tag:blogger.com,1999:blog-62980915789731916042024-03-06T22:33:13.134-05:00glutenfreehappytummyGlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.comBlogger371125tag:blogger.com,1999:blog-6298091578973191604.post-59116119087747969462018-12-22T14:20:00.000-05:002018-12-22T14:20:01.552-05:00Peppermint Mocha Nice Cream!<br />
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Three sleeps until Christmas!!<br />
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Who's excited!? I know I sure am! Unprepared as all get out, but at least I have my Christmas wardrobe all ready to go. #priorities ;)<br />
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Tonight, I'm coming at'cha with a delicious recipe that will make 10 lords a'leap and nine ladies dance!<br />
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It's my Peppermint Mocha Nice Cream!<br />
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What is <em>Nice</em> Cream, you ask? It's ice cream made from frozen bananas! And its clever name comes from: Banana (or 'Nana) + Ice Cream = Nice Cream!<br />
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But the <em>best</em> part about this recipe, is that I used <a aria-label="And the best part about it, is that I used Generous Coffee! (opens in a new tab)" href="https://generousmovement.com/pages/about" rel="noreferrer noopener" target="_blank">Generous Coffee</a>!<br />
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<figure class="aligncenter is-resized"><img alt="" class="wp-image-31034" height="348" src="https://i1.wp.com/beautybeyondbones.com/wp-content/uploads/2018/12/3G9A4808jgjh.jpg?fit=870%2C583&ssl=1" width="521" /><figcaption>Photo: <a aria-label="Photo: Generous Coffee, used with permission (opens in a new tab)" href="https://generousmovement.com/pages/about" rel="noreferrer noopener" target="_blank">Generous Coffee</a>, used with permission </figcaption></figure></div>
<em><a a="" and="" apparel="" aria-label="As you know from my interview with Ben, his company, Generous Coffee, is offering " be="" brothers="" changing="" coffee.="" coffee="" company="" couldn="" for-purpose="" generous="" going="" help="" his="" honduras.="" href="https://generousmovement.com/pages/about" i="" in="" it="" jobs="" life="" more="" new="" of="" our="" partnerships="" portion="" providing="" recipe.="" rel="noreferrer noopener" sales="" significant="" sisters="" tab="" target="_blank" the="" they="" this="" thrilled="" to="" use="" with="">Generous Coffee</a></em>, founded by former Bachelor, Ben Higgins, is offering "Life Changing Coffee." It's a for-purpose company, with a significant portion of the sales of the <a a="" and="" apparel="" aria-label="As you know from my interview with Ben, his company, Generous Coffee, is offering " be="" brothers="" changing="" coffee.="" coffee="" company="" couldn="" generous="" going="" help="" his="" honduras.="" href="https://generousmovement.com/collections/all" i="" in="" it="" jobs="" life="" more="" new="" of="" our="" partnerships="" portion="" providing="" recipe.="" rel="noreferrer noopener" sales="" significant="" sisters="" tab="" target="_blank" the="" they="" this="" thrilled="" to="" use="" with="">coffee</a> and <a a="" and="" apparel="" aria-label="As you know from my interview with Ben, his company, Generous Coffee, is offering " be="" brothers="" changing="" coffee.="" coffee="" company="" couldn="" generous="" going="" help="" his="" honduras.="" href="https://generousmovement.com/collections/apparel" i="" in="" it="" jobs="" life="" more="" new="" of="" our="" partnerships="" portion="" providing="" recipe.="" rel="noreferrer noopener" sales="" significant="" sisters="" tab="" target="_blank" the="" they="" this="" thrilled="" to="" use="" with="">apparel</a> going to help our brothers and sisters in Honduras. They're providing life changing jobs and partnerships, and I couldn't be more thrilled to use Generous Coffee in this recipe.<br />
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<a class="wp-block-button__link has-background" href="https://generousmovement.com/pages/about" style="background-color: yellow;"><span style="color: black;">Visit Generous Coffee!</span></a></div>
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But I'm super pumped because it's the <em>star</em> of this secretly healthy treat!<br />
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Creamy and rich vegan ice cream with a holiday twist!<br />
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OH! -- and I won't tell if you want to add a shot of Bailey's or peppermint schnapps either. ;)<br />
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And it's also gluten free and paleo too! (And Specific Carb Diet friendly, if you omit the peppermint candy!)<br />
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<strong><em>Here's what you need:</em></strong> (Serves 1...because I'm single haha)<br />
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2 large, extra ripe bananas (read: with lots of brown spots) -- peeled, sliced, and frozen<br />1/4 cup of cooled <a aria-label="2 large, extra ripe bananas (read: with lots of brown spots) -- peeled, sliced, and frozen
1/4 cup of cooled Generous coffee (I used their Dark Colombia roast!)
1 Tbsp agave or honey (or French Vanilla liquid stevia)
1 candy cane, or peppermint hard candy (opens in a new tab)" href="https://generousmovement.com/collections/all" rel="noreferrer noopener" target="_blank">Generous Coffee</a> (I used their <a aria-label="2 large, extra ripe bananas (read: with lots of brown spots) -- peeled, sliced, and frozen
1/4 cup of cooled Generous coffee (I used their Dark Colombia roast!)
1 Tbsp agave or honey (or French Vanilla liquid stevia)
1 candy cane, or peppermint hard candy (opens in a new tab)" href="https://generousmovement.com/collections/all/products/gilt-city-dark-colombia" rel="noreferrer noopener" target="_blank">Dark Colombia roast</a>!)<br />1 Tbsp agave or honey (or <a aria-label="2 large, extra ripe bananas (read: with lots of brown spots) -- peeled, sliced, and frozen
1/4 cup of cooled Generous coffee (I used their colombian roast!)
1 Tbsp agave or honey (or French Vanilla liquid stevia)
1 candy cane, or peppermint hard candy (opens in a new tab)" href="https://amzn.to/2Pxh6D6" rel="noreferrer noopener" target="_blank">French Vanilla liquid stevia</a>) --> SCD use stevia<br />1 candy cane, or peppermint hard candy (SCD omit)<br />
<strong><em><br />Tools</em>:</strong><br />
<a aria-label="Tools:
Food processor (here's the one I use and love)
zip top bags (opens in a new tab)" href="https://amzn.to/2Qosx5s" rel="noreferrer noopener" target="_blank">Food processor</a> (here's the one I use and love)<br /><a aria-label="Tools:
Food processor (here's the one I use and love)
zip top bags (opens in a new tab)" href="https://amzn.to/2SCsQ9k" rel="noreferrer noopener" target="_blank">zip top bags</a><br />
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<strong><em>Directions:</em></strong><br />Peel and slice two very ripe bananas into coins and place in a <a aria-label="Directions:
Peel and slice two very ripe bananas into coins and place in a ziptop bag. Freeze until solid, at least 4 hours. Preferably overnight. (PRO TIP: I buy bananas in bulk, let them get extra ripe and covered in brown spots, and then freeze a bunch of them in individual 2-banana-baggies. That way, they're ready to go when I want to make smoothies or nice cream!) (opens in a new tab)" href="https://amzn.to/2SCsQ9k" rel="noreferrer noopener" target="_blank">ziptop bag</a>. Freeze until solid, at least 4 hours. Preferably overnight. (<em>PRO TIP: I buy bananas in bulk, let them get extra ripe and covered in brown spots, and then slice & freeze a bunch of them in individual baggies. That way, they're ready to go when I want to make smoothies or nice cream!</em>)<br />
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Place the candy cane in a <a aria-label="Place the candy cane in a ziptop bag and crush with a rolling pin or with the base of a mug, in order to form sprinkles. Set aside. (opens in a new tab)" href="https://amzn.to/2SCsQ9k" rel="noreferrer noopener" target="_blank">ziptop bag</a> and crush with a rolling pin or with the base of a mug, in order to form sprinkles. Set aside.<br />
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Add the frozen banana coins to the food processor, and blitz until they form little pebbles. (Warning -- this makes a LOUD noise, and shakes the food processor, so be ready!)<br />
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Once the bananas reach that pebbly consistency, drizzle in the cooled coffee and sweetener. Keep processing until it comes together into soft-serve consistency<br />
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You'll need to stop and scrape the sides of the food processor once. (This would also be the time to add some peppermint schnapps or Baileys!)<br />
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Dish up the beautiful soft-serve, mocha ice cream, sprinkle with the crushed peppermint candy, turn on some Christmas music and ENJOY!!<br />
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My oh my, friend. This was <em>outrageously</em> delicious! The coffee flavor was out of this world, and that kiss of peppermint at the end -- sheer perfection.<br />
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It was luxuriously creamy and melty - it's hard to believe you can achieve this consistency from bananas! It's bananas!<br />
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And that's the thing - this recipe is SO healthy! I've got to tell you - I have turned several gentlemen in my life on to this "(N)ice Cream" treat.<br />
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I will randomly get texts from them with a photo of their homemade banana ice cream, gushing about how much they love it.<br />
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One of those gentlemen may have been a former romantic love interest, but I'll never tell. ;)<br />
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But all that to say -- this is some seriously good eats. It's so decadent, you won't believe it's actually good for you!<br />
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So make this delicious Peppermint Mocha Ice Cream. Order yourself some Generous Coffee, and have yourself a Merry little Christmas!<br />
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To learn more about Generous Coffee, visit <a aria-label="To learn more about the powerful work Ben is doing with Generous Coffee, visit generousmovement.com, or follow them on Instagram, @generous_coffee_. (opens in a new tab)" href="https://generousmovement.com/pages/about" rel="noreferrer noopener" target="_blank">generousmovement.com</a>, or follow them on Instagram, <a aria-label="To learn more about the powerful work Ben is doing with Generous Coffee, visit generousmovement.com, or follow them on Instagram, @generous_coffee_. (opens in a new tab)" href="https://www.instagram.com/generous_coffee_/" rel="noreferrer noopener" target="_blank">@generous_coffee_</a>.<br />
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<figcaption style="text-align: center;">Photo: <a aria-label="(opens in a new tab)" href="https://generousmovement.com/pages/about" rel="noreferrer noopener" target="_blank">Generous Coffee</a>, used with permission</figcaption></figure></div>
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<figure class="aligncenter is-resized"><figcaption style="text-align: center;">Be sure to check out my affiliate, <a href="https://www.amazon.com/Audible-Free-Trial-Digital-Membership/dp/B00NB86OYE/?ref_=assoc_tag_ph_1485906643682&_encoding=UTF8&camp=1789&creative=9325&linkCode=pf4&tag=beaut04e-20&linkId=6e33e56dae7414dda04fbdc80c9516b5" rel="noreferrer noopener" target="_blank">Audible</a>. Listening to audiobooks while I cook is literally my new favorite thing. And just for you, they're offering a <a href="https://www.amazon.com/Audible-Free-Trial-Digital-Membership/dp/B00NB86OYE/?ref_=assoc_tag_ph_1485906643682&_encoding=UTF8&camp=1789&creative=9325&linkCode=pf4&tag=beaut04e-20&linkId=6e33e56dae7414dda04fbdc80c9516b5" rel="noreferrer noopener" target="_blank">Free 30-Day Trial Membership</a>. And with this free membership, you're going to get <strong style="background-color: cyan;">2 free audiobooks</strong>!</figcaption></figure></h3>
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GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com6New York, NY, USA40.7127753 -74.005972839.9423093 -75.296866299999991 41.483241299999996 -72.7150793tag:blogger.com,1999:blog-6298091578973191604.post-10254068170034993452018-10-12T18:10:00.000-04:002018-10-12T18:10:02.702-04:00COTTON CANDY NICE CREAM! <br />
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Oh my goodness...HELLO!</div>
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Here we are. 2018. It has been a <i>hot. minute! </i>Scratch that. It has been a hot TWO YEARS!</div>
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Can you believe it?! I've missed you!</div>
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So much has happened. SO. MUCH.</div>
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Just to recap the time we've been apart in 100 words or less:</div>
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I am still acting in New York City! But I am now splitting my time between NY and Cincinnati. Christmas of 2016 (so not last Christmas, but the year before) - my mom had a stroke. She's doing amazing now - she's my hero - but I ended up moving home to Ohio for that entire year to help her recover.</div>
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But I'm back in NYC now, and I go back to Ohio at least once a month just to check in and also for some commercial work! (Gotta love the Proctor & Gamble commercial market!)</div>
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Other highlights -- I went to Iceland in summer of 2017 with my best friends.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1c4bfB487Yu7LWpIGoNMaFo1h_s_uxOD_O8zbXc6kqUGHlnfKdoBYtuuys6_XCZFMYL8SM44In7q8gyJr_ktel2nPnjzbc1EOBk3p58n_M99s103Izl2Aw5ZRco_fOLu7nvbvcSVsOfT/" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1c4bfB487Yu7LWpIGoNMaFo1h_s_uxOD_O8zbXc6kqUGHlnfKdoBYtuuys6_XCZFMYL8SM44In7q8gyJr_ktel2nPnjzbc1EOBk3p58n_M99s103Izl2Aw5ZRco_fOLu7nvbvcSVsOfT/" imageanchor="1"><img alt="" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1c4bfB487Yu7LWpIGoNMaFo1h_s_uxOD_O8zbXc6kqUGHlnfKdoBYtuuys6_XCZFMYL8SM44In7q8gyJr_ktel2nPnjzbc1EOBk3p58n_M99s103Izl2Aw5ZRco_fOLu7nvbvcSVsOfT/" width="322" /></a></div>
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It was an incredible adventure, and I highly suggest traveling there! And if you'd like me to do a specific blog post about it, let me know! (Teaser: We went snorkeling in 34 degree glacial water between 2 active tectonic plates!!)</div>
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<img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY1Peu6Iem7fdswJwuPGay09rRLKiecD8F2xxCcMuqJCzT8_Oe7EozbK3xAzjedAwCdbrWpTgZrn7ZsBSFhgW1OSkaKWzoJbfISZzSenqCXkWMCXR3mCjFvVHXljzYvloK4g6QclfKw2d/" /></div>
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And this past summer, my mom and I walked the El Camino de Santiago pilgrimage for 80 miles along the coast of Spain and Portugal in gratitude and celebration of her healing! </div>
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<img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDWWY3HyFhx2hN_K4SEjhBGQq7zQ4I-gmTNTDtx9ShT51AoTkXjd8l3sYWWLKpwYtRoovC3-dVhPD03Iye2Pzno42bMuDaPfBaZkP-M9uoPfEmUnWDKxzh8UIfXAlirwmBWs0pnvtHyYY/" /></div>
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It was truly amazing. We made stops in Fatima and Madrid, too. It was the trip of a lifetime!</div>
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I was hoping to meet my future husband, casually along the trail, in a "meet cute" worthy of its own chick flick, but alas, no dice. </div>
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<img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxaF4BQg2T-rpb7qaep5etPpFQBpArAJQZUgFov47ybbddRhA30AcbTVplK9M-1OzQM2LQkgQAzEAyjRYqZ61KzxFPR3LDOwNb6_Jz9-6tfCcsUkSax90k-Xi_bJki7oxgnvkO9zFzgcJ0/" /></div>
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So there you have my life in a nutshell! I'm still following the <a href="https://amzn.to/2QLsyMp" target="_blank">Specific Carb Diet</a> - and my Ulcerative Colitis has STAYED IN REMISSION ever since I started this blog, 8 years ago! So praise God for that!</div>
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OK - onto tonight's recipe!</div>
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Do I have a treat for you!!</div>
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I have recently found a new favorite food. My fondness for it has reached a level of, well -- let's just say I eat this about 4x a week. It is THAT good!</div>
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I'm talking, y'all, about NICE CREAM.</div>
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<img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOmMyFzQlw0NJyqb00fiU24X6Rc0iW1BTBCnRnPCuSAzxd4WqiKp-eQ6ctOy4rniRI5J6t7nVEyYG8oSJw0UvHXrzONkTaBrpvMzCkTx4Wq874i4qqE2VvbkC0tS-2xxqU5QSjqFbKs95/" /></div>
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But not just <i>any</i> nice cream ... I'm talking COTTON CANDY NICE CREAM.</div>
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First of all - what the heck is <i>nice</i> cream?</div>
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Well, it stand for Banana (aka <u style="font-style: italic; font-weight: bold;">N</u>ana) Ice Cream!</div>
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In other words, it's non-dairy "ice cream" that is made out of frozen bananas!</div>
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And let me tell you - it is slap-yo'-mama good!</div>
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And this particular recipe uses cotton candy grapes. And <i>OHMYGOODNESS</i>, if you haven't tried these sweet little poppers yet, do yourself a favor and RUN - <u style="font-style: italic;">don't walk</u> - <b>RUN </b>to the store and get you some!!</div>
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They <i>legitimately </i>taste like cotton candy! And I know, you're probably thinking: how the heck do they make a stinkin' grape taste like cotton candy...<i>well they do!</i></div>
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<u>Even my dad thought they were delicious<i>.</i></u></div>
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So there ya go.</div>
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And they're the star of this recipe.</div>
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And oh yeah -- this healthy dessert is gluten free, vegan, paleo AND <a href="https://amzn.to/2QLsyMp" target="_blank">Specific Carb Diet</a> friendly!</div>
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<img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-u3q3v0I9Qf6TBzuI1NPmrvq6K9Cs3tA4vPDOuxr5RO_HxZexwuOSWptF3AZKBkp4PDP5V8sMZop7hgHpoymnMLDd2zjthJoxhhLfNOjLfAe6iGlyb-kUD5HYgIG0KKe4QS1iDpe16MDD/" /></div>
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<i style="font-weight: bold; text-decoration: underline;">Here's What You Need</i>: (Serves 1 gigantic portion)</div>
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4 frozen strawberries</div>
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1 1/2 frozen bananas</div>
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1 cup frozen blueberries</div>
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1 cup frozen pineapple chunks</div>
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1/2 cup (not frozen) cotton candy grapes</div>
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2 Tbsp cashew butter</div>
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3 drops <a href="https://amzn.to/2yjal1U" target="_blank">coconut stevia</a></div>
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<u style="font-style: italic; font-weight: bold;">Tools</u>:</div>
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<a href="https://amzn.to/2QMCfKz" target="_blank">Food Processor</a></div>
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Ziptop freezer bags</div>
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Spatula</div>
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<u style="font-style: italic; font-weight: bold;">Directions</u>:</div>
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Blend in food processor until smooth. Add more grapes if you need more liquid. You will need to scrape down the sides several times.</div>
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<img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uNeEhPFpq3qVYsR1ltGF1RGKM0C8XpCnfnwAEtwu-6fAlUg8IEZ1EWKTvC_q0te3FFoliWrdlNu4Xqx6e_MXQjjeg6ubyrv7K4Kp_ZHKL0iAIvbMS8R4XOs83zYDyAcAjluVH_QnFnce/" /></div>
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I do believe that when we get to Heaven, this frozen treat will be available by the bucket-full. I mean, it's mama from Heaven!</div>
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It is hard to describe the fabulous consistency of this blissful treat: it is like whipped ice cream. Truly. It is silky and slurpy and melty and exactly what you need when your sweet tooth is barking.</div>
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The flavor is out of this world with the cotton candy sweetness and the sweet pineapple and rich banana.</div>
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<img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMAieg8_5IM6HXw2nl5GXpLlSo-umBHV134qJDc0YKA4LV67-ZeD1lWe9_2w8mXenldnqOhrNwdh64Y_lTs37LIWDbjCwAm_2Mtn6xa1sGlmW_W1NTjTw2yu3oIh-XHPbK9qWdvlOvA1u/" /></div>
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I honestly could eat this for the rest of my life. No joke.</div>
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JOY IN A BOWL, people. Joy in a bowl!</div>
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And the best part, is that you can pretty much customize this dessert to whatever fruit you have lying around. Just pop it in the freezer for a couple hours, and then blend away! Just make sure you have at least one banana in the mix to give it some body!</div>
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Friends, I hope you jump off the computer and make you some of this delightful dessert!</div>
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Have an awesome night!</div>
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<img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7V5nDst9GXg0qlthXz2-a2cf5Uw0mRGc5a3zbjVtpAK6i1a0n4iKqGkM-NfCxhKpySFM6VaPks-JDhwf20BAwrOhcrvR9GAEleFD2a8X8nRuemcD9_EFJJIFeevyi4rQfMn1V1Q4Cr2u/" /></div>
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OH YEAH! One more thing!! I'M NOW ON INSTAGRAM!!!!</div>
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In addition to my <a href="http://www.facebook.com/glutenfreehappytummy" target="_blank">Facebook Page,</a> I just started an <a href="http://www.instagram.com/glutenfreehappytummy" target="_blank">Instagram</a> profile! So hop on over there and let's be friends! My handle is @glutenfreehappytummy</div>
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<em>Lastly...I have to fill you in on my new favorite thing in the whole world: <a href="https://t.fabfitfun.com/SH1GU" target="_blank">FabFitFun Boxes</a>!</em><em> </em><em>Beauty, wellness, fashion, and</em><em style="font-size: 16px;"> fitness products for only 39.99? YES. PLEASE. </em><em>The Fall box is valued at over $300, and has products from Vince Camuto, Beauty Blender and Glam Glow! </em><em style="font-size: 16px;">You can get <a href="https://t.fabfitfun.com/SH1GU" rel="noopener" target="_blank">$10 off when you use my code FALLINLOVE</a> at check out too :)</em></div>
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<a href="https://t.fabfitfun.com/SH1GU" target="_blank"><img border="0" data-original-height="714" data-original-width="750" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWjz0Qh4pAgy6f0SdZ93wKJdTzoUAXhUDrP_EloeZTFJsTPuQjnYiNlCTG_z8zYi0KkwY9-vZ_iXu-a9W7zIZ32zsJZEP81l0yRrzrZAnicDRDr1_6c1H0Eq0TvSFzQrr8LxZTUIgKslF/s320/img_8381.jpg" width="320" /></a></div>
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GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com4tag:blogger.com,1999:blog-6298091578973191604.post-64838199509838030932016-09-03T09:57:00.001-04:002016-09-03T10:14:33.195-04:00Peach-Banana Swirl (N)Ice Cream! GF, V, Paleo & SCD<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Hey Happy Tummies!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I'm ALIVEEEE!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirn7FhEiQIHH0TV4XEOhyphenhyphena2IQe93XixKH2RXKT6FUoM6vbRrxxxK9Hio2UBBe4UlYXXtnJAl-hYdEaFdDIZXj_daQ9WR0pqVnwUbexSvMG8YxquOVpugYYE5ouN0QxOktVCWJjQ8qLx6ti/s1600/image1-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirn7FhEiQIHH0TV4XEOhyphenhyphena2IQe93XixKH2RXKT6FUoM6vbRrxxxK9Hio2UBBe4UlYXXtnJAl-hYdEaFdDIZXj_daQ9WR0pqVnwUbexSvMG8YxquOVpugYYE5ouN0QxOktVCWJjQ8qLx6ti/s400/image1-3.JPG" width="400" /></span></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Haha. I know, I know. Way. Too. Long.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Labor Day is upon us, people. But honestly, I love it. It's a fresh start. The summer is coming to a close, fall TV is back (Hello, Bachelor!) and </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">it's the tail end of peach season :)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">So I wanted to share this little beauty that I whipped up!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><u><i>PEACH-NANA SWIRL NICE CREAM!</i></u></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiEzd2jRWEdXSir4PZwEQvoo4ZOSlWFPheGdxmOq0KMyjWMylEj-3rTLbbPq1FfU4gfaDnXB_AOukw9ei81x2AnBchAJABNki-5_duwsRYiODaCEVI6PxSDN28bX3knphoSpB-wRR-Y5D/s1600/IMG_4672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiEzd2jRWEdXSir4PZwEQvoo4ZOSlWFPheGdxmOq0KMyjWMylEj-3rTLbbPq1FfU4gfaDnXB_AOukw9ei81x2AnBchAJABNki-5_duwsRYiODaCEVI6PxSDN28bX3knphoSpB-wRR-Y5D/s400/IMG_4672.JPG" width="400" /></span></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">What is <i>Nice</i> Cream? Well - It stands for Banana (<u style="font-style: italic; font-weight: bold;">N</u>ana) <u style="font-style: italic; font-weight: bold;">I</u>ce Cream = <u style="font-style: italic; font-weight: bold;">NI</u>ce Cream! </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It's ice cream that is made entirely out of FROZEN BANANAS!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It's gluten free, vegan, paleo AND Specific Carb Diet friendly! </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">And SUPPPER EASY!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Here's what you need: </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 Banana - sliced into coins and frozen > 3 hours</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 Peaches - sliced or cubed and frozen (I got store bought)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><u>Step 1</u></b>: Put frozen banana coins into the food processor. Blend until creamy. You'll need to scrape the sides several times. (Warning: This makes a loud noise!)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u><b>Step 2</b></u>: Transfer banana ice cream to a bowl and put in freezer while you make the peach ice cream. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><u>Step 3</u></b>: Put frozen peach cubes into the food processor. (No need to rinse). Blend until creamy. You'll need to scrape the sides several times.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><u>Step 4</u></b>: Take banana ice cream out of the freezer, and put your peach ice cream in the same bowl. Swirl together. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><u>Step 5</u></b>: STUFF YOUR FACE!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">You guys. I cannot begin to express how freaking incredible this was. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Now, I know what you may be thinking....it's just bananas?</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">But. My friends. There is <i>magic</i> that occurs when you blend a frozen banana. It <i>truly </i>becomes like soft serve. It is outrageously creamy and smooth, and it melts just like ice cream! </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I even got one of my <b>guy friends</b> to make it. So there's the proof, people. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_tl9KjvbNWG1oeQ618vkIB96pzl9dH-2z30QAUX5KJCX7hR3vCRJnuOwVis8D2W8JYFt8w4eP7E8sMpu33SPudzx1ck29AOFcA6xala5nPURp9bcihBqlDUt5YrUZqeK7aNUS0CTASM5/s1600/FullSizeRender-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_tl9KjvbNWG1oeQ618vkIB96pzl9dH-2z30QAUX5KJCX7hR3vCRJnuOwVis8D2W8JYFt8w4eP7E8sMpu33SPudzx1ck29AOFcA6xala5nPURp9bcihBqlDUt5YrUZqeK7aNUS0CTASM5/s320/FullSizeRender-2.jpg" width="320" /></span></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This recipe was inspired by one of my favorite NYC treats: Nice Cream from Chloe's Fruit! I always get their banana nice cream smothered with peanut butter! It is SO GOOD! I mean...come on :) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIyEIz2gqfYLjpAzyrGcYFYDvHUJIT52MXKqaQFZh9m0oE4skgsdwU_WhkMcVPXb21IqtYq-F6OHDJ1CovcL285tobYsztiDSHnWzEZcXvkS1wJE34bibgeha-bRKfn-9hMDv3lPifvHe/s1600/IMG_4570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIyEIz2gqfYLjpAzyrGcYFYDvHUJIT52MXKqaQFZh9m0oE4skgsdwU_WhkMcVPXb21IqtYq-F6OHDJ1CovcL285tobYsztiDSHnWzEZcXvkS1wJE34bibgeha-bRKfn-9hMDv3lPifvHe/s320/IMG_4570.JPG" width="320" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Alright, be on the look out for another recipe this week!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">SO happy to be back blogging again!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Sending massive hugs and love!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Caralyn xox</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Also: stay tuned for some exciting news next week! :D eek!!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">*******Find GFHT on <a href="http://www.facebook.com/glutenfreehappytummy" target="_blank">Facebook</a> so you don't miss a recipe! </span><br />
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GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com8tag:blogger.com,1999:blog-6298091578973191604.post-2900886538602028882015-07-19T17:00:00.000-04:002015-07-19T17:00:53.277-04:00Life Update!Hey Happy Tummies!<br />
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It has been waaay too long!<br />
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Just wanted to give a quick little life update.<br />
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No, I have not fallen off the face of the planet, contrary to popular belief! :D<br />
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I've been super busy filming and working and enjoying the summer!<br />
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I feel a little silly posting acting updates, but you guys are like family and we've been on this <a href="http://glutenfreehappytummy.blogspot.com/2014/11/a-note-on-thanksgiving.html" target="_blank">journey back to health</a> together, and you all have been so supportive as I'm out here going after it, so I wanted to share my latest work with you guys: I played the love interest in Derek Crider's new country hit, "Girl Walks a Country Mile." I know I'm biased, but I absolutely LOVE the song!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigwyBSyG7N2B42tP38B1a7zbI051jR-OqaMErpvI_9g5cw5BoPU5T_SzGNm1SyoVanZDelWsnbuQfE4Q2T-WvrqZdx1GJgjf1LCWbfWuJBdq8FhfZn7gsnP-k6TRIq5iUSXDCeR4qdB0oN/s1600/Screen+Shot+2015-07-04+at+11.55.11+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigwyBSyG7N2B42tP38B1a7zbI051jR-OqaMErpvI_9g5cw5BoPU5T_SzGNm1SyoVanZDelWsnbuQfE4Q2T-WvrqZdx1GJgjf1LCWbfWuJBdq8FhfZn7gsnP-k6TRIq5iUSXDCeR4qdB0oN/s640/Screen+Shot+2015-07-04+at+11.55.11+AM.jpg" width="640" /></a></div>
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You can watch it below, and catch a glimpse of Yours Truly in action :)<br />
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<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/iHnzxqlmxRU" width="480"></iframe><br />
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The song follows a couple that is falling in love during the summer time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0p3JbkkoJlH-mIXgFVdcQQnefKi9PtT2fp9semi4_Sl5gDbDLKvvRpdIVS58hKmL0XTBHejZrtDFTSFWxYfYXxkzWhOw49o4KWZlROxUgXSOFzNku0aKpvTCGhHeQANhD-Cs0CuPq7zx9/s1600/19398620481_4e7ddb8078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0p3JbkkoJlH-mIXgFVdcQQnefKi9PtT2fp9semi4_Sl5gDbDLKvvRpdIVS58hKmL0XTBHejZrtDFTSFWxYfYXxkzWhOw49o4KWZlROxUgXSOFzNku0aKpvTCGhHeQANhD-Cs0CuPq7zx9/s640/19398620481_4e7ddb8078.jpg" width="640" /></a></div>
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Here's another behind the scenes shot!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShBHTrEOu-etiXJQb6hExuVzHsXmTVMaD33fnjB0h-AE8Ez5JyG8xJl_le11TB6CsY7PaQoydk-75KiIYMLluS5WYFdNEUms952bPt1qaYtJ3HLDGrgI_s3rS1RR4-RMfBn0KIrSbFwny/s1600/19388315402_cf0b6cb12e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShBHTrEOu-etiXJQb6hExuVzHsXmTVMaD33fnjB0h-AE8Ez5JyG8xJl_le11TB6CsY7PaQoydk-75KiIYMLluS5WYFdNEUms952bPt1qaYtJ3HLDGrgI_s3rS1RR4-RMfBn0KIrSbFwny/s400/19388315402_cf0b6cb12e.jpg" width="400" /></a></div>
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Derek was such a cool guy. If you live in Philly, you should try to <a href="http://derekcrider.com/music/" target="_blank">catch one of his live shows</a>!<br />
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Next, I just finished shooting the pilot episode of Heroes of the Street, where's I'll be playing Autry Colbert!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySMxPodyiXtS16K3X8LrUrOkCnTc7FaqOM0ACBx9OoaEt66XRxVqNk9z7v9C1bLGnCEYT7Wn48EZJIOCPr7Emx29nQlBUdjhd4JNTXCcwhxrnSKEcBgb0RE0ry4t3dS5npzSg2v7jXI-x/s1600/IMG_0585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySMxPodyiXtS16K3X8LrUrOkCnTc7FaqOM0ACBx9OoaEt66XRxVqNk9z7v9C1bLGnCEYT7Wn48EZJIOCPr7Emx29nQlBUdjhd4JNTXCcwhxrnSKEcBgb0RE0ry4t3dS5npzSg2v7jXI-x/s320/IMG_0585.JPG" width="320" /></a></div>
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We shot in Philly and it was so incredibly fun! It was a jam packed week with filming at several locations, and dodging a major thunderstorm that produced a tornado! It was crazy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_tYlVA3E4MeUONveN12fDO0LTzUjQ_mMykSOlE6h_U9Bn4utTdKW63aPTXP7T1MnUoDehxZPLuQvIXLFtDiMPMCyW0XV2e86ggEvV_sGj9Rl_WKKaEH_IgcBfR_Z85rNWLbD6w8Pa1jr/s1600/IMG_0679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_tYlVA3E4MeUONveN12fDO0LTzUjQ_mMykSOlE6h_U9Bn4utTdKW63aPTXP7T1MnUoDehxZPLuQvIXLFtDiMPMCyW0XV2e86ggEvV_sGj9Rl_WKKaEH_IgcBfR_Z85rNWLbD6w8Pa1jr/s320/IMG_0679.JPG" width="320" /></a></div>
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I loved all my co-stars, and by the end of the week we were a little H.O.T.S. family:)<br />
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I'll keep you all updated on it as the project moves forward, but for now, here's a <a href="https://www.facebook.com/pages/Heroes-Of-The-Street/308880245961755?fref=ts" target="_blank">link to our FaceBook page.</a><br />
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And finally, the summer would not be complete without our annual trip to the lake home in Wisconsin over the Fourth of July! Good laughs were had, beers were consumed (vodka for me), family time on the water was enjoyed -- just what I needed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJIPvCn6wkrXMvTRWx61-aaPoEKB1cNHRnIqKd8BOWQ381Tt5u-DucxhizVSPv_TjJvfzZZ3JjPmwxBXTMzRDn3Di_RxYs0Rmrvr2pgQWIbNf9YtnuS9B9Du5wlk8btGKqncCtQefdqjH/s1600/IMG_0996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJIPvCn6wkrXMvTRWx61-aaPoEKB1cNHRnIqKd8BOWQ381Tt5u-DucxhizVSPv_TjJvfzZZ3JjPmwxBXTMzRDn3Di_RxYs0Rmrvr2pgQWIbNf9YtnuS9B9Du5wlk8btGKqncCtQefdqjH/s400/IMG_0996.JPG" width="400" /></a></div>
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And the very last thing is that I just booked another film! It's a short horror film, but it films at the end of July. Looks like this is officially the #BestSummerEver. </div>
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I hope you all have been enjoying the summer so far! I can't begin to express how much I've missed blogging, and how much I've missed interacting with all of YOU! I have every intent on getting better at posting. I have a delicious recipe that I'm going to post this week -- probably Wednesday night. So check back for that:)<br />
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Love and hugs to all my Happy Tummies!<br />
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Caralyn<br />
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<br />GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com3tag:blogger.com,1999:blog-6298091578973191604.post-61758272621317305272015-04-09T20:10:00.000-04:002015-04-09T20:10:13.122-04:00Potato Nirvana! GF, V & PaleoBehold.<br />
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The Great.<br />
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Potato.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMoInqg8TWoEqPApV1GHg9HUg9TwRiP0HEOWpEFqmbEhHjcw0fuCXHw7TggB_1TWVm6qi9dv-g3gUdstmNfKSEy4RBIloIO9SGPL2UyIMX_jhstLP2x2bodINRMOD8FIKBu9jPkrvR2Fv/s1600/IMG_8655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMoInqg8TWoEqPApV1GHg9HUg9TwRiP0HEOWpEFqmbEhHjcw0fuCXHw7TggB_1TWVm6qi9dv-g3gUdstmNfKSEy4RBIloIO9SGPL2UyIMX_jhstLP2x2bodINRMOD8FIKBu9jPkrvR2Fv/s1600/IMG_8655.JPG" height="540" width="640" /></a></div>
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Youuuuu Guyssssssss. This is by far one of the most <i>insanely</i> <i>delicious</i> things ever. Literally, ever.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIUSuZDPAUMIAah16kdkJZt2BqTu-z4-ZpWCH713p5iRfccls7_0gyBTSvkh3XKTfvLW_Xf5S7AfxDQ3ouwYRBrGFCJlQhgCCDUMywJVGJfNGfJnQcM4nvmyYiXbXeFh9ypD8NVQ2Wz1f/s1600/IMG_8684.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIUSuZDPAUMIAah16kdkJZt2BqTu-z4-ZpWCH713p5iRfccls7_0gyBTSvkh3XKTfvLW_Xf5S7AfxDQ3ouwYRBrGFCJlQhgCCDUMywJVGJfNGfJnQcM4nvmyYiXbXeFh9ypD8NVQ2Wz1f/s1600/IMG_8684.jpg" height="480" width="640" /></a></div>
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Have you ever had one of those days where you'd just rather skip dinner and just go straight to dessert? Or rather, <i>have dessert</i> <i>for dinner</i>?<br />
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Like everyday? Okay yeah, me too :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR32ekkImoLqpWEpq9AUJUDYqvKw9AOoCAm_7l119sUarrN-Dla9vhF3SZYzVpKWzWclQAutsW2mDSkgywd3YNY8CQqpWjAqZa8BRgUkLwomZbnMuI6Dl-nxaSVS6zIdc1hCefNf3tJOeg/s1600/IMG_8670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR32ekkImoLqpWEpq9AUJUDYqvKw9AOoCAm_7l119sUarrN-Dla9vhF3SZYzVpKWzWclQAutsW2mDSkgywd3YNY8CQqpWjAqZa8BRgUkLwomZbnMuI6Dl-nxaSVS6zIdc1hCefNf3tJOeg/s1600/IMG_8670.JPG" height="480" width="640" /></a></div>
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Well, this recipe is the best of both worlds. You get dinner and dessert in one! How? Because it's <i>so friggin tasty</i>, and deceptively healthy!<br />
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I'd call that a #win!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzonwqsnikNCoYT4t2vPSxLhpGhaw0F0MNcFqVr9oDX9_4tAI3DMhDszbsxzHLmfytBc5p_xgE88dUs9bVLRz7qQHMf3gr_nQBU7-NuhWUDCKejVw_KwgrJeeERZGlUdtkxpZzEfZuW2xa/s1600/IMG_8651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzonwqsnikNCoYT4t2vPSxLhpGhaw0F0MNcFqVr9oDX9_4tAI3DMhDszbsxzHLmfytBc5p_xgE88dUs9bVLRz7qQHMf3gr_nQBU7-NuhWUDCKejVw_KwgrJeeERZGlUdtkxpZzEfZuW2xa/s1600/IMG_8651.jpg" height="640" width="480" /></a></div>
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Now, potatoes are a little tricky. They're not on the Specific Carb Diet. Period. <i>Sweet</i> Potatoes are on the Paleo diet, and <i>Red</i> potatoes are on the Body Ecology Diet. So, do with this what you will.<br />
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Before I dive in, I promised yesterday to give you a quick update on our trip to Florida.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05FsJTQcvga9uofkN5hqmv9w02kFXjhQNuCsRIDOWt1LuvkFmLdVh-XOeLykrM5xV-SN8iXHaIkDreK0l94wF3_bB9LXKCzrcaUHScMQWUc6kz1MUnYIp2eP-chMMfMGBUXcAnJAG6U4f/s1600/IMG_8141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05FsJTQcvga9uofkN5hqmv9w02kFXjhQNuCsRIDOWt1LuvkFmLdVh-XOeLykrM5xV-SN8iXHaIkDreK0l94wF3_bB9LXKCzrcaUHScMQWUc6kz1MUnYIp2eP-chMMfMGBUXcAnJAG6U4f/s1600/IMG_8141.JPG" height="320" width="320" /></a></div>
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It was amazing -- we stayed right on the water and we spent the week on the beach,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFg58QiK1WYoqAjbwWzN2RyXG9zlC79P0LDlAmRsDhUWgR2LX39zuIYwTh4b3CqRcy0i6awxM9326Cz3s4yNWMLOwblAUG9mVuWTj9R13ox-o6Vfd9iCyQY0Hi5JIqmo-vG36gspduDvB/s1600/IMG_8160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFg58QiK1WYoqAjbwWzN2RyXG9zlC79P0LDlAmRsDhUWgR2LX39zuIYwTh4b3CqRcy0i6awxM9326Cz3s4yNWMLOwblAUG9mVuWTj9R13ox-o6Vfd9iCyQY0Hi5JIqmo-vG36gspduDvB/s1600/IMG_8160.JPG" height="320" width="320" /></a></div>
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taking walks,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xVSnvEiHMT0ox7E1TABG5PfnRBnsatLXTyYfl0GZiv-Y8sePOwWovTK9XEY4kcfJRWAdLSgI5lC1JyjS65zQrufEog4Rgs2TQpnimSzoG-JTQsb2VwL5sDp0C0RWGgUM8ogmdzqKuKZ9/s1600/IMG_8102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xVSnvEiHMT0ox7E1TABG5PfnRBnsatLXTyYfl0GZiv-Y8sePOwWovTK9XEY4kcfJRWAdLSgI5lC1JyjS65zQrufEog4Rgs2TQpnimSzoG-JTQsb2VwL5sDp0C0RWGgUM8ogmdzqKuKZ9/s1600/IMG_8102.JPG" height="480" width="640" /></a></div>
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watching the sunset,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vQ-9ojKjyCeCS9pqx5DX5bL13hF7KbjBIat1nfftr5dxhidS5CWgOgo3sO3JmZQ4V-7T03dCx6rsVhQqKBFSWHssP5GMLzTqTnLWLm-v1R6tM2mrywB0EETigv5A-5-0GVGdhbmXzrRc/s1600/IMG_8213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vQ-9ojKjyCeCS9pqx5DX5bL13hF7KbjBIat1nfftr5dxhidS5CWgOgo3sO3JmZQ4V-7T03dCx6rsVhQqKBFSWHssP5GMLzTqTnLWLm-v1R6tM2mrywB0EETigv5A-5-0GVGdhbmXzrRc/s1600/IMG_8213.JPG" height="400" width="400" /></a></div>
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and enjoying delicious Tiki Bar drinks:)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSj1WCc4Fi7LLLF3NJDHnb525Nv99ZKXt91S6iz_A_r0tNLaMDnWmcxVupcfljvv7JfNz7DQFQMAY5-Pd0zF-YEzlKixwjL0OjtbFDIVR_cKvv1xnFAlmHGKHY0zbIXeTOSm_1uwjAe0P/s1600/IMG_8145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSj1WCc4Fi7LLLF3NJDHnb525Nv99ZKXt91S6iz_A_r0tNLaMDnWmcxVupcfljvv7JfNz7DQFQMAY5-Pd0zF-YEzlKixwjL0OjtbFDIVR_cKvv1xnFAlmHGKHY0zbIXeTOSm_1uwjAe0P/s1600/IMG_8145.JPG" height="400" width="400" /></a></div>
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Ok...back to the spuds.<br />
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For this recipe I used a Japanese Sweet Potato. There are all different types of tubers -- sweet potatoes, yams, japanese sweet potatoes, etc. But I choose the Japanese variety because I like the texture of it. The flesh is actually white, not orange, like we're used to at Thanksgiving. But the texture is almost gummy, and creates this beautifully thick, paste-like consistency that I found really enjoyable. ((It doesn't <i>sound </i>that appetizing from that description, but believe me, it was splendid...Think cookie dough))<br />
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Also - to "up" the nutrition factor, and intensify the color, I added steamed carrots to the flesh. Aren't I tricky ;)<br />
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Here's what you need. (Serves one -- although, I <i>guesssss </i>you could split it)<br />
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1 massive Japanese sweet potato, baked<br />
1 1/2 cups carrots, chopped and steamed<br />
pinch of salt<br />
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Drizzle:<br />
3 Tbsp peanut butter or almond butter<br />
2 Tbsp honey<br />
1 tsp cinnamon<br />
pinch of salt<br />
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Garnish<br />
pecans, roasted and chopped<br />
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Optional: (to be blended in)<br />
1 Tbsp almond butter<br />
1 Tbsp honey<br />
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Preheat oven to 375. Prick your sweet potato all over with a fork. Rub the skin with a little bit of oil - I used grapeseed. Bake for about 1 hour, turning every 15 minutes with an oven mitt. (I placed a cookie sheet underneath the potato to catch any sugary drippings that might ooze out of the spud.)<br />
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While the potato is baking, I made my almond butter drizzle. In my food processor, I mixed the peanut butter, honey and cinnamon until it was nice and smooth and drizzly. If the consistency is too thick, you can add either a splash of water, or a little bit of oil. I used a touch of almond oil, but another flavorless oil would be fine too.<br />
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Transfer your sauce to another bowl, and try to refrain from eating all of it. ((I made 4x the amount listed in the recipe to keep on hand for yogurts, cereal, smoothie additions, fruit dip, etc.))<br />
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*You don't have to clean your food processor just yet. Any remaining sauce left of the sides/blade will just mix nicely in with the flesh.<br />
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Also while your potato is baking, steam your carrots either on the stove or in the microwave. I just used the microwave and a Pyrex measuring cup.<br />
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Lastly, toast some pecans in a skillet over low heat until fragrant. This doesn't take very long - about 3 minutes, stirring occasionally. But watch them, because they can burn quickly!<br />
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Once the potato is finished baking, cut a slit in it lengthwise, but not all the way through. Then, carefully (with oven mitts because it's hot) push the two ends together.<br />
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Then, spoon out the flesh of the potato and place into your food processor along with the carrots and a pinch of salt. Don't scrape <i>all</i> of the flesh out of the potato -- you still need the potato to be sturdy and able to stand on its own.<br />
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While the flesh of the potato and the carrots are still hot, process them until combined and smooth. (The steam given off helps facilitate this.) I also added about a Tbsp of almond butter, 1 Tbsp honey, 1 pinch of salt and 1/8 tsp cinnamon to the food processor to be mixed in. That is optional -- but highly encouraged :)<br />
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To assemble, generously spoon the potato/carrot mixture back into the skin and pile it high! Then, liberally smother that baby with your almond/peanut butter and honey mixture. Garnish with pecans if desired.<br />
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DIG. IN.<br />
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Was this bigger than my face? Yes. Did it weigh roughly the same as a large cat? Yes. Was it one of the most delicious things in the entire world? Abso-friggin-lutely!<br />
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Ladies and gentlemen, this potato. <i>This</i> potato. This <i>potato. </i>THIS POTATO! I kid you not....it was nirvana. And I got that word, because Webster told me that it meant utter bliss. Ecstasy. Pure joy. Yep - that about sums it up.<br />
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It was like eating pumpkin pie flavored cookie dough. It was sweet and nutty and had a kiss of cinnamon.<br />
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And the texture was marvelous. Like I mentioned, Japanese Sweet Potatoes have a tacky and thick texture that makes it so you almost have to chew it. It was so good.<br />
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But the drizzle. OH THE DRIZZLE! In the words of Uncle Jesse,<br />
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Seriously, though...it should be illegal. It is so rich and nutty and sweet, and combined with the sweet potato and carrot mash, it is just out of this world. </div>
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Lastly, the color is just outrageous. That orange color is not enhanced, nor from a can, my friends. No filter here! It's all from some good old beta carotene found in Bugs Bunny's favorite veggie. Not only do carrots intensify the color, but they also up the nutrition factor too!</div>
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This was a ten. Nay -- an eleven. If you feel like giving yourself a hug through your stomach, make this dish.</div>
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It's "Din-sert." "Desse-ner." <i>It's healthy dessert for dinner</i>. It's Potato Nirvana.</div>
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PS: You can thank me later ;)</div>
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<br />GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com51tag:blogger.com,1999:blog-6298091578973191604.post-2738341459877568352015-04-07T21:22:00.000-04:002015-04-07T21:22:18.186-04:00"Mangocado" Ribbon Salad! GF, V, SCD & Paleo!<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Hey Happy Tummies!!<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I haven’t fallen off the face of the earth, I promise!<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Things have just been suuuuuper busy around here! I’m actually
writing a book!! :D <o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I won’t get into too much detail, but I’ve just been devoting all
my spare time to working on that…soooo that’s why I’ve been a bit absent. <o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">So let’s just dive right back in, shall we!?<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I’ve been to Sundance, Florida, and Cincinnati since I’ve last
seen you lovelies. Sooo, I think I’ll just do a quick recap.<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">So
Sundance. I go every year with my family to do some skiing, spa-ing, and of
course, taking in some great films!<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I
had a fantastic time. It was especially fun this year because my little niece
was with us! She brings so much joy and life to our family. What. A. Cutie.<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I
thought I’d share some highlights. <o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Let’s
start with the Spa:) <o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">We
went to the Spa at the Stein Eriksen Lodge. It was just phenomenal. If you’ve
never treated yourself to a trip to the spa, consider this your personal
invitation!<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">It
was so beautiful. The “relaxation room” had a roaring stone and wood fireplace
with sweeping views of the mountain. Rustically fabulous. And there were all
different kinds of hot teas and little nibbles to enjoy while you wait for your
massage.<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">What.
A. Treat.<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Afterwards,
my sister-in-laws and my mom and I went to the Stein’s restaurant and had
cocktails and fondue. :D <o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Next:
the Skiing.</span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">What
can I say, Deer Valley really is the best place to ski. They’re one of the only
ski resorts that don’t allow snow boarders! It’s a very relaxed and tranquil
atmosphere. We skied for 5 days. Incredible.<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Now
for the best part: the DINING!<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">My
goodness, where to begin? Probably my favorite place we ate was at the Seafood
Buffet. </span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">First, let me preface this by saying that my family consists of “big
eaters:” I’ve got 2 older brothers and a dad, who are all over 6 feet,
athletic, and fit as a whistle. Park City’s restaurants, although fabulous and
5 star, leave them still hungry. And there’s nothing more frustrating to the
menfolk than paying out the nose for an itty bitty amount of food, and then
leaving hungry. Plus, my diet is rather particular, so I end up getting
basically a boring salad with oil and vinegar. No thanks. </span><span style="font-family: Cambria; font-size: 12pt; line-height: 115%;">SOOO, my family has
discovered the Seafood Buffet. </span></div>
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<span style="font-family: Cambria; font-size: 12pt; line-height: 115%;">It is amazing. Now, you’re probably thinking
about a Golden Corral….nope! This is a gourmet buffet. It’s at midmountain, and
every evening the ski resort transforms the lodge into a 5 star restaurant
brimming with fresh seafood, sushi, salads, and desserts. Yes, your eyes are
not tricking you, that is a buffet of fresh king crab legs! WOW!</span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p>I mean, that is a VAT of CLARIFIED BUTTER, people. </o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">But
what my family loves best about this place is that it is nearly ALL gluten
free! There were only one or two sauces that weren’t gluten free. So we were in Heaven.<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; line-height: 115%; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">My
favorite dishes were the gorgeous salad with pecans and cranberries, the
seared-to-order ahi tuna, and of course, the king crab legs. It was the dinner
that dreams are made of :) hehe<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">We also saw some great films and did some shopping...for crazy sunglasses :)<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Alright, that’s enough about Sundance. Onto today's recipe!<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Guys, hang onto your hats, because this is a winner!<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Allow me to present my latest obsession. Literally, you guys, I
eat this <i style="mso-bidi-font-style: normal;">all. the. time.</i> <o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Introducing my “Mangocado” Ribbon Salad! <o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">(See what I did there??) Mango + Avocado = <i>Mangocado</i><span style="mso-spacerun: yes;"> </span>Hey hey hey!<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">OK, I’m a nerd, moving on.<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">But seriously this was so delicious and healthy. Ribbons of
carrots and crunchy veggies, smothered in a sweet and creamy dressing. A
perfect ten. <o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Here’s what you need: (Serves 2)<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Salad:<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">3 carrots, spiralized. (I used multicolored carrots – orange,
yellow, and purple)<br />
1 zucchini, spiralized<br />
1 red pepper, sliced thin<br />
1 cucumber, spiralized<br style="mso-special-character: line-break;" />
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Garnish:<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">3 Tbsp fresh cilantro, minced<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">pistachios<br />
<br />
Creamy Dressing:<br />
1 Avocado<br />
1 Mango<br />
Juice of ½ a lime<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2 tsp fresh grated ginger<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">This recipe couldn’t be easier. Cut your veggies into ribbons,
using either a spiralizer, mandolin, potato peeler, or sharp knife. I used a
spiralizer. Put them in a large bowl.<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Place your dressing ingredients into the food processor. Process
until smooth. It will be thick. <o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Toss your ribbons with the dressing. Garnish with chopped fresh
cilantro and pistachios.<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Devour.<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">My goodness, you guys. This. Dish. Rocks. You see, I’m kinda a
stickler for salad dressings. I guess you could say, I’m a <i style="mso-bidi-font-style: normal;">snob</i>. Because, I don’t like when they add artificial <i>this</i> and presevative-laden <i>that</i> to it. I
just like real ingredients – things I’m able to pronounce. Well, let me tell
you, this dressing couldn’t get any more wholesome if you tried! <o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">It is so incredible. Rich. Thick. Creamy. Buttery. Sweet. Gingery.
I could go on and on. I seriously could probably drink it, to be honest! But
this dressing, smothered over the cold, crunchy veggies was just aweeesomeee!
And then the salty crunch of the pistachios and the bright, fresh kick of
cilantro at the end really put it over the top.<o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br />
And the colors! My, oh my. It was like spring had sprung on my plate. The
orange and purple and green and yellow. It was just so pretty. I knew, just
from looking at it, that my taste buds were in for a treat.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p><br /></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5S57tPJ-ZwXwRYPaAYH9a0Gh3WqrPtEZEZ3SXMfwvYcsMdP8YMFXJddHzfqKovJR6Pzd-i2MFXy2J5446ciLGssd80hTkuj2dQ8-fK4v8o28HN75P1_oG84MFt91sONZxXWKOohtIZwL/s1600/IMG_8610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5S57tPJ-ZwXwRYPaAYH9a0Gh3WqrPtEZEZ3SXMfwvYcsMdP8YMFXJddHzfqKovJR6Pzd-i2MFXy2J5446ciLGssd80hTkuj2dQ8-fK4v8o28HN75P1_oG84MFt91sONZxXWKOohtIZwL/s1600/IMG_8610.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p><br /></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p><br /></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Make this dish. You will become a believer of the dream team:
Mango and Avocado. Or as I like to refer to them: Combo Dombo – Combination
Domination. <o:p></o:p></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">See ya tomorrow!<o:p></o:p></span></div>
GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com44tag:blogger.com,1999:blog-6298091578973191604.post-22564169223038826762015-01-21T21:24:00.000-05:002015-01-21T21:24:06.503-05:00FettuZINI Non-Fredo! GF, Vegan, SCD & Paleo!Pssst......<br />
<br />
Ok guys. I have a serious secret to share with you....I mean, serious.<br />
<br />
That is the extraordinary awesomeness that is <b><i><u>SOAKED CASHEWS</u></i></b>.<br />
<br />
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OK, pause. Before you scratch your head in confusion, let me explain.<br />
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I love cashews. I really do. But I always just buy them raw, grind them up in my food processor and <i>fuggeduhboutit</i>. I mean, I had always seen the recipes that call for "soaked cashews," but I never had the time or patience to plan ahead, and figured...how much of a difference could it <i>really</i> make? I mean, come on?<br />
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The answer? <b><i><u>A LOT</u></i></b>.<br />
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Yesterday, I knew I was going to have some time on my hands today. I have a shoot on Friday and am going to Sundance this weekend, so I knew I was going to create a little somethin'somethin' for my fave Happy Tummies today. :) So I thought, lemme just give it a try.<br />
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You. Guys. What happened to these raw cashews was nothing short of amazing. I took a picture to show you.<br />
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I soaked them in water for 24 hours. The right cashew is what they started out as. And here they are on the left, TRIPLED IN SIZE!<br />
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I couldn't believe it. They absorbed the water and became creamy and soft - seriously like the consistency of cream cheese or butter.<br />
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I've seen the light. I'm converted. :P<br />
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Anywho, given this revelation of the soaked cashew glory, I decided that it was time to tackle one of my former all-time favorite foods: Fettuccine Alfredo. Only this version would be SCD Friendly and VEGAN.<br />
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To all you who are shakin your head, or "SMH" as the youths today so eloquently put it, just hear me out. This dish was incredible.<br />
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You saw in <a href="http://glutenfreehappytummy.blogspot.com/2015/01/grain-free-caramelized-onion-gruyere.html" target="_blank">my last post the power of Cauliflower</a> in its ability to become irresistible sandwich bread. Well, friends, cauliflower is at it again! This time, it's transforming into a creamy and rich ALFREDO SAUCE!!<br />
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Yep! This alfredo sauce is Gluten and Grain Free, Vegan, Specific Carb Diet friendly, Body Ecology Diet friendly, and Paleo!<br />
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So then...it must taste like sawdust or cardboard, right?! ----- <u><i>WRONG</i></u>!!! It was superb!!!<br />
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Don't believe me? -- I <i>dare you</i> to give it a try :D<br />
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Here's what you need: (Serves 2)<br />
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1/3 cup raw cashews, soaked in water overnight or for 24 hours<br />
1 cup cauliflower roasted<br />
1 cup cauliflower steamed<br />
1/2 vidalia onion, chopped<br />
3 garlic cloves, chopped<br />
salt and pepper<br />
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optional:unsweetened regular almond milk - room temperature<br />
optional: 1 grate/pinch of fresh nutmeg<br />
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1 zucchini, made into noodles<br />
basil, chopped -garnish<br />
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Preheat oven to 375 degrees. On a tin foil-lined, olive oil-sprayed baking sheet, bake half (1 cup) of your cauliflower florets for 25 minutes, stirring once half-way through.<br />
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Meanwhile, steam the other cup of the cauliflower in a steamer basket, or in the microwave until very tender.<br />
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Also, saute your onions and garlic in 1-2 Tbsp EVOO, salt and pepper over medium heat until the onions are soft and beginning to caramelize. This will take about 8-10 minutes.<br />
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Put your soaked and drained cashews in the food processor and process them until they form a smooth paste. Add your roasted and steamed cauliflower, onions and garlic to the food processor, and process until smooth. It will be thick and creamy. You may need to scrape the sides. I find it best to do this when it is still hot, as the steam helps the sauce "come together." You may add 1-3 Tbsp almond milk if it is too thick. I did not. You may also add a grate of fresh nutmeg if desired.<br />
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Finally, with either a spiralizer, mandolin, or sharp knife, make your zucchini into noodles. You may also use any noodle of choice.<br />
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To plate, either top your noodles with the sauce and garnish with chopped fresh basil, or toss your noodles with the sauce, and plate.<br />
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My goodness, you guys. What a TREAT! Back in my gluten-consuming days, Fettuccine Alfredo was my favorite "special occasion" dinner. And this brought me right back to that "happy place!"<br />
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The sauce was so creamy and rich from the cashews. And the combination of the nuttiness from the roasted cauliflower with the onions and garlic made for just a remarkable flavor.<br />
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It's hard to believe that this dish is healthy because it tasted so darn <i>decadent</i>!<br />
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So, it may not be the belle of the ball as far as appearances go, but what it lacks in color, it definitely makes up for in flavor.<br />
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I will DEFINITELY be making this again!<br />
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What's your "happy place" food?<br />
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<br />GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com59tag:blogger.com,1999:blog-6298091578973191604.post-43566724110483013322015-01-04T20:57:00.000-05:002015-01-04T20:57:26.810-05:00Grain Free Caramelized Onion & Gruyere Sandwich! GF & SCD Friendly!HAPPY NEW YEAR!!<br />
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2015! It's going to be a terrific year. I can just feel it :)<br />
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So I'm sitting in my apartment, back in New York. The snow is <i>really</i> coming down outside, and I am cozy and warm, snuggled under a blanket with the candles on, and a mug of tea in my hands. Life. Is. Good.<br />
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This time of year, resolutions are in full swing. People trying to eat healthier, exercise more, keep their personal space more organized, etc.<br />
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Well, I am all for that. But sometimes, on a day like today, when it's blustery outside, all you want is comfort food. SOOO, I've decided to update a classic and make it healthier, so we can stick to our resolutions!!<br />
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And what did I reinvent?<br />
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Introducing my Caramelized Onion and Gruyere Grilled Cheese Sandwich!<br />
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Wait wait wait...just <i>how</i> is this "resolution friendly?" -- Welllll -- the bread is actually made out of CAULIFLOWER!!<br />
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Yep, you read that correctly! The bread is grain free, and made from cauliflower and almonds!<br />
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It's Gluten Free, Grain Free, and Specific Carb Diet friendly!<br />
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Here's what you need: (Serves 1)<br />
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For the Bread:<br />
1 cup cauliflower<br />
1/3 cup almond flour<br />
1 egg (or 2 egg whites)<br />
1/8 tsp salt<br />
<br />
1/3 vidalia onion, sliced<br />
1/4 cup gruyere cheese, shredded<br />
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The first step is to get your onions caramelizing. In a non-stick skillet, sauté your onions in 1-2 Tbsp EVOO for about 15 minutes over medium-low heat with a little salt and pepper. Stir them occasionally, letting them become a golden brown color.<br />
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While your onions are cooking, place your cauliflower in the food processor. Pulse until it resembles rice. Then, place your riced cauliflower in a clean kitchen towel, paper towels, or a cheese cloth and wring out as much water as you can. **This step is really important!!**<br />
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Then, mix your egg, cauliflower, almond flour and salt in a medium sized bowl.<br />
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Spray a large, non-stick frying pan with olive oil, and heat over medium-high heat. Divide the batter in two, and create two "skillet cakes." Let them cook for about 3-4 minutes on each side, until they are golden brown on the edges, and fragrant (they'll smell like roasting almonds). Then, carefully flip with a spatula.<br />
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After your flip the bread, evenly place the shredded cheese on each slice of the bread. Cover the skillet with the lid for about a minute to help melt the cheese.<br />
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Once the other side is finished cooking, sandwich the caramelized onions between the bread.<br />
You will want to serve and eat immediately.<br />
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OK guys. I have to be real with you all. This. Was. AMAZING! It's hard to believe how cauliflower can be transformed into such a decadent gourmet treat! You seriously can't taste the cauliflower. The bread just tastes nutty and delicious.<br />
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It has a wonderful texture: it's bread and chewy. The golden brown edges are a little crispy, and SO GOOD! You can actually pick it up and eat it like a sandwich!<br />
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And the caramelized onions are out of this world. If you've never had them, consider this your personal invitation. They can seem a little intimidating, but they're actually really simple -- they just take some good sweet time:)<br />
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They become almost sweet, because the sugars in the vidalia onion are released and caramelize. They become soft and chewy and they pair <i>perfectly</i> with the buttery gruyere cheese.<br />
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I almost forgot! The gruyere cheese!! Melty, buttery, rich and fully SCD friendly, this grilled cheese sandwich is a far cry from a greasy spoon.<br />
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In fact, with my "happy tummy" makeover...it can be considered a healthy treat! This sandwich comes in at just under 500 calories, so "splurge" away!<br />
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Alright. First week of 2015 coming up. Let's make it a phenomenal one!<br />
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GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com120tag:blogger.com,1999:blog-6298091578973191604.post-79617246652517498782014-12-29T17:36:00.001-05:002014-12-29T17:36:22.027-05:00Jewel Stuffed Acorn Squash! GF, V, SCD & Paleo!<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Hello Happy Tummies!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I hope you all have had a wonderful Christmas and holiday season!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikag_S0KtewhtxwlieBViTQvmdd4rgH5_ZM3_R0N0q9qQWF3rdAM5ndfHC2zeDmLYnLk2WP18O0QOzcOCJWv7cKfbfyJW1cqsEfWkzs95xP_6fu9GA3FKrBW3_lxnPAhBXcq1baswJxo2Y/s1600/IMG_7592.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikag_S0KtewhtxwlieBViTQvmdd4rgH5_ZM3_R0N0q9qQWF3rdAM5ndfHC2zeDmLYnLk2WP18O0QOzcOCJWv7cKfbfyJW1cqsEfWkzs95xP_6fu9GA3FKrBW3_lxnPAhBXcq1baswJxo2Y/s1600/IMG_7592.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me and my beautiful mama :)</td></tr>
</tbody></table>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">We're on the countdown to 2015!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">At this time of year, I always find myself reflecting on the past 12 months, and thinking about all the blessings in my life. It's so easy to take things for granted, and I always try to remind myself just how much I have to be grateful for.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgoH4vl_PZAZVlAFbRmqI7Ox1e5590kdtn9iwl_3d7A27pwDOcazMN8H1UC_Fs1ZPQQJAvUveOv44oiEraduvpxz0JPWsijhfxUBZYwr193j64dF1ddtdeanTYVY0iIjD39jmDbt-2Wfb/s1600/IMG_5708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgoH4vl_PZAZVlAFbRmqI7Ox1e5590kdtn9iwl_3d7A27pwDOcazMN8H1UC_Fs1ZPQQJAvUveOv44oiEraduvpxz0JPWsijhfxUBZYwr193j64dF1ddtdeanTYVY0iIjD39jmDbt-2Wfb/s1600/IMG_5708.JPG" height="640" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have a loving family, wonderful friends, a strong faith in God, my health, a roof over my head, food in my belly, a job that is both challenging and fulfilling, and people who care about and love me.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But enough "sappy stuff." :) Time for some "good eats!"</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWq8wBuvIhjdDF89OxwudBgR9kqF7zKoW5LjpRFIz5Z-AQkmq5qJkHc4M8Z3KSshXuXj6QN_gx65y14eqhJ0Pv6TIKMj4cpF4s0oXnEFIvlIvGEA7rOTR3J-F40_mkYz_AO9PApo6At88b/s1600/IMG_7593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWq8wBuvIhjdDF89OxwudBgR9kqF7zKoW5LjpRFIz5Z-AQkmq5qJkHc4M8Z3KSshXuXj6QN_gx65y14eqhJ0Pv6TIKMj4cpF4s0oXnEFIvlIvGEA7rOTR3J-F40_mkYz_AO9PApo6At88b/s1600/IMG_7593.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I wanted to share with you my Christmas dinner meal. It's a show stopper, folks...so hold onto your hats:) </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My Jewel Stuffed Acorn Squash!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">A tender and sweet acorn squash stuffed with earthy sweet, jewel-toned roasted veggies!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And it's Gluten and Grain Free, Vegan, Specific Carb Diet Friendly, and Paleo!</span><br />
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<span style="background-color: white; color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here's what you need: (serves 2)</span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">1 acorn squash, halved, seeds scooped</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">1/3-1/2 head of cauliflower, broken into small florets</span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">1 large beet, sliced into 1/4 inch disks</span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">2 carrots, diced small</span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">1/2 bunch of kale (about 3 large leaves), stems removed, chopped</span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">Handful of pistachios</span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">Handful of d</span><span style="background-color: white; color: #222222;">ried cranberries</span></span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;"><br /></span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat oven to 375. Spritz the skin and cut-side of the acorn squash with olive oil or coconut oil. On a tin foil lined olive oil sprayed baking sheet, place your squash cut-side down and bake for about 40-45 minutes, until the flesh is tender.</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">On a separate tin foil lined, olive oil sprayed baking sheet, place your beet rounds, carrots, and cauliflower florets. Spray with olive oil, and sprinkle with salt, pepper and tarragon. </span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">Roast for about 30 minutes, stirring/flipping once halfway through. --be sure to watch the carrots so they don't burn!</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">Meanwhile, sauté your kale in a frying pan in 1 Tbsp EVOO, salt, pepper and tarragon.</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">When your beet rounds come out of the oven, cut them into matchsticks.</span></span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;"><br /></span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">Combine all your veggies with your cranberries and pistachios.</span></span><br /><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;"><br /></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">To assemble, fill each squash cavity with a generous scoop of the veggie mixture. Garnish with more cranberries/pistachios if desired.</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">Wow what a delicious meal this was! It was truly a feast for both the eyes and palate!</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">The acorn squash is a rather sweet vegetable. It is the perfect canvas for the earthy sweet beets and carrots, and the nutty, golden cauliflower. The cranberries provide this punch of tart sweetness, while the pistachios provide an amazing salty crunch.</span></span><br />
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<span style="color: #222222; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white;"><br /></span></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;"><br /></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">And it's so beautiful too. Jewel toned veggies overflowing from a golden chariot of acorn squash yumminess! (Haha sorry--I just saw "Into the Woods" so I've got Cinderella on the brain LOL)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjcr2V4sDJwAt5WAqjpZhDBOGm_fJbSFbV-byvuijK3bQDRJysXfz2i-ttvTWVQddKeap_AufOnuBLg7qfMlNI6zeCLv4a2PRHFvcIOB7Mrat52f6qZkoJtlUo4r4XsPULNnwsWGehZFo/s1600/IMG_7608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjcr2V4sDJwAt5WAqjpZhDBOGm_fJbSFbV-byvuijK3bQDRJysXfz2i-ttvTWVQddKeap_AufOnuBLg7qfMlNI6zeCLv4a2PRHFvcIOB7Mrat52f6qZkoJtlUo4r4XsPULNnwsWGehZFo/s1600/IMG_7608.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222;">Try this delicious and healthy treat. You will love not only how it tastes, but also how "happy" it makes your tummy feel!</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Until Next Time!</span><br />
<br />GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com31tag:blogger.com,1999:blog-6298091578973191604.post-4674171248889747812014-12-24T11:00:00.002-05:002014-12-24T11:08:43.784-05:00Christmas Morning Cheesy Egg Souffle! GF, SCD friendly! <div class="MsoNormal">
Merry Christmas Friends! <o:p></o:p></div>
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I hope you all have had a cozy holiday, surrounded by
family, love and joy<span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><o:p></o:p></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmglsG6DjWm38Uy4STyrkdaz1YuAlsOwWfQC-AaxJeQaFAUyO4vJGaXBx-H7GeheDHiLYu_-RscTn18YjFJtkV8YLjfpHdAythTe1ZPXtFy6_m1tobmBGU-2jtDoSKodSKfpfD4dXD2xMi/s1600/IMG_8708.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmglsG6DjWm38Uy4STyrkdaz1YuAlsOwWfQC-AaxJeQaFAUyO4vJGaXBx-H7GeheDHiLYu_-RscTn18YjFJtkV8YLjfpHdAythTe1ZPXtFy6_m1tobmBGU-2jtDoSKodSKfpfD4dXD2xMi/s1600/IMG_8708.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks <a href="http://www.annamayphotography.com/" target="_blank">Anna May Photography</a> for these special family photos!</td></tr>
</tbody></table>
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I’m signing on from Cincinnati where I had a wonderful
wonderful Christmas. We celebrated a couple days early with my entire family.
Heaven on Earth if you ask me<span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZ9M_sXojKhTI6yw2SJETLyHSnDjcWZC34IehJN1IgKD21ubnvgs86j4rcCC2WQtuohiaC4xQSlc_PTGxKOHI_NbQv74PMZzKA8XpzMylAUmapcRJ3kOBoB9qazfolLjPUuoD4tLJceyl/s1600/IMG_8398.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZ9M_sXojKhTI6yw2SJETLyHSnDjcWZC34IehJN1IgKD21ubnvgs86j4rcCC2WQtuohiaC4xQSlc_PTGxKOHI_NbQv74PMZzKA8XpzMylAUmapcRJ3kOBoB9qazfolLjPUuoD4tLJceyl/s1600/IMG_8398.jpg" height="426" width="640" /></a></div>
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So for this festive post, I thought I’d share my mom’s
favorite Christmas morning brunch recipe. This egg dish is the hit of the table
and always gets polished off.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMFL9YptNe0ZUrmEUJ9EDZd1Ago7c3ZmvY1Bso6n7z3p6jkqhmcMhwakxWDU_pkTqzFqfYKtNm36tC1i1WjrEZLFF3Vm-EPglSFqFewL1puCkWf9aRzsCE_3CPMzi6dM7sE0du2uSAXJD/s1600/IMG_7470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMFL9YptNe0ZUrmEUJ9EDZd1Ago7c3ZmvY1Bso6n7z3p6jkqhmcMhwakxWDU_pkTqzFqfYKtNm36tC1i1WjrEZLFF3Vm-EPglSFqFewL1puCkWf9aRzsCE_3CPMzi6dM7sE0du2uSAXJD/s1600/IMG_7470.JPG" height="480" width="640" /></a></div>
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And it’s Gluten Free and Specific Carb Diet Friendly!!! And super delicious and decadent.
Remember…calories don’t count on Christmas ;) <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmsl-EpghMiWiJXY85_Vc6wH123eGfZRyNNNpOKI98aKXNGYJZzPrh2G1uwlEKuGE__B4mkiRe9hyphenhyphenG8iIfRrtXflv5KQSmOR8qP_hhpQ2fPC8e0qF0b3Wo8rkhtEYbHatsKQqGyMzZAZP/s1600/IMG_7473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmsl-EpghMiWiJXY85_Vc6wH123eGfZRyNNNpOKI98aKXNGYJZzPrh2G1uwlEKuGE__B4mkiRe9hyphenhyphenG8iIfRrtXflv5KQSmOR8qP_hhpQ2fPC8e0qF0b3Wo8rkhtEYbHatsKQqGyMzZAZP/s1600/IMG_7473.JPG" height="480" width="640" /></a></div>
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It’s called her Cheesy Egg Soufflé and can be whipped up in a
snap! <o:p></o:p></div>
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Here’s what you need: (Serves 6-8)<o:p></o:p></div>
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10 eggs<br />
16 oz Shredded Monterey Jack Cheese<br />
2 small cans of Old El Paso Green Chilies (not hot) (SCD use fresh sautéed
green or pablano pepper) <o:p></o:p></div>
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2 qt. casserole dish, sprayed with non-stick cooking spray,
or rubbed with butter<br />
1 tsp cumin<br />
1 tsp salt<o:p></o:p></div>
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Preheat oven to 350 degrees. In a medium sized bowl, beat
the 10 eggs and spices together. In your casserole dish, alternately layer
cheese and chilies. Chen casserole is filled, pour egg mixture over the cheese
and chilies. <o:p></o:p></div>
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<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
Bake 40-45 minutes until the eggs are set. Do not let it get
brown. Serve when the eggs are just set.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I’ll tell you what, there’s nothing better than cheese and
eggs in the morning, AmIRight? – or at least so I remember ;)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-AVgjNXyhuliYgkYl0Ueoevap5u-CIlrPqCW-K9hUGbI9fFihcb55pt1AnF1Gx19IUfLQQO-iSGYtukev2QdT4iGwtnsAHQ739RtU0oKWLSsD21ZgIH1Fmb_Qg-4q0jsMN4UxHK57gUV/s1600/IMG_7485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-AVgjNXyhuliYgkYl0Ueoevap5u-CIlrPqCW-K9hUGbI9fFihcb55pt1AnF1Gx19IUfLQQO-iSGYtukev2QdT4iGwtnsAHQ739RtU0oKWLSsD21ZgIH1Fmb_Qg-4q0jsMN4UxHK57gUV/s1600/IMG_7485.JPG" height="602" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This dish was RAVED about by my family. There’s a reason
it’s a classic! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Light, fluffy, spongy and airy, and with a little kick from
the cumin and green chiles.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
But the best part, in everyone’s opinion, was how CHEESY it
was!!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqf830PiSU2-kXyNW_s_-JX-mPy6R-SGOlju_5uDAvryfcbRrwWOPQA-jpxwNTJI2JBhpXgdDq6lB7XDmagQnfXKzoK6ER8iplxz7YVfSGUasI8cuSkRkhQHAKNor0ZNjILGFfCAqPCLk4/s1600/IMG_7483.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqf830PiSU2-kXyNW_s_-JX-mPy6R-SGOlju_5uDAvryfcbRrwWOPQA-jpxwNTJI2JBhpXgdDq6lB7XDmagQnfXKzoK6ER8iplxz7YVfSGUasI8cuSkRkhQHAKNor0ZNjILGFfCAqPCLk4/s1600/IMG_7483.jpg" height="640" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
YUM!!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
And the best part, is that it’s Gluten Free and SCD
Friendly! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tsbaXZZPkH-z_ghFyudV05kZqLhmdDlp4nxNQICYWV4mwG-42TuW-98uWpcLWugb8_baQbYNlABhfttytuxuGL09ANOFGdDnAZ3ucjBsEqx-biZ6gqWPVqltcVXRhcFwtBEGFjO0pUfX/s1600/IMG_7477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tsbaXZZPkH-z_ghFyudV05kZqLhmdDlp4nxNQICYWV4mwG-42TuW-98uWpcLWugb8_baQbYNlABhfttytuxuGL09ANOFGdDnAZ3ucjBsEqx-biZ6gqWPVqltcVXRhcFwtBEGFjO0pUfX/s1600/IMG_7477.jpg" height="640" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The soufle was the star of our brunch. But along with it, we
also had a fresh fruit cornucopia! Grapefruit, oranges, pears, apples, bananas, grapes, canteloup, mixed berries – SO YUMMY!!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0_CUmYjdyDlnI6JQnrm-oJwaumHqJNwdLixPNp-E66U52LAeT8YcisL2fnVjt1kb4wJdwz8-NKOij62wrLka_4i4l_LLTv5PJLrcZnN7tYrHWHhzfzIY7SfpbjIr85Wr27z4kYrJFBYd/s1600/IMG_7478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0_CUmYjdyDlnI6JQnrm-oJwaumHqJNwdLixPNp-E66U52LAeT8YcisL2fnVjt1kb4wJdwz8-NKOij62wrLka_4i4l_LLTv5PJLrcZnN7tYrHWHhzfzIY7SfpbjIr85Wr27z4kYrJFBYd/s1600/IMG_7478.jpg" height="640" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We also had a cheese plate with smoked salmon! (Using SCD friendly cheese, of course!)</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOlwdZsqCVbhv0394bOP22qPhyphenhyphenehdKYe-kuCP9SBOgwhIhEQrCZ4pAjXYjdRTd_3VcspvjeuzO9d7GUfKZizHd2iW0NeyGwh_JoMAXanaYRuCSzMHhMeVZo4jx3o3uI_0fzhWfbkcxS10/s1600/IMG_7475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOlwdZsqCVbhv0394bOP22qPhyphenhyphenehdKYe-kuCP9SBOgwhIhEQrCZ4pAjXYjdRTd_3VcspvjeuzO9d7GUfKZizHd2iW0NeyGwh_JoMAXanaYRuCSzMHhMeVZo4jx3o3uI_0fzhWfbkcxS10/s1600/IMG_7475.jpg" height="640" width="480" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
The Rule of Thumb: No Processed Cheese!</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHPA9zyrB8OFvrnOrpJHXIX6JiTube7OVB90dJ4eLDuSkbJaiqhbG4RmTo5uhEyrQdMRgDUt4XxZecj96AT4AhOU4ZzDj6b40pY8wZWPGvHAyBfFs2WiBq8bkRo2SWn2_9_WTI57Ym3lH/s1600/SCD_Cheeses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHPA9zyrB8OFvrnOrpJHXIX6JiTube7OVB90dJ4eLDuSkbJaiqhbG4RmTo5uhEyrQdMRgDUt4XxZecj96AT4AhOU4ZzDj6b40pY8wZWPGvHAyBfFs2WiBq8bkRo2SWn2_9_WTI57Ym3lH/s1600/SCD_Cheeses.jpg" height="640" width="353" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So from my kitchen to yours, Merry Christmas!!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigOSo-ciQ3RQnp9A1ks6PsTpY7-CfnFYALA2TUytNjcCDsQXxqqbvaOr7IKYWWNMCSHYPq6mrhAb0PmsVEczoILon_OCcMtC_PssIO5JIUPzd6Hyyoi9ubxFELWgn9YBwe403l-mbLxat/s1600/IMG_8567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigOSo-ciQ3RQnp9A1ks6PsTpY7-CfnFYALA2TUytNjcCDsQXxqqbvaOr7IKYWWNMCSHYPq6mrhAb0PmsVEczoILon_OCcMtC_PssIO5JIUPzd6Hyyoi9ubxFELWgn9YBwe403l-mbLxat/s1600/IMG_8567.jpg" height="640" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Yay for Christmas!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aucK6UjT3KALhbzBb7D9oNNjrjs8OjjseXTevP9zJeEzv6LL_9sZvQ1tCVRbqqp-Rc-dcqaxL_eZ1mB85W3Aqy3Fz6UJ9__cP6WBB4UM3ZxASDFhXewTIpjRLFIBfyhov3aTescOcemF/s1600/IMG_8042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aucK6UjT3KALhbzBb7D9oNNjrjs8OjjseXTevP9zJeEzv6LL_9sZvQ1tCVRbqqp-Rc-dcqaxL_eZ1mB85W3Aqy3Fz6UJ9__cP6WBB4UM3ZxASDFhXewTIpjRLFIBfyhov3aTescOcemF/s1600/IMG_8042.jpg" height="426" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
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2015 is going to be an exciting year for GFHT, and I can’t
wait to ring in the New Year with you!<o:p></o:p></div>
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Peace and Joy,</div>
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Caralyn </div>
GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com30tag:blogger.com,1999:blog-6298091578973191604.post-7752709724959248902014-12-13T02:08:00.001-05:002014-12-13T13:32:20.295-05:00Pina Colada Cookies! GF, V, SCD, Paleo & Raw!COUNTDOWN TO CHRISTMAS: 12 DAYS!!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Pshp-NdZERZuYYDdzd1U6oQSThZZ1nE9BlKayXAg2KhdOaZ1XMHn1UPGofWUnoIP6GK3Ih1AeJ9UfyWmn940WkKk0ZqvF24ZVzr0bu47AUX8r13G6WNvFzJXU81VRG_QIKBb7w_W2DSH/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Pshp-NdZERZuYYDdzd1U6oQSThZZ1nE9BlKayXAg2KhdOaZ1XMHn1UPGofWUnoIP6GK3Ih1AeJ9UfyWmn940WkKk0ZqvF24ZVzr0bu47AUX8r13G6WNvFzJXU81VRG_QIKBb7w_W2DSH/s1600/12.jpg" height="237" width="320" /></a></div>
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Wait a minute!! Rewind! Hold the phone!! LESS than 2 weeks?!! Yikes!! Xmas is sneaking up on us, folks!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEino8k8buWojMWrFEkJu8smdtFp5lOYO5pdbcZ9X-bnCVtX26PErJ5cj3m0FM6SWlR7Bw2lSmGpAVhZagsSrZsLSt9HvDRMnqMRQsG2wgIhlZ_RCGmCer_ywP7Z6WgEzr2OOwtb2xTraloS/s1600/IMG_7438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEino8k8buWojMWrFEkJu8smdtFp5lOYO5pdbcZ9X-bnCVtX26PErJ5cj3m0FM6SWlR7Bw2lSmGpAVhZagsSrZsLSt9HvDRMnqMRQsG2wgIhlZ_RCGmCer_ywP7Z6WgEzr2OOwtb2xTraloS/s1600/IMG_7438.jpg" height="640" width="480" /></a></div>
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Aaaanywhoo... one of my favorite things to do during the holidays is to listen to Christmas music. I turn on Pandora and let Bing Crosby and Mariah Carey serenade me as I walk the streets of NYC - or more accurately, dodge shoppers and tourists/brave inclement weather/avoid sludge puddles/attempt not to get frostbite or get trampled by protesters....you get the picture ;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMCJXoG9iHd7sIU_UEe3LnvTyYT0DhNGBPXEa7p52h6PjgRuK7dAiwYdNvLMBPj0SNsK9BxARMWZEJ7BaTvfLrutQVdIOQ5TBR8jAyumHIrMm4ucygY2VQHWTb7nTEFVSLyqWzOa2g7zTf/s1600/IMG_7292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMCJXoG9iHd7sIU_UEe3LnvTyYT0DhNGBPXEa7p52h6PjgRuK7dAiwYdNvLMBPj0SNsK9BxARMWZEJ7BaTvfLrutQVdIOQ5TBR8jAyumHIrMm4ucygY2VQHWTb7nTEFVSLyqWzOa2g7zTf/s1600/IMG_7292.JPG" height="300" width="400" /></a></div>
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Well, I was strolling away today, when one of my favorite --albeit "out there"-- Christmas tunes came on: Mele Kalikimaka! Maybe it was my fascination with Hawaii growing up, or my slight obsession with the Disney movie, Rip Girls, but I have always found that luau-tastic, tropical Christmas tune to be a welcomed delight!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDX5G1g_CljG90Wi8XcFwOHFeaVr6pTDCMLV6-yWPtWbO3S_HI-vus-CMUftl10KOpFSoRqhqwmWJdBSsOOho3x6SbbI0VDDToVflKIPZynL2l3dmuhBRR08ZLxUD1YVGM4gimOrXf1rLe/s1600/Rip_Girls_poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDX5G1g_CljG90Wi8XcFwOHFeaVr6pTDCMLV6-yWPtWbO3S_HI-vus-CMUftl10KOpFSoRqhqwmWJdBSsOOho3x6SbbI0VDDToVflKIPZynL2l3dmuhBRR08ZLxUD1YVGM4gimOrXf1rLe/s1600/Rip_Girls_poster.jpg" height="640" width="400" /></a></div>
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So, with that tune stuck in my head, and envisioning Santa donning a Hawaiian shirt and board shorts, I came up with today's recipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizZoCN0vpKNuiyJDy76-XqRciQuI_TDUR5JXJ6w-iysp1oy60yVhfc4nyNj2XHyKPC6eAri0fgppAbHE0qjkE63vtzNqrg3VXR7HiZedApG41dFC7VGyyKSn4k6R_E9dJve1T4HxnJEbS/s1600/santa-s-hawaiian-christmas-2443042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizZoCN0vpKNuiyJDy76-XqRciQuI_TDUR5JXJ6w-iysp1oy60yVhfc4nyNj2XHyKPC6eAri0fgppAbHE0qjkE63vtzNqrg3VXR7HiZedApG41dFC7VGyyKSn4k6R_E9dJve1T4HxnJEbS/s1600/santa-s-hawaiian-christmas-2443042.jpg" height="200" width="166" /></a></div>
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You can call it a Hawaiian Christmas Cookie :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiibkjhuBbhqB16EUYefLoHR3jZ9YjfXXjN1NKFA54aaRqqKJ0mRUTiCOhJDa3kGsRwdGEubKClpVDLhwEd_zdb44EPYRrLH8poukDl-nLVjr4QumnEhO2ZewtfRmBuR9xbBYdbBjSDoFJ/s1600/IMG_7419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiibkjhuBbhqB16EUYefLoHR3jZ9YjfXXjN1NKFA54aaRqqKJ0mRUTiCOhJDa3kGsRwdGEubKClpVDLhwEd_zdb44EPYRrLH8poukDl-nLVjr4QumnEhO2ZewtfRmBuR9xbBYdbBjSDoFJ/s1600/IMG_7419.JPG" height="410" width="640" /></a></div>
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Because you see, once I started to think about Santa on the beach...my mind only took me to one place.....................PINA COLADAS!! :D<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbMZZP3jTKbftjzb1xVR_lfnwzBpIpXGduheNqxeg5SLvYWJIIqzG2C7j_K-9LWD3qYXBSBSvcV849Z90pTa-6QEMoRtSEBm7cpfgbiQ2tn7iCqj3zNyCSNtG-K-tZLUbPt-4uX7rqBeK/s1600/IMG_7387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbMZZP3jTKbftjzb1xVR_lfnwzBpIpXGduheNqxeg5SLvYWJIIqzG2C7j_K-9LWD3qYXBSBSvcV849Z90pTa-6QEMoRtSEBm7cpfgbiQ2tn7iCqj3zNyCSNtG-K-tZLUbPt-4uX7rqBeK/s1600/IMG_7387.JPG" height="480" width="640" /></a></div>
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Introducing, my Pina Colada Cookies!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWRicffPOY4uKheXfdK0nUkhiYUkPbHIkuMOO1ZJ0a8HB6pNpgn0xF03Q0ke4DDAhBZMT5QIFJpwr6WkISwDJf8AVX_KEgq63ihAPauVRqy2QVRvacPOzlxUWvcVlVfHQi-Gu8WcRBGdd/s1600/IMG_7440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWRicffPOY4uKheXfdK0nUkhiYUkPbHIkuMOO1ZJ0a8HB6pNpgn0xF03Q0ke4DDAhBZMT5QIFJpwr6WkISwDJf8AVX_KEgq63ihAPauVRqy2QVRvacPOzlxUWvcVlVfHQi-Gu8WcRBGdd/s1600/IMG_7440.JPG" height="394" width="640" /></a></div>
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Raw, Gluten and Grain Free, Vegan, Paleo, and Specific Carb Diet friendly....these babies are, in a word, DELICIOUS!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mSX644GamSRDKTTYpidigVwVJHTBeeFJvtbwcYZpMP07ggTZPfJFTbJjpMbpbLNVuPDFyboT5iXaBwwFrkoNRkmuO-iS-f48NFlF6X9vMlYWuVUm68nTYlzopdfR8MKFSGCQ2wIQYb_c/s1600/IMG_7393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mSX644GamSRDKTTYpidigVwVJHTBeeFJvtbwcYZpMP07ggTZPfJFTbJjpMbpbLNVuPDFyboT5iXaBwwFrkoNRkmuO-iS-f48NFlF6X9vMlYWuVUm68nTYlzopdfR8MKFSGCQ2wIQYb_c/s1600/IMG_7393.jpg" height="424" width="640" /></a></div>
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Tropical little healthy cookie bites that take your taste buds to Hawaii:) ((Sorry...I'm a little cheesy today)) lol<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4GSV2Fl0SY6T8RvXeEYUBYsk22AtTAGXjOCX9Ehik9p6QLMpXTBr1G8AKO2UHRdxy0CVIkmKFqIIgxSFkHet3V6hBa1N2kiHbI-7I8QNc1TPyQNcfSXsu9yaNHZV9_Z46vrz0pdNWvefY/s1600/IMG_7444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4GSV2Fl0SY6T8RvXeEYUBYsk22AtTAGXjOCX9Ehik9p6QLMpXTBr1G8AKO2UHRdxy0CVIkmKFqIIgxSFkHet3V6hBa1N2kiHbI-7I8QNc1TPyQNcfSXsu9yaNHZV9_Z46vrz0pdNWvefY/s1600/IMG_7444.jpg" height="640" width="480" /></a></div>
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Here's what you need! (Makes 10 cookies) -- enough for 3-4 people ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cdRaSKoU2ofNpCd-p8tazjfvIofIFomx04If4UKhR_90GrtblNDjo5vVQPvJKB_vfdfhFL7fjOY5BKQ9i098Q2TnV4Zpnr1Cn9U8PDki-8FhUZj1FSiFY6xPkf4gvvDQfWuEga-88pAp/s1600/IMG_7383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cdRaSKoU2ofNpCd-p8tazjfvIofIFomx04If4UKhR_90GrtblNDjo5vVQPvJKB_vfdfhFL7fjOY5BKQ9i098Q2TnV4Zpnr1Cn9U8PDki-8FhUZj1FSiFY6xPkf4gvvDQfWuEga-88pAp/s1600/IMG_7383.JPG" height="480" width="640" /></a></div>
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5 dates, pitted<br />
4 dried pineapple rings<br />
12 almonds<br />
12 cashews<br />
1/4 cup shredded coconut<br />
2 Tbsp coconut butter (NOT oil)<br />
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Optional: melted dark chocolate (not SCD)<br />
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Put everything in the food processor and process for about a minute until everything is roughly the same size. (Like the size of peppercorns). Then, roll 1 Tbsp of dough into balls. Chill for at least 20 minutes, and enjoy. <br />
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(Tip: the dough may feel a bit wet when you roll it into balls initially, but that's just the heat from the food processor melting the oils in the coconut butter. This will go away and "firm up" after 20 minutes in the fridge.)<br />
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Optional: Melt about 1/4 cup dark chocolate in the microwave (do 30 second increments, stirring in between) or double boiler, and dip half of the cookie. (Do this after they've firmed in the refrigerator for 20 minutes).<br />
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Mele Kalikimaka is Hawaii's way.....oh sorry guys, you caught me day dreaming about my toes in the sand while chewing on these AMAZING COOKIES!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGvNilEdMkzCmZJtzUd_ivMWReHtn7Te6acGsjmamnXwTch88cwQRtTbccYlul66SAZZUIFn2Co2RvhjQxNecOpR3LUIL-10ijrlPKWVC548AwYZXS51WNxPW0drPyyiG6PeLp9AJt4sp/s1600/IMG_7425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGvNilEdMkzCmZJtzUd_ivMWReHtn7Te6acGsjmamnXwTch88cwQRtTbccYlul66SAZZUIFn2Co2RvhjQxNecOpR3LUIL-10ijrlPKWVC548AwYZXS51WNxPW0drPyyiG6PeLp9AJt4sp/s1600/IMG_7425.JPG" height="480" width="640" /></a></div>
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They're so tropical -- it's seriously the cookie form of a Pina Colada! You've got the pineapple, you've got the coconut, you've got the sweetness from the dates....now all you need is rum!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuotjVOgpkxEZcnEW173otWLwibEOG3ERCRB0mE-d4slakyaJxmpaqCOe-rm1R0w5ZtjW5Npgx8rGBtzCjvJRYy78eU1ACk6B7QQ38Ax5_tyn3qR2FGPwPPUGenGEq1EDkrUb7ECuCKbD/s1600/IMG_7392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuotjVOgpkxEZcnEW173otWLwibEOG3ERCRB0mE-d4slakyaJxmpaqCOe-rm1R0w5ZtjW5Npgx8rGBtzCjvJRYy78eU1ACk6B7QQ38Ax5_tyn3qR2FGPwPPUGenGEq1EDkrUb7ECuCKbD/s1600/IMG_7392.JPG" height="480" width="640" /></a></div>
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But seriously, these are delicious. They're sticky and chewy, and the dark chocolate just takes them over the top.<br />
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Not to mention they look super elegant and "dressed up!"<br />
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I can't wait to share these at the next Christmas party!<br />
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And you don't have to tell anyone that they're secretly healthy!! :D<br />
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So Cheers to you, Old Saint Nick!<br />
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I'll take a Pina Colada over Eggnog any day! ;)</div>
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What's your favorite holiday tune?<br />
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See you soon!GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com62tag:blogger.com,1999:blog-6298091578973191604.post-43984226677297023422014-12-05T17:31:00.000-05:002014-12-05T17:31:48.505-05:00Curried Sweet Potato & Carrot Latkes! GF & Paleo!Hey Happy Tummies!<br />
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Gosh, thank you all for the outpouring of kind words about my <a href="http://glutenfreehappytummy.blogspot.com/2014/11/pumpkinut-bread-puddin-gf-df.html" target="_blank">family photos I posted</a> earlier this week. You guys are just the greatest:)<br />
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I can't believe that there's less than 3 weeks until Christmas! In fact, I get to see this little munchkin in just two weeks! Weee!!<br />
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So for today's recipe, I wanted to share a seasonal favorite with a Happy Tummy twist! As many of you know, Hanukkah begins on the evening of December 16. Potato Latkes are a traditional part of that holiday, but unfortunately aren't gluten free - or paleo for that matter. Soooo I decided to shake things up and give them a makeover - Happy Tummy style!<br />
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Introducing Curried Sweet Potato and Carrot Latkes with Avocado Cream Sauce!<br />
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And they're Gluten and Dairy Free, Paleo, and have a Vegan option!<br />
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Here's what you need: (Serves 2-3)<br />
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1 sweet potato, shredded, about 2 cups<br />
1 carrot, shredded, about 1 1/4 cups<br />
2 eggs, beaten (vegan option: 2 flax/chia eggs)<br />
1/2 cup almond flour<br />
1/2 tsp curry powder<br />
3 healthy pinches of salt<br />
3 Tbsp - 1/4 cup olive oil, coconut oil, or grape seed oil<br />
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1 avocado<br />
squeeze of lime<br />
1 Tbsp cilantro, minced<br />
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optional:<br />
1 fried egg per person<br />
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Grate your carrot and sweet potato on a box grater.<br />
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In a medium sized bowl, beat 2 room temperature eggs with a fork with the salt, pepper, and curry powder. Stir in your carrot and sweet potato until evenly coated with the egg. Stir in the almond flour.<br />
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In a frying pan or cast iron skillet, pour enough oil to coat the bottom of the pan in a thin layer. Heat the oil for about 2 minutes, over medium-high heat.<br />
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Take 1/4 cup of the carrot/potato mixture and form into a patty. Place in the frying pan, and cook for about 2 minutes per side, when the edges begin to turn golden brown, flipping gently with a spatula. Place on a paper towel to absorb any extra oil. Makes 10 latkes.<br />
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Meanwhile, mash your avocado with salt, a squeeze of lime, and 1 Tbsp of cilantro.<br />
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To serve, top each latke with a dollop of avocado cream, and garnish with minced cilantro.<br />
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OPTION B:<br />
Another plating option is to top 2 latkes with a fried egg instead-of/in-addition-to the avocado cream sauce!<br />
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What a treat was this!! It could be dinner. It could be breakfast. It could be a midnight snack. JUST EAT IT, PEOPLE!! hehe:)<br />
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But seriously, WOW. The curry is such an unexpected punch of yummy flavor. It's a bit spicy, which is instantly cooled down by the buttery and rich avocado. And it pairs beautifully with the subtle sweetness from the sweet potatoes and carrots. Finally, the cilantro pops in with this burst of freshness that takes it over the top.<br />
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And the textures! The potatoes have become nice and crunchy and chewy. And then there's the cool and creamy avocado to compliment it.<br />
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But Happy Tummies...the egg. My, oh my! The rich and gooey yolk ties everything together with this luxurious richness that's perfect for dinner, or a hearty breakfast!<br />
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Just do yourself a favor -- make this meal! Whether you call them latkes, potato pancakes, hash browns, skillet potatoes, WHATEVER -- just do it! Your tastebuds will thank you:)<br />
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What's your favorite holiday tradition? Mine is putting up the Christmas tree while listening to Kenny G :)<br />
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<br />GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com79tag:blogger.com,1999:blog-6298091578973191604.post-47134010766215847512014-11-30T17:07:00.001-05:002014-11-30T17:07:33.436-05:00Pumpkinut Bread Puddin'! GF & DF!Hey Happy Tummies!!<br />
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I hope you all had a wonderful Thanksgiving!<br />
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I just love when the family is all together:)<br />
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So we had a treat this weekend. We had the AMAZING <a href="http://annamayphotography.com/" target="_blank">Anna May</a> come to our house and take family photos.<br />
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She is seriously the most talented photographer ever.<br />
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She's based out of Louisville, but will travel to capture beautiful moments for your family, or engagement or wedding.<br />
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So thank you <a href="http://annamayphotography.com/" target="_blank">Anna May Photography</a> for such gorgeous photos!<br />
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Look at that little goober:)<br />
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Light and shadows with yours truly :)</div>
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Alright...now onto a show stopping recipe!<br />
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I made this for my family for breakfast on Thanksgiving, but it could also be dessert. :)<br />
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Here's the secret: it's actually pretty doggone healthy!<br />
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It's made with Gluten and Dairy Free ingredients, and can easily be made sugar-free by subbing agave or honey for the sugar in the recipe!<br />
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I call it: Pumpkinut Bread Pudding! (get it -- pumpkin and coconut :) )<br />
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Here's what you need:<br />
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1 loaf (14 slices) of Udi's gluten free bread<br />
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Custard:<br />
3 eggs, beaten<br />
1/2 cup white sugar<br />
1/4 cup brown sugar<br />
1 tsp pure vanilla extract<br />
1 1/2 tsp ground cinnamon<br />
1/4 tsp ground nutmeg<br />
1/8 tsp ground cloves<br />
1/8 tsp salt<br />
1 can of pure pumpkin puree<br />
1 cup coconut milk<br />
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Garnish:<br />
coconut milk<br />
sprinkle of cinnamon<br />
pecans<br />
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Preheat oven to 250. Place your bread slices on a baking sheet and bake for 10 minutes per side, until the bread is dry and toasty.<br />
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Turn up the oven to 350.<br />
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In a medium sized bowl, beat the eggs, sugar, vanilla, and spices together. Then, stir in your pumpkin and coconut milk. ((This all can be done the night before, and refrigerated overnight.))<br />
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About 2 hours before you plan on eating, assemble and bake your bread pudding.<br />
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Thoroughly spray a deep casserole dish with coconut oil spray. Spread a layer of the custard mixture on the bottom of the pan.<br />
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Break your toast slices in half, and arrange in a shingle pattern in the casserole dish, like so.<br />
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Then, spoon the custard over the toast shingles until everything is thoroughly smothered in the custard.<br />
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Let the dish sit for about 10-15 minutes, allowing the bread to absorb the custard. (If you let it absorb and soak overnight, the gluten free bread will become gummy.)<br />
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Bake for 1 hour - 1 hour and 15 minutes, until the custard sets. Rotate the pan if any dark spots develop.<br />
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Before you serve, mix some coconut milk with a dash of cinnamon. You can also add some honey, stevia or sugar if desired to taste.<br />
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Also, chop some pecans or other nut of choice for a garnish.<br />
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Serve warm, and liberally drizzle with the coconut milk.<br />
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OK, you guys. This was a winner.<br />
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To be completely transparent, I could not eat this, because I can't have the ingredients in the gluten free bread, but it gave me so much joy to prepare a dish that my family loved. And boy, did they love it! My entire family (G-Free'ers and gluten-full-er's alike) polished it off!<br />
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I can attest to the custard and WOW, the flavor was amazing. Rich and creamy, and perfectly sweet -- not too sweet, but juuust right.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeKicHzWsy9S8jQiH2GZPUlPbashpEmo0gDwx7SB7DK19qkCp6jwnyOfmaJJSPqbSMrLWqB-0rtPjVKY0Jm9qUNKQdTTmv-Tv_ql8t9RmIXScyoMIPGwgqj2e8eKNYyg_lH5Xpv1NqRW7/s1600/IMG_7249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeKicHzWsy9S8jQiH2GZPUlPbashpEmo0gDwx7SB7DK19qkCp6jwnyOfmaJJSPqbSMrLWqB-0rtPjVKY0Jm9qUNKQdTTmv-Tv_ql8t9RmIXScyoMIPGwgqj2e8eKNYyg_lH5Xpv1NqRW7/s1600/IMG_7249.JPG" height="480" width="640" /></a></div>
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And the texture was great. The bread was wonderfully spongey and light. Gluten Free bread can become notoriously gummy when soaked for casseroles or bread puddings. But the trick is to really dry it out, and then soak it <i>shortly</i> <u>RIGHT BEFORE</u> you cook and eat it.<br />
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My sister-in-law said that it tasted so light, yet decadent. "Light, airy, comforting, and warm, with soft palate flavors -- not overwhelming at all. SO GOOD!" -- and this is coming from a woman that's NOT gluten free!!<br />
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And my dad (also not gluten free) loved the coconut drizzle. He said it made the dish so luxurious and moist. I think he had three helpings ;)<br />
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So there you have it, folks - the proof is in the pudding :) hehe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmbDpvFSGV4TnP2ox2FRHu34SSJLGXi-QepiZwjRTJxnSuPwlxCvU1J3HxvlLBREIaZqDMjBI8pH5xQGwqCfFXftT6xW0L9opLBX9KjprnNo6JKD33-0nx6yKzqyg8K7KFh6hHeYqEocg/s1600/IMG_7204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmbDpvFSGV4TnP2ox2FRHu34SSJLGXi-QepiZwjRTJxnSuPwlxCvU1J3HxvlLBREIaZqDMjBI8pH5xQGwqCfFXftT6xW0L9opLBX9KjprnNo6JKD33-0nx6yKzqyg8K7KFh6hHeYqEocg/s1600/IMG_7204.jpg" height="640" width="480" /></a></div>
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And one last thing -- look at how sweet my bro and his wife are: They know I don't eat turkey for Thanksgiving, so he made me a veggie turkey!! Isn't that so sweet?! And look closely at the feet -- he even used celery tops for the "toes" haha!! I'm a spoiled baby sister :) hehe<br />
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Alright, until next time! :DGlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com87tag:blogger.com,1999:blog-6298091578973191604.post-36140421083913095032014-11-27T15:15:00.002-05:002014-11-27T15:15:53.916-05:00A Note on Thanksgiving<div class="MsoNormal">
A Thanksgiving Post:</div>
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Two years ago, if you would have asked me what I would be
thankful for today, I would have never in a million years thought that I’d be
saying that the hell I endured during my last Ulcerative Colitis flare would
top my list in 2014. <o:p></o:p></div>
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But that’s exactly what I’m saying. I’m sitting here on an
airplane flying back to Cincinnati from NYC, where, since my flare, one could
say that I am living life abundantly. <o:p></o:p></div>
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If you’re new to my blog and don’t know my story, you can
read about it <a href="http://glutenfreehappytummy.blogspot.com/p/my-story.html" target="_blank">here</a> in depth, but here’s a short recap: <o:p></o:p></div>
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In 2012, while I was in the midst of a show in NYC, my
Ulcerative Colitis reared its ugly head and I entered into a severe flare that
would last 11 months. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2aZgNqCiBWMiMVenvcGrK09D2uwNvHWzv99_lojAIANVGursriN_2ePrspRDXW0E-x2r-1QpPLZ_zRIBf61UNUC1tUAfCF2BEk63NoBuzbwTVq2Jwxnfz68ClDyKKUiPf_baDeu6R4s0P/s1600/photo72-e1331949664921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2aZgNqCiBWMiMVenvcGrK09D2uwNvHWzv99_lojAIANVGursriN_2ePrspRDXW0E-x2r-1QpPLZ_zRIBf61UNUC1tUAfCF2BEk63NoBuzbwTVq2Jwxnfz68ClDyKKUiPf_baDeu6R4s0P/s1600/photo72-e1331949664921.jpg" height="476" width="640" /></a></div>
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I had to move home, and went to dozens of doctors. No pill, potion, or powder
could kick me out of this flare. I tried everything from prescription drugs, natural
medicines and remedies, faith healers, mega drugs – but my body rejected
everything. The last option was surgery. So finally, after 8 months of
frustration and misery, I decided to try to heal myself through diet. I adopted
the Specific Carb Diet, and with the grace of God, I was healed of Ulcerative
Colitis flare.</div>
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<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoCcSGADBF8XrP-KZh9hNl2cnIpmuYoVkw7dt4bfB4-hUqiJFGMYeVXYfae_V47LlIBxBJLhjMOkJ4Zg3zqRkLl8ho06sx8NTSDqHfzBx3atbCvq4oAQSLJ8i-5VL_r-PYfGtxzGYrY6F/s1600/2012-03-17_09-21-01_265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoCcSGADBF8XrP-KZh9hNl2cnIpmuYoVkw7dt4bfB4-hUqiJFGMYeVXYfae_V47LlIBxBJLhjMOkJ4Zg3zqRkLl8ho06sx8NTSDqHfzBx3atbCvq4oAQSLJ8i-5VL_r-PYfGtxzGYrY6F/s1600/2012-03-17_09-21-01_265.jpg" height="360" width="640" /></a></div>
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Back to the present, one would think that I am bitter about
that year that derailed my life. That I’d resent the fact that I had to spend
the year on bed rest, away from my friends, and coping with the excruciating
pain from a flare and its complications.<o:p></o:p></div>
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However, two years out, I am filled with a sense of peace
and serenity about the situation. And as Thanksgiving draws near, and I have 2
hours to kill on the plane, I’ve come to realize that these feelings I have
towards that year are none other than gratefulness.<o:p></o:p></div>
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There is a grossly overused phrase that “you can’t get to
the rainbow without the rain.” Other variations include, but are not limited
to: “April Showers Bring May Flowers,” or “you don’t appreciate the light until
you’ve been in the dark,“ or “if life gives you lemons….” Blah blah blah. But
truth be told, these quips hold more weight than we like to admit.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhupg8WvOCiX4vu9r1lPZ30GcmvBLAyhwTiTBMBlG5JGsQxV20PrjbG0P1CyzewBsqwPXAcgBYbgK79HIRlpU9n_t-KZqCvqWbbxjGBlEmM5lAsVLiLnWDD-2sINj-eA9fAlSdeGaVinzQ2/s1600/day_29_by_xiamlussiax-d5tgkcv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhupg8WvOCiX4vu9r1lPZ30GcmvBLAyhwTiTBMBlG5JGsQxV20PrjbG0P1CyzewBsqwPXAcgBYbgK79HIRlpU9n_t-KZqCvqWbbxjGBlEmM5lAsVLiLnWDD-2sINj-eA9fAlSdeGaVinzQ2/s1600/day_29_by_xiamlussiax-d5tgkcv.jpg" height="480" width="640" /></a></div>
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Allow me to elaborate: there really are no words to describe
the intense appreciation of life and joy and happiness, until you’ve truly been
in a very dark place. Since my flare, my motto has become “always say yes.”
((I’ve discussed this with my friends, and with chuckles they always say, ‘don’t
say that around boys’))…but come on, guys, where’s your mind. I mean that, I
want to take advantage of everything life has to offer. I want to suck the
nectar out of life and live it to the absolute fullest. That year taught me
that life can literally change in the blink of an eye and everything you know
can be taken away: so belly up to the bar and LIVE!! <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5hiLEjkUCOEbfFuJyQW0gOXTUy__11-DrxvU0Jc2PhI87E3C96Qyugrn4VqAU8piNhzG-CVlyPd909yzCQwkqN9m12BPGH83roFRUIE-FWTp05dfHNhlbDTr0_HxJeQo5lc4Y2AZ3agd/s1600/YesRed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5hiLEjkUCOEbfFuJyQW0gOXTUy__11-DrxvU0Jc2PhI87E3C96Qyugrn4VqAU8piNhzG-CVlyPd909yzCQwkqN9m12BPGH83roFRUIE-FWTp05dfHNhlbDTr0_HxJeQo5lc4Y2AZ3agd/s1600/YesRed.png" height="200" width="200" /></a></div>
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Another aspect of that year that I am grateful for is that I
learned how to truly take care of myself. As a 22-year-old woman, I learned exactly
what my body needs to thrive. I learned that I am not invincible, and that I
have to put my health first. For that, I am grateful. So many young twenty
somethings exist on liquor, ramen, and pizza. My flare taught me that I,
unfortunately, cannot live like that.<o:p></o:p></div>
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Lastly (there are many others, but this is getting lengthy,
so I will end here), I will always cherish the time that I had at home with my
family. Living at home as 22 year old, was a) humbling, but also, it allowed me
to get to know my parents as an adult, which is very different from how I left
for college at 18. Our relationship reached a whole new level, and I am so
grateful for that time together. I got to spend time with my brothers and their
wives. I was shown just how much our family pulls together when someone is in
need. It strengthened the foundation that had been built since day one, only
this time, as adults that are no longer fighting over the Nintendo 64, or
controlling the remote.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOvzp53NUa7iy1__AGjcQVX6SllXxif9_poMyPbmVYzsI_jhFMLH0BQmnrkSicf9x6O3GOfWO0VmJl1xGdkqTjviWM-Bu0W-tmhNtmCoRcbWBwF3kUpZH2Yl5iDDj-55Ux0ADoyfTxLPa/s1600/1262632_10152749490232837_789470993_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOvzp53NUa7iy1__AGjcQVX6SllXxif9_poMyPbmVYzsI_jhFMLH0BQmnrkSicf9x6O3GOfWO0VmJl1xGdkqTjviWM-Bu0W-tmhNtmCoRcbWBwF3kUpZH2Yl5iDDj-55Ux0ADoyfTxLPa/s1600/1262632_10152749490232837_789470993_o.jpg" height="426" width="640" /></a></div>
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My flare made me grow up. It made me into a woman that takes
care of herself; a girl that has dwelled long enough in the dark that now
appreciates the light with an intensity that rivals a scene from Cast Away. <o:p></o:p></div>
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But in closing, I want to offer this tidbit: sometimes, the
painful experiences that we’ve closed off or bottled up and hidden away,
deserve a second look. Sometimes, where we are today has been formed by the
lessons we’ve learned from those experiences, whether we realize it or not. Maybe
it takes an airplane ride with Thanksgiving looming to realize it, or maybe
just the power of suggestion.<o:p></o:p></div>
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I wish you all a beautiful Thanksgiving. May we remember
today all that we have been blessed with, and be grateful for it. And may we
remember all those who are in need, of things either materially or emotionally.</div>
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Happy Thanksgiving, my Happy Tummies. <o:p></o:p></div>
GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com17tag:blogger.com,1999:blog-6298091578973191604.post-56038331622360663042014-11-24T21:31:00.005-05:002014-11-24T21:31:56.783-05:00Harvest Stuffed Butternut Squash! GF, V, SCD & Paleo! <div class="MsoNormal" style="text-align: center;">
<i>‘Twas the week of Thanksgiving and all ‘round the blogs,<o:p></o:p></i></div>
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<i>The masses were hunting for pie and eggnog.<o:p></o:p></i></div>
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<i>The posts were all hung on the pages with care<o:p></o:p></i></div>
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<i>In hopes that their readers would enjoy them with flair!<o:p></o:p></i></div>
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<i>The foodies were ready with pencils and pad<o:p></o:p></i></div>
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<i>To jot down some recipes they were craving “real bad.”<o:p></o:p></i></div>
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<i>When what to their wondering eyes did they find?<o:p></o:p></i></div>
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<i>But a turkey-free main, of the Gluten Free kind!<o:p></o:p></i></div>
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<i>With an ingredient list so wholesome and free,<o:p></o:p></i></div>
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<i>They knew in a moment, “this dish is for me!”</i><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplwBtXyAvkY_V5vfKE2yAXOYaqLWcgnHm9fsxfN5_C-tUp4teJrrgYPKlsQzS3MWWoQUHPgn4JzDudpdwVtCs77KejdU17eSZel5meyJ10iHdCj9ryfe5xNoaiC9FTxVPNiowgFE9uR-z/s1600/IMG_6989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplwBtXyAvkY_V5vfKE2yAXOYaqLWcgnHm9fsxfN5_C-tUp4teJrrgYPKlsQzS3MWWoQUHPgn4JzDudpdwVtCs77KejdU17eSZel5meyJ10iHdCj9ryfe5xNoaiC9FTxVPNiowgFE9uR-z/s1600/IMG_6989.JPG" height="480" width="640" /></a></div>
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We’ve arrived, friends! It’s officially Thanksgiving week!<o:p></o:p></div>
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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! <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxKqzx1WKPe6ozWmLMRK8DLy-tfuu1MevRLyVW1ghzWwa9M-mV4RF57tgltrIVSzGht9cQ3cokgx6O0gGbup4B9TQ3k1lYrQD1hUrf2TLDYW4oz7T-hQdX_i01dP734zh7bpGgllOSX2h/s1600/IMG_6961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxKqzx1WKPe6ozWmLMRK8DLy-tfuu1MevRLyVW1ghzWwa9M-mV4RF57tgltrIVSzGht9cQ3cokgx6O0gGbup4B9TQ3k1lYrQD1hUrf2TLDYW4oz7T-hQdX_i01dP734zh7bpGgllOSX2h/s1600/IMG_6961.JPG" height="480" width="640" /></a></div>
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Thanksgiving has gotten, well, more complicated in the
modern day.<o:p></o:p></div>
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With food allergies and preferences becoming more and more
common, meal planning can be strategically challenging. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mYqF4jrawGMHzY1iNgoixUSPfLkwCPcBtSidgz3_u0zXyeHakYd394fTtGDfcvfAW1UqcZIX3fQV8x1R-xzYNa7xiC0pgqFVdb0HIkPRsB-WENzCHdfN_BfnFUFgf6b2wn7YDIGhW61j/s1600/IMG_6962.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mYqF4jrawGMHzY1iNgoixUSPfLkwCPcBtSidgz3_u0zXyeHakYd394fTtGDfcvfAW1UqcZIX3fQV8x1R-xzYNa7xiC0pgqFVdb0HIkPRsB-WENzCHdfN_BfnFUFgf6b2wn7YDIGhW61j/s1600/IMG_6962.jpg" height="480" width="640" /></a></div>
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Well, I’m here to offer a vegan main that will rival even
the best deep fried turkey.<o:p></o:p></div>
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In fact, this dish is Vegan, Grain and Gluten Free, Specific
Carb Diet friendly, and Paleo! <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcXnKfQ2eSjKTVgklSOAWTOVxwxA0srk4iRyvCG4tL8SagpFY8xaGRtTvJeLhEajoBYfL67lC7OnjeI0k5cM1jgGNNvfOxr3olPOIkX63j7aSBrmiWuu-7PWiGU416TxXPcgAo7v5bkxO/s1600/IMG_6982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcXnKfQ2eSjKTVgklSOAWTOVxwxA0srk4iRyvCG4tL8SagpFY8xaGRtTvJeLhEajoBYfL67lC7OnjeI0k5cM1jgGNNvfOxr3olPOIkX63j7aSBrmiWuu-7PWiGU416TxXPcgAo7v5bkxO/s1600/IMG_6982.JPG" height="480" width="640" /></a></div>
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What is it? I call it my Harvest Stuffed Butternut Squash! <o:p></o:p></div>
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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.<o:p></o:p></div>
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<o:p><br /></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkL5XifiGiFaxDJnwNZnrxDe4byXPlGVGvlowrjnr_crNhPOFAeqZ14y-T3Oe3Oe5O534xp47yYZSBsBID1B7YRFMKcIyNI-TLmIbQPaZOo4lwEXPOXTP6YWm-GDjw_K2UOeNwazihGnx/s1600/IMG_6935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkL5XifiGiFaxDJnwNZnrxDe4byXPlGVGvlowrjnr_crNhPOFAeqZ14y-T3Oe3Oe5O534xp47yYZSBsBID1B7YRFMKcIyNI-TLmIbQPaZOo4lwEXPOXTP6YWm-GDjw_K2UOeNwazihGnx/s1600/IMG_6935.jpg" height="640" width="480" /></a></div>
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Salivating yet? Haha<o:p></o:p></div>
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Here’s what you need: (Serves 2)<o:p></o:p></div>
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1 butternut squash, halved lengthwise <o:p></o:p></div>
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Stuffing:<o:p></o:p></div>
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1 beet, small dice<br />
1 carrot, small dice<br />
1 pear, small dice<br />
leaves of 4 Brussels sprouts<o:p></o:p></div>
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½ red onion, minced<br />
handful of spinach<br />
2 dozen pistachios<o:p></o:p></div>
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Drizzle: <o:p></o:p></div>
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1-2 Tbsp peanut butter (or almond butter)<o:p></o:p></div>
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3 Tbsp water<br />
½ tsp honey (optional) (or a drop of stevia)<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfSudKreYTjImpfeteTGGruavFXKUrDkMkOkJQmY37_Iyw8PLDHOhz4GL6tajMP8dlSU7jxjJRNisWHkCKvBrgl2J_MqzCc7ZWadHcwIoG0EcRTPVtqPzz-TtxFbNIGe_HBk0yEKgx4AE/s1600/IMG_6964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfSudKreYTjImpfeteTGGruavFXKUrDkMkOkJQmY37_Iyw8PLDHOhz4GL6tajMP8dlSU7jxjJRNisWHkCKvBrgl2J_MqzCc7ZWadHcwIoG0EcRTPVtqPzz-TtxFbNIGe_HBk0yEKgx4AE/s1600/IMG_6964.jpg" height="640" width="370" /></a></div>
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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. <o:p></o:p></div>
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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.<br style="mso-special-character: line-break;" />
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<!--[endif]--><o:p></o:p></div>
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Meanwhile, prep your Brussels sprouts by tearing the leaves
off. You will be sautéing them.<o:p></o:p></div>
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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 leaves<span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>)<o:p></o:p></div>
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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. <o:p></o:p></div>
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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. <o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrq6TRin65L5kXc_fA_2GZ4EBDv2w__5eHDWv8sLAZQhXJq-UQAQlSP-_fm5X-BPdBiiMCVWlOWatAgo15S9XNPa0ZVysMEntMDcmYAjQ4S7Gfceo0xlXP4IwPHqR-jV8CpKUDB8w4hzX/s1600/IMG_6939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrq6TRin65L5kXc_fA_2GZ4EBDv2w__5eHDWv8sLAZQhXJq-UQAQlSP-_fm5X-BPdBiiMCVWlOWatAgo15S9XNPa0ZVysMEntMDcmYAjQ4S7Gfceo0xlXP4IwPHqR-jV8CpKUDB8w4hzX/s1600/IMG_6939.JPG" height="480" width="640" /></a></div>
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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.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZenANI7rQabLH2X9iYKps3_3j-gZN5I5kxm3KH2JdLyW2LLq4gg2PYGimkNQRWyDYGQEviGr8UOYrz3Cy96Sv153YONcX5sWTyUiH5mUI9BSeazONh6ZqJSHOfkwsyfyABaXWdf4SnGk/s1600/IMG_6970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZenANI7rQabLH2X9iYKps3_3j-gZN5I5kxm3KH2JdLyW2LLq4gg2PYGimkNQRWyDYGQEviGr8UOYrz3Cy96Sv153YONcX5sWTyUiH5mUI9BSeazONh6ZqJSHOfkwsyfyABaXWdf4SnGk/s1600/IMG_6970.jpg" height="640" width="458" /></a></div>
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Happy Tummies, beware: if you serve this, you <i>will</i> be the
source of food envy from your turkey-gobbling dinner companions. Be prepared to
give half of it away, because <i>EVERYONE</i> will want to try it :D <o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7sFMjQ38H5opIviYkLbpy0preR7O9pg8JfLp_jiXb2br7TuLFbiwq5Q-fX3U1ENmd18T3Heja_zuKJVfmqK0G0jqgBNXAn-lvVfRJlF6ZSKQi94EoFY05xrSap-djzvQbs2N3rtltWVI/s1600/IMG_6953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7sFMjQ38H5opIviYkLbpy0preR7O9pg8JfLp_jiXb2br7TuLFbiwq5Q-fX3U1ENmd18T3Heja_zuKJVfmqK0G0jqgBNXAn-lvVfRJlF6ZSKQi94EoFY05xrSap-djzvQbs2N3rtltWVI/s1600/IMG_6953.jpg" height="480" width="640" /></a></div>
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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.<o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2fFtkKprgyivBWrLzuBH2Ol05et-dMvtYhWsw3MBDx9gl4E_lnKs7xR9htdWkluoq-mc5kShSBL9_csZMoIlTjpgXwzcvw5Or_QNr3nwWTuFFKkmMQekbgwwfKN_rDDaosaooM51DYyK/s1600/IMG_6941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2fFtkKprgyivBWrLzuBH2Ol05et-dMvtYhWsw3MBDx9gl4E_lnKs7xR9htdWkluoq-mc5kShSBL9_csZMoIlTjpgXwzcvw5Or_QNr3nwWTuFFKkmMQekbgwwfKN_rDDaosaooM51DYyK/s1600/IMG_6941.jpg" height="640" width="480" /></a></div>
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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.<o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMULjPDbQqMLHkkMNMprl-AxnCaKzq67vZz6LKwo2pECC57IhuNuU0xP83Fjs4w_W4I0g_4vX6np_hP5vavgydNw4naZxbQYgQRc4mizvZtiRUgo2GyN2jh0u2oN38hkDxI2fB69taMFan/s1600/IMG_6963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMULjPDbQqMLHkkMNMprl-AxnCaKzq67vZz6LKwo2pECC57IhuNuU0xP83Fjs4w_W4I0g_4vX6np_hP5vavgydNw4naZxbQYgQRc4mizvZtiRUgo2GyN2jh0u2oN38hkDxI2fB69taMFan/s1600/IMG_6963.jpg" height="480" width="640" /></a></div>
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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<o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIFUljWZB-hD3SrKwf78LFHeZzwCEbN1HAyDY6sKThQ7rO7URkbSVrfSy3XBAl2kit2BUN1i_RZknxfD_uFuAIxQXEvAOQMmtiOBoeR6-aZjQe728na1q8JfeSgKWi3foktoCMkgCmVP0/s1600/IMG_6948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIFUljWZB-hD3SrKwf78LFHeZzwCEbN1HAyDY6sKThQ7rO7URkbSVrfSy3XBAl2kit2BUN1i_RZknxfD_uFuAIxQXEvAOQMmtiOBoeR6-aZjQe728na1q8JfeSgKWi3foktoCMkgCmVP0/s1600/IMG_6948.jpg" height="414" width="640" /></a></div>
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Alright, I could go on and on, but I think I’ll just let you
experience it for yourself.<o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEYKYQGTnFTD88y4Azs8Iub_h3D3aEhQWlpeRHg4zSxpwCVBFyVfr4ox2FtLJpK_lwBv9qKqFxO96no0KfObY9o1VujzBz9N7yapqA112kszRrb7m5LDwxoZ6I6HaDEsOfz2v2zKaHykv/s1600/IMG_6974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEYKYQGTnFTD88y4Azs8Iub_h3D3aEhQWlpeRHg4zSxpwCVBFyVfr4ox2FtLJpK_lwBv9qKqFxO96no0KfObY9o1VujzBz9N7yapqA112kszRrb7m5LDwxoZ6I6HaDEsOfz2v2zKaHykv/s1600/IMG_6974.jpg" height="480" width="640" /></a></div>
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<o:p><br /></o:p></div>
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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?<o:p></o:p></div>
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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.” :)<o:p></o:p></div>
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Happy Cooking! And may the odds be ever in your favor! :D<o:p></o:p></div>
GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com58tag:blogger.com,1999:blog-6298091578973191604.post-1171524759980947892014-11-20T19:43:00.000-05:002014-11-20T19:43:35.087-05:00Tangy Ginger Lime Apple Ribbon Salad! GF, V, SCD & Paleo!Hey Happy Tummies!<br />
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I hope everyone is staying warm with these plummeting temps around the country!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOsW49ntZY1zTQDAVzxIsmxcvzkge1cBymRCXUOKz7-aiKrKgGPdWIzzl3KydY2IOOZYMooI69GeHpyDKSfhRIUDAppl792Mv5aPxF6xCY_byLQiLD7avq0ZPGaGwQIm838H0NPnrvrcr/s1600/IMG_6894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOsW49ntZY1zTQDAVzxIsmxcvzkge1cBymRCXUOKz7-aiKrKgGPdWIzzl3KydY2IOOZYMooI69GeHpyDKSfhRIUDAppl792Mv5aPxF6xCY_byLQiLD7avq0ZPGaGwQIm838H0NPnrvrcr/s1600/IMG_6894.JPG" height="480" width="640" /></a></div>
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I have to admit: I love getting all snuggled up and watching a movie, knowing that it's blustery and freezing outside:)<br />
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Speaking of movies, I cannot WAIT for the new Hunger Games movie to come out on Friday!<br />
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I'm going to see it with my fam when I go home next week for Thanksgiving.<br />
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I can't wait to see my little niece!! Isn't she just the cutest ever?!<br />
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And I guessss I'm excited to see this little princess too :) haha</div>
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<br />
SO tonight, I made a particularly delicious and colorful meal.<br />
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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!)<br />
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I call this colorful pile of deliciousness the Tangy Ginger Lime Apple Ribbon Salad!<br />
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Now friends, don't take the word "salad" lightly --- this dish PACKS. A. PUNCH!<br />
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"Noodles" of carrots, beets, zucchini, and cucumber smothered in a nutty ginger lime sauce, and kissed with cilantro and honey crisp apples!<br />
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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.<br />
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I even made an <a href="http://glutenfreehappytummy.blogspot.com/2013/01/cauliflower-pizza-party-graduation-gf-v.html" target="_blank">entire post</a> about them a while back :) haha<br />
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And let me tell you, those sweet little nuggets of honey crisp glory really shine in this dish.<br />
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And it's gluten and Grain Free, Vegan, Specific Carb Diet friendly, and Paleo!<br />
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Here's what you need: (Serves 1 as a main, 2 as a side)<br />
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1/2 zucchini, made into noodles<br />
1/2 cucumber, made into noodles<br />
1 carrot, made into noodles<br />
1/2 beet, made into noodles<br />
1/2 honey crisp apple, diced<br />
1/2 red onion, sliced paper thin<br />
1/4 cup cashews, chopped<br />
2 Tbsp cilantro, minced<br />
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Sauce:<br />
1/3 - 1/2 cup peanut butter<br />
2 tsp fresh ginger, grated on a micro plane<br />
3 Tbsp Raw Apple Cider Vinegar<br />
Juice of 1 lime<br />
8 drops pure liquid stevia alcohol-free (SCD use 1/2 tsp honey)<br />
2-3 Tbsp water<br />
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Spiralize (or chop) your veggies and put them in a large bowl.<br />
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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)<br />
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Combine your sauce ingredients in a small bowl. Add enough water to thin out the sauce until it is "drizzly" - about 2 - 3 Tbsp.<br />
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Toss your veggie noodles, onions, cashews, and cilantro with the sauce until evenly coated.<br />
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Garnish with cashews and cilantro.<br />
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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!!<br />
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It pairs so wonderfully with the subtly sweet veggie noodles, the buttery cashews, and the bright and fresh cilantro.<br />
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And it's so crunchy and fabulous. My favorite part was the honey crisp apple bits -- super sweet and juicy.<br />
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Finally, it really is a beautiful dish with all the colors. Red, Orange, Green, Purple -- it's a rainbow of nutritious goodness!<br />
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With this cilantro and lime action, all I need is a margarita! :D<br />
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Do you like trilogy movies like the Hunger Games, or Twilight, or Lord of the Rings?<br />
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Until next time!<br />
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Also -- be sure to follow GlutenFreeHappyTummy on <a href="https://www.facebook.com/GlutenFreeHappyTummy" target="_blank">Facebook</a> or <a href="https://twitter.com/gfreehappytummy" target="_blank">Twitter</a> for instant updates!!GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com67tag:blogger.com,1999:blog-6298091578973191604.post-62165294809603995872014-11-17T21:14:00.000-05:002014-11-17T21:14:50.613-05:00Cauliflower Flatbread w/ Brussels & Roasted Grapes! GF, SCD & Paleo!Hey party people! ;)<br />
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How was everyone's weekend?<br />
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Mine was great. I spent Friday and Saturday in Philly doing promos for the upcoming pilot, Heroes of the Street.<br />
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It's about the lives of paramedics. Filming starts in December! I'm playing the paramedic, Autry Colbert.<br />
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So tonight, I made an especially delicious dinner.<br />
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A Cauliflower Flatbread with Mashed Butternut Squash, Pan Seared Brussels Sprouts and Roasted Grapes and Beets!<br />
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It's gluten and grain free, Specific Carb Diet friendly, and Paleo!<br />
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And suuuuuper delicious!<br />
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Here's what you need:<br />
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Crust:<br />
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1 cup cauliflower, riced<br />
1/2 cup almond flour<br />
1 whole egg (or 2 egg whites)<br />
1/4 tsp sea salt<br />
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1 cup butternut squash, roasted, then mashed<br />
6 brussels sprouts, halved<br />
1/2 beet, sliced thin<br />
8 grapes<br />
fresh basil, (garnish)<br />
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Preheat oven to 400 degrees.<br />
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Place your raw cauliflower in the food processor and process until it resembles rice.<br />
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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.<br />
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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.<br />
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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.<br />
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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.<br />
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When your butternut squash comes out of the oven, mash it with either a fork or a potato masher.<br />
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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.<br />
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My goodness, what a delicious meal! I'll tell you what, nothing beats a good flatbread. Especially with these fantastic flavors!<br />
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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!<br />
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The subtly sweet and creamy butternut squash provides a great base for the earthy sweet beets and crunchy roasted Brussels sprouts.<br />
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And then the roasted grapes!! <i>Holy cow.</i> 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 <i>intensely</i> 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?))<br />
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And all together, these flavors were just so wonderful. In the spirit of tonight's Dancing with the Stars, it was a perfect 10!<br />
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I also made another version of this flatbread with sliced butternut squash rather than mashed.<br />
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As you can see, it also makes a beautiful presentation :)<br />
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What are you looking forward to this week?<br />
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Until next time!<br />
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<br />GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com64tag:blogger.com,1999:blog-6298091578973191604.post-82270434276540750722014-11-12T19:37:00.001-05:002014-11-12T19:37:37.389-05:00Zoodles w/ B&B Sauce! GF, V, SCD, & Paleo! Hey Happy Tummies!<br />
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I have a confession: I love kitchen gadgets. :)<br />
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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.<br />
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You go in innocently enough, needing a new spatula, and leave with a newfangled potato peeler or heat resistant something-or-other.<br />
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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.<br />
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SO when I found one for <i>eight</i> bucks, I just couldn't pass it up. I mean, come on! It would have been a crime <i>not</i> to buy it:)<br />
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So tonight, I decided to use my new favorite kitchen gadget.<br />
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This spiralizer made making this dish so easy! I had this meal on the table in less than 25 minutes!<br />
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Now this may just look like a highly filtered tomato sauce over zucchini noodles. But look closer, friends. That sauce is, in fact, <i>crimson</i> - not red.<br />
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Why?<br />
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Because it's made out of BEETS! Beets and Butternut Squash to be exact.<br />
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They shine in my Zoodles with B&B Sauce!<br />
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A slightly sweeter tasting sauce over slurpy zucchini noodles.<br />
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Here's what you need:<br />
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1 beet, diced<br />
1 cup cubed butternut squash<br />
1 carrot, small diced<br />
1/4 cup cashews, soaked for at least 30 minutes<br />
1/4 tsp herbs de Provence<br />
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1 zucchini, made into noodles<br />
basil, chopped (garnish)<br />
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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.<br />
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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.<br />
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Top over noodle-ized zucchini, and garnish with chopped basil.<br />
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What a whimsical dish. The purple sauce is so fun, and the color jumps off the plate!<br />
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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.<br />
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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!<br />
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Definitely a deliciously fun and interesting twist on zucchini pasta and sauce!<br />
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What are your favorite kitchen gadgets?<br />
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Alright, until next time!! :D<br />
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<br />GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com30tag:blogger.com,1999:blog-6298091578973191604.post-23274073475401320802014-11-10T20:02:00.001-05:002014-11-22T18:16:14.158-05:00PALEO PUMPKIN PIE! GF, SCD & Paleo!<div class="MsoNormal" style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">
Hey Happy Tummies!</div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u><b><i>ANNOUNCEMENT</i></b></u>: 2 <span style="background-color: transparent;">½</span> WEEKS UNTIL THANKSGIVING!!</span></h4>
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Whaaaaaat??!! </div>
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I. Know. Craaaazy, huh? Time is literally flying by. </div>
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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</div>
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Well, as promised, I'm sharing a <i>gourd</i>-geous dessert recipe with you all today:) ((See what I did there?!)) :) hehe</div>
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I’ve got a show stopper here folks. PALEO PUMPKIN PIE!!</div>
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It’s Gluten Free. It’s Dairy Free. It’s Specific Carb Diet Friendly. It’s Paleo. It’s fan-frickin-tastic.</div>
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I made this for Thanksgiving last year and it was an absolute hit. It brought the house down!</div>
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Filling: (Makes 2 pies)<br />
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1/3 cup raw cashews<br />
2 cups pumpkin or butternut squash puree<br />
2 tsp cinnamon<br />
¼ tsp ground clove<br />
1/8 tsp ground ginger<br />
4 droppers full of pure liquid stevia, alcohol free (SCD omit, and use an extra Tbsp honey instead)<br />
2 healthy pinches of salt<br />
2 Tbsp honey<br />
3 egg whites<br />
12 oz coconut milk – I used light<br />
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CRUST: (Makes 2 crusts)<br />
16 dates<br />
1 cup cashews<br />
1 cup almonds<br />
4 healthy pinches of salt</div>
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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.</div>
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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.</div>
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Reassemble your food processor. You will now make the rest of the pie.</div>
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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.</div>
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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.</div>
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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 <i>entire</i> pie….and there was only one piece of the apple pie gone!</div>
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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. </div>
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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.</div>
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These pies were like my little babies<span style="font-family: Wingdings;">J</span> Oh- just thinking about them warms my heart<span style="font-family: Wingdings;">J </span>#proudmama haha</div>
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SO whether you use butternut squash, or pumpkin, these puppies come out fantastic!</div>
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One last thing: A tip on gourds ;)</div>
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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!</div>
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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)</div>
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<u>Step One</u>: Cut off the top and bottom of your butternut squash. </div>
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<u>Step Two</u>: 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.</div>
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<u>Step Three</u>: Peel the skin of each half.</div>
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<u>Step Four</u>: Cut the round part in half, lengthwise, and scoop out the seeds. Discard.</div>
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<u>Step Five</u>: Cut the remaining part in half, lengthwise. </div>
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Now, you have manageable pieces of squash to slice and dice:) Hope that helps and makes these gourds less intimidating! </div>
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Alright, see you guys tomorrow with a new recipe! :D</div>
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<span style="font-size: xx-small;">This was shared on delishknowledge's link party.</span></div>
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GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com21tag:blogger.com,1999:blog-6298091578973191604.post-30288090618118669982014-11-06T21:07:00.001-05:002014-11-06T21:08:23.243-05:00Cozy Golden Cauliflower with Red Sauce! GF, Vegan, SCD & Paleo!Hey Happy Tummies!<br />
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How is everyone's week going?<br />
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Good news...tomorrow's FRIDAY!!! :D<br />
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What do you have planned for the weekend?<br />
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Well today it rained. All. Day. And there's no better remedy for a rainy day then a lovely home cooked meal -- preferably involving the oven and roasted veggies:) haha<br />
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Enter: today's recipe: Cozy Caramelized Cauliflower with Red Sauce!<br />
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Half a head of cauliflower roasted to golden brown perfection, topped with a beautiful tomato sauce and fresh basil. Y-U-M.<br />
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And it's Gluten Free, Vegan, Specific Carb Diet Friendly, and Paleo!<br />
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Here's what you need: (Serves one)<br />
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1/2 head of cauliflower<br />
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handful of baby spinach<br />
3 button mushrooms, sliced<br />
fresh basil, chopped (garnish)<br />
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Sauce:<br />
1 tomato, diced<br />
1/2 red pepper, diced<br />
1/2 red onion, diced<br />
2 garlic cloves, minced<br />
1/4 tsp herbs de provence<br />
1/4 tsp salt<br />
several "cracks" of black pepper<br />
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Preheat oven to 400 degrees. Place your halved cauliflower, cut-side-down on a tin foil-lined, olive-oil sprayed baking sheet. Spritz with olive oil, and bake for about 45 minutes, until its golden brown and delicious, otherwise known as GBD :)<br />
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In the meantime, make your sauce. In a skillet, sauté your onions and peppers in 1 Tbsp olive, salt, pepper, and herbs de provence. Let those soften for about 5 minutes. Add your garlic and let it cook for another 3 minutes. Finally, add your tomato and let it cook for about 4 minutes. Carefully transfer to your food processor, and process until smooth.<br />
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Finally, brown your mushrooms in the skillet - about 3 minutes per side.<br />
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At this point, you should have about 10 minutes left on your cauliflower -- which is the perfect amount of time to clean the food processor, set the table, and pour a glass of wine :)<br />
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To assemble, place your cauliflower on a bed of spinach. Top with the tomato sauce, mushrooms, and garnish with fresh basil. Serve warm.<br />
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My goodness, what a delightful dinner! The perfect ending to a rainy and rather gloomy day.<br />
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It was such a stunning dish - with the golden brown outlines of the cauliflower, and the bright red tomato sauce. It was so beautiful against the bright green from the spinach and basil.<br />
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But more than that, it was DELICIOUS. If you've never had roasted cauliflower before, consider this your personal invitation. It is seriously amazing. I'm not kidding -- magic takes place in the oven, my friends, magic! It becomes caramelized and has a nutty flavor! For a girl that can't eat bread, it almost tasted like bread! hah ok, well...how about...<i>reminiscent </i>of bread. :)<br />
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And the sauce was wonnnnderful. The herbs de provence gave it a warm and cozy flavor that had a delicate sweetness to it. And the basil gave it a nice *pop* of freshness.<br />
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So. Good. This is my next dinner party meal for sure:)<br />
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Finally, I was watching Gilmore Girls, and to my delight, check the sign on the door of the town grocery store...you may know my love for all things winter squash, so the screen grab was particularly humorous. Check back on Monday for a special butternut squash recipe:)<br />
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Have a great weekend, everyone!GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com33tag:blogger.com,1999:blog-6298091578973191604.post-47242596321831734652014-11-04T19:10:00.001-05:002014-11-04T19:22:24.511-05:00A Busy Girl's Guide to Practical Juicing!Hey All!<br />
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How's everyone's week going?!<br />
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It was just a beauuuutiful day here in NYC. It was 70 degrees and just lovely outside. I took an evening walk and captured the sunset. So pretty.<br />
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SO. Since we are officially entering the holiday season (read: lots of feasting and drinking), I thought I might dedicate a post to...JUICE!<br />
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Now, before you roll your eyes, or change the "channel," just hear me out:<br />
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First Things First: I don't personally advocate a juice "fast." I want to be clear about that. My motto is "everything in moderation." But if that's your thing, then more power to ya. I like to think of juicing as a great supplement to a healthy diet!<br />
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Treat Yo'Self</div>
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That being said: say you had an especially indulgent weekend (*cough* Halloween *cough*), or are feeling a little under the weather, or have "fallen off the wagon" in terms of healthy eating: having a green juice for breakfast is a terrific way to get your body back on track and into health mode!<br />
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That's right! Kinda a "no brainer," but green juice is <i>suuuuper</i> healthy. Drinking fresh pressed juice provides your body with a highly concentrated dose of vitamins and minerals. Plus, when you drink it within 20 minutes of pressing, the live enzymes from the juice actively repair the cells of your body! Juicing also strengthens your immune system, builds strong bones, helps with weight loss, and gives you an energy boost too:) What's not to love?<br />
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Would ya look at all those active enzymes -- mmm ;) Get In My Belly!! </div>
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Juice can also be great for an afternoon pick me up! When the 3 o'clock slump hits, who needs Starbucks when you can enjoy a green juice!?<br />
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Now, you may be thinking ... "enjoy" and "green juice" in the same sentence? This girl has lost her marbles. Well, not quite.<br />
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You see, there's a system to making green juice taste <u>great</u>, while still packing in the dark leafy greens.<br />
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Enter: the "<b>trinity</b>" of all your juicing needs: <b>GINGER, LEMON, </b>& <b>GREEN APPLE</b><br />
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Yep, just make sure to include half a lemon, an apple, and 1/2 inch nub of ginger in your juice, and you'll be all set!<br />
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Additionally, I like to stick to a 70/30 or a 60/40 (if you're new to juicing) ratio of vegetables to fruit. 70% of what you add should be veggies, and 30% should be fruit for the most delicious and nutritious bevvy.<br />
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So here's what I had for breakfast this morning:<br />
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*Caralyn's Standard Green Juice* (Serves One)<br />
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4 Stalks of Celery<br />
2 Carrots<br />
5 Stalks of Kale<br />
1/2 Cucumber<br />
1 Apple<br />
1/2 lemon<br />
1/2 inch nub of peeled ginger<br />
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This is my favorite juice. It's sweet and tangy with a "zing" from the ginger. I'm not kidding guys: you can't taste the kale.<br />
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You could even get kids excited about drinking this "Shrek Juice!"<br />
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Final Tips:<br />
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1) Put a plastic bag in the "garbage" part of your juicer -- where the pulp is discarded. That way, you won't have to clean the basket because it's in the bag! (Because, let's be honest: cleaning the juicer can be a pain.)<br />
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2) If you're pinched for time, make a double or triple batch ahead of time. 3 Juices -- 1 Cleaning of the Machine. Just be sure to store them in a sealed glass container in the fridge. They keep for up to 2 days. Just be sure to shake before drinking!<br />
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3) You can peel ginger with a spoon! Yep! So much easier, and less dangerous too!<br />
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4) Be sure to peel the skin off of your lemon -- the skin gives your juice a bitter taste.<br />
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5) Even with the "holy trinity," if you still think it needs to be sweeter, you can add a few drops of pure liquid stevia. (Just be sure to use alcohol free).<br />
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6) Finally, drink your juice out of a wine or martini glass -- it makes you feel special, and that you're treating yourself -- because you are!! :D<br />
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Alright guys, cheers to health!!<br />
<br />GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com8tag:blogger.com,1999:blog-6298091578973191604.post-87955273712405968922014-11-03T19:50:00.002-05:002014-11-04T19:11:53.453-05:00Spicy Butternut Zucchini Pinwheels over Cauliflower Rice! GF, V, SCD & Paleo! Hey Happy Tummies!<br />
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I hope everyone had a terrific Halloween weekend! I definitely did! I dressed up as a cheerleader :)<br />
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And look at how cute my little niece is! She was an owl:)<br />
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What did you dress up as?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZmvAda26B1Jo1jrg2fuBbJfKW_VD57EdcJ6hg74AHgcSXqKxL8PPhWUOlMhSJk5Q4NaIwgIzTQKxiUMWtjeUdVVMfqWsF0RpIU9seMHLLvwfJATL17MTNbRikw6VVOzWzispoCcWw00X/s1600/IMG_6594.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZmvAda26B1Jo1jrg2fuBbJfKW_VD57EdcJ6hg74AHgcSXqKxL8PPhWUOlMhSJk5Q4NaIwgIzTQKxiUMWtjeUdVVMfqWsF0RpIU9seMHLLvwfJATL17MTNbRikw6VVOzWzispoCcWw00X/s1600/IMG_6594.jpg" height="480" width="640" /></a><br />
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Well November is officially upon us! Can you believe it!? And I've decided to rededicate myself to posting more often! SO - I'm officially donning this month: NOMvember! Because I'm going to be making so many delicious things!<br />
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You see, next month, I'm going to be in Philly filming the new TV pilot, "<a href="https://www.facebook.com/pages/Heroes-Of-The-Street/308880245961755" target="_blank">Heroes of the Street</a>!" So there will be NO cooking going on. And also, right now, leading up to filming, I've got some time on my hands, so what better to do with it than to share some food love! :D<br />
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So lets kick things off with a goodie: Spicy Butternut Zucchini Pinwheels over Cauliflower Rice!<br />
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It seems like lately, EVERYTHING is pumpkin <i>this</i>, and pumpkin <i>that</i>! For goodness sakes, Starbucks and their #PSL (Pumpkin Spice Latte) hashtag is taking over the world! -- Well, I've always been one for the underdog, so I've decided to pay a little homage to the pumpkin's humble, lesser-known cousin: the butternut squash.<br />
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Yes, butternut squash: the gourd with a funny name that is a bit cumbersome to peel, but that is equally delicious, and -- dare I say it -- <i>BETTER</i> than pumpkin?! *gasp* "Did she really just...." Yes. I. Did.<br />
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So -- let's kick off NOM-vember with this little doosey of a recipe!<br />
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It's Gluten Free, Vegan, Specific Carb Diet and Body Ecology Diet friendly, and Paleo!<br />
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Here's what you need: (Serves one)<br />
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1 zucchini, sliced into ribbons, either with a vegetable peeler, mandolin, or sharp knife<br />
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Filling:<br />
1 cup butternut squash, cubed and steamed<br />
1 medium carrot, diced<br />
1/4 cup cashews<br />
1 garlic clove, minced<br />
2 Tbs onion, diced<br />
1/4 tsp cumin<br />
1/4 tsp chili powder<br />
<1/4 tsp salt (if you have a salt grinder, about 3 turns)<br />
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4 cauliflower florets, riced in the food processor<br />
3 button mushrooms, sliced<br />
basil (garnish)<br />
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First, slice your zucchini into thin ribbons. I got 7 ribbons from my zucchini.<br />
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Next, in your food processor, rice your cauliflower by processing it until it resembles rice. Remove, place in a bowl and set aside. Reassemble your food processor (you don't have to wash it) - you'll use it again soon.<br />
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Steam your butternut squash by either steaming it in a steamer basket or microwaving it in a 1/2 inch of water for about 7 minutes. (I microwaved mine).<br />
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Meanwhile, sauté your onion, garlic, carrots, and spices in 1 Tbsp EVOO. Let them cook for about 6 minutes over medium heat, until the carrots soften. Then, add your cooked squash. Let that cook for another 4 minutes, and then remove from the heat. Carefully transfer to your food processor, add the cashews, and process until smooth. You'll need to scrape the sides several times.<br />
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Next, grill your zucchini on a grill pan, over medium heat for about 3 minutes per side. You'll need to grill in batches. Lay flat and set aside. Also, grill the mushrooms for about 3 minutes.<br />
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Finally, transfer the mash into a ziplock bag. This will serve as a makeshift "piping bag." Snip one corner of the baggie and pipe the mash onto each zucchini ribbon.<br />
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To assemble: roll up the zucchini ribbons, and place on a bed of the cauliflower rice. Garnish with the mushrooms and basil.<br />
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Goodness gracious, you guys. What a delicious and striking meal! It was tasty, filling, and beautiful to boot!<br />
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The flavors were wonderful - warm and spicy from the cumin and chili powder. It was complimented by the subtle sweetness from the butternut squash and carrots. And there was a slight smokiness from the grilled zucchini. Just perfect!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhhN9vhyphenhyphenNIB6HFMsQ0KlfAyZXy9Xa3je0W1xlqzbmDhsRO-qdtfuU95JMFA5k-cHRhIDYdPv7lVdqA640gqEuVl70EoEUPibskCFsdB1mu3iuaiYCzINUbsyJrnWe5z5lPlu-mJq0v-h-/s1600/IMG_6602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhhN9vhyphenhyphenNIB6HFMsQ0KlfAyZXy9Xa3je0W1xlqzbmDhsRO-qdtfuU95JMFA5k-cHRhIDYdPv7lVdqA640gqEuVl70EoEUPibskCFsdB1mu3iuaiYCzINUbsyJrnWe5z5lPlu-mJq0v-h-/s1600/IMG_6602.jpg" height="640" width="480" /></a></div>
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Finally, I loved the colors! The deep green with the burnt orange filling looked so autumn-y! :) Plus- they looked like flowers!<br />
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Alright, that's it for now!<br />
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What are you looking forward to this week?<br />
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Also: a little news: the pilot I'm working on is having a fundraiser "Meet and Greet" with the cast from 6-11pm in Philly! So if you live in the area and have a free Friday night, come on out! <a href="https://www.facebook.com/events/1532409280338709/" target="_blank">Tickets here</a>!<br />
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Okey Dokey, that's all for now!!<br />
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See you tomorrow!<br />
<br />GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com3tag:blogger.com,1999:blog-6298091578973191604.post-82213523693937882782014-10-20T16:36:00.000-04:002014-10-20T16:36:13.287-04:00Garden Fresh Vegan Ratatouille! GF, V, SCD, & Paleo!Hey Happy Tummies!!<br />
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How the heck are ya?! Gosh, it has been FOREVER and I am so sorry about that.<br />
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Things here in NYC have just been going at hyper speed!<br />
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So I've been getting a bunch of emails from you guys wondering where I am and if I've fallen off the face of the earth! So I thought I'd take a minute to fill you guys in on what I've been up to:)<br />
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First of all: I've missed you guys. A lot. And thank you to everyone that sent me an email as to my whereabouts. Your kindness is truly what makes the world go 'round:)<br />
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OK so what in the name of Pete have I been up to?!<br />
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Wellllll...things have gotten super busy on the acting front.<br />
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I'm excited to announce that I will be playing the lead role of Autry in the upcoming TV pilot, "Heroes of the Street." It's about paramedics and it starts filming this December in Philly. So that's exciting. It's Facebook page is <a href="https://www.facebook.com/pages/Heroes-Of-The-Street/308880245961755" target="_blank">found here!</a> Check it out!! :D<br />
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Also, I may have mentioned this already, but I was also cast in a horror film trilogy, called the Coffee Cafe. That will be shooting in 2016 in North Carolina. So exciting stuff folks! <a href="https://www.facebook.com/coffeecafetrilogy" target="_blank">It's Facebook page can be found here!</a><br />
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So lots of stuff going on. Annnd I finally "broke down" and created a Facebook "actor page" that I update regularly, so if you want to "keep tabs" on this gluten free gal, you can find me there as well:) <a href="https://www.facebook.com/CaralynCollar1" target="_blank">Here's that Link!</a><br />
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So that's the news on this front. I did a few other projects here recently too: several commercials, a role on Oxygen's "My Crazy Love," and a spot for a new alcohol delivery app called Thirstie. It's a pretty interesting idea - like Seamless but for alcohol. You can check out its Facebook page <a href="https://www.facebook.com/areyouthirstie" target="_blank">here!</a></div>
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Alright, now for a new recipe! Garden Fresh Vegan Ratatouille!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1TCCcasMWsPX9u2YCiubK2bhltvLWoK6zIwdLkm15SfBwwT_pykd1MivhqxvElFipSbRlAn6W8TaHyHjacyfaws19ygercBDkhkU5ARDsjzzzRQlAw4cbMzctwcRL3-g2_GnHrrMcKtjS/s1600/IMG_3433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1TCCcasMWsPX9u2YCiubK2bhltvLWoK6zIwdLkm15SfBwwT_pykd1MivhqxvElFipSbRlAn6W8TaHyHjacyfaws19ygercBDkhkU5ARDsjzzzRQlAw4cbMzctwcRL3-g2_GnHrrMcKtjS/s1600/IMG_3433.jpg" height="640" width="480" /></a></div>
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This one is actually courtesy of my sister-in-law! For Christmas dinner last year, she came up with this brilliant SCD recipe that was SO GOOD! I thought it was perfect to share with you all as Thanksgiving is rapidly approaching!</div>
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It was a hit! Layers of fresh veggies - tomatoes, eggplant and zucchini, all smothered in a delectable tomato and red pepper sauce. YUM.</div>
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And it's Gluten Free, Grain Free, Vegan, Specific Carb Diet friendly, and Paleo!</div>
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Here's what you need: (Serves 6 as a side dish)</div>
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2 zucchini, sliced thin on a mandolin</div>
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2 yellow squash, sliced thin on a mandolin</div>
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2 medium eggplant, sliced thin on a mandolin</div>
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3 tomatoes, sliced thin</div>
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Sauce,</div>
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2 large tomatoes, chopped</div>
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1 red pepper, chopped</div>
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1 onion, diced</div>
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2 garlic cloves, minced</div>
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1 tsp dried basil</div>
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1 tsp dried oregano</div>
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1 Tbsp EVOO</div>
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1/2 cup raw cashews</div>
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Prep your veggies by carefully slicing them on a mandolin. (Use a hand guard!) Set aside.</div>
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Next, make your sauce. In a large skillet, sauté your onion and red pepper with your EVOO, herbs, salt and pepper for about 5 minutes over medium heat, until softened. Then add your garlic, and let it cook for about 2 more minutes. Finally, add your tomatoes, and let them cook for about 2 minutes, until warmed through. Set aside.</div>
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In your food processor, place your cashews. Process them for about 30 seconds, until you get a fine powder. Then, carefully add your vegetable mixture. Process until you get a smooth, creamy sauce. (You can make this a day ahead of time, and store in a Tupperware in the fridge if you're making this for the holidays.)</div>
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When you're ready to bake it, place 1/4 cup of the sauce in a large, oven safe, round casserole dish. Spread it around in a thin layer. Then, alternate your sliced veggies in a circular pattern, overlapping like so: Tomato - eggplant - zucchini - yellow squash - tomato etc.</div>
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Then, pour the remainder of the sauce over the assembled veggies. Bake for about 30 minutes, until warmed through and bubbly.</div>
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* If you are not dairy free, this would be great with a little Parmesan cheese sprinkled on top. *</div>
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Serve warm.</div>
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My goodness, this dish was not only beautiful, but seriously delicious, too! It was the hit of the dinner! And not to mention wonderfully healthy! </div>
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The sauce was cozy and warm with the oregano and basil, and rich and creamy from the cashews.</div>
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The oven worked its magic on the veggies - they became soft and tender. A perfect pairing with the tomato sauce!</div>
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Alright that's all for now! I'm going home this weekend, so I'll be doing some cooking while in Cincinnati! </div>
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Have an amazing week!</div>
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GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com3tag:blogger.com,1999:blog-6298091578973191604.post-54397089799179313392014-08-11T19:51:00.002-04:002014-08-11T19:51:54.310-04:00Almond Berry Avocado Disappearing Salad! GF, V, SCD, BED & Paleo!Hey guys!<br />
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My apologies, it has been waaay too long! I've been going on hyper speed for the past couple weeks.<br />
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Wishing I could slow down for a bit and take in another Wisconsin sunset! *sigh*<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsYyt64Qr6n-5oDkJ7FOIkcg44mAQOe2duG-Hqt5Wl__JPoK3HQQbmwH3_t507aqzVEyWVjUbvx6mU-Afx6L1tn00o4rLcDEbAaw5uqrHChOqxVi4vIZvxza_pL8PiNdoopAlsaw0AepP/s1600/IMG_5695.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsYyt64Qr6n-5oDkJ7FOIkcg44mAQOe2duG-Hqt5Wl__JPoK3HQQbmwH3_t507aqzVEyWVjUbvx6mU-Afx6L1tn00o4rLcDEbAaw5uqrHChOqxVi4vIZvxza_pL8PiNdoopAlsaw0AepP/s1600/IMG_5695.jpg" height="480" width="640" /></a></div>
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Looks like this will have to do ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTr9JtgDYkMQfTKmEJqUeCrebOusYOefumhjStMHpbYSAPTXUKC6BcnQqBzONe7Tj5SRRruGhbew9DCpeub9tNOeqVGjuluDWet0LMdRjrQtAGxlOvx65oSzoZugRi0Hj88rQzI8kXXYNm/s1600/IMG_5874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTr9JtgDYkMQfTKmEJqUeCrebOusYOefumhjStMHpbYSAPTXUKC6BcnQqBzONe7Tj5SRRruGhbew9DCpeub9tNOeqVGjuluDWet0LMdRjrQtAGxlOvx65oSzoZugRi0Hj88rQzI8kXXYNm/s1600/IMG_5874.JPG" height="640" width="640" /></a></div>
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Next up: life update!! (but first -- sneak peak of this fab recipe)<br />
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Some excitement to share with y'all! Last week, I had my birthday, as well as my graduation, & I shot an NFL commercial! It was a really busy yet awesome week!<br />
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Here's yours truly at the shoot :D Go Bengals!<br />
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And tonight, I wanted to share with you one of my absolute favorite recipes from this summer....my <b>Almond Berry Avocado Disappearing Salad</b>! And why do you ask, is it called the <i>disappearing</i> salad?! Welllll....let's just say it's so delicious that it's gone in no time! ohh I'm such a cheese ball :D haha<br />
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But seriously...this salad was my favorite dish that I made this summer. I make it at least twice a week. It has become a staple.<br />
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And it's Gluten Free, Vegan, Specific Carb Diet friendly, and Paleo!<br />
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Here's what you need:<br />
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Serves 2 hungry folks<br />
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1 red bell pepper, sliced very thin<br />
1 cucumber, sliced thin on a mandolin<br />
2 large carrots, sliced thin<br />
1/2 red onion, sliced very thin<br />
1/4 - 1/2 cup blueberries<br />
7 strawberries, sliced<br />
3-4 Tbsp cilantro, minced<br />
3 Tbsp chopped almonds<br />
3 Tbsp pepitas (pumpkin seeds)<br />
sprinkle of sunflower seeds<br />
baby spinach<br />
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Dressing<br />
1 ripe avocado<br />
juice of one lime<br />
1Tbsp apple cider vinegar<br />
4 drops pure liquid stevia alcohol free<br />
2 Tbsp water<br />
Pinch salt<br />
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Chop all your veggies either on a mandolin (carefully!) or with a sharp knife. Mix your dressing together in a small bowl or food processor. (I just used a bowl). Mix until it is a creamy dressing-like consistency. Toss the fruit, nuts, and veggies with the dressing in a large bowl until well coated. Top a bed of baby spinach with a large helping of the salad. Garnish with almonds, pepitas, and sunflower seeds (and more dressing if desired). Eat chilled.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnn0g9SYdfgLnaBbyH1enGsYuD56M1qhbu4YKEHr3_H00nBrz8CzQ1QUbjcXdsOmCHSI6s2dksP4LiMSz_jh60H9NTtos6l7e0-pEoCHUmUTtiENaM5ucg0acqAb5SC9RE9bSd3WETHBH/s1600/IMG_5746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnn0g9SYdfgLnaBbyH1enGsYuD56M1qhbu4YKEHr3_H00nBrz8CzQ1QUbjcXdsOmCHSI6s2dksP4LiMSz_jh60H9NTtos6l7e0-pEoCHUmUTtiENaM5ucg0acqAb5SC9RE9bSd3WETHBH/s1600/IMG_5746.jpg" height="480" width="640" /></a></div>
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My goodness, this salad is SO easy, SO delicious, and SO addicting!! There's something about the creamy buttery avocado dressing with the sweet and juicy blueberries/strawberries, the crunchy almonds and the fresh cilantro make this salad irresistible!<br />
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My family got to try this when I debuted it in Wisconsin, and my mom declared that this was her favorite meal I made all week.<br />
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It's cool and crunchy, sweet, tangy, and completely and utterly satisfying. And its unbelievably healthy too! Lots of protein from the nuts and seeds, healthy fats from the avocado, antioxidants from the berries, and wholesome nutrition from the veggies!<br />
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Finally, it is just gorgeous with all the bright colors. Red, orange, lime green, dark green, blue and purple! In one word---fabulous!! :D<br />
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What are you looking forward to this week?<br />
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Also -- what did you guys think of the finale of the Bachelorette? Can you believe that she chose Josh??!! I kinda saw it coming...I mean come on, he's from her hometown!GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com12tag:blogger.com,1999:blog-6298091578973191604.post-87748021861028228312014-07-22T21:07:00.004-04:002014-07-22T21:07:48.472-04:00Tempura Cauliflower Steak w/ Blistered Italian Spring Veggies! GF, V, SCD, BED & Paleo!<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Hey Happy Tummies!</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Alright. It's time for a show stopper recipe. Holy cow you guys this is one for the books, I'm serious.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><br /></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmghRpb_njKj9xRFAAod-8emRjjFHwl8oIZhtOUCpu4WXzQQ6OY1oTiHvdVKcLpDpa3GsB5fWWdcTFNhxsf01VBYyji598B1Ga4TwabxS1FSxk085sKLxK4D-M-YdwmW8cQIxabi8x9zqk/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmghRpb_njKj9xRFAAod-8emRjjFHwl8oIZhtOUCpu4WXzQQ6OY1oTiHvdVKcLpDpa3GsB5fWWdcTFNhxsf01VBYyji598B1Ga4TwabxS1FSxk085sKLxK4D-M-YdwmW8cQIxabi8x9zqk/s1600/photo+2.JPG" height="480" width="640" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">So while I was in Wisconsin, my family wanted to celebrate my graduation. So we decided to have a BBQ -- a classic Northwoods celebration!</span></span><br />
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<span style="font-family: inherit;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Since clearly I can't eat BBQ fare, I was encouraged to make a nice dinner. Challenge accepted.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNN5lbIBn44w5XKxHq-adQUtASaJ0nR04KoASMpW6C9cnn61cSQTxXEHVwc8TtrCCnjdZ-8rnGVsHTr-tzqOEbq7h4Ca-T5an6lPicLZaNqS9aCzRVr1_BQpwPRvCupn4tzsiiplk-AXm/s1600/IMG_5815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNN5lbIBn44w5XKxHq-adQUtASaJ0nR04KoASMpW6C9cnn61cSQTxXEHVwc8TtrCCnjdZ-8rnGVsHTr-tzqOEbq7h4Ca-T5an6lPicLZaNqS9aCzRVr1_BQpwPRvCupn4tzsiiplk-AXm/s1600/IMG_5815.jpg" height="480" width="640" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">So what did I make?? "Tempura" Cauliflower Steak with Blistered Italian Spring Veggies.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Wow wow wow. That's about all I can say. My dad, who has an aversion to all veggies other than corn and Lima beans:) proclaimed that this was the best thing I've ever made.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">I'll take that as a win for team GFHT! :)</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">This treat was Gluten and Grain Free, Vegan, Specific Carb Diet & Body Ecology Diet friendly, & </span></span><span style="background-color: white; color: #222222; font-family: inherit;">Paleo!</span><br />
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<span style="font-family: inherit;">Here's what you need: (Serves one)<br /><span style="background-color: white; color: #222222;"><br /></span></span><br />
<span style="font-family: inherit;">1/3 head of cauliflower </span><br />
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<span style="font-family: inherit;">1 egg, beaten (vegan option: plain almond milk)</span><br />
<span style="font-family: inherit;">1/3 cup almond flour</span><br />
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<span style="font-family: inherit;">handful green beans</span><br />
<span style="font-family: inherit;">1/2 zucchini, sliced</span><br />
<span style="font-family: inherit;">6 mushrooms, sliced (BED use shittake mushrooms)</span><br />
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<span style="font-family: inherit;">Sauce:</span><br />
<span style="font-family: inherit;">15 grape tomatoes or one large tomato (BED sub one red pepper)</span><br />
<span style="font-family: inherit;">1/2 red pepper, chopped</span><br />
<span style="font-family: inherit;">2 garlic cloves</span><br />
<span style="font-family: inherit;">1/2 onion, chopped</span><br />
<span style="font-family: inherit;">2 garlic cloves, minced</span><br />
<span style="font-family: inherit;">1/4 tsp dried basil</span><br />
<span style="font-family: inherit;">1/4 tsp dried oregano</span><br />
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<span style="font-family: inherit;">Fresh basil, chopped (garnish)</span><br />
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<span style="font-family: inherit;">Preheat oven to 400 degrees. Cut 1/3 of your cauliflower head. I used the "center cut" that included the root, and saved the outer thirds for snacking and other meals. Set aside and set up your breading station.</span><br />
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<span style="font-family: inherit;">Breading process: You'll need a bowl, medium sized plate, and your tin foil-lined, olive oil-sprayed baking sheet. In the bowl, beat your egg and add a pinch of salt (or use almond milk). On the plate, spread out the almond flour with a pinch of salt. Take your cauliflower, coat it in egg, and then place it on the plate with the almond flour and coat it evenly with the almond flour. Then place it on one half of the baking sheet. Spritz with olive oil, and sprinkle with salt and pepper.</span><br />
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<span style="font-family: inherit;">On the other half of the baking sheet, place your green beans in a single layer. Spritz them with olive oil, sprinkle with salt and pepper, and place the entire baking sheet into the oven. You'll bake the cauliflower for a total of 40 minutes. But at 20 minutes, when you flip the cauliflower, remove the green beans and set aside.</span><br />
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<span style="font-family: inherit;">Meanwhile, create your sauce. Saute your onions and garlic in 1-2 tsp EVOO, salt, pepper, and dried herbs over medium heat. After about 4 minutes, add your red peppers. Let those soften, about 4 minutes. Then add your tomatoes and let them cook for about 4 more minutes. Then, carefully transfer the veggies to the food processor, and process until it is smooth. You'll need to scrape the sides a few times.</span><br />
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<span style="font-family: inherit;">Also meanwhile, sauté your mushrooms and zucchini in 1-2 tsp EVOO. Let them brown on one side (about 3 minutes), and then flip and let the other side brown. Set aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iICxQ0dLFQwzzjWr6G2s7IXdAZKK0rrX-tf6vlteVlCEDY0Un1cOtEcXLqkJ5hXuA0omy_jZnQ9Nfpd70cqIGF-D9cV6dyAdqlZgfDMhXKw9XWivAove_d3E5dMZT92tAJtIEWp4VoH-/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iICxQ0dLFQwzzjWr6G2s7IXdAZKK0rrX-tf6vlteVlCEDY0Un1cOtEcXLqkJ5hXuA0omy_jZnQ9Nfpd70cqIGF-D9cV6dyAdqlZgfDMhXKw9XWivAove_d3E5dMZT92tAJtIEWp4VoH-/s1600/photo+2.JPG" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">To assemble, place your cauliflower on the plate. Top with the veggie mixture and sauce, and garnish with chopped fresh basil. I put the majority of the sauce <i>around</i> the cauliflower on the plate to minimize the contact between the sauce and the breading on the cauliflower so it would stay nice and crispy:)</span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">You guys. I cannot even begin to tell you how amazing this was. I know I can be a bit of a "gusher" about food...but this is next. level.</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">The first thing you notice when you bring it to the table is how freaking gorgeous it is. There's something "rustically fabulous" about the "breaded" and substantial steak of golden brown cauliflower, topped with a stately pile of blistered veggies, and bright red tomato sauce. It is regal. It is elegant. It is something to be proud of:)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8pEBvsdhQDj9U7443FukUZKEdCx5LIQAwEmA7uux3CrjUPhQz4c6SHqX_BcYXU8TFHE6GAouJxlx_qJqH2BQTDoFeJpUJIjmrC6uTsh-kHNBl0mSaTWyUgg-5KzrGeh3RF5uh1IOjBWB/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8pEBvsdhQDj9U7443FukUZKEdCx5LIQAwEmA7uux3CrjUPhQz4c6SHqX_BcYXU8TFHE6GAouJxlx_qJqH2BQTDoFeJpUJIjmrC6uTsh-kHNBl0mSaTWyUgg-5KzrGeh3RF5uh1IOjBWB/s1600/photo+1.JPG" height="480" width="640" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Then, the taste is just outrageous. The bright and subtly sweet tomato sauce is the perfect backdrop to the nutty and homey cauliflower. The bright basil accents the caramelized green beans and zucchini. So. Good.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><br /></span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">And then the textures. This may be the best part. Let me tell you- you've got to cut into that cauliflower with a steak knife! It is still crunchy, but the outsides have caramelized and become a little chewy and have some give. And coating the outside is this sweet and nutty coating of almond flour that give it a richness and butteriness that you've never experienced with cauliflower before. It was cauliflower, transcended :)</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">And the creamy sauce with the crunch veggies was just delightful.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><br /></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">So all in all, this was a terrific meal to celebrate my graduation. It was special, and seemed a bit extravagant--but in reality, it was just the humble kitchen superstar--cauliflower!</span></span><br />
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<span style="font-family: inherit;"><span style="color: #222222;">As summer is beginning to wane, we're going to have lots of "special occasion" meals. Give this one a try! </span></span><br />
GlutenFreeHappyTummyhttp://www.blogger.com/profile/03753574363857481759noreply@blogger.com7