I use the same spaghetti with meat sauce recipe for both my zucchini lasagna and spaghetti squash. It takes a few hours to boil down the tomato juice to get an appropriate consistency, but it is very worth it! You can double the recipe and freeze half of the sauce for later use.
Crockpot Beef Pot Roast, traditionally served with potatoes, is actually very satisfying served on a bed of sauteed spinach. Instead of using a starch to thicken the sauce, I pureed some of the vegetables that were cooked and added them back in to give the sauce more of a gravy consistency. It’s cooked in… Read more »
During the holidays, it’s pretty hard as an SCDer to stick to the plan. To help with my propensity to cheat and go off the diet, I played around with an existing PB Cookie recipe and substituted SCD friendly ingredients making gluten free peanut butter cookies. If you’ve never baked with almond flour before, I’ll… Read more »
I was running out of options for breakfast items that were quick before work, so I came up with these mini egg frittatas. I make a large batch of them every couple of weeks and individually freeze them so I can pop one in the microwave. The trick it to slightly under-bake them so they… Read more »
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