Main Dishes

Quick Zesty Chicken and Carrots

Here come the holidays! I don’t know about you, but there are plenty of days when I am rushing around at dinner time to get something on the table that is nourishing, delicious and fast! This is a very moist and flavorful chicken dish that will have you out of the kitchen in no time. Serve it with a salad on the side.

Quick and Zesty Chicken and Carrots

Ingredients:

8 Boneless, Skinless Chicken Thighs

12 Carrots, peeled and sliced into thin rounds

1/4 Cup Fresh Squeezed Lime Juice

Zest of one Lime

1/4 Cup Garlic Olive Oil, divided

1 Teaspoon Himalayan Pink or Sea Salt

1 Teaspoon Black Pepper

1/2 Teaspoon Ground Chipotle Pepper

1/8 Teaspoon Ground Cayenne Pepper

Preheat Oven 350º degrees. Cut the chicken thighs into quarters. Mix together Salt, Pepper, Chipotle & Cayenne. Heat 2 Tablespoons of Garlic Olive Oil in a large nonstick oven proof skillet over medium high heat. Add the carrots and sautee for 5 minutes until starting to brown. Remove the carrots from the pan and set aside. Add the other two tablespoons of Garlic Olive Oil to the pan maintaining the heat. Sprinkle the chicken with the seasoning and add to the pan. Cook the chicken four minutes without touching it, then flip it over and cook another four minutes. Zest the lime over the chicken, add the carrots back in to the chicken and pour over the lime juice. Toss to coat with the juice and zest and place the pan in the oven for ten minutes until chicken is cooked through. Serve!

4 Servings

Zesty Chicken and Carrots

(See In My Pantry For Ingredient Links)

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Zucchini Tomato Quiche

Good Morning! Want a yummy, pretty quiche that is easy but looks like it isn’t? I made this last night for dinner, and it is really good! It comes together fast, and the parsley, sage, rosemary and thyme in the crust is delish! It makes great leftovers also, or served cold for lunches. I used a 12 inch tart pan to make it, but a pie pan would work as well.

Zucchini Tomato Quiche

Directions: Preheat your oven 350º degrees. Grease a tart or pie pan lightly with shortening and set aside.

(See In My Pantry Page for Brands I like and are SCD Safe)

Crust Ingredients:

2 1/4 Cups Superfine Almond Flour

2 Tablespoons Organic Palm Shortening

1 Egg

3/4 Teaspoon Himalayan Pink Salt or Sea Salt

1/2 Teaspoon Dried Parsley

1/2 Teaspoon Crushed Rosemary

1/4 Teaspoon Ground Sage

1/4 Teaspoon Ground Thyme

1/4 Teaspoon Black Pepper

For the Crust, in a medium bowl, whisk together the dry ingredients. Melt the palm shortening and whisk into the almond flour and then the egg. Stir with a fork until crumbly and then press into the bottom of your tart or pie pan. Bake in the oven for 8 minutes, then remove and set aside.

Ingredients for Filling:

4 Cups of Zucchini sliced into thin rounds with a mandolin slicer (about 2 medium zucchini)

9 Cherry Tomatoes

4 Eggs (divided)

1/2 Teaspoon Pink Himalayan or Sea Salt

1/2 Teaspoon Black Pepper

2 Tablespoons Garlic Olive Oil (for the top)

Nutmeg

Directions for filling:

Slice your cherry tomatoes in half. Whisk two eggs in a small bowl, and add 1/4 teaspoon of salt and pepper. Pour the egg mixture on the tart crust spreading evenly, then make concentric overlapping circles with half of the zucchini slices, making a spiral. (See photo) Whisk together the last two eggs with 1/4 teaspoon of salt and pepper. Pour the remaining 2 egg mixture over the zucchini and make sure it is evenly spread. Layer the rest of the zucchini in a spiral again. Brush the top layer of zucchini with 2 tablespoons of garlic olive oil, and top with the cherry tomatoes. Sprinkle with a little, salt, pepper and nutmeg. Bake in the oven for 40 minutes or until eggs are set. If you use a pie pan, it will take about ten minutes longer. Remove from the oven, cool slightly, then serve.

Zucchini Tomato Quiche

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Asian Shrimp Egg Custard w/ Scallion Oil Drizzle

Do you like Chinese Steamed Egg Custard? When we were in China to adopt our beautiful daughters, we had the best savory egg custards! Our girls were babies, and they loved this delicate silky food. The nannies gave it to the children regularly as part of their daily meals, and I learned how to make it at home, so they could continue to enjoy it. I changed up this recipe of traditional Chinese Egg Custard by baking them and incorporating Coconut Milk and Macadamia Nut Oil, although there are so many variations depending on the province you are visiting. This recipe is one the family asks for regularly, and it is easy and kid friendly, but looks and tastes fancy enough to serve as an appetizer at a dinner party or festive occasion. Adults love it too! It is nutritious with two eggs per serving, shrimp and good fat.

Asian Inspired Shrimp Egg Custard with Scallion Oil Drizzle

Asian Shrimp Egg Custard with Scallion Oil Drizzle

Ingredients:

8 Eggs

32 shelled and deveined small shrimp, steamed

1 1/2 Cups Bone Broth or Chicken Stock

1/2 Cup Coconut Milk, Full Fat SCD Legal no Additives

3/4 Teaspoon Himalayan Pink Salt

Pinch of White Pepper

Duck Fat for Greasing the Ramekins

For the Scallion Oil:

2 fresh scallions green parts only, sliced

1/2 Cup Macadamia Nut Oil or Olive Oil

1/2 teaspoon Himalayan Pink Salt

Directions:

Preheat Oven 350º degrees. Grease 4 Ramekins with Duck Fat, set aside. To make your Scallion Oil, place sliced scallions, macadamia oil and 1/2 teaspoon Himalayan Pink Salt in a small food processor and blend until emulsified with a few bits of green scallion flecks, set aside.

In a large bowl whisk together your 8 eggs, bone broth, coconut milk, Himalayan Pink Salt and a pinch of white pepper. Stir in 3 Tablespoons of scallion oil and whisk again. Pour evenly into the four ramekins. Place 5 shrimp in the center part of each ramekin. They will sink, that is good! Place ramekins in a roasting pan or a pan with sides, and pour boiling water into the pan so it comes halfway up the sides of the ramekins. Bake 350º degrees for 25 to 30 minutes, just until set but still slightly jiggly in the middle. Remove from oven and top with three shrimp artfully arranged and drizzle each with 2 teaspoons of scallion oil. They should cool for about 5 to 10 minutes before serving so you don’t burn your tongue.

Served 4

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Weeknight Tacos SCD, Low FodMap, Paleo

You don’t have to give up tacos when eating SCD Low FodMap. Here is a delicious taco that uses butter lettuce “shells”. It is an easy weeknight meal!

Weeknight Tacos SCD, Low FodMap, Paleo

Weeknight Tacos, SCD Low FodMap Paleo

Ingredients:

1 Pound of Ground Grassfed Beef

1 Pound of Ground Pork

1 Large Green Bell Pepper

1/2 Cup Green Onion, sliced (green parts only)

2 Tablespoons Garlic Infused Olive Oil

1 Cup Tomato Puree, SCD Legal

1/3 of a Fresh Serrano Chili Pepper, Minced

1 Teaspoon Himalayan Pink Salt

1/2 Teaspoon Black Pepper

1 Tablespoon Ground Cumin

2 Teaspoons Smoked Paprika

1 Teaspoon Ground Ancho Chili Pepper

1 Teaspoon Ground Oregano

1 Teaspoon Ground Chipotle Powder

1/8 Teaspoon Cayanne Pepper

1 Head of washed Butter Lettuce, Cleaned and Separated

Directions:

Finely chop the Green Pepper, slice your green onion tops thinly and mince your Serrano Chili Pepper. Mix the rest of your spices together in a small bowl and set aside. Add 2 Tablespoons of Garlic Olive Oil to a large sautee pan. Turn your burner to medium high, when olive oil is warmed, add your pork and grass fed beef to the pan and sprinkle with the Himalayan Pink Salt and Pepper. Brown for about ten minutes, breaking up the meat, then add both your peppers and the green onion. Continue to cook for another 5 minutes or until tender. Add the seasoning you mixed and set aside to your meat mixture and cook for one minute stirring to coat evenly. Then, add your tomato puree, bring up to a boil. When it is boiling, reduce heat to low and simmer until reduced and thick. This takes about 5 minutes. Serve with butter lettuce shells.

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Shepherd’s Pie, SCD, Low FodMap, Gluten Free

As the weather gets colder and the day light hours get shorter, one pot meals are even more appealing. The definition of comfort food changes with the seasons. Shepherd’s pie is right up there on the top of the warming winter casserole list!

Shepherd’s Pie

This recipe is Low FodMap, SCD legal, Paleo and Dairy Free. It has a creamy celeriac root topping and a savory meat and vegetable filling. I love that it can be made ahead and then put in the oven before dinner. It is on the table for a hungry family in a hurry, especially on the extra busy days of piano lessons and after school activities, or a busy day at work. It tastes even better the next day, is leftover friendly, and you are getting lots of veggies in this meal. Here is what you need.

Shepherd’s Pie

Ingredients for the Filling:

1 Pound of Grassfed Ground Beef

1 Pound of Ground Bison

2 Cups of Sliced Green Onions (Green Parts Only)

2 Tablespoons Garlic Infused Olive Oil

2 Cups Finely Diced Carrots

2 Medium Fennel Bulbs, Finely Diced

1/4 Cup Tomato Paste (SCD Approved) (See this link for an explanation on legal tomato paste)

1 1/2 Teaspoons Himalayan Pink Salt

1 1/2 Teaspoons Black Pepper

1 Teaspoon Thyme

1 Teaspoon Parsley, plus a little extra for sprinkling on the top

2 Teaspoons Tarragon, crushed

1/4 Teaspoon Rosemary, crushed

Ingredients for the Topping:

1 Large Celeriac Root (or 2 small)

1/2 Cup Full Fat Coconut Milk

1/4 Teaspoon Himalayan Pink Salt

1/4 Teaspoon Black Pepper

Directions:

Preheat Oven 425º degrees.

Using a large, heavy enameled cast iron pan (I used a 5 quart), add your garlic infused olive oil to the pan and warm over medium-high heat. Add all your chopped vegetables, and sprinkle with 1/2 teaspoon of Himalayan Pink Salt and a 1/2 teaspoon black pepper. Cook for 5 minutes until softened, stirring occasionally. Add your ground meat and sprinkle with 1 teaspoon of Himalayan Pink Salt, 1 teaspoon of black pepper and the herbs. Sautee breaking up the meat until thoroughly cooked and starting to carmelize on the bottom of the pan. Stir in the tomato paste, then level the filling out on the bottom of the pan and set aside.

Meanwhile, peel and cube your celeriac root and place in a medium saucepan, then cover with water abut 2 inches above the celeriac root. Bring to a boil on the stovetop, then turn to down to simmer. When fork tender, this takes about 20 minutes, drain off the water, and place the celeriac root, coconut milk, 1/4 teaspoon Himalayan Pink Salt, and 1/4 teaspoon of pepper in a food processor and process until creamy. Spread the mashed celeriac in an even layer on top the the Cottage Pie Filling. Sprinkle with a little pepper and a sprinkle of dried parsley flakes.

At this point, you can cover and refrigerate or bake right away. If refrigerated, allow ten to fifteen more minutes to bake in the oven. Bake 35 minutes (50 if refrigerated) in the oven uncovered, until the top is starting to brown. Remove from oven and serve. 6 – 8 Servings

Shepherd’s Pie

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Bolognese Sauce

If you are looking for a delicious meaty bolognese sauce, then this one is sure to hit the spot! I cannot call it classic, because it doesn’t contain dairy, and I have taken some liberties beyond the Academia Italiana della Cucina‘s official definition. But I have to say, it tastes pretty darn authentic tasting!

Bolognese

You start with a Soffrito Base also known as the Holy Trinity…Carrots, Onions (Green Onions in this Case) and Celery, finely chopped.

Saffritto for Pork Ragu Bolognese

Pork Ragu Bolognese Sauce

Ingredients:

1 Bunch of Scallions, Green Parts Only Sliced

4 Carrots, Peeled and Finely Diced

4 Stalks of Celery, Finely Diced

2 Tablespoons of Garlic Olive Oil

1 1/2 Teaspoons of Himalayan Pink Salt

1 1/2 Teaspoons of Black Pepper

2 Pounds Ground Chicken

1 Pound of Sweet Italian Chicken Sausage Links, diced (I used gluten free)

1 Cup of Dry Red Wine

1 Cup Full Fat Coconut Milk, no additives

1 28 oz. Jar Organic Strained Tomatoes

2 Cups Chicken Stock (homemade if you have it)

Directions: Finely Dice your Scallions, Celery and Carrots. Add two tablespoons of Garlic Infused Olive Oil to a large stock pan over medium high heat. I love this brand and used the 5 quart braiser for this recipe, if you are looking for a good versatile pot. Add your scallions, celery and carrots and sprinkle with 1 teaspoon of Himalayan Pink Salt and 1 teaspoon of Black Pepper. Sautee for five minutes until starting to brown and they are tender, stirring occasionally. Turn heat to high and add the two pounds of ground chicken and diced sausage sprinkled with another 1/2 teaspoon of Himalayan Pink Salt and 1/2 teaspoon Black Pepper, and continue to cook, breaking up the meat until the meat is starting to caramelize. Don’t skip the caramelization! It adds flavor! It will take about ten minutes.

Soffritto Ready to Sautee

When meat has caramelized and you have a nice brown coating on the bottom of your pan, you deglaze! Pour the red wine into the pan, bring to a boil for one minute scraping the bottom of the pan to release all the brown bits and flavor. Add your stock, tomato puree and coconut milk and bring to a boil. Then, turn heat to a low simmer and cover the pot 3/4 with the lid and simmer for four hours until very thick and reduced. If it starts sticking before the four hours add more stock just a half cup at a time. Taste and season with additional salt and pepper to taste.

Bolognese Sauce

Serve over noodles of your choice. I used zucchini noodles in the photo below, I have also served it with spaghetti squash noodles.

Bolognese with Zoodles

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Cranberry Apricot Stuffed Chicken Breasts

This chicken is moist and juicy! I don’t know about you, but I pretty much like stuffed anything, because it usually means extra flavor and deliciousness. I developed this recipe recently because boneless chicken breasts can be juicy and flavorful when done right, and anything but boring! I hope you try these, they are nutritious and so festive!

Cranberry Apricot Stuffed Chicken Breasts

You can prep these up to a day in advance and store them in the refrigerator for a super fast dinner. I served them with a tarragon cream sauce, but they are great without it. The sauce bumps it up to extra fancy.

Cranberry Apricot Stuffed Chicken Breasts

Ingredients:

4 Boneless, Skinless Chicken Breasts

Filling:

6 Dried Apricots, unsulphured organic is best

1/4 Cup Dried Cranberries, sweetened with juice

1/4 Cup Sliced Almonds

2 Tablespoons Sunflower Seed Butter or Almond Butter, no sugar added

2 Scallions, green tops only, thinly sliced

1 Teaspoon Fresh Squeezed Lemon Juice

1/4 Teaspoon Pink Himalayan Salt

1/4 Teaspoon Black Pepper

Coating:

1 Egg

3/4 Cup Almond Flour, fine

Himalayan Pink Salt

Black Pepper

2 Tablespoons Olive Oil

Directions:

Soak the dried apricots 30 minutes in very hot water to soften. Set aside and while they are soaking gather the rest of your ingredients. In a small blender or food processor, puree the apricots after draining off the soaking water. Add Sunflower Seed Butter, Salt, Pepper and Lemon Juice and fully incorporate. Stir in by hand the cranberries, sliced almonds and scallions.

Slice your boneless chicken breasts in the center to make a pocket for stuffing, but don’t slice all the way through. Like this:

Cranberry Apricot Stuffed Chicken Breasts

Once they are stuffed, you are ready to coat them. It is simple. Crack the egg into a shallow dish, put the almond flour in another shallow dish, and dip the chicken into the egg on both sides, then roll in the almond flour. Repeat for all four breasts. Then season them with salt and pepper as you would like. You can at this point cover then and refrigerate until you are ready to cook them.

Pre-heat your oven 375º degrees. Heat an oven proof pan over medium high heat on your stove top and add 2 tablespoons of olive oil. When oil is hot, add the chicken breasts and brown on both sides. This will take approximately 3 minutes a side. After browning, they will not be completely cooked. Slide your oven proof pan with the chicken into the pre-heated oven for 15 to 20 minutes until cooked all the way through, 365º degrees in the center.

Cranberry Almond Stuffed Chicken Breasts Ready for the Oven

Serve with Tarragon Sauce found here. (optional)

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Asian Pork Ribs

Oh my gosh, who doesn’t love succulent ribs! I made these last night for my family, and they were tender, juicy and flavorful! You can get them marinating the day before you make them. They are cooked in the oven low and slow, so are perfect for a weekend dinner. I served them with golden beets and Chinese eggplant.

Asian Pork Ribs

Ingredients:

3 to 3 1/2 pound rack of pork ribs

Marinade:

1/3 cup chopped fresh ginger

1/4 cup garlic infused olive oil (the brand I use)

3 Tablespoons Clear Honey

2 Teaspoons Pink Himalayan Salt

1 Tablespoon Black Pepper

3 Kaffir Lime Leaves (optional, provides a mild citrus flavor)

3 Tablespoons Coconut Aminos

1 Tablespoon Jarred Anchovy Fillets

1/4 teaspoon ground white pepper

Asian Pork Ribs with Golden Beets, Chinese Eggplant and Salad

Directions: Blend together in a high speed blender all the ingredients for the marinade. Place the ribs on a foil lined, rimmed cookie sheet, and coat thoroughly with the marinade on both sides. Cover with wrap and place in the refrigerator for at least 4 hours or overnight. When ready to cook, remove from refrigerator and heat your broiler on high. Broil both sides of the ribs until browned and starting to caramelize. About 5 minutes a side. Remove from the oven, and set your oven on 250°. Cover the top of the ribs with foil and tightly seal. Bake in oven 4 to 4 1/2 hours until ribs are very tender.

Asian Pork Ribs

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Grilled Zesty Shrimp & Vegetables

Grilled Zesty Shrimp and Vegetables

Ingredients:

1 Cup Orange Vinaigrette (found here)

Zest of One Lemon

2 Tablespoons Olive Oil and Coconut Oil (melted)

2 Teaspoons Himalayan Pink Salt

1/2 Teaspoon Black Pepper

2 Medium Zucchini, Sliced

1 Green Bell Pepper, Sliced

1 Red Bell Pepper, Sliced

1 Serrano Chili Pepper, Sliced

1 Pound Shrimp

Grilled Vegetable & Shrimp Toss

Toss the vegetables together in a large bowl with the dressing and remaining ingredients, except Shrimp. Let marinate 30 minutes to an hour. Place the vegetables in a grill pan, and grill on medium heat 20 minutes or until desired doneness, tossing occasionally. Add the shrimp the last five minutes until pink and cooked through.

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Crock Pot Cream of Tomato Basil Soup

Cream of Tomato Basil Soup

Fall isn’t the only time to make good use of your crock pot! It allows you to get outside in the Summer and come home after a day of fun to a great meal. When we have a full house of company and are all heading out for a day of boating or beach fun, I can’t tell you how much stress it takes off the cook to have a few great recipes that can be done in advance “up your sleeve” – Where did that saying come from?

Here is a tomato soup recipe where I used fresh basil from the garden. You can add a salad and some almond crackers, or throw burgers on the grill to go with it for a quickly prepped meal after a day outside.

Ingredients:

2 – 28 oz. Jars Crushed Tomatoes (I Like Eden Organics They are SCD Legal)

1 Cup Full Fat Coconut Milk

2 Tablespoons Garlic Olive Oil

1/2 Cup Fresh Minced Basil, plus more for garnish

1 Teaspoon Himalayan Pink Salt

1 Teaspoon Black Pepper

Place all the ingredients in the crock pot on low for 6 to 8 hours. Puree the soup with an immersion blender or high speed blender. Serve with a garnish of fresh basil.

See how easy it is?

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