Recipe Review: Creamy Chicken Soup From River North Paleo Girl

This creamy, satisfying soup takes minutes to load in the crock pot. Let it cook on low for 9 hours and you have a great grain free, dairy free, gluten free meal. I used frozen whole chicken breasts then removed them with tongs and shredded them before serving.
Easy, easy, easy!

The recipe is here at River North Paleo Girl. Another pinterest find!

Recipe Review: CCF Tea from Hey Monica B!

 There is nothing like a simple, warm cup of tea to start your morning. I love a cup of herbal tea to start the day and usually a few hours before breakfast to help get things going. This tea comes from a great Ayurvedic website called Hey Monica B! I started listening to her podcasts a few months ago and got a basic education in how Ayurvedic medicine works. It is a gentle, natural approach to supporting your body and I found it fascinating.

 

This tea is made from Cumin, Coriander, and Fennel seed. It is mildly cleansing, a liver detoxify-er and helps balance hormones, a great way to start the morning. Here is the article with the directions.

 You can add honey to sweeten it if you wish, I found that it isn't really needed for my tastes.

 

I like to have it first thing and then do some light yoga before breakfast. It gently wakes up my digestive fires and gets my system ready for the day. If you want to know more about Ayurveda take this quiz and start listening to Monica's podcasts. I suggest starting with #1 and listening to them in order if you aren't familiar with Ayurveda, she gives a great background and modern application.

Enjoy your day!

Recipe Review: Deep Chocolate Cake with Ganache Frosting

This is the kind of cake your Grandma used to make, deep, dark chocolate, moist and dense. YUM! I added 1/4 c. melted ghee to the recipe for a buttery flavor and a moister cake. You can find the cake recipe here, and the frosting here at The Nourishing Gourmet.
Note: This recipe is not SCD legal

 

Recipe Review: Pecan Pie Bars from Without Adornment

Pecan Pie Bars

Thanks to Pinterest I found these yummy dessert bars that would be an excellent choice for a potluck. The shortbread crust and sweet cinnamony filling loaded with soaked pecans.....it all comes together for a great Paleo dessert that everyone will love.

This recipe came from Without Adornment and can be found here.

Note: I used coconut milk instead of almond milk, honey instead of maple syrup and opted for the grain free option of arrowroot starch. Arrowroot starch is not legal on the SCD, I think this filling would turn out substituting coconut flour for the arrowroot but I haven't tried it yet.

Strawberry Lassi

Strawberry Lassi

I haven't posted in so long.....I had to share this fabulous drink. I like it for a light breakfast or snack. Lassi is an Indian smoothie, usually made with mango and served cold.

Strawberry Lassi

Ingredients:
5 frozen strawberries (or a similar amount of any kind of fruit)
1/3 c. SCD yogurt
2-3 tsp. honey
1/4 tsp. cardamom powder
1/4 tsp. cinnamon
1 c. water or 1/2 c. water and 2-3 ice cubes for a thicker smoothie

Combine all ingredients in a small blender and blend until smooth.

Recipe Review: Summer Squash Tian from My Big Fat Grain Free Life

Summer Squash Tian

 Summer Squash, Tomatoes, Sauteed Onion, garlic, olive oil and Parmesan Cheese....Absolute Perfection! Thanks MBFGFL for another winning recipe. 

Click here for the recipe

Note: If you are dairy free substitute more almond flour for the cheese and add a pinch of seasoning salt. Or you could sub my seasoned "bread crumbs" too.

Quickie Stir Fry with Kelp Noodles

Quickie Stir Fry with Kelp Noodles

I first heard about  Kelp Noodles and thought of the green/brown slimy plants that litter the beach and get tangled in your legs at the ocean. Frankly they didn't sound appetizing at all. I found a package of them in the refrigerater section of my local Whole Foods and in actuality they looked much better than what I had imagined. The only ingredients are; water, kelp, and sodium alginate. They are advertised as mineral rich, low in carbs and calories (just 1 carb and 6 calories per serving), and free of allergens. 

They were super easy to prepare and I really liked them. They were not slimy but an "al dente" texture and neutral in flavor so that the spices in my dish really stood out. I will definitely buy them again and I have several ideas for dishes they would work well in. I would not suggest them in an Italian type dish but instead any kind of oriental dish.

Quickie Stir Fry with Kelp Noodles

Serves 2-3

Ingredients:

2 T. toasted sesame oil

1 1/2 c. cube chicken breast

1/2 c. chicken broth

3/4 tsp. garlic puree

1/2 tsp. ginger puree

2 c. frozen stir fry style vegetables

1 package Sea Tangle Kelp Noodles (12 oz)

slice green onion

sesame seed

oriental style hot sauce

Method:

1. Heat sesame oil in a wok or large frying pan until hot. Add chicken, garlic, ginger and broth. Let cook, stirring occasionally till chicken is done, about 5 minutes.

2.  Add vegetables and continue cooking till warmed through, about 3 minutes.

3. Add noodles and as they warm break up with tongs. Continue heating till dish is warmed.

4. Divide noodles between serving dishes and garnish with green onion, sesame seed and hot sauce.

 

Recipe Review: Apple Pancake Rings from Food Renegade

This recipe is from Food Renegade, a fun blog that covers so much more than food. I really liked these Apple Pancake Rings, I made them for breakfast but I think they would make a great dessert too. I used Granny Smith apples which are on the tart side and served them with maple syrup, a perfect balance of sweetness.

Just a side note, it has been months since I have posted anything. I have been through 2 shoulder surgeries in the past year and have been focused on recovering. Thanks to everyone who checked on me and gave me encouragement. I never thought I would feel normal again but I do. The human body is amazing at healing itself!

Sweet Potato Latkes Revisted

There was a great suggestion made in a comment on my previous Latke post. The suggestion was to serve these with maple whipped cream for dessert. There wasn't a name left but whoever you are thank you!

This morning I was testing adding some flour to the mix to help the patties stay together better and I realized I had some cream already whipped so I tried the combination. SHAZAAAAMMM!
It was a fabulous combination. I wanted to note that I added 2 T. coconut flour to the recipe and the patties held together much better.

Artisan Romaine

I found this lettuce by accident. I was shopping at Costco last week, and well, you know how it is, you just end up buying a bulk amount of something you aren't even sure what it is. This time my impulse buy turned out to be a gold mine!

This "artisan lettuce" is a tight little bundle of romaine, just perfect for wraps and dips. The company even has a web site with recipes! Check it out here.

I made tacos using the lettuce instead of tortillas, it turned out great. The leaves are just the right size for eating with your hands and they are sturdy enough to stuff full. I highly recommend this lettuce!

 

Dairy Free Hot Chocolate

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

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

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

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

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.

Vanilla Bean Ice Cream

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)

Summertime Hotdogs and Butternut Squash Fries

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.

Greek Style Lemon Blueberry Yogurt

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

Creamy Chicken Cauliflower Soup

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

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.