My Tasty Almond Flour Egg McMuffin – SCD Style

Had to post a quick picture of my delicious almond flour English Muffin with cheese & egg. Wow. WOW. It was amazing.

Almond Flour Egg McMuffin - SCD Style

 

 

 

It was actually hard to eat because all the baking soda went into the wrong bowl and puffed it up like crazy so I ate it with a fork. However, I’m waiting for my shipment of Almond Flour to come in because I’m going to make a HUGE batch to freeze and I will post the recipe and how I made them. I can’t wait!

Almond Flour Egg McMuffin - SCD Style

Three Meals in the Freezer

I’m so excited to have my meals done in the freezer! We better eat them on the road :) Here are my veggies that I will fit into the baking dish with the salmon.

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My delicious wild caught Salmon. I put olive oil, salt, pepper, parsley, and put lemon slices in between.

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Here is one of my chicken dishes. Chicken breasts with olive oil, salt, pepper, parsley, thyme, and rosemary with broccoli.

 

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My delicious almond flour pancakes. Ready to toast!

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Today we had chicken fajitas and they were amazing. I purchased enough to save for the freezer and put away chicken, and then a huge bag of onions, mushrooms, all the different colored bell peppers, garlic, and covered it all with a special garlic olive oil. Then I put tortillas in the bag for my gluten lovers.

We had them for dinner tonight… RAVES! So yummy. I had mine on lettuce wraps.

I also made the BEST egg sandwich today. I made English Muffins with almond flour, scrambled an egg and put cheddar cheese inbetween. OMGosh it was amazing. I found a great tutorial to make these muffins and then freeze the for a perfect breakfast. I’m waiting for my 5lb batch of Almond Flour to get here and then I will commence the setup.

I will, of course, report back. :)

Almond flour Pancakes

I made these delicious Almond Flour pancakes for Mother’s Day and we had a lot of fans. I found some extra in the freezer Friday morning and somehow I toasted them all and ate them all.. YUM! Since I’m in planning/baking/freezing mode for our RV trip next month I thought I would make a batch of these this morning and freeze them.

I started off with tiny silver dollars that were NOT tiny enough. I could have done more but flipping these babies are a b!tch. USE a metal spatula!! I had to go out and buy one and I was so happy I did.

Almond Flour Pancake Batter

I had my heat on low and these babies looked delicious. However after two or three batches the pan just got too hot and they turned black immediately. So you may have to shut off your heat for a bit. Be careful!

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This one was perfect!

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I made one batch which made about 10 small pancakes and then I immediately used the same dishes and made another batch. I would have made three in total but I didn’t have any more eggs left!

I used the cinnamon and vanilla and it was yum. I forgot the vanilla last time and the husband immediately said, ‘What’s different about these? These are great!’. LOL. He is a good taste tester. It also takes me three times to made a recipe good. I love this one though!

Next time I might try this version of almond flour pancakes with a little coconut flour.

 

Frozen Meals

I’m on a mission to freeze dinners for an upcoming RV Camping trip we are taking in June. I feel like a few of the nights we will be in the RV and simply not want to go DRIVE anywhere, walk anywhere, but just pop open our chairs and sit down while a meal bakes in the oven? Amiright? I’m betting on the fact I will be right.

Since my SCD diet is so limiting, I’m freezing some meals for all the stuff I can eat. I’m not a big ‘frozen’ meal person so I’m interested to see how it will all work out. Hopefully it will be super awesome.

Right now I have chicken breasts in olive oil, salt, pepper, thyme, rosemary, and parsley along with cut up broccoli. I also made some gluten and grain free “cornbread” which is made with almond flour and a big family favorite. I tucked the chicken into a freezer bag and I almost put the broccoli in there. Except then I freaked out that the raw chicken sauces would be all over the broccoli and so I put them in different bags. Then I thought to myself, aren’t I going to put it all together in the oven anyway? But I just went with it. Then I threw the whole thing into one MORE freezer bag. I’m still not sure on how to freeze things.

One meal, done!

I want to do:

Salmon with zucchini and squash, olive oil and lemon spices
Steak fajitas, peppers, onions, mushrooms, broccoli, garlic (regular flour tortillas for the rest of the family)
Cod fillets, with almond flour ‘breading’ as a topping with green beans
Hamburgers
Hot dogs (for all of them, I’ll just have left overs)

I might try another chicken with honey and dijon mustard which I’ve been hearing raves about but I think I should try it at home first because the kids don’t like anything spicy. I feel like the honey would cancel it out but I’ve gotta try it out on them first!

Codfish with Almond Flour Bread Crumbs – SCD Legal

This was a delicious recipe. I grabbed some Pacific codfish at the store and brought it home. I almost got an egg and dipped the fish, and then dipped it again in almond flour to fry up some fish sticks but for some reason I feel like that takes forever so I decided not to.

Instead I found this recipe.

I didn’t do the cornmeal, of course, and dumped some random spices here and there. Other than that, I got big thumbs up from even my 5yo. He is my picky picky too.

Served it up with a mixture of steamed veggies, fresh cantalope, strawberries, and grapes.

Vanille Extract & Vodka

I can’t have regular vanilla vodka so I have to keep this recipe for later when I can drink alcohol again! (I’m still testing my no sugars right now.)

My method is pretty easy: I use vodka but grain alcohol should work fine. I cut about 25-30 madagascar vanilla beans down the middle but not quite all the way through. Add them to a large vodka bottle and shake every few days. Store in a dark place and let it sit 4 weeks or so. It lasts forever and makes great gifts :) When I do it as gifts I use a 4oz bottle and put half of a bean in the bottle then pour the extract over it.
You can also make lemon extract with lemon zest and alcohol. Or orange. Its limitless. Good luck!
Ashley

 

I have to look up the vodka recommended later.

 

Roasted Lemon Cauliflower

Delicious! Roasted Cauliflower is such a yummy veggie and if I don’t blog it, I will forget about it and go hunting down the Facebook status I posted it in a few months ago… Like I did today. The link I found it from added curry powder but I don’t like spicy so I prefer a different version with lemon.

Serves 2-4

Ingredients:

  • 1 large cauliflower (or several small ones), ~2 lbs
  • One fresh squeezed lemon (or lemon olive oil)
  • Olive oil
  • Kosher or sea salt

Preheat oven to 500 degrees. Break cauliflower into medium-small florets and place into large bowl or baking pan. Be sure the pieces are as evenly sized as possible, or they will cook unevenly. The smaller you make the pieces, the quicker they will cook and the more caramelized they will become, which makes them delicious!

Drizzle cauliflower pieces generously with olive oil and season well with salt. Distribute evenly in a single layer at the bottom of a baking pan. If necessary, use a second baking pan to be sure the pieces aren’t too crowded.

Cover the pans with foil and place into the oven. Roast, covered for 10-15 minutes. The cauliflower should be slightly soft and start looking translucent. If not replace foil and cook another 5 minutes.

When the cauliflower has finished steaming, remove the foil and toss with tongs. Continue to roast, stirring every 8-10 minutes until the tips of the cauliflower begin to brown and become crisp as pictured. Approximately 30-35 minutes.

Adjust salt to taste (you will probably need another sprinkle) and serve.

I’m thankful for new recipes!

Fruity Green Salad

What a salad guaranteed to be a hit at any party? It’s a little expensive but it gets raves EVERY time.

From my Mom:

Ingredients (Serves about 8)

2 bags or tubs of Greens – my favorites to mix are Arugula and Baby Spinach – sometimes throw in some Romaine

2-3 Apples, cut up in bite-size chunks (put them in ice water in a Tupperware to keep them from browning if you’re doing it ahead of time)

5-6 stalks celery, diced

2-3 Avocados, diced

Bunches of purple grapes – cut in half

Dried Cranberries (optional – it makes it a pretty color, especially if you use green apples instead of red ones)

Toasted Pine Nuts (instead of browning them in an oven, try a saucepan.  Danielle showed me that trick at Trish’s when I brought the salad to her house)

1 tub of Blue Cheese crumbles

Any kind of Italian Dressing – my favorite is Newman’s Own Balsamic Vinaigrette

Mix it all up and serve!

 

**

I got mine ready for Sam’s school function early in the morning so the husband could take it to school.
– Browned the nuts and put them in Tupperware
– Cut the avocado and put them in Tupperware along with the seed to keep it fresh
– Did the apple trick and they didn’t turn brown.
– Cut up the celery and grapes and had them ready in a plastic bag
– Everything else I just sent in a cooler

It was perfect and it got raves! I couldn’t have any that day but I have tried it before and it’s YUM YUM.

Peanut Butter Marshmallow Krispie Topped Brownies

I had to post the link to this recipe because ZOMG, I want to make them SOON.

You’ll need:

– 1 recipe for brownies (You can use ANY recipe you have or even a box mix if you don’t want to overwhelm the taste of other layers!)
– 2 cups marshmallows (I used a lot of it, so this amount should be good!)
– 1 1/4 cup semi-sweet chocolate chips
– 1 cup creamy peanut butter (you can use more if you like!)
– 3 tablespoons butter (I actually used just one, oops! But it turned out awesome anyway!)
– 2 cups crispy rice cereal

Directions:

– Make the brownies like you usually do!

– 2 minutes before they are done, take them out of the oven and “sprinkle” the marshmallows evenly on top.

– Take the tray out of the even and try to softly spread the marshmallows (since they are melted).

– Prepare topping. In a microwave-safe bowl, combine chocolate chips, peanut butter and butter. Heat on high for 30 seconds. Stir and repeat until chocolate is melted and mixture is smooth. Add cereal and stir to coat. Drop spoonfuls of chocolate mixture over marshmallow layer, spreading as evenly as possible.

– DO NOT TOUCH!

– Refrigerate for a few hours.

– Cut them into squares, serve them, and enjoy!

Happy Cooking!

Lemonade from Fruit & Stevia

Tiffani posted on Facebook a few days ago about how they have been making homemade juice by letting fruit sit in water for a few days and it is SO GOOD.  I immediately posted an inquiry and she just posted it on her blog.

This made me SO excited! I can eat lemons, limes, apples, and oranges (I think…) and I had some in my fridge so I just cut up 2 lemons, 1 lime, and a half of an orange. Plus, I have stevia drops which I can use to make it a little sweet.  I added about 15 drops and stuck it in the fridge.

Tiffani, if you are reading this, should I let it sit in the fridge or outside where the sun can hit it? It’s in the fridge right now. I can NOT WAIT to try it on Tuesday!

Homemade Chicken Nuggets

Might have to make these for the kids again because they gobbled them up the one time I made them last year! I think I got this recipe from Jo… but I can’t remember. It was sitting in my email so I’m logging it here!

About 1 pound on boneless skinless chicken tenders
1 egg
2TBS melted butter
1 Cup Progresso Italian bread crumbs
sprinkle of Parmesan cheese
I pounded all of the chicken tenders between two sheets of wax paper just so they were not so thick and would cook more evenly.  After pounding I cut each tender into thirds. Dip each piece into egg/butter mixture and then dip into bread crumbs/Parmesan cheese mixture.  Place chicken pieces into a greased 9×13 baking dish.  Place in preheated 425 degree oven for 12 minutes and then turn them over and bake for an additional 12 minutes.

Taquitos

I can’t wait to eat these again. Saving the recipe here.  These are ALWAYS a party pleaser. My Grandma Evie first made them, and then my Mom would make them all the time, and then I started making them. They disappear at an extremely fast rate but they take about 3 hours to make!  I usually buy about 3 cans of whatever I want to make (beef or chicken) and that makes about 75, if I can remember correctly.  Depending on how much ‘meat’ you roll up in the tortilla.  I do just a small pinch.

If you freeze them after you roll them up, you can fry them up when you are ready to serve. The frying can take a long time for 75 taquitos though! So just be warned if you try and do the whole thing at one time.

Ingredients:
Libby’s Roast Beef in a can
Swanson’s Chicken in a can
Corn Tortillas
Onion – at least 1 – FINELY chopped
Lawry’s Package Taco Mix
In a skillet, sauté the onions until they’re VERY tender. Then add the meat with the juice and break up into tiny pieces, and simmer until it cooks completely down and loses all of the liquid.
Then get the Corn tortillas and a great big skillet and lots of Crisco oil – the BIGGEST can you can buy.
Melt the Crisco in a big skillet – very hot – take a spatula – soften the tortilla by putting it “in and out” of the oil quickly – drain on lots of paper towels.
Rolling the Tortillas: Place a little tiny bit of meat mixture in a line on the tortilla and roll them up – put them in plastic container with the rolled side down.
Refrigerate them for later….Place Wax paper between layers – can be frozen till later.
Fry them up in Crisco oil, and ENJOY!

French Toast

I got Gmail priority email the other day and I couldn’t help cleaning out my inbox. Handy thing, that priority gadget! Anyway, I found three receipes that I was saving in my email so I decided to throw them up here on the blog so that ONE DAY, I can go back and eat them. :) I actually ate them about a year ago, they were yummy.
French Toast
3 eggs
3 slices of bread
1/4 teaspoon nutmeg
1 tablespoon sugar
1/2 teaspoon cinammon
1/2 teaspoon vanilla
Salt to taste
Syrup (optional)
Powdered sugar (optional)
In a medium-sized mixing bowl, combine together the eggs, nutmeg, cinammon, sugar, vanilla, and a pinch of salt. Keep mixing until the ingredients are well blended together and the eggs are consistently mixed throughout.
Step 2
Heat your pan to medium
Heat up a pan on the stove to medium heat. If your pan is not non-stick, spread a little non-stick spray or butter on the bottom of the pan, otherwise do not worry about it.
Step 3
Turn when golden brown
Soak both sides of a slice of bread (make sure all of it is covered in the egg mix) and place the bread in the pan. Flip the toast when it is golden brown at the bottom. Repeat.
Step 4
This recipe makes 3 slices of french toast. If you like, sprinkle some powdered sugar on top of the french toast after they are finished. Also, you can pour some syrup over the french toast for a sweeter meal.

Easy Homemade Spaghetti Sauce with Veggies

I had a little cooking bug last weekend. I don’t usually do that but I was going to the store and couldn’t think of what to make for dinner  and I went searching on AllRecipes.com and got lost.  Most of the recipes seemed a little hard for me, plus many of them just had bad ingredients that I couldn’t eat. :( So I was thinking about spaghetti sauce.  It has onions and garlic in it but I was thinking if I didn’t do so much of those ingredients I would be fine so I decided to try it.

It was fabulous! I’m so in love with throwing this stuff in the pot, having it simmer, and come out so tasty at the end. Yummers! I do think some of the ingredients were bad for me though so I will have to play with it.  I’m still not sure if I can eat meat and be okay, or if it was all the garlic salt and chopped onions I put in.  Or it could have been something entirely different that I ate over the weekend. I hate my diet. :) On the happy weight news, I’m still pretty damn low and saw someone I haven’t seen for about a year yesterday and they said, ‘Wow! You look GREAT! Have you lost weight?’  Um, yes, yes I have! Thank you very much!

The even BETTER news was…. GRIFFIN ATE THE WHOLE THING.  And then he ate his sisters.  I swear, why won’t he eat when he is starving? He waits for something tasty and then gobbles it.  I might have to make a huge batch every week and feed it to him every night.

The Ingredients to my Easy Homemade Spaghetti Sauce with Veggies:

1 pound lean ground beef
1/4 cup chopped onion
2 (14.5 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
Handful of mushrooms, enough to satisfy me
Slices of zucchini cut up into small small pieces. Chopped you might say.
Slices of yellow squash, cut up.
In a large saucepan over medium heat, cook ground beef with onion until brown; drain. Stir tomatoes, tomato paste, sugar, garlic powder, oregano and mushrooms & veggies into beef mixture. Bring to a boil, then reduce heat to low and simmer one hour. Serve over hot pasta.

I was going off of two different recipes so it’s slightly random.  It also called for a tablespoon of basil but I didn’t have that but other recipes called for sugar, so I added sugar instead.  I prefer thick sauce so I might do more tomato paste next time.  I was so amazed that with the tiny chopped up veggies just evaporated into the sauce after an hour of simmering time.  They were there though! My kids ate them!

We also served this over wheat pasta.

Enjoy! Leave a comment below if you have a better homemade spaghetti sauce that you serve at home. I’d love to hear it.

Baked Cinnamon Pears

Preheat over to 350 degrees
Take a pear (or more pears!) and cut it in half.
Take the seed out.
Put both, side up, in a baking dish. Add half an inch of water.
Sprinkle some cinnamon on top.

Bake for 20 minutes, or until lightly browned.

Courtesy of Krysta!

G will put cords, paper, and plastic in his mouth. He however, will not put actual food.  He has the best pincher grip I’ve seen and will pick up cheerios and other items but will not put them in his mouth. He likes me to do that.

These tasty pears were Krysta’s solution of making G want to eat something SO YUMMY that he will pick it up and eat it.

Sadly, it was a FAIL.  He liked it when I gave him a taste to see what it was all about.  He picked it up and played with it.  But did not put it in his mouth.

I saved the other half in the fridge (and the rest of the first half actually) and we shall try again later.