Category Archives: Recipes: Desserts

So Simple Birthday Chocolate Cake and healing diets

Summary:  I subscribe to the Julia Child philosophy of

“I’d rather eat an occasional little piece of the real thing than a giant bowl of the imitation!”

November… two Scorpios living under the same roof, celebrate lit candles on this So Simple Chocolate Birthday Cake.   FODMAP friendly, and within limits of UMass modified SCD named IBD-AID.  This coconut flour and maple syrup based seven ingredient cake was actually preferred in its taste trial test compared to the traditional iced cookie cake.  That is reason enough to not relegate this dessert to a once a year show, rather keep it in your families rotation.  We certainly do.

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school lunch bag chocolate chip cookies

SUMMARY:  I hear you… school lunch bags and dessert.  Well… here is what I pack; it is the very same chocolate chip cookie recipe that you sampled.  Actually, I always double this recipe making it in bulk using a very large stainless steel mixing bowl that I happened upon at Marshall’s.  I freeze all these cookies, and we just eat them straight out of the freezer!  They make great packable school lunch bag chocolate chip cookies! Substitutions for healing diets SCD, GAPS, and UMass IBD-AID are noted.

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4th of July Fruit Roundup & Burger Thoughts

Sharing an EASY 4th of July Fruit Roundup, and a Grassfed Burger recipe, for party & picnic ideas, although honestly, these are fun & fabulous anytime!

And the best part… absolutely NO artificial colorings, artificial flavorings, or additives!  Nature is providing all!

Tip:   Just dip banana slices in lemon juice to prevent discoloration.

Berries… please buy organic as they are on EWG’s Dirty List:

EWG 2015 Dirty and Clean List
Source: http://ecowatch.com/2015/02/26/shopper-guide-pesticides-produce/

For the pie recipe…  please don’t use canola oil… just use coconut oil!!!  You will soon see the post detailing transfat (and other) problems with canola oil — all industrial seed oils for that matter!

Burger thoughts

For mouthwatering burgers:

Mouthwatering Grassfed Burgers

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Yield: 12 four and one half inch burgers

Serving Size: One burger.

Mouthwatering Grassfed Burgers

Grassfed meat has fatty acids that differ from grainfed meats. Unique taste results and non-conventional cooking is required to bring out the tastefulness. The reference links in the Notes section are great for understanding fatty acid differences. Source: biomeonboardawareness.com

Ingredients

  • 3 lbs of grassfed ground meat (we use 1 lb —95% lean to 2 lbs — 85% )
  • 2 large cloves of finely diced garlic
  • about 1/2 cup of diced red onions
  • sea salt and pepper to suit your taste preferences.

Instructions

  1. Briefly blend all ingredients using your fingers so as to not toughen burgers.
  2. Shape into 4 - 1/2 diameter sized burgers.
  3. Grill over medium heat flipping every 3 minutes, until reaching an internal temperature of 165 degrees F. NOTE: Once you reach 160 degrees F, the burgers quickly reach 165 degrees F so watch closely. Once burgers reach 165F, they should no longer be pink inside; do not char outside of meat.
  4. Remove burgers from the heat, and allow to rest a few minutes so that juices can meld.

Notes

http://biomeonboardawareness.com/4th-of-july-fruit-roundup-burger-thoughts/

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4th of July Cashew Cheesecake with Nut Crust, SCD/GAPS/PALEO

Summary:  This is a great 4th of July dessert, and it is just in time for the holiday!  But honestly, we always have this Cashew Cheesecake with Nut Crust in our freezer for snacking! Some add peanut butter into the filling, or blueberries swirled atop the cheesecakes, and others top with coconut milk whip cream. I suppose that is what makes this recipe so fun… you can dress it up but you certainly don’t need to! It is equally delicious as is!  Credit for this recipe goes to Minimalist Baker, although  I’ve modified it to include proper nut preparation as well as to proportionately increase the filling ingredients to reflect 15 full sized muffing tins instead of one dozen, since I always get 15 nut crusts!

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SCD Protein Bar (similar to Cliff Bars) or Bite Sized Candy

SUMMARY: This is a favorite SCD protein bar that we actually cut into bite sized nugget pieces which are then frozen. It is perfect for snacking.  The recipe uses a food processor and no baking is required!  The ingredients are pressed into a parchment lined dish, frozen, and then cut into the desired nugget sizes.  I always double this recipe since it is a freezer stored food. 

Ingredients I Prefer to Use

The ingredients in this recipe make these bars an advanced food for those on healing diets such as SCD, GAPS, or PALEO.  For this very reason, I recommend properly preparing nut and seed ingredients  whenever possible to make such more easily digestible.  I use the following ingredients for this very reason although I am not aware of “SCD legal” letters for them.  Be cautious if you are SCD or GAPS and use these brands, but many use them without problem. You can be creative and use your favorite nuts, seeds, and nut butters, but I prefer:

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