Tag Archives: SCD Diet

AIP Carrot Cake Mug Muffin with Blueberries and Coconut

AIP Carrot Cake Mug Muffin - Paleo

Quick and Easy is one of the things I love about mug muffins! Not to mention they are personal sized, can be eaten warm, and are fresh as fresh can be. This AIP Paleo Mug Muffin comes together fast and has a half cup of carrots in it.

AIP Carrot Cake Microwave Mug Muffin

It also contains healthy fat, a touch of maple syrup and a gelatin egg. If you have a Ninja Express Food Chopper like this, the carrots shred finely in seconds, and it’s under $20. I use it a lot in the kitchen!

Here’s the recipe. You can make this muffin in about ten minutes start to finish!

AIP Carrot Cake Mug Muffin with Blueberries and Coconut

Ingredients:

1/2 Cup of Finely Shredded Carrot (about 2 medium) It should look like rice in consistency

2 Tablespoons of Coconut Flour

2 Tablespoons of Coconut Oil (melted) or Avocado Oil

1 Tablespoon of Pure Maple Syrup (substitute honey for SCD Diet)

1/4 Teaspoon of Ground Cinnamon

1/8 Teaspoon of Ginger

1/8 Teaspoon of Cloves

1/8 Teaspoon of Mace

1/8 Teaspoon of Baking Soda

A Pinch of Salt

1 Gelatin Egg – Instructions in the directions -(You will need 3 Tablespoons of water and 1 Tablespoon of Gelatin like this)

2 Tablespoons of Dried Blueberries (like these) These do contain less than 1% Sunflower Oil, so if you want to avoid that substitute organic raisins.

1 Tablespoon of Shredded Unsweetened Coconut

Carrot Cake Batter

See the Batter in the photo above ready to microwave.

Directions:

Add the coconut flour, salt, baking soda, and spices to a bowl and sift with a whisk. Stir in the shredded carrot. Add the melted coconut oil or avocado oil and maple syrup and whisk.

To make your gelatin egg, stir together one tablespoons of grass fed gelatin and one tablespoon of cold water in a bowl big enough to whisk in more hot water in a minute. Let it gel. Now, add two tablespoon of boiling or very hot water and whisk until the gelatin melts and is frothy. Put is back in the microwave for ten seconds if necessary. Whisk the gelatin quickly into the batter with a fork before it sets up. Then, fold in one tablespoon of dried blueberries. Put the muffin batter into a microwave safe mug. Sprinkle on the remaining tablespoon of dried blueberries and the shredded coconut. Microwave on high for 3 minutes. Done!

Quick and Easy Microwave Muffin for One. With all the flavor of classic carrot cake, a half cup of carrots are in this muffin along with delicious dried blueberries and shredded coconut!

 

 

 

Bacon Scallion Grain Free Crackers

Bacon and Scallion Grain Free Crackers

Bacon and Scallion Grain Free Crackers

 

Good Morning! Are you as excited about Spring and “springing ahead” as I am? Today the sun is shining after some very wintry weather and many “no school” days for the kids.

This weekend is birthday weekend at our house. Three of my daughters have birthdays consecutively starting Sunday.

I have this really good cracker recipe that includes bacon and chives that would be great as an appetizer for any get together. It doesn’t go crazy on the bacon, just two tablespoons in the batch really imparts a bacon flavor to the crackers.

Whether or not you are eating with food restrictions, this cracker should appeal to everyone.  I am always looking to create recipes that I can feed to company, that I can eat too, and uses real ingredients.

You can cut these crackers into fancy shapes, or just use a pizza cutter to cut them into squares or rectangles. They are intended to be bite size, so if using a cookie cutter, use accordingly. ūüôā

Baked Bacon and Scallion Almond Flour Crackers

Baked Bacon and Scallion Almond Flour Crackers

 

Bacon Scallion Grain Free Crackers

1 1/2 Cups of Superfine Almond Flour

1/4 Cup Scallions, Green Parts Only (finely minced)

2 Tablespoons of Fresh Squeezed Lime Juice

2 Tablespoons of Crispy Cooked Bacon, crumbled (use sugar free bacon if eating SCD Low FodMap)

2 Tablespoons of Olive Oil

1 Teaspoon Sea Salt

1/4 Teaspoon of Baking Soda

Directions: Preheat your oven to 350¬ļ degrees.

In a medium bowl, whisk together the dry ingredients with a fork, including the bacon and scallions. Add the lime juice and olive oil and whisk again with a fork until the dough holds together. You can add a bit more lime juice if needed.

Bacon and Scallion Cracker Dough

Bacon and Scallion Cracker Dough

 

Form the cracker dough into a ball, and place it on a parchment lined baking sheet.

Between two pieces of parchment or plastic wrap, from into a rectangle. Then, roll the dough with a rolling pin into an approximate 8″ x 11″ rectangle.

 

Bacon and Scallion Cracker Dough Ready to Roll

Bacon and Scallion Cracker Dough Ready to Roll

 

Ready to Cut

Ready to Cut

 

Now you can cut out the shapes, I used a small heart shaped cutter, or using a pizza wheel, cut the dough into squares or rectangles about an inch and a half in size.

Ready to Go Into the Oven

Ready to Go Into the Oven

 

Bake in a preheated oven for 12 to 20 minutes. This a a wide range, but I have found it really depends on the thickness of the cracker. So keep an eye on them, and bake them until brown but not over brown. Cool completely on the baking sheet to allow them to crisp up.

Baked Bacon and Scallion Almond Flour Crackers

Baked Bacon and Scallion Almond Flour Crackers

 

Enjoy these delicious little crackers as an appetizer, or with whatever your heart desires!

Makes approximately 40 bite size crackers.

Very Low FodMap Serving Size is 4 crackers.

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

Easy Pineapple One Bowl Muffins

One of my favorite cakes in the 80’s was pineapple upside down cake. Crushed pineapple was really popular to use in baking, and added lots of moisture to the recipe. ¬†Hummingbird cake, pineapple upside down cake, and dump cakes are three that come to mind. I loved pineapple upside down cake growing up, and I thought why not try a muffin with a few simple ingredients that can be made fast, grain free and low fodmap……….I had a craving! ūüôā

So, if you like pineapple, here is a recipe that is simple, fast, and a pleasure to put together, that I think you will love! It makes an even dozen, and the muffins have a beautiful crumb. They start to brown on the tops as they are finishing off, for a truly delicious muffin that is not overly sweet.

Easy Pineapple One Bowl Muffins

Easy Pineapple One Bowl Muffins

 

Easy Pineapple One Bowl Muffins

Directions: Preheat your oven to 350¬ļ degrees. Line a twelve cup muffin pan with paper liners and set aside.

Ingredients:

1 14 oz. can of Native Forest Crushed Pineapple (or one without additives)

2 Eggs

1/4 Cup Clear Honey (Clover Honey is Lower in FodMaps)

1 1/2 Tablespoons Ground Ginger

1 Teaspoon Pure Vanilla Extract

1 1/2 Cups Superfine Almond Flour

1/2 Teaspoon Sea Salt

1/4 Teaspoon Baking Soda

Okay, this is really, really simple, and I love it! Put the ingredients in a bowl in the order listed above, and using a hand held mixer, mix until completely blended. Scoop evenly into the muffin liners. I used a muffin scoop. Bake for 30 minutes in your preheated oven. They will be starting to brown on the top, and when gently pressed, the tops will spring back when done. Remove from the oven and cool on a wire rack.

Pineapple Dump Muffins Batter

The Batter is Ready to Scoop!

Ready to Go Into the Oven

Muffins Ready to Bake Above.

That’s it!

Makes 12 – an even dozen!

Have a great day!

Eat Your Nutrients!

Eat Your Nutrients!

Red, White and Blue Smoothie!

Red White & Blue Smoothie Collage

 

Fourth of July is coming up fast! So in honor of the Red, White & Blue, I have a brand new smoothie for you.

It is thick, delicious, and you have a protein powder option. There are three layers, but it is not difficult, although it does take about five minutes longer than a regular straight up blended smoothie. It is worth it to do something extra special for yourself. The white layer is simply some creamy full fat coconut milk. This smoothie is packed with clean nutrition.

Red, White & Blue Smoothie

Blue Layer Ingredients:

1 Cup Frozen Blueberries

1/2 Fresh Banana

1/4 Cup Coconut Milk

1 Tablespoon Fresh Lemon Juice

1 Teaspoon Coconut Oil

1/2 Teaspoon Vanilla Extract

White Layer Ingredients:

1/4 Cup Full Fat Coconut Milk

Red Layer Ingredients:

1/2 Cup Fresh Strawberries

1/2 Cup Frozen Sweet Cherries

1 Medjool Date, Pit Removed

2 Tablespoons Coconut Milk

1 Tablespoon of a Clean Protein Powder (I used Philosophie Berry Bliss Vegan Protein and Superfood Powder)

Directions: Blend the Blue Layer. Pour into a clear glass. Gently add the 1/4 cup of coconut milk for the next layer.

Blend the Red Layer, Pour on top. Add a few berries and a straw!

Enjoy!

Note: All the fruit I used was organic. Omit the protein powder for the Specific Carb Diet. Replace Black Cherries for all Strawberries if very Low FodMap.

Eat Your Nutrients!

Eat Your Nutrients!

Blueberry Blast Fruit & Nut Smoothie

Are you a fan of healthy smoothies like me? I love all the blended nutrition you can get in a smoothie, and how they are so easy to digest. I am especially a fan of really cold ones. The coolness of the smoothie gives me a sense of well being. A warm beverage can do the same thing depending on the season, time of day, if I just worked out or was romping around the yard with Ming and the girls. My favorite smoothies are ones that get their sweetness from whole fruit and no added sugar like this Blueberry Blast Nut Smoothie. It is simple to make and can be enjoyed any time you get a craving. This delicious smoothie takes only minutes to whip together, and contains good fat from Coconut Milk and a Nut Butter of your choice, as well as Blueberries and Melon for Vitamin C, Antioxidants and Phytonutrients. There is the option for add ins for more health benefits!

For more health and wellness tips, you can go to my new Sandra Shields, Certified Health Coach Facebook page here and like it to follow me. I post new content there throughout the week! Thank you to all my followers for your support! I love you guys!

fruit and nut smoothie 1

Blueberry Blast Fruit & Nut Smoothie

Ingredients:

1 Banana

1 Cup Wild Blueberries

1 Cup Honeydew Melon, Chopped

1/2 Cup Coconut or Almond Milk

1 Tablespoon of Nut Butter (Almond, Walnut, Cashew)

1 Cup Crushed Ice

Blend in a blender on high until smooth.

Serves 1 –¬†2

Optional add ins: Bee Pollen, 2 Tablespoons of Grass Fed Gelatin, 1 Tablespoon Ground Flax

Eat Your Nutrients!

Eat Your Nutrients!

 

A Must Listen If You Are Struggling with SIBO, Candida or Digestive Problems

Chris Kresser, M.S., L.Ac really knows his stuff when dealing with healing digestion. He is a globally recognized leader in the fields of ancestral health, Paleo nutrition, and functional and integrative medicine. In his latest podcast he addresses how diet alone is not enough when trying to treat SIBO and Candida.

As you may know, I used antibiotics in conjunction with diet to rid myself of SIBO under the guidance of a naturopathic physician. I started this blog to empower myself and others to take charge of their digestion and regain vibrant health all while eating delicious food! Chris discusses FodMaps, SCD Diet, GAPS diet, Candida Diet, benefits of resistant starch, and going too low carb in this 30 minute must listen to podcast. You can find it here.

Eat Your Nutrients!

Eat Your Nutrients!

Pumpkin Spice Coffee Creamer

Real Pumpkin Spice Beverage Flavor Drop-Ins

Real Pumpkin Spice Beverage Flavor Drop-Ins

One of the best Fall traditions is pumpkins!  There has been a lot in the media lately about some of the pumpkin spice beverages out there and the less than healthy ingredients they contain, even though the are deliciously addictive.  I have a figure friendly, healthy, real food solution to a pumpkin spice beverage craving that will leave you feeling great with no sugar crashes or slumps.

These individual Pumpkin Spice Coffee Creamers are only 65 calories, contain all natural ingredients, including real pumpkin, and are frozen individually for convenience and freshness.  The recipe makes twelve. They have a true, delicious pumpkin spice flavor, are dairy free, and sweetened with just 1/2 teaspoon of honey per serving.  If you like yours sweeter, you can add more.  You also get 15% of your RDA of vitamin A from the real pumpkin each beverage contains along with beneficial spices.  You can use these all-in-one flavor drop-ins creamers for coffee, lattes, tea or steamers.

Pumpkin Spice Matcha Latte

Real Pumpkin Spice Matcha Latte

Pumpkin Spice Beverage Drop Ins

Real Pumpkin Spice Individual Portion Coffee Creamer

Recipe Ingredients:

Real Pumpkin Spice Coffee Creamer

1 1/2 Cups Canned Pumpkin (this one is organic and SCD Diet legal)

1 1/2 Cups of Full Fat Coconut Milk, room temperature (this is my favorite and SCD Diet Legal)

3 Tablespoons of Pure Vanilla Extract

2 Tablespoons Clear Honey, warmed in the microwave more or less to taste (you can substitute Maple Syrup)

1 Tablespoon Ground Cinnamon

1 1/2 Teaspoons Ground Ginger

1/2 Teaspoon Ground Allspice

1/4 Teaspoon Ground Nutmeg

1/8 Teaspoon Ground Cloves

Line a muffin pan with good quality natural unbleached muffin papers.  They have a non-stick coating on the inside for easy removal. Add your pumpkin to a medium mixing bowl. Whisk the warmed honey into the pumpkin. I like mine just slightly sweetened. You can add more or less honey depending on your taste. Whisk in the room temperature coconut milk and vanilla extract.  Finally, whisk in all your spices. Using a level Muffin size scoop or a 1/4 cup measuring cup, scoop 1/4 cup of the pumpkin beverage drop-ins mixture into each muffin cup. Level by tapping the bottom of the pan on the counter top to flatten and place the pan in the freezer until they are frozen solid.  After they are frozen, remove them from the muffin pan and store in a gallon zip bag in the freezer.  When you need a pumpkin spice beverage, take one serving from the freezer and add it to your coffee, latte, tea or steamer. It is good to have the beverage slightly hotter than normal because the pumpkin spice drop-in is frozen.  I like to put everything in a shaker and shake it up then pour it into a mug, but you could also use a whisk in your mug.  This is the shaker I use (It is Awesome to get a frothy beverage!)

I hope you are enjoying Fall and pumpkin season!!! I look forward to having one of these every day!

Eat Your Nutrients!

Eat Your Nutrients!

 

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