New HealthiNation Episode is Up!

Hey Happy Tummies!

We're officially TWO WEEKS out from Thanksgiving!!!!!!

Oh my gosh, CAN. YOU. BELIEVE. IT!?! 

Time is seriously flyyyyying by!

NYC is now officially officially in winter mode! I've been bundled up in my sleeping bag coat, scarf and hat.

Well I have 2 exciting announcements. 

First, my next Gluten Free Cooking Show webisode is up on HealthiNation!

http://www.healthination.com/topics.php?page=gluten-free-tasty

Just click the link, and then click on the photo of the “Vegan Strawberry FroYo” to see it! 

Next, there's a delicious new treats spot coming to the Lower East Side! I walked past this exciting sign today:

And I MAY be able to enjoy this because they have coconut sugar-free varieties!! Oh. My. Gosh!!! :D

To continue with the "fro-yo" theme of this post, here's a pic of a treat I recently enjoyed at Hu Kitchen. It's from their "Mash Bar" -- think Vegan & Paleo Pinkberry. They have different bases, like chia pudding, taro root pudding, coconut cream and cashew cream, with all different organic toppings. Grain/Gluten free, dairy free, vegan, SCD friendly, Paleo and all organic! So So incredible!

This little number has a sweet cashew cream base with bananas, goji berries, strawberries, and grain free granola. Y.U.M. TO THE MAX.

All right! That's all for this evening! I made a fantastic new recipe tonight! I can't wait to share it with you soon!

xoxo

NYC GLUTEN FREE CRUMBS BAKESHOP!!

Hey guys! 

I owe you all a super big apology for my lack of posting last week! Things here are INSANELY busy with the band! If you missed my big news, I'm the new singer in a cover band! It's pop/Latin fusion, so I'm having to learn some songs in Spanish! (I'm channeling my inner Shakira...see below ;) ) But as you can imagine, with rehearsals 3x a week, school, auditions, and just life in general, I have hardly had anytime to breathe, let alone blog! 

But I'm on top of my game now, and back at it. I've got the ingredients in the fridge for a yummy new recipe, and I'm excited to share it with you! 

Well, I hope you had a great weekend!

I know I did! Lots of fun "Halloweeny" things! :) A pumpkin carving party on Friday and then a house warming party last night! I may or may not have stayed out until 4am.... :D

So. Big news. BIG NEWS.

Brace yourselves people.

Crumbs Bake Shop has a GLUTEN FREE STORE!! 

Yes, THAT Crumbs. The incredibly amazing cupcake shop in NYC. 

Friends, they've done the impossible. They opened an ALL GLUTEN-FREE cupcake and bake shop!!!! 

And my mom and I were one of the first people in it! Yep, we stumbled upon this little gem on its second day!

Now, sadly, I couldn't have any of the cupcakes because I follow the Specific Carb Diet (read: grain free...these cupcakes are free of gluten, but still contain Gluten Free grains, like rice flour, chick pea flour, etc.). But my mom had one. Now she's not gluten free, but she said, and I quote, "These were the best cupcakes...ever." She said they were moist and outrageously delicious. She had the red velvet.

But there were SO MANY!! Carrot Cake, Cookies n' Creme, Red Velvet, Death By Chocolate, Classic Vanilla, Vanilla and Chocolate, a "Little Debbie's style" one, chocolate chip...and other decadant cookies and cakes!

And they even had Dairy Free options!! Swoon:)

But look at these babies! All. That. Frosting!! 

And no, you're not dreaming...that's a gluten free cookies n' creme cupcake. 

Have we died and gone to Heaven?! I don't know, but I'm pretty sure there will be one of these shops on Pearly Gate Lane:)

And look at how friendly the employees were. They couldn't wait to share their gluten free goodness with us.


AND WILL YOU LOOK. AT. THOSE. SAMPLES?!!! Legit 1/4 of a cupcake....

Crumbs. Check it out next time you're in NYC. It's in the village...around 5th Ave and 8th St.

My HealthiNation Episode is Up!

Hey Happy Tummies!

OK -- time for the big announcement I promised:)

My Episode on HealthiNation is up!

You can check out my episode for GF Coconut Raisin Cookies here ----> http://www.healthination.com/topics.php?page=gluten-free-tasty

Just click on the middle recipe (the picture of the cookies) and you can watch my episode!

I had a lot of fun filming this with HealthiNation! I'll let you know when the next episode come out:)

Alright...that's all for now! Have a great day!


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

Monster Pancakes! GF, SCD & Paleo!

Hey Happy Tummies!


How was everyone's week? Things here are going great!


I want to share some excited news with you all!


On Friday I had an awesome day...


I shot several episodes for a new cooking show by HealthiNation!

It was a great day on set. I made my Vegan FroYo. We shot in this adorable little kitchen studio in Brooklyn complete with exposed brick and natural light-drenched, original wooden floors. It was a Pinterest-lover's dream kitchen:)

So yeah! I'll be sure to pass along the episodes when they're finished, but in the meantime, you can check out their neat website.

Sooo, when I got home last night, I wanted to have a celebratory meal. And in my opinion, nothing says "party" like breakfast for dinner! Especially.....PANCAKES!

And not just any pancakes......MONSTER PANCAKES!!

Yep. These officially rock. Basically, they're my decadent monster cookies in pancake form!

These could also be called "kitchen sink" pancakes because they literally have SO MANY healthy and yummy ingredients in them: coconut, raisins, peanut butter, and sunflower seeds with a fabulous drizzle of strawberry purée to take it over the top!

Delicious AND healthy?! Count me in!

Here's what you need: (serves 1 -- makes 4 silver dollar pancakes)

1 egg + 1 egg white
1 tsp pure vanilla extract
2 "droppers full" of pure liquid stevia (SCD sub 3 tsp honey)
1 1/2 Tbsp EVOO
1/4 tsp baking soda
Pinch salt
1 1/2 tsp ground cinnamon
1 1/2 Tbsp organic natural peanut butter
2 Tbsp shredded coconut (unsweetened)
2 Tbsp sunflower seeds
1/4 cup raisins
1/4 cup almond flour

Drizzle1 1/2 cups strawberries (I used frozen that I thawed)

Start out by creaming your peanut butter and egg. Add in your sweetener, vanilla, oil, and spices. Stir in the remaining ingredients. The batter will be thick.

Heat a non stick frying pan on medium. Add 1 tsp EVOO and scoop four 1/4 cup pancakes. Let them cook for about 3 minutes a side, or until golden brown.

Meanwhile, purée your strawberries in the food processor.

To serve, top the pancakes with a healthy serving of the strawberry sauce and enjoy!

Wow. A meal fit for a queen! Let me tell you!

These were not some wimpy pancake. No ma'am. These were thick and chewy, with bits of chewy and sticky, crunchy and crispy!

These were so much fun to eat because of all the fun surprises hidden inside! Every bite had a different hidden gem inside from the raisins to the coconut to the sunflower seeds!

And the flavor was just outstanding. These were like a PB & J on steroids! The peanut butter in the pancake really gave it a wonderfully nutty and rich flavor that went perfectly with the bright and sweet strawberry purée!

Next time you're hankering for a special meal --breakfast, brunch, lunch, or even dinner --- give these monster pancakes a try!

They're so freakin fantastic, you won't believe they're actually healthy!

Hu Kitchen! An NYC Hotspot!

Holy cow, you guys. I may have just discovered the Holy Grail. And it's called Hu Kitchen.

I just had, hands down, the best restaurant experience -- bar none -- at Hu.

Hu is revolutionary dining. As in -- it's real food. I mean -- check the door: No Tricks. Just food. 

They're setting out to change the way we eat. To bring food back to nature -- the pre-industrial way of eating. . Unprocess it. They want to cook and eat food the way it is found in nature. Hallelujah! 

Their revolutionary food philosophy is summed up in their Eight Hu Pillars. And if you read them carefully, it's not so revolutionary after all --- it's how we're supposed to eat! They follow the same food philosophy I do!

The Hu Pillars: 1) Unprocess. 2) Count ingredients, not calories. 3) Pull plants, push animals (pull fruit and veg to the center of the plate) 4) Minimize grain. 5) Embrace fat (the good fat) 6) Get back to animal (feed animals what they're supposed to eat -- ie: grass -- not GMO pellets) 7) Sweeten wisely (no cane sugar/artificial sweeteners) 8) Eat clean (organic)

And the cuisine here is nearly ALL SCD-Friendly! Yep! You heard that correctly! Everything is gluten free, the majority is grain free and ALL is dairy free!! And if that's not amazing enough, there are a TON of vegan options --- even Body Ecology Diet options! -- and they use organic, non-GMO ingredients! 

I met the owner, Jordan, and he couldn't have been more awesome. He's the picture of good health. He explained that this is the way he eats. He feels so good eating this way that he had to share it with the world! And boy, am I glad he did.

It's a self-service place with a cool vibe. The decor reflects the food -- clean and earthy. Everything is made out of rustic wood and metal -- It's really modern and cool. Airy with a lot of open space.

There's a hot bar, cold bar, bowl station (and for all the BEDer's, there's a quinoa option!!), juice and smoothie bar, "mashable" station (think SCD/vegan Pinkberry/FroYo with all the fixins!!!), grain-free bakery, homemade packaged snack station, and an organic alcohol bar!!!! Pinch me, right?! It's straight from my dreams!!

I felt like a kid in a candy store. There were so many delicious options to choose from! I just couldn't decide. So I did what any good foodie would do: ask the chef what his fav is;)

I had what's called the Grandmaster Veg, a side of their notorious caramelized and grilled pineapple, and a SCD-Legal Hu roll.

The Grandmaster Veg was an incredible grain and dairy-free lasagna. Carrots, cabbage and eggplant were deliciously smothered in the best homemade marinara I've ever had.

But the best part of this lasagna goodness was the layer of cashew cream on top. It had the luxurious taste and consistency of melted cheese. It definitely made the dish.

I really enjoyed mopping up the marinara with their grain and dairy free Hu roll! This little nugget was wonderfully chewy, slightly nutty, and had a great crust.

And finally, I had their "famous" caramelized pineapple with cashew cream. Jordan said that these were a big seller, and boy, do I know why! It was downright sinful how good it was. Pineapple bites caramelized with cinnamon and served warm with a sweet cashew cream. It was sweet, juicy and had a spicy warmth from the cinnamon. It was like dessert! And oh my gosh, the cashew cream was amazing. I wanted to bathe in this stuff! haha 

So as you can probably tell, I'm genuinely freaking out about Hu Kitchen. But you've got to realize, I haven't been able to go to a restaurant and literally order anything off the menu as is in over a year. Perhaps you can relate. So you can imagine how tremendously excited I was to find a restaurant where EVERYTHING is "Happy Tummy Approved!"

I will definitely be back to try more of their fabulous cooking! 

So if you live within a 12 hour drive of NYC, then you should probably hop in the car right now and drive to Hu Kitchen! haha But no....seriously.

It's 78 Fifth Avenue. It's on 5th Ave between 13th and 14th street. See ya there ;)

On another note, I did a really "touristy" thing on Wednesday! I went to the live taping of Kelly and Michael!

I was front row, baby! So fun. 

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

Sandy CPB Pavlova! GF, SCD, V Opt’n!

Well, I’m hunkered down and cozy as Hurricane Sandy is raging outside. I can literally hear the wind howling through the streets. The trees (yes there are a few trees in NYC) are thrashing around. BUT, I still have power (knock on wood!!) and I’ve actually had a really productive day!

Aaaaand, I even made a stellar recipe!! This recipe does take a lot of time…not active time, but baking time. So…make this on a slow weekend…or when you’re stuck in a hurricane:)

dramatic inside, dramatic outside #sandy

What it is?

Well I’ll give you a hint…it can be dessert OR dinner!!! And it’s made with…vegetables:)

It’s a……..CPB Pavlova!! C for Carrots, P for Pears, and B for Beets!!!

so whimsical!

And if you don’t know what a pavlova is, it is a meringue tart. (Not vegan…sorry!!! But the filling is vegan, and amazing on its own!!) It’s light as air, crispy, chewy, and just heavenly.

the pears finish it off perfectly!

I filled it with a sweet, and tasty filling of CPB! :)

And it’s Gluten Free and Specific Carb Diet Friendly!

what a bite!

Here’s what you need:

2 egg whites, whipped to stiff peaks
3 packets pure stevia powder – about 1 tsp (SCD use 1 tsp honey)
1/2 tsp cinnamon

2 small beets or 1 medium beet, diced and steamed
1 large carrot, chopped and steamed
1 pear, peeled and chopped (reserve 3 slices for garnish)
1/4 cup raw cashews
2 “droppers-ful” pure liquid stevia (SCD use 2 tsp honey)

Preheat oven to 250 degrees. In a bowl, whip your egg whites until they form stiff peaks. (I did this BY HAND with a whisk! phew! But a hand or stand mixer would work just fine:)) Then, whisk in your cinnamon and sweetener. On a parchment-paper-lined baking sheet, create a circular mound of meringue. With the back of a spoon or spatula, form a little crater in the center for you to put your filling in later. Then bake for 2 hours. Then, turn the oven off (without opening the door) and leave them in the oven for 2 more hours!

With about an hour left, steam your beets and carrots. Then, put them into your food processor along with the beets, cashews and sweetener. Process until smooth and creamy. Put in a bowl, set aside, and clean your food processor while you wait for the Pavlova to finish drying/baking.

cloud-like pavlova right out of the oven!

After the 4 hours is complete, dollop about 1/2 of the CPB mixture in the center of your pavlova, and garnish with the slices of pear.

This. Rocked!! Oh my goodness, it was crazy delicious, and super healthy! What’s not to love?! It was a dramatic dish with the deep crimson cream and the “sandy” (from the cinnamon) pavlova. There was a certain aspect of whimsy with the cloud-like appearance of the pavlova and the mountain of red and white.

oh. yum.

And boy was it tasty!! The flavor was so deep and fabulous! The CPB cream had this rich, earthy sweetness that was highlighted perfectly by the sweet and spicy pears.

Finally, the texture of the pavlova was unlike anything I’ve ever had. It was crunchy on the outside, and chewy on the inside. And paired with the thick and decadent cream, it was just marvelous.

look at that texture!

For a gal in a hurricane, I’d say this is pretty swell:) — get it? swell? ;) haha oh man, I’ve been cooped up for too long!

Are you in the path of Sandy? Do you like storms?

Until tomorrow!

This recipe was brought to you by my Kitchen Aid Stand Mixer, as well as my food processor! I absolutely love them. Here's the ones I use and highly recommend: