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!

Almond Tortillas! GF, V, BED, SCD!

Tags

almond, asparagus, avocado, Body Ecology Diet, cilantro, gluten free, mexican, quinoa, red peppers, SCD, Specific Carbohydrate Diet, vegan

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

This weekend has offered time to recharge after an absolute whirlwind of a week with auditions, callbacks, and just life in general! haha

When I have a hectic week, one thing I always turn to is Mexican food. It’s healthy, fast, and hands down delicious!

So I thought I’d share a recipe for my almond flour tortillas! The tortillas themselves are Specific Carb Diet Friendly, but the filling is not, (because it has quinoa). But it is vegan, gluten free, and Body Ecology Diet friendly!

beautiful sun off the lake!

I channeled my inner “taco-rista” and made my own tortillas! With the Body Ecology Diet, all grains are prohibited except for quinoa, buckwheat, amaranth, and millet, and with the SCD, ALL grains are no-no’s. So, I made Grain (and Gluten) Free Tortillas made out of ALMOND FLOUR!

Gluten Free, Dairy Free, and Body Ecology Diet Friendly!

Let me preface by saying that my expectations were low low low! But these turned out to be amazing!! Truly! Not necessarily the most “wrap-able”, but that’s probably because I didn’t roll them while they were warm (I had to wait for our company to arrive).

fresh and delicious!

And I bet you have all the ingredients right now!

guacamole makes everything better!

Grain and Gluten Free Almond Tortillas! (serves 1 — makes 2 tortillas)

1/3 – 1/2 cup almond flour
1 egg white
1/2 tsp salt
1/2 tsp EVOO

Preheat oven to 375. Combine your ingredients together in a bowl with a wooden spoon. I will be seriously sticky — almost like paste! Then, divide the batter in half. Place half the batter on a piece of parchment paper. Put another piece of parchment paper on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Do the same with the other half of the batter. Then, place the “parchment sandwiches” side by side on a baking sheet. Bake for 6 minutes as a parchment sandwich! Then, when you take them out of the oven, the parchment will fall right off! YUM!

peppers, asparagus, and onions oh my!

And what did I do with these fabulous tortillas?! I made Quinoa Fajitas!

mmm!

Here’s what you need: (serves 1 with leftovers)

1/4 cup quinoa cooked in 1/2 cup veg stock
1 red pepper, cut into 1/2 in pieces
1 red onion, sliced, and then cut in half
4 stalks asparagus, cut into 1/2 inch pieces
veg stock
3 cloves of garlic
1 1/2 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika, 1/2 tsp dried oregano
3 green onions, sliced
cilantro, chopped
1 recipe killer guacamole

Killer Guacamole:

2 avocados
3 Tbsp red onion, finely minced
squeeze of lime
1 garlic clove, grated
handful chopped cilantro
salt

Mash avocado with salt and lime juice with a fork. Stir everything in. Refrigerate. Delish.

While your quinoa is cooking (for 15 minutes), saute your onions in 1 tsp EVOO with salt, pepper, and your spices. Let them soften for about 5 minutes on medium, and then add in your asparagus. Let it cook for about 4 minutes. Deglaze with veg stock. Then, add in your pepper and garlic. Let those cook for about 5 more minutes. Then, take off the heat. When your quinoa finishes cooking and has absorbed all the liquid, stir in about 1 1/2 tsp of cilantro and a squeeze of lime (if desired).

To assemble:

Place your tortilla on your plate. Top with the quinoa, veggie mixture, green onions, guacamole, and fresh cilantro! YUM!!

such vibrant colors!

This meal was SO delicious! As you know, I have a special relationship with Mexican flavors — I love them:) Let me start with the almond flour tortillas — they were outstanding! I let them cool before using, so they weren’t pliable, BUT they were wonderful for my “open-face” fajita! I could pick it up like pizza and it held all the toppings! And not only is it high in protein, but it is delicious, with a slightly nutty flavor!

fiesta!

And then the fajitas themselves were fantastic! There was a wonderful smoky – spiciness from the cumin and chili powder. The veggies had a fabulous crunch, and the quinoa gave it a nice “pop!” Topped off by the rich and creamy guacamole, it was an outrageous dish!

What are you looking forward to this week?

Until tomorrow!

 

Cashew Custard in Cinnamon Crunch Bowls! GF, V, BED!

Tags

Body Ecology Diet, cashews, cinnamon, coconut, desserts, eggs, gluten free, quinoa, vegan

Happy Election Day! I can’t believe it’s today! The day that we’ve been building up to for the past year is finally here! And almost over!

This is such a close race. And no matter what the results, everyone is going to be feeling  strong emotions. Well, let’s just say that this dessert is bipartisan: if you love the winner, this dessert will be fabulous to celebrate with, and if you’re less than thrilled about the winner, it will ease the blow and soothe the pain.

gluten free, sugar free, and vegan custard!

Cashew Custard in Cinnamon Crunch Bowls!

a warm, chai flavor!

An exceptional dessert that I’m SO excited to share with you!! Let me preface this by saying that my parents RAVED about this. An exact quote from my mother, “I will be dreaming about that custard for days!” Needless to say, I think it’s a winner!

fab-u-lous!

So what is it?! It’s Cashew Custard in Cinnamon Crunch Bowls! SOOOO delicious! And they’re Gluten Free, Vegan, Sugar Free, Vegan, and Body Ecology Diet friendly! And the bowls have a Vegan option!!

And I’ll tell you a secret….these are so healthy, I ate it for lunch!!!

a little swirl of joy:)

Here’s what you need: (makes 3)

Custard:
1/3 cup raw cashews
5 Tbsp light Coconut milk, chilled
1 “dropper full” of pure liquid stevia – about 27 drops (BED use alcohol free)
1/2 tsp pure vanilla extract (BED use alcohol free)
1/8 tsp cinnamon
pinch of salt

Bowls:
1/3 cup quinoa cooked in 2/3 cup of water
1 1/2 Tbsp almond flour
1 egg white ((Vegan Option: 1 flax or chia egg))
1.5 “dropper fulls” of pure liquid stevia – about 40 drops (BED use alcohol free)
1/2 – 1 tsp cinnamon
healthy pinch of salt

want a bite?

Preheat oven to 400 degrees.  Cook your quinoa until it absorbs all the liquid (about 15 minutes). Then, set it aside to cool.

In the meantime, make your Cashew Cream! Blend everything together in your food processor until it is creamy and custard-like. You can add more or less coconut milk to get your desired thickness — I used 5 Tbsp. Put it in a bowl, cover with plastic wrap, and then pop in the fridge!

When your quinoa is cool, combine it in a bowl with the egg white, almond flour, stevia, cinnamon and salt. Mix well to combine. Take some parchment paper and cut 6 medium-sized squares— roughly 4 x 4. Then, divide the mixture into 3 even portions. Put 1/3 of the mixture onto 1 piece of parchment. Put another piece of parchment on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Do the same with the other 2 thirds of the mixture. Then, place the “parchment sandwiches” over the cups of an upside-down muffin tin. Carefully mould them around the cups so they form little bowls. Bake for 20 minutes. Then, when you take them out of the oven, let them cool on the muffin tins, and then carefully peel the parchment off! YUM!

luxuriously rich and creamy!

To assemble: Fill each bowl with the cream! To make it swirly like I did, put the cream into a ziplock bag, and squeeze it down to one corner. Then, snip off the corner, and you will have made a makeshift pastry bag! Then, you can pipe the cream into fancy swirls:)

yummo!

Speaking of swirls…I worked for 2 summers at this adorable bakery & ice cream shop in Cincinnati, The Mt. Washington Creamy Whip and Bakery – a Cincinnati historical landmark and a real gem! It’s owned by the nicest couple, and they taught me how to make the iconic Creamy Whip “swirl” cone! I’ve put it to new use in this recipe:) I have such a soft spot in my heart for “The Whip!” I was a little nostalgic as I chowed down on my GF, Vegan “Swirl.” :)

kissed with cinnamon!

This custard was so delicious. It was SO decadently creamy! Luxurious and rich. And the flavor was outstanding — it had a slightly nutty flavor with a beautiful warmth from the vanilla and cinnamon! It was reminiscent of Thanksgiving, or chia tea. Kinda like Pecan Pie Ice Cream! YUMM!

made from cashews?! wow!

And the quinoa bowls were the perrrrfect receptacle. They were crunchy and sweet. I enjoyed breaking off the sides and dipping them in the custard!

I will definitely be making this again….probably tomorrow, after learning the results of the election:)

Did you do anything special to watch the results? Have a results party?

Until tomorrow!

Sweet & Spicy Butternut Squash Boats! GF, V!

Tags

almonds, butternut squash, gluten free, pears, quinoa, raisins, spinach, stevia, vegan

Happy Saturday Everyone! How’s your Halloween weekend going?

I don’t know about you, but I love fall produce. Especially….butternut squash. I mean, what’s not to love? It can be sweet, savory, made into dessert, or a decadent main course!

Like this show stopper: My Sweet & Spicy Butternut Squash Boats!

amazing texture, flavor, and nutrition!

A slow roasted butternut squash, stuffed with a Pear Quinoa Pilaf. Wow. So healthy, and so addicting.

yummm!

Here’s what you’ll need: (serves 2-3)

1 Butternut Squash, halved and roasted
1 cup quinoa
2 cups veg stock
2 pears, diced
1/2 cup almonds, toasted and chopped
1/2 cup raisins
2 big handfuls of spinach, chopped

Dressing:
2 tsp dijon mustard
juice of 1 BIG lemon…you may need to use 1 1/2 or 2 small ones
3 green onions, sliced
2 drops agave (or 2 drops pure liquid stevia)
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp EVOO
salt
a little water to stretch the sauce

beautifully sweet and spicy pears!

So here what you do.  First, roast your butternut squash.  After you cut it in half, rub the flesh with 1 tsp EVOO mixed with 2 drops agave. Then place it flesh side up on a baking sheet, and roast it in a 400 degree oven for about an hour — until fork tender. Nice and slow.

Next: once you’re about 30 minutes into the roasting process, put your quinoa on the stove and cook it according to the package directions using veg stock.  While the quinoa is cooking, mix the dressing ingredients and set aside. After the quinoa has absorbed all the liquid, but before you fluff it with a fork, take it off the heat, add your spinach and “lid it” for about 3 minutes so it wilts. Then, add your dressing and fluff/stir it in with a fork. Next, add your pears, almonds and raisins and fluff/stir the those in as well.  Finally, cover it for just a couple minutes to allow the raisins to plump. Add salt to taste. (I added about a tsp)

Once the butternut squash is finished roasting, fill the cavity with your quinoa goodness. If you just can’t get enough of the quinoa, you can cover the entire thing with it, like I did!

beautiful caramelization of the roasted squash!

This meal was SO yummy. We already know that quinoa is a protein-packed-superfood, but it is also SO versatile, and so tasty! The flavor of this dish was wonderful. There was an inherent sweetness from the butternut squash, the pears, and the raisins, with a spicy depth from the cinnamon and allspice. BUT! It was not at all overbearing because of the slight undertone of tang from the dijon mustard and lemon juice! So enjoyable.

The other great thing was the mix of textures! The pears were crunchy, the raisins were chewy, the butternut squash was creamy, the almonds gave a hard crunch, and the quinoa kind of *pops* in your mouth! It was like a party in your mouth!

Give this recipe a try. Not only is its presentation stunning, but it is a flavor extravaganza! :D

What’s your favorite way to enjoy butternut squash?

Until tomorrow!

Exploring NYC and Curry Apple Quinoa! GF, V!

Tags

almonds, apple, curry, gluten free, New York City, quinoa, spinach, vegan

I love NYC. There’s so much about it that makes it one of a kind.

Like this weekend, I decided to just walk around and enjoy the crisp hours of the morning. I did my work out in a little open square which felt like it was right out of Europe.

After walking around a little more, I came across a farmer’s market as well as a street fair! There were all these little vendors selling everything from jewelry to decorative rugs.

Flowers and little trees too. It was fun to be in the hustle and bustle.

chocolate stiletto!

And then there were all these little food stalls too. I didn’t have anything, as I had just eaten my Carrot Dessert Pudding for lunch, but it was still fun to look! :)

Again, I’m posting another archive recipe tonight. I’m just so zonked after babysitting for 9 hours – creating a dinner from scratch seems like a daunting task, so I scoop a big bowl of soup and crash on the couch. :P I’ll get into a groove soon and be back with the original recipes again.

But until then, let the deliciousness continue with my Curry Apple Quinoa!

Gosh, quinoa (when I could eat it) was one of my faaaavorites. And especially this preparation. It was BURSTING with flavor!! I mean, wow! What a palate explosion!

First, let’s have a quick little chat about quinoa….what the heck is it?

Quinoa is an ancient, gluten-free grain that is a superfood! It is a complete protein — containing all 9 essential amino acids. It contains magnesium, as well as copper and manganese, which are antioxidants! Easily digestible, it contains both soluble and insoluble fiber! Not to mention, it tastes amazing!

Unfortunately, it is not on the Specific Carb Diet. And because of the Apples and Agave, this recipe is not Body Ecology Diet friendly either. But it IS gluten free and vegan!

Here’s what you need: Serves 3-4

1 cup quinoa
2 cups veg stock
2 apples, diced
1/2 cup almonds, toasted and chopped
1/2 cup raisins
handful of chopped spinach

Sauce:
juice of a lemon
1 t agave
3 green onions, finely sliced (just the whites and light green)
1 t curry powder
1/4 t salt
ground pepper
1 t EVOO

Here’s the deal: Cook your quinoa in 2 cups veg stock for 15-18 minutes. In the meantime, prepare your apples and nuts, and make the sauce.  Combine the sauce ingredients in a bowl and whisk to combine. After the quinoa finishes absorbing the liquid, take it off the heat and put the spinach on top and cover so it wilts.  After a few minutes, fluff the spinach in with a fork, and add the apples, raisins, almonds, and curry sauce. Fold everything together gently with a fork.

I think the best part of this pilaf was two things: 1) the flavor, and 2) the textures. First, the flavor was so complex! The first thing that hits you is the warm, spicy heat from the curry powder, and then you get a burst of sweetness from the raisins, and a zing of sweet-tartness from the apples! All of that, paired with the nuttiness of the quinoa, makes it a real winner.  Finally, the textures! There are so many! The quinoa is a little crunchy, a little chewy; the apples are super crunchy, while the raisins are sticky-chewy and moist. Then the almonds bring an unexpected *pow* crunch! Every bite is different!

How do you explore your city?

Let’s make it a great Wednesday!

Sweet & Spicy Pear Quinoa Pilaf! GF, V!

Tags

gluten free, New York City, pears, quinoa, spinach, vegan

What a great weekend! I can’t believe it has come and gone so quickly! What was the best part of your weekend?

Mine was definitely going out with my friends on Saturday night. It’s amazing how the city comes alive after midnight!

It’s so much fun to visit with all my friends that I haven’t seen in nearly a year!

So anywho, tonight I thought I’d share another recipe from the archives! My Sweet and Spicy Pear Quinoa Pilaf!

Unfortunately, it’s not Specific Carb Diet or Body Ecology Diet friendly, but it is Gluten Free and Vegan! And 100% Delicious!

Here’s what you need: (serves 3-4)

1 cup quinoa
2 cups veg stock
2 pears, diced
1/2 cup almonds, toasted and chopped
1/2 cup raisins
2 big handfuls of spinach, chopped
2 stalks of celery, small dice

Dressing:

2 tsp Dijon mustard
juice of 2 lemons
3 green onions, sliced
2 drops agave
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp EVOO
salt
a little water to stretch the sauce

First, in a dry pan, toast your almonds over medium-low heat. This releases their deep nutty flavor.  Toast until fragrant. Next, put your quinoa on the stove and cook it according to the package directions using veg stock.

While the quinoa is cooking, mix the dressing ingredients and set aside. After the quinoa has absorbed all the liquid, but before you fluff it with a fork, take it off the heat, add your spinach and “lid it” for about 3 minutes so it wilts. Then, add your dressing and fluff/stir it in with a fork. Next, add your pears, celery, almonds and raisins and fluff/stir those in as well.  Finally, cover it for just a couple of minutes to allow the raisins to plump. Add salt to taste. (I added about a tsp).

This meal was just outstanding — if I do say so myself :). My parents raved about the pilaf and said I could serve this at a restaurant! It was just bursting with flavor! The nutty quinoa, with the zingy-punch from the lemon and Dijon dressing was complimented perfectly by the underlying sweetness from the pears. This flavor combo paired wonderfully with the intense sweetness from the raisins, and the subtle backdrop of spice from the cinnamon and allspice. It was just fantastic.

And not just the flavors — the textures too!! The pears were ripe and juicy, the almonds gave a beautiful crunch, the raisins were sticky and chewy, while the quinoa *pop* in your mouth! It was so fun to eat! And it looked beautiful — with all the soft lime green colors poking through the dark quinoa. It truly was a delicious explosion in your mouth!

So there’s another tasty quinoa dish for you guys! This was one of my personal favorite recipes – its complex flavor was just divine! :)

Let’s make it a great week!

What are you looking forward to this week?!

Until tomorrow!

Improv in the City & Mexican Lettuce Wraps! GF, V, BED!

Tags

avocado, Body Ecology Diet, cilantro, gluten free, mexican, New York City, quinoa, red peppers, vegan

Hey guys! Just a short post tonight…I’m on my way out the door to go to the People’s Improv Theater with my friend!

If you’ve never been to an improv show, I highly suggest it—they’re a riot!!

Guess what I passed today!? The Vegan Food Truck! How cool! I had already eaten, but next time, I’m going to totally hit it up:)

So tonight, I just had some soup for dindin, which I’ll post the recipe soon. So I thought it would be fun to share one of my old favorites from way back when. It’s unfortunately not Specific Carb Diet friendly, but it is Gluten Free, Vegan and Body Ecology Diet friendly.

Mexican Quinoa Lettuce Wraps!

Mexican Quinoa Lettuce Wraps!!

crunchy romaine!

Now, we’ve all had Lettuce Wraps from PF Changs. Those amazingly delectable, salty, crunchy, nutty, Asian-style lettuce wraps. You can’t go to PF Changs and NOT order them – that is a sin against mankind. Unless, of course, you are a gluten-free vegan with food allergies on the Body Ecology Diet…haha. Then, you actually CAN go to PF Changs and NOT order their Heaven-sent Lettuce Wraps!

i love mexican flavors!

So I got to thinking….why do these lettuce wraps have to be Asian? What about making them MEXICAN?!? After all, Mexican cuisine is easy on the Body Ecology Diet!….Enter: Mexican Quinoa Lettuce Wraps!

healthy never tasted so good!

Here’s what you need:

3/4 cups quinoa, cooked in 1 1/2 cups veg stock
1 red pepper, fine dice
6 shiitake mushrooms, fine dice
bunch of asparagus, fine dice
1/2 red onion, fine dice
5 green onions, sliced
5 garlic cloves, minced
cilantro, chopped
juice and zest of 1 lime
cumin, chili powder, oregano
Romaine lettuce leaves, washed, dried, and chilled
1 avocado, mixed with salt and 1 garlic clove, grated

a little taco! :)

Wash, dry and separate your Romaine lettuce leaves and put them in the refrigerator to chill while you prepare the rest of dinner. Saute your onion in 1 tsp EVOO with salt, pepper, 1 1/2 tsp cumin, 1 tsp chili powder, and 1 tsp oregano. Allow them to soften for about 5 minutes, and then add in your mushrooms. Let them cook down for about 3 minutes, and then add your asparagus. Let it cook for a few minutes, and then add 3/4 of your red peppers. Allow that to cook for about 3 minutes, and then stir in your garlic. Let it cook for about 2 minutes, and then stir in about 1/4 – 1/2 cup of vegetable stock, to moisten and deglaze the pan. Then, stir in your cooked quinoa, lime zest and juice, cilantro, and the rest of your red peppers. Stir to combine and add salt to taste.

love the colors!

Serve in the lettuce wraps, garnished with green onions, avocado mixture, and cilantro. YUMMERS!!

mmm mmm mmm!

Oh my Gosh this meal was SOOO good!! Holy Cow — spectacular! The quinoa filling is SO flavorful! It’s spicy, and a bit smokey with a great herbal flare from the oregano! It also has *zingy* notes from the lime juice and a fabulous garlic backdrop!

buttery avocado

The veggies provide wonderful textures, flavors and colors too! The avocado is so rich and creamy — providing a decadence to the filling. And when you wrap it all up in a cooling, crunchy Romaine lettuce leaf, it is delicious and FUN! It was a FUN and interactive meal — to construct your own wrap and gobble it up!

yummers!

Alright, off to the show!!

Gluten Free, Vegan and Body Ecology Diet Friendly!

What’s your favorite Mexican dish?

Until Tomorrow!

 

Call the Mafia – We’re going Italian! GF, V, BED!

Tags

Body Ecology Diet, gluten free, pasta, quinoa, red peppers, spinach, vegan, Wisconsin

One of the cool things about the Northwoods is Little Bohemia. Literally 5 minutes from our lake home, this place has a lot of history: it’s where the famous mobster, John Dillinger hid out from the FBI. Did you see the movie Public Enemies with Johnny Depp? Depp portrayed Dillinger, and it was shot up here at Little Bo! This Northwoods supper club has preserved its history — unchanged — even preserving the bullet holes in the walls.

fabulous!

It’s the Northwoods’ one claim to fame — aside from being the Musky Capital of the World:)

slurpy and delicious!

Driving past Little Bo on the lake today inspired me for dinner.

Dillinger’s Roasted Red Pepper Pasta!

After a long day on the water, I wanted something quick and easy – 30 minutes or less. I also was craving something warm and comforting — like pasta. But not a “weigh you down” type of pasta — but a healthy, nutritious, and flavor-packed plate of goodness! Enter: Dillinger’s Roasted Red Pepper Pasta!

so tasty!

This pasta dish is Gluten Free, Vegan, Body Ecology Diet and Mafia friendly! The pasta is Organic Quinoa Pasta — It’s delicious, and full of protein!

gluten free, vegan, and Body Ecology Diet friendly!

So why didn’t I use tomatoes? Well, on the Body Ecology Diet, tomatoes are too acidic and create a “yeast friendly” environment in your tummy. Luckily, roasted red peppers are a great substitution!

Here’s what you need: Serves 3-4

1 package quinoa pasta
2 cups baby spinach, chopped

Sauce:
1 large red pepper, roasted
1 yellow onion, chopped
3 garlic cloves, chopped + 1 garlic clove
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper

First, 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 set aside.

In the meantime, saute your onions in 1 tsp EVOO, with salt, pepper, and your spices. After about 3 minutes, add 3 cloves of garlic, and allow them to cook for about 3 more minutes. Take off the heat, and add to your food processor, along with the chopped red pepper, and 1 raw small garlic clove. Process until you get a thick and creamy sauce. Adjust salt to taste.

Toss the pasta with your sauce, 1/2 – 3/4 cup pasta water, and your spinach. Serve and enjoy!

healthy AND scrumptious!

This meal was just fabulous. It tasted right out of your mafia grandmother’s Italian kitchen:) It was slightly smokey-sweet, and so slurpy! It tasted wonderfully hearty and comforting with the warm oregano and basil. It was hard to believe the sauce was just a humble red pepper!

mmmm spinach!

And the spinach gave a nice green contrast — and come on, who doesn’t love spinach? :)

yum yum yum!

This meal would have made John Dillinger proud:)

what a plate!

Did you see Public Enemies? Or are you a fan of Mob Flicks? The Godfather? The Sopranos?

Until tomorrow!

This recipe is featured on Allergy Free Wed!

Pesto Pasta Pie! GF, V, BED!

Tags

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

Another “Chamber of Commerce Day” as my dad calls it! Stunning sky, and the vast lake in the horizon. Fabulous all the way around!

my “dog niece,” Annie :)

For all of the trouble from yesterday, today definitely made up for it! And we even watched several episodes of Saved by the Bell!

Pesto Pasta Pie!

This evening, we got in late from the boat – we decided to stay out for a “twilight happy hour cruise” – best time of the day:) So for dinner, I decided to try something I’ve always wanted to make – 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!

Do you ever enjoy a “happy hour” at home? What’s your cocktail of choice?

I’m a frozen lime margarita with salt kind of gal:) – although, I haven’t had a sip of alcohol for over six months while I’ve been in this Ulcerative Colitis flare!

Until tomorrow!

This recipe is featured in Allergy Friendly Fri & Seasonal Celebration!

Veggie Fajitas in Quinoa Bowls! GF, V, BED!

Tags

avocado, Body Ecology Diet, cilantro, gluten free, guacamole, mexican, mushrooms, quinoa, red peppers, vegan, zucchini

GUESS WHAT! My Brother and Sister-in-Law moved to town today!! YAY!!

love that guacamole!

They’ve been living in Baltimore for his fellowship, and they moved back to Cincy for good! We’re all so excited, and today was moving day!

want a bite?!

So as a way to welcome them, we had a Mexican Fiesta!

what a dish!

I’ve found that Mexican meals are really great when you’re feeding G-Free-rs, vegans, and non-vegans alike. Everyone loves it, and you can have toppings for everyone! Like tonight, my dad grilled some chicken for those who wanted it, and also had sour cream and cheese too. Totally versatile, and everyone’s happy!

eat a rainbow!

So tonight, I made Veggie Fajitas in Quinoa Bowls! Crunchy, nutty shells filled with spicy veggies, and topped with rockin’ guacamole! So delicious!

love those crunch bowls!

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

Here’s what you need: (Serves 5)

1 red pepper, sliced into strips
1 red onion, sliced
1 zucchini, sliced
8 shiitake mushrooms, sliced
3 garlic cloves, minced
1 tsp chili powder
2 tsp cumin
1 tsp paprika
1/4-1/2 tsp oregano
4 romaine lettuce leaves, sliced
fresh cilantro (minced) – garnish
2 green onions, sliced – garnish

Quinoa Bowls:
1 cup quinoa cooked in 2 cups vegetable stock
1/3 cup almond flour
2 egg whites (Vegan option: 2 flax/chia eggs)
salt

Rockin’ Guac:
2 avocados
2 Tbsp red onion, minced
1 garlic clove, grated
2 Tbsp cilantro, minced
squeeze of lime
1/2 tsp salt

Preheat oven to 400 degrees. Cook your quinoa until it cooks all the liquid, about 15-20 minutes. Fluff with a fork, and set aside to cool.

ready to go in the oven!

When your quinoa is cool, combine it in a bowl with the egg whites, almond flour, and salt. Mix well to combine. Take some parchment paper and cut 12 medium-sized squares— roughly 4 x 4. Spoon about 2-3 Tbsp of the mixture onto 1 piece of parchment. Put another piece of parchment on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Do the same with the rest of the mixture. Then, place the “parchment sandwiches” over the cups of an upside-down muffin tin. Carefully mold them around the cups so they form little bowls. Bake for 25-30 minutes. Then, when you take them out of the oven, let them cool on the muffin tins, and then carefully peel the parchment off! YUM!

Meanwhile, prep your veggies. In a large frying pan, saute your onion in 1 tsp EVOO, salt, pepper, and your spices. After about 3 minutes, add your mushrooms. Let them cook for about 3 minutes, and then add your zucchini. After about 2-3 minutes, add your red pepper and garlic. Let them cook for 3 minutes, and then take off the heat. Your peppers and zucchini should be vibrant and still have a nice bite.

delicious!

Finally, make your guacamole. Mash your avocado with a squeeze of lime and salt with the back of your fork. Then, stir in your garlic, onion and cilantro.

so flavorful!!

To assemble: Fill your quinoa cups with romaine, and your veggie mixture. Top with guacamole and garnish with cilantro and green onions. YUM!

gluten free, and body ecology diet friendly!

This meal was fabulous! Everyone loved it! The flavors, textures and colors made it a 10! First, the veggies had such a warm-spicy flavor from the cumin and chili powder. It went wonderfully with the cooling guacamole and nutty quinoa bowls!

great flavors!

And the textures were outstanding! The bowls were super crunchy, while the mushrooms were nice and chewy! And the peppers and zucchini retained a beautiful bite, which paired wonderfully with the creamy and luxurious guacamole!

so colorful!

Finally, the colors just screamed “party!” Purple, red, and different shades of green all popped off of the dark quinoa. An all around great meal!

wonderful crunch!

What’s your favorite Mexican dish? Tacos? Tamales? Fajitas? Quesadillas?

Until Tomorrow!

This recipe is featured on Foodie Fri & Frugal Thurs!