VEGveeta

VegveetaWe are currently in week 4 of this summer’s GUT CAMP (Specific Carbohydrate Diet Camp). I was really trying to figure out a cheese alternative for my diary-free campers that isn’t made with loads of nuts. I have been pondering over a gelatin-type solution, but was really struggling thinking up what I could use.

As if by divine intervention, I ran across @lilsipper on Instagram and all of the super creative food ideas she was coming up with; and, as if golden beams of light were coming from my phone, I see her cheese recipe using cauliflower! And other veggies.  What!? <- and that was a good what.

 

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Are you kidding me, of COURSE I had to try this out for myself.
So I checked the list of ingredients and got into kitchen mode, replacing a couple of ingredients that we don’t use and adding in some that I thought would fit this flavor profile and end up with good results and by the end of the night, my boys were digging into a pan of fake queso dip made from vegetables and licking their fingers clean.

Here is what I came up with for my family and for our GUT CAMP that was SCD compliant, and a Low Oxalate version for my LODers.

 

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VEGveeta Recipe:
1/2 cup carrot peeled & chopped (1 carrot)*
1 1/2 cup (loosely measured) raw cauliflower chopped (1 small head or 1/2 of a large head)
1 cup zucchini, peeled and chopped (1 medium zucchini)
1/2 cup frozen or fresh butternut squash, chopped*
1 teaspoon organic Apple Cider Vinegar
1 teaspoon coconut aminos (optional)
1 teaspoon Real Salt
1/2 teaspoon Turmeric
1 tablespoon coconut oil
3 tablespoons  Great Lakes Gelatin (red/orange, not green)  here is the one you want to get.

* For Low Oxalate, use butternut squash to replace the carrot and keep your portion size under control.

1.First, chop all of your vegetables and steam them until very soft.

2. Transfer to your Vitamin or high powered blender. Blend until very smooth.

3. Add in your apple cider vinegar, Ume Plum Vinegar, spices, and oil and blend together.

4. Add in your gelatin and blend just until smooth.

5. Transfer to a plastic wrap or parchment lined bread pan(or any dish you want to use depending on the shape you want to have). If you have a silicone pan, you won’t need to use the liner.

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6. Place in the refrigerator until completely set.

Now – this does so closely resemble Velveeta that none of us really enjoyed it on it’s own. (I plan on testing a couple more batches and playing with the flavors to see if I can change that).

But, added to a pan with some Organic Salsa, it melted into the perfect queso dip! And my boys liked it melted onto their broccoli, too. And tomorrow’s leftover chicken is going to be Arroz Con Pollo with cauliflower rice and this queso dip. How’s that for some SCD/Paleo Tex-Mex! Love it!

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Hope this puts some smiles on your faces:) It did mine!!

~Happy Eating~

Grain Free Table Crackers

 

cutest little grain free snacker crackers

Nut flours.   Ever notice how so many *healthy* grain-free/paleo recipes call for cupfuls of nut flours?  Yes, nuts can be a healthy addition to a diet (if they are not an allergy, if you are at a place in your diet journey where they can be digested well, and if you don’t need to limit oxalate or even salicylates or histamines in some cases) – but, let’s face it, if you are here looking for grain free recipes you very possibly fall into one of those aforementioned categories.

These crackers are coconut flour based, so you can keep your oxalate levels low, your salicylate levels lower than if using almond flour, and they are perfect for my little canaries at my house! 

Stay tuned, or be sure to subscribe – you won’t want to miss the recipe for this mystery dip! I betcha you will be very surprised by the secret ingredient!! ♡♡♡

 

Crackers & Mystery Cheese (eek!)

GRAIN FREE TABLE CRACKERS

3 Tablespoons Nutiva Palm & Coconut Oil Shortening (you can buy it here)**

1 egg

1/2 cup coconut flour

1/2 teaspoon baking soda

1 teaspoon Apple Cider Vinegar

1/2 teaspoon real salt (plus more for tops)

1 teaspoon water if needed

Parchment
[ **You could substitute with straight coconut oil if you had to, but the palm shortening really works best.]

Preheat oven to 325 degrees.

 

In a mixing bowl, mix together the shortening, egg, vinegar, coconut flour, and baking soda. Your batter should be a crumb that can be pressed together, like a pie dough. If it is still on the dry side, you can add a little water until it comes together nicely.

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cracker dough

Roll the dough out between two sheets of parchment paper. Cut into desired shapes. Place onto a parchment lined baking sheet and bake for 12-15 minutes or until the edges start to brown and the crackers are crisp.

Enjoy with your favorite snack cracker topping!

This is a very basic recipe, so the sky is the limit with the flavor combinations you could try as additions. Rosemary, Basil, pretty much ANY herb, jalapeños or red pepper flakes, garlic & onion powder, chili powder…. come on! Show me what you can come up with I would really enjoy a comment with your best cracker flavor from this trusty basic ^!

~Happy Eating~

 

Pecan Chicken Piccatta

Pecan Chicken Piccatta
Food should make you feel good when you eat it. Don’t you agree?  The best forkful of food is one that makes you exhale with delight, drop your shoulders in relaxation, and absolutely be unable to stop yourself from closing your eyes, humming “mmmmm” in delight,  and smiling in contentment. Okay, yes, so it might be the simple things for me…. but this version of Chicken Piccatta, which was perfect for the SCD plan that we are currently on, made me do just that!

I will admit, I am a crunch junkie ~ so going through an intro phase with lots of broths and soups and soft foods – the crunch that I got from this meal was a welcomed treat!

I am going to experiment a couple more times (what? Its for research ;))  with perfecting this recipe, but here is what I did yesterday – and the results was mighty tasty. Mighty tasty, indeed.

Ingredients:
1 package of chicken tenders (boneless breasts would work)
1 1/2-2 cups raw organic pecans (soaked and dried, or purchase “Better Than Roasted” from here)
1/4 cup coconut oil
1/2 teaspoon real salt
3 tablespoons ghee + more for cooking the zucchini pasta
1 organic lemon if you have one
1 tablespoon lemon juice
1 tablespoon organic capers

Optional but delicious – Zucchini for spiralizing to serve under your Pecan Chicken Piccatta.

What To Do:
First things first, you want to grind down your pre-soaked and dried Pecans. I try to make it a habit when I purchase my nuts and seeds to give them a soak overnight and then stick them in the dehydration before I store them, but when I don’t want to take that extra step, I buy these already done. You probably already know why, but in case you are scratching your head as to why this is necessary, I’ll give you a brief explanation: Soaking the nuts releases the enzyme inhibitors that protect the nuts in nature. Their protection is good for them, but often bad for us. So, soak them overnight, then place in a low temp oven or dehydrator (or even out in the sun) until they are dry again.

Now, find you pecans into a meal and add the salt. Spread this mixture out onto a flat plate. Set aside.

Preheat oven to 350.

Using a large zip-top bag, or any other method you prefer, place each chicken tender in the bag (this helps me prevent splattering chicken all over my kitchen). Pound the chicken to make it thin (about 1/4-1/2 inch).

In a large skillet, heat your coconut oil over medium high heat.  Have a paper towel-lined plate ready, as well as a baking sheet.

Pat your chicken pieces into the pecan meal, getting a pretty even coating on both sides, it doesn’t have to be perfect. Drop the chicken into the heated pan. Cook on one side for 1-2 minutes, then flip and cook the other side. They will cook pretty quickly since they are thin. When each piece is nicely browned on both sides, transfer to the plate with the paper towel to let some of the oil drip off, then transfer to a baking sheet. Finish each piece of chicken, and then place the baking sheet into a 350 degree oven.

Now it’s time to create your lemon butter “sauce” and your “noodles”.  Spiralize your zucchini and set it aside.

In a large skillet, heat a little ghee or oil and run your zucchini pasta through for 2 or 3 minutes.
Pour out into a bowl for the time being.

In the same skillet, heat 3 tablespoons of ghee and 1 tablespoon of lemon juice. If you have anemone, cut it into slices and place those in the pan as well. Mix together with a whisk or fork, salt & pepper to taste, and toss the capers in right at the end.

Take your chicken out of the oven and get ready to serve.

To serve this up, I dumped *most* of my lemon butter sauce over my zucchini pasta and gave it a toss, then plated the pasta. I placed two pieces of chicken on each plate. And then drizzle a little more of the sauce over top.

The lemon flavor, the salty capers, and the sweet crunch from the pecans fried in the coconut oil – you MUST TRY THIS!!!!    And let me know how you like it! 🙂

Happy Eating!
~Kendra

Butternut Squash Chips {SCD, PALEO, GFCF, GRAIN-FREE}

 

 

Butternut Squash ChipsBUTTERNUT SQUASH CHIPS :
These are a great for anyone! But, when it has been weeks since you have tasted a potato and you are really craving the crunch of a carb – These little chips of wonder hit ALL the right spots!! I swoon.

Oh, and fried in duck fat, I mean … let us take a moment to hang on that thought…

SCD-compliant. Butternut Squash. Duck Fat. Party. My mouth.

 

Oh, life is good.