Jewel Stuffed Acorn Squash! GF, V, SCD & Paleo!

Hello Happy Tummies!

I hope you all have had a wonderful Christmas and holiday season!

Me and my beautiful mama :)

We're on the countdown to 2015!

At this time of year, I always find myself reflecting on the past 12 months, and thinking about all the blessings in my life. It's so easy to take things for granted, and I always try to remind myself just how much I have to be grateful for.

I have a loving family, wonderful friends, a strong faith in God, my health, a roof over my head, food in my belly, a job that is both challenging and fulfilling, and people who care about and love me.

But enough "sappy stuff." :) Time for some "good eats!"

I wanted to share with you my Christmas dinner meal. It's a show stopper, folks...so hold onto your hats:) 

My Jewel Stuffed Acorn Squash!

A tender and sweet acorn squash stuffed with earthy sweet, jewel-toned roasted veggies!

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

Here's what you need: (serves 2)

1 acorn squash, halved, seeds scooped

1/3-1/2 head of cauliflower, broken into small florets1 large beet, sliced into 1/4 inch disks2 carrots, diced small1/2 bunch of kale (about 3 large leaves), stems removed, choppedHandful of pistachiosHandful of dried cranberries


Preheat oven to 375. Spritz the skin and cut-side of the acorn squash with olive oil or coconut oil. On a tin foil lined olive oil sprayed baking sheet, place your squash cut-side down and bake for about 40-45 minutes, until the flesh is tender.

On a separate tin foil lined, olive oil sprayed baking sheet, place your beet rounds, carrots, and cauliflower florets. Spray with olive oil, and sprinkle with salt, pepper and tarragon. 

Roast for about 30 minutes, stirring/flipping once halfway through. --be sure to watch the carrots so they don't burn!


Meanwhile, sauté your kale in a frying pan in 1 Tbsp EVOO, salt, pepper and tarragon.





When your beet rounds come out of the oven, cut them into matchsticks.

Combine all your veggies with your cranberries and pistachios.


To assemble, fill each squash cavity with a generous scoop of the veggie mixture. Garnish with more cranberries/pistachios if desired.

Wow what a delicious meal this was! It was truly a feast for both the eyes and palate!

The acorn squash is a rather sweet vegetable. It is the perfect canvas for the earthy sweet beets and carrots, and the nutty, golden cauliflower. The cranberries provide this punch of tart sweetness, while the pistachios provide an amazing salty crunch.

And it's so beautiful too. Jewel toned veggies overflowing from a golden chariot of acorn squash yumminess! (Haha sorry--I just saw "Into the Woods" so I've got Cinderella on the brain LOL)

Try this delicious and healthy treat. You will love not only how it tastes, but also how "happy" it makes your tummy feel!

Until Next Time!

Stuffed Acorn Squash w/ Rosemary Roasted Beets, Brussels & Pistachios! Gluten Free, Vegan, SCD & Paleo!

Hey Happy Tummies!

Are we surviving the Polar Vortex? 

It's hard to believe the temperatures here today. New York was FREEZING. We hit 4 degrees today, which broke the record low from 1896! Although, that was warm compared to some of the negative temps in the Midwest!

Stay warm and stay safe everyone!

Freezing cold temperatures only mean one thing: hot tea, pajamas, and Netflix marathons! That....and comfort food!!

It's funny, I'm sitting here watching the news (yes I'm a 20-something that actually watches the local news) and they just did a piece on eating comfort food to stay warm in this deep freeze. And their theme: CARBS. More specifically, gluten-filled carbs.

Well, my dear friends...two can play at THAT game! :)

May I present to you, comfort food -- "Happy Tummy" style!

Yep, this is an amazingly cozy dish that will warm you from the inside out. And the best part? IT'S GOOD FOR YOU! 

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

It's actually what I made for Thanksgiving. (Sorry I'm JUUUST now getting around to posting it!!)

I made a Roasted Acorn Squash, stuffed with Rosemary Roasted Beets and Brussels Sprouts, Mushrooms, Pistachios, and Apples.

In a word: Unbelievable.

Here’s what you need: (Serves 5-6)

3 acorn squash - halved
24 brussels sprouts – halved
4 beets, sliced in to ¼ inch rounds
1 box of mushrooms (about 18), sliced
1 apple, cubed
1 sprig of rosemary, minced
½ tsp dried oregano
½ tsp dried basil
1 cup pistachios

Preheat oven to 400 degrees. Carefully slice your acorn squash in half and scoop out the seeds. Place the halves cut-side-down on two tin-foil-lined, olive-oil-sprayed baking sheets. Bake for about 40 minutes, until tender.

Meanwhile, prep your veggies. Place your beets on two tin-foil-lined, olive-oil-sprayed baking sheets. Spritz with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, flipping once halfway through.

While you’re waiting for oven space, brown your brussels sprouts on the stove. In the largest pan you have, place your brussels sprouts cut-side-down in an even layer in 2 tsp EVOO. Sprinkle with salt and pepper, ½ tsp oregano, ½ tsp basil, and your fresh, minced rosemary. Let it sit over medium heat for about 7 minutes, allowing it to brown and caramelize. Then, flip and allow the other side to brown for about 5 more minutes. Take off the heat and set aside.

In the same pan, do the same thing with your sliced mushroom. Place them in a single layer in about 2 tsp EVOO. Sprinkle them with salt and pepper. Allow the one side to brown for about 5 minutes. Then, flip and allow the other side to cook for about 4 minutes.

With your apples, you can either roast them in the oven or sauté them in a frying pan on the stove. I used the oven, because I made this the night before. Place the apple cubes on a tin-foil-lined, olive-oil-sprayed baking sheet in a single layer. Bake for about 2 hours in a 275 degree oven until they have significantly dried out.

To assemble, slice your brussels sprouts in half again (they should now be in quarters), and slice your beet rounds into matchsticks. Toss your beets, brussels sprouts, mushrooms, apples and pistachios together. Place a heaping mound of the filling inside the cavity of the acorn squash. Garnish with a few extra pistachios. Each person gets 1 acorn squash half.

Goodness gracious, you guys. This meal was outrageous. The taste, the texture, the appearance. Everything --- let’s start with the taste:

Acorn squash is so wonderful. It’s the sweetest of the winter squash. That sweet creaminess was complimented by the earthy sweet beets, nutty pistachios, super sweet apples, and earthy mushrooms. And then the subtle aroma of the rosemary, basil and oregano gave it a depth of flavor that was just out of control!

And the textures: wow. The creamy luxurious acorn squash provided the perfect backdrop for the chewy beets and mushrooms, the almost crunchy brussels sprouts (which had caramelized beautifully), the juicy-sweet apples, and the crunchy/salty pistachios. Mmmm.

Finally, it was truly beautiful. It was like a perfectly wrapped present of your plate. There were so many beautiful jewel-tone colors l- the deep purple, orange, green – so pretty!

Comfort food to get you through the Polar Vortex!! ((By the way, what even is a Polar Vortex?? What are we, in the latest sci-fi movie?!?))

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

Autumn's Acorn Array! Gluten Free, Vegan, SCD & Paleo!

Hey guys!


Well we officially survived Halloween!


How was everyone's spooky weekend? Mine was great. I went as a hipster:)

I'm quite preppy in real life, but secretly want to be a hipster. So I was kinda going as my alter ego. And It. Was. Awesome!


What did you dress up as?

I saw a lot of wonder women, supermen, breaking bad guys, and "jailers". Believe it or not, I did not see one Miley Cyrus. #notcomplaining ;)

So, since we're in November now, (crazy, right?) let the Thanksgiving prep begin!!

This meal. Oh boy. I made it last weekend and it was SO freaking delicious, I think I'm going to make it again for Thanksgiving!

It's Gluten and Grain Free, Vegan, SCD and Paleo!

What is it?

Pan Seared Brussels Sprouts, Roasted Eggplant and Beets over Mashed Acorn Squash.....or in a more fun way: Autumn's Acorn Array! 

Talk about comfort food!

Here's what you need: (serves 2)

1 acorn squash, steamed and mashed
12-14 Brussels Sprouts, halved
1 Japanese eggplant, sliced into 1/4 inch rounds
1 large beet (or small), sliced into 1/4 inch rounds
1 tsp Herbs de Provence

Preheat oven to 400 degrees. Prep your eggplant and beets. Place your eggplant and beet rounds in a single layer on a tin foil-lined, olive oil-sprayed baking sheet. Spritz with olive oil and bake for 35-40 minutes, flipping once, halfway through. 

Meanwhile, carefully prick your acorn squash ALL OVER with a fork or sharp knife (be careful!!). Place it on a paper towel in the microwave, and cook for 6 minutes. Flip with an oven mitt, and cook for 5 more minutes. (Be sure to prick it A LOT, or it will explode. I may or may not know from experience:) )

When the acorn squash is finished cooking, carefully remove it from the microwave with an oven mitt and let it cool until you can touch it. Then, carefully cut it in half. Scoop out the seeds and discard. Then, scoop out the flesh and place it in a medium-sized bowl. Mash with the back of a fork and a pinch of salt.

Finally, pan sear your Brussels sprouts by placing them in a single layer in a large skillet with 1-2 tsp EVOO. Sprinkle with Herbs de Provence and salt. Let them sit and caramelize for about 7 minutes over medium heat. Then flip, and let them cook for another 5 or 6 minutes. Remove from heat.

Lastly, dice your eggplant and beets into bite-sized pieces. Toss with the Brussels sprouts.

To assemble, place a mound of the mashed acorn squash on your plate. Top with your Brussels sprouts/eggplant/beet mixture. Top with a final dollop of acorn squash mash.

This was just spectacular. The acorn squash was so creamy and pleasantly sweet. That paired perfectly with the earthy sweet beets, and beautifully caramelized Brussels Sprouts. And the Herbs de Provence gave it this complex flavor that was herbal, floral, slightly sweet and earthy. If you've never had herbs de provence before, it's a really great spice! It's delicate and pairs well with things with subtle sweetness. It has lavender, oregano, fennel, basil, thyme and other delicious spices.

The textures were so on point. The acorn squash was luxuriously creamy where the Brussels sprouts were chewy and hearty. And then the beets were just chewy and sticky. Finally, the eggplant was almost creamy - just delicious!

And it was so beautiful too. I would be proud to serve this at Thanksgiving. Plus, it's got all the colors of fall! It would match the Thanksgiving Decorations! :D

Happy cooking!





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

Acorn Squash Muffins GF, BED, SCD & Paleo!

Hey Guys!! I'm still riding the wave from the Fourth of July up our lake home in Wisconsin.
My sister-in-law and I were fedora sisters on the boat!

I'm back in NYC now -- this weekend its supposed to be mid-90s with high humidity. Uugh. So I'm taking a mental vacation back to the Northwoods where it was 70 degrees!

One tradition that has been in my family forever, is that every Fourth of July, everyone brings some sort of baked goods. My mom and aunt are famous for their Monster Cookies! They're amazing - peanut butter, coconut, raisins - they're SO good. (I've Happy Tummy - ified them in my e-cookbook, The Best of GlutenFreeHappyTummy (only $2.99 on Amazon!)) Unfortunately, they're not SCD friendly --  SO this year I decided to make Acorn Squash Muffins! They're Gluten Free, Body Ecology Diet & Specific Carb Diet Friendly and Paleo!

Sorry for the less-then-stellar photos...I baked them at night when the lighting wasn't great so they'd be fresh for everyone in the morning.

I didn't just make these for me. My dad and brother are both "low-carb-ers." They follow the Atkins diet, which is literally the Paleo "caveman diet!" It's funny - we're basically on the same diet -- no grains! (except I don't eat meat and they definitely do:) ) So I made these muffins so they could have a baked good to enjoy too! And let me tell you--they LOVED them!! My pops let me take a pic of his mid bite:)

Here's what you need: (Makes 13 muffins)

3 egg whites
1/4 c coconut milk
5 droppers-full of pure liquid stevia (SCD use 1/4 cup honey)
2 tsp alcohol free pure vanilla extract
2 cups acorn squash
1 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg

Preheat oven to 350 degrees. Prick your acorn squash (I used 2) all over with a fork and microwave them for about 7 minutes, flipping them with an oven mitt half-way through. Carefully take out the squash with an oven mitt and let them cool for several minutes. Then, cut them in half and scoop out the seeds and discard. Scoop the flesh of the squash, and put in the food processor. Process until smooth. Put the flesh into a clean kitchen towel (or several paper towels) and wring out any excess liquid.

In a medium sized bowl, combine your egg whites, stevia, coconut milk, and acorn squash with a wisk. It will be a very wet mixture.

In another small bowl, combine your dry ingredients. Stir together your dry with your wet. It will be a loose batter. Scoop 1/4 cup of the batter into your lined muffin tins.

Bake for 1 hour 35 minutes on the middle rack. I liked mine chilled in the fridge!

Nutrition Information: Serving size 1 muffin
65 Calories
4.1 grams of fat
4.9 g carbohydrates
1.8 g fiber
3.1 g net carbs
3 g protein

These little muffins were SO GOOD!! Oh my gosh, they were such a treat! They taste just like pumpkin bread! They're the perfect sweetness, spicy and warm. And they're moist and chewy!

There's a nutty undertone from the almond flour, which compliments the cinnamon and the earthy sweetness of the squash!

And the menfolk LOVED them. They also loved that each muffin had only 3 net carbs! They enjoyed one every morning with their coffee. I was so glad to be able to offer them something "bready" since that's not part of their everyday diet!

Although - let's be honest....by the end of the vacation, they treated themselves (and their wives) to a Brandy Alexander ice cream drink. Check this out -- have you ever SEEN an ice cream drink that big!?!? The photo doesn't do it justice -- it was served in an extra large margarita glass and was bigger than my head! Yes, you're seeing that correctly - it's piled about 9 inches ABOVE the rim! There were 2 PINTS of ice cream in each drink! They do it big in the Northwoods!

I treated myself that night to vodka with seltzer and muddled lemon and lime:) Haha not quite as decadent:)

I have a SUPER exciting recipe to share with you on Sunday! I can't wait!!! See you then!

Apple Stacks! Gluten Free, Vegan, SCD!

This fun and whimsical recipe for GF, V & SCD Apple Stacks is available in my new e-book cookbook, The Best of GlutenFreeHappyTummy, available HERE! The Best of GlutenFreeHappyTummy   - Only $2.99!

“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: