Banana “Faux”Meal

I eat a cheese omelet 80% of the time for breakfast.  When I am desperate for a change this fauxmeal makes me happy.  It is very reminiscent of how I like to eat oatmeal, raisins and cinnamon.  It comes together very quickly and is a really nice change for me.

 

Banana “Faux”Meal

Ingredients

  • 1 banana
  • 2 eggs
  • 1/4 tsp cinnamon
  • 1/4 cup raisins
  • 1 tsp oil

Instructions

  1. Peel and mash banana in a bowl.
  2. Combine with eggs and beat eggs and banana until combined.
  3. Add cinnamon and raisins and stir until combined.
  4. Heat a skillet on a medium heat with oil.
  5. Once hot, add mixture of all ingredients.
  6. Stir constantly until mixture is not runny but still soft.
  7. Can top with nuts, honey, or coconut.
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http://picklejinxblog.com/2017/04/09/banana-fauxmeal/

Mom’s Frozen Matzah Balls (aka “Matzah Bricks”)

These are my absolute favorite matzah balls!  Because I am following a grain-free diet to treat a GI issue I am using these amazing almond flour recipe for my own personal matzah balls.  But I will always make these for my boys.  It is their favorite thing I make!  there are so many things I love about this recipe.  It has a few ingredients that I usually have on hand, they come out light and fluffy and the best part is that you freeze them and put them right into the soup – so if you have 20 minutes, you can have fresh maztah balls!  There is no need to every use the mix again….

Mom’s Frozen Matzah Balls (aka “Matzah Bricks”)

Ingredients

  • 4 beaten eggs
  • ½ c water
  • ⅓ c oil
  • 1 tsp salt
  • 1 c matzah meal

Instructions

  1. Combine beaten eggs, water, oil and salt.
  2. Mix well.
  3. Add matzah meal and let stand for 5 minutes.
  4. Add ⅓ c more matzah if too wet.
  5. Keep a bowl of water nearby to re-wet hands while forming balls.
  6. With wet hands shape balls of any desired size and place on cookie sheet. Do not allow matzah balls to touch on cookie sheet.
  7. Place cookie sheet in freezer overnight.
  8. After frozen, remove from cookie sheet and store in ziplock bag until needed.
  9. Place frozen matzah balls directly into soup and cook for 25 minutes.
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http://picklejinxblog.com/2017/04/07/moms-frozen-matzah-balls-aka-matzah-bricks/

 

Mom’s Tzimmes

I always thought of this recipe as a traditional tzimmes.  Since marrying my husband and getting more into food and recipes it seems it has all the traditional ingredients, but what makes it special is the grating of ingredients.  That is my favorite part!  Instead of chunky separate pieces – it is all blended together into yumminess!

Mom’s Tzimmes

Ingredients

  • 1 large sweet potato
  • 2 apples
  • 2 cup grated carrots
  • 1 cup raisins
  • 1 cup chopped prunes
  • 1 cup almond flour or matzah meal
  • 4 tablespoons lemon juice
  • 1 tsp cinnamon
  • 1 tsp salt
  • ½ cup oil or melted coconut oil

Instructions

  1. Preheat oven to 350 degrees. Grease two 8 x 8 pans with oil.
  2. Grate potato, apples and carrots.
  3. Mix all ingredients in a large bowl with a spoon.
  4. Pour into prepared pan. .
  5. Bake at 350 degrees for 45 minutes
  6. Can be frozen.
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http://picklejinxblog.com/2017/04/06/moms-tzimmes/

Rachel’s Yellow Squash Kugel

My friend Rachel makes this recipe year round.  I love it, but for some reason I only make it on passover.  It comes out delicious everytime – maybe this year I will put it in our regular rotation.

Thanks Rachel!

Rachel’s Yellow Squash Kugel

Ingredients

  • 5 large yellow squash (peeled, if desired)
  • 3 eggs, beaten
  • 1 onion chopped
  • 1 ½ tsp salt
  • ⅛ oil
  • 1 c almond flour (or matzah meal)
  • ½ tsp pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Cube and boil squash in small amount of boiling, salted water, covered for approximately 10 minutes.
  3. Drain water from squash and mash with a fork.
  4. Stir in remaining ingredients.
  5. Fold into baking dish (can be any size - I usually do 9x13 pyrex).
  6. Bake for 1 hour - or until browned.
  7. Can freeze.
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http://picklejinxblog.com/2017/04/05/rachels-yellow-squash-kugel/

Nana’s Matzah Granola

ALERT!  This is NOT a paleo or SCD recipe.  It is a staple in my husbands family so I felt that it would be good to include it.  It is crunchy and sweet and hard to stop eating.  It is great on its own or my favorite was with milk as a cereal.  Last year I made a gluten-free version for my Dad who has celiac.  I used gluten-free matzah and then kept the recipe the same… he LOVED it!

Nana’s Matzah Granola

Ingredients

  • 3 c matzah farfel (use gluten-free matzah and break into little pieces for gluten-free version)
  • ¾ c sliced almonds
  • 4 T oil
  • ½ tsp cinnamon
  • 4 T honey
  • 1 tsp vanilla
  • Option: raisins, cranberries, dates, coconut
  • NOTE: I usually double recipe

Instructions

  1. Toss together farfel, almonds, oil, cinnamon, honey and vanilla (use hands to help mix). DO NOT ADD RAISINS HERE! (I have made this mistake many times and the raisins or other optional add-ins will burn.)
  2. Spread onto greased aluminum foil on cookie sheet.
  3. Bake at 350 degrees for 20-30 min until golden brown (stir after 10 min).
  4. Cool
  5. Then add optional ingredients
  6. Enjoy plain, on top of yogurt or even with milk as a cereal.
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http://picklejinxblog.com/2017/04/03/nanas-matzah-granola/

 

 

Spinach Kugel (Passover/SCD/Paleo/Gluten-Free)

On big holidays my family always makes kugels.  A kugel is simply a casserole.  It comes in all shapes, sweet and savory with anything you can think of in it.  

A kugel is great for the holiday for at least two reasons.

1.  A kugel looks a bit more fancy and seems a bit special then just a plate of roasted veggies (although no one loves roasted veggies more than me!).

2.  A kugel is so easy to make in advance and then heat up either from the fridge or freezer.

If you are hosting a big group ease is key!  I like this kugel because it has a ton of fresh veggies in it, which is great for holiday that leaves everyone feeling super bloated.

Spinach Kugel (Passover/SCD/Paleo/Gluten-Free)

Ingredients

  • 1 onion (chopped)
  • 10 oz frozen chopped spinach
  • 1 stalk celery (chopped)
  • 1 red pepper (chopped)
  • 3 carrots (grated)
  • 1 T olive oil
  • 2 eggs
  • ¼ tsp garlic powder
  • ½ tsp dried basil
  • ¼ tsp pepper
  • ¼ c almond flour or matzah meal

Instructions

  1. Preheat oven to 350. Grease a 9 x 13 pan.
  2. Cook spinach and drain in microwave.
  3. Heat olive oil in skillet on medium heat.
  4. Saute onion, celery, red pepper and carrots for 5 minutes.
  5. Combine cooked spinach, eggs, spices and almond flour - mix well.
  6. Add sauted vegetable and pour into prepared pan.
  7. Bake 350 for 45 minutes.
  8. Can be frozen.
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http://picklejinxblog.com/2017/04/02/spinach-kugel-passoverscdpaleogluten-free/

Fudgy Chocolate Cake (Passover/Paleo/Gluten-Free)

We hosted Seder the last two years and this was my favorite of the desserts.  It is easy, chocolaty and best of all – you don’t have to separate the eggs!  I’ll try to add a photo of this yumminess later – for now enjoy the recipe!

Fudgy Chocolate Cake (Passover/Paleo/Gluten-Free)

Ingredients

  • 4 oz choc chips
  • 3 eggs
  • ½ c coconut oil
  • ¼ c cocoa powder
  • ¾ c honey

Instructions

  1. Preheat oven to 375 and grease an 8: spring-form pan with coconut oil.
  2. Melt the chocolate and oil together in the microwave, stirring every 30 seconds until completely smooth and combined.
  3. Combine melted chocolate, cocoa powder, honey and eggs until smooth.
  4. Pour batter into prepared pan.
  5. Bake for 20-25 minutes until center appears firm. Cool in pan for 15 min, then remove from pan. Cool before serving.
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http://picklejinxblog.com/2017/04/01/passoverpaleogluten-free-chocolate-cake/

Passover Recipes!!!

It has been almost 2 years since I started following the Specific Carbohydrate Diet to treat my ulcerative colitis.  Following this diet, I do not eat any grains, sugar, corn, or potatoes.  It has been literally a life-saver!  instead of going on increasingly scary drugs and suffering through terrible symptoms and low energy – I eat healthy and yummy food with no symptoms.  There are many benefits – the first is obviously how I feel!  The second is that I was able to shed those pesky 10 pounds that had always alluded me.  Another benefit is that Passover is just no big deal!  I have to stop eating beans and lentils – but otherwise my diet stays the same.  As we are a little over a week away from Passover, I thought I would share 1 recipe a day that I love to eat during the year, but that you might want to incorporate at your Seder or just try during the Passover season.

Honey Almond Freezer Fudge


 

Honey Almond Freezer Fudge

Ingredients

  • 1 cup melted cocoa butter
  • 1 cup raw honey
  • 1 cup almond butter
  • 1 tablespoon vanilla

Instructions

  1. Arrange cupcake liners onto small cookie sheets.
  2. Place cocoa butter chunks in a microwave safe bowl
  3. Microwave cocoa butter in 30 second intervals until completely melted
  4. Combine melted cocoa butter, honey, almond butter, and vanilla.
  5. Stir until smooth and no lumps are present.
  6. Pour batter into un-greased cupcake liners until 1/2 full.
  7. Place cookie sheets into freezer, careful not to disturb the batter.
  8. Freeze for 6 hours on cookie sheet.
  9. Once completely frozen, remove from cookie sheet and store in a ziplock container in the freezer.
  10. Enjoy right out of the freezer.
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http://picklejinxblog.com/2017/01/04/honey-almond-freezer-fudge/

 

Enjoy this SCD legal dessert.  When my family went away on vacation last summer, I didn’t want to be tempted by everyone else’s nightly ice cream treats.  I would snack on 2 of these and was happily satisfied!

Honey Mustard Crockpot Brisket

Honey Mustard Crockpot Brisket

Ingredients

  • 2 lbs brisket
  • 2 tablespoons canola oil
  • 2 cups beef broth
  • 4 tablespoons worcester sauce
  • Garlic Powder
  • Onion Powder
  • Salt
  • 1 cup honey mustard or 1/2 cup mustard + 1/2 cup of honey

Instructions

  1. Rub salt, garlic powder, and onion powder on both sides of brisket.
  2. Heat oil in a skillet over medium heat.
  3. Sear both sides of brisket 4 minutes a side.
  4. Move brisket from skillet to crockpot.
  5. Combine beef broth and worcester sauce, until mixed.
  6. Pour broth mixture over brisket.
  7. Spread honey mustard mixture over brisket.
  8. Cover and cook on low for 8-10 hours.
  9. Take meat from crockpot, place on a cutting board, cover with tinfoil and let sit for 20 minutes before slicing to serve.
  10. Remove cooking liquid and transfer to a a small pot. Boil until liquid has reduced. Serve as gravy.
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http://picklejinxblog.com/2016/11/05/honey-mustard-crockpot-brisket/

Last night we hosted a Shabbat dinner (friday night dinner) for my mother-in-laws birthday.  I had some time in the morning, but then I was out all day.  I decided to give this brisket crockpot recipe a try.  It was really easy and super tasty!  I have a crockpot that also has a cooktop feature, so I was able to sear the meat in the crockpot and then switch it to the slow-cook function.  After letting it rest, my husband said it was super easy to cut because it was so tender.  It was really flavorful and the gravy added a really nice level of juiciness.

We were so excited to eat that I never got a chance to take any pictures!  I will definitely be making this again and will hopefully remember to take a picture.