Well hello! And welcome to Caralyn’s Kitchen! This is my new recipe section of BeautyBeyondBones! Every Wednesday, I’m going to be sharing one of my original recipes that, not only are flippin’ delicious, but also helped heal my Ulcerative Colitis.
Back when I was 16, I was diagnosed with the autoimmune disease, Ulcerative Colitis, and had a particularly debilitating flare up back in 2012, where I was on bedrest for 11 months.
During that time, I adopted the therapeutic diet, the Specific Carbohydrate Diet, (SCD) which has extremely beneficial results for people with Crohn’s, Colitis, and surprisingly, Autism!
And it is a lifestyle that I’ve fully adopted and incorporated into my life. And following it (without ever cheating once!) has kept me in remission for 6 years!
Along the way, I started my food blog, GlutenFreeHappyTummy. Little did I know that by having to learn how to cook for myself and relearn how to nourish and take care of my body, that it would be the most beneficial therapy that would truly eradicate the lingering traces of anorexia I had never fully kicked.
So I just had to bring the practical healing component together with the spiritual healing component I’ve gained from BBB, and thus, here we are with Caralyn’s Kitchen!
SO! Now that we’re all caught up…BRING ON THE FOOD!
Tonight’s Recipe….drumroll please…
MANGO AVOCADO FLATBREAD
With a Sweet & Tangy Almond Butter Drizzle!
Yeah. Just let that sink in.
It was so good, it made me literally get out of my chair and do a little dance 🙂
This recipe is Gluten and Grain Free, Specific Carb Diet friendly, and has a Vegan option!
But don’t let that scare you…it is absolutely scrumptious!
So here’s the thing. During my 2012 flare, I had to move home from NYC and live with my parents. And it was during that time that I wrote my cookbook and developed over 250 recipes. So during those eleven months, my parents also followed the SCD in solidarity with me, and ate what I was cooking.
God bless my meat-and-potatoes, Wisconsin-born-and-raised father…he ate a gluten free, and vegan diet for that year.
And wouldn’t you know…even he raved about my cooking.
So I promise, you guys…give these recipes a try, even if you think you’re allergic to vegetables like a certain patriarch I know…this food is delish!
OK – back to the flatbread.
Here’s what you need: (Makes one flatbread – serves one)
3/4 cup almond flour
2 egg whites (Vegan option: 1 flax/chia egg)
1/4 tsp salt
1 avocado, mashed
juice of half a lime
1/2 red pepper, sliced
1/2 cucumber, seeded and sliced thin on a mandoline
1 carrot, sliced
1/2 mango, cubed
1 green onion, chopped
Almond Butter Drizzle:
1/3 cup almond butter
3 tsp apple cider vinegar
20 drops pure liquid stevia (SCD use 2 tsp honey)
healthy pinch of salt
juice of 1/2 a lime
1 tsp fresh ginger, grated on a microplane grater
1-3 Tbsp water (to get a drizzly consistency)
Preheat oven to 400 degrees Fahrenheit. Mix your almond flour with your eggs and salt. Put dough on a parchment paper-lined baking sheet. Place another parchment sheet on top and “smoosh” it out, forming a circular crust. Bake for 20 minutes, until golden brown.
Meanwhile, wash and prep the veggies. Also, make the drizzle by mixing everything with a fork until drizzly. Finally, in a small bowl, mash the avocado with the juice of 1/2 a lime and a healthy pinch of salt.
After you take your crust out of the oven, let cool for 5 minutes. Then, spread the avocado mash in an even layer, leaving a 1 inch border. Top it with your veggies and mango, sprinkle with cilantro, and drizzle liberally with the almond butter sauce!
Note: You will have extra veggies and sauce. What I did was save the veggies and sauce in separate containers and made them for lunch the next day in a yummy salad! The sauce also makes a great dip for fruit and veggies!
Hold onto your hats, ladies and gents, because this meal was SO good! Oh my gosh, I don’t know what to start! Let’s start with the looks, because…you eat with your eyes first. The colors were absolutely jumping off the plate…red, green, yellow, orange. It was just gorgeous!
And then the flavor! Wow, oh wow. The buttery avocado was the perfect backdrop for the sweet veggies, and salty, nutty crust. There was a slight bite from the green onions, and then BAM you got this intense sweetness from the mango. And the drizzle was slightly tangy but wonderfully sweet and nutty, all highlighted by the fresh pop from the cilantro!
And then the textures were amazing. The crust was crunchy and nutty — you could actually pick it up like a pizza! The avocado was creamy, the veggies were incredibly crunchy and the mango was juicy and sweet.
A perfect 10, if I do say so myself 🙂
Hope you enjoyed this first installment of Caralyn’s Kitchen 🙂 And if you make this recipe, tag me on Instagram @beauty.beyond.bones and let me know how it turns out! 🙂
See you tomorrow for programming as usual 🙂
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