Peanut Butter Banana Cookies SCD

Well hello there and Happy Wednesday!

I am slowly but surely getting caught up on posting some meals from the past couple of days. Come tomorrow I think I will be caught up.

So, back-tracking to Monday. The morning after our anniversary celebration we woke up early and pondered over the breakfast menu for a bit. Nothing was really calling out to me that fit into the SCD so we decided to head home instead. Plus, we would save some money by eating at home.

What I really wanted was a piece of pumpkin bread (SCD) with Parkers Farm Natural peanut butter and the slightest drizzle of honey. In case you were wondering, I have eaten this breakfast every day for the past um, two weeks or so? I am lovin’ it.

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Lunch

Lunch was leftover Rudy’s green beans from dinner the night before. I am head over heels for these green beans. They come with some sort of light teriyaki sauce with sesame seeds and the beans are crunchy, not mushy. They are just perfect. I could seriously go there and just order the green beans and be a happy girl.

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I also ate what very well might have been, my one an only Honeycrisp apple of the season. They are SO delicious but they are so darn expensive! I had to have at least one this fall so I picked one up at the store. I also enjoyed a couple slices of muenster cheese and another piece of wedding cake.

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I hit up the gym in the afternoon complete with a 40-minute elliptical workout followed by biceps, triceps, and some core work.

Dinner

Baked butternut squash fries coated in a small amount of coconut oil and a lean bison burger with pickles, cheese, tomato, and mustard served on a butter lettuce bun.

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NUM.

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Get My Yoga On

To any of my readers who were following me back in June, you may remember I took on the June Yoga Challenge hosted by the beautiful Courtney of Sweet Tooth Sweet Life. In June, I challenged myself to complete 3 yoga sessions each week. It didn’t matter if they were hour-long sessions, 10-minute sessions, super intense, lower intensity….just as long as I did 3 sessions. On Fridays we would report in on Courtney’s blog to help hold us accountable and  to encourage each other along the way.

Well, since completing that challenge I am embarrassed to say I don’t think I have participated in one yoga session since. It’s terrible! I felt SO good during that challenge why on earth would I not continue it like I said I was going to? I just don’t know the answer to that.

Anyway, it just so happens that Courtney is hosting the challenge again this month and you better believe I’m joining in again. I find I follow through so much better when I am actually held accountable with these monthly challenges. (See September Push-up Challenge)

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This time around I am lowering the bar just a little bit. Considering I have been trying to incorporate more running into my routine, and still want to have time for that, I will be setting a goal of one yoga session per week. If I find that this challenge is WAY too easy, I may increase the goal to two a week. We shall see.

The most difficult part of this challenge will be finding the “right” time and most enjoyable time for me to get my yoga on. I prefer the morning however I have a really hard time getting up earlier than I have to for work especially now that it’s chilly in the morning and dark. I may just have to though. If only I could remember the endorphin rush I get after a workout, when that alarm clock goes off in the morning. I’ll work on that.

You can get in on the fun too, check out the complete challenge at: Sweettoothsweetlife.com

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Peanut Butter Banana Cookies SCD

This cookie recipe was mentioned to you last week and I’m glad I’m finally getting around to sharing it with you. These peanut butter banana cookies are 100% SCD legal. They are subtly sweet and the perfect dessert or snack. SCD or not, you can still enjoy this cookie.

If I wasn’t following the SCD, I absolutely would have thrown some chocolate chips in the mix. Peanut butter, banana, annnnd chocolate chips? You had me at peanut butter. Soon my friends, soon. This time you’ll just have to settle for the glorious in itself pb and banana combo.

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Peanut Butter Banana Cookies SCD
Print
Recipe type: SCD Snack, Dessert
Prep time:
Cook time:
Total time:
Ingredients
  • 1¼ cup almond flour
  • ½ tsp. baking soda
  • pinch of salt
  • 1 over-ripe banana
  • ½ cup natural creamy peanut butter
  • 1 egg white
  • 1 tsp. vanilla
  • 2 Tbsp. honey
Instructions
  1. Preheat oven to 375 degrees.
  2. In small bowl, combine flour, baking soda, and salt. Set aside.
  3. In medium bowl, use hand mixer or stand mixer to combine banana, peanut butter, egg white, vanilla, and honey.
  4. Add dry ingredients; stir to combine.
  5. Use spoon to drop cookies onto non-stick baking mat or cookie pan coated with non-stick spray.
  6. Bake for 20 minutes.

Enjoy!

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One last thing, today is the last day to enter into my LARABAR giveaway. Don’t miss out on a chance to win! You have until 9 pm Central Time to enter into the giveaway. The winner will be announced tomorrow, Thursday October 4th. Good luck!

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Apple Butter Low and Slow

Yay for Saturday! I hope you are all enjoying your weekend so far.

How about I preface this post by saying it was nearly impossible for me to take any appetizing photos of what you are about to see. I just couldn’t. With that being said, I want to share with you how I made my first every batch of homemade apple butter in the crock pot, with the help of one of my wonderful reader’s suggestions and Google for extra guidance.

Crock Pot Apple Butter

1. Peel, core and dice apples. Place into large crockpot. Sprinkle heavily with cinnamon and a drizzle of honey if you wish . *Next time I will probably add in some nutmeg or cloves.

2. Cover the pot and set on low. Let it go for 24 hours, stirring occasionally when you around the house.

3. Add 1 cup of water, stir and cover. Repeat this process 2 more times for a total of 72 hours or 3 days.

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4. By the end of day 3, the apple butter will take on a deep brown color which frankly, looks very unappetizing. At this point, you could leave your apple butter a little lumpy like in the photos below…

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Of you can blend until smooth. I chose the latter. I used an immersion blender right in the crockpot to work it until smooth.

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If you make a small batch of apple butter and plan to use it within two weeks or so, you can ladle it into an air-tight container and store in your refrigerator. If you make a humongous batch like I did, you might need to do some canning.

The Canning Process

This was my first time canning and it really wasn’t as bad as I was expecting. I thank Google again for getting me through this process…

1. Wash canning materials in hot soapy water. Place glass containers in hot boiling water for 5 minutes to sterilize, making sure they are fully dispersed with about 2 inches of water on top and that the jars do not touch. Place lids in a separate pot of hot water but not boiling.

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Fill jars with apple butter leaving about 1/2 inch space on top. Cover with lids and screw on top.

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Place back into boiling water for 10 minutes, again making sure that water covers the tops of the jars by about 2 inches and that the jars do not touch.

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Remove from water carefully and let cool on cooling rack. You will hear a popping noise from the lids once they start to cool which means they are sealed tight!

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Store in your pantry and enjoy all winter long! Refrigerate after opening.

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Some recipes for apple butter call for pectin and added sugar, but since I am following the SCD, I chose not to include those ingredients. The result is a very subtle apple butter with the perfect amount of sweetness, perfect for topping toast, muffins, crackers, or right off of a spoon. The great thing about this 3-day crock pot process is that your house smells amazing the whole time. Can’t beat that cinnamon apple smell! So fall, so comforting.

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I’m off for a run and a few other errands before some crazy fun festivities happen this weekend including celebrating me and my honey’s ONE YEAR ANNIVERSARY! The actual date is October 1st but since that is a Monday we are celebrating this weekend. I look forward to filling you in later.

Hope you all have a super Saturday. Catch up with you soon!

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Bing Bang Boom BL(ea)T Salad

For some reason, I have been exhausted this week. I guess there could be a number of factors influencing this but I don’t know. I continue to try and listen to my body and allow it some time to rest and recuperate since it seems like that’s what it is asking for.

Weekly Activity (so far):

  • Mon: elliptical; push-ups
  • Tues: walk; push-ups
  • Wed: rest; push-ups

As you can see, simple, non-obtrusive, low-impact workouts. I am still getting my push-ups in every day for the September #dropandgimme10 challenge. I was actually lying in bed the other night about to fall asleep and remembered I hadn’t done my push-ups yet so I forced myself out and did ten. That is a weirdo dedication right there!

I track my workouts right on B.N. to keep me in check, and you can find them under the fitness tab on the top of my homepage, under Weekly Workout Log. I went through a month or so spurt where I forgot to record, but I am back in action and want to keep up with it.

I enjoy looking back and seeing what I have done in the past, especially at times when I was training for a race. This can also help me to see what worked and didn’t work in terms of training for a race, or if any tweaks could be made to help improve my experiences in the future (not that I’m one to truly “race” at a race, but it’s still nice to improve on time).

Speaking of races, Dana and I are looking into registering for one for the upcoming month or so. We are thinking around a 10k distance, but haven’t decided for sure. Any local readers have any recommendations?

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B.L.E.A.T. Salad

It’s time to talk food, and we’re going to skip right to dinner.

We all have those days where we get home from work and the LAST thing we want to think about is what to make for dinner. You know those nights where you are so hungry, but can’t decide what sounds good, and you have no energy to waddle to the kitchen and make yourself something?

Last night I had to call on the troops to get me through dinner prep, aka my husband. He is always more than willing to help, but knows how much I enjoy my kitchen time so he usually lets me do my thing, but when I ask for help he is there in a heartbeat.

Together we threw together a B.L.E.A.T.: Bacon, lettuce, egg, avocado, and tomato salad.

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I grabbed four slices of turkey bacon from the freezer, and got those cooking on the stove top. Dana got to work on cooking two eggs over-easy, and I got to chopping up the veggies for the salad. Once everything was ready, we piled it on a plate with a dash of salt and pepper and bing, bang, boom it was done.

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I can’t believe how much I’m starting to enjoy bacon. What is happening to me? Although, I do prefer the turkey bacon sort, but this is still a big change for me. My brother Scotty would be proud.

I finished dinner off with a nice big peach that I had actually packed as an afternoon snack at work but never got around to eating.

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So there’s your proof in the pudding that you CAN put together a nice meal even when you feel like all you want to do is pick up the phone and order take-out. Put the phone down! Go to the kitchen.

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It turns random…

I was clearing out my cupboards last week and stumbled upon a box of Kix Cereal that had been opened a while ago but was still about 3/4 full of cereal. Since neither Dana or I are eating any grains (I am following the SCD), these weren’t going to get eaten. I am not one to throw away food without a fight. I had my taste-tester make sure they hadn’t gone bad, and then got to thinking.

Growing up, mom always kept cereal stocked in the house, and being that there were three teenage boys in the house, you better believe we had many-a-boxes of cereal at any given time. She was finding that when she went to clean out the cupboard, a good chunk of the cereal boxes only had a tiny bit of cereal left in the bottom, not enough for one bowl. She was also not one to let food go to waste, so she got creative.

She threw every last bit of cereal from the remnants left in the boxes into a big bowl, and then melted marshmallows, a tiny bit of butter, and peanut butter on the stove top. She mixed the peanut butter love into the cereal, and made what I always remembered to be the most delicious cereal bars. How could they not be? Cereal…amazing. Peanut butter…amazing. Marshmallows….um yah! Put these components all into one bar and you have a match made in heaven. It was a great way to use up those last bits of cereal.

With these memories, I got to work and made a batch of peanut butter Kix bars to bring in to a work meeting.

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The verdict: my co-workers went crazy over them.

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They were snatched left and right and gone before I could say General Mills and just like that I didn’t have to feel guilty about wasting food. Even though I’m not eating cereal myself,   it doesn’t mean I didn’t enjoy every second of watching my co-workers enjoy them.

There a million different ways to make this bar. You could add nuts, extra marshmallows, chocolate, omit the peanut butter (What??! No.), toss in some dried fruit, add sprinkles…go ahead and get creative. You’ll feel like a kid again!

That is all for today. Sorry this post is completely every where, but that’s kind of where my head is at this week. I hope you all have a tremendous Thursday. Always excited to catch up with you again!

Love and Kix,

M

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The Easiest Cinnamon Applesauce

This morning the thermometer says 38° F. The fall weather is officially here which gives me such a cozy feeling and has me grabbing for my sweatshirts. When I think of Fall I think colorful leaves falling, pumpkins, sweaters, football, chili, cinnamon, cool long walks, and fresh delicious apples. On Sunday I dove into Fall mode.

I pulled out a bag of apples and got to working on some homemade applesauce. I used the Jazz variety because they happened to be on sale but you can use whatever apple you prefer really. I began by peeling 6 medium apples, cored them and sliced them.

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Apple peels remind me of childhood because when my mom would make apple crisp or baked apple slices, I would stand by her side and watch as she peeled the apples, and she would let me eat the peel. I loved the crispy treat.The simple pleasures.

I threw the apples into a large crock pot, sprinkled them with a large dose of cinnamon and a healthy drizzle of honey. If you don’t LOVE cinnamon you can go for a more conservative amount, but I really do love it. I’ve been using it like crazy lately. Good thing we bought a ginormous container of it at Costco.

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Cover that bad boy and set it on high for 4-5 hours. Stir occasionally.

And here’s what you get!

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I chose to keep mine chunky style but if you wish you could scoop this into a food processor and smooth it out. Chunky style doesn’t make for the prettiest photo ever but I promise you once you taste it, it won’t matter.

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It tastes wonderful just as is, but I’ve also discovered that it tastes awesome on top of a piece of zucchini bread. It’s kind of like apple butter but chunky style.

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I actually didn’t measure the ingredients (whoopsie) but I will do my best to give you the approximate amounts. Feel free to experiment with it on your own too!

Easiest Cinnamon Applesauce Crock Pot Style (recipe adapted from SkinnyTaste)

Ingredients

  • 6 medium apples
  • ~1 Tbsp. cinnamon
  • ~2 Tbsp. honey
  • 1 lemon wedge

Directions

  1. Peel, core, and slice apples.
  2. Place apples in crock pot, sprinkle with cinnamon and honey.
  3. Squeeze the lemon wedge into the pot before adding it to pot.
  4. Cover with lid and set on high for 4-5 hours, stirring occasionally.

It’s as easy as that. Yes, really. And it’s SCD-friendly. Go make your home smell like Fall. I am out to take on the day. I hope you all have a great Tuesday.

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Garden Fresh Veggies

Hi there! I’m diving right in…

Lunch

I’m still not quite sure how I felt about yesterday’s lunch. The night before, I sautéed zucchini and mushrooms seasoned with cumin and salt and pepper. I then added cooked carrots and diced turkey. Once the veggies were cooled, I topped them with green olives, feta cheese, and balsamic basil dressing. I packaged the dish up and brought it with me to work.

I ended up eating the carrots solo, not in combination with any of the other items in this dish. They just didn’t belong, poor guys. Would I make this combo again? Probably not, but I didn’t HATE it, it just wasn’t as good as my other Greek-inspired dish from the other day. I prefer the fresh raw veggies versus the cooked any day.

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Either way I still enjoyed my lunch outside in the sun and then went for a quick 15 minute walk before heading back to work for the afternoon.

Gym

After work I made my way to the gym after sitting in traffic for what seemed like forever. I wasn’t feeling super energized so I grabbed my newest Rachael Ray magazine and rode the elliptical for 35 minutes. It was pretty darn hot in the gym yesterday and I ended up getting sweatier than I felt worthy of. I wasn’t hitting it too hard but the sweat made me feel like I was!

Dinner

For some strange reason, once normal dinner time rolled around, I was not hungry. I hadn’t eaten copious amounts of food throughout the day or anything, so this was weird for me. This doesn’t happen to me hardly ever.

I waited and waited for the hunger feelings to come around, and they were only starting to barely creep up when I decided I would just make myself a little somethin’-somethin’.

I made a salad with mixed greens, a half of a grilled pork tenderloin marinated in Lawry’s Hawaiian dressing, avocado, mango, and honey mustard dressing.

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About 45 minutes after I got done eating the salad, my appetite kicked in. I ate my second dinner which was a few small handfuls of trail mix…

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A bunch of these sweet red cherries…

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And a piece of almond bread. Dana said this was by far the best batch of almond bread I have made so far, and I would have to agree. I used Greek yogurt instead of homemade SCD yogurt, and cut the eggs down a little bit and incorporated some egg whites. It made for a more bread-like texture with less crumbling and more stability.

I should probably post this recipe soon, huh?

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As I was out checking out the garden last night, looking around for any fresh veggies to pick, I thought it would be fun to give you guys a glimpse of the jungle our garden has turned out to be.

I snapped this photo below back at the end of May when we planted zucchini, tomato, bell peppers, jalapeño, kale, green beans, and onions.

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Now check it out! Mind you there’s an abundance of weeds in there, but you see on the right side in the front? Those are all tomato plants and they are coming in full swing! They are mostly green still but there are LOTS of green ones. I can’t wait to be bombarded with tomatoes. Fresh salsa will be coming out my ears. I am thinking of getting something to help me rid of the pesky weeds in my garden. Luckily sites like https://bestofmachinery.com provide reviews and guides on the best garden tools and products to help me with my purchase.-

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The zucchini have had a rough summer. We have gotten a few so far, but not like last year. I think the weather has teased them a bit. I’m still hoping we get more.

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Here is our green beans and kale on the left.

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We didn’t get any peppers unfortunately which I am pretty bummed about. The onions are probably ready to be plucked from the ground, but I haven’t touched them yet.

I most definitely do not have a green thumb, but we are producing some veggies which makes me oh so happy.

I am off for the day, make it a happy one. Open-mouthed smile

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“Fauxtmeal” Raisin Cookie Bites

August 1st? Really?! Holy cow time is flying by so fast I can hardly keep up.

Dehydrated Fruit and Veggies

So, remember how I told you I bought a food dehydrator? Well, it has been taken out of it’s box and gotten some action. My first attempt with the machine involved carrots and bananas.

For the bananas, I sliced them thinly, gave them a squirt of lemon juice to slow down the browning, and placed them on the tray.

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As for the carrots, I used the wonderfully fresh carrots from the farmer’s market and sliced them into thin coins as well. I was hoping that the purple carrots would be purple all the way through, but no such luck. Once I peeled them they were orange on the inside. Still beautiful though.

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I placed all of the coins onto the dehydrator, set the cover on it, and turned it on. This particular one doesn’t have a temperature setting, so you just have to monitor your food while it’s going to check for doneness.

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Considering carrots are made up of so much water, I expected them to shrink down quite a bit, and they did. They’re cute little bites. Next time, I will be using a different technique to cut them so that they are a little bit bigger. The texture of the carrots turned our crunchy, which is how I wanted them.

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There are two textures that can come of the banana chips, and probably any fruit or veggie that gets dehydrated: crisp or chewy. The outcome depends on how thick or thin the fruit is cut, and how long you let them dehydrate. I like my banana chips crunchy, and Dana likes his chewy, so I made sure to vary the size of slices so we could both be accommodated. Just kidding

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I don’t know for sure how long the carrots and bananas were in the dehydrator. Next time I make a batch, I’ll pay better attention so I can let you know.

Keep in mind that with any dried fruit, you want to watch your serving sizes. Dried fruit has a lot concentrated sugar, so you want to keep it to a minimum. I particularly wanted the dehydrator so that I could make snacks for us when we needed to be away from home because these hold up very well with traveling. Also, I absolutely love dried fruit, and although I try not to go too nuts on it because of the high sugar content, when I do eat it, I would much rather make my own and know what exactly is going into it; no preservatives, no added sugars or fats.

The banana chips at the store are often loaded with saturated fat because they add oil to the drying process (which is why the ones in the store are so crunchy like a chip). Be careful!

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Tuesday Evening

After work last night I headed to the gym and pounded out 35 minutes on the elliptical while reading the latest addition of Runner’s World magazine.  I contemplated hitting the weights afterwards but then shied away for some reason. Darnit! I need to get back on those weights.

Dinner last night was nearly identical to my lunch the day before, except for instead of chicken, I topped the salad with almonds. I swear it was even better this time around, if that’s possible.

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Now, onto yet another recipe. I have had a lot of recipes lately and I love it! These are no bake energy bites that I make in the food processor. I shared another recipe with you a while back for another version of these treats called Cocoa Craisy Energy Bites.

Here is my newest creation.

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“Fauxtmeal” Raisin Cookie Bites

Ingredients

  • 1 cup raw almonds
  • 13 dates (about 3/4 cup)
  • 1/2 cup raisins
  • 1/2 tsp. cinnamon
  • 1/8 tsp. vanilla

Directions

  1. In food processor, process almonds until they reach a coarse sand texture. Transfer to a small bowl.
  2. In food processor, process remaining ingredients until finely ground and well combined.
  3. Add almonds in with date mixture; process until combined. Use hands to shape mixture into 1 inch balls. Store in air-tight container.

They taste like oatmeal raisin cookies hence the name. You could also roll them in coconut for an added thrill. 😉 These are perfect pick-me-up snacks. They are great if you are needing a small boost of energy and heck, they are great for a healthy dessert too!

I am signing off for the day. Enjoy your hump day and I’ll be catching up with you soon!

Random Question of the Day: What food is your biggest vice lately?

Lately, mine has been nut butter. I can’t seem to keep my hands off of it. It is getting to the point where I am putting myself on a “cool-it” time out with it. Obviously nut butter is packed full of fat and calories, so it’s important to monitor the intake. But, it also has good things too like protein, so don’t get me wrong; I am a huge promotor. Just keep your portions to 2 tablespoons or less per day.

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Banana Cookies & Feeling The Love

Could we please slow this weekend down a bit? It is FLYING by and I’m not okay with that!

We had a great day yesterday…

I set my alarm for 7:00 am with the hopes that I would be motivated to get out of bed and get a run in to begin the day. Well, the alarm went off at 7, but I just wasn’t having it. Although I think I only slept for another 15 minutes after that, I was happy with my decision to skip the workout yesterday. I officially declared it a rest day.

After I rolled out of bed and showered up, I made myself a tasty comfy belly breakfast: banana with homemade almond butter and a touch of honey.

Then it was time to finish getting all prettied up before hitting the road for our friend’s Kari and Tony’s wedding. I’ve been friends with Kari since 1st grade. She is one of the most genuine, kind-hearted, and thoughtful people I know. I was very excited to help them celebrate their special day.

The Ceremony

As I mentioned yesterday, the morning started off very rainy, and it was still sprinkling when we were walking into the ceremony at 10:00 am, but after the ceremony, it started clearing out. The ceremony was beautiful. Kari was glowing with happiness and Tony was cool, calm, and beaming as they exchanged vows. They chose a song called “I Will Be Here” to be sung during the unity sand part of the ceremony, and this was a song that Dana and I had also chose to be sung at our wedding ceremony. I couldn’t help but be brought back to my own wedding. I teared up several times because 1. You could see and feel the love between Kari and Tony and it was so real, and 2. I was able to reminisce about my own wedding and remember the joyful moments. I am such a sap, wow. I love weddings.

Reception

We had about an hour in between the ceremony and needing to be to the reception, so we headed home and hung out with Moose. On our way to the reception, we dropped him off at the groomers’ to get a full on doggy shampoo and brush out. OMG he was stanky…and I mean so bad that I couldn’t even touch him. Poor dog. I think it was from all the swimming the weekend before. He’s just not used to it, and his skin and body oils couldn’t keep up. I don’t know. That’s just my guess. But he was rank.

At 12:30, we made it to the loading dock on Harriet Island in St. Paul. Their wedding reception was on a boat on the Mississippi! How cool right?

But first, we had to get a photo in front of the building behind us because this is where our dear friends Adam and Stacy had their wedding reception. I boogied the night away right inside that building. A lot of great memories there.

Next, it was time to board.

We boarded at 12:30 and took our seats.

For lunch, a “brunch” style buffet was served. There was french toast, muffins, potatoes, eggs, bacon, and fresh fruit. Another first wedding experience for me was having a brunch. Very cool! I was even able to stick to SCD by eating scrambled eggs, bacon, and fresh fruit. Bring on the protein!

However, I will not tell a lie…I ate a piece of wedding cake. That is not SCD legal, but I decided I wanted to live a little and went for it. I didn’t have any repercussions but this isn’t to say I will eat cake every day. I will admit though, that cake was TASTY! Num.

After lunch and the speeches, Dana and I made our way to the top of the boat where there was open air and a nice cool breeze. At this point, the sun was completely out and it was just perfect outside. We cruised the Mississippi for three hours.

Then it was time for the first dance. We made our way back down to watch. Isn’t she stunning?

Then back outside we went to cool off again. I had the chance to catch up with my long time friend, Malia who I have known since I was 3 years old. We met at dance class and ironically, my dad and her mom went to grade school together. After we met in dance, we went to school together through 6th grade and have been friends since. We still keep in touch and I love her to pieces. It’s always great to see that gorgeous girl.

We deboarded the boat at about 4:00, and wished the newlyweds well once more before heading home. We picked up Moose on the way home. He looks like a stud, and no longer smells at all. We have our boy back. Now I can hug him and kanoodle him again. 🙂

Dinner?

I wasn’t really in the mood for anything in particular for dinner, so I made it a snacky kind of night. I ate watermelon, cooked carrots, almond butter, and then I made these…

This was definitely a cookie experiment as I wasn’t using a recipe. I threw some ingredients into a bowl, baked them up, and crossed my fingers for a decent outcome.

Banana Cookies (Grain-free, SCD)

Ingredients

  • 2 very ripe bananas, smashed
  • 1 egg
  • 1 tsp vanilla
  • 1 Tbsp honey
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon

Directions

  1. Preheat oven to 375°. Prepare baking sheet with parchment paper or non-stick cooking mat.
  2. In small bowl mix to combine flour, baking soda, and cinnamon; set aside.
  3. In medium bowl beat together bananas, egg, vanilla, and honey.
  4. Add flour to banana mixture; mix until combined.
  5. Drop cookies onto baking sheet.
  6. Bake for 19-21 minutes. Cookies will be lightly golden on the bottom and tops are firm but soft.

I immediately said that these would be 100 times better if they had chocolate chips in them, but since that’s a no-no with the SCD, I opted out. But even without the chocolate, they were pretty good! They taste like a softer, lighter version of banana bread. Dana and I ate half the batch last night if that tells you anything. If you are looking for a gluten-free, SCD-friendly cookie recipe, I would give this one a shot! It was super easy too.

Alright, it’s Sunday Funday which means we have some grocery shopping to do. Catch up with you all soon! Happy Day!

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Kiss Me, I’m Nuts

Oo la la looky what I have! Fresh green beans from our garden! They are so crisp and wonderful. The tomatoes are popping up like crazy too but not quite ready to be picked. I love having fresh veggies right in the backyard.

In the back I pulled fresh beans, in the front I snagged a box full of almond flour from nuts.com. By snagged, I mean I bought a box of almond flour; 25 lbs to be exact. Check out the awesome box it came in. This should be a theme box for my blog; so cute and nutty. 😉 I especially love “Kiss me, I’m nuts.”

I priced it out and found that it was a better deal to order the almond flour in bulk, versus buying smaller individual packages from the local stores (which wasn’t surprising). Also, I really wanted almond flour, not almond meal, and buying individually packed almond flour in the store is ridiculously expensive, so this was definitely the way to go.

That is quite the load of flour!

With the help of my trusty assistant Dana, we bagged the flour into gallon freezer bags and placed all of the bags into the freezer except for one. Thank goodness we have a large freezer in the garage.

As for that bag of flour I left out, I had baking plans. I wanted to see how the SCD bread would bake up with the almond flour compared to the almond meal that I have been using. I made two loaves so that I could freeze one for another time.

And the verdict? I like the bread better with this almond flour. It is less crumbly which makes it easier to eat. The taste is pretty much the same though.

That was a quick recap from a couple of days ago…now on to yesterday.

For breakfast, I sliced myself up a big ol’ piece of that fresh loaf of bread, topped it with homemade almond butter and a drizzle of honey. Almond on almond…mmm love it.

 

Lunch at work was nothing to write home about. I made myself a bowl of SCD yogurt with a banana, and cooked carrots. After work I headed to the gym and snacked on watermelon on the way. At the gym, I hopped on an elliptical and sweated it out for 35 minutes or so.

Not long after I got home from the gym, I was pretty darn hungry. I grabbed a couple of handfuls of cherries to tide me over. I used our cherry pitter to help me enjoy the delicious reds even more. Eating a cherry without the pit in there is fantastic! With the pit is fine too you just can’t enjoy it as much because you are weeding out the pit. The cherry pitter was a wedding gift and it was a great one at that.

 

Dana and I were both hungry at about 5:00 so we decided instead of more snacking, we would just go ahead and make dinner. We fired up the grill and cooked up two very lean round steaks (I think that’s what they were). We also cooked some mushrooms to top our steaks. I served myself another helping of cooked carrots, which btw are really starting to grow on me, and Dana had a side of broccoli.

What’s that red stuff on my plate you ask? It’s ketchup of course. I like ketchup with steak sometimes.  Is that weird? My homemade ketchup actually kind of tastes like Heinz 57, so it wasn’t weird to me at all.

 

It was a simple, nutritious, and tasty meal. Simple is definitely the way to go on a Friday night. Success.

The rest of the night was spent hangin’ with the boys, painting my toe nails, and getting ready for a wedding we are going to today. Right now it’s raining out, and I’m hoping for the bride’s sake that it stops by the afternoon. No matter what though, it will be a beautiful celebration! I am excited to help celebrate with them today.

I hope you all have a great Saturday! Catch up with you soon dudes.

 

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Zucchini Pizza Bites

Well hello there friends. Happy Thursday to you all.

A week ago I had a venting session about how overwhelmed I was with the SCD and how I wasn’t sure if I could continue to follow it as closely as I had been. I wrote that post at the end of a long work day and on a day when I wasn’t feeling well. Needless to say, my thoughts at that moment were most likely hinged to the fact that I was in fact exhausted, but not because I couldn’t handle the food preparation and the details of the SCD, more because I had a rough week.

Since my vent session, I have continued to follow the SCD very closely, sticking to “legal” foods and progressing with the diet at a rate based on my own health status. I have been doing very well with sticking to the allowable food items. I am really learning to pay attention to my body and how it reacts to different foods and activities. I continue to experiment with introducing foods back in to my diet to see how my body reacts (I learned I wasn’t ready for raisins—I knew better too).

I am about 2 1/2 weeks in to the SCD and I am feeing well, but still not 100%. It is rare that I have a “bloaty” day, and if I do, I can usually immediately associate it to a certain food that I ate, or correlate it to not eating as frequently as I should throughout the day, not drinking enough water, etc.

I continue to see the gastroenterology specialists who are treating my U.C. with medications, and who are fully aware that I am following this diet. I will continue to heal and share my journey with you all. It has been about two months now that I have been in this “flare” stage, but it feels like it’s been a whole lot longer than that. Thank you all for supporting me through this process. I can only hope that I am helping someone else out there who is facing the same challenges as I am.

On a lighter note, how about a Wednesday recap?

Breakfast: plain yogurt (SCD) sweetened with honey and topped with 3/4 of a peeled peach or maybe it’s a nectarine? Either way, it was delicious.

Lunch: I didn’t get to snap a photo of lunch because I literally had to stuff my face in a couple of minutes due to getting out of work late and Moose deciding to upchuck in the living room. I grabbed peanut butter and a banana before I had to head back to work.

Dinner: After work I came home and dug into some more of that super juicy refreshing watermelon salad I made the other day. This was part one of dinner.

I had two artichoke hearts from Costco while I pondered dinner options. These babies are packed in oil, so I gave them a rinse in the sink before eating them. They are very tasty! Dinner part two.

I was completely indecisive about what to eat for the more substantial portion of my meal. In the meantime, I meandered out to the backyard to check on the growth of one particular zucchini in the garden (aka the only zucchini in the garden right now). To my delight, it was ready to be picked! Finally, our first one of the year. I have a feeling now that the first one has been picked, they are going to start shooting out like wildfire like they did last year. I am going to have zucchini coming out of my ears soon (I hope!). I can’t believe how fast they grow. Just the day before I picked it was at least 2 inches shorter I could swear.

So clearly the next part of my dinner had to include the zucchini.

 

I remember an idea I saw on Pinterest for some sort of zucchini pizzas, and I ran with the idea.

First, I cut the zucchini into 5 mini rounds. I blotted each one with a paper towel to remove some liquid. Ideally, I would have like to let these sit in a colander with a sprinkle of salt for 20 minutes, and then blot them off with a towel, because I would be able to remove even more liquid. But since I was not in the mood to wait 20 extra minutes, I forged ahead.

I got the oven preheating to 375°. I prepared the zucchini bites on a piece of aluminum foil (easy clean up). I sprayed the aluminum foil with non-stick cooking spray but in reality, I probably didn’t need to do that as there was so much water that came out from the zucchini in the baking process and I don’t think they would have stuck.

I then sprinkled garlic powder on the zucchini, then layered on a tablespoon of homemade marinara sauce, cheddar cheese, and chopped green olives, and popped these bites in the oven for about 10 minutes. After 10 minutes, I turned the oven to broil, and cooked for an additional 3 minutes until the cheese was melty.

 

A quick, easy and healthy SCD meal in less than 20 minutes. Um, hello, yea! Dinner part three.

I debated sprinkling some parmesan cheese on the top but decided they were cheesy enough as is. I would make these again in a heart beat. They would be perfect for little ones too or even a fun snack or appetizer option.

Zucchini Pizza Bites (serves 1)

Ingredients

  • 1/2 of a zucchini, cut into 5 circles
  • Garlic powder (not SCD legal—okay to omit)
  • Marinara or pizza sauce
  • 1-2 Tablespoons shredded cheddar cheese
  • Your favorite pizza toppings: mine happens to be olives

Directions

  1. Preheat oven to 375°
  2. Cut zucchini into 5 rounds, blot with towel to remove excess liquid, and place on baking sheet or aluminum foil
  3. Sprinkle zucchini with garlic powder
  4. Spoon sauce on each zucchini, then cheese, lastly toppings
  5. Bake for 10 minutes.
  6. Turn oven to broil and bake for an additional 3 minutes or until cheese is melted.

Not too shabby for not knowing what I was going to eat for dinner, right?! Bring it on zucchini, I have a lot more plans for you. After dinner, I walked on the treadmill for an hour while watching Wheel of Fortune and So You Think You Can Dance.

I am out for the day. Enjoy this day, and I will catch up with you later gators.

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Na Cho Average Nachos

Well, hello there! How is everyone’s Tuesday rollin’ out so far? I’m going to give you a quick run-down of my day yesterday and then I have a super amazing recipe I want to share with you from Sunday evening.

Monday Morning

I started off my morning lacing up the sneaks for a 3.5 mile run around the neighborhood. It was a hot and sweaty run, but there was a nice breeze which helped keep me comfortable. Post-run, I attempted to model my new strawberry cup I bought at Target the other day. It matches my strawberry plate! I also bought a lemon cup to match my lemon plate. The summer dishware was 70% off and I just couldn’t pass it up.

For breakfast, I whipped up a smoothie, made my to-do list, and hit the road. My most recent smoothie obsession is a smoothie made with a frozen banana, a splash of pineapple juice, 1/4-1/2 cup SCD yogurt, and a dab of honey. It is so creamy and tropical tasting. I am loving it.

See-Food Lunch

I got home from running my errands around 11:00 and I was starvin’ marvin. I pulled out the watermelon from the fridge and snacked on some of that while I pondered my lunch options. I really couldn’t decide on anything substantial so I chose to start with a bowl of seedless english cucumber slices. I peeled the cucumber, sliced some of it up, splashed it with vinegar, a pinch of fresh dill, and salt and  pepper. This was my experimental food for the day. I am hoping I can tolerate it okay. The salad was very refreshing and I would love to make a big batch of it.

And so began my see-food diet day. I saw food, I ate it.

I ate some peanut butter and honey.

And some SCD crackers. I made one batch of crackers and then split it into two batches: one cinnamon and sugar (saccharin) batch, and one salt and pepper batch.

I also snacked on a handful of cherries. I am making sure to chew the cherries very thoroughly to help aid in the digestion process. I realize that cherries may be slightly “advanced” at my stage in the SCD, but I have decided I will not go all summer long without eating cherries. They are in season right now and the season is so short-lived and I have been eating a few here and there. They don’t seem to bother me at all. I am enjoying every perfect bite.

I had a sliver of SCD bread too.

I was wanting something dessert-like yesterday, so I searched around and found a SCD gummies recipe on Comfy Tummy’s site. The only ingredients are 1/2 cup grape juice (or whatever juice you have on hand), 3 unflavored gelatin packets, and 1 Tablespoon of honey. I just followed the directions right from Comfy Tummy’s recipe, and this is what I got.

These weren’t too shabby for a sweet treat, but they don’t compare to my grocery store bulk gummies that I like so much.

Afternoon Walk and Dinner

In the afternoon I met up with my girly Kate for a walk around the neighborhood. It was going to be a walk around the lake but when I found out we would have to pay $6.25 for parking, we made other plans. We headed to a nearby neighborhood and hit some beautiful trails around there. We walked for an hour which, in the 100° heat, turned us into hot sweaty messes.  As always, it was SO good to spend time with her and catch up on life. I love her, love her, love her.

By the time I got home at 6:30, I still wasn’t hungry for dinner. I think it was a combination of snacking all day and over-heating from the walk. I actually felt nauseous for a little while. Eventually I came around and ended up eating a bowl of cooked carrots, a couple of cinnamon cookies, a bite of muenster cheese, and a few more cherries.

Okay, I have got to move on to the long awaited recipe I have been so excited to share with you (drum roll)…

Butternut Squash Nachos!

Butternut squash SCD legal nachos. I kid you not. These are na cho average nachos. To begin, I peeled a large butternut squash.

I used the long neck of the squash to make “chips” on the mandolin. I sliced these very thin so they were chip-like. I steamed the other portion of the squash in the microwave and pureed it in the food processor. I bagged up the puree and placed it in the freezer for another day. You know I wouldn’t waste food. Haste makes waste.

Okay, so once the chips were sliced, I placed them into a pot of boiling water and boiled for two minutes. After two minutes, I placed them into a colander in the sink and rinsed with cold water until the chips were cool enough to handle.

Then came the tedious part. I used a paper towel to dry each individual chip and placed them onto my baking mat (I used two baking sheets). This took me a while but considering the end result, it was so totally worth it. Once all of the chips are placed onto a baking mat or parchment paper, spray with olive oil or canola oil, sprinkle with salt, and place in a preheated 375° oven.

I wasn’t sure how long they would take to bake, but it ended up taking about 30-35 minutes, turning the pans and switching shelves half way. I ended up flipping the oven to high broil at the end so that I could try to crisp up the top a bit.

While the chips were baking, I prepared the toppings. I took one avocado, diced it, added a splash of lime, cilantro, cumin, and salt and pepper. I gave it a stir and had guacamole in a flash. I grated cheddar cheese to melt over the chips. I seasoned some leftover pulled chicken with chili spices.

When it was time to assemble, I placed a layer of chips on the bottom of the plate, topped them with cheddar cheese and chicken and popped them in the microwave for about 45 seconds. Then I topped the nachos with organic salsa and a heaping spoonful of guacamole.

Holy moly you guys will not believe how insanely delicious this was! I didn’t want it to end. Can you believe this is SCD friendly? I am very proud of this dish. It was worth every bit of effort and Dana agrees. These nachos are the bomb.

I am going to leave you with that to drool ponder over. I hope you all have a great Tuesday. I will catch up with you soon!

 

Na Cho Average Nachos
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Butternut Squash Nachos (for two)
Ingredients
  • Chips:
  • 1 butternut squash neck, peeled
  • Cooking spray or canola oil
  • Salt
  • Toppings*:
  • 1 cup cheddar cheese, shredded
  • salsa
  • Guacamole (mix all ingredients)
  • 1 avocado, diced
  • 1 Tablespoon cilantro, chopped
  • Juice of half a lime
  • Dash of Cumin
  • Salt and pepper
  • *Use whatever nacho toppings you enjoy: lettuce, tomatoes, onion, black olives, would be great additions to this dish.
Instructions
  1. Preheat oven to 375°. Prepare two large cookie sheets with parchment paper or non-stick baking mats.
  2. Use mandolin or sharp knife to slice squash into thin round chips.
  3. In a small pot, bring water to a boil. Once water is boiling, add chips; cook for 2 minutes.
  4. Remove chips from stove and pour into a colander in the sink; run cold water over chips until cool.
  5. Use towel or paper towel to pat each chip dry and place on baking pans.
  6. Bake for 30-35 minutes or until the chips begin to crisp.
  7. Turn oven to high broil and broil for 2 minutes, watching carefully so that chips don't burn. Once they are crisped up to your liking, remove from oven.
  8. Plate the chips and add cheese and chicken. Cook in microwave for 45 seconds.
  9. Top with the rest of your toppings and devour.

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