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.

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.

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.

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!

Recipe Review: Coconut Butter Blondies

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

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.

Recipe Review: Primal Stuffed Breakfast Peppers

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

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

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!

Recipe Review: Double Chocolate Walnut Brownies

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

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.

Recipe Review: Coconut Bread

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!

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

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.

Recipe Review: Cream of Mushroom Soup

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.

Chocolate Chip Cookies

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.

Lemon or Orange Pound Cake

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.