Category Archives: main dish

Saturday, August 4, 2012

Allergy-Friendly Pizza Crust (free of: gluten, dairy, nuts, eggs, soy, yeast, sugar) with a video!

Last summer I made a vegan gluten-free strawberry shortcake from Without Adornment.  It was super yummy.  And as I ate it I thought, this would make a fabulous pizza crust.  And it sure did.  This was a huge triumph for me in the pizza crust department.  Up until that time I had nothing but bad luck with gf pizza crusts.  Some store bought were so terrible I could barely choke them down.  So what makes this a nice recipe for pizza crust?  Well, for starters, it’s strong and can hold ingredients, it doesn’t have a funky flavor or aftertaste, and it’s easy and very, VERY inexpensive.  And best of all, my son can eat it – and that makes mommy super happy.  Does it taste just like a gluten crust…no.  But it does the job and thus my family eats pizza each week and without all the gunk (especially yeast –  I stay far away from that stuff).  I made a video of how to make the pizza, as the trick to getting it right is baking it on cooling wire, so I recommend viewing the video to see how I bake the crust.  We usually make pizza on the weekends.  Fun and easy.  Okay, so please let me know if you have any questions about this recipe. Have fun…hooray for pizza.

5.0 from 2 reviews
Allergy-Friendly Pizza Crust
This pizza crust is great for all! Free of: gluten, dairy, nuts, eggs, soy, yeast, and sugar. This recipe is slightly adapted from Without Adornment.
  • 140 grams brown rice flour (1 cup)
  • 60 grams tapioca flour (1/2 cup)
  • 40 grams arrowroot starch (1/3 cup) or ¼ cup potato starch.
  • 1 teaspoon xanthan gum
  • 1 tablespoon gluten free baking powder
  • ½ teaspoon salt
  • ¼ cup light tasting oil
  • ¾ cup filtered water
  • ½ teaspoon apple cider vinegar
  1. Preheat oven to 400 degrees
  2. Mix dry ingredients in a bowl and wet in a separate bowl. Combine.
  3. Mix and form into a ball. Flour your baking mat and roll out dough (see notes). Bake 12 minutes. The crust should be on a mat and then placed on a rack to bake. (If you don't like using silicone baking mats, roll out the dough on parchment paper and then bake on a baking sheet). See Ricki notes below (she baked it this way).
  4. After the crust bakes for 12 minutes, transfer crust from the mat to the cooling rack to cool.
  5. Build the pizza. See here for homemade pizza sauce or here for nightshade free pasta sauce, and we love this dairy free cheese. Keep the crust on the rack. After piling on your topping, bake another 10-12 minutes (on the rack). The longer you bake the harder the crust will get, so be careful. I like the texture at the 12 minute mark.
  6. Remove crust from oven and allow to cool on the cooling rack it was baked on. When cool, transfer to cutting board (or cut on a mat)
1. If you make the crust too thick it will have a biscuit texture. Go for a thin crust for a more traditional texture.
2. Caution: don't let the dough sit too long in the bowl after you combine the ingredients, as it will start to "grow" from the apple cider vinegar and the baking powder and get really soft. Please see the video. And add as much flour as your need to roll it out. I've made this so many times, so I'm quite used to working with this dough, so be patient with it and yourself. The more flour you add, the more it will come together for and you'll be able to roll it out.
3. You can add spices and flavors to the dough, such as garlic granules. oregano, Italian Seasoning, onion granules, etc.
4. If you're not comfortable using your cooling racks (or not sure if they are oven safe) Bed Bath and Beyond sells a cooking/baking rack for pizzas (however, it looks like the same exact material as my cooking rack). But some folks might feel more comfortable with this: Pizza Baking Rack

 Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, Made from Scratch Monday, Fat Tuesday, Slightly Indulgent TuesdaysRecipe Box Tuesday, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Full Plate Thursday, Tastetastic Thursday, Keep It Real Thursdays, Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Lifeologia Summerizing Party, Friday Food, Whole Foods Friday

Posted by Amber at

Labels: allergy-friendly, dairy free, egg free, gluten free, main dish.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Friday, July 20, 2012

Easy and Delicious Lasagna (dairy free, gluten free, vegan)

This lasagna recipe came about after making Kelly’s lasagna many, many times.  I love her recipe, but wanted a vegan version.  Cashews are the answer!  I love cashews, they are a dairy-free girl’s best friend.  They really mimic the flavor and texture of cheese.  I’m excited to share this recipe with you because it’s honestly super delicious.  My husband LOVES this lasagna.  And it takes no longer to make than traditional.  The most annoying part for me though is the noodles.  They take so long to boil and I only do a few at a time. I’ve tried using those no-bake noodles, but I don’t recommend them. But other than that, everything comes to together nice and quick.   And the key to any lasagna (as you might know) is allowing it enough time to cool before serving.  The lasagna you see here was cooling for at least an hour.  I hope your family enjoys this recipe as much as we do. 
-Gluten Free Brown Rice Lasagna Noodles.  I use about 12 total noodles.  (I think this brand is the best).
-1 batch cashew cheese filling (recipe here).
-Homemade marinara sauce (recipe here).  You could also use store bought marinara, just try and find low sodium
-Optional (Daiya shredded “cheese” on top for presentation) 

How To:
Preheat over to 375
1.  You honestly make this lasagna like any other regular lasagna.
2.  Make the marinara sauce.
3.  Make the cheese filling.
4.  I use a 15x10x2 inch Pyrex baking dish.  I start with some sauce and cheese on the bottom of the dish, then start layering noodles, cheese, sauce, noodles, cheese, sauce, etc.  I just swirl the cheese and sauce together in each layer, you want nice thick coating so the noodles don’t get dried out.  The cashew cheese will thicken quite a bit while baking and will “puff” up.    
5.  You can finish the layers by adding some dairy free cheese shreds on top, but this is totally optional.  
6.  Bake covered (I don’t use foil in my kitchen, so I use a stainless steel cookie sheet to cover) and bake for 45 minutes. 
7.  Allow at least 30 minutes to cool. 
You can see here how well this stays together. 

Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays,Gluten Free Wednesdays, Whole Foods Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Whole Foods Friday

Posted by Amber at

Labels: allergy-friendly, dairy free, gluten free, main dish, vegan, vegetarian.


Leave a Reply

Your email address will not be published. Required fields are marked *

Tuesday, July 3, 2012

Chicken Mole with Grilled Mango, Veggies and Sauteed Cabbage (and Happy 10th Anniversary)

Scott and I had fun making this for dinner over the weekend.  We were out of town for our actual anniversary, which was nice because we had plenty of family around to watch the kids while we snuck out to a movie.  We saw Snow White and the Huntsmen.  Pretty good film, definitely a great choice for the big screen.  

As you know my sweet husband loves his chocolate, so I wanted to make him some fun chocolaty things for our 10 year anniversary, this mole sauce being one of them.  I’ve only had mole once, and I really liked it.  I knew Scott would like it too.  We worked the spices as best we could to get a really flavorful sauce.  He wanted me to go heavy on the chocolate (big surprise) and so I put in two tablespoons.  Also, we made this void of any detectable *hot * spice for the kids (so I recommend adding your own). Happy anniversary to my amazing husband.  I love you!! 

Engaged in Hawaii: 2000 (I really miss his long hair)!
Married Tahoe California: 2002
Camping: 2003
Snowboarding: 2007


Okay, back to the food…

Chicken Mole with Grilled Mango, Veggies and Sauteed Cabbage
Serves: 6
  • 3 cooked chicken breasts, chopped
  • 1 yellow onion, chopped
  • ¾ teaspoon salt
  • Oil of choice
  • Ground pepper to taste
  • 1 small red pepper, chopped (or other pepper, perhaps one with spice)
  • 1 Roma tomato, chopped
  • 1 or 2 tablespoons dried raisins or cranberries (optional)
  • 1 teaspoon garlic granules (or 2 cloves fresh garlic, chopped)
  • 1 or 2 tablespoons ground cacao (or other chocolate of choice and to taste)
  • 3 tablespoons coconut sugar (or other sweetener of choice)
  • 1 cup filtered water
  • spices:
  • ¼ teaspoon ground cumin, chili powder, dried oregano, and coriander
  • ⅛ teaspoon ground cinnamon
  • optional ground cayenne for heat to taste
  1. On medium high heat, saute onion with ½ teaspoon salt until translucent. Add pepper and saute until soft.
  2. Add garlic, tomato, and optional raisins/cranberries. Saute for about a minute.
  3. Add all the spices, stir
  4. Add in cacao and coconut sugar, stir
  5. Add water and bring to a boil
  6. Turn down and simmer for 10 minutes.
  7. Turn off heat, add ground pepper to taste, the additional ¼ teaspoon salt, and optional cayenne.
  8. Blend sauce via your preferred method and transfer back into pot
  9. Add chicken and incorporate with sauce. Allow flavors to meld for a bit. Serve hot with grilled veggies, avocado, fresh cilantro, and vegan cashew sour cream.

Tastes amazing with the sauteed cabbage
And all the grilled veggies of course
The kids like to help by taking the cilantro leaves off the stems
 Delicious grilled mango and veggies
Sauteed cabbage is my absolute favorite.
I could it everyday.
And for dessert:
Shared on: Fat Tuesday, Slightly Indulgent Tuesday, Allergy-Free WednesdaysWhole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Fresh Food Wednesday, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Simple Living Friday, Show Off Friday,  Friday Food,  Fight Back Friday,  Fresh Bites Friday, Whole Food Fridays
Posted by Amber at

Labels: dairy free, gluten free, main dish.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Monday, June 11, 2012

Lasagna (Grain Free, SCD, Vegan)

Here’s my SCD, vegan lasagna!  This is a very basic recipe so you can add all sorts of fillers.  And if you like using lasagna pasta (such as brown rice) but can’t do the dairy, this cashew “cheese” sauce works beautifully with the pasta.  

This lasagna is made with two simple fillers: summer squash and sauteed onions.  The “ricotta cheese” is cashews based, and you can make the sauce or use store bought.  In fact, I used store bought for this one, as the tomatoes at my Coop were terribly under-ripe and the other tomatoes were like $6 per pound. But please be advised, store bought tomato sauce is not generally SCD legal.  Please always read ingredients.  Homemade marinara is the best way to go if making SCD friendly!!   
Okay, so let’s get going.    


-Marinara sauce 
-Cashew “cheese” sauce 
-7 medium yellow summer squash, washed, ends cut and sliced (use a mandolin for precise cuts).
-1 large yellow onion, thinly sliced

How To:
Preheat oven to 375 degrees
1.  Add all the sliced squash to a bowl, add some oil (just a splash) and toss the squash in the oil.  Then line them up on a non-stick baking surface and bake for 15 minutes (or until tender)
2.  While the squash is in the oven, saute onions until brown and sweet.  Set aside.
3.  Make the cheese sauce.

I used an 11×7 glass baking dish for the 

This dish needs to be ready for the oven 2 hours before you eat dinner.  It bakes for 45 minutes, and needs to cool for 30 – 45 minutes.  So allow enough time.  If you eat dinner at 6:00 pm (like we do) have this out of the oven and cooling at 5:15 pm. 

Cheese Sauce:
-3 cups cashews soaked for 6 -8 hours
-1 1/3 cup filtered water
-2 tablespoons lemon juice
-1/2 teaspoon salt
-1/2 teaspoon garlic granuels
-1/2 teaspoon onion granuels 
-1 teaspoon dried Italian seasoning 

How To: 
1.  Combine the ingredients in blender (high speed or otherwise) and blend until thick.  You will need to use the tamper for this.

Here is the squash:

How to build the lasagna:

1: Add 1/4 cup sauce to the bottom of the dish
2: Add 3 tablespoons cheese sauce and mix
3.  Add 1 layer of squash 
4.  Add 1/2 of the onion mixture  
5.  Spread on some cheese sauce, as you can see
it’s not super thick, but enough to cover the squash 
and onions
6.  Then add a few tablespoons of pasta sauce. 
Don’t go too crazy with the sauce. It will make the final
 product too runny.  
7.  More squash 
8.  The rest of the onions 
9.  Cheese Sauce 
10.  Tomato Sauce 
11.  Final layer of squash 
12.  Final layer of cheese and tomato sauce.  
I sprinkled some dried basil on top
13: Bake uncovered in the oven for 45 minutes
Allow to cool on a rack for AT LEAST 45 minutes to an hour.  If you serve hot, it will be a little runny.  The cashew cheese will set up as it cools. You can certainly eat it hot, it will still taste super delicious, it will just have a different texture.  

This would be a great dish to make later in the afternoon.  (It can cool while you’re taking the kids to soccer practice, ballet practice, etc) and dinner is ready when you get home. 

This slice was cooling for about 90 minutes. 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime MondayMade From Scratch Monday Foodie Friday Fix, Fat Tuesday, Slightly Indulgent, Traditional Tuesdays, 4th Annual Summer Squash Round-Up, Allergy-Free Wednesday, Whole Food Wednesdays, Real Food Wednesdays, Frugal Food Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Wellness Weekend, Simple Living Friday, Show Off Friday, 
Posted by Amber at

Labels: main dish, SCD, summer cuisine, vegan, vegetarian.


Leave a Reply

Your email address will not be published. Required fields are marked *

Friday, May 4, 2012

Chicken, Mango, and Black Bean Salad Topped with Vegan Cilantro Lime Sauce (SCD Friendly)

Last month we were out to dinner at our favorite restaurant, Dos Coyotes (a certified gluten-free establishment)*, and Scott had the most amazing burrito: chicken, mango, and black beans with a cilantro lime sauce.  Let’s just say we had the exact same thing the very next night, here at home, SCD style. 

-1/2 cup cashews, soaked for 8-10 hours
-1/2 cup cilantro 
-1/4 cup filtered water
-3 tablespoons oil
-3 tablespoons fresh lime juice
-1/4 teaspoons salt
-1/4 teaspoon garlic granules 

How To
1.  Blend above ingredients until creamy 
2.  Serve with grilled chicken and mango salad (or skip the chicken and rock this salad vegetarian style).

*This restaurant (North Davis location) is not only certified gluten free, but also eco-friendly.  All their to-go boxes are biodegradable, no plastic is used, no plastic bags, and they utilize sustainable energy sources.  

Build your Chicken and Mango salad!
#1: Curly (aka savory) green cabbage
I also mixed shredded romaine with the cabbage
#2: Black Beans  
These were soaked for about 48 hours, boiled, then cooked with water, Mexican spice mix, and onion
#3: Grilled Chicken 
Top with mango, red onions, tomatoes, avocado, cilantro lime sauce, and fresh cilantro 
Serve with a side of grain free Spanish rice 
Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Whole Food Wednesdays, Pennywise Platter Thursday, Melt in You Mouth Mondays, Monday Mania, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday,  Super Food Sundays, Summer Salad Sunday
Posted by Amber at

Labels: main dish, salad, sauces, SCD.


Leave a Reply

Your email address will not be published. Required fields are marked *

Tuesday, April 3, 2012

Veggie and Sun Dried Tomato Turkey Burgers

Monday, for some reason, usually turns into a burger night for us.  It’s a quick, easy meal that’s perfect for the start of the week.  I make a variety of different veggie and meat based burgers and I just LOVE the addition of sun dried tomatoes.  Gives it just a little kick.  If you’re looking to jazz up your burger night, give these a try.  

-1 1/2 pounds ground organic free-range turkey
-1 medium zucchini, peeled and grated 
-1 medium carrot, peeled and grated
-1/4 cup chopped sun dried tomatoes (I used marinated) 
-1/4 cup onion, diced (I used a shallot)
-3 tablespoons oil (I used organic olive oil)
-2 tablespoons gluten free Worcestershire sauce or Coconut Aminos (omit both if SCD, and add extra 1/4 teaspoon salt)
-2 teaspoon garlic granules (or 1 clove garlic, minced)
-1/4 teaspoon salt 
-A few grinds of fresh pepper 

How To
Preheat oven to 400 degrees
1.  Add ingredients to a bowl and mix.
2.  Form into patties.
3.  Bake for 25 minutes (or until internal temp reaches 180 degrees).  
4.  Dress with favorite burger night fixins’.
Makes 6 medium patties or 4 large patties 

*Double the above recipe and freeze the remaining patties for another dinner.  Great for those late night sport or dance practices! 

Shared on: Gluten-Free Wednesdays, Freaky Friday, Fresh Bites Friday, Lunch Box Love Fridays, Friday Food, 

Posted by Amber at

Labels: dairy free, gluten free, main dish.


Leave a Reply

Your email address will not be published. Required fields are marked *

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. 
Sun Dried Tomato and Artichoke Heart Pasta 
GAPS, SCD, Paleo, Vegan

-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

*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

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


Leave a Reply

Your email address will not be published. Required fields are marked *

Monday, February 20, 2012

Sweet and Sour Chicken Awesomeness

Ah, sweet and sour chicken.  As a young girl I learned how to use chop sticks eating sweet and sour chicken.  This was a dish my Gramie made quite a bit (and served with my own set of chop sticks of course – how exciting). To this day I refuse to eat Asian cuisine with a fork – just can’t do it.  I had the pleasure of living with my grandparents for many years growing up, so I was exposed to my Gramie’s fantastic cooking, all from scratch and all amazing.  Although not the healthiest at times (my Gramie was a lot like your Paula Deen with the butter and salt and the beef and the butter and the butter).  Considering she grew up on a farm, I give her credit for incorporating some really creative, fresh dishes.  And every single night we had a salad.  And I ate my salad like a good little girl, and thus rewarded generously with a big hunk of cake for dessert (yes, there was always fresh baked cake, muffins, pastires, etc., in the house). I will always remember Gramie’s sweet and sour dish.  My grandparents and father lived in Japan for several years during the Korean War.  I do believe she was greatly inspired by the food and culture, as this was definitely reflected in her cooking.  

Your traditional sweet and sour dish is loaded with sugar and salt, not to mention gluten.  My version differs greatly in this respect, but is not lacking in flavor a bit.  However, I feel it’s important to not expect a toned down version to taste like the original.  We must appreciate the simplicity and goodness for what it is: wholesome and real in its own right.  This is a quick, easy dinner that delivers on health as well as on taste.   


-1 yellow onion, chopped
-1 large red bell pepper, chopped 
-1 can of pineapple chuncks (or fresh if you can find it) 
-2 cooked chicken breasts (great way to use leftovers)
-1/2 cup cashews 
-3 tablespoons pineapple juice
-2 teaspoons apple cider vinegar
-1 tablespoon low sodium, gluten free soy sauce
-1/2 teaspoon salt
-1 teaspoon garlic granules
-Oil of choice 
-Fresh ground pepper 
-Red pepper flakes (for mom and dad) 
-1 teaspoon grated ginger (optional)

How To

-I used white basmati.  Really nice flavor.  1 1/2 cups rice to 3 cups water.  In a medium sauce pan, bring water and rice to a boil, add in a drizzle of oil.  Turn down to low and cover.  This rice cooks pretty quick.  When all the water has cooked away, turn off heat and let rice sit covered until ready to serve.

Sweet and Sour Chicken: 
1.  Coat a large saute pan with oil, heat on med/low, and add onion, pepper and salt.  Saute for a few minutes.
2.  Drain pineapple juice from pineapple chunks and add pineapple to pan along with chicken and cashews.  Saute for a few minutes.
3.  Add soy sauce, apple cider vinegar, pineapple juice, and garlic granules (and optional ginger).  Keep pan on medium low and cook down liquid, stirring occasionally.  Cook veggies until desired tenderness.  
4.  I didn’t add any thickener to this dish, as there was a minimal amount of liquid.  If you like more of a sauce, then simply add more oil, pineapple juice and soy sauce and mix in your thickener of choice.
5.  Serve with red pepper flakes and black pepper to taste 


*If you are avoiding rice, quinoa or millet would be great 
*For vegetarians, use tofu or mushrooms in place of meat.



Shared on: Fat Tuesday, Slightly Indulgent Tuesdays Traditional Tuesdays, Gluten-Free WednesdaysAllergy Free Wednesdays, Whole Food WednesdaysPennywise PlatterMiz Helen’s Country Cottage Lunch Box Love Fridays,  Freaky Friday, Fresh Bites Fridays, Friday Foodie Fix 
Posted by Amber at

Labels: dairy free, gluten free, main dish.


Leave a Reply

Your email address will not be published. Required fields are marked *

Tuesday, February 7, 2012

Roasted Beets, Cabbage and Green Apples (a SCD friendly recipe)

I am a big fan of roastinganything.  I love to roast like some love to bake.  Peeling and chopping is oddly soothing to me.  And much like your seasoned baker, I find great satisfaction upon seeing the final product.  The transformation is more about the flavor than the look really, but what a grand transformation it is.  Have you ever tried a roasted beet?  It’s a beautiful thing, and not just the color I’m talking about here, oh that flavor.  And cabbage?  Delicious!  This dish was inspired by Valentine’s Day.  I call this an “any-time” dish.  I ate it for lunch, as a main dish, and a side dish and yes, a few eggs made this a great breakfast.  What a fun and healthy way to get a splash of vibrant red on the ever popular lovers Holiday (oh, and be sure to wear a nice big apron to cover your pretty clothes – beets are wonderful but so unforgiving).

– 1 lb red beets, chopped (about 5)
– 11 oz green cabbage, sliced  (3/4 of small head of cabbage)
– 3 1/2 lbs of Granny Smith apples, chopped (3 extra large)
– 3 tablespoons oil (I use grapeseed)
– 1/2 teaspoon salt
– 1 teaspoon garlic granules

How To
Preheat oven to 375
1.  Add beets, cabbage, apples, salt, oil and garlic granules to roasting pan of choice (I use a 4 QT glass Pyrex).
2.  Mix well
3.  Roast for 35 minutes 
4.  Mix and serve 
  Ready for the oven.  
Just love that beautiful color
Shared on: Just Another Meatless MondayMelt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays Traditional TuesdaysFat Tuesdays, Real Food WednesdaysGluten-Free WednesdaysAllergy Free WednesdaysWhole Food WednesdaysPennywise PlatterMiz Helen’s Country Cottage Lunch Box Love FridaysWellness WeekendAllergy-Friendly FridayFreaky Friday,  & Fresh Bites Fridays
Posted by Amber at

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


Leave a Reply

Your email address will not be published. Required fields are marked *

Friday, January 6, 2012

Roasted Leek and Mushroom Pork Chops Topped with Homemade Applesauce

This is the easiest dinner in the world to make and it tastes like you spent hours meddling with it.  I’m a sucker for the sweet/savory factor, and this dish delivers.  The leeks and mushrooms become perfectly roasted under the pork chops and the applesauce is a burst of sweet delight.  It’s extremely satisfying.  This is my sweet husband’s new favorite dinner.  And it’s so easy – even he can make it! 
Roasted Leek and Mushroom Pork Chops Topped with Homemade Applesauce (SCD Friendly Recipe)
  • 4 boneless pork chops (please see note section about brining the chops)
  • 3 cups chopped leeks
  • 3 cups chopped crimini mushrooms
  • ½ teaspoons salt
  • 1 teaspoon garlic granules
  1. Preheat oven to 350 degrees
  2. Half leeks and chop (use all the white and the green until the leaves), large chop mushrooms; put leeks and mushrooms in your favorite roasting dish
  3. Place pork chops on top of leeks and mushrooms
  4. Sprinkle the salt and garlic granules over the leeks, mushrooms, and pork chops.
  5. Cook for 20 - 30 minutes, or until internal temperature of chop reaches at least 160 degrees
I HIGHLY recommend brining the pork chops. I find that pork chops get very dry and brining helps retain moisture during baking. At least five hours before you cook the chops, place them in bowl/pot with water (covering completely). To the water add 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Place the brine in the refrigerator. Before you bake the chops, simply remove from the brine and place in your baking pan.
Homemade Honey Sweetened Applesauce
  • 4 apples of your choice (I use a mix of green and red)
  • ¼ cup filtered water
  • 2-3 tablespoons orange juice
  • 2 tablespoons honey
  • Pinch of salt
  • ¼ teaspoon cinnamon
  1. Peel and small chop apples
  2. In a pot over medium heat, add apples and salt
  3. Cook for about 2 minutes, add the water
  4. Cook for about 2 minutes, add orange juice
  5. Cook for about 2 minutes, add honey & cinnamon
  6. Give a good stir and turn down to low, cover
  7. Allows apples to steam cook in the covered pot on low heat for 10 minutes. Turn off heat and let applesauce sit in pot until you're ready to spoon them onto your pork chop
shared on: Real Food Forager, Pennywise Platter, Miz Helen’s Country Cottage, Monday Mania, Ruth’s Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, GFE’s March Virtual Support Group,  Friday Foodie Fix, 
Posted by Amber at

Labels: dairy free, gluten free, main dish, SCD.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: