"Mangocado" Ribbon Salad! GF, V, SCD & Paleo!

Hey Happy Tummies!!

I haven’t fallen off the face of the earth, I promise!

Things have just been suuuuuper busy around here! I’m actually writing a book!! :D

I won’t get into too much detail, but I’ve just been devoting all my spare time to working on that…soooo that’s why I’ve been a bit absent.

So let’s just dive right back in, shall we!?

I’ve been to Sundance, Florida, and Cincinnati since I’ve last seen you lovelies. Sooo, I think I’ll just do a quick recap.

So Sundance. I go every year with my family to do some skiing, spa-ing, and of course, taking in some great films!

I had a fantastic time. It was especially fun this year because my little niece was with us! She brings so much joy and life to our family. What. A. Cutie.

I thought I’d share some highlights.

Let’s start with the Spa:)

We went to the Spa at the Stein Eriksen Lodge. It was just phenomenal. If you’ve never treated yourself to a trip to the spa, consider this your personal invitation!

It was so beautiful. The “relaxation room” had a roaring stone and wood fireplace with sweeping views of the mountain. Rustically fabulous. And there were all different kinds of hot teas and little nibbles to enjoy while you wait for your massage.

What. A. Treat.

Afterwards, my sister-in-laws and my mom and I went to the Stein’s restaurant and had cocktails and fondue. :D

Next: the Skiing.

What can I say, Deer Valley really is the best place to ski. They’re one of the only ski resorts that don’t allow snow boarders! It’s a very relaxed and tranquil atmosphere. We skied for 5 days. Incredible.

Now for the best part: the DINING!

My goodness, where to begin? Probably my favorite place we ate was at the Seafood Buffet. 

First, let me preface this by saying that my family consists of “big eaters:” I’ve got 2 older brothers and a dad, who are all over 6 feet, athletic, and fit as a whistle. Park City’s restaurants, although fabulous and 5 star, leave them still hungry. And there’s nothing more frustrating to the menfolk than paying out the nose for an itty bitty amount of food, and then leaving hungry. Plus, my diet is rather particular, so I end up getting basically a boring salad with oil and vinegar. No thanks. SOOO, my family has discovered the Seafood Buffet. 

It is amazing. Now, you’re probably thinking about a Golden Corral….nope! This is a gourmet buffet. It’s at midmountain, and every evening the ski resort transforms the lodge into a 5 star restaurant brimming with fresh seafood, sushi, salads, and desserts. Yes, your eyes are not tricking you, that is a buffet of fresh king crab legs! WOW!

I mean, that is a VAT of CLARIFIED BUTTER, people. 

But what my family loves best about this place is that it is nearly ALL gluten free! There were only one or two sauces that weren’t gluten free. So we were in Heaven.

My favorite dishes were the gorgeous salad with pecans and cranberries, the seared-to-order ahi tuna, and of course, the king crab legs. It was the dinner that dreams are made of :) hehe

We also saw some great films and did some shopping...for crazy sunglasses :)

Alright, that’s enough about Sundance. Onto today's recipe!

Guys, hang onto your hats, because this is a winner!

Allow me to present my latest obsession. Literally, you guys, I eat this all. the. time.

Introducing my “Mangocado” Ribbon Salad!

(See what I did there??) Mango + Avocado = Mangocado  Hey hey hey!

OK, I’m a nerd, moving on.

But seriously this was so delicious and healthy. Ribbons of carrots and crunchy veggies, smothered in a sweet and creamy dressing. A perfect ten.

Here’s what you need: (Serves 2)

Salad:

3 carrots, spiralized. (I used multicolored carrots – orange, yellow, and purple)
1 zucchini, spiralized
1 red pepper, sliced thin
1 cucumber, spiralized

Garnish:

3 Tbsp fresh cilantro, minced

pistachios

Creamy Dressing:
1 Avocado
1 Mango
Juice of ½ a lime

2 tsp fresh grated ginger

This recipe couldn’t be easier. Cut your veggies into ribbons, using either a spiralizer, mandolin, potato peeler, or sharp knife. I used a spiralizer. Put them in a large bowl.

Place your dressing ingredients into the food processor. Process until smooth. It will be thick.

Toss your ribbons with the dressing. Garnish with chopped fresh cilantro and pistachios.

Devour.

My goodness, you guys. This. Dish. Rocks. You see, I’m kinda a stickler for salad dressings. I guess you could say, I’m a snob. Because, I don’t like when they add artificial this and presevative-laden that to it. I just like real ingredients – things I’m able to pronounce. Well, let me tell you, this dressing couldn’t get any more wholesome if you tried!

It is so incredible. Rich. Thick. Creamy. Buttery. Sweet. Gingery. I could go on and on. I seriously could probably drink it, to be honest! But this dressing, smothered over the cold, crunchy veggies was just aweeesomeee! And then the salty crunch of the pistachios and the bright, fresh kick of cilantro at the end really put it over the top.

And the colors! My, oh my. It was like spring had sprung on my plate. The orange and purple and green and yellow. It was just so pretty. I knew, just from looking at it, that my taste buds were in for a treat.

Make this dish. You will become a believer of the dream team: Mango and Avocado. Or as I like to refer to them: Combo Dombo – Combination Domination.

See ya tomorrow!

FettuZINI Non-Fredo! GF, Vegan, SCD & Paleo!

Pssst......

Ok guys. I have a serious secret to share with you....I mean, serious.

That is the extraordinary awesomeness that is SOAKED CASHEWS.

OK, pause. Before you scratch your head in confusion, let me explain.

I love cashews. I really do. But I always just buy them raw, grind them up in my food processor and fuggeduhboutit. I mean, I had always seen the recipes that call for "soaked cashews," but I never had the time or patience to plan ahead, and figured...how much of a difference could it really make? I mean, come on?

The answer? A LOT.

Yesterday, I knew I was going to have some time on my hands today. I have a shoot on Friday and am going to Sundance this weekend, so I knew I was going to create a little somethin'somethin' for my fave Happy Tummies today. :) So I thought, lemme just give it a try.

You. Guys. What happened to these raw cashews was nothing short of amazing. I took a picture to show you.

I soaked them in water for 24 hours. The right cashew is what they started out as. And here they are on the left, TRIPLED IN SIZE!

I couldn't believe it. They absorbed the water and became creamy and soft - seriously like the consistency of cream cheese or butter.

I've seen the light. I'm converted. :P

Anywho, given this revelation of the soaked cashew glory, I decided that it was time to tackle one of my former all-time favorite foods: Fettuccine Alfredo. Only this version would be SCD Friendly and VEGAN.

To all you who are shakin your head, or "SMH" as the youths today so eloquently put it, just hear me out. This dish was incredible.

You saw in my last post the power of Cauliflower in its ability to become irresistible sandwich bread. Well, friends, cauliflower is at it again! This time, it's transforming into a creamy and rich ALFREDO SAUCE!!

Yep! This alfredo sauce is Gluten and Grain Free, Vegan, Specific Carb Diet friendly, Body Ecology Diet friendly, and Paleo!

So then...it must taste like sawdust or cardboard, right?! ----- WRONG!!! It was superb!!!

Don't believe me? -- I dare you to give it a try :D

Here's what you need: (Serves 2)

1/3 cup raw cashews, soaked in water overnight or for 24 hours
1 cup cauliflower roasted
1 cup cauliflower steamed
1/2 vidalia onion, chopped
3 garlic cloves, chopped
salt and pepper

optional:unsweetened regular almond milk - room temperature
optional: 1 grate/pinch of fresh nutmeg

1 zucchini, made into noodles
basil, chopped -garnish

Preheat oven to 375 degrees. On a tin foil-lined, olive oil-sprayed baking sheet, bake half (1 cup) of your cauliflower florets for 25 minutes, stirring once half-way through.

Meanwhile, steam the other cup of the cauliflower in a steamer basket, or in the microwave until very tender.

Also, saute your onions and garlic in 1-2 Tbsp EVOO, salt and pepper over medium heat until the onions are soft and beginning to caramelize. This will take about 8-10 minutes.

Put your soaked and drained cashews in the food processor and process them until they form a smooth paste. Add your roasted and steamed cauliflower, onions and garlic to the food processor, and process until smooth. It will be thick and creamy. You may need to scrape the sides. I find it best to do this when it is still hot, as the steam helps the sauce "come together." You may add 1-3 Tbsp almond milk if it is too thick. I did not. You may also add a grate of fresh nutmeg if desired.

Finally, with either a spiralizer, mandolin, or sharp knife, make your zucchini into noodles. You may also use any noodle of choice.

To plate, either top your noodles with the sauce and garnish with chopped fresh basil, or toss your noodles with the sauce, and plate.

My goodness, you guys. What a TREAT! Back in my gluten-consuming days, Fettuccine Alfredo was my favorite "special occasion" dinner. And this brought me right back to that "happy place!"

The sauce was so creamy and rich from the cashews. And the combination of the nuttiness from the roasted cauliflower with the onions and garlic made for just a remarkable flavor.

It's hard to believe that this dish is healthy because it tasted so darn decadent!

So, it may not be the belle of the ball as far as appearances go, but what it lacks in color, it definitely makes up for in flavor.

I will DEFINITELY be making this again!

What's your "happy place" food?

Tangy Ginger Lime Apple Ribbon Salad! GF, V, SCD & Paleo!

Hey Happy Tummies!

I hope everyone is staying warm with these plummeting temps around the country!!

I have to admit: I love getting all snuggled up and watching a movie, knowing that it's blustery and freezing outside:)

Speaking of movies, I cannot WAIT for the new Hunger Games movie to come out on Friday!

I'm going to see it with my fam when I go home next week for Thanksgiving.

I can't wait to see my little niece!! Isn't she just the cutest ever?!

And I guessss I'm excited to see this little princess too :) haha

SO tonight, I made a particularly delicious and colorful meal.

I used my fave gadget...the spiralizer! (You can make this without a spiralizer, just chop the veggies into small pieces and it'll be a chopped salad!)

I call this colorful pile of deliciousness the Tangy Ginger Lime Apple Ribbon Salad!

Now friends, don't take the word "salad" lightly --- this dish PACKS. A. PUNCH!

"Noodles" of carrots, beets, zucchini, and cucumber smothered in a nutty ginger lime sauce, and kissed with cilantro and honey crisp apples!

Now, if you've been following my blog, you'll know the special place honey crisp apples have in my heart:) I mean, I love them, like woah.

I even made an entire post about them a while back :) haha

And let me tell you, those sweet little nuggets of honey crisp glory really shine in this dish.

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

Here's what you need: (Serves 1 as a main, 2 as a side)

1/2 zucchini, made into noodles
1/2 cucumber, made into noodles
1 carrot, made into noodles
1/2 beet, made into noodles
1/2 honey crisp apple, diced
1/2 red onion, sliced paper thin
1/4 cup cashews, chopped
2 Tbsp cilantro, minced

Sauce:
1/3 - 1/2 cup peanut butter
2 tsp fresh ginger, grated on a micro plane
3 Tbsp Raw Apple Cider Vinegar
Juice of 1 lime
8 drops pure liquid stevia alcohol-free (SCD use 1/2 tsp honey)
2-3 Tbsp water

Spiralize (or chop) your veggies and put them in a large bowl.

After you slice your onions, let them soak in a bowl of ice water for about 5-10 minutes. (This gets rid of that harsh, onion-y bite that raw onions have)

Combine your sauce ingredients in a small bowl. Add enough water to thin out the sauce until it is "drizzly" - about 2 - 3 Tbsp.

Toss your veggie noodles, onions, cashews, and cilantro with the sauce until evenly coated.

Garnish with cashews and cilantro.

My goodness, you guys. This was SO GOOD! This dressing. I'm serious, I could drink it it was so delicious! Tangy, fresh, a little gingery, nutty, sweet -- AMAZING!!

It pairs so wonderfully with the subtly sweet veggie noodles, the buttery cashews, and the bright and fresh cilantro.

And it's so crunchy and fabulous. My favorite part was the honey crisp apple bits -- super sweet and juicy.

Finally, it really is a beautiful dish with all the colors. Red, Orange, Green, Purple -- it's a rainbow of nutritious goodness!

With this cilantro and lime action, all I need is a margarita! :D

Do you like trilogy movies like the Hunger Games, or Twilight, or Lord of the Rings?

Until next time!

Also -- be sure to follow GlutenFreeHappyTummy on Facebook or Twitter for instant updates!!

Zoodles w/ B&B Sauce! GF, V, SCD, & Paleo!

Hey Happy Tummies!

I have a confession: I love kitchen gadgets. :)

Today I was shopping at Bed Bath and Beyond, and let me tell you, that store is dangerous. You cannot leave without 3 supplementary "splurge" items.

You go in innocently enough, needing a new spatula, and leave with a newfangled potato peeler or heat resistant something-or-other.

Well, what do I come across today, but a veggie spiralizer. For 8 bucks! Yep! I've been wanting one for a while, but I've only been able to find spiralizers that cost upwards of 30 bucks. No. Thank you.

SO when I found one for eight bucks, I just couldn't pass it up. I mean, come on! It would have been a crime not to buy it:)

So tonight, I decided to use my new favorite kitchen gadget.

This spiralizer made making this dish so easy! I had this meal on the table in less than 25 minutes!

Now this may just look like a highly filtered tomato sauce over zucchini noodles. But look closer, friends. That sauce is, in fact, crimson - not red.

Why?

Because it's made out of BEETS! Beets and Butternut Squash to be exact.

They shine in my Zoodles with B&B Sauce!

A slightly sweeter tasting sauce over slurpy zucchini noodles.

Here's what you need:

1 beet, diced
1 cup cubed butternut squash
1 carrot, small diced
1/4 cup cashews, soaked for at least 30 minutes
1/4 tsp herbs de Provence

1 zucchini, made into noodles
basil, chopped (garnish)

Steam you beets, and butternut squash until tender. You can either do this in a steamer basket for about 10-15 minutes, or microwave them for 8 minutes. I microwaved mine. In the meantime, sauté your carrots in 1 Tbsp EVOO with your herbs and several pinches of salt.

When your veggies are finished steaming/sautéing  and tender, transfer them to the food processor with your soaked cashews, and process until smooth. You'll need to scrape the sides several time.

Top over noodle-ized zucchini, and garnish with chopped basil.

What a whimsical dish. The purple sauce is so fun, and the color jumps off the plate!

And the flavor is so unique and delicious. The sweetness from the carrots and the butternut squash compliment the earthy sweetness of the beets. It's rounded out by the delicate sweetness from the herbs de provence and basil.

And the textures were wonderful. The sauce was rich and creamy from the butternut squash. And let me tell you, magic happens when you soak cashews. They lend this beautiful creaminess to the sauce. Perfect with slurpy zoodles!

Definitely a deliciously fun and interesting twist on zucchini pasta and sauce!

What are your favorite kitchen gadgets?

Alright, until next time!! :D