Friday, December 31, 2010

Easy Bourbon Sauce with Honey (SCD)

Happy New Year!! 

This is a scrumptious dessert sauce.  For good results, use a good quality bourbon, such as Makers Mark or Knob Creek. As Ina would say, no "gut rot, porch climbing hooch". I'm going to try this batch with some sauteed bananas and pound cake. This was adapted from Joy of Cooking.

Easy Bourbon Sauce with Honey (SCD)

8 TBSP (one stick) Butter
1 cup Honey
1/4 cup Bourbon
A few dashes of Sea Salt
1 large Egg

Melt butter in a small saucepan over low heat. Add honey, bourbon and salt. Cook while stirring until ingredients are well combined. Whisk egg in a small bowl until light and frothy. Remove saucepan from heat and whisk in egg. Return to stove and cook over medium heat, gently stirring, until mixture boils up. Cook another one to two minutes. Cool until thickened. This will keep refrigerated for up to three days, if it lasts that long.

Sunday, December 26, 2010

Broccoli Cheese Casserole (SCD)

Here's my can-free version of this classic casserole. It's just as easy too. Yogurt made with half and half takes the place of sour cream.

Broccoli Cheese Casserole

1 heaping cup of fresh Mushroom cut into pieces/bits
1 TBSP Butter
1 cup Mayonnaise
1 cup Yogurt Cream (Yogurt made with Half and Half)
2 cups (8 oz) Shredded Cheddar Cheese
1 (16 oz) bag frozen Broccoli
about 1/2 cup SCD Seasoned Bread Crumbs (easy from Heal-Balance-Live)

Heat oven to 375 degrees.

In a small skillet, saute mushroom bits in melted butter until lightly browned.

In a large mixing bowl combine mayo, yogurt, and shredded cheese. Stir in cooked mushrooms. Stir in frozen broccoli. Scoop into a casserole dish, I used a 9" x 9" Pyrex dish. Sprinkle with seasoned SCD breadcrumbs. Bake 30- 40 minutes until bubbly.

Thursday, December 23, 2010

Merry Christmas and Happy Holidays

Last night we went to the annual "Carol" party hosted by my cousin Julie every year. She always tries to include a couple of dishes my son and I can eat. This year she made chicken salad and this colorful vegetable dish with cucumbers, carrots and cherry tomatoes. I thought it was great.

This is one of the Carol cards. Julie made these cards 15 years ago (I've heard you can now buy them already made, but homemade is more charming). It's like Bingo, but with Christmas pictures. Gordon was old enough this year to play and he loved it. It's been something the five year olds and the eighty year olds can play. We always look forward to Carol. Do you have any fun family traditions?

Sunday, December 19, 2010

Avgolemono Soup - For What Ails You (SCD, GFCF)

It was bound to happen. An occupational hazard of my new career change has just caught up with me. I think I might have the flu. Since October I have been a rural convenience store clerk. I really enjoy my job.  I also get the local scoop on what's going on in our little town. This scoop always includes what bugs are going around as well.  I see lots of stuffed-up folks and parents who have been up all night with a sick kid (some of them in my son's class) come in for Gatorade, seven-up, over the medicines, and of course, cans of chicken noodle soup. It was only a matter of time for it to arrive in our household. We've done well so far, which I suspect the extra vitamin C, elderberry and junk free diet has helped. Now that it's here, I want to find the best ways to get rid of it. There's much to be said for age old remedies, especially the one about chicken soup. It's even been dubbed "Jewish Penicillin". As usual, science eventually catches up with what grandmothers have known all along (here, here, here, and here).

However, Greek folks will tell you that it's not just any chicken soup that can do this. They will say it is their mother's avgolemono soup that can cure anything. I have had the honor of watching a greek friend's mother prepare this soup. Traditionally it contains orzo, a small gluten pasta. For those of you who consume gluten, you can cook the orzo in the broth before adding the egg mixture. For those of you who eat rice (non SCD legal), you can add a cup of cooked rice to the soup.

Avgolemono Soup

4 cups Chicken Broth
3 Large Eggs
Juice of one Lemon

In a tall stock pot, heat both to a boil. In a small bowl, using a hand mixer, mix eggs until frothy, about 30 seconds. Add lemon juice and blend another 30 seconds. Then, with and oven mitt, slightly rock stock pot back and forth, without sloshing to broth out of the pot. Slowly pour the egg mixture into the pot while rocking it. The goal is to combine the egg and the broth without separating the egg. Heat for about one minute. Enjoy.

Saturday, December 11, 2010

Can a Grain-Free Diet Reverse Tooth Decay?

Here's an interesting post from Stephen Guyenet of Whole Health Source called Dr. Mellanby's Tooth Decay Reversal Diet. He discusses a study published in 1924 called "Remarks on the Influence of a Cereal-free Diet Rich in Vitamin D and Calcium on Dental Caries in Children". Three different diets were studied for their effect on dental caries. The grain-free diet supplemented with vitamin D not only slowed the rate of dental caries, but actually reversed some decay.

Sunday, December 5, 2010

Book Review - How to Peel a Peach by Perla Meyers

For many of us with food allergies, special diets, and those of us just wanting to get healthier, gone are the recipes which call for a 'can of this and a box of that mix'.  We get better acquainted with our vegetables from the produce section, our meats from the butcher and try to figure out how to do it from scratch. Or at least we try...and without Great Great Grandmother around to give us tips, we learn from scratch as well.  That's where this book becomes so valuable.  Perla Meyers is an author of eight cookbooks, a graduate of the Ecole Hoteliere in Lausanne, Switzerland, and one of the countries leading cooking instructors.  With the exception of using canned tomatoes, everything she does is from scratch.  She is the master. And she's written a book full of those wonderful tips that help you pick the right produce and meats, the right cooking methods and the right tools to do the job. The book also includes 150 recipes. It is not gluten-free or SCD, but many of the recipes are naturally gluten-free, SCD or easy to tweak. She uses lots of vegetables which are very beneficial to those of us who are grain-free. I have found that the tips alone are worth reading the book.
Some of the tips covered:
What cut of beef do you use for making fajitas?
How long can I store vanilla beans?
Which salad greens keep best?
Is there a difference between butternut and buttercup squash?
What kind of pasta sauce goes well with spaghetti squash?
How important is it to peel and seed the tomatoes when making homemade tomato sauce?
How many shrimp are there in a pound?
I have trouble finding juicy lemons in the summer. Why?
How can you tell a really fresh blueberry?

For those of you who enjoy reading cookbooks this is a gem. Well worth a trip to the library. It's been around awhile (2004) so used copies on amazon are reasonable.

Tuesday, November 30, 2010

Jelled Cranberry Sauce with Honey and Mixed Berries (SCD, GFCF)

It's funny how everyone has a different opinion on how holiday dishes are supposed to taste. I've heard people grumble about going to an in laws house for Thanksgiving because they don't make the stuffing right. Or that they prefer ham but the in laws make turkey. Or that no one could make pumpkin pie like their mother. Or that so-and-so doesn't even make pumpkin pie and all they served was cake.

My grandmother made the best cranberry sauce. It was quite easy and so yummy. She used boxed cherry jello, applesauce and cranberry sauce. I loved it. To me, that was how cranberry sauce was supposed to taste. For three years I have been trying to make a SCD version and I finally got it! It doesn't have any applesauce in it at all, but it tastes just like hers.

I used fresh cranberries for this but have been told that frozen cranberries are less tart. I have not tried it yet but they would probably work. The raspberries and strawberries cut out most of the tartness leaving only a hint.

Note: For those following the SCD, make sure the frozen berries have no added ingredients.

2 (12 oz each) bags Fresh Cranberries
1 (10 oz) bag Frozen Raspberries, thawed
1 (10 oz) bag Frozen Strawberries, thawed
1 1/2 cups Honey
4 packets (about 4 TBSP) Knox Unflavored Gelatin
2 cups Water
1 cup Water

Pick out and mushy or pale cranberries. I wound up with about 5 cups. Rinse cranberries and place in a medium saucepan with 2 cups water and other berries. Bring to a boil and simmer for about 10 minutes.

Meanwhile, in a large mixing bowl, pour in 1 cup cold water. Sprinkle in gelatin and let it sit.

Hold a large mesh strainer over the bowl with the gelatin. Ladle the softened cranberry mixture into the strainer, a few ladles at a time, and use a wooden spoon to press through the mesh. Stir the hot liquid with the gelatin to dissolve. Then ladle in the rest of the berries into the strainer. Repeat. Stir in the honey. Cover and refrigerate overnight until set.

Saturday, November 27, 2010

Recipe Review for Zucchini Casserole from H-B-L and I've Been Tagged

I made the Zucchini Casserole recipe from Heal-Balance-Live for Thanksgiving this year and it was wonderful. I wasn't able to get a good photo of it though. For one, casseroles are hard to photograph. Then, this was the last dish to come out of the oven and hit the table in time to eat, and we all just pounced on it...getting the camera was not on my mind. I've had this recipe bookmarked for awhile and wish I'd made it sooner. I love casseroles and this was perfect...flavorful, cheesy and homey, mmmm. Karen's "SCD Seasoned Breadcrumbs" recipe for the topping was very good and would be perfect to add to some other dishes. I might try it on my "Mac" and Cheese.

This recipe does take some planning to get much of the moisture out of the zucchini. Karen recommends starting five hours before. I did, placing the shredded zucchini in a large mesh colander and setting it over a mixing bowl. I lightly salted it and every now and then I would wring it with my hands (clean hands of course). Over time there was a lot of liquid in the bowl, which I dumped on my flowerbed. I doubled the cheese it called for and it worked well. This was so good I'll be making it again soon!!

Also for Thanksgiving, a nice post from The Daily Lipid called Thanksgiving, A Source of Eternal Joy. I think this post reminds us of what the holiday season is truly about.

Also in the news...I've been tagged. Ina of Gluten-Free Delightfully Delicious tagged me in a game of food blog tag. It's a game that gives us a chance to know our food blogging neighbors a little better. I answer 10 questions from Ina, and then I get to "tag" other bloggers with my 10 questions. So here goes:

1. What is your absolute favorite food? (this can be a tough one, so go ahead and include a few)
I think spices and herbs are. They allow you to make everything taste good.

2. Who is your favorite Food Mentor, or Chef, and why?
My grandmother, she taught me to cook. We could always talk about food.

3. What meal did you first cook, that inspired you to become a better cook, and to create new recipes?
Actually it was a cookie, not a meal. I don't remember my first attempt, but my parents do. When I was a toddler they woke up to the smell of burning and found me in the kitchen with a plate of beans on the stove. I looked at them and said "chocolate man". The time I do remember was kindergarten. In class we made a no bake cookie. The first time my mom left me and a friend home alone, I pulled out flour, sugar and food coloring and tried to go off memory. My mom came home to a mess, and I have been determined ever since to be a better cook. I would cut out photos of food as a child and dream of making them one day.

4. What is your favorite cook book?
I am a total cookbook whore. I read cookbooks on vacation, for fun, before I go to bed, etc. I absolutely love them. I have too many favs to mention. Some are Elaine Corn's 365 Ways to Cook Eggs, The Joy of Cooking, just about anything in the Wei-Chaun Publishing Series... and more recent Dana Carpender's 500 Low Carb Recipes.

5. What kitchen gadget can you not live without in the kitchen and why?
My timer. I'm so absent minded that I fully depend on it.

6. Where in the world would you most love to eat, and what food would that be?
Malaysia, and it would be just about anything they served me.

7. What are some of your favorite recipes on your blog?
The curry and wing recipes.

8. What food, will you absolutely not eat and why?

I used to say Brussels Sprouts, but I've finally found ways to enjoy them. Lately, I have read about how healthy organ meats are for you. I can eat liver, but not brains, heart, etc. I wish I could because I think they are very beneficial, but ewww.

9. Do you grow your own food? And if so, what is your favorite food to grow?
I wish I had time to. Eddie has been the gardener so far. I would like to grow pickling cucumbers and learn how to make pickles.

10.Who in the world, would you most love to share a beautiful dinner with?
My husband Eddie.

Now, I would like to tag:

Paul of Eating SCD
Zoe of Z's Cup of Tea
Tracey of Unbreaded
Stephanie of The Dairy Free Diva
Melanie of A Foodies Fall from Grace

Here are my 10 questions:
1. What is your first cooking memory?
2. Which two spices, herbs or flavorings do you find most useful (besides salt and pepper)?
3. If you could be a fly on the wall of any kitchen, which one would it be? (past, present or future)
4. If you could invite a historical figure to your home to cook dinner for who would it be? (past, present or future)
5. If you could spend one week in any country in the world, in an average kitchen, learning to cook the local cuisine, which country would it be?
6. When you are very busy, what easy meal/dish do you usually prepare?
7. What are your favorite recipes on your blog?
8. If you could have anyone cook a meal for you, who would it be?
9. Is there a meal you will never forget? Describe it?
10.What is your favorite dessert?

Sunday, November 21, 2010

Grain-Free Cranberry Crumb Cake (SCD, GFCF)

This is perfect for dessert, breakfast, brunch or just nibbling. This cake tastes best the next day, when the flavor of the orange zest starts to peek in.

Grain-Free Cranberry Crumb Cake

2 1/2 cups Almond Flour
1/2 teas. Sea Salt
1 teas. Baking Soda
4 Eggs
1/3 cup Oil
1/2 cup Honey
1 TBSP Vanilla
1/4 teas. Almond Extract (optional)
Zest from one medium size Orange or two Clementines
1 1/2 to 2 cups Whole Cranberries

Crumb Topping

1 cup Pecan Meal
1/2 cup Almond Flour
1 1/2 teas. Cinnamon
2 TBSP Honey
2 1/2 TBSP Melted Butter, Ghee or Oil (use oil for GFCF)

Preheat oven to 350 degrees. Line a 9 inch Springform pan with parchment paper.

For the cake: Rinse cranberries and pick out any soggy ones. In a large mixing bowl, combine almond flour, salt and baking soda. In a small bowl combine all wet ingredients. Stir into almond flour until combined. Stir in orange zest and cranberries. Pour into prepared pan.

For the Crumb Topping: In a small mixing bowl, combine pecan meal, almond flour and cinnamon. In a separate bowl combine honey and melted butter. Pour into pecan meal mixture and combine. Sprinkle on top of cake batter.

Bake about 40 to 50 minutes, until a toothpick tests fairly clean. Note: I place my springform pan on an aluminum cookie sheet while baking to catch any leakage, this may affect my cooking time.

This post is linked to Momnivore's Holiday Link Party.

Sunday, November 7, 2010

SCD for the Holidays

Holidays are a time of favorite and treasured recipes. My grandmother's pumpkin bread and snickerdoodles will always come to mind when I think of the holidays. I thought our first SCD holiday was going to be a bust, then I stumbled upon a few good recipes and some new favorites came to light. Let's let that light burn brightly on all of our holiday tables this season!

Do you have a couple good SCD/GAPS recipes perfect for the season? Maybe even more than a couple? Do you have a story about the Specific Carbohydrate Diet or GAPS Diet and the Holidays? If so, please feel free to share it with us. Here's how:

1. In the Mr. Linky Widget below, in the "Your Name" box, add the title of your post and a brief description of your blog. example: Grain-Free Butter Cookies (Mrs Ed)

2. In the "URL" box, be sure you use the link to your recipe post, not your blog in general.

3. If possible, in your post, put a link back to this one so everyone can find more great SCD/GAPS holiday recipes.

4. If you're not sure if your recipe is 100 percent SCD legal, please check out the ingredients here.

Your recipe can be an older post. Add as many recipes as you want, however, if you have more than three or four you may want to put all of your holiday recipe links on one post and just use that one here. example: My SCD/GAPS Holiday Table Favorites (Mrs Ed)

Remember, stories and articles on the SCD/GAPS diet and the Holidays are welcome too. At some point I will create a SCD/GAPS Holiday Recipes page and compile all of the links.

Note: For Recipe link number 4, Kat's Sweet Potato and Apple Casserole, use this recipe with Butternut Squash, as Sweet Potatoes are not SCD friendly

Saturday, November 6, 2010

My SCD/GAPS Holiday Table Favorites

Here's a list of links to some of my recipes you may find useful this holiday season. This post may be updated from now till the end of the year. I'm working on a few things, and if they work out I will add more links.

Flavorful Holiday Turkey


'Nana Bread A flavorful banana bread
Grain-Free Sandwich Bread Perfect for a turkey sandwich
Grain-Free Bread
Golden Bread
Rustic Hazelnut Bread


Rustic Hazelnut Crackers
Cheesy Sunflower Crackers
Spinach Parmesan Crackers
Savory Vegetable Dill Crackers
Liver Pate with Hazelnuts This is a very mild and smooth pate
Pimento Cheese Spread
Garlic Anchovy Dip
Rutabaga Chips

Holiday Sides

Jelled Cranberry Sauce with Honey and Mixed Berries
Brussels Sprouts There are two of my own recipes here, plus links to many more
Broccoli Cheese Casserole
Lemony Watercress and Cauliflower Salad A colorful addition to your table
Spinach Cheese Bake A comfort dish that is easy to put together
"Mac" and Cheese
Marinated Artichoke and Cauliflower Salad
And not really a recipe: A bowl of artichoke hearts marinated in your favorite vinaigrette makes for an easy side, plus you can make it the day before

Desserts and Sweets

Grain-Free Butter Cookies
Grain-Free Cranberry Crumb Cake
Elaine's Almond Roca
Pound Cake
Moist and Simple Coconut Cake
Raspberry Coconut "Zinger" Style Cupcakes
Deep Dish Pie Crust
Caramel Apple Tart
Butterscotch Sauce and Caramel Sauce
"Cream Cheese" Frosting
Coconut Pecan Frosting
Bourbon Coconut Pecan Frosting

Wednesday, November 3, 2010

Grain-Free Butter Cookies (SCD)

This is adapted from Elana's "Star Cookies for St. Lucia". I found this recipe and Elana's website just in time for our first SCD holiday season. My son was three then and was thrilled to have these cookies, they have been a favorite ever since. The other great thing about this recipe...the cookie dough. It's makes the best cookie dough, Gordon and I sometimes eat more than we bake! I have adapted it to the SCD and replaced the coconut oil with butter, as my son has a severe coconut sensitivity.

This post is linked to "Calling All Cookies" at the Sensitive Pantry.

Grain-Free Butter Cookies

2 1/2 cup Almond Flour
1/2 teas. Sea Salt
1/4 teas. Baking Soda
1 teas. Cinnamon
1/2 cup (one stick) Butter, melted or very soft
5 TBSP. Honey
2 teas. Vanilla Extract
1/2 teas. Almond Extract

Preheat oven to 350 degrees. Line one or two cookie sheets (depending on how much dough you've nibbled on) with parchment paper.

In a large bowl, combine dry ingredients. In a small bowl combine the wet ingredients. Stir wet ingredients into dry.

If you are not making cut out cookies: Chill in refrigerator for one hour. Roll into one inch balls, place on a cookie sheet lined with parchment paper and lightly press down. Bake 7-10 minutes until very lightly browned.

To make cut out cookies, chill dough in freezer for one or two hours. (You can also keep dough in the freezer to have on hand) Cut out several 6 inch by 6 inch squares of wax paper. Roll a golf ball size of cookie dough between two sheets of wax paper. Peel off top sheet and cut out cookie shape. Flip over onto a cookie sheet lined with parchment paper. Peel off other piece of wax paper.
Bake 7-10 minutes until very lightly browned.

Wednesday, October 27, 2010

Chile Rellenos Con Pollo (SCD) Stuffed Chilies with Chicken

I've been trying to come up with a grain-free replacement for chicken enchiladas, the kind smothered in green chili sauce. I decided to try my chicken enchilada filling in a poblano pepper. The result was amazing and flavorful, if I do say so myself.

This is also my submission for this week's Fightback Friday, a real food web carnival at Food Renegade

Chile Rellenos Con Pollo (Stuffed Chilies with Chicken)

6 to 8 Poblano Chili Peppers
1 pound Chicken, cooked and shredded
3 or 4 cups Monterey Jack or Pepper Jack Cheese, shredded
1/4 cup Onion, finely diced


1 cup Tomato Sauce
1/2 teas. Cumin
1/2 teas. Oregano
1 Clove Garlic, minced

To roast and skin the chilies: Put chilies on a baking sheet and place under the broiler. Watch closely, when the skins get bubbly, remove and turn over to broil the other side. Remove and set aside to cool. When cool enough to handle, peel the papery skins off. Then carefully make a slit in the side of each chili and scoop out the seeds. If you are going to touch the seeds with your hands then you may want to wear gloves.

Place chilies in a baking dish. Preheat oven to 350 degrees.

In a mixing bowl combine the shredded chicken, two cups of cheese and onion. Spoon into the chilies. Combine sauce ingredients. Pour over the stuffed chilies. Top with remaining cheese. Bake for 20 to 25 minutes, until cheese is melted.

Monday, October 25, 2010

My Crock Pot is My Stock Pot - Homemade Chicken Broth (SCD, GFCF)

Canned chicken broth can have hidden sources of allergens, especially yeast extract. Plus, some brands can really be expensive as well. Using a crock pot to make homemade broth is a cinch!

I actually have two ways I do it, depending on what I'm making it from. Plan A is for when I am making broth from chicken parts. Our grocer often has chicken necks for very cheap, which are ideal. Plan B is for when I'm cooking a whole chicken. I have a crock pot that does a little over two quarts, if your crock pot is a different size you may need to adjust.

Homemade Chicken Broth Plan A

1 to 2 Pounds of Chicken Parts (Necks work well)
About 2 quarts of water
1 TBSP Herbs de Provence (I use Morten & Bassett brand)
Sea Salt to taste
A few dashes of Turmeric (this will give it a golden color)
1/2 of a Yellow Onion, roughly chopped
Two handfuls fresh Parsely

Other options to add:
Two sticks celery
Celery Leaves
One or two Carrots
A couple large slices of Zucchini

Add all to crock pot, cover and cook on low setting for 8 to 12 hours. Chill, strain and then place overnight in a pitcher in the fridge. The next day you can remove the fat and use. You can freeze the broth in various sizes to have on hand. I like to do one and two cup portions, plus have some frozen in ice cubes.

Homemade Chicken Broth Plan B

This is how I make the most of a whole chicken, I use my crock pot two days in a row.

One small whole Chicken
Salt to taste
A few dashes of Turmeric
A few dashes of Herbs de Provence

Remove any parts that are placed in the cavity of the chicken, place them in the fridge and save for round 2 (except for the liver, use that for pate or something else). Remove flaps of skin and fat (if you want to render it for later use see links below). Rinse chicken and place in crock pot. Add water to fill just about 2 inches below lid. Add seasonings. Cover and cook on low setting for 8 to 12 hours.

Remove chicken from crock pot and remove meat from chicken and use. Save carcass, bones and parts (put them in the fridge to use for round two the next day). Pour the broth into a pitcher and refrigerate. The next day remove chilled layer of fat on the top of broth. This batch of broth is what most cooks will refer to as "rich or strong" chicken broth. Use or freeze for later.

Now take the carcass and parts and follow directions for Plan A. This will make a light chicken broth.

Other SCD/GAPS chicken stock and soup recipes:

Not a recipe, just a great post from the Food Renegade: America Needs More Brothels

Homemade Chicken Stock from Amy of Simply Gluten and Sugar Free

Another broth recipe from Karen of Heal-Balance-Live. Her link to the fabulous Weston Price article "Broth is Beautiful" is updated here.

Kat of Kat's Food Blog also has one for the crock pot, How to Make Chicken Soup in a Slow-Cooker

Mmmm...Chicken and Dumpling Soup from Erica at Comfy Belly

Exotic Egg Flower Soup from Grain-Free Foodies

Comfy Tummy has Basic SCD Chicken Noodle Soup

Chicken "Noodle" Soup from Elana's Pantry

Here's some more helpful links to make the most of your chicken:

The Whole Bird

The Whole Bird - From the Weston Price Foundation

Roast Chicken Made Better, Start to Finish

Fat and Schmaltz

Chicken Fat--Some Interesting Facts

Mike Wolfberg's Recipe for Rendered Chicken Fat

Schmaltz & Grieven at FoodMayhem (recipes)

Schmaltz Recipe at Recipes Zaar

Thursday, October 14, 2010

Garlic Parmesan Wings (SCD)

Excuse the bad flash photography, these are much better than they look here. I love wings and fall get togethers are a great time to serve them.

This is also my submission for this week's Fightback Friday, a real food web carnival at Food Renegade

3-5 lbs Chicken Wings
Oil for frying
1/2 cup (one stick) Butter, melted
1/2 cup Mayonnaise
3 or 4 cloves Garlic, minced
2 TBSP Parsley, finely chopped
3/4 to 1 cup Parmesan Cheese, finely shredded

Rinse wings and pat dry. In a large skillet over high heat, heat enough oil for wings. Add wings to hot oil and fry until lightly browned and slightly crispy. Turning occasionally. This usually takes me about 30 minutes.

Meanwhile, in a very large bowl, whisk melted butter and mayo until smooth and creamy. Whisk in garlic and parsley. Let sit while wings cook. When wings are done, toss in bowl with sauce. Toss in cheese. Serve with towels.

Here's more SCD/GAPS friendly chicken wing recipes:

Honey Ginger Wings from yours truly

Sticky Bat Wings from Comfy Tummy

Superbowl Wings from Life Lines

Satay Chicken Wings from Maureen's List

Sunday, September 19, 2010

SCD Lifestyle

I actually had my first blog interview! Steve and Jordan of SCD Lifestyle are doing a series called "SCD Spotlight" featuring SCD blogs. I love hearing other stories so I'm looking forward to these spotlight posts. My interview is here. Thanks guys!

Tuesday, September 14, 2010

Honey and Intestinal Flora

Honey is legal on the Specific Carbohydrate Diet for digestive reasons. It is a monosaccaride which requires almost no work for a damaged digestive tract to process. It may also offer another benefit for the gi tract. Here's is an interesting research article finding that it may help with intestinal flora. Effect of dietary honey on intestinal microflora and toxicity of mycotoxins in mice is a fairly easy to read piece. It's conclusion "Substituting sugars with honey in processed food can inhibit the harmful and genotoxic effects of mycotoxins, and improve the gut microflora."

Saturday, September 11, 2010

Garlic Anchovy Dip (SCD)

I saw a recipe for this in Diane Rozas "Spreads, Toppers, & Dips" and was intrigued. I had to try it out of curiosity. I adapted it to what I had on hand. Don't let the word "anchovy" scare you here, they add a boldness to the dip, but they are not fishy.

Garlic Anchovy Dip

1 (1 1/2 oz) jar Anchovy Fillets in Olive Oil, drained
2 Cloves Garlic, minced
1/4 cup water
1 cup Yogurt Cream (yogurt made from half and half)
2 TBSP Parsley, more for garnish

In a small skillet, bring anchovies, garlic and water to a boil. Reduce heat and boil until thickened, stirring. Cool.

Put all ingredients in a food processor and pulse until smooth. Chill

Sunday, September 5, 2010

Great Recipe: Roasted Green Beans and Shrimp from Kaylyn's Kitchen (SCD, GFCF)

I love Kaylyn's Kitchen. Her website is Low Carb, but she has so many recipes that are naturally GF and SCD friendly. Her vegetable dishes are very creative, I like to leave comments nagging her to do a vegetable cookbook.

I loved this recipe for Spicy Roasted Green Beans and Shrimp. This recipe uses coriander, cumin and red pepper flakes, a wonderful combination with green beans Roasting the green beans gives them a nutty flavor and they still have a bite to them. This dish was also easy to make, perfect for a busy weeknight supper.
Thanks Kaylyn!

Sunday, August 29, 2010

Adopt a GF Blogger: Flip Cookbook & Sunset Gazpacho (SCD, GFCF)

Shirley of Gluten-Free Easily is hosting "Adopt a Gluten-Free Blogger" this month. It's a cool web carnival idea. You "adopt" a gluten-free blogger, then make and post one of their recipes. It's a great way to stop stalking some of these wonderful gf websites, and actually make the recipes.

My adoptees' are Raj and Sonia of Flip Cookbook. I was first aware of their site in May when I was hosting "Go Ahead Honey It's Gluten-Free". Raj submitted Mango Kulfi. I was thrilled to know there was a GF and SCD blog with an Indian flair. I adore Indian food. And the recipes and photos are absolutely gorgeous. Everything looks so crisp and flavorful. It was so hard deciding which recipe to make!

I couldn't resist this recipe for Sunset Gazpacho. I've been wanting to try a gazpacho and this one was so colorful, and mango is a favorite flavor in our home.

The ingredients were mango, orange juice, extra-virgin olive oil, cucumber, bell pepper (I used a red one), onion (I used green onion), garlic, jalapeno (optional), lime juice, basil or cilantro, salt and pepper.

I was surprised how easy it was to cooking! This will be a great recipes to impress company as well, they'll never know you didn't slave over a hot stove. This gazpacho would also be a good first course to a grilled meat or seafood meal.

I'm a big fan of Flip Cookbook. I can't wait to try more recipes. Thanks Raj and Sonia.

Thursday, August 26, 2010

A Good Excuse to Play in the Dirt

My son's health seems much more vibrant when he's had plenty of time to play outdoors. While the first thing that comes to mind is Vitamin D, I have suspected there's much more to it. I have tried supplementing his wintertime diet with Cod Liver Oil, but he's still not the same. It turns out playing in dirt offers health and brain benefits. There is an interesting article called "Breathing soil bacteria makes you smarter" on Mother Nature Network. After reading this, you may want to roll up your sleeves and join your kids (or someone else's) in the sandbox.

Sunday, August 22, 2010

Busy Busy

I'm afraid I haven't had a chance to post the last couple of weeks. We spent a weekend cleaning out our five year old for a colonscopy, not a fun job. He was a real trooper. I'm relieved the procedure went well. We promised him a trip to Sea World the next weekend.

This is our 36 pound child going down a large water slide at Sea World. He loved it! All you could see was an inner tube with two little hands and a top of a head flying by.

And of course, Shamu, the big attraction at Sea World. We also had a fabulous gluten-free restaurant experience in San Antonio. I will post a restaurant review as soon as I get a chance. As for tomorrow, it's the first day of kindergarten.

Sunday, August 8, 2010

Grain-Free Sandwich Bread (SCD, GFCF)

This is currently our favorite bread. It reminds me of a nutty whole grain bread without the chewy things that catch in your teeth. It's adapted from Elana Amsterdam's recipe "Scrumptious Sandwich Bread". The Gluten-Free Almond Flour Cookbook has been a great source of inspiration. Her suggestion for storing grain-free bread works well also. When the bread is cooled, wrap in a paper towel, put in a plastic bag and refrigerate.

This is also my submission for this week's Fightback Friday, a real food web carnival at Food Renegade

3/4 cup Almond Butter (room temp.)
4 Large Eggs
1/2 cup Almond Flour
1/2 teas. Sea Salt
1/2 teas. Baking Soda

Preheat oven to 350 degrees. Line a loaf pan with parchment paper (I used a 4" x 8", but a bit smaller might work better).

In a small bowl, combine dry ingredients.

In a large mixing bowl, cream the almond butter with an electric mixer. Add eggs and mix. Add dry ingredients and mix until combined. Spoon into loaf pan.

Bake about 35 minutes until a toothpick test comes up dry. Cool and slice.

Zoe, of Z's Cup of Tea, has a similar recipe for Mini Almond Butter Loaves. I haven't tried them yet but the photo looks yummy.

Thursday, July 22, 2010

Salade Nicoise with a Twist (SCD, GFCF)

Here's yet another adaption from Dana Carpender's "Low Carb Recipes", called "Nicer Nicoise". I did not add true Nicoise olives (our secret), Kalamata's did just fine. You can use any type of olive here. I also did not add any anchovies to the vinaigrette, but they would be a nice touch.

This is my submission for this month's "Go Ahead Honey It's Gluten-Free". Sheryl of Breaking Bread is the hostess and the theme is Ooh La La Bastille Day

Salade Nicoise with a Twist

1 Head Cauliflower, diced small
1 Bag Frozen Green Beans, thawed (I used a 7 oz bag french cut)
1/3 cup Red Onion, diced
Handful Fresh Parsley, minced
Handful Olives, sliced
2 or 3 cans Tuna, drained
1 can Artichoke Hearts, quartered (check for SCD/GF ingredients)
Hard Boiled Eggs, as many as you like
Tomato Wedges, as many as you like

Vinaigrette (or use 1 cup of your favorite):

3/4 cup Olive Oil
1/4 cup Vinegar (any kind)
1 clove Garlic, minced (optional)
Salt and Pepper to taste
1/2 to 1 teaspoon mustard (powdered or prepared)

Steam cauliflower just until tender. Rinse under cold water.

In a large mixing bowl, combine cauliflower, green beans, onion, parsley, olives and tuna.

Prepare Vinaigrette by whisking all ingredients until combined. Toss with salad. Chill. To serve, garnish with tomato wedges, egg wedges and artichoke hearts.

Thursday, July 15, 2010

SCD and Nut-Free

I've added two new labels to my Recipes index. I now have one for Nut-Free and GFCF-Nut-Free For those of you looking for SCD and Nut-Free recipes, The Serious Mom at One Lovely Mess, has a list of GAPS/SCD Nut-Free recipes. There's many I hope to try.

Wednesday, July 14, 2010

Great Recipe: SCD Pizza Crust at Heal-Balance-Live (SCD)

This pizza crust is from Karen at Heal-Balance-Live. Her blog is a staple in my kitchen. I've made this pizza crust a few times and it always turns out great. It's a crisp crust and is even good the next day for leftovers. Thanks Karen!

Thursday, July 8, 2010

Cool Recipe: Homemade Powdered Dishwasher Detergent

Heidi Kelly of Adventures of a Gluten-Free Mom has the coolest recipe posted. It's for Homemade Powdered Dishwasher Detergent. I cannot review this recipe, because I am the automatic dishwasher in our house. I do dream of owning one some day and thought if I post this recipe then I won't lose track of it.

Sunday, July 4, 2010

BLT Chicken Salad (SCD, GFCF)

Happy July 4th!!
Bacon is just good with everything! These measurements are approximate, everyone likes theirs differently:

1 pd Chicken Breast, cooked and diced
1/3 cup Yellow or Green Onion, minced
6 slices Bacon, cooked and crumbled
1/2 cup Mayonnaise
Salt & Pepper to taste
Tomato Slices

Combine chicken, onion and bacon in a mixing bowl. Add mayo and seasoning and stir to combine. Line bowl or plates with a bed of lettuce. Scoop chicken salad onto lettuce. Garnish with tomatoes.

Sunday, June 27, 2010

Coconut Shrimp Curry (SCD, GFCF)

This recipe was adapted from "The Ubiquitous Shrimp" by Judith Choate. It wasn't just adapted for the SCD, it was adapted for what I had on hand at the time. This dish was entirely scrounged up from my freezer and pantry. I wish I had some red bell peppers and cilantro on hand, they would have worked well. The original recipe called for cashews which I did not have, but you may want to add. This recipe makes a lot, which is on purpose. I wanted to have extra to freeze for lunches and busy nights. This is also my submission for this months "Go Ahead Honey It's Gluten-Free". The fabulous Zoe of "Z's Cup of Tea" is hosting and the theme is Dairy Free Delights

2 TBSP Oil
1 TBSP Fresh Ginger, minced
2 Cloves Garlic, minced
2 TBSP Madras Style Curry Powder
Cayenne to Taste (Optional)
Salt to Taste
1 1/2 cups Coconut Milk
1 (12 oz) Bag Frozen Mango, thawed (or fresh)
8 oz Clam Juice
1 TBSP Lemon Juice
1 (10 oz) Bag Frozen Green Beans
1 cup Carrots, in match sticks
1 Red Bell Pepper, julienned
1 (2 lb) bag Shrimp, shelled
Green Onions(about 4), sliced for Garnish

Run shrimp under cold water to thaw. Puree mango in a blender.

In a large wok or frying pan. Heat oil. Saute ginger, garlic and spices for a minute or two. Stir in coconut milk. Stir in clam juice. Stir in mango and lemon juice. Add veggies and cook to simmer until veggies are close to your liking. Stir in shrimp and cook for 5 minutes or until shrimp is pink.

Here is a link for Madras Curry Powder or you can try one part Tumeric with one part Chili Powder.

Wednesday, June 16, 2010

Ed's Portobello Burgers (SCD, GFCF)

This is also my submission for the Gluten-Free Homemaker's "Gluten-Free Wednesdays". In addition to Gluten-Free Wednesdays she also hold a monthy gluten-free challenge. The theme for this Wednesday and June is "Create a Burger". If you go to her site and click on her "Monthly Challenge" tab, she has ooodles of Gluten-Free recipes from these challenges. It's like a giant gluten-free recipe source. Very Cool!!!

What ever happened to the "Men's Favorites" section in cookbooks? Why did it go away? I think it would have made more sense to keep that section and add another for "Women's Favorites". We could fill a section with chocolate and jewelry (although I'm much more fond of chocolate).

Here's a grilled He-Man burger for Father's Day. The portobello's make a moist and flavorful bun. These are Eddie's instructions:

Ground Meat for Burgers (season with salt and pepper)
Cheese slices (Optional)
Two Portobello Mushroom caps for each burger

Heat grill to 400 degrees. Form meat into patties. Grill patties and mushroom caps until desired doneness. The mushrooms do best if there is a top shelf. Top with cheese and serve.

Sunday, June 13, 2010

Gluten-Free Restaurant Review: Loonie's Place

They grow up so fast! It seems like just yesterday my son was four...and now he's opened up his own restaurant (he just turned 5). It's called "Loonie's Place", named after his favorite balloon. Diners have their choice of several seating locations. For book lovers, there is the spot right in front of the bookcase:

For starry-eyed lovers there is a cozy spot behind the couch:

For informal dates and lunches there is the "beach" theme table (Can I get an extra bucket for my other butt cheek please?):

Here is bistro-style ambiance:

Here is the Chef's kitchen:

His specialty is Blueberry Cake and Banana Cake. Gluten-Free of course.

Thursday, June 10, 2010

Father's Day Cake Ideas

Matt of sent me this post for Fathers Day cakes. Although it's probably not GF or SCD, it is cute:

Not Your Ordinary Father's Day Ties

If you have a tie fetish you'll want to bookmark this site.

Thanks Matt!

Friday, June 4, 2010

What's the Fat on Breakfast?

For some reason I have to start my day with a high fat breakfast. If I don't then I can't make it to lunch and I just don't feel right. I could eat a plate of veggies for dinner and be fine, but for some reason I need that fat in the mornings like some folks need coffee. So I found this article very interesting:

Bacon or Bagels? Higher Fat at Breakfast May Be Healthier Than You Think

Sunday, May 30, 2010

Go Ahead Honey It's Gluten-Free May Recipe Roundup

You Say Jelly, I Say Jello

First of all I want to thank Naomi Devlin of Straight into Bed Cakefree and Dried, the creative founder of this gluten-free blog carnival. This was such a pleasure to do. Thank You Naomi!

When you think of jello, do you think of rubbery cubes of Red 40? If so, your image of gelatin is about to change for the better...

Rajasharee of Flipbook Kitchen takes us to India in the summertime for cool and exotic Mango Kulfi. Her new website features GF,SCD and Vegetarian dishes. Let's give her a warm welcome.

Heidi Kelly of Adventures of a Gluten-Free Mom presents a cool recipe called Funny Oranges. How creative!!

Denise of Free to Feast gives us something great to go with our GF toast, Blackberry Jam. I think this is Denise's first GAHIGF, so stop by to welcome her. Free to Feast is GF and SCD.

Zoe of Z's Cup of Tea brings us Strawberry Mousse, elegant, Dairy-Free and SCD.

Ina of Gluten-Free Delightfully Delicious helps us chill with Blueberry Pomegranite Jellied Smoothie. Ina is another first timer to GAHIGF, so be sure to check out her beautiful site.

I have two submissions. This one is The Real Deal Strawberry Jello.

This is my other submission, Coffee Panna Cotta. This is a rich and creamy coffee dessert perfect for warm weather.

This luscious Banana Cream Pie is from Aubrie Cherie of Living Free. A tempting dessert that is also Dairy-Free and refined Sugar-Free.

To finish, here's another gorgeous Dairy-Free and refined Sugar-Free dessert, Coconut Almond Panna Cotta from Sheryl of Breaking Bread. (Scroll to the bottom of Sheryl's post for this recipe)

Gelatin is such a creative avenue for Gluten-Free fare. I'd like to think it's heyday isn't over. I hope these bloggers will inspire you.

The host for next month's Go Ahead Honey It's Gluten-Free is Penny of the Elysium Eatery with the theme All Things Yogurt.

Saturday, May 29, 2010

Coffee Panna Cotta (GF)

This is one of the few times I will be posting a GF recipes that is not SCD legal. I love coffee desserts and I've had this idea to try for a couple years now. I thought this months Go Ahead Honey It's Gluten-Free theme would be a good time to post it.

It was not my intent to have it with separate layers. I do not know the culinary science behind why it did this, but I thought it looked cool. If you are a coffee lover I think you'll enjoy this.

Note: This recipe is not SCD legal

2 cups Whipping or Heavy Cream
1 3/4 cups Strong Black Coffee
1/2 cup Rapadura or Sugar (the Rapadura adds a nice depth)
1 teas. Vanilla
2 packets Knox Gelatin

In a medium bowl(I use a 4 cup Pyrex cup), add 1/2 cup of the cream and sprinkle the gelatin on top to absorb. A few minutes later, add hot coffee and stir.

Put the rest of the cream and sugar in a saucepan and cook over medium heat just until it begins to heat up and melt the sugar. Add vanilla. Pour into coffee mixture. When it has cooled to room temperature, pour into parfait glasses or goblets and chill until set.

Thursday, May 27, 2010

The Dangers of Antacids and PPI's

If you or someone you know has Heartburn, GERD, Acid Reflux or has been taking antacids or PPI's (such as Nexium) please take a few moments to read about these. Chris at The Healthy Skeptic has done an excellent job covering this topic:

FDA sounds alarm on dangers of antacid drugs

Heartburn/GERD At the bottom of this article there are links to several more in his series on this.

Wednesday, May 19, 2010

Basil Chicken Salad (SCD, GFCF)

I planted some basil and other herbs with my flowers this year. It's so nice to have fresh herbs on hand. You can make the basil oil the day before, it's even better. I let my crock pot cook the chicken for me while I'm at work. The next day I throw the bones and bits back into the crock pot to make broth.

1 cup Basil Leaves, rinsed
3/4 cup Extra-Virgin Olive Oil
2 cups Chicken, cooked and diced
1 10-oz container Grape or Cherry Tomatoes, sliced in half
1 small Red Onion, finely diced
2-3 TBSP Red Wine Vinegar
1 teas Dijon Mustard or Dry Mustard Powder
2 Cloves Garlic, minced
Salt and Pepper to taste

Blanch the basil in boiling water for about 5 seconds, then rinse with cold water. Squeeze out the water. Add to blender with oil and pulse to combine. You can chill it overnight for more flavor.

Add chicken, tomatoes and onion to a large mixing bowl. In a small bowl, add basil oil, vinegar, mustard and garlic. Whisk until combined. Toss with chicken. Salt and Pepper to taste.

Sunday, May 16, 2010

Lunch Gear

Being on a special diet means taking your food along with you quite often. I take my lunch to work each day and my son takes breakfast and lunch to school. I like having lots of useful gear on hand. No one has asked me to advertise this stuff, I have just found them useful. I love these Lunchopolis Lunch Kits. The most recent one cost $22.50 and that may sound expensive but it includes the lead-free insulated lunch tote, 4 containers with lids and a 15 oz. beverage bottle, all BPA free. Our blue model with green piping came with green containers and the brown with blue piping model came with blue containers. I found ours at the local Drug Emporium but they are also available online, info at Lunchopolis
The only thing missing is a silverware case. I don't like dirty silverware floating around my lunchbox and I worry a knife or fork is going to gouge it up.

The shape of the tote is perfect for holding two bento boxes and two beverages:

I found these adorable ice packs by Rubbermaid, at Target. I think they were $3.99 each. They are also handy to have on hand in the freezer in case of kitchen burns.

Friday, May 7, 2010

The Real Deal Strawberry Gelatin (SCD, GFCF)

The real taste of strawberries is great in jello, you'll never want the artificial stuff again. I used a 5 cup decorative bundt pan, but I forgot to oil it and the warm water bath was too effective, but it still tasted great.

4 cups Strawberries, sliced
3/4 cup Honey
3 packs Knox Unflavored Gelatin

In a large bowl add 1 cup of water and sprinkle gelatin on top. Set aside to absorb.

Puree strawberries with an immersion blender or in a blender. Add water, if needed, to bring it back up to 4 cups. Add to a saucepan with honey and bring to a boil.

Pour some of the hot strawberry mixture, about a cup or two, on top of the gelatin. You may need to whisk to get the gelatin incorporated. Then add the rest of the hot strawberry mixture and stir to combine. Chill until set.