This recipe graciously inspired by FoodEditorials.com and embellished delightfully by Lauren’s Madre.
2 lbs. string beans
8 shiitaki mushrooms
1 medium onion or 8 miniature
2 steam fresh oregano
3 basil leaves
3 cloves garlic
salt to taste, liberally is suggested
1. Chop oregano, basil onion, garlic and mushrooms.
2. Add all chopped ingredients and string beans to pot over stove.
3. Add water to pot, 1/3 depth of green beans.
4. Liberally salt mixture.
5. Bring to boil and then simmer covered over heat for 30 minutes or until done.
Lauren loves green beans. Loves them. These are no exception.
Total Time: 38 minutes
Prep – 8 minutes
Cook – 30 minutes
Yield: 6 servings
The recipe inspired graciously by Elaine Gloria Gottschall of Breaking the Vicious Cycle: Intestinal Health Through Diet.
4-5 Ibs. chicken legs and thighs
2 packages baby carrots or 10 peeled and chopped carrots
2 large onions
few stalks of chopped celery
few stalks of parsley leaves
salt to taste
1. Clean and chop carrots, onions and celery.
2. Place chicken pieces and vegetables into large pot, add parsley and salt to taste.
3. Fill pot to cover with water.
4. Simmer pot for 4 hours.
5. Pour soup through colander to separate broth from the vegetables and chicken. (You may wish to take some of the broth and pour it into ice cub trays for freezing as means to add flavor to other dishes later!)
6. Let chicken pieces cool, then de-bone and de-skin chicken.
7. Place veggies and chicken meat back into broth and enjoy!
This is your average chicken soup. (You may wish to take some of the broth and pour it into ice cub trays for freezing as means to add flavor to other dishes later!)
Total Time: 4 hours 27 minutes
Prep– 7 minutes
Cook– 4 hours
Cool/De-bone– 20 minutes
Yield: 15 servings
This recipe stolen graciously from Emeril.
1 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 Tbsp. lemon juice
4 Tbsp. chopped fresh basil leaves
3 Tbsp. minced garlic
2 Tbsp. minced shallots
2 Tbsp. chopped fresh cilantro leaves
1 Tbsp. chopped fresh oregano leaves
1 cup chopped fresh flat-leaf parsley leaves
1 jalapeno – deseeded
1/4 tsp. crushed red pepper
2 1/2 tsp. kosher salt
1 1/4 tsp. freshly cracked black pepper
4 (12-ounce) double-cut pork chops
1. In the bowl of a food processor, combine the olive oil, red wine vinegar, lemon juice, basil, garlic, shallots, cilantro, oregano, parsley, jalapeno and crushed red pepper.
2. Pulse until well blended but do not puree.
3. Stir in 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper.
4. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrapand reserve at room temperature for up to 2 hours.
*If cooking pork another day, refrigerate sauce and return to room temperature before serving.*
5. Season the pork chops on both sides with the remaining 2 teaspoons of the salt and the remaining teaspoon of the black pepper and place in a large, resealable plastic food storage bag.
6. Add the remaining chimichurri sauce from the processor into bag covering the chops.
7. Seal bag and refrigerate the pork chops for at least 2 and up to 4 hours.
8. Preheat a grill to medium.
9. Once the chops have finished marinating, remove them from the refrigerator and let them come to room temperature for 45 minutes.
10. Set the chops over the hot grill and cook for 7 to 8 minutes on each side.
11. Once cooked through, serve the chops and pour 1/4 cup of the reserved chimichurri sauce over each chop before serving.
“I didn’t know pork chops could taste this good,” Jordan. (Lauren passed out on floor.)
Total Time: 3 hours 15 minutes
Prep – 15 minutes
Inactive – 2 hours 45 minutes
Cook– 15 minutes
Yield: 4 servings
This recipe graciously stolen from comfybelly.com.
1/2 cup SCD yogurt
1/4 cup honey
2 1/2 cups almond flour
1/4 tsp. sea salt
1/2 tsp. baking soda
Cinnamon Topping Goods
2 Tbs. cinnamon
4 Tbs. honey
2 Tbs. unsalted butter, melted (coconut butter will work too)
1. Preheat oven to 310 degrees F.
2. Combine all the muffin ingredients and blend well (we used food processor, but hand is great too).
3. Place cupcake liners in a baking pan, and fill the liners halfway with batter.
3. Blend all the topping ingredients well with fork.
4. Add about a tablespoon of topping to the center of each muffin.
5. Place another scoop of batter on top of each muffin until the batter just about reaches the top.
6. Evenly distribute the remaining topping over the top of each muffin. Optionally, use a toothpick to poke at the top of each muffin to allow some topping to drip into the batter.
7. Bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.
They are moist, flavorful, and glamorous! These buns are better than J. Lo’s! THEY ARE BEAUTIFUL! The most amazing part to me is that if you handed these muffins to a friend, they would have no clue they were made with the nontraditional ingredients. if you like cinnamon, you’re just gonna die.
Total Time: 55 minutes
Prep – 30 minutes
Cook– 25 minutes
Yield: 12 muffins
This recipe graciously inspired, practically stolen, from Giada.
1/2 cup SCD legal diced roasted red bell peppers (These add about 30 minutes if not prepared before hand.)
1/2 cup diced pitted green olives
1/2 cup grated parmesan
2 scallions, diced
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 lbs. white button mushrooms, cleaned and stemmed
1/4 cup finely chopped fresh basil leaves
1. Preheat the oven to 400 degrees F.
2. In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
3. On a greased or parchment paper-lined baking sheet place the mushrooms, cavity side up.
4. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes.
5. Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.
Total Time: 30 minutes
Prep – 10 minutes
Cook– 20 minutes
Yield: 4 – 6 servings
This recipe graciously stolen from nomorecrohns.com.
1-1/4 c. almond flour
4 medium eggs
4 Tbs. Honey
2 Tbs. vanilla (containing vanilla and alcohol only)
1/4 tsp. Salt
1/4 tsp. baking soda
1 Tbs. real butter
1. Mix all ingredients together in a blender for a light, fluffy texture.
2. Pour onto a buttered electric griddle (preferably) set at 275 degrees or a buttered pan.
3. Cook slowly until golden brown; (a bit longer than for regular flour pancakes).
4. Serve with warmed honey and/or jam.
Flippin’ floppin’ good! Lauren loves to infuse hers with SCD butter and Jordan likes equal parts jam or honey to pancake. The almond flour gives a nice sweetness. Oh and stay tuned for banana pancakes… also divine…
Total Time: 25 minutes
Prep – 5 minutes
Cook– 20 minutes
Yield: 9 medium pancakes
This recipe graciously inspired by Grechinlin.
25-30 pieces of large shrimp cooked, peeled, deveined
1 medium white onion
3 heads garlic
1 Tbsp. parsley
7 springs of chives
2 Tbsp. butter
1 Tbsp. olive oil
2 shakes paprika
1. If frozen, thaw the shrimp under running water.
2. Add olive oil and butter in a small skillet, until melted.
3. Finely dice onion, shallot, garlic, parsley, and chives.
4. Add onion and shallot to skillet, let those cook until soft.
5. Add garlic and cook for a couple more minutes.
6. Add the shrimp, chives, paprika, and parsley, and let cook through.
So we had one problem when we made this… It was good, but we felt like the shrimp themselves needed more flavor. Perhaps instead of precooked/frozen, next time we’ll try fresh. The sauce was good and the shrimp were good, but we wanted more integration!
Total Time: 30 minutes
Prep – 10 minutes
Cook– 20 hours
Yield: 2 servings