Savory Scallion Carrot Sandwich & Burger Buns

This recipe for Savory Scallion Carrot Sandwich & Burger Buns make a delicious wrap, bread or bun to pile on all the good stuff you like to eat.  I try to incorporate grass fed gelatin into the things I eat for the healing properties to the gut as well as having fabulous hair, skin and nails and nourishing my joints and cartilage.  Who doesn’t want that?  This recipe has  easy to digest ingredients, and the scallions remind me of the Chinese Green Onion  Pancakes I used to love at dim sum restaurants.  I used these in the previous recipe for Roasted Red Pepper Sauce. I loaded the pancake with lamb and drizzled it with Roasted Red Pepper Sauce…..Delish!

 

Savory Carrot Scallion Pancake

Savory Carrot Scallion Pancake

Preheat Oven 375 degrees.

Ingredients:

  • 2 Tablespoons Grass Fed Gelatin
  • 3 Tablespoons Water
  • 3 Tablespoons Coconut Flour
  • 2 Cups Steamed Carrots, Mashed (or substitute butternut or pumpkin)
  • 2 Scallions, green parts only for Low FodMap, thinly sliced
  • 4 Eggs
  • 1/4 Cup of Olive Oil, Coconut Oil or Ghee
  • 1/2 teaspoon Himalayan Pink Sea Salt
  • 1/4 teaspoon Baking Soda

Set out three baking sheets covered with parchment. In a food processor combine all of the ingredients except the scallions until fully incorporated.  add sliced scallions and pulse a couple of times until incorporated. Using a muffin sized scoop, scoop 15 scoops onto the baking sheets, 5 per pan.  With the back of a spoon using a circular motion smooth out the batter until a little less than a half inch thick.  Bake in the oven for about twenty minutes until starting to brown on the edges.

Enjoy warm or refrigerate to enjoy as you want them!

Savory Scallion Carrot Pancakes with Gelatin

Savory Scallion Carrot Pancakes with Gelatin

Yield: 15

A Quick Snack That is Portable and Healthy – Sardines….Yep!

Some days are crazy and I don’t  have time to “fix” a snack, or my homemade snack stash has run out. It is challenging if you have a couple crazy busy days doing errands, appointments and just life in general.  This is when I grab a tin of sardines or mackerel, drain it, and put some mustard on it, sit down for a minute and refuel.  I love the benefits of sardines and mackerel…..Calcium, Omega 3’s, Protein. It is a power snack.  The last few days have been crazy.  My daughter is getting married, and I am wedding planning.  The other day we had dress fittings, piano lessons, pick ups, drop offs.   I had a minute to sit down outside in a comfy chair and eat a can of mackerel, listen to the birds, and look at the sky. It was just right.  I also find that eating a snack like that holds me over just fine until the next meal, and no sugar crashes. So, here’s to sardines!

A Quick Snack - Mackerel with Mustard

A Quick Snack – Mackerel with Mustard

Ming Loves To Hike!

I love Northern Michigan in the Summertime, and so does Ming.  There is a gorgeous hiking trail we love to take with Ming in the mornings.  It is about 45 minutes and you go through woods, fields, some wooden stairs to climb…. it is gorgeous and dog friendly, so Ming can run. She gets to greet a few doggy friends and happy, friendly people. It is funny, because when I take her for a walk around the neighborhood, she is only interested in walking one lap, and then she plops down and refuses to go any further. But, take her to the trail and she is like the Energizer Bunny!

Here is Ming after we make it to the top of the stairs and take a moment to enjoy the view.

Ming Loves Her Morning Hike!

Ming Loves Her Morning Hike!

Roasted Red Pepper Sauce

I love really good sauces.  They add a lot of flavor and interest to food and can be used in so many ways.  It is hard to find commercial sauces that have clean ingredients.  Here is one loaded with nutrition.  It is actually fun to make.  It is good served with meat and drizzled on vegetables. It also makes a good dip for homemade Paleo/SCD crackers.  The red peppers makes the sauce sweet and loaded with Vitamin C,  and it has good fats from olive oil and walnuts or pine nuts.

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

 

Preheat Oven to 425 degrees.

Ingredients:

  • 2 Red Bell Peppers
  • 3 Tablespoons Toasted Walnuts or Pine Nuts
  • 3 Tablespoons Extra Virgin Olive Oil
  • Himalayan Pink Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 Tablespoon 18 year old Balsamic (SCD Legal if Aged 18 years)  or 2 Tablespoons Red Wine Vinegar

Roasted Peppers: Cut the peppers in half, remove seeds and sprinkle with Himalayan Pink Sea Salt. Place cut side down on parchment lined cookie sheet and roast 15 – 20 minutes or until they start to blacken.  Make sure they blacken so the skins peel off easily and you get the roasted flavor. Cool the peppers for a few minutes, then carefully remove outer skin.  Meanwhile toast your walnuts or pine nuts over medium  heat in a dry saucepan on the stove top. It should take 2-3 minutes. Pine nuts toast faster so keep an eye on them.  If you are eating SCD make sure your balsamic is 18 year old (so there is no residual sugar) or use red wine vinegar.

Add skinless peppers to a food processor with the rest of the ingredients and blend until smooth.  That’s it!  Serve it warm over grilled chicken, fish, vegetables, lamb.  Use your imagination!  Below I put some leftover leg of lamb on a scallion carrot pancake and drizzled it over the top for an afternoon snack.  This keeps in the refrigerator for a week.

Roasted Red Pepper Sauce Drizzled over Lamb and Scallion Pancake

Roasted Red Pepper Sauce Drizzled over Lamb and Scallion Pancake

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!

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:

——————————————————-

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!

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

 

 

 

Ming Loves Good Food and Naps

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I have always loved cooking since I was around ten years old.  Cookbooks are better than novels to me, so it is natural that a discerning pug like Ming would share her best friend’s enthusiasm for them too.  Since I have become a nutrient seeker, I get inspiration from some of my older cookbooks and favorite dishes.  I make them rockin’ healthy to get the most energy, vitality and just feeling great every time I put something in my body.   So, Ming and I were having a very relaxing cookbook session.  When I was ready to get up and put some of the inspiration into action in the kitchen, Ming was ready for a long nap on my cookbook.  She likes to be where the action is, even if she is inactive!

Savory Honey-Brushed Chicken Thighs

I don’t know about you, but when I make a recipe for meat that is juicy, fast and delicious fresh and even better leftover, it is a keeper!  These thighs are so yummy and have a bit of a umami addiction to them.  The ingredients are SCD, Low FodMap and Paleo and Gluten Free.  I love to chop up the leftover chicken the next day and add to a salad for lunch.  I also pack them cold for my girls’ school lunches the next day, and they love them that way.  Since Chili Powder has garlic added, I found Chipotle powder a fantastic option.  Make sure your spices are gluten free and organic is even better.  I love Spicely Organic Spices since they are certified gluten free, and I am very sensitive to gluten.  Here is the recipe.  Let me know what you think.  I served the thighs with oven roasted zucchini spears drizzled with Roasted Red Pepper Sauce (recipe coming soon), and a salad.

Savory Honey-Brushed Chicken Thighs

  • 8 bone in skin on chicken thighs
  • 2 tablespoons garlic oil
  • 1 tablespoon chipotle chili powder (just chipotle peppers in it)
  • 1 1/2 teaspoons himalayan pink salt or sea salt
  • 1 1/2 teaspoons cumin
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon of cayenne (more or less depending on how much kick you like)
  • 6 tablespoons clear honey
  • 1 tablespoon cider vinegar

Lay your chicken thighs out on a parchement covered rimmed baking sheet.

Mix together garlic oil through cayenne and stir to create a rub.  Rub evenly all over both sides of the thighs.

Rubbed Thighs Ready for Broiling

Rubbed Thighs Ready for Broiling

Mix together 6 tablespoons of clear honey and 1 tablespoon cider vinegar to brush on at the end and set aside.

Broil chicken 7 minutes, then turn all the thighs over and broil for 7 minutes more.  Take thighs out of oven and brush with half of the honey/vinegar mixture and return to broiler for 2 minutes, turn once more and brush with remaining honey/vinegar and broil 2 more minutes or until 165 degrees in the center.  That is 18 minutes and they are done!

So Juicy, Fast and Delicious!

So Juicy, Fast and Delicious!

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