Category Archives: SCD

Wednesday, June 27, 2012

Homemade Macadamia Nut Milk (dairy free, SCD)

You may notice a few things about my nut milks.  First, I use a lot of water.  Why you ask?  Well, I guess the obvious reason is it saves money but I also like the way it tastes, so why not.  Another thing I do is scoop off the foam that forms from blending.  I do this because I don’t like straining the foam through the nut milk bag.  And lastly, I generally add just a teaspoon of vanilla for a little favor and a little sweet.  I keep things pretty simple.  I happen to love my nut milks, but I suggest you experiment with different water ratios and sweeteners.  Macadamia nut milk is another family favorite.  I used to buy store bought nut milks, then started making them in my Ninja blender years ago before I purchased my Vitamix.  Making nut milk is so easy, and so satisfying.  There are so many additives found in store bought.  For example, many brands add what’s called carrageenan.  Studies reveal that carrageenan can exacerbate IBD symptoms and flares.  And I found this thread discussing the issue.  So to make nut milks, you don’t NEED a high speed blender.  I used my Ninja for years and it worked fine.  Check out my other nut (and seed) milks that you can make in any regular blender (high speed just works the best at crushing and blending the nuts/seeds):
Almond, Walnut, Hazelnut, & Hemp.     

Ingredients 
-1 cup raw, organic macadamia nuts 
-7 cups filtered water 
-1 teaspoon vanilla  

How To
1.  Soak macadamia nuts in filtered water for 5 hours.   
2.  Drain and rinse nuts with filtered water
3.  To your high speed blender add nuts, 7 cups water and vanilla*
4.  Blend on high for 90 seconds 
5.  Here’s a step in the process that might be different from most:  

*After blending I let the milk sit in the blender for about 10 minutes.  This gives the milk time to settle and the foam to gather on the top.  After the 10 minutes I scoop off all the foam.  After removing the foam my original 7 cups remain.  I dislike straining foamy milk through the nut milk bag.  
6.  After you scoop off the foam (and discard into the sink), strain the milk through nut milk bag.  I strain the milk into an 8 cup glass Pyrex

7. Transfer to glass pitcher with lid and store in the fridge for up to four days

Notes:  
*If using a “regular” blender (not high-speed), start with 4 or 5 cups of water and blend on high for up to 2 minutes.  Add more water in future batches if you’d like.

What to do with that macadamia nut pulp?  How about make a raw hummus dip!

Posted by Amber at

Labels: dairy free, how to, non-dairy milk, SCD.

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Thursday, June 21, 2012

Candy Cane Beet, Strawberry and Black Plum Salad with a Ginger Lemon Honey Dressing.

Okay, so how GORGEOUS are these beets?! Have you ever tried a candy cane beet (aka Chioggia beets)?  Before you click away because beets aren’t your thing, hear me out.  Not all beets are created equal.  If you can get your hands on this variety, please give them a try.  You will be pleasantly surprised by their mild (almost sweet), tangy flavor.  They are perfect in salads and wonderful raw.  And my kids even love them.  It sort of tastes like kohlrabi meets radish (meets a carrot)?  Hard to describe the flavor.  Anyway, I’m smitten with these candy striped cuties.  

Salad Ingredients:
-4 oz of spring salad mix 
-6 oz black plums (5 small plums), small chop
-3 oz strawberries (6 strawberries), small chop
-4 candy cane beets, sliced (or your favorite cut)
-1/4 cup ginger lemon honey dressing
-(optional: walnuts & green onions) 

Ginger Lemon Honey Dressing:

-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon freshly grated ginger
-2 tablespoons oil (I used grapeseed)
-1 1/2 tablespoons honey
-Pinch of salt

How To:
1.  Prepare salad fixens’
2.  In a small bowl, whisk together dressing ingredients.  
3.  Pour dressing on salad immediately before serving.  
4.  Serves 4


You can find candy cane beets by looking at the stems!

Health benefits of beets 
(content source)
  • Garden beet is very low in calories (contain only 45 kcal/100 g), and contain only small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.
  • The root is rich source of phytochemical compound Glycine betaine. Betaine has the property of lowering homocysteine levels in the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation, which is otherwise can be harmful to blood vessels. High levels of homocystiene in the blood results in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.
  • Raw beets are an excellent source of folates; contains about 109 mcg/100 g (Provides 27% of RDA). However, extensive cooking may significantly depletes its level in food. Folates are necessary for DNA synthesis in the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.
  • It contains significant amounts of vitamin-C, one of the powerful natural antioxidant, which helps body scavenge deleterious free radicals one of the reasons for cancers development.
  • Beet greens (tops) are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots.Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.
  • The root is also rich source of niacin (vit.B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6) and carotenoids, and minerals such as iron, manganese, and magnesium.
  • In addition, the root indeed has very good levels of potassium. 100 g fresh root has 325 mg of potassium or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.
Posted by Amber at

Labels: go ahead honey, salad, SCD, summer cuisine, vegetarian.

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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.    

Ingredients

Lasagna:
-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
-Oil

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 
lasagna

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. 
Posted by Amber at

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

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Friday, June 8, 2012

Ginger Mint Limonade (SCD Friendly)

 
Here is another recipe I’ve been waiting to share with you.  
I started making this healing drink after I was diagnosed with Crohn’s Disease, and it has become a favorite drink of mine.  It was super HOT a couple months ago and it really hit the spot after some serious bike riding.  My kids love it too – just the right balance of sweet and tart.  And here’s a nice way to use up my lemon juice.  I hope your family enjoys this great summer recipe.  I’m such a sucker for ginger and just love how all these flavors work together.  
Ingredients:
-1/4 cup honey (or adjust to your sweet preference)
-1/2 cup fresh mint leaves
-1 cup lemon/lime juice (I do about 3/4 cup lemons and 1/4 cup limes, but you can add any combination of the two, or omit the limes altogether)
-1 tablespoon freshly grated ginger
-6 cups filtered water
-Ice 

How To:
1.  Mix above ingredients together in a large glass pitcher.
2.  Fill your glasses with ice and a few mint leaves.
3.  Fill glasses and enjoy.

Notes:
*For vegan option, add an equal amount of coconut nectar or 15 drops of lemon stevia (or regular stevia).  

Ahhhhhh

The hat family
(we are big on sun safety – if you haven’t already noticed)
Posted by Amber at

Labels: drinks, SCD, summer cuisine.

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Monday, June 4, 2012

Welcome Home Berry Beet Smoothie (SCD Friendly)

I really enjoy traveling.  I love flying, living out of a suitcase, exploring new places, and meeting new people.  But there is nothing quite like coming home and settling back into your space.  One thing I missed on this trip was my daily smoothie.  Smoothies are my “morning coffee.”  I always follow with breakfast, but sometimes I just need a little something.  This morning (particularly) I really NEEDED a smoothie, and one filled with lots of good stuff.  I felt like I was coughing up New York.  As much as I love that amazing city, my body is just not used to the exhaust, fumes and smoke.  I couldn’t run to my Vitamix fast enough this morning armed with my favorite fruits and veggies.  This smoothie turned out awesome, so I just had to share.  You can always play around with different ingredients here, for example, if you’re not keen on beets, simply leave it out.  I happen to love the flavor, and my three year old loves them too, so he was all over this smoothie.  
Ingredients:
-4 ounces frozen blueberries* (3/4 cup)
-5 ounces fresh strawberries (5 -6 medium strawberries) 
-5 ounces fresh Navel orange (1 medium orange, peeled)
-2 ounces of carrot (1/2 medium carrot, peeled)
-1 or 2 ounce raw beet (1 small red beet, peeled)
-0.3 ounces of fresh ginger (peeled)
-1 cup filter water 

How To:
1.  Blend above ingredients in blender until well incorporated (high speed or otherwise).
2.  Serve immediately

Notes:
*Add more ice if you like super slushy smoothies.  I happen to like mine just slightly cold so I add very little frozen ingredients.
*And, as mentioned above, simply omit the beet if you’re not a fan.
*Add some fresh spinach or kale for an extra added punch of nutrition. 
*To make homemade frozen blueberries, wash and dry fresh blueberries.  Place blueberries separately on non-stick surface and freeze 4-6 hours  Transfer frozen blueberries into glass storage and store in freezer.  See here for same method used with strawberries. 

Posted by Amber at

Labels: drinks, SCD, smoothie.

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Tuesday, May 22, 2012

Raw Cauliflower Apricot Curry Salad (SCD) and The Whole Earth Festival

Every year over Mother’s Day weekend the most awesome festival is held here in town on the UC Davis campus.  It’s called The Whole Earth Festival.  Now, you know I’m passionate about the environment, and so I get super excited about this festival.  It’s a no-waste event, which means great efforts are made to create zero landfill waste.  This is an amazing feat considering the size of this event.  But this is a model concept that ALL festivals should adopt.  I personally gave up on Earth Day festivals years ago.  The waste produced by these gatherings was so counterintuitive, and for me, there was a sharp sense of detachment to the heart of the cause: THE EARTH.  See below for pictures of The Whole Earth Festival, featuring eco friendly gifts, vegan, raw, and vegetarian food booths, music, pertinent environmental causes, and a glorious sense of community.  I made a raw dish inspired by one of my favorite restaurants, Lydia’s Lovin Foods, a local company from the Bay Area.  I have pictures of the food below (they offer organic, raw, vegan, sugar free, gluten-Free, eco-Friendly cuisine).  These are MY kinda peeps, ya’ll.  So awesome.   
Raw Cauliflower Apricot Curry Salad 

Ingredients:
Salad Mix
-1 1/2 pounds cauliflower, chopped (two small heads)
-7 ounces dried Turkish apricots (preservative free) 
-1 cup raw cashews, small chop
-3 medium carrots, small chop
-2 ounces yellow onion, small dice (about a 1/4 onion) 

Dressing
-1/2 cup oil (use a neutral oil – my fave is grapeseed) 
-1 heaping tablespoon green curry paste (or any curry of choice)
-1/2 teaspoon salt (or to taste) 
-1 teaspoon honey (vegans, use coconut sugar or other vegan sweetener of choice) 
-1/8 to 1/4 teaspoon ground turmeric (I used 1/8, some might like more)  
-1 teaspoon to 1 tablespoon garlic granules (I used 1 tablespoon, some might light less – you could also use fresh minced garlic to your taste). 
-Fresh ground pepper to taste 

How To:
1.  In a bowl add dressing ingredients and whisk to combine.  Check for seasoning and spice factor.  
2.  Combine salad mix and dressing in shallow dish (like a roasting dish, this just makes it easier to mix together) then transfer into glass storage and refrigerate overnight (or least 8 hours).  Serve cold.  
3.  Serves 6 to 8. 

The Whole Earth Festival: Davis, CA (May 11, 12, & 13)
Skylar and Ethan rocken’ out to the groovy music 
Later in the daythe crowd enjoying the music 
Yoga anyone? 
I love walking around looking at the booths
here are some of my favorites 



This booth is made entirely of sticks.  
How’s that for eco friendly – no plastic!
Fun area for the kids:

Mommy and Sky doing some yoga
THE FOOD! 
Here’s my favorite booth: a local company I adore.  
See below for pictures of the food and what we ate!

This is a no waste event, so they provide plates and utensils, or bring your own.  
We bring our own
Snacks before lunch
Lunch
Raw Middle Eastern Plate:
 Dolmas grape leaves with Raw “Rice,” a scoop of
Coconut Almond Hummus & Lydia’s Crackers topped with Sesame Dill Sauce served with Greek Salad
French – Mex Crêpe:
(made with sprouted buckwheat) 
black beans, salsa fresca, avocado, spouted beans, & greens 
topped with a “Kreemy”Chili Sauce

My loves.
What a great day! 
Posted by Amber at

Labels: festivals, raw, salad, SCD, sides, summer cuisine, vegetarian.

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Monday, May 21, 2012

Homemade Hazelnut Milk (SCD Friendly)

Hazelnut milk is another popular nut milk you’ll find at the store.  It’s quite easy to make, and you’ll discover the very nutty and unique flavor of this milk when you make it at home.  In all honesty, this isn’t my favorite nut milk (my fave is walnut), but I have to say, there is something about the hazelnuts that make this a great option for smoothies and shakes (such as chocolate).  I usually make a batch of hazelnut milk and then freeze in my old homemade baby food containers and use in shakes or smoothies.  I don’t like to sweeten my nut milks (I add only a touch of vanilla), but you could certainly sweeten it up.  See below in the notes for some ideas.  Have you made any nut milks yet?  I have a few more to share with you: pecan and macadamia.    

Ingredients 

-1 cup raw, organic hazelnuts  
-7 cups filtered water 
-1 teaspoon vanilla  

How To
1.  Soak hazelnuts in filtered water for 8 -10 hours.   
2.  When the hazelnuts have been properly soaked, drain and rinse with filtered water
3.  To your blender add hazelnuts, 7 cups water and vanilla
4.  Blend on high for 90 seconds.  I use a Vitamix.  If you don’t have a high speed blender, you can use a regular blender, but blend longer (about 120 seconds) and start with 5 cups water.  If you like the flavor, then add more water in your next batch.  
5.  Here’s a step in the process that might be different from most (this may just apply to a high speed blender):  

After blending I let the milk sit in the blender for 5 -10 minutes.  This gives the milk time to settle and the foam to gather on the top.  After the 5 minutes I scoop off all the foam and discard into the sink.  After removing the foam my original 7 cups remain.  I dislike straining foam through the nut milk bag.  See here for foam scooping process.


6.  After you scoop off the foam, strain the milk through nut milk bag.  I strain the milk into an 8 cup glass Pyrex
Then transfer to glass pitcher with lid and store in the fridge for up to 5 days

Notes:  
*If using a “regular” blender (not high-speed), start with 5 cups water and blend on high for up to 2 minutes.  Add more water in future batches if you like the consistency and taste with 5 cups.
*To sweeten hazelnut milk, you can add any individual or combination of the following: 3 soaked dates, 2 tablespoons maple syrup, honey, coconut nectar, coconut sugar, brow rice syrup, yacon syrup, or drops of stevia to taste.  A common method is to add strained nut milk back into blender then add sweetener and blend.   

Check out this  great site on: what to do with your nut pulp.  There’s like a zillion recipes So awesome!! 
Posted by Amber at

Labels: dairy free, drinks, how to, non-dairy milk, SCD.

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Thursday, May 17, 2012

SCD Friendly Strawberry, Cantaloupe & Ginger Green Smoothie (with a green kitchen tip)

Obsess much?  Yes, I have beenabout strawberries.  I’ve been making strawberry smoothies everyday for the past couple of weeks and experimenting with a bunch of different flavors.  I created one that I just had to share with you.  Everyone has their own smoothie texture, flavor, and slush preference, so please consider this while making any smoothie recipe.  If you like the icy type, then add more ice, especially if the recipe calls for fresh fruit.  If you like super sweet, add in some sweetener.  That’s the fun of making your own, right.  You CAN have it your way.  I hope you enjoy this recipe.  It has been my latest obsession.


Ingredients:
-6 ounces frozen strawberries (see notes for my frozen strawberries green kitchen tip)
-8 ounces fresh cantaloupe 
-0.2 ounces of fresh ginger*
-1 cup filtered water 
-1 ounce fresh baby spinach (a heaping cup)
How To:
1.  Add above ingredients to your favorite blender (high speed or otherwise) and blend until incorporated.

Notes:
*Add in a banana, and this makes a great breakfast smoothie – so creamy and filling!
*If you love the idea of incorporating more greens in your smoothies, but don’t want it overpowering your drink, add in some fresh ginger (just a little).  Be careful, it can make your drink spicy.  I’ve found 0.1 ounces to be just perfect for my kids.  But I like 0.3 ounces
*I really try to not buy frozen fruit when fresh fruit is in season.  First, the plastic bags, second, frozen is crazy expensive.  I save money buying fresh fruit and then freezing.  

For strawberries, wash and trim then place on a nonstick surface.  Freeze for at least 5 hours.  
 After they are frozen I quickly remove and store in a glass container in the freezer.  They won’t stick together if you freeze them separately like this (they do stick to the glass a little bit).
This gives me frozen strawberries for the week!
Posted by Amber at

Labels: dairy free, drinks, green drinks, green living tips organization, SCD, summer treats, vegan.

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Tuesday, May 15, 2012

Three White Bean Dip Recipes: Plain, Kalamata Olive, & Spinach

#3

Last month I made Maggie’s omega 3 white bean dip and loved it (I ate the entire batch actually).  So I decided to make a few of my own white bean recipes.  These dips are full of flavor and super creamy – my favorite combo.  If you’re a dip lover like me, then please give these recipes a try.  For SCD, omit coconut aminos.  See notes.
Dip #1 
Classic Style 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 tablespoons oil (I use walnut oil)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
How To:
1.  Add beans, lemon juice, tahini, garlic, and coconut aminos to food processor (or blender of choice). Salt is optional here.
2.  Blend until incorporated.
3.  Drizzle in oil while blending
4.  Store in glass container in fridge.
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #2 
Karazy Kalamata 
Ingredients:
-1 1/2 cups prepared white beans*
-3 tablespoons fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1/2 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
-1/2 cup pitted kalamata olives
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and olives to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #3 
Simple Spinach 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos 
-1/2 to 1 cup fresh spinach (I like one cup in there)
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and spinach to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.

I made Danielle’s Savory and Sweet Crackers (SCD) with this dip and they were delicious!! Don’t mind if I do.
Looking for some additional homemade cracker recipes?  
Well look no further…
THIS should get you started! 
Posted by Amber at

Labels: allergy-friendly, appetizer, dairy free, dips, dips and spreads, gluten free, SCD, snacks, soy free, spreads, vegan, vegetarian.

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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. 

Ingredients
-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).

Notes:
*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 
Salud!
Posted by Amber at

Labels: main dish, salad, sauces, SCD.

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