Grain Free Bread – SCD

This bread is… interesting. It definitely has the texture of really moist, soft bread. The flavor is good too – maybe takes some getting used to. It’s a mind game for me. Bread from these ingredients is just plain weird so it is taking my mind some time to catch up with my taste buds! It is a GREAT bread though, try it out 😉 It’s a recipe originally from the Against All Grain cookbook, but I found this recipe from Kukkiva.

Ingredients

• 1 cup smooth raw cashew butter at room temperature
• 4 large eggs, separated
• ½ to 2 tablespoons honey (use 2tbl if you plan to use if for sweeter dishes like french toast)
• 2.5 teaspoons apple cider vinegar
• ¼ cup almond milk (I used coconut milk – turned out great)
• ¼ cup coconut flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt

Directions

Preheat your oven to 300 degrees. Place a small oven-proof dish of water on the bottom rack.

Line the bottom of an 8.5×4.5 loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan. This will ensure easy removal of your loaf.

Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. Then mix in your dry ingredients until fully incorporated. Beat the egg whites in a separate bowl until white peaks form. Pour the beaten egg whites into the cashew butter mixture, beating again until just combined. Don’t over mix!

Pour the batter into the prepared loaf pan, then immediately put it into the oven.

Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. Don’t open the oven door before 40 minutes, otherwise the steam will escape and you will not get a properly risen loaf.

Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool right-side up for an hour before serving. The loaf will seem very moist at first, but will dry out as it cools.

Wrap the loaf up tightly and store in the fridge for up to 1 week (you’ll likely devour it faster).

Advertisements

SCD Raw Lemon Meltaways/Cheesecake Bites

These were SO good – oh my goodness. They are like little frozen cheesecake bites! I may try to add a crust to them next time 🙂 Thank you Detoxinista!

Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
 
Serves: 12-15
 
These raw, bite-sized Lemon Meltaways are naturally sweetened with a touch of honey, and are bursting with tart lemon flavor! Loaded with healthy fats from coconut oil and a hearty dose of magnesium from raw cashews (good for bone health!), these melt-in-your-mouth confections taste decadent–> but can be enjoyed guilt-free.
 
Ingredients
  • ½ cup raw cashew butter
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons raw honey
  • 3 Tablespoons coconut oil, melted
  • ¼ teaspoon vanilla extract
  • pinch sea salt
  • 2 teaspoons lemon zest (optional)
  • mini paper baking cups
 
Instructions
  1. In a medium bowl, combine all of the ingredients and mix until very smooth and creamy.
  2. On a baking sheet, lay out the mini baking cups (I recommend double-layering them for sturdiness, or using silicone baking cups). Spoon the batter into each cup, then place in the freezer to set for 30 minutes, or until solid.
  3. Garnish with additional lemon zest, if you like, and serve immediately!
 
Notes
These “meltaways” will do just that–they’ll melt away if left at room temperature too long! Be sure to serve frozen, so they’re nice and firm, like a lemon bar with a texture reminiscent of cheesecake. Note: If you’re in the mood for a more traditional lemon bar, feel free to add a raw graham cracker crust to the bottom of each cup! You could even double the recipe above, and make an entire 8″ pan of raw lemon bars. I’m just impatient and prefer to eat the filling as quickly as possible.

 

SCD Crackers Dairy-Free

I found these yummy crackers from Salted Paleo, recipe originally from The Comfy Belly. These are a simple cracker great for dips such as my husbands family’s famous cucumber dip or salsa. Homemade salsa or I have found a yummy brand SCD friendly: Green Mountain Greigo. The mild one I got is SCD legal, but always check labels! I found mine at Sprouts.

I added lots of herbs and flavors because they would be so bland without them! If you’re using them for a sweet dip, you could probably add sweet flavors like cinnamon or nutmeg. My husband’s family always says there’s nothing like Ritz crackers for their cucumber dip because they are so buttery. So, I thought maybe next time I would brush the top of the crackers with butter when they came out of the oven for a buttery flavor. I’ll keep you updated 😉

Ingredients

  • 2 cups (192 g) blanched ground almond flour
  • 1/2 teaspoon sea salt
  • 1 large egg
  • 1 tablespoon olive oil (or butter)
  • extra salt to sprinkle on top of the crackers

Preparation

  1. Preheat your oven to 350°F (180°C or gas mark 4).
  2. Combine the flour and salt in a bowl and blend well.
  3. Add the egg and oil, and blend and shape the mixture into two balls of dough.
  4. Place each dough ball on a non-stick baking mat, then place a piece of parchment paper (or other non-stick mat) over the ball and roll the dough into a thin layer.
  5. Score the crackers with a pizza cutter and sprinkle extra sea salt lightly across the cracker sheet.
  6. Bake for about 15 minutes, or until they start to lightly brown.
  7. Cool for about 15 minutes and break apart into crackers. Store in a sealed container.

Makes about 30 crackers

TIP: Roll these out very thin to get a crispy cracker. The thinner and more even the dough, the crispier the cracker will be. 

SCD “International Delight” Hazelnut Coffee Creamer

Yep, that’s what I said – International Delight, or Coffee Mate – or whatever your preferred creamer brand is. Coffee is my weakness, my downfall, my straight up addiction. When I was trying to eat healthy by eliminating processed foods and sugars prior to starting SCD – my biggest weakness was still drinking those oh-so-yummy but oh-so-incredibly-unhealthy coffee creamers from the grocery store. So when I started my SCD adventure, I knew my first goal was to find a creamer that was legal and satisfied my very picky coffee taste. 

I browsed the internet and tried SO many recipes. Most of them called for almond or coconut milk, but the coconut milk was so watery and I hated that flavor in my coffee. I also don’t like the taste of almond milk and it wasn’t creamy like I wanted. I tried all these recipes with extra flavors (even fresh vanilla bean!) and nothing turned out to my liking – UNTIL NOW!

Yes, I finally discovered an amazing creamer that I LOVE. It came to me one night that one of the most popular flavors is hazelnut, so why couldn’t you make hazelnut milk? Why you can! I did some research and found a site that talked about making hazelnut milk and how a local coffee shop of theirs actually made their lattes out of this homemade milk. Yeah – real steamed “milk” with espresso lattes – how yummy does that sound!

*PLEASE READ* I found a recipe for creamer from hazelnut milk using dates as the sweetener. I tried this first – YUCK! No, no no. The hazelnut flavor was extreme and bitter and the dates were either lost in the mix or complimented that flavor way too much. Then I used honey and this was the key. The honey offset the hazelnut flavor and added that yummy sweetness like the grocery store creamers. ALSO – hazelnut milk gave me that creaminess I had been looking for. It actually turns the coffee that light brown creamy color and adds good texture – hooray! ALSO don’t expect it to taste just like the fake stuff – it is still nut milk and may require a bit of an acquired taste but I highly encourage you to try this if you are looking for something SCD, Paleo, Dairy free. It is actually VERY good – especially compared to all the other recipes I have found. If you like the strong hazelnut flavor, you can enhance it by roasting the nuts first (try without first) and reducing the amount of sweetener.

Here’s how to achieve the yumminess:

1 cup raw hazelnuts (filberts) –  soaked in water for at least 10 hours

2 cups filtered water (Can use 3 cups if you want it thinner, but 2 cups is the perfect creamer)

1/2 cup honey (I got rave reviews with 1/3 cup so you might want to try less first, even as little as 4 tbsp. I LOVE the super sweetness in my creamer which is why I use 1/2 cup)

2 tbsp. vanilla (you may also go less on this as well, or omit it)

Add everything to a Vitamix or high powered blender and blend for a minute or two until everything is incorporated and the nuts are well blended.You may taste it if you like at this point, but expect the little ground up nuts to throw off the texture a bit. Pour this mix into a nut bag (I HIGHLY recommend using a nut bag, you will get much, much more creamer than using a dish towel or fine cheese cloth) and squeeze as much liquid as you can out into a bowl. Store in a sealed container for 1-2 weeks (not sure how long this exactly lasts, it always gone within a week for me!). The creamer will separate in the fridge, but don’t be worried, just shake it up and pour into your delicious coffee 🙂

THIS WORKS FOR ICED COFFEE TOO!! YAY!

Lemon Stir Fry with “Rice”! SCD

This recipe was inspired by a marinade my mama told me about. She’s my support system, doing this diet not for herself but for me 🙂 It was delish! The cauliflower rice was something I was always afraid to try because the thought of mock potatoes or rice that was cauliflower (something I am not a huge fan of) sounded gross. But, it was actually quite flavorless and took on the flavor of the stir fry. It was very good! I was impressed.

Stir Fry Veggies of your choice (I used zucchini, carrots, onions, green beans, and sugar snap peas)

Butter for Frying and seasoning “rice”

Meat of your choice (I used steak) thinly sliced or chopped

Garlic clove

1 Lemon

About 1 tbls. olive oil

salt and pepper

Thinly slice or chop your meat and place in a bag or bowl with the zest of half the lemon. Juice the whole lemon into the marinade and add the oil. Let this sit at room temperature for no longer than an hour. Start cooking by frying veggies in a pan with butter on medium heat. I cooked these for quite awhile because I can only handle very cooked veggies, but you can cook them to your liking (cover for longer cooking, leave uncovered for a faster fry). Add zucchini/squash type veggies and garlic last as they take less time to cook. Use salt and pepper to taste. While the veggies are cooking, “rice” as much cauliflower as you will need using a food processor, blender, or by hand. Be careful not to over blend as it will be more like mashed potatoes (still tastes good!). Place in a microwave safe bowl, add butter and salt to flavor. Cook until steaming and tender (usually a few minutes will do the trick depending on the amount). Add the meat to the veggies with all the juices from the marinade when the veggies are about done. Let this cook until the meat is done. Serve atop a bed of “rice.”

SCD Cinnamon Cookies! Scrumptious :)

Yay for The Comfy Belly! I was having a major cookie craving late last night after my hubby’s softball game and this one was delicious, quick and easy to make! Definitely do the small round balls, don’t make big ones! For some reason I didn’t think they would expand (maybe because the cross hatch design reminded me of those easy PB cookies?). Well anyways, they do get bigger, so do the small cookies to get about 22 instead of 12 huge ones like I did. They still tasted good but took twice as long to bake and I couldn’t flip them over like the recipe called for.

Ingredients

  • 2 cups of blanched almond flour
  • 1/8 teaspoon of sea salt
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of cinnamon (plus extra to sprinkle on top)
  • 1/3 cup of honey
  • 4 tablespoons of unsalted butter (or coconut oil, or Spectrum shortening)

Method

  1. Preheat the oven to 275°F/135°C.
  2. Melt the butter.
  3. Combine the butter with all the other ingredients in a mixing bowl and blend the ingredients until well combined.
  4. With a spoon or your fingers, create small, balls of dough, about an inch in diameter, and place them on a buttered baking sheet (or a baking mat on a baking sheet).
  5. Press each cookie to flatten it using either the palm of your hand or the back of a fork or knife. I criss-cross the top of the cookie with the back of a fork to get the hatch pattern. Optionally, you can sprinkle some cinnamon on the top of each cookie.
  6. Bake for 15 to 20 minutes.
  7. Turn the cookies over and lower the temperature of the oven to 175 degrees F.
  8. Bake the cookies for another 10 minutes. (For a crunchier cookie, leave them in the oven at 175°F for another 15 minutes or so).
  9. Cool for 10 minutes or so and enjoy!

Makes about 22 cookies.

Why I am Married with an Infant before 25. . .

After spending the last few hours researching more colitis cures and management while breastfeeding, I decided to stop doing the depressing research (I’ve clearly hit a snag in my ‘get my life back!’ plan) and write about something inspiring. 

After our last pre-marital session with a friend from church, he got my thinking. He asked us to clarify where we stand with what exactly we are to each other – wife and husband or fiance. I had emailed him about getting together and called Trevor my fiance, while on facebook we always call each other husband and wife. We clarified, but it still got to me a bit afterwards…

I guess I called him fiance more or less for societal correctness than anything. Not so much because I view him as my future husband. He is very much the one I have committed my life to, the father of my child, the one who put a ring on it – he’s my husband for sure. And he feels the same about me.

Our “counselor” per se, challenged our plans of having a ceremony at the end of the year by presenting the option of getting “officially” married and having a celebration later. This kind of twerked me the wrong way. I don’t believe papers mean anything in a marriage, except society’s definition of marriage and legalities. I was *almost* a bit offended, but knowing he meant only the best and didn’t understand our relationship yet – I took it as a kind and caring gesture. He presented good points. We’re Christians, people will view us differently knowing we are not “married” but have a child. It makes a rather difficult picture to paint us as Christians given that scenario and image is a huge part of our faith.

So… what now? He’s right, we are Christians and need to send a message and the one we are sending now seems rather “sinful” for lack of better words. Setting an example is not the picture we were painting. At least to those looking at us from the outside. To us, we are married, we are with each other because we love each other not because we got pregnant by accident and are stuck together.

Our “counselor” said a marriage is defined in the bible as exchanging vows and rings and committing our lives together before God. A ceremony like we all portray as a wedding isn’t a requirement in the bible. So, I thought, well duh, we’ve said vows to each other numerous times, committed our lives before God together as man and wife, and exchanged rings (we both wear them). AND, we call each other husband and wife all the time. No the papers aren’t signed and no there wasn’t a big ceremony and no I don’t officially have his last name – but I am a Fritzler! I am not leaving that boy, we are bound together by God’s love and there is no question in my heart about it. I know God and I are on the same terms here too. So, how do we present “different marriage” to the world.. Where else? Facebook!

So I posted this life event describing exactly what I said here in a few sentences. Next week we are clarifying this all with our “counselor” too. Does this all seem like some excuse to justify our sins? Maybe, but let me get back to the title of this post and explain why I am married with a child and only 22 years old.

This love we share had been a long time childhood attraction that caught fire in our college years. It started off real rocky as we were both in rough and confusing spots in our lives going from a child to an adult. It took some time for our relationship to actually get going and when it did, it took off full blast. We were living together within months and loving each other even quicker. I was so caught up in all this lust and attraction (“I can’t believe I am finally with this kid after all these years of crushing on him!”) that I failed to see the full blown sin we were drowning in both as a couple and individuals. We were doing all the wrong things and I was definitely making him my priority and everything else around me fell apart. My dog training, my friends, my school, and my faith. It all turned into my man. He was fighting his own very tough battle, which is something personal I’d rather not explain on a public post. But, nevertheless, it was also his priority over everything, even me. 

We ended up breaking up even after he had proposed to me a few months before. I helped him get over his rough spot and I think the proposal was out of an overwhelming love and joy he felt towards me for not abandoning him and supporting him. While I believe it was honest and true, we both still had some growing up to do and our focus was still in all the wrong places. We never moved on even though we tried. He tried pawning my ring, going to bars and hitting on girls. I tried getting attention from other guys too (nothing too crazy -calm down 🙂 and tried telling myself not to love him, he hurt me. 

When we did get back together, it took a lot of mending to fix what was broken. But we were more alive and in love than ever before. That break-up was like a wake up call – HELLO! You DO love him, you DO love her, you ARE meant for each other – WORK IT OUT! It was a switch we needed to see to realize how complete we were together and how much we really needed each other. We started going to church more – focusing more on our faith. We definitely recommitted our lives together, got re-engaged and even said vows to each other! In the car of all places, I remember it like none other. I remember saying we don’t need to wait until our wedding to exchange vows and commit our lives to each other – I know I love you, I know I DO, and I am going to tell you and God right now. It wasn’t traditional by any means, but it was heartfelt and true.

Trevor wanted to wear a ring from the get-go. He always said, it’s not fair only the girl gets the ring until the wedding day, I am just as much taken as you and I want the world to know it! So we got him a ring and he wears it proud every day 🙂 

It just so happened that at 21 years of age, we realized our true love for each other and the commitment and sacrifice we were willing to make to stay together. Even when times get rough and we fight or get irritated, we are ALWAYS willing to learn more, to do better, and to make the other person happy. We are committed to keeping our spark and never stop dating – that’s how I knew he was the one, that’s why I am married before 25. That’s why I am not out partying with girlfriends and taking my time to test the waters and taste all the fish or whatever – I am with my man and if I was 16 right now, I’d feel the same way.

This is why when we decided to kind of start trying to have a baby or at least stop preventing it 🙂 We were okay with it in the Lord and ourselves. We may not have been officially married, but we were still married. And we were ready and excited to have a baby! When that test turned positive there was nothing but huge smiles and excitement. No fear, no surprise, no dismay – we were stoked! We knew it might happen and we were okay with it. We felt okay with it and with God that it was a good time to have a child. So now we are proud parents of a four month old baby girl and loving every second of it! 

22. Married Mother. No mistakes, no accidents. Not settling. Cherishing every second and living on faith. 

Every person is different but when it’s right, it’s right. And when it’s right with God, it feels even better 🙂