Tag Archives: Gluten Free

Easy Moist and Tender Pot Roast w/Carrots

Easy Moist & Tender Pot Roast

Easy Moist & Tender Pot Roast

There are many benefits to incorporating grass fed beef into your diet.  A big benefit I like is it contains more conjugated linoleic acid which may protect against heart disease, diabetes and cancer.  It has zinc, iron, potassium and phosphorus, and who doesn’t want more nutrients.  Chris Kresser has a article on the benefits you can read more about here: http://chriskresser.com/why-grass-fed-trumps-grain-fed

I like this pot roast for several reasons. It takes about 3 1/2 hours, but that is oven time not hands on time.  The prep is fifteen minutes and then it goes in the oven and you go about your day.  It is moist every time…..no dried out hard to chew pot roast here.  I make it often, because it is a winner!  There is a lot of flavor, and you can change up the sides depending on what is in season and the time of year.  People will ask you for this recipe. So let’s get to it!

Easy Moist & Tender Pot Roast


1 – 3 1/2 to 4 pound boneless (grass fed/organic is best) beef chuck roast

Himalayan Pink Sea Salt

Black Pepper

2 Tablespoons Garlic Infused Olive Oil

1 Cup Dry Red Wine (one you would drink such as Syrah or Grenache)

2 Cups Homemade Broth if you are Low FodMap or Good Organic Gluten Free Broth of your choice

1 teaspoon Organic Italian Seasoning

1 teaspoon Organic Parsley

Preheat Oven 350 degrees.

Season your Beef with Salt and Pepper generously.  Using a Dutch oven or other heavy oven proof pot with a lid, heat 2 tablespoons of Garlic Infused Olive Oil over medium high heat.  Add your seasoned roast (make sure oil is hot enough to sizzle when beef is added). Brown five minutes without touching the meat, then flip it and brown five minutes on the other side.  Take the gorgeously browned roast out of the pan and set it on a plate.  Add a Cup of Dry Red Wine to the pan and release all the brown bits, bring to a boil for a minute, then add the broth and seasonings.  Add the roast back to the pot with the burner still on and bring it all just to a boil, then place the lid on your pot and place in the 350 degree oven. Roast for three hours, flipping after an hour and a half.  After three hours remove the roast from the oven and let it sit with lid on for fifteen minutes.  Serve with sides of your choice.  Here it is shown with some sauteed carrot coins.

I love to hear your thoughts.  Eat well, you deserve it!

Eat Your Nutrients!

Eat Your Nutrients!


Red, White and Blueberry Snack 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.


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

Red, White & Blueberry Bread Batter


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 Loaf

SCD, Paleo, Red, White & Blueberry Snack Loaf


I love to hear your thoughts!

Eat Your Nutrients!

Eat Your Nutrients!

Honey Mustard Chicken Wings


Honey Mustard Chicken Wings

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.


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

Strawberry Lemon Tea Cookies

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

Preheat Oven 350 degrees.


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


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.

Savory Honey-Brushed Chicken Thighs

I don’t know about you, but when I make a recipe for meat that is juicy, fast and delicious fresh and even better leftover, it is a keeper!  These thighs are so yummy and have a bit of a umami addiction to them.  The ingredients are SCD, Low FodMap and Paleo and Gluten Free.  I love to chop up the leftover chicken the next day and add to a salad for lunch.  I also pack them cold for my girls’ school lunches the next day, and they love them that way.  Since Chili Powder has garlic added, I found Chipotle powder a fantastic option.  Make sure your spices are gluten free and organic is even better.  I love Spicely Organic Spices since they are certified gluten free, and I am very sensitive to gluten.  Here is the recipe.  Let me know what you think.  I served the thighs with oven roasted zucchini spears drizzled with Roasted Red Pepper Sauce (recipe coming soon), and a salad.

Savory Honey-Brushed Chicken Thighs

  • 8 bone in skin on chicken thighs
  • 2 tablespoons garlic oil
  • 1 tablespoon chipotle chili powder (just chipotle peppers in it)
  • 1 1/2 teaspoons himalayan pink salt or sea salt
  • 1 1/2 teaspoons cumin
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon of cayenne (more or less depending on how much kick you like)
  • 6 tablespoons clear honey
  • 1 tablespoon cider vinegar

Lay your chicken thighs out on a parchement covered rimmed baking sheet.

Mix together garlic oil through cayenne and stir to create a rub.  Rub evenly all over both sides of the thighs.

Rubbed Thighs Ready for Broiling

Rubbed Thighs Ready for Broiling

Mix together 6 tablespoons of clear honey and 1 tablespoon cider vinegar to brush on at the end and set aside.

Broil chicken 7 minutes, then turn all the thighs over and broil for 7 minutes more.  Take thighs out of oven and brush with half of the honey/vinegar mixture and return to broiler for 2 minutes, turn once more and brush with remaining honey/vinegar and broil 2 more minutes or until 165 degrees in the center.  That is 18 minutes and they are done!

So Juicy, Fast and Delicious!

So Juicy, Fast and Delicious!

Won’t Miss a Thing Ranch Dressing!

Won't Miss A Thing Ranch!

Won’t Miss A Thing Ranch!

 Garlic Infused Oil and Chives makes this dressing Rock!  Garlic is a FodMap and not allowed on a low FodMap diet, but garlic Infused oil is allowed, and it is a fantastic replacement.  I buy my oil from Fustini’s Oils online.  You can find it at local oil and vinegar shops. The dressing is creamy, thick and tangy. My daughters (age 11 and 13)  prefer it over any store bought versions.  So here it is, I hope you love it! Let me know!

Makes: 1 1/4 Cups

  • 1 Cup Paleo mayonnaise, or commercial sweetened with honey
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons Garlic Infused Oil
  • 1 1/2 Tablespoons minced fresh chives
  • 1 1/2 Tablespoons minced fresh parsley
  • 2 Tablespoons white wine vinegar (no sugar)
  • 1/2 teaspoon Himalayan Pink Salt
  • 1/2 teaspoon of pepper

Add all the ingredients into a bowl, whisk until fully incorporated and enjoy! Mmmmm! So good!


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