3/15/19

Baked Green Pea Fritters with Tzatziki Sauce | SCD, Paleo, Gluten-Free

SCD Paleo Green Pea Fritters Elizabeth M Jacob
SCD Paleo Green Pea Fritters Elizabeth M Jacob
SCD Paleo Green Pea Fritters Elizabeth M Jacob
SCD Paleo Green Pea Fritters Elizabeth M Jacob
SCD Paleo Green Pea Fritters Elizabeth M Jacob
SCD Paleo Green Pea Fritters Elizabeth M Jacob
"Luck is believing you're lucky."
Tennessee Williams

We decided this weekend is the perfect time to embrace the warmer weather and hints of spring so we've added a little green into our day and into our food. I have been working on a recipe for veggie bites for some time now, but I haven't been able to narrow down a taste and texture that my whole family agrees on. My youngest has a serious passion for green peas and eagerly suggested I use them in my recipe. And you know what, she is on to something! Peas are the perfect texture for these veggie fritters and they are one hundred percent kid approved. Since peas are naturally sweeter in flavor, they balance well with the other veggies and healthy herbs. Add a side of homemade tzatziki sauce and dinner is covered!

Health Benefits of Peas
1. Peas are an excellent source of Vitamin C, which plays a significant role in in the production of collagen. Collagen helps keep the skin firm and glowing. Vitamin C also protects the cells from damage caused by free radicals.
2. The insoluble fibre content present in peas helps reduce the risk of heart disease and stroke.
3. The lutein and vitamin A in peas also protects your eyes. Lutein, a natural plant pigment, is concentrated in the eye, and its antioxidant activity can protect you from both cataracts and macular degeneration by preventing oxidation. Vitamin A helps keep the surface of your eyes healthy.
4. Green peas offer a myriad of potent antioxidants. One of its powerful antioxidants includes coumestrol, a polyphenol that may lower your risk of stomach cancer.
5. Green peas contain an impressive amount of fiber, which has been shown to provide many benefits for digestive health.


Baked Green Pea Fritters with Tzatziki Sauce
SCD, Paleo, Gluten-Free, Vegetarian
yield: about one dozen fritters

INGREDIENTS
2 cups frozen peas, ¼ cup reserved
1 cup almond flour
¼ cup chopped parsley and cilantro, mixed together
1 cup riced cauliflower (broccoli will work too)
2 eggs
salt & pepper
olive oil or coconut oil

DIRECTIONS
1. Heat oven to 400 degrees. Line a baking tray with parchment paper and grease with olive oil or coconut oil.
2. Place all ingredients, with the exception of the ¼ cup peas, in a food processer and pulse until combined. Make sure not to over mix.
3. Stir in the reserved peas.
4. Using a tablespoon, roll into balls and press into round patties that are about ¼ inch thick. Place on the parchment.
5. Bake for 10 minutes. Using a spatula, carefully flip over and bake for another 10 minutes.
6. Allow to cool and serve with tzatziki sauce.

Tzatziki Sauce
SCD, Paleo, Gluten-Free, Vegetarian
Yield: ½ cup

INGREDIENTS
½ cup plain yogurt
¼ cup finely chopped cucumbers
1 Tbs. lemon juice
1 garlic clove (optional, I omit due to an allergy)
salt

DIRECTIONS
1. Whisk all ingredients together until combined and creamy.
2. Serve immediately.
3. Store in an airtight container for up to five days.

**This recipe was created for Babiekins Magazine and originally published HERE.

3/6/19

Chicken a la King | SCD, Paleo, Gluten-Free, Dairy-Free

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Just when I thought spring was around the corner, a sudden surge of snow makes its way back into Ohio. I have officially reached that point in winter where I long for warmer days, I long for the sight of green grass and budding blooms and I long for the sound of birds chirping and children playing. I'm also eager to pack away the heavy coats, the bulky boots and the endless piles of miss-matched gloves and wool socks. I am ready to shed our layers, de-clutter our home and toss open the windows.

But, considering it is 15 degrees out and a flurry of snow dances across our yard, I do not see myself opening the windows in the near future. So instead, we light the fire and turn to comfort foods to warm our souls.

I've been making this Chicken a la King dish for about a year now and have made it several times. I love this recipe because it is quick and easy, yet adaptable to the ingredients you have on hand. My daughter loves green peas, and I mean LOVES, so the first time I made it I added them for her, but sometimes I omit them. We had this last night for dinner and I didn't have any mushrooms on hand so we simply left them out and it still tasted rich and creamy. And sometimes, when I am pressed for time, I use a pre-cooked chicken that I cut into half-inch pieces. Simply add the chicken at the end, simmer and serve.

Chicken a la King
SCD, Paleo, Refined Sugar-Free, Gluten-Free, Dairy-Free
yield: 6 servings

INGREDIENTS:
2 lbs chicken, cubed
1 small onion, diced
1 red pepper, thinly sliced
2 stalks celery diced
1 1/2 cups white mushrooms, sliced
1 cup frozen peas (optional)
2 Tbs coconut oil
1 1/2 cans coconut milk
2 Tbs bone broth
1 tsp paprika
salt & pepper

DIRECTIONS:
1. Melt 1 tablespoon coconut oil in a large skillet over med-high heat, add chicken and season with salt and pepper. Cook until lightly browned on all sides. Transfer chicken to a plate and reserve for later.
2. Add the other tablespoon of coconut oil to the pan and sauté the onion, pepper, celery and mushrooms until tender, about 5 minutes.
3. Add the coconut milk, bone broth, paprika and stir to combine. Add salt and pepper to your liking. Simmer for 5 minutes.
4. Add the frozen peas and chicken and cook another 5 minutes.
5. Serve over SCD friendly biscuits, bread or cauliflower rice.

Basic Biscuits
SCD, Paleo, Refined Sugar-Free, Gluten-Free
*This recipe is from Paleo Comfort Foods cookbook

INGREDIENTS:
6 large egg whites
¼ cup coconut flour
¾ cup blanched almond flour
1 tsp baking powder
1 ½ TBSP grass-fed butter or coconut oil
dash of salt (optional)

DIRECTIONS:
1. In a bowl, whisk the egg whites until they are very frothy.
2. In a separate bowl, mix the two flours and baking powder, and then with a pastry cutter (knife and fork work too), cut in the cold butter (or coconut oil) and add salt if using. You want to make a crumbly mixture. Let this sit in the refrigerator for 15-20 minutes.
3. Preheat oven to 400°F.
4. Remove flour/butter mixture from refrigerator, and gently fold in the egg whites, stirring to combine.
5. Spoon the biscuit batter onto a sheet pan lined with parchment.
6. Bake for 12-15 minutes or until golden brown.