Spaghetti (Squash) Pie
In my mind, squash is the champion of winter vegetable storage. Stuffed, mashed, pureed into soup, baked into sweet breads and pies, there are as many uses for squash as there are varieties. When giving up pasta, I was delighted to find that spaghetti squash provided a myriad of comfort foods to carry me through...
Simple Curried Cauliflower Soup, Two Ways
This recipe arose from a desire for a warm comforting meal to accompany my Netflix movie, made with minimal effort. This soup meets all those requirements and as an added bonus can serve 4 for under $6.00. I have since tried the recipe with some different variations and will include two here for your experimentation....
Grain-Free Granola
For many people on SCD, breakfast is the hardest meal to adjust in a life without starches and sugars. And with good reason, since most of us have spent decades eating grains in the morning: cereal, oatmeal, toast, pancakes, french toast, shall I go on? But with some time and practice with your new baking...
Homemade Mayonnaise
Homemade mayonnaise is super easy to make at home with just a few simple ingredients, which makes your favorite chicken salad both better tasting and free of any weird additives found in commercial mayonnaise. Homemade Mayonnaise makes about 1 cup 1 raw or pasteurized egg (see below) 1 tsp Dijon mustard 1 c grapeseed or...
Grain-free Peanut Butter Macaroons
This is a delicious way to use up the coconut pulp leftover from making your own homemade coconut milk. Taking a hint from a Comfy Belly recipe for cinnamon cookies, I learned that one trick to grain-free cookies that are soft and chewy instead of crunchy is to omit the eggs and let the caramelized...
Homemade Coconut Milk
We’ve been making coconut milk ice cream around here like it’s going out of style. It can be difficult to find canned coconut milk that does not have starchy additives such as guar gum or xanthan gum. Fortunately, coconut milk is cheap and easy to make at home. All you need is a blender and...
Moroccan Cauliflower “Couscous”
Every once in a while you strike upon a recipe that is so good you forget that you have any dietary restrictions. I know that I have achieved this when Watson–who gladly eats anything I prepare–makes a special request for an SCDiet meal. Such was the case with this Yogurt-Spiced Chicken recipe I found on...
Summer Libation: Basil Bellini
This basil bellini is an aperitif that will sing a song of summertime in your mouth. It’s fruity and bubbly with just a hint of basil. And if you happen to be hosting dinner guests who do not imbibe, you can substitute club soda for the prosecco for a non-alcoholic drink that is just as...
The “Dirty Dozen” and “Clean Fifteen”
I was catching up on a my blog reading this morning and found a great article I thought I’d pass along. Many of you probably know about the “Dirty Dozen” and “Clean 15.” These are the Environmental Working Group’s lists of fruits and vegetables with the highest and lowest levels of pesticide residue. It is...
Kale Week 2011: Retooled Ribollita
It’s Friday already and we are closing out Kale Week 2011. My goal for today is to give you a few resources to keep kale in your diet throughout the year. That’s why today’s recipe is one for you to tuck away for autumn, when a chill creeps into the air and root vegetables like...
Kale Week 2011: Frittata with Kale Stems
While many kale recipes call for just the more tender leaves, kale stems are perfectly edible. Today’s kale recipe echoes the ethic of “Waste Not, Want Not” by using the stems cast aside from making kale smoothies or kale chips in a veggie frittata that is versatile and easy. A frittata is like the pizza...
Kale Week 2011: Kale Chips
Welcome back to Kale Week 2011, Episode Three, in which we will be making an important contribution to your snack cabinet by mastering the art of kale chips. Before we get to the recipe, a quick word on storing kale. While kale delivers the most nutrients when it is fresh, when stored correctly kale has...
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