A Paleo Baby Shower

My sister is having a baby girl in November!  She is the first grand-baby in the Morris household and we are all over the moon!  In honor of our lovely, literary Amy, my mom and I decided to throw baby girl a children’s book themed shower.  When I talked with Amy about it, she told me that she wanted me to be able to eat everything at the shower.  And thus, a Paleo Children’s Book Baby Shower was born.

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We used this theme and template from Martha Stewart.  Ex-con or not, she is still about as picture perfect as they come!  I wanted the food to be pink and dreamy, whimsical and playful.  I spent weeks going through websites and books, picking out the best recipes.  Three weeks before, I bought Danielle Walker’s amazing new cook book and my menu suddenly flew together.

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Amy’s Paleo Shower:

Strawberry Shortcake Meringue Cupcakes

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Dark Chocolate Fudge Brownies (in Danielle’s book)

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Watermelon Arugula and Feta Salad

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Almond Thyme Crackers and Baked Brie (from Roost Blog)

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Black Mission Fig Jam (in Danielle’s book)

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Lemony Apple Carrot Bombs (from The Urban Poser)

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It was so beautiful.  Friends and family from all over Minnesota came to celebrate our new life!  Our Grandma came with a cozy sleeper and Mary Poppins themed gift.  My younger sister flew in from Chicago and surprised my mom and sister!  The mother of the family Amy nannied for as a teenager came with a book from France that Amy had bought for them as a nanny.  Stories of love and encouragement were paired with the most delicious grain-free, sugar-free spread this side of the St. Croix.

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Needless to say, we can’t wait for little girl Williams to appear on the scene in November!  And when she does, she is going to have so many fun new books to greet her and hopefully, a taste for Paleo cooking!

 

Thai Red Curry

Without a lot of fuss, pomp, or circumstance, I have recently passed a large milestone in my personal history.  As of May 1st, I have been 1 year on the Specific Carbohydrates Diet.  I can’t believe it has been a full year.  I have been flare free now for nine months.  As short as it is, that is a victory for me.  In June, I start decreasing my medication intake to see if my body is ready to start relying fully on the diet.  For now, I am just so grateful to be well.  On May 2nd, I took my company’s annual wellness assessment.  For the first time in three years when asked “How would you rate your physical health?” I answered “Very Good”.

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This recipe is for your traditional Thai Red Curry.  I was inspired by memories of nights in Chicago eating at Cozy Noodles, an eclectic Thai Restaurant on the north side.  I am elated at how it has evolved and turned out.  Creamy and sweet, with subtle heat and a plethora of vegetables.  I started out with a recipe from Eat Live Run but adapted it to fit the SCD diet.  The original recipe includes sweet potatoes, sugar and fish sauce.  I left out the sweet potatoes and fish sauce and substituted 1 TBS of honey for the sugar.  It was great!  We like to serve it over cauli-rice but it makes a nice soup as well.  I made the Thai curry paste from scratch and have included the recipe.  Enjoy!

 

Thai Curry Paste

Ingredients:

  • 1 shallot, chopped
  • 2 stalks lemongrass, minced
  • 1 and 1/2 tsp cayenne pepper
  • 4 cloves garlic
  • 1 thumb-size piece of ginger, peeled and chopped
  • 2 Tbsp. tomato puree
  • 1 tsp. ground cumin
  • 3/4 tsp. ground coriander
  • 1 TBS honey
  • 1+1/2 to 2 Tbsp. chili powder
  • 3 Tbsp. thick coconut milk, or just enough to keep the blades turning
  • 2 Tbsp. fresh-squeezed lime juice
  • 1/4 tsp. cinnamon
  • 1 TBS peanut oil

Directions:

  1. Put everything into the food processor and pulse until you have a paste consistency.  If you are like me and have a rather feeble processor, you may have to migrate to the blender to get the consistency you want.  Add coconut milk if the consistency is too thick.
  2. Now you are free to use it in your curry!  It makes about 9 TBS (enough for three curries).  I like to bag it up and put it in the freezer for further use.

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The Best SCD/Paleo Chili you have ever tasted!

This delicious savory, spicy and sweet chili is the culmination of over a year of fairly tragic SCD legal chilis.  No really.  Everyone send Mike an air-five for being a champ and eating burned, bland, s0-hot-your-nose runs, oh and did I mention bland, chilis.  However, by painstaking trial and error, I have created the BEST chili recipe!  It reminds me of Fresh Fields chili, if anyone remembers the tiny yet incredible diner, in tiny yet incredible Stillwater, Minnesota.   Hands down, this is the best SCD/Paleo chili I have tried.  I started with this recipe from Paleo Pot and it evolved from there.  Credit where credit is due, the Paleo Pot recipe was great but not sweet or substantial enough for an entire meal.

So far we have served it a bunch of ways- plain, over spaghetti squash, over cauli-rice, with Roost Blog’s Almond Thyme Crackers, with onion and avocado, with cheese, etc.  Try it out and let me know any fun new combos!

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Sweet and Spicy SCD/Paleo Chili Recipe:
2 Bell Peppers (1 Orange, 1 Yellow is my favorite)
1 Red Onion
1 Yellow Onion
1 Jalapeno pepper (Leave half of the seeds in or adjust according to heat preference)
1 lb. Ground pork
1 lb. Ground sirloin
1/4-1/2lb. bacon
4 cups diced tomatoes
1/2 head of garlic (5-6 cloves)
1 TBS Cumin
1 TBS Cayenne Pepper
1 TBS cocoa (optional- remove to make SCD legal)
1 TBS salt
1 tsp black pepper
1 tsp red chili flakes
1/4 cup honey
1 cup red kidney beans (pre-soaked according to SCD specifications)
1 cup water
Instructions:
1.) Heat oven to 425 degrees.  Line a cookie sheet with parchment paper and place bacon strips evenly.  Cook for 9-12 minutes until finished cooking.  I love cooking bacon in the oven because it cooks evenly but feel free to cook in the skillet as well.
2.) Brown the pork and beef.  Strain the fat and set aside.
3.) Cook all of your veggies to roughly the same size.  It doesn’t have to be perfect because you’re going to put half of them in your food processor or blend after cooking.
4.) Combine the spices in a separate bowl.  Add all of the veggies, beans and meat to your crock pot.  Add the water, spices, and honey and cook on low for 8 hours.
5.) Remove the top and stir to combine.  Take roughly half of your mixture (about 5 cups) and blend it in your food processor.  Add the un-blended portion to the blended portion and stir to combine.
6.) Serve and enjoy!  We like it with avocados, served over spaghetti squash, with grated cheese on the top or just plain.  Yum!

Little Dipper’s Homemade Barbeque Sauce

Success for the Little Dipper!

 

When I was little, I lived in a small rural farming town in southern Minnesota where my dad served as a pastor of a small United Methodist church.  My grandparents would come and visit us and on those occasions, we’d frequent one of the two restaurants in town.  More often or not, we’d opt for “Daniel’s” over “Burger King”.  It was on one such excursion to “Daniel’s” that I received one of my most enduring nicknames.  I couldn’t have been more than three.  I was sitting next to my Grandpa Marlowe when I noticed him place a large blob of ketchup on his plate.  Seeing my gaze, he responded by plopping a large dollop on mine as well.  Giving me a mischievous smile he said “Look, Alli, like this!”  With that he dipped his finger into the ketchup and licked it off.  I was spell bound.  And the rest is food dipping history.

Growing up, I dipped all of my food.  To a disgusting event.  When there wasn’t food to be dipped, I would eat the condiment with a spoon or by scooping it up with my fingers.  “Little Dipper” was a charitable term for what became an obsession.  Alli had to have her sauce!  Even as an adult I would ask for 3-4 BBQ packets- not one, my own ketchup bottle- not a small cup and covered everything I could think of with a thick layer of sweet and spicy goodness.

SCD was a rude awakening.  My second day after the intro diet, I tried to make BBQ and failed miserably.  I wasn’t deterred and have made at least 20 variations of BBQ over the past year.  While I may not have tried every SCD recipe out there, I have sampled a great deal of them to frustrating ends.

Enter the hero of the story.  He scales large buildings in a single bound.  He consumes large tombs of theology without falling asleep once.  He keeps his jokes about yoga to a minimum AND he likes cats better than dogs.  But even more significant than all of these virtues is the fact that he alone created the perfect SCD BBQ sauce.  Without Mike Niebauer, Little Dipper’s Homemade Barbeque Sauce would not exist.

He gave me the recipe and the first batch for Christmas this past year.  It is the perfect combination of sweet and savory with a little bit of kick.  Delicious and authentic tasting, I wouldn’t be able to tell it from commercial BBQ.  It is in fact, the perfect BBQ sauce.  Best of all, it’s incredibly simple to make!  Mike Niebauer, you got it goin’ on.

Little Dipper’s BBQ Sauce 

  • 1 Can of Organic Tomato Juice (32 oz each)

  • ¾ Cups Apple Cider Vinegar

  • 1 tsp. onion powder

  • 3 ¾  tsp. salt

  • ½  tsp. all spice

  • ½  tsp ground cloves

  • ½  tsp. cinnamon

  • ½  tsp. garlic powder

  • 1 bay leaf

  • 1 ½ Tlb. Yellow mustard

  • 1/8  tsp paprika

  • ¼ tsp ground cayenne pepper

  • Dash of chili powder

  • 1/3 cup honey

  • 1 ¾ tsp. liquid smoke (I use Wright’s, it’s SCD legal)

Directions:
1. Combine all ingredients, except for honey, liquid smoke in a large pot.
2. Simmer for 3-4 hours until very thick, stirring occasionally, more so as it thickens.
3. Turn off heat. Remove bay leaves.
4. Add liquid smoke. Stir well.
5. Transfer to a blender and puree well.

Paleo Chocolate Crepes Cake with Coconut Whipped Cream

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Today I awoke to a beautiful spring day.  The sun was shining through the cracks in my curtains and the temperature of my apartment didn’t make me want to curl up under the covers and go back to sleep.  It was fitting that this is the first day that feels like spring because it’s the day we celebrate new life through the resurrection and it’s the day I celebrate being alive!  Praise the Lord for these 26 years and for regaining a great deal of my health through eating SCD/Paleo for 11 months now.

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To celebrate, I decided to make a special cake.  A crepes cake.  A stack of thin, sweet, crepes layered with chocolate frosting.  I started with the recipe I use for savory crepes and added more honey.

Almond Flour Crepes: 

  • 1 cup almond flour
  • 10 eggs
  • 1/2 teaspoon salt
  • 2 tablespoons honey

I used coconut oil and a 10 inch skillet.  I mixed all the ingredients together.  I made sure the oil was really hot before pouring 1/4 cup batter into pan and cooked it for about 2 minutes on each side.  It made 10 crepes.

Next, I whipped up some chocolate frosting using the recipe I use for my chocolate cupcakes.

Chocolate Frosting:

  • 1/2 cup 100% cacao bar
  • ⅓ cup coconut oil
  • 1/3 cup honey
  • 1 tsp vanilla extract
  1. In a small saucepan over very low heat, melt chocolate, honey and coconut oil
  2. Stir in vanilla extract
  3. Place frosting in refrigerator for 15-30 minutes to thicken
  4. Remove from refrigerator and whip frosting until thick and fluffy
  5. Spread over crepes and stack them one on top of each other

Lastly, I cut up about 1 cup of strawberries to decorate the cake!

When I got ready to serve it, I used Danielle, from Against All Grain‘s recipe for coconut whipped cream.  The only thing I did differently was use Aroy-D coconut milk because I am still off of Guar Gum.

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The result was pretty incredible.  I shared it with our friend’s Griff and Brittani and we were all enthralled with the fluffy whipped cream contrasted against the firm french pastry taste of the cake.  And it photographed so pretty!  So pretty in fact that I tilted it too far down and dumped it on the floor!  Luckily I am the birthday girl so no one got after me.  🙂

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Eaten on hand-painted plates from the amazing Lauren Wilgus at The Handmaden, what a treat!  Happy Birthday to me!

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Pineapple and Prosciutto Pizza with Cauliflower Crust

SCD Legal  Hawaiian Pizza

SCD Legal Hawaiian Pizza

Game night is not game night without pizza.  For the past year, I have tried over ten different ways to recreate our past carb loving, cheese indulging, gut wrenching, no holds barred game night with very little success.  While our game closet continue to over-floweth with pretty much every Euro game (and expansion) out there, we usually opt for ordering Papa John’s for Mike and the guys while I eat something awesome.  Like a salad.

The problem with SCD legal pizzas is almost universally the crusts.  Almond flour is too dense, has the wrong texture and gets too soggy in the middle even if it is pre-baked.  A combo of different nut flours gives a dry, lifeless crust that tastes bland and biscuitty.  I honestly thought I just wouldn’t be able to enjoy pizza ever again.

Not any more!  I’ve also been reading about cauliflower crusts for the past year but been too skeptical to try it out.  Shame on my doubting heart, it is AWESOME!  This recipe is by no means terribly original as I’m sure it’s an amalgamation of other recipes but it is incredibly tasty, crunchy, and crusty.  Welcome to my version of Hawaiian pizza!

Ingredients (cauliflower crust):

  • 3 cups finely grated cauliflower (about 1 medium sized head)
  • 1 egg
  • 1 cup cheese (I used 1/2 adagio and 1/2 muenster)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Italian blend (I mix evenly basil, thyme, sage and oregano)
  • 1/2 teaspoon salt

Ingredients (pizza filling):

  • 1/2 cup pizza sauce (I used SCD legal Lucini’s.  They carry it at Whole Foods)
  • 1 cup cheese (again, I used 1/2 adagio and 1/2 muenster)
  • 1 can pineapple (make sure they are SCD legal and canned in their own juice)
  • 6 strips of prosciutto (make sure to look at the ingredients as many contain illegals.  Trader Joe’s carries a legal type)

Instructions:

    1. After washing the cauliflower, use a hand grater to grate three cups of cauliflower into an oven safe bowl.  You could use a food processor but I find that it makes the cauliflower “wetter”.
    2. Pre-heat the over to 450 degrees and put the cauliflower in until it is tender but not mushy (about 5-7 minutes once oven is warm).  You could use a microwave for this but I think microwaves are weird so…
    3. Take cauliflower out and combine all ingredients in the bowl until well mixed.  Grab a pizza pan and spread out your parchment paper.
    4. Scoop your cauliflower mix onto the parchment lined pizza pan.  At this point, don’t expect it to feel like dough.  It won’t really be sticking together enough for you to form it into a ball and that’s ok!  Using your hands, fashion it into a circle on the parchment paper so that it looks like a pizza crust.
    5. Pop it into the over for 15-17 minutes until the crust is golden brown.
    6. Remove it from the oven and spread pizza sauce and the rest of the ingredients over the pizza.

Turn the oven up to broil and put the pizza in for 3-4 minutes until the cheese is bubbling.  Remove and serve right away

Before the oven

Before the oven

After the oven

After the oven

Before the cheese

Before the cheese

After the cheese

After the cheese

 

 

 

 

 

 

 

It turned out delicious.  Both Mike, Kara and I thought that if you didn’t know it was cauliflower, you wouldn’t have been able to tell!

 

 

 

 

 

Happy gaming and happy pizza night!

Surviving February: Slow Cooker Pineapple and Chili Pulled Pork

February is hands down, the worst month of the year for mid-westerners.  It manages to simultaneously never end and speed by, giving the poor chump stuck in a mid-west induced haze of flu, stress, and blizzards, the feeling of slow motion whip lash.  You know it’s happening, but you can’t do anything about it.  Mid-westerners, we are the true survivors.

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Fortunately, February also gives me this frenzied craving for all things tropical.  I window shop for dresses without sleeves and blush inducing lengths.  At work, I keep my sanity while holding on the phone by clicking on EVERY SINGLE travel “get-away” package that I see.  And I make a series of tropical inspired dishes that give me the illusory feeling of controlling my own destiny.  Maybe if I eat enough pineapple. I too will win Travelocity’s “Romantic Caribbean Get-Away” sweepstakes.

It hasn’t happened.  But March is here.  It’s sunny today and I am happy to post pictures of mouthwatering Caribbean spiced pork turned mid-western by virtue of the crock-pot.  I snagged the recipe off of paleopot.com and was glad I did.  The sweetness of the pineapple and the heat from the chilies made me ignore the blizzard outside.  I was so absorbed in the meal I didn’t even notice the snow plow, dutifully stacking snow around my little Vibe, making it impossible to leave.

Maybe getting stuck inside isn't such a bad thing after all...

Maybe getting stuck inside isn’t such a bad thing after all…

Paleo Double Chocolate Donuts

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About 3 weeks ago we celebrated my husband Mikey’s 32nd birthday!  The way I grew up, birthdays are not confined to a solitary party or a nice cake and presents.  Rather, a birthday is an event stretching anywhere from 24-72 hours in which the sole focus of everyone’s attention is celebrating the awesomeness that is you.  My mom even made all of us girls separate tablecloths, used only on our birthdays.  Mine was a spangely magenta masterpiece, while my younger sister favored a light pink velour table runner.  Nice work Mom.
Anyway, I was determined that Mikey was going to have the best birthday EVER despite my raging flu, his three hour night class, and all day meetings.  The morning of, I got up early and drove to get his all-time favorite breakfast: donuts from Dunkin’ Donuts.  I pulled through the drive through and leaned out my window into the frigid mid-western morning and said “Hi, I’m grabbing donuts for my husband’s birthday.  Do you have one double chocolate and one peanut cluster?”  “Sure do”, came the automatic reply.  “Will that be all?  Or can I get you one as well?”
Yes.  Yes I will have a light, fluffy, yeasty chocolate donut with Bavarian cream.  Or a thick, dense powdered sugar donut that leaves my lips frosted with a delectable white ring.  Or a few coy, round donut holes, the bane of the dieters existence but ever dear to my own heart.
“No.”  I replied regretfully.  “That’s all.”
Mike’s birthday passed but I haven’t been able to get the vision of those donuts out of my head!  Finally I decided to get serious, and get a darn donut!  This is my favorite variation of different recipes I have tried to get the perfect double chocolate, paleo friendly donut.
Ingredients: (Donut)

  • 1 cup almond flour
  • ¼ cup cacao powder
  • ¾ tsp baking soda
  • 2 TBS honey
  • 3 eggs
  • 1 TBS strongly brewed coffee
  • ¼ cup melted coconut oil

Instructions:

  1. Pre-heat oven to 350 degrees.  Grease the donut pan very well with coconut oil or oil of choice.
  2. Combine all of the dry ingredients and sift to combine.  Make sure to use 100% unsweetened cacoa powder.
  3. Combine wet ingredients except for the eggs and stir to combine.  Add eggs and beat until well combined.  You should be able to pour into molds.  If it is too sticky, add a little bit of water.
  4. Pour into donut mold until 2/3 full.  Bake for 10 minutes, no longer.  Remove from molds while warm.

Ingredients: (Frosting)

  • ¼ cup coconut oil
  • ¼ cup honey
  • 3 ounces unsweetened cacao in bar form
  • ½ tsp vanilla extract

Instructions:

  1. Heat oil in sauce pan over medium heat until melted.
  2. Add cacao and stir constantly, making sure it doesn’t burn.  Adjust heat as needed.
  3. Add honey and whisk to combine.
  4. Remove sauce pan from heat and add vanilla extract.  Stir well.
  5. Cool to slightly warm.  Dip donuts into chocolate and then let cool.  The frosting will slightly harden as it cools.  Best when slightly warm.
Dunkin' Donuts ain't got nothin' on me!

Dunkin’ Donuts ain’t got nothin’ on me!

 

Homemade Mayo and the glory that ensues

This is the part of the story where the hero decides that enough is enough and it’s time to kick some butt!  If you like that part of the story, read on.  Disclaimer, I am the hero in this story.  Well, me and my kitchen aid mixer but that’s a given.

When I started the Specific Carbohydrates Diet back  in May 2012, I was used to eating lots of creamy, delicious dressings and spreads and I was determined that changing my diet wouldn’t change that.  This was illogical for a number of reasons, the biggest being that I was brand new to this kind of cooking and pretty unconfident in the kitchen.  Still, two weeks in I decided to try a ranch dressing that called for 1/2 a cup of mayo.  The result was a running, eggy tasting mess and a sugar-withdrawal, prednisone induced cry.  About a month and a half later I tried a garlic aioli.  Aioli is mayo made with olive oil.  The running, non-cohesive result led me to the conclusion that mayo was not in my wheelhouse and that I should stick to apple cider vinaigrette.

This February, a promotion at work has left me scrambling for time to cook.  I think I have been more of less living off of almond thyme crackers and cheese.  And, the salad bar at Whole Foods where the most delicious tuna salad in the whole world gave me the courage to try again.  Here is how I did it.

Ingredients:                                                                              

Lenten Celebration.

Tuna Salad

  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1/2 teaspoon honey
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • Pinch of cayenne (optional)
  • 1 cup canola oil*

Instructions:

  1. I separated the egg yolks from the whites.  I froze the egg whites for use later.  To the egg yolks I added the lemon juice, water and honey and carefully whisked in a small porcelain bowl.
  2. I used my sauce pan to heat about 3 cups of hot water until it was simmering.  I placed the porcelain bowl with the egg mixture into the sauce pan.  From here, I whisked the egg mixture constantly, heating until the egg mixture reached 135 degrees, measured with a candy thermometer.  Also, around 130 it started to thicken.  From here, I removed it from the heat and dipped the bottom in cold water to stop it from cooking and let it sit for 5 minutes to cool.  I think it’s pretty important to temper the eggs.  At 135, it will kill any bacteria present.
  3. I transferred the egg mixture to my kitchen aid mixture and started to whisk at a slow speed.  From here, I added the mustard, salt and cayenne.
  4. Now comes the tricky part.  Increasing the speed of the mixer, I slowly, almost drop by drop, added the oil down the side into the egg mixture.  The egg mixture has to “hold” the oil and so it needs to be slow.  Continue until the oil is gone.
  5. Refrigerate for 5-10 minutes until cold.  And you’ve got some homemade mayo!

*I know there is a lot of debate in the SCD community about canola oil and its safety.  If you have concerns, feel free to substitute peanut oil or olive oil.

So creamy!  So fluffy!  So delicious!  And best of all, it enabled some truly awesome meals this week!  First out much further ado:

Tuna Salad Ingredients:

  • 2 cans of tuna, packed in water with nothing added
  • 4 T. diced celery
  • 5 T. high quality mayonnaise
  • 2 T. Dijon or other good mustard
  • 1-2 t. finely chopped dill
  • 1 T. honey
  • 1/4 t. cayenne (optional)
  • Salt and pepper to taste

Instructions:

1.  So simple.  Just mix it up and chill.  Serve with lettuce, on a sandwich or by itself!  Yum!

I followed 101 Cookbooks recipe for Egg Salad and served it with Almond Flour and Thyme Crackers.  It was great!  I would have loved it on cashew bread as well.

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Bacon Wrapped Dates and Chipotle Mayo Ingredients:               

This little piggy had bacon wrapped dates

This little piggy had bacon wrapped dates

  • 1/4 cup mayo
  • 1/4 t. chipotle chili mayo
  • 1 T. lemon
  • 2 t. finely diced jalapeno pepper
  • 1 small clove of garlic, minced
  • Salt and Pepper to taste
  • 5 strips bacon
  • 10 medjool dates

Instructions:

1. Blend all mayo ingredients together and chill.  Delicious!

2. Cut 5 strips of bacon in half.  Wrap ten medjool dates in the bacon and cook for 30 minutes at 350 degrees.

To conclude.  The hero succeeded and was not defeated by soul-less food and made many delicious dishes and lived happily ever after.  The End.

Butternut Squash Lasagna

Butternut squash lasagna isn’t terribly original.  In fact I’m pretty sure I’ve seen Rachel Ray do it, which means I usually pass but in this case I decided I’d give it a go.  Every gluten-free, paleo, low-carb blogger seems to have their own recipe.  I wanted to try and incorporate some signature “SCD” foods into mine, such as my homemade goat milk yogurt and favorite store bought (but still SCD legal) marinara.

I was really happy with the result!  It was hearty and the squash “noodles” held up very well.  Mike and I both agreed that similar to pasta lasagna, it actually tasted better re-heated!  I’ll definitely be making this again soon!

Butternut Squash Lasagna

Butternut Squash Lasagna

Butternut Squash Lasagna– cook in 10.5 by 7.5 inch pan

 Ingredients:

  • 1 medium butternut squash (Try to get one with a long “neck”)
  • ½ cup SCD Yogurt (Goat milk yogurt is my favorite for this recipe)
  • ½ lb. ground beef
  • 2 cups shredded cheese (I like havarti, aged cheddar, and goat cheddar)
  • 1 TBS basil
  • 2 tsp oregano
  • 2 tsp thyme
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ¾ tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp chili powder
  • 2 cups SCD legal marinara sauce (I use Lucini)
  • 2 TBS coconut oil

 Instructions:

    1. Pre-heat oven to 400 degrees.  Place squash in oven for 10 minutes to soften before removing.  Continue to heat oven.
    2. Mix together all spices.  This will make about 4 TBS of spice.
    3. Combine ground beef with 1 TBS of spice mixture.  Mix well, using hand to combine if necessary.
    4. Heat 1 TBS of coconut oil in a 10-inch skillet.  When hot, add ground beef and brown, stirring to prevent burning.  Decrease heat to medium to avoid burning if necessary.  Once it has finished cooking, drain oil and fat.  Keep warm.
    5. Remove squash from oven.  Use mandolin to slice squash into long pieces, approximately ¼ inch thick and 4-5 inches long.  If you don’t have a mandolin slicer, use knife to slice thinly.  You will need enough slices to create 3 layers of “pasta”.  How many slices you need will vary, depending on the size of your squash.
    6. Use the second TBS of coconut oil to coat the bottom of your pan, so that the first layer of “pasta” does not stick to the bottom.
    7. Assemble your lasagna!
      • First a layer of butternut squash
      • Next, spread a thin layer of yogurt followed by a layer of cheese
      • Sprinkle 2 tsp of your spice mixture
      • Add a portion of the ground beef
      • Top with about ¾ cup marinara
      • Repeat!
      • After you have three layers of squash, conclude with adding a final layer of cheese after the marinara
    8. Bake in oven at 400 degrees for 35-40 minutes.  Serve while hot or refrigerate and re-heat.  The advantage of refrigerating and reheating is the squash will have absorbed more of the marinara, making it less saucy and more like lasagna.  Delicious either way!