Savory Asparagus Cannoli! GF, V, BED!

So did anyone else watch the Justin Bieber 2 Night special on NBC? I definitely did.

And loved every minute of it.

Bieber Fever after his movie Premiere!! (NYC ’11)

And no, I’m not ashamed:)

so delicious!

Anyway, enough about the Biebs. Lets talk my next favorite subject: Dinner! :) Tonight, I stepped a bit outside the box. I made Asparagus Cannoli! Quinoa and Amaranth Cannoli filled with creamy Asparagus Cream! Crunchy, creamy — So Delicious!

yum!!

Amaranth is another gluten-free grain…a teeny teeny tiny little seed-like grain! That makes this dinner gluten free and Body Ecology Diet friendly, with a Vegan option!

rich and luxurious asparagus cream!

Here’s what you need:

Cannoli:
1/2 cup quinoa + 1/4 cup amaranth cooked in 1 1/2 cups Veg Stock
2 egg whites ((Vegan option: 2 flax/chia eggs))
1/3 cup almond flour
salt

Cream:
1 bunch of asparagus, chopped & steamed
1 garlic clove
1 green onion, sliced
1/4 cup raw cashews
squeeze of lemon
salt and pepper

what a meal!

Preheat oven to 400 degrees. Cook your quinoa + amaranth together until they absorb all the liquid, about 15 minutes. Fluff and let cool.

Meanwhile, steam your asparagus for 4 minutes, until tender and bright green. Then, rinse under ice-cold water. Drain, and add to your food processor, along with your garlic, green onion, cashews, lemon and salt. Blend for about a minute, scraping the sides a few times, until smooth and creamy.

asparagus cannoli!

Once your quinoa’s cooled, add it to a bowl with your egg white, almond flour, and salt. Mix well to combine. Take some parchment paper and cut 18 smallish squares. Spoon 1 Tbsp of the “batter” onto 1 piece of parchment. Put another piece of parchment on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Then, carefully roll like a cannoli and place on a baking sheet seam-side-down. Continue until your batter is gone (about 9 cannoli). Bake for 30 – 35 minutes. Allow them to cool for 5 minutes before you carefully take the parchment off.

Place your asparagus cream in a ziplock bag and squeeze it down to one corner. Snip off that corner and you now have a make-shift piping bag! Pipe the filling into the ends on the cannoli. Garnish with sliced green onions. YUM!

vibrant green asparagus cream!

With these eye-catching cannoli, I served wild, ocean-caught grouper from Lobsta Bakes. I broiled this succulent fish in 1 tsp EVOO, salt, pepper, chili powder and paprika.

crunchy quinoa and amaranth cannoli!

This meal was fantastic!! It was so fun to eat! The cannoli was crunchy, nutty and fabulous! That crunch paired so beautifully with the rich and creamy asparagus cream! And it was bright and fresh, with a subtle hint of garlic. Just scrumptious!

gluten free and body ecology diet friendly!

And the color was just fabulous! The green was so vibrant and jumped off the plate! An all around great meal!

Here are a couple more Sweden pics!

Visiting Copenhagen for the day!

the beach in Falsterbo, Sweden!

What do you think of the Biebs? Fever or Forget him?

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

Until tomorrow!

Broccoli, Basil & Avocado Quinoa Pilaf! & Sweden!

It’s hard to believe that exactly one year ago today, I was in Sweden visiting one of my best friends! She and I met at acting school in NYC, and became like sisters! She lives in Malmo, but I visited her at her summer home in Falsterbo. While I was there, we celebrated Midsommar — the longest day of the year. You dance around the May Pole, wear white dresses and flower wreaths, eat a traditional smorgas, and stay up all night with the sun–it never sets!

I had such a blast. I stayed for 9 days, and was just amazed by the Swedes and their hospitality! I thought I’d share some of my favorite pics from the trip over the next few days!

Before I went, I literally bought 9 white dresses/outfits. I didn’t want to stand out as an “American” and wanted to fit in with Swedish style hah — and it paid off! People would start talking to me in Swedish! My friend said I actually looked swedish! — But that I spoke swedish (well — the few phrases she taught me) with a spanish accent! haha — Thank you 7 years of spanish!

More pics to come tomorrow:)

fabulous roasted broccoli!

So tonight for dinner, I had a few things that needed to be used up: some fresh basil, an avocado. and a bunch of broccoli. Avocado pesto? Eeh. A Broccoli Cream? Naah. I wanted something crunchy. But I didn’t want something raw — warm and crunchy. (What can I say, I’m a girl that knows what she wants!) :)

pine nuts ….mmmm!

So a warm quinoa pilaf fit the bill! A Broccoli, Basil & Avocado Quinoa Pilaf! Nutty, crunchy, warm, flavorful and delicious!

nutty and delicious quinoa!

And, it’s gluten free, vegan, and Body Ecology Diet friendly!

Broccoli Basil & Avocado Quinoa Pilaf! Yum!

Here’s what you need:

3/4 cup quinoa, cooked in 1 1/2 cups veg stock
1 big stalk of broccoli, broken into florets
1 red pepper, chopped
1 yellow onion, diced
3 shiitake mushrooms, sliced
3 garlic cloves, minced
1/3 cup pine nuts, toasted
1/2 cup fresh basil, minced
1 avocado, diced

Dressing:
juice of 1/2 a lemon
1 tsp EVOO
1 garlic clove, grated
salt & pepper

warm and crunchy veggies:)

Preheat your oven to 400 degrees. Place your broccoli florets on an olive-oil-sprayed baking sheet. Spray the florets with EVOO and bake for 20 minutes, flipping half way. Cook your quinoa until the liquid absorbs, about 15 minutes.

Meanwhile, toast your pine nuts, and saute your onion in 1 tsp EVOO with salt and pepper. Let it soften for about 3 minutes, then add in your mushrooms. Let them cook for about 3 more minutes, and then finally add in your garlic and red pepper. Let those cook until they are still crisp and bright red, about 3 minutes.

After your quinoa has absorbed all the liquid, take it off the heat. Before you “fluff it” with a fork, place your minced basil in the pot, and cover with the lid, allowing it to steam for a few minutes.  Then, fluff it, and stir in your veggies (except the avocado), roasted broccoli, and toasted pine nuts. Top with your diced avocado and enjoy!

With this fabulous pilaf, I served Lobsta Bakes‘ wild, ocean-caught grouper! It was so sweet and succulent! I broiled it in 1 tsp EVOO, salt, pepper, chili powder and paprika. YUM!

rich and creamy avocado!

This meal was delicious! It was the exact flavor/texture combination I was in the mood for! It was warm and comforting, yet light and lovely! The flavor just exploded with the fresh basil and bright lemon juice. And the subtle garlic undertone paired beautifully with the nutty quinoa.

crunchy red peppers!

Next, the textures were wonderful. The avocado was creamy, while the red peppers and broccoli were crunchy. The pine nuts had a nice, buttery bite, while the quinoa *popped* in your mouth. So fabulous!

delicious!

And finally, the colors jumped off the dark quinoa! The lemony green avocado, bright red peppers, toasty cream pine nuts, and dark green broccoli. A beautiful display dish of goodness!

gluten free, vegan, and Body Ecology Diet friendly!

Have you ever been out of the country? What was your favorite vacation?