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.

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!

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.

 

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: Pork Carnitas from My Big Fat Grain Free Life

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!

Dear Anonymous....

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

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.

Apple Rhubarb Crumble

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

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

Raw Lemon Pie turned Butterscotch Sauce

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

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.

Berry Honey Bars

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.

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!

Death of a Cookbook Granola

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: 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!

Yogurt Recipes

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

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

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 Granola

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 Whipping 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.