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

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.

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