Tag Archives: Dairy Free

Chocolate Peppermint Syrup

chocolate peppermint syrup healthier

This recipe is for the Peppermint Mocha and Chocolate Pepperming lovers in my life! My husband, Doug, uses it in his coffee, and my daughters like to add some to steamed almond milk for a Peppermint Hot Cocoa. They also put it on top of coconut milk ice cream! I put it out after a birthday dinner I had recently for my sister-in-law when I served the coffee, and it created a buzz! I sent a jar home with Jenni tied with red and white ribbon. It makes a very nice homemade gift or a hostess gift! It is so delicious! It is sweetened with honey, and I use raw cocoa powder for added nutritional benefits. So, if you are going to have a treat, no need to feel guilty. For my SCD friends, the cocoa powder is not allowed on the SCD Diet. It is good also if the cocoa powder is omitted if you are a peppermint lover and would like a Peppermint Syrup. There are health benefits to raw cocoa such as flavonoid antioxidants. This is super easy to make!

Chocolate Peppermint Syrup

1/2 Cup Honey

1 Cup Full Fat Coconut Milk (I use Thrive Brand)

1 Tablespoon Vanilla Extract

1/2 Cup Raw Cocoa Powder

Pinch of Himalayan Pink or Sea Salt

1/2 Teaspoon Peppermint Extract (I use Flavorganics)

Blend all the ingredients in a blender. Store in a pretty glass container. That’s it! Super easy and delicious!

Chocolate Peppermint Syrup Yum!

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Classic Anise Biscotti with Pignolis

Anise Biscotti with Pignolis (Pine Nuts) is a classic! Hazelnut Biscotti is another classic cult favorite of biscotti lovers. There are a multitude of variations of biscotti today. But sometimes I really want a pure, unadulterated, classic biscotti. In this recipe the Pignolis give the biscotti great texture and a buttery flavor, and the anise seed is, well, just classic! They are a beautiful cookie!

Classic Anise Biscotti with Pignolis

Classic Anise Biscotti with Pignolis

Preheat your oven 350º degrees. Lay out a parchment lined cookie sheet.

Ingredients:

2 1/2 Cups Superfine Blanched Almond Flour

2 Eggs

1/2 Cup Clear Honey

2 Tablespoons Coconut Flour

1/2 Cup Pignolis (Pine Nuts)

1 Teaspoon Ground Anise

2 Teaspoons Vanilla Extract (SCD Legal)

1/2 Teaspoon Baking Soda

1/4 Teaspoon Himalayan Pink Salt or Sea Salt

In a medium bowl, beat your eggs. Stir in the clear honey and vanilla extract. In a separate bowl with a wire whisk, blend your dry ingredients (Almond Flour, Coconut Flour, Ground Anise, Baking Soda and Salt). Add the wet ingredients to the dry and stir to combine with a rubber spatula. Fold in 1/4 Cup of Pignolis. Turn out on the parchment lined cookie sheet and form into a 12×6″ rectangle. Press the remaining 1/4 cup of Pignolis into the top of the dough. Bake in the 350º oven for 20 minutes. Remove from the oven and cool completely. With a serrated knife, slice the cooled biscotti starting on the short end into 1/2 inch wide diagonal slices. Lay back on the parchment lined cookie sheet, one cut side down and bake for 7 minutes, turn the biscotti over to the other cut side and bake another 7 minutes until golden brown.

Classic Anise BIscotti with Pignolis

You can enjoy these delicious biscotti any time of year when you are in the mood for a classic flavor!

Classic Anise Biscotti with Pignolis

Enjoy your day and keep being awesome!!!!

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Bread Stuffing Paleo SCD

Stuffing has always been my favorite part of the Thanksgiving meal since I was a child. I used to be an Organic Artisan Bread Baker and sold my breads to the local co-op. I have had a serious love affair with really good homemade breads. Some of my fondest memories are of my mother’s homemade bread and how it made the kitchen smell. When my Mom went back to work when her children got older, my Pop took over the bread making. He used his own honey from the bees in the back yard to make his bread. Since going strictly Paleo almost three years ago, and then Paleo within an SCD Low FodMap template after discovering I had SIBO, I missed bread. I missed it more at first, and now I only miss it during special occasions when it is more the memories and emotional longing, because I am truly happy and feel amazing with my lifestyle and eating. However, I am making this spectacular stuffing for Thanksgiving using Pumpkin Seed Blender Bread. It is absolutely allowed because the flour is pumpkin seeds! I found the recipe on fellow blogger Danielle of Its a Love/Love Thing’s website that is here. I made a few modifications taking out the sweetness of the bread, which is a very good loaf, and made it savory for use as a stuffing bread to create a stuffing recipe. You can feel truly good about this stuffing. The pumpkin seeds add so much pure nutrition. They are rich in magnesium, zinc (which is important for prostate health), may improve insulin regulation, contain phytoestrogens, tryptophan (so if you are having turkey too, you will get a good amount of that and should sleep like a baby), and healthy fat. But really, it is simply a delicious, traditional stuffing that you will love. No need to tell anyone how good it is for them, unless you want to, because they will “gobble” it up!

Bread Stuffing with Paleo SCD Pumpkin Seed Bread

Bread Stuffing SCD Paleo

Directions:

Make bread as directed on Danielle’s website here omitting the honey, vanilla and cinnamon and adding 1 teaspoon each of thyme and sage and a 1/2 teaspoon of black pepper.

Stuffing Ingredients:

3 Cups Cubed Pumpkin Seed Bread (1/2 inch cubes)

3/4 Cup Finely Diced Fennel Bulb

3 Green Onions, sliced, green parts only

2 Cups Packed Baby Spinach

2 Eggs

1 Cup Chicken or Turkey Broth (homemade if you have it)

2 Tablespoons Olive Oil or Duck Fat

1 Teaspoon Dried Parsley

1 Teaspoon Dried Thyme

1 Teaspoon Dried Sage

1/2 Teaspoon Black Pepper

1/2 Teaspoon Himalayan Pink or Sea Salt

Directions: Grease a small casserole dish, about a quart sized. Preheat oven 350º degrees. Place your bread cubes in a large bowl and set aside. In a dutch oven or heavy sautee pan add olive oil or duck fat over medium-high heat. Add the diced fennel and green onion, and cook for five minutes until the fennel is tender. Stir in the salt, pepper, thyme, sage and parsley. Add the spinach and stir until wilted.

In a small bowl whisk together the eggs and broth. Fold them into the bread cubes, then add the sauteed vegetable mixture and incorporate that evenly. Pour the stuffing into your casserole dish, spread evenly in the pan and bake for 30 to 40 minutes until internal temperature measures 165º degrees and/or it is set. Mmmmmm, Stuffing!

Serves 4 – 6

(If you are very low FodMap have a smaller serving)

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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Pumpkin Vanilla Bean Pie (Paleo, SCD, Low FodMap)

You can be proud to bring this Pumpkin Vanilla Bean Pie to any gathering! My husband, Doug, loves this recipe! It is extra special because of the vanilla bean and light rum in the filling, and the crust is just the right thickness. I played with the recipe quite a lot until I perfected it, and it is a winner!

Festive SCD Paleo Pumpkin Vanilla Bean Tart

Holiday Pumpkin Vanilla Bean Pie (Paleo, SCD, GAPS)

Ingredients:

Crust:

2 1/4 Cups Superfine Almond Flour

3 Tablespoons Organic Shortening

1 Pastured Egg

3/4 Teaspoon Himalayan Pink Salt

Pumpkin Filling:

1 Can SCD Legal Pumpkin

1/2 Cup Clear Honey

1 Vanilla Bean

3 Pastured Eggs

1/2 Cup Full Fat Coconut Milk (No Additives)

2 Tablespoons Light Rum (I used Bacardi)

1 Teaspoon Cinnamon

1 Teaspoon Ginger

1/4 Teaspoon Cloves

1/4 Teaspoon Allspice

1/8 Teaspoon Nutmeg

1/4 Teaspoon Himalayan Pink Salt

Directions:

Preheat your oven 350º degrees.

CRUST:

Grease the insides of a pie pan or 11 inch springform tart pan. In a medium bowl, add the almond flour and shortening. Work the shortening into the almond flour with a fork and finish off by using your fingers until it is crumbly and well dispersed. Add a lightly whisked egg and the salt and stir with a fork until it forms a ball. Reserve 1/4 cup of the pie crust to decorate the top, and press the rest of the crust evenly onto just the bottom of the pan. Roll the 1/4 cup of crust between two pieces of parchment or plastic wrap to 1/4 inch thickness and cut out shapes of your choice with a small cookie cutter. Place the shapes on a parchment lined baking sheet. Bake the shapes for 5 minutes, the crust for 8 minutes in the oven, remove and cool while you prepare the filling.

FILLING:

Warm the honey in the microwave for 30 seconds in a small bowl. Split the vanilla bean lengthwise and scrape out the seeds with a small spoon. Whisk the vanilla bean seeds into the warmed honey. In a large bowl whisk together your pumpkin and coconut milk, add the honey and vanilla bean seed mixture. Whisk in the eggs and rum until fully incorporated. Finally, whisk in the spices and salt.

Place your pan on a rimmed cookie sheet to protect again spills, and pour the filling into the tart crust. Carefully place in the oven and bake for 45 minutes. Remove from the oven, top with your pie crust cutouts and chill for four hours before serving.

Festive Pumpkin Vanilla Bean Tart (Paleo, SCD)

Holiday Pumpkin Vanilla Bean Pie (Paleo, SCD, GAPS)

Serves 8

A delicious holiday dessert!

Pumpkin Tart

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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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Chai Love You! – Individual Chai Spice Creamer

Chai Love You – Individual Chai Spice Creamer

If you think the smell of Chai is a warming, comforting aroma like I do, these individual frozen creamers are just what you need for your cup! I am really loving the convenience of these individual creamers that are frozen to stay fresh! Right now I have Pumpkin Spice and Chai in my freezer so I can have whatever flavor I am in the mood for in my coffee and tea. I have even popped them in my morning smoothies with great results! Chai is like a warm, loving hug! I have been reading the book The Power of Intention by Wayne Dryer, and one really important insight I like in the book is choosing to see the good in others and letting go of the negative thoughts that surface in your mind, replacing them with something you see positive about people. It really has been broadening my view and opening me up more positive intention throughout the day.

Chai Love You – Individual Chai Spice Creamers

Ingredients:

1/2 Cup Coconut Oil

1/4 Cup Clear Honey

1 1/2 Cups Full Fat Coconut Milk (no additives, I like this kind)

1 Tablespoon Pure Vanilla Extract

1 Tablespoon Cinnamon

1 1/2 Teaspoons Ground Cardamom

3/4 Teaspoon Cloves

Directions: Line a twelve cup muffin pan with natural or foil muffin cup liners. Melt the coconut oil in a medium bowl in the microwave or on the stovetop. Whisk in the remaining ingredients until thoroughly blended and divide evenly between the muffin cups. Place the muffin pan in the freezer and freeze solid. After about four hours you can remove the Chai Spice Creamers from the pan and store in an airtight container in the freezer. To use, add to your favorite hot beverage and whisk.

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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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Pumpkin Creme Brulee

Pumpkin Creme Brulee

If you like creme brulee, you are going to love this seasonal recipe for Pumpkin Creme Brulee! If you have missed creme brulee because you are dairy free, this recipe is no compromise. It is delicious and creamy, a perfect Autumn dessert! Creme Brulee is an easy fancy dessert, but it is also comfort food, it is prepared in advance, chilled and finished off minutes before serving. I haven’t met anyone yet who doesn’t love it. You are getting the nutritional benefits of egg yolks, pumpkin and good fat in this dessert.

Pumpkin Creme Brulee

Ingredients:

1 Large Pastured Egg

4 Large Pastured Egg Yolks

1/2 Cup Pumpkin Puree

1/4 Cup Clear Honey

1 Can Full Fat Coconut Milk, No Additives

1 Tablespoon Pure Vanilla Extract

2 Teaspoons Pumpkin Pie Spice, Organic Gluten Free

1/4 Teaspoon Himalayan Pink Salt

4 Teaspoons Clear Honey for the Tops of Creme Brulee

Directions:

Grease 4 ramekins with organic palm shortening or coconut oil. Directions: Preheat your oven 325º degrees. In a small bowl, whisk together your egg and yolks, honey and vanilla extract. Set aside. In a medium, heavy pot, add your coconut milk, pumpkin puree, pumpkin pie spice and salt. Over medium heat, scald your coconut milk mixture. When the milk mixture is scalded, slowly add a cup of the scalded milk to your egg mixture whisking constantly. Now, pour your egg yolk mixture slowly back into the remaining scalded milk in the pot, whisking as you do so. (This is done slowly to emulsify and not cook the eggs.)

Pour the custard into the four ramekins, dividing evenly. Place the ramekins in a baking pan that has at least 3 inch sides. Pour boiling water into the pan so it comes half way up the sides of the ramekins. Bake 25 to 30 minutes until custard is almost set but still a little soft in the center. It is important not to over bake. Cool in the refrigerator for 4 hours, or up to two days, covered.

When ready to serve, remove creme brulee from the refrigerator, place a teaspoon of warmed honey on each creme brulee and caramelize the honey with a blow torch or place under your oven broiler for 2 to 3 minutes watching carefully. I used a kitchen blow torch, and it creates a thick delicious topping. It will not reach the crunchy stage like when using sugar, but it is unique and really decadent. Sprinkle with a dusting of cinnamon. Serve!

Makes 4 Creme Brulee

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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.