Flat Bread

You never realize how much you miss eating sandwiches, until you haven't had one in half a year! I have made bread before but the recipes were complicated, and they just didn't turn out quite right. Tonight I tried a new flat bread recipe, so Joshua could have a turkey sandwich, and it turned out great! The best part was, it was so simple!

Ingredients:

4 eggs, beaten

2 cups almond flour

1/4 cup honey

1 tsp baking soda

1/2 tsp salt

1 tsp natural vanilla extract

Beat eggs in large bowl. Add all the other ingredients and mix together well. Place a sheet of wax paper on a 9x13 cookie sheet. Spread batter evenly onto the cookie sheet. Bake at 350 degrees until the bread is golden brown. (About 10 or so minutes, depending on your oven.) Let cool and cut into pieces. (Mine made about 9 slices.) 

Enjoy!

Zucchini Lasagna

I have been so excited to post this recipe. We enjoy this lasagna and have even made it for family members who don't follow the Specific Carbohydrate Diet and they loved it as well! One tip I would like to give you before you get your ingredients together for this recipe, is to grate your own block of cheese. This ensures that you won't be getting all the additives that are in pre-shredded bags of cheese.

Ingredients:

 Several Large Zucchini 

Spaghetti Meat Sauce (see previous recipe)

1 lb ground beef

olive oil

mild cheddar cheese

monterey jack cheese

Preheat oven to 325 degrees. Lightly grease 9x13 dish with olive oil. Wash zucchini and cut off ends. Cut lengthwise into thin slices. Lightly salt each slice. Warm olive oil in skillet. Place zucchini slices in skillet -do no overlap the slices- and cook until lightly browned. Flip the zucchini slice over to roast the other side, then set aside. In pot, make spaghetti meat sauce. (See previous post for spaghetti sauce recipe). Grate your cheddar and monterey jack cheese. Layer the sauce, zucchini, and cheese. Cover dish with aluminum foil and bake for 30 minutes. Let stand 5 minutes before serving.

Spaghetti Sauce

I use this spaghetti sauce in recipes very often. My Mom actually gave me this recipe, and we think it has a wonderful taste! I was using "Eden Organic" Spaghetti Sauce (which you may have seen in my previous recipe for 'Spaghetti Squash Casserole') , until the company began adding sugar in their sauce, which meant we couldn't use it anymore. So, now I use Muir-Glen Organic Tomatoe Sauce to make my spaghetti sauce. Just make sure that the tomato sauce you choose contains only "SCD legal" ingredients.

 

Ingredients:

15 oz. Tomato Sauce 

1 clove minced garlic

1/2 cup water

1/2 tsp oregano 

1/4 tsp pepper

1/2 tsp salt

1/2 cup chopped onion

1 lb ground beef

Combine tomato sauce, garlic, water, oregano, pepper, salt and chopped onion. In a skillet, lightly brown beef. Drain fat and add the ground beef to the sauce. Let sauce simmer on medium heat for 15 minutes.

Enjoy! 

(This sauce is wonderful over spaghetti squash noodles, and it makes for a very quick, and easy meal!)

Peanut Butter Fudge

I made this fudge for this first time this past Easter. Since, Joshua can't have candy, I thought this would help curb his sweet tooth. The only disadvantage to this delicious fudge, is that it has to be kept cool, or it's consistency will not be very fudge-like. This is due to the coconut-oil in the fudge, which at room-temperature is a semi-solid oil. Other than that, it is a wonderful treat! (Note: In the ingredients, it says to add honey to taste. I tend to like the honey and add about 1/4 to 1/2 a cup!)

Ingredients

1 cup Coconut Oil

1/2 cup Natural Peanut Butter

Honey to taste

Dash of Salt

1 tsp Pure Vanilla Extract

Melt the Coconut oil in saucepan on low heat or in the microwave. Pour the oil and the remaining ingredients into blender and blend until smooth. Pour the mixture into an 8x8 glass dish. Cover and place in the freezer until ingredients are fudge-like consistency!

Remember to always store your fudge in the freezer.

Enjoy!

Banana Bread

Joshua and I are in the middle of planning our first Anniversary trip. We are going to be flying to Orlando and staying for 6 days in Disney World! We are so exciting and looking forward to the trip! While thinking and planning for dining and snacks, I have been deciding on what to bring for Joshua to eat in the parks. I decided I would definitely be bringing some loafs of banana bread! They are very easy to make, and Joshua loves it, so it's a win-win!

Ingredients

2 1/2 cups almond flour

4 eggs

1/2 cup honey

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp vinegar

2-3 ripe bananas

Preheat oven to 325 degrees. Generously butter a loaf pan. Mix all ingredients in a bowl. Spoon into buttered loaf pan. Put in the oven on middle rack. Bake for approximately 30-35 minutes. Allow to cool 30 minutes to an hour and remove loaf. 

 

Enjoy!

Pineapple Upside Down Cake

In the past couple weeks, there is one fruit Joshua and I cannot get enough of, and that's pineapple! So, tonight I attempted my first pineapple upside down cake - SCD style - and it came out pretty good!

Ingredients

2 cups almond flour

3 eggs

1/4 cup coconut oil (melted)

1/2 cup honey

1 tsp vanilla extract (pure)

1 tsp cinnamon

1/2 tsp salt

Slices of fresh pineapple

Preheat oven to 350 degrees. Mix eggs, honey, coconut oil, and vanilla. (Optional: You may want to add 1/2 cup pineapple chunks into mix, you want pineapple inside the cake!) Add almond flour, salt and cinnamon. Mix well. Line the bottom of a 9 inch circle baking dish with parchment paper. Grease sides of dish with butter. Place pineapple slices in bottom of dish. Pour batter over pineapple slices and bake for 40 minutes. Let cool on rack, loosen edges and flip over. 

Enjoy! 

Butternut Squash French Fries

I made these for dinner tonight, and they turned out better than I expected! They didn't turn out as crispy as I had thought but they tasted wonderful and are a great alternative to the traditional "french fries"! The recipe calls for a high heat oil, I used coconut oil.

Ingredients:

1 Butternut Squash

1/2 tsp salt (or more if needed to coat fries evenly)

1/2 tsp coconut oil (just enough to lightly cover each fry)

Peel butternut squash, cut it in half length-wise and scoop out seeds. Cut into strips or "fry shape". Place fries in bowl, sprinkle with salt and toss to fully coat each fry. Spread fries out on paper towel and let sit for 30 minutes to "sweat out" the moisture. Preheat oven to 425 degrees. Wipe moisture off fries and place back in bowl and cover with heated coconut oil. Place parchment paper on baking sheet and spread out fries. Bake fries for 15 minutes on one side, flip them and bake for another 10 minutes or until edges are crisp. Salt and pepper to taste. 

Enjoy!

*Fries can be reheated at 400 degrees for 5 minutes*