Almost White Chicken Chili

Almost White Chicken Chili  2-3 servings

1-2 chicken breasts cut into cubes
1-2 TBSP olive oil
1 garlic cloves, minced

1/2 small onion, chopped finely

1/2 cup finely shredded organic carrots
1/4 cup finely chopped celery

15 ounce can organic black beans drained and rinsed (or use 1 1/2 cups homemade if SCD)

1/8 TSP cumin

1/4 TSP ancho chili powder

1/2 TSP dried oregano

2 cups organic chicken broth ( or used homemade is SCD)

1/2 cup finely chopped organic spinach (approximately 1 cup before chopping)

Lime Crema

1/2 cup homemade yogurt if SCD (or use a 5 ounce container organic greek yogurt)
juice from one small lime or to taste

• Cook Chicken in olive oil until done, remove from pan
• In same pan, cook onions and celery until translucent, add garlic cook 2 minutes
• Add chicken back into pan with black beans, spices and broth
• Cover and cook an hour
• Add finely chopped Spinach, warm through until wilted
• Make Lime Crema - simple stir lime juice into yogurt
• Add a large dollap of lime crema to Chile before serving

Red Roasted Pepper Sauce

Recipe from Green Chef:

Roasted Red Pepper Sauce          2 servings

1 1/2 cups roasted red peppers, diced  (I used jarred)
1/8 tsp salt
2 TBSP olive oil
1 tsp red wine vinegar
1/2 tsp garlic, minced
2/3 tsp paprika
1 1/2 tsp lemon juice (fresh squeezed)

• Combine all ingredients except oil in a blender.  Mix on medium speed for 30 seconds.  While blender is running, slowly pour in oil.

Butternut Squash Black Bean Spinach Chili

Butternut Squash Black Bean Spinach Chili     2-3 servings

1/2 organic butternut squash (use the other half in another recipe) (or 2 cups frozen)

1 cup organic spinach, washed and then chopped

1 15 ounce can organic black beans, drain and washed (or use 2 cups of homemade)

1/2 sweet onion, chopped finely

3/4 cup (before dicing) roasted red peppers, diced (jarred worked great)

1 organic vegetable bouillon cube

1 1/2 TSP garlic, minced

1/8 TSP ground cumin

1/2 TSP ancho chili powder

1/4 TSP oregano

2-3 cups water (or omit bouillon and use homemade chicken broth)

1 1/2 TSP olive oil

2-4 TBSP sour cream added after cooking chili, to taste

• peel squash, grate half, cube half  (if using frozen, don't grate, just use cubes)
• saute diced onion in about 1 1/2 TSP olive oil in large pot over medium heat, cook 2 minutes
• add diced roasted red peppers and garlic to pot with onion, cook 2 minutes
• add squash to pot, stir to combine, cook 2 minutes
• add beans, that have been drained and rinsed, to pot with 2 cups water (depending on the size of your squash, you may need to add additional water to cover ingredients
• add remaining ingredients and stir well
• bring to a simmer, then reduce heat to medium low
• simmer 15-20 minutes, stirring occasionally, cook until squash is tender
• salt and pepper to taste
• add a dollop of sour cream and stir in, to taste

Carrot, Red Roasted Pepper, Spinach Salad

Carrot, Red Roasted Pepper, Spinach Salad
Makes 2-4 servings

2 large organic carrots
3 strips jarred organic red roasted peppers
1 large organic beefsteak tomato
1 1/2 cups organic spinach
2-3 TBSP Italian Dressing, or to taste

• Wash, trim carrots.  Using box shredder, shred carrots and place in large salad bowl.
• Rough chop 3 large strips of jarred red roasted peppers.  Add to bowl.
• Wash tomato.  Remove seeds and chop into 1/2 inch pieces.  Add to bowl.
• Wash spinach and spin dry.  Chop into bite size pieces.  Add to bowl.
• Add Italian dressing a tablespoon at a time, tossing salad, until desired consistency.

Almond Flour Applesauce Muffins, Specific Carbohydrate Diet, SCD

Almond Flour Applesauce Muffins    makes 12

3 Cups Honeyville Blanched Almond Flour
1 TSP Baking Soda
1/2 TSP Salt
1 TSP Organic Cinnamon
3 TBSP Organic or Local Honey
1/2 Cup homemade Yogurt
1/2 Cup Organic Eden brand Applesauce
1 TSP Vanilla
3 Organic Eggs, beaten

• Preheat oven to 350 degrees.
• Combine dry ingredients in a medium mixing bowl.
• Combine wet ingredients in a large mixing bowl with beaten eggs. 
• Add combined dry ingredients into wet ingredients mixing well by hand.
• Using naturally refined Organic Coconut Oil, grease muffin tin.
• Spoon mixture into muffin tins, makes 12 muffins.
• Bake 25 minutes or until golden brown (depending on the brand of almond flour, baking time may vary so start watching muffins at about 20 minutes so they don't over bake)

These muffins freeze well in freezer safe Mason Jars for one month.  Not all mason jars are freezer safe!!

Cheese Bread Buns, Specific Carbohydrate Diet, SCD Legal

Cheese Bread Buns, Specific Carbohydrate Diet, SCD legal    makes 6 buns

2 1/2 cups Honeyville brand Blanched Almond Flour
1/4 cup Naturally Refined Organic Coconut Oil
1 cup shredded Organic Cheddar block cheese (don't buy already shredded)
1 TSP Baking Soda
1/8 TSP Salt
3 large, Organic Eggs, beaten

• Preheat oven to 350 degrees.
• Mix Almond Flour, Baking Soda and Salt.
• Add shredded Cheese and mix.
• Add beaten eggs and mix. Dough will be thick like cookie dough
• Scoop into coconut oil greased Muffin Top pans and press to form bun.  Makes 6.
• Bake until golden brown on top, about 18-20 minutes.
• Let cool, then slice into buns.

Recipe Adapted from the book, "Breaking the Vicious Cycle" by Elaine Gottschall.  This book explains The Specific Carbohydrate Diet so well, highly recommended reading.

I made these in a Muffin Top Pan then carefully slice into "buns".  This original recipe said to bake in a buttered 4x8 loaf pan at 350 degrees until golden brown.

I substituted naturally refined Organic Coconut Oil for the butter that was in the original recipe.

Amy's Cucumber Dressing

Amy's Cucumber Dressing

2 TBSP Red Wine Vinegar
4 TBSP Olive Oil
1 large Organic Cucumber, seeded, diced into tiny cubes
1/2 cup Feta Cheese, Crumbled ( leave this out for SCD )
2 TBSP chopped fresh Parsley

• Whisk together and let sit in refrigerator several hours before using

NOTE: This is a flavorful topping for turkey burgers

Italian Dressing

Italian Dressing

1/4 Cup Olive Oil
2 TBSP Red Wine Vinegar or Fresh Squeezed Lemon Juice
1 clove garlic, minced
1/2 TSP Organic Dried Basil
1/2 TSP Organic Dried Oregano
1/4 TSP Ground Mustard
1/4 TSP Salt

• Whisk ingredients together
• Let sit for several hours before using
• Stores for up to a week in refrigerator

Garlic Lemon Yogurt Marinated Baked Chicken for SCD

Garlic Lemon Yogurt Marinated Baked Chicken for SCD

4 Pasture Raised Chicken Breasts, boneless, skinless cut into strips (cut each breast into 3 strips)
1 cup SCD homemade Yogurt
2 Garlic cloves, minced
1/2 TSP Organic Basil
1/2 TSP Organic Oregano
1/2 TSP Organic Parsley
2 TBSP Olive Oil
2-3 TBSP lemon juice
lemon zest from 1/2 lemon

• Place all the ingredients except the chicken strips in a large bowl and whisk together.
• Add chicken strips and mix to coat all the pieces
• Pour into a gallon size baggy and squish the air from the baggy and seal.
• Refrigerate 4 hours or more. 
• Place marinated chicken strips in a glass baking dish. 
• Bake uncovered in a preheated 375 degree oven 45-60 minutes until chicken is done.

Roasted Zucchini, Yellow Squash SCD

Roasted Zucchini, Yellow Squash  SCD

2 Organic Zucchini, cut into 1/2 inch thick slices

2 Organic Yellow Squash, cut into 1/2 inch thick slices
2 Organic Carrots, cut lengthwise into quarters then in to 3 inch long pieces

1/2 TSP Organic dried Basil
1/2 TSP Organic dried Oregano

3 TBSP Olive Oil

4 cloves Garlic, minced

1 cup freshly grated Organic Mild Cheddar Cheese

Fresh Parsley, chopped fine for garnish

• Preheat oven to 400 degrees.
• Line a rimmed baking sheet with parchment paper or aluminum foil.
• In a small bowl, whisk together olive oil, garlic, basil and oregano. Set aside for 10 minutes so flavors infuse into the oil.
• Place Carrots, Zucchini and Squash in a large bowl.  Pour olive oil mixture over and toss to coat.
• Place on lined baking sheet in a single layer.
• Sprinkle cheese over the top .
• Roast in preheated oven 20 minutes or until cheese is melted.
• Garnish with fresh parsley and serve immediately.

Crock Pot Cheesy Chicken, Garlic, Carrots, Onions SCD

Crock Pot Cheesy Chicken, Garlic, Carrots, Onions

3-4 Pastured Chicken Breasts, cut each into 3 strips
1/2 TSP dried Organic Basil
1/2 TSP dried Organic Oregano
1/4 TSP dried Organic Rosemary
5 Organic Carrots, cut into 3 inch pieces
1 large onion sliced into thick pieces, I generally use Vidalia
4 garlic cloves, minced
1/2 TSP dried Organic Thyme
3 TBSP Olive Oil
1 cup freshly grated mild Organic Cheddar Cheese
2 TBSP fresh chopped Parsley
3/4 cup homemade chicken broth

• Pour chicken broth in bottom of slow cooker.
• Season Chicken strips with Basil, Oregano and Rosemary, place in bottom of 6 quart crock pot
• Toss carrots, onion, garlic with olive oil and Thyme, place in crock pot
• Cover and cook low 6-7 hours or on high 3-4 hours
• Sprinkle with grated cheese before eating