Category Archives: main dish
Turkey Mushroom Burgers with Cherry Tomato Pineapple Salsa (SCD/Paleo/GAPS) & 10 Side-Dish Suggestions
Here is the top.
At this point, pour on your enchilada sauce
–2 six ounce cans of clams, chopped up a bit*
-1/3 cup cooked and chopped bacon (omit if you cannot find SCD/Paleo bacon)
-1/2 teaspoon fresh thyme, chopped
-2 1/2 cups raw cashews (soaked for at least 5 hours in filtered water)
-5 cups filtered water (or broth)
-3 tablespoons clam juice
-1/2 + 1/2 teaspoon salt
-2 teaspoons garlic granules
-3 tablespoons olive oil (I recommend olive oil for its buttery flavor)
-Ground pepper to taste, and more salt if needed
1. Crisp up 4 to 5 pieces of GOOD bacon in a pan, then give it a small chop. Set aside.
2. In a soup pot, add in the olive oil, onions, celery root, and 1/2 teaspoon salt and saute for 10 minutes on medium low.
3. To the onions and celery root, add in the carrots, celery, and fresh thyme and saute for 5 – 7 minutes over medium heat. Stirring frequently.
4. When the veggies are tender, add in the two drained cans of clams and 3 tablespoons clam juice (do not add in all the clam juice from both cans…just 3 tablespoons). Stir clams around with the veggies. Then add in the final 1/2 teaspoon salt, 2 teaspoons garlic granules, and 2 cups of water (or broth). Bring to a simmer for 3 minutes.
5. While the veggies and clams are gently simmering, drain the cashews and add them to a blender with 3 cups filtered water. Blend on high for 30 seconds.
6. Immediately add the blended cashews to the pot with the veggies and clams. Stir and allow everything to come to a GENTLE simmer – please do not boil this mixture…it will not taste great if it burns on the bottom. Simmer very gently for 5 minutes, stirring frequently. Be sure to scrape the bottom of the pot, making sure the veggies and cashew cream does not stick. I use a large wood spoon, a silicone spatula will also work great.
7. The mixture will greatly thicken as it heats up. After the 5 (gentle) minute simmer, turn the mixture down to very low so the simmering stops, cover, and allow it to continue to warm for 30 minutes, stirring once in a while
8. After 30 minutes you can serve, or turn the heat off and let the mixture sit.
9. When ready to serve, gently heat through, taking care to not burn the mixture.
-Upon serving, add in some pepper to taste. Other options include chopped crisp bacon, green onions, a lemon wedge, or chopped parsley. Serves 4
*Serve with grain-free crackers to keep this SCD & Paleo or serve with Gluteno original crackers (these taste like those little oyster crackers typically served with New England Clam Chowder). Grain free “cornbread” is also excellent with this soup.
*The type of clams you use will make or break this dish. Once I used two 10-ounce cans of baby boiled clams, and I did not like how it turned out at all. Here is what I used and really liked. It provided a great clam flavor and overall I was very pleased with the texture and taste.
-1/2 pound (8 ounces) of dino kale, wash and remove large stem
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Chicken, Black Bean, and Delicata Squash Enchiladas with Homemade Enchilada Sauce (gluten & dairy free)
Home improvement takes so much time and energy, but it’s so fun to be part of the transformation. I included some pictures below of our home improvement journey thus far. But before I talk about this delicious recipe, I want to share with you this awesome paint I found on-line…and lucky for me it’s distributed at one of my favorite eco-home improvement stores in the nearby town of Berkeley. I love this paint for many reasons, obviously because it’s zero VOC, is free of ozone depleting compounds, formaldehyde reproductive toxins, and very, very low odor, but also because this company is founded and run by two amazing women, Virginia and Janie – I love nothing more than supporting female driven companies – and companies that are in-line with my eco-friendly, green lifestyle. You can read about there story here. Because of these smart, innovative women, folks like me can purchase non-toxic paint for their home and not only spare the air, but spare the health of loved ones. I personally have enough against me with an auto-immune disease and severe chemical sensitivity. I can’t tell you how happy and thankful I am for Virginia and Janie…and Yolo Colorhouse!!
For the filling
-2 medium cooked chicken breasts, cubed (or shredded)
-3 medium delicata squash, peeled, cubed, and roasted
-2 cups prepared black beans (soaked and boiled, preferably)
-One bag room temperature Rudi’s Gluten Free plain Tortillas
-1 pound green anaheim peppers or gypsy peppers*
-1 medium yellow onion, chopped (about 1 1/4 cups)
-1 cup water
-1/2 teaspoon salt
-1/2 + 1/2 teaspoon garlic granules
-1/2 teaspoon cumin
-2 tablespoons oil
-Optional 1/4 – 1/2 teaspoon chili powder
1. Preheat oven to 400 degrees
2. Wash and seed your peppers of choice, or what is seaonsal. Chop peppers in half or quarters. Add peppers and chopped onions to a small 9×9 glass Pyrex (or whatever you have on hand), and to that dish add 2 tablespoons oil and 1/2 teaspoon garlic granules. Toss ingredients and roast for 30 minutes. You want the peppers to start browning a little. When the peppers are done roasting, remove from oven and set aside. The peppers can be made earlier in the day and set aside for several hours. When you are ready to make the sauce, simply add the onions and peppers to a blender (I use a Vitamix), along with the 1 cup of water, 1/2 teaspoon salt, 1/2 teaspoon garlic granules, 1/2 teaspoon cumin and optional chili powder. Blend until well incorporated.
-I recommend roasting the chicken and squash at the same time with the peppers, in different dishes of course. For the squash, I drizzle on some oil and add a few shakes of garlic granules. For the chicken I drizzle on some oil, and add a few shakes of salt and garlic granules. Everything should be done at the same time. Check the chicken’s internal temp at 30 minutes (needs to be at least 180 degrees), and check the squash for doneness.
3. After your finished with your roasting, turn oven down to 375
4. Get your room temperature tortillas and start stuffin’. I lay mine flat then add chicken, squash, and the black beans. Don’t stuff too full…you want to be able to fold them at least. Just roll closed, you don’t have to fold down the corners or anything fancy.
5. Place tortillas in a Pyrex. You should fit 8 in there. Don’t be shy, push them around a bit if you have to.
6. Pour the enchilada sauce over the tortillas. Bam, now you have some gnarly enchiladas going on. Bake COVERED for 30 minutes (I cover with a stainless steel backing sheet – remember, I don’t use foil in my kitchen, so I get crafty and find other ways to cover dishes).
7. After 30 minutes, remove from oven, uncover, and allow to cool for about 20 minutes.
-Serve on a bed of fresh romaine lettuce along side fresh avocado, salsa of choice, cashew sour cream, chopped red onion, and a dash of hot sauce.
*I have used three different peppers for the enchilada sauce. Here’s the breakdown: (1) your basic green peppers yield a very bitter sauce and I do not recommend, (2) Anaheim can be a little spicy if you accidently get a seed in there, but using this variety will yield a more authentic tasting enchilada sauce – I definitely recommend anaheim, and (3) gypsy peppers yield a slightly sweet sauce, I also really love using these.
*You can also use brown rice tortillas, but you will have to warm with with some oil so they become more pliable. I have a few pictures of the brown rice tortillas batch below.
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Ode to Cafe Gratitute: Part 1 ~ The Community Bowl (Kale, Black Beans, and Rice with a Cashew Cream Sauce)
Start by mixing the kale and black beans
Then add the rice
And finish with the cashew cream sauce
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Guest Post from Lauren at Empowered Sustenance: Zucchini Pasta with Sausage and Roasted Garlic Sauce (grain free, SCD)
I used Trader Joe’s Smoked Apple Chardonnay Chicken Sausage here. This is a great convenience food option for the SCD and GAPS diet. The ingredients are: chicken, apples, salt, celery, white pepper, nutmeg, thyme, ginger, chardonnay, rosemary, natural pork casing. I always remove the casing from this sausage, because it is tough and chewy.
Simple and Delicious Carrot Curry Lentil Soup with Lemon (SCD Friendly) – with a video of the foggy West Coast.
Carrot Curry Lentil Soup with Lemon
-2 cups brown lentils soaked for 15 – 20 hours (water changed 1x)
-1 medium yellow onion, small chop
-2 cups chopped carrots
-2 cups chopped tomato
-1 can SCD/BPA free coconut milk (or 1 1/2 cups homemade coconut milk)
-3/4 teaspoon salt
-2 teaspoon garlic granules
-2 teaspoons green curry paste*
-4 cups filtered water
-Oil of choice (I use grapeseed)
1. Coat the bottom of a large soup pot with oil and sauté onions with salt for about 5 minutes.
2. Add the chopped carrots and tomatoes, sauté for about 3 minutes.
3. Add garlic granules and curry paste. Stir to incorporate. Add the coconut milk, drained lentils and stir.
4. Add water, stir.
5. Bring to a boil. Cover and turn down to a simmer on just above low for one hour.
6. Turn off heat and keep covered until ready to serve. Reheat as needed.
7. Serve with 1/2 fresh squeezed lemon. I also prefer freshly grated ginger with freshly ground black pepper. Avocado or vegan cashew sour cream is also delicious for garnish.