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.

 

 

Best Oven Roasted Salmon

Best Oven Roasted Salmon

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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/