Tag Archives: Gluten Free

Messy Jessie’s

Messy Jessie's

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.

Eat Your Nutrients!

Eat Your Nutrients!

 

SCD Low FodMap BBQ Sauce

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!

Eat Your Nutrients!

Eat Your Nutrients!

 

Cinnamon Vanilla Nut Bites

These little energy bites are perfect pop in size, or if you are a more delicate eater, two bites!  They are perfect for a quick snack when your running low on fuel, but don’t have a lot of time.  I like to use Brazil Nut Butter because it is high in selenium.

Cinnamon Vanilla Nut Bites

Cinnamon Vanilla Nut Bites

Ingredients:

1/2 Cup Toasted Pecans

Toast Pecans in a 350 degree oven for 5-7 minutes until just starting to brown. Set aside to cool then finely chop.

1/4 Cup Brazil Nut Butter (or Sunflower, Almond, Peanut, Walnut butter)

1/4 Cup Dried Currants

1 Tablespoon Pure Vanilla Extract

1 1/4 Cup Superfine Blanched Almond Flour

2 Tablespoon Coconut Flour

2 Tablespoons Clear Honey

1/4 Teaspoon Pink Himalayan Salt

1/4 Cup Coconut Oil

2 Teaspoon Cinnamon

1 Teaspoon SCD Legal Pure Vanilla Extract

Place Currants and first tablespoon of Vanilla Extract in a small bowl and macerate for 10 minutes.  Meanwhile, add the other ingredients except the toasted pecans to a medium mixing bowl.  Blend all the ingredients, then add the soaked currants.  Form into 1 1/2 inch balls and roll in the finely chopped, toasted pecans.  Freeze on a cookie sheet for 30 minutes, then store in an airtight container in the freezer or refrigerator depending on the firmness you desire.

 

Cinnamon Vanilla Nut  Bites

Cinnamon Vanilla Nut Bites

Strawberry Sangria Sorbet

 

Strawberry Sangria Sorbet

Strawberry Sangria Sorbet

I feel sorry for myself plenty on this new diet.  Honestly, I have my moments.  But, dry red wine is allowed. Yipee!  I love wine!  I enjoy sitting with my husband and sipping red wine. I love wine tastings, they are a fun and social event! I like browsing the wine shops.  I like making wreaths out of the corks.  I have had to give up a lot, but not wine.  Red is my favorite anyway, so I am okay with not having white wine.

Sangria’s are so refreshing on a hot summer day, I thought, why not Sangria Sorbet? Here is my version of a spiked summer treat! Adults Only! 🙂

Ingredients:

1 pound fresh organic strawberries

1/2 cup fresh squeezed orange juice

1/4 cup fresh squeezed meyer lemon juice or regular lemon juice

1/4 cup clear honey

1/2 cup dry red wine (I used Spanish Grenache)

Blend all the ingredients in a blender until pureed.  Refrigerate until well chilled. Freeze in an ice cream maker, and then hopefully sit outside with someone you really like and enjoy!

4 Servings, or 16 Scoops

Strawberry Sangria Sorbet

Strawberry Sangria Sorbet

Toasted Hazelnut Spread

Toasted Hazelnut Spread

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.

 

Eat Your Nutrients!

Eat Your Nutrients!

Butternut Chips

Butternut Chips

Butternut Chips

This simple, savory chip recipe will hit the spot!  These chips have a lot of flavor!  I served them with fish.  They are also great with any meat, as a side, or as a snack or appetizer.

Butternut squash contains FodMaps, but allowed on a Low FodMap diet – 1/4 cup to 1/2 cup is the serving size depending on your tolerance level.  (It is a low FodMap diet not a no FodMap diet).  It is a good source of carbs and has more Vitamin A than pumpkin.  It is rich in carotenoids, B-complex and minerals like iron, zinc, copper, calcium, potassium and phosphorus.  I love the flavor of cardamom paired with smoked paprika, and cardamom is helpful for digestion.  Wow!  I am eating food I really love, and it is benefiting my body!  Love it!

Here is a link to a comprehensive SCD/Low FodMap food guide I use, given to me by my practitioner. It is a free guide for Low FodMap/SCD eating.

Ingredients:

1 Small Butternut Squash (If using a large squash double the spices)

2 Tablespoon Coconut Oil, melted

1/2 teaspoon cardamom

1 teaspoon Himalayan Pink Salt

1/2 teaspoon Black Pepper

1 teaspoon Smoked Paprika

Pre-heat oven 400 degrees.  Peel and seed the whole butternut squash.  Slice into thick pieces using a food processor fitted with a slicing blade or a mandolin slicer.  Toss the squash in the melted coconut oil until well coated. Mix the spices, salt and pepper in a small bowl until incorporated with each other, and then sprinkle over squash and toss again. Spread in a single layer on two parchment lined baking sheets.

Butternut Chips

Butternut Chips

Bake 20 minutes until browned.  You decide how crispy you want them.  If you want them really crunchy go longer in the oven, but keep a close eye on them so they don’t over brown.  It is hard not to eat them all! So, hopefully someone will eat them with you. 🙂

I love to hear your thoughts!

Eat Your Nutrients!

Eat Your Nutrients!

Chinese Five Spice Chicken Bites – Paleo

Chinese Five Spice Chicken Bites - Paleo, Soy Free

Chinese Five Spice Powder is Amazing!  It is a combination of Star Anise, Fennel, Black Pepper, Cinnamon and Cloves.  It is a warming blend that pairs wonderfully with meat!  Here I use it to make Five Spice Chicken Thigh Bites using boneless chicken thighs.  This is very kid friendly because of the bite size pieces, and it is slightly sweet with fresh squeezed orange and lemon juices and just a bit of heat with red pepper flakes.  You can turn up the heat by adding more red pepper flakes if you like, but don’t leave them out.  You need them to balance the dish.

Ingredients:

2 1/2 pounds of boneless skinless chicken thighs

3 Tablespoons Coconut Oil

2 Tablespoons of Chinese Five Spice Powder (Gluten Free)

2 teaspoons Ground Ginger

3 Tablespoons of Clear Honey

1/4 Cup Fresh Squeezed Orange Juice

1/4 Cup Fresh Squeezed Lemon Juice

1 1/2 teaspoons Himalayan Pink Salt divided

1/2 teaspoon of Black Pepper

1/4 teaspoon of White Pepper

1/4 teaspoon Red Pepper Flakes

Preheat oven 375 degrees. Quarter each boneless chicken thigh into 4 cubes.  Mix together in a small bowl the Chinese Five Spice Powder, Ground Ginger, 1 Teaspoon Salt, White Pepper and Black Pepper.

Place Chicken Thigh cubes and powdered spice mixture into a gallon ziplock bag and shake until very well distributed.  Get in there and massage with your hands if necessary. 🙂

Mix together the orange juice, lemon juice, honey, red pepper flakes, and the other 1/2 teaspoon salt in a small saucepan and bring to a boil, then simmer until reduced by half. Melt the coconut oil in a large oven safe skillet or fry pan. Add the chicken cubes in one layer (very important for browning, so make sure your pan is big enough).

Sauteing Chinese Five Spice Chicken Bites

Chinese Five Spice Chicken Bites

Brown for five minutes not touching, then flip the cubes and brown 5 more minutes. Pour the reduced sauce over the chicken cubes and transfer to the oven in the pan and bake for 5 minutes.  Viola! Done!  Pour the chicken and sauce into a serving dish and toss a couple times to coat with the sauce.

Eat Your Nutrients!

Eat Your Nutrients!

I love to hear your comments!

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