Potato Nirvana! GF, V & Paleo

Behold.

The Great.

Potato.

Youuuuu Guyssssssss. This is by far one of the most insanely delicious things ever. Literally, ever.

Have you ever had one of those days where you'd just rather skip dinner and just go straight to dessert? Or rather, have dessert for dinner?

Like everyday? Okay yeah, me too :)

Well, this recipe is the best of both worlds. You get dinner and dessert in one! How? Because it's so friggin tasty, and deceptively healthy!

I'd call that a #win!

Now, potatoes are a little tricky. They're not on the Specific Carb Diet. Period. Sweet Potatoes are on the Paleo diet, and Red potatoes are on the Body Ecology Diet. So, do with this what you will.



Before I dive in, I promised yesterday to give you a quick update on our trip to Florida.

It was amazing -- we stayed right on the water and we spent the week on the beach,

taking walks,

watching the sunset,

and enjoying delicious Tiki Bar drinks:)

Ok...back to the spuds.

For this recipe I used a Japanese Sweet Potato. There are all different types of tubers -- sweet potatoes, yams, japanese sweet potatoes, etc. But I choose the Japanese variety because I like the texture of it. The flesh is actually white, not orange, like we're used to at Thanksgiving. But the texture is almost gummy, and creates this beautifully thick, paste-like consistency that I found really enjoyable. ((It doesn't sound that appetizing from that description, but believe me, it was splendid...Think cookie dough))

Also - to "up" the nutrition factor, and intensify the color, I added steamed carrots to the flesh. Aren't I tricky ;)

Here's what you need. (Serves one -- although, I guesssss you could split it)

1 massive Japanese sweet potato, baked
1 1/2 cups carrots, chopped and steamed
pinch of salt

Drizzle:
3 Tbsp peanut butter or almond butter
2 Tbsp honey
1 tsp cinnamon
pinch of salt

Garnish
pecans, roasted and chopped

Optional: (to be blended in)
1 Tbsp almond butter
1 Tbsp honey

Preheat oven to 375. Prick your sweet potato all over with a fork. Rub the skin with a little bit of oil - I used grapeseed. Bake for about 1 hour, turning every 15 minutes with an oven mitt. (I placed a cookie sheet underneath the potato to catch any sugary drippings that might ooze out of the spud.)

While the potato is baking, I made my almond butter drizzle. In my food processor, I mixed the peanut butter, honey and cinnamon until it was nice and smooth and drizzly. If the consistency is too thick, you can add either a splash of water, or a little bit of oil. I used a touch of almond oil, but another flavorless oil would be fine too.

Transfer your sauce to another bowl, and try to refrain from eating all of it. ((I made 4x the amount listed in the recipe to keep on hand for yogurts, cereal, smoothie additions, fruit dip, etc.))

*You don't have to clean your food processor just yet. Any remaining sauce left of the sides/blade will just mix nicely in with the flesh.

Also while your potato is baking, steam your carrots either on the stove or in the microwave. I just used the microwave and a Pyrex measuring cup.

Lastly, toast some pecans in a skillet over low heat until fragrant. This doesn't take very long - about 3 minutes, stirring occasionally. But watch them, because they can burn quickly!

Once the potato is finished baking, cut a slit in it lengthwise, but not all the way through. Then, carefully (with oven mitts because it's hot) push the two ends together.

Then, spoon out the flesh of the potato and place into your food processor along with the carrots and a pinch of salt. Don't scrape all of the flesh out of the potato -- you still need the potato to be sturdy and able to stand on its own.

While the flesh of the potato and the carrots are still hot, process them until combined and smooth. (The steam given off helps facilitate this.) I also added about a Tbsp of almond butter, 1 Tbsp honey, 1 pinch of salt and 1/8 tsp cinnamon to the food processor to be mixed in. That is optional -- but highly encouraged :)

To assemble, generously spoon the potato/carrot mixture back into the skin and pile it high! Then, liberally smother that baby with your almond/peanut butter and honey mixture. Garnish with pecans if desired.

DIG. IN.

Was this bigger than my face? Yes. Did it weigh roughly the same as a large cat? Yes. Was it one of the most delicious things in the entire world? Abso-friggin-lutely!

Ladies and gentlemen, this potato. This potato. This potato. THIS POTATO! I kid you not....it was nirvana. And I got that word, because Webster told me that it meant utter bliss. Ecstasy. Pure joy. Yep - that about sums it up.

It was like eating pumpkin pie flavored cookie dough. It was sweet and nutty and had a kiss of cinnamon.

And the texture was marvelous. Like I mentioned, Japanese Sweet Potatoes have a tacky and thick texture that makes it so you almost have to chew it. It was so good.

But the drizzle. OH THE DRIZZLE! In the words of Uncle Jesse,

Seriously, though...it should be illegal. It is so rich and nutty and sweet, and combined with the sweet potato and carrot mash, it is just out of this world. 

Lastly, the color is just outrageous. That orange color is not enhanced, nor from a can, my friends. No filter here! It's all from some good old beta carotene found in Bugs Bunny's favorite veggie. Not only do carrots intensify the color, but they also up the nutrition factor too!

This was a ten. Nay -- an eleven. If you feel like giving yourself a hug through your stomach, make this dish.

It's "Din-sert." "Desse-ner." It's healthy dessert for dinner. It's Potato Nirvana.

PS: You can thank me later ;)

OMG Slaw! GF, V, SCD, BED & Paleo!

Hey everyone!

How was your Fourth of July!?

Mine is going great! I'm up in Wisconsin at my family's lake home with my entire family. I'm having so much fun! My little niece, Baby A, is here, and she is just the gosh darn cutest thing in the entire world.

It's so much fun to see things through her eyes and watch her discover things for the first time.

So for Independence Day, we had a traditional BBQ cook out. My dad made beer boiled brats and hamburgers on the grill, and I made a delicious dish to share.

Since I was feeding a big number, (10!!), I decided to make a dish that goes a long way, and is a crowd pleaser.

Let me tell you this was a HIT! Everyone LOVED it and gobbled it up.

I've decided to call it my "OMG Slaw," since that's what everyone said when they ate it..."Oh my gosh this is AMAZING!"

And this colorful dish is Gluten Free, Vegan, Specific Carb Diet and Body Ecology Diet friendly, and Paleo!

Here's what you need: (Serves 10)

1/2 head purple cabbage, sliced thin
3 large carrots, sliced into matchsticks
1 red pepper, diced
8 radishes, sliced thin on a mandolin
24-30 sugar snap peas, sliced thin
1 red onion, sliced thin
1 avocado, diced
1/4 cup cilantro, minced
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
3 pinches salt

Dressing
1/3-1/2 cup almond butter
2 tsp fresh ginger, grated
3 Tbsp Raw Apple Cider Vinegar
Juice of one lime
8 drops pure liquid stevia (SCD use 1/2 tsp honey)
2-3 Tbsp water

First, prep all your veggies. Cut them as thin as possible by either carefully using a mandolin (use the hand guard!) or with a sharp knife. In the largest bowl you have, combine the veggies. Add your pinches of salt, seeds and cilantro, and toss to mix.

Then, in a Pyrex measuring cup or a separate bowl, make your dressing. Using a microplane or grater, grate your ginger directly into the Pyrex, then whisk to combine the other ingredients. You'll need to add about 1-2 Tbsp water to thin out the sauce into a "drizzly" consistency.

Coat all the veggies with the dressing, and serve garnished with more seeds.

Refrigerate before serving. It will keep (and keep getting better) for three days in the refrigerator.

Oh my goodness this slaw was so freaking awesome. I can't even begin to describe the bright, fresh flavor of this slaw. There's nothing like spending the day on the lake, and enjoying a cold, crisp salad for dinner. It was so refreshing.

I'm serious, everyone flipped out over this salad. There were NO LEFTOVERS! People were licking their plates, the dressing was so good.

First of all, it is a beautiful dish. You eat with your eyes first, and this definitely jumped off the plate. There was purple and pink, green, red and orange! So beautiful.

And the texture was so satisfying. The cabbage was so incredibly crunchy, and the avocado was nice and creamy. Finally, the seeds gave a chewy, salty pop that really hit the spot.

Finally, that dressing. It was nutty and bright from the lime juice and apple cider vinegar. It was a little sweet, and wonderfully fresh from the cilantro. Cilantro and lime are a match made in heaven:)

What a treat. Seriously so good. This week is going so well. We're celebrating my niece's first birthday, and my graduation while we're here. I made a gorgeous gluten free cake with coconut oil frosting for Baby A's birthday celebration. I'll post about that soon. It was a hit!

Question for all my lovely readers: There's a new trend with food production called aquaponics, which is a sustainable food growing system circulating water between fish and plants. It's herbicide/pesticide free and uses less water than traditional farming. How do you feel about it? Would you buy produce grown using aquaponics?

OK, see you soon!

Purple People Pleaser Salad! GF, V, SCD, BED & Paleo!

Hey everyone!

I'm so glad you all enjoyed my post on Hu Kitchen! What a fabulous dining experience!!

So, even though school supply commercials are starting to pop up on TV, I'm still in FULL summer mode! I hope you are too:) I mean, it's still July! We've got August ahead of us! (Which, IMHO is the best  month...cuz it's my birthday month:))

I love summer because of all the fun social get-togethers! During the summer, cookouts are the name of the game. I don't know about you, but whenever I go to someone's house for dinner, I always want to help with the cooking and bring a dish. How many times have you said, "I'll bring the salad!" It's probably the standard "bring along" dish, (aside from dessert).

Well, why not bring a salad that will steal the show:) Yep...no more boring "salad in a bag." This dish will be the hit of the cookout!

It's colorful, crunchy, healthy, and absolutely BURSTING with flavor!

I call it, my Purple People Pleaser Salad!

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

Here's what you need:

Serves 2 hungry people (as a main dish...4 as a side dish)

1/2 head of purple cabbage, shredded
2 carrots, shaved into long strips with a veggie peeler
1 cucumber, seeded and sliced
1/4 red onion, sliced thin and soaked in ice water
1/2 red pepper, sliced thin
15 green beans, chopped into bite sized pieces
1/2 avocado, diced
3-4 Tbsp cilantro, chopped
12 cashews, chopped

Dressing:
1-2 tsp fresh ginger, grated
2 Tbsp almond butter
juice of 1 lime
10 drops alcohol free pure liquid stevia (SCD use 1 tsp honey)
2+ Tbsp water

The prep couldn't be easier. Carefully prepare your veggies: either with a mandoline or a knife. (I just used a knife). (*After you slice your red onion, place them in a small bowl and cover with ice water for 5 minutes. This will take away that sharp onion-y bite*) In a big bowl, combine your veggies and cilantro.

Next, make your sauce by whisking the dressing ingredients together in a small bowl. Add enough water to make it "drizzly."

Finally, toss your veggies with the dressing. Garnish with chopped cashews and extra cilantro. Serve chilled.

Oh my gosh, how good was this salad!?! The first thing that hits you is how beautiful it is. There's so much color going on on the plate! There's purple, red, orange, green -- it's so whimsical!!

Then the flavor - holy cow. Hold onto your hats, folks. This dressing is good enough to bathe in! Haha Seriously! It's tangy, sweet, gingery and nutty. So incredibly delicious.

And the crunchiness of the veggies is just phenomenal. Each veggie brings a specific flavor to the dish. The carrots and red peppers are sweet, the cabbage is a bit more savory and stringy like spaghetti. And then the avocado. OH the AVOCADO! It is rich and creamy, and adds this luxuriousness to the salad.

Finally, the cilantro provides the perfect fresh *pop* to punctuate the dish. :) Loved it. Loooooved iiiit!!

What's your favorite dish to bring to a cookout?


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

Fresh Figs w/ Almond Butter Sauce! GF, V, SCD!

Ok so if you've never had a fresh fig before, consider this your cordial invitation.

Really.

I had never had a fresh fig in my entire time on this earth. And yesterday I decided that it was about figgin' time! (see what I did there?) :)

Soo basically, fresh figs are fabulous. Really and truly!

A lot of people eat then with cheese or honey. Since these options are not vegan, I decided that almond butter would be a great alternative! And not juuust almond butter.....but ginger too!! 

Soo I made figs with a ginger almond butter drizzle! This would be a great appetizer or tapas style dish to serve with dinner. It'd also make a fantastic healthy dessert! (that's what it was for me!)

And it's Gluten Free, Vegan, and Specific Carb Diet friendly!
Here's what you need:


2 figs per person


Sauce: (makes enough for leftovers!)

3/4 cup almond butter
3 tsp raw Apple Cider Vinegar
2 tsp grated ginger
juice of 1/2 lime
1-3 tsp water
8 drops pure liquid stevia (BED use alcohol free; SCD use 1 tsp honey)

This couldn't be simpler. Choose 2 or 3 firm figs. Quarter them and set aside. Make your sauce by combining the ingredients with a fork. Add water until the consistency becomes "drizzly." Drizzle the slices with the almond butter sauce and enjoy!

These little bites were marvelous. Figs just may be my new favorite food! They're not overly sweet, and the texture was chewy and kinda juicy. It was the perfect vessel for the nutty almond butter. They complimented each other perfectly.

And the sauce was outrageously good. I like to keep some in my fridge at all times. It's a great dip for fruit or carrots! It's sweet and tangy, nutty, and fresh from the ginger. It is the perfect companion for the figs!

There was something so luxurious about the figs. It felt like I was eating something special...and I was!

So do yourself a favor and have some figs with almond butter!

Do you have any fun 4th of July plans?

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