Monthly Archives: June 2014

Banana Almond Swirl Cookies


Here is a moist drop cookie, that I am so excited to share!  It is egg free, sugar free and dairy free.  They are soft and cake-like.  I am an ex-cake addict.  They are tasty and moist!

Banana Almond Swirl Cookies

Banana Almond Swirl Cookies

Banana Almond Swirl Cookies

Banana Almond Swirl Cookies

There are two batters that you swirl together and then scoop and drop.

Preheat your oven to 350 degrees.

Ingredients:

Batter One:

1 Ripe Banana with Black Spots (this makes them sweet with no sugar and SCD Legal)

1 1/4 Cups Superfine Almond Flour

2 Tablespoons Cinnamon

2 Tablespoons Coconut Oil (softened but not melted. (If it is a warm day it will be soft of a few seconds in the microwave)

1 Teaspoon Pure Vanilla Extract (just vanilla and alcohol)

1/4 Teaspoon Pink Himalayan Salt

1/4 Teaspoon Gluten Free Baking Soda

Puree the banana, then in a medium bowl with a hand mixer, mix in the remaining ingredients. Set aside.

Batter Two:

1 Ripe Banana with Black Spots (this makes them sweet with no sugar and SCD Legal)

1 1/4 Cups Superfine Almond Flour

2 Tablespoons Coconut Oil (softened but not melted. (If it is a warm day it will be soft of a few seconds in the microwave)

1/2 Teaspoon Pure Vanilla Extract and 1/2 Teaspoon Pure Almond Extract (No additives, SCD Legal)

1/4 Teaspoon Himalayan Pink Salt

1/4 Teaspoon Baking Soda

Puree the banana.  With a hand mixer in a medium bowl, mix the remaining ingredients.

Add the Cinnamon Batter to the top of the almond batter and swirl with a knife until you get a nice marbled effect.  Scoop onto two parchment lined baking sheets with a cookie scoop.  Bake for 12 to 14 minutes. If you have any left after the first day, store them in the refrigerator.

Web Site Chractor color corrected

 

 

 

Crock Pot Chicken Veggie Soup


Crock Pot Chicken Soup

Crock Pot Chicken Soup

I don’t travel well, darn it!   I thought now that I had finally got a diagnosis of SIBO and had done the antibiotic protocol, which made me feel so great, that I would travel much better.  Much to my disappointment, after a twelve hour car ride up north for some summer fun, I had a set back.  Here is a nourishing,  soothing chicken soup recipe for when you need very cooked and easy to digest food.  It is delicious, and you can enjoy it with your family. It cooks in the crock pot for 6 to 8 hours, so you can play, and dinner will be ready when you get home.  The longest part of making it is the chopping.

Ingredients:

1 Whole Chicken (preferably organic)

1 Cup One Inch Sliced Green Beans

2 Medium Zucchini, Chopped

3 Endive, Sliced

4 Peeled and Chopped Carrots

1 Green Pepper, Chopped

6 Scallions, Green Parts Only, Sliced

Fresh Parsley, 1 small handful stems removed and minced

Zest and Juice of 1 Lemon

4 Teaspoons Himalayan Pink Salt

3/4 Teaspoon Pepper

6 to 8 cups filtered or well water

Chicken Soup Prep

Chicken Soup Prep

Put all the prepped ingredients into a crock pot, add enough water to cover your chicken (about 6 to 8 cups. The chicken makes your broth) and cook on low for 8 hours.  Take out the chicken and shred and remove the bones.  Put the chicken back in the crock pot. Serve.

Prepped Chicken Veggie Soup

Prepped Chicken Veggie Soup

Alternately, if you only have six hours.  Turn crock pot to high for 1 hour, then turn to low for the remaining five hours.

Web Site Chractor color corrected

 

 

Messy Jessie’s


Messy Jessie's

Messy Jessie’s

This recipe is a SCD Diet, Low FodMap rendition of Sloppy Joe’s in honor of my daughter, Jessie, who loves them.  It is a quick and easy weeknight meal using my SCD Low Fodmap BBQ Sauce recipe. So you can have this BBQ Sauce on hand and add to two pounds of ground meat and a few other ingredients, and viola, a very yummy Messy Jessie!

Ingredients:

1 Large Butternut Squash

2 Pounds of Grass Fed Ground Beef

1 Green Pepper, chopped

1 1/2 Cups SCD Low FodMap BBQ Sauce

1 teaspoon Himalayan Pink Salt

1/2 teaspoon Black Pepper

1 Tablespoon Coconut Oil, Plus more for the Squash

Directions:

Peel and Slice the Butternut Squash into rounds.  The rounds will come from the solid top part of the squash.  The rest can be cubed and roasted along with the “buns”.  Lay the rounds in a single layer on a parchment lined cookie sheet, and brush with melted coconut oil and salt and pepper to taste.  Roast in a 400 degree oven for 25 minutes flipping after 15 minutes.  This is your bun.

Meanwhile, sautee the green pepper, ground beef, salt and pepper in the coconut oil until browned. Drain excess fat and add the BBQ sauce and simmer for five minutes. Place one round of butternut squash on a plate, pile on the Messy Jessie filling and top with another round of squash. A family friendly Messy Jessie!  My husband and kids love the butternut squash bun, and the leftover filling is great on salad the next day.

Eat Your Nutrients!

Eat Your Nutrients!

 

SCD Low FodMap BBQ Sauce


SCD Low FodMap BBQ Sauce

SCD Low FodMap BBQ Sauce

If you are on the SCD Diet, you know it is nearly impossible to find legal sauces.  Low FodMap too, forget it.  Here is a delicious barbecue sauce that is not difficult to make! You can use it for many things, including my Messy Jessie’s.

Ingredients:

3 Cups of Tomato Puree, SCD Legal

1/4 Cup Clear Honey

1/4 Cup Apple Cider Vinegar

1 Teaspoon Himalayan Pink Salt

1/2 Teaspoon Black Pepper

1/2 Teaspoon Paprika

1/2 Teaspoon Smoked Paprika

2 Tablespoons Dijon Mustard (No Garlic or Onion)

1/4 Teaspoon Cayenne

1/2 Teaspoon Ground Cumin

6 Dashes Tabasco Sauce

2 Tablespoons Garlic Olive Oil

Place all ingredients in a medium, deep, saucepan.  Bring to a boil, then reduce to a simmer and simmer until reduced by half. This will take about 30 minutes.  This makes 2 one pint jars.  Freeze one jar for later. It freezes beautifully!  This is a very versatile BBQ Sauce.  I use it to make Messy Jessie’s (a version of Sloppy Joe’s named after my daughter who loves them)  as well as on grilled chicken, etc.

Happy Barbecuing!

Eat Your Nutrients!

Eat Your Nutrients!

 

Cinnamon Vanilla Nut Bites


These little energy bites are perfect pop in size, or if you are a more delicate eater, two bites!  They are perfect for a quick snack when your running low on fuel, but don’t have a lot of time.  I like to use Brazil Nut Butter because it is high in selenium.

Cinnamon Vanilla Nut Bites

Cinnamon Vanilla Nut Bites

Ingredients:

1/2 Cup Toasted Pecans

Toast Pecans in a 350 degree oven for 5-7 minutes until just starting to brown. Set aside to cool then finely chop.

1/4 Cup Brazil Nut Butter (or Sunflower, Almond, Peanut, Walnut butter)

1/4 Cup Dried Currants

1 Tablespoon Pure Vanilla Extract

1 1/4 Cup Superfine Blanched Almond Flour

2 Tablespoon Coconut Flour

2 Tablespoons Clear Honey

1/4 Teaspoon Pink Himalayan Salt

1/4 Cup Coconut Oil

2 Teaspoon Cinnamon

1 Teaspoon SCD Legal Pure Vanilla Extract

Place Currants and first tablespoon of Vanilla Extract in a small bowl and macerate for 10 minutes.  Meanwhile, add the other ingredients except the toasted pecans to a medium mixing bowl.  Blend all the ingredients, then add the soaked currants.  Form into 1 1/2 inch balls and roll in the finely chopped, toasted pecans.  Freeze on a cookie sheet for 30 minutes, then store in an airtight container in the freezer or refrigerator depending on the firmness you desire.

 

Cinnamon Vanilla Nut  Bites

Cinnamon Vanilla Nut Bites

Strawberry Sangria Sorbet


 

Strawberry Sangria Sorbet

Strawberry Sangria Sorbet

I feel sorry for myself plenty on this new diet.  Honestly, I have my moments.  But, dry red wine is allowed. Yipee!  I love wine!  I enjoy sitting with my husband and sipping red wine. I love wine tastings, they are a fun and social event! I like browsing the wine shops.  I like making wreaths out of the corks.  I have had to give up a lot, but not wine.  Red is my favorite anyway, so I am okay with not having white wine.

Sangria’s are so refreshing on a hot summer day, I thought, why not Sangria Sorbet? Here is my version of a spiked summer treat! Adults Only! 🙂

Ingredients:

1 pound fresh organic strawberries

1/2 cup fresh squeezed orange juice

1/4 cup fresh squeezed meyer lemon juice or regular lemon juice

1/4 cup clear honey

1/2 cup dry red wine (I used Spanish Grenache)

Blend all the ingredients in a blender until pureed.  Refrigerate until well chilled. Freeze in an ice cream maker, and then hopefully sit outside with someone you really like and enjoy!

4 Servings, or 16 Scoops

Strawberry Sangria Sorbet

Strawberry Sangria Sorbet

Ming Ming Loves to Boat


Skipper!

Skipper!

Ming loves excitement!  She can lounge around the house for days in contentment, but she adores boating!  The lake has so many new and interesting smells, the wind is in her face, and she can watch the wake behind her for lengths on end. It fascinates her!  This was her first boat ride of the summer, and she thoroughly enjoyed it!  We traveled across the lake and back enjoying the beautiful day, stopping to dock in a small town to stroll the streets and socialize with others.  She soaked in all the squeals of “oh, a pug! Can I pet her?”, and on the way home she napped with the rocking of the boat. Now all we need is a sailor hat! Wouldn’t that be cute?

%d bloggers like this: