10/25/18

Pumpkin Pie Smoothie | SCD, PALEO, AIP

SCD PALEO Pumpkin Pie Smoothie
SCD PALEO Pumpkin Pie Smoothie
SCD PALEO Pumpkin Pie Smoothie
SCD PALEO Pumpkin Pie Smoothie

Move over apple season, it's now pumpkin season! This Pumpkin Pie Smoothie makes the perfect after-school-treat because it is loaded with healthy fats and nutrients and only takes five minutes to prepare. We all love the rich scents of autumn and, of course, the spices that accompany this season. But do you know all the great benefits of pumpkin?

Health Benefits of Pumpkin
+ It is extremely high in vitamin A, which is key for good vision, a healthy immune system, and cell growth.
+ Pumpkins contain antioxidants, which can neutralize free radicals, stopping them from damaging your cells and may protect against certain cancers.
+ Pumpkin is a good source of potassium and vitamin C, which have been linked to heart health benefits.
+ They are a good source of fiber, which helps keep you feeling full and promotes healthy digestion.
+ The phenolic phytochemicals in this superfruit have been shown to control blood sugar levels, and in turn, lower the risk for diabetes.

*More on phytonutrients here.

PUMPKIN PIE SMOOTHIE
SCD, Paleo, AIP, Gluten-Free, Dairy-Free
yield: 2 servings

Ingredients
2 bananas
1/2 cup pumpkin
1 tsp cinnamon
1/8 tsp cloves
1/2 tsp ginger
1/8 tsp nutmeg*
1 tsp vanilla
1 can coconut milk
1 cup ice
2 scoops collagen, optional
2 Tsp. MCT oil, optional

Directions
1. Combine all ingredients in a blender or vitamix and blend until smooth and creamy.
2. Divide among two glasses and sprinkle with cinnamon.
3. Serve and enjoy!

*Omit the nutmeg to make AIP compliant. Cinnamon, ginger, and cloves are all on the AIP Diet, but nutmeg is a seed.

10/24/18

Rustic French Apple Tart | SCD, Paleo

SCD PALEO RUSTIC FRENCH APPLE TART
SCD PALEO RUSTIC FRENCH APPLE TART
SCD PALEO RUSTIC FRENCH APPLE TART
SCD PALEO RUSTIC FRENCH APPLE TART
SCD PALEO RUSTIC FRENCH APPLE TART
SCD PALEO RUSTIC FRENCH APPLE TART
SCD PALEO RUSTIC FRENCH APPLE TART
"Life starts all over again when it gets crisp in the fall."
F. Scott Fitzgerald


The days are cooler, the evenings darker. The small hints of warmth and summer that have lingered are now officially gone. Just weeks ago, we were sweating under a blazing sun while roaming through the apple orchard filling our baskets far too full. Our freshly picked apple supply is just about gone and we have replaced the blazing sun with the glow of our fireplace.

Over the past couple weeks I have made several batches of applesauce, roasted apples with a butter, caramel sauce, I've made made apple chicken salad, apples baked with brie and, on the simpler side, sliced apples with raw honey.

But what I really wanted to bake was a rustic French apple tart. The perfect dessert for these crisp, autumn days.

The French "tarte Tatin", or tart, was accidentally created at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles south of Paris. This apple pastry was born in the early 1900s by two sisters, Caroline and Stephanie, and soon became a signature dish served at the hotel. While there are some inconsistencies in the history of the tarte tatin, one thing is certain; this upside-down pastry is now a popular dessert served all over the world.

I baked this tarte using Melrose apples, which are a cross between the Jonathan and the Red Delicious.

RUSTIC FRENCH APPLE TART
SCD, Paleo, Gluten-Free, Refined Sugar-Free

INGREDIENTS:
Crust
1 egg yolk
2 cups almond flour
8 Tbs unsalted butter (1 stick) cut into small pieces
pinch of salt
1 tsp vanilla
2 Tbs honey
coconut oil to grease the pan

Filling
6 large apples
2 Tbs butter or ghee
3 Tbs honey
pinch of salt
1 tsp cinnamon

DIRECTIONS:
1. Preheat oven to 350 degrees. Using coconut oil, grease a 9 inch tart pan with a removable bottom. I used a 14 x 4 inch tart pan.
2. In a food processor, combine the almond flour and salt and pulse to combine. Add the honey and cubed butter and process until it resembles coarse crumbs.
3. Add the egg yolk and pulse to combine, but be careful not to over process the dough.
4. Refrigerate for 30 minutes.
5. Pat the dough evenly over the bottom and sides of your prepared pan or roll the dough between two sheets of parchment and flip into the pan.
6. Par bake crust for 7-10 min, I suggest using pie weights, although it is not necessary. The dough will rise a bit, gently press back down with the back of a spoon.
7. While the crust par bakes, prepare the filling. Using 5 of the apples, peel and cut into pieces. Add 2 tablespoons of butter of ghee to a pan over medium heat and cook the apples down. Add the salt, vanilla and honey and continue to cook until they are soft.
8. Strain the apples. You can save the access liquid for a syrup or baking.
9. Add the cooked apples, which will resemble a chunky applesauce, to the tart. Top with the remaining apple, making sure it is evenly sliced and peeled, and sprinkle with cinnamon.
10. Bake for another 10-12 minutes. If you notice the sides are browning you can wrap them in aluminum foil.
11. Store in an airtight container or wrap in plastic wrap (Bees wrap is even better- for the earth at least!). It will last for up to a few days in the refrigerator, although ours never made it that long!



10/16/18

PUMPKIN WAFFLES | Gluten-Free, SCD, Paleo

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*This post was originally created for Babiekins Magazine

There is something magical about autumn time in Ohio. The crisp earthy scent of leaves and wood that fill the air, the spices of vanilla and cinnamon that seem to always linger, and the bold, velvety colors that paint the landscapes. Autumn in Ohio is a true treasure that invokes all the senses. It’s only natural that we embrace this time of year and carry it into our homes, into our kitchen.

Since we don’t eat gluten in our home (and a long list of other foods due to my son’s Crohn’s disease and the Specific Carbohydrate Diet that we follow) we came up with this simple, gluten-free pumpkin pancake recipe using almond flour, autumn spices and, of course, pumpkin!

“I’m so glad I live in a world where there are Octobers.”
L.M. Montgomery, Anne of Green Gables

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GLUTEN-FREE PUMPKIN WAFFLES
SCD, Gluten-Free, Paleo, Refined Sugar-Free
yield: 4 -6 servings

Ingredients:
1 1/2 cups almond flour
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup pumpkin
3 Tbs. honey
1 tsp. vanilla
4 eggs
coconut oil to grease the waffle maker

Instructions:
1. Preheat your waffle maker.
2. In a medium bowl, add the dry ingredients and whisk to combine.
3. In a separate bowl, add the pumpkin, eggs, honey and vanilla and whisk.
4. Add the dry ingredients to the wet and mix.
5. Grease your waffle maker and add 1/4 cup of the batter and cook until lightly browned.
6. Serve with warm honey syrup and enjoy!

HONEY APPLE CIDER SYRUP

SCD, Paleo, Gluten-Free, Refined Sugar-Free
yield: 4 servings

INGREDIENTS:
1/2 cup apple cider
1/4 cup honey (more if you desire)
3 Tbs butter, melted
1 tsp cinnamon

INSTRUCTIONS:
1. Combine all ingredients and blend well with a whisk.
2. Pour over waffles. Store remaining syrup in an air tight container in the refrigerator.