Cauliflower Hummus (bean-free)

Cauliflower Hummus (bean-free)

Does anyone else have a baba ganoush obsession?!  This is my easier and nightshade-free version of that delicious dip! This recipe is also bean/nut free and low histamine compliant!  Make sure to use a high speed blender or food processor to get this extra creamy!

Low HistamineGLUTEN FREEDAIRY FREEPALEOGrainFreeWHOLE 30SUGAR FREEVEGANCANDIDA-FRIENDLY

What you need:

  • 1 head of organic cauliflower
  • 2-3 cloves garlic
  • 2 T tahini
  • 1/2 small lemon
  • 1.5 T olive oil
  • 1 tsp smoked paprika
  • ½ teaspoon sea salt
  • warm water
  • optional: extra olive oil for drizzling

How you do it:

  1. Preheat oven to 375 degrees
  2. Wash/dry/chop cauliflower into florets and layer onto a baking sheet with garlic cloves (unpeeled), toss in oil
  3. Roast for 25-30 min or until golden, let cool
  4. Remove garlic skin and add all ingredients above to a vitamix or high powered food processor; add water to thin as needed (you may need to scrape down and pulse multiple times)
  5. Store in the fridge for up to 5 days and serve with raw crudite or gluten free crackers of choice!

GFG Enjoy! Signature

Vegan Broccoli Cheddah Soup

Vegan Broccoli Cheddah Soup

Yes-you heard that right! No dairy here!  Despite the lack of cheese this still has the creamy, cheesy-flavored goodness of this classic creamy soup without the heaviness of adding cream or cheese. It contains a healthy dose of fiber thanks to all the veg and is even keto-friendly! I also love this recipe because it uses both broccoli stems and florets to reduce food waste 🙂 Please make sure to use fresh dill-the flavor is necessary and it packs a punch of immune boosting trace minerals like zinc-this herb is small but mighty!

DAIRY FREESUGAR FREE EGG FREEVEGAN

Without croutons: GrainFreeKetoPALEOWHOLE 30

What you need:

  • 1 onion
  • 2 cloves garlic
  • 2-3 large stalks of celery
  • 1 large carrot
  • 2 tsp miso (gluten free)-optional
  • 1 small yellow potato (about golf ball size)
  • 4-5 cups chopped broccoli/broccoli stems-separated (I used ~3 heads)
  • 4 cups vegetable broth
  • 1/2 cup raw cashews-soaked in hot water at least 10 min
  • 2 tsp apple cider vinegar
  • 1/4 cup nutritional yeast – optional but recommended!
  • small handful of fresh dill
  • squeeze of 1/2 of small lemon
  • sea salt and pepper to taste
  • 4-5 slices gluten free sourdough (I used Bread Srsly brand (this is BY FAV the best GF bread I’ve ever tasted; Schar would also likely work well)
  • avocado oil

How you do it:

  1. Heat oven to 375
  2. Wash/chop onion, celery, carrot and mince garlic
  3. Drizzle about a tablespoon of avocado oil into a large soup pot, heat on low/medium
  4. Add chopped onion/garlic; cook until translucent
  5. Add chopped celery/carrot and stir in miso; cook until soft ~3-4 min
  6. Chop potato and broccoli into florets (also cube up broccoli stems)
  7. Add chopped potato and broccoli stems with a splash of broth to the pot and cover to cook on low/medium until soft ~8-10 minutes (check that it is soft enough with a fork)
  8. While that is cooking-chop the bread into cubes, toss in plenty of avocado oil and herbs of choice (I used garlic powder and fresh parsley/rosemary but use whatever you have on hand!)
  9. Place bread cubes on a baking sheet and bake in preheated oven until golden and crispy ~13-15 minutes; remove from oven and set aside
  10. In a high powered blender or vitamix add 16 oz of broth, cooked/cooled veggies from pot, drained raw cashews, apple cider vinegar and nutritional yeast-blend until creamy
  11. Reserve a large handful of broccoli florets to the side and add the remainder to the blender-pulse to blend so that some of it remains chunky
  12. Pour the soup back into the pot with the remaining broth and reserved broccoli
  13. Cook the soup until the broccoli is cooked (bright green/tender) ~10 more minutes
  14. Add lemon juice, fresh dill and sea salt to taste (likely will need 1-2 tsp); add black pepper
  15. Ladle into bowls and garnish with croutons and fresh dill!

img_9934

Makes roughly 6-8 servings

GFG Enjoy! Signature

 

Sweet n Spicy Cauliflower

Sweet n Spicy Cauliflower

Why do I like using monk fruit when trying to avoid added sugar?  It is a natural sweetener derived from a fruit-not an artificial sweetener like sucralose or splenda.  It also doesn’t trigger blood sugar spikes or reactions in your gut as other sweeteners or sugar alcohols can.  My favorite thing about it?  There’s some cool new research supporting that it helps improve insulin response in the body-this is a GOOD thing as we WANT insulin to respond quickly and adequately!  A little goes a long way..it tastes sweeter than maple syrup or regular sugar on it’s own so use it in small amounts!  I used Lankanto brand of monk fruit maple syrup for this recipe but you could also try subbing just liquid monk fruit + maple flavoring if you don’t have that!

GLUTEN FREEDAIRY FREESUGAR FREE CANDIDA-FRIENDLYWHOLE 30PALEOGrainFreeKetoEGG FREE

What you need:

  • 1 head of organic cauliflower
  • 2 T olive or avocado oil
  • 2 T sriracha
  • 1.5 T monk fruit maple syrup (Lakanto brand)
  • 1 T tamari/gluten free soy sauce or coconut aminos (for paleo/whole 30)
  • pinch of salt and pepper

How you do it:

  1. Oven at 400
  2. Whisk all sauce ingredients except cauliflower together in a bowl
  3. Wash and chop cauliflower into small florets
  4. Pour sauce into a large stasher bag or plastic baggie and add cauliflower
  5. Mix well until cauliflower is fully coated
  6. Line a baking sheet with parchment and pour coated cauliflower on top-make sure they have room and aren’t too crowded!
  7. Bake for 30-40 minutes or until desired crispness and enjoy immediately!

GFG Enjoy! Signature

 

Green Goddess Bowls with Creamy Garlic Sauce

Green Goddess Bowls with Creamy Garlic Sauce

This bowl is power-packed with detox boosting veggies (broccoli, kale), plenty of fiber (beans, quinoa) and liver nurturing phytochemicals (garlic, lemon).  The high content of healthy fat sources provide a satiating benefit that helps squash sugar cravings!  This is thanks to rich sources of monounsaturated fat coming from the from the sesame seeds in the tahini sauce and the avocado.  I love this bowl both hot and cold-great for lunch meal prepping!

GLUTEN FREEDAIRY FREESUGAR FREE VEGANEGG FREE

What you need:

  • 1 head of organic broccoli
  • 1 organic zucchini
  • 1 head of organic lacinato kale
  • 1/2 cup organic quinoa (makes 1.5 cups)
  • 2 cloves garlic-minced
  • 3 T braggs liquid aminos (or tamari works fine!)
  • 1 can organic chickpeas
  • 2 T sesame seeds or Eden Foods Gomasio seasoning
  • 1 avocado
  • avocado oil

Tahini Garlic Sauce:

  • 1/4 cup tahini
  • Juice of 1 small lemon
  • 1 clove of garlic
  • 2-3 T olive oil
  • 1 T miso (optional-I add for the fermented food (gut boosting) component but you can also omit!)
  • pinch of sea salt
  • warm water

How you do it:

  1. Wash and chop broccoli into florets, wash and chop zucchini into bite sized pieces
  2. Wash and dry kale, give it a rough chop
  3. Rinse quinoa and add to a small saucepan with water; cook according to box/bag instructions
  4. Drizzle about a tablespoon of avocado oil into a large saucepan, add minced garlic and saute 2-3 min on low/medium heat
  5. Add chopped broccoli to the pan with a few tablespoons of water and cover
  6. After ~5 minutes add chopped kale and zucchini to broccoli, add 3 T liquid aminos
  7. Stir and cook until kale is wilted and zucchini is cooked through (roughly another 5-7 minutes)
  8. Remove veggies from pan and use the same pan for cooking the chickpeas (you can also roast these in the oven if preferred)
  9. Add another drizzle of avocado oil to the pan on medium heat and add drained chickpeas
  10. Cook chickpeas until sizzling and season with Gomasio seasoning or add sesame seeds, salt and pepper; cook for ~7-8 minutes total or until golden brown
  11. Add all tahini sauce ingredients to a bullet blender with 2 T warm water and blend until smooth; add more water until desired consistency ( I usually add anywhere from 3 T to 1/4 cup water) depending if I want the sauce thinner for “drizzability” 🙂
  12. Add large spoonfuls of cooked green veggies to a bowl, top with cooked quinoa and  chickpeas, a good drizzle of garlic sauce and a few thick slices of avocado.

avo

Makes roughly 3-4 servings

GFG Enjoy! Signature

Paleo Summer Veggie Lasagna

Paleo Summer Veggie Lasagna

Looking for a dairy free, gluten free alternative to a fav italian comfort food?  Your wish has been granted!  I promise you won’t miss the gluten or cheese because this dish is surprisingly satisfying and ultra tasty; the vegan ricotta is out of this world! You can add gluten free lasagna noodles if you prefer but I found it super delish even without the noods in there!  As a plus, the eggplant, zucchini, summer squash and basil are all seasonal veggies to the Boston area right now.  Always eat locally grown before organic guys!  Most of the veg in this dish were used from my CSA allotment with Stillman’s farm :). 

PS: this dish uses grassfed ground beef; one of the best sources in the diet of an immune system boosting fat called conjugated linoleic acid (CLA)-this is now being linked with fighting inflammation and cancer!

GLUTEN FREEDAIRY FREESUGAR FREE GrainFreeKetoPALEOEGG FREE

What you need:

Lasagna

  • ½ pound grass fed ground beef
  • 1 small eggplant
  • 1 zucchini
  • 1 yellow summer squash
  • 1 large (32 oz) can organic tomato puree
  • ¼ cup chopped fresh basil + more for garnishing
  • 2-3 cloves of garlic-minced
  • Dash of oregano
  • 1 tsp salt + more to taste
  • olive oil to taste
  • avocado oil

Vegan Spinach Ricotta:

  • 1 cup raw cashews
  • 10-12 ounce firm or extra-firm tofu pressed/drained
  • 1 cup spinach
  • handful fresh basil leaves
  • 1 large clove of garlic
  • 1 teaspoon salt
  • 2 teaspoons miso (make sure gluten free; I used Miso Master)
  • 2 Tablespoons nutritional yeast flakes

How you do it:

Prep the veggies:

  1. Preheat oven to 350
  2. Slice eggplant, zucchini and squash into long thin slices (~¼ inch thick if possible)
  3. Lay out slices and sprinkle with salt; let sit for 10-15 minutes
  4. Generously pour avocado oil in a pan and heat on medium
  5. Lightly cook the eggplant slices ~3-4 minutes on each side until just browned (zucchini/squash don’t need to be pre-cooked)

Make the sauce:

  1. Add a drizzle of olive oil or avocado oil to a pot on low; saute minced garlic, salt until lightly sizzling
  2. Add tomato puree and bring to a boil; reduce to a simmer
  3. Add chopped fresh basil and oregano; let simmer for 10 minutes
  4. In the same pan you cooked the eggplant add the ground beef and cook on low
  5. Cover and cook for ~10-15 minutes until meat is no longer pink
  6. Spoon ½ the sauce over the meat and set aside

Make the vegan ricotta:

  1. In a food processor: blend cashews, garlic, miso, salt and nutritional yeast until the mixture resembles a grated cheese
  2. Add the drained tofu, spinach, basil and pulse until thick (should resemble a pale green ricotta)

IMG_8331.JPG

Assemble the lasagna:

  1. Spread one cup of the sauce in the bottom of a large dish (I used a rounded 9×13 pan)
  2. Layer 1 layer each of cooked eggplant, zucchini and summer squash
  3. Spread ½ of the vegan ricotta over the veggies
  4. Layer all of the meat sauce over the ricotta layer
  5. Repeat steps 2 and 3 above
  6. Layer remaining plain tomato sauce over the top and place in the oven
  7. Bake uncovered for 40-45 minutes or until bubbling
  8. Let lasagna stand for 15 minutes before eating; top with more fresh chopped basil & serve!

IMG_8333GFG Enjoy! Signature

 

IMG_8340

Miso Ginger Dressing with Asian Slaw

Miso Ginger Dressing with Asian Slaw

This salad is an antioxidant powerhouse version of a Chinese chopped salad (side note the dressing is very similar to the orange gingery dressing you receive during the first course salad at hibachi restaurants…can anyone relate to having a long time love of this like I do!?)  This is a great potluck dish or fabulous to make in bulk to pull out of the fridge for lunches during the week with a piece of chicken or some tofu.  The miso paste in the dressing is a source of gut boosting probiotics being that it is a fermented food!  I altered the vinegar used to make this dressing suitable for my candida diet friends:)

GLUTEN FREEDAIRY FREESUGAR FREE CANDIDA-FRIENDLYVEGANKetoGrainFree

What you need:

For the dressing:

  • 1 carrot (peeled and roughly chopped)
  • 1 shallot (peeled)
  • fresh ginger root (1-1.5 inch sized piece, peeled)
  • 1 T white miso paste (make sure gluten free-I like this brand)
  • 1/8 cup apple cider vinegar (or rice vinegar)
  • 1 tsp stevia in the raw (or 1 T honey if preferred)
  • 1 T toasted sesame oil
  • 1/4 cup+1 T avocado oil (or grapeseed oil)
  • 1/8-1/4 cup water
  • dash of salt and pepper

For the salad (these are rough measurements):

  • 1 cup thinly chopped purple cabbage (~1/4 head)
  • 1/2 red pepper-thinly sliced
  • 1 head of baby bok choy-chopped
  • 1/2 cup matchstick carrots
  • 1 cup sugar snaps or snow peas-sliced length wise
  • 1/2 cup cashews-roasted and chopped (sub sunflower seeds or sesame seeds for candida peeps)
  • 2 T chopped cilantro

How you do it:

  1. Add cabbage, pepper, bok choy, carrots, sugar snaps and cilantro to a bowl and toss.
  2. Throw all dressing ingredients in to a blender and blend on high for a few minutes.  Add more water/oil as needed (consistency will be thicker than with typical dressing
  3. Scoop dressing over salad and mix well
  4. optional: I used raw cashews and toasted them myself in a pan on the stove:turned on low, added a few splashes of sesame oil, toasted until fragrant; sprinkle with sea salt
  5. Serve with chopped cashews

GFG Enjoy! Signature

IMG_8177.jpgMy ‘eat your colors’ mantra is truly lived out in this dish:D

Garlic Scape Pesto

Garlic Scape Pesto

What the heck is a garlic scape, you ask?  It’s a funky little vegetable that is commonly found at farmers markets this time of the year! (early summer)  I received this in my CSA from Stillman’s farm last week.  It has a delicious garlicky flavor and is actually tolerated much better than regular garlic for people with IBS (irritable bowel syndrome) being that it is supposedly lower in FODMAPs than the latter (discard the bulb and just use the green part for IBS-ers).  The picture above shows the scapes (looks similar to a curly green onion) and you can use the majority of the scapes (I just discard a little of the thick end and the skinny part after the bulb-use the rest!)  The curlier the scape the better the flava!

GLUTEN FREEDAIRY FREESUGAR FREE CANDIDA-FRIENDLYPALEOVEGANWHOLE 30EGG FREE

What you need:

  • small bunch of garlic scapes (~7-8 scapes)
  • 1 bunch of fresh basil
  • 1/4 cup chopped walnuts or pine nuts
  • Juice of ½ lemon
  • 1/2 cup olive oil
  • sea salt to taste

How you do it:

  1. Chop ends off of garlic scapes and roughly chop into ~2 inch pieces
  2. Throw all ingredients into a food processor or bullet blender and blend on high
  3. You may add more olive oil as needed to thin out if preferred
  4. Serve or store in a glass container in the fridge for a week (freezes well too!)

IMG_8084.jpg

^Garlic scape pesto tossed in spinach/white bean gluten free noodles (I found these noodles when I was visiting Michigan as they are made locally but also found that they are sold on amazon!); also tossed in local tomatoes, pattypan squashes, zucchini and some jumbo shrimps!

GFG Enjoy! Signature