Tag Archives: Low FodMap

Griddle Burger and Sandwich Buns – Coconut Flour


These savory griddle buns are the perfect vessel for burgers and sandwiches! They have carrots and scallions in them and are nutritious, delicious and grain free! These are great for egg sandwiches, meatloaf sandwiches, and burgers of all kinds. Top it with my Tomato Basil Jam recipe and your eyes will roll to the back of your head. 🙂 Leave out the scallions and make a nut butter and blueberry jelly sandwich using my Blueberry Spoon Fruit recipe!

Griddle Burger and Sandwich Buns (Carrot Scallion)

I used steamed carrots in this recipe, and they would be equally delicious with pumpkin or butternut squash, so feel free to switch it up. The pumpkin would be very handy if you didn’t have time to steam the carrots.

Griddle Burger and Sandwich Buns

Griddle Burger and Sandwich Buns

Ingredients:

  • 3 Tablespoons Coconut Milk or Almond Milk
  • 1/2 Cup of  Coconut Flour
  • 2 Cups Steamed Carrots, Mashed (or substitute butternut or pumpkin)
  • 2 Scallions, green parts only for Low FodMap, thinly sliced
  • 4 Eggs
  • 1/4 Cup of Olive Oil, Coconut Oil or Ghee
  • 1/2 teaspoon Sea Salt or  Himalayan Pink Sea Salt
  • 1/4 teaspoon Baking Soda

Directions:

Preheat a large electric griddle to 350º F degrees.

These are easy and quick! Add all your ingredients to a food processor, and blend until smooth.  Let batter sit for 5 minutes.

Then, brush the griddle lightly with olive oil. With a muffin scoop or 1/4 cup measure, scoop the batter onto the griddle, and spread with the back of a spoon to rounds about the thickness of pancakes. Cook until golden brown, and then flip and cook the other side, just like you would a pancake. Cool on a wire rack.

Makes ten buns or five sets of sandwich buns.

You can make a double batch and freeze these for weeknight ease!

Have a fabulous day!

Sam 🙂

Chinese Almond Cookies – Gluten Free


Chinese Almond Cookies made with almond flour

Chinese Almond Cookies made with Almond Flour

In celebration of Chinese New Year, which we have celebrated every year since the adoption of my two youngest daughters, I made a grain free almond cookie! Whether you celebrate this holiday or not, this is a delicious Chinese Almond Cookie! Gung Hay Fat Choy!

Chinese Almond Cookies made with almond flour

Chinese Almond Cookies – Gluten Free, Paleo

Chinese Almond Cookies, Gluten Free and Paleo

Chinese Almond Cookies, Gluten Free and Paleo

 

Chinese Almond Cookies

Ingredients:

1 1/2 Cups of Almond Flour

1 Egg

1/4 Cup of Honey

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Almond Extract

12 Whole Almonds for the Top of the Cookies (I used sprouted almonds)

Directions: Preheat your oven to 350º degrees F. Line a cookie sheet with parchment paper. In a bowl with an electric hand-held mixer, beat the egg and honey. Add the almond flour, sea salt, baking soda and almond extract. Beat until fully incorporated for about one minute. With a tablespoon cookie scoop, scoop the cookie dough onto the prepared cookie sheet about 1 1/2 inches apart. Place one almond on top of each cookie, in the center, and press down gently. Bake in your preheated oven for ten minutes, or until the cookies are golden brown. Cool on the cookie sheet.

Makes one dozen cookies. Low FodMap 1 cookie.

chinese-almond-cookies-ready-to-bake

Grain Free Chinese Almond Cookie

Grain Free Chinese Almond Cookie

Top 5 Most Popular Recipes of 2016!


Happy New Year! The top five most popular recipes of 2016 for Sam Eats Her Nutrients were:

  1. Homemade Grain Free Garlicky Croutons

homemade-grain-free-garlicky-croutons

 

2. SCD Low FodMap BBQ Sauce

scd-low-fodmap-bbq-sauce

3. Messy Jessie’s

messy-jessies

4. Chesapeake Crab Cakes

chesapeake-crab-cakes-paleo

5. Weeknight Tacos, SCD, Low FodMap Paleo

weeknight-tacos

Thank you to you all! The top five were all savory!

Please e-mail me privately at sameatshernutrients@gmail.com or comment on this post below to let me know what you would like to see me create for 2017!

Warmly,

Sam

Eat Your Nutrients!

Eat Your Nutrients!

 

Steamed Egg Custard with Clams and Rosemary


steamed-egg-custards-with-clams-and-rosemary-in-the-instant-pot

I usually make savory egg custards in my bamboo steamer, but I am really enjoying my Instant Pot for it’s speed and ease, and the custard came out silky just like it should. If you don’t have an Instant Pot you can check them out here, or make the custard in a regular steamer. (Directions are below)  It will just take longer for them to cook.

I first started making egg custards 15 years ago for my little girls. They are an Asian dish I first discovered when we were in China, and the very nice chefs at the hotel where we were staying made them for the babies who were about one year old, including my daughters, as they are very soft and delicate and just right for babies. The girls adored them! However, they are also eaten by adults! This version has clams and rosemary in it and is absolutely delicious as a first course or with a light lunch accompanied by a side salad. I personally think they are fantastic for breakfast! If you have never tried steamed egg custard, I highly recommend it! They are delightful, light, creamy and silky on the tongue.

steamed-egg-custard-with-clams-and-rosemary-using-an-instant-pot

These cook in 9 minutes in the Instant Pot. Straining the egg mixture through a fine meshed strainer is the secret to the silkiness! I try to incorporate seafood into my weekly meals at least once or twice a week. Canned clams are something you can stock right in your pantry, and they are a great source of B-12 which is essential for a healthy nervous system, Iron and Vitamin C.

Steamed Egg Custard with Clams and Rosemary

Ingredients:

3 Eggs

1/2 Cup of Full Fat Coconut Milk (my favorite)

1/3 Cup Plus a Tablespoon of Canned Baby Clams (I use Crown Prince Wild Caught here)

2 Green Scallions, sliced

1 Teaspoon of Fresh Minced Rosemary

1 Teaspoon of Coconut Aminos, this is a soy substitute and tastes amazing (here)

1/4 Teaspoon of Sea Salt or Himalayan Pink (my personal favorite) 🙂

Directions: In an Instant Pot, pour in 2 cups of water and add the trivet that came with it. Set out three heat proof ramekins or bowls, and make sure they fit into the Instant Pot on the rack. They should hold approximately 3/4 cup each.

In a bowl, whisk together your eggs, coconut milk, coconut aminos, and sea salt. Now pour it through a fine meshed strainer (like this one) into another bowl. This makes it super silky. Discard any egg white residue left in your strainer. Stir in the clams, rosemary and scallions. Divide evenly into the three ramekins. Cover each ramekin tightly with foil, and place on your trivet rack in the instant pot.

egg-custards-in-the-instant-pot

Place the top on the instant pot, and seal the top and the steamer valve. Choose the manual button on your pot and set the timer to 9 minutes on the low setting (there is a choice between low and high). When the timer is up, release the pressure valve, remove the lid and carefully remove the hot ramekins and take off the foil.

Cool for ten minutes. The steamed custards are ready to serve.

To steam them in a bamboo or other steamer, follow the instructions above, however, steam for 15 to 18 minutes on low, making sure the centers are set but still jiggly.

Makes 3 Savory Custards

Eat Your Nutrients!

Eat Your Nutrients!

*Affiliate Link – I receive a small commission when you purchase products I recommend through my Amazon links. I use these products myself and never recommend anything I haven’t tried and use regularly. The small commission helps me keep my blog up, so if you have enjoyed my posts and recipes, I appreciate your support. You don’t pay any extra for your products. Thank you.🙂

 

 

 

Easy Coconut Milk Whipped Cream Five Ways!


Whipped Cream is one of the great pleasure of life! Gosh, I have missed my coffee shop beverages with all that delicious whip on top after going dairy free! Just before Thanksgiving, I finally purchased my own professional whipped cream dispenser, and I am so glad I did. I have been enjoying whip on my Matcha Latte’s I make at home, and Coffee, and also whipped topping for dessert on Thanksgiving. I am having a blast with it! Look at the gorgeous ways you can use it!

chocolate-cherry-coconut-milk-whipped-cream

So, I have five variations of whip to share with you today, and it is super easy! Here’s how!

a-medley-of-coconut-milk-whipped-creams

easy-coconut-milk-whipped-topping-5-ways

Directions to make Coconut Milk Whipped Cream:

Refrigerate a can of full fat coconut milk for a minimum of four hours so it is nice and chilled. This is the brand I recommend. Pour the coconut milk into a bowl with a pour spout, and whisk it until it is creamy and blended well. Add it to your Stainless Steel Whipped Cream Dispenser. You can get it here for a good price. You will also need the cartridges to charge your dispenser here. Screw the top onto the dispenser, and add the decorator tip. Charge it as directed with one charger. You will hear the air dispelling into the whipped cream in the can. Now shake it up. I found shaking it thoroughly and more than you think you need yields the best whip, so I shake my can up and down about 50 times. It’s a good arm workout too. 🙂

It’s ready to use. The five variations are easy and delightful! Another super fun thing to do is give company a choice of what variation they want to have because it is not incorporated into the whip itself.

Cacao Dusted Whip!

Cacao Dusted Whip!

  1. Sprinkle with a dusting of cinnamon
  2. Sprinkle with a dusting of raw cacao (substitute carob powder for AIP Paleo)
  3. Sprinkle with freeze dried Just Cherries. They are freeze dried and so crush beautifully. (here)
  4. Chocolate Cherry Whip! Sprinkle on a dusting of raw cacao and some crushed cherries!
  5. Whip it up with plain whip! Equally delicious.

Let me know what your favorite way to have your whip is! Share with me in the comments below, and also, has this inspired you to try different whip flavors of your own?

cocao-dusted-coconut-milk-whipped-cream

*Affiliate Link – I receive a small commission when you purchase products I recommend through my Amazon links. I use these products myself and never recommend anything I haven’t tried and use regularly. The small commission helps me keep my blog up, so if you have enjoyed my posts and recipes, I appreciate your support. You don’t pay any extra for your products. Thank you. 🙂

Low FodMap Taco Sauce


Attention taco lovers! Skip the bottled taco sauce and make this easy, low fodmap, classic taco sauce at home!

I like it drizzled on top of a taco salad, a taco bowl, or my Weeknight Taco Recipe here. 🙂

 

Delicious Low FodMap Taco Sauce

Delicious Low FodMap Taco Sauce

 

Low FodMap Taco Sauce

Ingredients:

2 Cups of Tomato Sauce

1/4 Cup of Sliced Scallions (green part only)

2 Tablespoons of Champagne Vinegar or White Wine Vinegar

1 Tablespoon of Garlic Infused Olive Oil

1 Tablespoon of Ground Cumin

1/2 Teaspoon of Ancho Chili Powder

1/8 Teaspoon of Cayenne Pepper

1 Teaspoon of Sea Salt

1 Teaspoon of Honey

Directions: Whisk together all the ingredients in a medium saucepan. Bring it to a low boil, and then reduce the heat and simmer for ten minutes. Pour the sauce into a blender and blend until smooth. Now, for silky smooth sauce, pour it through a fine mesh metal strainer. Store in a glass jar in the refrigerator.

Eat Your Nutrients!

Eat Your Nutrients!

 

Grilled Romaine Salad


It’s grilling season! Grilling embodies so much more than food. In means hanging out in the backyard, more leisurely laid back moments, friends and family, children having the opportunity to have less structure to their day and time to daydream, warm weather, and parties!

Today I am sharing a new recipe for Grilled Romaine Salad. To make this salad you wash and halve Romaine Lettuce and brush it with Olive Oil, Salt and Pepper. Grilling gives the salad a mild, smokey flavor and also tenderizes the lettuce. I topped it simply with precooked bacon, and some chopped red pepper and scallions. Then I drizzled it with a zippy red wine vinaigrette! Here’s the recipe!

Grilled Romaine Salad

Grilled Romaine Salad – sameatshernutrients.com

Grilled Romaine Salad

Ingredients:

2 Heads of Romaine, washed and halved lengthwise

Good Olive Oil

Sea Salt

Black Pepper

1/2 Cup of Cooked, Crumbled Bacon

1 Diced Red Pepper

3 Scallions, Sliced

Red Wine Vinaigrette:

1/2 Cup Good Olive Oil

1/4 Cup Red Wine Vinegar

1 Tablespoon of Djon Mustard

1 Teaspoon Honey

1/2 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

Whisk the dressing together until emulsified.

Preheat your grill, then turn down to medium-high. Brush your halved Romaine generously with Olive Oil, then sprinkle with Sea Salt and Black Pepper as desired.

Ready for the Grill

Ready for the Grill

Place the Romaine cut side down on your grill, close the lid and grill 3 to 5 minutes until there are nice grill lines on your Romaine and it is to your satisfaction. It will be slightly wilted.

Remove from the grill and plate your Romaine. Sprinkle with Scallions, Red Bell Pepper and Bacon Crumbles. Drizzle with the Red Wine Vinaigrette and additional Sea Salt and Pepper if desired. Serve warm.

Serves 4

Grilled Romaine Salad with Red Wine Vinaigrette

Grilled Romaine Salad with Red Wine Vinaigrette

Eat Your Nutrients!

Eat Your Nutrients!

1 2 15
%d bloggers like this: