Primavera Pesto Plate! GF, V, SCD, BED & Paleo!

Hey guys!

Happy Monday!

How's everyone doing?!

So I have a confession to make...I'm sitting here watching The Bachelorette!! :D Eek! It's my guilty pleasure. I know, it's such TV trash, but I just can't stay away!

Well. Tonight, I made a delicious, delicious meal! Today was sunny and 80 degrees -- a picture perfect spring day!

Sooo I decided to use that as inspiration for dinner! What did I make? A wonderful Primavera Pesto with Roasted Cauliflower and Zucchini Ribbons!

And it was soooo good:)

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

Here's what you need: (Serves 1 with leftovers)


Pesto:

3 Tbsp pine nuts
1 garlic clove
1 cup (packed) fresh basil
1 cup broccoli, steamed
1 Tbsp EVOO
Juice of 1/2 lemon
Salt

1/2 zucchini -- cut into ribbons (use a spiralizer, vegetable peeler, or knife)
1/3 head of cauliflower, broken into florets

chopped fresh basil (garnish)

Directions:

Preheat oven to 400 degrees.

After you break your cauliflower into florets, place them in a single on a tin foil-lined, olive oil-sprayed cooking sheet. Spritz with olive oil, sprinkle with salt and pepper, and bake for 35 minutes, flipping once half way through.

Meanwhile, steam your broccoli. I used frozen broccoli and just microwaved it for 4 1/2 minutes, but you could also place it in a traditional steamer. Then, place everything into the food processor and blitz until you get a smooth and creamy sauce. You'll need to scrape the sides several times to help out the machine.

When your cauliflower comes out of the oven, immediately place it in a medium sized bowl, and toss your florets and zucchini ribbons with the pesto cream sauce. Serve with chopped basil as a garnish.

Goodness gracious! How delicious was this meal!

First of all, it just looked delicious. It was spring on a plate! Beautifully green and artfully messy! And the smell of the fresh basil perfuming the kitchen is just wonderful. It just fills the room and brings springtime right into the house!

The best part was the cauliflower. Cauliflower is another one of those veggies that gets a bad wrap, and that's because I don't think people have had it prepared properly. I mean, let's face it...when you boil the life out of something, it's not exactly the "belle of the ball." But when you roast it, let me tell you...magic happens in the oven! It becomes caramelized and crunchy, and golden brown and AMAZING! That, coated in the rich and creamy pesto sauce is just mouth watering-ly fabulous :)

And can we just talk about the pesto! It's so bright and fresh and VEGAN! Most pesto uses parmesan cheese, but this one doesn't! I bump up the pine nuts and use lemon to give it that *zing!* Pesto is one of my favorite things to make. Actually...it's a terrific thing to make for company because it is SO FREAKING EASY....I mean, if you can turn on the food processor, you can make pesto!  And your guests will think you're the gourmet hostess with the mostess:) haha

And a wonderful thing happens with the zucchini ribbons. I'll be honest...cold, raw zucchini ribbons can be a bit lackluster. But when the heat from the cauliflower florets mixes with the ribbons, they soften and become "twirly" and slurpy - almost like pasta!

Alright...now back to the Bachelorette:) What's your favorite TV show?

Until next time!

Cabbage Steaks w/ Italian Red Sauce! GF, V, BED, SCD & Paleo!

Hey Happy Tummies!

How's everyone's week going?

Things here are great! I had a really wonderful day yesterday on set shooting a commercial. I got to be cooking in the kitchen, so it was a lot of fun! 

Then this weekend will be the same old shenanigans! NYC is the best at this time of year. I love exploring new parts of town, and going to rooftop bars with my friends!

So the other night, I made a really yummy dinner. I felt like Italian, but as you know...on the Specific Carb Diet, pasta is hard to come by.

So I decided to get creative. I thought, what makes Italian food so good? --- a bomb sauce, that's what!

Sooo, I made a terrific red sauce, and slathered it over a deliciously caramelized "cabbage steak."

And people...cabbage may be a humble vegetable. -- Whenever I think of cabbage I think of a scene from Annie where poor people in Hoovervilles are drinking cabbage soup just to survive:)

But seriously, prepared this way...it is elevated to gourmet status.

Don't knock it till you try it!

My Cabbage Steaks with Italian Red Sauce is Gluten Free, Vegan, Body Ecology Diet and Specific Carb Diet friendly, AND Paleo! (Phew! That's a mouthful!)

Here's what you need: (serves 2)

1 head of cabbage - cut into inch-thick steaks

Sauce:

1/4 cup cashews
1 tomato, diced (BED sub red pepper)
1 red pepper, diced
1 onion, diced
1 clove garlic, chopped
1/4 tsp dried oregano
1/4 tap dried basil
Salt and pepper

Fresh basil, chopped

Preheat oven to 375 degrees. 

Cut the cabbage into 1/2 inch steaks (You should get about 3 out of each cabbage). Make sure to keep part of the core intact at the base of each steak.

Spritz the outside with olive oil and place on a tin-foil-lined, olive-oil-sprayed baking sheet and bake for about 45 minutes, flipping once half way through. Sprinkle with sea salt when you take it out of the oven.

Meanwhile, sauté your onions, oregano, basil, salt and pepper in 1 tsp EVOO for about 4 minutes, until softened. Add the red pepper and garlic and cook for another 4 minutes. Finally, add the tomato and cook for another 3 minutes, until softened. Set aside.

In a food processor, grind the cashews until they form a fine powder, about 30 seconds. Then, add your sautéed veggies and process until you get a smooth sauce.

To plate, top each steak with a generous portion of the sauce, and sprinkle with fresh basil as a garnish.

This meal was truly delicious. Cabbage does a beautiful thing when you roast it: it caramelizes and becomes chewy and hearty and wonderfully flavorful! Raw cabbage can be a bit polarizing, but when it softens and the natural sugars release, it is just outstanding...I'm serious!

And the sauce...wow oh wow. An Italian grandmother would be proud! It's got those warm and "herby" notes from the basil and oregano, and then a bright sweetness from the tomatoes. And the cashews give it rich and buttery flavor as well. The final "pop" of fresh basil brings it all together and gives it a burst of color!

Who said Paleo and Gluten Free folks can't enjoy Italian?!?

Try Roasted Cabbage Steaks....I DARE you! :D

What are you looking forward to this weekend?

Until next time!

Spinach and Mushroom Brunch Frittata! GF & SCD!

Hello Hello Happy Tummies!

How was everyone's Memorial Day weekend?

Mine was great! Yesterday, I went to Coney Island beach with my friend, and boy, was it a sight to behold! There were so. many. people! Like, THOUSANDS!! A great way to spend Memorial Day.

What did you do?

So last month, I was lucky enough to fly home to Cincinnati to celebrate the spring birthdays in my family! It was so wonderful to see my family and my little niece. :) She's growing up so fast! I love being an aunt:)

Kisses for Grandma and a straight arm for Auntie C:) haha

On Sunday morning, we had a big birthday brunch. One of my sister-in-laws is also gluten free, so we got a beautiful GF cake from a local bakery. And it was GOOD. And it was heavy...as in...it weighed A TON! I mean, look at that frosting! 

Check out my dad's piece of cake....it was bigger than my head! haha :) Also -- check out my dog in the upper left corner of the photo...Roxy is such a little beggar!

We had quite the spread of deliciousness. I made my crowd pleasing guacamole. Every time there's a get together, I'm always asked to make it...it's THAT good! So we had that with veggie dippers.

We also had a marvelous fruit salad, and my mom's cheesy mexican egg bake.

My favorite part was our mimosa bar! We had bubbly with fresh squeezed orange juice, mango juice, and pomegranate juice. I may or may not have sampled all three!! :D

I contributed a delicious and healthy Gluten Free frittata! It had spinach, onions, and mushrooms. It's not vegan of course, but it was delicious and SCD legal.

Here's how you make it: (Serves 8)

12 eggs

6 egg whites

2 cups baby spinach, chopped
1 carton button mushrooms, sliced
1/2 onion, diced
1/4 cup real (aka from a block) pecorino romano cheese - grated (optional! Omit for Dairy Free. However, it is SCD legal)
3 Tbsp real (aka, not from the green can) parmesan cheese, grated (optional! Omit for Dairy Free. However, it is SCD legal)
1/2 tsp salt
pepper


Preheat oven to 350 degrees.

Chop all your veggies. In a large frying pan, sauté your onion over medium heat in 1 tsp EVOO, pinch of salt and pepper, until soft, about 5 minutes. Stir in your baby spinach to wilt. Transfer the onion and spinach to a plate and set aside. Add another tsp EVOO to the pan and brown your mushrooms by placing them in a single layer. Let them cook, untouched, for about 3 minutes. Flip each mushroom, and let the other side brown for another 2 minutes. Once brown, remove from heat and set aside.

Meanwhile, whisk the eggs, egg whites, salt and pepper together in a large mixing bowl.
Stir in the pecorino romano cheese, if using. Then, stir in the vegetable mixture.

Spray your largest non-stick, oven-safe skillet with cooking spray and add 2 tsp EVOO. Pour in your egg mixture. Place on the stove over medium-high heat, untouched, for about 4 minutes, until the bottom starts to set. Then, transfer to the oven, and let it cook for about 15-20 minutes, until cooked through.

When you take it out of the oven, immediately sprinkle with the parmesan cheese, if using.

Serve immediately.

How delicious was this frittata!?! It was savory and creamy, and beautifully hearty, yet light and healthy!

It looks beautiful with all the green from the spinach, and the golden brown mushrooms.

And it was so yummy! The mushrooms were chewy and earthy, while the spinach was fresh and springy. You felt like you were indulging in something decadent...however, it's secretly healthy!

The additional egg whites gave it a wonderful texture as well. They made it puff up in the oven, almost like a souffle. It deflated once we took it out, but it kept the light and fluffy texture.

Needless to say, we gobbled it all up!

What's your favorite brunch dish?

This week is going to be an exciting one! I just now am getting back from an audition. I've got another audition tomorrow, and then Thursday I'm shooting a commercial!

I've got another delicious recipe coming up later this week!

See you then!

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

Spaghetti Squash Pomodoro! GF, V, SCD & Paleo!

Hey everyone!

Well the weekend is wrapping up. And boy, was today a jam packed day!

Did you guys watch any NFL football?! I did, although, my teams: (The Bengals & The Packers), were out of the playoff last weekend. Sooo, I don't really have a big stake in the games anymore. Oh well! I was really just watching the game to hang with friends! We watched at a little bar in the East Village.

This brings up a great point....when you're on the Specific Carb Diet, or simply Gluten Free, what do you guys like to drink? Beer is clearly a "no no" because of the gluten in it. And to be honest, gluten free beer leaves a lot to be desired. (Besides, it's not SCD-friendly.) I like to get either white wine (dry), vodka-soda with a twist of lemon and lime, or an Unsweetened Vodka Mojito! Those are the drinks that agree with me! What about you?

So tonight, I'm going to share with you a delicious delicious dish. Sometimes, you just feel like pasta! Don't you!

And with New Year's resolutions still in full swing (hopefully :)) sometimes, we actually CRAVE pasta!

Well, this recipe allows you to have that pasta without the carbs and calories! How?! SPAGHETTI SQUASH!

I *LOVE* spaghetti squash. It really does feel decadent, like I'm eating pasta! You can twirl it on your fork and slurp it up! Now in full disclosure, it doesn't taste exaaaactly like gluten-full semolina pasta, but for a gluten and grain free alternative, it is pretty darn good!!

But the real star of the show, is this sauce!!! Holy cow, you guys. If you've never had homemade pomodoro sauce before, you really owe it to yourself to give it a go! I like to keep a bunch of this stuff in the fridge/freezer and have it with cooked veggies, spaghetti squash, "zoodles," even eggs!

And my Spaghetti Squash Pomodoro is Gluten Free, Vegan, Specific Carb Diet Friendly, and Paleo!

Here's what you need: (Serves 2)

1 spaghetti squash

1 zucchini, sliced into 1/4 inch rounds
10 button mushrooms, sliced
10 stalks of asparagus (I know they're not in season, but they were in the fridge)

Sauce:
2 tomatoes
1/2 red pepper
4 baby carrots
1/2 onion
3 garlic cloves
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1 bunch fresh basil

garnish: fresh basil

Prick your spaghetti squash ALL OVER with a fork or *carefully* with a sharp knife. Prick it more than you think you need! Place it on a paper towel in the microwave, and nuke it for 4 minutes. Flip it (with an oven mitt), and microwave for another 5 minutes, until the outside "gives" a little. Carefully remove from the microwave with an oven mitt and allow to cool for at least 7 minutes.

Meanwhile, sauté your onions and carrots in about 2 tsp EVOO, salt and pepper for about 5 minutes. Then, add your red pepper, dried basil and oregano, and sauté for about 3 minutes. Next, add your garlic, and let it cook for about 2 minutes. Finally, add your tomatoes, and let them cook for about 5 minutes. Carefully transfer this mixture to the food processor. Add your fresh basil and process until smooth.

In a separate pan, brown your zucchini and mushrooms and asparagus (optional) in 2 tsp EVOO, salt and pepper. Once they brown, remove from heat and set aside.

When your spaghetti squash is cool enough to handle, carefully slice in in half, lengthwise. Remove the seeds. Then, with a fork, scrape the flesh towards the center, forming spaghetti-like strands. Place 1/2 squash-amount of "spaghetti" onto a plate, and top it with half of the sauce, and half of the zucchini and mushrooms. Garnish with fresh, chopped basil.

Wow, oh wow. This sauce is SO GOOD! It's wonderfully tomato-y, but not too acidic, and with just the right amount of sweetness. You see, the sweetness in this recipe comes naturally -- from CARROTS! So, you don't have to add brown sugar to the sauce like many sassy Italians :)

And the fresh basil in the sauce makes it just so fresh and aromatic. Italian comfort food at its best.

Finally, all the browned and caramelized veggies are the perfect compliment to the slurpy and chewy spaghetti squash.

It's hard to believe that this meal is healthy AND figure friendly! Sounds like a "resolution" approved meal to me!

Let's make it a great week!!


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

Stuffed Acorn Squash w/ Rosemary Roasted Beets, Brussels & Pistachios! Gluten Free, Vegan, SCD & Paleo!

Hey Happy Tummies!

Are we surviving the Polar Vortex? 

It's hard to believe the temperatures here today. New York was FREEZING. We hit 4 degrees today, which broke the record low from 1896! Although, that was warm compared to some of the negative temps in the Midwest!

Stay warm and stay safe everyone!

Freezing cold temperatures only mean one thing: hot tea, pajamas, and Netflix marathons! That....and comfort food!!

It's funny, I'm sitting here watching the news (yes I'm a 20-something that actually watches the local news) and they just did a piece on eating comfort food to stay warm in this deep freeze. And their theme: CARBS. More specifically, gluten-filled carbs.

Well, my dear friends...two can play at THAT game! :)

May I present to you, comfort food -- "Happy Tummy" style!

Yep, this is an amazingly cozy dish that will warm you from the inside out. And the best part? IT'S GOOD FOR YOU! 

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

It's actually what I made for Thanksgiving. (Sorry I'm JUUUST now getting around to posting it!!)

I made a Roasted Acorn Squash, stuffed with Rosemary Roasted Beets and Brussels Sprouts, Mushrooms, Pistachios, and Apples.

In a word: Unbelievable.

Here’s what you need: (Serves 5-6)

3 acorn squash - halved
24 brussels sprouts – halved
4 beets, sliced in to ¼ inch rounds
1 box of mushrooms (about 18), sliced
1 apple, cubed
1 sprig of rosemary, minced
½ tsp dried oregano
½ tsp dried basil
1 cup pistachios

Preheat oven to 400 degrees. Carefully slice your acorn squash in half and scoop out the seeds. Place the halves cut-side-down on two tin-foil-lined, olive-oil-sprayed baking sheets. Bake for about 40 minutes, until tender.

Meanwhile, prep your veggies. Place your beets on two tin-foil-lined, olive-oil-sprayed baking sheets. Spritz with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, flipping once halfway through.

While you’re waiting for oven space, brown your brussels sprouts on the stove. In the largest pan you have, place your brussels sprouts cut-side-down in an even layer in 2 tsp EVOO. Sprinkle with salt and pepper, ½ tsp oregano, ½ tsp basil, and your fresh, minced rosemary. Let it sit over medium heat for about 7 minutes, allowing it to brown and caramelize. Then, flip and allow the other side to brown for about 5 more minutes. Take off the heat and set aside.

In the same pan, do the same thing with your sliced mushroom. Place them in a single layer in about 2 tsp EVOO. Sprinkle them with salt and pepper. Allow the one side to brown for about 5 minutes. Then, flip and allow the other side to cook for about 4 minutes.

With your apples, you can either roast them in the oven or sauté them in a frying pan on the stove. I used the oven, because I made this the night before. Place the apple cubes on a tin-foil-lined, olive-oil-sprayed baking sheet in a single layer. Bake for about 2 hours in a 275 degree oven until they have significantly dried out.

To assemble, slice your brussels sprouts in half again (they should now be in quarters), and slice your beet rounds into matchsticks. Toss your beets, brussels sprouts, mushrooms, apples and pistachios together. Place a heaping mound of the filling inside the cavity of the acorn squash. Garnish with a few extra pistachios. Each person gets 1 acorn squash half.

Goodness gracious, you guys. This meal was outrageous. The taste, the texture, the appearance. Everything --- let’s start with the taste:

Acorn squash is so wonderful. It’s the sweetest of the winter squash. That sweet creaminess was complimented by the earthy sweet beets, nutty pistachios, super sweet apples, and earthy mushrooms. And then the subtle aroma of the rosemary, basil and oregano gave it a depth of flavor that was just out of control!

And the textures: wow. The creamy luxurious acorn squash provided the perfect backdrop for the chewy beets and mushrooms, the almost crunchy brussels sprouts (which had caramelized beautifully), the juicy-sweet apples, and the crunchy/salty pistachios. Mmmm.

Finally, it was truly beautiful. It was like a perfectly wrapped present of your plate. There were so many beautiful jewel-tone colors l- the deep purple, orange, green – so pretty!

Comfort food to get you through the Polar Vortex!! ((By the way, what even is a Polar Vortex?? What are we, in the latest sci-fi movie?!?))

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