Gluten-free Butternut Squash Pasta

***Please forgive me, but apparently corn, though perfect for anyone that has a gluten sensitivity, is NOT Clean, if you are visiting this blog looking for a Clean recipe, substitute the corn pasta for rice pasta, which would be equally delicious!***

Hands down, the hardest part on the Clean Program is giving up carbs. I am near the end and all I can seem to think of us is scarfing down a big bowl of pasta. As already mentioned, carbs are a major no-no, and so are tomatoes, pasta's
best friend. As mentioned in my previous post, the program's goal is to remove "common allergens, toxic foods and ingredients that frequently cause sensitivities from your diet to promote healthy digestive tract functioning." Gluten is one of those ingredients that is actually a high allergen, while tomatoes are nightshades. Nightshades are fruits and vegetables that contain a substance called alkaloids which can negatively affect your nerve-muscles, joint and digestive function.
While shopping at my local Whole Foods, I cruised by the pasta aisle and daydreamed of the next encounter I would have with my long, lean friend. And then....there it was, calling my name...corn spaghetti, a totally gluten-free alternative. I stood there for a while, considering whether this was a viable lunch option. I was actually torn. On the one hand, it was gluten-free and totally acceptable as far as the Elimination Diet was concerned, but on the other hand, I felt that part of me going on this cleanse was to rid myself of these cravings. I decided that I have been restricting myself enough while on this cleanse and caved in to my craving. Which wasn't even caving in, since again, it is totally gluten-free. Jeez, who would have thought the guilt a gal could have doing some gluten-free shopping!


Next hurdle, was the sauce. Tomatoes, out! Cream sauce, out! Olive oil sauce, not my favorite! I even had to imagine a sauce without the salty decadent flavor or Parmigianno Regiano. And then, it came to me...butternut squash....YES! To take care of the cream factor, almond milk. I left Whole Foods determined to make a creamy, butternut squash pasta recipe that Dr. Junger would approve of!


I have to admit, I was skeptical as to how this was going to taste, but when I took my first bite I had a sensory explosion. I called my husband into the kitchen and he agreed...this is damn good. Best of all, I was getting to eat pasta!

Some tips before you start:
- Whole Foods carries frozen butternut squash. It saved me so much time! If
you can't get your hands on it, simply use a good peeler to remove the skin
from the squash, scoop out the seeds with a spoon, and dice up.
- Use the almond milk sparingly at first, especially when you blend. If the
sauce is still too think, add some more when you return it to the pan.
- Corn pasta breaks very easily, so don't expect to bust out your fork for
a bit of twirl dancing...this is more of a scoop-up meal.
- Taste the sauce before you add the pasta! Adjust the seasoning. I ended up
adding more salt, pepper and even nutmeg.

Clean-friendly, Corn Spaghetti with Butternut Squash Sauce

1 package of corn spaghetti (rice spaghetti if you are on the Clean program)
olive oil
1 package of peeled, cubed butternut squash (You can find this in the freezer section of health food stores, if not available, then you will need one large butternut squash, peeled and cut into 1-inch cubes)
1 small yellow onion, chopped
2-3 garlic cloves, minced
1/2 cup vegetable stock
1/4 cup to 1/2 cup almond milk
salt and pepper
a pinch of nutmeg
handful of chopped basil
toasted walnuts (optional)

In a large skillet, warm a few glugs of olive oil in the pan. Add the onion, butternut squash and salt and pepper and saute for 5 minutes. Add the garlic to the pan and saute for another 3-4 minutes until the squash become somewhat tender. Add the vegetable broth, bring to a simmer, cover and allow to cook for 5-8 minutes. You want the squash to become very soft.

Transfer the squash to a blender and add half the almond milk and a pinch of nutmeg and puree.

Bring a large pot of water to a boil. Add the pasta and cook until tender. About 8-10 minutes.

Transfer the squash back to the pan and re-heat. Add basil and some more almond milk, if needed. It all depends on what kind of consistency you like your pasta sauce. Taste and add salt and pepper if needed. Add the cooked pasta into the pan and stir together.

Serve with a sprinkle of toasted walnuts on top for an added crunch.

Getting Clean

I am currently 16 days in to a 21 day cleanse. Doing a cleanse is something I have always wanted to try, but I love food so much I couldn't imagine giving it up. Before I educated myself, I had assumed that all cleanses required relinquishing your right to chew and replacing that motion with constant gulps of liquid. I pretty much only knew of the Master Cleanse which would have required me to live on water, lemon, maple syrup and cayenne pepper! Who the heck find that appealing? I stumbled upon The Clean Program a while back (can't quite recall how) and it seemed to be easy to follow.

The program consists of eliminating various food items that are hard on your digestion, high allergen and deplete energy. These include wheat, sugar, dairy, soy, caffeine and all processed foods. Dr. Junger and his fabulous team of wellness coaches (I love you Jenny) place an emphasis on eating whole foods which are easily digested and are therefore converted into a good old fashion pick me up. There are two options, you can follow the book version, or purchase a kit. I opted for the latter.
I chose the kit because, being a working mother, with two small children, I liked not having to worry about two of the three meals allowed on the program. The kit came pre-packaged with two meal replacements for breakfast and dinner, and included all the supplements I needed. Here is a rundown of the program, a shake for breakfast, a sensible lunch utilizing items "allowed" on the cleanse, or as Dr. Junger calls it, elimination diet-friendly, and a shake for dinner. With each meal, you take a slew of supplements which work together to aid digestions, reintroduce healthy bacteria to your gut, and help diminish cravings. I can't praise this program enough!

So why did I want to go on a cleanse. Here is a short list:

1. I really wanted to re-think how food affects me emotionally. I find that I am constantly snacking on junk just because it is sitting in front of me and I hoped to break this annoying habit.

2. Mindful eating. I certainly eat healthy already (aside from the above mentioned junk I snack on.) However, before I met my husband (I blame him) I was a vegan who was a very conscientious eater. I wanted to get back in touch with that gal.

3. Eat more whole foods. Eating raw vegetables, fruits, whole grains and other whole foods provides your body with a plethora of vitamins and enzymes that cannot be found in processed foods. They are easier to digest, and keep you feeling full longer. Most of the junk (there it is again) that I was snacking on was processed foods laying around the office, or calling to me in my pantry (I blame the kids.) On this program I was forced to re-think the packed food following me around throughout my day and has opened my eyes to the junk my kids eat.

4. Incorporate liquid meals. In another fabulous book that I have read, Spent, Dr. Lipman makes a strong case for liquid meals, particularly for breakfast. He emphasizes that breakfast is certainly the most important meal of the day, however the type of breakfast one eats is more important. He really stresses that the morning meal is literally "breaking the fast" and that the body needs to eat something that it can easily digest, therefore preserving energy for better usage. Liquid meals will halt that afternoon sugar slump and keep you energized throughout the day. It makes total sense! If I wake up in the morning and immediately take my kids to the park and run around wild with them come noon I am a wiped out for the day. On the other hand, a morning filled with arts and crafts, tickles and board games leaves me energized for the day!

5. Alleviate my tummy problems. I have some serious stomach issues. It seems that not a day goes by that I do not have some discomfort. Now, I am mildly lactose intolerant, but even on days that I consume no dairy, the discomfort is still there.

6. Energy. I can't afford to feel like I need a nap at 2 in the afternoon....I am at work! I can't afford to feel like I am ready for bed at 6 in the evening....I have kids. I desperately was looking for more energy.

Sixteen days in, I am happy to announce that being on the Clean Program has addressed all my issues! I am nervous/excited to see how I will incorporate my new philosophy on food once I am off the program, but I know that it has seriously re-set my views on what I put in my mouth.

So today's recipe comes from 101Cookbooks, a blog that I have featured before. I made a big batch on Sunday and it fed me all week at work. It is creamy, thanks to the tahini, nutty, thanks to the brown rice and almonds, and most of all delicious. The original recipe calls for asparagus, but I opted for broccoli (which I am not entirely certain is Clean-friendly...but here's hoping.) You can substitute any hardy green you like. I also doubled the tahini dressing which I think worked out great because I poured it over all at once, rather than serve it on the side as Heidi suggest.

Until next time folks, cheers and happy eating!


Tasty Broccoli and Tahini
Adapted from 101Cookbooks

3 tablespoons extra-virgin olive oil
1 or 2 14-ounce cans of chickpeas, drained (I went for two)
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments (or broccoli, as I used)
3 cups pre-cooked brown rice
1 cup almond slivers, toasted
fine grain sea salt

Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
zest of one lemon
scant 1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
3-6 tablespoons hot water ( I ended up using more.)
scant 1/2 teaspoon fine grain sea salt

Prepare the rice ahead of time, or you can purchase frozen brown rice to make this super fast!

Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely). Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.

Panettone Bread Pudding

Let me start this post with a disclaimer: my husband did not approve of this dessert. Now, you might be asking yourself, "Why would you include this recipe on the blog?" Valid question. It is because he is CRAZY! Of all the dinner guests over at the house, Micah was the only one not ooooing and ahhhhhing over this thing. The real problem is, that he wants me to recreate the bread pudding at Canyon Restaurant, the BEST restaurant in Fort Lauderdale. The only way that impossible task will ever happen, is if the head chef invites me over himself for a personal baking lesson. Seriously, if you live in the Fort Lauderdale region and have never eaten at Canyon's you are missing the best Prickly Pear Margarita, amazing food and hands down the best white chocolate bread pudding with Chambord berry compote.

I found this recipe while browsing through Food and Wine's website. I had always had the idea of using panettone bread, rather than traditional bread, but was convinced I would create the recipe my usual way, fusing a few recipes together. Panettone is a sweet Italian bread. Though you can find it year round, it is traditionally a bread served in Italy for Christmas and New Years. It usually contains candied fruits, such as oranges and raisins and you can find some with chocolate chips (which Micah would have probably enjoyed.) I think this would be a decadent dessert to serve at your News Years Eve party! All it needs is a scoop of good quality Vanilla Bean ice-cream and let the count down begin.

Here is a song for your enjoyment as you are reading through the recipe. I wish everyone a happy and healthy New Year! Until next time, cheers and happy eating!



Preheat the oven to 400 degrees. Butter a 2-quart baking dish. Toast 2 pounds sliced panettone bread, about 1 1/2 inches thick on the oven racks for 8 to 10 minutes, or until golden. Cut into 1 1/2-inch cubes and transfer to the prepared baking dish.

In a saucepan, cook 1 stick unsalted butter over moderately low heat until nutty and the milk solids are brown, 4 to 5 minutes. Toss the butter with the panettone.

In a medium bowl, using an electric mixer, beat 3 large eggs and 1 cup of sugar at medium speed until pale and thick, 2 minutes. Beat in 2 teaspoons of pure vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of freshly grated nutmeg and a pinch of salt, then beat in 2 cups of heavy cream and one 12-ounce can of evaporate milk.

Pour the custard over the panettone; let stand for 1 hour, gently tossing now and then, until the custard is absorbed. Preheat the oven to 400 degrees. Bake the bread pudding for 25 to 30 minutes, until the top is golden and the custard is set.

Let cool for 30 minutes before cutting into squares. Serve warm, with a big scoop of vanilla ice-cream.

Quick Lunch for Guests (or You!)

I whipped this up the other day, took one bite, and could not believe my taste buds. I instantly thought that this sandwich would be an impressive, and simple, lunch to make for any holiday guests lingering around the house.

The key is the bread! I used Bimini bread, a staple here in Fort Lauderdale. Though it looks like any ordinary white loaf, upon taking one bite, anyone can tell that is far from white bread. It is a yeast bread with a subtle sweet flavor and soft texture that reminds me of Challah bread. It originated in the western Bahamas and its' recipe was once kept secret; thankfully not for long. Let me tell you, Fort Lauderdale tapped into the Bimini bread market, most notably, Bimini Boartyard, a local restaurant.
.
Here is a little Christmas tune for your enjoyment! Till next time, cheers and happy eating!



Grilled Cheese with Bacon and Apple

Ingredients

two slices of thick bread
1-2 Tablespoons of butter
Miso Dijonnaise (or Dijon Mustard, Old Style preferred)
shredded cheddar cheese
Gruyere cheese
5 slices of Granny Smith Apple
3 slices of cooked soy bacon (real bacon for all you carnivores

Heat a non-stick skillet over medium heat. Spread butter on both slices of bread. On the inside of one slice, spread Miso Dijonnaise, layer with a healthy dose of each cheese, followed by the apples and bacon. Cook sandwich on each side slowly. They key to getting this sandwich right is to take your time cooking it! It should take about 5-6 minutes on each side. You also want to press it down slightly occasionally.

Chocolate Covered Cherry Cookies

Growing up in a Jewish household, I use to gaze upon Christmas activities in envy. Yes, I had Hanukkah, but the magic of Christmas always seemed to outshine the festivities of Hanukkah. The funny thing is, that the Jewish guilt I was raised by made me feel guilty for feeling this way. I really believed that it was sinful, as though the gates of hell were to crack open between my feet and gobble me up....seriously.

Now of course, I was the kid that always knew that there was no such thing as Santa Claus, but I still begged my mom every year to take me to see Santa, and so she did, the Jew and Santa. I would sit on his lap, pretend I was blissfully ignorant, and wish for my gift. I remember one night, my mom and I sneaked on over to Midnight Mass and I was overwhelmed with emotion. I walked into that church and was sure I was going straight to hell, but as soon as the choir started to sing, I was moved to tears.


Fast forward 20 years, and I hit gold! Sure, I married my soul-mate, the love of my life, but he also happens to celebrate Christmas. The Jewish guilt has subsided and I now approach the holiday season with ardent fervor. As our family grew, we created our own family traditions; celebrating both holidays and oftentimes, infusing one into the other. The meaning of Christmas, or Hanukkah for that matter, have no religious connotations, to me, but evoke a time of strong familial bonding. I love that come Christmas morning, the whole world seems to shut down. There are no e-mail alerts buzzing from my phone, no phone calls being made, no store to rush to, just straight-up family time. Joy to the world indeed!

Much of these traditions are driven by food! I mean, it is the holidays after all! As I mentioned in the webisode, one bite of these cookies, no matter what time of year it is, instantly transports me to jingle bells and tinsel. I am very excited to share them with you and I hope that you enjoy them every bit as I do. Just a few pointers before we get to the recipe:

- This recipe has been doubled, so it does produce a large quantity. However,
since these cookies are a bit arduous, it is worth making a big batch.
- Don't expect your typical chocolate chip cookie dough. This dough will
be thick.
- It helps to dampen your hands when you are forming the balls. This keeps the
dough from sticking.
- When making the chocolate sauce, make sure to stir constantly!

And now, to the recipe. Here is wishing you and your family a very merry Christmas, whatever your family traditions might be, may your time spent together be meaningful and joyful. Until next time, cheers and happy eating!



Chocolate Covered Cherry Cookies
Makes 28 cookies

1 Cup butter, room temperature
2 Cups sugar
3 teaspoons vanilla
2 eggs
3 Cups of flour
1 Cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 10oz. jar maraschino cherries, drained, juice reserved
1/2 cup sweetened condensed milk
1-1 1/2 teaspoon reserved cherry juice

Combine the first four ingredients. Mix until smooth. Add the flour, cocoa, salt, baking powder and baking soda and mix. Dough will be stiff.

Drain the cherries, reserve juice, and pat dry.

Make one-inch round balls with the dough and place on a greased cookie sheet. Pat a cherry into each ball.

On low heat, pour condensed milk and stir in the chocolate chips. Stir often until chocolate chips melt. Add cherry juice as necessary.

Cover each cherry completely with the frosting.

Bake in a 350 degree pre-heated oven for 8-10 minutes, being extra cautious to not over bake.

Simple Pleasure

I am always astounded when a few simple ingredients come together so well that they make a dish taste profound. This is certainly the case for this simple snack. I actually first made this dish the day I gave birth to my daughter. I was home from the birthing center no more than a few hours when my mom brought me an eclectic variety of ingredients from the grocery store. I wanted something creamy and savory, but did not have the energy to stand in the kitchen and cook. While Micah had some daddy time, I quickly made this using the items my mom bought and have made it ever since.


And of course, some tunes for your enjoyment! Harlem Shakes: Winter Waters. Cheers and happy eating!




Recipe

-slice of whole grain bread
-half an avocado, sliced
-Gruyere or Asiago cheese, sliced or grated
-juice of half a lime
-salt
-pepper

Layer slice of bread with layer of cheese, slightly toast in a toaster oven. Once it is half-toasted, layer with avocado slices and toast some more. Once toasted, squeeze lime juice and sprinkle with salt and pepper.

Vegetarian Chili (with carnivorous option!)

No video today folks. It has been a while, I know, but life catches up to us all. I am approaching a nice two week long holiday and plan on backlogging some webisodes, so fret not my faithful readers! For now, I would like to share with you the all-time best chili I have ever eaten! I am not sure if you can really call this a chili. It's actually more of a hybrid between a chili and a hearty stew. It's the perfect winter meal to warm the body and satiate the night-time appetite.


This dish blends together the perfect amount of vegetables, beans and spices into a blissful stew that will feed you for days. My husband and I banged it out in the kitchen together sipping a Cabernet and listening to cheesy Christmas music (its that time of year.) Micah decided to boil some chicken breasts in chicken stock to add to his bowl. I reminded him how he basically became a vegan when we first started dating, but it is now clear that it was all part of his courting strategy. It worked. Regardless, he said the chicken was the perfect accompaniment.

Things to know about this dish:
- The vegetables release a lot of liquid which makes up for the recipe
only calling for one cup of water.
- Though a departure from red beans, the black beans are a nice touch in
this chili.
- Be prepared, this is Mexican inspired.

I couldn't leave you without a song for the week! I hope that everyone is enjoying the cold weather.




Vegetarian Chili
Inspired from Emeril Lagasse

• 2 tablespoons canola oil
• 3 chopped yellow onions
• 2 chopped red bell peppers
• 2 tablespoons minced garlic
• 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
• 1 medium zucchini, stem ends trimmed and cut into small dice
• 2 cups frozen corn
• 4 portobello mushrooms, stemmed, wiped clean and cubed
• 2 tablespoons chili powder
• 1 tablespooon ground cumin
  
• 1 tabelspoon paprika
• 1 teaspoon oregano
  
• 1 1/4 teaspoons salt
• 1 teaspoon cayenne(more if you like it spicy)
  
• 4 large tomatoes, peeled, seeded and chopped
• 3 cans of black beans, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 1 cup vegetable stock, or water
• 1/4 cup chopped fresh cilantro leaves
• Cooked brown rice, accompaniment, if desired
• sour garnish
  
• Diced avocado, garnish
• Chopped green onions, garnish

Directions

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, paprika, oregano, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado and green onions.