Treats

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

Luscious Lime Curd

Tis’ the season for berries! You can eat your berries plain….just pop them in. They are great that way, natures natural sugar in their own little packets with fiber and nutrients! Or, you can eat them with Lime Curd! They are delicious both ways. Here is my recipe for Luscious Lime Curd. You can use it any way you like. It has yolks in it….nutritious! It sets up into a nice creamy thickness, it is good by the spoonful!

Luscious Lime Curd

Ingredients:

1/2 Cup Fresh Squeezed Lime Juice

1/2 Cup Clear Honey

2 Egg Yolks

1/2 Cup Coconut Oil

1/2 tsp. SCD Legal Pure Vanilla Extract

1/8 tsp. Himalayan Pink Salt or Real Salt

In a medium saucepan, place all the ingredients except the yolks and vanilla. Bring to a simmer. Meanwhile place the yolks in a medium, heatproof bowl. When the liquid in the saucepan comes to a simmer, slowly with a whisk, whisk half of the hot liquid into the yolks in the bowl, whisking constantly. Then whisk the egg mixture back into the liquid still left in the saucepan. Continue to cook over medium heat stirring constantly until the mixture thickens enough to coat the back of a spoon, being careful not to boil the lime curd. Remove from the heat, and stir in the vanilla extract. Then pass the hot mixture through a fine meshed sieve to get it really silky. Refrigerate until set up.

Luscious Lime Curd

Eat Your Nutrients!

Toasted Hazelnut Spread

I used to be addicted to hazelnut lattes at coffee shops. The toasty roasted flavor was so good But it was sugar free, fat free, and all the crap I was putting in my body in the name of fitness and health was actually hurting me. My body was starving for nutrients, but at the same time I was fighting belly fat. I didn’t know I could eat real food, good fat, lots of meat and vegetables, fruit, nuts and seeds, and never be hungry or have “diet” faux food pass my lips again, and get rid of the belly fat. But the most important part to me of all, I am restoring my health and digestion.

Here is a very satisfying Toasted Hazelnut Spread recipe I use to fill my hazelnut cravings!

Toasted Hazelnut Spread

Ingredients:

1/2 Cup Hazelnuts

2 Tablespoons Clear Honey

2 Tablespoons Coconut Oil

1 Teaspoon SCD Legal Pure Vanilla Extract

1/4 Teaspoon Pink Himalayan Salt

Preheat oven 350 degrees. Place Hazelnuts on a rimmed cookie sheet and bake ten to fifteen minutes until skins are blistered. Remove from the oven and place the hazelnuts in a lint free kitchen towel, wrap them and let sit for a minute to steam them. Now, roll them around with the palms of your hands while in the kitchen towel on the counter top to loosen the skins. Pick out the nuts, leaving behind the skins (it is okay if they are not completely skin free, a good bit should have come off). Cool. Place Hazelnuts and the rest of the ingredients in a food processor and process until smooth.

Eat Your Nutrients!

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 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

Directions:

Preheat your oven to 325 degrees.

Ingredients:

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

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SCD Paleo Summer Strawberry Pie w/ Toasted Hazelnut Vanilla-Orange Ice Cream

Summer Strawberry Pie with Toasted Hazelnut Vanilla Orange Ice Cream

The strawberry patches are starting to ripen here, and there is nothing like the flavor of local berries! You don’t have to give up treats in moderation on a SCD/Low FodMap diet. I limit my treats to special occasions and stick to the legal ingredients only. My daughters love fresh Strawberry Pie! Here is a spectacular pie recipe for when you want to treat yourself and those you love, full of ripe, juicy, nutritious strawberries.

First the crust:

Pie Crust Ingredients:

1 3/4 Cup Superfine Almond Flour (Scooped and Leveled)

1 Egg White

1/4 Cup Organic Shortening

1 tsp. fresh lemon juice

1/4 teaspoon Himalayan Pink Salt

Almond Flour Pie Crust

Preheat your oven 350 degrees. Mix Almond Flour and Salt with a whisk. Cut shortening into the Almond Flour with a pastry cutter (it doesn’t need to be cold). Add egg white and lemon juice and stir with a fork until it comes together. Press the crust evenly into the bottom and along the sides of a pie pan, crimping the edges as desired. Bake in the preheated oven fifteen minutes or until starting to turn golden brown and crisp. Cool completely.

Strawberry Pie Filling Ingredients:

5 Cups Organic Strawberries

3/4 Cup Clear Honey

1 1/2 Cups Water

1 Tablespoon Great Lakes Gelatin (orange label)

1 Tablespoon Fresh Squeezed Lemon Juice

1/4 teaspoon Himalayan Pink salt

In a medium sized heavy saucepan, mash 2 cups of the strawberries with a potato masher. Slice the other 3 cups of berries and place in the cooled pie crust.

Summer Strawberry Pie

To the mashed berries, add the honey, water and salt and bring to a boil. Once boiling return to a simmer, and simmer the berries for five to ten minutes stirring often. Stir the gelatin into the lemon juice in a small bowl. Add to the simmering berries and cook for two more minutes whisking to incorporate the gelatin. Pour the cooked berry mixture over the sliced berries in the crust, evenly. Refrigerate uncovered until cool, and then cover with wrap until ready to serve! Make sure you let it refrigerate 4 to 6 hours to fully set up.

Summer Strawberry Pie Filling

I served the pie with my Toasted Hazelnut Vanilla-Orange Ice Cream on top. The flavors compliment each other very nicely! You can also serve with Coconut Milk Whipped Cream.

I love to hear your thoughts!

Eat Your Nutrients!

Toasted Hazelnut Vanilla-Orange Ice Cream

It is that time of year when cold treats taste so good! I adore the flavor of toasted hazelnuts. There are flecks of real vanilla beans in this ice cream and a creamy orange flavor which melds beautifully with the toasted hazelnuts. The vanilla, hazelnut and orange go so well together. This ice cream is dairy free and egg free. It is gorgeous and gourmet! Wow people with this easy and amazing ice cream!

Toasted Hazelnut Vanilla-Orange Ice Cream

Toasted Hazelnut Vanilla-Orange Ice Cream

Ingredients:

2 Cups Canned Coconut Milk (Full Fat No Additives)

1/2 Cup Raw Hazelnuts

1/3 Cup Clear Honey

1 Vanilla Bean

1 Teaspoon Pure Vanilla (SCD Legal, no fillers, just vanilla and alcohol)

1 tsp. Great Lakes Gelatin (orange container)

1 Cup Freshly Squeezed Orange Juice

1 tsp. Orange Zest

Preheat oven 350 degrees. Place whole hazelnuts on a cookie sheet and toast for ten to fifteen minutes until the hazelnuts skins start blistering and the nuts start to brown. Remove from oven and place in a lint free clean dish towel and wrap and let sit for one minute to steam. This helps release the skins. Now roll the towl around with the hazelnuts inside to remove most of the skins. Cool and then finely chop the hazelnuts. I like my mini Ninja for this or you can do it by hand.

Heat the coconut milk on the stove top until it comes to a simmer. Split your vanilla bean length-wise and scrape out the seeds with a spoon. Add the seeds and pod to the heated coconut milk and turn off the burner and steep for ten minutes.

Remove the vanilla bean pod and discard then whisk in the remaining ingredients except the hazelnuts. Chill completely at least 6 hours. You can do this step a day ahead of freezing the ice cream too. Put the ice cream in your ice cream maker and add the hazelnuts and freeze the ice cream. Serve! Yum!

Toasted Hazelnut Vanilla-Orange Ice Cream

This ice cream is spectacular with my Summer Strawberry Pie. (recipe coming soon!) The flavors complement each other in a delicious way!

I love to hear your thoughts!

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Red, White and Blueberry Snack Bread

SCD, Paleo Red, White & Blueberry Loaf

SCD Paleo Red White and Blueberry Bread

Memorial Day weekend is almost here! I always get excited when Summer is just around the corner. I start thinking about fun summery food. I love the 4th of July, hanging out with family and friends, picnics, the kids twirling around with sparklers waiting for the fireworks to start, parades, barbecues, happy laughter, and lots of outdoor time. This bread is not only yummy, it is fun and just right for a picnic in the Summer. I am serving this at a cookout over Memorial Day. It keeps well in the refrigerator, so it can be made in advance leaving you more time to play outside! It would also be very delicious and pretty topped with some fresh berries and coconut milk whipped cream if you want to dress it up more. But it is pretty just by itself, and it is soft and yummy.

Ingredients:

2 Cups Super Fine Almond Flour

2 Tablespoons Coconut Flour

1 teaspoon Baking Soda

1/2 teaspoon Himalayan Pink Salt

pinch of nutmeg

1/4 teaspoon Cinnamon

1/8 teaspoon of Pure Stevia Leaf (optional, I use one that contains just Stevia Leaf here.)

4 eggs

1/4 Cup Organic Palm Shortening (I like Spectrum) or Coconut Oil

2 Tablespoons Clear Honey

1 1/2 teaspoon SCD Legal Vanilla Extract (just vanilla and alcohol in the ingredients)

1/4 teaspoon SCD Legal Lemon Extract (optional)

1/2 Cup Diced Fresh or Frozen Strawberries

1/2 Cup Fresh or Frozen Blueberries

Red, White & Blueberry Bread Batter

Directions:

Preheat Oven 350 degrees. Lightly grease a medium loaf pan, then line it with parchment paper.

Mix together Almond Flour, Coconut Flour, Baking Soda and Salt and a pinch of nutmeg and the cinnamon.

In a separate bowl whisk eggs, then add the clear honey, melted palm shortening and the rest of ingredients up to the fresh berries. Add the wet ingredients to your dry ingredients and mix until just blended. Gently fold in the berries so you don’t start getting swirls of the berry in your batter (Red, White and Blue).

Pour batter into the loaf pan, smooth the top, and bake for approximately 50 to 60 minutes until a toothpick inserted in the center comes out clean.

Cool on a wire rack for ten minutes, then remove loaf from the pan and cool completely. Serve warm or wrap tightly and refrigerate. It is good warm from the oven, (but give it an hour to cool before cutting) and also cold from the fridge is delightful on a warm day. Store in the refrigerator. You can eat this bread anytime of day. My daughters love it for breakfast!

SCD, Paleo, Red, White & Blueberry Snack Loaf

I love to hear your thoughts!

Eat Your Nutrients!

SCD Paleo Strawberry Lemon Tea Cookies

These are bite size, or maybe two bites, depending on how large your bites are, shortbread tea cookies with freeze dried strawberries and lemon zest. They have just the right amount of strawberry and lemon flavor, and they are egg free if you have difficulty with eggs. They are really pretty when plated to serve. You could include them as part of a luncheon, take them to a spring picnic, or serve them as an after school snack for your kids.

Strawberry Lemon Tea Cookies

So, here we go! Let’s whip up a quick cookie!

Preheat Oven 350 degrees.

Ingredients:

1 1/4 Cups Superfine Almond Flour
1/4 teaspoon Himalayan Pink Salt
1/4 teaspoon Gluten Free baking soda
1/4 Cup Organic Palm Shortening
3 Tablespoons of Clear Honey
Zest of one Lemon
1/4 Cup of Freeze Dried Strawberries cut into small 1/2 inch pieces

Mix together the dry ingredients in a mixing bowl including lemon zest. Melt shortening then stir in the honey. Gently but thoroughly incorporate the wet ingredients into the dry ingredients. Fold in the strawberries. Using a tablespoon cookie scoop, scoop the cookies onto a parchment lined cookie sheet. Bake 8 – 9 minutes until the tops are just starting to show a touch of golden brown. Cool a bit before popping them in so you don’t burn your tongue. 🙂

Scooped Strawberry Lemon Tea Cookies Read to Bake

Makes approximately 16 cookies.

Honeyed Vanilla Raspberry Swirl Ice Cream

The weather is getting warmer, and I am craving ice cream. Yummy, missing nothing ice cream. This recipe is dairy free, SCD, Low FodMap and Paleo. It is really pretty to look at, and the swirls of raspberry add just the right amount of flavor burst in your mouth.

Cold & Creamy Raspberry Swirl Ice Cream!

The recipe uses pastured egg yolks for a custardy creaminess and nutrition. Yolks have fat soluble vitamins (A, D, E and K2) and those important Omega 3’s. It is churned in an ice cream maker. If you happen to have any left over, you can freeze it and let is set on the counter for 5 or 10 minutes until it softens enough to scoop.

There are a few steps, but it is worth it, and you can do it ahead! So, if you are having company, you can refrigerate the mix up to 24 hours, then just before you set down to dinner, put it in your ice cream freezer. It is done in 30 minutes while you eat your main course.

Ingredients:

4 egg yolks (pasture raised if you can for the extra nutrients)
2 cans of Full Fat Coconut Milk (no additives)
6 Tablespoons Clear Honey
2 Teaspoons Vanilla Extract (SCD legal)
Pinch of Himalayan Pink Salt

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Swirl:

10 oz. frozen Raspberries
1 Tablespoon Clear Honey

Mix Egg Yolks and 6 Tablespoons Clear Honey in a stand mixer or use a hand mixer. Beat until thick and light. Scald the coconut milk in a saucepan over medium heat. Then, slowly pour hot coconut milk into egg mixture while beating on low. Place the mixture over a hot water bath (double broiler) and heat stirring constantly until mixture thickens enough to coat the back of a spoon. Stir in Vanilla Extract. Chill until cool and up to 24 hours.

To Make Raspberry Swirl: Heat the frozen raspberries with the honey until they thaw and simmer. Press the mixture through a mesh strainer to extract the seeds. Refrigerate this separately.

When ready to make the ice cream. Freeze the vanilla ice cream in an ice cream freezer. After the vanilla is finished, swirl in the raspberry sauce, but do not mix completely, leave it swirled.

Makes: 4 generous or 6 moderate servings

Honeyed Vanilla Raspberry Swirl Ice Cream – I Dare You To Take Only One Bite!

Recovering From Digestive Distress

My name is Sam, and I am starting a blog to record all the yummy things that can be created even though you might be on a restricted diet. I have been eating a Paleo diet for a year and a half and now need to tweak it into a SCD/Low FodMap lifestyle. I was diagnosed with SIBO (Small Intestinal Bacterial Overgrowth) recently after years of digestive problems. I am working with my doctor and a registered dietitian to heal, and still need and want to make and eat delicious food…..I am a foodie….. and will be preparing food that doesn’t make me or my family feel like they are missing anything. My goal is to create recipes that get me out of the kitchen and enjoying my friends, family, parties, nourish, heal and make me glow with health and still have people tell me what a fantastic cook I am! Stay tuned, I am here to help us! I also have a quirky pug named, Ming Ming, whom I love to share stories about.