Monday, November 24, 2014

Harvest Stuffed Butternut Squash! GF, V, SCD & Paleo!

‘Twas the week of Thanksgiving and all ‘round the blogs,
The masses were hunting for pie and eggnog.
The posts were all hung on the pages with care
In hopes that their readers would enjoy them with flair!
The foodies were ready with pencils and pad
To jot down some recipes they were craving “real bad.”
When what to their wondering eyes did they find?
But a turkey-free main, of the Gluten Free kind!
With an ingredient list so wholesome and free,
They knew in a moment, “this dish is for me!”

We’ve arrived, friends! It’s officially Thanksgiving week!

Time for everyone to channel their inner Julia Child and whip up a meal that will be talked about for the next several family gatherings!

Thanksgiving has gotten, well, more complicated in the modern day.

With food allergies and preferences becoming more and more common, meal planning can be strategically challenging.

Well, I’m here to offer a vegan main that will rival even the best deep fried turkey.

In fact, this dish is Vegan, Grain and Gluten Free, Specific Carb Diet friendly, and Paleo!

What is it? I call it my Harvest Stuffed Butternut Squash!

A roasted butternut squash, filled with a bountiful stuffing of fall flavors: pears, beets, carrots, Brussels sprouts, and pistachios; all smothered in a peanut butter drizzle.

Salivating yet? Haha

Here’s what you need: (Serves 2)

1 butternut squash, halved lengthwise

1 beet, small dice
1 carrot, small dice
1 pear, small dice
leaves of 4 Brussels sprouts
½ red onion, minced
handful of spinach
2 dozen pistachios

1-2 Tbsp peanut butter (or almond butter)
3 Tbsp water
½ tsp honey (optional) (or a drop of stevia)

Preheat oven to 375. Cut the top and tail off your butternut squash. Carefully cut in half lengthwise. Scoop out the seeds and discard. Brush with olive oil, and place cut-side-down on a tin foil-lined, olive oil - sprayed baking sheet. Bake for about 35 minutes, until tender.

On a separate tin foil-lined, olive oil-sprayed baking sheet, spread out your beets and carrots in an even layer. Bake for about 15-20 minutes, until tender and beginning to caramelize.

Meanwhile, prep your Brussels sprouts by tearing the leaves off. You will be sautéing them.

In a large frying pan, sauté your onions in 1-2 Tbsp EVOO, salt and pepper. Let them cook for about 3 minutes, until soft. Then, add your Brussels sprouts leaves and spinach. Stir them around for about a minute until the Brussels sprouts leaves have become bright green. Immediately remove the contents of the pan from the heat and set aside. (You just flash-sautéed the leavesJ)

Chop your pear and make your dressing by combining the dressing ingredients. Add enough water until it becomes “drizzly.” Add honey to taste. I added one drop of stevia.

When your beets and carrots come out of the oven, sprinkle them with salt and pepper, and toss with the pears and Brussels sprouts leaves, and pistachios.

To assemble: scoop a generous portion of the stuffing into the butternut squash cavity, and drizzle liberally with the peanut butter sauce. Garnish with pistachios.

Happy Tummies, beware: if you serve this, you will be the source of food envy from your turkey-gobbling dinner companions. Be prepared to give half of it away, because EVERYONE will want to try it :D

Why? BECAUSE IT’S FREAKING AWESOME!! Not only is it visually stunning with the purples and oranges and different hues of green, but it tastes SO. GOOD.

There is this subtle sweetness from the beets and the carrots and the butternut squash, which is complimented perfectly by the nutty and rich sauce. The Brussels sprouts provide a wonderfully savory note, while the pistachios give this pop of salty nuttiness. And the pears. OH, THE PEARS! Chiming in with this intensely sweet note that takes this dish to the next level.

And the textures! Oh my, oh my. The squash is creamy and soft, while the roasted veggies are chewy and beautifully caramelized. The pears provide an amazing juiciness, and the pistachios give this amazing crunch! Very satisfying :D

Alright, I could go on and on, but I think I’ll just let you experience it for yourself.

Do you have any vegetarians coming for dinner on Thanksgiving? If so, do you make a special dish or ask them to bring their own dish to share?

Alright, well I hope you all have a fantastic and joyful Thanksgiving. I’m thankful for each and every one of you. Cheesy, I know, but I am so grateful for the lovely friends I’ve met though this wonderful and wacky “blog world.” :)

Happy Cooking! And may the odds be ever in your favor! :D

Thursday, November 20, 2014

Tangy Ginger Lime Apple Ribbon Salad! GF, V, SCD & Paleo!

Hey Happy Tummies!

I hope everyone is staying warm with these plummeting temps around the country!!

I have to admit: I love getting all snuggled up and watching a movie, knowing that it's blustery and freezing outside:)

Speaking of movies, I cannot WAIT for the new Hunger Games movie to come out on Friday!

I'm going to see it with my fam when I go home next week for Thanksgiving.

I can't wait to see my little niece!! Isn't she just the cutest ever?!

And I guessss I'm excited to see this little princess too :) haha

SO tonight, I made a particularly delicious and colorful meal.

I used my fave gadget...the spiralizer! (You can make this without a spiralizer, just chop the veggies into small pieces and it'll be a chopped salad!)

I call this colorful pile of deliciousness the Tangy Ginger Lime Apple Ribbon Salad!

Now friends, don't take the word "salad" lightly --- this dish PACKS. A. PUNCH!

"Noodles" of carrots, beets, zucchini, and cucumber smothered in a nutty ginger lime sauce, and kissed with cilantro and honey crisp apples!

Now, if you've been following my blog, you'll know the special place honey crisp apples have in my heart:) I mean, I love them, like woah.

I even made an entire post about them a while back :) haha

And let me tell you, those sweet little nuggets of honey crisp glory really shine in this dish.

And it's gluten and Grain Free, Vegan, Specific Carb Diet friendly, and Paleo!

Here's what you need: (Serves 1 as a main, 2 as a side)

1/2 zucchini, made into noodles
1/2 cucumber, made into noodles
1 carrot, made into noodles
1/2 beet, made into noodles
1/2 honey crisp apple, diced
1/2 red onion, sliced paper thin
1/4 cup cashews, chopped
2 Tbsp cilantro, minced

1/3 - 1/2 cup peanut butter
2 tsp fresh ginger, grated on a micro plane
3 Tbsp Raw Apple Cider Vinegar
Juice of 1 lime
8 drops pure liquid stevia alcohol-free (SCD use 1/2 tsp honey)
2-3 Tbsp water

Spiralize (or chop) your veggies and put them in a large bowl.

After you slice your onions, let them soak in a bowl of ice water for about 5-10 minutes. (This gets rid of that harsh, onion-y bite that raw onions have)

Combine your sauce ingredients in a small bowl. Add enough water to thin out the sauce until it is "drizzly" - about 2 - 3 Tbsp.

Toss your veggie noodles, onions, cashews, and cilantro with the sauce until evenly coated.

Garnish with cashews and cilantro.

My goodness, you guys. This was SO GOOD! This dressing. I'm serious, I could drink it it was so delicious! Tangy, fresh, a little gingery, nutty, sweet -- AMAZING!!

It pairs so wonderfully with the subtly sweet veggie noodles, the buttery cashews, and the bright and fresh cilantro.

And it's so crunchy and fabulous. My favorite part was the honey crisp apple bits -- super sweet and juicy.

Finally, it really is a beautiful dish with all the colors. Red, Orange, Green, Purple -- it's a rainbow of nutritious goodness!

With this cilantro and lime action, all I need is a margarita! :D

Do you like trilogy movies like the Hunger Games, or Twilight, or Lord of the Rings?

Until next time!

Also -- be sure to follow GlutenFreeHappyTummy on Facebook or Twitter for instant updates!!

Monday, November 17, 2014

Cauliflower Flatbread w/ Brussels & Roasted Grapes! GF, SCD & Paleo!

Hey party people! ;)

How was everyone's weekend?

Mine was great. I spent Friday and Saturday in Philly doing promos for the upcoming pilot, Heroes of the Street.

It's about the lives of paramedics. Filming starts in December! I'm playing the paramedic, Autry Colbert.

So tonight, I made an especially delicious dinner.

A Cauliflower Flatbread with Mashed Butternut Squash, Pan Seared Brussels Sprouts and Roasted Grapes and Beets!

It's gluten and grain free, Specific Carb Diet friendly, and Paleo!

And suuuuuper delicious!

Here's what you need:


1 cup cauliflower, riced
1/2 cup almond flour
1 whole egg (or 2 egg whites)
1/4 tsp sea salt

1 cup butternut squash, roasted, then mashed
6 brussels sprouts, halved
1/2 beet, sliced thin
8 grapes
fresh basil, (garnish)

Preheat oven to 400 degrees.

Place your raw cauliflower in the food processor and process until it resembles rice.

Place your riced cauliflower in a paper towel, or cheese cloth and wring out all the excess water. Combine with your egg, almond flour and sea salt.

Line a baking sheet with parchment paper. Place your batter on the baking sheet, and with another piece of parchment paper, "smoosh" out the batter until it is fairly thin, about 8 inches in diameter. Bake with the top paper on for about 20-25 minutes, until the edges are golden brown.

Line another baking sheet with tin foil and spray it with olive oil. Place your beets, butternut squash and grapes on the sheet in a single layer. Sprinkle with salt and pepper and bake for 20 minutes, stirring once halfway through.

Meanwhile, pan sear your brussels sprouts by cooking them in 1 Tbsp EVOO in a frying pan with salt and pepper. Cook for 4-5 minutes per side over medium heat.

When your butternut squash comes out of the oven, mash it with either a fork or a potato masher.

To assemble, spread your mashed butternut squash in a thin layer over the crust. Sprinkle your sliced beets, quartered brussels sprouts, and roasted grapes on top. Garnish with chopped basil.

My goodness, what a delicious meal! I'll tell you what, nothing beats a good flatbread. Especially with these fantastic flavors!

First things first: THE CRUST. Oh my gosh, guys, this is the crust of dreams. :) You can't tell that there's cauliflower in it. It's just nutty and buttery, chewy and a little crunchy, and perfectly golden brown. It is the perfect canvas for the symphony of flavors going on in the toppings!

The subtly sweet and creamy butternut squash provides a great base for the earthy sweet beets and crunchy roasted Brussels sprouts.

And then the roasted grapes!! Holy cow. If you've never had roasted grapes before, consider this your personal invitation! Magic happens in the oven when you roast grapes: they become so sticky and chewy, and so intensely sweet.  It's literally insane. Nature's candy. I'm not even kidding, I could eat an entire bowl of just these :) haha ((have I convinced you yet?))

And all together, these flavors were just so wonderful. In the spirit of tonight's Dancing with the Stars, it was a perfect 10!

I also made another version of this flatbread with sliced butternut squash rather than mashed.

As you can see, it also makes a beautiful presentation :)

What are you looking forward to this week?

Until next time!

Wednesday, November 12, 2014

Zoodles w/ B&B Sauce! GF, V, SCD, & Paleo!

Hey Happy Tummies!

I have a confession: I love kitchen gadgets. :)

Today I was shopping at Bed Bath and Beyond, and let me tell you, that store is dangerous. You cannot leave without 3 supplementary "splurge" items.

You go in innocently enough, needing a new spatula, and leave with a newfangled potato peeler or heat resistant something-or-other.

Well, what do I come across today, but a veggie spiralizer. For 8 bucks! Yep! I've been wanting one for a while, but I've only been able to find spiralizers that cost upwards of 30 bucks. No. Thank you.

SO when I found one for eight bucks, I just couldn't pass it up. I mean, come on! It would have been a crime not to buy it:)

So tonight, I decided to use my new favorite kitchen gadget.

This spiralizer made making this dish so easy! I had this meal on the table in less than 25 minutes!

Now this may just look like a highly filtered tomato sauce over zucchini noodles. But look closer, friends. That sauce is, in fact, crimson - not red.


Because it's made out of BEETS! Beets and Butternut Squash to be exact.

They shine in my Zoodles with B&B Sauce!

A slightly sweeter tasting sauce over slurpy zucchini noodles.

Here's what you need:

1 beet, diced
1 cup cubed butternut squash
1 carrot, small diced
1/4 cup cashews, soaked for at least 30 minutes
1/4 tsp herbs de Provence

1 zucchini, made into noodles
basil, chopped (garnish)

Steam you beets, and butternut squash until tender. You can either do this in a steamer basket for about 10-15 minutes, or microwave them for 8 minutes. I microwaved mine. In the meantime, sauté your carrots in 1 Tbsp EVOO with your herbs and several pinches of salt.

When your veggies are finished steaming/sautéing  and tender, transfer them to the food processor with your soaked cashews, and process until smooth. You'll need to scrape the sides several time.

Top over noodle-ized zucchini, and garnish with chopped basil.

What a whimsical dish. The purple sauce is so fun, and the color jumps off the plate!

And the flavor is so unique and delicious. The sweetness from the carrots and the butternut squash compliment the earthy sweetness of the beets. It's rounded out by the delicate sweetness from the herbs de provence and basil.

And the textures were wonderful. The sauce was rich and creamy from the butternut squash. And let me tell you, magic happens when you soak cashews. They lend this beautiful creaminess to the sauce. Perfect with slurpy zoodles!

Definitely a deliciously fun and interesting twist on zucchini pasta and sauce!

What are your favorite kitchen gadgets?

Alright, until next time!! :D

Monday, November 10, 2014


Hey Happy Tummies!



I. Know. Craaaazy, huh? Time is literally flying by. 

Have you started making plans for Thanksgiving yet? I am going home to be with family for turkey day. I'm super excited. Bought my plane tickets and everything! :D

Well, as promised, I'm sharing a gourd-geous dessert recipe with you all today:) ((See what I did there?!)) :) hehe

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.

I made this for Thanksgiving last year and it was an absolute hit. It brought the house down!

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. Everyone - GFree'rs and "omnivores" alike -- thought it was incredible. 

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 heart#proudmama haha

SO whether you use butternut squash, or pumpkin, these puppies come out fantastic!

One last thing: A tip on gourds ;)

Butternut squash can be a bit intimidating to prepare, simply because they can be tricky to prepare. But fear not friends, I'm here to break down how to break down squash in an easy and safe way!

You'll need a sharp knife -- and I suggest honing your knife's edge before hand. (It goes without saying to be careful whenever using a chef's knife)

Step One: Cut off the top and bottom of your butternut squash. 
Step Two: Cut the squash in half, (like the equator), where the thinner part meets the rounder part where the seeds are. This gives each part a solid base to stand on while you peel the skin.

Step Three: Peel the skin of each half.

Step Four: Cut the round part in half, lengthwise, and scoop out the seeds. Discard.
Step Five: Cut the remaining part in half, lengthwise. 

Now, you have manageable pieces of squash to slice and dice:) Hope that helps and makes these gourds less intimidating! 

Alright, see you guys tomorrow with a new recipe! :D

This was shared on delishknowledge's link party.