Sweet & Chewy Kale Chips! GF, V, SCD, Paleo!

Hey Happy Tummies!

How was everyone's weekend? Things here are going swimmingly! I'm currently learning a song in Spanish for an audition on Wednesday...yeah sooo that's happening:)

So since the weather is getting cooler, it's officially acceptable to start using the oven again! If you're anything like me, I never turn on the oven during the summer!  It's just too dang hot! But now, bring it on, baby!

And just what did I make?

Sweet & Chewy Kale Chips!

Now before you run screaming the other way at the thought of "sweet" and "kale" in the same sentence, just hear me out. Truuust me, this is a winner.

This recipe was my recreation of one of my favorite treats from Hu Kitchen! They make a similar kale chip call Sweet Kale Crunch and it. is. rockin. Again, I can't even begin to describe my love for this SCD-Friendly restaurant, so you'll just have to try them out the next time you're in NYC :)

That's the sign outside Hu:)

Back to the kale treats.

These little guys are addicting! And they're a super healthy sweet treat for lazy Sunday afternoons (or anytime really!) I made them when I was home for myself, my dad and brother to munch on during the Bengals game. They both really enjoyed them! We cleaned the entire tray of them!!

And they're Gluten Free, Vegan, Specific Carb Diet friendly and Paleo!

Here's what you need: (Serves 2-3)

3 large stalks of kale, washed, dried and torn into bite sized pieces
½ cup chopped cashews
½ cup chopped pecans
2-3 Tbsp EVOO (You can use coconut oil -- I haven't tried this b/c we didn't have any, but it would be delish!)
2-3 Tbsp honey (Vegan option: Agave)
½ tsp cinnamon
¾ cup raisins

Preheat your oven to 400. Line a baking sheet with tinfoil and spray it with olive oil. Make sure your kale is bone dry (otherwise it will steam instead of crisp up) and tear it up into bite sized pieces. Put your kale pieces into a large bowl. Drizzle your EVOO and honey over the kale. Then, with clean hands, massage the oil and honey into the kale. Massage for about 2 minutes, making sure to coat every nook and cranny. *This is messy, just embrace it.* Next, sprinkle in your remaining ingredients and massage them into the kale as well. (You'll notice the kale has become much more pliable.) 

Spread your kale out in a single layer on the baking sheet. Sprinkle the remaining nuts and raisins at the bottom of the bowl over top the kale on the baking sheet. Bake for 15-16 minutes. *Note: Due to the honey, these chips can burn extremely easily. As soon as you begin to smell the cinnamon and sweet pecans, take them out. They'll crisp up.)

Where to begin on this unconventional sweet treat?! Can I just say, kale is the new black?! ;) But seriously, who would have thought that kale could be so delicious? -- And a DESSERT?!!!

For all the skeptics out there, this recipe truly transforms kale! I know personally, I used to think kale was a hearty, bitter, green that had no business sneaking its way into a dessert. But this recipe will convert you!! It did for me!

These little bites are crispy from the kale chips, but then crunchy, chewy and sticky from the raisins and nuts. They are wonderfully nutty and sweet with a subtle warmth from the cinnamon.

And the raisins were my favorite part. They were intensely sweet, and paired phenomenally with the cinnamon and honey.

I dare you to try this recipe. You'll find yourself making them every week for Sunday football! :)

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Fennel & Pesto Pizza! GF, V, SCD, BED & Paleo!

Hey Happy Tummies!

Can we just hit the pause button real quick and talk about the fact that we're already halfway through September!? Umm...what?! Time is flying by at warp speed!! 

Well this is going to be a great week becaaaaaause....fall TV is starting!! DWTS is tonight, The Mindy Project premieres on Tuesday...who's excited!? :) I don't know how I feel about James Franco's appearance on the show though...

Any who! As I mentioned before, I was home this past weekend and I had a blast. Not only was I there for some birthday celebrations, (the monster cookies were a hit!) but we also got our family photos taken since we have a new addition! Anna from Anna May Photography is seriously amazing. Anna is a good friend of my brother and his wife. She has a beautifully artistic eye. I thought I'd share some favorites:)

OK, now on to some FOOD! For dinner one evening, I made a delicious cauliflower crust pizza!

One of the beauties about pizza is that you can make it ahead of time and have it all ready to go at the drop of a hat!

Soo, I made a Fennel and Pesto Pizza!!

And it's gluten free, Specific Carb Diet & Body Ecology Diet friendly, & Paleo w/ a Vegan Option!

Here's what you need: (serves 1)

Crust:
1 cup cauliflower, riced
2 egg whites (Vegan option: 1 flax/chia egg)
1/4 cup almond flour
1/4 tsp salt

Pesto:
1 cup broccoli, steamed
3/4 cup green peas, steamed
1 cup fresh basil
2 Tbsp pine nuts
juice 1/2 lemon
1 garlic clove
1 Tbsp EVOO
healthy pinch of salt and pepper

1 tomato, sliced (BED omit)
4 mushrooms, sliced
1 bell pepper chopped (BED use red) 
1 bulb of fennel, shaved
1/4 tsp dried oregano and basil

Preheat oven to 400 degrees. Put your raw cauliflower florets in the food processor and process until it resembles rice. Then, place the rice in a clean kitchen towel (or several paper towels) and wring out all the liquid. This is a really important step.  Combine it thoroughly with your almond flour, salt, and egg whites. Cut 2 sheets of parchment paper the size of a baking sheet. Put your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out fairly thin. Spritz the top with EVOO. Bake for 30-35 minutes, until golden brown.

Meanwhile, brown your mushrooms in a skillet with 1 tsp EVOO. Do this by placing them in a single layer and then don't touch them for about 3-4 minutes, so that they can brown. Then, flip, and let sit untouched for another 3 minutes. Add your bell peppers to the pan and let them cook for another 3 minutes. Sprinkle them with about 1/4 tsp dried basil and oregano.  Take off the stove and hit with salt and pepper. 

Next, carefully shave your fennel on a mandolin. (I've learned from experience that it is very important to use the safety hand guard!) Also, slice your tomato into about 1/4 inch slices.

Finally, make your pesto. First, steam your broccoli and peas either in the microwave or in a steamer basket. Then, place all your pesto ingredients in the food processor and process until smooth. You'll need to scrape the sides several times. 

To assemble, spread a thin layer of the pesto on your flatbread. Leave about a 1/2 inch boarder. Then, place your tomato slices on top. Top those with your peppers and mushrooms. Finally, sprinkle the top with the raw fennel.

Mmm mmmm mmmm this was so tasty!

Lets be honest: Fennel can be kind of an intimidating vegetable. It's this big white bulb that has these freakish and fuzzy stalks protruding up like Edward Scissor Hands.  (dramatic much??) BUT, it really is delicious. It adds a wonderfully delicate crunch to a dish and has an unmistakably lovely licorice flavor, unlike anything else. I had some extra fennel left over, and my family (who had never had it before) put it on their salads and LOVED it! #fennelconverts :)

I loved the addition of the juicy tomatoes to this dish too. They were sweet and fresh and complimented the bright pesto wonderfully.  Finally, the mushrooms were perfectly chewy and earthy.

Finally, it goes without saying, but I love my cauliflower crusts. They're one of my "staples." I always keep the ingredients on hand: frozen cauliflower and almond flour! It has this wonderfully nutty and delicate flavor. You honestly don't taste the cauliflower AT ALL! It's a miracle food, seriously!!

And you can pick it up like a piece of pizza. Sounds like a winner to me!

And lastly, this dish was absolutely beautiful too with all the colors. It just begs to be eaten and enjoyed. And that's just what I did!



What fall TV show are you looking forward to?



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Tangy Peanut Noodles! GF, V, SCD, BED & Paleo!

Helloooo Autumn!!

Gosh, I'm actually excited for the fall. It's going to be great. Leaves falling, cozy sweaters, pumpkin goodies, fall TV season premieres, Downton Abbey!!, and NFL football. Sounds like a good time to me!

You wouldn't guess it was September today in New York though! It was in the 90s with a heat index of 105! Yikes!

Well, this past weekend, I went home and spent time with my family. I loved hanging out with my niece -- how precious is she!?!

I was able to make some wonderful things when I went home, including this meal! What is it?? Zucchini Noodles with Tangy Peanut Sauce!

My goodness, this was outrageously delicious! A rich, creamy and tangy peanut sauce luxuriously coating crunchy veggies and slurpy zucchini noodles.

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

Here's what you need: (serves 1)

1 zucchini, "noodlized"

1/2 red pepper, diced
1 carrot, sliced into matchsticks
5 mushrooms, sliced
1 garlic clove, minced
1/2 avocado, cubed
1/2 mango, cubed (BED, omit)
1/4 red onion, sliced thin
8 raw cashews, chopped
fresh cilantro, chopped

Sauce:

2 heaping Tbsp peanut butter
2 tsp freshly grated ginger
juice of 1 lime
8 drops pure liquid stevia
1-2 Tbsp water

Preheat oven to 350 degrees. "Noodlize" your zucchini with either a spiralizer, mandolin, or a vegetable peeler. Place your zucchini noodles on a tin foil-lined, olive oil-sprayed baking sheet. Spread them out as evenly as possible. Spritz with olive oil. Bake for about 10-15 minutes, until soft and pliable.

Meanwhile, combine your sauce ingredients and set aside.

Next, prep all your veggies. Place your thinly sliced onions in a small bowl or glass of ice water. (This takes away the "onion-y" bite.) In a frying pan, brown your mushrooms by placing them in a single layer with 1 tsp EVOO. Let them sit for 3 minutes, untouched, and then flip and let the other side brown for another 2 minutes. Remove from heat, place them on a separate plate and set aside. Then, saute your red pepper and garlic in 1 tsp EVOO for about 3 minutes, until bright red, but still crunchy. Drain your onions after about 10 minutes.

To assemble, toss your zucchini noodles with the veggies, avocado, mango, and peanut sauce. Garnish with your chopped cashews and cilantro.

Wow. Wow. Wow. What a meal! This sauce was so magnificent, I could have bathed in it! Haha It was rich and creamy, peanuty, and slightly sweet and tangy. Combined with the fresh cilantro, chewy mushrooms and crunchy veggies, it was perfect!

And I don't know about you, but I love zucchini noodles. But there's a catch: I like them when they're cooked, and pliable. I'm not really a fan of cold, raw zucchini noodles. I find that when they're warm and "twirl-able," they really do take on a spaghetti feel and taste. 

They're perfect for people who can't have grains, are Lo-Carb, or just looking for a healthy alternative to spaghetti!

The avocado gave a beautiful buttery note to the dish, and the mango was the perfect burst of juicy sweetness! It went fabulously with the peanutty sauce and bright lime juice.

Finally, it was a truly beautiful dish. All the colors just jumped off the plate! 

What are you looking forward to this fall?

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featured on healthy vegan fridays

Gluten Free Monster Cookies!

Hey Happy Tummies!

How was everyone's weekend?

I was spoiled this weekend. I got to go home to celebrate my mom and brother's birthdays!

Yep. So I got some quality family time. And loved every minute of it.

So, I wanted to do something special for my brother for his birthday. He has recently gone gluten free, so I thought...why not de-gluten-ize his favorite cookies and make him a batch!!! So that's exactly what I did.  And let me tell you...these were a hit.

Yep, everyone gobbled them up. By the end of the weekend, all 24 cookies had been devoured! And they're allllllmost good for you!!

And the best part: they're gluten free!!!

Here's what you need: (makes 24 LARGE cookies)

3 eggs
1 1/4 cups brown sugar, packed
1 cup organic white sugar
1 Tbsp vanilla
1/4 Tbsp corn syrup
2 tsp baking soda
1 Tbsp cinnamon
1 stick softened organic butter
1 1/2 cups peanut butter
4 1/2 cups certified gluten free oats
1 1/2 cups organic raisins
7 oz (1/2 a bag) sweetened shredded coconut
1/4 - 1/3 cup salted sunflower seeds


Preheat oven to 350 degrees. Mix all ingredients together in the given order in the largest bowl you have. The batter will be thick and sticky. Use an ice cream scoop and scoop 6 cookies on each parchment-lined baking sheet. Bake for 13 minutes. DO NOT OVERBAKE. You'll think they're really underdone, but they're not. They'll firm up and be perfect. Makes 24 cookies.

So, I wasn't able to eat these, because they aren't SCD legal, but these used to be my all-time favorite cookie. These are seriously the best cookie on the face of this earth. I know,I know...that's quite a statement. But it is the absolute truth.

First of all, they're SO moist and chewy. Something magical happens in the center of these cookies. The butter, peanut butter and sugar create this caramel-like gooeyness in the center. Just this ooey gooey goodness that only can be achieved by under baking them:)

The raisins are sticky and chewy have an intense sweetness that is complimented perfectly by the salty sunflower seeds. And the coconut becomes all toasty in the oven and gives the cookie a decadent texture and flavor.

Finally, I think it goes without saying, but peanut butter is the food of the gods. Seriously. I mean, there's even a restaurant, Peanut Butter & Co. in NYC that is dedicated to it. And trust me, the peanut butter is the star of the show in this cookie.

And I don't think it's possible to describe how good the kitchen smells when these cookies are baking: peanut butter, sugar, toasted coconut -- Yankee Candle wishes it could replicate this heavenly smell.

Do yourself a favor: make these cookies. Give half away...or not. Just try and get them into the oven without eating all the cookie dough first. I may or may not have lost a few would-be cookies to batter snatchers:)

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Oven-Dried Tomato, Eggplant and Avocado Flatbread! GF, V, SCD & Paleo!

Happy Labor Day!!

What a whirlwind of a summer it has been!

I don't know about you, but Summer '13 was awesome. My brother and his wife welcomed a beautiful baby girl into the world, there were milestone birthdays, I shot a cooking show pilot, and best of all --- it marked the one year anniversary of being back in NYC after my Ulcerative Colitis flare!

So, I thought I'd send out the summer with a bang. And, it must be the Midwestern gal in me, but for me, the best way to celebrate is with a pizza party! :)

SO, tonight, I had a pizza party...for one:) haha But it was INCREDIBLE!!

I made an Oven-Dried Tomato, Eggplant and Avocado Pizza w/ a Cauliflower Crust!

I wish you could see me right now...I'm doing a happy dance just writing about it. It was SO GOOD!!

Holy camoley, you guys. This was outrageous. Like...SO GOOD. I had never made Oven-Dried tomatoes before, and ohhhh my gosh. GAME. CHANGER. Seriously. If you take one thing away from this post, it's MAKE THE TOMATOES!! :D haha

And it's gluten free, Specific Carb Diet friendly and Paleo, and has a Vegan Option!

Here's what you need:

Crust:
2 egg whites (Vegan option: 1 flax/chia egg)
1 cup cauliflower florets, riced
1/4 cup almond flour
1/4 tsp salt

1 tomato, sliced into 1/4 inch rounds
1 eggplant, sliced into 1/4 inch rounds
4 mushrooms, sliced
fresh basil, sliced
1/2 avocado, mashed
1 Tbsp pine nuts, toasted

Preheat oven to 400 degrees. Put your raw cauliflower florets in the food processor and process until it resembles rice. Then, place the rice in a clean kitchen towel (or several paper towels) and wring out all the liquid. This is a really important step.  Combine it thoroughly with your almond flour, salt, and egg whites. Cut 2 sheets of parchment paper the size of a baking sheet. Put your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out fairly thin. Spritz the top with EVOO. Bake for 30-35 minutes, until golden brown.

Also, toss your eggplant with 1 Tbsp EVOO, salt and pepper. Then, place your tomato and eggplant slices in a single layer on a parchment-lined baking sheet. Bake for about 40 minutes, flipping the eggplant halfway through. Then, take the eggplant off and set aside. Now, to get your tomato slices suuuuper dry and chewy, you'll need to turn the oven off and leave them in there with the door closed for another hour. However, you can forgo that step and eat them as is.

Next, brown your mushrooms in a skillet with 1 tsp EVOO. Do this by placing them in a single layer and then don't touch them for about 3-4 minutes, so that they can brown. Then, flip, and let sit untouched for another 3 minutes. Take off the stove and hit with salt and pepper. 

Finally, mash your avocado with salt.

To assemble: spread your avocado in a thin layer. Top with slices of tomato, eggplant, mushrooms, pine nuts, and fresh chopped basil. 

OK, this was officially one of the best things ever. Oven-dried tomatoes are seriously amazing. They become intensely sweet and "tomato-y." And they're nice and chewy and sticky. And combined with the creamy eggplant, and chewy and earthy mushrooms, it was just fantastic. 

And the crust! Goodness, it was good. It was nutty and chewy and the perfect vessel for this delicious meal!

The avocado -- one of my favorite foods. It's buttery, luxurious, and so creamy! And the basil really gave the right amount of freshness to the dish.

Finally, it was a beautiful dish. It was rustic and regal looking. A stunner for sure.

Let's make it a great autumn! What are you looking forward to this September?
Want more GFHT?  You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!