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

Tags

Body Ecology Diet, broccoli, gluten free, soup, Specific Carbohydrate Diet, vegan

Hey guys! I’m glad you’ve been liking the new recipes!

How are everyone’s New Year’s resolutions going?

delicious!

One of the most popular resolutions is to shed those holiday pounds we may have inadvertently gained. :/ Snacking seems to be a sneaky way our daily calories creep up on us. How often, when our tummies rumble, do we desperately grab for the nearest tasty treat: chips, a candy bar, cookies, or in my case, nuts? Hunger hits, and I become a mama bear.

Mexican Broccoli Soup!

Well, I like to always keep a pot of soup in the fridge for those frantic “mama bear moments.” That way, a nutritious and delicious snack is just 30 seconds in the microwave away.

mmmmmm!

I was asked by a reader to post this recipe, so here it is! My yummy Mexican Broccoli Soup!

creamy and cool guacamole!

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

so creamy!

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

healthy never tasted so good!

Here’s what you need:

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

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

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

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

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

so dramatic :)

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

Yum Yum Yum!

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

love the broccoli!

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

Happy Tummy Approved!

What’s your favorite type of soup?

I hope you all have a fabulous weekend! I’ll see you on Monday with another brand new recipe!

Velvet Vegetable Soup & a Birthday Bash! GF, V, BED, SCD!

Tags

artichokes, Body Ecology Diet, broccoli, carrots, gluten free, grain free, SCD, soup, Specific Carbohydrate Diet, vegan

What a fun evening! While we were up in Wisconsin, my mom and I both celebrated our birthdays! Since it was just the two of us (my dad was in Scotland), the family wanted to celebrate “for real” when we got home!

So tonight, both of my brothers and their wives came over and had a nice birthday dinner! It was so fun. They brought ingredients and cooked up a feast! There’s truly nothing better than enjoying the company of loved ones while dining on delicious dishes:)

the mushrooms add the perfect chewy bite!

When family is together, there will always be:
*lots of laughter
*potential pranks
*recalling embarrassing moments
*soulful jazz piano music (my brother is truly amazing – self-taught!)
*brie cheese and a baguette (I miss both terribly)
*and scotch

catchin’ some sun:)

Speaking of pranks, our family is a bunch of pranksters:) Consider it…a welcome to the family. For instance: the first time my brother’s wife came to visit while they were dating, we saran-wrapped her bed in the guest room! “Welcome! We’re glad you’re here!” haha All in good fun of course:) Luckily no pranks were pulled tonight!

So tonight for dinner, I had two goals. I wanted to make something for myself, so my sister-in-law wouldn’t have to worry about SCD-Legal ingredients. And, I wanted to make something that I could make ahead of time and then just heat up right before dinner so she could have free range of the kitchen.

What does that mean? It means SOUP! :)  Delicious soup to be exact.

Velvet Vegetable Soup!

I had a TON of veggies in the fridge from my grocery haul yesterday, so I simply combined a little of this, and a little of that and created a bomb-diggity vegetable soup!

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

mmm mmm mmm!

Here’s what you need: serves 2-3

1/2 yellow onion, diced
1 medium carrot (1/2 cup chopped)
1 celery stalk, diced
1 cup frozen artichoke hearts
1 stalk of broccoli, broken into florets (1 3/4 cups)
2 garlic cloves, minced
1/4 tsp chili powder
salt and pepper
3 cups vegetable stock

3 shiitake mushrooms, sliced (garnish)
1 green onion, sliced (garnish)

In a dutch oven, saute your onions and carrots in 1 tsp EVOO, salt, pepper, and chili powder. Let them soften for about 3 minutes. Then, add your celery and let it cook for about 2 minutes. Stir in your broccoli, artichokes and garlic and let them cook for about 4 minutes. Add in your liquid, scraping the bottom to get all the “flavor bits” off the bottom of the pan. Bring to a boil, then reduce to a simmer and cook, covered, for 25 minutes, until tender.

Meanwhile, saute your mushrooms in a small frying pan. I just spritzed them with olive-oil and sautéed them for about 2 minutes.

Take the soup off the heat, and then carefully puree with a stick blender. If you don’t have a stick blender, you can use a regular blender, just be sure to do it carefully in batches since it is a hot liquid! Reseason with salt, and serve garnished with mushrooms and green onions!

wonderful texture and delicate flavor!

This soup was so comforting. Call me Plain Jane, but I just love a good bowl of soup. Feeling the warmth travel through your body is just so soothing. The flavor was so delicate with the broccoli and artichokes. There was just a subtle hint of spice from the chili powder, but nothing overpowering or overwhelming….juuuust right:)

what a dish!

The color wasn’t anything to write home about, but the texture sure was! It was SO silky and creamy — velvety! It was hard to believe that there wasn’t any cream or butter in it because it tasted so rich! And the chewy mushrooms provided just the perfect texture contrast with the silky pureed soup.

What are some of your favorite family get-togethers? Christmas? Thanksgiving? Fourth of July? Impromptu dinners?

See ya tomorrow!

Artichoke & Mushroom “Noodle” Soup! GF, V, BED, SCD!

Tags

artichokes, Body Ecology Diet, cauliflower, gluten free, grain free, mushrooms, SCD, soup, Specific Carbohydrate Diet, vegan

What a day, what a day!

Artichoke & Mushroom “Noodle” Soup!

Today was a comfort food type of day — you see, my car “broke down” today. It didn’t die, but the oil light came on, and I had to pull off and change the oil.

Except I didn’t know how to do it.

I had to be “rescued.” Lets just say, I know now :P

earthy artichokes! yum!

So, needless to say, I wanted a “hug in a bowl” tonight — and that’s just what I got!

so silky and luxurious!

I made a delicious Artichoke and Mushroom “Noodle” Soup! Creamy and silky, with chewy mushroom noodles! It was exactly what I needed:)

Gluten Free, Vegan, Body Ecology Diet, Specific Carb Diet!

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

Here’s what you need: (serves 1 w/ enough for lunch the next day) :)

1 heaping cup of frozen artichokes, chopped
3/4 cup cauliflower florets
1 yellow onion, chopped
2 garlic cloves, chopped
2 cups veg stock
salt and pepper
5 shiitake mushrooms, sliced thin
green onions, chopped (garnish)

In a medium-sized sauce pan, saute your onion in 1 tsp EVOO with salt and pepper. Let them soften for about 3 minutes, and then add your cauliflower. Let it cook for about 3 minutes, and then stir in your artichokes and garlic. Let them cook for about 4 minutes, and then add your stock. Let it come to a boil, and then reduce to a simmer, and cover for 15 minutes.

Remove from heat, and with a stick blender, blend until smooth and creamy. If you don’t have a stick blender, you can also do this in a regular blender. Just be sure to do it carefully in small batches — it’s hot!! Adjust seasoning to taste – I added about 1/2 – 3/4 tsp of salt.

While your soup is simmering, saute your mushrooms in 1 tsp of EVOO for about 3 minutes, until they start to brown. Remove from heat and set aside.

Serve your soup garnished with mushrooms and green onions. YUM!

delicious!

This soup was literally a “hug in a bowl.” It’s flavor was so comforting — delicate and earthy. You could really taste the artichokes! Just wonderful!

yum!

And the texture was brilliant! The soup was so creamy and luxurious! The addition of the cauliflower gave it a silky and rich quality — superb! It was hard to believe there wasn’t any cream in it! It was so fabulous!

chewy mushrooms!

Finally, the mushrooms were just like noodles! They were chewy and almost slurpy! They were the perfect texture contrast to the smooth soup.

a hug in a bowl!

What did you think of the Opening Ceremony!?

I’m currently watching it right now! :) I love the music!

See ya tomorrow!

Sweet and Tangy Lettuce Wraps & Gazpacho! GF, V, BED, SCD!

Tags

almonds, Body Ecology Diet, carrots, cilantro, cucumber, ginger, gluten free, grain free, radishes, red pepper, SCD, soup, Specific Carbohydrate Diet, vegan

We made it! Another week under our belts, and here we are with a beautiful weekend ahead of us! Yay! What are your plans?

Sweet and Tangy Lettuce Wraps!

Well, around here, the party is continuing from the Fourth of July:) My oldest brother and his wife (who live in Cincy now!!) and my other older bro and his wife are coming over for dinner tonight! I love family time:)

Gluten Free, Vegan, Body Ecology Diet, SCD!

My mom and I had a little kitchen party — she cooked for everyone else, I cooked SCD:)

what a plate!

So what did I make? Sweet and Tangy Lettuce Wraps! SO GOOD!! Tangy, Sweet, Crunchy, Nutty, and Fresh all wrapped up in a cool lettuce leaf! Delish!

so fantastic!

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

vibrant green lettuce!

Here’s what you need:

Salad: Serves 2
1 red pepper, chopped
1 carrot, chopped
2 radishes, chopped
2/3 a cucumber, seeded and sliced thin
1/4 red onion, sliced thin
fresh cilantro, chopped
romaine leaves
1/4 avocado, diced

Sauce:
1 Tbsp Almond Butter (I used homemade)
1 tsp raw apple cider vinegar
juice of 1/2 a lime
15 drops alcohol-free pure liquid stevia
1 tsp grated ginger
water to stretch sauce – about 3 tsp

it was love at first bite:) hehe

Couldn’t be simpler: Prep all your veggies. After you slice your red onion, soak them in ice water for 10 minutes – this gets rid of the bitter, onion-y bite. Drain and dry them off. Combine your dressing ingredients, and add enough water until it is “liquid-y.” Toss your veggies with the dressing and cilantro. Fill the lettuce cups with this mixture, top with avocado and enjoy! Refrigerate until serving for a cool treat:)

a pile of goodness!

This meal was terrific!! I honestly could have drank the sauce! The flavors were outstanding — It was tangy from the apple cider vinegar, sweet from the stevia, nutty, and slightly spicy from the ginger! It went perfectly with the cold, crunchy veggies! The creamy, rich avocado was so delightful too! And the cilantro finished it off with a bright, fresh accent!

the almond butter sauce is so creamy and luxurious!

And it was a beautiful dish too! The colors were so bright and fun! It just looked like a summer party!

so colorful!

And who doesn’t love wrapping things in lettuce cups? :)

amazing textures!

And for full disclosure, I will tell you that I pureed this, and ate it as a GAZPACHO SOUP!! And it was phenomenal!!! This was really my first “cold soup” experience, and I really enjoyed it! I just didn’t think my tummy was ready for raw food yet.

as a gazpacho!

I think the gazpacho would have been excellent with some almond chips too, but by itself, it was fabulous!

I just love having the fam together, don’t you?

the avocado made the dish!

Do you like cold soup, or are you a warm souper? I’m a warm soup kind of gal:)

See ya tomorrow!!

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

Tags

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

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

delicious!

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

Mexican Broccoli Soup!

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

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

mmmmmm!

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

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

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

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

creamy and cool guacamole!

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

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

so creamy!

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

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

healthy never tasted so good!

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

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

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

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

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

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

so dramatic :)

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

Here’s what you need:

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

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

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

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

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

Yum Yum Yum!

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

love the broccoli!

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

Happy Tummy Approved!

What’s your favorite type of soup?

Back to non-soup food tomorrow! :)

See ya then!

This recipe is featured on Wellness Weekend!

Fennel & Asparagus Soup and Sunshine Award!

Tags

asparagus, Body Ecology Diet, fennel, gluten free, SCD, soup, vegan

Hey Happy Tummies!

Fennel and Asparagus Soup!

Who’s excited for the Bachelorette “tell-all” tonight? Haha….if that’s not a pathetic sentence, I don’t know what is!

green onions are the prefect finish!

So today I got all settled back in Cincinnati — went grocery shopping, unpacked, did some laundry…fun stuff.

First of all, I’d like to give a huge thank you to Heather from Gluten Free Cat for awarding me with the Sunshine Award! “The Sunshine Award is an award given by bloggers to other bloggers. The recipients of the Sunshine Award are: “Bloggers who positively and creatively inspire others in the blogoshere.” 

I am truly honored to be recognized by someone that I find so inspiring! Heather’s Gluten Free blog is so positive and lovely — she just radiates joy and “sunshine!” :)

• 1. Favorite Color: I love sea foam green…And pink:)
• 2. Favorite Animal: puppies!!
• 3. Favorite Number: 4
• 4. Favorite Drink: frozen lime margarita with salt!
• 5. Facebook or Twitter: Hmm, that’s a toughie. I guess Facebook because you can share photos. I feel that my “day to day happenings” don’t merit a tweet.
• 6. Good Movie or Good Book:  Good movie. I love escaping for an hour or two…plus, I never have time to read.
• 7. My passion: I have truly found a passion in sharing delicious recipes for people with food allergies and special diets. Cooking for people is a way to express love:) I also have a passion for acting and singing.
• 8. Giving or Getting Presents: Hmm, I love getting presents, but even more, I love giving them. Growing up, I would always have so much fun making Christmas and birthday presents for my fam. One of my most memorable was a “juke box” made out of an upside-down paper grocery bag. I gave each person a cardboard “CD” to put in the juke box, and then I’d sing the song for them. Haha…gotta love 6-year-old creativity!
• 9. Favorite Day of the Year: Hmm, either Christmas or the Fourth of July because my entire family is all together!
• 10. Favorite Flower: Snap Dragons!

Finally, I’d like to nominate Somer from Good Clean Food! I am so glad to have “met” Somer via the Blogosphere! She has been so kind and encouraging to me, as she also has Ulcerative Colitis, and has beaten it through diet! I consider her a wonderful mentor and friend:)

so comforting!

So now, onto dinner! Tonight, I made a gorgeous Fennel & Asparagus Soup! Nothing like a comforting bowl of soup to soothe a Happy Tummy:)

gluten free, vegan, and body ecology diet friendly!

It’s Gluten Free, Vegan, Body Ecology Diet friendly and Specific Carb Diet friendly!

so rich and creamy!

And did I mention that it’s awesome? ;)

delicious!

Here’s what you need:

1 yellow onion, diced
1 bunch of asparagus, chopped
1 bulb of fennel, sliced thin on a mandolin
2 cloves of garlic, minced
3 1/2 cups Veg stock
salt and pepper
1 green onion, sliced

In a large dutch oven, saute your onion in 1 tsp EVOO, salt and pepper. Let it soften for about 3-4 minutes, and then add your fennel and asparagus. Let that cook for about 5-6 minutes, and then add your garlic. Let it cook for about 3 minutes, and then add your stock. Bring it to a boil, and then reduce to a simmer and cover, for 15-20 minutes. Readjust salt to taste. Turn off the heat, and then, with a stick blender, puree your soup until it is smooth and creamy. You can also do this in a blender, just be sure to do it in small batches, since it’s a hot liquid! Serve garnished with green onions.

mmmm!

This soup was so delicious. It was light, but extremely satisfying! The flavors were complex, but SO delicate! The savory asparagus paired perfectly with the anise-y fennel! If you’ve never tried fennel, it is a fabulous vegetable. It looks a little intimidating with the green stalks shooting out of the big white bulb, but the flavor is second to none! It tastes like licorice! Such an interesting flavor combo with the asparagus!

such delicate flavors!

Finally, the texture was out-of-this-world! It was so luxuriously rich and creamy. My mom thought I put cream in it since it was so smooth and luscious! It just melted in your mouth. And the green onions added just the perfect bite.

What’s your favorite TV show? Do you watch the Bachelorette?

See ya tomorrow!

This recipe was featured in Make your own Mon, Tasty Tues, Slightly Indulgent Tues, Real Food Forager!

National *belated* Chocolate Chip Day!

Tags

artichokes, Body Ecology Diet, chocolate, eggs, GF cookies, gluten free, kale, Maker's Diet, quinoa, soup, vegan

I learned something very important today. Something that made me quite sad — I MISSED NATIONAL CHOCOLATE CHIP DAY!! It was YESTERDAY!……*tear*

Well — not that it matters much for me, as the Body Ecology Diet strictly prohibits sugar in ANY form (fruit, grains, sweet/starchy veggies, soy, alcohol, etc. — this is to starve Candida yeast that eat sugar). But, I was disappointed I didn’t share any chocolate chip recipes with you!

So I thought I’d make up for it today, and post my best Chocolate Recipes! They are all gluten-free and dairy-free, and some are vegan.

Besides — we’re just having leftover Super-Charged Kale, Artichoke & Quinoa Soup for dinner tonight :)

gluten-free, vegan, AND Body Ecology friendly!

But now…onto the CHOCOLATE!

Drumroll Please!

Chocolate Peanut Butter Swirl Rice Pudding! (GF, Vegan, MD)

Chocolate GF Crepes! (GF, MD)

Chocolate Chip Banana Bread (GF, MD)

Chocolate French Macaroons! (GF, MD)

Chocolate and Peanut Meringues! (GF, MD)

Chocolate Chewy Crispers! (GF, MD)

Peanut Butter & Chocolate Filled French Macaroons (GF, MD)

Chocolate Peanut Butter Krispie Bar! (GF, MD)

Monster Cookies! (GF, MD)

Peanut Butter Chocolate Chip Banana Bread! (GF, Vegan, MD)

Now that your taste buds have been tempted…go eat some chocolate! :)

Happy Tummies!

Super-Charged Kale, Artichoke & Quinoa Soup!

Tags

ahi tuna, artichokes, Body Ecology Diet, gluten free, kale, quinoa, soup, vegan

Ever have one of those days where its time to cook dinner, and you open your fridge only to find that you’re out of … everything?

Yeah, that’s how today was. Good thing I always have certain Pantry Staples on hand!

don’t judge a book by its cover — this soup ROCKED!

So here’s what I had to work with:

In the Fridge: Kale, Celery, 1/2 onion

In the Pantry: Veg Stock, Quinoa, Garlic

I scratched my head for about 3 minutes. Mind you, I have a dad who won’t touch Kale with a 12 foot pole. So I had to disguise it — in form AND flavor. Enter: a delicious, creamy soup.

Scrumptious Dinner!

And let me preface this by saying that my dad was *raving* about this soup and said it was amazing!

Here’s what you need for the Super-Charged Kale, Artichoke and Quinoa Soup:

3/4 bunch of Kale, de-stemmed and diced
1/2 onion, diced
1 cup frozen artichokes, thawed
4-5 garlic cloves
4 green onions, sliced — whites & light green separated from the dark (for garnish)
3/4 bunch of celery, diced
3 cups veg stock
1 cup water
3/4 cup quinoa cooked in 1 1/2 cups veg stock
juice of 1/2 a lemon
dried oregano and basil – about 1 tsp each
salt and pepper

In your dutch oven, saute your onions in 2-3 tsp EVOO with salt, pepper, oregano and basil. Allow them to soften for about 4 minutes. Then, add in your celery and let it cook until it begins to soften – about 5 minutes. Then, stir in your garlic and let it cook for about 2 minutes. Next, add your artichokes, veg stock and water. Bring to a boil. Once boiling, add kale and stir so it all gets “in the pool.” Then, reduce heat, cover and simmer for about 15 minutes, until the kale is tender. Once tender, add your lemon juice. Then, with a submersion blender (aka stick blender), puree the soup so it becomes smooth and creamy. (You can also do this with a regular blender, but do it carefully and in batches!) Once it’s pureed, stir in your cooked quinoa. Finally, stir in some final salt to taste — I added about 1+ tsp. Serve garnished with the dark green parts of the green onions.

gorgeously seared Ahi Tuna!

With this Super-Charged, Nutrient-Dense soup, I served Seared Ahi Tuna. This was amazing. And I had more, but the slices weren’t “pretty” enough for the picture:) Lobsta Bakes’ wild, ocean-caught Sushi-Grade tuna absolutely melts in your mouth. It is such a beautiful ruby red color, with a succulent, melt-in-your-mouth texture! It is seriously like buttah!

Now that I’m on the Body Ecology diet, I can no longer have sugar or soy sauce (among countless other things). Therefore, I could not marinate the tuna like I usually do. However, to give it a truly spectacular taste, I suggest to marinate it first. This is the marinade I {{used to}} use…….*tear*

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

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

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

Gluten Free, Vegan, AND Body Ecology Friendly!

This meal was absolutely delectable! The soup was so luxurious — velvety and creamy! The flavor completely blew me out of the water – it had a deep, satisfying, earthy flavor, but it was complexly sweet from the celery, and beautifully garlicy. The addition of the quinoa provided a nutty flavor, plus a textural *pop* for the soup. It was out of this world! It warmed the belly and soul!

delish!

Until Tomorrow!

GF & Vegan “Spring Fling” Asparagus & Leek Soup!

Tags

asparagus, gluten free, leek, Maker's Diet, soup, vegan

What a great day today! There are certain people who can just light up a room.  Well, this afternoon, one of our dear family friends came to visit and she definitely fits that bill. It was so great to hang out and just have her uplifting spirit fill our house! I totally believe that people like that are placed in your life for a reason.

Mary's Gone Crackers is the perfect crouton!

So for dinner tonight, I made another Happy Tummy and Mouth Soup…this time, of the green variety! I made Asparagus and Leek Soup alongside broiled Tile Fish. Yum!! Healthy, decadently delicious, and super easy to whip up!

vibrant green!

Here’s what you need:

Bunch of asparagus, ends trimmed, cut into 1/2 inch pieces
1 leek, well washed, sliced
3 1/2 cups veg stock
1/2 cup plain unsweetened almond milk
1/2 cup fresh basil, chopped

In a Dutch oven, sauté your leek for about 5 minutes with 1 tsp EVOO, salt and pepper. Then add your asparagus and cook for another 5 minutes. Add your stock and deglaze the pan, scraping up any flavor bits from the bottom. Bring to a boil, then reduce to a simmer. At this point, remove a few pretty asparagus tips for a garnish, and stir in your basil. Partially cover, and let it simmer for 10-15 minutes, until the asparagus is fork tender. Then, remove from heat and blend with an immersion blender. Finally, stir in your almond milk and reseason with salt. Garnish with an *amazing* Mary’s Gone Crackers GF cracker, your reserved asparagus tips, and chopped fresh chives. YUM!

the perfect pair:)

With this flavor packed soup, I served broiled Tile Fish. This is a wonderful, often overlooked fish! Our friends at Lobsta Bakes gave us a beauuutiful piece of wild, ocean caught tile fish today. Oh my Gosh. It is like a hybrid of cod and halibut. Sweet, delicate “meat” that just flakes and melts in your mouth! I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice. Delicious!

succulent tile fish!

This meal was great! The flavor of the soup was so fresh and addicting! The first taste kind of wakes up your taste buds to this new and exciting flavor combination. Asparagus, leeks and basil are 3 ingredients I’ve never thought to combine. And it was SO good! It was bright from the basil, but deep from the asparagus. It was wonderfully earthy, but light and super fresh! The texture was smooth and creamy, and the color was a deep forest green that just jumped off the plate!  It was a soup you just wanted more and more of!

beautiful asparagus poking through!

Happy Tummies!

Carrot Fennel Ginger Soup for a Happy Tummy & Mouth!

Tags

carrots, fennel, ginger, gluten free, Maker's Diet, pancakes, soup, Ulcerative Colitis, vegan

Time for a reality check, Happy Tummies. In my UC flare, there are often time extra-intestinal manifestations of the disease. Since it is an autoimmune disease, there can be other physical symptoms, besides just the ulcers on your intestines, since my messed up, hyper-active immune system controls every part of my body!

Well, my extra-intestinal (I always think they’re saying extraterrestrial :) ) symptoms are *almost* worse than the disease. My knees have lumps all over them, making them 3-4x their normal size, and it’s spreading to my ankles. This is making it excruciating to walk. These bumps are known as erythema nodosum. Finally, my mouth has 7 open wounds/ulcers, making it nearly impossible to eat. Therefore, we made this soup for dinner tonight, since no chewing was required. Even though it’s just a humble pot of soup, it was delicious, and hit the spot.

happy tummy and mouth meal:)

Here’s what you need.

1 bulb of fennel, chopped
1/2 yellow onion, diced
7 carrots, cut in 1/2 inch pieces
2 garlic cloves, sliced
1/2 inch piece of ginger, sliced
1 small honeycrisp apple, diced
3 1/2 cups veg stock
1/2 cup plain unsweetened almond milk

so smooth and creamy!

In a dutch oven or soup pot, saute your onions, fennel and carrots in 1 tsp EVOO with salt and pepper. Let them cook for about 7 or 8 minutes, until they are tender. Then, stir in your garlic and ginger. Let that cook for about 2 minutes. Then add apples, and stir for just a minute.  Then add in your stock, and make sure all the veggies are covered (the apples will float). Bring to a boil, then reduce to a healthy simmer and let cook, partially covered for 35-ish minutes, until the carrots are fork tender. Then, turn off the heat and blend with a stick blender until smooth and creamy. Stir in your almond milk, and garnish with chopped chives. Y-U-M!

bright, sweet, spicy, and packed with nutrition!

With this soup, my mom and I had a treat since it was just us “girls” tonight. We had halibut fillets! Oh my Gosh. Lobsta Bakes hooked us up!!! We each had a *gorgeous* wild, ocean-caught halibut fillet. This is my mom’s favorite fish…and one of my top 3! It is so delicately flavored, and so light and flakey. Truly succulent.

outstanding halibut and socca bread

I also made Socca bread…which wasn’t great. A bit of a flop — 1/3 cup chick pea flour, 1/3 cup water, 1 tsp EVOO, salt, pinch of cumin. Cook in frying pan. Flavorless…not worth the time. Just being honest! It probably would have been better with more spices….next time I’ll increase the cumin to 1 or 2 tsp; or instead of cumin, maybe curry powder.

gorgeous color and flavor!

Other than that GF bread, this meal was outstanding. The soup was so amazing. Not only was it a gorgeous orange color, but it was BURSTING with flavor! It was bright, and sweet and a little bit spicy! The fennel had a wonderful anise flavor that paired so nicely with the sweet carrots and apple. That sweet undertone was complimented perfectly by the slight spiciness from the ginger, and the savory garlic that subtly chimed in at the end. Garnished with the slight onion-y chives made this soup a 10!

Have a great week!