"Pasta" Alfredo

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.

Recipe Review: Chili Chili Bang Bang

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!

Old Fashioned Pumpkin Pie

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!

Recipe Review: Mrs. Ed's 'Nana Bread

I am constantly looking for recipes to try and when I read this one from Mrs. Ed, I knew it would be really good. She calls it 'Nana Bread but it has an orange-banana flavor with pecans and cranberries. This is my new favorite gluten free bread. I used coconut oil instead of the butter and added yet another flavor dimension to the bread. All I can say is I will be making this bread often. Thanks for the great recipe!

Click here for the recipe

Pumpkin Almond Butter Brownies, 2 Different Ways

I found this recipe here at This Primal Life. I love this blog, it is so clean and crisp looking and has great tips plus recipes (try the broiled salmon, yum!) These bars are super simple and only contain 5 ingredients. I wanted to try them again with chocolate chips and more pumpkin so I changed up the recipe a little. Both were very good!

Here is my revised recipe:

Pumpkin Almond Butter Chocolate Chip Brownies

1 c. almond butter
1 c. pureed pumpkin
2 eggs
1/3 c. honey
1 tsp. baking soda
1 tsp. cinnamon
1 c. chocolate chips

Mix together the almond butter and pumpkin until smooth. Add the rest of the ingredients and pour into a greased 8x8 inch baking pan. Bake at 350 degrees for 25-30 minutes. The middle should be set when they are done. Cool completely. These bars taste best after being refrigerated.

Master Crumb/Fruit Crisp Topping Mix

This has become one of my favorite recipes. I like to mix up a big batch and keep it in the refrigerator. You can use it to top any kind of fruit (in the picture I used green apples and cranberries), muffins, and even squash. This mix makes enough to cover a 8x8 inch square pan but you can use just what you need for an individual size bowl and refrigerate the rest for later. To make this a Paleo recipe omit the honey and use the sweetener of your choice.

Master Crumb Topping Mix

2 c. blanched almond flour (I like Honeyville's the best)
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2-4 T. honey
1 T. vanilla
1/4 c. shortening, coconut oil, or butter

1. Mix all ingredients together with your hands till crumbly.
2. Crumble over fruit or muffins.
3. Bake at 350 degrees on a low rack till lightly browned, time varies depending on the size of your dish. An 8x8 pan will take about an hour.
4. Remove from oven and cool. Serve warm or cold with SCD Whipped Cream.

This one is apples and blueberries....yum!

Crustless Pumpkin Pie, SCD

This is an updated version of my childhood favorite, Mom's pumpkin pie. I remember eating it cold the day after Thanksgiving for breakfast....not that I am making any suggestions but this pie is so healthy you could eat it for breakfast! It works great in a crust too, here is a recipe for one of my favorite crusts that has always turned out beautifully.

SCD/Paleo Pumpkin Pie

1-2 servings

1/2 tsp. melted coconut oil
1/2 c. pureed pumpkin
2-3 T. honey
pinch of salt
3/4 tsp. pumpkin pie spice
1 egg
1/3 c. coconut milk

6-8 servings

2 tsp. melted coconut oil
1 1/2 c. pureed pumpkin
2/3- 3/4 c. honey
1/2 tsp. salt
2 1/4 tsp. pumpkin pie spice
3 eggs
1 c. coconut milk

1. Preheat oven to 350 degrees.
2. Choose a small glass or ceramic dish that will hold 1 1/2 -2 cups if you are making the smaller recipe and a regular pie plate for the larger one.
3. Swirl the oil around in the dish so that it covers the bottom and sides completely.
4. In a separate bowl whisk together the pumpkin, honey, salt, spice, and egg. Add coconut milk and whisk again till thoroughly combined.
5. Pour into prepared pan and bake about 40 minutes for the smaller version and up to 1 hour for the larger pie or until a toothpick inserted in the center comes out clean.
6. Top with SCD Whipped Cream.

Note added 11/09 When making your own pumpkin puree it needs to be condensed some how to have the texture turn out right. Either strain in cheesecloth or cook down to thicken it.

Recipe Review: SCD Pumpkin Pancakes

I saw this recipe and just had to try it, and it was so good! I cheated and had maple syrup with the pancakes, FABULOUS!
Thanks Comfy Tummy for a great Saturday morning treat.

The recipe is here at Comfy Tummy......

Notes: I found these cooked the best on a well oiled (I used 3 T. coconut oil) cast iron pan on low heat. They don't bubble like regular pancakes so watch for the edges to brown to know when to turn them.

SCD Pumpkin Cake with Frosting

This cake is a definite winner! It is really a muffin recipe baked in 4- 4" cake pans. You can find the recipe here at Roboranch. I split each cake into layers then filled with frosting. I am trying to cut back on sugars so this frosting isn't really sweet, it is more of a tart cream cheese flavor. I hope you like it!

Frosting:
1 c. SCD whipping cream, unwhipped
3-4 T. honey
2 tsp. vanilla
1/2 c. yocheese or cream cheese

Place the cream, honey and vanilla in a glass bowl. Whip until very stiff. Fold in the dripped yogurt. Frost the bottom layer of each cake then place tops on and frost the tops. Garnish with cinnamon or nutmeg.