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.
Recipe Management Powered by Zip Recipes Plugin
http://picklejinxblog.com/2017/04/09/banana-fauxmeal/

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.
Recipe Management Powered by Zip Recipes Plugin
http://picklejinxblog.com/2017/04/05/rachels-yellow-squash-kugel/

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.
Recipe Management Powered by Zip Recipes Plugin
http://picklejinxblog.com/2017/04/02/spinach-kugel-passoverscdpaleogluten-free/

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.

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.
Recipe Management Powered by Zip Recipes Plugin
http://picklejinxblog.com/2016/11/03/banana-frittata/

img_8045

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!

img_8047 img_8048

Gluten Free (SCD) “Irish Soda Bread”

img_7761

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.
Recipe Management Powered by Zip Recipes Plugin
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.
Recipe Management Powered by Zip Recipes Plugin
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.

 

 

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.

Recipe Management Powered by Zip Recipes Plugin
http://picklejinxblog.com/2015/12/09/best-oven-roasted-salmon/