Monday, December 10, 2012

Scrumptious Biscuits & Gravy

   I didn't give much of an update with my last post, so here I go.  I had a wonderful Thanksgiving in the North with my husband's family. I lost some more weight :-/  but have been doing quite well otherwise. I'm on week 11 with the pregnancy and have had it quite easy, in my estimation.  My work schedule changed so now the guys are in charge of dinners on the 5 days that I work.  They have done a great job so far too!  My biggest craving during this pregnancy has been cheeseburgers :-D My husband makes some really good burgers, all I do is add some Tillamook Cheddar Cheese, SCD legal Yellow mustard, pickles, a slice of tomato and some yummy! Christmas is fast approaching and I have so much to do still. We got our tree up and decorated today and just have to put some ribbon up with the garland to finish the decorating. Presents are far from being finished!
  Today's recipe is two fold. I've always loved biscuits with gravy and was thrilled to find a delicious recipe that I could make and enjoy. So here it be:

Yield: 8 servings

2-1/2 Cups  Almond Flour
1/2   Tsp   Sea Salt
1/2   Tsp   Baking Soda
1/4   Cup   Butter
2           Eggs
1     Tbsp  Honey

1)  In a medium bowl, combine almond flour, salt, and baking soda.
2)  In a large bowl, blend together butter, eggs, and honey.
3)  Stir the dry ingredients into the wet ingredients until a nice dough forms.
4)  Roll out dough between 2 pieces of parchment paper to 1-1/2 inches thick.
5)  Dust dough with almond flour if it is sticky and/or misbehaving. Cut the dough into biscuits using a mason jar with a 3-inch wide mouth.
6)  Using a spatula, transfer biscuits to a parchment lined baking sheet.
7)  Bake @ 350^F for 15 minutes, until the biscuits are browned on the bottom edges.

Original Recipe Link:

Herb Gravy
Yield: 8-10 Servings

1 Quart  Chicken Stock
2   Med  Onions, coarsely chopped
2 Cloves Garlic, sliced
1/2 Tsp  Sea Salt
1  Tbsp  Thyme, chopped (I use dried)
Pan Drippings (from roasted chicken or turkey)
2  Cups  Chicken, cooked & cubed or sliced

1)  In a medium saucepan, heat chicken stock, onions, and garlic to a boil.
2)  Reduce heat and simmer until onions and garlic are soft, about 30 minutes.
3)  Pour pan drippings, salt, and thyme into saucepan.
4)  Blend stock mixture in blender until smooth.
5)  Place mixture back in saucepan and reheat, then stir in cooked chicken pieces.

Original Recipe Link:

Santa Fe Chicken & White Bean Soup


Today's post is another recipe that I made for my client and then tweaked to work for my diet. I've only made it once thus far, but hope to make it again very soon, as the guys thought it was SOOO good! :-P The original recipe can be found in The Oregonian Cookbook (pg 47), and as usual the recipe below is how I made it. Enjoy!

Santa Fe Chicken & White Bean Soup
Yield: 10-12 Servings

2-1/2 Cups  Great Northern beans, soaked in water to cover overnight
11    Cups  Chicken Stock (divided)
1     Tbsp  Dried Oregano
1     Tbsp  Dried Parsley
3     Tsp   Sea Salt
4     Tsp   Ground Cumin
2     Tsp   Dehydrated Garlic
1-1/2 Tsp   Dehydrated Onion
1     Tsp   Paprika
1/2   Tsp   Chili Powder
1/8   Tsp   Ground White Pepper
1/8   Tsp   Ground Black Pepper
Pinch       Cayenne Pepper
Pinch       Red Pepper Flakes, crushed
6     Tbsp  Butter
3     Tbsp  Olive Oil
4     Cups  Onion, chopped
2     Cups  Green Bell Pepper, chopped
1     Cup   Celery, chopped
1-1/2 Tbsp  Garlic, minced (divided)
3     Tbsp  Almond Flour
1    Pound  Boneless, Skinless Chicken, cut into 3/4-inch pieces 
Garnish:   Shredded Cheese, salsa, sour cream(SCD Yogurt), and fresh Cilantro

1)  Drain soaked beans. Combine with 8 cups Chicken Stock in large pot. Bring to a boil; cover and simmer 1-1/2 to 2 hours or until tender.
2)  In a small bowl, combine oregano, parsley, salt, cumin, dehydrated garlic, dehydrated onion, paprika, chili powder, white and black peppers, cayenne, and red pepper flakes; set aside.
3)  In a stockpot, heat butter and olive oil; add onions, bell peppers, celery, 1/2 Tbsp (1-1/2 tsp) garlic, and 1/3 of the reserved seasoning mix. Saute over medium heat for about 5 mins. Add another 1/2 Tbsp garlic and another 1/3 seasoning mix; continue sauteing until celery is tender. Add remaining 1/2 Tbsp garlic, remaining seasoning mix, and 3 Tbsp Almond Flour. Cook 5-7 mins longer. Whisk in remaining 3 cups Chicken Stock, cooking until thickened. 
4)  Add cooked beans and their broth, and chicken; heat until chicken is just cooked, about 5-6 mins. Serve hot in bowls with cheese, salsa, "sour cream", and cilantro.

Note: The guys enjoyed some Tortilla chips with this, but a slice of toasted bread compliments it just as well.                 

Monday, November 19, 2012

Thanksgiving Preparations & More!


  I'm sorry it has been so long since my last post. I'm finding that pregnancy is far more tiring than I remember anyone ever telling me about! I've been sleeping at least 10 hrs a night and then sometimes I'll even take a nap after I get home from work! Thanksgiving day I'll begin week 9 of my pregnancy and still have yet to experience any "morning sickness", although I've had a few bouts of nausea that lasted an hour or two. This week the baby is the size of a raspberry and growing a millimeter a day. By week 9 (Tday) it will be the size of a green olive! I've has some really weird dreams, but that's apparently normal. My husband has been a real sweetheart and is so gentle, making sure that I have everything I need and am always comfortable. 
  We have 3 days until Thanksgiving and I've already started the preparations! My husband and I will be going up to his Aunt's for the holiday, with his brother and many other family members. With that thought in mind I've been thinking of all the things I need to make ahead and what I can take with me to make there. Today I'm being quite industrious by making a batch of Homemade Yogurt, 2 loaves of bread, and pie crusts. I'll also need to bake a pumpkin for pies later. The recipe I'll be including with this post is the bread recipe that I've been using. It isn't anything super special, but I like it and it is really easy to make and the ingredients are easily obtainable if I don't already have them on hand. I'm super excited to finally have a piece of buttered toast again! The first loaf I made was cubed and taken to a party at a friend's house for some delicious Swiss Cheese Fondue! Which was quite tasty. 
Happy Holiday and much Thanks!

Almond Loaf
Yields: 1 loaf

2-1/2 cups Almond Flour
1     cup  Dry Curd Cottage Cheese(DCCC), packed
3          Eggs
1/4   Tbsp Butter, melted
1     tsp  Baking Soda
1/4   tsp  Salt

Preheat Oven to 350^F.

1)  Grease 8x4 Pyrex loaf pan with butter. Dust bottom of pan with almond flour.
2)  In food processor blend DCCC, Eggs, melted Butter, Baking Soda, and Salt. Puree until smooth butter consistency.
3)  Add Almond Flour and blend until thoroughly combined. 
4)  Remove from food processor and shape into loaf in pan.
5)  Bake for about 1 hour @ 350^F. Cool on wire wrack. 

Original Recipe Link:

Thursday, November 1, 2012

6 WEEKS!!!


  My husband and I found out that I'm pregnant! We couldn't be more happy and excited for the little blessing God has growing inside of me. I'm doing quite well (no morning sickness yet), and am still getting used to the idea that I'm going to be a Mommy!

 We've had many "Congratulations" and lots of helpful advice. I'm so thankful for the jump-start I've had with my diet and how my feeling better regularly will hopefully help me feel better throughout this pregnancy. Some mothers may laugh at that, but go ahead, I know I'm new and probably very naive about much of this, but I've learned a lot in the last week and plan to learn so much more for the months and years to come! I'm currently 6 weeks along and we expect to meet our little one sometime in July (God willing). This will be the first Grandbaby and Great-Grandbaby on my husband's side and everyone is quite excited regardless of the idea of adding "grand" and "great" to the beginning of their names.

God Bless,

Monday, October 29, 2012



  There are now two recipes I use for "fauxtatoes". One is a cheesy cauliflower bake, and the other is the one I'll post here, which is prepared much more like regular mashed potatoes. The guys really like both recipes, but seemed to enjoy this recipe more when I made it with the stew. Enjoy!

FauxTatoes aka Cauliflower Mash
Yield: 4 servings

1 head  Cauliflower
1/4 cup SCD Yogurt
1/4 cup Cheese, shredded(I used pepper jack, but others work fine)
1 Tbsp  Butter, softened
To taste Garlic
To taste Salt and Pepper

1)  Steam cauliflower until soft. Drain and Mash. 
2)  Mash and stir in yogurt, cheese, butter, and spices until all well combined. 


Original Recipe:

Beefy Stew and a Warm, Wet Fall


  Hey people! So this post features a recipe I used to make a delicious French Beef Stew. My client gave me the recipe when I told her that I had some stew meat and wanted to do something with it. We scoured her favorite cookbook until we found the recipe she'd been thinking of. I got home and adjusted a few ingredients, but was super excited to find out how it turned out. The next morning I got up an hour earlier and started chopping and dumping ingredients into my crockpot (shout out to my hubby here for his great foresight in getting it for me for Christmas last year; I use it a lot!). I had my hubby turn it down two hours later, as I was at work, and then I added some veggies after I got home from work. The stew spent a total of 10 hours in my crockpot and when we at it for dinner that night the meat with nice and tender and just fell apart on your fork, so yummy! With no further ado I have my recipe and the original recipe below. Happy Cooking!

French Beef Stew

3 lbs   Beef Stew Meat
3 cups  Chicken Stock
3       Onions, chopped
3 Tbsp  SCD Bread Crumbs(I used some from a "flop-loaf" I'd froze)
3 Tbsp  SCD Yogurt
2 cups  Carrots, chopped
5 stalk Celery, chopped

1)  Combine all ingredients (excluding carrots and celery) in slow cooker, mixing well.
2)  Cook on high for 2 hours; then turn down to low for at least another 4 hours.
3)  Add carrots and celery before 2 hours before finished cooking.
4)  Serve over "FauxTatoes" and enjoy!

Original Recipe:
2 lbs   Beef Stew Meat
2 cups  Beef Broth
2       Onions, chopped
2 Tbsp  Bread Crumbs
2 Tbsp  Tapioca
1 smCan Mushrooms

1)  Combine all ingredients in large baking dish. Mix well.
2)  Bake on 325^F for 4-5 hrs in covered dish.
3)  Serve over noodles, rice, or mashed potatoes.

Thursday, October 25, 2012

YO! Gurt!


  Okay sorry the post title is so cheesy, but I couldn't help it. Monday I did my first try at making yogurt. It came out successful and I'm thoroughly enjoying having yogurt again!  On this first batch I used Whole milk and the texture is that of a low fat commercial yogurt. Next time I plan to use half and half to hopefully get a thicker consistency. Rather than write down the whole process here (as there was no actual recipe used) I'll just have a link that you can use if you are interested in the process of yogurt making or making it yourself. Have a good week friends! Yogurt Making Link

Wednesday, October 24, 2012

I Can Haz Cheezburger!


  Last night I've made the best meatloaf of my life. Both my husband and his older brother groaned in approval when they took their first bites of the dinner. To me, this is a very high achievement indeed!

Cheezy Meatloaf
Yield: 6 Servings

2  lbs  Ground Hamburger
2       Eggs
1  cup  Parmesan Cheese, shredded
1  cup  Onion, chopped
4  tsp  Salt
2  tsp  Black Pepper
2 clove Garlic, chopped
1 Tbsp  SCD legal Yellow Mustard
Shredded Cheese for topping (Cheddar and Pepper Jack mix)
1  pkg  Pepper Bacon

Preheat Oven to 350^F.
1)  Combing all ingredients except topping cheese and bacon. Mix well.
2)  Use 1 cup measure to scoop mixture into personal serving and place into 9x13-inch pan. Wrap 1-2 two strips of bacon around circumference of personal meatloaf. Top generously with shredded cheese mixture.  
3)  Bake for 35-45 minutes. 
*note: this meatloaf is super delicious even without the bacon!

Original Recipe Link: 

Tuesday, October 23, 2012



  Wahoo!!!! I successfully made my very first pumpkin pie, completely from scratch! That's right, SCRATCH, no canned pumpkin, no pre-made crust, and only honey as a sweetener! I made it last night and there is only one piece left. I'm currently cooling another crust so I can bake a second pie tonight :-P   It's a "chores around the house" day, so I figured I'd go ahead and post the pie recipe while I'm waiting on the laundry. My wonderful husband was a real gem and helped me every step of the way and I'm pretty well convinced that I'll never buy a pumpkin pie again (homemade is by far better and definitely worth the effort).  
  I'm super excited about all the people that I'm getting to come take a look at my blog and what I'm doing here. I added some pictures to some of my previous posts I hope you all enjoy.  I'm kinda flabbergasted...this morning I decided to weigh myself again (just for giggles) to find out how the last few days of Cinnamon Bun Muffins, Strawberry Sorbet, and Pumpkin Pie had affected me. Sorry to those people thinking I'd most definitely gained a pound or two...nope, I lost a whole pound! 0_o  I find that totally weird and against normal thought, but in fact I've lost yet another pound. I thought for sure I was at a plateau, perhaps I'm wrong. I'm the skinniest I've ever been in my entire life! I'm having a really hard time imagining that there is anything left to loose, but then I loose more weight and I continue to marvel at the oddity. Enough about that, on to the recipe!

Pumpkin Pie
Yield: 1-8"pie+1ramekin filling

1-3/4  cup  Almond Flour
1/3    cup  Coconut Oil, melted
2     Tbsp  Honey
1      tsp  Vanilla Extract
1/4    tsp  Baking Soda
1/4    tsp  Ground Cinnamon
1/4    tsp  Ground Ginger
Dash        Salt

2   cup  Pumpkin Puree (15oz canned)
1/2 cup  Water
3        Eggs
1   tsp  Vanilla Extract
1   tsp  Salt
1   tsp  Ground Cinnamon
1   tsp  Ground Ginger
1/4 tsp  Ground Clove
1/4 tsp  Ground Cardamom
1/2 tsp  Ground Nutmeg
1/2 tsp  Lemon Zest
1/2 cup  Honey

1)  Mix all ingredients until just combined (I suggest mixing dry ingredients first and then adding the wet).
2)  Press dough into greased pie plate, spreading evenly up sides and across bottom of pan.
3)  Bake at 325^F for 10 Minutes. Remove from oven and cool completely.

1)  Whisk all ingredients together in a bowl. Combine thoroughly.
2)  Pour into pre-baked pie crust. You will end up with extra filling. Pour this into 1-2 greased ramekin(I used a small Pyrex dish). 
3)  Place pie and ramekins on baking sheet. Bake at 350^F for 30-40 minutes, or until center is slightly jiggly. (If crust edges brown too quickly, put strips of foil around the edges of the pie)
4)  Refrigerate until chilled, then serve.

Original Recipe Link:

Monday, October 22, 2012

Yum, Yum, Avocado!


  I've met a lot of new people over the last couple weeks and have gotten to share the particulars of my diet. It is fun talking to other people about the restrictions I have and what I'm still able to eat and make in spite of how bleak it might look initially.  I've been on the diet 100% now for about 4 months, but had semi-started it beforehand. Over the last 6 months I've lost a grand total of 20 pounds! I've finally plateaued and I think this is probably my bodies healthy weight.
  This last Friday I made a "pasta" dish for dinner! The guys thought it was so good that they devoured every last bit of it and there were absolutely no left-overs (and it made a good sized batch too!). It came out pesto-like in flavor only with a strong avocado influence, making it quite superior to red sauce. The recipe I used this time around was just for a sauce, so I used a Spaghetti Squash for the noodles (so yummy). For enough sauce to cover a whole squash I tripled the recipe. So, without further ado, here is the newest recipe that I've tried!

Creamy Avocado Sauce
Yields: 2 servings

1  med.  Avocado, ripe and pitted
1  Tbsp  Lemon Juice (half lemon squeezed)
2 cloves Garlic, peeled
1/2 tsp  Salt
1/4 cup  Basil (recipe called for fresh, but I used dried)
2  Tbsp  Olive Oil
   Dash  Ground Black Pepper
2 Servings Cooked Pasta of Choice (zucchini noodles or spaghetti squash for scd)

1)  While pasta is cooking, place garlic, lemon juice, and olive oil in blender. Blend until smooth. 
2)  Add avocado, basil, and salt. Process until smooth and creamy.
3)  Pour sauce over drained, cooked pasta and toss until pasta is evenly coated with sauce. Garnish with black pepper and serve.

Original Recipe Link:

Saturday, October 20, 2012

Strawberry Shortcake Muffins


  Life's been busy, my in-laws were over the other night and we went to Ikea with them. It was nice to see them and spend time together. I've only tried three new recipes in the last few days. My favorite by far was a really delicious shortcake, I've had the link for a long time now and was so excited to finally get to try it. My hubby was a real sweetheart and helped me out, as it was a more labor intensive recipe, and I don't have four hands yet. :-P

Strawberry Shortcake Muffins
Yield: 1 dozen

2-1/2 cups Almond Flour
3/4   tsp  Baking Soda
1/4   tsp  Salt
2/3   cup  Honey
1/3   cup  Coconut Oil, melted
4    large Eggs, room temperature
1     Tbsp Lemon Juice
2     tsp  Vanilla Extract
1/2   tsp  Lemon Zest
1/2   cup  Strawberries, finely chopped
2          Egg Whites
1/3   cup  Honey
1/4   tsp  Lemon Juice
1-1/2 Tbsp Strawberry puree

Preheat Oven to 325^F.
1)  Combine honey, oil, eggs, lemon juice, vanilla, and lemon zest in the blender. Puree on medium speed for 20 seconds or until frothy or smooth.
2)  Add dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain NO lumps. If needed, scrape down the sides with spatula and blend again for a few seconds until all dry ingredients are incorporated.
3)  Gently fold the chopped strawberries in by hand. Divide the batter evenly into lined or greased muffin pan, filling about 3/4 full.
4)  Bake for 16-18 minutes, until a toothpick can be inserted into the middle and comes out clean. 
5)  Let the cupcakes cool completely on the counter or wire rack.
Begin making frosting after cupcakes have cooled completely.
1)  Bring your honey to a boil in a saucepan over medium-high heat.
2)  Meanwhile, beat the egg whites and lemon juice until frothy and you can just begin to see trail marks from your beaters. When you lift out the beaters, you should see the soft peaks.
3)  With the beaters running, slowly pour in the boiling honey in a steady stream. Continue beating for 6-8 minutes, until the meringue is cool to the touch.
4)  Gently fold in the strawberry puree, spread onto cupcakes with a knife. Serve Immediately. (keeps in fridge, on cupcakes, for 24hrs)

Original Recipe Link: