Frittata SCD (stage 1) Low FODMAP We’re nearing the end of phase 1 of the SCD, having ‘successfully’ introduced spinach, buttercup and zucchini…and deciding we don’t need to puree everything… hence this frittata. This made 6 generous servings, keeping the buttercup and zucchini amounts well within safe FODMAP limits. It’d freeze well, and travel well…
The only one in our family who likes ceasar dressing is me. Thankfully I like it enough to finish off a bottle of it in a few days… on salad… and even over my breakfast of eggs and vegetables! The traditional addition of parmesan clearly isn’t Whole30 compliant, but leaving it out wasn’t an issue…
I regard ‘normal’ tomato sauce as junk food because of the amount of sugar added. Not so with this one… Ingredients: ½ cup boiling water 3 Tbsp sultanas 1 Tbsp coconut oil 250g tomato paste (make sure it’s Whole30-compliant. Homebrand is good. The Leggos brand has barley!) 3 Tbsp raw apple cider vinegar 1/8 tsp ground…
So that’s the leftovers, right there 🙂 Quick, easy, tasty (but my hubby sprinkled his chilli flakes on top, as he does with tomato type dishes)…and a good one to make extra for freezing. Meatball ingredients: 2 large eggs, lightly whisked 700g lean ground beef ¼ cup green onion, sliced (or a finely chopped red…
Sorry for another lame photo, but here’s our Nuñez family meatloaf that also happens to be Whole30 compliant… Preparation: 20 minutes Cooking time: 1 hour (two lots of ½ hour) Whisk together: 4 large eggs Add: 1kg lean ground beef ½ cup carrot, grated ½ cup celery, or zucchini, diced ¼ cup coconut flour ½…
Toasted sesame dressing goes well with salad greens by themselves… but my personal favourite salad toppings with it include grilled chicken, avocado, lightly toasted chopped almonds, diced orange, cucumber, coriander/cilantro, carrot, and spring onion. Dressing ingredients: 2 Tbsp sesame seeds, lightly toasted 1 tsp natural mineral salt 1 tsp ground black pepper 2 tsp ground ginger…
The recipe for the balsamic vinaigrette is as follows… Ingredients: 1 tsp Himalayan mineral salt 2 tsp dried sweet basil 2 tsp dried oregano 1/2 tsp paprika 1 tsp ground black pepper 1 Tbsp filtered water 2 Tbsp raw apple cider vinegar 3 Tbsp balsamic vinegar 3/4 cup cold pressed olive oil Optional: add 1/2…
My son, Zac (11 yrs old), picked the basil and made this for us. He and I LOVE pesto, and eat it by the spoonful. It’s a pity it doesn’t look as gloriously green in the pic as it did in real life. Moving on. Those zucchini were really left in our garden a few…
Instead of rice I made ‘cauliflower rice’ by processing: 3 cups of cauliflower (stems trimmed a bit, but not entirely) 1/2 cup raw cashews 1/4 cup sunflower seeds Then I stirred through: 2 Tbsp raw apple cider vinegar After spreading the ‘rice’ on my seaweed 🙂 I layered it with: Wild caught tinned salmon Avocado…
Hollandaise! A fabulous friend of mine (who is a talented chef) shared with me how easy it is to make Whole 30 hollandaise sauce. Amanda – THANK YOU!! While the eggs were poaching in the pot, (just after putting them in to the boiling water) I held a stainless steel bowl on an angle resting…
fuel4myfamily 