Sunday, January 12, 2014

Spaghetti Squash Pomodoro! GF, V, SCD & Paleo!

Hey everyone!

Well the weekend is wrapping up. And boy, was today a jam packed day!



Did you guys watch any NFL football?! I did, although, my teams: (The Bengals & The Packers), were out of the playoff last weekend. Sooo, I don't really have a big stake in the games anymore. Oh well! I was really just watching the game to hang with friends! We watched at a little bar in the East Village.

This brings up a great point....when you're on the Specific Carb Diet, or simply Gluten Free, what do you guys like to drink? Beer is clearly a "no no" because of the gluten in it. And to be honest, gluten free beer leaves a lot to be desired. (Besides, it's not SCD-friendly.) I like to get either white wine (dry), vodka-soda with a twist of lemon and lime, or an Unsweetened Vodka Mojito! Those are the drinks that agree with me! What about you?



So tonight, I'm going to share with you a delicious delicious dish. Sometimes, you just feel like pasta! Don't you!

And with New Year's resolutions still in full swing (hopefully :)) sometimes, we actually CRAVE pasta!

Well, this recipe allows you to have that pasta without the carbs and calories! How?! SPAGHETTI SQUASH!



I *LOVE* spaghetti squash. It really does feel decadent, like I'm eating pasta! You can twirl it on your fork and slurp it up! Now in full disclosure, it doesn't taste exaaaactly like gluten-full semolina pasta, but for a gluten and grain free alternative, it is pretty darn good!!



But the real star of the show, is this sauce!!! Holy cow, you guys. If you've never had homemade pomodoro sauce before, you really owe it to yourself to give it a go! I like to keep a bunch of this stuff in the fridge/freezer and have it with cooked veggies, spaghetti squash, "zoodles," even eggs!

And my Spaghetti Squash Pomodoro is Gluten Free, Vegan, Specific Carb Diet Friendly, and Paleo!

Here's what you need: (Serves 2)

1 spaghetti squash

1 zucchini, sliced into 1/4 inch rounds
10 button mushrooms, sliced
10 stalks of asparagus (I know they're not in season, but they were in the fridge)

Sauce:
2 tomatoes
1/2 red pepper
4 baby carrots
1/2 onion
3 garlic cloves
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1 bunch fresh basil

garnish: fresh basil

Prick your spaghetti squash ALL OVER with a fork or *carefully* with a sharp knife. Prick it more than you think you need! Place it on a paper towel in the microwave, and nuke it for 4 minutes. Flip it (with an oven mitt), and microwave for another 5 minutes, until the outside "gives" a little. Carefully remove from the microwave with an oven mitt and allow to cool for at least 7 minutes.

Meanwhile, sauté your onions and carrots in about 2 tsp EVOO, salt and pepper for about 5 minutes. Then, add your red pepper, dried basil and oregano, and sauté for about 3 minutes. Next, add your garlic, and let it cook for about 2 minutes. Finally, add your tomatoes, and let them cook for about 5 minutes. Carefully transfer this mixture to the food processor. Add your fresh basil and process until smooth.

In a separate pan, brown your zucchini and mushrooms and asparagus (optional) in 2 tsp EVOO, salt and pepper. Once they brown, remove from heat and set aside.

When your spaghetti squash is cool enough to handle, carefully slice in in half, lengthwise. Remove the seeds. Then, with a fork, scrape the flesh towards the center, forming spaghetti-like strands. Place 1/2 squash-amount of "spaghetti" onto a plate, and top it with half of the sauce, and half of the zucchini and mushrooms. Garnish with fresh, chopped basil.



Wow, oh wow. This sauce is SO GOOD! It's wonderfully tomato-y, but not too acidic, and with just the right amount of sweetness. You see, the sweetness in this recipe comes naturally -- from CARROTS! So, you don't have to add brown sugar to the sauce like many sassy Italians :)



And the fresh basil in the sauce makes it just so fresh and aromatic. Italian comfort food at its best.

Finally, all the browned and caramelized veggies are the perfect compliment to the slurpy and chewy spaghetti squash.



It's hard to believe that this meal is healthy AND figure friendly! Sounds like a "resolution" approved meal to me!

Let's make it a great week!!


Want more GFHT?  You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!

Tuesday, January 7, 2014

Stuffed Acorn Squash w/ Rosemary Roasted Beets, Brussels & Pistachios! Gluten Free, Vegan, SCD & Paleo!

Hey Happy Tummies!

Are we surviving the Polar Vortex? 

It's hard to believe the temperatures here today. New York was FREEZING. We hit 4 degrees today, which broke the record low from 1896! Although, that was warm compared to some of the negative temps in the Midwest!

Stay warm and stay safe everyone!




Freezing cold temperatures only mean one thing: hot tea, pajamas, and Netflix marathons! That....and comfort food!!

It's funny, I'm sitting here watching the news (yes I'm a 20-something that actually watches the local news) and they just did a piece on eating comfort food to stay warm in this deep freeze. And their theme: CARBS. More specifically, gluten-filled carbs.

Well, my dear friends...two can play at THAT game! :)

May I present to you, comfort food -- "Happy Tummy" style!




Yep, this is an amazingly cozy dish that will warm you from the inside out. And the best part? IT'S GOOD FOR YOU! 

Yep, it's Gluten/Grain Free, Vegan, Specific Carb Diet friendly, and Paleo!



It's actually what I made for Thanksgiving. (Sorry I'm JUUUST now getting around to posting it!!)

I made a Roasted Acorn Squash, stuffed with Rosemary Roasted Beets and Brussels Sprouts, Mushrooms, Pistachios, and Apples.



In a word: Unbelievable.

Here’s what you need: (Serves 5-6)

3 acorn squash - halved
24 brussels sprouts – halved
4 beets, sliced in to ¼ inch rounds
1 box of mushrooms (about 18), sliced
1 apple, cubed
1 sprig of rosemary, minced
½ tsp dried oregano
½ tsp dried basil
1 cup pistachios

Preheat oven to 400 degrees. Carefully slice your acorn squash in half and scoop out the seeds. Place the halves cut-side-down on two tin-foil-lined, olive-oil-sprayed baking sheets. Bake for about 40 minutes, until tender.

Meanwhile, prep your veggies. Place your beets on two tin-foil-lined, olive-oil-sprayed baking sheets. Spritz with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, flipping once halfway through.

While you’re waiting for oven space, brown your brussels sprouts on the stove. In the largest pan you have, place your brussels sprouts cut-side-down in an even layer in 2 tsp EVOO. Sprinkle with salt and pepper, ½ tsp oregano, ½ tsp basil, and your fresh, minced rosemary. Let it sit over medium heat for about 7 minutes, allowing it to brown and caramelize. Then, flip and allow the other side to brown for about 5 more minutes. Take off the heat and set aside.

In the same pan, do the same thing with your sliced mushroom. Place them in a single layer in about 2 tsp EVOO. Sprinkle them with salt and pepper. Allow the one side to brown for about 5 minutes. Then, flip and allow the other side to cook for about 4 minutes.
With your apples, you can either roast them in the oven or sauté them in a frying pan on the stove. I used the oven, because I made this the night before. Place the apple cubes on a tin-foil-lined, olive-oil-sprayed baking sheet in a single layer. Bake for about 2 hours in a 275 degree oven until they have significantly dried out.

To assemble, slice your brussels sprouts in half again (they should now be in quarters), and slice your beet rounds into matchsticks. Toss your beets, brussels sprouts, mushrooms, apples and pistachios together. Place a heaping mound of the filling inside the cavity of the acorn squash. Garnish with a few extra pistachios. Each person gets 1 acorn squash half.

Goodness gracious, you guys. This meal was outrageous. The taste, the texture, the appearance. Everything --- let’s start with the taste:



Acorn squash is so wonderful. It’s the sweetest of the winter squash. That sweet creaminess was complimented by the earthy sweet beets, nutty pistachios, super sweet apples, and earthy mushrooms. And then the subtle aroma of the rosemary, basil and oregano gave it a depth of flavor that was just out of control!



And the textures: wow. The creamy luxurious acorn squash provided the perfect backdrop for the chewy beets and mushrooms, the almost crunchy brussels sprouts (which had caramelized beautifully), the juicy-sweet apples, and the crunchy/salty pistachios. Mmmm.



Finally, it was truly beautiful. It was like a perfectly wrapped present of your plate. There were so many beautiful jewel-tone colors l- the deep purple, orange, green – so pretty!

Comfort food to get you through the Polar Vortex!! ((By the way, what even is a Polar Vortex?? What are we, in the latest sci-fi movie?!?))



Want more GFHT?  You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!

Thursday, January 2, 2014

Paleo Meringue Clouds & Almond Cookies! GF, Sugar Free, SCD, & Paleo!

Heeeeeey Party People!! :)

haha...just kidding.

How's everyone doing? Are we detoxing from the holidays? lol Again....KIDDING!!



Well, kinda. :) I know I ate lots of delicious food and had p-l-e-n-t-y of spirits over the holidays! haha

And Happy New Year!!! How did you celebrate? Did you watch the ball drop? I don't know about you, but it's just not the same without Dick Clark's Rockin' New Year's Eve.



So as promised, here are my delicious cookies! These are sinless...seriously. They're protein packed, sugar free, and insanely good.

And it's a tale of three cookies! You can make three different cookies out of the same "dough!"

My favorite, are the meringue clouds! They're made with just egg whites and honey!




Next, are my crunchy almond cookies! Again, just egg whites, almond flour, and honey!



And finally, my chewy almond cookies! Again, just egg whites, almond flour and honey!




Here's what you need: (Makes about 40 one-bite cookies)

Base:
5 Egg Whites
1/3 cup honey
1 tsp pure vanilla extract
1/4 tsp cream of tartar

Additional:
3/4 + 1 Tbsp almond flour

Optional:
1/2 tsp cinnamon

Preheat oven to 350 degrees. Put your honey and vanilla extra in a small saucepan and heat until it becomes liquidy. Careful - it bubbles up when it boils, and is molten hot!! Once it is hot, carefully pour it into a Pyrex measuring cup (with a spout so you can safely pour it into the stand mixer.)

In the stand mixer, whip your egg whites until frothy. Then, add your cream of tartar and beat for about 7 minutes on high until they form stiff peaks. After about 4-5 minutes and they have tripled in size, slowly pour in the hot honey mixture. Let the stand mixer run for about 1 1/2 more minutes.

Meanwhile, prepare three baking sheets by lining them with parchment paper.

This is where you have the different options.

MERINGUE CLOUDS:

Spoon about 2 Tbsp worth of the mixture onto your baking sheet. Bake for about 15 minutes, until the tops begin to turn golden brown. Then, turn off the oven, and allow them to cool/dry out in the oven with the door closed for about 3-4 hours. They will be wonderfully chewy -- like pillows.

ALMOND COOKIES

To the honey/egg white mixture, gently fold in your almond flour and cinnamon, so as not to deflate the egg whites. Spoon this mixture into a piping bag, or a gallon ziplock bag with the bottom corner snipped off. Then, squeeze about 1 Tbsp of this mixture onto the baking sheets. Bake for 15 minutes. For Chewy Almond Cookies, remove immediately from oven.

For Crunchy Almond Cookies, bake for 15 minutes, and then turn the oven off and allow to dry in the oven for 2 hours.

These cookies were seriously amazing. When you're on the Specific Carb Diet, or gluten free for that matter, the holidays can be tough because there are all these delectable looking treats lying around, and you can't have any! So, I whipped these up and I was a happy camper all through the weekend.

The Meringue Clouds were light as air and chewy. These were my mom's favorite ones. And by allowing them to dry out in the oven, bits of them become a little crunchy like a meringue.



The Crunchy Almond Cookies were my favorite. They had the consistency of a delicate graham cracker with the honey and subtly note of cinnamon.



 They were crunchy and wonderfully sweet.



Finally, the Chewy Almond Cookies were melt-in-you-mouth good. They were chewy in the center with slightly crisp golden brown edges. Careful though - they can leave your fingers a little sticky!



What a treat for a grain/sugar free gal. These cookies were a life saver. They're gluten free, grain free, dairy free, sugar free, SCD friendly, and Paleo! (Say that 5x fast!!)


For dessert on Christmas, we had berries with cream. I made coconut cream for mine by reducing a can of coconut milk on the stove for about 30 minutes with 3 tsp honey. I then topped it with crumbled crunchy almond cookies and a meringue cloud. Guiltless and positively delicious!

I may just have to make these "bad boys" again while I'm home and have an stand mixer at my disposal!! :D

Happy New Year!!!!!!


Want more GFHT?  You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!

Sunday, December 29, 2013

The Best of 2013!!

Hey Happy Tummies!

Well, as 2013 officially comes to a close, I thought it would be fun to take a look back at my personal favorite recipes from 2013.

What a year it was! I was back in New York City after a tumultuous 2012 being sick with my Ulcerative Colitis. ((You can read my story: here))

I published an e-cookbook!! Available here

And I even shot a Gluten Free Cooking Show Pilot for HealthiNation! ((You can watch it here))

And the best news of all is that my brother and his wife had a beautiful baby girl!!



So to end the year, I thought I'd share some of my favorite recipes from 2013.

They are ALL gluten and dairy free. The majority are Vegan. BED = Body Ecology Diet, SCD = Specific Carb Diet.



Bejeweled Brussels Sprouts! GF, V, SCD, Paleo! -- Cooking Demonstration Video


























Alright friends! Looking forward to lots and lots more delicious recipes in 2014! I just have a feeling it's going to be a super terrific year!

What are your New Year's resolutions? 


Cheers to health, friendship and joy in 2014!!



Want more GFHT?  You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!

Friday, December 27, 2013

Beet & Brussels Flatbread w/ Pomegranate & Avocado! GF, SCD, Paleo!

Hey Happy Tummies!!

Well I officially fell down on the blogging job over the holidays and I apologize for that. With one less week between Christmas and Thanksgiving, it was hard to get it all done! Did anyone else feel that way?



I didn't even put a tree up in NYC! By the time I was going to, I was already leaving for Cincinnati in 10 days, so I figured it wasn't worth it. Next year I'll go all out :)



So I'm at home in Cincinnati right now, and I'm just basking in how absolutely wonderful Christmas was!! My entire family and the baby (my niece) were all together on Christmas. In fact, everyone spent the night on Christmas Eve at my parents house! It was like a slumber party! So. Fun.




Christmas Eve dinner we had a wine tasting and "nibbling" dinner with lots of different small bites: fish, cheese, olives, veggies...it was more of a "tasting menu." It was perfect because with the baby, it's hard to have a set time to sit down and eat, so it was a grazing supper.



For Christmas dinner, we made a beautiful meal. After we did presents in the morning, my mom, sister in laws, and I made a beautiful feast!! We were in the kitchen all day and it was so much fun.

I made a special dinner for myself (SCD friendly), and they had a nice beef tenderloin. My mom also made sweet potatoes, a spinach-and-artichoke rice casserole (that was also gluten free), and salad. For dessert we had berries with cream. I made a coconut cream, and they had a delicious looking custard (basically the inside of a crime brûlée!--I was jealous haha) I also made a few of my grain/sugar free and paleo cookies. Those will be another post but they're uh-mazing!




And my sister in law did an amazing thing: she researched SCD recipes and made this positively gorgeous ratatouille. That will be its own post because it's so stinkin' amazing, but here's a little teaser.



So for myself, I made a wonderful and festive flatbread.




A Beet and Brussels Sprouts Cauliflower Flatbread with Avocado and Pomegranate Seeds.

Incredible. And it was gluten and grain free, Specific Carb Diet friendly and pale!



I made enough for two flatbreads...one for me and one for everyone to sample. It was a hit, lemme tell ya!



Here's what you need: (serves 2-3, makes 2 flatbreads)

1 head of cauliflower
3/4 cup + 1 Tbsp of almond flour
3 egg whites
1 tsp salt

1 large beet
12 Brussels sprouts
1/2 pomegranate
2 avocados

Preheat oven to 400 degrees. Break your cauliflower into florets and place in your food processor. Process until it resembles rice. Then, place your cauliflower rice in a clean kitchen towel, paper towel, or cheesecloth and wring out all the excess liquid. This is a really important step!!

Then, place your dry cauliflower rice into a mixing bowl with the almond flour, egg whites and salt. Stir to combine. Divide the "dough" in half. Cut four pieces of parchment paper. Place half of the dough onto one sheet of parchment. Place another sheet on top and "smoosh" out the dough until it is rather thin. (it should be the size of a dinner plate.) Repeat with the other half of the dough. Place two "parchment sandwiches" onto two baking sheets and bake for about 20-25 minutes, until the edges turn golden brown.

Meanwhile, prep the rest of your veggies. Scrub and dry the beets, and cut 1/4 inch rounds. Place the rounds on a tin-foil-lined, olive oil-sprayed baking sheet. Spritz with olive oil and sprinkle with salt and pepper. Bake for about 40 minutes in a 400 degree oven, flipping once halfway through. 

Also, cut your brussels sprouts in half lengthwise -- through the core. In a large frying pan, place them in a single layer, cut side down in 2 tsp EVOO. Sprinkle with salt and pepper. Let them cook, untouched for about 7 minutes over medium heat. Then, flip and allow to cook on the other side for about 4 minutes. Remove from heat and set aside until you're ready to assemble.

Finally, remove the seeds from your pomegranate. You can either buy the seeds already out of the fruit, or carefully remove them with a fork (careful, it stains!)

When you're ready to assemble your flatbreads, mash your two avocados with salt, and cut your roasted beet rounds into matchsticks. Spread half of the avocado onto each of the flatbreads. Leave about 1 inch of a border. Then, place your brussels sprouts and beets on top. Garnish with about 2 Tbsp of pomegranate seeds. Serve room temperature.




E-Gads! This was a meal for the record books! It was seriously the hit of the supper. So delicious. It's hard to believe that the crust was made out of cauliflower. Here's a testament to how delicious it was: I made an extra for everyone to have a piece. Now my dad and brothers are all big meat eaters. (They're Atkins guys). And they loved it. Seriously. Not a "pity" like, but a straight-up, genuine, Facebook-endosed like of my meal! 






The flavors were so unique and wonderful. The avocado was buttery and rich, with the nutty and chewy crust. (You really could pick it up like a slice of pizza!) And then the beets had an earthy sweetness that paired beautifully with the savory brussels sprouts. Finally, the pomegranate seeds provided this interesting burst of juicy sweetness that rounded everything out.

And best of all, it was truly beautiful. I made one "artsy" - with an argyle-like design. And my personal favorite was a more "rustically fabulous" presentation. My family said they could see this being served at a restaurant. It looked like Christmas on a plate, with the lime green and crimson. It could have been the backdrop of a christmas card!




Well I truly hope that you all had a wonderful holiday. Christmas is such a special time to be with the people you care about. And I hope that you all know how much I care about each one of you. Cheesy, but true. Food allergies can be so frustrating and disheartening, and I hope that when you visit my blog, you can fall in love with food again, and find some hope in healing and returning to some sense of "food normalcy/enjoyment."

Merry Christmas, blogging family, and Happy New Year!

Coming up soon later this week -- Paleo Cookies, My Sister-in-Law's vegan "bomb.com" ratatouille, and Acorn Squash boats (from Thanksgiving!!) (all gluten free, of course) :)


Want more GFHT?  You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!

Sunday, December 8, 2013

PALEO PUMPKIN PIE!!!!!


Hey guys!!

I hope everyone had a fabulous fabulous Thanksgiving! I know we did! I was in Cincinnati for the weekend and gosh, it was just so wonderful to be with family! I have so much to be thankful for. I’m healthy, have an amazing family and wonderful friends. There’s not a day that goes by that I don’t count those blessings. But it’s nice to have a day to devote to just being thankfulJ



We traveled to Indianapolis to be with my brother, his wife, and their sweet little 4-month-old daughter 
for Thanksgiving!



Well, since we were traveling, and they have their hands full with a new baby, we did something crazy. We packed the gluten-free Thanksgiving in the car and had an INSTANT THANKSGIVING!!




Yep. Allllllll day on Wednesday, my mom and I cooked all the dishes (all gluten free, might I add) and packed them up into Tupperware containers (even the turkey!). We cooked from 11am to 11pm. Then bright and early on Thursday morning, we piled it carefully into the car and drove to my brother’s house! INSTANT THANKSGIVING!




It was so fun. And crazy. Actually, rather insane. But we did it and it was awesome to be together.




SO for the meal, it was all gluten free. We had turkey, stuffing, green bean casserole, mashed potatoes, sweet potatoes, salad, and pies! 




Unfortunately, just because things are gluten free doesn’t mean they’re Specific Carb Diet Friendly- or vegan, for that matter.  All SCD is gluten free, but not all gluten free is SCD --- (get it? I know, It’s confusing.)So—I made myself a meal, and made enough for everyone to have someJ


For the Specific Carb Diet/Gluten Free/Vegan/Paleo meal, I made Roasted Beet and Brussels Stuffed Acorn Squash with Pistachios and Roasted Apples. Oh. My. Gosh. WOW! That post is coming soon.



But for dessert…….I’ve got a show stopper here folks. Paleo Pumpkin Pie!!



It’s Gluten Free. It’s Dairy Free. It’s Specific Carb Diet Friendly. It’s Paleo. It’s fan-frickin-tastic.



Filling: (Makes 2 pies)

1/3 cup raw cashews
2 cups pumpkin or butternut squash puree
2 tsp cinnamon
¼ tsp ground clove
1/8 tsp ground ginger
4 droppers full of pure liquid stevia, alcohol free (SCD omit, and use an extra Tbsp honey instead)
2 healthy pinches of salt
2 Tbsp honey
3 egg whites
12 oz coconut milk – I used light

CRUST: (Makes 2 crusts)
16 dates
1 cup cashews
1 cup almonds
4 healthy pinches of salt

Preheat oven to 400. Cut your squash or pumpkin in half length-wise, scoop out all the seeds and place cut-side-down on a tin foil-lined, olive oil-sprayed baking sheet. Bake for about 45 minutes, until tender. Take it out and let cool for about 7-10 minutes, until you are able to touch it. When you take it out, increase the oven temp to 425.



Meanwhile, make your crust. Pit and chop your dates into small pieces to help out the food processor. Then, add all nuts and salt to the food processor and process until they have broken down into small bits. Then, add your dates and process until it forms the consistency of chunky, wet, sand. You’ll need to scrape the sides once or twice. Spray two, 9-inch pie pans with cooking spray and divide the crust evenly between the two. Then, with your fingers, press the crust together along the bottom and up the sides. The dates will hold it together. Set aside.




Reassemble your food processor. You will now make the rest of the pie.

Place your cashews in the food processor and process until it forms a fine dust. Then, scoop out the flesh of the cooled squash and add it to the food processor. Process until smooth, scraping the sides several times. Then, add your stevia, spices, honey, and egg whites. Process to combine. Then, in 2 batches, add your coconut milk and slowly pulse to combine, so as not to splatter. The batter should be a thick, creamy liquid.



Divide the batter evenly between the two pie shells. Place in the 425 degree oven for 15 minutes. Then, reduce the heat to 350 and bake for 40-50 minutes. When you reduce the oven to 350, plaee a tin foil “hat” around the edge of your pie, so the delicate crust doesn’t burn. It is finished when a knife or toothpick inserted in the center comes out clean. Allow to cool for 2 hours before cutting into it.



Oh. My. Gosh. You guys, I don’t mean to brag, but my dessert stole the show for Thanksgiving. ;) We had this and a store bought gluten free apple pie. Let me just tell you – we polished off my entire pie….and there was only one piece of the apple pie gone!



Everyone RAVED about it. They couldn’t believe that there was no butter or cream in it. They said it was so decadent and delicious.



The flavor was warm and spicy, and the texture was so rich, luxurious and creamy. And the crust – wow: nutty, sweet, chewy, sticky! The perfect compliment to the luscious center.



These pies were like my little babiesJ Oh- just thinking about them warms my heartJ #proudmama

Be sure to check back next week for my mouth-watering stuffed acorn squash. Let’s just say, there were no leftovers! J Here’s a teaser:




Want more GFHT?  You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!