Almond Berry Avocado Disappearing Salad! GF, V, SCD, BED & Paleo!

Hey guys!

My apologies, it has been waaay too long! I've been going on hyper speed for the past couple weeks.

Wishing I could slow down for a bit and take in another Wisconsin sunset! *sigh*

Looks like this will have to do ;)

Next up: life update!! (but first -- sneak peak of this fab recipe)

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!


Here's yours truly at the shoot :D Go Bengals!

And tonight, I wanted to share with you one of my absolute favorite recipes from this summer....my Almond Berry Avocado Disappearing Salad! And why do you ask, is it called the disappearing 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

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.

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

Here's what you need:

Serves 2 hungry folks

1 red bell pepper, sliced very thin
1 cucumber, sliced thin on a mandolin
2 large carrots, sliced thin
1/2 red onion, sliced very thin
1/4 - 1/2 cup blueberries
7 strawberries, sliced
3-4 Tbsp cilantro, minced
3 Tbsp chopped almonds
3 Tbsp pepitas (pumpkin seeds)
sprinkle of sunflower seeds
baby spinach

Dressing
1 ripe avocado
juice of one lime
1Tbsp apple cider vinegar
4 drops pure liquid stevia alcohol free
2 Tbsp water
Pinch salt

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.

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!

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.

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!

Finally, it is just gorgeous with all the bright colors. Red, orange, lime green, dark green, blue and purple! In one word---fabulous!! :D

What are you looking forward to this week?

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!

Monster Pancakes! GF, SCD & Paleo!

Hey Happy Tummies!


How was everyone's week? Things here are going great!


I want to share some excited news with you all!


On Friday I had an awesome day...


I shot several episodes for a new cooking show by HealthiNation!

It was a great day on set. I made my Vegan FroYo. We shot in this adorable little kitchen studio in Brooklyn complete with exposed brick and natural light-drenched, original wooden floors. It was a Pinterest-lover's dream kitchen:)

So yeah! I'll be sure to pass along the episodes when they're finished, but in the meantime, you can check out their neat website.

Sooo, when I got home last night, I wanted to have a celebratory meal. And in my opinion, nothing says "party" like breakfast for dinner! Especially.....PANCAKES!

And not just any pancakes......MONSTER PANCAKES!!

Yep. These officially rock. Basically, they're my decadent monster cookies in pancake form!

These could also be called "kitchen sink" pancakes because they literally have SO MANY healthy and yummy ingredients in them: coconut, raisins, peanut butter, and sunflower seeds with a fabulous drizzle of strawberry purée to take it over the top!

Delicious AND healthy?! Count me in!

Here's what you need: (serves 1 -- makes 4 silver dollar pancakes)

1 egg + 1 egg white
1 tsp pure vanilla extract
2 "droppers full" of pure liquid stevia (SCD sub 3 tsp honey)
1 1/2 Tbsp EVOO
1/4 tsp baking soda
Pinch salt
1 1/2 tsp ground cinnamon
1 1/2 Tbsp organic natural peanut butter
2 Tbsp shredded coconut (unsweetened)
2 Tbsp sunflower seeds
1/4 cup raisins
1/4 cup almond flour

Drizzle1 1/2 cups strawberries (I used frozen that I thawed)

Start out by creaming your peanut butter and egg. Add in your sweetener, vanilla, oil, and spices. Stir in the remaining ingredients. The batter will be thick.

Heat a non stick frying pan on medium. Add 1 tsp EVOO and scoop four 1/4 cup pancakes. Let them cook for about 3 minutes a side, or until golden brown.

Meanwhile, purée your strawberries in the food processor.

To serve, top the pancakes with a healthy serving of the strawberry sauce and enjoy!

Wow. A meal fit for a queen! Let me tell you!

These were not some wimpy pancake. No ma'am. These were thick and chewy, with bits of chewy and sticky, crunchy and crispy!

These were so much fun to eat because of all the fun surprises hidden inside! Every bite had a different hidden gem inside from the raisins to the coconut to the sunflower seeds!

And the flavor was just outstanding. These were like a PB & J on steroids! The peanut butter in the pancake really gave it a wonderfully nutty and rich flavor that went perfectly with the bright and sweet strawberry purée!

Next time you're hankering for a special meal --breakfast, brunch, lunch, or even dinner --- give these monster pancakes a try!

They're so freakin fantastic, you won't believe they're actually healthy!

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

Hey Happy Tummies!

My goodness, I am so sorry for not posting in a while.

Things have been beyond insane here. 

I actually battled the flu for the better part of last week/weekend. Being away from home when you're sick is never fun.



Here's what I ate during that time...I may have been hallucinating from the fevers but I was able to whip up some homemade organic vegetable soup! I'm not 100% sure, but I believe there's some zucchini, orange pepper, green beans and garlic in there :) I can't be sure, I was in a daze. I actually slept 8 of the 12 hours I was awake one day. Glad that's over.



So the day after I began to start feeling better, I had a callback for a film. And it's a good thing I willed myself out of bed because.....I booked the role!



Yep, I'm excited to announce that I'll be playing the role of Ally in the film Come On! We'll be filming in August. I can't wait.

 



So one of the "trendiest" foods now a days is FroYo. I swear, I can't walk half a block without seeing someone walking and eating from a pinkberry, red mango, 16 handles, or other frozen yogurt cup. I'd be lying if I didn't say I secretly long for FroYo.

But, a gal that's a SCD Vegan (which includes being sugar free, y'all!) conventional FroYo is not an option. There are "vegan" versions, but they're not sugar free, and there are sugar free versions, but they're not vegan. They must think that if you take out the dairy and sugar that all you'll be left with is air!

Well friends, that is positively NOT the case! How do I know? Because I DID IT!! 

I made Sugar Free Vegan Strawberry FroYo!! And it was INCREDIBLE! I thought it was the perfect cool treat to kick off the summer! I can't decide if I'm more excited about this recipe or the Cauliflower Hamburger Buns from last week!

This recipe is...Gluten Free, Vegan, Specific Carb Diet friendly, and Paleo!

Here's what you need: (serves 1)

6 dates

8 whole frozen strawberries

1/4 cup cashews

1 1/2 Tbsp coconut butter

1/4 cup cashews, pulverized (garnish)

Couldn't be simpiler: Put 1/4 cup cashews in to the food processor and blitz until they resemble "sprinkles." Put in a small bowl and reassemble your food processor. Put everything else in the food processor, and process until thick, creamy and smooth! Freeze for 25-30 minutes. Garnish with blitzed cashews!

Oh my gosh where to begin with this amazingness?!? First of all, the flavor was magnificent. It was sweet and fresh and just bursting with strawberry flavor. But it wasn't just "strawberry" like you imagine an artificial strawberry ice cream. Now this was complex strawberry. The coconut butter combined with the dates gave the strawberries a deep sweetness that had some weight to it. Sounds strange but that's the way my brain processes things:)



and then the texture was marvelous! It was super creamy and rich! The coldness was so refreshing on a hot day. I also loved the crushed cashews on top too. They gave a slight crunch that went perfectly with the luxurious and thick ice cream.



This was such a treat. I am so excited to share it with you guys. Hopefully you can enjoy some this weekend!

Just a quick reminder! You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!

No Kindle Needed! Just download the free app, here! 

Sugar Free Strawberry Banana Macaroons! GF, SCD & Paleo!

Well we've made it through another week!

But gosh, what a week it was....From Boston to Texas, things seemed pretty bleak. My thoughts and prayers go out to all those affected by this week's tragedies. So sad. So terribly sad.

It made me miss home. I just wanted to be home and hug my family and my dog, Roxy...

Being part of the "health blogging" community, I follow a lot of bloggers that are marathon runners. I couldn't help but think about those courageous men and women running in the Boston marathon and how terrifying that must have been. Sending lots of hugs and prayers.

So after a "down" week, I thought I'd share a "cheer me up" recipe.

Yes, another cookie recipe. Strawberry Banana Sugar Free Macaroons! If you've followed me, well, since the beginning, you will know that before sugar became my nemesis, I LOVED french macaroons. Like...I LOVED them and made a batch every Sunday!

And ever since I've gone sugar free, I've tried numerous, numerous times to create a sugar free macaroon recipe, but to no avail. The stevia would always deflate the air in the egg whites.

I had all but given up until.......I discovered freeze dried fruit!!!

Can I get an "Amen!?" These cookies are amazing!! Like traditional macaroons, they've got a crispy shell on the outside, and a pillowy-chewy center.

They may not be the prettiest belle at the ball, but these are a feat of amazingness! :)

And they're Gluten Free and Specific Carb Diet friendly and Paleo!! They're sadly not vegan. And I don't think a flax egg will cut it on this one. So for my Vegan lovies, a PB & J Bite will have to do:)

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

2 egg whites, whipped to stiff peaks
1/2 cup almond flour
2 cups freeze dried strawberries & bananas (combined), pulverized in the food processor.

Preheat oven to 375. First: measure 2 cups of freeze dried fruit. You can adjust the ratio to your liking...I did 1 cup bananas and 1 cup strawberries. Next, throw them in the food processor and process until they become a powder. I suggest putting a towel around the lid of the food processor --- otherwise there will be a cloud of strawberry and banana dust!

Combine your fruit powder and almond flour in a separate bowl. In your stand mixer whip your egg whites to stiff peaks. Then, sift in your fruit/almond flour mix. Gently fold them together until just combined.

Put this mixture into a gallon ziplock bag and squeeze it to one tip. Then, snip the corner. Instant Piping Bag!

On a parchment paper-lined baking sheet, pipe 1 Tbsp circles of batter. It will make about 12-15 cookies.

Then, pick up the tray and drop it several times about 2 inches above the counter. This releases any air bubbles. Allow the cookies to sit for about 15 minutes before putting them in the oven. This allows them to form the "skin" on top and give them the classic macaroon shell.

Put them in the oven and immediately turn it down to 325. Bake for 15 minutes. When you take them out of the oven, allow them to cool for 2 minutes on the pan before taking them off.

My goodness! What can I say about these amazing little cookies?! They may look humble, but they pack a punch! The flavor is so summery and light! The strawberry and banana flavor really shine! And there's a slight kiss of nutty almond flavor! Just perfect.

And the textures were divine. Crispy outside. Chewy and pillowy inside. Very light -- almost ethereal. I WILL be making these again!

I used my KitchenAid Stand Mixer to whip up the egg whites for the Macaroons. It made making these a breeze! It's an investment, but absolutely worth it if you are going to be doing some serious cooking. Here's the one I use:

Peanut Butter & Jelly Bites! GF, V, SCD, Paleo!

Hey Guys!!

As promised, I’m comin at’cha with THE MOST amazing dessert!

Now I know, I know, that’s a pretty bold statement, but this little cookie packs an amazing punch!

They may look humble, but do not be deceived, dear Happy Tummies!

Allow me to introduce you to………PB&J Cookie Bites!!

These are SOOOO good! I have a confession: I made these, meaning to bring them to an Easter party…but after I tasted one, then, two, then four!...I decided these would be best kept in the safety of my apartment, not fending for themselves on the wild streets of NYC ;)

Oh my gosh! I can’t say enough good things about these…PB&J’s were a staple in my house growing up. These taste like peanut butter cookie dough with a kiss of sweet strawberry goodness!!

And they’re…get ready…Gluten Free, Grain Free, Vegan, Specific Carb Diet friendly, and Paleo!

Here’s what you need: (Serves 2-3)…or 1 :P

4 dates
¼ cup freeze dried strawberries
4 Tbsp peanut butter

24 almonds, whole

8 almonds, halved

The recipe couldn’t be simpler. Throw the dates, strawberries and peanut butter into the food processor and process until it resembles sand. Scrape the sides and the bottom, and process for another few seconds. Then, add your 24 whole almonds, and pulse it about 4-5 times, so that they are still in big pieces. Then, stir in your almond halves. Take about 1-2 Tbsp of the dough, and form little balls. It will make about 8 bites. Refrigerate for at least 30 minutes. (They’re best chilled.)

Holy. Cow. These are INCREDIBLE!! They’re like the inside of those “PB&J Uncrustables.” Not that I’d ever had one of those, but this is how I imagine they’d taste :)

They’re stick-to-the-roof-of-your-mouth delicious! And the texture is out of this world! They’re sticky and chewy, but there are unexpected crunchy bits from the almonds.

I’m making these again tonight. Just because:)

Need a top-notch food processor? Here’s the one I use and LOVE!

Almond Butter Pancakes! GF, SCD, BED!

Hey guys!

I just got back from Cincinnati for my dad’s birthday! It was great to be home:)

So yesterday, I made one of my staples…and I didn’t think it was really “blog worthy” until my brother was fascinated by it and loved how good it was! He’s a "low carb guy", and so this was right up his alley! I didn't realize how "Atkins-friendly" my recipes are! My brother was so excited about this recipe because of its "bread-like" texture and the fact that it's virtually carb-free!

So this is seriously so delicious, and so easy to whip up. 3 INGREDIENTS! I can literally have it made and ready to go in 5 minutes!

It’s a sweet Almond Butter Pancake!

And it’s gluten and grain free, dairy free, Specific Carb Diet and Body Ecology Diet friendly. And paleo!

Here’s what you need:

3 egg whites
2-3 Tbsp almond butter
1 ½ tsp cinnamon
pinch of salt
2 “droppers full” of pure liquid stevia (SCD use 1-2 tsp honey)
½ tsp pure vanilla extract

Combine your eggs and almond butter in a medium bowl with a hand blender. Blend for about 2-3 minutes, until fluffy. Spray a small non-stick skillet with olive oil. Over medium heat, cook the “batter” for about 4 minutes on one side. Carefully flip it and then cook the other side for 2 more minutes.

Top with fruit or eat it plain!

I love this meal. It really hits the “sweet spot” and it has that “bready” texture that one craves when they’re on the SCD, BED, or being GFree. It’s sweet and slightly spicy from the cinnamon.

And it’s so healthy too! It’s a protein powerhouse with good healthy fats from the almonds.

A tasty treat to start (or end!) the day!

Until next time!

Need a hand blender? Here's the one I use and love.