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!

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!

Confetti Twice-Baked Red Potatoes! GF, V, BED!

Tags

Body Ecology Diet, carrots, gluten free, mushrooms, potatoes, red peppers, vegan

Mashed potatoes are a key player in the Thanksgiving line up. But as I watched Paula Deen add an entire stick of butter and tub of sour cream to her spuds, I thought…there needs to be a healthy alternative to this madness!

Today’s Challenge: Make potatoes taste great without pounds of butter and sour cream.

spud love:)

Easier said than done…..but I think I did it!!!!

packed with veggies and nutrition!

To allow food to speak for itself, and let its natural flavor shine is a beautiful thing. By utilizing fresh herbs and spices, you really can eat delicious, flavorful food, without ingredients that will make a Happy Tummy not so happy!

mmm!

Tonight, I made Confetti Twice Baked Red Potatoes! They were SO incredibly delicious. And filling too!!! My goodness, I was full — in a good way:) And, my tummy was still 100% happy!

what a plate!

Do you remember how Wisconsin was the first place I found that carriedorganic red skinned potatoes? Well, lets just say, we bought enough to feed an army to bring back to Cincinnati! haha…The cashier must have thought we were preparing for a famine, or nuclear war with the bags of potatoes we bought! Oh well…they’re the only potato allowed on the Body Ecology Diet — a girl needs her spuds:)

Confetti Twice Baked Red Potatoes!

Your typical Twice Baked Spud has butter, sour cream, cheddar cheese, bacon, and green onions. All of which, I don’t/can’t eat — minus the green onions:) My Confetti Twice Baked Red Potatoes are bursting with fresh veggies and spices! Delicious!

such beautiful colors!

And they’re Gluten Free, Vegan, and Body Ecology Diet friendly!

Here’s what you need:

6 Organic Red Skinned Potatoes
2 carrots, fine dice
1 red pepper, fine dice
1 stalk of celery, fine dice
1/4 red onion, fine dice
3 green onions, fine dice
3 shiitake mushrooms, fine dice
3 garlic cloves, minced
1/2 tsp Chili Powder
1/2 tsp Paprika

Preheat oven to 450 degrees. Prick your scrubbed and dry potatoes all over with a fork. Then, place in the oven for 50-60 minutes. Meanwhile, prep your veggies. Saute them in 1 tsp EVOO, salt, pepper, chili powder and paprika for about 3 minutes. Transfer them to a plate when they are still firm, crisp, and bright.

When you potatoes finish baking, take them out and let them cool for a few minutes – until you can handle them. Then, cut off the top 1/3 of the potatoes. Put the “lids” into a medium-sized bowl. Then, using a spoon or melon baller, scoop out a hole in the center of the potato that you can fill with the “stuffing.” Put the scooped out potato flesh into the bowl with the “lids” and mash with salt, pepper, and 2 tsp EVOO. Then, stir in your veggies. Fill each cavity with about 2 Tbsp of the veggie mixture – or as much as you can mound on top! Spray with Olive Oil, and put back into the oven for 10-15 minutes. Enjoy!

fresh, flavorful and fun!

With these colorful potatoes, I servedLobsta Bakes‘ wild, ocean-caught flounder. It was delicious! I broiled it for about 10 minutes in 1 tsp EVOO, salt, pepper, paprika, and chili powder. YUM!

so delicious!

This meal was delicious! The potatoes were bursting with flavor! And the textures were phenomenal! The veggies took on a sweetness from the red peppers, carrots and celery, which was complimented by a spicy heat from the chili powder and paprika!

And the textures were wonderful! The skin of the potato *snapped* while the inside was nice and creamy. And then the veggies were crunchy and fabulous!

Gluten Free, Vegan and Body Ecology Diet Friendly!

Finally, the colors made this meal so appealing! Red, Orange, Green, and Purple! They looked like confetti! Party on! These potatoes may not have been smothered in butter, sour cream and cheese, but they WERE delicious and beautiful!

What’s your favorite potato dish?

Happy tummies!

Snappy Guac & Chips! GF, V, BED!

Tags

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

There’s something truly healing about being on the lake. I don’t know what it is exactly. But there’s an overwhelming feeling of peace. I feel close to nature. Close to God.

And there’s something about boating. The gentle wind in my face, hair blowing, the sun warmly kissing my shoulder while listening to the hum of the engine; I feel free. I feel alive. And I almost forget that I’m sick. I forget that I’m in the 8th month of my Ulcerative Colitis flare. And for those precious moments, there’s no pain. Worries and anxiety about treatment plans and upcoming doctors appointments disappear with our white foamy wake. I get lost in the mirrored water, looking at the bright blue sky and the deep green pines on the shoreline zipping by. Things are different here.

And it makes me think about a lot of things. In particular, what I’m supposed to learn from this journey I’ve been on. I do believe that everything happens for a reason. So there is a reason why I’m going through this…just what am I to take away from it? Thinking about it, it’s pretty remarkable. I started flaring during the run of a show in NYC. I had a wonderful life full of fun, friends and pursuing my dreams. Then, my world was rocked with this flare, forcing me to move home. Little did I know that it was going to be for 8 months. But now my mind is wandering into negativity…time to get back to the water. I know I’m going to get through this. I guess I need to look at this as a gift of time…time to find out who I am, time with my family, time to appreciate the things I have been blessed with.

And so, after such a reflective day on the water, I was in a trance-like state. Like a swaddled baby, I wanted to stay in that cozy space, and not concoct something wildly creative or outlandish for dinner. Just something simple – quiet. It’s not often that I feel this way, but its nice sometimes to have pensive moments.

such a creamy sauce!

In the kitchen, I started out by just taking out some potatoes…simple, humble, delicious. But then, I couldn’t help it…and my playfulness decided to make an appearance:) And a wonderful meal came into my mind — time to cook.

so bright and fresh!

So 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!

Maybe I’m supposed to discover how much I love to cook during this time:)

Do you have a special place that makes you feel free? Do you listen to music, or go for a walk?

See ya tomorrow!

This recipe is featured on Whole Foods Wed and GF Wed and Wellness Weekend! & Whole Food Wed, & Real Food Wed!

Crispy Potato Pepper Pile! GF, V, BED

Tags

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

Aren’t holidays great? Time off to enjoy with family and friends, relaxing (preferably on a boat), sunshine, and lots of good food to go around! Sounds like a winning combination to me!

Potato Pepper Pile Up!

Wisconsin is wonderful — we’ve been boating, playing board games (Scategories anyone?) and watching lots of movies. Today, we went to the annual Fourth of July Flea Market. It’s a lot of fun — the entire population of the Northwoods shows up for the event — all 676 of them! haha And tonight, we’re headed to the fireworks show!

delish!

So for dinner tonight, I made a scrumptious dinner! Roasted Red Potatoes, with Zesty Sauteed Veggies and a Roasted Red Pepper Cream Sauce!

crispy potatoes!

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

gluten free, vegan, body ecology diet friendly!

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!

what a meal!

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

what a view!

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

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:)

golden, crispy potatoes!

Did you set off fireworks tonight? Make s’mores?

See ya tomorrow!

Spunky Spud Cakes! GF, BED & V Opt’n!

Tags

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

Here we are at the end of June! Where has this month gone?

super crunchy outside!

Well…I guess it’s been pretty eventful — from my procedure, to the fire at our lake home, to my Bro and his wife moving to Cincy — I’d say it was a jam-packed month! And now, we’re getting ready to head back up to Wisconsin for our Fourth of July family reunion! (We’ll be staying at a rented lake home, courtesy of our insurance! Thanks State Farm!)

so flavorful!

So — that leaves me with a nearly-empty fridge …. hmmmm …. a few sprigs of basil, a bit of broccoli, frozen peas, and red skinned potatoes.

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!

With these pancakes, I served Lobsta Bakes’ wild, ocean-caught cod. So sweet and succulent! I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice, and fresh dill. SO good.

luxurious broccoli and green pea sauce!

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!

Spunky Spud Pancakes!

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!

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

What are you looking forward to in July?

Wish me luck on the 12 hour car ride!

See ya tomorrow!

Hasselback Red Potatoes & Breaking News!

Tags

Body Ecology Diet, carrots, gluten free, mushrooms, potatoes, red peppers, vegan, Wisconsin

Breaking News!

our lake home!

For those newbie Happy Tummies out there, you may not know that I spent the past month at our lake home in Northern Wisconsin. I was there for the fresh air and relaxing atmosphere and lifestyle that you can only find in The Northwoods — hoping that the change of pace would be conducive to healing for the current Ulcerative Colitis flare I’ve been in since September.

beautiful times on the lake!

We left mid June to come back to Cincy for a procedure, and then were planning on returning this Saturday, and being there through our big family reunion over the 4th of July.

a slow way of life

Well, today, we received a call that there was a fire at our lake home!! It was struck by lightning, which traveled through all the wiring in the house and set one of the bottom floor bedrooms on fire! Thank the Good Lord above that my uncle knows about fire safety, and makes sure all the doors are closed before we close up the place. If it wasn’t for his “closed door policy,” we would have lost the whole house and all the cathedral pines around it! Because of that closed door, the fire was contained to the bedroom.

AND, thankfully, the woman who looks after our property when we’re gone just happened to be there to discover the fire, and was able to call the fire department to put it out! We were so lucky. So we didn’t lose the house. BUT, every inch of the house is coated in this slimy soot, requiring a 100% scrub down!

So as far as our 4th of July family reunion plans go, we’re going to rent another cabin on the chain — paid for by our insurance! Thanks State Farm! :) This family reunion is something everyone looks forward to all year. We live for it:) There was no way we’d bag it!

hasselback potato bliss!

OK — now onto dinner!

Body Ecology Diet friendly Red Potatoes!

Tonight was a real treat. I made Hasselback Herbed Red Skinned Potatoes with Grilled Veggies! It was so good.

a little accordion!

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) Hurray!

warm and tender but crunchy

So I made Hasselback Red Skinned Potatoes — which are so cool! They look like an accordion, or an armadillo! :) And they’re fabulous.

yummm!

And this meal was Gluten Free, Vegan (minus the fish), and Body Ecology Diet friendly!

Here’s the run down for Hasselback Red Skinned Potatoes: (serves 3)

7 organic red skinned potatoes
3 cloves of garlic
dried oregano and basil

Preheat oven to 400 degrees. After you scrub and dry your potatoes, slice them 3/4 of the way through all the way down the potato. Then, slice your garlic. Put about 4-5 slices in each potato in between the slices of potato. Then, spray the potatoes with olive oil, and sprinkle with dried oregano, basil, sea salt, and pepper. Bake for 50 minutes, until golden. It will “fan out” as it bakes.

gorgeous grilled veggies!

With these potatoes, I served grilled veggies. Holy cow, these were SO good! Smokey, crispy-but-slightly-softened, and fabulous!

Here’s what you need:

6 shiitake mushrooms
1 red pepper, quartered
2 large carrots, sliced in half lengthwise
3 stalks of celery
1 big stalk of celery, broken into florets

Heat your grill pan or grill. Toss your veggies in 1 tsp EVOO, salt, and pepper. Grill for 4 minutes per side. Then, chop into bite-sized pieces and serve!

yummm!

I also served broiled grouper from Lobsta Bakes. This wild, ocean-caught fish was fabulous and sweet! I broiled it with 1 tsp EVOO, salt, pepper, chili powder and paprika.

so delicious!

This meal was SO delicious! Those potatoes — oh my gosh, I was swooning in bliss! Haha, but no really! The beautiful thing about these potatoes is that by cooking them like that — in thin rounds — the outside gets crunchy and golden brown, while the inside is creamy and delicious! They’re like glorified, healthy potato chips! And the garlic flavor subtly permeates through the entire potato, while the oregano and basil provide a delicious herby flavor! Not to mention, their appearance is slightly show-stopping:)

Fabulous grill marks!

And the veggies were fabulous! They were wonderfully warm and crispy-crunchy – but not “raw crunchy.” And they had such vibrant colors! I know it seems kinda strange to grill celery, but it is so outrageous! Since it has such a high water content, it softens beautifully, and all the sugars come out and caramelize! YUM!

the mushrooms were so good!

And for a special treat, I grilled a lemon to squeeze over the fish — I hear grilled citrus is the “latest food trend” — haha :P

so trendy ;)

What’s you favorite thing to make on the grill?

Until tomorrow!

This recipe is shared on Slightly Indulgent Tues! & Diet Dessert and Dogs!

Here’s to you, Dad!

Tags

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

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

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

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

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

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

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

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

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

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

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

Chocolate Chip Banana Bread (GF, MD)

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

Curry Apple Quinoa (GF, V, BED)

Fish Sticks – Baked! (GF, BED)

Cod w/ Mango Salsa (GF, MD)

Pesto Pizza (GF, BED)

Mexican Fiesta Salad (GF, V, BED)

Pad Thai (GF, V, MD)

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

Cincinnati Skyline Chili! (GF, V, MD)

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

Chocolate & Peanut Meringues (GF, MD)

Peanut Butter & Chocolate French Macaroons (GF, MD)

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

Until tomorrow!

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

Confetti Twice-Baked Red Potatoes! GF, V, BED!

Tags

Body Ecology Diet, carrots, gluten free, mushrooms, potatoes, red pepper, vegan, Wisconsin

Today’s Challenge: Make potatoes taste good without pounds of butter and sour cream.

spud love:)

Easier said than done…..but I think I did it!!!!

packed with veggies and nutrition!

To allow food to speak for itself, and let its natural flavor shine is a beautiful thing. By utilizing fresh herbs and spices, you really can eat delicious, flavorful food, without ingredients that will make a Happy Tummy not so happy!

mmmm!

Tonight, I made Confetti Twice Baked Red Potatoes! They were SO incredibly delicious. And filling too!!! My goodness, I was full — in a good way:) And, my tummy was still 100% happy!

what a plate!

Do you remember how Wisconsin was the first place I found that carried organic red skinned potatoes? Well, lets just say, we bought enough to feed an army to bring back to Cincinnati! haha…The cashier must have thought we were preparing for a famine, or nuclear war with the bags of potatoes we bought! Oh well…they’re the only potato allowed on the Body Ecology Diet — a girl needs her spuds:)

Confetti Twice Baked Red Potatoes!

Your typical Twice Baked Spud has butter, sour cream, cheddar cheese, bacon, and green onions. All of which, I don’t/can’t eat — minus the green onions:) My Confetti Twice Baked Red Potatoes are bursting with fresh veggies and spices! Delicious!

such beautiful colors!

And they’re Gluten Free, Vegan, and Body Ecology Diet friendly!

Here’s what you need:

6 Organic Red Skinned Potatoes
2 carrots, fine dice
1 red pepper, fine dice
1 stalk of celery, fine dice
1/4 red onion, fine dice
3 green onions, fine dice
3 shiitake mushrooms, fine dice
3 garlic cloves, minced
1/2 tsp Chili Powder
1/2 tsp Paprika

Preheat oven to 450 degrees. Prick your scrubbed and dry potatoes all over with a fork. Then, place in the oven for 50-60 minutes. Meanwhile, prep your veggies. Saute them in 1 tsp EVOO, salt, pepper, chili powder and paprika for about 3 minutes. Transfer them to a plate when they are still firm, crisp, and bright.

When you potatoes finish baking, take them out and let them cool for a few minutes – until you can handle them. Then, cut off the top 1/3 of the potatoes. Put the “lids” into a medium-sized bowl. Then, using a spoon or melon baller, scoop out a hole in the center of the potato that you can fill with the “stuffing.” Put the scooped out potato flesh into the bowl with the “lids” and mash with salt, pepper, and 2 tsp EVOO. Then, stir in your veggies. Fill each cavity with about 2 Tbsp of the veggie mixture – or as much as you can mound on top! Spray with Olive Oil, and put back into the oven for 10-15 minutes. Enjoy!

fresh, flavorful and fun!

With these colorful potatoes, I served Lobsta Bakes‘ wild, ocean-caught flounder. It was delicious! I broiled it for about 10 minutes in 1 tsp EVOO, salt, pepper, paprika, and chili powder. YUM!

so delicious!

This meal was delicious! The potatoes were bursting with flavor! And the textures were phenomenal! The veggies took on a sweetness from the red peppers, carrots and celery, which was complimented by a spicy heat from the chili powder and paprika!

And the textures were wonderful! The skin of the potato *snapped* while the inside was nice and creamy. And then the veggies were crunchy and fabulous!

gluten free, vegan, and Body Ecology Diet Friendly!

Finally, the colors made this meal so appealing! Red, Orange, Green, and Purple! They looked like confetti! Party on! These potatoes may not have been smothered in butter, sour cream and cheese, but they WERE delicious and beautiful!

And lastly, this afternoon, I saw a commercial that made me really excited! It was about the documentary “Fat, Sick and Nearly Dead” by Joe Cross. This film changed my life…to put it lightly! It’s about the life-changing, disease-reversing benefits of juicing and eating a plant-based diet. For a short time, you can watch the film for free on jointhereboot.com! You know what I’ll be doing this weekend!

Have you seen any riveting documentaries lately? My favorites are Forks Over Knives, Food Matters, Food Inc, and Fat Sick & Nearly Dead!

See ya tomorrow!