Fighting Flare

Easy Paleo Lemon Mousse

Mmmm....lemon mousse...yum!  I shared some tips for building better SCD lunches last week and featured a lunchbox that had a piece of lemon mousse pie in it.  People have been sending requests for the recipe ever since, so here's the scoop...

I found the recipe on a great blog called Empowered Sustenance.  (She has a lot of other recipes appropriate for SCD too, so be sure to explore while you're there!) There are two parts to the mousse recipe...lemon curd, which is really easy to make and coconut milk gelatin, which is even easier, but you need to do it a day ahead.  When both parts are ready, you whip them together and magic happens!   You can find the recipe and complete instructions here: Easy Paleo Lemon Mousse

Within the recipe, you'll find the link to this Meyer Lemon Curd recipe which comes from another great blog called The Nourishing Gourmet and is so good, I could eat a whole jar with just a spoon.  If you can't get Meyer Lemons (or don't want to spring for the extra expense) just use regular lemons. 

I make the mousse recipe as written with one small exception...I like my mousse a little lemonier (is that a word?) so I use the entire batch of curd that I make (1 1/2 - 2 cups) instead of just 3/4 cup as called for in the recipe.  I don't bother straining the lemon zest out of the curd either...I don't mind it at all and it saves me an extra step. 

When you first put the curd and the gelatin together to start whipping it looks a little weird, but keep going and eventually it will incorporate and fluff up.  It's not exactly the same consistency as the mousse you're probably used to, but I find it strangely addicting. 

A few notes about recipe adaptations:

Mix it up!.  I've made this curd recipe several times using various kinds of juice...tangerine, pineapple, orange & cherry.  They work pretty well, but you need to start with 2-3 times as much juice as the recipe calls for and then reduce it down to get a more concentrated flavor.  I've also noticed that the other juices tend to curdle the egg a bit more than the lemon does...not sure why.  It doesn't affect the taste, but it doesn't look quite a pretty.  That said, if you're going to mix it into a mousse anyway, it doesn't really matter.  I still like the lemon the best, but if you have a hankering for another flavor, try it!

Make it a pie! My husband likes this mousse so much, he requested a pie version for his birthday instead of a cake.  I used my almond flour quiche crust recipe, but added a dash of honey and swapped the parsley for cinnamon and the veg oil for coconut oil.  This turned out pretty well, but if you already have a crust you like just fill it with the mousse and chill.

Pack it! This mousse travels well in lunches!  I've served it as a mousse and as a pie slice and my daughter LOVES it. Super treat for special lunches.  :)

Cherry tomato, carrots, chive blossom, buttered radish, peas, walnuts, lemon mousse with strawberry, aged cheese, pistachios, fruit salad of strawberries and kiwi and a dried mission fig.

Cheddar cheese, walnuts, strawberries, lemon mousse pie, blueberries, cucumbers, red bell pepper, watermelon and brazil nuts.

 So, there it is!  Go make it and let me know how it turns out.  I've love to know what you think or how you customize it.  Feel free to post pics to my Facebook page or tag 'em #FightingFlare on Instagram.  Thanks for stopping by!  XOXO, Cindi

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3-Ingredient Breakfast Sausage

If there's one thing I can't keep stocked at our house, it's this homemade breakfast sausage. If you've never made your own breakfast sausage, you're in for a big treat.  It is ridiculously easy to make AND it tastes great.  You'll wonder why it took you this long to learn how to make it.

My secret to success is to bake sausage patties in the oven instead of frying them.  I've tried several methods and have decided that baking is, by far, the fastest and easiest method...not to mention a bit healthier than frying. 

I usually make double batches of itty bitty bite-sized sausage patties to freeze for school day mornings.  They are super easy to heat in the toaster oven and my family loves them.  You could also cook up this recipe in a frying pan as a bulk sausage for use in breakfast casseroles, omelets, etc.

So, you ready for this?? 

 

INGREDIENTS:

2 lbs. ground pork (or pork/turkey blend)

2 T. fresh sage, chopped

2 T. salt

 

DIRECTIONS:

1. Mix your ingredients in a bowl.  (I use my hands to get it really well mixed.)

2. Make your patties and place them on a parchment lined cookie sheet. Bake at 400 for 10 minutes.  (You can make them however large you like, but I use a tablespoon to make little ones.)

Makes 36 1.5" patties

OPTIONAL:

If you like your sausage in fun shapes, let your child help make them...hearts, butterflies and smiley faces, oh my!

NOTES:

• I've decided I like these better with all pork, but if you want to use ground turkey, I suggest using dark meat because it does not dry out as much.  And if you're watching your pennies, pork is way cheaper than ground turkey.

• If you don't have fresh sage, you can substitute 2 teaspoons of dried.  (Dried herbs are more potent than fresh, so you don't need as much.)

• If you like your sausage a bit sweet, add 1 T. of honey and turn the temperature down to 375...honey burns quickly.

• If you like your sausage hot, add some red pepper flakes.

• When your sausage has cooled, pop these babies in a ziploc and toss them in the freezer...on busy mornings, all you need to do is heat a couple in the toaster oven.   I like to serve them with my Easy Peasy Custom Coconut Breakfast Cookies, fresh fruit, cheese, or scrambled eggs.

That's all there is to it.  Couldn't be easier.  I hope you enjoy the recipe and many happy breakfasts to come!  XOXO, Cindi

Easy Peasy Custom Coconut Breakfast Cookies

C’mon.  Admit it.  You love the idea of cookies for breakfast.  What's not to love??  It feels sneaky and indulgent…everything SCD typically is not.  Breakfast cookies are the ultimate nose-thumb at a restricted diet.   And proof that eating healthy does not have to be boring or bland.  Plus, if you're feeding these to your child, think of the smiles you'll get for "letting" them have cookies for breakfast.  :)

Breakfast cookie, sausage patty, mandarin sections and frozen raspberries.

This customizable recipe is adapted from this breakfast cookie recipe that I found on The Simple Mom’s blog when we started the SCD last fall.  With a few tweaks, it became a fast favorite and has been in regular rotation at our house ever since.  I like this recipe because it is so easy, you literally can’t mess it up.  And with flexible ingredients, you never have to worry about getting bored...it's easy to adapt to whatever you have on hand.

Breakfast cookie, sausage patties, mandarin wedges & raspberry applesauce topped with frozen berries.

These cookies also freeze extremely well and need only be popped in the toaster to warm.  I like to serve them with a couple of homemade breakfast sausages, fresh fruit, cheese, sometimes an egg and usually with an SCD yogurt smoothie.  They’re also dreamy crumbled over buttery caramelized bananas. 

Buttery caramelized bananas with cinnamon and crumbled breakfast cookie topping.

Below is my adapted version of the original recipe, followed by notes about how easily you can customize the recipe to your taste, dietary needs or seasonal whims:

 

INGREDIENTS

¾ cup unsweetened coconut, shredded

½ cup almond meal

¼ cup coconut flour

1 T. cinnamon

½ t. baking soda

¼ t. salt

1 mashed ripe banana or 1 cup applesauce

2 eggs

2-4 T. honey

2 T. butter or coconut oil, melted

1 t. vanilla extract

½ c. craisins (or other dried fruit or nuts, chopped)

 

INSTRUCTIONS

1. Mix everything in one bowl.

2. Spoon onto a parchment lined cookie sheet (I use an ice cream scoop for this) and bake at 375 for 12-15 min. 

Makes about 10-12 3" cookies.

NOTES:

• I have used all kinds of fruit sauces, butters and purees in place of applesauce…my personal favorite was spiced peach butter.   Flavors I've yet to try, but am planning to...pureed mango, cherry butter, raspberry applesauce and pumpkin.

• You can substitute any nut or seed flour you like.  I have made these with cashew flour and pumpkin seed flours…both were delicious.  (I grind my own pumpkin seed flour from raw seeds in my Cuisinart…nothing fancy.)  This recipe also works perfectly with the cheaper, coarser almond flour/meals, so you can save your spendy fine blanched almond flour for more delicate desserts.

• You can omit the coconut flour if you want, but will need to add extra nut flour and/or shredded coconut to get the batter to a nice thick consistency.

• Feel free to play with the spices…try adding nutmeg, cloves, allspice or pumpkin pie spice. 

• I wing it with the honey depending on the fruit I’m using…you should also factor in how sweet you want the cookies.

• Choose your favorite oil…butter, coconut or grapeseed all work interchangeably.

• Think about other flavors besides vanilla.  I once used Citrus Bliss essential oil that was amazing.  Lemon and almond are also wonderful.

• Have fun customizing your add-ins.  My favorites are craisins and dried apricots because I love the tartness and the chew, but any chopped dried fruit or nuts will work.  OR feel free to leave them out altogether.  My daughter actually prefers the cookies without add-ins.

• Because I always freeze these to reheat in the toaster oven, I tend to just slightly undercook them, so that when I toast them later they don’t burn. This results in a more cake-y cookie, whereas if you cook them fully, they are more chewy.  I find that after toasting, they are just perfect. 

• Be sure to make a double batch and then you won't have to worry about running out as quickly.  You can bake once and eat for a month. 

So that's the cookie.  I hope you have fun with it.  I'd love to hear how you mix it up, so feel free to leave comments or links below.  Thanks so much for stopping by and be sure to check back soon for more easy peasy breakfast ideas.  XOXO, Cindi

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Almond Flour Quiche

A few months ago, I discovered a recipe on the achingly beautiful Pinecone Camp blog for bite-sized Mediterranean Tarts which featured an easy almond flour crust.  I didn't feel like fiddling with individual size tarts, but wondered if the crust would work for a full-sized quiche.  Answer?  Yes it did.  It worked VERY well.  In fact, it's worked so well, I've lost track of how many quiches I've made with this crust since then.  (Click the links above to check out the blog and recipe.)

In addition, I have found that it works best with the cheapest almond meal from Trader Joe's!  Score!  I can save my expensive Honeyville blanched almond flour for other baked goods. 

The only change I have made from the original recipe is to use butter in place of vegetable oil.  Use sweet butter, or leave out the salt if you use salted butter.  I like butter because it tastes good.  I know some people can't have the dairy or don't want the saturated fat, but I'm trying to fatten up my 7-year old, so I add butter to everything.  I'm sure you could use whatever fat you like.  :)

Sometimes I'm out of parsley, so I've made it with or without...doesn't change anything.  You can use whatever herbs you like.  The key to success is to really press the dough into a well oiled pan (I use a glass pie plate) so that it is evenly distributed and firmly compacted.  The dough is crumbly to start, so I try to spread it around my pan evenly and then start pressing up the sides first...making sure to really press into the corner so it's not too thick.  Once I have the sides evenly set, I flatten out the bottom and press it down really well.  It bakes up nicely in 10 minutes in a 350 degree oven and then it's ready to fill.

And speaking of fillings...there are so many ways to fill a quiche.  It's also a great way to use up leftovers if you're scrounging for something to eat.  My basic rule of thumb is to cover the bottom with a thin layer of cheese...leave it out if you don't do dairy.  Then I add 1-2 cups of cooked veggies.  Another layer of cheese goes over that, followed by 6 eggs that I have cracked and beaten well.  That is it!  You are limited only by your imagination.  If you are open to suggestions, here are my two current favorites...

GREEK-STYLE

I love the tangy feta in this one.  I realize that feta is an "advanced" ingredient for SCDers.  My daughter hasn't had any problems with it, so we use it from time to time.  You could use a parmesan if you don't like feta or just leave the cheese out...the salty kalamatas add a lot of great flavor. Just be sure to watch ingredients on the kalamatas...some have weird addititves.   I make my own roasted peppers, but you can usually find them just packed in oil.

Ingredients:

• 1 almond flour quiche crust
• 1 onion, chopped
• 1 bunch of greens (spinach, chard, kale, whatever you have), de-stemmed if needed and chopped
• 4 oz. roasted red peppers, chopped (this equals approximately 1 bell pepper)
• 24 kalamata olives, halved or sliced
• 4 oz. feta, crumbled
• 6 eggs, lightly beaten

Instructions:

1. Sautee onions and greens in butter or oil until onions are soft and greens are wilted. Remove from heat.
2. Stir in peppers and kalamata olives. Set aside.
3. Sprinkle half of the feta over bottom of crust.  Top with veggie mixture.  Sprinkle remaining feta on top of veggies.
4. Pour eggs over everything...use a chopstick or knife to poke down and wiggle into the filling a little to make sure the eggs get evenly distributed throughout.
5. Bake at 350 degrees for 20 minutes or until eggs are set in the middle.

 

MUSHROOM, ONION & PROVOLONE

Having grown up near Kennett Square, PA, mushroom capital of the world, mushrooms are near and dear to my heart.  I woke up every morning in the 70's smelling the compost they used at the mushroom farms...oh boy...don't actually miss that smell.  And did you know that mushrooms are a good source of soluable fiber which is easy on the gut, AND they are a vitamin D power house if grown wild...something those of us in the Pacific Northwest can always use more of.  But back to this quiche, it is jam packed with mushrooms and perfectly melty provolone...so good...with the addition of the onions it's almost like a Philly Cheesesteak, without the steak and roll.  :)

I've decided since starting the SCD, that I actually like provolone better than mozzarella for many cheesy baked things...it has so much flavor and browns up really well. 

Ingredients:

• 1 almond flour quiche crust
• 1 onion, chopped
• 3/4 lb. mushrooms, thinly sliced
• 4 oz. provolone cheese, shredded or sliced
• 6 eggs

Instructions:

1. Sautee mushrooms and onions in butter or oil until soft.  Take off heat.
2. Place half of the provolone cheese on the bottom of crust.  Top with mushroom-onion mixture.  Sprinkle remaining cheese over mushrooms. 
3. Pour eggs over filling...use a chopstick or knife to poke down into the filling a little to make sure the eggs get evenly distributed throughout.
4. Bake at 350 degrees for 20 minutes or until eggs are set in the middle.

Notes:

• Let your quiche cool for 5-10 minutes before slicing...if you can wait that long. 
• Feel free to add/subtract ingredients to suit your tastes.  You can easily add mushrooms, sundried tomatoes, or chopped artichoke hearts to the Greek-style quiche or try bacon and black olives in the mushroom quiche.  Have fun with it!  As long as you stick to the general ratio of 1/2 c. cheese, 1-2 cups filling (depending on your pan) and 6 eggs, you're good to go.   Just be sure to pre-cook your veggies so they release some of their water...that will keep you from having a soggy quiche. 
• Quiche freezes well, so it can be a lifesaver to have some portions on standby for when you don't have time to cook.  I also like to make them ahead of time to have on weekend mornings.  They are easy to reheat in the oven when you wake up.
• If you don't have time, don't like crust or can't eat nuts, a crustless quiche is also delicious...try cooking your fillings in a pyrex pan, then cut squares to keep in the fridge or freezer for a grab-and-go snack or meal.

I frequently serve quiches for dinner with some fresh pink grapefruit halves...it's an easy, delicious, nutritious, satisfying meal. 

I hope you are ready to go make a quiche now.  Let me know how they turn out.  I'd love to hear your ideas for favorite fillings too.   Thanks so much for stopping by!   I hope you'll stay in touch and come back soon to join me in Fighting Flare. XOXO, Cindi

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Jamabalaya-yaya!

Some families have a Sunday Night Supper tradition, where friends and family gather to feast and relax.  My family does Friday Happy Hour.  Every Friday, and I do mean every Friday, we take turns hosting or being guests of another family on our block.  Sometimes it's just cocktails, sometimes we invite the whole block, but most of the time it turns into dinner for two families.  Back when we started, dinner was usually take-out, but that got expensive, so we started potlucking it.  My girlfriend and I would often pow-wow over text or a phone call on Friday morning to see what was left in our fridges that we could contribute to the meal.  Since starting the SCD, this tradition has continued without a hitch...we've just adjusted our recipes accordingly.   More often than not, one of us will just plan a main course and the other will kick in a side or dessert.  We still take turns hosting.

Over the years, this has become a treasured ritual that I look forward to all week.  Gathering with friends to kick off the weekend and share a delicious meal is a fabulous way to unwind after a long week and definitely sets the tone for the rest of the weekend.  I think it's important to share this with you on my blog because I want you to see that you can still have a robust social life while on the SCD. (Assuming you are up for company.)  I won't lie, eating out at restaurants is hard to do on the SCD.  It's not even that much fun anymore, but gathering in the comfort of your own home with good friends and good safe food is easy and satisfying to do. 

This week, I had a wicked craving for Jambalaya, so I hounded my girlfriend (who is from Louisiana) for a good recipe.  I also picked my mom's brain for hers. (My parents have had a house in the French Quarter for over 20 years, so I knew she had a good one.)  Between the two, I came up with my own SCD-version that I absolutely LOVE.  The ingredients are simple and preparation is basically, just a bunch of chopping and then throw it all in a pot. Easy. And the best part?  The recipe can be made with white rice or cauliflower rice.  I've made it both ways and both are delicious.  Look for my notes at the end about how to use the cauliflower rice.

INGREDIENTS

2 T. butter (or ghee or coconut oil if you prefer)

4 T. olive oil

2-3 boneless, skinless chicken breasts, diced

12-16 oz. smoked keilbasa, chopped (optional if on SCD)

2 onions, chopped

1 stalk celery, diced

1-2 bell peppers, chopped

4 cloves garlic, minced

1 1/2 c. white rice

32 oz. chicken stock (or water)

16 oz. crushed tomatoes (or SCD-legal tomato juice)

1 t. salt

1/4 t. cayenne pepper

24 shrimp, peeled

 

INSTRUCTIONS:

1. Melt butter and oil in a large stock pot over medium heat. 

2. Add chicken and sausage...cook, stirring, until browned.

3. Add all veggies and cook, stirring often, until softened...about 3-5 minutes.

4. Stir in rice and cook 2-3 minutes.

5. Add seasoning, stock and tomatoes.  Bring to boil, then simmer for 25 minutes.

6. Add shrimp just before serving.  Turn off heat, cover pot and let shrimp cook 1-2 minutes.

 

NOTES:

• I make my own chicken stock and canned tomatoes, but water will work if you don't have stock.  You can also substitute SCD-legal tomato juice instead of canned tomatoes or buy fresh tomatoes and just chop/crush them yourself.  If you can't stomach tomatoes, just leave them out, but increase your water or stock accordingly.
• I use Applegate Smoked Pork Keilbasa...the only questionable ingredient is celery powder.  We have been using Applegate sausages since starting the SCD 6 months ago and have not had any problems.  That being said, just leave it out if you don't want to risk it.
• To make cauliflower rice, rough chop 1 large or 2 small heads of cauliflower and pulse them in a food processor until they resemble grains of rice.  Do this in small batches so that all of the cauliflower is uniformly chopped...if you over fill the machine, the top pieces won't get chopped.

• If using cauliflower instead of white rice, reduce the amount of chicken stock by half.
• If you want to make both versions at once, just follow the recipe up until the point where you add the rice, then scoop half into another pot and follow the directions to complete each version, reducing the quantity of rice by half for each recipe.
• I like to serve the cauliflower version with a pat of butter on top to give a little added richness.

That's all there is to it.  I promise, this dish is a winner, so give it a try and see what you think.  Next weekend, I'll be pulling out all the stops to celebrate Mardi Gras with all the fixins'....including my first attempt at a grain-free, sugar-free King Cake, so I hope you'll check back for the results. 

Thanks so much for stopping by!  Keep in touch at any of the links below.  XOXO, Cindi

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Coconut Lemon Meltaways

Sometimes you get lucky and stumble on a great recipe that works well and tastes great.  These Coconut Lemon Meltaways are one of those recipes.  I found them on Pinterest a while back and made them for my daughter when we first started the SCD.  She loved them!  Recently, she asked me to make them again, so I whipped up a batch and thought I'd share the recipe with all of you. 

The recipe comes from a blog called Addicted To Veggies.  It's primarily a raw foods blog, so if you are into that kind of thing, definitely check out the rest of the site.  Otherwise, you can find the link to the cookies here: COCONUT LEMON MELTAWAYS

They are grain-free, gluten-free, sugar-free, dairy-free, egg-free, soy-free, vegan & paleo-friendly.  They are not, however, taste-free...LOL!  The only variation I make is to add an extra 2 T. of butter to the wet ingredients...I just melt it with the coconut oil and stir it in at the same time...makes them just a bit "meltier".  I also prefer to bake them, rather than eat them raw, so I follow the directions for dehydrating them a little.  They really do sort of melt away in your mouth.  Enjoy!

If you're looking for more great SCD-legal desserts, be sure to check out my Pinterest board, SCD Sweets. I write up mini-reviews in the comments as I make the recipes, so you can see what works and what doesn't.  I also share pics of the things I'm making on Instagram @FightingFlare, so you can always leave a comment if you want more info. 

Thanks for stopping by!  Happy Baking!  xoxo, Cindi

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