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

Strawberry Lemon Tea Cookies

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

Preheat Oven 350 degrees.

Ingredients:

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

Scooped Strawberry Lemon Tea Cookies Read to Bake

Makes approximately 16 cookies.

 

Thick and Rich Italian Tomato Sauce

 

Italian Tomato Sauce with Zucchini Noodles

Italian Tomato Sauce with Zucchini Noodles

This recipe for Italian Tomato Sauce is thick and rich with a lot of flavor.  You can make it in larger batches and freeze it too ,so you always have good sauce on hand.  You need a food processor or immersion blender for this recipe.

Thick and Rich Italian Tomato Sauce

Ingredients:

2 – 25 oz. cartons or cans of Strained Tomatoes

1 orange bell pepper, diced (they are the sweetest)

1 Tablespoon Garlic Infused Olive Oil

1 1/4 teaspoon Himalayan Pink Salt

1 teaspoon black pepper

1 tsp. ground fennel

1 Tablespoon Italian Seasoning (I used Spicely Organics certified gluten free)

1/2 Cup Dry Red Wine

Place garlic infused oil, diced orange bell pepper and 1/4 teaspoon of Himalayan Pink Salt in a dutch oven or large stock pot and cook on medium high heat until soft and starting to brown. Stir in remaining ingredients and simmer on stove top with sauce partially covered with the lid for approximately 40 minutes, stirring occasionally.  The sauce will reduce, thicken up, and get infused with all the seasonings you added to it.   Using a food processor or immersion blender blend the sauce until smooth incorporating all the orange pepper so there are no chunks.  Serve!  The sky is the limit.  I served it over zucchini ribbon noodles.

Spring Strawberry Sugar Snap Pea Salad

I am so happy to see the Spring produce start to come in at my local organic market. This week, I picked up some beautiful organic sugar snap peas and strawberries that inspired me to make this bright and colorful salad.  I paired it with an orange vinaigrette, and it was a big hit!  I sliced the sugar snap peas into 1 inch pieces and lightly sauteed them in olive oil and Pink Himalayan salt before adding them to the salad, so they are still crunchy.

Strawberry Sugar Snap Pea Spring Salad

Spring Strawberry Sugar Snap Pea Salad

Serves 8

Ingredients:

1 Head of Organic Iceburg Lettuce

5 pieces of Sugar Free or Honey Sweetened Bacon cooked until crisp

2 Cups Organic Sliced Strawberries

1 Cup Organic Sugar Snap Peas

1/2 Cup Marcona Almonds (chopped), or Slivered Almonds

1/4 Cup Sliced Scallions, Green Part Only (the white part is a FodMap, so if you are low FodMap Avoid White Part)

Orange Vinaigrette (See Recipe Below)

Saute the one inch sliced sugar snap peas in olive oil and 1/4 teaspoon of salt until tender, crisp, just 2 minutes.  Add other ingredients except dressing to a large serving bowl, top with sugar snap peas, then toss with Orange Vinaigrette, sprinkle with a little more Himalayan Pink Salt (Kelly Bejelly of A Girl Worth Saving just wrote an informative article on the benefits of this salt), pepper, and serve.  A delicious spring salad! This is one of my favorite salad dressing at the moment.  I love the bright orange flavor.

Orange Vinaigrette

Orange Vinaigrette

Orange Vinaigrette

Ingredients:

3 Tablespoons Apple Cider Vinegar

2 Teaspoons Organic Orange Zest

2 Tablespoons Fresh Squeezed Orange Juice

1 Tablespoon Dijon Mustard

1 Tablespoon Clear Honey

1 Teaspoon Pink Himalayan Salt

1/2 Teaspoon Black Pepper

2/3 Cup of Blood Orange Olive Oil or Unflavored Olive Oil (the blood orange gives it an extra orange boost.)

Whisk Together the ingredients and serve!

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

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