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!

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!

Vegan Pad Thai and NY Update! GF, V!

Tags

avocado, carrots, cilantro, cucumber, ginger, gluten free, mango, mushrooms, New York City, pasta, peanut butter, radishes, red peppers, tofu, vegan

Happy Saturday everyone! I hope your weekend is off to a great start!

Things here are okay — I’m still sick, but I have a lot of fun stuff to look forward to next week — I’m getting a haircut, and getting new headshots taken! Yay! So excited:)

I’ve found myself missing this little girl lately:) I see so many little dogs around the city. I even saw one yesterday wearing shoes!! #crazy!

So we’re back with another archive recipe tonight…and this one is another favorite! This was my dad’s favorite meal. Tofu and all! And it’s gluten free and vegan!

Vegan Pad Thai!

Slurpy noodles smothered in a luxurious peanut sauce, and highlighted with fresh cilantro and ginger.

This dinner was a 1-2 Punch! A “K-O” for team Pad Thai! No really, this was fantastic. Spicy, sweet and sour all come together in a zesty symphony of flavors that keep you coming back for more!

Here’s what you need: (Serves 3-4)

First the tofu…

1) Tofu needs to be drained. So I take it out of the package and slice it into 8 slabs. I then place those on a paper-towel-lined baking sheet and put a couple more towels on top and then put a big frying pan on top of them and press all the extra water out of the tofu.

2) While its pressing, I make the MARINADE!

Tofu Marinade:
2 T Tamari (GF soy sauce)
2 T water
1 tsp agave
1 tsp apple cider vinegar
1 T fresh ginger, grated
2 big cloves of garlic, minced
1/2 tsp EVOO
1 green onion, sliced

3) Then I cut each slab into tiny little cubes and put all the little cubes into a bowl with the marinade and let them sit — coated — for about 15 – 20 minutes.

4) Put all the cubes onto a baking sheet sprayed with olive oil in a single layer and pour rest of marinade over. Pop in a 400 degree oven for 30-35 minutes, turning each over half way through.

This is a definitely a labor of love for your tofu, but let me tell you, it is delicious and sooo worth it. They caramelize and almost become like candy. My dad actually loved it!

Sauce:
2 grated garlic cloves
1/4 cup tamari
1/4 c fresh squeezed lime juice
1 1/2 T apple cider vinegar or rice wine vinegar
1 T red curry paste
1/4 cup peanut butter
1/8 cup agave
1 tsp grated fresh ginger
1 tsp toasted sesame oil or EVOO (we used EVOO)

Combine those in a bowl and whisk together. Set aside for later.

Then I prepared my veggies:

2 large carrots, diced
1/4 red onion, finely diced
bunch of green onions, chopped
5 button mushrooms, sliced
1 red pepper, diced

At the very end, you will also add,

1/2 c frozen peas
bean sprouts ~ 3/4 cup
thawed edamame

And garnish with:

fresh cilantro, chopped
peanuts, chopped

So this meal is a bit labor intensive, but sooo worth it. There is a lot of slicing and dicing. But just put on some Kenny G, relax, and get in the “chopping zone.” :) You will thoroughly enjoy the finished product!  It is important to have everything chopped, set out, and ready to go, because this meal all comes together at the very last minute.

You’ll want to try to time your brown rice noodles to finish cooking around the same time that your vegetable/sauce mixture is ready to go.

1) Start to saute the onions and carrots in a large frying pan in 2 tsp EVOO and sprinkle of sea salt and pepper.

2) After 4-5 minutes, add the mushrooms, peppers and green onions to the carrots and onions. After the mushrooms soften, add the prepared tofu, bean sprouts, edamame, and frozen peas.

3) Add the hot noodles to vegetable mix and pour in the sauce. Toss to coat.

4) Plate it up and top with cilantro and chopped peanuts!

5) DIG IN!

Just a note: The cilantro is not just for garnish–it really elevates the flavor and brings an appreciated light freshness to a deep, hearty sauce.

With it, I served incredible Mango Spring Rolls. These are so light and refreshing. Here’s how you make them:

1/2 cucumber — peeled, seeded and grated
3 carrots — grated
3 radishes — grated
1 mango — diced
cilantro, chopped
tofu cubes — prepared, see above
(optional – avocado)
rice paper wrappers

Get a bowl of warm water. Soak your rice paper wrapper until it is pliable. Put it on a plate, and fill with 2-3 tablespoons of the shredded veggie mixture. Also include 4 mango pieces, 3 tofu cubes, and a touch a cilantro. Then, wrap it up like a burrito. The rice paper will be sticky and stay together beautifully.

Here’s the fantastic Peanut Dipping Sauce! Be warned! This is addicting stuff!!

1 T peanut butter
1 t agave
1 1/2 t apple cider vinegar
water to consistency
grated ginger

Mix all together and adjust to taste…add more cider if it’s too sweet.

This meal was so delightful. Lets start with the Mango Rolls. The rice paper is such a wonderful, gummy, chewy texture. And they’re filled with the bright, fresh, sweet filling of the carrots, cucumber and mango. There’s also a slight freshness from the cilantro. But what really elevates these to Outstanding is the Peanut Dipping Sauce! Oh my Gosh. It is peanutty, rich, sweet, and slightly bright from the ginger; and goes fantastically with the fresh spring rolls! It was almost like dessert!

Finally, the star of the show: the Pad Thai!! Goodness, this was just Yummy with a capital “Y.” This dish is so fun because there is just so much going on! There are so many flavors and textures! Each bite is a new adventure! First, there is just a fantastic plethora of fresh vegetables! Oh wow! And they all have such different textures! The red bell pepper and carrots are crunchy, while the mushrooms are chewy. The noodles are “slurpy” and a bit chewy, while the peas “pop” in your mouth. The edamame give it a nice bite, while the peanuts finish it with a satisfying crunch!

Finally, the numerous layers of flavor give it such an intense depth and sophistication. There’s spicy, sweet, and sour all at play on your palate! The sweetness from the peppers and carrots, paired with the spicy thai chili sauce create a layer of underlying sweet heat. Then, the slight heat from the ginger, the bright *zing* of the lime, and buttery-rich peanut butter are all tied together beautifully with the fresh cilantro. Everyone thoroughly enjoyed this Thai Treat. A household favorite for sure!

Do you ever order pad thai at restaurants?

Until tomorrow!

Tropical Mango Snack Salad! GF, V, SCD!

Tags

avocado, cilantro, cucumber, gluten free, mango, radishes, salad, SCD, specific carb diet, vegan

I’ve got a secret. I’ve discovered a really tasty snack. Sweet, crunchy, cooling, and completely delicious!

beautiful colors:)

I don’t know about you, but when I have a snack, I like to eat good things. And I’m willing to put in a little bit of effort, knowing that the outcome is super scrumptious:)

what a plate!

Also, when you’re on a special diet like the Specific Carb Diet, or the Body Ecology Diet, prepackaged or convenient foods are “no-nos.” So you gotta make it yourself:)

buttery avocado!

So here’s one of my favorite snacks: Tropical Mango Snack Salad!

yum yum yum!

It’s Gluten Free, Vegan, and Specific Carb Diet friendly with a BED option!

Here’s what you need:

1 mango, diced (BED sub red pepper)
1/4 cucumber, sliced thin on a mandolin
1/2 radish, sliced thin on a mandolin
2 Tbsp red onion, sliced thin
1/4 avocado, diced
cilantro, chopped

Dressing:
Juice of 1/2 a lime
1 tsp EVOO
pinch of salt

Carefully prep all your veggies. After you slice your red onion, soak it in ice water for 10 minutes – this gets rid of the bitter onion-y bite. Combine your veggies in a bowl and toss with your dressing. Garnish with cilantro and wedges of lime.

That’s it! So simple!

serve with a wedge of lime:)

And so delicious! This is the perfect snack or side dish! The flavors and textures make it so wonderful! The mango is sweet and juicy, which is highlighted wonderfully by the bright lime juice and fresh cilantro!

Gluten Free, Vegan, Specific Carb Diet friendly!

And the textures! The cucumber and radishes are crunchy, the avocado is buttery and creamy, while the mango is juicy and wonderful!

so delicious!

A delight for palate and for the eyes!

Tropical Mango Salad!

What’s your favorite snack? Are you a sweet or a salty? :)

Until tomorrow!

This recipe was featured on Allergy Free Wed!

Sweet and Tangy Lettuce Wraps & Gazpacho! GF, V, BED, SCD!

Tags

almonds, Body Ecology Diet, carrots, cilantro, cucumber, ginger, gluten free, grain free, radishes, red pepper, SCD, soup, Specific Carbohydrate Diet, vegan

We made it! Another week under our belts, and here we are with a beautiful weekend ahead of us! Yay! What are your plans?

Sweet and Tangy Lettuce Wraps!

Well, around here, the party is continuing from the Fourth of July:) My oldest brother and his wife (who live in Cincy now!!) and my other older bro and his wife are coming over for dinner tonight! I love family time:)

Gluten Free, Vegan, Body Ecology Diet, SCD!

My mom and I had a little kitchen party — she cooked for everyone else, I cooked SCD:)

what a plate!

So what did I make? Sweet and Tangy Lettuce Wraps! SO GOOD!! Tangy, Sweet, Crunchy, Nutty, and Fresh all wrapped up in a cool lettuce leaf! Delish!

so fantastic!

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

vibrant green lettuce!

Here’s what you need:

Salad: Serves 2
1 red pepper, chopped
1 carrot, chopped
2 radishes, chopped
2/3 a cucumber, seeded and sliced thin
1/4 red onion, sliced thin
fresh cilantro, chopped
romaine leaves
1/4 avocado, diced

Sauce:
1 Tbsp Almond Butter (I used homemade)
1 tsp raw apple cider vinegar
juice of 1/2 a lime
15 drops alcohol-free pure liquid stevia
1 tsp grated ginger
water to stretch sauce – about 3 tsp

it was love at first bite:) hehe

Couldn’t be simpler: Prep all your veggies. After you slice your red onion, soak them in ice water for 10 minutes – this gets rid of the bitter, onion-y bite. Drain and dry them off. Combine your dressing ingredients, and add enough water until it is “liquid-y.” Toss your veggies with the dressing and cilantro. Fill the lettuce cups with this mixture, top with avocado and enjoy! Refrigerate until serving for a cool treat:)

a pile of goodness!

This meal was terrific!! I honestly could have drank the sauce! The flavors were outstanding — It was tangy from the apple cider vinegar, sweet from the stevia, nutty, and slightly spicy from the ginger! It went perfectly with the cold, crunchy veggies! The creamy, rich avocado was so delightful too! And the cilantro finished it off with a bright, fresh accent!

the almond butter sauce is so creamy and luxurious!

And it was a beautiful dish too! The colors were so bright and fun! It just looked like a summer party!

so colorful!

And who doesn’t love wrapping things in lettuce cups? :)

amazing textures!

And for full disclosure, I will tell you that I pureed this, and ate it as a GAZPACHO SOUP!! And it was phenomenal!!! This was really my first “cold soup” experience, and I really enjoyed it! I just didn’t think my tummy was ready for raw food yet.

as a gazpacho!

I think the gazpacho would have been excellent with some almond chips too, but by itself, it was fabulous!

I just love having the fam together, don’t you?

the avocado made the dish!

Do you like cold soup, or are you a warm souper? I’m a warm soup kind of gal:)

See ya tomorrow!!

Crunchy Dill Slaw w/ Buckwheat Chips! GF, V, BED!

Tags

Body Ecology Diet, buckwheat, cucumber, dill, gluten free, radishes, red pepper, vegan, Wisconsin

Well, the fam has all gone home now. We went from 12 people on the boat, to 3. It was so great to be all together…even though there were a few snags along the way. Lots of memories made — especially when the power, water, internet, cable, and air conditioning were broken…simultaneously! haha

taking in the concert on the lake!

So today, the lakes were practically empty! All the “Fourth-of-July-ers” have gone home, and now it’s just the locals — all 676 of them!

party!! :)

We found out where they all were hiding today though! There was a “big” concert on a beach! And a ton of boats had gathered to listen…so we did too:)

a delicious pile of goodness!

So after a long day on the water, dinner needed to be quick, easy, cool and crunchy! Sounds like a night for my Crunchy Dill Slaw with Buckwheat Chips! Delicious and refreshing — simply wonderful!

gluten free, vegan, and body ecology diet friendly!

It’s Gluten Free, Vegan, and Body Ecology Diet friendly! And the chips have a Vegan option!

what a plate!

Here’s what you need: (Serves 3)

1 cucumber, deseeded and sliced thin on a mandolin
3 radishes, sliced thin on a mandolin
1 red pepper, diced
1 carrot, diced
1/2 red onion, sliced thin
2 green onions, sliced

Dressing
juice of 1 lemon
1 tsp EVOO
1 1/2 Tbsp fresh dill, chopped
salt and pepper

Chips:
3/4 cup buckwheat cooked in 1 1/2 cups veg stock
2 Tbsp Almond Flour
2 egg whites (Vegan Option: 2 flax/chia eggs)
salt

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 6 medium rectangles of parchment paper and set aside. Once your buckwheat is cooled, combine it in a bowl with your almond flour, egg whites, and S&P. Then, place 1/3 of 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. Repeat with the other 2 thirds of the mixture. Bake as “parchment sandwiches” for about 35-40 minutes, until golden brown. When you take it out, the paper will fall right off! Break into chips, and enjoy!

mmm mmm mmm!

Meanwhile, prep all your veggies. After you slice your red onion, soak it in ice water for about 10 minutes (this gets rid of the bitter, onion-y bite). Drain, and combine it with the rest of your veggies in a medium-sized bowl. Toss with your dressing and dill. Refrigerate until your chips have finished baking.

crunchy buckwheat chips!

To serve, plate you slaw with the chips, and garnish with green onions!

With this meal, I served Lobsta Bakes‘ wild, ocean-caught cod. It was so delicious and sweet! I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice! mmm!

paper-thin cucumber — so refreshing!

This meal was fabulous! It was just what we were craving after a long day on the water! The flavors were bright and fresh from the lemon and dill. So refreshing and clean tasting!

refreshing veggies!

And the textures were marvelous! First of all, it was super cold and crunchy. This made it so satisfying! And the chips…wow! — It was like the best chips and salsa I’ve ever had!

amazing textures!

Finally, the colors were just gorgeous! The purple onions, green cucumber, red peppers, light green onions, and pink and purple radishes just popped off the plate!

so colorful!

Have you gone to any good concerts this summer?

Until tomorrow!

Tasty Thai Flatbreads w/ GF Cauliflower Crust!

Tags

almonds, Body Ecology Diet, buckwheat, carrots, cauliflower, cilantro, cucumber, ginger, gluten free, vegan

Here we are at the beginning of another wonderful summer week! Another week of sunshine, long days, fireflies, and The Bachelorette! — Yes, I’m guilty — I watch that show. Reality TV at its worst finest. :P

grilled carrots and celery — mm!

So anywho, tonight we had a “scraping-the-bottom-of-the-fridge” kind of meal. Here’s what I had to work with: Celery, Carrots, half a head of Cauliflower and half a Cucumber. Haha — living large!

so colorful!

Since we were going to be getting our protein from nuts — (our fish monger is closed on Sundays) “Thai-ish food” was my answer!

mmmmm!

So what did I make? I made a Thai Flatbread with a Cauliflower and Buckwheat Crust! A creamy almond butter sauce, topped with delicious grilled veggies! Given my pathetic less-than-stellar list of ingredients, it was actually super delicious!

gluten-free and body ecology diet friendly!

And it’s Gluten Free & Body Ecology Diet friendly with a Vegan Option!

a sea of veggies!

Here’s what you need: (Serves 3)

Crust:
3/4 cup buckwheat cooked in 1 1/2 cups vegetable stock
1/2 head of cauliflower, riced
2 egg whites (Vegan option: 2 flax/chia eggs)
1/2 tsp sea salt

Sauce:
3/4 cup almond butter
3 tsp Apple Cider Vinegar
2 tsp grated ginger
juice of 1/2 lime
1 tsp water
8 drops pure liquid stevia (BED use alcohol free)

Toppings:
1/2 cucumber, sliced in half lengthwise, deseeded, and sliced thin
3 large carrots, sliced in half-length wise, grilled, and then chopped
2 stalks of celery, grilled, and then chopped
1/4 red onion, sliced thin
2 green onions, sliced
fresh cilantro, minced

fresh cilantro finishes it off!

Preheat your oven to 400 degrees. Cook your buckwheat until it absorbs all the liquid, about 7 minutes. Fluff with a fork, and then set aside to cool.

In the meantime, pulse the cauliflower in your food processor until it resembles rice. Then, put your “rice” in a clean kitchen towel and wring out all the excess liquid. Put it in a medium-sized bowl.

Once your buckwheat is cooled, add it to the bowl with your cauliflower, egg whites, and salt. Mix well to combine. Take some parchment paper and cut 6 medium-sized squares. 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” on baking sheets. Bake for 40 minutes, until golden brown. Then, when you take them out of the oven, the parchment will fall right off! YUM!

While your crusts are baking, prep your veggies, and combine your sauce ingredients — it is a thick sauce — more of a “spread” — like almond butter! After you slice your red onion, soak it in ice water for 10 minutes (this will get rid of the bitter onion-y bite). Also, grill you veggies on a grill pan, 4 minutes per side. Then, take them off the grill and chop them into 1 inch pieces.

fresh cucumbers and red onions!

When your crusts come out of the oven, let them cool for 2-3 minutes, remove the parchment paper, and then top each with 1/3 of the almond butter, your veggies, and cilantro! Enjoy!

i love the grill marks on the carrots!

These little flatbreads blew me away! They were fantastic! It tasted like pad thai in flatbread form! It had flavor, texture, and beauty! All in a dish that was literally “patched” together!

creamy almond butter spread!

First, the flavor! The almond butter spread was so wonderful — it was slightly sweet, and fabulously tangy from the lime and the ginger. Paired beautifully with the fresh veggies, which had a slightly smokey flavor from the grill. Finished off with the bright cilantro — just marvelous!

so delicious!

And the textures! Oh my goodness, they was outrageous. The crust was unbelievably crunchy, while the almond butter spread was rich and luxuriously creamy. Finally, the veggies were crunchy, but softened ever-so-slightly from the grill.

crunchy & fabulous crust!

Lastly, the colors were phenomenal. It was such a beautiful plate with the different shades of green, orange and purple. Stunning.

there’s cauliflower in that crust?!

And the cauliflower? My dad (who hates cauliflower) had NO idea it was in the crust! He devoured his flatbread and sung its praises!

What’s your go-to meal when the fridge is low? Do you try to patch something together, or do you go out?

See ya tomorrow, Happy Tummies!

This recipe is featured in Meatless Mon & Melt in your Mouth Mon & Mon Mania & Ms. enPlase & Something I Whipped Up & Make you Crave Mon & Tasty Tues & Tues at the Table & Real Food Forager & The Recipe Box & What’s Cooking Wed & Allergy Free Wed & GF Wed & Whole Food Wed & Wellness Weekend!

Sweet & Tangy Almond Noodle Delight! GF, V, BED!

Tags

almond, Body Ecology Diet, carrots, cilantro, cucumber, ginger, gluten free, pasta, quinoa, radishes, vegan

So today was the day of my procedure. Nothing serious, just to check to see where my Ulcerative Colitis is at.

glad that’s over…

As many of you know, I’ve been in this flare for over half a year. I’ve tried the drugs, which resulted in horrible and severe side effects. So I’ve been treating this flare through diet, natural supplements, and homeopathic medicines. It’s been a slow go, but is better than the alternatives: immune system suppressing drugs, or Remicade – a biologic.

those colors!! wow!

I’ve made significant progress, but not enough to kick this grueling disease back into remission. And I’ve been plateaued at this state for about 2 months now. My GI doc needed to get some more information as to what’s hindering my complete healing, and what other options there might be, besides the two “mega-drugs.”

gluten free, vegan, and Body Ecology Diet!

So anyways, after waking up drugged and groggy, my dad took a pic to document…so i thought I’d share it with my fellow Happy Tummies:) And no, I don’t remember taking this picture. Haha

what. a. plate.

So what’s a girl to make for dinner on a day like today? Something tasty. Something slightly sweet and sour. Something with noodles. And lots of crunchy vegetables.

so tasty!

Enter: Sweet & Tangy Almond Noodle Delight!

Quinoa Noodles and Crunchy Vegetables dripping with a tangy, and slightly sweet Almond Butter Dressing! It’s Gluten Free, Vegan, and Body Ecology Diet friendly!

so delicious!

Here’s what you need:

1 box of quinoa noodles
5 radishes, sliced thin on a mandolin, and sliced in half
3 large carrots, sliced thin
1 red pepper, diced
3 green onions, sliced
1 cucumber, de-seeded and sliced thin
fresh cilantro, chopped
1 cup reserved pasta water

Sauce:
1/3 cup Almond Butter
3 tsp Raw Apple Cider Vinegar
1 tsp fresh ginger, grated
4 Tbsp water
25-30 drops Pure Liquid Stevia (BED use alcohol free)

sweet & tangy!

It’s super simple! You can have this dinner on the table in 20 minutes!

an outrageous array of veggies!

Prep your veggies. After you slice your cucumbers, wrap them in paper towels and squeeze all the excess liquid out. Place all your veggies in a large bowl. Next, cook your quinoa spaghetti and make your sauce. Simply combine all your sauce ingredients in a bowl, and stir with a fork until it becomes a drizzly, almond sauce!

Toss your pasta, veggies, sauce, and about 3/4 cup of the reserved pasta water. Garnish with chopped cilantro. YUM!!

so many crunchy veggies!!!

This meal was terrific. Just what I was craving. It was unlike any other pasta dish I’ve had before. There was a subtle nutty sweetness from the sauce that was so — just — delightful! The flavor was so subtle and delicate. Just wonderful.

want a bite?

And the textures were fabulous! The veggies were so crunchy, and went beautifully with the slurpy noodles. Mmm mmm mm! And the colors just danced on the plate!

yummy radishes and slurpy quinoa pasta!

What a comforting way to end a not-so-wonderful day!

smooth and luxurious sauce!

What’s your ideal comfort food? Is it warm and wonderful Italian? A bowl of soup? Something chocolate? :)

Until tomorrow!

This recipe is featured on Allergy Free Wed & GF Wed & What’s Cooking Wed & Whole Foods Wed & Wellness Weekend & GirliChef’s Presto Pasta Night!

Here’s to you, Dad!

Tags

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

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

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

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

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

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

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

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

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

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

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

Chocolate Chip Banana Bread (GF, MD)

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

Curry Apple Quinoa (GF, V, BED)

Fish Sticks – Baked! (GF, BED)

Cod w/ Mango Salsa (GF, MD)

Pesto Pizza (GF, BED)

Mexican Fiesta Salad (GF, V, BED)

Pad Thai (GF, V, MD)

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

Cincinnati Skyline Chili! (GF, V, MD)

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

Chocolate & Peanut Meringues (GF, MD)

Peanut Butter & Chocolate French Macaroons (GF, MD)

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

Until tomorrow!

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

Fennel Taco Fiesta! GF, V & BED!

Tags

Body Ecology Diet, cucumber, dill, fennel, gluten free, quinoa, red peppers, vegan

Well, we’re back in the 5-1-3! Here are some things I’m excited about…that the Olympics are coming up soon!! That tomorrow is Friday! Annnnd that Nickelodeon has started playing Friends, and they still have a laugh-track!

so delicious!

Speaking of crazy…can you believe that is the 14th of June already! We’re going to be halfway through tomorrow! Where is the time going?!? Come on, June, slow it down — stay a while:)

fresh and flavorful!

So tonight for dinner, we had a fabulously fresh and delicious meal! I made Fennel, Cucumber & Dill Tacos in Homemade Quinoa Taco Shells! They were so fantastic! Refreshing, crunchy and full of flavor!

crunchy quinoa taco shells!

And they’re gluten free, Body Ecology Diet friendly, and have a Vegan option!

like my make-shift garlic taco prop? :)

Here’s what you need:

Salad:
1 cucumber, sliced in half lengthwise, de-seeded, and sliced thin on a mandolin
1 bulb of fennel, cored, and sliced thin on a mandolin
1 red bell pepper, sliced
1/2 red onion, sliced thin
3 green onions, sliced thin
1 avocado, diced
2 Tbsp Fresh dill, chopped
salt and pepper

Dressing:
juice of 1 1/2 lemons
1 tsp EVOO
salt and pepper

Tacos
3/4 cup of quinoa cooked in 1 1/2 cups veg stock
1/4 cup almond flour
1/2 tsp salt
1 egg white ((Vegan option: 1 flax or chia egg))

red peppers add a wonderful sweetness!

Preheat your oven to 400 degrees. Cook your quinoa until it absorbs all the liquid, about 15 minutes. In the meantime, carefully prep your veggies. After you slice your red onion, soak it in ice water for about 10 minutes (this gets rid of that bitter, onion-y bite). Also, after you slice your cucumber, wrap the slices in paper towels and squeeze out the excess moisture. Combine all your veggies, dill, salt and pepper into a medium-sized bowl and toss with the dressing. Place it in the fridge. When your quinoa finishes cooking, fluff it with a fork, and then spread it out on a plate to cool. While it cools, cut 6 medium-sized rectangles out of parchment paper.

fresh out of the oven!

When your quinoa is cool, combine it in a bowl with the egg white, almond flour and salt. Mix well to combine. Divide the mixture into 3 equal 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, drape the “parchment sandwiches” over the sides of a bread tin, forming a “taco shell!”Bake for 25 minutes. Then, when you take them out of the oven, let them cool on the bread tins, and then carefully peel the parchment off! YUM! Stuff with your salad, and enjoy!

it’s great over fish too!

This salad also was fabulous on top of Lobsta Bakes‘ wild, ocean-caught cod. This delicious fish was succulent and sweet! I broiled it in 1 tsp EVOO, salt, pepper, paprika, and chili powder.

fennel gives it a beautiful anise backdrop!

This meal was just delightful! It exploded with flavor and texture – and the colors popped too! If you’ve never had fennel before, I urge you to try it! Despite it intimidating bulb exterior, it is SO fabulous — it had a wonderful anise flavor — it tastes like licorice!! And it paired fabulously with the bright lemon, and fresh dill. The bell peppers also added a fantastic sweetness, which was perfect with the quinoa’s nutty flavor!

love the red onions and buttery avocado!

Next, the textures were outrageous! The veggies were beautifully crunchy, complimented wonderfully by the creamy and luxurious avocado. It was all brought together by the crunchy quinoa shell! Delicious!

what a plate!

Finally, the colors were just fun!! The soft green cucumbers, red peppers, purple onions,  and lemony-green avocado were show-stopping against the dark quinoa. So beautiful!

yum!!

What’s your favorite summer olympic event? I love the floor routines in gymnastics, and the diving!! They’re an amazing fusion of athletics and artistry!

See ya tomorrow!

This recipe is featured on Thriving on Thurs & Fresh Bites Fri & Fight Back Fri & Foodie Friday & Allergy Friendly Fri & Foodie Fri: Summer Lunch & Fri Fav Finds!