Sweet Carrot Souffle

I was walking through a grocery store and saw 'Carrot Souffle' in the deli (pre-made) area. I realized I had never even had a souffle before. Luckily I needed to use up a lot of carrots and this was the perfect way to do it. This recipe is super easy and sooo good. I think I might make this for Halloween or Thanksgiving. I just love the bright orange color :)


Sweet Carrot Souffle

2 pounds carrots, chopped
3 eggs
1/2 cup butter
1/2 cup honey
1 1/2 Tbs coconut flour
1 tsp baking powder
1 tsp vanilla extract
cinnamon (to taste)

1) Preheat oven to 350 degrees F.

2) Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 20 minutes. Drain and rinse with cold water.

3) In a food processor, mix eggs. Then add carrots, melted butter, honey, coconut flour, baking powder, vanilla extract, and cinnamon. Mix well and transfer to a buttered 8x8 casserole dish.

4) Bake in preheated oven for 30 minutes.

To make 1 tsp of baking powder:
Mix 1/4 tsp. baking soda + 1 tsp lemon juice. You will see bubbling.

Optional toppings:

1 Tbs. butter
1/2 c. pecans, chopped
sprinkle of honey

Sauté chopped pecans in butter until beginning to brown. Add honey and stir to combine. Turn off heat and set aside.

and/or

Whipped Cream

Strawberry Shortcake Recipe

It's almost strawberry season! These shortcakes are made in muffin cups and are great with strawberries and whipped cream. I got this recipe from Tiana website. Their website has a lot of other great recipe's for coconut flour.

Strawberry Shortcake Recipe

1/2 cup coconut flour
6 tablespoons butter, melted
6 eggs
6 tablespoons honey
1/2 tsp. salt
1/2 tsp. vanilla
1/2 tsp baking powder

To make 1 tsp of baking powder:
Mix 1/4 tsp. baking soda + 1 tsp lemon juice. You will see bubbling.

Blend together butter, eggs, honey, salt, vanilla and baking powder. Combine coconut flour and whisk into batter until there are no lumps. Pour batter into lined muffin cups. Bake at 400F for 15-20 min. Serve topped with fresh strawberries and whipped cream. Makes ~9 cakes.


Note: I use silicone baking cups, and they are Amazing! I highly suggest investing in some, especially if you cook with coconut and/or almond flour. Nothing sticks to them, and they are reusable :) I got mine at Crate&Barrel.

Broiled Asparagus

If you haven't been using your oven broiler, you should. It's a great way to cook meat and veggies very quickly.

Broiled Asparagus

1 bunch of fresh asparagus
olive oil
sea salt
fresh ground pepper
freshly ground Parmesan cheese

-First snap off the tough woody bottoms of the asparagus (1-2 inches from base)
-Place asparagus on a piece of foil and fold the sides of the foil up (about 1/2 inch). This will prevent any oil from spilling out
-Brush olive oil on asparagus
-Season with a pinch of salt and pepper

Broil for 4 min, then flip each asparagus over.
Broil for another 3 min.

Place asparagus on plate and garnish with fresh Parmesan cheese.

Waffles

Found this recipe on a low carb forum and it's great! I changed a few things for SCD. I know pork rinds in a waffle recipe sounds kinda weird but they are actually really good.

"Wonder" Waffles

8 large eggs
4 Tbls. heavy cream (scd) or yogurt (scd)
4 Tbls. water
2 tsp. vanilla extract
1/4 cup honey
4 ounces of crushed pork rinds
1/2 tsp. ground cinnamon
6 Tbls. melted butter

Use a food processor to get the pork rinds down to a fine, almost powdery consistency.

Beat the eggs then add the cream, water, vanilla extract, honey and cinnamon and beat some more. When well blended mix in the ground pork rinds. Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be quite thick, but not to thick to spoon easily. If too thick, add a little water. If too thin, add a little bit more pork rinds. Just before you're ready to put into waffle iron, stir in ~1/3 of the melted butter.

Brush the top and bottom of the waffle baker with some of the remaining melted butter, then spoon about 1/4 cup of batter onto the waffle baker.

I usually taste the first waffle to see if more honey is needed.
This recipe will make eight 4x4 inch waffles.

These waffles will firm up and brown just like "real" waffles.
I eat them with bananas, honey-syrup and sometimes scd whipped cream.

Avocado and Asparagus Salad

I work late on Wednesday's and when I came home one night I was delighted to see this amazing salad already made by my husband. It was light and refreshing, but still filling. We paired it with some tuna steak, yummo.

Avocado and Asparagus Salad

1 bunch of lettuce (Boston lettuce)
1 bunch of fresh asparagus , trim and cut into 1 inch pieces
1-2 large avocados, peeled and diced
1-2 tomatoes, seeded and diced
1 red onion, diced
1 small bell pepper
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Dash of salt
Dash of pepper

Put asparagus and 2 tablespoons of water in a dish, cover and microwave on high for 3-6 minutes, stir once. Drain and cool.

In a large bowl, combine the asparagus, lettuce, avocado, tomatoes, onion and bell pepper; toss gently. In a jar, combine the remaining ingredients and shake well (with lid on). Pour dressing over salad. Cover and refrigerate until serving.

Butternut Squash Fries

Since I've been on SCD I have made a lot of 'butternut squash fries'. However, when summer hit it was impossible to find a decent butternut squash. Finding the already frozen and diced squash in a bag has a been a time saver. Now that fall is approaching I am buying it fresh, but now I know what to buy in the summer months when winter squash in unavailable.

Butternut Squash Fries
1 butternut squash (peeled and diced)
olive oil
salt and pepper

-Lightly oil butternut squash. If using frozen butternut squash, use a little less oil.
-Salt and pepper and place onto a baking sheet lined with parchment paper. (I use a silicon baking mat).
-Bake @ 400F for 40 min. (Flip fries half way through baking)

Mayo Dip (for fries)
Spoonful of SCD legal mayonnaise
Dash of paprika
Freshly ground black pepper

Prosciutto Wrapped Chicken

I love watching the food network and getting ideas. I saw Rachael Ray make a prosciutto wrapped chicken and with a few changes, voilà, SCD legal. I sautéd some red onions and zucchini with butter and some salt/pepper. A perfect quick meal to make during the week.

Prosciutto Wrapped Chicken

~10oz. fresh spinach
1/2 cup farmers cheese
1/4 cup grated Parmigiano-Reggiano
2 cloves garlic, finely chopped
Sea Salt (ground)
Black Pepper (ground)
Hint of nutmeg
4-6 chicken breasts
6 slices prosciutto (scd legal, pork and salt only)
3 tbs. extra virgin olive oil


Preheat oven to 400 degrees F.

Wilt fresh spinach in a little olive oil, then place in a bowl.
Mix in cheeses, garlic, salt, pepper and nutmeg.

Cut into and across through the chicken breasts (like a book).
Season the chicken with some salt and pepper.
Fill each chicken with cheese and spinach mixture.
Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal.
Brush chicken all over with some extra-virgin olive oil and roast for 20 minutes or until cooked through.