Peach-Banana Swirl (N)Ice Cream! GF, V, Paleo & SCD

Hey Happy Tummies!

I'm ALIVEEEE!!!

Haha. I know, I know. Way. Too. Long.

Labor Day is upon us, people. But honestly, I love it. It's a fresh start. The summer is coming to a close, fall TV is back (Hello, Bachelor!) and it's the tail end of peach season :)

So I wanted to share this little beauty that I whipped up!

PEACH-NANA SWIRL NICE CREAM!

What is Nice Cream? Well - It stands for Banana (Nana) Ice Cream = NIce Cream! 

It's ice cream that is made entirely out of FROZEN BANANAS!

It's gluten free, vegan, paleo AND Specific Carb Diet friendly! 

And SUPPPER EASY!

Here's what you need: 

1 Banana - sliced into coins and frozen > 3 hours
2 Peaches - sliced or cubed and frozen (I got store bought)

Step 1: Put frozen banana coins into the food processor. Blend until creamy. You'll need to scrape the sides several times. (Warning: This makes a loud noise!)

Step 2: Transfer banana ice cream to a bowl and put in freezer while you make the peach ice cream. 

Step 3: Put frozen peach cubes into the food processor. (No need to rinse). Blend until creamy. You'll need to scrape the sides several times.

Step 4: Take banana ice cream out of the freezer, and put your peach ice cream in the same bowl. Swirl together. 

Step 5: STUFF YOUR FACE!

You guys. I cannot begin to express how freaking incredible this was. 

Now, I know what you may be thinking....it's just bananas?

But. My friends. There is magic that occurs when you blend a frozen banana. It truly becomes like soft serve. It is outrageously creamy and smooth, and it melts just like ice cream! 

I even got one of my guy friends to make it. So there's the proof, people. 

This recipe was inspired by one of my favorite NYC treats: Nice Cream from Chloe's Fruit! I always get their banana nice cream smothered with peanut butter! It is SO GOOD! I mean...come on :) 

Alright, be on the look out for another recipe this week!

SO happy to be back blogging again!

Sending massive hugs and love!

Caralyn xox

Also: stay tuned for some exciting news next week! :D eek!!

*******Find GFHT on Facebook so you don't miss a recipe! 

Life Update!

Hey Happy Tummies!

It has been waaay too long!

Just wanted to give a quick little life update.

No, I have not fallen off the face of the planet, contrary to popular belief! :D

I've been super busy filming and working and enjoying the summer!

I feel a little silly posting acting updates, but you guys are like family and we've been on this journey back to health together, and you all have been so supportive as I'm out here going after it, so I wanted to share my latest work with you guys: I played the love interest in Derek Crider's new country hit, "Girl Walks a Country Mile." I know I'm biased, but I absolutely LOVE the song!

You can watch it below, and catch a glimpse of Yours Truly in action :)





The song follows a couple that is falling in love during the summer time.

Here's another behind the scenes shot!

Derek was such a cool guy. If you live in Philly, you should try to catch one of his live shows!

Next, I just finished shooting the pilot episode of Heroes of the Street, where's I'll be playing Autry Colbert!

We shot in Philly and it was so incredibly fun! It was a jam packed week with filming at several locations, and dodging a major thunderstorm that produced a tornado! It was crazy!

I loved all my co-stars, and by the end of the week we were a little H.O.T.S. family:)

I'll keep you all updated on it as the project moves forward, but for now, here's a link to our FaceBook page.


And finally, the summer would not be complete without our annual trip to the lake home in Wisconsin over the Fourth of July! Good laughs were had, beers were consumed (vodka for me), family time on the water was enjoyed -- just what I needed.

And the very last thing is that I just booked another film! It's a short horror film, but it films at the end of July. Looks like this is officially the #BestSummerEver. 

I hope you all have been enjoying the summer so far! I can't begin to express how much I've missed blogging, and how much I've missed interacting with all of YOU! I have every intent on getting better at posting. I have a delicious recipe that I'm going to post this week -- probably Wednesday night. So check back for that:)

Love and hugs to all my Happy Tummies!

Caralyn

Spicy Butternut Zucchini Pinwheels over Cauliflower Rice! GF, V, SCD & Paleo!

Hey Happy Tummies!

I hope everyone had a terrific Halloween weekend! I definitely did! I dressed up as a cheerleader :)

And look at how cute my little niece is! She was an owl:)

What did you dress up as?





Well November is officially upon us! Can you believe it!? And I've decided to rededicate myself to posting more often! SO - I'm officially donning this month: NOMvember! Because I'm going to be making so many delicious things!

You see, next month, I'm going to be in Philly filming the new TV pilot, "Heroes of the Street!" So there will be NO cooking going on. And also, right now, leading up to filming, I've got some time on my hands, so what better to do with it than to share some food love! :D

So lets kick things off with a goodie: Spicy Butternut Zucchini Pinwheels over Cauliflower Rice!

It seems like lately, EVERYTHING is pumpkin this, and pumpkin that! For goodness sakes, Starbucks and their #PSL (Pumpkin Spice Latte) hashtag is taking over the world! -- Well, I've always been one for the underdog, so I've decided to pay a little homage to the pumpkin's humble, lesser-known cousin: the butternut squash.

Yes, butternut squash: the gourd with a funny name that is a bit cumbersome to peel, but that is equally delicious, and -- dare I say it -- BETTER than pumpkin?! *gasp* "Did she really just...." Yes. I. Did.

So -- let's kick off NOM-vember with this little doosey of a recipe!

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

Here's what you need: (Serves one)

1 zucchini, sliced into ribbons, either with a vegetable peeler, mandolin, or sharp knife

Filling:
1 cup butternut squash, cubed and steamed
1 medium carrot, diced
1/4 cup cashews
1 garlic clove, minced
2 Tbs onion, diced
1/4 tsp cumin
1/4 tsp chili powder
<1/4 tsp salt (if you have a salt grinder, about 3 turns)

4 cauliflower florets, riced in the food processor
3 button mushrooms, sliced
basil (garnish)

First, slice your zucchini into thin ribbons. I got 7 ribbons from my zucchini.

Next, in your food processor, rice your cauliflower by processing it until it resembles rice. Remove, place in a bowl and set aside. Reassemble your food processor (you don't have to wash it) - you'll use it again soon.

Steam your butternut squash by either steaming it in a steamer basket or microwaving it in a 1/2 inch of water for about 7 minutes. (I microwaved mine).

Meanwhile, sauté your onion, garlic, carrots, and spices in 1 Tbsp EVOO. Let them cook for about 6 minutes over medium heat, until the carrots soften. Then, add your cooked squash. Let that cook for another 4 minutes, and then remove from the heat. Carefully transfer to your food processor, add the cashews, and process until smooth. You'll need to scrape the sides several times.

Next, grill your zucchini on a grill pan, over medium heat for about 3 minutes per side. You'll need to grill in batches. Lay flat and set aside. Also, grill the mushrooms for about 3 minutes.

Finally, transfer the mash into a ziplock bag. This will serve as a makeshift "piping bag." Snip one corner of the baggie and pipe the mash onto each zucchini ribbon.

To assemble: roll up the zucchini ribbons, and place on a bed of the cauliflower rice. Garnish with the mushrooms and basil.

Goodness gracious, you guys. What a delicious and striking meal! It was tasty, filling, and beautiful to boot!

The flavors were wonderful - warm and spicy from the cumin and chili powder. It was complimented by the subtle sweetness from the butternut squash and carrots. And there was a slight smokiness from the grilled zucchini. Just perfect!

Finally, I loved the colors! The deep green with the burnt orange filling looked so autumn-y! :) Plus- they looked like flowers!

Alright, that's it for now!

What are you looking forward to this week?

Also: a little news: the pilot I'm working on is having a fundraiser "Meet and Greet" with the cast from 6-11pm in Philly! So if you live in the area and have a free Friday night, come on out! Tickets here!

Okey Dokey, that's all for now!!

See you tomorrow!

Garden Fresh Vegan Ratatouille! GF, V, SCD, & Paleo!

Hey Happy Tummies!!

How the heck are ya?! Gosh, it has been FOREVER and I am so sorry about that.

Things here in NYC have just been going at hyper speed!

So I've been getting a bunch of emails from you guys wondering where I am and if I've fallen off the face of the earth! So I thought I'd take a minute to fill you guys in on what I've been up to:)

First of all: I've missed you guys. A lot. And thank you to everyone that sent me an email as to my whereabouts. Your kindness is truly what makes the world go 'round:)

OK so what in the name of Pete have I been up to?!

Wellllll...things have gotten super busy on the acting front.

I'm excited to announce that I will be playing the lead role of Autry in the upcoming TV pilot, "Heroes of the Street." It's about paramedics and it starts filming this December in Philly. So that's exciting. It's Facebook page is found here! Check it out!! :D

Also, I may have mentioned this already, but I was also cast in a horror film trilogy, called the Coffee Cafe. That will be shooting in 2016 in North Carolina. So exciting stuff folks! It's Facebook page can be found here!

So lots of stuff going on. Annnd I finally "broke down" and created a Facebook "actor page" that I update regularly, so if you want to "keep tabs" on this gluten free gal, you can find me there as well:)  Here's that Link!

So that's the news on this front. I did a few other projects here recently too: several commercials, a role on Oxygen's "My Crazy Love," and a spot for a new alcohol delivery app called Thirstie. It's a pretty interesting idea - like Seamless but for alcohol. You can check out its Facebook page here!

Alright, now for a new recipe! Garden Fresh Vegan Ratatouille!

This one is actually courtesy of my sister-in-law! For Christmas dinner last year, she came up with this brilliant SCD recipe that was SO GOOD! I thought it was perfect to share with you all as Thanksgiving is rapidly approaching!

It was a hit! Layers of fresh veggies - tomatoes, eggplant and zucchini, all smothered in a delectable tomato and red pepper sauce. YUM.

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

Here's what you need: (Serves 6 as a side dish)

2 zucchini, sliced thin on a mandolin

2 yellow squash, sliced thin on a mandolin

2 medium eggplant, sliced thin on a mandolin

3 tomatoes, sliced thin

Sauce,

2 large tomatoes, chopped

1 red pepper, chopped

1 onion, diced

2 garlic cloves, minced

1 tsp dried basil

1 tsp dried oregano

1 Tbsp EVOO

1/2 cup raw cashews

Prep your veggies by carefully slicing them on a mandolin. (Use a hand guard!) Set aside.

Next, make your sauce. In a large skillet, sauté your onion and red pepper with your EVOO, herbs, salt and pepper for about 5 minutes over medium heat, until softened. Then add your garlic, and let it cook for about 2 more minutes. Finally, add your tomatoes, and let them cook for about 2 minutes, until warmed through. Set aside.

In your food processor, place your cashews. Process them for about 30 seconds, until you get a fine powder. Then, carefully add your vegetable mixture. Process until you get a smooth, creamy sauce. (You can make this a day ahead of time, and store in a Tupperware in the fridge if you're making this for the holidays.)

When you're ready to bake it, place 1/4 cup of the sauce in a large, oven safe, round casserole dish. Spread it around in a thin layer. Then, alternate your sliced veggies in a circular pattern, overlapping like so: Tomato - eggplant - zucchini - yellow squash - tomato etc.

Then, pour the remainder of the sauce over the assembled veggies. Bake for about 30 minutes, until warmed through and bubbly.

* If you are not dairy free, this would be great with a little Parmesan cheese sprinkled on top. *

Serve warm.

My goodness, this dish was not only beautiful, but seriously delicious, too! It was the hit of the dinner! And not to mention wonderfully healthy! 

The sauce was cozy and warm with the oregano and basil, and rich and creamy from the cashews.

The oven worked its magic on the veggies - they became soft and tender. A perfect pairing with the tomato sauce!

Alright that's all for now! I'm going home this weekend, so I'll be doing some cooking while in Cincinnati! 

Have an amazing week!