Cauliflower Mock Potato Salad

Cauliflower Mock Potato Salad

Cauliflower Mock Potato Salad

I love potato salad, but it doesn't love me!  However, recently I made some Lacto-Fermented Summer Squash with Basil and Garlic, (recipe from an outside source), only I used zucchini, not yellow squash.  When I tasted the finished product, I was amazed.  They really did taste like pickles to me.  I haven't been able to eat store-bought pickles for quite some time now.  One of the things I really love to do with pickles is make potato salad, so, of course, what was the next thing I did?  I made Cauliflower Mock Potato Salad!

This mock potato salad, has all sorts of benefits that a regular potato salad doesn't have, though.  The dressing is made from yogurt and home made lacto-fermented zucchini "pickles," which adds a rich probiotic punch to this simple salad.  

Cauliflower Mock Potato Salad
Makes about 2 servings

Cut approximately 3 cauliflower florets into bite sized pieces, making about 1 cup total.  Bring a couple of cups of water to a boil with about 1/4 teaspoon Real Sea Salt.  Add the cut up cauliflower, and cook it about 2 minutes.  When it is done, the pieces will float.  Drain and rinse them with cold water until they are no longer hot.  This prevents them from cooking any further.  Set the cooked cauliflower aside to drain.

In a soup sized bowl, combine:

1/4 cup plain yogurt (SCD yogurt)
1/4 teaspoon Homemade Adobo Seasoning

Add:
1 stalk celery, 1/2" dice
6 pieces of Lacto-Fermented Summer Squash with Basil and Garlic (made with zucchini), 1/2" dice, totaling about 1/4 cup pieces
The cooked, cooled cauliflower from above

Stir the ingredients together.  Add additional yogurt and Adobo, if necessary, to taste.

Additional optional ingredients could include:  Natural olives, a diced hard-cooked egg, bacon bits (SCD legal), or even a cup of cut-up cooked chicken to make it a main dish.  Additional herbs and seasonings could include 1/4 teaspoon of dill, parsley, celery seed or basil, if tolerated.

Enjoy!

Chicken Enchiladas With Cauliflower Tortillas

Chicken Enchiladas With Cauliflower Tortillas

Chicken Enchiladas With Cauliflower Tortillas

Since being on a restricted diet for some time now, (SCD), I have had to forego any Mexican food up till this point.  However, I recently came across a cauliflower tortilla recipe.  The original recipe left me needing some more specific instructions, so I completely re-wrote it and turned them into some very delicious enchiladas!  I actually like these shells better than corn tortillas for enchiladas.  My mouth is watering just thinking about them!
Cauliflower Tortilla Recipe
Makes 2 - 8" tortillas

In a food processor, finely chop one-half head cauliflower, including the small stems and the large peeled stem -- about 2 cups.  I find it easiest to use the chopping blade and feed the florets through the chute one at a time.  There's much less stopping and having to scrape the sides of the food processor bowl.

Bring a pot of water to a boil, and add the riced cauliflower.  Boil it for about 4 minutes.  Watch out for boil-overs!  It goes from just simmering to a full rolling boil in about 10 seconds.  Drain the cooked cauliflower through a cloth-lined strainer.  Set the strainer aside over a large bowl or sink to continue draining, and let the cauliflower cool down enough to work with it.  If there's a hook available, the cloth can be tied up and hung like cheese to drain.  Once it's cool enough to handle, squeeze out as much water as possible.  There will be only about 1/2 cup of cauliflower left once it is cooked, drained and squeezed.

Line large sized baking sheet with parchment paper. Set this aside.  Pre-heat the oven to 375F.

In a mixing bowl combine well:

The cooked, drained, riced cauliflower (above)
1 large egg
1/4 teaspoon Real sea salt
1/8 teaspoon Homemade Adobo Seasoning

Divide the cauliflower mixture into two portions, placing each on opposite ends of the baking sheet.  Spread the mixture into thin circles, about 1/8" thick 8" across with a spatula.  Go around the edges of the tortilla dough with a spatula, so that they are uniform in thickness.  Smooth the surface.

Bake the tortillas for about 10 minutes at 375F, or until they are firm enough to turn with a large spatula.  It is very important to make sure they are firm enough to flip before doing so, so that they won't break.  Test the tortillas, by lifting the edges before attempting to flip them.  Turn the tortillas over, and bake them an additional 5-6 minutes, or until they are firm enough to lift without breaking.  Remove them from the oven.  Using the parchment paper, slide the tortillas off of the baking sheet and allow them to cool completely.

At this point, the tortillas can be used for many applications that regular corn tortillas can be used.  They are a bit fragile for tacos, though it could work if one was very careful!

I made mine into some amazing enchiladas.
 

Chicken Enchiladas With Cauliflower Tortillas
Makes 2 enchiladas

Start with the cooled tortillas from the recipe above.  Keep them on the same baking sheet if preparing them the same day.  Otherwise, prepare a baking sheet with parchment paper, and set it aside.

Pre-heat the oven to 350F.

In a mixing bowl combine:

2 cups cooked, shredded chicken
1/4 teaspoon Real Sea Salt or Himalayan Salt
1/4 teaspoon  Homemade Adobo Seasoning

Once the filling is mixed, taste it.  If it doesn't taste great now, it won't taste great in the enchiladas.  Adjust seasonings if necessary.

Place about 1/2 of the chicken filling into each tortilla.  All of it may not fit.  At this point, some 1-2 tablespoons of SCD yogurt seasoned with a little Adobo, (linked above), may be added to the chicken, if desired.  Other additions may be added to the filling, as well, such as shredded cheese, jalapenos, etc.

Roll the tortillas around the filling, and place seam side down on the parchment lined sheet.  Top each with approximately 1 ounce of grated white cheddar cheese.  Garnish with chives or cilantro, if desired.  Bake them for about 8 minutes, or until the cheese is melted.  

Optional garnishes are yogurt, fresh chives or cilantro, guacamole, natural olives, home made salsa and the like.

Enjoy!

Shrimp Scampi Over Cauliflower

Shrimp Scampi Over Cauliflower

Shrimp Scampi Over Cauliflower

This is so easy and so delicious!  

In a 10" frying pan melt:

3 tablespoons coconut oil
1 tablespoon butter

Add to the frying pan: 

3 cloves fresh, minced garlic
1 teaspoon parsley
1 teaspoon chives
1 - 12 ounce bag of peeled, raw shrimp that has been rinsed and soaked for about 10 minutes
Sea salt to taste

Cook over medium heat for about 8 minutes or until the shrimp is pink

Meanwhile, boil 1/2 head cauliflower cut into florets or 1/2 bag of frozen cauliflower in a covered saucepan until it can be pierced with a fork, about 6 minutes.  Drain The cauliflower.  Serve it with the shrimp and sauce over it.  (It could be served over rice or noodles for non-SCD.)

Enjoy!

Cheesy Cauliflower Garlic Bread

Cheesy Cauliflower Garlic Bread

I have successfully added cauliflower back into my SCD way of eating. This is happy news! As soon as I was sure that I tolerated the cauliflower well, I decided to make some cauliflower cheese garlic bread. I took my basic recipe for Chicken and Artichoke Cauliflower Crust Pizza and modified it for SCD. I didn't take any pictures, but I will eventually. The picture is for the pizza crust linked above. These recipes both give clear NON-microwaved instructions for riced cauliflower.

I inadvertently used 2x the allotted cheese from my original recipe, and it turned out great!

Cheesy Cauliflower Garlic Bread

Makes 12 pieces

In a food processor, finely chop one-half head cauliflower, including the peeled stem -- about 2 cups.  I find it easiest to use the chopping blade and feed the florets through the chute one at a time.  There's much less stopping and having to scrape the sides of the food processor bowl.

Bring a pot of water to a boil, and add the riced cauliflower.  Boil it for about 4 minutes, then drain it through a cloth-lined strainer.  Watch out for boil-overs!  Set the strainer aside to drain, and let the cauliflower cool down enough to work with.  If there's a hook available the cloth can be tied up and hung like cheese to drain.  Once it's cool enough to handle, squeeze out as much water as possible.  There will be only about 1/2 cup of cauliflower left once it is cooked and drained.

Line medium sized baking sheet with parchment paper, and spray it with an oil-only cooking oil spray. Set this aside.  Pre-heat the oven to 425F.

In a mixing bowl combine well:

The cooked, drained, riced cauliflower (above)
3 eggs
8 ounces, (2 cups), shredded Monterey Jack cheese (or other white SCD legal cheese that is tolerated well)

3 cloves fresh garlic, finely minced 1/2 teaspoon each dried marjoram, parsley and basil (or other herbs, like oregano, thyme and sage that are well tolerated and SCD legal)
1/2 teaspoon Real Sea Salt

Using a large spatula or the back of a spoon, smooth the batter over the parchment lined baking sheet to about 1/2" thick.  Bake it until it is becoming lightly browned, about 12-18 minutes at 425F.  Cut into 12 pieces and serve warm with butter.  Yum!

This could easily be made into a pizza crust.  Simply follow the above instructions and top with favorite SCD legal toppings and cheese.  Bake it until the added cheese is melted.

Cheesy Cauliflower Garlic Bread Grilled Cheese Sandwich

Another alternative is to use the "bread" squares as a foundation for a grilled cheese sandwich.  Simply take two pieces of the Cheesy Cauliflower Garlic Bread and place a slice of SCD legal cheese, like white cheddar, between the slices.

Spray a frying pan with coconut oil only cooking spray, put the assembled sandwich on the pan, cover and cook it over medium low for about 3 minutes, or until the bread is becoming golden. Spray or spread the top slice with coconut oil, and turn it over with a spatula. Cover and cook it for an additional 3 minutes or so, until the cheese is melted. Serve hot.

Enjoy!

Apple Almond Bars

Apple Almond Bars

Apple Almond Bars

I'm still fairly early on my SCD* adventure hoping to heal my stomach.  I was wanting something that was yummy, easy and SCD friendly.  This is what I came up with.  They would be amazing with a variety of other flavorings like cinnamon and cloves or other SCD legal extracts like almond or maple.  They are SCD legal, as well as being low carb, gluten free and dairy free if the yogurt topping is omitted.

Apple Almond Bars
Makes 9 cookies

Preheat the oven to 350F.  Prepare an 8" square cake pan with an olive or coconut oil cooking spray with no added ingredients or butter the pan.  Set it aside.

Place the following ingredients in a mixing bowl:

1 cup blanched almond flour
1/3 cup unsweetened applesauce
1/3 cup raw honey
2 tablespoons coconut oil, liquid state (above 70F)
2 teaspoons Homemade Vanilla Extract
1/4 teaspoon salt ("Real Salt" or Himalayan)

Combine them well and spread the batter into the prepared pan, smoothing the top.  Bake the bars for about 20 minutes or until they are just becoming golden.  Cool and cut into bars.  

I served mine with honey sweetened SCD yogurt and blueberries.  Heavenly!

Enjoy!

*SCD = The Specific Carbohydrate Diet by Elaine Gottschall 

Baked Dilly Yogurt Fish

Baked Dilly Yogurt Fish

Baked Dilly Yogurt Fish

Here's another delicious, simple dish.  I actually made it with cod, salmon and talapia.  (The cod is pictured.)  I preferred the talapia, and my daughter liked the salmon best.

Baked Dilly Yogurt Fish
Makes 4 servings

Pre-heat the oven 325F.

Prepare a rectangular glass baking pan approximately 10"x8"x2" with either parchment or cooking oil spray.  Place 4 serving sized pieces of fish into the pan.  Sprinkle them lightly with Homemade Adobo Seasoning.  Set them aside.  

Make a batch of  Dilly Yogurt Dip.  Spread the dip over the fish with a spoon or spatula.  I had a couple of tablespoons of the dip leftover for dipping the fish once it was baked.  Bake the fish for 12-20 minutes, depending on the size and thickness of the fish.  It should flake easily with a fork at the center when it is done.

I served the fish with spiralized zucchini "noodles," sauteed in coconut oil, served with some of the baked Dilly Yogurt Dip.  Yummy!

Enjoy!

Chicken Adobo with Dilly Yogurt Dip

Chicken Adobo with Dilly Yogurt Dip

Chicken Adobo with Dilly Yogurt Dip

This is so easy and so delicious!  It reminds me of Tazaki Sauce.  I hope you like it!

Chicken Adobo
Serves 4

Season 4 boneless, skinless chicken thighs well with Homemade Adobo Seasoning.  Heat a frying pan over medium heat and spray with an all oil (nothing added) cooking oil spray, olive or coconut oil preferred.  Cook the chicken over medium heat until it tests at 180F or is firm to the touch.

Meanwhile, prepare the

 Dilly Yogurt Dip
Makes 4 servings (unless your a mega dipper!)

Combine:

1/2 cup plain yogurt (SCD yogurt)
1/4 teaspoon Homemade Adobo Seasoning
1/4 teaspoon dill weed

Serve with Chicken Adobo or as a dip for other meat or vegetables.  Refrigerate any leftovers.

Enjoy!

Protocol for a Flare

Protocol for a Flare

Protocol for a Flare

"One of the things I learned while I was at the hospital and subsequently is that pain control is really a lot more important than I ever gave it credit.  When my pain is out of control, so many other things go out of control as well.  Is the the pain that is causing my problem or the problem causing the pain?  It seems like it is a vicious circle to me..."

Continue reading on my other blog here.  

No Sugar Treats for Our Easter Sweeties

No Sugar Treats for Our Easter Sweeties

No Sugar Treats for Our Easter Sweeties

I started eating sugar-free sometime during college.  I realized that I did not feel well when I ate sugar.  Our entire family went sugar free when my youngest child was about 3 years old.  She's 17 years old now!  I have always done something special for my children on Easter, but it rarely involved candy.

One year, I purchased a lot of special dried fruits and nuts.  These were not the typical raisins and peanuts.  I got all sorts of fancy things that they loved to fill their baskets.  It was a big hit, and they said they didn't miss the candy at all. Another year, I purchased special mugs and put a cute stuffed animal in each of them.  They still have those special mugs to this day.  And, coloring eggs is always fun!

I've seen gift baskets made with special non-food items, like lip gloss, a book on CD, art supplies...  Gifts are only limited by our imaginations!  Not only will these gifts not make our children sick, but some of them will last a lifetime.  Who needs candy??

I have pictured a few ideas that I've seen online.  Above is a Easter bunny breakfast bowl with scrambled eggs, bacon, blueberries, a raspberry and cheese shreds.

Below is another Easter bunny plate with an apple slice, raisins, a blue berry, bacon and shredded cheese.

This next one was my idea.  For those of us who celebrate The Resurrection, I made an "empty tomb" out of scrambled eggs, a sausage patty and 1/2 of an orange slice.  It would be nice to lay some spinach leaves or something down at the bottom to signify the garden, but I didn't have anything like that available.

The bottom line is, we don't need to give our loved ones candy on Easter to make them feel special.  Get creative and skip the candy.

Enjoy!

Chicken Quesadilla without a Tortilla aka Chicken Cheesy Chip

Chicken Quesadilla without a Tortilla aka Chicken Cheese Chip

Chicken Quesadilla without a Tortilla aka Chicken Cheese Chip

Years ago, when I was writing my low carb cookbooks, my friends and I created these cheesy chips, or cheese chips.  Now, everyone makes them.  I think that is super cool!  Since I've been doing the SCD plan, (Specific Carbohydrate Diet), I've been enjoying cheese chips again.  Since I was making the rest of my family chicken quesadillas for lunch, I decided I could make one for myself without the tortilla.  It was delicious!

Chicken Quesadilla without a Tortilla aka Chicken Cheese Chip

Makes 1

In a small frying pan over medium-low heat place 1 slice of SCD legal cheese, like Jack, cheddar or colby.  Add shredded cooked chicken to the top of the cheese slice to almost cover the slice.  Cover the pan and cook the cheese and chicken until the cheese has begun to crisp, about 3 minutes.  Carefully turn the cheese and chicken over with a spatula, being careful not to splatter the grease that has formed in the pan.  Continue to cook the cheese chip another minute or so, until it is rigid.  Using a spatula, carefully put the cheese chip on a plate.  Top with SCD legal yogurt and garnish with chives, if desired.

Enjoy!

Cream of Spinach or Whatever Soup for One

Cream of Spinach (or Whatever) Soup for One

Cream of Spinach (or Whatever) Soup for One

This recipe is low carb and gluten free.

I wasn't feeling well one day and had been doing a liquid fast.  I was ready for something with some substance but that wouldn't be heavy on my tummy.  I had the idea for this soup concept since I had a big pot of venison broth cooking on the stove.  My intention was to make Egg Drop Soup, but what happened was Cream of Venison Broth Soup instead!

I modified the method slightly to add the spinach.  Other vegetables could be used instead of the spinach, but it's so yummy and easy on it's own.  Just dice the vegetable that is desired and use it in place of the spinach.  Mushrooms, onions, scallions would all be great.

Cream of Spinach or Whatever Soup for One
Makes one serving

Heat approximately 1 cup of homemade broth in a small sauce pan.  Alternatively, a high quality commercial stock can be used.  Add approximately 1/3 to 1/2 cup chopped frozen spinach or other suitable vegetables.  Cook over medium heat until the spinach has softened.  If using other vegetables, they will need to be cooked until they are soft.

In the mug, add 1 or 2 eggs and stir them briskly until they are well combined.  Add 1 to 1 1/2 teaspoons pastured butter.  I use the Kerrygold brand.

Slowly pour the broth and spinach into the mug, stirring constantly with a fork or small whisk.  If it isn't stirred constantly, the result will be a clumpy Egg Drop Soup, which isn't bad, just not what I'm going for here.

Season to taste with sea salt to taste.  Everything Seasoning or Adobo are also great!  (For SCD do not use Everything Seasoning.)

Enjoy!

Vanilla Extract Recipe

This recipe for home made vanilla extract is linked from my other blog:  ICrecipesandtips.blogspot.com

Almond Crackers with Seeds and Dairy Free Spinach Dip

Almond Crackers with Seeds and Dairy Free Spinach Dip 

Almond Crackers with Seeds and Dairy Free Spinach Dip

These are a couple of yummy, enjoyable recipes.  The Almond Crackers with Seeds -- I like to call them Seedy Crackers, just for fun! -- are loaded with fiber and healthy fats.  The dip is easy and delicious.

 Almond Crackers with Seeds and Dairy Free Spinach Dip

First, the Almond Crackers with Seeds:

(For SCD, please see *Note below)

Preheat the oven to 325F.  Prepare a baking sheet with parchment paper.  Tear off two similarly sized pieces of parchment, and set them aside.  Alternatively, this recipe can be dried in a food dehydrator.

In the mixing bowl of a food processor with a blade, combine:

1 1/2 cups almond meal (flour)

1/4 cup sunflower seeds, soaked and dehydrated*

2 tablespoons broken pecan pieces, soaked and dehydrated

2 tablespoons chia seeds*

3/4 teaspoon sea salt (I use Himalayan pink salt)

2 tablespoons extra virgin olive oil (I use California Olive Ranch brand)

1/4 cup warm water

Process the dough until it is well combined.  Divide it into two balls, and set one aside.  Place one of the balls onto one of the reserved pieces of parchment.  Place the other sheet on top of the ball.  Using a rolling pin, or similar device, roll out the dough until it is about 1/8" thick.  If they are left too thick, they will be chewy.  If rolled out too thin, they will be extremely difficult to transfer to the baking sheet.  Using a sharp knife, gently cut the crackers into about 1 1/2" squares.  Using a metal spatula, carefully transfer the crackers onto the parchment lined baking sheet.  The crackers can be close, as they won't expand.  Alternatively, transfer the crackers onto parchment lined dehydrator trays.  Repeat with the remaining dough.  Continue forming crackers until all of the dough is used.  Bake the crackers for about 15 to 20 minutes, or until they are beginning to become golden.  Don't over bake.  Remove the crackers from the oven and allow them to cool on the baking sheet to complete the baking process.  If using a food dehydrator, dehydrate the crackers until they are crisp, about 8 hours, and allow them to cool on the trays after they have been removed from the dehydrator.  Cool them completely and store in an airtight, covered container.  Makes about 3 dozen crackers, depending upon size.

*Note for SCD:  Omit the sunflower seeds and chia seeds.  Increase the pecans to 1/4 cup and the almonds to 1 3/4 cup.

Now, for the Dairy Free Spinach Dip:

My daughter says this tastes like a very good ranch dressing.

In the mixing bowl of a food processor, combine:

1 cup compressed, fresh spinach leaves (I used a combination of fresh spinach and kale)

1/2 cup mayonnaise (use homemade for SCD)

1 teaspoon apple cider vinegar

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried, minced onion

1/4 teaspoon dried chives

1/8 teaspoon Everything Seasoning (or Adobo Seasoning Without Pepper for SCD)

1/8 teaspoon garlic pepper, or lemon pepper (pepper only for SCD)

1/8 teaspoon dill weed

1/8 teaspoon dry mustard

Process until the mixture is uniform, scraping down the sides of the bowl, as needed.

Serve with the above crackers, fresh veggies or as a dip for chicken or fish.  Enjoy!!

Savory Gizzards and Hearts Soup

Savory Gizzards and Hearts Soup

Savory Gizzards and Hearts Soup

When my kids were little, I made "Lizards and Farts" every once in a while for lunch.  That's what we called fried chicken gizzards and hearts.  It made us laugh!  And, I know, this soup doesn't sound like the yummiest thing in the world, but really, it is delicious.  The meat turns out so tender and juicy; it's unreal.  I discovered this method when searching for a recipe for fried gizzards quite a while ago.  I actually didn't like the end results from that method, but I liked the way the meat turned out after boiling it.  Hence, this soup.

Savory Gizzards and Hearts Soup
Makes about 4 servings

In a medium sized sauce pan, place:

1 1/4 pounds chicken gizzards and hearts (just gizzards would be fine)
3 stalks celery, diced
1 small onion, diced (about 1/2 cup)
3 cloves garlic, peeled and split
2 tablespoons lemon or lime juice
6 cups of water, approximately

Cover and bring the soup to a boil.  Check it frequently to see if there is any foam or scum coming to the surface.  Skim it off and discard it.  These are the impurities coming to the surface of the broth.  (I believe this lost art of removing the impurities is a big part of why many people dislike soup.)

Once the soup has been skimmed, add:

1 teaspoon Old Bay seasoning** 
1 teaspoon Everything Seasoning** 
1/4 teaspoon Homemade Adobo Seasoning
1/4 teaspoon black pepper
1/4 teaspoon fennel or anise seeds (omit for SCD)
1 tablespoon fresh chives* 
1 tablespoon fresh basil* 
1 teaspoon fresh oregano* 
1 teaspoon fresh Rosemary*


Cover the pot and simmer the soup for about 2 hours, or until the gizzards are nice and tender.

Add and continue to cook for an additional 30 minutes:

1 medium sized carrot, grated
4 leaves Swiss chard, cut into 2" strips, or about 1 1/2 cups spinach leaves

Serve hot, garnished with a dollop of pastured butter.  It makes the soup creamy and adds delicious, healthy fat to the meal.  Enjoy!

Notes:
*Instead of fresh herbs, 1 1/2 teaspoons of dried Italian seasonings may be used, but not for SCD.
**For SCD instead of Old Bay Seasoning and Everything Seasoning, use an additional 2 teaspoons of Homemade Adobo Seasoning

Chinese Eggs with Chard and Chives

Chinese Eggs with Chard and Chives

Chinese Eggs with Chard and Chives

I'm not Chinese, but I do have a love of Chinese cooking.  Also, my husband works at a Chinese Bible camp here in the USA.  A few times a year, our camp cook will serve up my favorite dish that she makes, Swiss Chard with Chives and Eggs.  At camp, she uses either Swiss chard, spinach or some other greens and fresh chives.  Once she even did it with just chives.  It's got garlic and a little sesame oil, and she adds scrambled eggs to the dish.  When she serves it, there's a lot more green than eggs, but I wanted this for breakfast.  It could easily be changed up so that the greens are the main part, even to the point of eliminating the eggs.  I added the mushrooms just because I enjoy them.

Here's my take on Chinese Eggs with Chard and Chives

(For SCD, please see * note below)

This recipe requires two frying pans, cast iron preferably, one 6" to 8" and another 8" to 10."

Prepare 2 good sized Swiss Chard leaves (or spinach, kale or other similar greens), by separating the leaves from the stems.  Cut the stems into 1/2" pieces and keep them separate from the leaves, unless using spinach.  Cut the leaves into approximately 1" pieces, about 1 cup total.   

In a soup sized bowl, beat well, then set aside:

3 eggs
Approximately 1/4 teaspoon Everything seasoning* or sea salt

In the larger frying pan melt over medium-high heat:

2 tablespoons each coconut oil and butter

Add, and cook for about 2 minutes:

1 clove garlic, minced

The reserved stems from the Swiss chard

Add, cooking and stirring until the chard is wilted, about 2 minutes: 

The reserved, cut up leaves from the Swiss chard

About 3 tablespoons minced, fresh chives

2 medium sized mushrooms, sliced

1/4 teaspoon sesame oil

Approximately 1/4 teaspoon Everything seasoning* or sea salt

While this is cooking, melt over medium heat:

1 1/2 teaspoons each coconut oil and butter

Add the beaten eggs and cook them until they are just done.

Add the eggs to the vegetables and break them up into bite sized pieces, stirring to combine.  

Serve hot.  Enjoy!

*Note:  For SCD do not use Everything Seasoning, instead use sea salt.

Homemade Salt Free Seasoning (like Mrs. Dash)

Homemade Salt Free Seasoning (like Mrs. Dash)

Homemade Salt Free Seasoning (like Mrs. Dash)

This stuff is delicious!  Everyone raves about my grilled meats.  This is my secret:  I don't use "Mrs. Dash" as the label suggests.  I actually use this Home made Salt Free Seasoning, which is similar to Mrs. Dash, only better because I make it myself.  I use it as a seasoning on meat along with my Everything Seasoning or Himalayan Sea Salt.  It really makes plain grilled meats great!

(For SCD see *Note below.)

Combine:

3 tablespoons garlic powder*

1 tablespoon basil

1 tablespoon marjoram

1 tablespoon thyme leaves

1 tablespoon parsley flakes

1 tablespoon onion powder*

1 teaspoon ground sage

1 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon celery seed (for SCD omit unless advanced)

Sprinkle as desired on foods.  Store in an airtight container.  Enjoy!

*Note for SCD:  Be certain the garlic and onion powder used is SCD safe.  Know your manufacturer or make it yourself.