Tag Archives: Clean Eating

Homemade Raspberry Vinegar

Raspberry Vinegar is one of my favorite ways to make a salad dressing. It is colorful and is one of my favorite fruits. Store bought raspberry vinegar is not allowed on the SCD diet because of added sugar, but this one is! It is made with real raspberries and red wine vinegar and is simple and fresh tasting with just two ingredients! Raspberries are loaded with Vitamin C and are an excellent source of Flavanoids and other vitamins. So here we go! The color is gorgeous!

Homemade Raspberry Wine Vinegar

Ingredients:

12 ounces of fresh raspberries

1/2 Cup Red Wine Vinegar

Directions:

Place the fresh raspberries half at a time in a fine meshed sieve like this one. Hold the sieve over a bowl and press the raspberries with a spatula releasing the juice into the bowl and keeping the seeds and flesh in the sieve. Discard the seeds and pulp. Whisk in a half cup of Red Wine Vinegar into the raspberry juice (there should be half a cup of juice). Shake and store in the refrigerator to use as needed. That’s it! Now, if you love Raspberry Vinaigrette as much as I do, check out my recipe for Real Raspberry Vinaigrette here.

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Real Raspberry Vinaigrette

I have been really missing raspberry vinaigrette for my salads since starting the SCD, Low FodMap Diet. Here is a recipe for Real Raspberry Vinaigrette that had me wondering why I waited so long to try it. The seeds are removed from the raspberries using a fine meshed sieve to make the raspberry vinegar, recipe here, making the raspberries much easier on the digestion. Raspberries are loaded with Vitamin C and Flavanoids as well as other vitamins. This is a fresh, delicious salad dressing with an extraordinary color. It has good fat and lots of flavor! You will really enjoy this delicious dressing on a variety of salads!

Real Raspberry Vinaigrette

Ingredients:

1/2 Cup Olive Oil

1/2 Cup Homemade Raspberry Wine Vinegar (recipe here)

1/4 Cup Clear Honey

2 teaspoons Djon Mustard (garlic free such as Annie’s)

1/4 teaspoon dried oregano

1/4 teaspoon black pepper

1/4 teaspoon Himalayan Pink Salt

Directions:

In a shaker (I use these and love them!) add all the dressing ingredients and shake well! Store in refrigerator. Makes 1 cup of dressing.

Real Raspberry Vinaigrette

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Pumpkin Cranberry Biscotti

One of my favorite cookies of all time is biscotti! It is elegant, and I love the shape! Biscotti means twice baked, and the first documented recipe originated in Italy. You start by baking it in a log shape, letting it cool, and then cutting it into long slices and baking it again so it is crunchy and dry, perfect for dipping in a hot beverage. Biscotti and I have a long history. I am known to get the biscotti jar out when company is over and we are playing cards and having coffee. I am so happy that eating SCD and Paleo doesn’t mean I have to give up my biscotti! This is a wonderful Autumn recipe with pumpkin and tart cranberries that you are sure to love!

Pumpkin Cranberry Biscotti

Preheat Oven 350º

Ingredients:

1 3/4 Cups Superfine Almond Flour

2 Tablespoons Coconut Flour

1/2 Teaspoon Baking Soda

1/4 Teaspoon Himalayan Pink Salt

1 Teaspoon Pumpkin Pie Spice

1/2 Cup Pumpkin Puree, SCD Legal

3 Tablespoons Clear Honey

1 Teaspoon pure Vanilla Extract

1/3 Cup Dried Cranberries (Fruit Juice Sweetened)

1/4 Cup Sliced Almonds for the Top

In a medium bowl, whisk together the first five dry ingredients. In a seperate small bowl, melt your honey a few seconds in the microwave, and then whisk in the pumpkin puree and vanilla extract. Add this to the dry ingredients and stir together vigorously until a ball forms. Remove the dough from the bowl and knead in the dried cranberries. Then, place your dough on a parchment lined baking sheet and form into a 14 x 8 inch log. Flatten the top and press the sliced almonds into the top of the dough. It should look like this after it is baked the first time.

Pumpkin Cranberry Biscotti Loaf Cooled and Ready to Slice

Bake for 20 minutes. Remove from oven and cool on a cooling rack for one hour. Place cooled log on a cutting board and gently slice with a serrated knife on a diagonal into 1/2 inch slices. Place on a parchment lined baking sheet and return to the oven and bake seven minutes. Remove from oven and turn biscotti to opposite side and continue baking another 7 minutes or until golden brown and crunchy.

Pumpkin Cranberry Biscotti Second Baking

Pumpkin Cranberry Biscotti Ready for Second Baking

Cool Completely before storing. Makes 16 Biscotti

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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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Real Pumpkin Spice Creamer Cups

Real Pumpkin Spice Beverage Flavor Drop-Ins

Real Pumpkin Spice Creamer Drop-In Cups

One of the best Fall traditions is pumpkins! There has been a lot in the media lately about some of the pumpkin spice beverages out there and the less than healthy ingredients they contain, even though the are deliciously addictive. I have a figure friendly, healthy, real food solution to a pumpkin spice beverage craving that will leave you feeling great with no sugar crashes or slumps.

These individual Pumpkin Spice Coffee Creamers are only 65 calories, contain all natural ingredients, including real pumpkin, and are frozen individually for convenience and freshness. The recipe makes twelve. They have a true, delicious pumpkin spice flavor, are dairy free, and sweetened with just 1/2 teaspoon of honey per serving. If you like yours sweeter, you can add more. You also get 15% of your RDA of vitamin A from the real pumpkin each beverage contains along with beneficial spices. You can use these all-in-one flavor drop-ins creamers for coffee, lattes, tea or steamers.

Real Pumpkin Spice Matcha Latte

Real Pumpkin Spice Individual Portion Creamer

Recipe Ingredients:

Real Pumpkin Spice Coffee Creamer Cups

1 1/2 Cups Canned Pumpkin (this one is organic and SCD Diet legal)

1 1/2 Cups of Full Fat Coconut Milk, room temperature (this is my favorite and SCD Diet Legal)

3 Tablespoons of Pure Vanilla Extract

2 Tablespoons Clear Honey, warmed in the microwave more or less to taste (you can substitute Maple Syrup)

1 Tablespoon Ground Cinnamon

1 1/2 Teaspoons Ground Ginger

1/2 Teaspoon Ground Allspice

1/4 Teaspoon Ground Nutmeg

1/8 Teaspoon Ground Cloves

Line a muffin pan with good quality natural unbleached muffin papers. They have a non-stick coating on the inside for easy removal. Add your pumpkin to a medium mixing bowl. Whisk the warmed honey into the pumpkin. I like mine just slightly sweetened. You can add more or less honey depending on your taste. Whisk in the room temperature coconut milk and vanilla extract. Finally, whisk in all your spices. Using a level Muffin size scoop or a 1/4 cup measuring cup, scoop 1/4 cup of the pumpkin beverage drop-ins mixture into each muffin cup. Level by tapping the bottom of the pan on the counter top to flatten and place the pan in the freezer until they are frozen solid. After they are frozen, remove them from the muffin pan and store in a gallon zip bag in the freezer. When you need a pumpkin spice beverage, take one serving from the freezer and add it to your coffee, latte, tea or steamer. It is good to have the beverage slightly hotter than normal because the pumpkin spice drop-in is frozen. I like to put everything in a shaker and shake it up then pour it into a mug, but you could also use a whisk in your mug. This is the shaker I use (It is Awesome to get a frothy beverage!)

I hope you are enjoying Fall and pumpkin season!!! I look forward to having one of these every day!

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Brazilian Cranberry Fig Bites

I love little energy bites when I am on the go, in a hurry, or after an afternoon workout. The pace seems to always pick up when the school year starts doesn’t it? Summer has been relaxed and more laid back with the schedules, but now we are watching the clock more and checking our daily calenders. Am I the only one?

These little bites are a delicious, healthy snack that is portable. The brazil nuts add selenium which good quantities of vitamins, anti-oxidants and minerals, and figs are full of nutrients and fiber, and just taste wonderful! The tart dried cranberries are lower in sugar than other dried fruits and give the bites a sweet tangy burst of flavor. (use dried cranberries sweetened with apple juice.)

You can make these in your oven or a food dehydrator. They are easy and a delicious, healthy addition to your snack rotation that might save you time and your sanity when you are on the run.

Brazilian Cranberry Fig Bites

Ingredients:

12 Dried Figs (soaked in hot water 30 minutes)

1 Cup Raw Pecans

1 Cup Raw Brazil Nuts

1/2 Cup Unsweetened Coconut

1/2 Cup Dried Cranberries

1/4 Cup Clear Honey

1/4 Teaspoon Himalayan Pink Salt

1 Teaspoon Fresh Squeezed Lemon Juice

Directions: Soak your figs submerged in very hot water for 30 minutes to soften. Add them to a food processor with the pecans, brazil nuts and coconut and pulse until they are a fine consistency. Add remaining ingredients to the food processor and pulse again until it is combined and a sticky consistency that holds together. Scoop into tablespoon sized mounds. (I used a tablespoon cookie scoop, but you could also use a spoon) and roll into balls, then flatten slightly with the palm of your hand. Place on your dehydrator trays or on a parchment lined cookie sheet if you are baking.

Dehydrate for 18 hours at 105º degrees or bake in your oven at 250º degrees for 45 minutes.

I like to individually package them in twos so we can grab them and go.

Enjoy these! They are so good and good for you!

Brazilian Cranberry Fig Bites

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Italian Romenesko Fennel Salad

What is Romenesko? It is a gorgeous member of the Broccoli, Cauliflower, Brussel Sprout family. It does look like an alien cousin to Broccoli! I love fun vegetables, don’t you?

It is bright grass green and very pretty. I love the texture of it, which is similar to cauliflower. So I thought, why not incorporate it in a salad cooked? Here is a veggie packed salad with Italian flair.

Italian Romenesko Fennel Salad with Italian Vinaigrette

Italian Romenesko and Fennel Salad with Italian Vinaigrette

Ingredients for Salad:

1 Head of Organic Iceburg Lettuce or Two Heads of Organic Romaine

One Head of Organic Romenesko

1 Large Fennel

1 Large Organic Tomato

1 small can of Black Olives (I use Field Day 3.8 oz.)

2 Tablespoons Olive Oil

1/2 tsp. Himalayan Pink Salt

1/4 tsp. Black Pepper

1 tsp. fresh Lemon Juice

Directions:

Finely shave your fennel after cleaning and cutting off top and clean and separate your Romenesko pieces. In a heavy skillet add olive oil and heat over medium heat. Add shaved fennel and romenesko and saute covered for ten minutes until just becoming tender. Remove lid, add a teaspoon of fresh lemon juice and continue to saute until starting to brown and any liquid has evaporated, about 5 to 10 more minutes.

Meanwhile place your lettuce, sliced tomato and black olives in a salad bowl.

While the Fennel Romenesko mixture cools, make your salad dressing.

Italian Vinaigrette:

Ingredients:

1/4 Cup Good Extra Virgin Olive Oil

2 Tablespoons Garlic Infused Olive Oil

2 Tablespoons White Wine Vinegar (check it is zero carbs, so not added sugar)

1 Teaspoon Himalayan Pink Salt

1/2 Teaspoon Black Pepper

1 Teaspoon Organic Italian Herbs

Combine all the ingredients and Shake it Up to emulsify.

Italian Vinaigrette

Add the Fennel and Romenesko to your salad and toss with the dressing. Serve! We had this for dinner with broiled fish. It is a light and satisfying meal.

Cinnamon Date Thumbprint Cookies

I hope you all had a wonderful Memorial Day Weekend! The kids are all back in school now, so our routines are changing. We made this delicious cookie this weekend that I wanted to share with you. Thumbprints are such a fun cookie to eat and make. I especially enjoy making them with my children because the process is very hands on and fun.

Here is a delicious version of a thumbprint cookie that has just the right amount of cinnamon and a date filled center.

Also, don’t forget to enter the giveaway! It is posted under Products I Love. The giveaway ends Monday, September 8th, and is a very modern Cooler that is eco-friendly, light and functions so much better than the cheap styrofoam ones. It is hosted by Rafflecopter, so just click on the link on the giveaway page, and it will take you there to enter.

So, here is the new cookie recipe! It makes 18 cookies.

Cinnamon Date Thumbprint Cookies

Preheat your oven 350º degrees F.

Ingredients:

For Cookie:

1 1/2 Cups Blanched Superfine Almond Flour

6 Tablespoons Coconut Flour

1 Tablespoon Grass Fed Gelatin

1/2 tsp. Baking Soda

1/4 Teaspoon Himalayan Pink Salt

1 Tablespoon Cinnamon

1/2 Cup Coconut Oil

1/4 Cup Clear Honey

1 Tablespoon SCD Legal Vanilla Extract

In a small bowl, whisk together the dry ingredients. In a separate bowl cream your coconut oil, honey and vanilla extract. Slowly add the dry ingredients to the wet and mix until incorporated thoroughly. Scoop tablespoon sized cookies onto two parchment lined baking sheets two inches apart and make a thumbprint in the center. I used a tablespoon cookie scoop.

Filling:

4 Medjool Dates, Pits Removed

2 Tablespoons Hot Water

2 Tablespoon Finely Shredded Unsweetened Coconut

1 tsp. Vanilla Extract

1 tsp. Fresh Lemon Juice

Pinch of Himalayan Pink Salt

Puree the filling ingredients together until smooth. I used my small Ninja chopper for this, but anything that will puree fairly small amounts will work fine. Scoop a teaspoon of filling for each cookie and place it in the thumbprint.

Bake 20 minutes, then cool. I hope you enjoy these cookies like we do! Also, remember the great giveaway! I use my cooler all the time!

Raw Blueberry Energy Bars

Raw Blueberry Energy Bars

It can be hard to find snack food that is prepackaged and clean. What I mean by clean is free of dairy, soy, gluten, added sugar, corn and other allergens. I miss the days when I was out and could just grab a bar of some kind that sounded good when I needed something quick. I don’t leave the house anymore without some kind of emergency snack. Here is my recipe for Blueberry Energy Bars that are really delicious! They are sweetened with dates. The ingredients are all nutritious and will give you energy. I make these in my food dehydrator.

Blueberry Energy Bars

You will need a food processor and a food dehydrator for this recipe.

Ingredients:

1 Cup Raw Walnuts

1 Cup Raw Almonds

6 Medjool Dates (pitted)

1/2 Cup Finely Shredded Unsweetened Coconut

1/3 Cup Dried Blueberries

1 Tablespoon Vanilla Extract (Pure SCD Legal)

1/4 Teaspoon Himalayan Pink Salt

In a food processor, place the dates, walnuts and almonds and pulse until finely chopped. Add in the coconut, vanilla extract and salt. When it is all incorporated and starting to stick together (so you can form bars) add the blueberries and pulse a few times until they are incorporated. You want them to stay pretty much whole. On a teflon lined or parchment lined dehydrator tray, form the mixture into a dozen bars. Dehydrate for 22 hours at 105° degrees. Let cool, then individually wrap the bars.

You have a portable, delicious snack to take with you!