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:                  

Tuesday, October 16, 2012

Using What's on Hand...


  One of my favorite things to do is find an ingredient in my kitchen that has just been sitting there, usually because someone is afraid to "eat the last one", or because it's too small of a quantity to use in one of my normal recipes. With this ingredient in mind, I then scour the internet for a recipe that utilizes that food item and anything else I have on hand. 
  Last night I was craving some bread, after eating the delicious squash soup, so I began to look for a recipe that would use the 1, overripe, banana sitting idle in the fruit bowl. It was quite a task, because most bread and cake recipes I found used 2-4 bananas. At long last though I found a recipe that served the purpose and sounded delicious! My Hubby and I worked together and made this dessert. When it came out of the oven, and cooled sufficiently, everyone tried a piece and thought it was super good! I was so glad the guys liked it so well (although I wonder if they were just happy to have a good homemade dessert again), however I didn't like it so well at first. The flavor was good, but the crumble on top was off for me and too dry. This morning I decided to have a piece again, but I drizzled some honey on top after warming it up, and enjoyed it so much more. I'd contemplated trying to alter the recipe the next time I make it, but decided, that with such an easy fix, I'd leave it as it is. 


Banana Spice Coffee Cake

1       Banana, mashed
5       Eggs
1.5 tsp Vanilla Extract
1  Tbsp Honey
1.25cup Almond Flour
1.5 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg
1/2 tsp Ground Cloves
1/2 tsp Sea Salt
1/4 tsp Baking Soda
1/4 cup Coconut Oil, melted (plus more for greasing pan)
1/2 cup Almond Flour
1   tsp Ground Cinnamon
1/4 tsp Ground Ginger
1/8 tsp Ground Nutmeg
1/8 tsp Ground Cloves
1.5 tsp Coconut Oil

Preheat oven to 350^F

1)  In a large bowl mix together mashed banana, eggs, vanilla, and honey until all the wet ingredients are incorporated.
2)  In a small bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and baking soda.
3)  Add dry ingredients to wet ingredients and mix until better forms. Stir in melted coconut oil to batter; mix well.
4)  In a small bowl, blend together flour, cinnamon, ginger, nutmeg, cloves, and coconut oil. Blend until the mixture forms a crumb-like texture. Add 1/2 tsp more coconut oil if the crumb mixture doesn't form.
5)  Pour batter into greased 8x8 baking dish and sprinkle topping evenly across the top. Bake in preheated oven for 45-50 minutes, or until golden brown and a toothpick inserted into center comes out clean.
  Allow to cool for 5-10 minutes and then cut into squares and serve.  

Original Recipe Link:

It's a Soupy Fall After All.


  Yesterday my Hubby and I went to the store and guess what I saw all over the store? Squashes! Of all different sizes, shapes, and colors! This is one of my favorite parts of fall, even more now that I know what each one is and can be used for.  We purchased some more Acorn squash, some spaghetti squash, butternut squash, and a pie pumpkin! I'm so excited to figure out how I want to use it all! 
  I used the first one for dinner last night and it was a real hit! I was so excited and it was my first time using this particular type of squash. So, below is my recipe for Butternut Squash Soup, and as usual I will have the link at the bottom to the original recipe. 


Butternut Squash Soup
Recipe says it Yeilds 4 servings, but I must have had a large squash or something, because I came out with 6-8 servings.

1       Butternut Squash, peeled and cubed
1 Tbsp  Ground Ginger (called for ginger root, but I only had this)
6 cups  Chicken Stock
1/2     Onion, chopped
1/2 tsp Salt
1/4 tsp Ground Cardamom

Preheat Oven to 450^F

1)  Place squash, onion, ginger, and 2 cups Chicken stock in a 9x13 baking dish and bake for 1 hour or until squash is soft.
2)  Place pan contents in food processor with steel blade(I used my blender). Process mixture until smooth, gradually adding remaining stock, salt, and cardamom into puree.
3)  Reheat if necessary (I kept mine warm on low on the stove top until the guys got home).

Original Recipe Link:

Monday, October 15, 2012

Shepherd's Pie?


  Life has been busy here in the Boro for me. I got busy with work and ran out of honey, so my baking/cooking pursuits were put on hold for a bit.  But I'm back with the report of what I threw together for dinner last night. I originally got the inspiration from a recipe I saw in Sunset Magazine for Shepherd's Pie. The unique thing about the recipe in the magazine was that they'd used mashed Pumpkin for the top of the dish, instead of the usual mashed potatoes. I was thrilled with the idea because it helped me to realized that I don't actually have to use the common ingredients to make traditional dishes. With this in mind, I purchased an Acorn Squash to use for dinner two nights ago. I had some chicken and veggies on hand, so I decided to create my own version of this Shepherd's Pie (and yes, to all you Gordon Ramsey fans, the original recipe called for lamb). So with all other explanations aside, my recipe is below.


Chicken and Squash Bake
Yeilds: 3 Servings

1        Acorn Squash, cooked and mashed 
2  Tbsp  Butter, room temperature
2  cups  Chicken, (cooked & seasoned) sliced
1        Bell Pepper (I used green), chopped
2  cups  Carrots, chopped (I only had baby carrots, so I sliced lengthwise and halved)
2  Tbsp  Olive Oil
1/2      Onion, coursely chopped
1  clove Garlic, minced
1-2 cups Chicken Stock
2  Tbsp  Almond Flour

1)  Preheat oven to 375^F
2)  Mash together squash and butter in small bowl; set aside.
3)  Place chicken, bell pepper, and carrots in bottom of 8x8 baking dish; set aside.
4)  In saucepan heat oil, onion, and garlic over medium heat, until onion is translucent. 
5)  Sprinkle flour over top of onions and mix continuously until you can smell a warm almond-like scent; add chicken stock and any pan drippings from chicken. Simmer until slightly thickened.
6)  Pour gravy mixture over veggies and meat in baking dish, then top with squash mash.
7)  Bake, uncovered, for approx. 30 minutes, or until veggies are cooked.
Serve and enjoy!

Wednesday, October 10, 2012

I Like Pizza! Pizza! Pizza! Pizza!


  I got back last night from two days with my In-laws in Eastern Oregon. It was lots of fun getting to see their new home and helping them unpack and settle in. I also got to spend some time getting to know my mother-in-law, which I really enjoyed and look forward to spending more time with her in the future. 
  The other night I made pizza for dinner. I used a very yummy recipe that I discovered early on in my diet. I've made it many times and the guys like it a lot! 

  This time around I experimented with cooking the crusts longer (browning them more) and freezing extra crusts. Both experiments worked well and I encountered no complications. So now, on to the recipe!

Cauliflower Pizza Crust
Makes 2(8-inch) crusts

1/2 head  Cauliflower
1/2 cup + 2 Tbsp  Parmesan Cheese, shredded
1 clove  Garlic, crushed 
1/4 tsp  Sea Salt
1/2 Tbsp  Fresh Basil, chopped
1  Egg
2 Tbsp  Coconut Flour
1 Tbsp  Olive Oil (for brushing the tops)
1/2 tsp  Garlic Salt (for sprinkling on top)
* Any Desired Toppings

1)  Preheat oven to 450^F.
2)  Shred Cauliflower with cheese grater.
3)  Place in a steamer over an inch or two of water. Steam until just tender, but not fully cooked. (Do NOT let the cauliflower touch the water, it will make it soggy)
4)  Combine the cauliflower, cheese, garlic, salt, basil, egg, and flour in a bowl.
5)  Form 2 8-inch circles on cookie sheet lined with parchment paper.  
6)  Brush with oil and sprinkle with salt.
7)  Bake for 15-20 mins (until brown)
8)  Let crust cool a little, then add toppings and broil for 5-6 mins. until cheese is melted.

Original Recipe Link: