Tag Archives: SCD

Vanilla Pear Bread made with Coconut Flour

Looking for a pretty, yummy bread recipe? This pear bread is moist and low in carbohydrates. It has a subtle vanilla flavor and lovely delicate sweetness because of the ripe pears incorporated into the batter. I found that just two tablespoons of honey gave it the perfect sweetness!

sliced-vanilla-pear-bread-coconut-flour

Coconut flour makes really delicious quick breads and cakes, in addition it is low carb and a very good source of fiber. The eggs and olive oil in the recipe bestows the loaf with healthy fat. You need healthy fats in your diet for many reasons, including shiny hair and healthy skin! I don’t know about you, but I am always wanting that! You will need two to three ripe pears for this recipe! Ready? You’re gonna love it!

vanilla-pear-bread-coconut-flour

Vanilla Pear Bread Made with Coconut Flour

Preheat your oven to 325º degrees. Grease a 5″ x 7″ Loaf Pan and line it with parchment. I like to cut a piece to fit the long sides of the pan with some extra over the edges so I can simply lift it out of the pan. See photo below.

Ingredients:

6 Eggs

1/2 Cup plus 2 Tablespoons of Coconut Flour, scooped and leveled (I use this brand)

1 Cup of Chopped Pear, packed and very ripe

1/3 Cup of Good Olive Oil

1/4 Cup of Grass Fed Collagen (optional but great for skin, hair, nails and gut) (I like this kind)

2 Tablespoons of Local Honey (Clover if Lower FodMap)

2 Teaspoons of Pure Vanilla Extract

1 Teaspoon of Fresh Lemon Juice

1/2 Teaspoon of Cinnamon

1/4 Teaspoon of Sea Salt

1/8 Teaspoon of Mace (you may substitute nutmeg, mace is the outside of the nutmeg) (here)

1/2 Teaspoon of Baking Soda

1 Ripe Pear for the Top of the Loaf

Directions:

In a food processor with a blade, put your chopped pear and eggs and turn it on until pureed. Add the Coconut Flour and remaining ingredients, except the pear for the top, and process for about two minutes, scraping the sides of the bowl a couple times with a rubber spatula. The coconut flour will start absorbing the liquid and be a nice cake-like batter. With a rubber spatula, scrape all the batter into your prepared loaf pan, and rap the pan on your counter a couple times to level the batter somewhat. Take your nicely ripened pear, and cut it into 3/4″ inch slices from stem to bottom. Choose your prettiest two slices and lay them on top of the loaf, gently pressing the pear a bit into the batter, but keep the pear completely visible. Bake in the oven for 55 minutes keeping a close eye on the bread at the end. It is done when the loaf springs back in the center when touched with your finger.

Vanilla Pear Bread Gluten Free Grain Free

pear-bread-fresh-from-the-oven

Cool for five minutes, then remove from the pan, and cool completely on a wire rack before slicing!

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Top 5 Most Popular Recipes of 2016!

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

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

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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

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Orange Tarragon Chicken with Caramelized Pears

Tarragon imparts sweetness to sauteed pears. This chicken dish comes together quickly and tastes elegant.

orange-tarragon-chicken-and-caramelized-pears-plated

I received a fruit and nut gift basket this week as a gift, and it included organic pears which are delicious just plain when perfectly ripe…..so good! When you slice and cook them in some olive oil and add onions, they are divine, soft, savory and sweet. Then add some juicy chicken thighs, and you have a fantastic main dish!

Orange Tarragon Chicken with Caramelized Pears

Preheat oven 375º degrees.

Ingredients:

8 boneless chicken thighs

1 Ripe Pear, cored and sliced (it doesn’t need to be really ripe, but soft)

1 Yellow Onion, diced

Zest and Juice of Two Oranges

3 Tablespoons of Olive Oil

2 1/2 Teaspoons of Tarragon

1 1/2 Teaspoons of Herbamare Sea Salt Seasoning (this kind)

Directions: In a large oven proof skillet, add 2 tablespoons of olive oil and heat over medium high heat until warm. Add the pears and onion to the olive oil in the skillet, then sprinkle with 1/2 teaspoon of Herbamare and 1 teaspoon of tarragon. Cook for 5 to 10 minutes stirring occasionally until the pears and onion are soft and starting to caramelize.

pears-onion-tarragon-in-olive-oil

Meanwhile, cut each boneless chicken thigh into quarters and sprinkle with the remaining 1 1/2 teaspoons of tarragon and 1 teaspoon of Herbamare seasoning salt.

Remove the caramelized pear and onion from the pan and set aside. Add the last tablespoon of olive oil, and then the seasoned chicken. Sprinkle the orange zest onto the chicken. Sautee for 4 minutes then flip the chicken and cook for 4 more minutes. Add the orange juice to the pan and cook for 1 minute to reduce the juice. Stir in the pear and onion mixture. Place the pan in the oven for ten minutes.

Remove from the oven and serve and enjoy!

orange-tarragon-chicken-and-caramelized-pears

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Honey Cherry Macaroons

I am a fan of macaroons and cherries, so I thought, why not come up with a cherry macaroon? They are a perfect two bite cookie with a toasted outside and a moist, chewy interior. The way to get a tart cherry flavor and have these macaroons work is to use crushed, freeze dried cherries. The ingredients are simple and clean with no refined sugar. These cookies should definitely go on your holiday tray! They also make a very pretty packaged gift!

festive-cherry-macaroons

Cherry Macaroons

Ingredients:

5 oz. (1 1/2 Cup) of Unsweetened Finely Shredded Coconut (I like this kind)

1/2 Cup of Coconut Cream (also know as coconut butter, here’s my favorite)

1/3 Cup of Freeze Dried Cherries (this kind)

1/3 Cup of Good Honey (I use local)

2 Tablespoons of Coconut Milk (full fat)

2 Egg Whites

1/4 Teaspoon of Sea Salt (I am a big fan of Himalayan Pink for it’s minerals)

Directions:

Preheat the oven to 325º degrees.

In a clean dry bowl, beat the egg whites and salt on high with a hand-held electric mixer until you have medium-firm peaks. Set aside.

egg-whites-medium-peaks

Put the cherries in a ziplock bag and crush them finely with a rolling pin. In a medium bowl, combined the shredded coconut and crushed cherries.

Coconut and Crushed Cherries

Add the honey, coconut cream (softened in the microwave), vanilla extract and coconut milk. Beat with a hand mixer until thoroughly creamed.

Carefully fold in the egg whites. Now, scoop with a tablespoon cookie scoop onto two parchment lined cookie sheets.

cherry-macaroon-dough

Bake in your preheated oven for 20 to 25 minutes, or until the outside is a pretty golden brown. Remove from the oven and cool.

macaroons-with-cherries-paleo

Makes 20 Macaroons. They will keep at room temperature for a week or more.

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Instant Pot Chuck Roast

Instant Chuck (in the Instant Pot)

An Instant Pot is an incredibly fast way to cook when you are busy and don’t have a lot of time to spend in the kitchen. Making a pot roast takes time in the oven, about three to four hours to get it fork tender, but with an instant pot you can be ready to eat in about an hour. That is total cooking time, not total time you have to be in the kitchen. Once you get it going, you can walk away. Love it!

I added plenty of vegetable sides to make a healthy dinner. The bed of cabbage soaked up all the juices, and we had carrots and broccoli as well. You choose! 🙂

Instant Pot Chuck Roast

Ingredients:

3 lb. Chuck Roast (cubed into 1 1/2″ chunks)

1 Cup of Broth

1/2 Cup of Fresh Squeezed Orange Juice

1/2 Cup of Coconut Aminos here

2 Leeks, Sliced into rounds

3 Tablespoons of Umami Blend (recipe here)

2 Tablespoons of Honey

1 Tablespoon of Minced Fresh Ginger

cutting-chuck-roast-for-instant-pot

Directions: Cube the Chuck after you have seasoned both sides with Umami Herb Blend. Put the Beef into the instant pot. Whisk together the orange juice, coconut aminos, broth, honey and ginger. Pour over the beef and add the leeks. Place the top on your instant pot and seal the steam valve at the top. Press the Meat/Stew selection, and you are done. The chuck will cook for 35 minutes, then do a cool down. Release the steam valve, and after the steam is released, remove the top and that’s it! You have a delicious, fork tender roast in a third of the time!

chuck-roast-instant-pot

instant-pot-with-chuck-roast

chuck-roast-and-leeks-in-instant-pot

instant-pot-chuck-roast

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Grain Free Popovers Three Ways

Popovers go great with saucy winter meals, because they soak up juices! They are also great for breakfast, or stuffed with sandwich ingredients. I love their airy, fluffy texture. So today I came up with three more variations (Pecorino, Garlic and Onion, or Plain) you can make in addition to my original recipe for Italian Bacon Popovers which you can find here.

Grain Free Popovers Three Ways!

I was thrilled to discover recently that I am doing well with some kinds of dairy, so I added a dairy version of the popovers….Sheep milk cheese! Did you know that the delicious Italian Pecorino cheese is made from sheep’s milk? It is a well known delicious hard cheese that you grate, and I added it to one of my popover recipes with yum-yum results! If you aren’t partaking in dairy, no worries there are plain ones that are very versatile and classic, or try the garlic and onion and also the Italian Bacon ones on the blog which are dairy free as well!

Grain Free Popovers

Grain Free Popovers Three Ways!

Grain Free Popovers Three Ways

Ingredients for Popovers:

4 Eggs

1/2 Cup of Coconut Milk

2 Tablespoons of Coconut Flour

1 Teaspoon of Sea Salt

(1/4 Teaspoon each of Garlic Powder and Onion Powder for Garlic and Onion)

(1/2 Cup of Grated Pecorino Cheese for Pecorino Cheese Popovers)

Olive Oil for Cups

Directions: Preheat your oven 400º degrees. Using a muffin pan or popover pan here, pour 1/2 teaspoon of oil into the bottom of each cup. Each batch makes six popovers, so put oil in six cups. In a medium bowl, whisk together the eggs, coconut milk, coconut flour, and sea salt. Add in the variation you would like. Scoop with a muffin scoop into the cups you have added the olive oil to. Bake for 30 to 35 minutes or until golden brown. They will sink some naturally as you remove them from the oven. I carefully remove them from the pan by running a knife around the edges and gently scooping them out with a spoon. You will have some residue left in the pan.

*cheese and plain popovers are low fodmap

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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! You can also use a hand held mixer to make this whipped cream. Make sure your coconut milk is very cold.

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. (If you are making it with a hand held mixer, scoop of the coconut cream and reserve the coconut water in the bottom for another use.) 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!

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

If you would like your whipped cream sweetened, add in two tablespoons of organic powdered sugar and beat first with an electric mixer before pouring it into the dispenser.

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

Oven Chuck Roast with Vegetables

Hungry for a delicious pot of tender chuck roast with loads of warming vegetables? I have a recipe that will warm you up body and soul. 🙂 There is plenty of juices and tender loads of nutritious vegetables.

Oven Chuck Roast with Vegetables

This was perfect last night after spending a few hours outside stringing holiday lights. I love being outdoors in the winter months in the brisk air. Most of the time I am moving my body a little more than I was yesterday. Yes, there were lights that didn’t work, and lights where half the string worked. Thankfully we had plenty to spare, and had strings that were working well! What happens, I wonder, to the lights that were working fine when you put them in the box and the next year are not functioning? It has been an ongoing mystery that people write about and include in movies, because many can relate.

Oven Chuck Roast with Vegetables

I have included Fennel, Onions, Carrots, Swiss Chard, Zucchini and Yellow Beans in this Roast along with a splash of fresh squeezed orange juice and savory Rosemary and Thyme. I think you will love it! No dried out roast here!

Oven Chuck Roast with Vegetables in Pot from the Oven

Oven Chuck Roast with Vegetables

Ingredients:

1 Three Pound Chuck Roast

1 Fennel Bulb (diced)

1 Yellow Onion (diced) (substitute green scallions if Low FodMap)

5 Carrots (peeled and coarsely chopped)

1 Bunch of Swiss Chard (stems stripped and coarsely chopped)

3 Zucchini (about 2 cups halved lengthwise and sliced)

2 Cups of Fresh Yellow or Green Beans

6 Cups of Broth (this is approximate depending on your pot)

1/2 Cup of Fresh Squeezed Orange Juice

2 Tablespoons of Garlic Olive Oil (you may substitute 3 cloves of fresh garlic)

2 Tablespoons of Olive Oil

1 Tablespoon of Apple Cider Vinegar

2 Teaspoons of Crushed Rosemary

1 Teaspoon of Thyme

1 1/2 Teaspoons of Sea Salt

Directions: Preheat your oven to 350º degrees. You will use a large dutch oven with a lid. Salt your chuck roast all over with 1 1/2 teaspoons of sea salt. In your pan, heat the garlic olive oil over medium high heat just until warm. Add the chuck roast and brown 5 minutes each side. Remove the chuck roast from the pan and set aside. Add 2 tablespoons of olive oil to the pan and add the diced fennel and onion, and sautee for 5 minutes. Stir in Carrots, Green Beans, Orange Juice, Apple Cider Vinegar, Rosemary and Thyme. Add the chuck roast to the top and pour over broth until it reaches the top of the roast. Bring the ingredients to a boil, then cover the pan with a lid and place into your preheated oven for 3 hours. At the end of three hours, remove the pan from the oven and add the Zucchini and Chard, tucking it down around the roast. Lift the roast out of the pan if needed and set it back on top of the vegetables. Bake another hour. Then remove it from the oven and it is ready!

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Frosted Jackolantern Pumpkin Cookies

What kids doesn’t like a cute jackolantern pumpkin cookie this time of year! Especially if it is frosted! This honey of a cookie is thick and soft with just the right amount of pumpkin flavor.

Gluten Free/Grain Free Frosted Jackolantern Pumpkin Cookies

You will need a handmixer and a cookie scoop for this easy recipe……no rolling involved.

Frosted Jackolantern Pumpkin Cookies

Directions:

Preheat your oven to 350º degrees F.

Lay out a parchment lined cookie sheet.

Ingredients:

1 3/4 Cups Superfine Almond Flour

2 Tablespoons Coconut Flour

1/2 Teaspoon Baking Soda

1/4 Teaspoon Himalayan Pink Salt

1 Teaspoon Pumpkin Pie Spice

1/3 Cup Pumpkin Puree, SCD Legal

1 Egg

3 Tablespoons Clear Honey

1 Teaspoon pure Vanilla Extract

Directions: In a medium bowl, whisk together the first five dry ingredients. In a separate small bowl, with a hand held electric mixer, mix the wet ingredients together….the pumpkin puree, egg, honey and vanilla extract.

Add the wet ingredients to the dry ingredients, and mix until fully incorporated. With a 1/2 cup ice cream or cookie scoop, scoop the cookies onto your prepared cookie sheet. There should be six even sized scoops. Now, flatten into 3/4 inch thick circles with your hand, and then pinch the tops, patting and pinching to make the stem.

Bake in your preheated oven for 16 – 20 minutes, rotating the pan end to end after ten minutes. Keep an eye on them the last five minutes. The edges should be starting to brown, but not the centers.

Remove from the oven and cool completely while you make the frosting.

For the frosting:

Ingredients:

3 Tablespoons of Organic Shortening

3 Tablespoons of Honey

1 Tablespoon of Cacao Powder

In a small bowl with a hand held electric mixer, blend the shortening and honey together until it is whipped nicely.

Take a plastic sandwich bag and snip off one end. Insert a metal round piping tip into the snipped end. Scoop out two tablespoons of the white frosting from your bowl, and place it in the snipped bag. Twist the top moving the icing toward the piping tip. Set aside.

To the remaining frosting still in the bowl, add one tablespoon of cocao powder. Blend with your electric mixer.

Spread the chocolate frosting onto each cookie evenly, except the stems. Pipe the frosting on for the eyes and mouth.

It makes six large cookies. Yes, I know the picture shows five cookies. That’s because I ate one! 🙂

Happy Halloween! Boo!