Shrimp Scampi Over Cauliflower

Shrimp Scampi Over Cauliflower

Shrimp Scampi Over Cauliflower

This is so easy and so delicious!  

In a 10" frying pan melt:

4 tablespoons coconut oil


Add to the frying pan: 

3 cloves fresh, minced garlic
1 teaspoon parsley
1 teaspoon chives
1 - 12 ounce bag of peeled, raw shrimp that has been rinsed and soaked for about 10 minutes

Sea salt, to taste
Cook over medium heat for about 8 minutes or until the shrimp is pink

Meanwhile, boil 1/2 head cauliflower cut into florets or 1/2 bag of frozen cauliflower in a covered saucepan until it can be pierced with a fork, about 6 minutes.  Drain The cauliflower.  Serve it with the shrimp and sauce over it.  (It could be served over rice or noodles for non-SCD.)

Enjoy!

Apple Almond Bars

Apple Almond Bars

Apple Almond Bars

I'm still fairly early on my SCD* adventure hoping to heal my stomach.  I was wanting something that was yummy, easy and SCD friendly.  This is what I came up with.  They would be amazing with a variety of other flavorings like cinnamon and cloves or other SCD legal extracts like almond or maple.  They are SCD legal, as well as being low carb, gluten free and dairy free if the yogurt topping is omitted.

Apple Almond Bars
Makes 9 cookies

Preheat the oven to 350F.  Prepare an 8" square cake pan with an olive or coconut oil cooking spray with no added ingredients or butter the pan.  Set it aside.

Place the following ingredients in a mixing bowl:

1 cup blanched almond flour
1/3 cup unsweetened applesauce
1/3 cup raw honey
2 tablespoons coconut oil, liquid state (above 70F)
2 teaspoons Homemade Vanilla Extract
1/4 teaspoon salt ("Real Salt" or Himalayan)

Combine them well and spread the batter into the prepared pan, smoothing the top.  Bake the bars for about 20 minutes or until they are just becoming golden.  Cool and cut into bars.  

I served mine with honey sweetened SCD yogurt and blueberries.  (Omit the yogurt for IC.)  Heavenly!

Enjoy!

*SCD = The Specific Carbohydrate Diet by Elaine Gottschall 


Simultaneously published on my other blog, here.

Cheese-flavored Non-dairy Cheese Spread

Cheese-flavored Non-dairy Cheese Spread

Cheese-flavored Non-dairy Cheese Spread

First, prepare a batch of Almond Cheese.  To the finished cheese product, add 

1 1/2 teaspoons nutritional yeast (gives the "cheesy" taste)
1 teaspoon whey (from the Almond Cheese making process)
3/4 teaspoon sea salt
1/8 teaspoon turmeric

Mix it well and store covered.  Use as a dip or in recipes.

Cream of Spinach or Whatever Soup for One

Cream of Spinach or Whatever Soup for One

This recipe appears in my other blog and is suitable for the IC diet.  Enjoy!

Almond Crackers with Seeds and Dairy Free Spinach Dip

Almond Crackers with Seeds and Dairy Free Spinach Dip

My other blog post here.

I would make the following changes to the recipes:

For the crackers, omit the pecans and use more sunflower seeds or almond meal.

For the dip, use home made mayonnaise and pear juice instead of the vinegar listed.

Enjoy!

Chinese Eggs with Chard and Chives

Chinese Eggs with Chard and Chives

Chinese Eggs with Chard and Chives

This is the link to this recipe in my other blog.  Omit the butter if you are dairy free.  Enjoy!

Simple Hummus

Simple Hummus

This is the link to my other blog where the recipe is located.  The paprika garnish is just for looks, and is not suitable for an IC diet.

Chewy Almond Carob Squares

Chewy Almond Carob Squares

I just made these Chewy Almond Carob Squares.  The recipe link above is to my other blog.   Don't use cocoa powder for IC diets.  Enjoy!

Low Carb Blueberry Muffins with Pecan Coconut Topping

Low Carb Blueberry Muffins with Pecan Coconut Topping

Low Carb Blueberry Muffins with Pecan Coconut Topping

I love muffins!  Years ago I came across a "master muffin" recipe and have memorized it.  This enables me to make just about any kind of muffin I want without much difficulty.  In this case, I have modified that basic recipe to include blueberries with a Pecan Coconut Topping.  The muffins are very moist and the topping is crunchy.  Yum!

Preheat the oven to 400F and spray a standard muffin pan with olive oil cooking spray.  Set it aside.

In a mixing bowl, combine the dry ingredients:

2/3 cup almond flour
1/3 cup ground or finely shredded, unsweetened coconut (regular shredded coconut can be ground more finely by putting it into a food processor and grinding it for a few seconds)
1/2 + 2 tablespoons cup coconut flour
1/2 cup ground flax seed meal
2 tablespoons whole flax seeds
1 tablespoon baking powder
1/4 cup measurable stevia baking product (like Stevia in the Raw for baking)
1/4 cup coconut or coconut palm sugar
1/2 teaspoon salt (I use Himalayan pink salt)

In another bowl, combine the wet ingredients:

2 eggs
1 cup water or milk or milk alternative
2 teaspoons lime juice (lemon or apple cider vinegar would be fine.  Its purpose is to activate the baking powder -- it can be omitted if it will cause issues)
1/4 cup olive oil, melted butter or liquid coconut oil

Set these aside.

In another bowl combine the crumble topping ingredients until crumbly:

1/4 almond flour
1/4 cup coconut flour
1/2 cup coconut or coconut palm sugar
1 packet stevia based sweetener (like Truvia)
2 tablespoons butter

Set this aside.

Combine the dry ingredients with the wet ingredients.  Scoop the batter into the muffin cups and sprinkle the topping over the muffins.  There should not be any excess topping.  Bake the muffins for 15 to 18 minutes or until they are firm and browned.  They are a bit darker than traditional muffins because of the brown sugar color of the coconut sugar.  Allow the muffins to rest in the pan for about 5 minutes before slipping a knife around the edges to loosen the from the pan.  Remove them to a plate to cool.  Enjoy!

Refrigerate or freeze any extras.

Raw Coconut Pecan Balls

The full recipe is here in my other blog.  Enjoy!

Reduced Carb Blonde Brownies

I just posted this recipe on my other blog:  

Reduced Carb Blonde Brownies

It is gluten and grain free.  It could easily be made dairy free by substituting the butter for coconut oil.

Enjoy!

Low Carb Flax and Coconut Personal Pancake

Low Carb Flax and Coconut Personal Pancake

So I was wanting something both high fiber and high protein for breakfast.  I pulled the ingredients out that I was interested in using and mixed them together.  My daughter walked in while it was cooking and asked, "What's that?"  To which I replied, "I don't know!"  Well, once it was done and I tasted it, I decided it was definitely a pancake.  I spread some all-fruit spread on it and enjoyed it as such.  I hope this helps someone else along their way :)

Low Carb Flax and Coconut Personal Pancake
Serves 1

In a bowl mix well:

2 eggs
1/8 teaspoon sea salt

Add and mix well:

1/4 cup ground flax seed meal (use almond flour for SCD)
2 tablespoons shredded coconut -- mine was pretty finely shredded, not the big chunks that are called shredded, but neither was it finely ground.  I'd say, "medium grind."
2 packets Stevia based sweetener* (or 1 tablespoon honey for SCD)
1/2 teaspoon vanilla extract

Pre-heat a small frying pan with 1 tablespoon coconut oil.  Pour the batter into the pan as soon as the oil melts.  Cover it and cook it over medium low heat for about 3 minutes or until the top of the pancake can be touched and it's no longer sticky.  It can be flipped if a browned appearance on both sides is desired.

Place the pancake onto a plate and top as desired:  Sugar free syrup, peanut butter and jam, jelly, etc.  (Not for SCD -- for SCD, peanut butter and honey would be great!)

*Note:  This would be good without toppings, too.  Use an additional 2 packets stevia sweetener, (or another tablespoon of honey for SCD), and 1/4 teaspoon cinnamon in the batter. 

As I said, I put all-fruit spread on mine.  Enjoy!

Delicious Toasted Coconut Chips

Delicious Toasted Coconut Chips

I was wanting something tasty and coconut-ty.  This was so easy!  Sweety and Cinnamony Coconut Chips -- It's even nutritious :)

Delicious Toasted Coconut Chips
Makes 2 cups

Have everything ready because this goes quickly: 2 cups coconut flakes (chips), and in a separate container 3 tablespoons coconut (palm) sugar combined with 1/2 teaspoon ground cinnamon and a dash of salt.

Heat a medium sized skillet over medium heat.  Make sure it is either a well-seasoned cast iron or non-stick, (cast iron preferred.)   Put the coconut chips into the hot skillet and stir them for about 30 seconds.  They will already be browning.

Quickly add the coconut sugar mixture.  Stir it constantly until the sugar has melted and there is no longer any loose in the pan.

Remove the coconut chips to a bowl to cool.  They are delicious both warm and cooled.  I think this would be great with about 3/4 cup blanched slivered almonds added.

Enjoy!

Almond Cheese Coffee Cake with Streusel Topping

Almond Cheese Coffee Cake with Streusel Topping

This is so yummy!  I have no idea why this type of cake is called a "coffee cake" since it doesn't have anything to do with coffee...?  Anyway, it is delicious!  It is gluten (grain), dairy and soy free.  I don't think anyone would ever know the difference.  I think this dish is going to my next brunch.

Almond Cheese Coffee Cake with Streusel Topping
Makes about 12 servings

Pre-heat the oven to 350F or 325F if using a dark colored pan.  Spray an 8"x8"x2" pan with cooking oil spray.

In a bowl combine then set aside:

1 1/4 cups almond flour
1/4 cup potato flour (for low carb, use additional almond flour)
4 packets Truvia-type sweetener (I use the Kroger brand)
3/4 cup coconut sugar
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

Beat well with an electric mixer:

1 cup almond cheese (I was a little short, so I made up the difference with some pear juice, and it was just fine.)
2 eggs

Gradually add the dry ingredients, (above), into the cheese/egg mixture until it is incorporated.  Spread the batter in the prepared pan.

Combine in a bowl and sprinkle over the cake batter:

2 tablespoons almond flour
2 tablespoons unsweetened shredded coconut
1/4 cup coconut oil
1/8 teaspoon sea salt (if nuts are unsalted)
1/2 cup coconut sugar
2 packets Truvia-type sweetener (as above)
1/2 cup nuts (blanched slivered almonds, chopped walnuts or cashew pieces.  I used cashew pieces.)

Bake at 350F, or 325F if using a dark colored pan, for about 20 minutes or until a knife inserted in the center comes out clean.  Cool the cake for about 10 minutes before cutting and serving.  Store any leftovers covered in the refrigerator.  It is, also, excellent chilled.


Enjoy!

Potluck Breakfast Casserole plus a Pork Sausage Recipe

Dairy-free Potluck Breakfast Casserole

Pork Sausage Recipe

We had a breakfast pot luck at our church on Easter morning this year.  I brought this breakfast casserole.  Folks said they really enjoyed it.

Dairy-free Potluck Breakfast Casserole
Serves about 12 or a good size for a potluck dish 

This recipe uses leftover baked potatoes and homemade pork sausage for an easy assembly.  (The casserole part of this recipe is not SCD legal.)

The first item of business is to make the pork sausage.  It's quite simple to put together and then there's no risk of unnecessary chemicals.

Pork Sausage Recipe (SCD legal and low carb)

Cook and crumble 2 pounds lean ground pork.  Season it with:

1 1/2 tablespoons Adobo seasoning without pepper
1 teaspoon sea salt
1 teaspoon garlic granules (or 2 cloves garlic, minced)
1/2 teaspoon dry mustard powder
1/2 teaspoon celery seed
3/4 teaspoon thyme flakes


(The remainder of this recipe is not SCD legal or low carb) To make the casserole:

Put 1/2 of the sausage into the bottom of the crock.

Shred 4 to 5 medium sized cold baked potatoes as for hash browns.  Divide them in half.  Distribute 1/2 of them evenly over the sausage.  Season them with about 1/2 teaspoon Adobo seasoning and 1/2 teaspoon sea salt.  

Slice 4 to 6 medium sized mushrooms.  Arrange 1/2 of them over the potatoes in the crock.  

Repeat the layers as above.

In a mixing bowl combine 12 eggs and about 1 cup almond milk or whey (I had just made almond cheese, so I had a cup of whey on hand.)  Add to it 3/4 teaspoon sea salt and 1 1/2 tablespoons parsley flakes.  Mix it well and pour it over the ingredients in the crock pot.



The liquid should just cover the other ingredients.  If it doesn't add just enough the cooking juices from the sausage to cover them.  Cook the casserole on low overnight, approximately 8 hours (4 hours on high) until it is solid in the center and bubbling around the edges.



When it is done, reduce the heat to warm.  The casserole will absorb the excess liquid once it is no longer simmering.



Enjoy!

Carnitas -- Mexican style Roast Pork

Carnitas -- Mexican style Roast Pork

I think carnitas are one of my favorite Mexican foods.  I've made several versions of this recipe, but I think this is my favorite.  I adjusted it from a standard recipe to  have much less cumin.  Cumin can be bladder irritating for some.  If it is bothersome, just omit it.

Carnitas -- Mexican style Roast Pork

I had about an 8 pound pork shoulder roast that I started with for this recipe.  Most roasts are only about 3-4 pounds.  For such a smaller roast, just halve the seasonings.

In a small bowl, combine

1 1/2 tablespoons Adobo seasoning 
1 tablespoon sea salt
1 teaspoon cumin (may be omitted)
1 tablespoon ground oregano
1 tablespoon garlic granules

Set this aside.

Cut the pork roast (mine was about 8 pounds) into 2" cubes.  (I had to pre-bake mine partially because it was frozen.)  Place the meat into a container large enough to hold it.  Pour 1/3 cup olive oil and 1/2 cup water over the meat.  Sprinkle the seasonings and stir it well to fully distribute the spices.  Cover the container and refrigerate it over night.  

When ready to cook the meat, remove it from the container and arrange it in a single layer in a roasting pan.  Cover the roaster, and bake it for about 3 hours at 300F.  The Carnitas are done when the meat is a deep reddish brown and falls apart easy when poked with a fork.  The smell will be amazing!


The meat can then be served alone as a main dish or in any sort of Mexican food like tacos, taco salad, etc.  Enjoy!

Golden Cashew Coconut Cookies

Golden Cashew Coconut Cookies

These little babies are good!  They remind me of the frosting from German Chocolate cake.  Yummy!  Of course, they are gluten and grain free, soy and dairy free.  



Golden Cashew Coconut Cookies
Makes about 2 dozen

Pre-heat the oven to 350F, and line a baking sheet with parchment paper.  Set it aside.

In a mixing bowl with an electric mixer, beat:

2 eggs

Add and continue beating:

1 cup coconut sugar
1/3 cup date sugar*

Add and mix well:

1 tablespoon plus 1 teaspoon coconut oil
1/2 teaspoon vanilla extract (I make my own.  Recipe here)
1/2 teaspoon sea salt
1 cup unsweetened shredded coconut
1/3 cup cashew pieces
3/4 cup almond flour
1/4 cup ground flax seed

Scoop by small scoopfuls, (2 tablespoon size), onto the parchment lined sheet about 2" apart.  Flatten the tops of the cookies, and bake them at 350F for about 10 minutes.  

Allow them to rest on the baking sheet for 3 to 5 minutes, then transfer them to a paper towel to continue cooling.  

Store covered with waxed paper or paper towels between the layers.  Enjoy!

*For low carb, use just coconut sugar

Note:  The oranges were just for the photo shoot.  Don't eat them on a low-acid diet.

Asparagus broth aka Asparagus Tea

Asparagus broth for soup making

I don't know about other people, but I always feel so guilty about throwing out the tough pieces of the asparagus.  I've heard some people say the tough woody ends can be peeled and cooked with the rest of the asparagus.  Have they ever tried to peel a skinny little asparagus bit??  I couldn't do it, that's for sure!  Then I had the idea of boiling the ends and using them as a stock for soup making. 

Asparagus broth for soup making, aka Asparagus Tea

Reserve the cooking water from cooking the whole asparagus, then add the broken-off ends.  Fill the pot with water, cover it, and bring it to a boil.  

Reduce the heat to a simmer and continue to cook the ends for about an hour or more.  When the broth is done, the cut ends will have sunk to the bottom of the pot. 

Strain the broth and discard the asparagus ends.  Use for broth in soup or stew.  When I've done this, people have raved about the soup!

Enjoy!

Shrimp Cheese Dip -- Dairy and Soy free

Shrimp Cheese Dip -- Dairy and Soy free

This is a simple recipe that stems from my original Almond Cheese recipe.

In a food processor combine

1/2 cup Cheese-flavored Non-dairy Cheese Spread 
1/4 cup cooked shrimp meat
1/2 teaspoon dill weed
1/4 teaspoon sea salt

Serve as a dip or spread.  Store covered in the refrigerator.  Enjoy!

Almond Cheese -- Dairy and soy free semi-soft cheese

Almond Cheese -- Dairy and soy free semi-soft cheese

For some time now, I've thought that there must be a way to make a non-dairy cheese that I could use.  All of the pre-made ones I've seen at the store have things in them to which I am sensitive.  After doing some research online, I came across a couple of recipes that I thought I could modify.  The following is the result.  I hope it helps someone!


Almond Cheese -- Dairy and soy free semi-soft cheese
Makes about 1 1/2 cups cheese

In a blender container combine 2 cups blanched almonds, (I cheat and purchase mine already blanched), and about 3 cups filtered water.  Blend them until the almonds are smooth, as shown above, adding more water if necessary to keep the blender going.  Just at the end, add the powder from 2 caps of probiotics capsules.

Line a colander with a cheesecloth, or, if you are like me and don't have any, a good, clean paper towel will work.  Place the lined colander over a bowl that is large enough to hold it, so the whey can drain from the cheese.  Pour the pureed almonds into the lined colander and cover it so nothing will fall into it.  I used a plate.

Allow the whey to drain over night, up to a couple of days, depending on the consistency of the cheese that is desired.  

I had to add some weight to get it to strain -- I placed a mug on top and then I put it into another clean cloth towel and squeezed as much of the whey out as I could.  The whey can be saved to use in another project like this gluten and dairy free pizza crust.

This is the cheese in its "final" state after draining.  At this point, it could be used for many different things.  It is much like cream cheese or a semi-soft cheese.  It is great in this Almond Cheesecake with Blackberry Topping!  Enjoy!