I thought I would try making a Clean Ginger Slice and see how it compares (from memory!) to the ginger slice that I had so often growing up. When I was growing up baking was a big part of our lives…
Baked cinnamon sugar donuts that are gluten free, dairy free, sugar free and nut free. Allergy-friendly baked donut recipe.
My MOST POPULAR RECIPE EVER! These chicken meatballs are squeaky clean, but not short on flavor! Gluten free, Paleo, and Whole30 friendly!
Learn how to make this 3-ingredient, vegan and gluten-free flatbread that cooks in under 10 minutes.
Black Beans are SCD legal and high in protein and fibre in addition to being a great source of calcium, potassium, iron and folic acid. These nutritional powerhouses also contain small amounts of omega-3 fats and the shiny black coating contains at least eight different flavonoids. They're ideal for making bean burgers as well as for adding to stews, curries and chilli. Black Bean Burgers GF SCD 460g cooked black beans or 2 390g cartons organic black beans in water 2 medium onions 1 medium carrot ½ red pepper 1 red chilli (to taste) ½ tsp dried oregano ½ tsp dried sage ½ tsp cumin seeds ½ tsp ground black pepper ½ tsp fine sea salt ground almonds to coat extra virgin olive oil Heat a tablespoon of extra virgin olive oil in a frying pan. Chop the onions finely, tip into the pan and fry gently for 5 minutes. Dice the carrot and finely chop the chilli pepper and add to the pan. Continue to cook for another 5 minutes. The chilli peppers which came from our own plant are medium hot but be sure to add the amount of chilli pepper depending on how hot you want your burgers to be. Finely chop the red pepper and add to the pan with the herbs, cumin seeds, salt and pepper. Add salt according to taste. Rinse the beans thoroughly. Add the beans to the pan and stir in. Put a lid on the pan and cook gently, stirring occasionally, until the carrots are soft. This takes about 10 to 15 minutes. Turn off the heat and mash the vegetables with a potato masher but leave some chunks of beans as well as vegetables. Sprinkle some ground almonds on a plate and take spoonfuls of the mixture and shape into burgers. We use a ring since the mix is soft. Sprinkle some more ground almonds over the top of the burgers. Heat a tablespoon of extra virgin olive oil in a frying pan and cook gently for about 15 to 20 minutes turning half way through the cooking time. Since ground almonds burn easily, keep an eye on them.
SCD blondies that are also paleo, gluten free, dairy free, and grain free. They crispy on the outside and light and chewy on the inside.
Items are listed from highest to lowest in free glutamate (High, Moderate, Medium, Low) I have a few disclaimers to add here: Many of the listed ingredients are based on our personal experience and sensitivity to free glutamate. Specific ingredients like “strawberry flavor” will not be listed; instead, they fall into the “natural flavors” category.
Have you gone dairy free? The one thing I missed the most was chocolate! Not anymore. You really need to try this super easy two ingredient dairy free chocolate fudge recipe! It's perfect for gift giving, snacking and enjoying.
Spiced and creamy (yet cream-less) butternut squash sauce tossed with whole grain linguine. Top with fried sage for a healthy, comforting main dish. Serve with salad or roasted vegetables to further lighten up the meal. Recipe yields 4 large servings.
A crispy-on-the-outside, tender-on-the-inside, vegan + gluten-free waffle that's lightly sweet and incredibly satisfying. Healthy enough for a weekday breakfast and special enough for a weekend brunch.
Who says you can't have your favorite cookie when you have endo? Not me! So, I am sharing my Gluten Free, Dairy Free, Soy Free Chocolate Chip Cookies!
Fire up the grill – because yes, you can eat BBQ on a low-carb diet! First, whip up a batch of this tangy, sugar-free barbecue sauce. All of the familiar flavors with none of the added junk. Make ahead, knowing that a killer cookout is coming your way.
Homemade gluten free, dairy free and vegan crumpets made using just 6 ingredients.
I made this as a birthday cake the other day and it was fabulous. The best part is that compared to other chocolate cakes, it is much lower on the glycemic index, tastes just as good if not better…
Low FODMAP Fluffy Pancakes are the recipe you want when you want the quintessential thick and fluffy diner-style pancakes. But we think these are even better because they are gluten-free and low FODMAP. And you can make the batter in about 5 minutes! Get out your griddle!Low FODMAP Serving Size Info: Makes about 32 pancakes (about 3 ½-inches across); serving size 4 pancakes; 8 servings
Filling and delicious anti-inflammatory chicken soup! This homemade chicken soup is an excellent anti-inflammatory recipe to serve on a cold day.
This AIP nightshade-free salsa verde is packed with vegetables and easy to make in a food processor. It's made without any chilis or tomatillos, but still has a zesty and rich flavor.
Soft, flexible gluten free tortillas made with a simple gluten free flour blend are perfect for burritos, tacos, and wraps.
This grain-free granola is a real hit in our house. Pecans have such a wonderful flavor and make the granola nice and crispy. I've tried making it with almonds, and it was not nearly as good (but maybe I'm biased as pecans are definitely my favorite nut). And luckily for me, pecans are a local crop here in southern New Mexico. This granola makes a great breakfast cereal or a great snack at any time. For a twist, try it with plain whole-milk yogurt and sliced banana. You could also eat it without dehydrating it. My daughter loves to eat it that way as a soft and simple breakfast on days that I'm making granola. I like to make a double batch to really fill up my Nesco dehydrator. Apple Snap Granola: 4 heaping cups pecans, soaked in water with a little salt for 12-24 hours* and then rinsed and drained 2 cups organic unsweetened applesauce 1/4 cup local raw honey 1/2 tsp Celtic sea salt Chop the nuts in a food processor until fairly small and uniform. Stir together nuts and other ingredients. Spread onto dehydrator sheets (I use the fruit roll sheets for my Nesco dehydrator), and dehydrate for 18-24 hours (I use the max temperature of 155 degrees F on my Nesco dehydrator). (Of course, you could also bake it in the oven instead, but I like using the dehydrator as it is impossible to burn the granola that way.) To check whether the granola is done, break off a small piece and allow to cool completely before eating. When it is nicely crunchy, it's done! Allow to cool, break into pieces, and then store in the fridge. *Soaking the nuts neutralizes phytic acid and enzyme inhibitors. Phytic acid blocks mineral absorption of calcium and magnesium (among others); enzyme inhibitors make nuts hard to digest. This recipe is part of Permanent Posies, Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, and Pennywise Platter at The Nourishing Gourmet!
This 5-Ingredient Garlic Cream Sauce and Pasta is a match made in heaven! Perfect for a simple and cozy dinner, it's also Low-Fat, Dairy-Free, and Gluten-Free.
In 2005 I was diagnosed with Hashimoto's Thyroid disease and in 2010 I started tackling the challenges of living gluten-free. It'...
For a pretty finish, you can garnish this dish with a basket of cherry tomatoes, halved, and a couple tablespoons of toasted pine nuts.
This healthier take on the classic Chinese takeout dish is easy, gluten free, dairy free and can be made paleo or vegan
Make these steak bites with potatoes in under 20 minutes! It's a gluten free and dairy free meal full of garlic and fresh herbs. Crispy potato skins and tender steak make this meal a one pan recipe for a weeknight.
Use this two-week Paleo meal plan to get started with the Paleo. Flavor packed and nutritious breakfast, snack, dessert and dinner recipes + a grocery list!
