Healthier Butter

One of my new favorite things...Land O Lakes butter with olive oil.  Now I can make recipes and feel better about the fat that's going in.  Another great tip for these SCD recipes is to use 2% cheddar cheese.  It is still all natural and healthier for you. 

Chocolate Chip Cookies

If there's one thing I can't resist...it's a warm chocolate chip cookie. Although chocolate chips aren't technically allowed, I used a small amount of mini chips to give a glimpse of that taste.  These are a family hit and won't be sitting on the counter for long. :)

Chocolate Chip Cookies

1 1/2 cups blanched almond flour
6 Tbsp coconut flour
1 tsp baking soda
3/4 tsp salt
2 sticks butter cut into Tbsp sized chunks
1/2 cup honey
1/2 cup coconut palm sugar (or just use 1/2 cup honey or agave and add 2 more Tbsp coconut flour)
1 tsp pure vanilla extract
2 large eggs
1 cup mini chocolate chips

Combine flours, soda, salt and palm sugar (if using) in the mixer.  Add the chunks of butter and mix until blended.  Add honey, vanilla, eggs, and chocolate chips.  Mix until blended.  Bake on parchment in 1 Tbsp sized dollops (small cookie scoop) at 350 for 10-11 minutes or until golden.  Let cool.

Scalloped Poatoes

Another great side dish to any meal, or you can add ground turkey sausage mixed in with the potatoes for a one pan meal. 

Scalloped Potatoes

2 Tbsp unsalted butter
1 onion, finely chopped
1 tsp dried thyme
2 cloves minced garlic
1 1/4 tsp salt
1/4 tsp pepper
5 medium peeled and thinly sliced russet potatoes (I used a mandoline)
1 cup Kitchen Basics chicken stock
1 cup homemade yogurt
2 bay leaves
1 cup shredded cheddar cheese

In a large saucepan or dutch oven, melt the butter and  cook the onion until soft.  Add spices and cook until fragrant (30 seconds).  Add potatoes, stock, yogurt, and bay leaves. Cover and simmer until potatoes are almost tender (about 10 minutes).  Discard bay leaves.  Transfer to an 8 inch square or a round baking dish and press potatoes into an even layer.  Sprinkle with cheese.  Bake at 425 for 15-20 minutes. Cool slightly before serving. 

Roasted Pork Tenderloin

On these colder days, I love something I can slide into the oven.  Here is a juicy pork tenderloin recipe.  Feel free to add your own choice of vegetables or potatoes.  I chose to use Baby Belle mushrooms, onion, and potatoes.  

Roasted Pork Tenderloin

2-3lb pork tenderloin
1 white onion
8oz. whole baby belle mushrooms
5 organic russet potatoes
(or pick any root type veggies you like to roast)
2 Tbsp olive oil
1 tsp dried thyme
1 tsp crushed dried rosemary
1 tsp garlic powder
1 tsp salt
pepper


1. In a 9x13 baking dish, toss veggies in 1 Tbsp olive oil and sprinkle with salt and pepper.
2. Pat dry the tenderloin and sprinkle with the spices. In a skillet on the stove, heat 1 Tbsp olive oil on medium high.  Brown the roast on all sides.  Then place on top of veggies in the baking dish.
3.  Bake at 375 tented with foil for 50-60 minutes or until the thickest part of the roast reaches 135 degrees. 

Let rest for 5 minutes before slicing. 

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).