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! 

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!

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!

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!

“Spaghetti” with Creamy Tomato & Cauli Sauce! GF, V, SCD!

WARNING: It IS possible to blow up a spaghetti squash in the microwave.

And that’s exactly what I did tonight. Apparently my NYC microwave is muuuch more powerful than the one at home. :/

Tomato and Cauli Spaghetti!

So as a result, this post is going to be super speedy — I still have to shower and straighten my mane :) before I go out tonight!

mmm mmm mmm!

Tonight for dinner, I thought it was going to be a quick, badda-boom-badda-bang dinner, but it turned into a cleaning fiasco! Ah well, consider my kitchen “christened” :)

Dinner tonight was a delicious spaghetti dish, made from spaghetti squash. The sauce was a luscious tomato sauce, that got its creamy body and smooth silkiness from pureed cauliflower!

look at that rich and creamy sauce!

Delicately flavored, yet completely irresistible!

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

Here’s what you need: (Serves 2)

1 spaghetti squashed, pricked all over with a fork or knife

Sauce:
2 tomatoes, chopped
1 cup cauliflower, broken into florets and steamed
1/2 onion, diced
2 garlic cloves, chopped
1 small carrot, or 4 baby carrots, diced
1/2 dried basil
1/2 tsp dried oregano
salt and pepper

5 shiitake mushrooms, sliced

First, steam your cauliflower for about 6 minutes, until fork tender. Transfer them to the food processor.

Meanwhile, saute your onions and carrots in 1 tsp EVOO, salt, pepper, and herbs. Let them cook for about 5 minutes. Then, add in your garlic. Let it cook for about 3 minutes. Finally, stir in your tomatoes with their juice. Let it cook for about 4-5 minutes. Then, carefully transfer your veggies to the food processor, and process until your get a smooth and silky sauce. You’ll need to scrape the sides a couple of times.

While pureeing, saute your mushroom slices for 3 minutes, until they become tender.

Cook your spaghetti squash in the microwave for 6 minutes. Flip it, and then cook for 3 more minutes. Let it cool for several minutes before trying to handle it – (use an oven mitt!)

After your spaghetti squash has cooled, carefully cut it in half, lengthwise, and scoop out the seeds. Then, with a fork, scrape the sides, creating spaghetti!

what a plate!

To assemble, top your “spaghetti” with the sauce and mushrooms, and garnish with fresh basil. Or, mix it all together in the pan, and serve “italian style!”

And for my BED-er’s, use this sauce. It’s a roasted red pepper sauce that’s wonderful!

This meal, despite the mess it caused in the microwave, was absolutely fabulous! Not the most photogenic of meals, but boy was it delicious! I love the texture and flavor of spaghetti squash. It truly mimics real spaghetti! You can wrap it around your fork, and slurp it up! :)

twirly, swirly spaghetti squash!

And the sauce was scrumptious too. The cauliflower gave it such a rich and creamy body. The slight garlic note went wonderfully with the juicy tomato.

It was just bursting with flavor! The carrot added the perfect sweetness to off-set the tomatoes’ acidity. (The carrot makes it so you don’t have to use sugar!) And the fresh basil finished it off just beautifully! Not to mention, adding a bright pop of green!

love the chewy mushrooms!

A truly fabulous feast!

Alright, I’m out the door!

What do you like to do on Saturday night?

See ya tomorrow!

Need a food processor? Here's the one I use: