Tag Archives: Dairy Free

Sloppy Joes (Messy Jessie’s in My House)

Messy Jessie’s

This recipe is a SCD Diet, Low FodMap rendition of Sloppy Joe’s in honor of my daughter, Jessie, who loves them. It is a quick and easy weeknight meal using my SCD Low Fodmap BBQ Sauce recipe. So you can have this BBQ Sauce on hand and add to two pounds of ground meat and a few other ingredients, and viola, a very yummy Messy Jessie!

Ingredients:

1 Large Butternut Squash

2 Pounds of Grass Fed Ground Beef

1 Green Pepper, chopped

1 1/2 Cups SCD Low FodMap BBQ Sauce

1 teaspoon Himalayan Pink Salt

1/2 teaspoon Black Pepper

1 Tablespoon Coconut Oil, Plus more for the Squash

Directions:

Peel and Slice the Butternut Squash into rounds. The rounds will come from the solid top part of the squash. The rest can be cubed and roasted along with the “buns”. Lay the rounds in a single layer on a parchment lined cookie sheet, and brush with melted coconut oil and salt and pepper to taste. Roast in a 400 degree oven for 25 minutes flipping after 15 minutes. This is your bun.

Meanwhile, sautee the green pepper, ground beef, salt and pepper in the coconut oil until browned. Drain excess fat and add the BBQ sauce and simmer for five minutes. Place one round of butternut squash on a plate, pile on the Messy Jessie filling and top with another round of squash. A family friendly Messy Jessie! My husband and kids love the butternut squash bun, and the leftover filling is great on salad the next day.

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SCD Low FodMap BBQ Sauce

SCD Low FodMap BBQ Sauce

If you are on the SCD Diet, you know it is nearly impossible to find legal sauces. Low FodMap too, forget it. Here is a delicious barbecue sauce that is not difficult to make! You can use it for many things, including my Messy Jessie’s.

Ingredients:

3 Cups of Tomato Puree, SCD Legal

1/4 Cup Clear Honey

1/4 Cup Apple Cider Vinegar

1 Teaspoon Himalayan Pink Salt

1/2 Teaspoon Black Pepper

1/2 Teaspoon Paprika

1/2 Teaspoon Smoked Paprika

2 Tablespoons Dijon Mustard (No Garlic or Onion)

1/4 Teaspoon Cayenne

1/2 Teaspoon Ground Cumin

6 Dashes Tabasco Sauce

2 Tablespoons Garlic Olive Oil

Place all ingredients in a medium, deep, saucepan. Bring to a boil, then reduce to a simmer and simmer until reduced by half. This will take about 30 minutes. This makes 2 one pint jars. Freeze one jar for later. It freezes beautifully! This is a very versatile BBQ Sauce. I use it to make Messy Jessie’s (a version of Sloppy Joe’s named after my daughter who loves them) as well as on grilled chicken, etc.

Happy Barbecuing!

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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

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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.

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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!

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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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Roasted Eggplant and Red Pepper Tapenade

Roasted Eggplant & Red Pepper Tapenade

Don’t you love dips and spreads? I do, and it is so nice to know you can make them yourself with great ingredients that feed your body and not only taste awesome, but have nothing but good ingredients. I am also looking for easy and fast! I served this tapenade recently with almond flour crackers. It is good with vegees also, like cucumber rounds, or on top of a salad. The eggplant is peeled before roasting, which makes it easy to digest and pretty when pureed.

Ingredients:

1 Medium Eggplant, peeled and cubed

2 Red Bell Peppers, seeded and diced

3 Green Scallions (green parts only, sliced)

3 Tablespoons Garlic Infused Olive Oil

1/4 Cup Fresh Parsley

2 Tablespoons Fresh Basil

1 teaspoon Himalayan Pink Salt

1/2 teaspoon Black Pepper

1 Tablespoon – 18 year old aged Balsamic Vinegar

Preheat Oven 400 degrees. Placed cubed eggplant and peppers on a parchment lined baking sheet and drizzle the olive oil over them and add salt and pepper, then toss until coated. Place them in them in the oven and roast for 40 to 45 minutes tossing a few times during cooking until they are starting to brown and very soft. The last 20 minutes of the cooking time, add the chopped green scallions, toss and continue roasting.

Roasted Eggplant and Red Pepper Tapenade

Remove from the oven. Cool for five minutes. Then, place the roasted vegetables in a food processor with a steel blade and pulse a few times. Add the balsamic, parsley and basil and continue pulsing until blended to your liking. I like just a few bits of vegetables showing and not completely blended. Add additional salt and pepper to taste if needed.

Serve! This keeps in the refrigerator about a week and can be re-warmed or served cold.

Here is the tapenade served as a shrimp canape.

Roasted Eggplant & Red Pepper Tapenade Shrimp Canope

…..and served with crudites! There are so many options for this!

Roasted Eggplant & Red Pepper Tapenade

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!

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Honey Mustard Chicken Wings

If you are craving some tangy, succulent wings that are easy and everyone will love, this recipe is a great choice! The sauce is quick to mix together. They smelled so good when they were baking in the oven, I could hardly wait to dig into them! They would be great the next day in a lunchbox, but we didn’t have any left, so next time, I will need a double batch. They are baked and then finished off under the broiler to get them nice and crispy.

Ingredients:

2 lbs. Chicken Wings

2 TBS. Garlic Infused Olive Oil

1 Tablespoon Clear Honey

1 Tablespoon Garlic Free Yellow Mustard

1 Tablespoon Djon Mustard

1 teaspoon Ground Cumin

1 teaspoon Chipotle Chili Powder

1 teaspoon Himalayan Pink Salt

1/8 teaspoon White Pepper

two dashes of Habanero Pepper Sauce

2 Tablespoons Fresh Squeezed Lime Juice

Preheat oven 375 degrees. Lay wings on a parchment lined rimmed baking sheet, sprinkle with a little extra Himalayan Pink Salt and Black Pepper (pre-season your meat to build flavor) and bake ten minutes. Meanwhile whisk up the rest of the ingredients for the sauce. After ten minutes of baking, remove wings and brush with some of the sauce…coat them well. Bake another ten minutes, remove from the oven and turn the wings over and brush again and return to the oven ten more minutes. Repeat once more for ten minutes. Keep an eye on your wings. (Depending on the size of them the time will vary. My wings were medium sized and took 40 minutes.) Turn on broiler and broil the wings until they are at your desired crispiness, coating again and turning once. This will only take a minute or two. Serve!

Can't Resist Them - Honey Mustard Chicken Wngs

Can’t Resist Them – Honey Mustard Chicken Wings

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. 🙂