, and steamed cauliflower. Let that 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. Serve over millet (or rice), and garnish with cilantro, green onions, and chopped nuts. YUM!!

the bright sun reflecting off the lake!

With this curry, I served baked cod from Lobsta Bakes. This wild, ocean-caught fish was so succulent and sweet! I baked it for 25 minutes at 400 degrees in 1 tsp EVOO, salt, pepper, lemon zest and juice. Delicious!

the cashews provided the perfect *crunch!*

This meal was SO fantastic! It was delightfully fresh and flavorful!! The textures, flavors, and colors made this meal a 10! First, the textures were fabulous! The veggies were crisp-tender, and coated in this creamy, luxurious sauce! The millet was chewy and soaked up all the flavor from the sauce. The cashews provided a wonderful *crunch* to finish it off!

gluten-free, vegan, and body ecology diet friendly!

Next, the flavors were outrageous! The sweet-heat from the curry powder and ginger paired beautifully with tangy lime and rich coconut milk. The bright cilantro added a wonderful freshness! But it was the sauce that took it over the top! My mom joked that she could just drink the sauce! It was tangy and spicy-sweet, rich and luxurious!

what a meal!

And finally, the colors just jumped off the plate! The bright red peppers, orange carrots, salmon-yellow sauce, and green snap peas! A beautiful display of spring’s finest produce!

yum yum yum!

Do you like to dance?

I love dancing! One of the best parts of living in NYC is going out on the weekends and dancing with your friends! It’s so fun to get dressed up and bust a move:)

See ya tomorrow!

This recipe is featured in Tastetastic Thurs & Whole Foods Wed & Allergy Free Wed & Pennywise Thurs!

GF Vegan Coconut Cashew Sugar-Free Ice Cream! & Zucchini Millet Cakes!

Tags

Body Ecology Diet, cashews, coconut, dessert, eggs, GF cookies, gluten free, millet, red pepper, sugar free, vegan, Wisconsin, zucchini

It’s official. I’ve made ice cream!! Without an ice cream maker! AND it’s gluten-free, vegan, sugar-free, and Body Ecology Diet friendly!! Coconut Cashew Ice Cream!! Bliss!

ready to dig in!

I was literally dancing around the kitchen — no joke!

And I’ll bet you have all the ingredients right. now!

Here’s what you need: (This makes enough for 1 big serving or 2 dainty ones)

1/2 can of coconut milk (I used light)
1/2 cup raw cashews (a rounded cup)
3/4 tsp pure vanilla extract (alcohol-free for BED)
2 “dropper fulls” of pure liquid stevia (alcohol free for BED) — more or less to taste
pinch of salt

Extras:
ice
rock salt
ziplock bags (2 sandwich and 1 gallon)
water-tight tupperware

In a food processor, process everything until you get a smooth, creamy liquid. Then, pour the liquid into a Ziplock sandwich bag. Double-Bag it. Then, in a large-ish tupperware, place a layer of ice and then sprinkle with rock salt. Place your bag with the ice cream mix on top. Then, cover the bag with another layer of ice and salt. Close the tupperware lid tightly. Place the tupperware inside a gallon ziplock — (it probably won’t close, but that’s ok). Then…SHAKE! Shake the tupperware for about 15-20 minutes continuously. (You may want to recruit someone to help!) If it’s not continuous, it’s not a huge deal — I did it by myself, and took several 2-3 minute breaks and it was fine:)

After about 20 minutes, you’ll have GORGEOUS ice cream!!!

Word of Caution: DON’T put the rock salt down the disposal!! (I may or may not know from experience…oops)

creamy and dreamy!

This ice cream was…amazing…magnificent…bliss-inducing! It was so luxuriously creamy and wonderfully rich! There was a great vanilla flavor, with just the right amount of sweetness from the stevia!

As you can see, I topped mine with a cookie:) A Body Ecology Puffed Millet Cookie….which is also gluten-free, sugar-free, and dairy-free! (It has egg whites).

gluten free, dairy free, and Body Ecology Friendly!

So that was dessert…now for dinner:) (Dessert first, I always say!) Tonight I made GF Zucchini Millet Cakes with a Roasted Red Pepper Sauce! So delicious — and Body Ecology friendly too!! YAY!

so healthy and fabulous!

Here’s what you need:

Cakes:
2 zucchini, grated, or minced
1/2 onion, finely diced
1/2 cup millet & 1/4 cup amaranth cooked in 1 1/2 cups veg stock
2 egg whites (optional)
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp paprika

Sauce:
1 red pepper, roasted

delicious roasted red pepper sauce!

Preheat oven to 425. Cook your millet and amaranth together until all the liquid is absorbed, about 20-25 minutes. Then set aside to cool for a bit. In the meantime, grate your zucchini and mince you onion. Put them in a clean kitchen towel and wring out all the excess liquid (there will be a lot!). Then, combine your veggies, egg whites and spices in a bowl and stir to coat. Finally, mix in your cooked/cooled millet. If you have time, refrigerate for an hour — it will make the patties easier to form. Form patties out of about 2-3 Tbsp of the “batter” and place on an olive-oil-sprayed baking sheet. Spray tops with olive oil spray. Bake for about 30-35 minutes, carefully flipping half way through, until golden brown. Serve with Red Pepper Sauce!

mmmm!

Here’s what you do for the sauce:

To roast your red pepper, I literally set it on our gas flame and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and put it in the food processor with salt and pepper. Blend until you get your smooth sauce! YUMMO!

Zucchini and Millet Cakes!! Yummo!

I served this with Lobsta Bakes‘ wild, ocean-caught cod. This fish is so succulent! I baked it at 425 for about 25 minutes with 1 tsp EVOO, salt, pepper, chili powder and paprika. Scrumptious!

This meal was fantastic! The zucchini cakes were crunchy on the outside, and soft and pillowy on the inside! The flavor was so delicate! Slightly sweet with a subtle smokiness from the cumin and chili powder. Just superb! And combined with the silky and smokey red pepper sauce — it was just delicious!

Crunchy outside, pillowy inside:)

Right now, my family is all together for Memorial Day, and even though they all had Beer Boiled Brats and baked beans tonight for dinner (I couldn’t because they’re both not on the Body Ecology Diet), they all gobbled up these zucchini cakes, raving about them! Score for Team Happy Tummy! :)

What do you do for Memorial Day?

If you need BBQ inspiration, check out my Memorial Day Recipe Round Up!

Until Tomorrow!

This recipe is featured on GFPantry!

GF, Vegan Asparagus & Cauliflower Curry and a Bear Alert!!

Tags

almonds, asparagus, Body Ecology Diet, carrots, cauliflower, coconut, curry, ginger, gluten free, millet, vegan, Wisconsin

Bizzare happenings up here in the Northwoods last night! I went to bed around 11:30, and our neighbor’s dog was just barking incessantly. We’re talking … non-stop. And this was a big dog — with a deep, bellowing bark — and everything echos off the water. I had a horrible night sleep — waking up every 1 1/2 – 2 hours. And every time, that dog was still barking away like there’s no tomorrow.

What’s in that tree?!?

So in the morning, my parents and I groggily stumble into the kitchen, red-eyed and grouchy from no sleep. My dad, always the answer-man, goes and talks to our other neighbor — do they always let their dog bark like that? Were they gone on vacation? Was it hurt? — It turns out, there was a bear cub up in the tree outside their house last night!! That’s why the dog was having a conniption! Which only means one thing: there’s an angry, protective mama bear out there wanting to get her cub down! I hope they get that little guy down soon!

gluten-free, vegan, and Body Ecology Friendly!

So now onto dinner tonight — **big toothy grin**

the nuts, cilantro, and green onions finish the dish perfectly!

Tonight I made a delicious Asparagus and Cauliflower Curry over Millet! My parents raved about it, saying I could serve it at a restaurant! Aw, shucks — thanks guys:) Haha — but no really, it was outstanding!

a plate full of curry goodness!

Here’s what you need:

1/2 head of cauliflower, cut in florets and steamed
6 spears of asparagus, cut into 1/2 inch pieces
1/2 large yellow onion, diced
2 big carrots, cut into 1/4 inch pieces
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 heaping tsp curry powder
1 cup vegetable stock
juice of 1 lime
10-12 drops pure liquid stevia
1/2 can of coconut milk (light or regular)
cilantro, chopped
green onions, chopped
chopped cashews or almonds

cauliflower, asparagus, and carrots, oh my!

Start out by prepping your veggies and steaming 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 and pepper. Allow them to cook for about 6 minutes on medium, until the onions have softened. Then, stir in your asparagus, and curry powder. Allow that to cook for about 6 minutes. Next, stir in your garlic, ginger, and steamed cauliflower. Let that cook for about 4-5 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. Serve over millet (or rice), and garnish with cilantro, green onions, and chopped nuts. YUM!!

so healthy and delicious!

I served this with baked cod. Lobsta Bakes‘ wild, ocean-caught, cod is so moist and flakey! I baked it at 375 for about 25 minutes in 1 tsp EVOO, salt, pepper, lemon zest and juice. Classic.

I’ve set a place for you!! :)

This meal was phenomenal! The flavors, textures and colors made this meal so spectacular! The curry and ginger gave a hot and spicy note, while the coconut milk’s rich sweetness cooled it down. There was the subtle hint of lime and garlic that paired just beautifully with the nutty almonds and bright, fresh cilantro!

yummy asparagus! mmmm!

Next, the textures! Oh my Gosh, the veggies were wonderfully tender, but still with a nice “bite” to them. The almonds had a wonderful crunch, and the nutty millet soaked up the creamy, luxurious sauce perfectly!

so healthy and delicious!

Finally, the magnificent colors! Orange, green, coral, and yellow — gorgeous! This meal was wonderful — and it filled the house with such a delicious aroma! And not only was it gluten-free and vegan, but it was also Body Ecology friendly! (I’ve added in carrots!! Yay!))

fantastic, nutty millet!

Make it a Happy Tummy Day!

What did you think of the outcome of Idol? Way to go Phillip!

GF Quinoa Mexican Pizza & Body Ecology Ice Cream!

Tags

avocado, Body Ecology Diet, Candida, coconut, dessert, eggs, guacamole, mexican, pizza, quinoa, red pepper, restaurant review, sugar free, vegan, Wisconsin

Pizza and Ice Cream — that sounds like a sure-fire path to good health!

guacamole makes the world go ’round!

Well, my Happy Tummies, THIS pizza and ice cream is GOOD FOR YOU!! And not only is it healthy, but TASTY too!! I know, I know — sounds cliché, but hear me out:)

now THAT is a plate full of yummy goodness!

This Gluten-Free, Dairy-Free (Vegan adaptable), Body-Ecology-friendly pizza is a Mexican Pizza! The crust is made out of cooked quinoa and one egg white! And it rocks! Crispy and crunchy — and you can actually pick it up! It’s topped with a roasted red pepper sauce, Mexican-flavored veggies and guacamole!! YUM!

all dressed up — crispy crunchy crust!

Here’s what you need:

Crust:
3/4 cup quinoa cooked in 1 1/2 cups veg stock
1 garlic clove, chopped
1 egg white (for vegan option, leave out the egg)

Preheat oven to 400 degrees. Cook your quinoa until it absorbs the liquid (15 minutes). While it cooks, line a baking sheet (or pizza stone) with parchment paper and spray with olive oil. Once cooked, fluff quinoa with a fork and allow to cool slightly. Put it into your food processor with your garlic and about 1/2 tsp salt. Blend until it starts to break down a bit and sticks together. Transfer to a bowl, and then stir in your egg white so it blends in. Then, pour your “dough” onto the baking sheet. Take another sheet of parchment, put it on top, and “smoosh” it out as thin as you can get it! Carefully peel back the parchment, and spray the crust with olive oil. Pop in the oven for 10 minutes, then turn down the oven to 350 and bake another 15-20 minutes. Take it out, put on your sauce & toppings, and pop back in the oven for another 5-8 more minutes.

dramatic lighting reflecting off the lake!

Sauce:
1 red pepper, roasted, then chopped
1 garlic clove, chopped

Toppings:
1 onion, sliced
4 garlic cloves, chopped
cumin, oregano, chili powder, paprika
cilantro, chopped
green onions, sliced

red pepper sauce, smokey onions and fresh guacamole!

To roast your red pepper, I literally set it on our gas flame and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and put it in the food processor with your garlic clove and salt. Blend until you get your smooth sauce! YUMMO!

gluten-free, dairy-free, soy-free, peanut-free, sugar-free, and Body Ecology Friendly!

Meanwhile, saute your onions in 1 tsp of EVOO with salt, pepper, 1 1/2 tsp cumin, 1 tsp oregano, 1/2 tsp chili powder and 1/2 tsp paprika. Allow them to cook for about 10 minutes until soft — adding in your garlic for the last 4 minutes. You could also add some chopped peppers or mushrooms too! Top the cooked crust with the sauce and onions and bake for another 5-8 minutes. Top with cilantro, green onions and guacamole!!

so delicious!

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.

the light was just pouring in off the lake!

This meal was SO delicious!! It had the glamour of a pizza, with fabulous Mexican flavors! The cumin and chili powder were smokey and spicy, while the onions were almost sweet! The quinoa was crunchy and gave a nice nutty undertone, while the guacamole was cool, rich, and refreshing! Finally, the roasted red pepper offered an amazing smokey sweetness, that paired perfectly with the bite of the green onions and the bright, fresh cilantro. Spectacular!

look at that quinoa crust!

This recipe is featured in Allergy-Free Fridays with Cybele Pascal!

OK…enough Mexican Pizza…..Drum Roll Please!

now THAT is some pizza!

Introducing………BODY ECOLOGY ICE CREAM!

AMAZING Body Ecology Ice Cream! ((Gluten Free, Vegan, Sugar & Soy Free!))

That was the last bite — I was so excited, I gobbled it up and forgot to take a picture! Oops!

Made with COCONUT and STEVIA!! — Gluten Free, Vegan, Soy Free, Sugar-Free and Body Ecology Friendly!

High Voltage! Isn’t it adorable?!?

This unbelievable ice cream was handmade at the High Voltage Organic Cafe in Wisconsin! It was out.of.this.world! The texture was rich and creamy — velvety! And the flavor was a deep vanilla. It wasn’t overly sweet either — just perfect. For someone who hasn’t had ice cream in 8 months, I was almost brought to tears:)

my blissful moment at High Voltage!

Thank you High Voltage for such an outrageously delicious ice cream experience!