Monthly Archives: June 2014

Ming Loves Her Sleep!

Ming Ming Loves to Sleep


Ming is a cute sleeper.  Her mouth doesn’t hang open when she is sleeping, she doesn’t drool, she doesn’t get “bed head”.  She will sleep anywhere that looks fairly comfortable, but prefers laps.  It can be quiet or noisy, sunny or shady, day or night. She isn’t necessarily a quiet sleeper, because she snortles.  However, this makes her very easy to find. I wish I could fall asleep as easily.  I enjoy watching Ming as she naps.



Matcha Green Tea Cookies

Matcha Green Tea Cookies

After travelling to China my first time, I fell in love with Matcha.  When I went into the little corner markets there, in the snack isle, they had a variety of little Matcha Green Tea cookies to choose from.  They were delicious with a delicate sweet green tea flavor!  I get excited about new food ideas and combinations. 🙂   They were so good and mildly sweet, as Chinese desserts tend to be.  Here I have recreated the little green tea matcha cookie using my favorite unsweetened matcha powder.

Matcha Powder

Matcha Powder

Matcha has amazing health benefits as well.  It is cancer fighting, high in antioxidants, boosts memory and concentration, increases metabolism, combats inflammation, oxidation and aging and contains potassium, vitamins A and C, Iron, Protein and Calcium. I use 1/4 cup in this recipe, which comes out to 1/4 teaspoon of matcha per cookie.   I hope you enjoy them as much as my girls and I do.  They are made with almond flour and good fat.

Matcha Cookie Dough Scoops

Matcha Cookie Dough Scoops


Preheat your oven to 325 degrees.


2 Cups Superfine Almond Flour

1/4 Cup Unsweetened Matcha Green Tea Powder

1/4 Cup sliced Almonds

1/4 teaspoon Himalayan Pink Salt

1/4 Cup Clear Honey

1/2 Cup Coconut Oil

1 Egg White

1/4 teaspoon ground Cardamom

1/2 teaspoon Pure Vanilla Extract (no additives beside vanilla & alcohol)

Add coconut oil, honey, egg white, cardamom & vanilla extract to the bowl of a stand mixer fitted with a paddle attachment and whip on medium high for 3 minutes until light and creamy.  Meanwhile, in a separate bowl, combine almond flour, matcha powder and salt.  Add to the wet ingredients just until blended.  Alternatively you can use a hand mixer, it will just take longer to get the coconut oil mixture light and fluffy, about 5 minutes.  Scoop with a tablespoon cookie scoop onto two parchment lined cookie sheets. Take a pinch of the sliced almonds and press into the top of each cookie. Bake at 325 degrees for 11 to 12 minutes. Cool completely.

Makes 24 cookies

Matcha Green Tea Cookies - Grain Free

Eat Your Nutrients!

Eat Your Nutrients!


Delicate Butter Lettuce Raspberry Orange Salad w/ Marcona Almonds & White Vinaigrette

Delicate Butter Lettuce Salad

Delicate Butter Lettuce Raspberry Orange Salad with Marcona Almonds and White Vinaigrette

We use all of our senses when we eat, each sense adds something to the experience of eating, but our eyes are huge! This salad is a feast for the eyes, and it has crunch and delicacy.  Living butter lettuce is the lettuce in the clam shell you see everywhere at grocery stores with the root still attached.  It is delicate, tender, a bit buttery, mild, nutritious (Vitamin A and Phosphorus) and very easy to digest.  If you can find marcona almonds they are a Spanish almond similar in texture to macadamia nuts and a fun shape, regular almonds can be substituted as well.


Delicate Butter Lettuce Salad with White Vinaigrette

Delicate Butter Lettuce Raspberry Orange Salad w/ Marcona Almonds & White Vinaigrette

Remove the root from the butter lettuce, wash and spin in a salad spinner or pat dry.  Tear into bite sized pieces and add coarsely chopped marcona almonds, raspberries and a peeled halved and sectioned fresh orange.

Whisk together the salad dressing ingredients until emulsified.  You can serve the salad in a big bowl family style, or plate individual servings and drizzle with the White Vinaigrette.


1 Head of Living Butter Lettuce

1 pint of Raspberries

1 Good Quality Orange

1/2 Cup Marcona Almonds, coarsely chopped


3/4 Cup Olive Oil

1/4 Cup White Wine Vinegar

1 Tablespoon Clear Honey

1 Tablespoon Djon Mustard (no garlic such as Annie’s)

1/2 Teaspoon Himalayan Pink Salt

1/4 Teaspoon Black Pepper

Raspberries and Oranges are rich in Vitamin C, flavonoids, and minerals. The almonds add protein and the dressing healthy fat!  Fat helps you digest the vegetables so you absorb more nutrients.  So, no fat free salad dressing.  You need fat.  It doesn’t taste near as good anyway!

I love to hear your thoughts!

Eat Your Nutrients!

Eat Your Nutrients!

Butternut Chips

Butternut Chips

Butternut Chips

This simple, savory chip recipe will hit the spot!  These chips have a lot of flavor!  I served them with fish.  They are also great with any meat, as a side, or as a snack or appetizer.

Butternut squash contains FodMaps, but allowed on a Low FodMap diet – 1/4 cup to 1/2 cup is the serving size depending on your tolerance level.  (It is a low FodMap diet not a no FodMap diet).  It is a good source of carbs and has more Vitamin A than pumpkin.  It is rich in carotenoids, B-complex and minerals like iron, zinc, copper, calcium, potassium and phosphorus.  I love the flavor of cardamom paired with smoked paprika, and cardamom is helpful for digestion.  Wow!  I am eating food I really love, and it is benefiting my body!  Love it!

Here is a link to a comprehensive SCD/Low FodMap food guide I use, given to me by my practitioner. It is a free guide for Low FodMap/SCD eating.


1 Small Butternut Squash (If using a large squash double the spices)

2 Tablespoon Coconut Oil, melted

1/2 teaspoon cardamom

1 teaspoon Himalayan Pink Salt

1/2 teaspoon Black Pepper

1 teaspoon Smoked Paprika

Pre-heat oven 400 degrees.  Peel and seed the whole butternut squash.  Slice into thick pieces using a food processor fitted with a slicing blade or a mandolin slicer.  Toss the squash in the melted coconut oil until well coated. Mix the spices, salt and pepper in a small bowl until incorporated with each other, and then sprinkle over squash and toss again. Spread in a single layer on two parchment lined baking sheets.

Butternut Chips

Butternut Chips

Bake 20 minutes until browned.  You decide how crispy you want them.  If you want them really crunchy go longer in the oven, but keep a close eye on them so they don’t over brown.  It is hard not to eat them all! So, hopefully someone will eat them with you. 🙂

I love to hear your thoughts!

Eat Your Nutrients!

Eat Your Nutrients!

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