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The Most Perfect Baked Potato

November 9, 2016 by Suzie

baked-potato-2This is the most perfect baked potato.

When we went gluten free back in 2002, baked potatoes became a staple in our house. They often posed as an easy dinner coupled with some salad or veggies. Then a few years later, when we adopted the Specific Carbohydrate Diet (SCD), we eliminated potatoes according to the “illegal” list of foods on the diet.

But because Kelly’s little body was craving nourishment and there was so little for her to eat on the SCD given her food sensitivities to eggs and dairy among other things, her doctor advised me to feed her potatoes. I willingly agreed.

“They are loaded with potassium” the doctor told me, helping me to accept that I’d deviated from our plan for a good reason.

Even though potatoes get a bad rap sometimes for their high glycemic index and for being a member of the night shade family of vegetables, when in their purest state, potatoes are still a relatively nutritious whole food.

One large baked russet potato contains almost four times the amount of potassium in one banana. This makes them an excellent food to help lower blood pressure and to replace essential electrolytes, a critical component for stamina and hydration in the body. To get that boost of potassium, plus the added benefit of seven grams of fiber, be sure to eat the skin of the potato.

One of Kelly’s favorite treats is getting take out from the Outback Steakhouse. She loves their perfectly cooked baked potatoes that are coated in oil and sprinkled with salt. It wasn’t until recently that I realized that maybe I could figure out how to make baked potatoes taste that good and also be even better for  her since I would use organic potatoes and pure oils like unrefined organic coconut oil with himalayan sea salt.

Once I learned the trick, I’d mastered the Outback baked potato. The key is you do not need to poke the potato before baking it. Yes, it’s true….never fear, the potato will not explode in your oven. Keep the temperature at 350 and bake for 60 minutes, and I promise the potato will be cooked to perfection.

The best part with this recipe is that the skin does not get crusty or crunchy and the potato stays moist on the inside….it really is the most perfect baked potato.

Most Perfect Baked Potato

1 medium to large organic russet potato
1 tablespoon melted coconut oil
1/2 teaspoon coarse sea salt

Preheat oven to 350. Scrub potato clean. Dry potato using a dish towel. Do NOT poke the potato! Place potato in a baking dish and brush or roll in oil until evenly coated. Then sprinkle potato with salt. Once oven reaches temperature, put baking dish in the oven. NO aluminum foil needed! Bake potato for 60 minutes. Remove from oven and let cool before eating.

To make it more fun, Kelly slices her potato in half lengthwise, then eats each half with her hands, biting into the potato as if it were a sandwich or some other finger food. Eating it this way I think makes it taste even better, that is if you can get over the messiness of it all 🙂

Filed Under: Dinner Ideas, Side Dish, Vegetables Tagged With: baked potato, gluten free, potato, side dish, vegan

Anytime Pumpkin Pie

November 29, 2015 by Suzie

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This year, I hosted Thanksgiving dinner for the first time in a long time, maybe ten years. Since I love to cook, I was thrilled to have the opportunity to try some new recipes, cook with my preferred ingredients while also making a mouth watering memorable meal that everyone would enjoy.

More importantly, I was excited to infuse all the recipes with love and serve delicious comfort food to my husband’s family who’d just lost a precious loved one.

The fact that I had to serve Thanksgiving dinner to 24 people was only slightly intimidating, and I focused on embracing the challenge. Besides the 26 pound turkey which I brined then roasted, my two favorites dishes were the roasted brussel sprouts topped with a balsamic glaze, cranberries and walnuts and my pumpkin pie.

 

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The pumpkin pie was to die for, so good! This recipe was inspired by Elana’s Pantry and The Paleo Mom. It just simply didn’t cross my mind to document all the delicious goodness before we dug in!

The best part about Thanksgiving isn’t the food anyway, it’s the coming together around food to share the love. That is what it’s all about, love. And well, pie.

What’s your favorite pie recipe?

Paleo Pie Crust

2 1/2 cups almond or pecan meal
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup palm shortening, melted
2 tablespoons maple syrup
1 teaspoon pure vanilla extract
Preheat oven to 325. Combine dry ingredients in a bowl. Stir in wet ingredients and mix well. Pat dough into a 9 inch pie plate. Bake for 10 minutes.

Pumpkin Pie Filling:

1 3/4 cup roasted butternut squash
2/3 cup raw walnuts
1/3 cup raw cashews
3 eggs + 1 egg yolk
1/4 cup honey
1/4 cup maple syrup
1 cup water
1/2 teaspoon ground ginger powder
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom

Place cashews and walnuts in the bowl of food processor and pulse until finely and evenly ground. Add eggs, honey and maple syrup. Bend until completely smooth, around 2-3 minutes (if using a blender you may need to add some of the water to puree).  Add the remaining ingredients and continue to blend until smooth (it’s important to get the custard smooth so your pie isn’t watery). Pour into pie shell and smooth top with a spatula. Bake for 40 minutes or until set. Cool completely before serving. Serve with coconut cream whip cream.

To make coconut cream whip cream.

1 can of full fat coconut milk
1 -2 tablespoons of raw honey
1 teaspoon vanilla

Place coconut milk in the fridge overnight or for a few hours, this will solidify the cream in a layer on the top of the can. Scoop off cream leaving the liquid in the can. Place cream in a bowl. Using a hand mixer or whisk, add in honey and vanilla. Whip until creamy. Delish!

Filed Under: Desserts Tagged With: dairy free, dairy free pie, gluten free, gluten free pie, paleo pie, pie, Pumpkin, pumpkin pie, thanksgiving, thanksgiving recipe, vegan

My Journey from Paleo to Vegan and back to Paleo

October 7, 2015 by Suzie

IMG_6090Fifteen years ago there was no internet.  No one was talking about gluten free or Paleo diets or even clean eating. That was when my daughter was diagnosed with celiac disease and over 25 other food intolerances.

Reluctantly, I committed to eliminating gluten and the other foods from her diet.  Several times I challenged it by allowing her to cheat. Her dramatic reaction showed me the powerful role food played with her symptoms.

As I began connecting the dots, I became unwaveringly convinced this was a way of life she needed to live by no matter what. If she didn’t follow her new diet, she’d regress and life would suck even more than having to cook every meal from scratch.

We were alone. No one else around us knew what I was talking about or why I was all of the sudden freaking out over crumbs on the counter or ordering out at restaurants.

A few years later, when her functional medicine doctor, Dr Sidney Baker, recommended the Specific Carbohydrate diet (SCD), I became her partner.

I had been diagnosed with ulcers and acid reflux in my early twenties.  I also suffered from constipation my whole life.  So, I was hopeful it could help my symptoms as well as hers.

SCD is a science based approach to healing the gut by removing inflammatory offending foods like all preservatives, additives, and sugars other than monosaccharides. It was (in the beginning) all about lists of what was legal and illegal according to the science of Dr. Haas and Elaine Gottschall, author of the book Breaking the Vicious Cycle.

Really, it was what today we call a Paleo diet except that SCD allows certain types of dairy and some legumes.  So in essence, we were eating Paleo without knowing it.

Today, the Paleo approach is embraced by many because they feel so much better on it and typically are able to lose weight and keep it off. What I love about the Paleo movement is that it is opening up so many new ideas for people with food sensitivities who want to follow a clean eating plan.  Paleo has made allergy free eating cool.

In 2009, when I attended Integrative Nutrition in New York, I began to question the role of meat in my diet, and it’s impact on my digestive difficulties.  I wanted to know if eating less or no meat would improve my digestion even more than what I’d been doing.  So after eight years of being Paleo, I went vegan (while my daughter was still eating Paleo).

At first, I had more energy without animal protein in my diet.  Though I removed meat, I continued to eat gluten free, grain free and sugar free.  Beans began to taste like magic, and I enthusiastically embraced eating plants.  The more veggies the better.  And the more I ate plants exclusively, the more it bothered me that we kill animals for food (and it still does).

After about five years of being vegan, my doctor recommended I add meat back into my diet because I wasn’t getting enough nutrients without it.  I resisted for a year then finally began reintroducing meat.  I started slowly with the addition of bone broth and then small portions of a variety of animal protein.

When I read Dr. Terry Wahls story, it was much easier to accept the shift back to Paleo. Dr Wahls was a vegetarian most of her life. Only after reverting to a Paleo diet did her Multiple Sclorosis go into remission and she went from riding in a wheelchair to riding a bike.

Nutrition is such a critical component to our health. Yet, often there is conflicting information around food which can frustrate even paralyze those interested in making change. Interestingly, right now we have two very strong movements that are opposing forces in the nutrition world – Paleo and vegan.  Both claim to be the magic ticket to health and happiness.  How do you know what is right for you?

What they both have in common is vegetables. Make vegetables your main course and you can’t go wrong. For example, the Wahls diet recommends 9 cups a day  – 3 of leafy greens, 3 cups of brightly colored fruits and veggies and 3 cups of sulfur rich vegetables.

Here’s what I think at this point in my journey.  What I love about Paleo is that it removes all the most common food triggers – dairy, gluten, grains, soy, corn, processed foods and sugar – without making a big deal about it.  Referring to it as this is the way our ancestors ate for millions of years is relatable.

What I love about vegan is the concept of eating lots of plants.  Plants are beautiful wonders of the earth.  The color of rainbow swiss chard or flavor of cilantro both remind us of the magical creation of our food.

So, I’ve shifted back to Paleo and am loving it.  It’s what’s right for me now.  The thing is that we tend to hear what we want to hear.  Honor your journey but be open to change and learning from others.

No matter what you do, keep it simple, cook with love and just eat real food 🙂

Filed Under: Uncategorized Tagged With: diet, paleo, vegan, vegetarian

Creamy Cashew Cheese (Vegan and Paleo)

June 25, 2015 by Suzie

IMG_0984As soon as it hits your tongue, you will know it tastes nothing like real cheese. But nut cheese is still a delicacy to be revered.  It’s complexity of texture and flavor leave you wanting more but in a different way than a hunk of havarti.  That is, in a good way.

Dairy cheese is both comforting and addicting, making it one of the hardest things for many people to part with.  Yet, dairy can be the root cause of many nagging issues like sinus problems, chronic pain, skin irritation or acne, tummy troubles such as constipation, bloating and gas.  Years ago when I decided to give up dairy, many of these issues improved for me, and I’ve seen the same thing happen with many of my clients too.

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The first time I had nut cheese I was at a raw foods restaurant in Miami.  It was one of the most amazingly delicious meals I’d ever eaten.  Then I had it again at Pure Food and Wine in New York.  Let me just say their lasagna is to die for;  I dream of going back for more!

Nut cheese was just one of those things I loved but assumed I’d have trouble duplicating. Finally I got up enough courage to make some.  On my first try, I used macadamia and pine nuts.  It was a recipe from Silvana’s kitchen.  Silvana called it dairy free ricotta, which sounded delicious especially for the gluten free lasagna I planned to make.  But I gotta be honest, I didn’t love it.

Then I remembered the cashew cheese I’d fallen in love with at Natural Products Expo. Directly across from our booth was the booth for Treeline cheese, which makes vegan cheeses made from tree nuts and cashews.  Their cheese is an amazing work of art.

So I decided to give making nut cheese another try, this time with cashews.  Mine turned out more like a dip, but it is a delicious topping for a burger, zucchini pasta, grilled chicken or salmon.

IMG_1059The nutritional yeast gives it it’s cheesy taste.  Nutritional yeast is not to be confused with active yeast for baking bread.  High in B vitamins, it’s a very popular ingredient in vegan cooking to boost protein and nutrient quality of foods.

IMG_0966After you get over the fact that you have to soak the cashews, its actually super easy to make.  There is no real science to exactly how long you need to soak the cashews.  At least two hours and up to twelve is a good guideline.  I usually place mine in water in the morning when I’m making breakfast.  Then I process them for milk or cheese later in the afternoon.

Ingredients

1 cup raw cashews
1/4 cup filtered water (for better taste)
3 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon raw organic apple cider vinegar
1/4 teaspoon sea salt

Soak the cashews in a glass container or bowl, covering them completely with water.  This step is super important because it makes the cashews blendable and gives smoother results.  After anywhere from two to twelve hours, drain the cashews and rinse.

Add cashews and all the other ingredients to Vitamix or other high speed blender.  A food processor will work too.  Blend or process until smooth.  Makes about a cup of cheese.

Add more water if want it to be runnier for a sauce. Add more nutritional yeast if want your cheese to be thicker and more spreadable.
For a delicious salad dressing, blend with a tablespoon of dijon mustard and a clove of garlic.

Use as a sauce in wraps or sandwiches, a dip for veggies or as a topping for grilled chicken burgers or salmon.  Chill in a cute little mason jar or other container for several hours before eating.  Keeps for up to a week in the refrigerator.

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Filed Under: Uncategorized Tagged With: creamy cashew cheese, paleo, vegan, vitamins

Summertime Zucchini Soup

July 13, 2014 by Suzie

Photo source: Gluten free homemaker

The other day a friend texted me saying, got tons of zucchini have any ideas on how I can use it all?

Now, mind you, she’s a good cook and a vegan.  So I had no doubt she’d figure it out.  Yet, I loved that she reached to me for a little inspiration.

Without realizing it, I had been cooking with a lot of zucchini myself lately.  Having just made it a few days earlier, the answer to her question was a suggestion that she make some zucchini soup.  By the time you cook the zucchini and then puree it, to make a big batch takes at least eight zucchini…..perfect for someone looking to use up a lot of the yummy green summer veggie.

Even more coincidently, she was coming over to my house for dinner that night, and I had just bought a bunch of zucchini to make a zucchini pasta salad.   There are so many interesting, tasty and fun ways to cook with zucchini, what’s your favorite?

With this soup, it can be eaten hot or cold and made with either chicken or vegetable broth.  For a little added extra protein you can stir in a whole egg into the puree soup over low heat.  I like mine with coconut cream swirled in it and topped with fresh minced basil leaves, yum!

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Summertime Zucchini Soup

4 whole green zucchini
2 cups chicken or vegetable broth
2 garlic cloves peeled and minced
1 jalapeño pepper, minced
1 red onion, peeled and minced
2 tablespoons coconut oil
1/2 cup water
1/2 teaspoon ground cumin
1/4 teaspoon cardamom
1/4 teaspoon salt
Fresh ground pepper
1/4 full fat coconut milk (optional)
chopped fresh basil or cilantro

Cut ends off zucchini and slice in half lengthwise.  Then chop into half moons.  Heat coconut oil in a stock pot over medium high heat.  Add onion and cook for 5 minutes.  Add garlic and jalapeño pepper, sautéing for another 3 minutes.    Add water and chopped zucchini.  Simmer over low heat for 10 minutes or until zucchini is soft.    Stir in spices and broth.  Cook over low heat for another few minutes until heated through.  Using an immersion blender or food processor puree until smooth.  Stir in coconut milk and adjust seasoning to your liking.  Garnish with fresh chopped basil or cilantro.

Serves 4

Filed Under: Uncategorized Tagged With: vegan, zucchini, zucchini pasta salad

Green Goddess Dressing (Dairy and Gluten Free)

April 16, 2014 by Suzie

Lately, I’ve got a new obsession.  It’s of unusual sort since it has nothing to do with my sweet tooth or cravings of any kind.  Perhaps it’s filling some kind of need that I’m not aware of, but that my body knows all too well.

What I’m perseverating over is my new salad dressing creation.  I’m going to call it green goddess because I love that name.  The moment I tasted this delightful dressing, I immediately flashed back in time to being in college and sitting in my favorite restaurant eating a huge salad with creamy green goddess dressing.  Drooling as I remember it, I swear it was to die for!  Most likely, given it’s creamy texture, it was made with dairy, which is something I can no longer enjoy.

Traditionally, green goddess dressing is made with gobs of fresh green herbs, sour cream, mayonnaise, anchovies, garlic and lemon juice.  Though the name sounds like something out of the 60’s or even modern day veganism, it actually dates back to the 1920’s at the Palace Hotel in San Francisco.

My version was inspired by my recent visit to the beloved Cafe Gratitude in Los Angeles.  When I recreated the dressing in my kitchen, I was blown away with the results, truly it is deliciously fabulous!  We are talking taste bud orgasm here.

The truth is I had gotten into a rut with my salads.   For the sake of time, ease and a happy belly, I just kept it simple by using oil and vinegar or lemon juice.  With some avocado, sunflower seeds, or toasted almonds on top of the greens, oil and vinegar was good enough.

What I wasn’t realizing is that dressing can make all the difference in gastronomical pleasure!  Using a tasty dressing, gobbling up the vegetables and lettuce in the salad becomes much easier versus just passing over the greens for the chicken, croutons, cheese or candied nuts typically found on most salads.

Bonus!  This version of Green Goddess is loaded with calcium – possibly even more than traditional green goddess dressing.  Tahini is made from sesame seeds which are very high in calcium – a quarter cup has 351 mg of calcium.  If you can’t eat sesame seeds, make it with ripe avocado instead.  Try this dressing on a big plate of shredded lettuce and veggies – you’re going to love it.  Besides, who doesn’t want to be a goddess?

What’s your favorite salad dressing? Leave me a comment below, I’d love to hear from you!

Dairy Free Green Goddess Dressing

1 1/4 cups sesame tahini
1/2 cup fresh lemon juice (2 lemons)
1/2 cup water
1 cup of olive oil
2 cloves garlic
1 bunch fresh parsley
1 teaspoon sea salt
1/2 teaspoon of fresh ground pepper

Place garlic in food processor or blender and pulse until minced.  Add parsley and pulse a few times.  Then pour in lemon juice, tahini and water.  Pulse again until creamy and well combined.  Slowly add the olive oil in a steady stream leaving blender or food processor running as you add it.  If dressing is too thick, pulse in more water a tablespoon at a time.  The first time I made this, mine was a weird texture until I added more water which was what gave it it’s creamy, milky texture.  YUM!

Makes about two cups of dressing.  Can be refrigerated for up to a week.  Cut recipe in half if not going to use it all in a seven days or less.

Filed Under: Uncategorized Tagged With: anchovies, fresh green herbs, garlic, green goddess dressing, lemon juice, vegan

"A compelling memoir! Every mother should read this book." - Liz Feld, President, Autism Speaks


Hi I'm Suzie. I love food. Simple, delicious, clean food. Mostly plants, some meat, usually organic. As a health coach I specialize in happy bellies and yummy recipes without hidden food triggers like gluten, dairy, soy and sugar.

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