Thanksgiving Side Dish - Curried Cauliflower with Almonds

So, Thanksgiving went off without a hitch.  We had a wide array of choices - some traditional, some Gundry-friendly - all delicious.  I made a curried cauliflower - a recipe I've been working on for a while that isn't quite perfect, but still pretty tasty (suggestions welcome!). It was at least yummy enough to get a comment from my 17-year old cousin who apparently does not normally eat cauliflower - despite the fact that her mom (my aunt who is also on Gundry) is a delicious cook. 

INGREDIENTS

1 head cauliflower, chopped into florets (or 1 bag of florets)

1 tablespoon curry

2 teaspoons garam masala*

3 tablespoons greek yogurt (or other unsweetened yogurt)

1/4 cup almonds

1/4 cup (plus more for drizzling) extra-virgin olive oil

Salt and pepper

DIRECTIONS

Preheat oven to 350.  Place cauliflower on a baking sheet and toss with olive oil, salt and pepper.  Roast until tender and golden, approximately 45 minutes.  While cauliflower is roasting, make the dressing.  Whisk together olive oil, curry and garam masala.  Place the almonds on a square of foil, drizzle with extra-virgin olive oil and sprinkle with salt.  Fold up the sides of the foil to seal in the almonds.  Place in the oven and cook until fragrant.  When cauliflower is roasted, pull out of the oven and allow to cool.  Place cauliflower in a bowl, pour over the curry dressing, and stir until incorporated.  Add yogurt and mix.  Add almonds and mix.  Salt, pepper and curry to taste.

*You can find garam masala in the spice isle of most grocery stores

Here are some other photos of our family Thanksgiving...

The turkey, getting ready for the roaster - the bird was spread with an herb butter underneath the skin, stuffed with citrus, onions, herbs and garlic and covered with a spice rub

My sister-in-law's delicious spinach salad with pears, blue cheese and pecans

My mom's yummy Brussels sprout dish with low-carb tortilla "bread crumbs" and crisped prosciutto... with the hustle and bustle that was going on in the kitchen we left it a little too long under the broiler  (hence the char on top).  It was still delicious!

My 14-year-old cousin created this beautiful centerpiece and a tablescape with candles and gourds.

We were blessed with a White Thanksgiving at my parents' central California  vacation home.

Roasted Cauliflower Soup

When I was a little girl, I liked very few foods.  I didn’t even like cheese!  I went through a phase where I would  even scrape the cheese off of pizza.  Needless to say, my mom had quite a time getting me to like many of the dinners she prepared.  One dinner I really enjoyed however was a simple potato soup with bacon.  As the weather starts to turn cold, I’ve been thinking about this soup.  As you’ve read, I’ve found that cauliflower is a wonderfully satisfying stand-in for potatoes.  So, I set out to find a simple cauliflower soup that might satisfy my craving for  my mom’s potato soup.  The recipe below is modified from one I found on epicuroius.com. 

INGREDIENTS

2 small heads cauliflower
3 garlic cloves
¼ large red onion, cut into large pieces
3 cups chicken broth
1 cup water
1 teaspoon finely chopped fresh thyme leaves, plus more for sprinkling on top
1 bay leaf
2 tablespoons heavy cream (optional)

DIRECTIONS

Preheat oven to 425°F. Cut cauliflower into 1-inch flowerets (about 10 cups).  In a large baking pan toss cauliflower, garlic, and onion with extra virgin olive oil to coat.  

Sprinkle with salt and pepper and roast in middle of oven about 30 minutes, or until golden.

In a large pot simmer broth, water and herbs together with the roasted cauliflower mixture until the cauliflower is very tender (about 20 minutes). 

Discard bay leaf and transfer half the contents of the pot to a blender and puree.  Add the rest of the mixture to the blender and puree until incorporated.  Puree for only a few seconds for a chunky consistency or until smooth if you prefer.  Stir in salt and pepper to taste and cream if using.  Sprinkle more fresh thyme on top if desired.

 

This recipe yields approximately three or four main course servings.  It would be delicious sprinkled with some crisp, turkey bacon bits if you want a little something more.  

Gundry Thanksgiving - What To Do!

First of all - don't fret!

Second of all (as I often tell my mother) - embrace the cheat!

Gundry is a way of life and it is always there to get you back on track.  If you want to be 100% Gundry all the time - I support you and admire you.  If that seems overwhelming - well, then you're probably normal.  Thanksgiving is a once-a-year event that is, in many ways, about the feast itself.  So, if you want to cheat a little bit - do so.

In my family there are a number of us that are on Gundry and many who are not.  So, when planning our potluck feast, I assigned the traditional non-Gundry items to members of the family not on Gundry - i.e. my uncle and his lovely new wife were assinged stuffing and bread - and I asked each of the Gundry followers to contribute a Gundry-friendly side dish.

While we're making an effort to have lots of delicious Gundry-approved options available, we will still be prepareing some of our favorite Thanksgiving dishes.  Despite their dedication to the Gundry lifestyle, my dear Max is still making his famous Cheesy Potatoes and my aunt is still in charge of baking pies - it's tradition!  I wait all year to indulge in my aunt's famous chocolate chip pie!  Although, word has it she is working on a Gundry-friendly pumpkin pie using almond meal in the crust and a combination of agave and stevia to sweeten the pumpkin (we're allowed 1 cup per day).

For most of the Gundry-ers in the family, we will probably partake in a bit of the traditional stuff, but moderate ourselves more than we would have pre-Gundry.

If you are participating in a Thanksgiving feast in which you are the only Gundry'er, offer to bring a side dish and bring a Gundry-approved vegetable or green salad.  You can load up on veggies and some turkey and partake in a few bits of the traditional items like mashed potatoes, candied yams and stuffing.

Here are some delicious, festive and Gundry-friendly recipes from the latest issue of Sunset magazine:

side dishes

Warm Brussels sprout leaves with toasted garlic and lemon
http://www.sunset.com/food-wine/holidays-occasions/thanksgiving-side-dish-vegetable-recipes-00400000056750/page2.html

Roasted cauliflower with capers
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000107339

Southwestern Roasted Green Beans (Sunset, Nov. 2001)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000524155

Roasted chile-lime broccolini
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000107270

appetizers

I'm thinking of trying this recipe using the cheese as the base instead of the bread and reduced balsamic instead of honey -

Chestnut and sharp cheddar crostini
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000107346

Try this dip wtih veganaise or yogurt instead of mayonnaise.  You can bring endive leaves for Gundry'ers and bread for everyone else -

Warm crab and artichoke dip
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000107319

Whatever you decide to cook and eat, enjoy yourself!  The feast aside, Thanksgiving is truly about giving thanks for all the good in your life and spending time with friends and family!

Smoked Salmon Frittata with Goat Cheese, Capers & Red Onion

We had a guest in town recently, and while I know he wouldn't care what I fed him, I still feel obligated to step it up a notch when I'm feeding someone other than Max or myself.  Looking through the frige on Sunday morning I was inspired by some smoked salmon and left over goat cheese.  Try this lovely combination of flavors the next time you want to make an impressive and Gundry-friendly breakfast or brunch.  Actually, this hearty frittata could stand up as lunch or even dinner.

INGREDIENTS
Extra virgin olive oil
1/4 cup red onion, chopped
8 eggs, whisked with salt and pepper
2 slices smoked salmon, torn into pieces
1/4 cup goat cheese, crumbled
1 tablespoon capers

DIRECTIONS
Turn the broiler onto high heat.  Heat olive oil in a large skillet.  Add onion and cook until translucent.  Add whisked egg.  Carefully place pieces of salmon, goat cheese crumbles and capers into the egg.  Cook until the sides are set and will separate from the edge of the skillet.  Place the skillet under the broiler and cook until the frittata is lightly browned.
Serves four.

For more on frittatas check out these recipes here and here.

Zucchini & Watercress Soup

This recipe comes courtesy of Sophie Dahl, granddaughter of famous author Roald Dahl, via Food & Wine Magazine.  I really enjoy zucchini and am always looking for new ways to enjoy veggies.  When I saw this recipe, I had to try it.

INGREDIENTS

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

1 small pinch of saffron threads (about 10), crumbled

1 pound zucchini, coarsely chopped

3 cups chicken stock

8 ounces watercress, chopped*

1 tablespoon heavy cream (optional)*

Salt and freshly ground pepper*

DIRECTIONS
In a large pot, heat the olive oil. Add the chopped onion and saffron threads and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. 

Add the zucchini and chicken stock and bring to a simmer.

Cook over low heat until the zucchini is tender, approximately 10 minutes. Add the watercress and cook for 5 minutes longer.

Using a slotted spoon, transfer the onion, zucchini and watercress to a blender. Add the cream and 1/2 cup of the stock and puree until smooth. Season with salt and pepper and pour into bowls.  

Drizzle some good olive oil over the top.

NOTES*

I never quite know how much to buy when ingredients are given in weights (i.e. 8 ounces of watercress).  For most veggies, you can use the scales in the store to make sure you're buying the right amount.  As a measure for the watercress - a typical bag or box of lettuce is 4 or 5 oz.  

Heavy cream is not technically on the diet.  However, it doens't have any sugar.  The recipe calls for only a slight amount which adds a nice richness and creaminess to the soup.  You can weigh the pros and cons and omit if you'd like.

As I've mentioned before, my inclination is always to slightly under salt and then allow each individual to season her meal to her liking. Ruining an entire batch of soup by adding too much salt is pretty upsetting!

PHASES
This dish is protein light, so in the initial Tear Down phase, eat some protein as well - perhaps a couple hard boiled eggs or a grilled chicken breast.  

Curried Zucchini Frittata topped with Mixed Greens & Smoked Salmon

I've been super busy lately with work and trying to pull together a destination wedding.  I want to keep Max and I on track, so I have to come up with simple meals that I can prepare quickly when I get home from work.  On your busy nights, have brunch for dinner with this yummy frittata.  

INGREDIENTS

1 tablespoon extra virgin olive oil

1 lb. zucchini, chopped*
1/2 onion, diced
2 tablespoons curry powder
2 teaspoons sea salt, divided
12 eggs*
1/2 teaspoon black pepper
1/4 cup smoked salmon torn into small pieces
4 oz. mixed greens

DIRECTIONS
Heat olive oil over medium heat in a large skillet and add zucchini, onion, curry powder and 1 teaspoon salt.  Cook, stirring occasionally, until zucchini is tender, approximately 10 minutes.

Meanwhile, crack eggs into a large bowl and whisk together with remaining teaspoon of salt and pepper.

When zucchini is cooked, spread evenly over the bottom of the skillet.

  Pour eggs over the top and cook until the bottom is set.*

  Place the skillet* under the broiler* until the top is cooked and golden brown.

Cut the frittata into quarters, top with mixed greens, and a few small pieces of smoked salmon.  Drizzle with a good-quality extra-virgin olive oil and sprinkle with sea salt.

P.s. Check out my new skillet.  My wonderful, soon-to-be mother-in-law scored us some previously-loved All-Clad pans on eBay.

NOTES*
I used 2 fairly large zucchini.  Because squash are often crooked, I cut off the ends and then stand the zucchini on end to slice it in half.  This technique is not foolproof, but it helps to get even cuts.  For a large zucchini I will cut each half again, lengthwise into halves or thirds before chopping crosswise into smaller pieces.
You can remove some of the yolks or use an egg substitute if you prefer.
You can tell if the bottom is set when the sides of the frittata can be pulled away from the edge of the skillet with a spatula.

If your skillet has a plastic handle, cover it in tin foil before placing under the broiler.
In some ovens the broiler is in the drawer below the oven and in some the broiler is on the top of the oven.  

Stir fry with Cabbage, Bell Pepper, Snow Peas & Chicken

I find that recreating Asian food at home is quite difficult... it just never tastes the same as in restaurants.  You won't mistake this dish for take-out, but it is simple and yummy and probably a heck of a lot healthier than what you might order from your favorite Chinese food joint. I adapted this meal from an Ellie Krieger recipe.

INGREDIENTS
1 tablespoon canola oil
1 small onion, sliced
1 bell pepper, sliced
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
1 head napa cabbage, sliced
1 cup snow peas
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 - 1 cup cooked, shredded chicken*
Drizzle of toasted sesame oil

DIRECTIONS
 Heat oil in a large saute pan over medium-high heat.  Add the onion, bell pepper, garlic and ginger and saute, stirring, until the onions are softened, about 2 minutes.

 Add the cabbage and cook until just starting to wilt, about 2 minutes

Add the soy sauce, rice vinegar and snow peas and mix well.  Cover and cook until the cabbage is wilted, about 4 minutes.  

 Stir in chicken until heated through.  Serve in bowls and drizzle with toasted sesame oil.

Phases: In the Tear Down Phase use a full cup of chicken for 2 people.  Reduce to a 1/2 cup as you move on in the diet.

*I bought a rotisserie chicken from Whole Foods and used some for our lunch salads and some for dinner.  You can also cook extra chicken when preparing a meal earlier in the week and then use the leftovers in this meal.