GREEN EGGS & GUACAMOLE, SCD, CLEAN EATING IDEAS

GREEN EGGS & GUACAMOLE, AIP, CLEAN EATING

 

Doesn't that look like green deliciousness just waiting to be eaten!  I decided to try eggs for breakfast for the first time since doing the Autoimmune Protocol AIP diet for three months and now transitioning to the Specific Carbohydrate Diet SCD for two months.  Prior to these lifestyle changes, if I ate eggs for breakfast, I would be in the bathroom within 20 minutes cramping, bloated, painful diarrhea and generally ruined the remainder of my day in and out of the bathroom.  So far, no issues after eating my "Green Breakfast".

 

There are quite a few variables that could be making the difference in my gut health.  Let's start with the pan I cook in, I only use stainless steel pans now, no nonstick surfaces.  The eggs are organic instead of non organic.  I didn't cook them in margarine, butter or with non-stick spray. I cooked the eggs in organic coconut oil.  And perhaps the most important thing is this...my gut has had a total of five months of no refined sugar, no eating out, only organic homemade real food with three months to heal on the elimination diet and two months to continue healing on the SCD diet.  And did I mention homemade chicken bone broth every day for 5 months!

I used two eggs and a half cup of very finely chopped spinach in my eggs.  The guacamole is pretty simple.  I used an avocado, 1 TBSP lime juice with a sprinkle of salt and just mashed it up. 

 



Organic Black Bean Quinoa Carrot Burgers (Recipe Makeover)

Organic black bean / quinoa / carrot burgers have become a favorite in my house!  I am so happy I have been able to add black beans back into my diet. They quickly became that "go to" meal when we can't think of what to make for dinner. These healthy bean burgers have kept us from eating out more than once!  Serve on a bed of lettuce, baby spinach and avocado/homemade guacamole and we have a filling, healthy meal.

These burgers also freeze well!

Organic Black Bean Quinoa Carrot Burgers                    makes 4 burgers / 2 servings

1/2 cup cooked organic quinoa (not SCD legal but my tummy tolerates just fine)
15 ounce can organic black beans, rinsed and drain, mash with hand masher leaving some whole or use 1 1/2 cups homemade cooked organic black beans
3/4 cup finely shredded organic carrots
1/4 cup organic Almond Flour
1 clove organic garlic, minced
1 tsp organic cumin (if allowed on your diet)
(optional 1/4 tsp sea salt)
1-2 TBSP olive oil for cooking burgers

Cook quinoa according to package directions to equal 1/2 cup cooked.  Let cool, then add shredded carrots, minced garlic, mashed beans, almond flour, cumin and salt.  Mixture will be lumpy but should stick together.  Form into 4 patties.  I like mine flattened a little so there is more crunchy surface, if you like a softer burger leave it a little thicker.  Cook 8 minutes on each side in olive oil over medium heat.  If they start to get too brown/crunchy, turn the heat down slightly.

I freeze these burgers on a cookie sheet individually, then place parchment paper between them before placing in freezer container.  This makes it easier to just remove one burger at a time.