HEAL ~ BALANCE ~ LIVE

Dairy Free Hot Chocolate

2011-12-08T08:35:00.000-07:00

I have missed having a warm cup of cocoa early in the morning to warm up and jump start the day. It was 2 degrees when I first left the house this morning to take kids to the bus stop...never have I needed a jump start like I did today!

Dairy Free Hot Chocolate

Ingredients:

1 c. water

1/4 c. full fat coconut milk

1 T. good quality cocoa powder

2-4 T. honey

vanilla or mint extract, optional

Method:

Combine all ingredients in a small saucepan and heat through. Alternately you can combine all ingredients in a jar with a tight fitting lid, shake well then pour into a mug then heat in the microwave.

Mini Quiche with Sweet Potato Crust

2011-12-06T09:52:00.000-07:00

This is a super easy twist on a classical brunch dish I have been experimenting with for Christmas Day. I like that it is so colorful, it makes a beautiful presentation.

Mini Quiche with Sweet Potato Crust

Ingredients:

coconut oil, melted

1 sweet potato

1 egg for each quiche

1 1/2 T. cream for each quiche

salt and pepper

nutmeg

cayenne pepper

Chopped ham

Chopped spinach

Method:

1. Decide how many quiches you want to make, then oil that many muffin cups with melted coconut oil.

2. Peel and slice sweet potato into 1/4 inch rounds. Place one slice of sweet potato in each oiled muffin cup.

3. Combine eggs (1 for each cup) and cream in a bowl. Whip by hand until thoroughly mixed. Add salt and pepper to taste as well as a dash of nutmeg and cayenne.

4. Place 1 T. of chopped ham and 1 T. of chopped spinach in each cup then fill to almost full with egg mixture.

5. Bake at 350 degrees for 30 minutes or until a knife inserted into the center of each quiche comes out clean.

6. Serve warm or cold, freezes well too.

Chicken Berry Salad with Honey Mustard Dressing

2011-11-09T18:51:00.000-07:00

There are just some flavors that unexpectedly go great together and this is one of those surprising combinations. A great salad that is a meal and goes together quickly.

Chicken Berry Salad with Honey Mustard Dressing

Serves 2

Ingredients:

2 c. fresh spinach

1 c. diced cooked chicken (or turkey)

1/2 c. fresh or frozen blueberries

1/2 c. whole pecans

1 slice goat cheese

1 recipe Honey Mustard Sauce

Method:

1. Layer ingredients in a bowl beginning with spinach and going in order listed. Top with dressing and serve immediately.

Recipe Review: Honey Mustard Sauce/Dressing by My Big Fat Grain Free Life

2011-11-09T18:36:00.002-07:00

Although in the original recipe from My Big Fat Grain Free Life this is called a sauce, I used it as a salad dressing and it was phenomenal! If you love the honey-mustard combination you have to try this!

"Pasta" Alfredo

2011-11-03T04:29:00.000-06:00

This is my newest addiction. It satisfies my craving for pasta with it's creamy delicate flavors. So yummy!

"Pasta" Alfredo

Ingredients:
1 spaghetti squash
8 strips bacon
1/2 large onion, chopped
dash nutmeg
dash cayenne pepper
salt and pepper to taste
1/2 c. SCD whipped cream, unwhipped (you can use regular cream if that is part of your diet too)

Method:
1. Cut squash in half lengthwise. Remove seeds. Place cut side down in a glass baking dish.
2. Add 1 c. water and bake at 400 degrees for 1 hour or until skin is brown and bubbley.
3. Remove from oven and let cool 10 minutes while you prepare the sauce.
4. Cut bacon into small pieces and fry until well done. Remove from pan reserving drippings.
5. Add onion to bacon drippings and cook until translucent, about 5 minutes.
6. Add the bacon back into the pan with seasonings and cream. Heat thoroughly.
7. Shred spaghetti squash and add to pan, you want to keep some sauce so you may not use all the squash. Stir gently until heated through.
8. Serve immediately.

Notes

To really amp up the nutritional value of this recipe (and to cut down on the cooking time) use chopped fresh spinach instead of spaghetti squash.
You could also make this a vegetarian dish by using coconut oil to saute the onion and omitting the bacon.

Chocolate Peanut Butter Candy

2011-10-26T21:40:00.002-06:00

This is a hard time of year with all the goodies everywhere you look. I came up with this recipe because I absolutely adore Reese's Peanut Butter Cups and although this is not an SCD legal recipe, (see this post if you have thoughts or comments on that) it is much lower in sugar and full of good for you coconut oil.

Chocolate Peanut Butter Candy

Chocolate Layer Ingredients:

1 c. cocoa powder

1/2 c. coconut oil, melted

1/4 tsp. salt

2-4 T. honey (I use only 2 T. but it is not sweet at all. Start with 2 and then taste to see if you want to add more)

1 tsp. vanilla

Peanut Butter Layer Ingredients:

3/4 c. peanut butter

3 T. coconut oil, melted

2 T. honey

1 tsp. vanilla

Method:

1. Line a 9x13 inch pan with parchment paper.

2. Combine the chocolate layer ingredients and mix well until there are no lumps. Pour the mixture into the prepared pan.

3. In another bowl combine the peanut butter layer ingredients and mix with an electric hand mixer. Gently spoon it over the chocolate layer in an S shaped pattern, try to dallop evenly over chocolate.

4. Using a knife pull through both layers to swirl them together, again using an S shaped pattern. Turn the pan 90 degrees and pull the knife through again.

5. Refrigerate 1 hour then cut into squares. Store in the refrigerator and serve cold.

Necessity is the Mother of Invention

2011-10-16T18:50:00.001-06:00

Paleo Pumpkin Bread Waffles from Elana's Pantry

So my oven has been broken for 3 weeks, YES, 3 WEEKS as in 21 DAYS. It is killing me. I am pining over all the great Fall foods like squash and casseroles ......I am sitting here in a sling (see this post) with one good arm and no oven. What's a foodie to do?

I kept looking over the great Fall bread recipes like this one and this one....hoping the right parts will come in soon and my oven will be repaired. Then I had a stroke of inspiration. My son wanted waffles for breakfast so the waffle iron was sitting out....could I bake the bread batter in the waffle iron?

The answer is YES! and both recipes turned out fabulous waffles!

Recipe Review: Pork Carnitas from My Big Fat Grain Free Life

2011-10-11T19:39:00.001-06:00

I fell in love with My Big Fat Grain Free Life when I first discovered it a few weeks ago. The recipes all look delicious and they are written in nice detail. This recipe looked so good I had to give it a try as soon as possible. We served the pork carnitas over shredded lettuce with lime wedges, fresh salsa, SCD sour cream, chopped tomatoes, and guacamole. The grain eaters in my house had it on corn tortillas with cheese. It was a hit for everyone!

I really liked the way the thickened sauce clings to the meat, so flavorful. I was not able to do the last step of broiling the meat because my oven is broken but it was really good anyway. Thanks MBFGFL for a recipe that is a keeper.

Note added: This tastes even better the following day!

Taking a Break and the Liebster Award

2011-10-08T19:59:00.001-06:00

I have been taking a break not only from blogging but from most of what I love to do the last few weeks. I had unexpected rotator cuff repair surgery on September 15th and am trying to get back into life with one arm. Although I am typing with one finger I do want to thank Emily at Recipes to Nourish and Shanon at Food Farm Health for making my day with this fun award.

Both Emily and Shanon passed the Liebster Award along to me in the past few weeks. The idea is to share with your readers some of your favorite blogs and what you like about them. What was fun for me was to see Emily and Shanon's great blogs.

Emily's blog is so easy to browse, it has a clean look and is very organized, just check out this recipe list . In her words her recipes are:

Gluten Free - Refined Sugar Free - Peanut Free - Potato Free - Pork Free

and almost always

Nut Free - Soy Free - Corn Free - Bean Free - Legume Free

Shanon has an amazing story. She has taken on the challenge of raising as much of her family's food as possible and that is impressive for a busy young mother. Check out her 2011 Food Storage Tally on the right hand side of her blog. I am so frustrated when I meet someone with digestive issues who says they want relief but not bad enough to change their diet or lifestyle. Shanon is willing to do what it takes for herself and her family then share with others through her blog.

Thanks again Emily and Shanon!!

The Liebster is awarded to spotlight up and coming bloggers who currently have less than 200 followers. 'Liebster' is a German word meaning dear, sweet, kind, nice, good, beloved, lovely, kindly, pleasant, valued, cute, endearing, and welcome. What a gift to be awarded with such kindness! Now for the rules:

1. Thank the giver and link back to the blogger who gave it to you.

2. Reveal your top 5 picks and let them know by leaving a comment on their blog.
3. Copy and paste the award on your blog.
4. Have faith that your followers will spread the love to other bloggers.
5. And most of all - have fun!

The blogs I want to spotlight are:

1. Gluten Free Delightfully Delicious- This blog has been one of my favorites for years. Ina lives in Canada and I consider her one of my "internet friends". All of her recipes are gluten free and she is very creative with herbs and spices. Always inspiring!

2. My Gluten Free Reality- Terina is a fount of wisdom when it comes to the latest research and developments in the gluten free world. I appreciate all the time she spends keeping up and then sharing with me. Terina is the one blogger I follow who have met in person and she is just as beautiful and friendly as her blog portrays.

3. Delish- This blog is delicious in in every way. The pictures, the food, and the darling little boy that makes me want to ~~have a baby~~ be a grandma. I am always captivated by the photos and love the "Pretty, Funny, Happy, Real" posts. Becks writing is thoughtful, real and truly delicious.

4. My Asperger's Girl- This blog inspires me to be a better mother on a regular basis. Erin shares her recipes and her experiences living with Asperger's. Her two daughters could not be any luckier. I think her blog is one of my favorites because she so honestly and poignantly describes real life. It isn't always easy and sometimes it is overwhelmingly joyful. I love that, and the recipes are great!

5. Comfy Belly- This may be a bit of a cheat to list here. I don't know how to tell how many followers Erica has but this is my #1 all time favorite blog for recipes. I have never made a recipe from this blog that didn't become one of my favorites. Erica has been blogging for years and has a huge selection of recipes. Some of my favorites are; Chocolate Donuts, Chocolate Ganache, Pie Crust , Chocolate Coconut Ice cream, Mashed Roasted Cauliflower, Pad Thai, and Orange Cranberry Muffins. Kudos to you Erica for being so dedicated and sharing with so many.

3 more weeks with my right arm in a sling 24/7. Then 6 months of physical therapy....wish me luck!

Dear Anonymous....

2011-08-21T20:54:00.005-06:00

A few days ago I received this comment on my blog,

Anonymous said...: no offense but you don't seem to have a clear picture of the proper SCD diet. Garlic powder, worcestershire sauce, rice based cheese substitute?? you are not practicing the SCD diet, please go back and read Breaking the Vicious Cycle. SCD is all or nothing, it's the only way it will work.

Good luck

In the years I have been blogging I have never received negative comments. I can't say that it really bothered me but it did get me thinking about how far I have come since the SCD and what a blessing it has been to me, I wanted to share my reply with everyone.

Dear Anonymous,
I appreciate you leaving a comment on this blog, I really love to get feedback.

I first read Elaine Gotschall's book, Breaking the Vicious Cycle, in 2009. It took me a few weeks to decide if I was really willing to go all out and follow the Specific Carbohydrate Diet. In the end after much deliberating and discussion with my very supportive husband I decided to give it a try for a few months and I am so glad that I did, as I have become a better person for it.

In the beginning I was so sick I could not even tolerate the yogurt. I took things very slowly and with time was able to enjoy the yogurt and even whipping cream. I am still not able to eat any dairy that is not cultured. I made my own ketchup and barbecue sauce and ate very simply for over a year, never going out to eat and following the diet religiously. In that year I lost 42 pounds.

That was in the Spring of 2009. Since that time I have been in a constant state of evolution experimenting with what works for me and what doesn't. This blog is all about that evolution. I can now have chocolate, canned tomatoes, and many other foods that were not part of my diet when I first started the SCD.

My purpose in blogging about my experience is to help others out there who are also experimenting to find out what works for them. We are all different and I now know for the most part what works for me. I love that I am no longer held hostage by food, trading how I feel for a good meal, it just wasn't worth it. I know I benefit from many others who share through blogging or recipe sites and I am happy to be able to share with others.

I don't know if everyone will have the same outcome but since the SCD I have been backpacking at the beach, canoeing, hiking, am now a scout leader and have the energy to enjoy my family. It sounds like you really know the SCD and follow it. I hope you find relief from whatever circumstances led you to begin the diet in the first place.

Good luck to you,
Karen

Sunshine Quiche

2011-08-11T11:30:00.008-06:00

For once in my life I have no words to describe this..... quiche with a butternut squash crust. It may sound a little weird to you but give it a chance, it is like eating sunshine.

I found the recipe from a link at Mark's Daily Apple. The link takes you here to a blog called Health, Home and Happiness. How beautiful is that? They use this crust for a jalepeno cheddar quiche that looks divine but I just took the crust and used my own favorite quiche recipe.

Sunshine Quiche

Ingredients:
1 butternut squash
2 T. coconut oil, melted
4 strips bacon, fried crispy then crumbled
3 T. chopped bell pepper
1/4 c. diced sun dried tomatoes
2 scallions, chopped
1/2 avocado, sliced
6 eggs
1/2 c. SCD whipping cream
pinch of nutmeg
1/8 tsp. salt
1/8 tsp. black pepper

Method:

1. Preheat oven to 350 degrees. Begin by removing the neck of the squash and peeling it. Using a mandolin, slice the neck into several pieces. My mandolin has a thick and thin blade, I used the thick.
2. Oil a large pie plate using 1 T. of the coconut oil. Arrange squash pieces to fit the best you can. Use 1/2 circles for the edges. (see picture below)
3. Evenly place bacon, tomatoes, onion, and bell peppers over squash.
4. In a medium bowl whisk together eggs, cream, salt, pepper, and nutmeg.
5. Pour into pie plate. Gently push any ingredients floating on top under egg. Arrange avocado pieces in a circular pattern in the middle of the quiche.
6. Brush any pieces of squash that are not covered with the remaining coconut oil
7. Bake for 30-45 minutes or until a fork inserted in the center comes out clean.
8. Serve either hot or cold.

Cookies with Almond and Coconut Flour

2011-08-06T07:35:00.004-06:00

The more I read about nuts the more leary I am about using almond flour on a daily basis. I did not like these cookies made with only coconut flour so I tried a combination and it came out really good. Crispy on the outside and soft on the inside, and with only about half of the almond flour I would normally use.

Chocolate Chip Cookies with Almond and Coconut Flour

Ingredients:

1 1/2 c. almond flour
6 T. coconut flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 c. coconut oil, melted
1/2 c. honey
2 tsp. vanilla
1 1/2 c. assorted nuts, chocolate chips, raisins, coconut, or dried cranberries

I used 3/4 c. chocolate chips, 1/2 c walnuts, and 1/4 c. cranberries

Method:
1. Preheat oven to 350 degrees.
2. Combine all dry ingredients in a small bowl and whisk together.
3. Using a hand mixer combine honey and oil. Add vanilla, then the dry ingredients. Mix again.
4. Add 1 1/2 c. assorted nuts etc. and mix in by hand.
5. Using about 1 Tablespoon of dough, form balls and place on a lined cookie sheet. You can use parchment paper or a Silpat liner.
6. Bake for 8 minutes or until edges are golden. Remove from oven and let cool on cookie sheet.

Vanilla Bean Ice Cream

2011-08-03T19:32:00.005-06:00

This is an offshoot of My Very Favorite Chocolate Ice Cream- Vanilla style. The secret to it's great taste is to grind up an entire vanilla bean in a coffee grinder and mix that in. Those little flecks of pure vanilla make all the difference. I can't wait to have this with a cobbler or crisp.

Vanilla Bean Ice Cream

Ingredients:
1 can full fat coconut milk, refrigerated
1/2 c. SCD whipping cream, unwhipped
2/3 c. honey
1 T. vanilla
dash of salt
2 T. water
1 vanilla bean, ground in coffee grinder

Method:
1. Combine all ingredients in a blender or food processor and process until smooth and combined.
2. Add to an ice cream freezer and freeze according to manufacturers directions. (I like this one)

Apple Rhubarb Crumble

2011-07-19T14:45:00.003-06:00

Last year I planted a Rhubarb, not really knowing what it was. Frankly I was intrigued by the idea of a perennial that would come up ready to eat each Spring. I live on the mountain benches and some years we are still getting a hard freeze in June so the growing season is very short, the idea of a plant that will come up on it's own in the cold and be ready to eat as soon as the warm weather hits seemed too good to be true.

I have learned a few things about Rhubarb:

It grows easily with little care.
It is poisonous the first year.
The leaves are always poisonous so don't eat them.
You basically tear off the first stalks, then the the tender ones come up.
It tastes like really tangy celery.
To freeze it you simply wash and chop it. EASY, EASY, EASY!!

Here is my first recipe using rhubarb, it goes well with tart granny smith apples and vanilla bean ice cream.

Apple Rhubarb Crisp

2 tart apples, cored and diced
1/2 c. rhubarb, diced
2 tsp. lemon juice
3 T. honey
1 tsp. vanilla
2 tsp. coconut flour
1/2 tsp. cinnamon

Topping:
1 c. almond flour
1/4 c. chopped pecans
1/4 tsp. salt
1/2 tsp. cinnamon
2 T. honey
3 T. coconut oil at room temperature.

Method:

1. In an 8x8 inch glass pan combine apples, rhubarb, lemon juice, vanilla and honey. Stir. Sprinkle cinnamon and coconut flour over the apple/rhubarb combination and stir again.
2. In a separate bowl combine topping ingredients using your fingers. Rub ingredients between your fingers until you have a crumbly mixture. Sprinkle over apple/rhubarb mixture.
3. Bake at 350 degrees 20-30 minutes. The top should be golden brown. Cool slightly before serving.

Summertime Hotdogs and Butternut Squash Fries

2011-07-11T14:42:00.006-06:00

I thought I would share one of my favorite summer time meals....butternut squash fries, ranch dressing and Applegate Hot Dogs (organic grass fed beef with no sugar added) bbq'ed on the grill with some Bubbie's dill relish (no sugar added and with active cultures). YUM!
Note: Please verify that hot dogs (the casing in particular) are legal.

Raspberry Truffle Pie

2011-07-06T19:37:00.006-06:00

One of my favorite treats is from Raw Melissa, a local health food company that makes divine desserts that are sold at Good Earth in Salt Lake City. I really like the Raspberry Truffle Pie and when I saw this recipe for raw chocolate cake I thought with a few changes I could make something really close to Raw Melissa's recipe. This is such a rich and decadent dessert I won't be making it very often but it turned out excellent ....maybe for my birthday in December I will make it again.

Raspberry Truffle Cake

Note: This is not an SCD recipe as chocolate is not legal on the SCD diet.

Ingredients:

Crust-
3/4 c. cacao powder
3/4 c. almond flour
1/4 c. honey
1/4 c. coconut oil, melted
pinch of salt

Pie Filling-
2 c. cacao powder
1 c. honey
3/4 c. coconut oil, melted
1 T. vanilla
1 c. frozen raspberries

Method:

1. Combine crust ingredients with a fork in a pie plate. Get your fingers in there and really squish it up then pat into bottom of pan and up the sides. Place in freezer for 1 hour.
2. Using a hand mixer blend all the filling ingredients except the raspberries until smooth.
3. Remove crust from the freezer and evenly place raspberries over it. Pour filling over the berries and if needed smooth with a knife.
4. Refrigerate for at least 2 hours before serving, freezes well also. I like to place the pie plate on a towel that has been rinsed in hot water to loosen the crust when serving. I also think that leaving it out to warm up a little before serving would help to keep it from cracking, see my pictures.

My Very Favorite Chocolate Ice Cream

2011-07-05T10:57:00.006-06:00

The problem I have had in the past when making ice cream is that it freezes so hard that it is difficult to scoop and serve. I revamped my recipe for chocolate ice cream hoping that by adding the whipping cream it would be easier to scoop. It worked, and it tastes better too.

Enjoy!

Ingredients:

Note: Chocolate is not a legal food on the SCD, therefore this is not an SCD recipe

1 can coconut milk, refrigerated
1/2 c. SCD whipping cream, unwhipped
2/3 c. honey
1/2 c. cocoa
1 T. vanilla
dash of salt
1/2 c. water

Method:

1. Combine all ingredients in a blender or food processor and process until smooth and combined.
2. Add to an ice cream freezer and freeze according to manufacturers directions. (I like this one)

Greek Style Lemon Blueberry Yogurt

2011-05-26T21:30:00.001-06:00

It seems I hear about Greek style yogurt everywhere I turn these days. It sounds delicious. For this recipe I substituted some of my home made SCD yogurt that had been dripped to make it thick and creamy just like the commercial Greek yogurt.

Greek Style Lemon Blueberry Yogurt

Ingredients:
1 c. whole milk SCD dripped yogurt
juice from 1/2 lemon
1-2 tsp. honey
2 T. frozen blueberries
lemon zest

Method:
1. Combine yogurt, lemon juice and honey in a small bowl.
2. Top with blueberries and lemon zest.
3. Serve

Raw Lemon Pie turned Butterscotch Sauce

2011-05-24T19:48:00.005-06:00

I was very humbled to read this post at Nicole's Special Diet Creations. In 2007 I started blogging here, my motivation being to "pay it forward" by helping other people because so many good friends (both through the internet and in person) had helped me in getting started to finding my way back to health.

Every so often I get busy and take a step back from blogging, then someone leaves a comment or I hear feedback somehow that someone was helped by my blog. Then I get STOKED! I haven't been posting much but have lots of recipes waiting. Thanks for the very kind words Nicole and I am so amazed at your idea of making a sauce out of a pie filling that didn't set up. In my book that takes some deep seeded creativity.

So Nicole took a recipe that didn't set up and made a sauce, then I took the sauce and changed it to one that is SCD friendly. I could not find butterscotch extract at the store (and didn't want to wait and order it), so I made a few changes and made a maple butter flavored sauce that is actually quite "butterscotchy". Luckily I had some ice cream in the freezer so I could try it right away.

Nicole's Raw Lemon Pie turned Butterscotch Sauce, SCD friendly

1/2 c. honey
1/2 c. coconut oil, melted
1/2 c. raw cashews, soaked 2 hours and then drained
1/2 tsp. imitation butter flavor
1/2 tsp. imitation maple flavor (extract)

Combine all ingredients in a high speed blender for 1-2 minutes. Enjoy warm or cold.

Note: Make sure you check the extract and butter flavor for added sugars

Creamy Chicken Cauliflower Soup

2011-05-22T19:30:00.001-06:00

The original recipe for this soup is here at Nourishing Days. I changed it up a bit to make it creamy and easier for me to cook. It was really flavorful and the cilantro added just the right amount of Mexican flavor.

Here is my revised recipe

Creamy Chicken Cauliflower Soup

Ingredients:
2 T. coconut oil
4 chicken tenders, cut into bite sized pieces
1/2 onion, diced
1 head cauliflower cleaned and cut into bite sized pieces
salt
pepper
1/4 tsp. garlic powder
3-4 c. chicken broth, homemade is best
1/2 c. SCD whipping cream, unwhipped
chopped cilantro

Method:

1. In a large stock pot melt coconut oil and saute chicken.
2. When the chicken is no longer pink add the onion, cauliflower, and seasonings. Saute 5-10 minutes or until cauliflower is beginning to become tender.
3. Add broth and bring to a boil. Continue cooking until cauliflower is done.
4. Remove from heat and stir in cream, garnish with chopped cilantro.

Chocolate Raspberry Bars

2011-05-19T09:41:00.009-06:00

These Berry Honey Bars were such a great dessert I didn't think they could be improved. But really, anything is improved if you add chocolate. Right?

Note: This is not a recipe for the Specific Carbohydrate Diet as chocolate is not allowed.

Chocolate Raspberry Bars

Ingredients:

Crust

1 1/4 c. almond flour
dash cinnamon
3 T. shortening or butter
1 tsp. honey

Filling

1-10 oz jar 100% fruit raspberry jelly or jam
scant 1 c. fresh or frozen raspberries

Topping

1/4 teaspoon of cinnamon
1/8 teaspoon of baking soda
1/4 cup toasted almonds, coarsely chopped
1 cup blanched almond flour
2 tablespoons of honey
2 tablespoons of coconut oil
1/3 c. bittersweet chocolate chips

Method:

1. Preheat oven to 300 degrees.
2. Combine crust ingredients and mix thoroughly, press into an oiled 8"x8" baking dish.
3. Bake for 15 minutes or until crust barely begins to brown. Remove from oven and raise oven temperature to 350 degrees.
4. Place jam or jelly into a microwave safe dish. Heat in microwave for 1 minute.
5. Stir fruit into jam or jelly and pour over warm crust. Spread to evenly distribute. Set aside.
6. Combine topping ingredients except for chocolate chips with your fingers until mixed but still lumpy. Crumble over fruit mixture then sprinkle chocolate chips over the top.
7. Bake for 15-18 minutes or until golden. Remove from oven and let cool. Either refrigerate or freeze for 2 hours before cutting. Store in the refrigerator or freezer they won't hold together if stored at room temperature.

Berry Honey Bars

2011-05-15T18:46:00.008-06:00

I stopped in at Jamba Juice the other day to get my favorite smoothie, the all fruit Pomegranate Paradise. As I was waiting for my smoothie I was looking over the baked goods and saw a bar that looked so delicious I couldn't stop thinking about it (only true food lovers will understand this). So after stewing over it for 2 days I came up with this recipe, all I had on hand was blueberries and blackberry jam but you can use any kind of berries and any kind of jam. The Jamba Juice version has cranberries, blueberries, and raspberries, sounds like a great combination, I will try it next time.

Here is my version; gluten, grain and dairy free.

Blueberry Honey Bars

Ingredients:

Crust

1 1/4 c. almond flour
dash cinnamon
3 T. shortening or butter
1 tsp. honey

Filling

1-10 oz jar 100% fruit jelly or jam
scant 1 c. assorted fresh or frozen berries

Topping

1/4 teaspoon of cinnamon
1/8 teaspoon of baking soda
1/4 cup pecans, coarsely chopped
1 cup of blanched almond flour
2 tablespoons of honey
2 tablespoons of coconut oil

Method:

1. Preheat oven to 300 degrees.
2. Combine crust ingredients and mix thoroughly, press into an oiled 8"x8" baking dish.
3. Bake for 15 minutes or until crust barely begins to brown. Remove from oven and raise temperature to 350 degrees.
4. Place jam or jelly into a microwave safe dish. Heat 1 minute.
5. Stir fruit into jam or jelly and pour over warm crust. Spread to evenly distribute. Set aside.
6. Combine topping ingredients with your fingers until mixed but still lumpy. Crumble over fruit mixture.
7. Bake for 12-18 minutes or until golden. Remove from oven and let cool. Either refrigerate or freeze for 2 hours before cutting. Store in the refrigerator or freezer. I like these bars right out of the freezer.

Paleo Backpacking

2011-04-24T13:02:00.007-06:00

For Spring break this year we got to take a trip that I have been hoping to do for years. It has always been on my "bucket list" to camp on the beach, and living in Utah means that a beach trip takes some time and planning. Backpacking takes the planning a step further, every item is literally carried on your back so you want to be choosy. You have to ask yourself, "do I really need this?"

Eating Paleo took another level of planning, I couldn't just pick up some dehydrated meals and be off. I planned to take some of my home made beef jerky, some fresh fruit and vegetables (really too heavy, I am going to try dehydrated ones next time), some dehydrated egg powder, and some tuna in mylar packets.

This was only my 3rd time backpacking and I had never been for more than two nights, we were planning on three nights this trip. I learned a few things to do, and a few not to do, but the best thing I learned was that these dehydrated eggs are actually pretty good.

I purchased a non stick lightweight frying pan from REI before we left. I took some of the dehydrated eggs in a baggie, no refrigeration required. When it was time to cook them I measured some water into the pan (1 egg= 2 T. water and 2 T. egg powder), warmed it up then added the powder and stirred like crazy to get the mixture combined then placed it back on the burner for a few minutes while stirring. I failed to get any pictures of the eggs but they were really good, filling, totally paleo, and easy to prepare. Now that my kids are old enough I want to do more backpacking and am so happy I found these eggs, I could live on them for days. An added bonus is that they are quite inexpensive, you can use them in your everyday cooking too.

We were so close to San Francisco that we spent a few days in the city too. My kids went crazy with their cameras and got some really fun shots. Every picture I took of the Golden Gate Bridge was a landscape view, my oldest son took these and I loved his perspective.

It was a super fun trip and I loved falling asleep to the sound of the ocean and waking up to the beautiful landscape. I am always looking for more backpacking food ideas if anyone has some to share too!

Indian Food

2011-04-19T04:25:00.003-06:00

Chicken Tandoori

Vegetable Curry

This past year I discovered Indian food. I know you are thinking, a foodie like me still has food left to discover? It's true. I am doing an entire post on Indian food because it is a gluten free and paleo eater's best friend. Be sure to ask, but on most Indian menus the only item with wheat flour is the naan, or flat bread. At my favorite restaurant all of the breaded and deep fried items are made from a lentil or garbanzo bean flour, the curry is made from coconut milk and spices, and there are even gluten free desserts. My favorite dishes are any kind of curry (can be ordered mild, medium, or hot) and the tandoori minced lamb kebabs, cooked over an open flame. Both dairy and grain free.

So have I talked you into trying it? If so check out some online reviews and ask friends before you go. Make sure you are going to a high quality restaurant, I did try one that left much to be desired. I would also suggest the lunch buffet if it is available, this is a great way to try lots of dishes and find out what you like without investing more than the price of one meal.

Recipe Review: Chili Chili Bang Bang

2011-04-14T22:13:00.001-06:00

I came across this fun blog a few months ago and tried the Breakfast Stuffed Peppers and Carrot Pecan Muffins, I saved this recipe to try later. Chili Chili Bang Bang not only has a fun name but turned out very flavorful and the recipe makes plenty, I froze most of it for quick meals later on. I garnished mine with some SCD yogurt, chopped scallions and bacon bits. Whole Foods carries a pre-cooked nitrate free bag of bacon bits that is great for salads or scrambled eggs. Thanks Primal Kitchen Chaos for a great recipe!

Bountiful Baskets

2011-04-12T15:35:00.001-06:00

I live in a small town, a really small town. 1 grocery store, 2 stoplights and 3 gas stations. I usually travel to the "big city" every 4-6 weeks to stock up on supplies and visit my favorite Indian restaurant. I didn't always live this way and it was a bit of an adjustment, making lifestyle choices involves choosing something to have and by default something to leave behind. Convenience is the price I pay for my small town life.

So a few months ago my sister, who lives in the big city, told me about Bountiful Baskets. I loved the idea and said I wish I could participate somehow but because I live in such a small place I didn't think I could. I was so surprised when I looked up pick up locations and saw that my little town was listed. It has been a fruit and vegetable smorgasbord ever since.

Bountiful Baskets is a volunteer run food co-op available in Arizona, Colorado, Idaho, Utah, Montana, Nevada, Oklahoma, Oregon, Texas, Washington, and Wyoming. This is how it works, you go online at the beginning of the week and donate towards a "basket" which is 50% fruit and 50% vegetables. The standard donation is $15.00, organic baskets are $25.00 and there is a first time fee of $3.00. The following Saturday I pick up my basket at the designated location and time. There are opportunities to volunteer and there are seasonal extras you can order too, the "guacamole pack" I ordered in February was fantastic. The price is always the same but the basket includes different items each week. I believe each state is different, but I can order fresh whole wheat bread, cases of oranges or pears, and granola right now. I have been ordering every other week and the produce has stayed fresh. We are loving it!

The following was included in my most recent basket:

1 large head romaine lettuce
6 oranges
2 apples
1 medium watermelon
1 quart strawberries
3 tomatoes
2 mangoes
3 large zucchini
2 green bell peppers
2 bunches asparagus
1 lb green beans
7 bananas

What a deal! $15.00 for all of that!

Check Bountiful Baskets to see if they are available in your area, I bet they are.

Death of a Cookbook Granola

2011-04-09T13:54:00.007-06:00

Recently I was asked about the cookbook I started last year. I have been saving a few choice recipes to put into it but have decided that this isn't the time for me to take the time to put it together. So....I will be posting the recipes I was saving over the next few weeks.

Here is my very favorite one. I like my granola nutty, cinnamony, clumpy and crunchy. There are so many variations to granola and granola bars but this is my very favorite. I keep this on hand as a staple, it is great on the go and even a meal in a pinch. It is best to soak and dry all the nuts before hand, I always do and I think it is easier to digest that way. Here are the instructions on soaking nuts and here is more information on why soaking is preferable.

Crunchy, Nutty, Cinnamony, Granola

Ingredients:

2/3 c. water
1/2 c. coconut or olive oil
1/3 - 1/2 c. honey
1/2 tsp. salt
1 T. cinnamon
2 tsp. vanilla
1/2 c. almond flour (You can make your own by grinding almonds in a blender, this is what makes the clumps so don't leave it out if you like your granola clumpy)
1 c. sunflower seeds (soaked and dried)
1 c. coconut, unsweetened and dried
2 c. slivered or sliced almonds (soaked and dried)
2 c. walnuts (soaked and dried)
2 c. pecans (soaked and dried)
1/2 c. sesame seeds
1/4 - 1/2 c. dried cranberries
1 c. cashews (soaked and dried)
1 c. pumpkin seeds

Method:
Combine water, oil, honey, salt, and cinnamon in a saucepan over low heat. Bring to a boil and then remove from heat, stir in the vanilla. In the largest bowl you can find combine the remaining ingredients. Pour liquid over the mixed dry ingredients and mix well. You can use a dehydrator to finish the granola which is my favorite way, it really makes it crunchy. Following manufacturers directions dry 8-12 hours in dehydrator. Or spread granola onto two large cookie sheets and bake as low as your oven will go (170-250 degrees) stirring every 30 minutes for 1-2 hours.

Recipe Review: Chocolate Donuts, Gluten and Grain Free

2011-04-01T12:21:00.000-06:00

The recipe for these donuts is here at Comfy Belly. Erica dipped hers in warm honey to make a light glaze, I was looking for an intense chocolate hit so I dipped mine in the following glaze.

Some notes on the donut recipe:

I used coconut oil in the recipe and to oil the pan. Oiling the pan is most important, if the donuts don't come out all in one piece you have a mess! Also this recipe makes 12 donuts. My pan is for 6 so I cut the recipe in half.

Glaze for Chocolate Donuts

Ingredients:
1/2 c. chocolate chips
3 T. coconut oil
1 T. honey

Method:
1. Combine all ingredients in a small frying pan (to give yourself room to dip them) over low heat. Stir until chocolate chips are melted.
2. Remove donuts from pan while still slightly warm, dip into glaze then set on a plate to cool. If you want to add sprinkles do so while the glaze is still warm.
3. If you want to save any donuts for a later time you must hide them from your kids!

Bacon and Egg Muffins

2011-03-28T11:56:00.004-06:00

It almost feels dishonest to call this a recipe, 2 ingredients and 20 minutes is all you need for an easy satisfying breakfast you can take on the go.

Bacon and Egg Muffins

Ingredients:
4 slices Canadian Bacon
4 eggs

Method:

1. Preheat oven to 375 degrees.
2. Oil 4 muffin tin cups.
3. Line muffin tin with Canadian Bacon slices.
4. Crack an egg into each cup, popping the yolks if desired.
5. Bake for 10-20 minutes depending on how hard or soft you like your egg.

Note: You cannot tell how well the egg is done just by looking at it, you need to break open the muffin with a fork to check it.

Recipe Review: Coconut Butter Blondies

2011-03-14T13:46:00.005-06:00

I have been looking for recipes lower in sugar these days, and this one is a definite keeper. Coconut Butter Blondies with Coconut Buttercream Frosting from The Food Lovers' Primal Palate is sweetened with dates, stevia, and applesauce. I left out the stevia because I don't care for it's taste and I thought they were plenty sweet. The texture is unlike any gluten free dessert I have had, it is very "spongy" but not wet and I enjoyed something a little different. For the frosting I made it just as in the recipe but added 2 drops orange essential oil (always make sure your oils are food grade before using in cooking) for a bit more flavor.

Thanks Food Lovers', I will be enjoying this recipe again and again.

Recipe Review: Cucumber Avocado Salad From Shelly's Belly

2011-03-04T18:41:00.007-07:00

When I saw this post from Shelly's Belly I couldn't wait to give it a try. I used a mandolin to "matchstick" the cucumber, mashed up the avocado and it was practically done. So simple and easy.

This satisfying salad has become one of my favorites! I have stuck to the original recipe so far but am considering adding some tomato, olives, or even a few dashes of hot pepper sauce. Thank you Shelly for an amazing recipe that is quickly becoming a staple.

Raspberry Truffles

2011-02-26T20:37:00.000-07:00

This recipe is a spin off the one here at Nourishing Gourmet. I made the original recipe with chocolate that was 85% cocoa and they were very rich and almost bitter. With this recipe I used the 70% cocoa chocolate and coconut cream instead of dairy cream, and I think they turned out better. I rolled some in coconut and some in cocoa, the coconut ones were gone first. Enjoy!

Raspberry Truffles

Ingredients:
6 oz good quality chocolate, 70% or darker
3 T. coconut oil
1/2 tsp. vanilla extract
2 tsp. raspberry extract, divided
1/4 c. coconut cream (just open a can of coconut milk and drain off the clear liquid, what you have left is the cream)
1/2 c. unsweetened, shredded coconut

Method:

1. Combine chocolate and coconut oil in the top of a double boiler set over medium heat. Stir until chocolate is completely melted.
2. Remove from heat and add coconut cream, vanilla, and 1 1/2 tsp. raspberry extract. Stir until completely combined.
3. Place in the refrigerator for 2 hours and then check to see if it is ready. You want a firm mixture but not a hard one. Refrigerate longer if needed.
4. Combine the coconut and remaining 1/2 tsp. raspberry extract in a small covered container or baggie. Shake until coconut is coated. Place in a small bowl.
5. When the chocolate mixture is ready scoop into balls using a melon baller or cookie scoop. As you scoop out each ball drop it into coconut mixture or cocoa.
6. Gently sprinkle to cover the top then turn to coat. Place in an airtight container. When all truffles are formed refrigerate for 2 hours until firm. You can store in the refrigerator or freezer but bring to room temperature before serving.

Recipe Review: Primal Stuffed Breakfast Peppers

2011-02-25T08:31:00.005-07:00

This is such a fabulous breakfast with gorgeous color to start off your day! I found this recipe on Primal Chaos, a fun blog to read through. I also tried the Coconut Carrot muffins from this blog and thought they were exceptional.

I used 1/4 lb of my own Sage breakfast sausage for this recipe and omitted the tapenade. The peppers came out with some crispness to them, I like them this way (and they are easier to eat on the go) but if you want them softer you could blanch them for 3-5 minutes before filling and baking. I can't wait to try these again!

Recipe Review: Chocolate Truffles from The Nourishing Gourmet

2011-02-22T10:53:00.005-07:00

When I saw this recipe on The Nourishing Gourmet I had to try it, and am I glad I did! These truffles are as good as the gourmet candy store ones.....the only trick is to stay in moderation, I immediately froze some to keep them safe!

I did change up the recipe a bit... due to what I had on hand, here is my take on this recipe.

Chocolate Truffles from The Nourishing Gourmet

Ingredients:
12 oz of the best chocolate you can find, 85% cocoa or darker (this one is available in most grocery stores) Note: I tried this later with 70% chocolate and liked it much better.
6 T. coconut oil
1 T. vanilla
1/3 c. SCD Whipping Cream, unwhipped
1 c. chopped toasted or soaked almonds

Method:
1. In the top of a double boiler combine chocolate and coconut oil. Stir over low heat until chocolate is completely melted. Remove from heat.
2. Add vanilla and whipping cream to the chocolate mixture, stir until thoroughly combined, about 2 minutes.
3. Transfer the mixture to a small bowl and refrigerate for 2-3 hours or until mixture is set but not hard.
4. Spread almonds onto a small plate, set aside.
5. Using a small melon scoop or cookie dough scoop place balls of truffle mixture onto the plate of almonds, gently sprinkle some nuts over the top until the truffle is covered. You may need to roll it a bit but try to keep the round shape.
6. Store in the refrigerator or freezer.

Recipe Review: Coconut Carrot Pecan Muffins

2011-02-20T10:19:00.001-07:00

I recently discovered Primal Kitchen Chaos and this fabulous muffin recipe. I have never used dates before and I was surprised by the "brown sugar" sweetness they give to these muffins.

I didn't change a thing on this recipe, I only got 9 muffins but they are great!

Rachelle's Marinara

2011-02-18T08:21:00.004-07:00

This recipe came from my good friend and neighbor, Rachelle. It has become our favorite pizza sauce. I like to make a double batch then ladle it into canning jars and freeze it for later use. My son Alex likes to have it as a dip with gluten free bread sticks.

Here are a few favorite recipes that use marinara:

Low Carb Spaghetti

SCD Pizza Crust

Pizza Buttons

And here is the recipe for this super easy and flavorful sauce....

Rachelle's Marinara

Ingredients:

28 oz canned tomatoes
16 oz tomato paste
4 T. fresh parsley, or 1 T. dried
2 cloves garlic
1 tsp. oregano
1/4 tsp. pepper
1 tsp. salt
6 T. olive oil
1/3 c. diced onion
1/2 c. chicken broth

Method:

1. Place tomatoes, paste, parsley, garlic, oregano, salt and pepper in a food processor and process until smooth.
2. Heat oil in a large stock pot and saute onion till translucent. Add the tomato mixture and chicken broth. Simmer for 30 minutes.

Recipe Review: Double Chocolate Walnut Brownies

2011-01-30T19:12:00.002-07:00

I wish I could give you one of these brownies to try...they are fabulous! Elana posted them a few days ago and I made them right away. Rich and chocolatey...just right.

The recipe is here at Elana's Pantry. I substituted honey for the agave but only used 1/4 c. and baked them in my brownie pan. They came out perfect on the first try!

Note: This is not an SCD legal recipe

Recipe Review: Crock Pot Vampire Chicken

2011-01-29T20:26:00.002-07:00

I saw this recipe here on one of my favorite blogs, Joyful Abode. I have been fighting a cough for weeks now and a friend suggested I eat a few cloves a raw garlic for a few days to help me get over the cough. I did, and what a difference that made! Now I am finding ways to get garlic into my family's meals and this recipe does it, 40, yes FORTY cloves of garlic. No question, it will keep the vampires away.

Here is my take on the recipe:

Crock Pot Vampire Chicken

Ingredients:
1 chicken cut into pieces but with the skin still on.
2 tsp. parsley
1/2 tsp. sage
1/2 tsp. rosemary
3/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. ground pepper
40 garlic cloves, peeled

Method:
1. Place the chicken pieces into crockpot. Sprinkle with salt, pepper, and herbs.
2. Scatter garlic cloves over the chicken.
3. Cook on low 6-8 hours.
4. Remove chicken pieces and place on a cookie sheet.
5. Place cookie sheet under broiler for 4 minutes or until skin is nicely browned.
6. Remove garlic cloves from crock pot, you can mash them and serve with bread or save for another recipe.
7. The juices can also be saved for soup.
8. Serve chicken immediately.

Coconut Oil Hair Mask

2011-01-27T20:30:00.002-07:00

I wrote in this post about how great it felt to be 1 year Gluten Free and what a life changing experience it was for me. One of the scarier issues was losing about 1/3 of my hair in just a few weeks. It was so bad I was afraid to comb it or even to shower. My hair has all come back full and healthy but not quite as shiny and with the same texture it once had. I tried this hair mask and love the effects. I was worried that putting oil on my hair would leave it limp and greasy feeling but it was just the opposite, it is light and full of body.

I took this picture of my hair right after shampooing out the mask to show you how light and silky it left my hair. Thanks again Rachelle for another great idea!

Ultra Moisturizing Coconut Oil Hair Mask

1. Begin by shampooing your hair, use a stripping shampoo if you have one.
2. Dry your hair about half way. You can use a blow dryer or just let it air dry.
3. Place 1 -3 tsp. of coconut oil in your palm, waiting a few minutes for it to melt. Rub it between your hands and then through your hair. If you have oily hair avoid the roots. If you have a dry scalp and hair rub it throughout your entire head massaging into the scalp.
4. Pile your hair on top of your head and cover with a plastic shower cap or a large baggie slit up one seam.
5. Dig out your favorite beanie or winter cap and place it over the baggie. The idea here is to warm up your head to help your hair shaft absorb the oil. Leave on for 1-2 hours.
6. Remove the cap and plastic, wash and style your hair as you normally would.

Recipe Review: Mashed Roasted Cauliflower

2011-01-19T07:00:00.002-07:00

Comfy Belly posted this recipe last week. I immediately added cauliflower to my grocery list so I could make it. I have never had mashed cauliflower but now I am thinking of all the variations I want to try.

I cooked the cauliflower a few extra minutes until it was nice and browned, then processed it in my food processor with SCD whipping cream and some water and garnished with dried thyme. The final dish is creamy and flavorful, the cauliflower takes a back seat to the garlic, cream, and thyme. I think it would also be great with chicken broth and some fresh herbs.

You can "like" Comfy Belly on Facebook and Erica's new posts will show up on your home page. Her blog is one of my favorites, I have never made a recipe that wasn't a keeper from Comfy Belly. Thanks for another great one!

Roasted cauliflower before mashing

Yogurt Recipes

2011-01-16T22:14:00.011-07:00

More and more I am realizing the importance of bacteria in intestinal health. It seems people are always talking about yogurt..and it's health benefits. What if you don't like yogurt? I recently met someone who is struggling with how to have the benefits of yogurt without the taste. I put together this list of recipes (and links) that all include cultured yogurt or cream with that thought in mind. Also try adding just a bit of yogurt to ice cream or smoothies.

Note that high temperatures (over 120 degrees) kill the bacteria so if you are making a hot dish add the cultured product last, after it has cooled a bit to get the full benefit of the yogurt.

Cultured Yogurt and Cream Basics:

How to make SCD Yogurt
The classic SCD recipe cultured over 24 hours to remove all lactose and casein.

SCD Whipping Cream
This does have the tang of yogurt but can be sweetened and flavored..think lots of vanilla!

Dripped Yogurt or Cream Cheese
A variation made by concentrating the yogurt after it is made. I have found using half and half instead of milk with the original yogurt recipe gives a thick and creamy yogurt much the same as dripped yogurt.

Yogurt Fruit Dip

Lemon Zinger Frosting

Eggs Benedict

(this Hollandaise type sauce is great on veggies too!)

"Cream Cheese" Omelette

fill the middle with dripped yogurt, onions and your favorite veggies.

Ranch Dressing

Curried Shrimp from Mrs. Ed

Gourmet Scrambled Eggs

A few whipping cream recipes:

Cream of Mushroom Soup

Cream of Broccoli Soup

Orange Whipped Cream

(or lemon, or grapefruit...)

Lower Sugar Cheesecake

Lemon Pudding

One Pan Dijon Chicken and Vegetables

2011-01-08T07:00:00.002-07:00

This is a super versatile dish that can be made with whatever meat and/or vegetables you have on hand. The original recipe that was given to me (thanks Rachelle!) was a vinaigrette over green beans. I was trying to get dinner on the table in 10 minutes and decided to throw it all together. It was yummy!

One Pan Dijon Chicken and Vegetables

Ingredients:
2 T. olive oil
3 T. water
2 c. diced, cooked chicken
4 c. assorted vegetables, sliced. Suggested veggies; cauliflower, green beans, carrots, zucchini, red onion, bell peppers
sliced toasted almonds, fresh or dried thyme for garnish

Vinaigrette Ingredients:

1 tsp. grated lemon rind
2 T. lemon juice
4 tsp. olive oil
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
4 cloves minced garlic

Method:
1. Heat olive oil in a large pan. Add vegetables and water, place a lid on the pan and let vegetables steam until done.
2. While vegetables are cooking whisk together all vinaigrette ingredients.
3. Add chicken to vegetables and let heat 1-2 minutes, pour vinaigrette over chicken and vegetables. Toss lightly.
4. Serve immediately, garnish with sliced almonds and fresh or dried thyme.

Stocking the Basics

2011-01-06T08:22:00.006-07:00

In this post I referred to running out of my staples, the basic foods I keep on hand. I thought I would do a post listing them for my own reference when stocking up. I use canning jars to freeze the liquids and soups, and glass or plastic "Lock and Lock" containers for the muffins and baked goods. I keep the granola, yogurt and cream in the refrigerator.

#1 Chicken Broth

This is my #1 healing food and the basis for a quick soup. If my digestion is off I drink a cup of broth for breakfast and it gets me off to a good start. I like to store it in the freezer in various sizes of containers. A half pint is perfect for a serving and a quart is enough for making soup. Some favorite recipes that use this broth are Chicken Casserole, Funeral Zucchini, 10 Minute Chicken Thai Soup, and Cream of Mushroom Soup.

#2 Healing Chicken Soup

I like to always have this soup in the freezer. Sometimes I can't eat the meal I made for my family, or I have been gone all day and need something quick. This soup is my version of the Phase 1 soup of the SCD.

#3 Gra nola

This granola has gotten me through many vacations. It is portable, nutritious and filling. My favorite way to have it is over yogurt and I always try to have it with me when I am out of town because it can be a meal in a pinch.

#4 Yogurt

I cannot say enough about SCD Yogurt. It is the basis of many recipes, is loaded with probiotics to help heal your gut and keep you healthy. It can be made into sour cream or cream cheese. I especially love this cheesecake made with it. Another favorite is this Yogurt and Fruit Sundae topped with granola.

#5 Whipp ing Cream

It really isn't a necessity but I like to keep whipping cream on hand for a quick dessert. It is great with some fresh fruit. It is also an ingredient in many soups and recipes, some of my favorites are Lemon Pudding, Cream of Mushroom Soup, Creamed Spinach, and Banana Cake .

#6 Crumb Topping

This crumb topping can be made up and frozen, then sprinkled frozen on top of fruit and baked for a quick dessert. Mrs. Ed used it for her Caramel Apple Tart. The possibilities are endless!

#7 Muffins

I like to have a few dozen muffins or some kind of bread in the freezer to add to a meal of soup or scrambled eggs. They freeze well and defrost in the microwave in 30 seconds. My standby's are Chocolate Muffins, Banana Almond Muffins, and these Pumpkin Muffins.

#8 Brownies

If you read this blog much you know I have a thing with chocolate. Sometimes I just need a fix and that is why I keep these brownies on hand in the freezer. Note: chocolate is not legal on the SCD. My other chocolate fix is cookies which can also be frozen.

Recipe Review: Coconut Bread

2011-01-04T08:11:00.004-07:00

I have tried numerous recipes for a neutral bread that is grain and dairy free and that I can make a sandwich out of and have not been successful until now. This bread made from coconut flour is neutral in flavor, stays together so you can have a sandwich and is easy to make. It is dense and very filling. I am loving being able to be eat sandwiches again.

I found the recipe here at Health, Home, and Happiness. I substituted olive oil for the butter and my loaf does look smaller than the one pictured in the original recipe. I am going to try using two small loaf pans instead of one large on next time. Thanks for a great recipe Health, Home and Happiness!

Dr. Jekyll and Mr. Hyde

2011-01-02T14:57:00.003-07:00

Girl's Night Out with my Family

It has been a super busy few months. I was out of town most of October, trying to catch up in November as well as going out of town over the Thanksgiving holiday then December hit with it's parties and shopping, as well as a week with a foreign exchange student living with us. I have not been able to shift out of 5th gear and slow down. This is how my story begins....a busy mother, rushing to get it all done, not making time to take care of herself, and the monster comes out.

When I first told my husband about this phenomenon a few years ago he just shook his head and said he didn't think food could have that kind of effect....well I think he believes me now. I began cutting corners, running out of my staples (chicken soup, yogurt, granola, etc.) and snitching holiday goodies my neighbors brought. I think what really did me in was the homemade fudge. By Christmas Eve I was angry, stressed, and trying to get hold of myself before I blew up. How did this happen? Christmas is the time to celebrate family, friends, and Christ's love...and here I am angry at any and everything? Can food really do this to me?

The answer for me is YES! and it seems dairy and gluten are the worst offenders. I have had times in the past when I am just as busy and stressed but took care of myself and the outcome was very different. If I ingest gluten or dairy accidentally I can tell within 20 minutes, I describe it as a black cloud coming over me and it makes me feel crazy and out of control. The problem over the holidays was that day after day I kept eating things with dairy and tons of sugar.....and the monster was born.

By Tuesday I was getting back to normal, but feeling really dumb. Why did I work so hard to make it a perfect day then ruin it for myself? Duh! I write this to let you know if you have someone in your life that food affects like me, be patient with them. I read many blogs written by parents with autistic children who report out of control tantrums when their kids go off of the SCD and I know to most people this sounds ridiculous, but for me it is true. Some foods are like drugs in my body and I count myself lucky to understand this and know what to avoid. Here's to a better holiday next year....I am going to dump that fudge in the garbage!

Happy New Year!

2010-12-31T07:59:00.005-07:00

The New Year is a time for new beginnings, a time to make a fresh start and implement changes. For me it is especially poignant because my birthday is on New Year's Eve. It is definitely a time for closing chapters and opening new ones as well as a time of reflection.

Last year on my birthday I wrote this list of 40+ things I have learned in 40+ years. This year I added # 42 to the list and hope to continue adding to this list for many years. There is wisdom that comes with experience and hence age. I didn't believe that in my 20's, I thought I had a handle on life, then life happened. There are many things we experience that are out of our control as we go through life; death, sickness, financial downturn. I do believe things happen for a reason and it is our reaction to them (see #39) that builds our character.

I have had the fortune to know a few elderly women who have a sparkle in their eye, they have taken on life and won, I don't know how to describe the peace that surrounds them. These women have lost spouses and children, had health issues and been through many tragedies and they have found joy and peace in their life. To find that peace is my goal...luckily I have a few more years to get it!

This year's addition (#42) comes from two books I read in 2010. Mountains Beyond Mountains by Tracy Kidder and Three Cups Of Tea by Greg Mortenson. Both are stories of men who have dedicated their lives to helping people who are living in situations most of us only hear about. Greg Mortenson has been building schools in Central Asia and Dr. Paul Farmer is bringing medical care to Haitians. These books spoke to something in me and I am looking at my life and realizing how much I have. I have never been without education, medical care, or even a meal. They are helping people who truly cannot help themselves. I was so touched and inspired I wanted to do something immediately so I organized a drive to collect items for our local woman's shelter. It is only a small thing but I am determined to give back in some way, as often as possible.

Here is my birthday list, with #42 added. I can't wait to see what I learn next year!

40+ things I have learned in 40+ years:

1. My life is a miracle. Not just the "normal" kind of miracle but the fact that I was adopted by two loving parents and guided to a special husband makes it a miracle twice over.

2. It is OK to let a friendship go. Certain friendships are for certain times of your life and if one is no longer serving you let it go. If you have changed and are growing in different directions it is not healthy to keep hanging on because of your past. Make room for a new friendship.

3. When in doubt just be polite. This advise came to me via Dr. Laura's radio program, it has helped me through some tough times and relationships.

4. Have Fun. No matter what your life's circumstance are you can and should have a little fun now and then. No matter what your responsibilities are you will be a better (mother, caretaker, cook, etc.) if you take a break and do something really fun.

5. All the Proverbs are true, don't judge a man till you've walked in his shoes, early to bed early to rise, you catch more flies with honey, a penny saved is a penny earned...

6. The best thing you can do for a friend is to listen. Being a good listener is a skill I am still working on. I have noticed in the time I have been working on it all of my relationships have improved, especially my marriage and friendships.

7. Good Advice: Make a Bucket List. Write down the things you want to accomplish before you "kick the bucket" and keep it where you will see it often. Start making those things happen!

8. Listen to your body. Don't keep going and going when it is telling you to slow down. Learn to cancel appointments if you need to and let yourself have down time.

9. Sleep- the most important thing you can do for your body. Arrange your life so that you get enough, whether that means a full 8 hours or a nap in the day. If you are feeling a little off get some sleep.

10. Every day is a new start, if you don't like the way things went today tomorrow you can start fresh.

11. Children are worth it!

12. You can make a difference in someone else's life and when you do you find meaning in your own life.

13. I would rather walk than ride.

14. Laughter really is the best medicine.

15. There is beauty all around all the time, you just need to look for it.

16. I like to take pictures.

17. Sometimes the best way to help someone is to be patient while they figure the problem out themselves.

18. When someone does something that really makes you crazy, take a look at yourself. The problem isn't with them, it is with you.

19. The only thing that is certain is change. So if you are hoping a situation will change, be patient it will. If you are hoping things will stay the same, enjoy them because they won't.

20. Pick your battles and your goals, you can make things happen but you can't make everything happen (at least not all at once).

21. Having a plan doesn't mean you have to stick to it.

22. Travel is the best education available.

23. Music can change your mood in a moment.

24. Dogs are worth it.

25. Saying "I'm sorry" changes everything.

26. Health is the biggest and best blessing of all, cherish it.

27. My favorite place to be is in the garden.

28. Prayer can get you through anything.

29. To truly change your life you need to have a plan and be diligent.

30. Mid-life crisis is a real phenomenon.

31. Snow is beautiful.

32. Karma is real.

33. Teaching is my calling.

34. Love makes the world go 'round.

35. The best way to enjoy life is to focus on people not things.

36. Mother nature is smarter than I am.

37. True friends.....priceless!

38. Spend time with your kids, teach them about every facet of life and when they leave
you won't worry quite as much.

39. Your reaction to a problem is more important than the problem ever will be.

40. Life is full of surprises!

41. One day at a time, one child at a time, one meal at a time....enjoy the moment.

42. Even one person can make a huge difference in many lives. Find something you can do to help others and start working on it today.

As Seen on TV

2010-12-29T16:15:00.007-07:00

With some gentle prodding, my parents gave me this brownie pan for my birthday. I raced home and made brownies that night. Today I made Elana's Chocolate Chip Cookies in my new pan, tomorrow I am going to try some mini pumpkin loaves using this recipe.

This 3 part pan comes with a divider that you place in the pan after putting in your batter. The cookies/brownies/mini loaves bake then you take them out and let them cool, lift the divider and you have perfect portions. I really wanted this pan because when I make brownies then cut them for freezing the edges get all smashed and weird. With this pan the brownies are ready to go into the freezer as soon as they are cool.

So...if your birthday is coming up and you happen to be out shopping at Bed Bath and Beyond with your mother, drop some major hints about how you have heard about this pan and how much you think you would enjoy it. Then act really surprised when you open it. Thanks Mom and Dad!

Loaded Holiday Pumpkin Bread

2010-12-18T06:00:00.001-07:00

This is such a good bread I don't even know where to start. Loaded with cranberries, pecans and chocolate chips along with fresh pumpkin....delicious! A great gift for neighbors and friends. You can use canned pumpkin but it is not SCD legal.

Loaded Holiday Pumpkin Bread

Ingredients:

2 1/2 c. almond flour
1 tsp. baking soda
1/2 tsp. sea salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. pumpkin puree
1/3 c. honey
1/4 c. olive oil
3 eggs
1 tsp. vanilla
1 tsp. lemon juice
1/2 c. dried unsweetened cranberries
1/2 c. chopped pecans
1/2 c. bittersweet chocolate chips (optional, not SCD legal)

Method:

1. Preheat oven to 350 degrees. Using coconut oil or olive oil lightly grease a 9x4 loaf pan.
2. Combine almond flour, baking soda, salt, cinnamon and nutmeg in a medium sized bowl.
3. In another bowl whisk together pumpkin, honey, oil, eggs, lemon juice and vanilla till thoroughly combined.
4. Stir together the two mixtures, when mixed add the cranberries, pecans, and chocolate chips.
5. Pour into prepared pan. Bake for 50-60 minutes or until middle springs back when lightly touched.
6. Remove from oven and let cool 15 minutes. Turn onto cooling rack and let cool completely before cutting.

Coconut Cream

2010-12-14T11:01:00.000-07:00

I recently discovered Coconut Cream, also called Coconut Butter. I have been using it as a spread on bread and muffins, sometimes I mix it with honey, but more often I just warm a little up and use it plain. It is fairly expensive but a little goes a long way. This is the brand I found at my local health food store (Real Foods Market). The ingredient list says 100% organic raw coconut and that is all! It is not sweet but has a particular texture I think will lend itself well to many recipes. I plan on trying this fudge from Joyful Abode next. What are your favorite coconut cream recipes? Please share.

Fast Food aka: Chicken Soup

2010-12-11T11:03:00.004-07:00

When life gets crazy and I have no time (or am too tired) to cook for myself I eat my version of fast food. This simple and healing chicken soup I try to always have on hand in the freezer, it is portable and I can heat up a jar in less than 4 minutes. I have been known to eat it for breakfast, lunch or dinner. It is also the best thing for my digestion when I have accidentally ingested some gluten, it soothes my system.

Healing Chicken Soup

Ingredients:
1 3-4 lb organic chicken, whole (this farm is a great resource if you live close)
filtered or spring water
salt and pepper
2 zucchini
2 carrots
1 small onion

Method:
1. Rinse the chicken in cool water, pat dry. Liberally season with salt and pepper inside and out and place in a crock pot.
2. Slice the zucchini, carrots and onion thinly and place around chicken.
3. Fill the crock pot to within 1 inch of the top with water.
4. Cook on low for 12 hours.
5. Remove chicken to a platter and let cool for 15 minutes. De bone the chicken returning all meat to the crock pot.
6. Adjust seasonings and serve immediately or freeze to have on hand.

Mrs. Ed's Grain-Free Cranberry Crumb Cake (SCD, GFCF)

2010-11-22T11:45:00.005-07:00

I saw this post last night from Mrs. Ed and was up this morning first thing baking it. Mine looks really different than hers, I always wonder why mine looks so much different when I make a recipe from a blog? Could be the pan, my oven, my altitude, my brand of flour, etc. etc. etc. Maybe it is because I couldn't wait any longer and cut it still warm...?

This is a fabulous recipe that will make a beautiful presentation for a holiday party. The flavors pop and you can taste them all. I want to try an apple version of this recipe as well. Here is the recipe....another great one from Mrs. Ed!

I used coconut oil to replace the butter and the full 2 cups of cranberries, I also used the almond extract and highly recommend that you don't leave it out.

10 year old HEAVEN!

2010-11-20T22:34:00.003-07:00

A few years ago I had heard that there was a pizza place in downtown Salt Lake City that served gluten free pizza. I shop Salt Lake frequently but stay away from the downtown if possible so I have never tried it out. Last week I had an errand in the downtown and my son was with me. We looked up the pizza restaurant and gave it a try. I didn't have any, but my 10 year old son said he was in Heaven! Pier 49 San Francisco Sourdough, 238 S. Main Street, they not only serve pizza but some yummy looking salads too.

On the Road Again......

2010-11-09T12:53:00.013-07:00

As I said in an earlier post, I have been on 12 different flights in the last 5 weeks. I love traveling...really I do, but this past few weeks was a bit much even for me. From a food perspective I have some pictures to share, some anecdotes to tell and some lessons learned to share with you.

Last year my friend Ina from Gluten Free Delightfully Delicious told me she was going to Hawaii and we discussed some traveling options for eating. I hate to admit it, but it is true, I was so jealous, I was happy for Ina but a bit green with envy. I thought I would never get the chance. Then...my husband surprised me for our 25th anniversary with 8 days in Hawaii! We were working with a limited budget and trying to get the most for our money and I discovered that many of the Bed and Breakfast's cost less, a lot less, than hotels, AND they include breakfast. We stayed every night in a B&B and didn't spend over $130 a night.

One of our favorites was the Liloki Inn on the big island of Hawaii. It is run by a chef who really out does himself each morning. The above picture is the breakfast appetizer. We ate a huge vegetable fritata along with all this fruit. The owners grow their own Passion fruit (Liloki), avacado, and coffee right on the grounds of the B&B.

Call me sheltered but I had never seen coffee beans before, they call them cherries when they are ripe enough to pick because they turn this beautiful red color. They grow everywhere on the wet side of the island and there were even road stands set up for people to bring their "cherries" to sell to coffee companies.

Another great find was the Shabu Shabu house in Honolulu. We have been to the "hot pot" style of cooking and eating before, but on vacation it turned out to be fabulous meal. Shabu Shabu means "swish, swish" in Japanese and these restaurants are springing up all over the country. Each diner gets their own hot plate and cooks their meal of vegetables and meat at their table. You begin by ordering your choice of meat, noodles and vegetables which are brought to your table raw. Your hot plate is filled with broth and your choice of seasonings (garlic, hot peppers, onions etc.). When the broth is boiling you "swish" your meat and vegetables in it until they are done to your taste, eat them and cook more. The great part is that whatever your diet is you can customize your own meal. I had beef and vegetables, including pumpkin and 5 kinds of mushrooms.

A few highlights of the trip were snorkeling, which I had never done before because I used to get sick every time I got in the water. It was so fun to be able to enjoy the ocean. We also took a 6 mile round trip hike over lava beds to see where a lava flow is going into the ocean. Incredible! And something I would not have been able to do a few years ago, before the SCD.

A week after getting home from Hawaii I went with my parents to visit my great aunt in Mississippi, also a first time trip. I learned from her what true Southern Hospitality is. She customized every evening meal around my diet and cooked some delicious foods, check out this pork roast from her. I appreciated so much her time and efforts, it was a fabulous visit and I learned some new family stories, reunited with relatives I haven't seen in my adult life and got to see a part of the country I hadn't seen before.

Lastly my youngest son and I tagged along with my husband who was traveling for work to Orlando, Florida. Like I said before, I am a bit sheltered, and no I hadn't been to a Disney theme park before. Disney World was amazing in every way, it truly is a happy place. The food though....the food was incredible! I had done some research to find out if we could take food into the park or if there would be some options for us there as my son eats gluten free. I found many blogs and websites where people praised the restaurants and said they offered many gluten free choices. We feasted on roasted turkey and fresh green beans, sugar free sorbet and fresh berries and my son had the "best hamburger and fries ever". Each restaurant sent the chef to our table who helped us choose from the menu and then customized our meal according to our diet. One restaurant even made gluten free gravy and dairy free mashed potatoes just for us! They had gluten free cookies and brownies as well as gluten free hamburger and hot dog buns all over the park. They made it very easy for us to eat well.

I am back home for a while now....back to my real life. What a great month!

Holiday Recipes, thanks to Mrs. Ed

2010-11-07T20:59:00.004-07:00

I wanted to let you know in case you don't follow Mrs. Ed as religiously as I do....she has set up a blog post to list SCD friendly holiday recipes. It is such a great idea to get some holiday recipes together in one place. I plan on trying several of them.

Click here to link to her post.

Thanks Mrs. Ed!

Recipe Review: Cream of Mushroom Soup

2010-10-31T07:00:00.005-06:00

I accidentally posted this picture last week without the recipe. Sorry about that. I found this recipe through Kat's posting on SCD Lifestyle Spotlights. Check out all of the spotlights, including the last one on Jan the Foodlady. I have ordered her very affordable cookbook and can't wait to try some more recipes from it.

This soup was very filling and hearty, I loved the richness the came from using whipping cream instead of yogurt but either one will work. It is so good for you too, if you have been cheating a bit and need to get some good nutrition back in your system this is the recipe.

Here is the original recipe at foodlady.org

Here is my revised version:

Cream of Mushroom Soup

Ingredients:

3 T. coconut or olive oil
1/2 onion, diced
1/3 lb cremini mushrooms, cleaned and diced
1 c. homemade chicken stock
1/2 c. SCD Whipping Cream
salt and pepper to taste
pinch of nutmeg
pinch of cayenne
dash of smoked paprika

Method:

1. Saute' onions in oil until lightly golden. Add mushrooms and continue sauteing until they are softened.
2. Blend with an immersion blender (or cool and use your food processor, or use a potato masher for really chunky soup) until mostly smooth.
3. Add broth, salt and pepper, nutmeg and cayenne. Bring to a boil, then remove from heat. Add whipping cream and stir until heated through, you don't want it to boil after adding the cream.
4. Serve immediately, garnish with paprika and a drizzle of cream.

glutenfreerestaurants.org

2010-10-27T11:38:00.003-06:00

Barbacoa Salad

I have been traveling this month more than I really care to. By the end of the month I will have been on 12 flights, more about that in another post. The reason why I bring it up is because I found a great resource for traveling, glutenfreerestaurants.org You can search for gluten free restaurants by name, city, or zip code. Most of the restaurants listed will have a direct link to their website where you can see their menu and what they offer gluten free. It has made my life easier this month!

Beef Lettuce Wraps

2010-10-25T07:00:00.003-06:00

Ingredients:

1-2 lbs. beef, boneless steaks or London broil work well
1 tsp. crushed garlic
3 T. olive oil
salt
pepper
cayenne pepper
1 head butter lettuce, washed and dried
cucumber matchsticks
carrot matchsticks
green onion slices
red onion slices
red bell pepper slices
cilantro

Method:
1. Remove beef from packaging, coat with olive oil and crushed garlic. Sprinkle with salt, pepper and cayenne.
2. Let sit till room temperature, about 1 hour.
3. Grill over high temp, remove when meat has reached desired doneness.
4. Slice into thin pieces and arrange on a serving plate.
5. Arrange all vegetables and garnish on another plate along with lettuce leaves.
6. Serve, letting each person put together their own wraps.
7. You could top with your favorite salad dressing or my family likes Thai Sweet Chili Sauce.

Autumn Apple Butternut Squash and Pork Roast

2010-10-23T07:00:00.003-06:00

I had this roast at my Great Aunt's house in Mississippi last week. I was craving it for days before I got a chance to make it for lunch today. If it is possible this meal actually tasted like Fall. Thank you Aunt Charlotte for your hospitality and all the great meals you made especially for me!

Autumn Apple Pork Roast

Ingredients:
1 pork roast
1 can apple juice concentrate
salt and pepper or seasonings to taste.

Method:

1. Remove roast from packaging. Cover with salt and pepper on all sides.
2. Place in crock pot. Add 3/4 -1 c. apple juice concentrate.
3. Cook on high 4 hours or on low 7-8 hours, roast should measure 170 degrees when done.
4. Remove from crock pot, let rest 10 minutes. Shred into serving sized pieces.
5. Place roast pieces on serving platter and drizzle with juices from the crock pot.
6. Enjoy!

Autumn Apple Butternut Squash

Ingredients:
1 butternut squash
salt and pepper
1 1/2 c. apple juice (not concentrate)

Method:

1. Cut squash in half and remove seeds. Sprinkle each half with salt and pepper.
2. Place cut side down in a glass baking dish. Pour juice into pan.
3. Bake at 350 degrees for 1 hour to 75 minutes. The squash skin should be brown and bubbly.
4. Remove from baking dish and serve as is or mash squash together with some of the juice in the pan and and place back into skins, sprinkle with pecans.

Old Fashioned Pumpkin Pie

2010-10-21T10:17:00.006-06:00

I have been experimenting a bit, getting ready for the holidays. I tried this pumpkin pie recipe with a coconut crust. I did not care for the crust and honestly the shredded coconut with the pumpkin was weird. I absolutely loved the pumpkin filling though. It takes a bit of time to measure out all the spices but it is so worth it!

I will keep trying for a coconut flour crust that I like, if you have one please pass it along! Like Kat suggested in her comment, you could make it without crust (just be sure to oil the pan first) or try this crust from Comfy Belly, it is my all time favorite.

Old Fashioned Pumpkin Pie, Revised from this recipe out of the Reader's Digest

1 15 oz can Pumpkin (canned pumpkin is not SCD legal, here is a recipe for pumpkin puree)
1 tsp. coconut flour
1/3 c. honey
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger
1/4 tsp. mace
1 tsp. vanilla
1 1/2 c. coconut milk
3 eggs
1 pie shell

Method:

1. Preheat oven to 350 degrees.
2. Using an electric mixer, mix together flour, pumpkin, honey, salt, vanilla, and spices in a medium sized bowl.
3. Add eggs and milk, mix till thoroughly combined. Pour into prepared pie shell.
4. Bake for 50 minutes, till crust is golden and toothpick inserted in the middle comes out clean.
5. Serve with SCD Whipped Cream and have a happy holiday!

Chocolate Chip Cookies

2010-10-10T18:18:00.001-06:00

I saw these cookies on the blog, Healing Fork. They looked so good, all the things I miss about a crispy on the outside chewy on the inside cookie. As I was mixing up the dough something felt familiar and I realized this recipe is very close to the Almond Butter Blondies from Elayna's Pantry that I make all the time. I never would have thought about baking them as single cookies. They are delicious and have a wonderful texture you would not expect from the simple ingredients.

Pad Thai, Recipe Review

2010-09-21T20:15:00.003-06:00

This is my new favorite meal, I found this recipe here at Comfy Belly one of my all time favorite recipe blogs. You have so many options with this recipe. I tried chicken and shrimp along with noodles made from zucchini and yellow squash. I did not have any cilantro so I used some red pepper slices for color. I can't wait to try this again. Thanks Comfy Belly!

Bacon Summer Veggie Soup, Recipe Review

2010-09-10T07:19:00.002-06:00

It has been hard for me to find a satisfying soup with no grains, dairy or potatoes. I really like those thick creamy soups with tons of cheese and potatoes.

This soup from Nourishing Days is so full of flavor I didn't miss a thing. I walked out to my garden and found carrots, thyme, zucchini and green onions to go into it, I think some bell pepper would be nice too. This soup will become a regular at my house. I topped it with a dallop of 1/2 and 1/2 "sour cream" and it was wonderful.

How can you go wrong with fresh thyme, garlic, bacon and lemon? Thanks again Nourishing Days for another great recipe.

Oops!

2010-09-07T17:46:00.002-06:00

There was a typo in the Lemon (Orange) Pound Cake recipe. The glaze ingredients should include 4 Tablespoons of honey. The original post had only 1 T. honey. Sorry about that!

Spicy Chicken Casserole

2010-09-02T12:51:00.007-06:00

This recipe is quick, easy, and filling. I love the "comfort" foods and am happy to find recipes that fit the bill when I am craving it.

Spicy Chicken Casserole

Ingredients:

2 c. cooked chicken, chopped
2 med. zucchini, shredded
2 T. chicken broth
3 scallions, sliced thin
2 small tomatoes, chopped
1 jalapeno, finely chopped (remove seeds and membrane for less heat)
2/3 c. dripped yogurt or sour cream
1/2 tsp. salt
1/2 c. SCD Breadcrumbs ( seasoned almond flour)

Method:

1. Place shredded zucchini in a dishtowel. Twist towel tightly around zucchini until liquid begins to come out. Continue squeezing until you can no longer get any more liquid.
2. Combine all ingredients except almond flour in a 9x9 inch casserole. Spread evenly in pan and smooth the top. Clean sides of casserole with a paper towel to prevent burning then sprinkle almond flour over the top.
3. Bake at 350 degrees for 40 minutes to 1 hour, or until topping is browned. Serve immediately.

Lemon or Orange Pound Cake

2010-09-01T11:34:00.005-06:00

If you haven't noticed I am on a bit of a lemon kick lately. This is the last lemon recipe for a few weeks anyway. This is a revised recipe from Eat The Cookie, I just discovered this refreshing blog full of new grain free recipes I can't wait to try. Just check out this Creamsicle Sponge Cake, it inspired me to create this dairy free SCD lemon version. Here are my revisions, I used lemon instead of orange but I can't wait to try the orange version also. I served it with my SCD Whipped Cream.

SCD Lemon Pound Cake

Ingredients:

2 c. almond flour
1/2 c. coconut flour
1/2 tsp. salt
1 heaping teaspoon baking soda

2/3 c. honey
2/3 c. coconut oil
4-5 eggs, depending on size
1/2 c. plus 3 T. coconut milk
1 T. vanilla
1/4 tsp. almond extract
1 T. lemon zest (or orange if you are going with an orange version)

Glaze Ingredients:

juice of two lemons (oranges)
zest from 1 lemon (orange)
1 vanilla bean or 2 tsp. vanilla extract
4 T. honey

Method:
1. Preheat oven to 350 degrees. Oil a 9x9 inch cake pan. Cut a piece of parchment to fit the pan, place it over oiled bottom and oil the parchment paper,
2. Wisk together flours, salt and baking soda until there are no lumps. Set aside.
3. In another bowl or in a food processor or mixer combine honey and coconut oil beat for several minutes until well combine. Add eggs one at a time beating after each. Add milk, vanilla and almond extracts, and zest. Beat again.
4. Add liquid ingredients into dry, stirring until no lumps appear. Pour batter into prepared pan and bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
5. Remove from oven and let cool for 10 minutes. Using a knife separate cake from the sides of the pan and turn onto a serving plate. Let cool completely.
6. Slice the vanilla bean in half and scrape out the seeds. Combine all glaze ingredients (including the bean pod and seeds) into a saucepan. Bring to a simmer and let cook for 10 minutes.
7. Remove from heat and let cool to room temperature. Remove pod and discard.
8. Poke holes in the top of the cooled cake with the tines of a fork. Pour glaze over cake. Let sit for an hour for the cake to fully absorb the glaze. Serve immediately or store in the refrigerator.

Lemon Ice Cream

2010-08-29T07:00:00.000-06:00

The idea for this refreshing ice cream came from Amy at Simply Sugar and Gluten Free. I could not use her recipe due to the milk and agave but added some lemon flavoring to my basic ice cream. I love this light and refreshing dessert!

Lemon Ice Cream

Ingredients:
2 cans full fat coconut milk, refrigerated until cold
1/4 c. honey
grated zest of 1 lemon
1 tsp. lemon extract
1 tsp. vanilla extract

Method:

1. Combine all ingredients in a blender. Blend for 1 minute.
2. Pour into a prepared ice cream freezer and freeze according to manufacturers directions.
3. Store in the freezer and let sit for 10 minutes before scooping.

Frosted Lemon Zucchini Bread

2010-08-27T22:58:00.004-06:00

This recipe originally came from Joyful Abode, I have made it several times and changed it up, to make it SCD legal and by adding the lemon zest and frosting. It is a great bread even without the frosting. Thanks Joyful Abode!

Bread Ingredients:

3/4 c. shredded zucchini
6-8 eggs
1/2 c. grapeseed, olive, or coconut oil
1/3 c. honey
2 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 c. coconut flour
1 3/4 tsp. baking soda
zest of 1 lemon

Frosting Ingredients:

1/4 c. coconut oil
1/4 c. honey
zest of 1 lemon
6 drops lemon essential oil (make sure it is food grade) or 1 tsp. lemon extract

Bread Method:
1. Heat oven to 350 degrees. Oil a 9x5 inch bread pan.
2. Beat eggs till smooth, add honey and oil. Beat again.
3. Add vanilla and spices, beat again.
4. In a separate bowl mix flour and baking soda together with a whisk until there are no lumps.
5. Add zucchini to egg mixture then add flour. Stir until combined. Finally stir in lemon zest.
6. Pour into prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes then remove from pan and cool completely.
7. To prepare bread for frosting poke holes all over the top with tines of a fork. Working up and down and back and forth. Refrigerate until cold.

Frosting Method:

1. While bread is cooking heat coconut oil and honey together in a small saucepan until oil is just melted. Remove from heat. Add lemon zest and essential oil or extract. Stir. Let cool until mixture is room temperature.
2. Pour over cold bread, then place in freezer until frosting hardens, about 10 minutes. Store in refrigerator.

"Magic" Ice Cream Topping

2010-08-23T07:00:00.000-06:00

This is a fun recipe for the kids, "Magic" hardening ice cream topping!

Ingredients:
3 T. coconut oil
2 T. honey
1 c. Chocolate chips
1 tsp. vanilla

Method:
1. Place all ingredients in a glass dish.
2. Microwave for 1 minute.
3. Stir for 1-2 minutes and if needed heat again for 20 seconds. Mixture should be smooth.
4. For best results when serving chill dishes before scooping ice cream. Top with Magic topping and watch it harden.

Indian Chicken Curry

2010-08-21T07:00:00.003-06:00

Recently we visited an Indian restaurant, gluten free heaven! The entire menu was gluten free except for the bread choices, what a beautiful sight! I had never had Indian food before, what a great discovery. I immediately purchased an Indian cook book and $40.00 of spices....here is my first attempt....I licked the plate clean!

Please don't let the long list of ingredients scare you off, this goes together quickly. Check out your local import store for any spices you don't have, I found they were very inexpensive there.

Chicken Curry

Ingredients:
2 T. olive oil
2 whole cloves
1 black cardamom pod
1/3 c. finely chopped onions
1/3 c. water
1 large clove garlic, crushed or 1 tsp. garlic puree
1 T. ground coriander
1/4 tsp. ground mustard
1/2 T. cumin
1/2 tsp. ground turmeric
1/4 tsp. ground chili powder
1/2 T. fresh ginger, crushed
1/2 tsp. salt
8 chicken tenders
1 can coconut milk
fresh cilantro

Method:
1. Heat oil in a large frying pan or dutch oven. Add the whole cloves and cardamom pod. Let heat for 2-3 minutes or until fragrant.
2. Add the onion and garlic and fry for 6-8 minutes or until the onion is translucent. While onion is cooking measure out spices into a small dish.
3. Add all the powdered spices, water, and ginger. Fry for 2-3 minutes then add the chicken. Fry for 5 minutes, until chicken begins to brown. Add coconut milk and simmer for 25-30 minutes until sauce begins to thicken and chicken is done. Garnish with fresh cilantro.

Grain Free Cherry Chocolate Cake

2010-08-19T07:00:00.005-06:00

This is a decadent dessert, I would like to say I save them for special occasions, and I do. My problem is I can find a special occasion any day of the week :)

Grain Free Cherry Chocolate Cake

Ingredients:
1 c. dried cherries, chopped
1/2 c. almond flour
3/4 c. cocoa
1/2 c. coconut flour
2/3 c. honey
1 1/2 tsp. baking soda
1/2 tsp. cinnamon
3/4 tsp. salt
2/3 c. olive, grapeseed, or coconut oil
8 eggs
1/2 c. dark chocolate chips (optional)

Method:
1. Preheat oven to 350 degrees.
2. Line 4- 4 inch round cake pans or 1- 9 inch round cake pan with parchment. Oil both sides of the parchment and sides of pans. I think this would be a great cupcake recipe too, I don't know how many it would make but be sure to oil the inside of the cupcake papers.
3. Combine flours, cocoa, salt, cinnamon and baking soda. Stir with a whisk until there are no lumps. Set aside.
4. In another bowl whisk eggs, add honey and oil and whisk for 1-2 minutes until you have a cohesive mixture.
5. Combine the two mixtures stirring until well mixed, add chopped cherries and chocolate chips. Pour batter into prepared pans.
6. Bake 25-40 minutes depending on size of cakes. The middle should spring back when touched. Cool completely then cut in half.

Cherry Frosting

Ingredients

1 c. dried cherries
1 c. water
2 T. coconut cream
1/2 c. coconut oil
3-4 T. honey
1 tsp. vanilla
pinch of salt
Beet Juice (for color, optional)

Method:
1. Soak cherries in water for 1 hour. Bring to a boil and simmer for 8 minutes, remove from heat and cool completely.
2. Process cherry mixture in food processor for 30 seconds, mixture should still have small pieces of cherries in it. Add coconut cream, coconut oil, honey, salt, vanilla, and beet juice. Process 20 seconds and pour into a glass bowl. Place in freezer for 10 minutes.
3. Using a whip, stir, then return to freezer for 2 minutes. Keep stirring every 2 minutes until mixture turns opaque. It is now ready to spread on the cakes, work quickly as it will harden. If it hardens too soon heat up again in microwave and repeat step 3.

Recipe Review: Banana Pancakes

2010-08-17T13:59:00.004-06:00

I found this super easy (only 2 ingredients!) recipe for banana pancakes here at Kat's Food Blog. I was intrigued by the simplicity of it and had to try it (confession, I did up the ingredients to 3 by adding some vanilla). Although they would be great with some syrup or compote I thought they were more like crepes so I stuffed them with SCD Whipped Cream and some fresh raspberries from my garden, it doesn't get any better than this!

Update and a recipe for Dutch Oven Lemon Chicken and Rice

2010-07-30T19:47:00.009-06:00

I have not been keeping up with the blog this summer, it has been interesting to see that I still get several hits a day though. That is good, it is the purpose of this blog to be a resource. I have been busy enjoying the "Live" part of my mantra. Gardening, taking care of my animals (the chickens are laying 6-7 eggs a day!) and taking care of my family. I have slowly introduced aged cheeses, whole corn, and rice back into my diet with some success. I can see that I need to keep it to a few servings a week but it makes going out to eat so much easier. Here are a few pics from summer so far...

Drying chives from the garden

Un re-touched sunset from my porch...I think my favorite picture of the summer.

The first egg, it is smaller than normal, they are growing larger each day!

Welcoming my oldest son home from the National Scouting Jamboree....3 weeks without motherly supervision, I wasn't sure he could do it, he proved me wrong!

And now for the recipe...

We have taken a break from the dutch oven for a few years. I miss those warm easy meals after a long day of fishing and hiking. I saw this recipe on Gluten Free Mommy and overhauled it, we gave it a trial run at home to see how it would work out on a camping trip. My family gave it the thumbs up!

I baked this in the oven and used a whole chicken but if I were to do it camping I would definitely use the tenders, much easier to transport and eat.

For a grain free dish you could pre-cook the chicken tenders and use shredded zucchini or cauliflower or a mix of both. I would squeeze out the excess water before using, see this post , and bake for 40 minutes.

Lemon Chicken and Rice Dutch Oven Style

1 1/2 c. jasmine rice
2 T. olive oil
2/3 c. minced onion
1 tsp. Lawry's Seasoned Salt
1 tsp. dried ground peppers or cayenne pepper (decrease to 1/2 tsp. for a very mild flavor)
1 Anaheim pepper sliced in rings, optional or you could use bell pepper
2 tsp. minced garlic
1 tsp. paprika
2 1/2 c. chicken broth
1 c. peas
1/2 c. shredded carrot
juice of 1/2 lemon
parsley
12 chicken tenders

Method:

1. Combine all ingredients except chicken and parsley in a 12 inch dutch oven.
2. Place chicken tenders on top of rice and sprinkle with dried parsley.
3. Bake at 325 degrees in an oven or with 10 coals on the bottom and 12 on the top for 90 minutes.
4. Serve immediately.

Blueberry Clafoutis

2010-07-19T06:20:00.000-06:00

Recently I have seen many posts for Cherry Clafoutis, wondering what this dessert was and how to pronounce it I looked it up on wikipedia:

Clafoutis, sometimes in Anglophone countries spelled clafouti, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.

A traditional Limousin clafoutis contains pits of the cherries.^[1]. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.

Now, how can you resist wanting to try a taste of this? I didn't have any cherries but I did have some blueberries so I substituted them. I followed this recipe from the Nourishing Gourmet and really liked this light dessert. It could even be served as a breakfast cake and was quick to put together and bake. Next I want to try this recipe for Chicken Curry Clafouti, I still don't know how to pronounce it!

Strawberry Toasted Pecan Chicken Salad

2010-07-14T20:50:00.004-06:00

Every month in the newsletter at church they post a recipe. I have never been able to eat any of them so this month I was ecstatic to see this recipe, and I immediately came home and made it. This is a great summer meal, not only does it keep the kitchen cool but it is refreshing and filling.

Strawberry Toasted Pecan Chicken Salad

Ingredients:
2 c. roasted chicken breast, chopped
1/4 c. toasted pecans (I used sprouted ones)
2 c. hulled and quartered strawberries
1/4 c. finely diced red onion
1/4 c. finely diced celery
1/4 c. finely chopped cilantro leaves
2 T. Balsamic or white wine vinegar
2 tsp. olive oil
4 c. salad greens

Method:

1. Combine all ingredients except salad greens. Refrigerate 1 hour.

2. Divide greens onto 2 serving plates and top with chicken mixture.

3. Serve and enjoy!

How to Butterfly a Chicken

2010-07-09T06:23:00.002-06:00

This is my new favorite way to prepare chicken. I "butterflied" the chicken then rubbed seasonings (Lawry's, black pepper, parsley and garlic) under the skin before grilling. It took about 45 minutes on the grill, I kept the temperature between 350 and 400. So mouthwatering good!

Here is a link to butterflying instructions.

Butterflying is easy to do and helps the chicken cook faster and more evenly. Please make sure you use a thermometer to ensure it is thoroughly cooked, it should measure 180 degrees in the thickest part of the thigh or the breast. Enjoy!

How to Dry and Store Zucchini

2010-07-02T18:37:00.006-06:00

I love the quote, "necessity is the mother of invention". In my case this usually involves zip ties and duct tape but not this time.

I have been looking for a way to preserve some of the zucchini from my garden so I can use it during the Winter. The idea of dehydrating came to me the last time I made this casserole. For this recipe I shred the zucchini then squeeze out as much of the water as I can. Why not try drying it to preserve it? I did try some shredded zucchini in my dryer, disaster! Using the thickest setting on my mandolin I sliced up an entire zucchini and placed it in my food dryer. It only took 2 hours to dry into "chips". Easy. I stored them in a glass jar in the cupboard for a week then tried casserole with them tonight. It worked beautifully! The pieces re hydrated from the moisture in the casserole and kept their texture and flavor. I can't wait to eat some of my Fall harvest during the Winter.

Frosting!

2010-06-27T06:20:00.000-06:00

From the Nourishing Gourmet comes the most amazing frosting EVER! I have tried many frosting variations and they never really satisfied me, but this chocolate frosting takes the cake! (pun intended) Can you see how it has the texture of frosting? I tried it with my Bittersweet Chocolate Brownies, no need to refrigerate as long as I kept them in the house. Thanks Nourishing Gourmet, you are my hero!

What's Cooking Today?

2010-06-24T17:56:00.002-06:00

Tonight we are making Spaghetti with Zucchini Noodles and Peach Blueberry Crisp, YUM!

Creamy Raw Feta Chive Dressing

2010-06-19T06:21:00.003-06:00

Note: Feta cheese is not allowed on the SCD

Lately I have been experimenting with raw dairy products. In the beginning of the SCD I couldn't even tolerate the homemade yogurt. Over a year later I can have as much yogurt as I want, but cheese is another story. I still get sick when I eat more than a few bites of cheese. Talking with a friend she suggested I try raw cheese as the enzymes have not been destroyed through the heating process and for some people it is easier to digest. I found some raw dairy milk and cheese at Real Foods in Heber City. I have had no problems with the cheddar and jalepeno cheddar so this last week I purchased some raw goat feta to try. The first recipe I tried was this salad dressing, I am in love! Creamy and so flavorful and just in time for the garden greens to be harvested.

Creamy Raw Feta Chive Dressing

Ingredients:
1/4 c. Raw Feta Cheese
2 T. white wine vinegar
3 T. fresh chives, snipped into small pieces
2 T. water
1/3 c. olive oil
Salt and Pepper to taste

Method:
1. Mash the feta with a fork until it is smooth.
2. Place all ingredients into a small jar along with the feta and shake.
3. Serve over your favorite salad greens.

Recipe Review: Elana's Pantry Silver Dollar Pancakes

2010-06-15T07:00:00.001-06:00

There is nothing like pancakes on a cold rainy day to get you going. Elana says this is the best pancake recipe she has created so far and I agree. They held together well and as long as I cooked them on a very low heat they browned lightly and cooked all the way through. I served them with Raspberry Compote. Thanks Elana!

Note: Substitute honey for the agave syrup in this and all of Elana's recipes to make them SCD legal.

Old McDonald Had a Farm....

2010-06-13T07:00:00.001-06:00

I think Spring is finally here! The flowers are in bloom...

I am anxiously awaiting some raspberries this year. I transplanted these from a neighbor 3 seasons ago and had to move them after the first year. So...this should be the year for some ripe juicy berries!

My garden is planted and the seedlings are sprouting. I planted radishes, spinach, peas, onions, romaine, mesclun mix, rhubarb, pumpkins and cucumbers.

The animals are all enjoying the warmer weather...

My chicks are now outdoors in a permanent coop with the older chickens I have had since last Fall. They are all getting along and hopefully we will see some colorful eggs in the next few months.

My newest additions are two male Nigerian Dwarf Goats. My son came up with the great names of Yin and Yang. I borrowed them from a neighbor to eat down some of the grass and weeds on my property and we liked them so much I decided to keep them (with the neighbor's permission of course)

It confuses my close family and friends that this raised in the suburbs girl has become a farmer. I am enjoying exploring this side of myself. A perfect day would be getting to spend the entire day outside with the animals and plants....this is a bit disturbing...I am thinking of the old "cat lady" I knew when I was younger, she was very odd. Is that where I am headed? Next year I want to have my own bees, I think raising my own bees for honey would be really fun. Really that is the motivation for all this work, I get something out of it. Fresh eggs, vegetables, and I don't have to mow the grass. I wonder how the cat lady justified herself?

SCD Chicken Casserole

2010-06-12T07:00:00.001-06:00

This is a simpler version of my No Grain Layered Chicken Casserole. It is warm and satisfying and goes great with a green salad.

SCD Chicken Casserole
Ingredients:

1 c. diced chicken
1 zucchini, shredded
2 T. chopped onion
1/2 c. chopped tomato
1/4 c. SCD yogurt made from 1/2 and 1/2
1/4 c. strong chicken broth
1 c. shredded cheese, divided (I found some raw jalepeno cheddar that worked great for this recipe but any variety will work)

Method:

1. Place shredded zucchini in a flour sack type dish towel. Over the sink twist up the ends and squeeze to remove all liquid.
2. Combine 1/2 c. cheese, chicken broth, yogurt and onion in a small (3 cup) casserole.
3. Add chicken, zucchini and tomato, stirring until combined.
4. Smooth mixture out evenly and top with remaining 1/2 c. cheese.
5. Bake at 350 degrees for 45 minutes or until cheese is lightly browned.
6. Serve immediately garnish with more yogurt and your favorite salsa. I like the flavor this Tomatillo Salsa adds.

What's Cooking Today?

2010-06-09T21:42:00.005-06:00

Rich delicious Chicken Stock, homemade Mayonnaise, Chicken Salad Wraps, creamy Cheesecake, and Bittersweet Chocolate Brownies!

Marinated Cucumbers

2010-06-05T07:00:00.002-06:00

I adore the fresh foods of summer. This is one of my favorite dishes for family BBQ's and potlucks, it is so easy and quick to prepare and everyone seems to love it.

Marinated Cucumbers

Ingredients:
2 cucumbers
red onion
white wine or apple cider vinegar
salt and pepper

Method:
Peel and slice cucumbers and onion. Combine together in a small serving bowl and barely cover with cold water. Add vinegar, I can't give you an exact amount as it varies with the size of cucumbers. I go by taste, you should be able to taste the vinegar in the water, think of pickles here, a bit of tartness. Then sprinkle liberally with salt and pepper. Let marinate in the refrigerator until time to serve, 2-3 hours. Sometimes I lay them out on a serving dish and lightly sprinkle with salt and pepper and sometimes I serve straight from the marinade.

Chili Lime Chicken Tenders

2010-06-03T07:00:00.000-06:00

This chicken was a big hit with my family, we grilled it outdoors and served it with Spanish rice and beans (which I of course didn't eat) along with fresh fruit. It could be a bit spicy for young children, I would suggest cutting the chili powder in half for them.

Chili Lime Chicken Tenders

Ingredients:

20 chicken tenders

1/3 c. olive oil
2 T. red wine vinegar
juice of 4 limes
3 cloves garlic, minced
2 T. chili powder
2 tsp. cumin
2 green onions, sliced
1/2 tsp. salt
pepper to taste

Method:
Combine all ingredients and pour over chicken tenders. Let marinate at least 3 hours. Place tenders directly from marinade onto hot grill, cook as usual, discard marinade.

What's Cooking Today?

2010-06-02T10:24:00.002-06:00

Mounds Candy Bars from the Nourishing Gourmet

This time I made them in mini muffin tins for a bite sized version, yum!

Recipe Review: Strawberry Shortcake from Yogurt Love

2010-06-01T07:21:00.005-06:00

I found this recipe here on Yogurt Love and made it for Memorial Day. It turned out absolutely delicious and was easy to make. I used my own SCD Whipping Cream and added some honey to the strawberries as I mashed them a bit. I am thinking it would be a nice patriotic dessert if I added some fresh blueberries, maybe for the 4th of July? Thanks for the fun recipe Yogurt Love , I just discovered your great blog and can't wait to try some more of your recipes!

What's Cooking Today?

2010-05-30T12:30:00.003-06:00

Today it really feels like Spring! We have had record breaking cold temps and snow the last few weeks. I am making Mrs. Ed's 'nana Bread today along with some Raspberry Banana Ice Cream...

"In the midst of Winter I finally learned that there was in me an invincible Summer - Albert Camus"

2010-05-30T08:39:00.010-06:00

Last night I got a call from and old friend, a dear friend who has helped me in so many ways she will never know. We got caught up on each others families and news then she asked me about my diet and specifically what symptoms I had that prompted such a radical change? This question really got me pondering the last few years, where I have been and where I am now. It is easy to talk about the hair loss, arthritis, etc. (Here is a post I wrote one year after going gluten free), but the real catalyst was the depression and that has not been easy for me to talk about.

I struggle with it and have since I started digestion issues over 14 years ago. I have never been on medication for it, at one point I think I should have been, it did get better after going gluten free but the real change came after starting the Specific Carbohydrate Diet it has come slowly and with time but this last Winter I had only a few days I struggled with depression, compared to a few days I didn't. It is like coming out of a dreary sad life into a bright shiny one, it has happened so slowly I didn't realize how much I have changed until talking with my friend brought back the feelings and thoughts of the past.

I am hoping that more people will share their experiences with depression and diet, and what works for them. I know it is directly related for me and I hope if you are struggling with it you will find what works for you too. Please share your comments!

Raw Lemon Pie

2010-05-22T18:57:00.004-06:00

I have been so busy this Spring I haven't been posting much even though I am still cooking and always looking for new ideas. I did check out a few books from the library on Raw cooking. It is an interesting diet, everything and I mean everything you eat has not been heated to above 115 degrees to preserve the natural enzymes in the food. There are some very creative ways of preparing raw food too, such as dehydrating cookies, who would have guessed?

I tried this lemon pie and fell in love with it's creaminess and tart lemon flavor, just perfect for a light summer dessert. It takes only a few minutes to prepare (besides soaking the nuts) and it keeps very nicely in the refrigerator for 4-5 days. I like it tart so I used the full 1/2 c. of lemon juice but you can cut it down to 1/3 c. for a sweeter version. Enjoy!

Raw Lemon Pie

Crust Ingredients:
1 T. honey
3/4 c. almond flour
1 T. coconut oil, melted

Filling Ingredients:
1/2 c. raw cashews, soaked in water 1-2 hours and drained
1/2 c. honey
1/3-1/2 c. freshly sqeezed lemon juice
pinch of salt
1/2 c. coconut oil, melted

Equipment needed:
6 inch spring form pan
powerful blender such as a Vitamix or Bosch

Method:
1. Combine the crust ingredients in the spring form pan mixing with a fork. Press into bottom and up the sides about an inch. Set aside.
2. Combine all filling ingredients in blender and blend on high 1-2 minutes or until creamy. Pour into crust and refrigerate until ready to serve.
3. Garnish with whipped cream, lemon slices, or fresh raspberries.

Gluten Free Toffee Cups

2010-05-17T14:53:00.004-06:00

This recipe is NOT SCD legal, but I know there are people out there who read my blog for the gluten free recipes so this one's for you! I have not tried making it with honey and cream so it would be SCD legal, but I have a suspicion it would turn out great. If you try it please leave a comment and let me know. We filled these delicate shells with ice cream but you could also fill them with fresh fruit and whipped cream for a decadent dessert.

Gluten Free Toffee Shells

Ingredients:
2/3 c. packed almond flour
1/2 c. butter
1/2 c. sugar
2 T. rice flour
2 T. milk
dash of salt

Method:
1. Over medium heat melt butter in a medium saucepan, add sugar and stir till dissolved.
2. Add flour, almonds and salt. Stir constantly over medium heat for 1 minute.
3. Remove from heat and add milk. Drop from teaspoon onto well greased cookie sheet (these will spread so I only cook two at a time), slightly flatten.
4. Bake at 325 degrees for 9-10 minutes, or until golden. Remove from oven.
5. Let cool 1 minuted then gently remove with a large spatula and drape over the end of a drinking glass or custard cup. Let cool completely, then gently remove onto a plate.

Note: I found I needed to reheat the dough in the saucepan after cooking 4 shells as it thickened up so much it would not spread in the oven. But it made very thick toffee cookies :)

Recipe Review: Mounds Candy Bars from Nourishing Gourmet

2010-04-25T09:58:00.005-06:00

These are really, really good! chewy, chocolatey, not too sweet and with the healthy boost of coconut oil, YUM!!

I found the recipe here at Nourishing Gourmet. I didn't change any ingredients, but made one change by lining the tin with cupcake papers for easy removal. I really like the crunch of the almonds so next time I will put a few more in each one. Thanks for another great recipe Nourishing Gourmet!

Vacations and Food

2010-04-20T08:18:00.009-06:00

We recently spent 10 days on vacation and I didn't get sick once! I owe that partly to the fact that my system is healthier than ever but there are a few things I have learned through trial and error, I have come home before wishing I would have never gone. Here are a few suggestions to hopefully save you from being sick on vacation.

1. Prepare your system by being very strict about your diet and eat lots of yogurt the few days before you go.

2. Find a way to take some yogurt with you if possible, it helps!

3. If possible stay someplace with a kitchen or kitchenette so you can prepare some of your own meals. We were able to rent a condo that had a full kitchen, I made 2 of our dinners, most of our lunches and all of our breakfasts while on vacation. It makes a difference for me when not every meal is at a restaurant.

4. Always have a good (meaning protein) snack with you, carry it in your purse or bag so that you are never caught hungry without something to eat. I like to have sprouted pecans and dried cherries with me.

5. Research where you are going before you get there. We were staying in San Diego so I did a google search for "gluten free san diego" and came up with restaurants galore! We found a fabulous pizza parlor that served gluten free pizzas, my 2 gluten free kids were in heaven! Also look for a natural market place to get natural meat and organic produce.

6. Take some of your favorite treats so that when everyone else has dessert you can have something too. On this particular trip I took along the ingredients for Bittersweet Brownies and made two pans full to share.

7. When going out to eat look for Thai, Indian, and Mexican. I have found that these restaurants all have something on the menu I can eat. Thai always has lots of vegetable dishes, Indian too and I usually eat a tostada at a Mexican restaurant.

8. If all else fails order a dinner salad with oil and vinegar for dressing and a meat entree seasoned with salt and pepper only. Most any place with be able to do that for you.

9. It is a bit of a mental adjustment (at least it was for me) but don't think of food as part of the fun of the vacation, think of it as the way to fun. If you eat well you will be able to enjoy everything else!

If you are eating gluten free and anywhere near Poway, California.......you have to try this pizza, they make the dough themselves and it is fabulous!!

Recipe Review: Banana Cake

2010-04-09T07:59:00.001-06:00

I am always looking for an easy dessert recipe that is low in sugar. This Banana Cake from Gluten Free Naturally, it is easy, flavorful and low in sugar. I served it with fresh banana slices and my SCD Whipped Cream. Delicious!

Meatloaf Revisited

2010-04-07T07:00:00.001-06:00

Getting my children to eat was never an issue with us. I used to think it odd other mom's would talk about strategies to get their children to eat. Then karma sent my youngest son and guess what? The kid doesn't like to eat. Some days he will go all day without eating and I have to force him to eat something, so weird. I wake up and think, "what's for breakfast?" Anyway you may have noticed I have meatloaf listed on my menu quite often, the reason? My son will always eat it, it is one of his favorite meals.

Recently Ina posted a Bacon and Cheese Meatloaf that looked really good, I wasn't sure how my son would like something different so I am slowly converting my recipe to her recipe. To start with I just added bacon to my tried and true recipe and we all loved it. So if you are looking to try something new without trying something new I suggest adding some bacon to your meatloaf!

Recipe Review: Creamed Spinach by Joyful Abode

2010-04-05T07:00:00.003-06:00

Sometimes you are blessed. I spent the entire day cleaning and doing some intense shopping. This evening I had a church meeting and got home around 8:00 pm. After unloading the car and checking on all the animals I realized I was HUNGRY! Joyful Abode posted this recipe for Creamed Spinach, and I had all the ingredients, and it was a quick recipe (this is the blessed part). I loved the combination of the cream and nutmeg along with the caramelized onions and spinach. This was an excellent way to cook up a quick dish, I will be making this again...probably tomorrow.

I am going to list my ingredients because the original recipe does not include amounts. I thought mine turned out well, the only change I would make is to let it cool a bit. In the picture it was very hot but as it cooled the sauce really thickened up.

3 T. chopped onion
2 T. olive oil
1/2 tsp. pureed garlic
1/8 tsp. salt
dash pepper
2 dashes nutmeg
2 heaping Tbsp. cream, I used my SCD Whipping Cream, unwhipped.
3 c. chopped fresh spinach

Thanks Joyful Abode!

Roasted Veggies or How to Clean Out Your Vegetable Shelf

2010-04-03T07:00:00.001-06:00

Are you ready to do a little Spring cleaning? This simple recipe is great for using up all the odds and ends left at the end of the week. I used zucchini, yellow squash, red and green bell pepper, asparagus and carrots. I like the leftovers served cold the next day too.

Roasted Veggies

Ingredients:
4 c. assorted vegetables, chopped into 2-3 inch pieces
4 T. olive oil, divided
seasoning salt
pepper
parsley flakes
For an Italian version use garlic and Italian seasoning too.

Method:
1. Begin by dividing the vegetables into those that cook quickly and those that need a bit more time. For the pictured dish I separated out the carrots, potatoes are the only other one I can think of right now that need extra cooking time.
2. Spread these veggies out on a baking sheet and drizzle half the olive oil over them. Sprinkle with salt and pepper.
3. Bake 10 minutes at 400 degrees.
4. Remove the pan from the oven and turn vegetables. Add the remaining vegetables and olive oil, season again and add parsley flakes.
5. Return to oven and bake 5 minutes. Turn vegetables and bake again 3 minutes or until they are as done as you would like them.

Recipe Review: Ina's Tomato Bacon Collard Pasta

2010-04-01T07:00:00.001-06:00

This recipe comes from Ina's new blog, Gluten Free Delightfully Delicious. I really like the combination of flavors and surprisingly enough my family really enjoyed it too, I served theirs over pasta and mine over spaghetti squash (pictured).

The recipe is here and I did make a few changes.

I used an entire package of bacon, draining all but 2 T. of drippings
I substituted Spinach for the Collard Greens
I didn't have Asiago Cheese so I used more Parmesan

This one is a definite keeper, thanks again Ina for another great recipe!

Another "Eggy" Idea

2010-03-30T07:00:00.000-06:00

I follow Kat's Food Blog religiously. She has great recipes and tips from body care to housecleaning and she so honestly shares her experiences so we can all benefit. The other thing is she eats chocolate too, I think we are soul sisters. I was really intrigued by this post, on using egg yolk instead of shampoo. I don't have any reason to not use shampoo, but really, with eggs involved how could I not try it?

I was expecting my hair to be all full of static and out of control without the effects of my shampoo and conditioner. Surprise, surprise! My hair had body and shine and I really liked the way it looked and styled. Another use for the incredible egg. I have been alternating between an egg wash and vinegar rinse, just a vinegar rinse and a regular shampoo/conditioning for several weeks now and am pleased with the results. When my shampoo runs out I may try just the egg and vinegar indefinitely. I will keep you posted.

Recipe Review: Carrot Cake with Orange Whipped Cream

2010-03-28T07:00:00.007-06:00

Carrot cake is one of my favorite treats. I think because I always justify eating a huge piece because, well you know, it has carrots in it so it's not really a dessert, it's a vegetable, RIGHT?

Recently I found another SCD legal carrot cake on Grain Free Foodies, I told you already how I feel about this vegetable/dessert so I had to give it a try.

Here is the recipe, as expected I did make a few changes.

I don't use butter (yet) so I substituted coconut oil for the butter.
I added a small can of crushed pineapple, drained. I will used pineapple tidbits next time, the crushed pineapple got lost in the cake and I like to bite into little pieces of it.
I also added 1 c. chopped walnuts.

I loved the way this cake turned out. Very moist and flavorful, it lasted over a week in the refrigerator.

For the topping I made some SCD Whipped Cream and added 4 drops of Wild Orange Essential Oil before whipping it. This was a spur of the moment experiment that turned out really good. Please make sure if you try this your oil is food grade, many are not. If it doesn't say for dietary purposes or that is it food grade assume it is not. The cream went great with the cake and added the subtle flavor of orange. I want to try this with lemon next. Thanks for the great recipe Grain Free Foodies!