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What on Earth is there for you to eat? A Recipe Roundup

As I mentioned in my last post, I've recently discovered I have more food allergies. So now in addition to being gluten free and dairy free, I am also egg free, fennel free, and coconut free (however coconut oil tested fine with no reaction whatsoever). I also had a reaction to powdered stevia; the liquid one was fine and I will be reworking all my baked goods recipes using just liquid stevia (a future blog post). The reaction I get when friends and family find out is, "What do you eat? It must be so terrible!" If I were in their shoes and had no personal experience with food allergies and sensitivities I might have the same reaction. However, I actually feel calmer and less stressed. Honestly there's so much good food I can eat safely.  I feel so relieved to know what has been making me feel sick and covered in itchy eczema lately. It's no fun dealing with digestive system issues, headaches, and feeling self conscious about your skin.

So what exactly do I eat? Lots of wholesome, good, clean food. I've decided to go back to the drawing board in the kitchen and have been really busy re-discovering some old favorites. Here's some of what I've been busy cooking up!

Quick and Easy Quinoa Flakes

I had forgotten how wonderful this simple and quick breakfast is! When I first started The Body Ecology Diet a year ago, this was my go to breakfast most days. Now I find it to be a delightfully sweet breakfast treat.

1/3 Cup Ancient Harvest Organic Gluten Free Quinoa Flakes
1 Cup boiling water
Several dashes of cinnamon
3 Drops of Liquid Non-Alcoholic Stevia
Directions: Place quinoa flakes in a bowl. Cover with boiling water and cover tightly with tin foil. Let sit for 3-5 minutes. Remove tinfoil and mix in stevia and cinnamon. Enjoy!

Vegan Quinoa Crust Pizza with Red Sauce

Pizza night has always been my favorite weekend treat! Here's a recipe that's not only gluten free, but vegan, yeast-free, and flour-free. 

Crust (NOTE: Crust recipe was adapted from THIS blog post)
1/2 Organic red quinoa + 1/4 cup Organic white quinoa soaked for at least 8 hours (note: I soak my quinoa in filtered water with one capful of apple cider vinegar)
1 teaspoon Organic Unpasteurized Apple Cider Vinegar with the mother (I use Braggs)
Garlic powder and fresh or dried herbs to taste

Red Sauce:
1 Large organic red pepper
1-3 cloves of garlic
1 tablespoon Extra Virgin Olive Oil

1 fistful of Organic Arugula
1/4 of a medium red onion thinly sliced.
1/4 of a zucchini thinly sliced
1. Prepare the crust: Set the oven to preheat at 375 degrees Fahrenheit. Drain and rinse the quinoa well. Place quinoa and the remainder of the crust ingredients Into the food processor (use S blade). Process a few minutes until a pancake like batter forms. Line a pizza pan with parchment paper and spread the quinoa batter out into a smooth circle. Bake 15-20 minutes until crust begin to become crusty.

2. Prepare red sauce. Thoroughly wash red pepper. Turn on stove top burner to high heat and place the pepper on the open flame. Rotate the pepper till all sides are charred. Remove from heat and place in a bowl and cover with plastic wrap. Let sit 5-10 minutes. In the meantime, peel and chop your garlic. Remove plastic wrap and gently peel off the charred skin of the pepper rinsing if necessary. Remove stem and seeds and chop. Place garlic and pepper in a blender and begin to blend. Once the mixture has liquefied slowly add in the oil. Add salt and pepper to taste.

3. After crust has cooked for 15-20 minutes, remove it from the oven. Layer your sauce followed by your toppings. Put back in the oven for 10 more minuted till toppings have warmed through. Enjoy!

Crispy Baked French Fries with Sweet Mustard Sauce

I don't know about you but I LOVE French fries! It's something I missed when I had to go gluten free (a lot of cross contamination issues at restaurants) so I knew I had to figure out a way to make them at home. These thick cut fries make a great weeknight treat and my favorite condiment to go with them is Body Ecology's Sweet Mustard sauce. (NOTE: This sweet mustard sauce goes well with a variety of food items including veggie crudités, turkey burgers, salads, wraps, the sky is the limit!)

2-3 medium or large red potatoes
2 tablespoons coconut oil
1/2 teaspoon each of garlic powder and dried oregano
1/4 teaspoon dried thyme
Dash of cayenne pepper (adjust to heat level of your liking)

Sweet Mustard Sauce (This sauce recipe was taken from The Body Ecology Diet)
4 tablespoons Dijon Mustard 
1 teaspoon dried mustard powder
2 tablespoons Organic Unpasteurized Apple Cider Vinegar with the mother (Braggs)
1/2 cup Extra Virgin Olive Oil
1 teaspoon dried Dill

1. Thoroughly wash potatoes. Cut into wedges and place in a bowl with filtered water to cover. Let sit a few minutes. Preheat oven to 400 degrees Fahrenheit. Drain potatoes and pat dry with paper towels. In a large mixing bowl combine coconut oil (melt it to liquid state) and seasonings. Toss potatoes in mixture and spread out evenly onto a tin foiled and greased (I use a spot of coconut oil) baking sheet.  Bake 25-30 minutes till golden brown on bottom, flip and bake another 25 minutes. Season with salt once fries are done.

2. Combine mustard, vinegar, and dried mustard in a mixing bowl. While whisking briskly, slowly add in the oil till combined completely. Mix in Dill. Let chill for at least an hour before serving. (Note, if you're in a rush go ahead and serve it immediately, I've done it before in a pinch.)

3. Plate up your fries and sauce and enjoy!

Broccoli Soup 

Broccoli Fennel soup was my absolute favorite Body Ecology soup recipe! I would eat it at least 4times a week. Now that I have been diagnosed with a fennel allergy, I reworked this Body Ecology soup to make it allergy friendly for me. It's creamy, tasty and can be spiced up in so many ways! I like to spice it up using cayenne pepper or curry powder when reheating the soup during the week. You can get a different flavor everyday if you so choose.

1 head of organic broccoli thoroughly washed and chopped (make sure to peel the woody stems)
1 yellow onion chopped
4 stalks of organic celery chopped
2 shallots organic chopped
4 cloves of garlic chopped
Enough water, vegetable stock, or chicken stock to cover vegetables (about 6 cups)
1-2 tablespoons of coconut oil

1. In a stock pot heat the coconut oil over medium heat. Add onions, celery, and shallots. Sauté 3-5 minutes till translucent. Add garlic and sauté a few more minutes.

2. Add broccoli to mixture and sauté 1 minute. Cover the vegetables with water or stock. Put lid on the pot and let simmer 20 minutes till the vegetables are tender.

3. Place soup in a blender and blend till smooth and creamy. Return to stock pot and season with salt and pepper to taste. Simmer 10 more minutes and enjoy!

Baked Sweet Vanilla Almonds

This is a quick and easy dessert that comes together in less than 15 minutes. The scent of the almonds baking will make your kitchen smell like a sweet vanilla cake. I created this recipe as a dessert substitute when I was having company over one night; they were eating cake and I enjoyed my own sweet treat. I soak and dehydrate my almonds in big batches so that I always have the most nutritious and digestible version of almonds on hand. For more info about this, see THIS article.

1/2 cup soaked and dehydrated raw almonds
1 teaspoon non-alcoholic vanilla extract
5-8 drops of non-alcoholic stevia liquid
4 dashes of cinnamon

Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Mix all ingredients in a bowl and toss till all almonds are coated. Spread almonds in an even layer on the parchment lined baking sheet. Bake 7-10 minutes until the scent of vanilla almond exudes from the oven. Let cool and enjoy!

These are just a handful of my go to recipes when I'm craving some good, yummy, nostalgic food. I don't let my food allergies limit what or how I eat. I just get in the kitchen, google and pinterest like crazy, and rework recipes that taste just as yummy as the original. It feels so relaxing to be making a great meal in minutes and sharing them with friends and family. I hope these recipes inspire you to get in the kitchen and create recipes that are not only good for you, but make you feel good as well.


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