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!

“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!

 

Crispy Potato Pepper Pile Up! GF, V, BED!

Tags

asparagus, Body Ecology Diet, cashews, gluten free, peas, potatoes, red pepper, vegan

Happy Friday! We officially made it through the week!

And what a week it was! I thought I’d share another fabulous potato recipe with you guys tonight. It’s cold and rainy in NYC today…sounds like potato weather to me! :)

Crispy Potato Pepper Pile Up!

A scrumptious dinner! Roasted Red Potatoes, with Zesty Sauteed Veggies and a Roasted Red Pepper Cream Sauce!

delish!

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

crispy potatoes!

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!

gluten free, vegan, and body ecology diet friendly!

Can I just tell you…this was outstanding! Even my 18-year-old boy cousin, who hates vegetables, gobbled it up and said he loved it! Point for team Veggies! :)

what a meal!

So here’s what you need: (Serves 3)

6 Organic Red Skinned Potatoes, diced

5 asparagus spears, chopped in 1/2 inch pieces
1/2 yellow onion, diced
1 cup sugar snap peas, chopped in 1/2 inch pieces
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp cumin
sprinkle of garlic powder
salt and pepper
1 green onion, chopped (garnish)

Cream Sauce:
1 red pepper, roasted, peeled, then chopped
1 clove of garlic
1/2 cup cashews
1/2 tsp paprika
salt and pepper

what a view!

Preheat oven to 350 degrees. Place your diced potatoes on an olive-oil-sprayed baking sheet. Spritz the potatoes with olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes, until golden brown, stirring once half-way through.

In the mean time, roast your red pepper.

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

yum x 3!

Finally, saute your onion in 1 tsp EVOO, salt, pepper, and your spices. Let them soften for about 3 minutes, and then add your asparagus. Let it cook for 3 minutes, and then stir in your snap peas. Let them warm through for about 2 minutes, and then take off the heat. They’ll be warm and crunchy!

golden, crispy potatoes!

To serve, make a “bed” of potatoes, top with your veggies and a dollop of the red pepper sauce. Garnish with green onions.

This meal was ridiculously good! It was hearty and full of flavor! Zesty with a smokey-sweet overtone.

crunchy asparagus!

And the textures were wonderful! The potatoes were crispy on the outside and pillowy on the inside. Topped with warm, crunchy veggies, and an out-of-this-world red pepper cream sauce! It was so rich and luxurious. It was hard to believe that it was just red pepper and cashews!

red pepper cream sauce!

My family was going crazy for this cream sauce! They passed it around the table, and proclaimed that it was amazing!

And it was really pretty too! Regal looking:)

Do you have any fun plans this weekend?

Until Next Time!

 

Spunky Spud Cakes! GF, V, BED!

Tags

basil, Body Ecology Diet, broccoli, gluten free, mushrooms, peas, potatoes, vegan

Ever have one of those days where you just don’t make it to the grocery store? You have every intention, but your day got the best of you – whether it’s because Christmas shopping took longer than expected, or because you had a last minute audition, sometimes, you need to get creative with what’s left in the fridge.

super crunchy outside!

Yep, there I was with a nearly-empty fridge …. hmmmm …. a few sprigs of basil, a bit of broccoli, frozen peas, and red skinned potatoes.

so flavorful!

It sounds like a night for Potato Pancakes with Broccoli and Pea Pesto!

what a meal!

Potato pancakes that are crunchy on the outside, chewy on the inside, and topped with a creamy and luxurious sauce! And they’re gluten-free and Body Ecology Diet friendly with a Vegan Option!

chewy shiitake mushrooms!

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) Yippee!

yummmmm!

Here’s what you need: (Serves 4)

6 organic red skinned potatoes,
grated
1/4 onion,
minced
3 egg whites (Vegan option: 2 flax/chia eggs)
1/4 cup almond flour
salt
and pepper

Sauce:
3/4 cup frozen peas, thawed
1 cup broccoli florets, steamed
2 garlic cloves
juice of 1/2 a lemon
1/3 – 1/2 cup pine nuts, toasted
1/2 cup basil
salt
1 tsp EVOO

5 shiitake mushrooms, sliced
green onions, sliced

Toast your pine nuts and steam your broccoli for about 5 minutes until bright green and tender. Rinse under cold water & drain. Add it to your food processor along with the other sauce ingredients. Puree until fabulously thick and creamy, scraping down the sides twice. Meanwhile, quickly saute your mushrooms until tender. Set aside.

Grate your potatoes on a box grater. Then, put them in a clean kitchen towel and wring out all the excess water. Put your potato, onions, eggs, almond flour, salt and pepper into a medium bowl and mix until well combined.

Heat a big frying pan and add 1 tsp EVOO. Place 1/3 cup scoops of the potato mixture in the pan and cook for 4 minutes per side, until golden brown.

mmm mmm mmm!

To assemble, dollop each potato pancake with about 2 Tbsp of the puree, and garnish with some mushroom slices and green onions.

gluten-free, and Body Ecology Diet friendly!

This meal was outrageous! The potato pancakes were crunchy on the outside, and chewy on the inside — just perfect! And the thick and creamy sauce complimented that *crunch* brilliantly! It was fresh and bright from the basil and lemon, and luxuriously rich from the pine nuts!

luxurious broccoli and green pea sauce!

And what made it even more special, is that one of our dear family friends swung by our house when we were having dinner, and there was extra, so she had some with us!

Spunky Spud Pancakes!

That’s the best part about cooking — you get to share it with family and friends:)

How’s your holiday shopping coming along?

Until next time

luxurious broccoli and green pea sauce!

Pesto Pasta Pie! GF, V, BED!

Tags

Body Ecology Diet, carrots, gluten free, pasta, peas, pesto, quinoa, radishes, vegan

Monday night. After Thanksgiving weekend. I’d be lying if I said I wasn’t experiencing a bit of a let down.

This past weekend was just incredible. So much fun with family and friends. As I sit here back in Gotham, I’m reflecting on all the good times from the weekend. I am very thankful:)

As the leftovers are winding down, I thought I’d share one of my favorite recipes. Not only is it SUPER flavorful and delicious, but it is also beautiful!

Pesto Pasta Pie!

A baked pasta pie. My mom swears that she “doesn’t like” baked pasta – can I just tell you that she had several bites of my dinner and LOVED IT!

such bright colors!

I made a baked Pesto Pasta Pie – SO good! Topped with chewy roasted radishes and carrots. It tasted so fresh and delicious! My dad declared that it was “the best meal I’ve made yet” – haha, he seems to say that a lot:)

yummy pasta!

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

outstanding pesto!

Here’s what you need: (Serves 1 with enough to share — with 12 people :) )

1 serving quinoa pasta

1 ½ cups packed basil
¼ cup pine nuts, toasted
2 garlic cloves
juice of ½ a lemon
1 tsp EVOO
salt
reserved pasta water

3 radishes, whole
2 large carrots, sliced into 1 inch pieces
¾ cup sugar snap peas, cut in half

gluten free, vegan, body ecology diet friendly!

Preheat your oven to 400 degrees. Place your carrots and radishes on an olive-oil-sprayed baking sheet. Bake for about 20 – 25 minutes, until the radishes have softened and the carrots are becoming golden on the edges.

Meanwhile, cook your pasta until al dante, and make your pesto by combining your ingredients in the food processor. You’ll need to add about ¼ – ½ cup of reserved pasta water, and scrape down the sides several times. It’ll be thick.

Reserve about ½ cup of the pesto, and toss the rest with your pasta, along with about ¼ cup of the reserved pasta water. Then, spray a small (8 inch) oven-safe frying pan with olive-oil-spray. Put your pesto-coated spaghetti into the pan and bake in the 400-degree oven for about 10 minutes. Then, broil it for about 3 minutes. Carefully take it out of the oven and let it cool for a few minutes. Then, put a plate on top, and “flip it out” onto the plate.

gorgeous carrots!

Cut your roasted radishes in half, and then place them, along with the carrots and raw sugar snap peas onto the top of your pasta pie in a decorative way:) Top with the remaining pesto, and enjoy!

so delicious!

This meal was outrageous! It was truly phenomenal! The flavors, textures, and colors were just wonderful. First, the flavor – my gosh, pesto is hands down my favorite flavor! I love how bright and fresh it is, with the savory garlic overtone! And if you’ve never had a roasted radish, you must try it! Raw radishes have a spicy bite to them, but when they’re roasted, their natural sugars release and they caramelize! They become soft and super sweet – almost like candy! I’m not even joking! Their sweetness, paired with the sweet carrots was just delightful!

quinoa pasta!

And the textures – oh my goodness, what a treat! What happens to the spaghetti when it’s baked is that the top gets really crunchy, while the bottom becomes soft and just absorbs the pesto beautifully! Eating it was just fabulous – in one strand of spaghetti, there’d be a crunchy part, and a plump, soft and chewy part. It was outstanding!

yay radishes!

Finally, the colors were beautiful! In my bunch of radishes from the farmer’s market, there were white, red, pink, and purple radishes – stunning! Paired with the orange carrots, dark green snap peas and lemony green pesto; it was a feast for the eyes!

mmm mmm mmm!

What was the highlight of your Thanksgiving?!

Until Next Time!

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!

City Lights Salad! GF, V, BED, SCD!

Tags

basil, beans, Body Ecology Diet, gluten free, grain free, New York City, peas, red pepper, salad, SCD, Specific Carbohydrate Diet, tomatoes, vegan

What a gorgeous day in the city! I ran all over town doing errands and whatnot. And somehow, I ended up at the Union Square Farmers Market — hmmm, wonder how that happened;)

City Lights Salad!

I just couldn’t stay away from the amazing produce! I mean, just look at it!

amazing orange heirloom tomatoes!

So I decided to just let dinner come to me — be inspired by all the veggies around me!

yay sugar snap peas!

And boy, was I ever excited when I found these! Purple and Yellow green beans!! That’s it. Game over. We’re having a whimsical meal – an orange heirloom tomato, and purple and yellow green beans. YUM!

cozy little meal:)

So I did a simple preparation that packed a major punch!

yellow beans!

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

so pretty:)

Here’s what you need: (serves 1 (main), or 2 side dishes)

1 large “handful” of multi colored green beans (around 2 cups) ends trimmed
1/2 red bell pepper, sliced into long strips
3/4 cup of snow peas
1/2 onion, diced
1 large garlic clove, minced
1 heirloom (or “regular”) tomato, sliced (BED omit)
1/2 tsp dried tarragon
1/2 tsp dried basil
salt and pepper

One pot meal alert! :) Saute your onion for about 4 minutes in 1 tsp EVOO with salt, pepper, tarragon and basil. Then, add your garlic. Let it cook for about 2 minutes. Add in your green beans, and let cook for about 3 minutes. Finally, add in your pepper and snow peas and let them cook for about 5 minutes. Add another 2 pinches of salt. Put a lid on top for about 1-2 minutes to finish and soften the veggies.

To assemble, slice your tomato in 1/2 inch slices. Line the plate with the slices. Then, top with your veggies and enjoy!

a meal with a view!

Wow, this meal was incredible! I could seriously taste a difference in the local produce! It was SO fresh and vibrant! Everything about the meal was wonderful – the flavors, the textures, and the colors!!

yummo!

I just discovered that I love tarragon! On a whim, I decided to try it and I’m so glad I did! It’s almost sweet, but very earthy. It pairs wonderfully with basil and garlic! I’m in love!

NYC!!

And the veggies were cooked just perfectly! They were still crisp, but tender. The crunchy beans with the juicy tomato were just delightful!

mmm mmm mmm!

And finally, the colors stole. the. show. I must have been influenced by the glittering lights of Times Square, because this salad was eye-popping!! Red, orange, yellow, green and purple! It was a party on a plate!! This will definitely be a repeat recipe!

Do you ever visit farmers markets?

See ya tomorrow!

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!

Golden Beet Cauliflower Pizza! GF, V Opt’n, SCD!

Tags

almonds, beets, Body Ecology Diet, cauliflower, eggs, gluten free, grain free, New York City, peas, pizza, SCD, Specific Carbohydrate Diet, vegan, Wisconsin

It’s hard to believe that my time at home is rapidly coming to a close. It’s been a long, difficult journey with my Ulcerative Colitis flare, and I’m finally well enough to return home to NYC. It has been almost a full year – 11 months.

There are so many things I’m looking forward to, going back. Seeing friends, independence, pursuing my acting career, just living.

super tasty!

So tonight for dinner, I made something special:) A pizza! And not just any pizza – Cauliflower Pizza!! It’s my favorite:)

what. a. crust!

Grain and Gluten Free, and Specific Carb Diet friendly with a Vegan option. And actually, the crust itself is Body Ecology Diet friendly!

fabulous!

Pizza is such a celebratory food. It makes an appearance at almost every party. So I thought I’d celebrate the closing of one chapter of my life, and the beginning of another very exciting one:)

so colorful!

Here’s what you need: (Serves 1)

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

Toppings:
1/2 cup sugar snap peas, sliced in thirds
1 Tbsp red onion, sliced paper-thin

Sauce:
2 golden beets, diced into small pieces

creamy golden beets

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. This is really important! I get about 1 cup of water out of my cauliflower! 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 30-35 minutes. Take out, spray with EVOO and return to the oven for another 3 minutes.

Meanwhile, steam your beets until soft and tender. Also, blanch your sugar snap peas in boiling water for 30 seconds until they are bright green. Finally, soak your onion slices in ice water for about 10 minutes. (This gets rid of the bitter oniony bite).

After your beets steam, put them in the food processor with some salt and pepper. Process until smooth and creamy. (You’ll need to scrape the sides 3-4 times).

so flavorful!

To assemble, top your crust with the beet sauce, your sugar snap peas and onion. Enjoy!

wait, there’s cauliflower in that?!

Ok. This. was. incredible!! Everything about it rocked my world – the flavors, the textures and the colors!! First, the flavors! The beets were sweet and earthy, which went wonderfully with the sweet peas and nutty crust. A symphony of flavors!

delicious!

Next, the textures were wonderful! The crust was phenomenal. I highly suggest trying this! It’s crispy on the outside, chewy on the inside, and you can actually pick it up with your hands like a pizza! The smooth and creamy beet sauce went wonderfully with the crunchy snap peas. Marvelous.

want a slice?

Finally, it was just beautiful! The yellow-orange sauce with the bright green and purple was whimsical and dramatic. Very appropriate for my return to NYC:)

crunchy sugar snap peas and onions!

What toppings do you get on your pizza?

Until tomorrow!

This recipe is featured on Sugar Free Sun, Made from Scratch Mon, Melt in your Mouth Mon, My Meatless Mon, Share it Sat! Allergy Friendly Fri!