Marathon Prep for a Friend! GF, Vegan, BED!

Tags

almonds, asparagus, Body Ecology Diet, broccoli, buckwheat, ginger, gluten free, pasta, red peppers, stevia, sugar free, Ulcerative Colitis, vegan

Today is a special post.

This post goes out to my dear friend, R. She is an amazing friend.

Right now, as we speak, she is in Las Vegas, running in the Crohn’s & Colitis Foundation Rock & Roll Marathon. She’s on Team Challenge, and she doesn’t even have IBD. Nope…she’s running this for me. I am so incredibly humbled and honored that she’s been training and running this with me in mind. I am so blessed to have her as a friend.

So Thank You, R! YOU GO GIRL!!! I’m rooting you on from NYC!!

fantastic asparagus, broccoli and red peppers!

So in the spirit of the marathon, I thought I’d share a pregame pasta meal! What is it?

PAD THAI!! But not just any Pad Thai….

Gluten Free, Vegan, Body Ecology Friendly, Sugar Free & Peanut-Free PAD THAI!!!

what a plate!!

Here’s what you need:

buckwheat noodles
red pepper, diced
6 stalks of asparagus, chopped into 1/2 inch pieces
1 1/2 cups of broccoli florets, steamed
3 garlic cloves, minced
1 tbsp ginger, grated
1/2 yellow onion, diced
4 green onions, chopped, divided dark and white/light green
cilantro, chopped
almonds and cashews, chopped

Sauce:
1/4 cup + 1 Tbsp veg stock — soy sauce/tamari is traditional, but not on the BED
1/4 cup + 1 Tbsp fresh lime juice
1 1/2 Tbsp raw apple cider vinegar
1 tsp EVOO
1/4 C + 1 Tbsp brazil nut / hazelnut butter (homemade) — can sub any nut butter — peanut butter is traditional
2 garlic cloves, grated
1 Tbsp fresh ginger, grated
1 tsp curry powder (usually thai curry paste — but it’s the Northwoods)
7-8 drops pure liquid stevia

1/4 -1/2 cup reserved pasta water

a mound of healthy, organic veggies!

Prepare all your veggies and sauce. (This meal has intensive prep, but comes together quickly at the end). First, steam your broccoli, when it is tender, shock it in ice water, drain, and then set aside. Then, in a big frying pan, saute your onion in 1 tsp EVOO, salt and pepper. Once its softened, (about 5 minutes), add in your asparagus. Let it cook for about 3 minutes, and then add in your bell pepper, garlic and ginger. Allow them to cook for about 3 minutes, and then add in your broccoli. Stir until it’s warmed through, about a minute. Then add in your cooked pasta, sauce, whites/light greens of the green onions, and reserved pasta water. Stir to coat all the noodles and veggies. Garnish with cilantro, green onion tops, and chopped almonds & cashews! DIG IN & LOVE YOUR LIFE!!

want a bite?

This Pasta. I was literally jumping around the kitchen at how DOGGONE FANTASTIC it was! The flavor of this dish absolutely explodes in your mouth. There was salty, sweet, spicy and sour all dancing around on your palate! The salty nut butter, the sweet stevia, spicy curry & ginger, and sour lime & apple cider vinegar! Those flavor profiles, paired stupendously with the bright, fresh cilantro and the slight bite from the green onions. And the garlic flavor provided a magnificent backdrop.

GF, Vegan, BED-Friendly & Peatnut-Free PAD THAI!!!

And then the textures!! The buckwheat noodles were chewy, while the red peppers were sweet and crunchy! The broccoli was tender, while the almonds and cashews gave a serious crunch factor! All the elements were blanketed in a luxuriously rich and creamy sauce that got in all the nooks and crannies of the noodles and broccoli “tree tops.” A truly fabulous dish!

bright, fresh, and nutty sauce!

And my parents?? They absolutely LOVED it — licked their plates — and raved that this was my best BED meal yet.

This just goes to show that even if your diet has CRAZY INSANE restrictions like the Body Ecology Diet, you still can make CRAZY INSANE delicious dishes. It just takes a little creativity, a little experimentation, and a little courage:)

So R, this one goes out to you on your big day. Congrats on an amazing race! You’re a rockstar!

An SCD Thanksgiving!

Tags

almonds, Body Ecology Diet, carrots, cashews, dates, desserts, gluten free, SCD, Specific Carbohydrate Diet, stevia, sugar free, vegan

Can you believe it’s almost Thanksgivingggggg?!!!

Sorry…I hope you couldn’t hear the squeal through the screen:)

Aaanyway…its shopping and prep day! Woo! Except, I’m traveling all day. Yep, I’m on my way back to Cincinnati tomorrow and I couldn’t be more excited to spend quality time with family and friends. Last year, it was just my mom and I in New York (I was in a show and had just started my Ulcerative Colitis flare, so my mom flew out to be with me). So this year, it’s kind of a triumphant moment:)

So, food wise this Thanksgiving, it’ll be a little different for me, as I am on the Specific Carb Diet….no grains, starch, sugar…and being Vegan…no meat or dairy. Sooo, I’m making my own fare, with enough for everyone to sample, of course:)

I’ll be making an amaaaazing green bean casserole (recipe to come soon), as well as this fabulous number for dessert: Sweet Carrot Pie!

Sweet Carrot Pie!!

Before you run away at the sound of the title…just trust me…you’re not going to want to miss this!

I know what you’re thinking….carrots? But remember my Carrot Dessert Pudding?!  (You can check out my demonstration video for this recipe here!)

Carrot Dessert Pudding! GF, V, SCD, BED!

Well, if you haven’t tried it yet, I urgeyou to give it a shot. I have a slight obsession with it. :)

So much so that it led me to do a little experimenting….hehehe

oh. yum.

Enter: Sweet Carrot Pie! (And if you’re feeling really spicy, you can sing it to the tune to my anthem, “Sweet Caroline”….Sweeeet Carrot Pie…..Oh Oh Oh :)

This. Rocked. My. World. And I hope it rocks yours too.

Cool, creamy, rich, & crazy delicious!

so incredibly creamy and amazing!

And it’s Gluten Free, Vegan, and Specific Carb Diet Friendly! And to make it Body Ecology Diet friendly, just omit the crust!! Woooooo!!

what a bite!

Here’s what you need: (serves 4)

Crust:
6 dates
1/4 cup raw cashews
1/4 cup raw almonds
1/8 tsp sea salt
1/4 tsp cinnamon

Filling:
2 1/2 cups carrots, chopped and steamed
1/2 cup cashews
3 “droppers-ful” of pure liquid stevia (SCD use 2-3 tsp honey)
1 1/2 tsp cinnamon
1/16 tsp ground nutmeg (aka several shakes)
1/16 tsp ground cloves (aka several shakes)
healthy pinch of sea salt

Here’s what you do:
Steam your carrots for about 8-10 minutes until you can smell that they’re done, and they are super soft. While they are steaming, load up your food processor with the rest of the filling ingredients. After the carrots steam, add them to the food processor, and process until creamy and smooth…about 2 minutes, stopping to scrape the sides several times.

Use a silicone spatula and transfer the filling to a bowl and set aside. Make sure to scrape it all out of the food processor. Then, add your crust ingredients to the food processor and process for about 2 minutes until it begins to get sticky and stick to the sides. (You’ll need to scrape it several times.) You may not think it is “crust-able” because it’s kind of crumbly, but it definitely is…you just mold it together.

Now to assemble: I used a round, glass food storage container, but you could use a ramekin, pie plate, muffin tin, mini loaf pan, anything really! But take your pan, and line it with parchment paper with some hanging over the edge. (so you can pull it out)

Take your crust crumbles and pour them into your parchment lined pan. Then, with your fingers, “smoosh” it down and to the sides. This is very easy to do, and you will find that it wants to stick together.

Then, pour the filling on top. Press it down with a silicone spatula, and then lift up the pan about 2 inches off the counter, and drop it several times, just to make sure it’s settled. Then, freeze for 1 1/2 hours, or refrigerate for 4 hours, or over night. Then, pull it out with the parchment paper and gently peel it off the sides.

wait a minute…there’s carrots in there?

Speechless. There are no words to describe the utter deliciousness that isthis Sweet Carrot Pie. Seriously, Happy Tummies, this is truly magnificent. Where do I even begin? The texture, the flavor, the health benefits?

what a plate!

OK…first the texture. This is SO incredibly creamy and dreamy. The filling is velvety and luxurious, with a nice chewy crust. I will say, this is rich, so a little piece goes a long way, but oh my Gosh, this is a winner. A funny thing happens when you puree cashews – they become so rich and creamy. They add this lusciousness and creaminess that makes this dish a 10.

it tastes like pumpkin bread batter!!

Next, the flavor. You can NOT believe this is made out of carrots. It tastes like pumpkin bread batter! Seriously! It is so amazing. The cozy spices of cinnamon, nutmeg, and cloves provide this fabulous warmth. And then the crust is almost like gingerbread! I’m telling you, this is the holidays all wrapped up in a cute little pie.

want a bite? :)

Finally, you could totally make a case that this is health food :D haha Now, I’m not going to lie, there are a lot of nuts in here, so you have to eat it in moderation, BUT you’re getting a big kick of Beta Carotene and Vitamin A from the carrots, as well as protein and healthy fats from the cashews and almonds! And there’s no sugar in it! A guilt free pie that makes you want to do a happy dance? I’d call that a win for team GFHT!

What kind of pie do you make for Thanksgiving? Do you make more than one?

We allllllways have pumpkin pie. But sometimes, we’ll also have apple pie, if we’re feeling extra festive.

Have a blessed and Happy Thanksgiving!! :)

Zucchini Bread Pancakes! GF, BED, SCD!

Tags

almonds, Body Ecology Diet, breakfast, cashews, gluten free, grain free, pancakes, SCD, Specific Carbohydrate Diet, stevia, sugar free, vegan, zucchini

Apparently, I’m on a breakfast kick lately! Haha. Oh well, breakfast is probably my favorite meal of the day :) Although, I ate these for dinner!

Zucchini Bread Pancakes!

This is just going to be a quick post because I’ve got a ton to do tonight, and it’s already 7pm! Eek!

mmm!

SO without further ado, I’d like to introduce you to the newest addition to my pancake collection:) Zucchini Bread Pancakes!

amazing cashew almond cream!

Chewy, and wonderfully sweet pancakes that are sneaky healthy! Just my style:)

what a plate!

I topped them with an AMAZING cashew-almond cream. So. Good!

so delish!

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

yummo!

Here’s what you need:

1/2 cup almond flour
1 zucchini, grated
1 1/2 tsp cinnamon
2 “droppers-full” of pure liquid stevia (SCD use 2 tsp honey)
1/2 tsp pure vanilla extract
pinch of salt
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup organic raisins (BED omit)

Cream Sauce:
1/8 cup almonds
1/4 cup cashews
1/4 cup water
2 droppers-full of pure liquid stevia (SCD use 1 tsp honey)

After you grate your zucchini, put it in a clean kitchen towel and squeeze out as much liquid as you can. Combine all your pancake ingredients in a bowl. Stir well to combine.

Heat a large olive-oil-sprayed pan or skillet until it is screamin’ hot. Place 1/4 cup of the batter on the skillet and cook for about 4-5 minutes per side. It will make 5 pancakes.

To make your cashew-almond cream, combine you ingredients in the food processor, and process for about 2 minutes, scraping down the sides several times.

zucchini never tasted so good!

To serve, top your pancakes with a generous mound of the cashew cream!

wow oh wow!

These pancakes were marvelous! I loved how the cinnamon really came through! It was warm, and sweet, and with that outrageous cream sauce — can you say faaaaabulous?! :)

Even though they were made with zucchini, they weren’t “vegetable-y” at all! The raisins provided a wonderfully sweet “pop” of flavor. It was like a nice little surprise!

I think the cream sauce stole the show though. I could see dipping strawberries in it, or even freezing it and making an ice cream-like treat! mmm!

If zucchini’s not your thing, try either my Carrot Cake Pancakes

or my Nectarine Pancakes with Blackberry Sauce!

What’s your favorite type of pancake?

Until tomorrow!

PS: Sorry this was late – the Internet was down last night in my building! :)

Monkey Muffies! GF, V, SCD!

Tags

almonds, banana, dessert, GF cookies, GF muffins, gluten free, grain free, New York City, SCD, Specific Carbohydrate Diet, stevia, sugar free, vegan

Monkey Muffies? What the heck is that?!

Monkey Muffies!

Well, I don’t know about you, but back in my muffin-eating days (read: gluten-consuming days), if I ever ate a muffin (which was rare), I would only eat the top. It was my favorite – the softest, and most moist (say that 5x fast!) part of the muffin. I would always pawn the rest off on one of my brothers or my dad. :)

so healthy!!

So, a Monkey Muffie is the top of a Banana Muffin! I created that consistency by baking muffin batter on a cookie sheet — no pawning needed! :)

amazing texture!!

Moist, chewy and completely delicious!

And they’re Gluten Free, Sugar Free, and Specific Carb Diet friendly with a Vegan Option!

Here’s what you need: serves 2 (7 little cookies)

1 very ripe banana, sliced
1/2 cup almond flour
1 egg white (Vegan Option: 1 flax/chia egg)
1 tsp cinnamon
1/2 tsp pure vanilla extract
1 dropper-full of pure liquid stevia (SCD use 1 tsp honey)
pinch of salt

Preheat oven to 350 degrees. Place your banana slices in a Pyrex (or microwave safe) measuring cup. Microwave the banana for 1 minute on high. (This literally “melts” the banana, allowing smooth and even distribution for your cookies!) Allow it to cool for about 6 minutes (so it doesn’t scramble the egg). Then, combine all the rest of your ingredients together in a bowl. (that easy!)

Scoop 1 Tbsp of the batter on a parchment-paper-lined baking sheet and bake for 30 minutes.I know that seems like a long time, but the banana makes the batter very wet. Makes 7 muffies.

yum x 3!

These little Monkey Muffies were heavenly! They were bite-sized, yet packed with goodness! They weren’t overly sweet — juuust right:) You could definitely taste the banana, but with the cinnamon and vanilla, it was the perfect delicate flavor with the nutty almond flour!

delicate banana and cinnamon flavor!

And they were so chewy and soft!! The outside was golden brown and slightly crisp, while the inside was just wonderfully pillowy and soft! And super moist from the banana too!

The texture was much like the top a muffin! I’d call them a hybrid of a cookie and muffin:) Delightful!

I may or may not have eaten all of these cute little muffies:)

“Hey! What about me!? I’m cute and little too!” – Roxy :)

Next time you need a sweet treat, give these a go – they’re wonderfully healthy and utterly delicious!

And for a quick NYC update, today was a busy day – unpacking, stocking the fridge with groceries, handy man stuff (assembling furniture that arrived while I was gone) and seeing friends!! And just a side not that I didn’t mention is that my dad is with me!! He’s dropping me off and making sure I’m all settled in the new apartment…how lucky of a gal am I?

union square greenmarket!

More Gotham adventures in store tomorrow!

love these streets

What’s your favorite type of muffin or cookie?

Until tomorrow!

Butternut Squash Pudding! GF, V, BED, SCD!

Tags

Body Ecology Diet, butternut squash, cashews, dessert, gluten free, grain free, SCD, Specific Carbohydrate Diet, stevia, sugar free, vegan

Drumroll please….

Introducing the newest and most delicious addition to my culinary repertoire….

Butternut Squash Pudding!

BUTTERNUT SQUASH PUDDING!!!!

healthy never tasted so good!

This is seriously THE best thing I’ve made all summer, if not all year. Quite a statement, yes, but it is that. good.

just lovely!

It’s dessert. It’s decadent. It’s bliss-inducing. It’s vegetables!!

Gluten Free, Vegan, Specific Carb Diet Friendly!

This is the stuff of dreams – truly pumpkin pie filling meets pumpkin bread batter. Do I have your attention yet?

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

so creamy and luxurious!

Here’s what you need:
1 small butternut squash: halved and roasted
1/4 cup raw cashews
2 dropper-fulls of alcohol free, pure liquid stevia (SCD use 1 tsp honey, or more to taste)
2 tsp cinnamon
pinch of nutmeg
pinch of ground cloves
tiny pinch of sea salt

Preheat oven to 400 degrees. Carefully cut your butternut squash in half lengthwise and scoop out the seeds. Line a baking sheet with tin-foil and spray with olive oil. Spray or rub the cut-side of the halves with olive oil, and roast cut-side-down for 40 minutes.

Let them cool for several minutes, and then scoop out the flesh and combine it in the food processor with the rest of the ingredients. Process for 2 minutes, until creamy and smooth, scraping the sides twice. Enjoy warm, or chilled in the freezer for an hour.

YUM!

Oh. My. Gosh. This was sheer decadence. It was buttery smooth and down-right amazing! It seriously tastes like pumpkin pie! My parents tasted it and couldn’t believe that there wasn’t cream or butter in it!

what a treat!

The flavor is straight out of a Thanksgiving Yankee Candle – ok, that maybe doesn’t sound too appetizing, but the flavor brought me back to the Thanksgiving table, eating pumpkin pie with my family. The cinnamon, nutmeg and clove gave it such a warm spiciness, that just traveled through your senses and warmed your soul. Ok, maybe a little dramatic, but it was just SO remarkable.

garnished with cinnamon – just wonderful:)

Finally, the texture was just rich and luxuriously creamy. I particularly enjoyed it semi-frozen. It was almost like ice cream:)

This pudding is the cousin of my other favorite dish, my Carrot Dessert Pudding…which, if you haven’t tried, I also highly, highly recommend!

Carrot Dessert Pudding!

Until tomorrow!

This recipe is featured on Healthy 2Day, Hearth and Soul, Cast Party Wed, GF Wed, Allergy Free Wed, Slightly Indulgent Tues, Tues at the Table, Real Food Forager, Tasteful Tues, Wellness Weekend! Healthy Vegan Fri! Superfood Sun!

Acorn Squash Pudding! GF, V, BED, SCD!

Tags

Body Ecology Diet, cashews, cinnamon, dessert, gluten free, grain free, SCD, Specific Carbohydrate Diet, squash, stevia, sugar free, vegan, Wisconsin

Two words: Musky Days.

You know how I said that I’m in the Musky Capital of the World up here in the Northwoods? Well…let me just tell you, these guys love their fish!

This weekend was the 3-day long festival celebrating…..you guessed it…..musky! People came out of the woodwork for this fishy street fair – all 676 of them! There was an antique car show, street vendors, live music, artisans, and fireworks. It was fun to be up here for the big hubbub. :)

Now, I want to preface this by saying that…well…there’s no other way to put this…err…this pudding looks like…well…crap…literally. Hah

I put the yellow squash into to food processor, and when it mixed with the cinnamon…much to my horror (cue Jaws music)…it turned…brown! The worst color for something ‘pudding-ish.’ But I knew that you could handle a non-pageant-winning-recipe:)

I was planning on scrapping — or rather, flushing — this recipe (sorry couldn’t resist:) ), just because of its appearance, but it was truly so magnificent that I felt obligated to share…even if the pictures were less than stellar.

So now….brace yourselves. I’m about to share with you a recipe for……..SQUASH!

Yes, it’s August 13, and even though it is a scorcher everywhere else in the country, it’s starting to feel like fall in the Northwoods! In fact, there were frost warnings these past few nights!

So I picked up an acorn squash at the organic market the other day! Let the autumnal anticipation commence!

Small Confession: I had dessert for dinner tonight.

Big Confession: It was made out of vegetables….Acorn Squash to be exact.

Yep! I made a delicious Acorn Squash Pudding! For dinner! And it totally rocked my socks — even though it doesn’t quite look that spectacular!!

Gluten Free, Vegan, Sugar Free, Body Ecology Diet, and Specific Carb Diet Friendly!

Think pumpkin pie filling meets gingerbread cookie, but guilt free and out-of-this-world creamy!

Here’s what you need:

1 acorn squash, roasted

1 1/4 tsp cinnamon
scant 1/8 tsp ground cloves
scant 1/8 tsp ground nutmeg
1/4 cup raw cashews
pinch of salt
1 1/2 tsp honey (OR: 2 droppers-full of alcohol-free pure liquid stevia for BED)

Preheat oven to 500 degrees. Cut your acorn squash in half vertically. Brush the flesh with olive oil and place it face down on a baking sheet lined with tin foil, sprayed with olive-oil. Bake for 30 minutes, until the skin starts to wrinkle and it is wonderfully soft.

Take it out and let the halves cool. Then, scoop out the flesh (I also sliced off & discarded the black caramelized part when the squash was touching the baking sheet) and place it in your food processor with the rest of the ingredients. Process until rich and creamy, stopping to scrape down the sides several times.

This pudding is…oh my gosh…SO good! I have a terrible weakness for anything that even remotely resembles pumpkin bread batter – and this is it! The sweet cinnamon, nutmeg and clove provide the perfect warm spice that one thinks of when fall rolls around. And the nutty-sweetness of the squash is just the perfect compliment.

The texture is wonderful too. It’s so luxurious and creamy from the cashews. It has a silky quality that is so fabulous.

And it’s great warm or chilled too! I put half of it in the freezer for an hour and it was the consistency of ice cream! Score!

So, let’s just have a good laugh, and let this be a lesson to never judge a book by its cover…or rather…brown food tastes good! :)

What’s your favorite healthy dessert?

Time to go watch the closing ceremony! I’ll be gettin’ my Spice Girls on! ;)

See ya tomorrow!

GF Vegan Coconut Cashew Sugar-Free Ice Cream! & Zucchini Millet Cakes!

Tags

Body Ecology Diet, cashews, coconut, dessert, eggs, GF cookies, gluten free, millet, red pepper, sugar free, vegan, Wisconsin, zucchini

It’s official. I’ve made ice cream!! Without an ice cream maker! AND it’s gluten-free, vegan, sugar-free, and Body Ecology Diet friendly!! Coconut Cashew Ice Cream!! Bliss!

ready to dig in!

I was literally dancing around the kitchen — no joke!

And I’ll bet you have all the ingredients right. now!

Here’s what you need: (This makes enough for 1 big serving or 2 dainty ones)

1/2 can of coconut milk (I used light)
1/2 cup raw cashews (a rounded cup)
3/4 tsp pure vanilla extract (alcohol-free for BED)
2 “dropper fulls” of pure liquid stevia (alcohol free for BED) — more or less to taste
pinch of salt

Extras:
ice
rock salt
ziplock bags (2 sandwich and 1 gallon)
water-tight tupperware

In a food processor, process everything until you get a smooth, creamy liquid. Then, pour the liquid into a Ziplock sandwich bag. Double-Bag it. Then, in a large-ish tupperware, place a layer of ice and then sprinkle with rock salt. Place your bag with the ice cream mix on top. Then, cover the bag with another layer of ice and salt. Close the tupperware lid tightly. Place the tupperware inside a gallon ziplock — (it probably won’t close, but that’s ok). Then…SHAKE! Shake the tupperware for about 15-20 minutes continuously. (You may want to recruit someone to help!) If it’s not continuous, it’s not a huge deal — I did it by myself, and took several 2-3 minute breaks and it was fine:)

After about 20 minutes, you’ll have GORGEOUS ice cream!!!

Word of Caution: DON’T put the rock salt down the disposal!! (I may or may not know from experience…oops)

creamy and dreamy!

This ice cream was…amazing…magnificent…bliss-inducing! It was so luxuriously creamy and wonderfully rich! There was a great vanilla flavor, with just the right amount of sweetness from the stevia!

As you can see, I topped mine with a cookie:) A Body Ecology Puffed Millet Cookie….which is also gluten-free, sugar-free, and dairy-free! (It has egg whites).

gluten free, dairy free, and Body Ecology Friendly!

So that was dessert…now for dinner:) (Dessert first, I always say!) Tonight I made GF Zucchini Millet Cakes with a Roasted Red Pepper Sauce! So delicious — and Body Ecology friendly too!! YAY!

so healthy and fabulous!

Here’s what you need:

Cakes:
2 zucchini, grated, or minced
1/2 onion, finely diced
1/2 cup millet & 1/4 cup amaranth cooked in 1 1/2 cups veg stock
2 egg whites (optional)
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp paprika

Sauce:
1 red pepper, roasted

delicious roasted red pepper sauce!

Preheat oven to 425. Cook your millet and amaranth together until all the liquid is absorbed, about 20-25 minutes. Then set aside to cool for a bit. In the meantime, grate your zucchini and mince you onion. Put them in a clean kitchen towel and wring out all the excess liquid (there will be a lot!). Then, combine your veggies, egg whites and spices in a bowl and stir to coat. Finally, mix in your cooked/cooled millet. If you have time, refrigerate for an hour — it will make the patties easier to form. Form patties out of about 2-3 Tbsp of the “batter” and place on an olive-oil-sprayed baking sheet. Spray tops with olive oil spray. Bake for about 30-35 minutes, carefully flipping half way through, until golden brown. Serve with Red Pepper Sauce!

mmmm!

Here’s what you do for the sauce:

To roast your red pepper, I literally set it on our gas flame 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 salt and pepper. Blend until you get your smooth sauce! YUMMO!

Zucchini and Millet Cakes!! Yummo!

I served this with Lobsta Bakes‘ wild, ocean-caught cod. This fish is so succulent! I baked it at 425 for about 25 minutes with 1 tsp EVOO, salt, pepper, chili powder and paprika. Scrumptious!

This meal was fantastic! The zucchini cakes were crunchy on the outside, and soft and pillowy on the inside! The flavor was so delicate! Slightly sweet with a subtle smokiness from the cumin and chili powder. Just superb! And combined with the silky and smokey red pepper sauce — it was just delicious!

Crunchy outside, pillowy inside:)

Right now, my family is all together for Memorial Day, and even though they all had Beer Boiled Brats and baked beans tonight for dinner (I couldn’t because they’re both not on the Body Ecology Diet), they all gobbled up these zucchini cakes, raving about them! Score for Team Happy Tummy! :)

What do you do for Memorial Day?

If you need BBQ inspiration, check out my Memorial Day Recipe Round Up!

Until Tomorrow!

This recipe is featured on GFPantry!

GF Quinoa Mexican Pizza & Body Ecology Ice Cream!

Tags

avocado, Body Ecology Diet, Candida, coconut, dessert, eggs, guacamole, mexican, pizza, quinoa, red pepper, restaurant review, sugar free, vegan, Wisconsin

Pizza and Ice Cream — that sounds like a sure-fire path to good health!

guacamole makes the world go ’round!

Well, my Happy Tummies, THIS pizza and ice cream is GOOD FOR YOU!! And not only is it healthy, but TASTY too!! I know, I know — sounds cliché, but hear me out:)

now THAT is a plate full of yummy goodness!

This Gluten-Free, Dairy-Free (Vegan adaptable), Body-Ecology-friendly pizza is a Mexican Pizza! The crust is made out of cooked quinoa and one egg white! And it rocks! Crispy and crunchy — and you can actually pick it up! It’s topped with a roasted red pepper sauce, Mexican-flavored veggies and guacamole!! YUM!

all dressed up — crispy crunchy crust!

Here’s what you need:

Crust:
3/4 cup quinoa cooked in 1 1/2 cups veg stock
1 garlic clove, chopped
1 egg white (for vegan option, leave out the egg)

Preheat oven to 400 degrees. Cook your quinoa until it absorbs the liquid (15 minutes). While it cooks, line a baking sheet (or pizza stone) with parchment paper and spray with olive oil. Once cooked, fluff quinoa with a fork and allow to cool slightly. Put it into your food processor with your garlic and about 1/2 tsp salt. Blend until it starts to break down a bit and sticks together. Transfer to a bowl, and then stir in your egg white so it blends in. Then, pour your “dough” onto the baking sheet. Take another sheet of parchment, put it on top, and “smoosh” it out as thin as you can get it! Carefully peel back the parchment, and spray the crust with olive oil. Pop in the oven for 10 minutes, then turn down the oven to 350 and bake another 15-20 minutes. Take it out, put on your sauce & toppings, and pop back in the oven for another 5-8 more minutes.

dramatic lighting reflecting off the lake!

Sauce:
1 red pepper, roasted, then chopped
1 garlic clove, chopped

Toppings:
1 onion, sliced
4 garlic cloves, chopped
cumin, oregano, chili powder, paprika
cilantro, chopped
green onions, sliced

red pepper sauce, smokey onions and fresh guacamole!

To roast your red pepper, I literally set it on our gas flame 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 your garlic clove and salt. Blend until you get your smooth sauce! YUMMO!

gluten-free, dairy-free, soy-free, peanut-free, sugar-free, and Body Ecology Friendly!

Meanwhile, saute your onions in 1 tsp of EVOO with salt, pepper, 1 1/2 tsp cumin, 1 tsp oregano, 1/2 tsp chili powder and 1/2 tsp paprika. Allow them to cook for about 10 minutes until soft — adding in your garlic for the last 4 minutes. You could also add some chopped peppers or mushrooms too! Top the cooked crust with the sauce and onions and bake for another 5-8 minutes. Top with cilantro, green onions and guacamole!!

so delicious!

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.

the light was just pouring in off the lake!

This meal was SO delicious!! It had the glamour of a pizza, with fabulous Mexican flavors! The cumin and chili powder were smokey and spicy, while the onions were almost sweet! The quinoa was crunchy and gave a nice nutty undertone, while the guacamole was cool, rich, and refreshing! Finally, the roasted red pepper offered an amazing smokey sweetness, that paired perfectly with the bite of the green onions and the bright, fresh cilantro. Spectacular!

look at that quinoa crust!

This recipe is featured in Allergy-Free Fridays with Cybele Pascal!

OK…enough Mexican Pizza…..Drum Roll Please!

now THAT is some pizza!

Introducing………BODY ECOLOGY ICE CREAM!

AMAZING Body Ecology Ice Cream! ((Gluten Free, Vegan, Sugar & Soy Free!))

That was the last bite — I was so excited, I gobbled it up and forgot to take a picture! Oops!

Made with COCONUT and STEVIA!! — Gluten Free, Vegan, Soy Free, Sugar-Free and Body Ecology Friendly!

High Voltage! Isn’t it adorable?!?

This unbelievable ice cream was handmade at the High Voltage Organic Cafe in Wisconsin! It was out.of.this.world! The texture was rich and creamy — velvety! And the flavor was a deep vanilla. It wasn’t overly sweet either — just perfect. For someone who hasn’t had ice cream in 8 months, I was almost brought to tears:)

my blissful moment at High Voltage!

Thank you High Voltage for such an outrageously delicious ice cream experience!

GF, Vegan & Body Ecology PAD THAI & CHOCOLATE!!!

Tags

almonds, asparagus, Body Ecology Diet, broccoli, buckwheat, chinese, chocolate, food allergies, ginger, gluten free, pasta, red pepper, stevia, sugar free, vegan, Wisconsin

If you’ve never experienced a Northwoods thunderstorm blowing in over the lake, you’re truly missing an awe-inspiring experience.

ominous

Today, after we got back from a gorgeous, church in the pines, a BIG storm blew in over the water. It was breathtaking — the dark clouds ominously rolled in and blanketed the sky until you couldn’t see the other side of the lake! And then, the wind started whipping through the pines, followed by just sheets of rain. House-shaking, rumbling thunder humbles you as you watch the waves crash against the dock and the shore. Powerful and mighty Nature at its finest.

It’s days like today that make you want to curl up, watch a chick flick the golf tournament with your dad, and drink hot chocolate! Well — hot chocolate was a definite no thanks to the Body Ecology Diet. However — I did do a little experiment…that turned out quite nicely! I made BODY ECOLOGY CHOCOLATE!!

GF, Vegan, Body Ecology CHOCOLATE! ((sugar-free!))

It’s not that photogenic. But it is amazing! The taste is like a SUPER dark bar — not milk chocolate AT all. But, it satisfied my chocolate craving.

I melted down 2 squares of an organic, unsweetened chocolate baking bar. I did this by microwaving it in 30 second increments and stirring in between. I then added a dropper full of pure stevia extract. I “smooshed” this mixture between 2 pieces of parchment paper, sprinkled with powdered stevia, and set it in the fridge for about 10 minutes. I only ate a tiny piece, just to see how my body reacted, and it was fine. So then, I took a plain millet cracker, and made an almond butter/chocolate sandwich — it was magnificent:)

You know what else was magnificent?

Dinner tonight.

fantastic asparagus, broccoli and red peppers!

Gluten Free, Vegan, Body Ecology Friendly, Sugar Free & Peanut-Free PAD THAI!!!

what a plate!!!

Let me first preface this by addressing my new food allergies. If you remember, I had an Igg food panel done, and it found that I was allergic to: Wheat, Egg Yolks, Tomatoes, Almonds, Cashews, Yeast, Green Peas, Coconut, Ginger, Black Walnuts, Pineapple, Green Beans, and Pinto Beans. I have been taking allergy drops for 5 weeks now, so I have started to slowly introduce these foods back into my diet. So far… I’ve done almonds and cashews. A-OK. I also recently tried egg yolks…and they gave me issues. My allergy was more severe to the yolks than to the other foods (minus black walnuts), so it doesn’t surprise me I still had a reaction. So tonight, in the Pad Thai, I added in GINGER! (I’ll still be taking the drops for months, but can slowly add foods in).

bright, fresh, and nutty sauce!

Now, back to the phenomenal PAD THAI!! Here’s what you need:

buckwheat noodles
red pepper, diced
6 stalks of asparagus, chopped into 1/2 inch pieces
1 1/2 cups of broccoli florets, steamed
3 garlic cloves, minced
1 tbsp ginger, grated
1/2 yellow onion, diced
4 green onions, chopped, divided dark and white/light green
cilantro, chopped
almonds and cashews, chopped

Sauce:
1/4 cup + 1 Tbsp veg stock — soy sauce/tamari is traditional, but not on the BED
1/4 cup + 1 Tbsp fresh lime juice
1 1/2 Tbsp raw apple cider vinegar
1 tsp EVOO
1/4 C + 1 Tbsp brazil nut / hazelnut butter (homemade) — can sub any nut butter — peanut butter is traditional
2 garlic cloves, grated
1 Tbsp fresh ginger, grated
1 tsp curry powder (usually thai curry paste — but it’s the Northwoods)
7-8 drops pure liquid stevia

1/4 -1/2 cup reserved pasta water

Prepare all your veggies and sauce. (This meal has intensive prep, but comes together quickly at the end). First, steam your broccoli, when it is tender, shock it in ice water, drain, and then set aside. Then, in a big frying pan, saute your onion in 1 tsp EVOO, salt and pepper. Once its softened, (about 5 minutes), add in your asparagus. Let it cook for about 3 minutes, and then add in your bell pepper, garlic and ginger. Allow them to cook for about 3 minutes, and then add in your broccoli. Stir until it’s warmed through, about a minute. Then add in your cooked pasta, sauce, whites/light greens of the green onions, and reserved pasta water. Stir to coat all the noodles and veggies. Garnish with cilantro, green onion tops, and chopped almonds & cashews! DIG IN & LOVE YOUR LIFE!!

want a bite?? :)

This Pasta. I was literally jumping around the kitchen at how DOGGONE FANTASTIC it was! The flavor of this dish absolutely explodes in your mouth. There was salty, sweet, spicy and sour all dancing around on your palate! The salty nut butter, the sweet stevia, spicy curry & ginger, and sour lime & apple cider vinegar! Those flavor profiles, paired stupendously with the bright, fresh cilantro and the slight bite from the green onions. And the garlic flavor provided a magnificent backdrop.

GF, Vegan, BED-Friendly & Peanut-Free PAD THAI!!!

And then the textures!! The buckwheat noodles were chewy, while the red peppers were sweet and crunchy! The broccoli was tender, while the almonds and cashews gave a serious crunch factor! All the elements were blanketed in a luxuriously rich and creamy sauce that got in all the nooks and crannies of the noodles and broccoli “tree tops.” A truly fabulous dish!

a mound of healthy, organic veggies!

And my parents?? They absolutely LOVED it — licked their plates — and raved that this was my best BED meal yet.

This just goes to show that even if your diet has CRAZY INSANE restrictions, you still can make CRAZY INSANE delicious dishes. It just takes a little creativity, a little experimentation, and a little courage:)

This recipe will be featured in Tessa the Domestic Diva’s Allergy-Free Wednesdays!

Halibut Ceviche & Body Ecology Puffed Millet Cookies!

Tags

avocado, Body Ecology Diet, ceviche, cilantro, dessert, GF cookie, millet, nut butter, red pepper, stevia, sugar free

Well, I learned something tonight :: we are NOT ceviche people.

fresh ceviche

Ceviche is a preparation of fish that is popular in South America, that consists of cooking fresh fish without heat. The fish is marinated for several hours in lemon or lime juice, which cooks the fish, due to the highly acidic juice.

beautiful…just not quite our cup of tea

I made this tonight…aaand…well…lets just say we ended up picking out the fish and quickly sautéing it to really give it a cooked consistency.

so fresh and bright!

It was a very flavorful dish, just not quite our “cup of tea.” The fish was more rubbery than flakey. And it was cold.

the peppers gave a great crunch factor!

But the fish itself, once we sautéed it, was phenomenal. Marinating it for that long in the lemon and lime juice made it decadently moist and highly flavorful!

If this post hasn’t scared you away, and you still want to make it…here’s what you need.

fresh halibut, cut into cubes
juice from 3 limes and 1 lemon
red pepper, diced
red onion, finely minced
1 garlic clove, grated
cilantro, chopped
1 avocado, diced
salt
juice of 1 lime

Cover your halibut in the lemon and lime juice, and marinate in the fridge for at least 3 hours. Combine all the other components of the salad and refrigerate. Before serving, take the halibut from its marinade, (drain excess liquid), and add to the rest of the salad. Serve chilled, garnished with cilantro.

wonderful millet pilaf in the background

The salad itself was wonderful. I loved the fresh flavor of the lime with the cilantro and avocado. And the crunch of the red pepper was so satisfying against the creamy avocado. Next time, we will saute the fish straight away!

And now, another Body Ecology Friendly cookie recipe! For those of you just tuning in, the Body Ecology Diet prohibits ALL sugar: fruit, dairy, grains, starchy vegetables, sweet vegetables, fermented foods, beans and legumes, soy, and alcohols.

such a satisfying texture and delightfully sweet!

So these cookies are quite a feat! And also, quite spectacular!!

They’re very similar to my last B.E.D. cookie, except this one uses another egg white and puffed millet cereal for added texture. Outstanding!!

Here’s what you need:

2/3 cup quinoa flakes
3/4 cup puffed millet cereal
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
big pinch of salt
2 egg whites
1/4 cup + 1 Tbsp macadamia nut butter (homemade)
1 tsp pure vanilla extract (alcohol free)
1 Tbsp pure Stevia powder (NOT “Truvia” or “In the Raw”…..I used NuNaturals)
1 “dropper full” pure Stevia extract
3 Tbsp water

First, I made my own homemade macadamia nut butter. I roasted them in a 350 degree oven for about 10 minutes, let them cool, and then whirled them up in the food processor with salt and 1 drop of stevia. You have to scrape it down a couple of times. I let it run for about 2 minutes — it was a lot more liquidy than I thought it would be. So delicious!

Preheat the oven to 350. I combined all my dry ingredients in one bowl. In another bowl, I “creamed” the egg whites, vanilla, and nut butter with a hand mixer. Once creamed, I added the stevia powder and extract, and blended those together. Finally, I stirred in the quinoa flakes and puffed millet. Scoop heaping Tablespoons onto a parchment-lined baking sheet. Bake for about 7-8 minutes, until cooked through.

Body Ecology Friendly AND gluten free?!? — I’ll take 3! :)

These cookies are absolutely amazing. We’re talking “knee-slapping” scrumptious. They’re fantastic right out of the oven, and also superb the following day, chilled from the fridge! The cinnamon gives these cookies a wonderful sweet-spicy note, and the puffed millet provides a fabulous texture! It’s hard to describe — they’re almost like little chewy pearls baked right inside! Yum!! The crumb is beautifully cakey and delicate, and wonderfully moist from the macadamia nut butter!

This is my new favorite cookie!!

This cookie is featured at Simply Sugar & Gluten Free, Diet Dessert n Dogs! & Lifeologia!