Fall where are you! It’s hitting the mid 90’s again this coming week (insert big eye roll here). I am yearning to wear my sweaters and boots! Soon…soon. Around these parts it starts to really feel like fall at end of October, early November, so we have a few weeks yet. But this hot weather is not stopping me from making some yummy fall inspired food. I made some absolutely out-of-this-world delicious whipped sweet potatoes on Saturday night for dinner. Seriously tasted like dessert. SO GOOD. My kids loved it! My daughter said, “Mommy, what’s in here…it tastes like pie.” I made the sweet potatoes with this pork dish (sans the applesauce) that is so easy and always a hit and the two went together like gangbustas. Anyway, if you are looking for a new way to eat sweet potatoes, try whipping them up. I am totally going to make these whipped sweet potatoes for Thanksgiving and I’m so excited about it! They are seriously delicious. Look out fall…I’m coming for ya. Continue reading
Category Archives: ACD
Shared on: Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Fat Tuesdays, Traditional Tuesdays, Slightly Indulgent Tuesdays, Kids in The Kitchen Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Pennywise Platter Thursdays, Full Plate Platter Thursday, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Fight Back Friday, Food Adventure Friday, Superfood Sunday, Potluck Party Friday
-1 can of SCD legal coconut milk
This recipe fit the bill on a cold and rainy Tuesday. The warm fennel and apples were savory and cozy, wilting the radicchio just enough, with buttery toasted walnuts, a burst of tart from the cranberries and a splash of fresh orange juice. Love. I ate two HUGE bowls for lunch and more with dinner (added in some SCD legal chicken apple sausage).
-I head of radicchio, cored, sliced and washed
-2 navel oranges
-3 fennel bulbs, sliced
-2 large red apples, peeled and sliced (I used Fuji)
-1 cup walnuts
-1 cup dried cranberries (sugar free and sulfur free)
-1/4 teaspoon salt
-Oil of choice
1. In a large sauté skillet, add a drizzle of oil, salt, and fennel and sauté on med heat for about 5 minutes, or until slightly tender. Add apples and walnuts and continue to sauté on med/low until apples are just tender. Remove from heat.
2. Build your salad.
3. To a plate, add a few handfuls of radicchio. Top with warm fennel and apple sauté, cranberries, and serve with 1/2 an orange. Use the orange as the “dressing.”
* For cashew milk: soak 1 cup of cashews in filtered water 4 to 8 hours. Drain, rinse, and blend with 3 cups filtered water (I use a Vitamix). Poor into glass jar and store in fridge up to 4 days.
Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Full Plate Thursday, Pennywise Platter, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Lunch Box Love Fridays, Allergy-Friendly Fridays, Friday Food, Superfood Sunday, Sunday Night Soup Night
-2 tablespoons oil of choice (I use grapeseed)
1. Add oil, leeks and salt to a large saute pan. Sauté on medium heat until wilted and soft (about 5 minutes).
2. Trim, slice and wash the Brussels. Add to leeks and sauté on medium heat.
3. When Brussels are slightly wilted turn off heat and add in lemon juice and mix. I like my Brussels with a bit of crunch (not mushy).
4. Serve warm or room temp (or cold). Garnish with fresh ground pepper.
Shared on: Cowgirl Up Mondays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Full Plate Thursday, Pennywise Platter, It’s a Keeper Thursday, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food, Superfood Sunday, GFE April Virtual Support Group.
*Don’t throw out those gorgeous pickled beets either, add them to a salad as is, or try roasting or a saute.
This nice cold weather called for some nice warm soup. Chicken noodle was in order, but I wanted to make it SCD. So I turned to my fellow SCD blogger, Jen, from My Big Fat Grain Free Life. Check out her blog when you get a chance, lots of great SCD recipes. She makes a chicken “zoodle” soup (the zoodles obviously being zucchini in place of the noodles). So awesome! I made my usual chicken soup recipe and added in those delicious zoodles. My kids thought they were so fun too. My son declared, “Noodles,” like he was just presented with a prize or something. Hooray for fun dinners. If you’re looking for a fun way to replace traditional noodles, give zucchini a try (see here).
-1 medium yellow onion, small chop
-3 cups carrots, small chop
-2 cups celery, chopped
-2 cooked chicken breasts, chopped (great way to use leftovers)
-2 large zucchini, made into “zoodles”
-3/4 teaspoon salt
-3 cloves garlic, minced
(I also add 1 teaspoon garlic granules)
-2 bay leaves
-8 cups filtered water (or any broth, but I used water)
-Oil of choice
-Pepper to taste
1. To pot add oil, salt, and onions and saute for 2 minutes
2. Add celery, carrots, garlic cloves, garlic grans, and saute for 2 minutes
3. Add water, bay leaves, and bring to a gentle simmer; simmer for about 20 minutes, or until veggies are tender
4. Add chicken and zoodles, stir
5. Turn off heat, cover and let sit for about 15 minutes; warm through before serving
Serve with: SCD Crusty Rolls or SCD Hot Cross Buns
-2 cups cooked green lentils*
-1/4 cup tahini
-1/4 cup lemon juice
-1/3 cup chopped roasted red pepper
-1/2 teapsoon salt
-2 teaspoons garlic granules, use less for kids. (if using raw garlic, just use a little for the spice factor, or add roasted garlic. Just make sure you check the spice if making for kids)
-1/3 cup oil of choice (more if needed)
1. To roast pepper: Preheat oven to 400. Cut 1 red pepper in half, remove stem and insides. Place the pepper in a glass baking dish, no liquids, just the pepper. Roast until browned (around 20 minutes, if not browned, roast longer). Remove from oven and place a towel over the pepper in the glass dish. Allow to cool. Remove the pepper skin when cooled.
2. To prepare lentils: soak 1 cup green lentils for 6 hours. After the soak, discard water. Cook lentils with 1 1/2 cups water (bring to boil then cover for about 15 minutes) or until water is absorbed.
3. In food processor fitted with the s-blade, blend cooled lentils, pepper, tahini, lemon, garlic and salt.
4. Drizzle in oil, add more if needed
5. Store in airtight container in fridge.
*I was soaking lentils according to the guidelines in the book, but I came across a recent Q&A in which Elaine Gottschall states that soaking lentils 3-4 hours was fine. I error here on the side of 6. You can read more Q &A here.
Shared on: Real Food Wednesdays, Gluten-Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Full Plate Platter Thursdays, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays , Fight Back Friday, Friday Food, Allergy-Friendly Friday, Superfood Sunday