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~

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.

 

Raspberry Beret Macaroons {Gluten-Free, Grain-Free, Paleo, SCD-Legal}

If you like a classic coconut Macaroon, you will love these subtly sweet nuggets. These were created for the Valentine’s Day bake-sale boxes we did to raise money for a couple of local Autism non-profits that we know and love. They are light not overly sweet with the delicious tang of raspberry. So yummy!

Raspberry Beret Macaroons
Raspberry Beret Macaroons

1/2 cup raw organic honey
3 cups unsweetened coconut
3 Tablespoons coconut flour
2 Tablespoons crushed freeze-dried organic raspberries
1/2 cup coconut milk
Juice + Zest of 1 large organic lemon
1 white from a pastured chicken egg
Pinch of salt

Preheat oven to 325 degrees {Fahrenheit}

First, in a Vitamix or your blender, pulverize the dried coconut for about 1 minutes until you have super-fine shreds.
Dump into a large mixing bowl and add in the wet ingredients {coconut milk & lemon juice & zest} and mix just to combine.

Next, in your stand mixer or with a hand mixer, mix your egg white and pinch of salt until soft peeks form {a couple of minutes}. Take the egg whites over to the shredded coconut mixture and fold them in lightly. Sprinkle the coconut flour and crushed dried raspberry into the bowl and lightly fold again, just until well combined.

Now, with a #70 tablespoon scooper {I use this SO often, if you don’t have one your kitchen is missing a wonderful family member, hop on over to amazon and order one!}, fill the scoop tightly, pull it up against the side of the bowl to pack in the mixture.  Pull the trigger and dump out onto an unbleached-parchment-lined baking sheet. Continue filling up your tray.

Bake at 325 degrees for 20-22 minutes. I rotated my tray half-way through, a habit I got into after coking my way through the BabyCakes cookbook. After 2o minutes, my macaroons were getting slightly brown on the edges, so I removed and transferred the entire sheet of parchment to a wire rack to cool.

For the Valentine’s Bake-Sale boxes, I mixed a little of the powder from the freeze dried raspberries into a tiny bit of this lemon glaze, turning it perfectly pink and raspberry flavored. Using a zip-top sandwich bag with the tip snipped off, I drizzled the glaze lightly over the macaroons for a finishing touch. Mwah!

Strawberry Frosting {Grain-Free, Paleo, and SCD legal}

Simple Strawberry Frosting {Grain-Free, Fruit Sweetened, Palo, SCD-legal}:

1 cup Spectrum organic Palm Shortening
1/2 cup freeze dried bananas, ground up in a spice grinders, mixer, or blender until it makes a powder
3 Tablespoons freeze dried organic strawberries, crushed {I like to have some larger chunks to see and taste}

First, I mixed the shortening with my hand mixer just to get a creamy consistency. Next, I added in the powdered banana and blended until well combined. I added the strawberries in last and mixed just until incorporated.

I transferred the icing to a piping bag. This was the perfect filling for the “Chocolate Covered Strawberry Macaroons” that were in the Palo Valentine’s boxes we did this year

.Chocolate Covered Strawberry Filled

This was  also the perfect topping for the Paleo Mini Lemon Muffins I made last week. :9 Oh the deliciousness!