Grain Free Caramelized Onion & Gruyere Sandwich! GF & SCD Friendly!

HAPPY NEW YEAR!!

2015! It's going to be a terrific year. I can just feel it :)

So I'm sitting in my apartment, back in New York. The snow is really coming down outside, and I am cozy and warm, snuggled under a blanket with the candles on, and a mug of tea in my hands. Life. Is. Good.

This time of year, resolutions are in full swing. People trying to eat healthier, exercise more, keep their personal space more organized, etc.

Well, I am all for that. But sometimes, on a day like today, when it's blustery outside, all you want is comfort food. SOOO, I've decided to update a classic and make it healthier, so we can stick to our resolutions!!

And what did I reinvent?

Introducing my Caramelized Onion and Gruyere Grilled Cheese Sandwich!

Wait wait wait...just how is this "resolution friendly?" -- Welllll -- the bread is actually made out of CAULIFLOWER!!

Yep, you read that correctly! The bread is grain free, and made from cauliflower and almonds!

It's Gluten Free, Grain Free, and Specific Carb Diet friendly!

Here's what you need: (Serves 1)

For the Bread:
1 cup cauliflower
1/3 cup almond flour
1 egg (or 2 egg whites)
1/8 tsp salt

1/3 vidalia onion, sliced
1/4 cup gruyere cheese, shredded

The first step is to get your onions caramelizing. In a non-stick skillet, sauté your onions in 1-2 Tbsp EVOO for about 15 minutes over medium-low heat with a little salt and pepper. Stir them occasionally, letting them become a golden brown color.

While your onions are cooking, place your cauliflower in the food processor. Pulse until it resembles rice. Then, place your riced cauliflower in a clean kitchen towel, paper towels, or a cheese cloth and wring out as much water as you can. **This step is really important!!**

Then, mix your egg, cauliflower, almond flour and salt in a medium sized bowl.

Spray a large, non-stick frying pan with olive oil, and heat over medium-high heat. Divide the batter in two, and create two "skillet cakes." Let them cook for about 3-4 minutes on each side, until they are golden brown on the edges, and fragrant (they'll smell like roasting almonds). Then, carefully flip with a spatula.

After your flip the bread, evenly place the shredded cheese on each slice of the bread. Cover the skillet with the lid for about a minute to help melt the cheese.

Once the other side is finished cooking, sandwich the caramelized onions between the bread.
You will want to serve and eat immediately.

OK guys. I have to be real with you all. This. Was. AMAZING! It's hard to believe how cauliflower can be transformed into such a decadent gourmet treat! You seriously can't taste the cauliflower. The bread just tastes nutty and delicious.

It has a wonderful texture: it's bread and chewy. The golden brown edges are a little crispy, and SO GOOD! You can actually pick it up and eat it like a sandwich!

And the caramelized onions are out of this world. If you've never had them, consider this your personal invitation. They can seem a little intimidating, but they're actually really simple -- they just take some good sweet time:)

They become almost sweet, because the sugars in the vidalia onion are released and caramelize. They become soft and chewy and they pair perfectly with the buttery gruyere cheese.

I almost forgot! The gruyere cheese!! Melty, buttery, rich and fully SCD friendly, this grilled cheese sandwich is a far cry from a greasy spoon.

In fact, with my "happy tummy" makeover...it can be considered a healthy treat! This sandwich comes in at just under 500 calories, so "splurge" away!

Alright. First week of 2015 coming up. Let's make it a phenomenal one!

Christmas Morning Cheesy Egg Souffle! GF, SCD friendly!

Merry Christmas Friends!

I hope you all have had a cozy holiday, surrounded by family, love and joyJ

Thanks Anna May Photography for these special family photos!

I’m signing on from Cincinnati where I had a wonderful wonderful Christmas. We celebrated a couple days early with my entire family. Heaven on Earth if you ask meJ

So for this festive post, I thought I’d share my mom’s favorite Christmas morning brunch recipe. This egg dish is the hit of the table and always gets polished off.

And it’s Gluten Free and Specific Carb Diet Friendly!!! And super delicious and decadent. Remember…calories don’t count on Christmas ;)

It’s called her Cheesy Egg Soufflé and can be whipped up in a snap!

Here’s what you need: (Serves 6-8)

10 eggs
16 oz Shredded Monterey Jack Cheese
2 small cans of Old El Paso Green Chilies (not hot) (SCD use fresh sautéed green or pablano pepper)

2 qt. casserole dish, sprayed with non-stick cooking spray, or rubbed with butter
1 tsp cumin
1 tsp salt

Preheat oven to 350 degrees. In a medium sized bowl, beat the 10 eggs and spices together. In your casserole dish, alternately layer cheese and chilies. Chen casserole is filled, pour egg mixture over the cheese and chilies.

Bake 40-45 minutes until the eggs are set. Do not let it get brown. Serve when the eggs are just set.

I’ll tell you what, there’s nothing better than cheese and eggs in the morning, AmIRight? – or at least so I remember ;)

This dish was RAVED about by my family. There’s a reason it’s a classic!

Light, fluffy, spongy and airy, and with a little kick from the cumin and green chiles.

But the best part, in everyone’s opinion, was how CHEESY it was!!

YUM!!

And the best part, is that it’s Gluten Free and SCD Friendly!

The soufle was the star of our brunch. But along with it, we also had a fresh fruit cornucopia! Grapefruit, oranges, pears, apples, bananas, grapes, canteloup, mixed berries – SO YUMMY!!

We also had a cheese plate with smoked salmon! (Using SCD friendly cheese, of course!)

The Rule of Thumb: No Processed Cheese!

So from my kitchen to yours, Merry Christmas!!

Yay for Christmas!

2015 is going to be an exciting year for GFHT, and I can’t wait to ring in the New Year with you!

Peace and Joy,

Caralyn 

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 :)

Cauliflower Flatbread w/ Brussels & Roasted Grapes! GF, SCD & Paleo!

Hey party people! ;)

How was everyone's weekend?

Mine was great. I spent Friday and Saturday in Philly doing promos for the upcoming pilot, Heroes of the Street.

It's about the lives of paramedics. Filming starts in December! I'm playing the paramedic, Autry Colbert.

So tonight, I made an especially delicious dinner.

A Cauliflower Flatbread with Mashed Butternut Squash, Pan Seared Brussels Sprouts and Roasted Grapes and Beets!

It's gluten and grain free, Specific Carb Diet friendly, and Paleo!

And suuuuuper delicious!

Here's what you need:

Crust:

1 cup cauliflower, riced
1/2 cup almond flour
1 whole egg (or 2 egg whites)
1/4 tsp sea salt

1 cup butternut squash, roasted, then mashed
6 brussels sprouts, halved
1/2 beet, sliced thin
8 grapes
fresh basil, (garnish)

Preheat oven to 400 degrees.

Place your raw cauliflower in the food processor and process until it resembles rice.

Place your riced cauliflower in a paper towel, or cheese cloth and wring out all the excess water. Combine with your egg, almond flour and sea salt.

Line a baking sheet with parchment paper. Place your batter on the baking sheet, and with another piece of parchment paper, "smoosh" out the batter until it is fairly thin, about 8 inches in diameter. Bake with the top paper on for about 20-25 minutes, until the edges are golden brown.

Line another baking sheet with tin foil and spray it with olive oil. Place your beets, butternut squash and grapes on the sheet in a single layer. Sprinkle with salt and pepper and bake for 20 minutes, stirring once halfway through.

Meanwhile, pan sear your brussels sprouts by cooking them in 1 Tbsp EVOO in a frying pan with salt and pepper. Cook for 4-5 minutes per side over medium heat.

When your butternut squash comes out of the oven, mash it with either a fork or a potato masher.

To assemble, spread your mashed butternut squash in a thin layer over the crust. Sprinkle your sliced beets, quartered brussels sprouts, and roasted grapes on top. Garnish with chopped basil.

My goodness, what a delicious meal! I'll tell you what, nothing beats a good flatbread. Especially with these fantastic flavors!

First things first: THE CRUST. Oh my gosh, guys, this is the crust of dreams. :) You can't tell that there's cauliflower in it. It's just nutty and buttery, chewy and a little crunchy, and perfectly golden brown. It is the perfect canvas for the symphony of flavors going on in the toppings!

The subtly sweet and creamy butternut squash provides a great base for the earthy sweet beets and crunchy roasted Brussels sprouts.

And then the roasted grapes!! Holy cow. If you've never had roasted grapes before, consider this your personal invitation! Magic happens in the oven when you roast grapes: they become so sticky and chewy, and so intensely sweet.  It's literally insane. Nature's candy. I'm not even kidding, I could eat an entire bowl of just these :) haha ((have I convinced you yet?))

And all together, these flavors were just so wonderful. In the spirit of tonight's Dancing with the Stars, it was a perfect 10!

I also made another version of this flatbread with sliced butternut squash rather than mashed.

As you can see, it also makes a beautiful presentation :)

What are you looking forward to this week?

Until next time!

Tempura Cauliflower Steak w/ Blistered Italian Spring Veggies! GF, V, SCD, BED & Paleo!

Hey Happy Tummies!

Alright. It's time for a show stopper recipe. Holy cow you guys this is one for the books, I'm serious.

So while I was in Wisconsin, my family wanted to celebrate my graduation. So we decided to have a BBQ -- a classic Northwoods celebration!

Since clearly I can't eat BBQ fare, I was encouraged to make a nice dinner. Challenge accepted.

So what did I make?? "Tempura" Cauliflower Steak with Blistered Italian Spring Veggies.

Wow wow wow. That's about all I can say. My dad, who has an aversion to all veggies other than corn and Lima beans:) proclaimed that this was the best thing I've ever made.

I'll take that as a win for team GFHT! :)

This treat was Gluten and Grain Free, Vegan, Specific Carb Diet & Body Ecology Diet friendly, & Paleo!

Here's what you need: (Serves one)


1/3 head of cauliflower 

1 egg, beaten (vegan option: plain almond milk)
1/3 cup almond flour

handful green beans
1/2 zucchini, sliced
6 mushrooms, sliced (BED use shittake mushrooms)

Sauce:
15 grape tomatoes or one large tomato (BED sub one red pepper)
1/2 red pepper, chopped
2 garlic cloves
1/2 onion, chopped
2 garlic cloves, minced
1/4 tsp dried basil
1/4 tsp dried oregano

Fresh basil, chopped (garnish)


Preheat oven to 400 degrees. Cut 1/3 of your cauliflower head. I used the "center cut" that included the root, and saved the outer thirds for snacking and other meals. Set aside and set up your breading station.

Breading process: You'll need a bowl, medium sized plate, and your tin foil-lined, olive oil-sprayed baking sheet. In the bowl, beat your egg and add a pinch of salt (or use almond milk). On the plate, spread out the almond flour with a pinch of salt. Take your cauliflower, coat it in egg, and then place it on the plate with the almond flour and coat it evenly with the almond flour. Then place it on one half of the baking sheet. Spritz with olive oil, and sprinkle with salt and pepper.

On the other half of the baking sheet, place your green beans in a single layer. Spritz them with olive oil, sprinkle with salt and pepper, and place the entire baking sheet into the oven. You'll bake the cauliflower for a total of 40 minutes. But at 20 minutes, when you flip the cauliflower, remove the green beans and set aside.

Meanwhile, create your sauce. Saute your onions and garlic in 1-2 tsp EVOO, salt, pepper, and dried herbs over medium heat. After about 4 minutes, add your red peppers. Let those soften, about 4 minutes. Then add your tomatoes and let them cook for about 4 more minutes. Then, carefully transfer the veggies to the food processor, and process until it is smooth. You'll need to scrape the sides a few times.

Also meanwhile, sauté your mushrooms and zucchini in 1-2 tsp EVOO. Let them brown on one side (about 3 minutes), and then flip and let the other side brown. Set aside.

To assemble, place your cauliflower on the plate. Top with the veggie mixture and sauce, and garnish with chopped fresh basil. I put the majority of the sauce around the cauliflower on the plate to minimize the contact between the sauce and the breading on the cauliflower so it would stay nice and crispy:)

You guys. I cannot even begin to tell you how amazing this was. I know I can be a bit of a "gusher" about food...but this is next. level.

The first thing you notice when you bring it to the table is how freaking gorgeous it is. There's something "rustically fabulous" about the "breaded" and substantial steak of golden brown cauliflower, topped with a stately pile of blistered veggies, and bright red tomato sauce. It is regal. It is elegant. It is something to be proud of:)

Then, the taste is just outrageous. The bright and subtly sweet tomato sauce is the perfect backdrop to the nutty and homey cauliflower. The bright basil accents the caramelized green beans and zucchini. So. Good.

And then the textures. This may be the best part. Let me tell you- you've got to cut into that cauliflower with a steak knife! It is still crunchy, but the outsides have caramelized and become a little chewy and have some give. And coating the outside is this sweet and nutty coating of almond flour that give it a richness and butteriness that you've never experienced with cauliflower before. It was cauliflower, transcended :)

And the creamy sauce with the crunch veggies was just delightful.


So all in all, this was a terrific meal to celebrate my graduation. It was special, and seemed a bit extravagant--but in reality, it was just the humble kitchen superstar--cauliflower!

As summer is beginning to wane, we're going to have lots of "special occasion" meals. Give this one a try!