Category Archives: Body Ecology

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Lettuce Wrap with Red Bell Pepper, Cucumber, and Avocado

A question on my facebook page requested what veggies to be added to her diet for the year. I came up with this recipe just for her. She has both health and weight loss goals.

red leaf lettuce
2 red bell peppers chopped
1 cucumber cubed (skin left on is fine, peeling is optional)
2 avocados
juice of 1 lemon
handful of cilantro, chopped
sea salt to taste

Place chopped vegetables in a bowl. Scoop out the contents of the avocados with a fork and add. Pour the lemon juice on and mix. Add salt. Keep in a large glass storage container so you can scoop the amount of filling you want in a clean lettuce leaf.

I chose this lettuce because it was not only beautiful, but on sale and organic at Ralphs. I buy all my produce organic, if possible- but with lettuce I can really taste the difference.

You can also add corn, chopped carrots, or any other vegetable you’d like to try. Sunflower seeds would add a nice crunch. Using lettuce instead of a tortilla has the benefits of being gluten free, having more vitamins and minerals, lower calorie, and I frankly find it fun. It is often even cheaper than tortillas- cheaper and healthier! Yay!

Keeping a head of lettuce plus a ready to go box of filling will be a quick and easy meal throughout the week. Remember- I don’t really believe in self control. I make lots of easily accessible options for myself that are healthy, and not that much work. The lemon is really effective in keeping the avocado nice, green, and pretty. Making food look delicious is at least half the battle.

Dane’s Onion Pie

This recipe is originally from the Body Ecology Diet and called “Heidi’s Onion Pie.” This is my twist on it especially for Dane.

In Small Pot with Lid
½ cup Amaranth
1 cup Water

Bring to a boil, reduce heat, and simmer covered for approximately 15-20 minutes (until the liquid is absorbed.)

In Your Cast Iron Skillet
1 Tbsp. organic, unrefined coconut oil
4-6 large onions, thinly sliced into ½ inch rounds (food processor)
4 cloves garlic, minced
1 Tbsp. Italian blend or oregano, parsley, rosemary, basil, and celery seed
½ tsp. basil
Pinch of red pepper flakes
½ red bell pepper, minced or sliced
2-3 green onions, thinly sliced in rounds

Sauté onion, garlic, herbs, and pepper flakes in coconut oil. Reduce heat and cook until onions are tender, approximately 15 minutes.

Pre-heat your oven to 400 degrees at this point.

In Your Food Processor
2 cups amaranth flour
1 tsp. sea salt
4 Tbsp. organic, unrefined coconut oil
Approximately ½ cup water

Using dough blade, place in flour, sea salt, and coconut oil. Pulse until crumbly, gradually adding water until dough begins to form a ball. Remove from bowl and press into a round pizza pan. Crimp up edges.

For Your Oven
Bake crust for ten minutes (optional.) Mix the amaranth and the seasoned onions and place on the crust. Sprinkle with Herbamare, garlic powder, and/or pepper flakes if desired. Bake for approximately 20 minutes.

This recipe was redesigned for you to start the amaranth, then the onions while the amaranth is cooking, then the crust. The original recipe asks you to do these three steps in a strange order separately that doesn’t make sense, but I know you’re into time efficiency (and so should everyone.) I also use a handful of fresh herbs from my garden instead of dried. You’re going to rock out this recipe, and soon you’ll want to replace every crust: whether sweet potato pie, empanada, or pizza crust with this high protein and gluten free alternative. It’s also unbelievably quick. Bon appétit!