Category Archives: ACD

Monday, September 28, 2015

Perfectly Whipped Sweet Potatoes

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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 →

Posted by Amber at 9:35 am

Labels: ACD, AIP, GAPS, holidays, Paleo, sides, Thanksgiving, thanksgiving side dishes, vegan, vegetarian, winter cuisine.

5 Comments

  • Tessa@TessaDomesticDiva September 30, 2015 at 8:09 pm

    I want some too! Roasting always brings out the most amazing flavor in sweet potatoes. I have never whipped them, I will have to try!

    Reply
    • Amber October 2, 2015 at 8:07 am

      Oh Tessa…you will love this!

      Reply
  • GiGi Eats October 2, 2015 at 5:59 pm

    This sounds like utter HEAVEN in my mouth!!!!

    Reply
    • Amber October 2, 2015 at 7:03 pm

      Nailed it! These sweet potatoes are amaze-balls. 🙂

      Reply
  • Emily @ Recipes to Nourish October 19, 2015 at 11:36 am

    Yum! I love whipped sweet potatoes and your recipe sounds delicious! Thanks for sharing it with us over at Savoring Saturdays. Hope you’ll come back and join us again 🙂

    Reply

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Thursday, April 19, 2012

Roasted Fingerling Carrots ~ Fresh From The Garden (SCD Friendly)

Last weekend we harvested most our winter garden.  Still have some onions and garlic growing.  They do take a while, but worth the wait.  We grew a TON of carrots this year.  The kids LOVED pulling these big gorgeous fingerlings out of the dirt.

I roasted these sweet, tender carrots for dinner that night, and boy were they delicious!  I’m sure we all have our favorite way to roast veggies.  Mine is pretty simple.    
Ingredients
-1 1/2 pounds carrots
-3 tablespoons of oil
-2 teaspoons garlic granules
-1/4 teaspoon salt 

How To
Preheat oven to 400 degrees
1.  In large baking dish, mix ingredients
2.  Roast for 20-30 minutes, until desired tenderness. I like mine with crunch.  

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 

Posted by Amber at 2:01 pm

Labels: ACD, adventures in gardening, SCD, sides, vegan, vegetarian.

11 Comments

  • Vicky April 19, 2012 at 4:18 pm

    I love roasted carrots! These look gorgeous, hand grown and freshly picked, what could be more awesome!

    Such lovely pictures, it looks like carrot picking was a fun game!

    (The largest carrot I’ve ever grown happened to be about one and a half inches! I don’t seem to have green fingers when it comes to vegetables!)

    Reply
    • Amber April 20, 2012 at 5:10 pm

      Thanks Vicky! My kids love raw carrots, but they squeal in delight when they are roasted. They are so sweet, like candy!

      They are so, so easy to grow. Maybe I’ll do a post about it next year. 🙂

      Have a great weekend.

      Reply
  • Laura April 20, 2012 at 11:47 pm

    Wow, fresh from the garden and kids love it-doesn’t get better or healthier than that! I make a mashed carrot and potato dish that my family loves. I bet using garden carrots in it would taste so much better! Isn’t gardening with kids one of the best things in the world?!

    Reply
    • Amber April 21, 2012 at 12:54 am

      Hi Laura,

      Nothing better! I love it. Your carrot mash sounds super yummy. I’ve never mashed carrots. I do mash sweet potatoes with cauliflower though. 🙂

      Have a great weekend!

      Hugs,
      –Amber

      Reply
  • Miz Helen April 22, 2012 at 2:11 am

    Amber,
    I am so happy that I got this post linked up for you, these carrots are just awesome! We are still harvesting carrots and they are so good. Your little ones are just adorable! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Amber April 22, 2012 at 3:17 am

      Why Thank you Miz Helen! And thank you so much for linking up my post. Sometimes Linky gets a little weird!! Much appreciated. 🙂

      Reply
  • JoKnows April 23, 2012 at 12:33 am

    The carrots look yummy and the photos are so pretty!

    Reply
    • Amber April 23, 2012 at 12:45 am

      Awe, thank you! 🙂

      Reply
  • Julie@teachinggoodeaters April 27, 2012 at 2:15 am

    You have inspired me- I want to grow my own carrots with my kids ASAP!! The pictures of the carrots and the kids are wonderful…

    I would love it if you would share this at Food Adventure Friday!
    http://teachinggoodeaters.blogspot.com/2012/04/food-adventure-friday-cooking-with-kids.html

    Reply
  • ella@lifeologia July 25, 2012 at 12:46 pm

    awwww so cute!!!
    Wish we could have that 😉
    I love these carrots and your photos with the kiddos and the whole big bunch in your arms is super cool! 😉

    Thanks for linking up to the Potluck Party.
    http://www.lifeologia.com/potluck-party-garden-fresh/
    xoxo
    Ella

    Reply
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Monday, April 16, 2012

Roasted Cauliflower Curry Soup (SCD Friendly)

I’ve come across many cauliflower soup recipes over the years but never made my own…until last month that is.  It’s such a delightful soup with a buttery, delicate flavor.  I kick myself for waiting so long.  This is super spring dish, light yet filling, and would probably taste fantastic cold on those hot summer days. My friend Vicky has a wonderful SCD Lentil Cauliflower soup – I love her addition of lentils – so clever.  
Salud friends.     
5 Health Benefits of Cauliflower 
Ingredients
-1 yellow onion, chopped
-1 cup carrots, chopped
-1 cup zucchini, chopped
-2 lbs. cauliflower (2 medium heads)
-4 cups filtered water 
-1 can of SCD legal coconut milk 
-2 teaspoons green curry paste (or more to taste) 
-1/2 teaspoon ground turmeric 
-1 teaspoon garlic granules (or 2 fresh cloves, minced)
-1 teaspoon salt
-Oil of choice 
How To
Preheat oven to 400
1.  Cut and wash cauliflower.  Toss with a drizzle of oil and garlic granules (or whatever you roast with).  I use garlic granules in place of salt.  Roast cauliflower for 25 minutes, or until slightly browned.  
2.  In a pot, on medium heat, add some oil with onions and salt.  Sauté until slightly wilted.  Add in carrots, zucchini, curry paste, turmeric, garlic grans and sauté for a few minutes.  
3.  Add coconut milk, mix.
4.  Add in roasted cauliflower and water.  
5.  Bring to a boil and turn down to a simmer for about 20 minutes (or until fork tender) then turn off heat and allow to sit for about 10 minutes, then blend with immersion blender (or blender of choice).
6.  Garnish with oil and fresh ground pepper.  

Notes:
*You don’t have to roast the cauliflower.  I’ve made it without roasting, but the roasting adds so much flavor.  So if using raw cauliflower, simmer for about 40 minutes, or until fork tender. Rest, then blend.  
Shared on:  Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Tuesday Kids in the Kitchen, Allergy-Free Wednesdays, Whole Food Wednesdays, Real Food Wednesday, Gluten Free Wednesday, Pennywise Platter Thursdays, Full Plate Thursdays, Wellness Weekend , Freaky Friday, Fresh Bites Fridays, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Fight Back Friday, Superfood Sunday, Sunday Night Soup Night
Posted by Amber at 1:05 am

Labels: ACD, SCD, Soup, vegan, vegetarian.

24 Comments

  • Anonymous April 17, 2012 at 1:06 am

    How much coconut milk? You don’t have it listed in the ingredients.

    Thanks

    Reply
    • Amber April 17, 2012 at 1:18 am

      Ah, thank you. My apologies for that oversight. I’ve made the changes.

      Much appreciated.

      –Amber

      Reply
  • Lisa April 17, 2012 at 9:02 pm

    This looks SO good! I look forward to trying it. Coming over to visit from Kids in the Kitchen. Feel free to come over and linkup with my “Try a New Recipe Tuesday” today. I’d love to have you join us. 🙂

    Reply
    • Amber April 19, 2012 at 1:43 pm

      Hi Lisa,

      Going over there right now…

      Thanks!

      Reply
  • Betsy April 18, 2012 at 12:38 pm

    This looks FABULOUS. I am totally trying it.

    Reply
    • Amber April 19, 2012 at 1:43 pm

      Thanks Betsy! I hope you enjoy it. 🙂

      Reply
  • cooking lady April 19, 2012 at 10:46 pm

    Yum this soup sounds really good. Thanks for sharing

    Reply
    • Amber April 21, 2012 at 7:52 pm

      My pleasure. Have a great weekend.

      Reply
  • Diane Balch April 20, 2012 at 1:14 pm

    I love how healthy this soup is… My son is anti-veg right now but he will eat veg soup. Please share this on my foodie friday linky today. I pinned it too.

    Reply
    • Amber April 21, 2012 at 7:51 pm

      Thanks Diane. 🙂

      Reply
  • France@beyondthepeel April 20, 2012 at 11:44 pm

    How fab. This would use up a lot of vegetables and get me out of a bind when my next veggie order is on its way yet there’s not that much room in the fridge. Thanks for coming by and sharing it at Whole Food Wednesdays.

    Reply
    • Amber April 21, 2012 at 7:51 pm

      Hi France,

      My pleasure. I’m trying to get my soup recipes published…it’s getting HOT in these parts! 🙂

      Hugs,
      –Amber

      Reply
  • Debbie @ Easy Natural Food April 21, 2012 at 5:10 am

    Yum, I’m loving this soup! Apart from the yummy healthy veggies, the green Thai curry paste is a genius touch! I’m so pinning this one 🙂 Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

    Reply
    • Amber April 21, 2012 at 7:50 pm

      Thanks Debbie. I just love that curry paste! It’s my favorite. See you next week…

      Hugs,
      –Amber

      Reply
  • Anonymous April 21, 2012 at 6:06 pm

    Msde this for lunch. Omg, awesome. Creamy, yummy, delicious!

    Reply
    • Amber April 21, 2012 at 7:49 pm

      I’m so glad you enjoyed it! Thank you for chiming in and letting me know it was a success!

      Have a great weekend.

      –Amber

      Reply
  • Miz Helen April 22, 2012 at 2:08 am

    Hi Amber,
    Did you see that I got your wonderful Roasted Cauliflower Soup all linked up. It looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • Meghan @ Making Love in the Kitchen April 25, 2012 at 4:10 pm

    Yum- looks delish! Love the addition of the green curry- I have been making mine with a little more of my homemade curry spice, but should switch it up.

    Thanks for sharing!

    Reply
  • Nancy May 3, 2012 at 6:33 pm

    This looks terrific. Can’t wait to try it. I’ve got a cauliflower in the fridge right now but it’s earmarked for another dish. The next cauliflower is already designated for your yummy soup.

    Reply
  • katy December 12, 2012 at 11:49 pm

    This comment has been removed by the author.

    Reply
  • [email protected] December 12, 2012 at 11:57 pm

    So going to make this soon. 🙂

    Reply
  • Nicole Pittman February 12, 2013 at 5:06 pm

    I’ve made this three times now and it gets better each time! Very delish….thanks!

    Reply
    • Amber February 13, 2013 at 4:03 am

      Thank you so much, Nicole, for the feedback. I always love to hear about how recipe are working out for others. This is also one of my favorite soups!

      Be Well,
      –Amber

      Reply
  • How to make your favourite dishes SCD legal/paleo | My day-by-day guide to 100 days on SCD June 1, 2014 at 3:33 am

    […] In the mean time, browse this selection of paleo curry recipes. I’m also dying to try this SCD roast cauliflower soup recipe – it’s on my list for this winter (by the way, The Tasty Alternative has the most […]

    Reply

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Thursday, April 12, 2012

Radicchio with Fennel and Apple Topped with Fresh Orange Juice

For a long time there eating anything raw and green was out of the question.  And that’s hard for someone who LOVES salad!  But since starting medication and eating a (mostly at this time) SCD diet, I’ve had a very peaceful digestion (all you Cronies know what I’m talking about).  I’ve enjoyed indulging in salads again from the purples to the greens. However, it should be noted that radicchio is another name for chickory root, which is an illegal food.  So, please take caution when eating radicchio if you are on SCD, especially if you’re having symptoms.  Wait until you’re clear of symptoms to include this in your diet (and thank you to one of my readers for pointing this out to me!  You are awesome).  

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).  
Call me a salad eaten’ girl again! 

Ingredients 
-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 
Serves 4 

How To
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.”   


Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Tuesday Kids in the Kitchen, Whole Food Wednesdays, Real Food Wednesday, Gluten Free Wednesdays, Wellness Weekend , Friday Food, Feed Your Soul Friday , Potluck Party Friday, Summer Salad Sundays,  Friday Foodie Fix, 
Posted by Amber at 8:39 pm

Labels: ACD, dairy free, gluten free, grain free, salad, sides, vegan, vegetarian.

16 Comments

  • Vicky April 12, 2012 at 11:41 pm

    Apples and Walnuts are lovely in a warm salad, love them! Radicchio and fennel will just compliment the sweetness of the apples perfectly! Such a lovely lunch!

    Reply
    • Amber April 13, 2012 at 8:46 pm

      Oh I so agree Vicky! Thank you.

      Reply
  • ella@lifeologia April 13, 2012 at 8:01 pm

    Saying hello from Vicky’s blog! This recipe looks so good – glad to have found you 😉
    Would love it if you stopped by my Potluck Party:
    http://www.lifeologia.com/potluck-party-quick-healthy-meals/
    ♥

    Reply
    • Amber April 13, 2012 at 8:46 pm

      Hello Ella.

      I’m on my way over to your potluck party right now…

      Thanks!

      Reply
  • Laura April 13, 2012 at 8:35 pm

    What a delicious and nourishing salad. I could really go for this right about now! I am so happy you are able to enjoy salads again!

    Reply
    • Amber April 13, 2012 at 8:47 pm

      Thank you Laura! I would bring you a big bowl if I could! Have a great weekend! 🙂

      Reply
  • The Cyclist's Wife April 14, 2012 at 5:39 am

    Looks really good!

    Reply
    • Amber April 14, 2012 at 9:19 pm

      Thanks Sarah. 🙂

      Reply
  • Matt @ FaveHealthyRecipes April 16, 2012 at 2:37 pm

    This recipe look great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package: http://ow.ly/aj76a

    Reply
  • Alison April 18, 2012 at 5:44 am

    Oh I love lots of “stuff” in my salads. And all the colors in this one are beautiful!

    Reply
  • cooking lady April 19, 2012 at 10:48 pm

    Love the pic, lots of healthy things in this salad.

    Reply
  • Kelli Becton-AdventurezInChildRearing April 22, 2012 at 6:02 pm

    thanks for linking with KiK – so happy to have you!

    Reply
  • sophiesfoodiefiles April 26, 2012 at 12:09 pm

    A divine & tasty good-for-you salad! I love the classic combo of fennel & orange a lot! I love raddichio too! 🙂 Yum Yum Yum!

    Reply
  • Debbie @ Easy Natural Food June 13, 2012 at 5:33 pm

    Yum yum! I love how you semi-cook the apple and fennel first, it makes it look even more mouthwatering! I haven’t tried much fennel before, but this looks like a great way to eat it! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!

    Reply
  • syntk May 21, 2013 at 5:02 pm

    This looks like a delicious recipe, and your pictures are great, but I had a terrible flare-up from radicchio. It took me a while to figure out what the problem was – I didn’t see radicchio listed either way on the SCD legal/illegal lists I check, and I very mistakenly assumed it was a kind of lettuce, so therefore, legal. However, radicchio is chicory (I never knew this!), and as such, it’s on the SCD-illegal list. It’s really awesome that you’ve progressed so much on SCD that you digested this with no problems, but since it’s listed as an SCD-friendly recipe, I thought I’d mention that radicchio is not very friendly to those in the early stages of the diet. I was on the diet for a few months without problems.

    Reply
    • Amber May 21, 2013 at 7:05 pm

      You are so awesome for this note! Thank you. I’ve changed the title to be more accurate and put a note in the post about radicchio. Thanks so much!!!

      Be Well,
      –Amber

      Reply
  • Thanksgiving Meal Plans for 5 Special Diets — Traditional Cooking School by GNOWFGLINS November 13, 2014 at 10:33 am

    […] WAPF and GAPS modifications) Roasted Broccoli with Crispy Prosciutto SCD/Paleo Cranberry Sauce Radicchio with Fennel and Apple Salad Grain-free “White” Dinner […]

    Reply

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Thursday, March 29, 2012

Roasted Asparagus Soup (Vegan/SCD Friendly)

Can you tell I’m on a kick here with the creamy soups?  Cashew cream just adds so much flavor and texture to vegan dishes.  Just love it.  My husband told me this soup tastes like an “asparagus cheese soup.”  So there you go.  

Lemon and thyme make a strong appearance here.  I load on the thyme for its healing qualities (we all suffer from allergies, and thyme is a great way to decrease phlegm and heal respiratory distress).  Thyme also imparts a mild lemony flavor which I love with asparagus. I find that roasting the main ingredients adds far more to the dish than just boiling or sauteing.  You don’t have to roast, but I recommend it.  I served this soup with sauteed lemon pepper Brussels sprouts, and Danielle’s crusty rolls…all very complimentary.  
It was like a spring party for my mouth. 
Fabulous. 
The healing benefits of thyme 

Ingredients
-1 lb fresh asparagus, cut in half
-1 medium zucchini, peeled, trimmed and rough chop
-1 medium yellow onion, rough chop
-6 cloves fresh smashed garlic
-3 cups cashew cream*
-4 cups filtered water 
-1 teaspoon salt
-1 tablespoon dried thyme (if using fresh, only add about 1 teaspoon)
-Oil of choice 
-1 tablespoon garlic granules + 1 teaspoon garlic granules 
-1/4 cup fresh lemon juice
-Fresh ground black pepper to taste 

How To
1.  Add the asparagus, onion, zucchini, and garlic to your favorite roasting dish and toss with oil and 1 tablespoon garlic granules
2.  Add to a 400 degree preheated oven and roast for 30-35 minutes
3.  In a large soup pot, add roasted mix, cashew cream, water, salt, and 1 teaspoon garlic granules.  Bring to a gentle simmer, and simmer uncovered for 15 minutes.
4.  Turn down to low, cover and let cook gently for about 30 minutes.  Uncover and turn off heat.  Allow to rest for about 10 minutes, then blend with immersion blender (or blender of choice).
5.  Stir in dried thyme and lemon juice.  Serves 4. 
6.  Garnish with dried thyme, a squirt of lemon and black pepper  

Notes:

* 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.

Shared on: 
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
Posted by Amber at 5:17 am

Labels: ACD, dairy free, SCD, Soup, vegan, vegetarian.

11 Comments

  • Natalie March 29, 2012 at 6:23 am

    YUMMY! I looove asparagus soup. Definitely trying this one.

    Reply
  • Vicky March 29, 2012 at 7:17 am

    This sounds so lovely and fresh!

    Reply
  • Laura March 29, 2012 at 8:55 pm

    Great minds think alike, eh?! I guess we were both on a veggie soup kick this week. I need to get an immersion blender. I always add all my soups to my Vitamix, but maybe this tool would save me even more time in the kitchen. I love the addition of thyme to the soup-inspired by you as always Amber!

    Reply
  • Andrea @Andreas Kitchen March 31, 2012 at 3:13 pm

    Amber, This sounds like an incredible soup! I just found your blog from Cybele’s blog hop. I hope you will come and check out my blog too! Have a wonderful weekend.

    Reply
  • Miz Helen March 31, 2012 at 4:59 pm

    Hi Amber,
    This is a beautiful soup that I can’t wait to make. I just love the combination of ingredients in the recipe. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • Debbie @ Easy Natural Food April 5, 2012 at 4:33 am

    Hi Amber, I love this soup! The whole lemon-thyme-asparagus thing sounds divine, and you made it look so pretty! I’m going to make this!!

    Reply
    • Debbie @ Easy Natural Food April 5, 2012 at 10:02 pm

      I have chosen this soup as one of my top 3 picks from Sunday Night Soup Night! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Sunday Night Soup Night this coming Sunday. Thanks for linking up and I hope to see you again soon!

      Reply
    • Amber April 5, 2012 at 10:07 pm

      Thanks Debbie! So awesome. 🙂

      Reply
  • Willom April 18, 2012 at 11:53 am

    This is a good recipe. For those of us, however, who are trying to eat locally and seasonally, asparagus and zucchini are not available at the same time.

    Reply
  • Amber April 18, 2012 at 12:24 pm

    Hi There Willom,

    Agreed, you’re correct.

    Asparagus came into season last month for us. I’m always thrilled to see it (but usually wait a few weeks for the price to come down a bit). We have organic zucchini year round at my local Coop (from Mexico). Sad it’s not local. But regarding the soup, the zucchini is not an integral ingredient, and can easily be left out – the soup will still be delicious. I certainly support my local growers, nearly everything we buy is local and all organic. I offset my non-local purchases by refraining from purchasing other food items, such as dairy/cow products for example, that are incredibly polluting and wasteful.

    But trust me, I feel guilty buying from non-local farms.

    Those who aren’t on a restrictive diet can follow a local, seasonal diet more closely. But if your diet revolves around just a few foods, it’s nice to at least have the organic option, albeit, not local.

    Thanks for chiming in.

    Be Well,
    -Amber

    Reply
  • 17 Paleo Asparagus Soup Recipes – Creamy, Roasted, Broccoli and Chicken Versions August 30, 2015 at 8:59 am

    […] Roasted Asparagus Soup from The Tasty Alternative – Paleo Vegan, Cashew Cream, SCD Friendly This vegan roasted asparagus soup includes roasted zucchini, as well as roasted garlic and onions to contribute to the soups flavor. Homemade cashew cream thickens the recipe and gives it a creamy kick while forgoing dairy. […]

    Reply

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Tuesday, March 27, 2012

Sautéed Lemon Pepper Brussels Sprouts (SCD/ACD/Paleo Friendly)

I’ve been on a HUGE Brussels sprout kick lately, sauteing them up for lunch, or as a side dish for dinner.  They are so delicious.  I like to keep mine very simple – some salt and fresh lemon juice does the trick my friends.  Ah, the perfect springtime food!  Please try this one for me.   
Curious about these cute little greens?  See here for their history, nutritional info and more. 

Ingredients
-1 lb of Brussels 
-1/2 cup leeks (optional, but worth it)
-1/4 teaspoon salt (or to taste)
-1/4 cup fresh squeezed lemon juice  
-Fresh ground pepper to taste (optional, but worth it)
-2 tablespoons oil of choice (I use grapeseed)

How To
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.  
Serves 4

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.

Posted by Amber at 2:46 am

Labels: ACD, appetizer, Paleo, SCD, sides, vegan, vegetarian.

16 Comments

  • Megan @ MAID in Alaska March 27, 2012 at 5:38 am

    Amber!
    I love your pictures. I want to grab a fork and try to eat out of your bowl! 🙂 I’m printing this out and putting it in my must-make folder!
    Hugs,
    Megan

    Reply
    • Amber March 28, 2012 at 4:58 am

      Hello Sweet Megan,

      Thank you so much. I do hope you enjoy it as much as we do. So easy, so delish!

      Hugs,
      –Amber

      Reply
  • Gabby @ the veggie nook March 27, 2012 at 10:33 am

    Oh this looks so good! I love brussel sprouts!!

    Reply
    • Amber March 28, 2012 at 4:59 am

      Thanks Gabby! Me too. Glad to meet another Brussels lover!

      Reply
  • Vicky March 27, 2012 at 6:20 pm

    Simple but perfect in every way! I love brussels sprouts!

    Reply
    • Amber March 28, 2012 at 4:59 am

      Thanks Vicky.

      Reply
  • Adrienne @ Whole New Mom March 27, 2012 at 6:52 pm

    I’ll be trying this for sure! Thanks, Amber!

    Reply
    • Amber March 28, 2012 at 4:59 am

      Please let me know how you like them, Adrienne. 🙂

      Reply
  • THE FARMHOUSE PORCH March 27, 2012 at 8:38 pm

    Those BS’s look scrumptious!!! Thanks for linking up! Now following
    Linsey

    Reply
    • Amber March 28, 2012 at 5:00 am

      Hi Linsey. Thanks so much. Really love your sweet blog. I’m going to pop over and spend some time looking around. 🙂

      Reply
    • THE FARMHOUSE PORCH March 31, 2012 at 6:08 pm

      Thank you so much for linking up to “Cowgirl Up!”. I really appreciate your participation. See you next week!

      ♥Linsey

      Reply
  • Laura March 27, 2012 at 11:02 pm

    Yum! Brussels Sprouts with a punch-love it!

    Reply
    • Amber March 28, 2012 at 5:00 am

      Thanks friend. 🙂

      Reply
  • gfe--gluten free easily March 28, 2012 at 11:52 pm

    Oh, these sound so good, Amber! I love lemon pepper anything! 🙂

    xo,
    Shirley

    Reply
    • Amber March 30, 2012 at 4:04 pm

      Thanks Shirley! Me too! 🙂

      Reply
  • Miz Helen March 31, 2012 at 5:02 pm

    We just love Brussels Sprouts and your recipe looks delicious, I love the addition of the leeks. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

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Thursday, March 22, 2012

Sun Dried Tomato and Artichoke Heart Pasta (SCD/GAPS/Paleo)

I’ve been on a total zoodle kick. Today I used them in a dish I usually prepare with brown rice pasta, and the zoodles (adorably named by Jen) were a perfect substitute!  And this meal comes together quickly, like 10 minutes- no joke!  As someone with IBD, I have a very hard time digesting brown rice pasta (all grains really) which is why I wanted to make it SCD.  This dish was very filling and extremely satisfying, and I felt so light and peaceful.  No digestive distress.  If you haven’t used zucchini yet for the noodle factor, you should because they are awesome. 
Salud!
Sun Dried Tomato and Artichoke Heart Pasta 
GAPS, SCD, Paleo, Vegan

Ingredients:
-1/2 cup chopped onion (red or yellow)
-1/2 cup pitted Kalamata olives
-1/2 cup chopped sun dried tomatoes (confirm ingredients) 
-1 6.5 ounce jar of marinated artichoke hearts (confirm ingredients) 
-2 cups fresh organic spinach 
-4 medium peeled and trimmed zucchinis 
-1 1/2 teaspoons garlic granules (or 3 fresh garlic cloves, minced)
-Oil of choice 
-1 teaspoon dried basil 
-Optional: red pepper flakes and black pepper 

How To:
1.  In a large saute pan, add in some oil and heat on medium low
2.  Add onions, olives, sun dried tomatoes, artichoke hearts, and garlic granules, and saute for a few minutes
3.  Add in spinach and saute until slightly wilted 
4.  Add in zucchini noodles and saute for just a couple of minutes 
5.  Remove from heat, add in dried basil and optional red pepper flakes and black pepper, and a few fresh spinach leaves for garnish

Notes:
*I use this gadget to get the zucchini to look like pasta noodles.
*Or this awesome julienne peeler works great too.
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Allergy-Friendly Fridays, Friday Food, Pot Luck Party Friday, Superfood Sunday, Friday Food Fix
Posted by Amber at 9:09 pm

Labels: ACD, dairy free, gluten free, grain free, main dish, SCD, vegetarian.

36 Comments

  • Vicky March 22, 2012 at 9:21 pm

    Awesome! I can’t wait to try this!

    Reply
    • Amber March 23, 2012 at 9:26 pm

      Thanks Vicky,

      I thought this one might catch your eye! I know you’ll love it!

      Have a great weekend!

      Hugs,
      –Amber

      Reply
  • Nancy @Real Food, Allergy Free March 23, 2012 at 2:43 am

    Yum! I have been craving artichokes. I am pinning this one.

    Reply
    • Amber March 23, 2012 at 9:28 pm

      That’s so funny. I was also craving artichokes and that’s what prompted me to make this dish. Love them! Also just love them in a dip. I am working on a vegan spinach and artichoke dip. I seriously miss this!

      Hugs,
      –Amber

      Reply
  • janet @ the taste space March 23, 2012 at 3:47 am

    Zoodles! What a great name! I still call them zucchini noodles, but I think they are a great pasta alternative.:)

    Reply
    • Amber March 23, 2012 at 9:29 pm

      Thanks Janet! They are too fun – and so yummy 🙂

      Have a great weekend.

      Reply
  • Natalie March 23, 2012 at 5:55 am

    Oh my! This looks so delicious. I have been loving your versions of zoodles!

    Reply
    • Amber March 23, 2012 at 9:30 pm

      Thanks Natalie! I hope you get to try them soon. You can really mix them with anything.

      Be Well,
      –Amber

      Reply
  • Easy Recipes Land March 23, 2012 at 5:41 pm

    This looks incredible! I plan on making this within the next few days, that’s for sure!

    Thank you for the recipe,

    Grandma Kat
    XOXOXOXOXO

    Reply
    • Amber March 23, 2012 at 9:31 pm

      My pleasure and please let me know how you like them!

      Be Well,
      –Amber

      Reply
    • gfe--gluten free easily March 23, 2012 at 9:42 pm

      This looks incredibly good, Amber! And I know exactly what you mean about it being light yet filling and satisfying. Such meals are gifts to our digestive systems and well being. 🙂

      xo,
      Shirley

      Reply
    • Amber March 25, 2012 at 4:28 pm

      Thanks Shirley! 🙂

      Reply
  • Laura March 24, 2012 at 2:00 pm

    Absolutely fabulous and super easy recipe Amber! I had that cool gadget back in my college days and loved it. I think a trip to a kitchen store is in order for this weekend to go find a new and improved one. I need to start making zoodles again 🙂

    Reply
    • Amber March 25, 2012 at 4:27 pm

      Hi Laura,

      Thanks so much friend! Don’t you just love the Titan! It’s my fave!!

      Hugs,
      –Amber

      Reply
  • Miz Helen March 24, 2012 at 7:26 pm

    Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

    Reply
    • Amber March 25, 2012 at 4:28 pm

      My pleasure Miz. Helen! Have a great weekend.

      Reply
  • Gretchen @gfedge March 25, 2012 at 4:22 pm

    Thanks for sharing on Ricki’s Wellness Weekend where I found your healthy, delicious recipe.

    Reply
    • Amber March 25, 2012 at 4:30 pm

      Hi There Gretchen,

      Ricki’s link party is one of my absolute favorites! Every recipe is in-line with my cooking style so I just love all the submissions. Thanks for stopping! Have a great weekend.

      Be Well,
      –Amber

      Reply
  • mjskit March 28, 2012 at 1:54 am

    What a delicious looking pasta and so simple! Great recipe!

    Reply
    • Amber March 28, 2012 at 5:03 am

      Thank you!

      Reply
  • Laura Black March 28, 2012 at 3:24 am

    This looks really good. I’ve had zoodles (love the name) in raw dishes, like raw Pad Thai, but not in a vegan dish. This looks wonderful. Thank you.

    Reply
    • Amber March 28, 2012 at 5:04 am

      Oooo, zoodles in Pad Thai sounds amazing!! I’ll have to try that one. I didn’t even think about Asian Cuisine with these. Thank you for the inspiration!!!

      Reply
  • Shannon, Food Channel Editor, Momtrends.com March 28, 2012 at 11:27 pm

    This looks lovely, and I love the name zoodles too! (Wasn’t there an old jingle that zoodles are animal noodles? Or something like that?)

    Thanks for linking up to Friday Food at Momtrends.com!

    Reply
    • Amber March 30, 2012 at 2:50 pm

      Ha ha, perhaps. I love that name too! Thanks to my blogging friend Jen. So cleaver.

      Reply
  • Cybele Pascal March 30, 2012 at 5:54 am

    Hi, please link back to Allergy Friendly Friday, so I can feature this tomorrow!

    all best,

    Cybele

    Reply
    • Amber March 30, 2012 at 2:49 pm

      Oh my goodness, I don’t know how I missed that! But thank you for the reminder.

      Reply
  • Cybele Pascal March 30, 2012 at 5:57 am

    Also, let’s do a link swap? I’m adding you to my blog roll. All best,

    Cybele

    Reply
    • Amber March 30, 2012 at 2:48 pm

      Absolutely! 🙂

      Reply
  • Katie @ This Chick Cooks April 3, 2012 at 2:26 am

    Yum! With all those sun dried tomatoes and that delicious combo you’re making me hungry! I’d love for you to share the recipe at Whole Foods Recipe Wednesday!

    Reply
    • Amber April 13, 2012 at 8:01 pm

      Hi Katie,

      Sure thing! Have a great day.

      Reply
  • Vicky April 13, 2012 at 7:59 pm

    Are you artichoke hearts in oil because I can only buy them in water? If so, I’m guessing I will have to add more oil to the mix? What do you suggest?

    Reply
    • Amber April 13, 2012 at 8:03 pm

      Hi Vicky,

      Yeah, they are in oil, but I drain them off pretty good, so there’s not much oil going into the recipe. I would add in a little extra oil from the sun dried tomatoes if you’re needed of some moisture. But I think you’re good. 🙂

      Reply
    • Vicky April 13, 2012 at 8:18 pm

      My sun dried tomatoes aren’t in oil either – I might marinate the artichokes …thanks.. can’t wait for Sunday dinner!!!

      Reply
    • Amber April 17, 2012 at 4:51 am

      Can’t wait to see what you come up with Vicky. I’m sure it will be amazing!! 🙂

      Reply
  • JoKnows April 14, 2012 at 1:55 am

    This looks like yummy, savoury goodness! I want to try this.

    Reply
    • Amber April 17, 2012 at 4:50 am

      Thank you. It’s a winner!

      Reply

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Monday, March 19, 2012

Beet Pickled Eggs

I nearly cried over these eggs, the smell alone actually made me very emotional.  Why?  Well yes they are super good, but I was overcome with emotion due to the warm, loving memories these eggs brought rushing back.  So I was nineteen years old the last time I ate one of these eggs.  It was with my beloved Gramie, whom I speak of often here on this blog.  She made these ALL the time for me growing up.  So the last time I ate one of these gorgeous, perhaps unconventional eggs, was fifteen years ago in my Gramie’s kitchen where we sat and salted these delicious pickled purples, laughing about something I’m sure (she was a born prankster, had a killer sense of humor – very early on I was exposed to the likes of George Burns, Groucho Marks, Jack Benny, Lucille Ball, Milton Berle, etc.), hence my current love of comedy.  I digress… 
I didn’t have Gramie’s recipe here for these eggs, however, I’m elated over my attempt – pretty spot on.  Oh these eggs.  It’s hard to describe the flavor, I think they are simply delicious.  They are so easy to make.  Fun for a spring celebration.  If you’re feeling adventurous, I encourage you to try.  You won’t be disappointed…and Gramie will smile knowing people are making her famous purple eggs!  

Ingredients:
-6 peeled hard boiled eggs (or more, I would say up to 12, and pickle a tad longer)
-4 medium red beets, peeled and cut (use raw, not cooked)
-2 cups raw apple cider vinegar
-2 cups filtered water
-1/2 teaspoon salt
 
How To:
1.  Combine all the ingredients in a glass bowl
2.  Cover and pickle in fridge for 36-48 hours
3.  The longer these pickle the deeper the color penetrates the egg
4.  When ready to eat, simply slice open and serve with a touch of salt or make them into deviled eggs


Notes:
*Don’t throw out those gorgeous pickled beets either, add them to a salad as is, or try roasting or a saute.  
I made deviled eggs with my pretty purple huevos.
They were outrageous!
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Cowgirl up Mondays, Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays Real Food Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Full Plate Thursday, Pennywise Platter Thursdays, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food, Superfood Sunday
Posted by Amber at 4:32 am

Labels: ACD, appetizer, SCD, sides.

24 Comments

  • Tessa Domestic Diva March 19, 2012 at 7:26 pm

    Oh Amber, these look WAY too fun not to try and after your story, even better! I can picture you two hamming it up with ink fingers and lips…Can you re-use the pickling liquid to make it go further than 6 eggs do you know?

    Reply
  • Amber March 19, 2012 at 11:33 pm

    Hi There Tessa,

    Great question! I added some additional information in the post, thanks for the prompt. So yes, absolutely. I would say up to 12 eggs, and if you’re doing more, add in one more beet. You could certainly do more than 12 – the beets are so powerful; I say, do as many as you need. And I would suggest pickling a little longer with more eggs in there, perhaps up to 72 hours. The longer the better. I had a hard time waiting 48 hours though. 🙂

    Reply
    • Tessa Domestic Diva April 13, 2012 at 3:40 am

      I loved these, so darn pretty. I only had one beet, and it dyed everything perfectly fyi!

      Reply
    • Amber April 13, 2012 at 4:18 am

      Oh Tessa, I’m so happy you loved them! They are a special recipe. I’m sure they were so pretty.

      Reply
  • Holly Elliott March 20, 2012 at 3:11 pm

    Wow they are gorgeous! I must try this. I’m assuming you peel them first? These would be just lovely for Easter. Maybe I would use fewer beets or more eggs to make the color more pastel. The dark purple is just amazing and I bet they taste spectacular.

    PS – I found your blog on Traditional Tuesdays. 🙂

    Reply
    • Amber March 20, 2012 at 6:11 pm

      Hi There Holly, nice to meet you.

      I so agree, they are such a beautiful color. And yes, definitely peel, I am going to add that into the post too. If you just add in a few beet slices it will turn the eggs a pretty light pink pastel color. Remove eggs when the color looks right to you. You can definitely play around with different color intensities. So fun! 🙂

      Reply
    • Holly Elliott March 21, 2012 at 12:52 am

      Thanks! I’m going to have to add beets to the grocery list now. 🙂

      Reply
  • Shay March 20, 2012 at 3:43 pm

    I love these! When I was pregnant I ate them all the time…and I have forgot about them. Just looking at the pictures made my mouth water! Thanks for sharing! New Follower on Facebook! You can visit me at http://raisingdieter.blogspot.com/

    Shay

    Reply
    • Amber March 20, 2012 at 6:14 pm

      Hi There Shay,

      Thanks so much. Funny, I craved eggs like mad when I was pregnant too. I would destroy a plate of deviled eggs in nothing flat. Ha ha.

      Off to check out your blog…

      Hugs,
      –Amber

      Reply
  • Shay March 20, 2012 at 3:44 pm

    Following by email!

    Reply
    • Amber March 20, 2012 at 6:11 pm

      Awesome!

      Reply
  • Kathleen at Providence Farms March 20, 2012 at 10:01 pm

    I love it!! I’ve never eaten a beet. I guess now is a good as time as ever. I can’t wait to try this. Thanks for sharing.

    Reply
  • Amber March 20, 2012 at 10:13 pm

    Wow! That’s impressive. In college I remember meeting a girl who never had a mango – she blew my mind (because I love mangos).

    Sounds like you are interested in trying beets, so good luck. I happen to love beets, just something about them really appeals to me; plus I ate them a lot as a child so I’m accustomed to the flavor. But I know many people who disdain them. Sort of like cilantro…or liver I guess. You either love it or hate it. Do try golden beets though if you get a chance. They are mild and delicious. 🙂

    Be Well,
    –Amber

    Reply
  • Vicky March 21, 2012 at 1:49 am

    These eggs look so pretty! BUT I haven’t been able to eat eggs for several years unless they’re mixed in as an ingredient. BUT nevertheless I can admire their awesomeness!

    Reply
  • Amber March 22, 2012 at 12:14 am

    Hi Vicky,

    Thanks! It’s funny how our bodies change. I went egg free for a long time, as they really bothered my gut. And now I have to really watch how many I eat at one time (I tend to go overboard) and later pay the price!

    Hugs,
    –Amber

    Reply
  • Anonymous March 23, 2012 at 6:23 am

    Love you post. I grew up eating beet pickled eggs and I have been making them for almost 40 years, the recipe was passed down from my grandmother. It was something we all looked forward to around Easter. My children and now the grandchildren love them as well. My Mom always added some cinnamon sticks and a few whole cloves and a little sugar. I have adapted it by using honey to be GAPS legal.
    Charlotte

    Reply
    • Amber March 23, 2012 at 9:37 pm

      I have to say, it has been so fun meeting folks that share my love for these eggs! Really makes me happy. I will definitely be making these for our spring celebration as well. They are just too fun.

      Have a great weekend!
      Be Well,
      –Amber

      Reply
  • Loke March 23, 2012 at 3:24 pm

    i make pickled eggs all the time because have abundance of eggs from my chickens…didn’t know how to color them…thank you…going to add beets on next batch! Thank you!
    Loke

    Reply
    • Amber March 23, 2012 at 9:38 pm

      You’re very welcome. And the fun thing is you can change the color by increasing or decreasing the soaking time. I do hope these work out for you!

      Reply
  • Heather April 9, 2012 at 2:23 am

    These look amazing!! I have never pickled anything, much less eaten a pickled egg, but I am SO making these this week!

    Happy Easter 🙂

    Reply
  • Amber April 9, 2012 at 2:27 am

    Thanks Heather!

    Please let me know if you like them. I’ve been craving them lately. Think I’ll make these this week too!

    Have a great week. 🙂

    Reply
  • JC April 30, 2013 at 2:55 pm

    Wow! They look amazing! Can’t wait to try because I LOVE pickled eggs.
    I wonder if anyone knows of a way to pickle these the natural way (ie: with salt and whey and not vinegar).

    Reply
  • Monique September 29, 2015 at 7:08 pm

    I just love this recipe!!!!! I love pickled eggs but since I have tried your recipe I can’t stop eating the pickled beets along with the eggs!!!!!!! Thank u so much for sharing!!!!!!!

    Reply
    • Amber September 30, 2015 at 7:14 pm

      Thank you so much! What a nice comment. So fun to find someone else who loves pickled eggs. Yay!!!!

      Reply

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Thursday, March 15, 2012

Chicken "Zoodle" Soup (SCD Friendly)

Hello…winter?  Spring showers?  Who knows.  It’s raining, and it’s fabulous.  To give you an example of how dry it has been here in Northern California, we haven’t had more than three consecutive days of rain in months, I believe since last winter.  Crazy. Scott and I are weather nerds – always watching the forecast, and every morning he checks the live snow cams at the ski resorts.  Anyway,  just super glad we have some wet weather and snow falling in the mountains so we can get the kids up to Tahoe and strap on the snowboards. 
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). 
Ingredients

-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 

How To
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 
Serves 4 

Serve with: SCD Crusty Rolls or SCD Hot Cross Buns

*
Allergy-Free Wednesdays, Pennywise Platter, Full Plate Thursday, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food, Superfood Sunday, Sunday Night Soup Night
Posted by Amber at 1:37 am

Labels: ACD, dairy free, gluten free, grain free, SCD, soups.

22 Comments

  • Erin March 15, 2012 at 1:58 am

    Hi! I made some tonight! I like a little sage, parsley, thyme, and white pepper in mine. I also add a couple shitake mushrooms and and a dash of tamari to boost the flavor.

    Reply
    • Amber March 15, 2012 at 2:11 am

      Hi Erin,

      Awesome! I’m a huge fan, Your additions sound great. Thanks for the suggestions. Other readers always benefit from this.

      Be Well,
      –Amber

      Reply
  • Gluten Free and Loving It March 15, 2012 at 2:13 am

    I’ve seen various recipes using “noodles” cut from veggies, but have never tried it. I am definitely going to hang on to this one for the summer when zucchini are plentiful around here. I love the “zoodle” idea.

    Reply
  • Amber March 15, 2012 at 2:25 am

    Glad this provided you with some inspiration! I think you’ll love it. Food should be fun, right!

    Be Well,
    –Amber

    Reply
  • Jen March 15, 2012 at 2:47 am

    Thanks for the linkage Amber! So glad your son enjoyed the “noodles”. My kids had the same response the first time I served it up. My daughter looked at my son and said, “HEY! They taste like REAL noodles!” I love the zoodles just sauteed in olive oil and garlic as a side dish too (topped with Romano cheese….)

    Take care-
    Jen

    Reply
  • Jen March 15, 2012 at 2:53 am

    PS – your pictures make me drool….always so enticing and give me cravings for the recipes…

    Reply
  • Tessa Domestic Diva March 15, 2012 at 8:49 pm

    I have been wanting to try the raw noodles….i just ordered the julienne peeler!

    Reply
  • Laura Black March 15, 2012 at 11:34 pm

    What a brilliant idea. I’m always trying to come up with new and creative ways to get my kids to eat their veggies. They do really well, but this idea with the zucchini is great. Thanks.

    Reply
  • Laura March 16, 2012 at 11:06 am

    I love this recipe Amber and the name! This is a fabulous way to get my family to eat zucchini while enjoying a soup I know they like. Thanks for always being such an inspiration to me–looking forward to making this!

    Reply
    • Amber March 16, 2012 at 10:55 pm

      Hi Laura,

      Right backatcha lady! I always enjoy your recipes and posts! Your key lime pie greatly inspired me! I made a SCD version I’m excited to share.

      You’ll be shocked at how the zucchini taste like a regular ole’ noodle! They are quite substantial, still holding their shape after two days in the refrigerator! Enjoy.

      Hugs,
      –Amber

      Reply
  • Jen March 16, 2012 at 9:56 pm

    HA Ha! Love the name! Looks delish too. Can’t wait to start my garden so I can fresh zoodles! 🙂

    Reply
    • Amber March 16, 2012 at 10:56 pm

      Thanks Jen! I hear you…I’m so ready to plant some zucchini! Can’t wait.

      Reply
  • Leslie @ Real Food Freaks March 16, 2012 at 10:40 pm

    We love zucchini noodles here– just ate them last night with bison meatballs & sauce!

    The term “zoodles” is great… I’m going to add it to my vocab… much more creative & exciting than “zucchini noodles.” 🙂

    Reply
    • Amber March 16, 2012 at 10:57 pm

      Hi There Leslie,

      They are definitely becoming more popular. Such a great, tasty alternative.

      Be Well,
      –Amber

      Reply
  • Miz Helen March 18, 2012 at 12:22 am

    Love, Love, your Chicken Zoodle Soup, it is just awesome!! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

    Reply
  • Lauren February 3, 2013 at 12:24 am

    How great is it that we can make healthy noodles out of vegetables? I love your ‘zoodle’ name too, so cute. 🙂

    Reply
  • Tessa Domestic Diva February 4, 2013 at 9:51 pm

    Featuring your yummy recipe this week Amber!

    Reply
    • Amber February 4, 2013 at 10:15 pm

      Thanks Tessa! 🙂

      Reply
  • Cassidy Stauffer February 6, 2013 at 2:55 pm

    I’ve been wanting to make a chicken noodle soup with zoodles for some time now but never gotten around to it! Now I have a recipe! Thanks so much, it looks great 🙂

    Reply
  • Why Should You Roast a Whole Chicken? - Intentionally Blended March 3, 2015 at 3:55 pm

    […] Tasty Alternative`s Chicken “Zoodle” Soup is foolproof. I use broth and leftover chicken, many times also adding in a different variety of […]

    Reply
  • Denise March 23, 2015 at 1:29 pm

    I love this with the zoodles in ribbon form vs. the julienne form. The zoodles resemble more of an egg noodle. It is easy to make ribbons with a standard peeler. When done this way, I do not cook the ribbons by adding them to the soup pot, just ladle hot soup over a pile of zoodles in your bowl and they gently soften. Yummy!

    Reply
    • Amber June 24, 2015 at 3:52 pm

      Awesome! Thanks for your technique. Sounds great. 🙂

      Reply

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Friday, March 9, 2012

Roasted Red Pepper Lentil Hummus (SCD Friendly)

It’s Thursday and it has been a good week.  My deepest thank you for your support and well wishes while healing from my most recent Crohn’s flare.  I’ve never bounced back this quickly and it feels WONDERFUL.  The balance of meds and SCD allowed my body and immune system to heal rather quickly.  We’ve had some gorgeous weather this week and I do believe spring has arrived.  I’ve been making some light dishes and this hummus dip accompanied the kids and me for a fun midweek picnic.  I made two batches.  One for my kiddos (with light garlic granules) and one for me with the full garlic spice you know I love.  Have a beautiful weekend.


Ingredients 

-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)

How To
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.

Notes
*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.  
*
Some beautiful signs of spring in our neck of the woods…
mouthwatering organic strawberries
Sweet blossoms on our trees
Snow peas are growing like crazy in our garden
Pretty tulips on the table

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 

Posted by Amber at 5:08 am

Labels: ACD, dairy free, dips, gluten free, grain free, SCD, vegan, vegetarian.

11 Comments

  • Vicky March 9, 2012 at 10:58 am

    I love lentils so this combination with the tahini and roasted pepper works perfectly for me! Very tasty!

    Reply
    • Amber March 11, 2012 at 4:39 am

      Thanks Vicki,

      I think you are really going to like this hummus. The lentils create a very creamy dip. So good. Let me know if you give it a try.

      Hugs,
      –Amber

      Reply
  • Laura March 9, 2012 at 10:09 pm

    Wonderful recipe Amber! I have never made hummus with lentils before. I am really looking forward to trying this dish. Have a lovely weekend and soak up some sunshine for me!

    Reply
    • Amber March 11, 2012 at 4:41 am

      Hi Laura,

      Thanks. And I am definitely enjoying this gorgeous weather! So sunny and warm. I need to start my spring garden. 🙂

      Have a great weekend.

      Hugs,
      –Amber

      Reply
  • gfe--gluten free easily March 11, 2012 at 12:03 am

    Love this hummus, Amber! As well as your beautiful pics! I’m so glad you’ve recovered so quickly, dear. That’s wonderful news.

    I linked to your hummus in my latest recipe post … it was perfect timing that you posted this and I was creating something that included red pepper hummus. 😉

    xo,
    Shirley

    Reply
    • Amber March 11, 2012 at 4:37 am

      Holy moly Shirley! I just checked out your post! Those look incredible! Perfect timing with my red pepper hummus, No? Thanks for the link love. But back to these biscuits. I’m just really impressed with your recipe here. I know you’ve been moving in a grain-free direction and I love how you are creating such practical recipes for yourself (and for us). I keep looking at the ingredients wondering if these could be made SCD? Bread products are really lacking in the world of SCD. Perhaps, but I am going to print this out and play around. They just look really fantastic and substantial…and I love how they have a “cheesy” flavor.

      Thanks for the great recipe!

      Reply
  • Kristi March 11, 2012 at 7:58 pm

    This is absolutely awesome, yummy looking and nourishing!! Would you mind posting it to my pregnancy food blog carnival, superfood sundays?

    http://www.painfreepregnancy.org/2012/03/superfood-sunday-3rd-edition-march-11.html

    Reply
  • Marie Watkins March 15, 2012 at 6:38 pm

    I’ve never tried lentil in hummus but after reading this, I will.

    Marie

    Reply
  • Miz Helen March 18, 2012 at 12:20 am

    Hi Amber,
    Just beautiful photo’s of Spring! I just love your Roasted Red Pepper Hummus, it is so additive for me, I just can’t stop eating it, yum! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

    Reply
  • Anonymous April 1, 2012 at 3:56 am

    This looks awesome. I’ve been obsessed with roasted red peppers and lentils lately. I never thought to put them together.

    I thought tahini was not scd legal though??

    Michelle

    Reply
  • Amber April 1, 2012 at 4:12 am

    Hi There Michelle,

    Thanks!

    Great question! You’re right, sesame seeds are illegal in the beginning of the diet, but may be added in after a few months (with no active symptoms).

    See more here: http://www.breakingtheviciouscycle.info/knowledge_base/kb/sesame_seeds.htm

    Be Well,
    –Amber

    Reply

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