Tag Archives: vegetarian

Gluten-Free Vegetarian Baked Ziti and Eggplant Garlic “Bread”


And I’m back in the game for a BIG win!

The baby is 6 weeks old now and I’ve finally been making some appearances in the kitchen these past 2 weeks.  Mostly I’ve just been throwing simple things together for dinner in attempt to fill everyone’s bellies with something remotely healthy.  The other day I was walking through Costco, quickly checking items off my shopping list when inspiration stopped me in my tracks.  Ancient grain, gluten-free penne noodles.  Why, I cannot say.  I don’t even like noodles generally.  I did however used to LOVE my baked ziti recipe, which involved Italian sausage, ricotta, Parmesan and a WHOLE lot of mozzarella.  I haven’t eaten it in years.  I used to often make it with penne noodles because I could rarely find ziti.  So seeing the penne made me think of ziti, and that got me thinking about how I could come up with a yummy, healthier version.

That treasured flame I haven’t felt in almost a year was lit.  I spent the next few days mentally manifesting my creation… and it paid off, big time.  The whole family loved it, and that almost NEVER happens!  

Now, I made pasta to feed an army.  I used the entire Costco sized bag.  I regret that I didn’t even look to see how much that was.  I believe it was 6 cups, uncooked.  In the end it made 3 casseroles.  We ate 1 1/2 for dinner, my husband took the leftovers to work for lunch, and I put 1 in the freezer for a day in the future when we need a quick meal.  I love that kind of back up.  So, if you want to make less, reduce the recipe, but it does freeze well and is great to have on hand.


Gluten-Free Vegetarian Baked Ziti

1 Costco bag of Gluten-Free Ancient Grains Penne noodles

3 small or 2 large zucchini, sliced and quartered

About 2 cups crimini mushrooms, sliced

1 head of garlic, cloves peeled and sliced

A few tsp oil (olive or coconut)

2 jars marinara sauce (preferably organic)

4-6 oz soft goat cheese

1/2 (or more) tsp fennel seeds  (to give it that Italian sausage flavor)

About 7 oz goat mozzarella, grated


Preheat oven to 375.

Cook noodles according to package directions, rinse well, drain and set aside.  Place zucchini, mushrooms and garlic on a baking sheet and toss in oil.  Roast for about 20 minutes, until tender.  To the pot of noodles add roasted veggies, sauce, soft goat cheese and fennel seeds.  Mix well*.   Divide into 3 casserole dishes.  ~If you’re planning to freeze any, line the dish with plastic wrap, add the cooled pasta mixture, cover with plastic wrap and freeze.  When it is fully frozen you can remove it from the dish, wrap it in foil or wax freezer paper and store it in the freezer.  When you’re ready to eat it remove the wrap, put it back in the same dish you froze it in, let it thaw for several hours, top with grated mozzarella, and cook.~  To the one(s) you’re planning to cook now, top with grated goat mozzarella and cook until cheese is melted and bubbly, about 12 minutes.


*The soft goat cheese should melt if the noodles are still warm.  If you don’t want the cheese melted in you could also just crumble it on top once you get it into the casserole dishes.


I have to apologize for this terrible photo. My camera isn’t the greatest and apparently neither is the lighting in my dining room.

Eggplant Garlic “Bread”

1 Eggplant

garlic powder

sea salt

Olive or coconut oil


Peel eggplant and slice into 1/2″ rounds.  Sprinkle with salt and let sit about 30 minutes.  Rinse well and pat dry.  Brush lightly with oil on both sides, sprinkle with garlic powder and sea salt, and place on baking try in the oven for about 20 minutes, flipping halfway through.  They are done when they are dry on the surface and beginning to turn golden brown.  


New Eating Plan and Recipe for Grain, Nut & Soy Free Vegetarian Sausage Pizzas


Lately, my body has been telling me it needs something different.  It’s taken a few weeks to conjure up some sort of idea what that might be, and also to process the coming change emotionally.   For several years I’d had severe hypoglycemia.  I’ve done many different things with my diet, but one of the most promising was Detox 4 Women by Natalia Rose.  I tried it several times, but I ended up very sick from it.  Then I was told about Dr. Doug Graham’s 80/10/10 Diet.  It resonated so well with me at the time I went overnight from a completely no carb/sugar diet to an almost entirely fruit diet.  I was afraid my blood sugar would spike out of control (I’d blackout many times from this in the past), but I was so sick I feared for my life either way.  From day 1 I had almost no low blood sugar!  I’ve been eating this diet since April, so almost 6 months now.  It’s been so good to me.  Recently though I’ve been gaining weight that won’t come off, just around my waist.  I’ve also not been sleeping at night, feeling foggy headed and fatigued during the day, and have had a lot of nausea after eating.  I know bodies, and all signs here point to 2 things.  1.  Candida.  2.  Awakened and not released waste.

I have learned some things over the past 6 months.  First, it was an overabundance of fat that was causing my blood sugar problems.  The trouble with this was I was eating a whole lot of fat (via coconut milk, goat cheese, avocado, over 100 grams a day) in attempt to balance my blood sugar.  I felt starving and faint all of the time on the Detox 4 Women plan.  I have learned that this plan is not meant to be high fat, but for me at the time there was no other way.  I have also learned that a high fruit diet, while ideal for humans, can wreak havoc in a body that hasn’t reached a high level of cleanliness.  Fruit awakens waste like no other, and for a person such as myself who cannot afford colonics, this is a big problem.  It was a great tool though in getting the blood sugar balanced, and I believe this was an answer to many prayers.

I decided to give Detox 4 Women another try.  There was a lot of anxiety toward this since my past experiences had been so negative.  Today was day one, and I’m happy to say it went MUCH better than I’d expected!  Normally, I’m a big overeater and food is pretty much an obsession, but today I listened to my body, and am so impressed with how little food it wanted.  I’d been feeling like the nausea after eating was my body telling me it wanted less food, a lighter load, and that very much proved to be true today.  I got up in the morning and waited until I wanted a little water.  I sipped water for an hour or so until I felt like I wanted juice, which I sipped on for a few more hours as opposed to dutifully guzzling like I normally would.  During this time I did an hour long workout.  At noon I took the kids to playgroup and brought a half batch of Pumpkin Pie in a Bowl Revisited along.  Oh, how I’ve missed this stuff!!  We were at playgroup for 2 ½ hours.  I came home and mixed up a little guacamole kind of magic and used it to dress a large salad.  This was at 3:15.  By this time I’d started to get a detox headache, which I really wasn’t expecting for a day or two.  It’s a good sign that the lightness is what I’ve been needing, assuming I can eliminate the toxins that are causing the headache.  For this I will be using aloe orally and wheat grass implants rectally, along with my usual daily enema.  For dinner I had another salad dressed with lemon juice, stevia and stone ground mustard, followed by the pizzas below.  Oh, I also had 1 square of Trader Joe’s dark chocolate after the lunch salad and about 5 cherry tomatoes out of my garden.  And while I was out there checking on my lettuce babies that I recently planted, I picked 3 large beets to bake for my lunch tomorrow.  I think the key to success here is preparation, always having *safe* food on hand.  Baked beets are perfect, GREAT for elimination, filling, sweet and satisfying, and contain no overt fats.  They’re also super yummy cold out of the fridge.

If I get hungry later (and I likely will) I will probably slice up a cucumber and sprinkle some sea salt and pepper on top, perhaps a little lemon juice as well.  I wish I were one of the lucky people who can eat more than a square of chocolate without going into caffeine overdrive and snack a few ounces in the evening, but I’m not and will have to be creative with my evening snack, which I tend to need to fall asleep and not wake up in the middle of the night ravished and with low blood sugar.

Today I have eaten a total of about 33 grams of fat, not bad!  I’m not an advocate of obsessing over numbers, but this is very much an experiment to see how my body responds to different things, so I like to have some numbers to go off of.

Note:  If you’re not into the veggie sausage you could omit that and just add the pizza seasoning from the recipe instead.  Olives, tomatoes, artichoke hearts, etc. would also be very yummy.

Vegetarian *Sausage* Pizza

~Grain, Nut & Soy Free~

Adapted from a recipe shared by Kandis on the forum at Detoxtheworld.com


Vegetable Sausage

1 cup carrot pulp (left over from juicing*)

1 small onion, chopped
2 cloves garlic, minced
1 Egg

Fresh sage (to taste, I used 1 leaf)

Fresh thyme (to taste, I used about 2 tsp)
1 TBS Pizza Seasoning (I added a little extra fennel seeds)
Organic Butter

Place onion, garlic and butter in sauce pan and sauté until tender.  Mix egg into carrot pulp, add to the pan along with remaining ingredients.  Cooked until lightly browned.

Sausage beginning to cook

Vegetarian Sausage Eggplant Pizzas

Serves 4

2 eggplants (I used one white and one regular)

Sea salt

High quality organic pizza sauce (I use Muir Glen)

Vegetarian Sausage (recipe above)

Mozzarella Goat Cheese (about 3 oz)

Peel eggplant, slice into 1/2“ thick rounds.  Sprinkle both sides with salt and leave to sit 20-30 minutes (this step is optional).  In the meantime make veggie sausage.  Rinse eggplant, dry well and place on a baking sheet that has been very lightly greased with coconut oil, olive oil, or butter.  Bake at 350 for 10 minutes, flip, bake again for 10 minutes.  Remove from oven.  Top with pizza sauce, veggie sausage, and a small slice of goat cheese.  Bake for about 8 minutes, until cheese is golden and bubbly.  I like to put it under the broiler at the end for 2-3 minutes.



Beets baking for tomorrow!
The rundown on what I ate today:
-green juice (carrot, spinach, Romaine)
-1 glass stevia sweetened lemonade
-1/2 batch Pumpkin Pie in a Bowl
-large salad topped with 1/2 avocado, heaping TBS salsa, a little lime juice, dash of sea salt and garlic powder, and a few drops of stevia all mashed together and then smooshed all through the lettuce with my hands (wish I’d had some cilantro to add, going to pick some up tomorrow!)  Ripe tomatoes would have also been great, but I didn’t have enough in the garden and the store bought ones have no flavor
-a few cherry tomatoes from the garden
-large salad with lemon juice, stevia and stone ground mustard whisked together as dressing
-Vegetarian Eggplant Pizzas
-1 glass stevia sweetened lemonade
I may have some herbal tea (peppermint with chocolate stevia) for dessert or the sliced cucumbers I mentioned above.

Pizza’s Many Forms


It seems I never run out of ways of making pizza.  All the recipes are essentially the same, Muir Glen pizza sauce, all our favorite veggies, and Mozarella and Jack Goat cheese, but the forms are different.  Tonight, at my son’s request, I made pizza yet again, but this time I put it on Ezekiel burger buns, which gave my daughter the idea to put the buns together and make a pizza burger : )  I needed to use up the Morning Star vegan breakfast sausage in my freezer that was left over from the “vegan week” my husband did a while ago, so I threw some of that on there.  Normally we don’t eat soy, so most of our pizzas are just veggie.  Anyway, here are some pizza ideas to inspire you…


Pizza on Ezekiel buns


Pizza on Ezekiel buns as a “pizza burger” 


Weekly movie night at our house, dinner and dessert and a movie followed by a camp out in the living room. Go-to meals: Pizza or sweet potato fries. Always begun with a big, raw, green salad, of course : )


Zucchini Pizza Boats (my favorite). Cut zucchini lengthwise, scoop out centers (I use a melon baller). Bake about 20 mins at 350, fill with toppings of choice and bake again until cheese is melted and bubbly.


Cauliflower crust pizza… okay, maybe this one is really my favorite, I just don’t like the effort it takes to make it! I have to make a quadruple recipe to make enough for myself and my children for dinner. You can find the recipe for the crust here: http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/


Pizza on Ezekiel bread, same as making it on buns (and you can also use sprouted grain bagels or English muffins). Just put the bread in the oven for 10 mins at 400 degrees, take it out and top it and put it back in until the cheese is melted and bubbly.


Skillet pizza. Just the toppings, no crust, which means no grain! Sautee your veggies in a tiny bit of organic butter, extra virgin coconut oil or extra virgin olive oil until tender. Toss in the pizza sauce, top with goat cheese or raw cow cheese, and cover with a lid until melted. This is SO VERY yummy!!!!!

Raw Pizza… for the adventurous! This one has Ani Phyo’s eggplant bacon, her vegan cheese, one of her crusts and sauces, and pineapple. Warning on raw pizzas: there are a LOT of nuts in here, which are very high fat and difficult to digest. Don’t go thinking just because its raw it will benefit your health! There is no healthy pizza, sorry to say, these are all occasional recipes!

I’ve got a few other recipes I’d like to try, like one with an almond flour crust and one with a spelt crust.  If I could find one that uses millet flour I would be most excited, but I do like to stick to the zucchini boats or  skillet pizza.  Of course, I should also add, I don’t eat this often as its not low fat, but its great to know I can indulge in ooey-gooey cheesy goodness when I want to!

The Low Fat Raw Vegan Cleanse


I’ve been eating a high-raw diet for almost 3 years now.  Its been quite an adventure (the entire thing is Chronicled here).  In short, I’ve done this diet just about every wrong way you can.  I’ve been sick, and I’ve been scared, and at the darkest of times I’ve been nearly hopeless.  But something inside me has been telling me all along that this is the answer, I just had to figure out what the missing factor was.  I believe I finally have.

About a month ago, while on day 32 of a systemic yeast cleanse, feeling very discouraged and afraid and very fatigued and bloated, I posted a reply on a Facebook page in answer to the question, “Which do you prefer, smoothies or juicing?”  I ended up getting a recommendation from another poster that, I believe, has changed my life and was the answer to many prayers.  She suggested I try the 80/10/10 diet, which is a low fat raw vegan diet.  I’d been doing varying degrees of raw, and I’d done both vegan and vegetarian (as a vegetarian I ate goat’s milk products and eggs on occasion).  But I had always eaten a tremendous amount of fat.  I won’t say too much about this, as I’ll be posting an update on my health blog (see the link above) very soon.  My intention here is just to let those who are looking for answers know something.  If you are suffering from blood sugar issues (even diabetes), fatigue, chronic pain, high blood pressure, Candida (and its endless accompanying symptoms), digestive weakness, etc.  TRY THIS.  For 3 days to 3 weeks eat only fruit and raw tender leafy greens and vegetables.  Do not cook or add salt to anything and do not consume any overt fat (there is plenty of fat in your fruit).  Be sure to eat as close to 2000 calories a day as you can (more if you are very active), and keep your calories from both fat and protein below 10%.  Tip:  dates and bananas are a great way to get those calories, it can be hard to get anywhere near enough without them.  I realize this is a paradigm shift for many, trying to eat more calories and trying to eat less protein, but trust me on this.  For diabetics, 80% of you can reverse diabetes in less than 4 weeks of eating this way (see Dr. Douglas N. Graham’s book The 80/10/10 Diet).  I would also HIGHLY (I cannot make this stand out enough!) recommend colon cleansing.  If you can afford to do colon hydrotherapy, look for a Wood’s certified therapist near you, if there isn’t one go for the gravity fed open LIBBE system.  If you absolutely cannot afford this, get really great at self-administering enemas at home (let me know if you would like detailed instructions on how to do this).

Basically, you will eat fruit meals (or smoothies or green smoothies), preferably 1 fruit at a time until you’re satiated (mono-meals), until dinner.  At dinner you will have a very large salad and more fruit if you need it.  Its very simple.  Be sure you’re getting exercise every day for at least 20 minutes (rebounding, yoga and dancing are best, but any movement that makes you feel great is good).

I have been eating low fat high raw for about 4 weeks now and have seen HUGE improvements in how I feel.  Today is my second day of adding no overt fat or salt and eating all raw.  I’m aiming for 3 days and then seeing how I feel, since really my only major current complaint is abdominal bloating (which I’ve had almost all of the time for the past 15 years and has improved over the past 3 weeks but is still not completely resolved) and trouble sleeping (which I’ve had as far back as I can remember, before the age of 4).  I’m SO excited that my blood sugar is doing so dramatically better though!  Its like night and day.

For lunch I came up with a nut-free salt-free variation of my favorite Cinnamon Roll Milkshake (see post below for recipe) and I thought I’d share that with you.

Low-Fat Salt-Free Raw Vegan Milkshake

By Holly


Make 2, or 1 super sized

2-3 Medjool dates, pits removed

1 cup water

2 handfuls organic baby spinach  (optional)

1 handful ice cubes

4-5 frozen bananas

1 TBS alcohol-free vanilla, vanilla powder, or ½ of a vanilla bean

1 tsp  alcohol-free almond extract (optional)

Cinnamon, to taste (optional)

Stevia, to taste (optional)


Blend water, dates, spinach and flavorings until smooth.  Add ice and bananas and bend until it’s the consistency of a thick milkshake.  Taste and adjust flavoring as desired.