Butternut Squash Tots

Though potatoes aren't technically grain they have the same starchy, "carby" qualities as grain so if you're following a no or low grain diet you should try to avoid them. Now if you have been drinking all night, say for example at your wedding, and your husband orders hashbrowns from room service you can make an exception. Otherwise there are many much healthier substitutions you can make. 

Obviously the mashed cauliflower featured a couple days ago is a great substitution. Another is beet or zucchini chips instead of potato chips (I plan to feature a recipe for these in the near future.) However the one I'm most excited about is this tater tot substitution as I am an absolute sucker for those fried chunks of goodness.

The recipe I used called for kabocha squash, which is hard to find, and required quite a bit of prep work. So i substituted the prepackaged, precubed pieces of butternut squash available at Trader Joes and saved myself a ton of time and trouble. This might be one of the easiest recipes you'll find on this blog. 

Enjoy!

Ingredients:

1 package cut butternut squash 

Coconut oil

Sea salt

Directions:

Preheat oven to 400 degrees. Toss the squash with oil, sprinkle with sea and spread on a roasting pan. Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes. 

Cauliflower Crust Pizza

If you have any cauliflower left over from yesterday's mashed cauliflower you are in for a treat! I have been wanting to make this recipe for a long time but it took having an entire head of leftover cauliflower to motivate me to do it!

The below recipe is for the crust only but feel free to pile on the toppings of your choice. I didn't want to make a trip to the grocery store so I used what I had in the pantry and refrigerator - tomato paste, meatballs (crumbled), kale and mozzerella cheese. Next time I will definitely use mushrooms and red and green bell peppers.

By the way, Dave is a pizza fanatic and loved this recipe. Yay! A way to eat GOOD pizza for 50 calories per slice and 2 carbs! (If cut into 8 slices. 100/4 if cut into four slices.)

Enjoy!

Ingredients:
1 cup cooked, riced cauliflower
1 cup parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Olive oil
*the toppings of your choice*

Directions:

To "Rice" the Cauliflower:

Take 1 large head of fresh cauliflower, remove stems and leaves and chop the florets into small pieces. Add to food processor and pulse until it looks like grain. Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. (If you don't have a microwave you can steam before transferring to the food processor.) Then, this is an important step, transfer the cauliflower into a dishtowel or cheesecloth and squeeze out as much moisture as possible. One large head should produce approx 3 cups of riced cauliflower. The remainder can be used to make additional crust immediately or can be stored in he refrigerator for up to one week.

To make the Pizza Crust:

Preheat over to 450 degrees. Spray a non-stick cookie sheet with a non-stick cooking spray. In a medium bowl, stir together 1 cup cauliflower, egg and parmesan cheese. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet and using your hands, press out into a 9" round. (Spray top with olive oil to help with browning.) Bake at 450 for 15 minutes. Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted. (Approx 3-4 minutes.) *

*The toppings I used didn't have to be precooked but if you are using vegetables you will want to cook them first.

Mashed Cauliflower

I try not to force my healthy eating habits on my family. Of course I share my recipes and make "suggestions" but they are free to eat as they please in their own homes (except my husband;) But I felt very strongly about offering a healthy alternative to mashed potatoes at this year's Thanksgiving dinner.
Mashed cauliflower is a great alternative since it tastes very similar to mashed potatoes. (Both were available at our table so I was able to do a comparison.) The difference is about 53 calories and 13 grams of carbs. (1/2 cup white potatoes - 67 calories, 15.6 grams carbs, 1/2 cup cauliflower - 14 calories, 2.5 grams carbs.) Also, cauliflower leaves you feeling much less heavy and "stuffed." (Though this feeling is hard to avoid on Thanksgiving regardless of how healthy you eat!)
The preparation couldn't be easier as there is nothing to peel and cauliflower microwaves easily. (You can also steam.) I made enough for 20 people but the recipe below serves 2-4.

Ingredients:
1 head cauliflower
2 tbsp sour cream or greek yogurt
2 tbsp grated parmesan cheese, plus a few pinches to garnish

Directions:
Break cauliflower into pieces and place in a casserole dish with 2 tbsp water. Cover and microwave for 8 minutes, stirring halfway. Let cauliflower cool for several minutes, then mash adding sour cream and parmesan cheese. Sprinkle remaining cheese on top and serve.

Avocado Pie

I have never baked in my life and there's a reason. Actually, there are two reasons. For one I don't have a sweet tooth and what's the point of putting all that time and energy into making something you're not excited about eating? And two, even if I DID have a sweet tooth, I don't have the patience or precision that baking requires. You will notice that I often take liberties with my recipes e.g. "the recipe called for 2 tbsp but I used three" or "the recipe said to cook it for 15 mins but I cooked it for 20." There is no place for these types of executive decisions in baking and for that reason baking has never interested me (much to my mother's dismay.)

Tastier than it looks

Enter the avocado pie. I saw it on pinterest months ago and immediately wanted to take a bite. But as that would require baking it was never going to happen. Then my mom asked what I wanted to bring to Thanksgiving dinner this year. Of course she was signed up for every pie known to man....every pie but avocado:)

Last night was my trial run. Ten or fifteen minutes into crushing the gingersnaps I thought "this is why I don't bake! Ugh!" But the finished product was exactly what I was hoping for. 

Between the gingersnaps and whipped topping I consumed more sugar than I have in months. But I was able to feel good about myself for also having consumed one of the best sources of monounsaturated fat (good for the heart), antioxidants (prevent aging symptoms) and dietary fiber (as much as a piece of bread!) So if you want to end your evening with something that both tastes good and does a body good (and you don't mind crushing gingersnaps) I highly recommend this pie:)

Ingredients:

Crust:

1 1/2 cup ginger snaps, crushed

6 tablespoons butter, melted

Avocado Filling:

1 1/2 cup canned coconut milk (not light)

2 tsp (1 envelope) unflavored gelatin

3 large, ripe avocados

1/2 cup mint leaves

2 tbsp fresh lime juice

1 1/2 cup granulated sugar

1/2 tsp salt

Topping:

2 cups heavy whipping cream

2 tbsp granulated sugar

Lime zest and mint leaves for garnish

Directions:

Preheat oven to 350 degrees. Combine ginger snap crumbs and butter in a large bowl. Then press mixture into the bottom and up the sides of a 9" pie pan. Bake for 15 minutes and then remove and allow to cool completely.

Open the can of coconut milk - do not shake it! The cream will have settled on the top. Spoon it out and set aside for the next step. Put 1/2 cup of the coconut milk liquid in a medium saucepan. Sprinkle the gelatin over the top and allow it to sit for 2 minutes. Then place over medium high heat and warm the liquid and gelatin until the gelatin has dissolved (do not stir). Remove from heat.

In a large blender, combine: gelatin mixture, remaining coconut milk and cream from the top of the milk, avocados (pitted and skinned), mint leaves, lime juice, zest, sugar and salt. Blend on high until very smooth. Pour into cooled pie shell. Cover and refrigerate at least two hours.

Right before serving the pie, combine whipping cream and sugar. Whip with a hand mixer into whipped cream. Spread whipped cream over the top of the pie and garnish with lime zest and mint leaves.

Sweet Potato Pancakes

One thing I craved during my break from grain was pancakes. I thought I would go a little nuts at my favorite breakfast spot once I reintroduced grain into my diet but instead I ordered my usual egg white omelet. Ha. Once you are grain free for a period of time the idea of grain just sounds so heavy and...blah. But I came across this recipe for "Louisiana" sweet potato pancakes and as I am a big advocate of all things sweet potatoes I thought I would give them a shot. (Click here for the health benefits of sweet potatoes as well as a great Thanksgiving Day recipe!)

My batter was a little heavier on sweet potatoes and lighter on flour than the below so yours may not be quite so orange. One drawback of adding extra sweet potatoes is that your pancakes are "gooier" in the center but for me it was worth it!

Ingredients: (serves 4)
6 oz sweet potatoes
3/4 cup whole wheat flour
1 3/4 tsp baking powder
1/2 tsp salt
1/4 tsp
1 egg, beaten
3/4 cup milk
2 tbsp butter, melted

Directions:
Place sweet potatoes in a medium saucepan of boiling water and cooke until tender but firm, about 15 minutes (I cooked mine 20-25.) Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop and mash.
In a medium bowl, sift together flous, baking powder, salt and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separated medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
Preheat a lightly greased griddle over medium high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls and cook until golden brown, turning once with a spatulat when the surface begins to bubble.

Beet Bourguignon

When my mom was in town recently I thought I would impress her with one of my delicious home cooked meals. Never mind that she doesn't like beets because I LOVE them (a trait that she "blames" on my Polish father.) But much to my very surprised delight she devoured this meal even commenting on how wonderful the beets were! (She did however eat around the mushrooms. Sigh. Is this what it feels like to be the mother of a picky eater?)

Now that fall is officially here and the wedding is over (which means I can join all of you in rooting for cold weather) it's time for some comfort food. But unlike mac n cheese this dish won't require "comfortable" clothes.

Enjoy!

Ingredients:
2 tbsp olive oil
1 1/2 yellow onion, chopped
4 cloves garlic, minced
8 small raw beets (no need to "cheat" and get cooked/canned for this one)
4 medium carrots, sliced into large pieces
2 sprigs thyme
2 tbsp tomato paste
1 cup red wine
2 cups vegetable stock
3 bay leaves
2 portobello mushrooms, cubed
10 crimini mushrooms sliced in half
sea salt and pepper to taste

Directions:
Heat the olive oil in a large cast iron pot over medium heat. Stir in 1 onion and garlic, saute until soft. Toss beets, carrots, thyme, and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red wine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile, heat olive oil in a pan and cook the mushrooms and 1/2 onion, stirring occasionally until onions brown. To finish the stew add mushrooms and onions and simmer for 10 more minutes. Garnish with fresh thyme.

Post Wedding Thai Curry

Sorry for the hiatus. Wedding planning had me eating take-out for two weeks (gasp!) Luckily I live in la so it was easy to stay grain free. I even indulged in a lettuce wrapped cheesburger from Five Guys;)

The grain free experiment was a huge success. I felt like I could eat more of the things I love (cheese, deli meat, wine) as long as I didn't eat any bread, pasta, rice, tortillas etc. I easily maintained my 125 lb weight and even developed sixpack-like abs without doing a situp. I am so happy with the results that I have decided to stay low grain, eating one serving or less per day of the above mentioned items.

To commemorate my return to the kitchen I decided to cook Thai Curry. I'm not typically a fan of Thai food. In fact, my "husband" would say that's an understatement. But since he loves it and I've been dying for some pasta this recipe seemed like a great compromise. And it did not disappoint:)

Ingredients:
1 bag Pad Thai noodles
(I used Pappardelle egg noodles from Trader Joes)
1 yellow onion
2 cloves garlic, minced
1 red bell pepper, chopped
1 large egg plant cut into bite size pieces
1 large sweet potato, peeled and chopped into cubes
1 cup coconut milk
1 14 oz can diced tomatoes
coconut oil
1 tbsp low sodium soy sauce, 1 tbsp red or green thai curry


Directions:
The directions don't call for the eggplant or sweet potato to be precooked but I chose to do so to soften them up a little. For the egg plant I cut into 1/2 inch thick slices, sprayed with olive oil, and grilled for a few minutes on each side. For the sweet potato I placed on aluminum foil and cooked on 350 degrees for 15 mins.

Bring a large pot of water to a boil and cook noodles until done. Rinse and set aside.

In a skillet combine coconut oil, onions, garlic and thai curry sauce and cook until onions begin to brown. Add egg plant, sweet potato and red pepper and cook for several minutes. Add coconut milk, soy sauce and diced tomatoes with juice. Bring to a boil, then lower to a simmer and let sit for 10 minutes. Add noodles and mix. Garnish with cilantro or basil.