Garden Fresh Vegan Ratatouille! GF, V, SCD, & Paleo!

Hey Happy Tummies!!

How the heck are ya?! Gosh, it has been FOREVER and I am so sorry about that.

Things here in NYC have just been going at hyper speed!

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:)

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:)

OK so what in the name of Pete have I been up to?!

Wellllll...things have gotten super busy on the acting front.

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 found here! Check it out!! :D

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! It's Facebook page can be found here!

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:)  Here's that Link!

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 here!

Alright, now for a new recipe! Garden Fresh Vegan Ratatouille!

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!

It was a hit! Layers of fresh veggies - tomatoes, eggplant and zucchini, all smothered in a delectable tomato and red pepper sauce. YUM.

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

Here's what you need: (Serves 6 as a side dish)

2 zucchini, sliced thin on a mandolin

2 yellow squash, sliced thin on a mandolin

2 medium eggplant, sliced thin on a mandolin

3 tomatoes, sliced thin

Sauce,

2 large tomatoes, chopped

1 red pepper, chopped

1 onion, diced

2 garlic cloves, minced

1 tsp dried basil

1 tsp dried oregano

1 Tbsp EVOO

1/2 cup raw cashews

Prep your veggies by carefully slicing them on a mandolin. (Use a hand guard!) Set aside.

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.

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.)

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.

Then, pour the remainder of the sauce over the assembled veggies. Bake for about 30 minutes, until warmed through and bubbly.

* If you are not dairy free, this would be great with a little Parmesan cheese sprinkled on top. *

Serve warm.

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! 

The sauce was cozy and warm with the oregano and basil, and rich and creamy from the cashews.

The oven worked its magic on the veggies - they became soft and tender. A perfect pairing with the tomato sauce!

Alright that's all for now! I'm going home this weekend, so I'll be doing some cooking while in Cincinnati! 

Have an amazing week!

I'm Baaack! Memorial Day Munchies!

Hey Everyone!

Long time no see!

After a long hiatus, I'm back and ready to party! :) This past semester, I was finishing my senior capstone for college...so that, combined with auditioning and life in the city left zero time for blogging. But now that the semester is over and my summer semester is lighter, I've got a bit more time to devote to my Happy Tummies!

So just a quick update on my time away...I'm still in New York, and loving every minute of it! The acting is going great...staying busy for sure. And my little niece is just as cute as can be! I wish I could see her more.

My health couldn't be better! I'm still (and always will be) on the Specific Carb Diet...which is a gluten free diet. Basically, it's the Paleo diet, but I'm doing it vegan style. :)

But I've missed you guys! And I'm so excited to get back to it, and share more delicious and healthy recipes!

So, with Memorial Day coming up, let's start with some fun Memorial Day Eats! Nothing says Memorial Day like cookout food, like Burgers, Pizza, Potato Salad, Slaw, and Ice Cream! :)

I wish I could be spending it up at our lake home with my family in Wisconsin....

...but this view in NYC will have to do! :)

All the recipes are Gluten and Dairy Free! The majority are Vegan and Paleo. SCD = Specific Carb Diet, BED = Body Ecology Diet

SCD Hamburger Buns w/ Portobello Burger GF, V Option, SCD, BED, Paleo

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

GF Onion Rings!

Sugar Free Vegan Strawberry FroYo! GF, V, SCD, Paleo

Fireworks Slaw! GF, V, SCD, BED, Paleo

Vegan Pesto Potato Salad! GF, V, BED

Portobello Burgers w/ Goat Cheese (Omit Goat Cheese for Dairy Free!)

Coconut Cashew Sugar Free Vegan Ice Cream! GF, V, SCD (Sub Honey!), BED

Autumn's Acorn Array! Gluten Free, Vegan, SCD & Paleo!

Hey guys!


Well we officially survived Halloween!


How was everyone's spooky weekend? Mine was great. I went as a hipster:)

I'm quite preppy in real life, but secretly want to be a hipster. So I was kinda going as my alter ego. And It. Was. Awesome!


What did you dress up as?

I saw a lot of wonder women, supermen, breaking bad guys, and "jailers". Believe it or not, I did not see one Miley Cyrus. #notcomplaining ;)

So, since we're in November now, (crazy, right?) let the Thanksgiving prep begin!!

This meal. Oh boy. I made it last weekend and it was SO freaking delicious, I think I'm going to make it again for Thanksgiving!

It's Gluten and Grain Free, Vegan, SCD and Paleo!

What is it?

Pan Seared Brussels Sprouts, Roasted Eggplant and Beets over Mashed Acorn Squash.....or in a more fun way: Autumn's Acorn Array! 

Talk about comfort food!

Here's what you need: (serves 2)

1 acorn squash, steamed and mashed
12-14 Brussels Sprouts, halved
1 Japanese eggplant, sliced into 1/4 inch rounds
1 large beet (or small), sliced into 1/4 inch rounds
1 tsp Herbs de Provence

Preheat oven to 400 degrees. Prep your eggplant and beets. Place your eggplant and beet rounds in a single layer on a tin foil-lined, olive oil-sprayed baking sheet. Spritz with olive oil and bake for 35-40 minutes, flipping once, halfway through. 

Meanwhile, carefully prick your acorn squash ALL OVER with a fork or sharp knife (be careful!!). Place it on a paper towel in the microwave, and cook for 6 minutes. Flip with an oven mitt, and cook for 5 more minutes. (Be sure to prick it A LOT, or it will explode. I may or may not know from experience:) )

When the acorn squash is finished cooking, carefully remove it from the microwave with an oven mitt and let it cool until you can touch it. Then, carefully cut it in half. Scoop out the seeds and discard. Then, scoop out the flesh and place it in a medium-sized bowl. Mash with the back of a fork and a pinch of salt.

Finally, pan sear your Brussels sprouts by placing them in a single layer in a large skillet with 1-2 tsp EVOO. Sprinkle with Herbs de Provence and salt. Let them sit and caramelize for about 7 minutes over medium heat. Then flip, and let them cook for another 5 or 6 minutes. Remove from heat.

Lastly, dice your eggplant and beets into bite-sized pieces. Toss with the Brussels sprouts.

To assemble, place a mound of the mashed acorn squash on your plate. Top with your Brussels sprouts/eggplant/beet mixture. Top with a final dollop of acorn squash mash.

This was just spectacular. The acorn squash was so creamy and pleasantly sweet. That paired perfectly with the earthy sweet beets, and beautifully caramelized Brussels Sprouts. And the Herbs de Provence gave it this complex flavor that was herbal, floral, slightly sweet and earthy. If you've never had herbs de provence before, it's a really great spice! It's delicate and pairs well with things with subtle sweetness. It has lavender, oregano, fennel, basil, thyme and other delicious spices.

The textures were so on point. The acorn squash was luxuriously creamy where the Brussels sprouts were chewy and hearty. And then the beets were just chewy and sticky. Finally, the eggplant was almost creamy - just delicious!

And it was so beautiful too. I would be proud to serve this at Thanksgiving. Plus, it's got all the colors of fall! It would match the Thanksgiving Decorations! :D

Happy cooking!





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

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

Happy Labor Day!!

What a whirlwind of a summer it has been!

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

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

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

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

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

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

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

Here's what you need:

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

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

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

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

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

Finally, mash your avocado with salt.

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

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

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

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

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

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

Hu Kitchen! An NYC Hotspot!

Holy cow, you guys. I may have just discovered the Holy Grail. And it's called Hu Kitchen.

I just had, hands down, the best restaurant experience -- bar none -- at Hu.

Hu is revolutionary dining. As in -- it's real food. I mean -- check the door: No Tricks. Just food. 

They're setting out to change the way we eat. To bring food back to nature -- the pre-industrial way of eating. . Unprocess it. They want to cook and eat food the way it is found in nature. Hallelujah! 

Their revolutionary food philosophy is summed up in their Eight Hu Pillars. And if you read them carefully, it's not so revolutionary after all --- it's how we're supposed to eat! They follow the same food philosophy I do!

The Hu Pillars: 1) Unprocess. 2) Count ingredients, not calories. 3) Pull plants, push animals (pull fruit and veg to the center of the plate) 4) Minimize grain. 5) Embrace fat (the good fat) 6) Get back to animal (feed animals what they're supposed to eat -- ie: grass -- not GMO pellets) 7) Sweeten wisely (no cane sugar/artificial sweeteners) 8) Eat clean (organic)

And the cuisine here is nearly ALL SCD-Friendly! Yep! You heard that correctly! Everything is gluten free, the majority is grain free and ALL is dairy free!! And if that's not amazing enough, there are a TON of vegan options --- even Body Ecology Diet options! -- and they use organic, non-GMO ingredients! 

I met the owner, Jordan, and he couldn't have been more awesome. He's the picture of good health. He explained that this is the way he eats. He feels so good eating this way that he had to share it with the world! And boy, am I glad he did.

It's a self-service place with a cool vibe. The decor reflects the food -- clean and earthy. Everything is made out of rustic wood and metal -- It's really modern and cool. Airy with a lot of open space.

There's a hot bar, cold bar, bowl station (and for all the BEDer's, there's a quinoa option!!), juice and smoothie bar, "mashable" station (think SCD/vegan Pinkberry/FroYo with all the fixins!!!), grain-free bakery, homemade packaged snack station, and an organic alcohol bar!!!! Pinch me, right?! It's straight from my dreams!!

I felt like a kid in a candy store. There were so many delicious options to choose from! I just couldn't decide. So I did what any good foodie would do: ask the chef what his fav is;)

I had what's called the Grandmaster Veg, a side of their notorious caramelized and grilled pineapple, and a SCD-Legal Hu roll.

The Grandmaster Veg was an incredible grain and dairy-free lasagna. Carrots, cabbage and eggplant were deliciously smothered in the best homemade marinara I've ever had.

But the best part of this lasagna goodness was the layer of cashew cream on top. It had the luxurious taste and consistency of melted cheese. It definitely made the dish.

I really enjoyed mopping up the marinara with their grain and dairy free Hu roll! This little nugget was wonderfully chewy, slightly nutty, and had a great crust.

And finally, I had their "famous" caramelized pineapple with cashew cream. Jordan said that these were a big seller, and boy, do I know why! It was downright sinful how good it was. Pineapple bites caramelized with cinnamon and served warm with a sweet cashew cream. It was sweet, juicy and had a spicy warmth from the cinnamon. It was like dessert! And oh my gosh, the cashew cream was amazing. I wanted to bathe in this stuff! haha 

So as you can probably tell, I'm genuinely freaking out about Hu Kitchen. But you've got to realize, I haven't been able to go to a restaurant and literally order anything off the menu as is in over a year. Perhaps you can relate. So you can imagine how tremendously excited I was to find a restaurant where EVERYTHING is "Happy Tummy Approved!"

I will definitely be back to try more of their fabulous cooking! 

So if you live within a 12 hour drive of NYC, then you should probably hop in the car right now and drive to Hu Kitchen! haha But no....seriously.

It's 78 Fifth Avenue. It's on 5th Ave between 13th and 14th street. See ya there ;)

On another note, I did a really "touristy" thing on Wednesday! I went to the live taping of Kelly and Michael!

I was front row, baby! So fun. 

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