For many on grain-free diets, trying to replicate favorite foods, without the grain, is a must. And for those of us who may have overindulged on starchy foods yesterday, eating lighter versions of heavier dishes is a sure-fire way to help your belly and energy-levels get back on track. I have been experimenting with cauliflower lately, a vegetable that I never ate growing up, but dang was I missing out – delicious. Especially when it’s made into rice.

Cauliflower Rice (recipe adapted from Elana’s Pantry)

• 4 Tablespoons unrefined coconut oil
• 1 red onion, finely minced
• 5 Crimini mushrooms, finely chopped
• 4 celery hearts, sliced
• 1 garlic clove, minced
• 1 head cauliflower, rinsed, stems removed and finely minced
• sea salt

Directions: In a large cast iron skillet, heat the coconut oil over medium-high heat.

Mince the garlic, slice the celery and chopped the mushrooms.

Using a food processor, chop the onion until finely minced.

When oil in skillet is melted and hot, add the garlic and onions and sautee for about seven minutes. Then add the celery and mushrooms, and cook for an additional three.

In the processor, process the cauliflower until rice-like, and add to skillet.

Toss until cauliflower has been incorporated into the vegetable mix. Then cover the skillet with a lid and cook for an additional five minutes. Serve hot and enjoy.

Mangia!

What are your favorite ways to substitute foods? And how was your Thanksgiving?

With all of the wonderful squashes this time of year, I have been doing some experimenting in the kitchen these days. I adore the smells, flavors and textures of food in autumn, so savory, warm and comforting. This dish is just that. A homey, delicious, flavorful meal that is absolutely delicious hot out of the oven, cold the next day, or thrown into broth as a hot soup. I keep coming back to this meal, my family loves it, and I am so pleased to share the recipe with you. It would also be great to serve at a dinner party. It has a nice presentation and could even appear complicated or fancy, but I assure you, it’s a snap to make.

Savory Stuffed Acorn Squash

• 1-2 acorn or danish squash, cut in half, seeds and goo removed
• 6-8 pork cutlets, cut into small bite-sized pieces
• coconut oil or lard
• 1/2 red onion, finely chopped
• 1 garlic clove, minced
• 1 handful Crimini mushrooms, fine chopped
• 2 stalks celery, sliced
• 1 small Gala apple, finely chopped
• 1/4 cup raisins, chopped up a bit
• 2 Tbls. organic apple cider vinegar
• 1 tsp. Italian seasoning
• 1/2 tsp. sage
• Celtic sea salt

Directions: Prepare squash and place skin side up on cookie sheet. Add a bit of water to the bottom of sheet and in each squash half. Bake for 35 minutes at 400 degrees. Prepare meat and vegetables as directed above. Heat a cast iron skillet over medium-high heat and cook pork until white, but insides still pink. Sprinkle with salt, set aside. Add a bit more lard or coconut oil to pan and saute vegetables and apple for about 7 minutes, then add seasonings, raisins and ACV, cover skillet with a lid and cook for another three-five minutes. Toss in pork, cook for a few minutes more, then set aside. When the squash is done, stuff with the mixture and bake for another 20 minutes. Eat leftovers cold or hot, or toss it all into a quart of stock, heat it up, and it is an outrageously delicious, flavorful soup. Mangia!

What are your favorite autumnal dishes?

PS – your lovely comments and supportive tweets regarding my last post absolutely overwhelmed me. The love and encouragement sent my way was/is truly appreciated. I carried your positive encouragement with me through the weekend and overall, it really helped me make healthier choices. Thank you so much, from the bottom of my heart. It meant the world.