Travel Tips for Special Diets!

Howdy y’all!

Guess where I ammm…. I’m in TEXAS!!

I’ve never been! And I love it! 95 degrees and humid as all get-out --- bring it on!! :D

I’m here for my friend’s wedding. It was over the weekend, and gosh, was it ever beautiful! My friend, M, was such a beautiful bride! I’m so happy for them!

I’m writing this from the Houston airport, where I’m about to get on a flight to Wisconsin for my family’s annual 4^th of July reunion at our lake home.

If you’ve been following my blog for a while now, you’ll remember that the other year, there was a FIRE at the lake home, and so we’ve had to completely revamp the place.

It’s all better now, and I can’t wait to spend the week with my fam...and of course, Roxy. J

Party on the Water! :D 

So as I’m sitting here snacking on some grape tomatoes and raw cashews, I decided that I’d do a quick post about traveling while on a special diet.

#RealTalk ... it can be pretty tough if you don’t plan ahead. SO, my #1 advice is BE PREPARED.

When you’re gluten free or vegan, or SCD – or All three like me – then you can’t just swing into the news stand at the airport and pick up a pack of m&m’s if you get hungry, or expect to waltz into a airport eatery and grab a quick bite. No ma’am. Last I checked, there aren’t organic fruit and vegetable stands in the terminals. You’re lucky if you can find a salad with more than one tomato and one limp cucumber slice if we’re being honest. Bleak, friends. Bleak.

BUT – I’ve found a way to enjoy traveling --- food and all! It just takes a little creativity and a little planning!

Here are my tips:

1^st and foremost: EAT A BIG (read: HUGE) BREAKFAST BEFORE YOU TRAVEL

“But I’m not a breakfast person.” Well suck it up sweetheart – today you are…in a big way. I always eat what I would typically have quantity-wise for dinner, for breakfast when I’m traveling. This is called an insurance policy. J

“But my flight’s super early.” Tough nuggets, love. This will be the best chance for you to nourish your body all day, so take advantage. I ALWAYS make my breakfast the night before when I have a flight in the morning. This is a great meal to eat on the mornings of flights because it’s filling, nutritious, and will keep you going for a long time – plus it tastes like pumpkin pie, so it’s like having dessert for breakfast. J 

Funny story: once I brought this in a tupperware to eat on my flight. I was stopped in the security line and had to throw it away because they said I could be hiding something in it! What?!! CRAZY! I was *NOT* a happy camper. --TSA, if you're reading this, that really ticked me off!! :P #GirlsGottaEat

2. BRING LOTS OF SNACKS

#RealTalk ... Aside from my computer and wallet, my huge Vera Bradley carry on is full of food! No joke. Tupperwares with chopped veggies, whole fruit, nuts, homemade trail mix, dried no-sugar-added fruit like dried mangoes or raisins, LaraBars (they’re GF, V, SCD – but not BED). Their ingredients are simply dates, dried fruit and nuts.

I also bring several packets of individual peanut/almond butter packets. Justin’s nut butter sells individual “squeeze packs” that you can put on apples, carrot sticks, bananas, etc. – Just be sure to declare them in your “liquids and gels” at security.

I also always whip up a batch of these energy bites before I go.

They're GREAT to have on hand, and easy to travel with.

Try my apple pie bites or blueberry muffin bites!

3. BE CREATIVE WITH PIT STOPS

When you’re on a car trip, one thing that everyone looks forward to is where to take a pit stop and stretch and get some food. The best trick I’ve found is to stop at the grocery store. They always have fresh food options for you to take advantage of.  Not only that, but many grocery stores have a salad bar in the deli – jackpot!

On that note, if you can find a Whole Foods….you have found Heaven on Earth for a road tripper. Every store has an amazing Salad, Hot and Cold food bar. They label every ingredient on the bars, and will let you know if it’s gluten free, vegan, etc. – and if it includes any of the top allergens like soy, shellfish, etc. I like to check out if there are any WF’s en route, and plan our pit stops accordingly.

Additionally, Golden Corral’s have wonderful salad bars for you to take advantage of, complete with lots of fruit and veggies, chickpeas, etc.

4. GOOGLE IT

When you’ve gotten to your destination, Google the city/town to find any gluten free/vegan eats. You can also look up health food stores. You’d be surprised how many people post about this online…It’s really helpful – that goes for airports too!

5. GROCERY IT UP

Additionally, when you’re at your destination, hit the grocery store. Most hotel rooms have a refrigerator and microwave. You can use these for makeshift dinners if you’re in a pinch!

When I was in Texas, there was a great deli across the street from my hotel called Jason's Deli that had a beautiful salad bar. I went there for both lunch and dinner!

 #bestsaladever!

It was amazing. It had dried fruit and nuts, an organic olive oil/balsamic vinegar dressing, hard boiled eggs, beets, olives, and tons of fresh veggies.

This place, Jason Deli, was known for their salad bar. I really lucked out being right across the street. Apparently it's a chain, so there are other locations. 

I enjoyed it while soaking up some rays at the hotel pool. #thisisthelife

So there you have it sports fans! Those are my tips for traveling! I just got to Wisconsin, so I’m off to the grocery store! Haha #practicewhatyoupreach :)

The main thing is, you’re on vacation! Enjoy the company you’re with and create some special memories. Odds are, unless you have access to a full kitchen, you’re not going to be eating the most exciting things while you’re traveling – to be honest, it will be more like survival mode. But remember the important thing: you’re there to be with the ones you love. So if your food is less than optimal, so be it. It’s only temporary :)

I’ll be up in Wisconsin, where my culinary creative juices flow! So be sure to check back this week for more exciting recipes!

Who’s watching the World Cup today?!

Butternut Squash and Avocado Towers! GF, V, SCD, BED & Paleo!

Hey Happy Tummies!

How was everyone's weekend?

It's going to be a great week here in NY. Lots of auditions. Lots of fun things planned with friends!

Tonight for dinner, I made a tasty treat...Butternut Squash and Avocado Stacks w/ Sauteed Cabbage!

Wow...this was so. good!


I am a firm believer that avocado makes everything better:) And that includes butternut squash!

This beautiful dish is Gluten Free, Vegan, Specific Carb Diet and Body Ecology Diet friendly, and Paleo!

Here's what you need: (Serves one)

1/2 small butternut squash, sliced into 1/4 inch rounds
1 avocado, mashed
1/4 cabbage, chopped

1/2 tsp dried basil, divided
1/2 tsp dried oregano, divided
salt, pepper, EVOO

Carefully peel your butternut squash. I find the easiest way to do that is to slice off the top and the base. Then, cut it in half (like the equator) where the skinny part meets the larger bottom with the seeds. Then, stand it up on the flat surface you just created, and carefully peel the skin with a sharp knife.

Then, cut 1/4 inch rounds. Next, in your largest non-stick skillet, place 2 tsps EVOO. Place your butternut squash in a single layer and sprinkle with 1/4 tsp of your dried herbs. Also sprinkle with salt and pepper. Let them cook, untouched for 6 minutes per side, until golden brown and caramelized.

Meanwhile, chop your cabbage, and mash your avocado with salt.

When your butternut squash is finished cooking, remove from the pan and set aside. Place another tsp EVOO into the pan, and add your cabbage to the pan, along with the remaining dried herbs. Saute the cabbage until it begins to wilt -- about 3 minutes.

To plate, alternate between butternut squash rounds, 2 Tbsp mashed avocado, and a small bit of cabbage. Serve over a bed of baby greens, if desired.

This was really delicious. Avocado and butternut squash are not ingredients that I typically think of going together -- especially when you throw cabbage into the mix! But let me tell you, they play together beautifully!

The butternut squash is super sweet, since it's been caramelized. It's chewy and a little sticky. It is complemented by the creamy and buttery avocado, and accented by the savory and crunchy cabbage!

The oregano and basil give this dish a wonderful warmth and herby note that heightens the savory elements of the dish.

And it's truly beautiful -- the orange and green jump off the plate! It looks like a regal dish with the height of the tower and the golden brown caramelization of the butternut squash.

I dare you to try it! :D

Until next time!

Roasted Beets & Cauliflower w/ a Spicy Butternut Cream! GF, V, SCD & Paleo!

Hey Happy Tummies!

How's everyone doing? It's Thurrrsdaaaay! And you know what that means...it's almost the weekend! :D

I don't know about you, but it has been a great week! Aside from the fact that it is mid June and 60 DEGREES, New York is beautiful right now...albeit cold.

Earlier this week, I went to an awesome concert with my friends. It was super fun...the band was R5. They play amazing music -- check 'em out!

So given the chilly weather (yes, you read that right...it's downright frigid in NYC right now!), I decided to make a warm and cozy dinner. And it. was. fabulous.

During the summer, when it's super hot and humid out, I have a rule that I don't turn the oven on:) But since the heat is not an issue, bring on the roasted veggies!

So what did I make? I made Roasted Beets & Cauliflower w/ a Spicy Butternut Squash Cream! And there are 2 ways to serve it!

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

Here's what you need: (Serves 1)

1 beet, sliced into 1/4 inch rounds
1/3 head of cauliflower, broken into florets
3/4 cup butternut squash, steamed
1/2 sweet bell pepper (red or orange), chopped
1/4 tsp cumin
1/4 tsp chili powder
baby spinach, chopped (garnish)

Preheat oven to 400 degrees.

Scrub and dry your beets, and slice into 1/4 inch rounds. On a tin-foil-lined, olive-oil-sprayed baking sheet, place your beet rounds and cauliflower florets in a single layer. Spritz with olive oil and bake for 40 minutes, flipping once, halfway through.

Meanwhile, steam your butternut squash, either by using a steamer basket, or microwaving it in a Pyrex measuring cup with 1 inch of water, covered, for about 8 minutes.  (I did the later)

While it's cooking, sauté your bell pepper in a large non-stick pan in 1 tsp EVOO, salt, pepper, and spices. Let it cook for about 5 minutes over medium heat, until it begins to soften. When your butternut squash has finished steaming, add it to the skillet with the bell pepper. Let them cook together for about 5 more minutes.

Then, transfer to your food processor, and process until smooth. You'll have to scrape the sides several times. It helps to do this when the veggie mixture is still hot and steaming (be careful!) because the steam helps to create a creamy texture.

When your beets and cauliflower come out of the oven, sprinkle with sea salt.

From here, you have two options: You can plate it as a large dish over the cream sauce, OR, you can create little bite sized Beet Blooms. These would be perfect for an appetizer or tapas!

Large Plate:
Take your roasted beets and slice them into match sticks. Place a bed of the butternut squash cream on the plate, and artfully mound the beets and cauliflower on top. Garnish with chopped spinach.

Beet Blooms:
Leave the beets as whole rounds. Top each round with 1-2 Tbsp of the butternut squash cream. Top that with a cauliflower floret and garnish with chopped spinach.

What a delicious meal! This combination of flavors is not one that traditionally goes together. But my goodness, is it ever tasty!

First of all, roasted veggies are SO. GOOD. Especially beets and cauliflower. The beets' inherent sweetness is intensified, and they become chewy and wonderfully caramelized. The cauliflower also becomes caramelized and deliciously golden brown! YUM!

And then the butternut squash cream is terrific. Butternut squash and bell peppers have a lot of natural sweetness to them. So when you add the cumin and chili powder, it complements that sweet note beautifully! It is the perfect accent to the beet's earthy sweetness and the savory cauliflower.

The textures are wonderful too. The beets are chewy, the butternut squash is rich and creamy, and the cauliflower is perfectly crunchy and has a nice bite to it.

Finally, it is a stunning dish. The deep purple of the beets bounce off the plate against the burnt orange butternut cream sauce, white cauliflower and bright green spinach. And the Beet Blooms are so cute! They look like little dainty flowers! A great party food:) (Just watch out for purple fingers! -- a knife & fork food for sure!)

A "ten" if I've ever seen one!

Are you going to any fun concerts this summer?

Until next time!

Brussels Sprouts Italiano! GF, V, SCD, BED, & Paleo!

Hey Happy Tummies!

How's everyone's week going?

It's FRIDAY!! What a week, what. a. week!

Can I just say...I am flabbergasted that it is already JUNE! I mean...seriously?! We're almost officially in the summer season. Spring in NYC has been pretty crazy...I mean, I was still wearing a heavy winter coat just last weekend! Seriously! It's been unseasonably COLD! I'm so excited to finallyyyy be able to whip out the shorts and sundresses! :)

It's pretty clear: I love food. But there's one food in particular that holds a special place in my heart:) haha....and that, it the Brussels sprout!

Yep, the humble Brussels sprout is probably my favorite food...well, besides butternut squash...and a sweet Honeycrisp apple...and dried mangos...and gosh, I could go on forever...haha

But for real, I love Brussels sprouts. SO, tonight, I decided to make a delicious recipe starring those little nuggets.

I made Brussels Sprouts Italiano!

SO. GOOD. And it's Gluten Free, Vegan, Specific Carb Diet and Body Ecology Diet friendly, and Paleo!

Here's what you need: (Serves 1)

12 brussels spouts, halved
4 mushrooms, sliced (BED use shittake)
handful grape tomatoes (BED use red peppers)
1/2 onion, sliced
1 garlic clove, minced
1/4 tsp dried basil
1/4 tsp dried oregano
fresh basil, chopped

In a large, nonstick skillet, sauté your Brussels sprouts over medium heat for 7 minutes per side, in 2 tsps EVOO, salt, pepper, and half of the dried basil and oregano. Do this by placing them cut side-down, and then let them sit and brown for about 7 minutes. Then, flip, and let sit for another 7 minutes.

Meanwhile, in a separate nonstick skillet, brown your mushrooms, using the same technique for 4 minutes per side, in 1 tsp EVOO. Then, add your onions, and an additional tsp EVOO, salt, pepper, and the other half of your herbs, and let them soften for about 3 minutes before adding in the tomatoes and garlic. Let those cook for another 3 minutes.

Finally, combine the onion and mushroom mixture with the Brussels sprouts and toss together. Before serving, stir in the chopped basil.

There's nothing better than Brussels sprouts and homey Italian flavors. It's seriously the best combination ever. The fresh basil complements the bright tomatoes and earthy mushrooms. And the oregano and basil give it nice, hearty warmth.

And the textures are fabulous. The Brussels sprouts are nice and perfectly crunchy. They've softened just the right amount where they've still got a nice bite, but are a tiny bit soft on the inside. And they've caramelized wonderfully, giving them a delicate sweet note. The onions have also caramelized, and become almost slurpy. Finally, the little cherry tomatoes explode in your mouth, giving you a surprise *brust* of sweetness.

This meal is Italian at its finest. It really elevates the Brussels sprout to "superstar" status!

What's your favorite food?!

Until Next Time!