Grilled Broccoli

Here is a nice twist for an easy side dish.  Slice the broccoli the long ways and toss in a little natural Italian dressing (I used Newman's Olive Oil and Vinegar Dressing).  Then grill each side just enough to leave a little crunch.   This way you can cook your meat and your veggies at the same time.  Enjoy.

Italian Shredded Beef

I was mourning the loss of using handy spice packets to make easy-crock pot meals.  So I got my creativity flowing to try to recreate this great comfort food, and I got it!  No additives...no gums...no strange ingredients....Enjoy on your next cozy fall day! Serve over rice (for non SCD'rs)

Italian Shredded Beef

3lb chuck roast (trim off any large pieces of fat)
1 1/2 cup Kitchen Basics Beef Stock
1/8 cup dried onion flakes
1 Tbsp garlic powder
1 Tbsp dried parsley flakes
1 1/2 Tbsp honey
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp dried pizza seasoning (I get mine at a local bulk food store that has lots of spices)

Mix stock with spices and honey.  Arrange roast in the crock-pot and pour over stock mixture.  Cook on low for 8-10 hours.  Shred and enjoy!  It will melt in your mouth. :)

Creamy Chicken and Veggie Soup with Cheddar Biscuits

It's getting chilly which puts me in the mood for soup.  To make this more than the ordinary chicken soup, I made it creamy by adding some quick homemade chunky mashed potatoes. 

Creamy Chicken and Veggie Soup

2 carrots peeled and diced
2 stalks of celery diced
1 medium onion, diced
1 Tbsp butter
32 oz. box Kitchen Basics chicken stock
1 large boneless skinless chicken breast cut into cubes
4 medium sized red potatoes peeled and diced
1 Tbsp minced garlic
1 tsp salt
1/2 tsp black pepper
1 tsp oregano
1/4 cup homemade yogurt


In a sauce pan on medium heat, melt the butter and saute the veggies until soft.  Add chicken stock and spices and chicken.  Let simmer.  Meanwhile cook potatoes in a casserole dish in the microwave until tender.  Add yogurt, salt, pepper, and mash into a smooth but slightly chunky consistency.  Add to the soup.  Enjoy. 


Cheddar Biscuits

1 1/2 cups blanched almond flour
4 Tbsp coconut flour
4 Tbsp butter
1 cup shredded cheddar cheese
1 tsp parsley
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp salt
2 eggs
4 Tbsp homemade yogurt

You can do this by hand, but I used my food processor to pulse blend until just mixed together.  Put into muffin cups using a cookie scoop.  Bake at 350 until just golden (about 15 minute). 

Peach Pie

Fall is putting me in the mood for pie, but I wanted a nice crisp crust.  So I used the idea of a graham cracker crust to make a yummy crunchy almond cookie as the base.  Top with your favorite fruit filling that you cook on the stove.  Enjoy...

Peach Pie

Crust:
2 cups almond flour
4 Tbsp butter
1/2 cup your choice of sugar (regular, honey, brown sugar, maple syrup....)
dash of salt

Filling:
5 cups of your favorite fruit (peeled and sliced if necessary)
1/2 cup sugar
and I use a 1/2 tsp fresh nutmeg for my peaches (cinnamon for apples)
1 pack of unflavored gelatin to thicken


For the crust, cut the butter into the flour, sugar, and salt.  Pat into the base of your pan.  Bake at 350 until just starting to golden (about 12-15 minutes). Let cool.

Meanwhile cook your fruit, sugar, and spices on the stove until fruit is softened.  Soften gelatin in warm water then mix into the hot fruit mixture.  Remove from heat, let cool to room temp then pour over crust and serve. 

Homemade Fruit Leather

Here is a tasty treat for grown-ups and kids.  Even without a dehydrator, you can use your oven on it's lowest heat setting to create this great snack.

Homemade Fruit Leather

4 cups of your favorite fruit (I like getting big bags of frozen fruit from Sam's Club)

4 Tbsp honey

Puree fruit and honey.  Have a jelly-roll sized cookie sheet with sides lined with parchment paper.  Pour in fruit mixture and spread slightly.  Cook on your oven's lowest heat setting until it is dry to the touch (5-8 hours...especially if you are doing 2 pans at once).