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.


  • 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)


  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 🙂

SCD Steak Sauce

I could not for the life of me find an SCD steak sauce recipe or even a regular steak sauce recipe that didn’t have any illegal ingredients or even a decent alternative option. So I discovered an SCD soy sauce recipe and a regular steak sauce recipe and came up with my own. Now, I don’t measure anything unless I am baking so this is all to taste! Add small amounts until you achieve a good flavor for you 🙂

Amounts are approximations – please add to taste! Also is for a small serving because we don’t have steak all that often.

1/4-1/2 cup SCD Ketchup is the base

1 tbls. SCD legal yellow mustard

1 tbls. apple cider vinegar (may want to start with less to avoid a strong apple or vinegar flavor)

1 tsp. lemon juice

1/4 tsp. ground ginger

1/4 tsp. garlic powder

salt and pepper to taste

May add cayenne pepper if you want it spicy!

Heat until just boiling in a small sauce pan. Store for probably a week or so!

Beef and Broccoli Casserole

This recipe from SCD Recipe was a HUGE hit in our house. It was absolutely delicious and so easy to make. My husband said he could do this on a weekly basis. The best part is it doubled as breakfast the next morning. Score 😉

4 jumbo eggs (or equivalent in smaller eggs)
1 cup SCD yogurt cream cheese
1 pound grated cheddar
1 pound ground beef, browned, drained
10-12 ounces broccoli, lightly steamed, and chopped
1 teaspoon dried basil and other spices to your liking
1 teaspoon baking soda (I accidently omitted this and it still turned out great!)

1. Blend yogurt cream cheese and eggs. Add basil and spices. Add ground meat and chopped broccoli and stir well. Add grated cheddar cheese and make sure all ingredients are well mixed.

2. Turn into large, well-buttered pie pan or square cake pan. Bake at 325 F-350 F for 35-45 minutes, or until it sounds slightly hollow when tapped in the middle (I have no idea what this means, mine didn’t sound “hollow”, maybe because I forgot baking soda, at any rate..  just cook until done, kapeesh 🙂


Spaghetti Squash with Meat Sauce

YUM, YUM, YUM! Spaghetti is one of my all time favorite dishes so you can imagine how ecstatic I was when it turned out absolutely delish!

1 Spaghetti Squash

Olive oil


2 large cans SCD legal tomatoes

SCD legal sausage or ground beef

Spices for Sauce

Parmesan Cheese


1. Preheat oven to 425 degrees

2. Halve the squash lengthwise and cut out the seeds. (Have fun with this 🙂

3. I cook just one half at a time because we have a small family, or you can cook both sides. Brush the cut sides with olive oil and sprinkle with salt.

4. Place in a baking dish and tightly cover with foil.

5. Roast for 20 minutes, then uncover and roast until squash is tender – about 35 more minutes.

6. Meanwhile, heat a skillet and brown the sausage/ground beef in whatever size chunks you want for your sauce. Drain.

7. drain the tomatoes and add to a blender with all the spices you want for your sauce (Italian, oregano, parsley, salt, pepper, garlic, onion, etc.) and puree tomatoes until a good saucy consistency is achieved.

8. Add sauce to the meat and stir. Heat until hot and then lower the heat to low to stay warm while squash is finishing.

9. When squash is cooked, remove from oven and using a fork, pull out the “noodles” into a large bowl or pan.

10. Place cooked “noodles” on a dish, top with sauce and parmesan cheese and enjoy. YUM!


Raisin Baked Pork Chops

These were very good – worth saving! This recipe was found on the SCD Recipe website.

2 boneless centre cut pork chops, sliced thin (about 1/4 “) – I used Pork Steaks, Bone In Chops would work too
2 tablespoons olive oil or butter 
1 cup grape juice 
1 onion – sliced
2 cloves fresh garlic, minced 
3-4 sliced mushrooms 
1/2 cup raisins 
1/2 small bay leaf 
2 tablespoons Dijon Mustard 
2 tablespoons honey 
1 teaspoon Rosemary (Or basil/parsley, etc. any spices work)
salt and pepper to taste

1. Preheat oven to 350º F 

2. Preheat a large heavy skillet, and add the oil. Brown onions, garlic. rosemary , raisins and mushrooms in skillet, and remove to a dish. 

3. Brown pork chops five minutes on each side. Transfer the chops to a rectangular baking dish or use same skillet if oven proof.

4. Combine honey, seasonings and mustard and spread over chops. Pour on grape juice. Add sauteed mixture on top.

5. Bake uncovered for 45 minutes, basting occasionally, if wanted (I didn’t).

6. Simmer pan juices until they reduce and thicken to desired consistency. (I left mine as is, worked out great!

SCD Pancakes that taste like the real deal

That’s right – too good to be true. No More Crohns came up with a recipe and they actually taste good, like real pancakes! Pancakes was always a favorite of mine before SCD (even the gluten free ones I had to eat) so I’m stoked that this recipe turned out so amazing. I can’t do those mashed bananas and eggs or coconut pancakes, yuck! But these, I can do these 🙂

The original recipe has a recipe for SCD jam, but I didn’t have time to try that out yet. I just ate them plain with sliced bananas and that was good enough for me! 

1-1/4 c. almond flour
4 medium eggs
4 Tbs. honey
2 Tbs. vanilla (containing vanilla and
alcohol only)
1/4 tsp. salt
1/4 tsp. baking soda
1 Tbs. real butter

Mix all ingredients together in a blender for a light, fluffy texture. Pour onto a buttered electric griddle (preferably) set at 275 degrees (don’t go any hotter, mine got  a bit black because it was too high, but still yum!) or a buttered pan. Cook slowly until golden brown; a bit longer than for regular flour pancakes. Serve with warmed honey and/or Homemade Fruit Jam.

Notes: If large eggs are used and batter
seems too thin, add additional almond
flour to make a normal pancake batter.
If cooked pancakes don’t puff up, make
sure you are using fresh baking soda