Cozy Golden Cauliflower with Red Sauce! GF, Vegan, SCD & Paleo!

Hey Happy Tummies!

How is everyone's week going?

Good news...tomorrow's FRIDAY!!! :D

What do you have planned for the weekend?

Well today it rained. All. Day. And there's no better remedy for a rainy day then a lovely home cooked meal -- preferably involving the oven and roasted veggies:) haha

Enter: today's recipe: Cozy Caramelized Cauliflower with Red Sauce!

Half a head of cauliflower roasted to golden brown perfection, topped with a beautiful tomato sauce and fresh basil. Y-U-M.

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

Here's what you need: (Serves one)

1/2 head of cauliflower

handful of baby spinach
3 button mushrooms, sliced
fresh basil, chopped (garnish)

Sauce:
1 tomato, diced
1/2 red pepper, diced
1/2 red onion, diced
2 garlic cloves, minced
1/4 tsp herbs de provence
1/4 tsp salt
several "cracks" of black pepper

Preheat oven to 400 degrees. Place your halved cauliflower, cut-side-down on a tin foil-lined, olive-oil sprayed baking sheet. Spritz with olive oil, and bake for about 45 minutes, until its golden brown and delicious, otherwise known as GBD :)

In the meantime, make your sauce. In a skillet, sauté your onions and peppers in 1 Tbsp olive, salt, pepper, and herbs de provence. Let those soften for about 5 minutes. Add your garlic and let it cook for another 3 minutes. Finally, add your tomato and let it cook for about 4 minutes. Carefully transfer to your food processor, and process until smooth.

Finally, brown your mushrooms in the skillet - about 3 minutes per side.

At this point, you should have about 10 minutes left on your cauliflower -- which is the perfect amount of time to clean the food processor, set the table, and pour a glass of wine :)

To assemble, place your cauliflower on a bed of spinach. Top with the tomato sauce, mushrooms, and garnish with fresh basil. Serve warm.

My goodness, what a delightful dinner! The perfect ending to a rainy and rather gloomy day.

It was such a stunning dish - with the golden brown outlines of the cauliflower, and the bright red tomato sauce. It was so beautiful against the bright green from the spinach and basil.

But more than that, it was DELICIOUS. If you've never had roasted cauliflower before, consider this your personal invitation. It is seriously amazing. I'm not kidding -- magic takes place in the oven, my friends, magic! It becomes caramelized and has a nutty flavor! For a girl that can't eat bread, it almost tasted like bread! hah ok, well...how about...reminiscent of bread. :)

And the sauce was wonnnnderful. The herbs de provence gave it a warm and cozy flavor that had a delicate sweetness to it. And the basil gave it a nice *pop* of freshness.

So. Good. This is my next dinner party meal for sure:)

Finally, I was watching Gilmore Girls, and to my delight, check the sign on the door of the town grocery store...you may know my love for all things winter squash, so the screen grab was particularly humorous. Check back on Monday for a special butternut squash recipe:)

Have a great weekend, everyone!

A Busy Girl's Guide to Practical Juicing!

Hey All!

How's everyone's week going?!

It was just a beauuuutiful day here in NYC. It was 70 degrees and just lovely outside. I took an evening walk and captured the sunset. So pretty.

SO. Since we are officially entering the holiday season (read: lots of feasting and drinking), I thought I might dedicate a post to...JUICE!

Now, before you roll your eyes, or change the "channel," just hear me out:

First Things First: I don't personally advocate a juice "fast." I want to be clear about that. My motto is "everything in moderation." But if that's your thing, then more power to ya. I like to think of juicing as a great supplement to a healthy diet!

Treat Yo'Self

That being said: say you had an especially indulgent weekend (*cough* Halloween *cough*), or are feeling a little under the weather, or have "fallen off the wagon" in terms of healthy eating: having a green juice for breakfast is a terrific way to get your body back on track and into health mode!

That's right! Kinda a "no brainer," but green juice is suuuuper healthy. Drinking fresh pressed juice provides your body with a highly concentrated dose of vitamins and minerals. Plus, when you drink it within 20 minutes of pressing, the live enzymes from the juice actively repair the cells of your body! Juicing also strengthens your immune system, builds strong bones, helps with weight loss, and gives you an energy boost too:) What's not to love?

Would ya look at all those active enzymes -- mmm ;) Get In My Belly!! 

Juice can also be great for an afternoon pick me up! When the 3 o'clock slump hits, who needs Starbucks when you can enjoy a green juice!?

Now, you may be thinking ... "enjoy" and "green juice" in the same sentence? This girl has lost her marbles. Well, not quite.

You see, there's a system to making green juice taste great, while still packing in the dark leafy greens.

Enter: the "trinity" of all your juicing needs: GINGER, LEMON, & GREEN APPLE

Yep, just make sure to include half a lemon, an apple, and 1/2 inch nub of ginger in your juice, and you'll be all set!

Additionally, I like to stick to a 70/30 or a 60/40 (if you're new to juicing) ratio of vegetables to fruit. 70% of what you add should be veggies, and 30% should be fruit for the most delicious and nutritious bevvy.

So here's what I had for breakfast this morning:

*Caralyn's Standard Green Juice* (Serves One)

4 Stalks of Celery
2 Carrots
5 Stalks of Kale
1/2 Cucumber
1 Apple
1/2 lemon
1/2 inch nub of peeled ginger

This is my favorite juice. It's sweet and tangy with a "zing" from the ginger. I'm not kidding guys: you can't taste the kale.

You could even get kids excited about drinking this "Shrek Juice!"

Final Tips:

1) Put a plastic bag in the "garbage" part of your juicer -- where the pulp is discarded. That way, you won't have to clean the basket because it's in the bag! (Because, let's be honest: cleaning the juicer can be a pain.)

2) If you're pinched for time, make a double or triple batch ahead of time. 3 Juices -- 1 Cleaning of the Machine. Just be sure to store them in a sealed glass container in the fridge. They keep for up to 2 days. Just be sure to shake before drinking!

3) You can peel ginger with a spoon! Yep! So much easier, and less dangerous too!

4) Be sure to peel the skin off of your lemon -- the skin gives your juice a bitter taste.

5) Even with the "holy trinity," if you still think it needs to be sweeter, you can add a few drops of pure liquid stevia. (Just be sure to use alcohol free).

6) Finally, drink your juice out of a wine or martini glass -- it makes you feel special, and that you're treating yourself -- because you are!! :D


Alright guys, cheers to health!!

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!

Almond Berry Avocado Disappearing Salad! GF, V, SCD, BED & Paleo!

Hey guys!

My apologies, it has been waaay too long! I've been going on hyper speed for the past couple weeks.

Wishing I could slow down for a bit and take in another Wisconsin sunset! *sigh*

Looks like this will have to do ;)

Next up: life update!! (but first -- sneak peak of this fab recipe)

Some excitement to share with y'all! Last week, I had my birthday, as well as my graduation, & I shot an NFL commercial! It was a really busy yet awesome week!


Here's yours truly at the shoot :D Go Bengals!

And tonight, I wanted to share with you one of my absolute favorite recipes from this summer....my Almond Berry Avocado Disappearing Salad! And why do you ask, is it called the disappearing salad?! Welllll....let's just say it's so delicious that it's gone in no time! ohh I'm such a cheese ball :D haha

But seriously...this salad was my favorite dish that I made this summer. I make it at least twice a week. It has become a staple.

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

Here's what you need:

Serves 2 hungry folks

1 red bell pepper, sliced very thin
1 cucumber, sliced thin on a mandolin
2 large carrots, sliced thin
1/2 red onion, sliced very thin
1/4 - 1/2 cup blueberries
7 strawberries, sliced
3-4 Tbsp cilantro, minced
3 Tbsp chopped almonds
3 Tbsp pepitas (pumpkin seeds)
sprinkle of sunflower seeds
baby spinach

Dressing
1 ripe avocado
juice of one lime
1Tbsp apple cider vinegar
4 drops pure liquid stevia alcohol free
2 Tbsp water
Pinch salt

Chop all your veggies either on a mandolin (carefully!) or with a sharp knife. Mix your dressing together in a small bowl or food processor. (I just used a bowl). Mix until it is a creamy dressing-like consistency. Toss the fruit, nuts, and veggies with the dressing in a large bowl until well coated. Top a bed of baby spinach with a large helping of the salad. Garnish with almonds, pepitas, and sunflower seeds (and more dressing if desired). Eat chilled.

My goodness, this salad is SO easy, SO delicious, and SO addicting!! There's something about the creamy buttery avocado dressing with the sweet and juicy blueberries/strawberries, the crunchy almonds and the fresh cilantro make this salad irresistible!

My family got to try this when I debuted it in Wisconsin, and my mom declared that this was her favorite meal I made all week.

It's cool and crunchy, sweet, tangy, and completely and utterly satisfying. And its unbelievably healthy too! Lots of protein from the nuts and seeds, healthy fats from the avocado, antioxidants from the berries, and wholesome nutrition from the veggies!

Finally, it is just gorgeous with all the bright colors. Red, orange, lime green, dark green, blue and purple! In one word---fabulous!! :D

What are you looking forward to this week?

Also -- what did you guys think of the finale of the Bachelorette? Can you believe that she chose Josh??!! I kinda saw it coming...I mean come on, he's from her hometown!