Category Archives: GAPS

Thursday, August 22, 2013

Zughetti with Roasted Butternut Squash, Roasted Cherry Tomatoes and Baked Chicken Topped with Lemon Garlic Cashew Sauce
I don’t know about you, but I am always on the hunt for dinner ideas.  I like to keep things fresh and different.  For one, it helps me stay motivated to cook the dinner, and two, I think variety is important.  I made this last week for dinner and everyone loved it.  For me, the cashew cream sauce really made the dish and the overall favors were quite pleasing.  The sweet butternut squash is nicely complimented by the sweet and tart tomatoes.  The savory chicken adds in a nice texture and the fresh herbs with their earthy, fresh taste.  The sauce is lemony with just the right amount of garlic, light and so creamy.  You can add as much or as little sauce as you like…or none at all.  It’s sort of like an Alfredo sauce, but it won’t kill your gut.  Vegetarians can leave out the chicken and add more veggies or white beans would be great.  
Salud. 
Zughetti with Roasted Butternut Squash, Roasted Cherry Tomatoes and Baked Chicken Topped with Lemon Garlic Cashew Sauce 
(SCD, GAPS, Paleo)

Ingredients:

Zughetti 
  
-1 medium butternut squash
-2 1/2 cups cherry tomatoes
-2 pounds chicken 
-3 1/2 pounds zucchini
-A handful of fresh parsley and/or basil

Lemon Garlic Cashew Cream Sauce
-2 cups cashews soaked 4 – 6 hours

-1 1/4 to 1 1/2 cups filtered water
-1/2 teaspoon salt (or to taste)
-2 teaspoons garlic granules (or 1 fresh clove)
-1/3 cup fresh squeezed lemon juice

How To:

1.  Preheat the oven to 400.
2.  Prepare the butternut squash by peeling and cubing.  Add to a baking dish with 1 1/2 tablespoons of oil and 2 teaspoons garlic granules (optional).  Set aside. 
3.  Wash the cherry tomatoes and cut them in half.  Place them open face in a baking dish.  Sprinkle with oil and salt.  Set aside.
4.  Add the chicken to a baking dish.  Add in salt, onion granules and garlic granules (to your flavor preference, I do about 1 1/2 teaspoons of each).  Add in 1/4 cup water.  Drizzle with 2 tablespoons of oil.  Set side.
5.  When the oven comes to temp, put everything into the oven together (the butternut, tomatoes, and chicken).  Set timer for 30 minutes.  This should be enough time for the tomatoes and chicken to finish (check for chicken’s internal temp to be 180 degrees or more).  The butternut squash takes about 45 minutes.  So set the timer for an extra 15.  
6.  While everything is roasting and baking, make your zughetti and the cashew cream sauce.
7.  For the zughetti, peel, trim ends, and spiralize the zucchini.  Boil for 8 minutes in water.  Allow to drain while you make the cashew cream sauce.  
8.  For the cashew cream sauce add the soaked and drained cashews to a blender along with all the other ingredients.  Add in 1 1/4 cups water for a thicker sauce, and the 1 1/2 cups for a thinner sauce (as shown above).
9.  When everything is out of the oven, build the dish.  Zughetti, butternut, chicken, tomatoes, fresh herbs, and drizzle on that sauce!
    Shared on: Fat Tuesdays,  Slightly Indulgent Tuesdays, Allergy-Free Wednesdays
Posted by Amber at 4:28 am

Labels: chicken recipes, GAPS, main dish, Paleo, SCD, summer cuisine.

4 Comments

  • Laura August 23, 2013 at 3:12 am

    Love the lemon garlic cashew cream sauce paired with zughetti and roasted veggies…so savory and fantastic dinner recipe!

    Reply
  • veganmiam.com August 23, 2013 at 7:19 am

    Have you tried BeyondMeat chicken-free strips? They are amazing. I <3 the sound of the lemon garlicky cashew cream.

    Reply
  • Beyond The Peel August 25, 2013 at 2:38 pm

    This looks and sounds amazing. I love the use of all the veggies here. It’s like a big bowl of healthy. The added chicken is lovely and even better that it all bakes together on one baking sheet!

    Reply
  • Gabby @ the veggie nook August 25, 2013 at 6:14 pm

    Love the sound of this sauce Amber!

    I have been really lazy with recipes lately and I think that’s probably why I’ve been in a food funk. When I experiment and create new dinner dishes, I enjoy food so much more!

    Thanks for the inspiration :)

    Reply

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Saturday, August 10, 2013

Zughetti with Mushroom Fennel Pasta Sauce (SCD/GAPS/Paleo)

I was surprised by the interest in this recipe I posted on FB last week.  I figure zucchini pasta is such old news by now as I’ve been making my sun dried tomato and artichoke heart zucchini pasta for about a year and a half (and freaking LOVE it).  Also check out my raw pesto sauce with zucchini and carrot noodles.  Well, turning squash into noodles may be a standard in our house, but it’s not common for everyone.  Anyway, it’s a good reminder that everybody is on a different journey and at different points on their journey.  This recipe is near and dear to my heart.  The meat sauce is based on my Gramie’s pasta sauce recipe.  I love making it because the smells bring me right back into her kitchen.  As you might know from reading my blog, I spent a lot of time with my grandparents growing up and lived with them for many years of my life (in childhood and as a teenager).  And I was exposed to my Gramie’s deep, devout love for food and her passionate cooking and baking (everything was from scratch).  I made a few adjustments from the original pasta sauce recipe, but it’s still wonderful and lovely and if she were still alive today, I have no doubt she would gobble this up…and laugh hysterically at these funky little non-pasta noodles.
 Zughetti with Mushroom Fennel Pasta Sauce 
  
Ingredients:
-3 to 4 pounds of zucchini (I do 3 1/2 lbs)
Sauce

-2 1/4 cups homemade marinara sauce or THIS is my favorite store brand (it’s in a glass jar, organic, and salt free)

-2 pounds ground turkey 
-1/2 cup chopped onion
-1 chopped fennel bulb (1 1/4 cup)
-2 cups chopped mushrooms
-1/4 cup coconut vinegar (or apple cider vinegar)
-1 tablespoon coconut sugar (or sub: honey, maple syrup)
-2 tablespoons coconut oil + 2 tablespoons coconut oil 
-1 teaspoons salt + 1/2 teaspoon + 1/2 teaspoon 
-2 teaspoons garlic granules 
-1/4 cup fresh chopped basil
-1/2 teaspoon dried oregano and basil (both optional) 
How To:
Sauce
1.  In a large skillet add 2 tablespoons of oil, 1/2 teaspoon of salt, onions, and fennel and saute 5 minutes on medium heat.  Add in the mushrooms, 1/2 teaspoon salt and saute for 3 minutes. 
2.  Move the onion mixture to the sides of the pan, add the two final tablespoons of coconut oil to the middle of the pan and then add the ground turkey in the middle, chopping it up, browning, and incorporating it with the onion mixture.  
3.  After the meat and onion mixture are well combined and the meat is starting to brown, add in the garlic granules and the final teaspoon of salt.  
4.  Now add in the marinara sauce, the vinegar, and coconut sugar.  Mix everything together, turn down to low, and cover for 20 minutes.
5.  Turn off heat, remove the cover and add in the fresh chopped basil and additional dried spices (optional).
Pasta
1.  Fill a large pot with water and bring to a boil 
2.  While the water is coming to a boil, peel and trim edges off zucchini. Make sure the cuts are straight to work best in the spiralizer.  
3.  Create the zucchini noodles.  I love this gadget or this peeler works too.
4.  Place noodles in the boiling water for 4 minutes (I love the texture at this cook time).
5.  Drain into a colander and allow the water to drain off for 5 or 10 minutes or so (you could also rid excess water by spinning in a salad spinner).  
6. Plate the zucchini noodles (zughetti) and top with the sauce and fresh basil (or parsley). 
Serves 4 to 5

Notes:
*Try THIS recipe for a nightshade free marinara sauce 
*Vegetarian?  Simply skip the meat and double all the veggies.  I would also add in 2 cups chopped carrots and 1 cup chopped celery.
Fabulous zucchini noodles! 
Boil
Drain
Shared on: Fat Tuesdays, Allergy-Free Wednesday, Slightly Indulgent Tuesdays
Posted by Amber at 3:35 am

Labels: allergy-friendly, GAPS, main dish, Paleo, SCD.

6 Comments

  • Vicky August 10, 2013 at 6:30 pm

    Gorgeous Amber! I will have to try out your vegetarian version. For my birthday I received an Amazon voucher so I’m off to see how much the spiralizers are – eek! the one you recommend is half the price on your Amazon.com! Still I’ve wanted one for a while and so I think I may invest – your noodles look fantastic!

    Reply
  • Megan Ancheta August 13, 2013 at 6:30 am

    I agree with Vicky – this looks gorgeous! Totally something I would like to make. (Is it okay to admit I’ve never cooked with a fennel bulb? One of those weird Alaska quirks of mine… I don’t see them very often in our stores.) All the more reason to make this yummy dish!
    Hugs!! xoxo
    Megan

    Reply
  • Laura August 13, 2013 at 6:35 am

    I am loving all your fabulous dinner idea recipes Amber. I had a spiralizer for veggies back in college years ago. I need to get myself a new gadget and make these awesome zucchini noodles. I also love the sauce and turkey addition. Can’t wait to make it!

    Reply
  • Beyond The Peel August 15, 2013 at 3:39 pm

    Oh goodness gracious. That looks amazing. I too heart zucchini noodles and recipes like this are perfect for the abundance we’re having. Thank you so much for the recipe for the sauce. The fennel sounds like a great addition to the typical tomato sauce. I’m certain it brings it to new heights!

    Reply
  • Lauren August 19, 2013 at 5:04 pm

    I LOVE this recipe! This would be a great way to satisfy my whole family…meat for the hubby, veggies for me, sauce for the kids. Yay Amber! I will be trying this SOON!

    Reply
  • Lizzy Allan August 21, 2013 at 6:01 am

    Oh wow, my mouth is watering! I had never even heard of zughetti until now!! Your photos are gorgeous too :)

    Reply

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Monday, July 22, 2013

Homemade Organic Roasted Almond Butter w/ Raw Option (never buy the expensive store brands again)

Almond butter came into my life about 10 years ago when I was doing my first candida cleanse.  And I kid you not, at the time it was pure indulgence.  Not much was allowed on the cleanse, but small doses of almond butter was okay, so I pretty much fell in love.  After the cleanse and through the years I ate almond butter regularly.  I’m deathly allergic to peanuts, so how fun to make my own version of PB&J with almond butter.  As much as I love almond butter, about a year ago I discovered that it irritates my digestion to no end.  My unsuccessful run on the SCD was due to my high intake of almonds.  So although I don’t eat almonds or almond butter much anymore, it’s beloved by my husband and children.  So I make it for them.  Making at home is also motivated by the insanely high price of store bought organic almond butters (common to see $15 for a jar…I’ve seen it as high as $24!!).  If you love roasted almond butter and want to save a little money, then this recipe is for you.  I also make a raw version with soaked and dehydrated almonds and included directions for this at the end of the post.

Homemade Organic Roasted Almond Butter 

Ingredients:
-3 cups raw organic almonds 
-Pinch of salt 
How To:
1. Preheat oven to 350 degrees
2.  Arrange the almonds on a baking sheet in a single layer
3.  Roast for 10 minutes
4.  Remove from oven and allow the almonds to cool completely
5.  When the almonds are cool, add to a food processor
6.  Turn it on and let it whirl.  After about a minute the almonds will form a stiff, dry ball.  This is okay.  Take off the lid and break the ball apart with a fork.  Turn the machine back on and keep it blending.  If it stops up again, do the same with the fork. 
7.  After about 3 minutes the oils in the almonds will release and the mixture will become thin.  Continue blending until the almonds are creamy and smooth.  It takes about 9 minutes in my food processor. Add in your pinch of salt toward the end of the process.  Please note, I do NOT have a fancy, high tech food processor.  It is the most basic model.
8.  Store in glass container in the fridge
Version 2: 
Raw Almond Butter 
with soaked and dehydrated almonds
Ingredients:
-3 cups raw organic almonds
-Walnut oil (or olive oil) 
-Pinch of salt

How To:
1.  In a large bowl, add the almonds and fill with filtered water (with about two inches over top of almonds).  Soak for 12 – 24 hours.  I soak mine for 24 and change the water once.  
2.  Drain and rinse the almonds.  
3.  Lay them out on a towel and pat off the excess water.
4.  Add almonds to a food dehydrator and dehydrate on 105 degrees for about 30 hours.  
5.  The almonds will be properly dehydrated when they are crisp and crunch to the taste and you an visually see the meat of the almond is dry.  You can tell when there is moisture left, you can see it and feel it.
6.  Place the dehydrated almonds in a food processor and blend.  You need to stay close to the food processor and give it many breaks, as the almonds get very hot and you don’t want the temp to rise over 118 degrees.  So if you are keeping this raw, blend and check the temperature throughout the process.  
7.  After the almonds look well blended, you can add in a little oil to help the moisture factor. It’s up to you how much to add, so start with a teaspoon and go from there.  At this point you can also add in the pinch of salt. 
8.  Raw almond butter made with this method smells and tastes different than roasted almond butter, but still delicious (and much easier to digest!)
__________________________________________
Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Allergy-Free Fridays, Wellness Weekend, Healthy Vegan Friday 
Posted by Amber at 7:09 pm

Labels: dips and spreads, GAPS, how to, Paleo, SCD, snacks.

5 Comments

  • Megan Ancheta July 22, 2013 at 7:32 pm

    See, you really should consider moving to Alaska. Friends let friends steal almond butter out of their jars. LOL!

    Shared on FB! ;)
    Hugs,
    M

    Reply
  • Vicky July 23, 2013 at 8:04 pm

    Awesome Amber! I might have another go at making it though ! don’t think we have to pay anywhere near as much as you do over there!!

    Reply
  • Laura July 23, 2013 at 10:25 pm

    I agree with Megan-or you can all move to Park City?! I love all of your money saving recipes Amber. They are so helpful and so much better than the store bought stuff anyway!

    Reply
  • France@beyondthepeel July 24, 2013 at 5:07 pm

    I kinda feel ashamed that I’ve never made my own. It sounds so easy. I think it sounds like the perfect rainy day project for out at the tower. Thank you for giving me the confidence.

    Reply
  • Cassidy Stauffer July 25, 2013 at 2:14 pm

    Thanks Amber, I’m always looking for for easy diy ways to save money!

    Hope you are well,
    -Cassidy

    Reply

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Friday, July 12, 2013

Refreshing Tropical Coconut Ice Cream (dairy free, SCD, Paleo, GAPS)

Once upon a time I ate cow milk ice cream.  And once upon a time I ate cow milk pineapple ice cream in Hawaii with my fiancé, now husband) – wow 13 year ago (and I still remember that ice cream).  We were at the Dole pineapple plantation in Oahu.  It was the most delightful ice cream I had ever eaten.  Not really one for heavy, overly sweet or chocolaty treats, this pineapple ice cream was so refreshing and light.  I fell in love.  This tropical coconut milk based ice cream brought me back to that romantic stay in the islands.  In addition to pineapple, however, I added fresh mango, banana, and lime.  It’s a real tropical explosion.  This recipes makes quite a bit – too much for my ice cream maker.  I suggest using the leftover mixture in popsicle molds or refrigerate to use in a smoothie.  I hope you enjoy it.  Mahalo.   

Ingredients:
-2 cans full fat coconut milk (3 cups). See here or here 
-2 cups fresh chopped mango
-1 1/2 cups fresh or canned pineapple 
-1 medium ripe banana (5 ounces worth)
-1/3 cup fresh lime juice
-1/4 cup honey (vegans use maple syrup or coconut nectar)

How To:
1. Add all the above ingredients to a blender and blend until well incorporated.  
2.  Fill your ice cream maker with the mixture (do not over fill) and churn until it starts to firm up and harden, and the ice cream maker starts to slow.  
3.  Transfer the ice cream to an air tight glass container and store in the freezer for at least 4 hours (I give mine a good 6 hours).
4. Remove 5  minutes before serving to allow ice cream to soften up a bit so it’s easier to scoop out.
Shared on: Fat Tuesday Slightly Indulgent Tuesdays, Raw Foods Thursday, Wellness Weekend, Whole Food Fridays, Allergy-Free Wednesdays 
Posted by Amber at 3:09 pm

Labels: dessert, GAPS, ice cream, Paleo, raw, SCD, summer treats.

8 Comments

  • Vicky July 12, 2013 at 7:18 pm

    This looks delicious!

    Reply
  • Cassidy Stauffer July 12, 2013 at 8:34 pm

    Your pics are beautiful and I can’t wait to try it! I love your ice cream recipes :)

    -Cassidy

    Reply
  • Gabby @ the veggie nook July 14, 2013 at 5:12 pm

    I loooove chocolate, but in the summer, I most definitely prefer lighter flavours and shy away from chocolate. So this seems brilliant! Must been good if you remembered it so many years later! Cheers for recreating it!!

    Reply
  • GlutenFreeHappyTummy July 15, 2013 at 1:35 am

    oooh amber I am DEFINITELY going to have to give this a try! what a perfect recipe for summer!

    Reply
  • Laura July 15, 2013 at 5:13 am

    Mahalo! I can’t wait to di into this tropical ice cream Amber!

    Reply
  • Heather @Gluten-Free Cat July 15, 2013 at 5:52 pm

    Amber, this looks so refreshing on this hot-as-blazes day. I don’t think I’ve ever had a pineapple flavored ice cream, but you make it look and sound so good! I love that you recreated such a happy memory!

    Reply
  • Heather Pace July 17, 2013 at 3:03 am

    Wow Amber this looks incredible!!! So refreshing in this heat.

    Reply
  • Mia May 30, 2014 at 7:55 pm

    Hi, Amber my name is Mia and I am 10 years old and have a great family and I just want to thank you from the bottom of my heart for all your recipes I started the SCD diet ( I also have sensitivities to lactose and eggs )around last thanksgiving because of horrible stomach pain that started with a virus that went through my town it turned my stomach upside down! I would – could not tolerate anything! I was out of school for 3 months with horrible pain, I love school, so I hated being gone, stuck at home only being able to watch tv and suffer my mom read Breaking The Vicious Cycle and said to me that I should try it, so I did and it worked! No more pain for me! It was great.. But being a 10 year old girl and dealing with it in school is hard… Knew recipes are hard to find. This website and it made my life a lot easier and tastier….that reminds me time for some fabulous tropical coconut ice cream that I made off of your website!

    Thanks again,
    Mia

    Reply

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Monday, June 24, 2013

Raw Nutrient Dense Key Lime Pie Creamsicles (also makes a tasty pudding) SCD/Paleo/GAPS

I’m always looking for new ways to serve not only sweet treats, but healthy sweet treats.  My freezer is usually full of popsicles at the ready.  It gets super hot here in the summer and so they are a necessity.  We usually go with juice based pops, but I love the use of coconut milk or other non-dairy milks for a fun, healthy twist.  I wasn’t sure how my kiddos would respond to these…and yeah, they LOVED them! And mommy loves how much nutrition they get in every cold, sweet and sour bite. 
This also makes a great pudding, you know, kind of like key lime pie without the crust.  Refrigerate at least 4 hours to thicken. 

Ingredients: 
-1 can (1 1/2 cups) coconut milk this or this 
-1 cup fresh spinach
-1 avocado 
-1/3 cup honey* (vegans use maple syrup or coconut nectar)
-1/2 cup fresh squeezed lime juice

How To:
1.  Add the above ingredients to a blender and blend until well incorporated.  Fill popsicle molds and freeze at least 4 hours.  
2.  I like these popsicle molds which are made with toxic free plastic. 

Notes:
*Please adjust the sweetness to your preference.  Taste test before and add more as needed.  
*You can also add in some protein powder of your liking for additional nutrition. 
*A banana with 1/4 cup water would add in another fun flavor combination to these pops. 

Shared on: Allergy-Free Wednesdays, Raw Foods Thursday, Wellness Weekend 

Posted by Amber at 12:06 am

Labels: allergy-friendly, dessert, GAPS, Paleo, SCD, snacks, summer treats.

20 Comments

  • Ricki June 24, 2013 at 12:10 am

    Love the spinach in here! And they look great. Basically, my kinda smoothie! ;-)

    Ahhhnnnndddd. . . . MAD MEN FINALE TONIGHT!!! (I’ll be thinking of you while we watch–LOL!). :D

    Reply
    • Amber June 24, 2013 at 2:33 am

      Hi Ricki,

      Yes, you can’t even detect the spinach. It’s so great. Luckily my kids don’t object to eating greens, but if I can get more in there anyway I can…I will. :-)

      And I cannot wait for the finale. I’ve been meaning to email you about the last 4 episodes. They have been FANTASTIC! I have to wait until tomorrow night to watch (as we don’t have a TV so I must wait for it on the computer). But It’s always such a treat. I love this show. So sad it’s the finale. But so excited to see how they are going to end the season.

      Reply
  • Lauren June 24, 2013 at 12:12 am

    Oh, these look so good! I think my favorite pudding to make with avocado is actually lime. I’ll have to try these with my girls…they are OBSESSED with popsicles, hehe. :-)
    Thanks for all your sweet comments over on my blog. I always love hearing from you!

    Reply
    • Amber June 24, 2013 at 2:37 am

      Let me know how your girls like them! It’s funny because I gave some of the “pudding” to my daughter, and she was like, “Meh.” But of course when it’s all cold and creamy in popsicle form it tastes fabulous and she loved it. So funny. Kids DO love popsicles! I love them too. Maybe that’s why I have 500 of them in my freezer. Mommy likey. :-)

      Reply
    • Lauren July 3, 2013 at 1:01 am

      I had to come let you know that we all loved this recipe! I have these tiny popsicle molds, so we had some ‘batter’ leftover (which was good because we all wanted an immediate treat), so I threw some ice in it and made a ‘frosty’. Yum yum yum!! I also only used 1/4 cup of maple syrup and 15 drops of stevia and hemp milk in place of coconut. Thanks for the great recipe Amber! :-)

      Reply
  • kellie@foodtoglow June 24, 2013 at 8:10 pm

    These sound fabulous! I only wish it would warm up here in Scotland to really enjoy them, or any frozen treat. But I guess at least they wouldn’t melt so quickly :D

    Reply
    • Amber June 25, 2013 at 2:46 am

      Thanks Kellie. Does it ever warm up there in Scotland? I’ve always wanted to visit. We have distant connections to Scotland and Ireland. One day.

      We love our frozen treats in the summer, but also enjoy them in the winter. And ha ha, yes, they don’t melt nearly as fast.

      Be Well,
      -Amber

      Reply
  • Laura June 25, 2013 at 2:59 am

    As always Amber, these look incredible! I am going to make these popsicles tomorrow and try them out with lime essential oil :) Totally stoked. I love the nutrition in these babies-avocado and spinach!

    Reply
    • Amber June 27, 2013 at 4:28 am

      Hi Laura,

      I thought these would catch your eye. I hope they are well received on your end. xoxo

      Reply
  • Sarena Shasteen - The Non-Dairy Queen June 25, 2013 at 10:44 pm

    Oh Amber, the kiddos are too cute!!! I love that they loved these! That’s a huge win! The creamsicles look amazing! Definitely giving these a try! xoxox

    Reply
    • Amber June 27, 2013 at 4:27 am

      Thanks Sarean.

      Reply
  • Cassidy Stauffer June 26, 2013 at 1:17 pm

    I pinned this and can’t wait to make it! I’m SO INTO ice cream and popsicles – thanks :)

    Reply
    • Amber June 27, 2013 at 4:26 am

      I know what you mean girl! Us too. So easy and such great snacks. :-)

      Reply
  • Gabby @ the veggie nook June 30, 2013 at 3:29 pm

    These look incredible! One more reason for my to get a popsicle mold ;)

    Reply
    • Amber July 3, 2013 at 8:03 pm

      Indeed! :-)

      Reply
  • Gwyneth's Loves July 3, 2013 at 7:19 pm

    What do you recommend I replace for the avocado? We can’t have those here.

    Reply
    • Amber July 3, 2013 at 8:03 pm

      Just leave it out. If you want, you can add in a banana for the creaminess. Good luck.

      Reply
  • Anonymous July 5, 2013 at 6:33 pm

    How much coconut milk should be added? When I looked at the links you provided one is a carton (8.5oz) and the other is a can (13.5oz)…so I’m not sure how much coconut milk to use. Thanks! I am excited to try this for my kids

    Reply
    • Amber July 6, 2013 at 2:27 am

      Good question. So use one can, or equivalent, and that would be just slightly over 1 1/2 cups (or just weight out 13.5 ounces).

      I hope you enjoy them as much as we do!

      Reply
  • Phoenix Helix July 16, 2013 at 1:33 am

    I bought my first popsicle molds this year, so have been gathering recipes, and these are on my must-try list. I also added it to the paleo popsicle roundup in my latest blog post. Thanks for your delicious creativity!

    Reply

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Thursday, June 13, 2013

Raw Lemon Pie Macaroons: Coco-Roon Knock Offs (dairy free, grain free, Paleo, SCD, GAPS)

A few months ago some new raw food items made an appearance at my local Natural Foods Coop.  Ever hear of Coco-Roons? They are a tasty take on macaroons, incorporating almond flour with the shredded coconut.  They come in a variety of flavors and are super healthy, but the price tag…ouch!  So I decided to make these bad-boys at home.  The turn out was amazing. I hope you enjoy making these too.  
See HERE and HERE for my other raw homemade (store-brand knock-offs).  
Raw Lemon Pie Macaroons 
(Coco-Roon Knock-Offs)
SCD, Paleo, GAPS, dairy free, grain free, cane-sugar free

Ingredients:

-2 cups shredded coconut (any brand will do, I purchase mine in the bulk section)
-1 cup almond flour (I used Bob’s)
-2 teaspoons lemon zest
-2 tablespoons honey (vegans, use maple syrup or coconut nectar)
-2 tablespoons melted coconut oil
-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon vanilla extract 
-1/4 teaspoon lemon oil (optional, or use an extra tablespoon of lemon juice)
-1/2 teaspoon salt

How To:
1.  In a food processor add the 2 cups of shredded coconut.  Blend for 30 seconds.  Then add in the almond flour.  Blend together for 10 seconds.
2.  With the food processor running, add in the lemon zest, honey, coconut oil, lemon juice, salt and lemon oil (optional). Blend together for 15 seconds.
3. The mixture will feel wet and oily.  That’s okay.
4. Scoop out the mixture with a 1-ounce ice cream scoop and place directly on the dehydrator tray (no screens).  This is the dehydrator I use.   
5.  Dehydrate for at least 6 hours on 110 degrees.  These dry nicely on the outside (leaving no oily residue) and stay moist on the inside.  Makes about 12 macaroons.

Shared on: Raw Food Thursday, Wellness Weekend, Allergy-Friendly Lunchbox Love, Whole Food Fridays, Healthy Vegan Fridays, 
Posted by Amber at 4:55 am

Labels: cane sugar free, dessert, GAPS, grain free, Paleo, raw, SCD.

27 Comments

  • Heather @Gluten-Free Cat June 13, 2013 at 4:08 pm

    Oh Amber, these look soooooo delicious! I needed something lemony for this hot summer weather. What gorgeous pictures too. Love the yellow flowers!!! Hope you’re bringing these to RFT because they’ll be a HIT!

    xoxo,
    Heather

    Reply
    • Amber June 13, 2013 at 9:32 pm

      Thank Heather. They are! They are my new favorite. In making my own, I was able to control the lemon flavor and added much more than the store bought contains. So fun. Just shared over on RFT. Have a great weekend.

      –Amber

      Reply
  • Jen June 13, 2013 at 6:59 pm

    AM – SISTA FREN! I’ma want these right now! If one does not own a dehydrator, can one use the oven on a low temp? My oven’s lowest temp goes to 170F.

    Once I can do almond flour (I hope) I MUST have these. You know lemon is my favorite by now girl.

    Thanks for a great post and great, mouth-watering pics!

    Jen

    PS – I’ve pinned this to “Grain Free Gaga” on Pinterest…

    Reply
    • Amber June 13, 2013 at 9:36 pm

      I thought these would catch your eye, Jen. I know you likey the lemon. You will get to enjoy these on day soon. I can’t imagine how hard it is to see all these recipes you cannot eat. I’m so impressed with you!

      Reply
    • Amber June 13, 2013 at 9:42 pm

      Whoops, I forgot to address the dehydrator. I would bake these at 170 degrees for 1 hour and then do 15 minutes after that until you have a dry outside with soft inside – or to your texture preference. Girlfriend, you NEED to get a dehydrator. They are much fun!! :-)

      Reply
  • Megan Ancheta June 13, 2013 at 7:54 pm

    YUMMO Miss Amber!! These sound right up my alley! I wonder how they would do without the honey, but with more stevia? What do you think?

    I agree with Heather – love the gorgeous photos!
    Hugs!
    Megan

    Reply
    • Amber June 13, 2013 at 9:38 pm

      Hi Meg,

      I think stevia would be fine. Use lemon stevia if you have it. :-) Not sure how many drops. I would do 7 – 10 to start. Hope that helps girl.

      Reply
  • gfe--gluten free easily June 13, 2013 at 8:24 pm

    These look absolutely fabulous!! I, too, love the photos with the flowers. :-)

    xoxo,
    Shirley

    Reply
    • Amber June 13, 2013 at 9:39 pm

      Thanks sweet Shirley. :)

      Reply
  • Laura June 13, 2013 at 9:30 pm

    Ahh lemon treats-YES please! These babies look incredible Amber and perfect for a hot day like today. And yes your photos are gorgeous as always :)

    Reply
    • Amber October 1, 2013 at 1:47 am

      Lemon sisters! :-)

      Reply
  • Ricki June 14, 2013 at 2:28 am

    This is just the kind of cookie I love. Coconut, lemon, almond. . .what a great mix. Yum!

    Reply
    • Amber October 1, 2013 at 1:47 am

      It’s a great mix indeed, Ricki. Thanks. :-)

      Reply
  • Anonymous June 15, 2013 at 4:02 am

    What if you don’t have a dehydrater? Can the oven be used?

    Reply
  • Amber June 15, 2013 at 4:28 am

    Hi There,

    Please see above comment regarding oven use and temp times.

    Thank you.

    Reply
  • Gabby @ the veggie nook June 16, 2013 at 5:01 pm

    Oh wow, these look so melt-in-your-mouth delicious! I don’t think I’d be able to stop myself from eating 10!

    Reply
    • Amber October 1, 2013 at 1:53 am

      Thanks Gabby. They are quite addictive.

      Reply
  • Michelle June 17, 2013 at 5:03 pm

    Wow these were awesome! I just got a dehydrator and have been playing with recipes. These are my favorite! Super moist with a nice lemon flavor! Thanks for the tip!!

    Reply
    • Amber October 1, 2013 at 1:53 am

      Thanks so much, Michelle. Glad you like enjoy them as much as we do!

      Reply
  • Lisa Natcharian June 21, 2013 at 11:43 am

    Hi Amber! I featured your macaroons on Lunchbox Love today :) Now I just need to get a dehydrator so I can try them!

    Be well,
    Lisa

    Reply
    • Amber October 1, 2013 at 1:53 am

      Many Thanks Lisa!! Sorry I’m getting to you so late.

      Reply
  • mrs.koby88 June 26, 2013 at 5:04 pm

    I can’t wait to try these! Would coconut flour work as well?

    Reply
    • Amber October 1, 2013 at 1:55 am

      Coconut flour in place of the almond? Yes, I think that would work just fine. Coconut flour is used often in macaroons. Be sure to use less – about 1/2 cup.

      Reply
  • Anonymous June 26, 2013 at 10:08 pm

    I don’t think I could wait for these to be dehydrated. I’d eat them right out of the mixer.
    Lori

    Reply
    • Amber October 1, 2013 at 1:56 am

      Ha ha. I know what you mean. But the heat really makes them – love the texture it creates. :-)

      Reply
  • Anonymous October 1, 2013 at 1:00 am

    Awesome, do you have an alternative for the Apple Pie ones?

    Reply
    • Amber October 1, 2013 at 1:56 am

      Oooo, I have yet to try those! I’m on it. Check back in the near future. I’ve had my eye on those apples ones – just waiting for them to go on sale!! :- )

      Reply

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Tuesday, May 28, 2013

Turkey Mushroom Burgers with Cherry Tomato Pineapple Salsa (SCD/Paleo/GAPS) & 10 Side-Dish Suggestions

Mmmm, burgers.  Burgers are one of the easiest dinners to make.  And I’m all about easy (I mean really, who wants to get cooking burn-out on Monday).  If you’re like me, you make just about everything from scratch, so it’s nice to have an easy dinner to jump-start the week.  We don’t eat beef but LOVE to use ground turkey or chicken for our burgers.  The addition of sauteed mushrooms and onions to this recipe really kicks the yum factor up a notch.  These are super delish and I just adore the sweet savory touch from the salsa.  I like to tinker around with different ingredients to spice things up (see my veggie and sun dried tomato burgers for another great recipe).  I hope everyone enjoyed their Monday.  Happy Memorial Day.    
Ingredients:

Mushroom Burgers
-1 1/2 pounds ground turkey (preferably organic free range)
-2 cups crimini mushrooms, chopped 
-1 cup red onion, small chop
-2 teaspoons coconut aminos (or gluten free Worcestershire sauce – but this is not SCD/Paleo/GAPS) – omit both coconut ominos and Worsh if strict SCD.  
-1/4 teaspoon salt + 1/2 teaspoon salt
-1 teaspoon onion granules 
-2 teaspoons garlic granules 
-2 tablespoons oil

How To:
Preheat oven to 400 degrees 
1.  In a medium skillet, add in the oil, mushrooms, onions, and 1/4 teaspoons salt.  Saute on medium heat until soft and well sauteed.  Set aside.
2.  In a large bowl, add the meat, coconut aminos (or Worcestershire), 1/2 teaspoon salt, onion granules, garlic granules.  Mix.
3.  Add in the mushroom and onion mixture.  Mix.
4. Form into patties and bake for 25 – 30 minutes (or until internal temp reaches 180 degrees). 
*Makes 6 patties

Cherry Tomato Pineapple Salsa
-1 can organic pineapple chunks, drained (use 1 cup fresh if in season)
-1 1/2 cups chopped cherry tomatoes
-2 1/2 tablespoons diced shallot
-1 cup fresh cilantro, chopped 
-Juice from 1 lime 
-3/4 teaspoon garlic granules 
-1/2 to 1 teaspoons salt (to taste)

How To:
Salsa is best made a few hours ahead of time
1. Drain the pineapple juice from can (save this juice, it’s great,  kids love it).  Chop the pineapple to desired chunkiness.  
2.  To your pineapple add in the chopped cherry tomatoes, and the rest of the ingredients. Mix and refrigerate until ready to serve.  
For an easy side dish, try sliced roasted carrots.  Simply slice carrots and toss with salt, garlic granules, coconut oil and roast on 400 degrees for 45 minutes.  
Here are some other super easy side dish ideas for your burger night










*
Shared on: Whole Food Fridays 
Posted by Amber at 4:00 am

Labels: GAPS, main dish, Paleo, SCD, summer cuisine.

9 Comments

  • Megan Ancheta May 28, 2013 at 5:52 pm

    Amber! I love these! I especially like that you used turkey and incorporated veggies into them. I most definitely will be trying these soon.

    Hugs to you! I hope you had a great holiday weekend!
    ;) Megan

    Reply
    • Amber May 29, 2013 at 4:30 pm

      Thanks, Meg. I hope you enjoy them. :-)

      Reply
  • Sarah O. May 28, 2013 at 6:51 pm

    Ohhh sounds good. I like the idea of sauteing the mushrooms and then adding them to the turkey mix.

    Reply
    • Amber May 29, 2013 at 4:31 pm

      Hi Sarah, I think you will really liked these burgers!! Let me know if you give them a try.

      Reply
  • Laura May 29, 2013 at 4:15 am

    Ok organic ground turkey is on my grocery list as of now! These burgers look fabulous Amber and I’m a big fan of mushrooms too.

    Reply
    • Amber May 29, 2013 at 4:32 pm

      Thanks, Laura.

      Hope you’re well friend.

      Reply
  • Heather @Gluten-Free Cat May 29, 2013 at 8:52 pm

    I’m thinking that my paleo husband would love these burgers! And I’m putting that salsa all OVER my next salad. YUM!!

    Reply
  • GlutenFreeHappyTummy May 30, 2013 at 4:03 pm

    oh amber…that salsa sounds truly magnificent!! it’s literally making my mouth water!! hope you’re having a great day!

    Reply
  • Deb June 7, 2013 at 5:46 pm

    These

    were

    AWESOME!!!!!!! absolutely amazing! made them last night and immediately saved the recipe in my recipe book (with “yum” written by the title!!). Thanks!!

    Reply

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Monday, October 31, 2011

Lemon Walnut Stuffed Avocados (SCD Friendly)

I simply adore avocados.  So today I decided to not smoosh my beautiful green healthy friend and serve her whole in all her glory.  
These would make such cute appetizers.  You could obviously add anything in there, I chose some seasonably appropriate walnuts with a little added kick.  
Ingredients
2 avocados, firm but soft
For the filling: 
-1/2 cup chopped walnuts (soak and dehydrate for better digestion)
-1/4 cup apple, peeled and small chop
-1/4 cup red onion, small chop
-1/4 cup fresh squeezed lemon juice
-1/4 cup walnut oil
-1/2 teaspoon dried basil
-1/4 teaspoon garlic granules
-1/4 teaspoon sea salt (or to taste)

How To
1.  In a small bowl, mix lemon, oil, basil, garlic, and salt
2.  Add walnuts, onions, and apple
3.  Let flavors mingle for a few hours before serving (the longer the better)
4.  Add to avocado 
5.  Drizzle a little oil on the top before serving

In other news…
It has been simply gorgeous and warm here in Northern California – around 80 degrees yesterday.  My winter garden is loving all this sun and the little sprouts are singing.  We are all, however, anxiously waiting for the rain here in the valley and snow to drop up in Tahoe so we can hit the slopes! 
Playing with my daughter in the backyard…

I enjoy our time together while Ethan naps. 

These leaves will all be gone soon!
Soaking up their green while we can.
Shared on: Wellness Weekend 
Posted by Amber at 7:31 am

Labels: appetizer, fall cuisine, GAPS, Paleo, SCD, vegan.

3 Comments

  • Ricki October 31, 2011 at 2:10 pm

    A great way to enjoy avocados! One of my favorite fruits, too. :) Thanks so much for submitting to Wellness Weekend this week! :D

    Reply
  • Amber October 31, 2011 at 2:23 pm

    Thanks Ricki. I’m proud to be a part of the community.

    Be Well,
    –Amber

    Reply
  • Gina Murphey February 7, 2012 at 3:20 am

    This blog post is pretty much heaven in a recipe. Can’t wait to make it! Thanks Amber. I love all the others too<3

    Reply

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Lemon Walnut Stuffed Avocados

I simply adore avocados.  So today I decided to not smoosh my beautiful green healthy friend and serve her whole in all her glory.  
These would make such cute appetizers.  You could obviously add anything in there, I chose some seasonably appropriate walnuts with a little added kick.  
Ingredients:
-2 avocados, firm but soft
For the filling: 
-1/2 cup chopped walnuts (soak and dehydrate for better digestion)
-1/4 cup apple, peeled and small chop
-1/4 cup red onion, small chop
-1/4 cup fresh squeezed lemon juice
-1/4 cup walnut oil
-1/2 teaspoon dried basil
-1/4 teaspoon garlic granules
-1/4 teaspoon sea salt (or to taste)

How To:
1.  In a small bowl, mix lemon, oil, basil, garlic, and salt
2.  Add walnuts, onions, and apple
3.  Let flavors mingle for a few hours before serving (the longer the better)
4.  Add to avocado 
5.  Drizzle a little oil on the top before serving

In other news…
It has been simply gorgeous and warm here in Northern California – around 80 degrees yesterday.  My winter garden is loving all this sun and the little sprouts are singing.  We are all, however, anxiously waiting for the rain here in the valley and snow to drop up in Tahoe so we can hit the slopes! 
Playing with my daughter in the backyard…

I enjoy our time together while Ethan naps. 

These leaves will all be gone soon!
Soaking up their green while we can.
Shared on: Wellness Weekend 
Posted by tta_admin at 7:31 am

Labels: appetizer, fall cuisine, GAPS, Paleo, raw, SCD, vegan.

3 Comments

  • Ricki October 31, 2011 at 2:10 pm

    A great way to enjoy avocados! One of my favorite fruits, too. :) Thanks so much for submitting to Wellness Weekend this week! :D

    Reply
  • Amber October 31, 2011 at 2:23 pm

    Thanks Ricki. I’m proud to be a part of the community.

    Be Well,
    –Amber

    Reply
  • Gina Murphey February 7, 2012 at 3:20 am

    This blog post is pretty much heaven in a recipe. Can’t wait to make it! Thanks Amber. I love all the others too<3

    Reply

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Thursday, October 13, 2011

Homemade Sunflower Seed Butter (Sunbutter)

I am deathly allergic to peanuts.  It’s no fun to have an allergy but I’m so impressed with how far we’ve come with peanut allergy awareness.  What a difference I’ve seen.  I remember as a young child riding on an airplane and feeling so sick to my stomach at the very smell of the peanuts…and hungry because I was out of luck in the snack department.  A few years later they started serving pretzels as an alternative to peanuts on flights.  I don’t even think they give out peanuts anymore, do they?  Skylar, my daughter, is not allergic to peanuts and I don’t know if my son Ethan has inherited this allergy?  At any rate, we’ve been using sunbutter for quite some time as an alternative to peanut butter.  It’s a nice change from the usual almond butter.  I like this brand but don’t love the price and don’t love the plastic container.  So I decided to make it myself.  And you know what……SUPER EASY!!! Sky couldn’t even tell the difference between my homemade version and the store bought variety.  And that’s all I needed to move into permanently making sunflower seed butter.  Hooray! 
gorgeous sunflower from my garden!

Homemade Sunflower Seed Butter 


Ingredients:
-3 cups of organic raw sunflower seeds
-Pinch of salt (optional) 

How To
1.  Toast sunflower seeds for a bit until fragrant and slightly brown.  Cool seeds.  
2.  Add the cooled seeds to a food processor and start blending; scrape down sides every minute or so for about 5 minutes.  
3.  After about 6 minutes the seeds will form a ball then become thinner as the oils in the seeds are released.  
4.  After about 8 minutes of processing you can add in a pinch of salt, but this is totally optional. It should be properly blended by this time.  Store in class container in the refrigerator.  
Yields 1 1/4 cups of sunbutter
I have a small, OLD food processor and it works great.  
Just be sure to scrape down the sides a few times so the
mixture has contact with the blades.
Speaking of Sun…
It has been so gorgeous here in Northern California.  Finally, finally, cool fall weather…although it’s supposed to be up near 90 degrees today, there is still a soft, clean feel to the air.  I adore this time of year.  Below are some pictures from around our yard.  Wish I could just bottle up this weather.
Our neighbor’s lemon tree is showing some action!  
They let me go over there whenever I have the need and pick to 
my heart’s content.  
Our other neighbor has a nice fig tree with a sizable
bunch hanging on our side of the fence!  
So excited for these!
We still have watermelons to harvest!
We had quite the bounty this year.
Our tomato plant is out of control, but still providing 

us with sweet, gorgeous cherry tomatoes.
Shared on: Allergy-Free Wednesdays, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food,  Potluck Party Back to School Recipes,  Raw Foods Thursdays,, Wellness Weekend 
Posted by Amber at 7:52 pm

Labels: allergy-friendly, dips and spreads, GAPS, lunch, nut free, Paleo, SCD, snacks, vegan.

12 Comments

  • KellyBelly November 5, 2011 at 6:18 pm

    Hi
    Would this recipe be easier in a Vita-mix? Or is there something about the food processor you like in getting it creamy or adding in the oil?
    Also, where did you get your cute smiley spoons?
    thanks

    Reply
  • Amber November 6, 2011 at 12:19 am

    Hi KellyBelly~

    I think this would definitely work in a Vitamix. But I used my food processor first for two reasons:

    1. The last time I tried to make a nut butter (with almonds) it didn’t work so well, so I had a bit of an aversion going into the sunflower butter process.

    2. I only make one cup at a time so I thought it would be better incorporated in the food processor.

    I would love it if you shared your experience in a Vitamix or other high speed blender. I’m sure it would work great. The food processor just worked so well for me that first time I didn’t bother trying anything else. I’m sure other readers would like to hear about your experience.

    Aren’t those spoons adorable?! My mother-in-law actually gave those to the kids. She finds some really fun things on-line. I did a search and found a link for you:

    http://www.wayfair.com/BergHOFF-International-Smiley-4-Piece-Flatware-Set-1204024-BGI1014.html?refid=FR49-BGI1014

    *A product note: the paint popped out of the larger spoon’s eye (the yellow smiley face) after about a week of use. Bummer!

    Be Well,
    –Amber

    Reply
  • Gigi @ Gluten Free Gigi January 18, 2012 at 4:25 am

    Hi, Amber!
    I had not found you until you made a comment on my site today… and now I can see your comment in the admin side, approved it, and not visible on the post. We’ll see if it clears up and appears by tomorrow.

    I love your site, and am happy to find you! :)

    I had to check out your how-tos… I love homemade sunbutter and just recently made a video for my you tube channel… I used a food processor for mine. I have a Blendtec and I prefer results with the regular food processor, to be quite honest. :)

    Beautiful site. I’ll be back often!

    xoxo,
    Gigi ;)

    Reply
  • Amber January 19, 2012 at 3:01 am

    Hi Gigi,

    Thanks for stopping by. Love your site too. I am definitely going to check out your video! And I agree about the food processor, love it.

    Be Well,
    –Amber

    Reply
  • Leslie @ Real Food Freaks March 16, 2012 at 10:44 pm

    Sun butter is great… just be aware that if you bake with it, it can turn your baked goods green! I made pancakes with it once and the next day when I took the leftovers out of the fridge, they were green… there’s some type of chemical reaction that occurs. Oh well, I think my oldest son preferred the green pancakes! :)

    Reply
  • Amber March 16, 2012 at 10:52 pm

    Hi Leslie,

    Just in time for St. Pattie’s Day!

    I have heard of this phenomenon! So interesting. My kids would love the green too.

    Here’s a link that talks a little more about this interesting transformation: http://www.ochef.com/1267.htm

    Be Well,
    –Amber

    Reply
  • Anne @ Quick and Easy Cheap and Healthy March 17, 2012 at 12:57 am

    I think it’s baking soda that turns the sunflower seed butter green. I just made this tonight for the first time in my Vitamix! I made 2 cups worth. I didn’t measure the oil, but I used several TBSPs and probably should have use d alittle more. It wasn’t as creamy as I would’ve liked. I also added a touch of salt and some raw honey.

    Reply
    • Steph (The Cheapskate Cook) March 21, 2012 at 9:40 pm

      Hi Anne! Good to see you over here :-) I was wondering if you had ever made this, since it sounds fairly easy and probably worth the cost.
      I’m thinking of trying it out because I think I mayb be able to buy sunflower seeds cheaper than natural peanut butter here. But I’ve never tasted sunbutter before. Is it similar to peanut butter?

      Reply
    • Amber March 22, 2012 at 12:00 am

      Hi Steph,

      Just chiming in here. Sunflower seed butter smells and tastes A LOT like peanut butter! Especially store bought. Homemade is less intense to me, as I’m allergic to peanut butter, therefore I very much enjoy the homemade version for this reason. And my kids can’t tell the difference.

      –Amber (from The Tasty Alternative)

      Reply
  • Amber March 17, 2012 at 1:10 am

    Hi Anne,

    Thanks for the tip. My food processor works great, but I might have to use my Vitamix one day too. And you’re right, from what I’ve read about the green, it is the baking soda. Suggestions include using less baking soda or add lemon juice to offset this chemical reaction.

    Be Well,
    –Amber

    Reply
  • Tessa Domestic Diva March 21, 2012 at 2:32 am

    I’ve been thinking to try my hand at this…afterall, i make my own coconut butter…it’s a logical next step! I kind of enjoy the green…I made a bar that turned BRIGHT green, like I had added food coloring, I loved it!

    Reply
  • Amber March 22, 2012 at 12:11 am

    Hi Tessa,

    I think you’ll really enjoy homemade! And I agree, I LOVE the green.

    Reply

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