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

Tags

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

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

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

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

such a creamy sauce!

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

so bright and fresh!

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

Snap Peas and Guacamole Sauce – Superb!

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

what a plate!

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

such crunchy chips!

Here’s what you need:

7 organic red skinned potatoes, sliced thin on a mandolin

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

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

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

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

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

gorgeous roasted broccoli!

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

mmm mmm mmm!

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

amazing textures!

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

Gluten Free, Vegan, and Body Ecology Diet friendly!

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

Is your holiday shopping finished?

Until Next Time!

Mexican Guacamole Flatbread! GF, V, BED!

Tags

avocado, Body Ecology Diet, broccoli, cauliflower, cilantro, gluten free, guacamole, mexican, millet, vegan

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

Mexican Guacamole Pizza!

Weekends in NY are always too short :) Big week ahead though!

I’d like to wish a Happy Hanukkah to those celebrating this week!

roasted vegetable magic:)

So tonight, I thought I’d share my Mexican Guacamole Flatbread! It was sooooo fresh and tasty! A crunchy millet crust, topped with guac, and roasted spicy broccoli and cauliflower!

lookin’ good!

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

love the red onions!

Here’s what you need: (Serves 1)

Crust:
1/4 cup millet cooked in
1/2 cup veg stock
1 1/2 Tbsp Almond flour
1 egg white (Vegan Option: 1 flax/chia egg)
salt

1 cup broccoli, broken into florets
1 cup cauliflower, broken into florets
chili powder,
paprika,
cumin,
garlic powder
1/4 red onion, sliced thin
cilantro, chopped
1 green onion, sliced

Guacamole:
1 avocado
squeeze of lime
1 – 2 Tbsp red onion, minced
1 garlic clove, grated
1 – 2 Tbsp cilantro, minced
salt

so healthy!

Preheat your oven to 400 degrees. Cook your millet until it absorbs all the liquid, about 20 minutes. Fluff with a fork, and set aside to cool. Cut 2 medium-sized rectangles of parchment paper. Once millet is cooled, combine in a bowl with your egg, almond flour, and salt. Mix well to combine. Then, place mixture on one piece of parchment paper.  Place the other sheet on top, and then “smoosh” it out as thin as you can. Leave the top paper on (it’ll be like a parchment paper sandwich), and bake for about 35 minutes, until the edges are a dark golden brown.

what a plate!

Meanwhile, roast your cauliflower and broccoli. Place the florets on an olive-oil-sprayed baking sheet. Spritz them with olive oil, and sprinkle them with salt, pepper, and your spices. (Only use a PINCH of garlic powder — it is VERY potent!!) Bake for about 20 minutes, until nice and golden and roasted!

Also, make your guac. Combine all your ingredients in a bowl, and smash your avocado with the back of a fork. Mmmm!

Finally, soak your onion slices in ice water for about 10 minutes – this gets rid of that bitter onion-y bite!

crunchy crust!

To assemble, spread your guac on your flat bread. Top with your veggies, and garnish with green onions and cilantro. YUMMO!

This meal was super! It was like a nacho pizza! The millet crust was so crunchy and wonderful while the guacamole was luxuriously rich and creamy! And the roasted veggies had a wonderful tender bite to them — fabulous!

gorgeously spiced cauliflower!

And the flavors were just outstanding! I’m crazy for anything “Mexican!” I love the bright freshness of guacamole combined with the smokey-spice of the broccoli and cauliflower. It’s so clean and healthy while being out-of-this-world flavorful!

such great veggies!

And finally, it was a beautiful dish with the different shards of green, orange and purple — stunning:)

fabulous!

What are you looking forward to this week?

Until Next Time!

GF Vegan Quesadillas!

Tags

avocado, beans, brown rice, cilantro, gluten free, guacamole, Maker's Diet, mexican, red peppers, vegan

Happy October! and Happy Monday Night Football!! :D I don’t know about you, but I love having friends over to watch the Bengals or the Packers play! That means you need yummy food for lots of people!

Here’s a recipe that’s great for a crowd!

GF Vegan Veggie Quesadillas with Lentil “Taco Meat” and Un-Fried Black Beans! YUMMO! Toasty Tortillas filled with Spicy Peppers and Onions, Taco “Meat,” and Vegan Cheeze topped with Outageous Guacamole! 

First, the Lentil Taco “Meat”

Here’s what you need: (serves 6)

1 cup of lentils, rinsed
1 red onion, diced
3 garlic cloves, grated
2 3/4 cup vegetable stock
2 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano

First, saute your onions and garlic in 1 tsp EVOO, salt, pepper, and spices. Allow them to get tender. Then, stir in your lentils and make sure they are coated with the spices — about 1 minute. Then pour in your stock. Bring to a boil, then reduce to a simmer.  Cook, covered, for about 25 minutes, until the lentils are tender.

Next, the Spicy Peppers and Onions. These would also make a spectacular fajita filling!

Here’s what you need:

Spice Mix:
1 Tbsp cumin
2 tsp chili powder
1/2 tsp oregano
1/4 tsp paprika
salt and pepper

1 Red Onion, diced
2 Red Peppers, chopped
1 Yellow Pepper, chopped
4 Garlic Cloves, minced

Saute your onions and garlic in 1 1/2 tsp EVOO with the spice mix for about 5 minutes, until they begin to soften. Add in your peppers and cook for about 3 minutes, until they are crisp-tender. You don’t want raw peppers, and you don’t want mushy peppers. Set aside to cool a teensy bit before constructing your quesadillas.

To construct the Quesadillas: — Layer –

Put a GF Brown Rice Flour Tortilla from Food For Life ((SO amazing!)) –or– flour tortilla on a plate. Put Cheese (Vegan or Cheddar) on half of it. Layer the Lentil Taco “Meat” and Spicy Peppers and Onions on the same half. Top that with a bit more cheese, then fold the tortilla in half.

Construct your quesadillas on a plate, and then slide into a dry, hot, non-stick or cast iron pan. CAREFULLY flip (with a laaarge spatula) after about 3 minutes. Flip it on the fold. Remove from pan when cheese is gooey. Top with guacamole!

Killer Guacamole Recipe:

2 avocados
3 Tbsp minced onion
squeeze of lime
1 garlic clove, grated
1/2 small tomato, seeded and diced small –optional–
handful chopped cilantro
salt

Mash avocado with salt and lime juice. Stir everything but the tomatoes in, and then gently fold in the tomatoes. Refrigerate. Delish.

Finally, the “Un-Fried” Black Beans.

1/2 onion, diced
2 garlic cloves, minced
1 can black beans, drained and rinsed
1/2 cup veg stock
juice and zest of 1/2 lime
1 tsp cumin
1/2 tsp spice mix
handful chopped cilantro
S&P

Saute the onion and garlic for 5 minutes with the spices. Add in the black beans and mix for a minute.  Then, mash with a potato masher and stir in the veg stock. Let that evaporate. Before serving, stir in the lime juice, zest, and cilantro. Yum!

This meal was phenomenal. Quesadillas are a fun twist on your typical Mexican meal! Everyone loved this meal and practically licked their plates! The lentil taco “meat” is so satisfying and tasty! The spice mix with the hearty lentils give a great body to the quesadillas. Paired with the crunchy peppers and smooth, creamy guacamole — it was a match made in Heaven! The tortilla shell grills up beautifully, with a warm, crunchy-chewy outside. And the cheese on the inside is gooey and melty. So delicious! Complimented by the Cilantro Lime Un-Fried Black Beans on the side, this was a meal fit for royalty!

Next time you feel like making tacos, try your hand at the humble quesadilla! Same ingredients, just more fun to eat! And perfect for a game time meal!

Who’s your NFL team?

Until tomorrow!

Mexican Sweet Potato Gratin & a Haircut! GF, V, MD!

Tags

avocado, cilantro, gluten free, guacamole, Maker's Diet, New York City, sweet potato, tomatoes, vegan

Well some exciting news today …

I got a haircut!!! My curls are back in action!

And…my business cards came!! The font could have been a little bigger, but ehh – oh well:)

Today was a particularly fun day. Not only did I get pampered at the amazing Devachan Salon – which is an amazing “curls-only” salon, but I got to see one of my best friends who visiting NYC! She and her mom stopped by my place for a little while. It was SO good to see them!! :D

So tonight, I thought I’d share another favorite from the archives. (Why is it that ALL the archive recipes are favorites?) haha

Mexican Sweet Potato Gratin!!

Layers of sweet and spicy sweet potatoes, topped with cool and creamy guacamole!

And it’s Gluten Free, Vegan, and Maker’s Diet friendly! For a Body Ecology Diet substitution, use Red Skinned Potatoes! :D

With this gratin, I served “un-fried” black beans – also incredible:)

Here’s what you need: (Serves 4)

2 Sweet Potatoes (long and thin)
1 tsp EVOO

Spice Mix:
1 Tbsp chili powder
1/2 tsp paprika
1 tsp cumin
1/4 tsp cinnamon
1/4 tsp sea salt
Dash cayenne pepper (only add if you like heat!)

Preheat your oven to 350. Using a mandolin, carefully slice your SPs into about 1/4 inch rounds. Not paper-thin, but thin-ish. I used the 2nd setting on the mandolin.  In a bowl, toss your rounds with the EVOO and about 1 1/2 Tbsp of the spice mix. Then, in a oven-safe, non-stick pan, arrange your rounds overlapping, starting on the rim and spiraling in towards the center. After you have this layer, spray it w/ EVOO and then make another layer. Repeat, spraying after each layer until your potatoes run out — I made 3 layers.

Delight in its beauty, and then, put it on the stove over low heat for about 5-6 minutes.  You’ll hear the bottom layer start to sizzle, but that’s ok! Don’t touch it! It’s forming a beautiful crust. After you hear this sizzle, put it in the oven. After about 10 minutes, turn up the oven to 400 for 5 minutes, and then turn it back down to 350, and allow it to cook for about 5 more minutes. Make sure the potatoes are fork tender.  You will notice that it has sort of, “shrunk” — and that’s great!

flipped out!

Let the pan cool for about 10 minutes, and then flip it onto another plate. Confidence is key here for a clean flip — place the plate upside-down on the pan, and then in one big swoop, flip it! You now have a GORGEOUS sweet potato gratin!

amazing caramelized sweet potatoes!

look at those layers!

Next, the “Un-Fried” Black Beans.

1/2 onion, diced
2 garlic cloves, minced
1 can black beans, drained and rinsed
1/2 cup veg stock
juice and zest of 1/2 lime
1 tsp cumin
1/2 tsp spice mix (see above)
handful chopped cilantro
S&P

Saute the onion and garlic for 5 minutes with the spices. Add in the black beans and mix for a minute.  Then, mash with a potato masher and stir in the veg stock. Let that evaporate. Before serving, stir in the lime juice, zest, and cilantro. Yum!

Next: Guacamole

1 avocado
1 Tbsp minced red onion
squeeze of lime
1 small garlic clove, grated
1/2 small tomato, seeded and diced small (BED omit)
handful chopped cilantro
salt

Mash avocado with salt and lime juice. Stir everything but the tomatoes in, and then gently fold in the tomatoes. Refrigerate. Delish.

This meal was a show stopper. First of all, the presentation was beautiful. You eat with your eyes first, so the plate should look appealing. And boy, this one sure did! There were so many beautiful colors! The burnt orange sweet potatoes, lemony green avocado, bright red tomatoes, and black beans. Dramatic -– let me tell ya.

Finally, the flavors just burst in your mouth! The spice mix in the gratin brings such a spicy-heat that is complemented so well by the caramelized sweet potatoes. They have this beautiful crust on both the top and bottom that have a sweet, smokey, sticky, caramelization. The beans are spicy and fresh with the cilantro. Finally, to round it all out, the guacamole is cooling, creamy, and rich!

Do you like getting your haircut, or is it a hassle?

Until tomorrow!

Mexican Skillet Cakes! GF, V Option, BED, SCD!

Tags

almond, avocado, Body Ecology Diet, cilantro, eggs, gluten free, grain free, guacamole, mexican, mushrooms, New York City, pancakes, red peppers, SCD, Specific Carbohydrate Diet, vegan, zucchini

Well here we are at the end of another week! How was it for everyone?

Things in NYC are going great – although I was sick yesterday and today, so I’m afraid it’s going to be a pretty slow weekend. That’s ok — we all need that sometimes.

So I hope you’ve been enjoying the recipes from the archives! Isn’t it fun look back and see where you’ve come from? Kinda like rereading your old diary…I love it:)

Anywho, tonight we’re back with a new recipe! And boy was it goooood:)

Mexican Skillet Cakes!!

Mexican flavored veggies packed into a flapjack, and smothered with creamy guacamole!

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

Here’s what you need: (Serves 1)

1/2 cup almond flour
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 tsp salt
1/2 red pepper, diced
1/2 zucchini, diced
1/2 red onion, diced
2 shiitake mushrooms, diced
3/4 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/4 tsp oregano
5 grinds of pepper

Guacamole:
1 avocado
squeeze of lime
1 garlic clove, grated
1 tbsp red onion, grated
cilantro
salt

Start out by sauteing your onion in 1 tsp EVOO with the salt, pepper, and spices. Let them cook for about 3 minutes. Meanwhile, combine your other raw veggies in a separate bowl. After the onions have softened, pour them in the separate bowl with the other veggies and toss to coat everything with the spices. Once fully mixed, stir in the eggs/almond flour and salt.

Take a big skillet and spray it with olive oil. Heat it until it is super hot. Then, pour 1/3 cup dollops of batter onto the skillet. It will make 4 pancakes. Let them cook for about 4 minutes per side, until golden brown. When you go to flip, carefully do so using both a spatula and a silicone scraper — they can be a bit messy.

While they’re cooking, make your guacamole by combining everything in a bowl by smooshing it with the back of a fork.

To assemble, top your skillet cakes with a dollop of guacamole, and garnish with cilantro.

Wow, oh wow! Were these ever a treat! Before I even tasted them, I was salivating at the amazing aroma coming from the kitchen! I saw my neighbor after dinner when I was throwing away the garbage, and he said, “oh my Gawd, there’s always such good smells coming out of there! Are you opening a restaurant?” Haha, thanks buddy:)

But the flavors and textures were incredible….outstanding, in fact. I have never had Mexican flavors with almond flour, and let me tell you — it was outrageous! The Mexican spices were warm and sultry, and then there was this underlying slight sweetness from the almond flour, which had now toasted, and the red peppers, which had begun to caramelize.

And then the rich and luxurious guacamole brought it all together. It was cooling, counterbalancing the spicy-sweetness.

I cleaned. my. plate. It was just splendid:)

What’s your favorite Mexican dish? Tacos? Burritos? Tamales?

My sister-in-law and her family make AMAZING tamales around Christmas time — who needs fruitcake when you’ve got homemade tamales?! mmm mm mmm!

Until tomorrow!

Vegan Mexican Lasagna! GF, V, MD!

Tags

avocado, brown rice, cilantro, gluten free, guacamole, mexican, New York City, red peppers, tomatoes, vegan

After receiving positive feedback that you all are actually enjoying the archive recipes, I thought…why not keep a good thing going? :)

Just a quick update on NYC — I have a big audition tomorrow morning, so keep your fingers crossed for me! I was sick with a fever today…so let’s hope I’m up to par tomorrow.

OK, so tonight’s recipe is another favorite. Last night we had Pesto Lasagna from Italy, so tonight, we’re jumping the pond and enjoying lasagna with a Mexican flare!

It’s again, not Body Ecology Diet or Specific Carb Diet friendly, but it IS Gluten Free, Vegan, and Maker’s Diet friendly! And it’s out of control delicious. We’re talking 10 outta 10!

Mexican Lasagna: sautéed peppers and onions layered between tortillas then topped with guacamole. YUM!!!

So here’s what you need: (serves 4)

1/2 red onion, diced
1 red bell pepper, diced
1/2 yellow bell pepper, diced
2 garlic cloves, minced
can of diced tomatoes, drained
palmful of cumin and chili powder
chopped cilantro (garnish)
green onion, diced (garnish)
kalamata olives, sliced (garnish)
organic salsa
3 brown rice tortilla shells
grated goat cheese (Vegan option: Daiya cheeze)
2 avocados, mashed with lime juice and salt

Take 2 avocados and put the “meat” into a bowl and add lime juice and salt.  Smash with a fork until creamy. Then refrigerate.

Next: saute the onions  — seasoned with s&p and the spices — in 2 tsp EVOO until tender. Then add the garlic and peppers. Cook about 5 or 6 minutes until they’ve softened a bit. Then stir in the drained diced tomatoes. Check seasoning and adjust accordingly. Let cook for another 5 minutes, turn off the heat, and stir in some chopped cilantro. This is now your filling for the lasagna.

Spray a round casserole dish (or dutch oven) with olive oil spray. Put 1/4 c salsa in the bottom and spread around. Place 1 tortilla on top. Cover with 1/2 the veggie mixture. Top with tortilla. Cover with remaining veggie mixture. Top with final tortilla. Spread with 1/4 cup salsa. Sprinkle with grated goat cheese (we used raw Old Kentucky Tomme) or Daiya. Sprinkle that with 1/2 of the chopped green onion.

Put it –covered– in a 350 degree oven for about 10-15 minutes–we’re just heating it through and melting the cheese. Uncover it for the last 5 minutes and then pop it under the broiler for 2 minutes to get it brown and bubbly:) Sprinkle with olives, more green onion, and cilantro. Top each serving with a dollop of mashed avocado and ENJOY!

Mexican Cauliflower Explosion! GF, V, BED, SCD!

Tags

avocado, Body Ecology Diet, cauliflower, cilantro, gluten free, grain free, guacamole, mexican, New York City, peas, red peppers, SCD, Specific Carbohydrate Diet, tomatoes, vegan, Wisconsin

Big day today. We’re rolling down the highway back home to Cincinnati. I’ll be there for less than 12 hours though….

because…..

I LEAVE FOR NYC IN THE MORNING!!

“don’t leave me!” – Roxy

Clearly, I am beyond excited. In fact, the past 3 nights, I’ve had dreams about NYC – and I never dream! I think my mind is on a Public Relations campaign for the city:)

so delicious!

So anyway, last night, I made one heck of a meal. We got off the water late — we wanted to eek out every last ounce of sunshine, so we didn’t get back until 6pm! I made dinner and ate it in 45 minutes! Talk about quick, easy, and delicious!

“i love the lakes! let’s stay here forever!” – Roxy

What was it? A delicious Mexican influenced dish of…you guessed it…cauliflower! :) Mexican Cauliflower Explosion!

Spicy roasted cauliflower, topped with crunchy veggies and cooling guacamole!

catching some late evening sun:)

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

Here’s what you need: (serves 2)

1/2 head of cauliflower, broken into florets
chili powder
paprika
garlic powder
salt and pepper

1 red pepper, diced
1 tomato, diced (BED omit)
1/2 cup frozen green peas, thawed

Guacamole:
1 avocado
1 Tbsp minced red onion
1 garlic clove, grated
1-2 Tbsp cilantro, chopped
squeeze of lime
salt

Preheat oven to 400 degrees. Place your cauliflower florets on a tin-foil-lined, olive-oil-sprayed baking sheet. Spritz with olive oil, and sprinkle with your spices. (Only use a TINY bit of garlic powder – it is potent!!) Bake for 30 minutes, flipping halfway through.

Meanwhile, prep your veggies, and make your guacamole. Simply combine all the ingredients in a bowl. Mash your avocado with the back of a fork. Mix well to combine. Refrigerate until you serve.

To assemble, create a bed of cauliflower. Top with your tomato, red pepper, green peas, and guacamole. Garnish with some fresh cilantro. Enjoy!

amazing spicy roasted cauliflower!

This meal was faaaabulous! There’s nothing like crisp-tender, roasted cauliflower with smooth and creamy guacamole! The spices on the cauliflower filled the kitchen with an amazing aroma. My parents walked in and said, “it smells so good in here!” And it tasted even better:)

Roasted cauliflower takes on an almost nutty flavor – just perfect! And then the guacamole was a show stopper! Cool, creamy, rich, indulgent, but super healthy! It was fresh and bright from the lemon and cilantro – just wonderful with the slightly spicy cauliflower.

the green peas give a nice pop of color and flavor!

And the juicy tomatoes chimed in, almost creating a sauce! Finally, the peas – they added a delicious pop of starchy goodness! Not the first ingredient you’d think of when you think of Mexican food, but they were delightful!

Do you remember your dreams? What was your weirdest one?

Until tomorrow!

Cauliflower Tortilla Tacos! GF, V, BED, SCD!

Tags

almonds, avocado, Body Ecology Diet, cauliflower, cilantro, eggs, gluten free, grain free, guacamole, mexican, red peppers, SCD, Specific Carbohydrate Diet, tomatoes, vegan

Hey Happy Tummies! What a day, what a day! It rained again all day. Clearly Mother Nature wants me to watch movies and take it easy:)

Cauliflower Tortilla Tacos!

Today I watched Vegucated, a new documentary about veganism. And WOW – one of the best documentaries I’ve seen in a while. Right up there with Forks Over Knives and Fat, Sick and Nearly Dead. All three, I HIGHLY recommend. They literally changed my life.

After I watched this, it was time to make dindin! I was feeling particularly inspired after seeing all the gourmet vegan dishes from Candle 79 and Pure Food and Wine featured on the video.

there’s cauliflower in that?!

So that meant only one thing: time to turn to my humble superstar BFF, CAULIFLOWER!

what a shell:)

Tonight I made scrumptious Cauliflower Taco Shell Tacos! Stuffed with sautéed peppers and onions, guacamole and juicy tomatoes!

what a meal!

They’re Gluten/Grain Free, Body Ecology Diet and Specific Carb Diet Friendly with a Vegan Option!

so colorful!

Here’s what you need: (Serves 2 – makes 5 tortillas)

1/2 head of cauliflower, riced (1 1/2 cups packed after riced and wrung dry)
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup almond flour
1/4 tsp salt
sprinkle of garlic powder

1 red pepper, chopped
1 red onion, chopped
3 garlic cloves, minced
1/2 tsp chili powder
1/2 tsp paprika
1 tsp cumin
1/4 tsp oregano
salt and pepper
1 cup baby spinach
1 tomato, chopped (BED omit)
cilantro, chopped
1 green onion, sliced thin

Guacamole:
1 avocado, mashed
1 Tbsp red onion, finely minced
1 garlic clove, grated
1-2 Tbsp Cilantro, chopped
squeeze of lime
salt

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 5 sheets of parchment paper the size of a baking sheet and cut them in half. Put 1/4 cup of 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. Repeat 4 more times. Bake as “parchment sandwiches” for 13-16 minutes, until golden brown and pulling away from the parchment. When you take them out of the oven, immediately fold in half, so they set in a “taco shape.”

Meanwhile, saute your onions in 1 tsp EVOO, with the spices, salt and pepper. Let them soften for about three minutes. Then, add your peppers and garlic, and let those cook for about 4 more minutes.

yum to the max!

Finally, make your guacamole. Combine all your ingredients in a bowl and mash your avocado with the back of a fork. Mash until you get desired consistency.

Gluten Free, Grain Free, BED & SCD!

To assemble: Fill your taco with spinach, your veggies, guacamole, tomatoes, cilantro, and green onions.

wonderful textures!

These tacos were outstanding!! Oh my goodness, they REALLY hit the spot! The colors, flavors and textures were just wonderful! First, the flavor just exploded with the smokey-spicy peppers, complimented by the cooling guacamole! And the cilantro gave such a fresh accent at the end!

you could pick it up with your hands!

Next, the textures were just fantastic! The taco shells were so chewy and marvelous – you could not taste the cauliflower AT ALL! And you really could pick them up with your hands! They didn’t fall apart! The crunchy veggies with the luxuriously creamy guacamole was perfect too!

amazing flavors!

Finally, the colors just rocked! Red, light green, purple, dark green! A true fiesta!

What’s your favorite documentary?

See ya tomorrow!

This recipe is featured on Wellness Weekend! & I’m Lovin’ It, Fresh Bites Fri, Freaky Fri, Whole Food Fri, Foodie Fri, GAPS Fri! and Healthy Vegan Fri!

Bullseye “Guaccy” Broccy! GF, V, SCD, BED!

Tags

avocado, Body Ecology Diet, broccoli, cauliflower, cilantro, gluten free, grain free, guacamole, SCD, Specific Carbohydrate Diet, vegan, Wisconsin

Go Team USA! I was so so happy for the Women’s Gymnastics team last night! I had fun watching it from a sports bar in the Northwoods of Wisconsin! Everyone was getting really into it — oooooing and ohhhhing at every misstep or “stuck” dismount.

Bullseye Guaccy Broccy!

What do you think of NBC tape delaying the events? If you’re on any type of social media, you already know the results before watching — kind of a bummer.

gorgeous golden cauliflower!

So for dinner tonight, I was really craving chips and guacamole. Although, now that I’m on the Specific Carb Diet, which is a grain free diet, chips are a “no-no.” And up North, almond flour is nowhere to be found, making homemade chips out of the question.

yum yum yum!

So what’s the next best thing? — Roasted Broccoli and Cauliflower! Tender and Crisp — the perfect vessel for guacamole!

such delicious guacamole!

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

love me some broccoli!

And super delicious to boot:)

Here’s what you need: (Serves 2)

1 large head of broccoli, broken into florets
1/2 head of cauliflower, broken into florets

Guacamole:
1 avocado, mashed
1 Tbsp red onion, finely minced
1 garlic clove, grated
1-2 Tbsp Cilantro, chopped
squeeze of lime
salt

Preheat oven to 400 degrees. Place florets on an olive-oil-sprayed baking sheet. Spritz the florets with olive oil, sprinkle with salt and pepper, and bake for 20 minutes, flipping half way through.

Meanwhile, make your guacamole. Combine all your ingredients in a bowl and mash your avocado with the back of a fork. Mash until you get desired consistency.

what a plate!

To assemble, make a large circle of the broccoli florets. Then, place and inner circle of the cauliflower florets. Dollop about 2 Tbsp of guacamole in the center of your “bullseye” and garnish with chopped cilantro.

sittin’ pretty:)

This meal was so fabulous! It really hit the spot, and I didn’t even miss tortilla chips! When cauliflower is roasted, it becomes wonderfully golden and nutty flavored – pairing perfectly with the guacamole.

tender-crisp veggies!

And then the guacamole. My, Oh My was this ever fantastic! I think avocado may be one of my top 3 favorite foods. Hands down. No competition. I love how guacamole is so buttery and creamy, with a brightness from the lime, freshness from the cilantro, and an overall warmth from the garlic. It is truly magnificent.

gluten free, vegan, SCD, BED!

This meal was a treat for the eyes as well as the taste buds!

What’s been your favorite event so far? And who are you rooting for?!? (I know there are some Canadians and Australians in the house!) :)

Until tomorrow!!

This recipe is featured on Full Plate Thurs, Home is Where the Heart is, Tastetastic Thurs 

Mexican Broccoli Soup! GF, V, BED, SCD!

Tags

avocado, Body Ecology Diet, broccoli, Candida, cilantro, gluten free, grain free, guacamole, mexican, SCD, soup, Specific Carbohydrate Diet, Ulcerative Colitis, vegan

I know what you’re thinking…another soup recipe? It’s summer! What’s going on here, Caralyn!?

delicious!

Well, Happy Tummies, it’s time to be straight with you. My tummy is not so happy right now.

Mexican Broccoli Soup!

As you may remember, about a month ago, I got a procedure done to see the severity of my Ulcerative Colitis, as this is the 8th month of my flare.

Well, even with all the healing foods, natural homeopathic meds, and Asacol I’ve been taking, it has not kicked my UC back into remission.

mmmmmm!

I have another doctor’s appointment later this week, but I’ve decided to begin the Specific Carbohydrate Diet. This is a diet that has been shown to be beneficial for Ulcerative-Colitis and Crohn’s Disease.

But many of you will be interested to hear that this diet is also beneficial for those of you suffering from Irritable Bowel Syndrome (IBS), or those of you who’d like to lose a few pounds. It also has been shown to help autism and Aspergers.

Tomorrow, I’ll get into how it works – this post is long enough as is ;)

As you may know, I’ve been on the Body Ecology Diet to heal the Candida overgrowth I had. I have now completed Phase One of the BED (3 Months) and have gotten the Candida under control, and will now be transitioning to the SCD.

creamy and cool guacamole!

The SCD and the BED are similar, but just different enough to make a difference. The main difference is that the BED allows 4 grains (quinoa, buckwheat, amaranth, and millet), as well as Red Skinned Potatoes and Sweet Corn. The SCD is grain free, including corn and potatoes. The BED prohibits all fruit, since it is a NO SUGAR diet. The SCD allows fruit.

I’m still learning about the SCD – highlighting books like crazy, and taking notes like I am preparing for the MCATs.

so creamy!

I know that a lot of you frequent my blog for BED recipes, and I apologize for switching diets. However, I’ve created over 80 BED recipes that can all be found — clearly labeled — on my Recipe Page. Also, since the two diets are similar, there will be a lot of overlap, and I’ll clearly label the recipes that are also BED, or can be modified for the BED.

This switch is something I need to do for my health. It’s kind of the “last-ditch effort” before having to begin one of two MegaDrugs – a biologic or one that in essence, shuts off my immune system.

healthy never tasted so good!

So the reason for the soups, is that I’m giving my tummy a chance to heal, making it do as little work as possible. So my diet these past few days has consisted of green juice, pureed vegetables, and soup. Very exciting, I know. Back to normal tomorrow though:)

I’m still holding off on fruits until the three months on the BED are exactly up – 5 more days! Don’t worry, there will be a celebratory post on that day! :)

And just to be clear: yes I am still Gluten Free, and yes I am still a Vegan (that eats pastured farm-fresh eggs). :)

Now that the “housekeeping” is taken care of, onto dinner!

gluten-free, vegan, Body Ecology Diet, and SCD!

Tonight’s soup was a Mexican Broccoli Soup! It’s Gluten Free, Vegan, Body Ecology Diet friendly & SCD! And it was super delicious!

so dramatic :)

Complex mexican flavors, topped with a cool and creamy guacamole!

Here’s what you need:

2 stalks of broccoli, chopped
1 yellow onion, diced
2 garlic cloves, minced
3 1/2 cups veg stock
juice of 1 lime
1 tsp cumin
1/4 – 1/2 tsp chili powder
1/4 – 1/2 tsp paprika
salt and pepper
1 green onion, sliced
cilantro, chopped

Guacamole:
1 avocado
1 garlic clove, grated
1-2 Tbsp red onion, finely minced
1-2 Tbsp cilantro, chopped
squeeze of lime
salt

In a large dutch oven, saute your onion in 1 tsp EVOO, salt, pepper, and the spices. Let that cook for about 4 minutes. Then add your broccoli and let it cook for about 6 minutes. Then, add your garlic and let it cook for about 3 minutes. Add your stock. Bring it to a boil, then reduce to a simmer, and cover for 15-20 minutes. Readjust salt to taste. Turn off the heat, and then, with a stick blender, puree your soup until it is smooth and creamy. You can also do this in a blender, just be sure to do it in small batches, since it’s a hot liquid! Finish by stirring in the juice of a lime. Serve garnished with green onions and guacamole.

To make your guacamole, Combine all your ingredients in a bowl, and smash your avocado with the back of a fork. Mmmm!

If corn is okay for you (read: not SCD), this would be great topped with tortilla chips!

Yum Yum Yum!

This soup was terrific. The flavors were spectacular! The warm spices with the broccoli paired perfectly with the cool, fresh guacamole. The cumin, chili powder, and paprika gave it such depth of flavor.

love the broccoli!

And something wonderful happened with the guacamole. You could take your spoon and swirl it into the soup, and that wonderfully bright flavor kissed each bite! And topped with the fresh cilantro, it was just delightful!

Happy Tummy Approved!

What’s your favorite type of soup?

Back to non-soup food tomorrow! :)

See ya then!

This recipe is featured on Wellness Weekend!