Category Archives: SCD
Turkey Mushroom Burgers with Cherry Tomato Pineapple Salsa (SCD/Paleo/GAPS) & 10 Side-Dish Suggestions
I learn more and more about my body each year. For example, it has become quite apparent that I am unable to digest nuts (even nuts that have been soaked and dehydrated). As you know, nut flour is a staple in the grain free diet. However, I eat nut flours very sparingly. Since I don’t use a lot of almond flour, I rely on coconut flour, which is one of the three ingredients in this recipe. These banana pancakes are 100% inspired by Elaine and her recipe suggestion in this video.
I just HAD to give it a try.
- 8 ounces ripe peeled banana (a little more than 2 medium - please weigh the banana for accuracy)
- 2 large whole eggs + 1 egg white (my eggs weigh around 2.0 - 2.2 ounces each)
- 3 tablespoons + 1 teaspoon coconut flour*
- 2 to 3 teaspoons coconut oil (for cooking/frying)
- Smash the bananas in a bowl with a fork until the mixture is wet and smooth.
- Add in the two whole eggs and the one egg white and whip with a fork until well incorporated.
- Add in the coconut flour and mix thoroughly. Allow to rest for 3 to 5 minutes.
- While the batter is resting, heat the coconut oil in a non-stick pan or cast iron skillet.
- Mix the batter again and add to the skillet in small scoops (I like doing two tablespoons at a time). Remember to cook on a low heat so the inside cooks through without burning the outside. Cook on each side for about 3 minutes. Cooking in oil like this takes a little skill. It's new to me, so it took me a few tries to get the heat right and to know when to flip. The less batter you use obviously, the easier they are to manage.
- Transfer to a plate and drizzle with honey!
Smaller scoops are easier to manage (about 2 heaping tablespoons of batter each)
Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)
Ingredients and directions for everything:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract
1. Add the dates, pecans, and vanilla to a food processor and blend for 1 minute. Mixture should be thoroughly incorporated.
2. Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom. Or you can skip the paper…it’s entirely up to you.
3. Place the crust in the fridge while making the banana cream pie mixture.
-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla
1. In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla. Start to blend on low, then increase the speed to high, using your tamper as needed.
2. With the blender running, drizzle in the coconut oil. I blend until the mixture is creamy (no detectable grit or chunks).
3. Poor the mixture onto the refrigerated crust. Place back in fridge for about an hour to set up before you top with the coconut whipped cream.
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract
1. Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2. To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated. It’s okay if you have tiny specks of coconut fat in the mixture.
3. Pour the whipped coconut cream on the top of the banana cream and smooth around.
Final directions for the pie:
1. After you top with the coconut whipped cream, top with ground pecans.
2. Place the pie in the freezer and allow to set for 2 – 4 hours. When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.
3. When ready to serve, remove the spring form, cut and serve.
4. Drizzle with chocolate sauce.
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla
1. Place all the above ingredients into a 1 cup glass Pyrex.
2. Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degrees.
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water. Mix constantly until melted, then immediately remove from water. Do not let the oil heat over 110 degree. I melt the chocolate the same way. It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees. Perfect raw chocolate sauce baby!!
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always. Then you have some on hand when you need it. When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.
*Non-paleo vegans, use maple syrup to replace all the honey in the recipe. It’s really the best sub here and tastes fabulous! I recommend grade B.
Raw Foods Thursday, Pennywise Platter Thursdays, Wellness Weekend, Pure Ella Potluck Party
–2 six ounce cans of clams, chopped up a bit*
-1/3 cup cooked and chopped bacon (omit if you cannot find SCD/Paleo bacon)
-1/2 teaspoon fresh thyme, chopped
-2 1/2 cups raw cashews (soaked for at least 5 hours in filtered water)
-5 cups filtered water (or broth)
-3 tablespoons clam juice
-1/2 + 1/2 teaspoon salt
-2 teaspoons garlic granules
-3 tablespoons olive oil (I recommend olive oil for its buttery flavor)
-Ground pepper to taste, and more salt if needed
1. Crisp up 4 to 5 pieces of GOOD bacon in a pan, then give it a small chop. Set aside.
2. In a soup pot, add in the olive oil, onions, celery root, and 1/2 teaspoon salt and saute for 10 minutes on medium low.
3. To the onions and celery root, add in the carrots, celery, and fresh thyme and saute for 5 – 7 minutes over medium heat. Stirring frequently.
4. When the veggies are tender, add in the two drained cans of clams and 3 tablespoons clam juice (do not add in all the clam juice from both cans…just 3 tablespoons). Stir clams around with the veggies. Then add in the final 1/2 teaspoon salt, 2 teaspoons garlic granules, and 2 cups of water (or broth). Bring to a simmer for 3 minutes.
5. While the veggies and clams are gently simmering, drain the cashews and add them to a blender with 3 cups filtered water. Blend on high for 30 seconds.
6. Immediately add the blended cashews to the pot with the veggies and clams. Stir and allow everything to come to a GENTLE simmer – please do not boil this mixture…it will not taste great if it burns on the bottom. Simmer very gently for 5 minutes, stirring frequently. Be sure to scrape the bottom of the pot, making sure the veggies and cashew cream does not stick. I use a large wood spoon, a silicone spatula will also work great.
7. The mixture will greatly thicken as it heats up. After the 5 (gentle) minute simmer, turn the mixture down to very low so the simmering stops, cover, and allow it to continue to warm for 30 minutes, stirring once in a while
8. After 30 minutes you can serve, or turn the heat off and let the mixture sit.
9. When ready to serve, gently heat through, taking care to not burn the mixture.
-Upon serving, add in some pepper to taste. Other options include chopped crisp bacon, green onions, a lemon wedge, or chopped parsley. Serves 4
*Serve with grain-free crackers to keep this SCD & Paleo or serve with Gluteno original crackers (these taste like those little oyster crackers typically served with New England Clam Chowder). Grain free “cornbread” is also excellent with this soup.
*The type of clams you use will make or break this dish. Once I used two 10-ounce cans of baby boiled clams, and I did not like how it turned out at all. Here is what I used and really liked. It provided a great clam flavor and overall I was very pleased with the texture and taste.
Roasted and Mashed Celery Root – A Healthy and Tasty Alternative to Traditional Mashed Potatoes (SCD, Dairy Free, Vegan, Paleo)
Over the Holidays I made mashed potatoes a couples of times for family get togethers (I used red, New Potatoes…my favorite variety). And so my kids have been asking for mashed potatoes quite often since. As much I do really loves potatoes, I know they are not the healthiest choice. Perhaps the most important thing to understand about potatoes is that they are a nightshade, and thus contain alkaloids which can impact nerve-muscle function and digestive function. Now I can attest to this first hand. Potatoes do not agree with me (for me, they cause digestive disruption and seem to exacerbate inflammation). If you follow the SCD, GAPS, or Paleo diet, you know that potatoes are not allowed. If you’re interested, you can read more about nightshades here. So I use celery root A LOT as a sub for potatoes. A while back I made Jill’s celery root fries, and LOVED them. And I’ve graduated to using celery root to replace mashed potatoes. And I have to say, it’s a very tasty alternative. One thing you will notice is celery root has a creamy, velvety texture. I just love this. Not as starchy as potatoes. So do my kids love celery root mash as much as mashed potatoes? My son loves it, but by daughter would rather have the massed taters (but my kids don’t get a choice, if they are not allergic to it, they have to eat it). I usually make roasted celery root mash with chicken and a lovely dairy free lemon garlic gravy, so it all works really well together and I get few objections. I highly recommend roasting the celery root as a way to impart a deep, rich favor in the dish. Enjoy!
-1/2 pound (8 ounces) of dino kale, wash and remove large stem
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Fat Tuesdays, Slightly Indulgent Tuesdays Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Keep It Real Thursdays, Pennywise Platter Thursdays, Wellness Weekend Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Gluten Free Fridays, Healthy Vegan Friday Sweet Saturday,
Guest Post from Lauren at Empowered Sustenance: Zucchini Pasta with Sausage and Roasted Garlic Sauce (grain free, SCD)
I used Trader Joe’s Smoked Apple Chardonnay Chicken Sausage here. This is a great convenience food option for the SCD and GAPS diet. The ingredients are: chicken, apples, salt, celery, white pepper, nutmeg, thyme, ginger, chardonnay, rosemary, natural pork casing. I always remove the casing from this sausage, because it is tough and chewy.