Monday, November 17, 2014

SCD Recipe: Pumpkin Date Smoothie

If you're craving pumpkin pie, but you don't feel like baking (or having tons of leftovers), or if you have some left over pumpkin puree, this smoothie is perfect. It's pumpkin pie flavor in a glass! The almond butter and dates give it a rich, full texture.

I used yogurt for the base, but for Paleo or non-dairy you can sub full fat coconut milk.

Makes two servings


5 - 6 Medjool dates - pitted
1/4 cup water
1/2 cup pumpkin puree
1 cup yogurt (coconut milk for Paleo or non-dairy)
1 small frozen banana chopped
1 tsp pure vanilla extract
1 tbsp almond butter
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg


  1. Add dates and water to a small saucepan 
  2. Cook over medium heat until dates are soft and water is absorbed - stirring occasionally
  3. Remove dates from heat to cool down
  4. Mash them up a bit with a spoon to make a paste
  5. Add all other ingredients to blender
  6. Add date paste
  7. Blend until smooth

Sunday, November 9, 2014

SCD Recipe: Slow Cooker Pork Carnitas

I rarely eat pork outside of bacon, but I do love Carnitas every once in a while. I decided to make up a batch in my slow cooker. This is super easy, doesn't take a lot of time, and only takes a few ingredients.

Pork Carnitas


2 lbs pork tenderloin (I used two one pound pieces)
1 1/2 cups fresh salsa
1 cup chicken broth (you can use whatever kind of broth you want)
1/4 cup lime juice
1 tsp smoked sea salt (make sure this is not smoke chemicals - you can also just use some regular sea salt)
1 tbsp chopped cilantro (fresh or dried)


  1. Line slow cooker with plastic slow cooker liner (you don't have to do this, but it will make your life easier)
  2. Combine all ingredients, except pork, in slow cooker
  3. Add pork
  4. Cook on high for two hours and low for three hours
  5. Remove pork from slow cooker and place in big bowl
  6. Add about half of the liquid to the bowl with the pork
  7. Use fork to pull apart the pork
  8. Add more of the liquid from the slow cooker as needed - depending on how you like your Carnitas
  9. Make sure you keep some of the liquid if you are going to store left overs in the fridge so it doesn't dry out

Thursday, November 6, 2014

Cheese and the SCD Diet Infographic

Do you ever lose track of what kinds of cheese are okay to eat on the Specific Carbohydrate Diet? I made this infographic to help you keep track of what kinds of cheese you can eat whenever you want, what kinds are for once in a while, and what kinds you should avoid altogether.

Sunday, October 26, 2014

SCD Recipe: Caramel Apple Nests

I always used to enjoy making caramel apples for Halloween with my mom. Of course in those days we just bought a big bag a caramels, melted them down and covered the apples with them.

But since those caramels are not allowed on SCD we need to make our own caramel. While I like the taste of caramel apples, they are not always that fun to eat. They can get messy and you always end up eating all the caramel before you finish your apple.

Since I recently received a veggie spiralizer I thought I would give caramel apples a bit of a twist and I came up with these nests. You could always do this as a big plate of apple spaghetti, but I like to keep things in single servings.

Makes six.


1 medium Granny Smith apple (or whatever kind you like, I like the tartness mixed with sweet)
1 tsp lemon juice

Caramel Sauce:

1/4 cup raw cocoa butter*
1/4 cup coconut butter
2 tbsp honey
1 tbsp butter (coconut oil for paleo)
1/2 tsp vanilla

*If you don't have cocoa butter increase coconut butter to 1/2 cup


  1. Use spiralizer to create apple "noodles"
    1. If you don't have a spiralizer you could try to julienne the apples
  2. Toss apples with lemon juice to keep them from browning
  3. Line jumbo muffin tray with paper liners
  4. Evenly divide apples into each of the cups
  5. Add all caramel ingredients except vanilla to small sauce pan
  6. Stir over medium heat until everything is melted
  7. Reduce heat to medium-low and stir for another 4 - 5 minutes until mixture darkens
  8. Remove from heat and allow to cool and thicken a little (just a few minutes)
    1. You will probably notice the cocoa butter separate a little
      1. Stir again before pouring over the apples
  9. Pour evenly over apples - any way you like
  10. Chill in freezer for 30 minutes to an hour
  11. Store in refrigerator
  12. You may notice the cocoa butter separates a little from the caramel and hardens on it's own. If you don't like this you can use all coconut butter ad leave out the cocoa butter

Tuesday, October 21, 2014

SCD Recipe: Caramel Apple Crisp

I have been experimenting with baking without adding a sweetener like honey. This recipe uses dates as the only sweetener. Using honey more sparingly decreases sugar cravings, reduces calories, and it saves money. When I first started SCD I found myself buying honey all the time. I also started getting a little tired of the taste of honey.

This is a small serving recipe. You can double it if you want more, but a lot of times I don't want to have leftovers. I want to move on to something new. This will serve two to four depending on your serving size. Since it wasn't too sweet, it also works for breakfast.

Filling Ingredients:

5 Medjool dates - chopped
1 tbsp butter
1/4 tsp sea salt
1/4 + 1 to 2 tbsp of water
1/2 tsp vanilla
2 large granny smith apples
2 tsp lemon juice
1 tbsp coconut flour
1 tsp cinnamon
1/4 tsp ginger

Topping Ingredients:

1/4 cup almond flour
1 tsp cinnamon
1/8 tsp sea salt
1/2 cup chopped walnuts
3 tbsp cold butter - chopped


  1. Preheat oven to 350 degrees
  2. Peel, core and chop or slice apples (I like them thinly sliced)
  3. Toss apples with lemon juice in a medium mixing bowl
  4. Add dates and 1/4 cup of water to a small saucepan 
  5. Bring to a simmer and stir until dates begin to break down
  6. Continue stirring and smash dates to mix them with the water
  7. Add 1 tbsp butter
  8. Add 1/4 tsp sea salt
  9. Simmer and stir until dates begin to darken
  10. Add 1 - 2 tbsp water as needed to keep a sauce consistency 
  11. When sauce darkens to a dark amber color and looks a little shiny remove from heat
  12. Stir in vanilla
  13. Allow to cool a little before mixing with apples
  14. Mix the rest of the filling ingredients with the apples
  15. Stir in date carmel
  16. Add mixture to lightly buttered 8 x 8 baking dish or you can use two 4 x 4 dishes
  17. Combine all topping ingredients to a mixing bowl
  18. Combine with butter to make pea-size lumps
  19. Pour evenly over apple mixture
  20. Bake for 35 minutes - until apples are soft

Thursday, October 9, 2014

New SCD - Gluten-free, Grain-free and Sugar-free e-Zine

Looking for a round up of SCD - gluten-free & grain-free news and recipes from around the web? I just started one of those online magazines just for that.

Gluten-free, Grain-free & Sugar-free Daily

You can subscribe via email by clicking the link above or you can follow @SCDForLife on  Twitter and you will get the daily update there.

The majority of links will be SCD but I did a few from my favorite Grain free and Paleo bloggers.

Thursday, September 18, 2014

SCD Recipe: Apple Almond Butter Cups

These little treats don't contain in sugar. They are perfect if you are doing a detox like the 21 Day Sugar Detox program from Diane Sanfilippo.

My jumping off point for this recipe was 21DSD Green Apple and Coconut 2-Bite Treats from PaleOMG.

That recipe is completely fine for SCD also - and is nut free, so if you don't want almond butter you can try that one out.

The main variation I used besides almond butter is using real butter to cook the apples instead of coconut oil. I also used some raw cocoa butter, but you can use all coconut butter if you don't have any cocoa butter.

Makes 12


1 medium Granny Smith Apple
2 tbsp butter (you can use ghee or coconut oil - use these if doing 21 Day Detox or Paleo)
2 tsp cinnamon
1/4 cup cocoa butter (optional)
1/4 cup coconut butter (if not using cocoa butter increase to 1/2 cup)
1 tbsp coconut oil
2 tsp pure vanilla extract (make sure no sugar added)
1 - 2 tbsp almond butter


  1. Line a mini muffin pan with paper liners
  2. Peel and dice apple
  3. Add butter to small sauce pan
  4. Heat butter over medium heat until melted
  5. Add diced apple and cook until apples are soft (around 5 - 10 minutes)
  6. Stir in Cinnamon
  7. Remove from heat
  8. Stir in cocoa butter (if using, coconut butter and coconut oil)
  9. Stir until well combined
  10. If mixture is too stiff, place pan over low heat and stir until everything is soft and mixed
  11. Add 1/2 tsp almond butter to each muffin cup
  12. Pour apple mixture to fill cups
  13. Freeze for 20 - 30 minutes to harden
  14. Store in refrigerator or freezer
This recipe being shared on Fast and Easy Paleo Recipes


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