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.

Banana Frittata

banana-frittata

 

Banana Frittata

Ingredients

  • 1 ripe banana
  • 2 eggs
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon

Instructions

  1. Preheat broiler to medium.
  2. Place all ingredients in a blender.
  3. Pulse until all ingredients are combined fully.
  4. Heat a small cast iron skillet on medium heat.
  5. Grease skillet with coconut oil.
  6. Pour batter into skillet.
  7. Cook until bottom has set.
  8. Transfer skillet to broiler.
  9. Broil for 2-5 minutes or until the top is set and is just starting to brown.
  10. (Watch closely, as a frittata can turn from perfectly done to burnt very fast!)
  11. Remove from oven.
  12. Place frittata inverted on plate.
  13. Top with honey, yogurt, cinnamon, nuts or any toppings of choice.
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http://picklejinxblog.com/2016/11/03/banana-frittata/

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Being on the specific carbohydrate diet means that breakfast is pretty limited.  I don’t love eating meat or veggies for breakfast – so that leaves me with eggs.  90% of the time I have a two egg omelet.  This morning, I wanted something sweet.  I make a pretty awesome frittata – and I feel like I have mastered my technique.  There is a SCD banana pancake recipe everywhere which uses the same ingredients – but I can never get the heat or technique right.  This method was much easier for me and pretty much foolproof – but just as yummy!

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Gluten Free (SCD) “Irish Soda Bread”

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Gluten Free (SCD) "Irish Soda" Bread

Ingredients

  • 2 1/2 cups almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 eggs
  • 1 tablespoon honey
  • 1/2 teaspoon apple cider vinegar
  • 1/2 cup raisins

Instructions

  1. Preheat the oven to 350 degrees
  2. Grease two mini loaf pans
  3. Combine almond flour, salt and baking soda.
  4. Add the eggs, honey and vinegar and mix well.
  5. Stir in the raisins.
  6. Divide batter between two prepared pans.
  7. Bake for 30 minutes or until the top is lightly brown and a toothpick inserted into the middle comes out clean.
  8. Serve with butter or topping of your choice.
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http://picklejinxblog.com/2016/10/28/gluten-free-scd-irish-soda-bread/

I used to love Irish soda bread.  A piece toasted and topped with salty butter is the perfect snack for me.  This is a really nice SCD friendly replacement.  It makes two cute little loaves.

Paleo/SCD Carrot Kugel Muffins

carrot-kugel-muffin

 

Paleo/SCD Carrot Kugel Muffins

Ingredients

  • 2 cans sliced carrots (or 4 cups sliced cooked carrots)
  • 4 eggs
  • 2 tsp baking powder (for SCD substitute 1/2 tsp baking soda and 1/2 tsp apple cider vinegar)
  • 1 cup almond flour
  • 1/2 cup honey
  • 1/2 cup melted coconut oil

Instructions

  1. Preheat oven to 350 degrees.
  2. Fill cupcake pan with cupcake liners.
  3. Grease cupcake liners with oil.
  4. If using fresh carrots - peel and slice carrots. Steam carrots in 1 inch of water for 20 minutes or until soft.
  5. If using canned carrots - drain and rinse.
  6. Mash carrots with a potato masher.
  7. Combine all ingredients with mashed carrots.
  8. Pour into prepared cupcake pan until each is 3/4 full.
  9. Bake for 30 minutes until center comes clean from an inserted toothpick.
  10. Serve warm or room temperature.
  11. Can be made 1 or 2 days before and reheated in the oven.
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http://picklejinxblog.com/2016/10/28/paleoscd-carrot-kugel-muffins/

 

These carrot muffins have taken a long journey.  This recipe is based on my Mother-In-Laws much loved Carrot Kugel.  Her Kugel is absolutely delicious!  Unfortunately, it does not fit into my current dietary restrictions.  Over the last few years I have tweaked her recipe.  I first subbed her margarine for coconut oil.  I then switched out the white flour for almond flour.  Finally I took out the sugar and added honey.  The problem I always had was the center of the kugel, which was cooked in an 8X8 pan would not cook through.  I finally had the break through this Rosh Hashanah – muffin tins!!!  With a smaller amount of batter, the kugel is able to cook all the way through.  The kids are also more likely to eat them since they are in muffins!  This is a great side dish to a meat meal because it is non-dairy.

 

 

Pineapple Noodle Kugel – paerve

Pineapple Noodle Kugel - paerve

Ingredients

  • 12 oz bag Extra Wide Egg Noodles
  • 4 eggs (well beaten)
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 20 oz can crushed pineapple (do not drain)
  • 3/4 cup raisins

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook egg noodles according to directions on the bag.
  3. In a large bowl beat eggs with oil, sugar, cinnamon, raisins and salt.
  4. Add crushed pineapple with the juice to the egg mixture.
  5. Once noodles are done cooking, drain water and add noodles to the egg mixture.
  6. Greece a 9x13 pyrex pan.
  7. Add the mixture to the pan.
  8. Cook for 45 minutes or until kugel is set and top is lightly brown.
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http://picklejinxblog.com/2016/01/21/pineapple-noodle-kugel-paerve/

 

I will add a picture next time I make this yummy side-dish.  This is a great last minute addition to a shabbat meal.  It is non-dairy and nut free.  Safe for anyone with food allergies.  I will pretty much always have the ingredients in my pantry and it is a crowd pleaser.

Best Oven Roasted Salmon

Best Oven Roasted Salmon

2

Best Oven Roasted Salmon

Ingredients

  • 1/2 lb Salmon per person
  • 18" pieces of aluminum foil
  • 1 long scallion
  • 1/4 tsp fresh lemon juice
  • 1/2 chopped tomato
  • 1 lemon sliced thin
  • Salt
  • Pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Lay out aluminum foil on baking sheets.
  3. Place fish in lower center half of the foil.
  4. Sprinkle with salt and pepper.
  5. Chop up scallion and tomato.
  6. Place on each piece of Salmon.
  7. Sprinkle with lemon juice.
  8. Place two slices of lemon on the top.
  9. Fold up the foil tight.
  10. Bake for 15 minutes.

Notes

You can serve this right out of the oven - or even refrigerate and serve cold the next day.

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http://picklejinxblog.com/2015/12/09/best-oven-roasted-salmon/

Fish Tacos – my kids most favorite meals #1

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Fish Tacos – my kids most favorite meals #1

Ingredients

  • 1/2 lb per adult / 1/4 lb per child of white fish (cod, tilapia, sole)
  • 1-2 tablespoon coconut oil
  • 1 lime
  • 1-2 tsp of cumin
  • Salt and Pepper
  • Fixings: (use them all or pick and choose your favorites)
  • Guacamole (store-bought or homemade)
  • Black Beans (drained and washed)
  • Shredded Lettuce or Spinach
  • Cucumber
  • Red cabbage
  • Red pepper
  • Canned Corn (drained)
  • Cilantro
  • Toritalla chips, hard taco shells, or soft flour tortillas

Instructions

  1. Preheat oven to 350.
  2. In a glass pyrex pan scoop the coconut oil into the pan. Put pan in the hot oven for 5 minutes or until the coconut oil is melted.
  3. Coat each side of the fish in the melted oil. One one side of the fish squeeze lime juice, about 2 teaspoons per piece.
  4. Sprinkle salt, pepper, and cumin on top of fish.
  5. Bake for 20-30 minutes or until center of fish is flaky.
  6. Serve fish with any of the fixings you think looks good or you have handy.
  7. You can serve in a taco shell or a flour tortilla or serve over the vegetables like a salad.
  8. The options are endless!
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http://picklejinxblog.com/2015/05/29/fish-tacos-my-kids-most-favorite-meals-1/

I have been keeping a list of successful dinners.  To make it on the list of successful dinners a meal must be: (1) relatively easy to prepare; (2) on the healthier side; (3) something that everyone of my family happily ate.  Fish tacos are at the top of the list.  It is pretty easy to pop some fish in the oven and cut up some veggies.  The list of fixings I serve totally changes with what I have on hand or what I remembered to buy.  But the dinner works every time.  My kids (and husband) love that they can customize their own plate.  As you can see from the pictures everyone has a different interpretation.

 

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Strawberry Soup

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I totally forgot about my pet peeve for blogs with recipes.  I want the recipe first and notes and funny stories after.  I will practice what I preach!  Scroll down after the recipe for more…

Strawberry Soup

Yield: 4 servings

Ingredients

  • 16 ounces strawberries
  • 1 cup fruit juice
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 1/4 cup plain greek yogurt

Instructions

  1. Wash and de-stem and cut the strawberries in half.
  2. Add all ingredients to blender.
  3. Blend for thirty seconds
  4. Refrigerate for at least two hours before serving.
  5. Can be made the day before.
  6. I usually quadruple the recipe to feed a crowd.
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http://picklejinxblog.com/2015/05/25/strawberry-soup/

We are currently celebrating the Jewish holiday of Shavuot where the Jews were first given the torah.  It is a custom on this holiday to eat lots of dairy and not meat.  There are different theories behind this but one that I recently heard that I really like is that the Torah to the Jews is like the Mother’s Milk.

I have been making a different strawberry soup for many years – but it had a ton of sugar in it.  Over the last couple of months I have personally cut plain sugar from my diet.  I have not been able to cut it from my kids diet but I am more thoughtful about giving it to them.  I changed my basic recipe that is fruit, juice and honey.   I used a pineapple, banana, orange juice that gave the soup a lot of natural sweetness with no added white sugar.

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We had 10 people for our Shavuot dinner last night and all but one 6 year old boy licked their bowl clean! I am glad I wrote the recipe down as I was working on it.  I will definitely make it next year.

What Erica’s Eating – week 2

Erica

Hello ladies!  I actually have my act together early this week, so I wanted to share the meal plan tonight so you can do your shopping over the weekend, if that helps 🙂

Friday– I made these chicken cashew lettuce cups.  I also made rice and roasted cauliflower.  Jake didn’t want to eat them in lettuce, so I used a tortilla for him and turned it into more of a burrito.  I skipped the rice and used the lettuce- delicious!
http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-cashews-lettuce-cups


Saturday– I made this quick lasagna. I used ground turkey instead of red meat since we’re making burgers later in the week.  I had never made this recipe before, but it’s definitely a keeper!  I skipped the crushed red peppers and let the hubby put them on his! http://www.fivehearthome.com/2014/08/17/30-minute-skillet-lasagna/  I served it with some roasted asparagus.

Sunday– We’re having dinner with my parents, so you’re on your own on this one 🙂

Monday– I’m making Chinese chicken.  I’m going to use drumsticks and marinate them the night before, so I just have to throw that pan in the oven when I get home from work.

 
1/3 C soy sauce
3 Tbs vegetable oil 9 I use Canola)
1 teas dry mustard
1/2 teas ground ginger
1/4 teas pepper
1 cove garlic, minced
1   3 pound chicken, quartered  (I’m going to use drumsticks)
 
Mix all ingredients, except the chicken. Put into roasting pan, brush on all sides and let stand for 30 minutes. Brush several more times. Bake at 350 for 50 minutes or until tender. Brush chicken with additional sauce and pan drippings every 15 minutes.  Again, I’ll just marinate this the night before, so I don’t have any prep time when I get home.

I’m going to serve this with a quinoa salad. I figure this will also be delicious for lunch the next day!
Sweet Corn & Chopped Spinach Quinoa Salad with Lime Vinaigrette

Ingredients:
1 cup quinoa, rinsed well in cool water
2 cups low-sodium vegetable broth
1 cup (3-4 ears) sweet or yellow corn kernels, cut from the cob
1 cup cherry tomatoes, halved or 1 regular tomato, seeded and diced
1/4 cup fresh basil, chiffonade
2 cups baby spinach, chopped
1/2 cup slivered almonds, toasted

For the vinaigrette:
2 limes, juiced
2 tablespoons extra virgin olive oil
1 teaspoon honey
1 clove garlic, minced or grated on Microplane zester
Kosher salt and freshly ground black pepper

In a medium-sized sauce pan over high heat, pour vegetable stock and add quinoa. Bring mixture to a boil, place lid on top and reduce heat to medium. Cook the quinoa until tender and all stock has been absorbed, about 20 minutes. Remove pan from heat and remove lid.

Vinaigrette: Squeeze limes into a small bowl. Add honey, salt, pepper and garlic and stir well. With a fork, stream in olive oil and whisk well.

In a large bowl, combine corn, tomatoes, basil, spinach and almonds. Add cooled quinoa, lime vinaigrette and stir. Serve immediately or refrigerate. Quinoa salad is delicious both cool and room temperature.

Tuesday– I get home late on Tuesday’s and have very little time, so we’re going easy with this linguini and zucchini pasta.  Yummy!
http://www.realsimple.com/food-recipes/browse-all-recipes/pasta-zucchini-goat-cheese

Wednesday– We’re going to throw some burgers and veggies on the grill.  It’s a good excuse to my the hubby cook and have less to clean when we’re done!

Thursday– Pizza night as always!

Friday– We’re doing leftovers.  I love to clean out the fridge before I shop for the next week, so leftovers night it is!

That’s it ladies- I’m away for Memorial Day weekend, so that’s as far as I go.  Hope you’re all having a great weekend!