Reduced Carb Saucy Chicken Pieces

Reduced Carb Saucy Chicken Pieces

This recipe is remarkably flexible.  My favorite thing to do with this is chicken wings, but any pieces of chicken could be used.  Pork could also be used.

For this photograph, I used 5# of chicken wings, with the wing tips removed.  (I use the tips in my broth.) The recipe goes with that.

Reduced Carb Saucy Chicken Pieces

5# chicken wings, tips removed and saved for later use

Cooking oil spray

Spray a baking dish large enough for the chicken pieces to fit into without the sauce flowing over the edges.  Place the pieces of chicken into the baking dish.  Set aside.

In a small bowl combine the sauce ingredients*:

1/ cup apple cider vinegar

1/4 cup Dijon mustard

1/2 cup coconut sugar

Pour the sauce over the chicken.  It doesn't need to be uniform because the chicken will create more sauce and it will be turned 1/2 way through the cooking.  Cover the dish with a lid or aluminum foil and bake at 350F for an hour.  Remove the dish from the oven and turn the chicken over.  Replace the cover and bake for another hour.  20-30 minutes before the dish is to be served, remove the cover and continue baking until the chicken becomes golden brown.  Serve with plenty of napkins!

*Sauce variations --  The coconut sugar can be totally replaced with Stevia packets or partially.  In my experience coconut sugar doesn't affect blood sugar levels, especially in such small amounts.  However, many folks avoid it because it's a sugar.  The mustard can be omitted and coconut aminos or soy aminos, (ie, soy sauce) can be added in the same amount, or additionally.  Have fun and experiment.  I've never found a combination yet that hasn't worked.

Beanie Blondies -- dairy, gluten, egg and sugar free

Beanie Blondies

I've been making my Beanie Brownies recipe a lot recently, and I have been thinking about making them as "Blondies."  This is the result!

Makes 9 2 1/2" brownies

Preheat oven to 325F.  Spray a 8" square baking dish with cooking oil spray, set it aside.

In a small sauce pan, melt 

1/2 cup coconut oil

add

3/4 cup potato starch

Cool it slightly.

In the bowl of a food processor combine:

2 cups cooked small navy beans, drained and unseasoned

8 packets stevia sweetener

1/2 cup coconut sugar

1/2 teaspoon vanilla extract

1 canned pear half in juice (about 1/4 cup)

1/2 cup shredded unsweetened coconut

1/2 teaspoon salt

Add the coconut oil and potato starch.  Process the mixture until it is smooth.  Pour into the prepared pan.  Bake at 325F for about 30 minutes. Store in the refrigerator.

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!

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!

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!

Spiced Pecans

Spiced Pecans 

Spiced Pecans 

This is a recipe update of Roasted Pecans from my Extreme Lo-Carb Cuisine book.  I wrote this recipe when my children were young, and they asked for it frequently.  It is lightly sweet and spicy with cloves, cinnamon and vanilla.  It smells like the Holidays!


Spiced Pecans *

Preheat the oven to 325F.  Line a baking sheet with parchment paper, and set it aside.

In a small saucepan, melt over low heat:

1 tablespoon butter (I use Kerrygold brand)
1 tablespoon coconut oil
1 tablespoon coconut sugar (could be increased if a sweeter flavor is wanted.  I was going for "lightly sweet")
2 packets stevia based sweetener

Meanwhile, combine in a mixing bowl:

2 cups soaked and dried pecans
1 tablespoon flax seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/16 teaspoon sea salt

Pour the butter mixture over the pecan mixture and stir well.  Pour onto the prepared pan and bake for about 10 to 15 minutes.  I started with frozen pecans, so it took 15 minutes.  If they are room temperature, it will take about 10 minutes.  Cool then store covered in the refrigerator.  Enjoy!

* Recipe update 11-16-15
I've since made this a couple more times.  I've found that it makes a much more caramel-like if only coconut sugar is used.  Also, I did it with 1/2 cup shredded coconut and 1 1/2 cups pecans.  It was amazing!  Bottom line, this recipe is very versatile.  Enjoy!

Almond Joy Cookies -- Gluten Free and Low Carb

Almond Joy Cookies -- Gluten Free and Low Carb

Almond Joy Cookies -- Gluten Free and Low Carb

As I've mentioned previously, I enjoy looking at recipes online.  Almond Joy Cookies floated past me the other day.  It was crazy loaded with carbs and a HUGE batch of cookies.  I decreased the recipe by 3/4 and converted to to being gluten free, sugar free and low carb.  It can be made with either regular, organic chocolate chips or unsweetened carob chips.



Almond Joy Cookies -- Gluten Free and Low Carb

Pre-heat the oven to 375F.  Line a baking sheet with parchment paper and set it aside.

In a mixing bowl with an electric mixer, mix until fluffy:

1/4 butter (I use Kerrygold brand)
1/3 cup xylitol
1/2 cup coconut sugar

Add and continue to mix until well incorporated:

1 egg
1 teaspoon vanilla extract (recipe here)

Add, mixing after each addition:

1/2 cup ground coconut
1/2 cup almond flour
1/4 ground flax seed meal
1/4 teaspoon salt
1/4 cup shredded coconut
1/4 cup blanched slivered almonds
1 1/4 cups unsweetened carob chips or organic chocolate chips

Using a 1/4 cup scoop, place the balls of dough onto the prepared sheet.  Allow plenty of space between the cookies, at least 2."  I can only fit five cookies onto my baking sheet.  Press the cookies down, so they will spread properly.  Bake them at 375 for about 16 minutes.  Do not over-bake.  They will appear under-done when they are finished.  Allow them to rest on the baking sheet for approximately 5 minutes to finish baking.  Transfer them to another sheet of parchment paper to complete cooling.  Store unused cookies in a covered container in the refrigerator or freezer with parchment between the layers.  Makes 10 jumbo cookies.

Enjoy!

Vanilla Extract Recipe

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

Carob Nut Clusters -- Low Carb, Gluten Free

Carob Nut Clusters

Carob Nut Clusters

In re-thinking my snacking and dessert choices, I am trying include foods that are high in fat and fiber, as suggested by Cheryl Townsley in her book, "Food for Life."   This recipe is simple, delicious and meets those goals.  Cocoa powder would work easily in place of the carob for those that tolerate chocolate well.


Carob Nut Clusters

Prepare a baking sheet by lining it with either parchment paper or waxed paper, and set it aside.

In a small saucepan on medium-low heat, melt:

1/3 cup coconut oil
1/3 cup butter (I use Kerrygold brand)

Add, stirring until combined:

1/4 cup carob powder (or cocoa)
1/3 cup coconut sugar
1/2 teaspoon vanilla

Remove the pan from the heat and add, stirring until combined:

2 tablespoons ground flax seed
2 tablespoons flax seed (whole)
2 tablespoons chia seeds
1/8 teaspoon sea salt

Add, stirring until combined:

2 cups nuts, soaked and dehydrated (I used pecans, sunflowers and cashews in the ones pictured)

Drop by spoonfuls onto the prepared pan.  Freeze or refrigerate until they are firm.  Remove from the tray and store them covered in the refrigerator.

Enjoy!

Pecan Pie Muffins, Low Carb, Gluten Free

Pecan Pie Muffins, Low Carb, Gluten Free

Pecan Pie Muffins, Low Carb, Gluten Free

To be honest, I enjoy my time on social media.  One of the things I find interesting is when folks share their food creations.  I recently came upon a very sugar-laden, high carb version of this recipe and thought, "Ooo!  I can remake that!"  So I did.

This version has lots of good fats and fiber, negligible carbs and are wonderfully tasty.  Enjoy!

Pecan Pie Muffins, Low Carb, Gluten Free

Pre-heat the oven to 350F.  Spray a 6-cup muffin tin with olive oil cooking spray, or spray 6 muffin cups of a 12-cup muffin pan and put about 1 tablespoon of water into each of the remaining muffin cups.  This protects the pan and helps maintain humidity in the oven.

In a mixing bowl with an electric mixer, beat until light:

3 tablespoons coconut oil
3 tablespoons butter 

Add and continue mixing:

1/4 cup coconut sugar
3 tablespoons xylitol
1/2 teaspoon vanilla (I make my own)

Add and beat until combined:

2 eggs

Add, continuing to mix until combined:

1/4 cup ground coconut
1 tablespoon ground flax seed meal

Stir in by hand:

1 cup pecans, soaked and dehydrated

Divide the batter evenly between the 6 muffin cups.  Bake them at 350F for about 15 minutes, or until golden brown and a knife comes out clean when poked into the muffins.

Cool before serving...  or don't ;)  

Natural Venison Jerky -- Without chemicals, can use any meat

Natural Venison Jerky -- Without chemicals, can use any meat

Venison Jerky and soaked and dehydrated almonds for a snack

Natural Venison Jerky  -- Without chemicals, can use any meat

I've been making home made jerky for years.  Typically, I marinade the meat for a couple of days, and I use roast.  Roast is expensive, and rather hard to get.  Burger is relatively inexpensive and easier to find.  This recipe is a modification of my tried and true marinade, without the fuss and bother of the marinade!  It is so simple -- just mix the seasonings into the meat -- in this case venison, but pretty much any ground meat would do -- process and dry in the dehydrator.  Easy peasy.

Natural Venison Jerky -- Without chemicals, can use any meat

**(See below for update!)  Prepare dehydrator trays by lining them with parchment paper.  I have a round dehydrator, so I trace the trays and cut the parchment circles from there.  It takes a few minutes, but it is so nice on the clean-up side of things!

In a mixing bowl with an electric mixer, combine:

2 1/2 pounds ground venison or other meat
1 tablespoon plus 1/2 teaspoon Everything Seasoning
1 teaspoon garlic or lemon pepper
1 teaspoon onion powder
1/2 teaspoon ground ginger
1/4 teaspoon dry mustard
2 packets stevia sweetener (or 1 tablespoon other sweetener)
2 teaspoons lime juice (apple cider vinegar or lemon juice would be fine)
(Recipe update, see * below)

Tear two more sheets of parchment paper, about 18" long, and lay one on the work surface.  Place about 1/3 of the mixture onto the parchment, and cover it with the other parchment.  Using a rolling pin, roll the meat mixture out between the parchment layers, until it is about 1/8" thick.  Using a biscuit cutter, cut the meat into about 2 1/2" pieces.  Alternatively, a sharp knife can be used and cut the meat into rectangles, carefully, so as to not cut the paper. ##Using a metal spatula and a table knife, carefully transfer the cut pieces of meat to the parchment lined dehydrator trays.  I find it easiest to slide the spatula under the cut meat one piece at a time, then using the knife, gently slide them onto the trays.  Repeat until all of the meat has been processed in this manner.  Toward the end, It may look like there is too much meat for the dehydrator, but I've found that if I go back and rearrange the cut up meat, I can get the whole recipe onto the trays.  The pieces can just touch, but not be over lapping.  Also, after they have been sitting while I've been working on the rest of the meat, they are easier to move around.  I've never had any extra; it all just fits.

Dehydrate the meat for about 8 hours, or until fully dried.  Alternatively, the meat can be dried in the oven set on lowest heat.  Remove the trays from the dehydrator and place them separately on the working surface to cool.  Otherwise, the trapped heat and humidity will cause them to become soft again.  Eat within two weeks, stored at room temperature in a sealed container, or freeze for longer storage.

Pictured is a typical snack for me.  I enjoy a couple of pieces of jerky with some soaked and dehydrated almonds.

Enjoy!

*Recipe update:  I have recently discovered that cruciferous vegetables, including mustard, work against the thyroid.  If thyroid problems aren't a concern, then, by all means, enjoy them!  However, I have been diagnosed with Hashimoto's in the past, so I'm avoiding cruciferous veggies.  This means that I've modified this recipe.

Everything seasoning has paprika in it, which is a night shade, and I've been avoiding them. 

Also, the garlic pepper I was using has soy in it.  I'm also avoiding soy.

The changes are:
Instead of 1 teaspoon garlic pepper, use 1/2 teaspoon each garlic granules and pepper
Omit the mustard.  
Use Adobo seasoning instead of Everything seasoning


**RECIPE UPDATE 2:
Add 1/3 cup water and the seasonings before adding the meat and mix them until they are combined.  Add the meat and mix until it is just combined.

Place a sheet of parchment on the work surface.  Using a small (1 tablespoon) scoop, scoop out balls of meat mixture onto the parchment about 2"-3" apart.  Cover the balls of meat with another parchment sheet of the same size.  Using the palms of the hands, flatten each ball to about 1/8" thick. Complete recipe as directed from ##.  (Wish I had a Coda sign!)

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!!

Peanut Butter Cookies with Flax and Chia

Peanut Butter Cookies with Flax and Chia

Peanut Butter Cookies with Flax and Chia

This is a re-work of my mom's old peanut butter cookie recipe that I've made my whole life.  I took out the white flour and "shortening" and used real butter and all "real" ingredients.  I hope you enjoy them!


Peanut Butter Cookies with Flax and Chia
Makes about 10 large cookies

Pre-heat the oven to 375F.  Line baking sheets with parchment paper, and set them aside.

In a mixing bowl with an electric mixer, beat on medium-low speed, scraping the bowl frequently, until light:

1/2 cup peanut butter (I use Krema brand)
1/2 cup butter (I use Kerrygold brand)

Add and continue beating:

1/2 cup coconut sugar
1/3 cup xylitol

Add and continue beating until the mixture is light and fluffy, about 2 minutes:

2 eggs

Add a bit at a time while continuing to mix until fully incorporated:

1/2 cup almond flour (ground almonds)
1/4 cup ground coconut (shredded would work, but would change the texture)
1/4 cup ground flax seed meal
1/4 cup chia seeds

Using a scoop or 1/4 cup measure, scoop the cookies onto the prepared baking sheet, leaving about 2" between each cookie.  I was able to get 5 cookies onto my large cookie sheet.  They will spread a lot.   Gently press the tops with a fork.  Bake them for 13 to 15 minutes at 375F.  Remove the cookies from the oven when they are just under-done.  Leave them on the baking sheet for about 5 minutes, so they will continue baking.  Transfer them to a surface prepared with paper towels covered with waxed paper to cool.  Store covered in the refrigerator for best results.  

Enjoy!