I LOVE camping. I grew up camping – it’s in my blood. My happiest memories in life are of being out in nature, singing around a campfire, playing for hours in a creek, fishing, hiking, lazy afternoon naps in a tent with a cool mountain breeze wafting around me…ahhhh. Thinking about it makes me instantly happy and calm. We took the kids camping last week in celebration of my 35th birthday. We had a great time. I was a busy bee cooking/baking, but over the years I’ve become accustomed to all this preparation. I hope these recipes and food ideas are helpful for your next camping trip (allergy-friendly style).
Category Archives: SCD
Allergy-Friendly Camping Cuisine (with s’mores of course) + Happy Birthday To Me!!
Labels: allergy-friendly, dessert, SCD, summer cuisine, summer treats.
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Creamy Chilled Mint Avocado Soup With a Puckery Kiss of Lime (SCD, raw, vegan)
Super easy creamed beet “cheese” sauce with Caralyn’s SCD/dairy free Cauliflower Pizza Crust
Shared on: Allergy-Free Wednesdays, Keep It Real Thursdays, Raw Foods Thursday , Wellness Weekend, Fight Back Friday, Fresh Bites Friday.Freaky Friday, Lifeologia Summerizing Party, Friday Food, Allergy-Friendly Fridays, Whole Foods Friday, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays,
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
Ingredients:
-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)
How To:
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.
-Serves 6
Notes:
Homemade Pizza Sauce (SCD Friendly)
I make pizza every week for my family. My kids love it – especially my son who’s never had “real” pizza, so it’s such a treat for him. I make an allergy friendly crust (that I will be sharing with you on Friday) which he loves. For a long time I purchased a popular canned organic pizza sauce, but then one day it dawned on me that I could make the sauce, and another added bonus, I can have an SCD pizza sauce on hand. It’s so easy to double this batch and freeze for the following week. Many store bought brands add sugars or thickeners (boo). You can control every ingreidnet in homemade (yay). And making your own pizza sauce is yet another way to decrease waste in your kitchen, thus one more step toward a greener kitchen (double yay). There are only a few ingredients (and summer garden ingredients too). So give it a try and have fun adding your own twist and flavors.
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 Tuesdays, Recipe Box Tuesday,
Homemade Cashew Butter + Cashew Honey Spread (SCD Friendly)
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, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Raw Foods Thursdays,
Chewy Granola Bars (grain free, dairy free, cane-sugar free, SCD friendly)
-1/4 teaspoon salt
Dry
How to soak and dehydrate nuts/seeds for better digestion
-1 cup almonds
-1 cup walnuts
-1/2 cup sunflower seeds
-1/2 cup pumpkin seeds
-1/2 cup dried Turkish apricots, must be finely chopped
-1/2 cup dried cranberries (sugar free, unsulfered)
How To:
Preheat oven to 350
1. Add almonds and pumpkin seeds to food processor. Pulse until they are broken down, especially the almonds. Mix around with a spoon so the larger pieces are exposed to the blades.
2. Next add the walnuts and sunflower seeds and pulse until incorporated and they are slightly chopped (this only takes a few pulses). These granola bars will only hold together if the nuts and seeds have been chopped enough. Transfer nuts and seeds to a large bowl and add the chopped dried apricots and dried cranberries.
3. Clean out food processor. Add all the wet ingredients and blend until smooth and creamy.
4. Add the wet ingredients to the nut/seed/fruit mixture and mix WELL.
5. Spoon onto a silicone baking mat and bake on a baking sheet. I have only made this on a silicone baking mat, so I’m not sure how it will cook on any other surface. Watch for burning if on a baking sheet or parchment paper.
6. Form a large rectangle. I literally smack this together with a silicone spatula – this also pushes the ingredients together. You’ll need just over 1/2 inch in height.
7. Bake for 18 minutes. Watch for browning. Every oven is different. Check at 15 minutes. You just want a slight browning of the edges.
8. Remove the mat from baking sheet and transfer the mat to a cooling rack. Cool completely before cutting.
Makes 18 – 20 bars.
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesdays, Scratch Cookin’ Tuesdays, Recipe Lunchbox Tuesdays, Allergy-Free Wednesdays, Gluten Free 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,
Coconut Vanilla Bean Ice Cream With "Caramel" Sauce (dairy free, cane-sugar free, SCD friendly)
One thing I haven’t had in years is caramel. As a child I just loved warm caramel drizzled over ice cream (ahhh). I’ve been experimenting with a few different “caramel” sauces, and I think this one is my favorite. Does it taste just like caramel, no. Does it taste delicious, yes. Is it a fun topping on ice cream, yes and yes. One ingredient that gives it a nice creamy texture is cashew butter. I always have some of this brand on hand (as I use it to make Danielle’s awesome bread). It’s an expensive brand, but it has a creamy texture I’ve yet to replicate. It’s sweet and delicious and makes the most amazing cashew icings.
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Recipe Box Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Wellness Weekend, Allergy-Friendly Fridays,
Cherry Banana Ginger Smoothie (SCD Friendly)
Peach Hemp Protein Smoothie
Pumpkin Coconut Almond Smoothie
Strawberry Cherry Pie with Cashew Cream Topping (gluten free, grain free, dairy free, cane-sugar free, SCD friendly)
Enjoy!
Pie Filling Ingredients:
-1 pound seeded black cherries
-1 pound strawberries
-1/4 cup honey (vegans use 1/4 cup agave or maple syrup)
-3 dates, seeded and chopped
-1/4 cup orange juice
-1/3 cup cool water
-1 packet of gelatin which is 1 tablespoon (vegans use guar gum)*
How To:
1. Wash and trim strawberries. Wash and seed cherries (see below for how I seed cherries).
2. To a medium sauce pan, add strawberries, cherries, honey, chopped dates, and orange juice. Bring to a boil and then turn down to a simmer for about 10 minutes.
3. Remove pot from heat. In a small bowl, mix 1/3 cup cool water with 1 packet of gelatin. Pour gelatin into hot berry mixture. Stir to incorporate. You will see it start to thicken up a bit.
4. Pour hot berry mixture into baked pie crust (you will have some leftover, so don’t overfill crust. This leftover mixture makes a tasty jello, so place in a small glass container and store in fridge, when firm, top with cashew cream for a yummy snack).
5. Allow pie mixture to cool at room temperature. When cool, place in fridge and allow to set up for at least 4 hours.
6. Top with cashew cream and serve.
Crust:
-I used this cookie recipe for the crust (omit cacao for SCD and add 2 tablespoons coconut flour)
-It helps to oil the entire glass pie dish, line the bottom with wax or parchment paper, then push in the dough. Poke some holes in the bottom of the crust before baking. Bake 375 for 12 minutes. See notes for additional crust recipes.
Cashew Cream Topping:
-2 cups cashews soaked for 4-6 hours
-1/4 cup coconut oil
-1 1/2 tablespoons vanilla
-1/3 cup honey (vegans use agave or maple syrup)
-3/4 cup liquid + more to blend up properly (you can use date sweetened water, nut milk or just plain water for the liquid).
-2 tablespoons vegetable glycerine (optional)
-1 teaspoon lemon flavor (optional)
How To:
1. In high speed blender, blend above ingredients. Add the initial 3/4 cup liquid and blend. Add more liquid until a soft, creamy texture is acheived.
2. Transfer into glass storage and place in fridge for at least 4 hours (this mixture will thicken in the fridge)
3. Top pie
Notes:
*As a general rule, if a recipe calls for 1 packet of gelatin, vegans can substitute 3/4 teaspoon of guar gum. This resource says to replace gelatin with guar gum at a ratio of 1 part guar gum for every 5 parts gelatin (e.g., 1/2 teaspoon guar gum will replace 2 1/2 teaspoons gelatin).
*Additional SCD crust recipes: (1) Honey Gram Cracker Crust, (2) Dan’s Awesome Pie Crust, (3) Vegan Raw Pie Crust, (4) Deep Dish Pie Crust
Labels: cane sugar free, dairy free, dessert, gluten free, grain free, SCD, summer treats.
So many great camping tips! It’s been so long since I’ve been camping and don’t think I’ll get the chance to do it this year. Oh well, there’s always next year!
Happy belated birthday! Looks like you celebrated it in the perfect way- camping, family and delicious food
I have such incredible memories of camping as a kid! I remember mostly going with my cousin, riding bikes, eating smore’s and catching a huge bass (I was little so this is relative to my size and memory). Such great times. Looks like you guys had an incredible time together! I can’t wait for the fall so I can take my boys camping.
By the way, you are beautiful! Love that dress too! I hope you had an incredible birthday!
Happy b-day to you, lovely!
Happy Birthday, Amber!! It looks like you all had a wonderful time camping and feasting on travel-friendly, healthy foods. Those s’mores look incredible! It sounds like you did a LOT of cooking… I could never make so much food at once! And thanks for linking my cauli wraps recipe!
I love this post a million times over, Amber!! Happy birthday, dear! You know I’m a camping gal and I love how you all are enjoying camping with your kiddos. Those will be treasured memories and change their lives forever, just as your camping as a child changed yours. What delicious camping food and birthday fare, and you look super, super cute in all the photos! I love them all, of you and your family. Off to share on FB. I was just talking about camping the other day and a reader wanted another post from me, so I’ll use yours in the mean time–thanks!
xoxo,
Shirley
You seemed to have a wonderful trip, gorgeous photos and lots of great tips!
Lovely of you to share your birthday trip! Happy Birthday to you!
Happy Birthday Gorgeous Amber! You are one healthy, happy, loving Momma and inspiration to so many of us followers of your wonderful site!
So glad you shared the pics, thank you! Love to have a face to go with the name. You are so pretty and have a lovely family. Happy Birthday and cheers to you!
I can’t think its better way to spend a bday than calling! Oi got a kick out of the homemade list….boy can I relate to that…It sure is a lot of work getting ready for a trip When food allergies are the order of the day!Good thing we are ‘passionate about Good food my friend! Happy birthday!
I’ve tried to roast these same marshmallows several times with no success. How did you roast them?
Hello unknown,
One thing to keep in mind when making alternative food is to not expect the alternative version to be just like the traditional. This is difficult at first (it was for me). Case in point, these marshmallows. They might taste just like traditional, but they aren’t made from the same ingredients. Therefore, they will not act the same under similar conditions. I don’t treat them or roast them like a traditional marshmallow. I placed them in the fire (on a stick like you see there with my daughter). I held them in the heat of the fire (not the flame). I turned quickly and once they started dripping I removed and immediately transferred to the graham cracker. The final melted product was very similar to the traditional version. They do not form a crispy crust, but they do melt nicely and taste amazing.
Sometimes you just have to go with it, you know. I’ve found over the years that holding on to our former experiences with food can actually hinder new experiences.
We made new memories together as a family. My son’s first s’mores! No, he didn’t hold the marshmallow in the fire nor did my daughter (mommy did), but they still ate this fun classic camping food, which would not have been possible had I not made this recipe.
Good luck to you, I hope you find a way to still enjoy them without missing the traditional version and process too much. I think this is such a lovely recipe – such a treat.
I LOVE THIS POST!!!! first of all, Happy Birthday!! You are so gorgeous! Oh my gosh – and what a fun camping trip! you all look so happy and like you’re having a blast! I didn’t know you played guitar! how cool! i do too — though, I left it in NYC, so I haven’t played in almost a year! haha … and wow those smores are perfect! I’ll have to try out those marshmallows! I hope you have a great night! Here’s to many more happy, healthy birthdays!! Cheers!
You look so incredibly beautiful!! Wish you have many many awesome returns of the day Amber. Love the camping pics, and the choco recipe too!
YOU look beautiful and happy b day darling. Looks like the camping trip was a great success.
Hi Amber,
Thanks for sharing your fabulous camping pictures! You look gorgeous in your thrift store dress! I am also an avid garage sale addict! Another thing in common!
I LOVE this post, Amber!! Happy Birthday again – and what a super cute thrift store find. I would love to go thrift store shopping with you and Moe.
I’m highlighting this post over at Whole Food Fridays this week. Thank you for sharing!!
xo
M