"Mangocado" Ribbon Salad! GF, V, SCD & Paleo!

Hey Happy Tummies!!

I haven’t fallen off the face of the earth, I promise!

Things have just been suuuuuper busy around here! I’m actually writing a book!! :D

I won’t get into too much detail, but I’ve just been devoting all my spare time to working on that…soooo that’s why I’ve been a bit absent.

So let’s just dive right back in, shall we!?

I’ve been to Sundance, Florida, and Cincinnati since I’ve last seen you lovelies. Sooo, I think I’ll just do a quick recap.

So Sundance. I go every year with my family to do some skiing, spa-ing, and of course, taking in some great films!

I had a fantastic time. It was especially fun this year because my little niece was with us! She brings so much joy and life to our family. What. A. Cutie.

I thought I’d share some highlights.

Let’s start with the Spa:)

We went to the Spa at the Stein Eriksen Lodge. It was just phenomenal. If you’ve never treated yourself to a trip to the spa, consider this your personal invitation!

It was so beautiful. The “relaxation room” had a roaring stone and wood fireplace with sweeping views of the mountain. Rustically fabulous. And there were all different kinds of hot teas and little nibbles to enjoy while you wait for your massage.

What. A. Treat.

Afterwards, my sister-in-laws and my mom and I went to the Stein’s restaurant and had cocktails and fondue. :D

Next: the Skiing.

What can I say, Deer Valley really is the best place to ski. They’re one of the only ski resorts that don’t allow snow boarders! It’s a very relaxed and tranquil atmosphere. We skied for 5 days. Incredible.

Now for the best part: the DINING!

My goodness, where to begin? Probably my favorite place we ate was at the Seafood Buffet. 

First, let me preface this by saying that my family consists of “big eaters:” I’ve got 2 older brothers and a dad, who are all over 6 feet, athletic, and fit as a whistle. Park City’s restaurants, although fabulous and 5 star, leave them still hungry. And there’s nothing more frustrating to the menfolk than paying out the nose for an itty bitty amount of food, and then leaving hungry. Plus, my diet is rather particular, so I end up getting basically a boring salad with oil and vinegar. No thanks. SOOO, my family has discovered the Seafood Buffet. 

It is amazing. Now, you’re probably thinking about a Golden Corral….nope! This is a gourmet buffet. It’s at midmountain, and every evening the ski resort transforms the lodge into a 5 star restaurant brimming with fresh seafood, sushi, salads, and desserts. Yes, your eyes are not tricking you, that is a buffet of fresh king crab legs! WOW!

I mean, that is a VAT of CLARIFIED BUTTER, people. 

But what my family loves best about this place is that it is nearly ALL gluten free! There were only one or two sauces that weren’t gluten free. So we were in Heaven.

My favorite dishes were the gorgeous salad with pecans and cranberries, the seared-to-order ahi tuna, and of course, the king crab legs. It was the dinner that dreams are made of :) hehe

We also saw some great films and did some shopping...for crazy sunglasses :)

Alright, that’s enough about Sundance. Onto today's recipe!

Guys, hang onto your hats, because this is a winner!

Allow me to present my latest obsession. Literally, you guys, I eat this all. the. time.

Introducing my “Mangocado” Ribbon Salad!

(See what I did there??) Mango + Avocado = Mangocado  Hey hey hey!

OK, I’m a nerd, moving on.

But seriously this was so delicious and healthy. Ribbons of carrots and crunchy veggies, smothered in a sweet and creamy dressing. A perfect ten.

Here’s what you need: (Serves 2)

Salad:

3 carrots, spiralized. (I used multicolored carrots – orange, yellow, and purple)
1 zucchini, spiralized
1 red pepper, sliced thin
1 cucumber, spiralized

Garnish:

3 Tbsp fresh cilantro, minced

pistachios

Creamy Dressing:
1 Avocado
1 Mango
Juice of ½ a lime

2 tsp fresh grated ginger

This recipe couldn’t be easier. Cut your veggies into ribbons, using either a spiralizer, mandolin, potato peeler, or sharp knife. I used a spiralizer. Put them in a large bowl.

Place your dressing ingredients into the food processor. Process until smooth. It will be thick.

Toss your ribbons with the dressing. Garnish with chopped fresh cilantro and pistachios.

Devour.

My goodness, you guys. This. Dish. Rocks. You see, I’m kinda a stickler for salad dressings. I guess you could say, I’m a snob. Because, I don’t like when they add artificial this and presevative-laden that to it. I just like real ingredients – things I’m able to pronounce. Well, let me tell you, this dressing couldn’t get any more wholesome if you tried!

It is so incredible. Rich. Thick. Creamy. Buttery. Sweet. Gingery. I could go on and on. I seriously could probably drink it, to be honest! But this dressing, smothered over the cold, crunchy veggies was just aweeesomeee! And then the salty crunch of the pistachios and the bright, fresh kick of cilantro at the end really put it over the top.

And the colors! My, oh my. It was like spring had sprung on my plate. The orange and purple and green and yellow. It was just so pretty. I knew, just from looking at it, that my taste buds were in for a treat.

Make this dish. You will become a believer of the dream team: Mango and Avocado. Or as I like to refer to them: Combo Dombo – Combination Domination.

See ya tomorrow!

Curried Sweet Potato & Carrot Latkes! GF & Paleo!

Hey Happy Tummies!

Gosh, thank you all for the outpouring of kind words about my family photos I posted earlier this week. You guys are just the greatest:)

I can't believe that there's less than 3 weeks until Christmas! In fact, I get to see this little munchkin in just two weeks! Weee!!

So for today's recipe, I wanted to share a seasonal favorite with a Happy Tummy twist! As many of you know, Hanukkah begins on the evening of December 16. Potato Latkes are a traditional part of that holiday, but unfortunately aren't gluten free - or paleo for that matter. Soooo I decided to shake things up and give them a makeover - Happy Tummy style!

Introducing Curried Sweet Potato and Carrot Latkes with Avocado Cream Sauce!

And they're Gluten and Dairy Free, Paleo, and have a Vegan option!

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

1 sweet potato, shredded, about 2 cups
1 carrot, shredded, about 1 1/4 cups
2 eggs, beaten (vegan option: 2 flax/chia eggs)
1/2 cup almond flour
1/2 tsp curry powder
3 healthy pinches of salt
3 Tbsp - 1/4 cup olive oil, coconut oil, or grape seed oil

1 avocado
squeeze of lime
1 Tbsp cilantro, minced

optional:
1 fried egg per person

Grate your carrot and sweet potato on a box grater.

In a medium sized bowl, beat 2 room temperature eggs with a fork with the salt, pepper, and curry powder. Stir in your carrot and sweet potato until evenly coated with the egg. Stir in the almond flour.

In a frying pan or cast iron skillet, pour enough oil to coat the bottom of the pan in a thin layer. Heat the oil for about 2 minutes, over medium-high heat.

Take 1/4 cup of the carrot/potato mixture and form into a patty. Place in the frying pan, and cook for about 2 minutes per side, when the edges begin to turn golden brown, flipping gently with a spatula. Place on a paper towel to absorb any extra oil. Makes 10 latkes.

Meanwhile, mash your avocado with salt, a squeeze of lime, and 1 Tbsp of cilantro.

To serve, top each latke with a dollop of avocado cream, and garnish with minced cilantro.

OPTION B:
Another plating option is to top 2 latkes with a fried egg instead-of/in-addition-to the avocado cream sauce!

What a treat was this!! It could be dinner. It could be breakfast. It could be a midnight snack. JUST EAT IT, PEOPLE!! hehe:)

But seriously, WOW. The curry is such an unexpected punch of yummy flavor. It's a bit spicy, which is instantly cooled down by the buttery and rich avocado. And it pairs beautifully with the subtle sweetness from the sweet potatoes and carrots. Finally, the cilantro pops in with this burst of freshness that takes it over the top.

And the textures! The potatoes have become nice and crunchy and chewy. And then there's the cool and creamy avocado to compliment it.

But Happy Tummies...the egg. My, oh my! The rich and gooey yolk ties everything together with this luxurious richness that's perfect for dinner, or a hearty breakfast!

Just do yourself a favor -- make this meal! Whether you call them latkes, potato pancakes, hash browns, skillet potatoes, WHATEVER -- just do it! Your tastebuds will thank you:)

What's your favorite holiday tradition? Mine is putting up the Christmas tree while listening to Kenny G :)

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!

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!