Tag Archives: SCD

Roasted Red Pepper Sauce

I love really good sauces.  They add a lot of flavor and interest to food and can be used in so many ways.  It is hard to find commercial sauces that have clean ingredients.  Here is one loaded with nutrition.  It is actually fun to make.  It is good served with meat and drizzled on vegetables. It also makes a good dip for homemade Paleo/SCD crackers.  The red peppers makes the sauce sweet and loaded with Vitamin C,  and it has good fats from olive oil and walnuts or pine nuts.

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

 

Preheat Oven to 425 degrees.

Ingredients:

  • 2 Red Bell Peppers
  • 3 Tablespoons Toasted Walnuts or Pine Nuts
  • 3 Tablespoons Extra Virgin Olive Oil
  • Himalayan Pink Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 Tablespoon 18 year old Balsamic (SCD Legal if Aged 18 years)  or 2 Tablespoons Red Wine Vinegar

Roasted Peppers: Cut the peppers in half, remove seeds and sprinkle with Himalayan Pink Sea Salt. Place cut side down on parchment lined cookie sheet and roast 15 – 20 minutes or until they start to blacken.  Make sure they blacken so the skins peel off easily and you get the roasted flavor. Cool the peppers for a few minutes, then carefully remove outer skin.  Meanwhile toast your walnuts or pine nuts over medium  heat in a dry saucepan on the stove top. It should take 2-3 minutes. Pine nuts toast faster so keep an eye on them.  If you are eating SCD make sure your balsamic is 18 year old (so there is no residual sugar) or use red wine vinegar.

Add skinless peppers to a food processor with the rest of the ingredients and blend until smooth.  That’s it!  Serve it warm over grilled chicken, fish, vegetables, lamb.  Use your imagination!  Below I put some leftover leg of lamb on a scallion carrot pancake and drizzled it over the top for an afternoon snack.  This keeps in the refrigerator for a week.

Roasted Red Pepper Sauce Drizzled over Lamb and Scallion Pancake

Roasted Red Pepper Sauce Drizzled over Lamb and Scallion Pancake

Honeyed Vanilla Raspberry Swirl Ice Cream

The weather is getting warmer, and I am craving ice cream.  Yummy, missing nothing ice cream.  This recipe is dairy free, SCD, Low FodMap and Paleo.  It is really pretty to look at,  and the swirls of raspberry add just the right amount of flavor burst in your mouth.

Cold & Creamy Raspberry Swirl Ice Cream!

Cold & Creamy Raspberry Swirl Ice Cream!

The recipe uses pastured egg yolks for a custardy creaminess and nutrition.  Yolks have fat soluble vitamins (A, D, E and K2) and those important Omega 3’s.  It is churned in an ice cream maker.  If you happen to have any left over, you can freeze it and let is set on the counter for 5 or 10 minutes until it softens enough to scoop.  

There are a few steps, but it is worth it, and you can do it ahead!  So, if you are having company,  you can refrigerate the mix up to 24 hours, then just before you set down to dinner, put it in your ice cream freezer.  It is done in 30 minutes while you eat your main course.

Ingredients:

——————————————————-

Swirl:

  • 10 oz. frozen Raspberries
  • 1 Tablespoon Clear Honey

Mix Egg Yolks and 6 Tablespoons Clear Honey in a stand mixer or use a hand mixer.  Beat until thick and light.  Scald the coconut milk in a saucepan over medium heat.  Then, slowly pour hot coconut milk into egg mixture while beating on low.  Place the mixture over a hot water bath (double broiler) and heat stirring constantly until mixture thickens enough to coat the back of a spoon.  Stir in Vanilla Extract. Chill until cool and up to 24 hours.

To Make Raspberry Swirl: Heat the frozen raspberries with the honey until they thaw and simmer.  Press the mixture through a mesh strainer to extract the seeds.  Refrigerate this separately.

When ready to make the ice cream.  Freeze the vanilla ice cream in an ice cream freezer.  After the vanilla is finished, swirl in the raspberry sauce, but do not mix completely, leave it swirled.

Makes: 4 generous or 6 moderate servings

Honeyed Vanilla Raspberry Swirl Ice Cream - I Dare You To Take Only One Bite!

Honeyed Vanilla Raspberry Swirl Ice Cream – I Dare You To Take Only One Bite!

 

 

 

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!

Easy Recipe: Meatballs with Tangy Cilantro-Chive Sauce

Lately I have been craving lamb.  I think my body may need more zinc and selenium. You can get both in lamb.  Here is a new recipe from Diane Sanfilippo, of Balanced Bites and Author of Practical Paleo and The 21 Day Sugar Detox books using ground lamb.  I love Diane’s Easy and Nourishing recipes. They get my family fed and me out of the kitchen to play! Go here to get the recipe and see photos of the meatballs.

Easy Recipe: Meatballs with Tangy Cilantro-Chive Sauce.

Make, enjoy, and get outside to enjoy Spring!

Sam

 

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!

 

Recovering From Digestive Distress

My name is Sam, and I am starting a blog to record all the yummy things that can be created even though you might be on a restricted diet.  I have been eating a Paleo diet for a year and a half  and now need to tweak it into a SCD/Low FodMap lifestyle.  I was diagnosed with SIBO (Small Intestinal Bacterial Overgrowth) recently after years of digestive problems.  I am working with my doctor and a registered dietitian to heal, and still need and want to make and eat delicious food…..I am a foodie….. and will be preparing food that doesn’t make me or my family feel like they are missing anything.  My goal is to create recipes that get me out of the kitchen and enjoying my friends, family, parties, nourish, heal and make me glow with health and still have people tell me what a fantastic cook I am!  Stay tuned, I am here to help us!  I also have a  quirky pug named, Ming Ming, whom I love to share stories about.

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