Email List & Veggie Eggie Bake! GF, BED, SCD & Vegan Option!

Tags

Body Ecology Diet, broccoli, eggs, gluten free, grain free, red peppers, SCD, Specific Carbohydrate Diet, spinach, zucchini

Hey Guys! OK, so this is the last post before switching to www.glutenfreehappytummy.blogspot.com! (PS, it would be amazingly awesome if you bookmarked that) :)

EMAIL ALERT! So I heard all of your concerns about no longer receiving email notifications of blog posts once the switch happens.

SO – I have 2 alternatives for you:)

1. You are able to sign up to get my posts appear on your Google/Yahoo homepage, OR you can add it to your Google Reader. You can do that in the “subscribe” section on the right hand side of the new site.

2. You can message me your email address! I’m going to create a big “GFHT Email Group” and I will manually send you an email with my new posts! BEST OF BOTH WORLDS!! :D

Yay! I’m really excited about that 2nd option. You see, I called my dad yesterday, and explained to him how bummed I was that my email-readers would no longer have that option, and he came up with the brilliant idea of the email group! So thanks Dad!

Now, onto the food!

This month, I’m taking a class that meets every night between the hours of 5:30 and 9. Sooo, that makes cooking a bit impossible. SOOOO, my theme this month is MAKE AHEAD WONDERS!!

Tonight’s dinner was a Veggie Eggie Scramble! A super easy, “bake it and forget it” meal that’ll be waiting for you when you get home!

And no worries, my Vegan lovies! This can be made vegan by subbing crumbled tofu or tempeh, or rice for the egg whites!

And it’s gluten free, Body Ecology and Specific Carb Diet friendly with a Vegan Option!

Here’s what you need:

3 egg whites, beaten
healthy pinch salt and pepper
1/2 tsp chili powder
1/2 tsp cumin
1/2 zucchini, diced
1/2 red bell pepper, diced
1 cup spinach, chopped
1 cup broccoli, steamed

garnish: green onion or chives, chopped

Preheat oven to 400 degrees. Start by steaming your broccoli. I do this by placing my frozen broccoli florets in a pyrex measuring cup, and microwaving for 1-2 minutes! (That’s the super fast/easy/no clean up way!) Drain the excess water and pat dry.

Take a small baking dish and line with parchment paper. (This makes it easier to take out after if cooks). Whisk your egg whites until frothy in a medium sized bowl. Add your spices and whisk again. Stir in your veggies. Pour into your parchment-lined baking dish and bake for 40 minutes. Serve garnished with chopped green onion or chives!

This couldn’t be easier for a make ahead meal! I literally just make this before I leave, and leave it in the oven (which is turned off) until I get home!

It may not be the “fanciest” of recipes, but sometimes, you just need a meal that’ll fill you up and is easy to make. Let me tell ya, the LAST thing I want to do when I get home at 9:30 is cook! So this is a great alternative!

And it is so delicious! You’ve seen this combination of flavors before…but that’s because it’s my favorite! The spicy chili powder with the warm cumin is fabulous with the sweet bell pepper and yummy broccoli.

It’s a nutritional powerhouse of a meal too! Chock full of veggies and unadulterated protein!

What’s your favorite “make ahead meal?”

Don’t forget to bookmark www.glutenfreehappytummy.blogspot.com and leave me your email if you want to be on the GFHT Email List! The switch is taking place tonight! :D

Veggie Surprise Peppers! GF, V Opt’n, BED, & SCD!

Tags

Body Ecology Diet, eggs, gluten free, grain free, mushrooms, red pepper, SCD, Specific Carbohydrate Diet, spinach, zucchini

Howdy! How was your weekend? Did you do anything especially fun?

gluten free, BED & SCD!

Well, I made this scrumptious creation:) It’s a delicious veggie and egg stuffed bell pepper. I know, you may be scratching your head…but I’m a vegan that eats pastured, farm fresh eggs. So I’m a 99% Vegan.

super delish!

But no worries for my vegan lovelies! You can make this vegan by simply subbing 3 Tbs crumbled firm tofu, and reducing the bake time to 35 minutes! However, that makes it *not* BED or SCD friendly.

packed with protein and flavor!

Here’s what you need: (Serves one)

1 red bell pepper, top cut off (reserve)

2 egg whites (or 3 Tbsp tofu)
2 Tbsp onion, minced
1/2 cup spinach, chopped
2 button mushrooms, minced
3 Tbsp zucchini, small dice
3 Tbsp reserved red pepper, small dice
1/2 tsp chili powder
1/2 tsp cumin
salt and pepper

Garnish:
1/4 Zucchini, sliced thin on a mandoline
1 button mushroom, sliced thin
bed of lettuce or spinach

cozy night in :)

Preheat oven to 400 degrees. Saute your onions in 1 tsp EVOO, with your spices. Let it soften slightly. Then, add your mushrooms to the pan and brown both sides. After about 4 minutes, stir in your spinach and let it wilt down. Take off the heat and let cool slightly.

Meanwhile, cut off the top of your red pepper. Dice that piece up and set aside with your zucchini. Also, trim the bottom of your pepper to make it sit flat. (Don’t trim it all the way through….you want it to still be sealed). Then, mix your diced raw zucchini and raw red pepper with your 2 egg whites (or crumbled tofu). Once the onions/mushroom mixture is cooled, mix it in as well.

Line a deep casserole dish with tin foil and spray with olive oil. Stand your pepper up in the center and fill with your vegetable mixture. Cover the dish with tin foil and bake covered for 30 minutes. Then, take off the top and cook, uncovered, for 45 more minutes. It will look a little “soupy” on top, but fear not…the eggs are completely cooked inside, and when you let it sit for 5 minutes, the top firms up. This is just the liquid from the zucchini coming out.

To make the garnish, quickly brown your mushroom slices in a touch of olive oil. For the chips, carefully slice your zucchini on a mandoline. Place the slices on a tin-foil lined, olive-oil-sprayed baking sheet. Place them in a single layer, spritz with olive oil, and sprinkle with salt and pepper. Bake for 20 minutes in your 400 degree oven, and flip the slices halfway through.

chuck full of goodies!

This stuffed pepper was fabulous!! It had such fantastic flavor: it had a slightly spicy note from the chili powder, complimented beautifully by the warmth from the cumin. This paired really nicely with the earthy mushrooms and slightly sweet red pepper.

so healthy!

And it was so beautiful! It was like a pinata with the veggie surprise inside! This would be a great way to get the picky eater in your life to eat some healthy veggies!

How are the New Year’s Resolutions coming?

Until tomorrow!

Roasted Fennel & Broccoli Pesto Flatbread! GF, V, BED, SCD!

Tags

almonds, basil, Body Ecology Diet, broccoli, eggs, gluten free, grain free, pesto, red pepper, SCD, Specific Carbohydrate Diet, vegan, zucchini

Well I’m back in the city! Today was full on errands, odds and ends. You know how when you return from a trip, there’s always little things you have to do? Stock the fridge, sort the mail, do the laundry, unpack, put the Christmas decorations away….

But you didn’t come here to hear about my “to do” list :)…..onto the FOOD!

super yum!!

My very last meal I made for my parents and I before I left was a delicious and unique recipe…

how unique :)

A Roasted Fennel and Zucchini Flatbread!

yummo!

It was sooo good! And had such an interesting flavor!

bright and fresh with a sweet note!

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

creamy and luxurious sauce!

Here’s what you need:

1 bulb of fennel, cut into wedges
1 zucchini squash (I used yellow), cut into half moons
1/2 red bell pepper, diced

Sauce:
2 1/4 cups broccoli, steamed
1/4 cup pine nuts, toasted
juice of 1/2 a lemon
1 small clove of garlic, chopped
1/4-1/2 cup fresh basil
salt and pepper

Crust:
3/4 cup almond flour
2 egg whites (vegan option: 2 flax/chia eggs)
1/4 tsp salt

Preheat the oven to 400 degrees. Prep your fennel by removing the outer leaves, cutting off the stalks, and slicing it into wedges by slicing it through the “button” at the end to keep it together. Also prep your zucchini by slicing it in half lengthwise, and then slicing ¼ inch half-moons.

Place them on a tin-foil-lined, olive-oil sprayed baking sheet. Spritz with olive oil and sprinkle with salt and pepper. Bake for 30 minutes, flipping once half way through.

mmm mmm mmm!

Next, mix your almond flour, egg whites (or vegan egg) and salt until well combined. Place it on a parchment-lined-cookie sheet. Place another piece of parchment on top and “smoosh” it out to the edges, creating a flatbread crust. Leave the top paper on and bake for 30 minutes, rotating halfway through.

While those are baking away, steam 2 ¼ cups of broccoli until tender. Take it out when it is bright green and firm, but tender. Also, toast your pine nuts. Place your pine nuts, basil, garlic, salt, broccoli, and lemon juice in the food processor and process until creamy and smooth.

Also, sauté your red pepper in 1 tsp EVOO with salt and pepper. Sauté for about 3-4 minutes.

so pretty:)

To assemble: Spread your broccoli pesto sauce over your crust, and top with your fennel, zucchini, and red peppers. There will be extra veggies and some sauce left over, I just served them on the side, atop a bed of greens.

scrumptious!

This flatbread was delicious! It had such a unique flavor! The bright and fresh pesto, with the anise-flavored fennel and sweet bell peppers was magnificent!

so colorful!

And the crust! Oh the crust! The almonds gave it this wonderfully nutty undertone. And it was sturdy! You could pick it up with your hands! It was fluffy and chewy and everything you want in a crust!!

fluffy and sturdy crust!

Not to mention, its beauty was show-stopping :)

happy cooking!

A fabulous way to end a wonderful trip.

What was the highlight of your holiday season?

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

Tags

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

It’s almost 2013! How exciting!

cooking up a storm on Christmas!

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

mmm mmm mmm!

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

wait a second…there are carrots in there?!

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

saved you a slice!

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

the almond flour keeps it from sticking to the sides!

Here’s what you need:

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

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

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

finally….SCD BREAD!!!

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

gluten and grain free!

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

get in my belly!

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

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

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

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

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

What are some of your traditions during the holidays?

See ya tomorrow!

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

Tags

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

Hey Hey Happy Tummies!!

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

Zucchini Cauliflower SCD Pizza!

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

juicy tomatoes!

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

what a dish!

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

a perfect way to celebrate!

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

late evening shadows:)

Here’s what you need: (serves one)

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

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

hooray for 2013!

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

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

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

wow…just, wow!

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

delicious veggies!

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

crispy, chewy crust!

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

there’s cauliflower in that?!

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

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

New Recipe coming tomorrow…for PUMPKIN BREAD!

“Fried” Red Tomatoes! GF, V, SCD!

Tags

almonds, avocado, eggs, gluten free, SCD, Specific Carbohydrate Diet, tomatoes, vegan

Hey Guys!

Wow! It has been an absolute whirlwind since I got back to the city! Every day I’ve had at least 2 auditions, and, oh yeah—The Nor’easter! We got about 3 inches of snow, which is nothing to write home about, really. But it was pretty to look at out the window:)

Soooo, tonight, I had the night off and so I decided to make myself something special. Something super tasty.

“Fried” Red Tomatoes.

You know, like fried green tomatoes, but not fried, and with red, organic tomatoes, and a luxurious avocado topping.

It was absolutely divine.

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

Here’s what you need: (Serves 1-2)

3/4 cup almond flour
1/2 tsp salt
5 cracks of pepper

1 egg white, beaten (Vegan option: plain almond milk)

1 large red tomato, sliced into 1/2 inch thick slices

1 avocado
salt
cilantro, (optional garnish)

Start out by slicing your tomato. Then, set up your “breading station.” You’ll need one bowl with the egg white (or almond milk), and another bowl (or plate) with the almond flour mixture. Take your tomato slice, and then run in through the egg (or almond milk), and then the almond flour, making sure to coat it thoroughly. Then, place the slice onto a large, screamin’ hot non-stick skillet or pan that has 2-3 tsp EVOO in it. Brown each side for about 3 minutes, until golden brown.

Meanwhile, mash your avocado in a bowl with the back of a fork with about 1/4 tsp of sea salt.

To assemble, place your tomato slices on a bed of greens (I used baby spinach) and top with a big dollop of avocado, and garnish with cilantro if desired.

This meal was outrageous!! Can I just tell you…it was rockin. :) The best part about it was by far the breading. It almost had a slightly sweet undertone from the browned, toasted almonds. And it was nice and crpisy, with a tomato that nearly melted in your mouth. And the avocado really took it over the top. It was rich and creamy, and complimented that toasty almond crust just wonderfully.

I’m officially a fan:)

What’s your favorite way to eat a tomato? On a sandwich? Pizza? As salsa? As juice? Ketchup?

Until tomorrow!

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!

Sandy CPB Pavlova! GF, SCD, V Opt’n!

Tags

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

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

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

dramatic inside, dramatic outside #sandy

What it is?

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

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

so whimsical!

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

the pears finish it off perfectly!

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

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

what a bite!

Here’s what you need:

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

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

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

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

cloud-like pavlova right out of the oven!

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

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

oh. yum.

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

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

look at that texture!

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

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

Until tomorrow!

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

Tags

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

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

Cauliflower Cupcakes with Green Pea & Spinach “Frosting!”

The broccoli cupcakes were a big hit:)

so whimsical!

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

a savory cupcake!

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

late evening sun :)

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

mmmmm!

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

yum!

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

amazing Green Pea and Spinach “Frosting!”

Here’s what you need: (serves 1)

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

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

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

saved one for ya ;)

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

Gluten Free, SCD & BED w/ Vegan Option!

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

what a plate!

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

wonderful golden edges!

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

love it!

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

so light and fluffy!

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

there’s cauliflower in that?!!!

A real winner in my book:)

What are you looking forward to this week?

See ya tomorrow!

Weekend Update & GF Spaghetti Frittata!

Tags

brown rice, eggs, gluten free, mushrooms, New York City, pasta, tomatoes

Hey Guys! Happy Monday to you all!

I thought I’d share a little bit about my exciting weekend! Well, as you may know, the NYC Wine and Food Festival was this weekend. And sure enough…I had to go. :)

Giada and Bobby leaving

There was one talk in particular that really struck my fancy: Giada De Laurentiis and Bobby Flay talking about their roles on The Next Food Network Star. Well…I didn’t have a ticket for this powerhouse duo of a talk…so I arrived to The Times Center an hour early and talked to the guy at Will Call. He promised to let me know if there were any last minute cancellations or no shows. Sure enough, there was…and I ended up Second Row, dead Center.

SECOND ROW!!!!!

So if that wasn’t enough, I knew this was my big chance to talk to them about Gluten Free Happy Tummy. So I made up a packet and was ready to strike when the opportunity presented itself.

And did it ever! After the show, I was able to talk to Mr. Flay about GFHT, and gave him the packet! My life is complete:) haha juuuust kidding, but it truly was exciting.

So anyway, that was my excitement of the year:) haha

Tonight I thought I’d share a fabulous recipe for my Spaghetti Frittata! Sadly, it’s not vegan, but it IS Gluten and Dairy Free and 100% delicious.

When I first served this, I got some skeptical looks….spaghetti and eggs? But once they tried a bite they were hooked!

This recipe is a great way to use up leftover spaghetti. But I made spaghetti and marinara just for this fritatta! (shh! don’t tell!)

First: The spaghetti and marinara.

1/4 onion, chopped
2 garlic cloves, minced
1 can organic diced tomatoes
1/2 tsp dried oregano and basil
pinch red pepper flakes

Sautee 1/4 onion and 2 garlic cloves in 2 tsp EVOO with salt, pepper, oregano, a pinch of red pepper flakes, and a tiny bit of fresh minced rosemary. Add in one small can on diced tomatoes and let simmer. This is your chunky marinara to serve with the fritatta as well as the sauce for the spaghetti.

After the sauce is prepared, mix your cooked brown rice noodles with it. Set aside.

Next, get your veggies ready for the frittata:

1/2 onion, diced
6 button mushrooms, sliced
1 garlic clove, minced
1/2 cup sun-dried tomatoes, chopped
1 cup spinach, chopped
a dozen or so kalamata olives, sliced

Sautee your onion, mushrooms and garlic in 2 tsp EVOO with salt and pepper. Add in: chopped sun-dried tomatoes and chopped spinach with a drizzle of balsamic vinegar and a splash of water to wilt your spinach.

Take off the heat and stir in: sliced kalamata olives. Set aside.

Assembling your fritatta:

Beat 5 whole farm-fresh, pastured eggs and 3 egg whites with a little salt and pepper.

Spray a square baking dish with olive oil spray. Take out your noodles from the sauce. There should only be a little bit of sauce on the noodles. Try and keep the chunks of tomatoes out of the fritatta (you will serve the marinara on the side). Toss with the eggs and the veggie mixture. Pour this into the prepared baking dish.

Next shred some Old Kentucky Tomme Goat Cheese or use Daiya Cheeze shreds.

Sprinkle the cheese over the spaghetti. Mmmmmm! Are you getting excited yet?!?

Bake in a 375 degree oven for 35-40 minutes.

Serve with the chunky marinara on the side and enjoy!

This fritatta was fantastic. The texture was so enjoyable–each bite had a different hidden “gem.”  There were so many different flavors goings on: tangy goat cheese; salty olives; rich, sweet sun-dried tomatoes, and the zingy marinara. And the spaghetti was marvelous…there were different textures…some got crunchy and golden, while others were chewy and succulent. I loved the chewy, meaty mushrooms too!

A hearty and delicious meal to say the least!

What was the highlight of your weekend?