Grain Free Caramelized Onion & Gruyere Sandwich! GF & SCD Friendly!

HAPPY NEW YEAR!!

2015! It's going to be a terrific year. I can just feel it :)

So I'm sitting in my apartment, back in New York. The snow is really 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.

This time of year, resolutions are in full swing. People trying to eat healthier, exercise more, keep their personal space more organized, etc.

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!!

And what did I reinvent?

Introducing my Caramelized Onion and Gruyere Grilled Cheese Sandwich!

Wait wait wait...just how is this "resolution friendly?" -- Welllll -- the bread is actually made out of CAULIFLOWER!!

Yep, you read that correctly! The bread is grain free, and made from cauliflower and almonds!

It's Gluten Free, Grain Free, and Specific Carb Diet friendly!

Here's what you need: (Serves 1)

For the Bread:
1 cup cauliflower
1/3 cup almond flour
1 egg (or 2 egg whites)
1/8 tsp salt

1/3 vidalia onion, sliced
1/4 cup gruyere cheese, shredded

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.

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!!**

Then, mix your egg, cauliflower, almond flour and salt in a medium sized bowl.

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.

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.

Once the other side is finished cooking, sandwich the caramelized onions between the bread.
You will want to serve and eat immediately.

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.

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!

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:)

They become almost sweet, because the sugars in the vidalia onion are released and caramelize. They become soft and chewy and they pair perfectly with the buttery gruyere cheese.

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.

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!

Alright. First week of 2015 coming up. Let's make it a phenomenal one!

Pina Colada Cookies! GF, V, SCD, Paleo & Raw!

COUNTDOWN TO CHRISTMAS: 12 DAYS!!!!

Wait a minute!! Rewind! Hold the phone!!  LESS than 2 weeks?!! Yikes!! Xmas is sneaking up on us, folks!

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 ;)

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!

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.

You can call it a Hawaiian Christmas Cookie :)

Because you see, once I started to think about Santa on the beach...my mind only took me to one place.....................PINA COLADAS!! :D

Introducing, my Pina Colada Cookies!

Raw, Gluten and Grain Free, Vegan, Paleo, and Specific Carb Diet friendly....these babies are, in a word, DELICIOUS!!

Tropical little healthy cookie bites that take your taste buds to Hawaii:)  ((Sorry...I'm a little cheesy today)) lol

Here's what you need! (Makes 10 cookies) -- enough for 3-4 people ;)

5 dates, pitted
4 dried pineapple rings
12 almonds
12 cashews
1/4 cup shredded coconut
2 Tbsp coconut butter (NOT oil)

Optional: melted dark chocolate (not SCD)

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.

(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.)

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).

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!!

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!

But seriously, these are delicious. They're sticky and chewy, and the dark chocolate just takes them over the top.

Not to mention they look super elegant and "dressed up!"

I can't wait to share these at the next Christmas party!

And you don't have to tell anyone that they're secretly healthy!! :D

So Cheers to you, Old Saint Nick!

I'll take a Pina Colada over Eggnog any day! ;)

What's your favorite holiday tune?

See you soon!

Curried Sweet Potato & Carrot Latkes! GF & Paleo!

Hey Happy Tummies!

Gosh, thank you all for the outpouring of kind words about my family photos I posted earlier this week. You guys are just the greatest:)

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!!

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!

Introducing Curried Sweet Potato and Carrot Latkes with Avocado Cream Sauce!

And they're Gluten and Dairy Free, Paleo, and have a Vegan option!

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

1 sweet potato, shredded, about 2 cups
1 carrot, shredded, about 1 1/4 cups
2 eggs, beaten (vegan option: 2 flax/chia eggs)
1/2 cup almond flour
1/2 tsp curry powder
3 healthy pinches of salt
3 Tbsp - 1/4 cup olive oil, coconut oil, or grape seed oil

1 avocado
squeeze of lime
1 Tbsp cilantro, minced

optional:
1 fried egg per person

Grate your carrot and sweet potato on a box grater.

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.

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.

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.

Meanwhile, mash your avocado with salt, a squeeze of lime, and 1 Tbsp of cilantro.

To serve, top each latke with a dollop of avocado cream, and garnish with minced cilantro.

OPTION B:
Another plating option is to top 2 latkes with a fried egg instead-of/in-addition-to the avocado cream sauce!

What a treat was this!! It could be dinner. It could be breakfast. It could be a midnight snack. JUST EAT IT, PEOPLE!! hehe:)

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.

And the textures! The potatoes have become nice and crunchy and chewy. And then there's the cool and creamy avocado to compliment it.

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!

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:)

What's your favorite holiday tradition? Mine is putting up the Christmas tree while listening to Kenny G :)

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

Hey party people! ;)

How was everyone's weekend?

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

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

So tonight, I made an especially delicious dinner.

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

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

And suuuuuper delicious!

Here's what you need:

Crust:

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

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

Preheat oven to 400 degrees.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

What are you looking forward to this week?

Until next time!