“Deck the Halls” Slaw! GF, V, BED!

Tags

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

Christmas Countdown: 9 DAYS!!!

Single Digits Babyyyy!!

such festive colors!

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

such a refreshing meal!

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

crunchy veggies!

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

Deck the Halls Slaw!

what a plate!

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

gluten free, vegan, and Body Ecology Diet friendly!

Here’s what you need!

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

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

buckwheat chips!!!

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

mmmmmm!

With this super salad, I served buckwheat chips!

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

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

red, orange, green, and purple!

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

oh yum!

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

Fireworks Slaw!

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

exploding with colors!

What’s your favorite “light bite?”

Until Next Time!

Veggie Curry over Millet! GF, V, BED!

Tags

body ecology diet friendly, broccoli, carrots, cashews, cauliflower, cilantro, curry, ginger, gluten free, millet, peas, red peppers, vegan

Happy Wednesday!! Half way through the week! Aaaand 13 days until Christmas!! Super exciting!!

One of the best things about the Holidays is getting together with people you love. Family, friends – being together makes everything “merry and bright” :) So, I thought I’d share a recipe that you can whip together if you’ve got expected, or unexpected company!

what a plate!

So tonight for dinner, I had a special treat. I made a big meal for everyone! Let me tell you, curry is a crowd pleaser! I made a big batch of Veggie Curry over Millet! It gave me so much joy to be able to cook for the people I love:)

carrots and peppers and peas, oh my!

This meal was packed with veggies. And the great thing about it is that you can literally throw in any veggies you have in your fridge! Party!

luxurious sauce!

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

 

gluten free, vegan, and Body Ecology Diet friendly!

Here’s what you need: (Serves 5 adults)

1 1/4 cups millet cooked in 2 1/2 cups veg stock

1/2 head of cauliflower, broken into florets and roasted or steamed
1 big stalk of broccoli, broken into florets and roasted or steamed
1 red pepper, chopped
2 large carrots, chopped
1 yellow onion, chopped
1 1/2 cups sugar snap peas, cut in half
1 Tbsp grated ginger
3 garlic cloves
1 rounded tsp Curry Powder
salt and pepper

Garnish:
cashews,
chopped
cilantro, chopped
3 green onions, sliced

Sauce:
1 cup veg stock
juice of 1 lime
15 drops pure liquid stevia (BED use alcohol free)
1/2 can of light coconut milk

Preheat oven to 400 degrees. Put your broccoli and cauliflower florets on an olive-oil-sprayed baking sheet, and spritz them with olive oil. Bake for about 15-20 minutes, until golden brown.

so colorful!

Cook your millet until it absorbs all the liquid, about 20-25 minutes. When it has absorbed all the stock, fluff it with a fork, and add salt to taste.

Meanwhile, prep your veggies.

cashews give it a fabulous crunch!

Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium, until the onions have softened. Next, add your carrots, and let them cook for about 3 minutes. Then, stir in your peppers and peas. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, broccoli and cauliflower. Let those cook for about 4 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through.

gorgeously roasted broccoli!!

To serve, make a bed of millet, and pile on those veggies! Garnish with cilantro, cashews and green onions! And don’t skimp on the sauce — it’s the best part!

mmmm!

This meal was superb! Everyone thoroughly enjoyed it:) The flavors are so exotic and exciting! It’s spicy, somewhat sweet, a little tangy, a little creamy — just delicious! In fact, my parents joked that they could drink the sauce it was so good! Well alright! Haha

lovely millet!

And the millet is perfect for this dish. It soaks up the sauce beautifully. If you’ve never tried millet, I definitely encourage you to try it! It’s comparable in texture to couscous. It’s fantastic and a nutrition powerhouse!

so flavorful and colorful!

And the cilantro adds just a fabulous fresh bite, while the cashews provide a satisfying crunch to finish it off!

Yummy Veggie Curry!

What’s your “go-to” meal when you have company?

Until Next Time!

 

Marathon Prep for a Friend! GF, Vegan, BED!

Tags

almonds, asparagus, Body Ecology Diet, broccoli, buckwheat, ginger, gluten free, pasta, red peppers, stevia, sugar free, Ulcerative Colitis, vegan

Today is a special post.

This post goes out to my dear friend, R. She is an amazing friend.

Right now, as we speak, she is in Las Vegas, running in the Crohn’s & Colitis Foundation Rock & Roll Marathon. She’s on Team Challenge, and she doesn’t even have IBD. Nope…she’s running this for me. I am so incredibly humbled and honored that she’s been training and running this with me in mind. I am so blessed to have her as a friend.

So Thank You, R! YOU GO GIRL!!! I’m rooting you on from NYC!!

fantastic asparagus, broccoli and red peppers!

So in the spirit of the marathon, I thought I’d share a pregame pasta meal! What is it?

PAD THAI!! But not just any Pad Thai….

Gluten Free, Vegan, Body Ecology Friendly, Sugar Free & Peanut-Free PAD THAI!!!

what a plate!!

Here’s what you need:

buckwheat noodles
red pepper, diced
6 stalks of asparagus, chopped into 1/2 inch pieces
1 1/2 cups of broccoli florets, steamed
3 garlic cloves, minced
1 tbsp ginger, grated
1/2 yellow onion, diced
4 green onions, chopped, divided dark and white/light green
cilantro, chopped
almonds and cashews, chopped

Sauce:
1/4 cup + 1 Tbsp veg stock — soy sauce/tamari is traditional, but not on the BED
1/4 cup + 1 Tbsp fresh lime juice
1 1/2 Tbsp raw apple cider vinegar
1 tsp EVOO
1/4 C + 1 Tbsp brazil nut / hazelnut butter (homemade) — can sub any nut butter — peanut butter is traditional
2 garlic cloves, grated
1 Tbsp fresh ginger, grated
1 tsp curry powder (usually thai curry paste — but it’s the Northwoods)
7-8 drops pure liquid stevia

1/4 -1/2 cup reserved pasta water

a mound of healthy, organic veggies!

Prepare all your veggies and sauce. (This meal has intensive prep, but comes together quickly at the end). First, steam your broccoli, when it is tender, shock it in ice water, drain, and then set aside. Then, in a big frying pan, saute your onion in 1 tsp EVOO, salt and pepper. Once its softened, (about 5 minutes), add in your asparagus. Let it cook for about 3 minutes, and then add in your bell pepper, garlic and ginger. Allow them to cook for about 3 minutes, and then add in your broccoli. Stir until it’s warmed through, about a minute. Then add in your cooked pasta, sauce, whites/light greens of the green onions, and reserved pasta water. Stir to coat all the noodles and veggies. Garnish with cilantro, green onion tops, and chopped almonds & cashews! DIG IN & LOVE YOUR LIFE!!

want a bite?

This Pasta. I was literally jumping around the kitchen at how DOGGONE FANTASTIC it was! The flavor of this dish absolutely explodes in your mouth. There was salty, sweet, spicy and sour all dancing around on your palate! The salty nut butter, the sweet stevia, spicy curry & ginger, and sour lime & apple cider vinegar! Those flavor profiles, paired stupendously with the bright, fresh cilantro and the slight bite from the green onions. And the garlic flavor provided a magnificent backdrop.

GF, Vegan, BED-Friendly & Peatnut-Free PAD THAI!!!

And then the textures!! The buckwheat noodles were chewy, while the red peppers were sweet and crunchy! The broccoli was tender, while the almonds and cashews gave a serious crunch factor! All the elements were blanketed in a luxuriously rich and creamy sauce that got in all the nooks and crannies of the noodles and broccoli “tree tops.” A truly fabulous dish!

bright, fresh, and nutty sauce!

And my parents?? They absolutely LOVED it — licked their plates — and raved that this was my best BED meal yet.

This just goes to show that even if your diet has CRAZY INSANE restrictions like the Body Ecology Diet, you still can make CRAZY INSANE delicious dishes. It just takes a little creativity, a little experimentation, and a little courage:)

So R, this one goes out to you on your big day. Congrats on an amazing race! You’re a rockstar!

Veggie Curry Lettuce Wraps! GF, V, BED!

Tags

asparagus, Body Ecology Diet, carrots, cashews, cauliflower, cilantro, curry, ginger, gluten free, millet, red peppers, vegan

Hey guys! Happy Weekend! Can you believe that Thanksgiving is only a few short days away!? I am so excited to go home and be with family. I’ll also be contributing several SCD dishes to the table, which I am so excited to share with you!

One will be a SCD & Vegan Pumpkin pie, as well as a SCD & Vegan Green Bean Casserole! I am SO. PUMPED. haha Recipes will come soon!

a fun and interactive meal!

So tonight, since we’re going to be focusing on “Traditional American Fare” this coming week, I thought I’d shake it up with something exotic!

mmmmmm!

Fabulous Veggie Curry Lettuce Wraps!

the cilantro adds a wonderful freshness!

I’ve made a similar dish before…but Mexican! And they were a bit hit. So tonight, I thought, why not spice it up with a little curry! Lettuce wraps are cooling, crunchy, and delightfully satisfying!

Veggie Curry Lettuce Wraps!

It’s Gluten Free, Vegan, and Body Ecology Diet friendly! And, it can easily be adapted for vegans and non-vegans alike — my dad grilled some chicken for the carnivores at the table to add to their wraps:)

what a plate!

Here’s what you need: (serves 4-5)

1 cup millet cooked in 2 cups veg stock
1/2 head of cauliflower, broken into florets and steamed
1 bunch of asparagus, ends trimmed, and chopped
2 large carrots, diced
1 red bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 heaping tsp curry powder
1 cup vegetable stock
juice of 1 lime
14 drops pure liquid stevia (BED use alcohol-free)
1/2 can of coconut milk (light or regular)
Romaine lettuce leaves – about 3 per person
cilantro, chopped
green onions, chopped
chopped cashews or almonds

Gluten Free, Vegan, and Body Ecology Diet friendly!

Cook your millet until it absorbs all the liquid, about 20-25 minutes. When it has absorbed all the stock, fluff it with a fork, and add salt to taste.

Meanwhile, prep your veggies and steam your cauliflower for about 5 minutes, until they’re somewhat tender, but not fully cooked. Take them out, and shock them under cold water. Set aside.

Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium, until the onions have softened. Next, add your asparagus, and let it cook for about 3 minutes. Then, stir in your peppers. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, and steamed cauliflower. Let those cook for about 4 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through.

so colorful!

Serve by filling a lettuce cup with millet (or rice), your veggies & sauce and garnish with cilantro, green onions, and chopped nuts. I also served a little extra sauce on the side for dipping. YUM!!

so crunchy and fabulous!

This meal was fabulous! Crunchy, fresh, spicy, cooling, slightly sweet – just perfect!

The millet soaked up the sauce beautifully!

These Curry Lettuce Wraps had a lot going for them! Not only were they beautiful to the eye, but they were also really flavorful! There was a warm, sweet-heat from the ginger and curry, which was complimented so beautifully by the cold and crunchy lettuce cups!

tender-crisp asparagus and carrots!

And the millet was nutty and wonderfully chewy. It soaked up the sauce brilliantly! My parents joked that they could drink the sauce it was so good! Creamy and luxurious — just how a curry should be!

the red pepper and cauliflower shine :)

The touch of fresh cilantro and crunch of the cashews finished the dish stupendously! :)

A fun and interactive meal for sure!

What are some of your favorite Thanksgiving dishes?

Until Next Time!

Chinese Stir Fry! GF, MD!

Tags

ahi tuna, brown rice, carrots, chinese, cilantro, edamame, ginger, gluten free, Maker's Diet, red peppers

Happy Columbus Day! Or Happy Thanksgiving to those of you “up north!”

I hope everyone’s week is off to a great start! Today was the first day that felt like a true fall day! It was cold!

So lately, I’ve been on a roll of seeing famous people.

Two weeks ago, I saw Michael Cera, the guy from Superbad.

photo source: thecinemamen.wordpress.com

Then this past week, I walked past Cameron Diaz.

photo source: cajuntomato.com

And then TODAY, I passed Zac Young, the guy from Unique Eats, who — since we’re all foodies — I’m sure you know who I’m talking about!

photo source: zimbio.com

So yeah, I guess I’m on a roll! :D haha

Alright, so tonight, I thought I’d share a recipe that, like the Mango Salsa, is a dish that we always make for special occasions. A show-stopper of a dish. It’s “company food,” but also easy enough to make any night of the week!

Fresh Veggies with Melt-In-Your-Mouth Tuna!

OK. Breathe.

I need to remind myself, because I am just brimming with excitement to share this recipe with you.

check out that gorgeous ruby red ahi tuna!

Chinese Ahi Tuna Stir Fry.

Let me preface this by saying that I was not planning on going with Chinese cuisine today. BUT…we encountered a “game changer”…in the form of Sushi Grade AHI TUNA. And also, let me say that this dish is not Vegan. However, tofu would be a great substitute for the fish – the marinade would be fabulous with it! But it IS gluten free and  Maker’s Diet friendly!

delicious!

But my goodness, did Lobsta Bakes give us a real treat today. When my dad walked in the shop this morning, they pulled out the most AMAZING Ahi Tuna. We’re talking: not even in the case yet — right off the truck fresh! It was deep ruby red, sushi grade, and of course, wild, ocean caught, antibiotic free, and never frozen. Beauty, in the form of a fish!

bursting with flavor!!

Ahi tuna is best served very rare…as in, seared for just a minute. But here’s the thing…since you’re eating nearly raw fish, it is imperative that it is sushi grade…meaning extremely fresh! That was not a problem for us, since we got it from Lobsta Bakes:)

So I marinated the tuna for about an hour in the fridge, to give it a great Chinese flavor.

Here’s the marinade:

2 T Tamari (gluten free soy sauce)
1 T grated fresh ginger
1 BIG garlic clove, grated
1 t fresh lime juice
1 green onion, thinly sliced
small squeeze agave
1 tsp EVOO (or sesame oil if you have it)

I combined these ingredients with the tuna steaks in a gallon ziplock bag.  I made sure they were all coated, and then put the bag (on a plate incase it leaks) in the fridge.

Then I put some brown rice on the stove, and started the stir fry.

Here’s what you’ll need.

1/2 red onion, sliced
3 garlic cloves, minced
1 in chunk of fresh ginger, grated
healthy pinch of red pepper flakes
1 big portobello mushroom, sliced into bite size pieces
1/2 green pepper, sliced into matchsticks
5 carrots, sliced into matchsticks
1/3 c edamame
fresh cilantro, chopped (garnish)

Sauce:

2 T tamari
2 T vegetable stock
1 T white wine
1 t apple cider vinegar
squeeze of lime juice
squeeze of agave – probably about 1 tsp
1 tsp sesame oil (if you have it…we didn’t)

Saute your onions in 2 tsp EVOO with salt and pepper. After they soften for a couple minutes, add the carrots and peppers. Allow those to soften for a bit. Add in the garlic, ginger and mushrooms.  Allow to cook until the mushrooms are tender and the carrots are no longer super crunchy. Stir in the frozen edamame, and then stir in your sauce.

Searing your fish: In a super hot, non-stick grill pan sprayed with olive oil spray, sear each side for 1-2 minutes. If you want it less rare, you can cook it longer, but I wouldn’t recommend it!

mmm!

When you slice the ahi tuna, make sure to slice it against the grain. This makes it super tender and wonderful.

To serve, either mix the rice and the stir fry together, or make a bed of rice on the plate and top with a scoop of stir-fried veggies. Top this with slices of the ahi tuna.

This meal was so wonderful. First of all, it was aesthetically beautiful with all of the vibrant colors from the veggies and the ruby red tuna. Next, the textures….oh my Gosh. The tuna was absolutely like butter. It melted in your mouth. So satisfying. Contrasting the tuna were the crisp veggies, and the sticky rice. Finally, the flavor. There was such a full, zesty Chinese flavor!

Even though it tasted super decadent, it was actually light and healthy. Not without the flavor and flare though! Try this fantastic dinner! You won’t be disappointed!

Did you have the day off today? What did you do?

Until tomorrow!

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!

Purple Pick-Me-Up Slaw! GF, V, BED, SCD!

Tags

avocado, Body Ecology Diet, cabbage, carrots, cilantro, ginger, gluten free, grain free, peas, red peppers, salad, SCD, Specific Carbohydrate Diet, vegan, Wisconsin

Gosh, I am always so blown away by your compassion and encouraging comments. Thank you for your overwhelming response of support after yesterday’s post. I truly have some wonderful friends on here:)

So today, we spent a beautiful day on the water. The sun was shining, the air was beginning to feel like fall, and we were the only boat on the chain.

Purple Pick-Me-Up Slaw!

We cruised for about 4 hours, and then came in, sun-kissed and wind-blown.

crunchy red peppers!

Sounds like the perfect evening for a crisp, refreshing salad!

a crisp ending to a wonderful day on the water!

Enter: my Purple Pick-Me-Up Slaw! Crunchy veggies in a tangy, ginger-lime dressing. Just fabulous!

so colorful!!

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

Here’s what you need: Serves 4

1/2 head of cabbage, sliced thin on a mandolin
1 cucumber, deseeded, and sliced thin on a mandolin
1 red pepper, chopped
1/2 red onion, sliced paper-thin
1 cup sugar snap peas, sliced
2 carrots, chopped
3-4 Tbsp Cilantro
1 avocado, diced

Dressing:
juice of 1 lime
1 Tbsp ginger, grated
10 drops of alcohol free, pure liquid stevia (SCD use 1 tsp honey)
1 tsp EVOO
salt and pepper

Couldn’t be easier: Carefully prep your veggies on a mandolin or with a knife. Place everything in a big bowl and sprinkle with salt. (This begins to release their juices and start a bit of a dressing). Combine the dressing ingredients in a little bowl, and then toss with the salad. Chill before serving. Enjoy!

gluten free, vegan, BED and SCD!

This meal was so good. And it’s an awesome dish because a) it feeds a lot of people, b) it comes together in a snap, and c) it’s super delicious and people love it!

crazy purple cabbage!

It is so beautiful with all the colors. Purple, red, orange, green, lemony yellow – it is truly stunning! People are drawn to it and want to taste it!

buttery avocado!

And when they do – it is just refreshing and delightful! The ginger and lime together, create a bright, “zingy” flavor that is just perfect with the crunchy, cool vegetables. It tastes the way it looks:)

so crunchy and wonderful!

And it’s even better the second day – the flavors have married and it’s the perfect “round two recipe” — stuff it in a pita or wrap, add some grilled protein, or eat it as is!

What’s your favorite easy weeknight dinner?

See ya tomorrow!

This recipe was featured on Allergy Free Wed! Wellness Weekend!

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!

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!!

Veggie Curry over Millet! GF, V, BED!

Tags

Body Ecology Diet, broccoli, carrots, cashews, cauliflower, cilantro, curry, ginger, gluten free, millet, peas, red peppers, vegan, Wisconsin

Another beautiful day up North. One of the cool things about this rented cottage (we’re here because of the fire at our lake home) is that the house is on a hill leading down to the water. Ours is practically on the water, but this one is even with the tree line. And there are floor-to-ceiling windows in the great room. It’s so awesome to watch the eagles fly right outside the windows, doing their “exercises” and flight patterns. So majestic. I love it. Don’t you wish you could fly sometimes? :)

What a plate!

So tonight for dinner, I had a special treat. My aunt and uncle came back up to the cottage for the weekend, and so I made a big meal for everyone! Let me tell you, curry is a crowd pleaser! I made a big batch of Veggie Curry over Millet! It gave me so much joy to be able to cook for the people I love:)

carrots and peppers and peas, oh my!

This meal was packed with veggies. And the great thing about it is that you can literally throw in any veggies you have in your fridge! Since we are leaving and returning home tomorrow, I used up all our extra veggies! It was a party! :)

luxurious sauce!

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

gluten free, vegan, and Body Ecology Diet friendly!

Here’s what you need: (Serves 5 adults)

1 1/4 cups millet cooked in 2 1/2 cups veg stock

1/2 head of cauliflower, broken into florets and roasted or steamed
1 big stalk of broccoli, broken into florets and roasted or steamed
1 red pepper, chopped
2 large carrots, chopped
1 yellow onion, chopped
1 1/2 cups sugar snap peas, cut in half
1 Tbsp grated ginger
3 garlic cloves
1 rounded tsp Curry Powder
sat and pepper

Garnish:
cashews, chopped
cilantro, chopped
3 green onions, sliced

Sauce:
1 cup veg stock
juice of 1 lime
15 drops pure liquid stevia (BED use alcohol free)
1/2 can of light coconut milk

Preheat oven to 400 degrees. Put your broccoli and cauliflower florets on an olive-oil-sprayed baking sheet, and spritz them with olive oil. Bake for about 15-20 minutes, until golden brown.

so colorful!

Cook your millet until it absorbs all the liquid, about 20-25 minutes. When it has absorbed all the stock, fluff it with a fork, and add salt to taste.

Meanwhile, prep your veggies.

cashews give it a fabulous crunch!

Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium, until the onions have softened. Next, add your carrots, and let them cook for about 3 minutes. Then, stir in your peppers and peas. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, broccoli and cauliflower. Let those cook for about 4 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through.

gorgeously roasted broccoli!

To serve, make a bed of millet, and pile on those veggies! Garnish with cilantro, cashews and green onions! And don’t skimp on the sauce — it’s the best part!

mmmm!

This meal was superb! Everyone thoroughly enjoyed it:) The flavors are so exotic and exciting! It’s spicy, somewhat sweet, a little tangy, a little creamy — just delicious! In fact, my parents joked that they could drink the sauce it was so good! Well alright! haha

lovely millet!

And the millet is perfect for this dish. It soaks up the sauce beautifully. If you’ve never tried millet, I definitely encourage you to try it! It’s comparable in texture to couscous. It’s fantastic and a nutrition powerhouse!

so flavorful and colorful!

And the cilantro adds just a fabulous fresh bite, while the cashews provide a satisfying crunch to finish it off!

Yummy Veggie Curry!

What’s your “go-to” meal when you have company?

Until tomorrow!

This recipe was shared on Melt in Your Mouth Mon, Meatless Mon, Sugar Free Sun, Mon Mania, Allergy Free Wed,  Recipe Box, GF Wed, What’s Cooking Wed, Health2Day!