Saturday, May 16, 2009

Peanut Butter and Beet Sandwhich!

This sounds like a strange combination but it is really good! This is also 100% SCD and a healthy lunch.

1/4 cup Almond Flour
1 egg
1/3 cup beets
Peanut butter

Boil a beet so that it is soft (I buy some that are packaged in water, so I can skip this step). Then thinly slice and place on a baking sheet with no oil. Cook at 350 for about 20-30 minutes, before they are crispy but you
dont want them too soft. I used almond flour pancakes as bread. To make these scramble one egg then add almond flour (you can use almond butter too). Mix well, add salt and pepper to taste. Then cook them on a frying pan just like you would a pancake. One egg should make about 4 pieces of bread. Once your beets are ready let them cool a bit, so they get a little tough around the edges. Put peanut butter on warm almond bread and add beets. DELICIOUS!

Sunday, May 10, 2009

Garlic, Veggie Quiche

This is simple but good. Cut and peel half of a carrot and half a zucchini. Place in a bowl and microwave for 2 minutes. This helps them get soft, otherwise they will be crunchy in your quiche. chop one garlic clove and 1/8 of a cup of onion. Mix all of the ingredients together and add two eggs. Pour into a well greased oven safe dish. Top with your favorite cheese (I used Brie) and bake at 400 for 15 minutes and you have a delightful dinner!

Eggplant compote with butternut squash curls

Ok this looks like dog food-- BUT its not and it tasted really good.

1/2 med. Eggplant
Whole Butternut squash
1 tablespoon Garlic
1 tablespoon almond meal
Olive Oil
Salt and Pepper

Start with half an egg plant, cover with olive oil, salt and pepper, then bake until the center is soft. Scoop out center of egg plant leaving purple shell. Combine eggplant (the soft part) with one clove of garlic, table spoon of almond flour and cook like a pancake. This wont hold it's form but will help cook the garlic into the eggplant and make it thicker.

For the butternut squash: cut very thin slices and bake at 350 with very little olive oil. After about 20 minutes they will become crispy. Lay flat on plate and place the eggplant compote on top!