Tag Archives: SCD

Squash Casserole

Squash Casserole 1

This is such a great old fashioned squash casserole!

Squash Casserole 4

If you like zucchini, but it gets boring for you the same old way. Or, if you are a fan of comfort food in the form of casseroles, like your Mom or Grandma used to make, here’s one that is healthy, delicious and comforting.

Squash Casserole 2

Casserole is great leftover for lunch too! Love me some leftover casserole!  This casserole is meat free, so feel free to use it as a side dish. I like to make pork tenderloin, chicken or bun free burgers to go with it.

Squash Casserole 3

Squash Casserole

Ingredients:

1 1/2 lbs. of sliced zucchini (this is about 3 to 4 medium, depending on the size)

1/3 Cup of Good Olive Oil or Melted Ghee

2 Eggs

1/2 Cup of Mayo (I use Avocado Oil Mayo like this)

1/2 Cup of sliced green onions

1 Orange Bell Pepper, diced

1/2 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

Topping:

1/2 Cup of  Pecans

2 Tablespoons of Goat Cheese (optional) Omit for SCD or substitute with a SCD Legal Cheese. There is a free PDF guide at the top of my home page you can download and print for free.

1 Tablespoon of Garlic Infused Olive Oil

1 Teaspoon of Dried Chives

1 Teaspoon of Dried Parsley

1/4 Teaspoon of Black Pepper

1/8 Teaspoon of Sea Salt

Directions:

Preheat your oven to 350°F.

Grease a 12″ x 8 1/2″ Casserole dish.

To make the casserole filling:

Bring 2 inches of salted water to a boil in a large frying pan with a lid. When the water comes to a boil, add the sliced zucchini and cook for 8 to 10 minutes until tender. Drain the cooked zucchini into a colander. Allow it to sit and drain for ten minutes in the colander. You don’t want a soggy casserole. Meanwhile, whisk together in a large bowl, the olive oil, eggs, mayonnaise, salt and pepper until well combined. Whisk in the scallions and orange bell pepper. Pat the drained zucchini with paper towel to remove any excess water. Then, stir the zucchini into the egg mixture. Pour the zucchini mixture into your greased baking casserole.

Now, make the topping.

Finely chop the pecans, or alternatively pulse in a food processor. I like this handy mini Ninja Express one for this job. It has made my life so much easier, and I don’t have to clean the big food processor. This goes right in the dishwasher! Add in the salt, pepper, chives and parsley, and mix thoroughly. Sprinkle the crumb topping evenly over the casserole. Now, if you are using goat cheese, which is very delicious in this recipe if you tolerate it, sprinkle small pieces of goat cheese over the crumb topping.

Place the casserole into your preheated oven, and bake for 50 to 60 minutes, until the top is golden brown and the casserole is bubbly.

This casserole can be prepped up to a day ahead and baked from the refrigerator. You will need to increase your baking time by ten minutes.

Enjoy!

Squash Casserole 5

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog.

Squash Casserole, Gluten and Grain Free, SCD

Orange Ginger Marinated Chicken Thighs

I have a lovely recipe for marinated chicken thighs that I’ve been making the last few months that is definitely a keeper. It is SIBO friendly, Low FodMap and makes twelve chicken thighs. That may seem like a lot, but for a family of five, I can tell you that they do not last long enough.

Orange Ginger Marinated Chicken Thighs 2

The thighs are wonderful to use leftover and sliced on top of a salad for lunch the next day. Marinating them infuses them all the way through with a delicious orange ginger flavor. If you are looking for more leftover inspiration, cut the leftover chicken off the bone into bite size pieces, and make a fresh pot of hot Jasmine Rice (I use my mini rice cooker frequently for the purpose of having fresh hot rice in small quantities.) If you’ve never tried one, they are inexpensive and cook rice perfect every time without having to watch it or worry about it overcooking, and it keeps it hot until you are ready to eat it. I will never be without one again. To make the chicken fried rice, warm the chicken in garlic infused olive oil on the stove top in a skillet. Then, stir in the hot, fresh cooked rice, drizzle it with sesame oil and a pinch of white pepper, then stir in a few sliced scallions.  Push aside the chicken and rice mixture to one side of the pan. Add a little more garlic olive oil to the empty side, and add in two whisked and seasoned eggs, and scramble them over medium heat. Now, incorporate the egg into the chicken and rice mixture for an easy chicken fried rice. Yummmm!

Orange Ginger Marinated Chicken Thighs 3

The chicken should marinate at least 8 hours and preferably overnight for the most robust flavor infusion.

Orange Ginger Marinated Chicken Thighs 1

Orange Ginger Marinated Chicken Thighs

1/4 Cup of Fresh Squeezed Orange Juice

8 Sliced Scallions (green parts only for low fodmap)

2 Tablespoons of Fresh Minced Ginger

2 Tablespoons of Garlic Infused Olive Oil (my favorite brand)

2 Tablespoons of Coconut Aminos (this is not on the SCD Legal list, but many do well with it, so listen to your body. It is an excellent substitute for Soy Sauce. Here is a discussion about it on Danielle Walker’s Facebook page.)

2 Tablespoons of Sesame Oil

Zest of One Orange

1 Tablespoon of Ume Plum Vinegar (SCD Safe according to wellbees.com)

1 Tablespoon of Honey or Maple Syrup

1/2 Teaspoon of Sea Salt or more to taste

1/2 Teaspoon of Black Pepper

Directions: Whisk together the marinade ingredients in a medium bowl. Lay out 12 bone in chicken thighs in a large, deep baking pan. Pour the marinade over the thighs, then flip them to coat all the surfaces evenly. Cover with wrap, and refrigerate for 8 hours or up to 24 hours.

To bake the thighs, preheat the oven to 400° degrees F. Lay out a cookie sheet covered with parchment, if you want an easy to clean pan. 🙂 Remove the chicken thighs from the marinade allowing the scallions, ginger and orange zest to remain on the thighs, and lay them out in one layer onto the large sheet pan. Bake in the middle of the oven for 40 minutes. The skin will be crispy and brown. Enjoy!

Chicken Marinade

 

Orange Ginger Marinated Chicken Thighs, Paleo, Low FodMap

 

 

Cashew Lemon Cookies

Cashew Lemon Gluten Free Cookies

Light Lemon Cookies made with Raw Cashews and Flaked Coconut are perfectly delicious! The best part is they have good for you ingredients and no dairy or grains in them. In fact, I am liking all these ingredients so much, I am having a hard time not giving the green light to eat these for breakfast!

Cashew Lemon Cookies Dairy Free Grain Free

Cashew Lemon Cookies

Preheat your oven to 350º degrees F. Lay out parchment lined cookie sheets.

Ingredients:

1 Cup of Raw Cashews

1/4 Cup of Coconut Flour (I used this)

1/4 Cup of Olive Oil

3 Tablespoons of Pure Maple Syrup (substitute honey for SCD Legal)

1 Pastured Egg

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

1 Teaspoon of Vanilla Extract

Zest of one Lemon

1/4 Cup of No Sugar added Finely Shredded Coconut (like this)

Directions:

In a food processor with a blade attachment, add the Raw Cashews and pulse until you have fine crumbs. Add the coconut flour. Pulse again until you have a flour consistency. Add in the Maple Syrup, Olive Oil, Egg, Vanilla, Lemon Zest, Salt and Baking Soda. Blend until you get a creamy dough that starts to form a ball in the processor.

Using a tablespoon cookie scoop, scoop the dough into balls. Roll the balls in shredded coconut, pressing the coconut into the balls of dough. Flatten each ball onto your cookie sheet until they are approximately 1/2 inch thick. Bake in the oven for 11 minutes or until the edges are turning golden brown.

Cool on a wire rack.

Yummy. I love Lemon!!!

Cashew Lemon Cookies - Light Delicious Grain, Gluten and Dairy Free Cookies Rolled in Coconut. So delicious with ingredients nourishing enough for breakfast!!!

 

 

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 🙂

Butternut Squash Soup with Roasted Chicken and Vegetables

Hello! How’s your September going? My two girls have both started high school this year. I have been getting my gardens in shape and doing some Fall decorating.

Autumn is just around the corner, and this is a hearty, warming soup full of delicious nutrition! It is rib sticking healthy comfort food that you will want to make again and again this fall and winter!

Butternut Squash Soup with Roasted Chicken and Vegetables - Paleo

This soup is pure goodness in a bowl and pretty enough to serve to and impress guests! I love the rich creaminess of the soup and the toppings that you can sink your teeth into…..my kind of soup in the Fall! The fresh parsley adds brightness to the flavor, and the cumin and coriander give the soup an earthy richness. The honey, djon and splash of apple cider vinegar add that extra zing or umami.

Hearty Butternut Squash Soup with Roasted Chicken and Vegetables

Roasting vegetables makes them sweeter tasting and the browning adds flavor, flavor and more flavor! I am in love with this bowl of soup, and I think you will be too. 🙂

Butternut Squash Soup with Roasted Chicken and Vegetables

Butternut Squash Soup with Roasted Chicken and Vegetables

Ingredients for Soup Base:

1 Butternut Squash (peeled, seeded and cubed)

6 Carrots (peeled and sliced)

2 Leeks (white parts, sliced)

1/4 Cup of Olive Oil

1 Tablespoon of Ground Cumin

1 Teaspoon of Sea Salt

1 Teaspoon of Coriander

1 Teaspoon of Ground Fennel

1 Quart of Low Sodium Chicken Broth (I used this)

1/2 Cup of Coconut Milk (I used Thrive Brand with no additives)

1 Tablespoon of Dijon Mustard

1 Tablespoon of Honey

1 Tablespoon of Apple Cider Vinegar

1 1/2 Teaspoons of Dried Oregano

1 Teaspoon of Turmeric


Ingredients for the Soup Topping:

1 Whole Roasted Chicken (I like to batch roast two chickens and use one for the soup)

3 Cups of Brussels Sprouts (halved)

3 Cups of Fennel (chopped)

2 Tablespoons of Olive Oil

1/4 Teaspoon of Sea Salt

1/4 Cup of Chopped Fresh Parsley (for topping)

Directions:

Preheat the oven to 400º degrees. In a large bowl, toss together the butternut, carrots and leeks with the olive oil, ground cumin, coriander, ground fennel and sea salt. Then, lay out your cubed Butternut, Carrots and Leeks on one, or two, parchment lined cookie sheets. The vegetables should be in a single layer. Roast the vegetables in your preheated oven for 40 minutes.

In a large stock pan, add the roasted vegetables and 1 quart of good quality low sodium chicken stock, the cider vinegar, honey, dijon, oregano and turmeric. Bring to a high simmer, and simmer for ten minutes. Cool slightly, then add the soup to a blender in two batches and puree, or use an immersion blender. Add the soup back to the pot. Salt to taste if needed.

While the soup base simmers, toss the Brussels sprouts and fennel with the 2 tablespoons of olive oil and 1/4 teaspoon of sea salt, and roast for 20 minutes in your 400º degree oven. While the vegetables are roasting, shred 3 cups of roasted chicken and warm it.

To serve:

Ladle the soup into a bowl, top generously with shredded chicken, the roasted Brussels sprouts and fennel, and sprinkle with chopped parsley.

Yum, a delicious, hot and hearty main dish soup full of nourishment and healthy comfort!

Serves 6

Enjoy your day!

Sandra

 

 

 

Lemon Fig Cake

Lemon Fig Cake on a Plate

Lemon Fig Cake

Lemon Fig Cake (Coconut Flour)

Date Sweetened Lemon Fig Cake Using Coconut Flour

Yes, I love cake, and I am a healthy eater and consider myself vegetable forward. I don’t eat refined sugar anymore. I ditched it several years ago in favor of natural sweeteners like dates, honey, maple syrup and coconut sugar. After some practice and experimentation in the kitchen, and reading a lot of cookbooks on baking with alternative sweeteners, (You should see my library, seriously. Does anyone else read cookbooks like novels?) I find I prefer the natural sweetener’s flavors over the white stuff. I like options! Dates give substance to baking, are a whole food, and have a rich flavor similar to brown sugar. Honey is distinct, light, and good for neutral baking. It does have a tendency to over brown at too high of a heat. Maple syrup is very distinctive. I think everyone can picture that flavor on their tongue. It is delicious in chocolate breads and with pecans for example, and coconut sugar has an earthy flavor and is closest in texture and application to refined white sugar.

Lemon Fig Cake Grain Free

Lemon Fig Cake

So, tada………introducing Lemon Fig Cake! Don’t worry if you think you don’t like dates, they are not predominant in the cake. They just add moistness and structure to the cake and contain a ton of trace minerals, calcium and fiber. Dates are a fruit and a whole food sweetener.

Lemon Fig Cake

Ingredients:

6 Eggs (I used local)

1 Cup of Medjool Dates (Soaked and Pitted)

1/2 Cup of Coconut Flour (here)

1/2 Cup of Apple Sauce

1/2 Cup of Dried Figs, halved

1/4 Cup of Olive Oil

2 Tablespoons of Fresh Squeezed Lemon Juice

Zest of 1 Lemon (organic)

1/2 Teaspoon of Baking Soda (Gluten Free here)

1/2 Teaspoon of Pure Vanilla Extract (I use this kind)

1/4 Teaspoon of Fine Sea Salt

Directions:

Preheat your oven to 350º degrees F. Line an 8 inch square baking pan with parchment paper and set aside.

Place the dates in a bowl, and cover with very hot filtered tap water, and soak for five minutes. Halve your dried figs from stem to base and set aside. If they are extremely dry, you should soak them as well. In a food processor with a blade attachment, crack six eggs. Pit the dates after soaking and add them to the eggs. Then, process the eggs and dates until you have just little flecks of date in your batter. Add the remaining ingredients, except the figs, and process for about one minute until the batter is a smooth creamy yellow and a thick cake batter. Scrape the batter into your prepared parchment lined pan. Now, add your figs decoratively on the top, cut side up and bake for 25 to 30 minutes, or until the cake springs back when lightly touched with your finger. Cool on a wire rack, then remove the cake from the pan using the parchment paper as handles.

Lemon Fig Cake Batter (Grain Free)

Batter ready to bake shown above.

Servings 9

 

Gluten Free Coconut Flour Blueberry Muffins

I am crazy about coconut flour baking! Coconut Flour is low carb, gluten free, contains protein, iron, fiber, and healthy fats, and scores low on the glycemic index. Of course all these attributes are fine, but who cares if the finished product isn’t very palatable. But coconut flour makes a fantastic muffin! Scroll down to see the photos of the one I have split open. I wish you could smell them, but you can see the texture! This particular recipe is bursting with blueberries! So, if you are a true blue classic blueberry muffin fan, this is for you!

Gluten Free Coconut Flour Blueberry Muffins

Are you a ship that is staying safe in your harbor? Branch out! Take a plunge and follow a dream. Try something new you have been dying to try but aren’t sure about. Step out of your comfort zone and blossom into the greatness you deserve and are capable of!

Coconut Flour Blueberry Muffins

Gluten Free Coconut Flour Blueberry Muffins

Preheat your oven to 350º degrees F. Line 12 muffin cups with non-stick muffin papers and set aside.

Ingredients:

6 Pastured Eggs

1/2 Cup of Coconut Flour (here)

2 Black Spotted Bananas

1/4 Cup of Olive Oil

2 Tablespoons of Honey

1 Teaspoon of Vanilla Extract

1 Tablespoon of fresh squeezed Lemon Juice

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1 Pint of Fresh Blueberries or 1 1/2 Cups of Frozen

Directions: In a food processor with a blade attachment, blend the eggs and banana until the banana is smooth. Add in the rest of the ingredients except the blueberries, and blend for two minutes. Fold in the blueberries, reserving 1/4 cup for the tops if desired. Scoop the batter into the prepared muffin cups, and sprinkle with the reserved blueberries. Let sit for 5 minutes on the counter to allow the coconut flour to soak up the liquid in your batter. Then, bake for 25 to 30 minutes in your preheated oven, or until the tops spring back and they are cooked through. Remove from the oven, and cool for five minutes before removing from the pan and cooling on a wire rack. I give you permission to eat one hot! :-)))

Makes a dozen muffins

Blueberry Muffin.JPG

Coconut Flour Blueberry Muffins Hot From the Oven

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