Chicken Fajitas (SCD, GAPS)

Before SCD, one of my all time favorite styles of cooking would have probably been Mexican, I could devour tacos, burritos, fajitas, you name it - and we literally never missed a "Taco Tuesday".. I'd have to say that Mexican has probably been one of the things that I miss the most, so when Tom requested to have fajitas as his "last meal" before heading out to sea for 3 weeks, I was so on board.

Chicken Fajita Bowls

Ingredients:
2 chicken breasts
2 small red peppers
2 small orange peppers
2 small red onions
2 Tbsp paprika
1 Tbsp parsley
1/4 tsp onion powder (sub if you do not have a legal source)
1/4 tsp salt
1/2 tsp pepper
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 tbsp olive oil
1/2 tsp crushed red pepper

Directions:
1. Cut your chicken in to small strips, chop your garlic and julienne your onions and peppers - set aside.

2. Heat skillet on low with 1 Tbsp  of the olive oil
 
3. Throw your chicken into a bowl with the rest of the olive oil, half of the garlic, 1 Tbsp of the paprika and the rest of your spices - mix until thoroughly covered and then add to your skillet.

4. After about 2 minutes, flip the chicken then continue to watch, stirring often. Once the chicken starts to cook a little, add the rest of your garlic and let sautee until fragrant, then mix in the rest of your veg.

5. At this point, you can add the rest of your paprika, and a little more s&p (to taste)

6. Cook until peppers are soften and chicken seems done.

7. Serve up in a bowl with a little aged cheddar, yoghurt, and avocado.

Staple SCD Omelette (SCD, Gaps)

Today was my first day back volunteering at the GI department since my most recent flare, I'm so happy that I'm feeling better these days, I have more energy, I'm not so afraid to leave my house in the morning anymore, I'm working longer hours- it feels great.

I was in such a rush to leave this morning that I basically just showered and ran out the door, therefore I didn't have time to grab anything for breakfast. I volunteer from 9-11 at the GI department on Tuesdays, I was kind of nervous going in because mornings are when I am normally my sickest, something about colitis and mornings, everything seems a little more "active". Thankfully, it wasn't too bad, today went really well and I feel comfortable having to dip away, everyone knows me both as a volunteer there and as a patient, so everyone is very understanding anyway. It was a great day back.

By the end of my shift, I was starving though. I knew I needed to run to the grocery store and grab a few things before I headed home - so I got all the fixings to make an omelette, which I had been craving all morning. While I was there I also picked up some things to make some dry spice bbq wings for on the grill this evening, Tom leaves for a 3 week work trip on Thursday, so a nice dinner on the deck will be a good sending away.. I'll be making a beet coleslaw and grilled zucchini to go with. I hope to add that recipe as well!

Since omelettes are seriously my staple SCD breakfast, along with smoothies, yoghurt and fruit or just plain ol' boiled eggs I figured I'd share my fav, super simple omelette recipe.

Staple SCD Omelette

Ingredients:

2 eggs
2-3 Tbsp diced red onion
2 cremilini mushrooms, sliced
handful of spinach/kale chopped
3 Tbsp 1 year aged cheddar, shredded
1/4 avocado, sliced
s&p to taste


Directions:

1. Something that has totally become a game changer for me is to first sautee the mushrooms and red onion in a little butter, until soft and fragrant, and then set aside.

2. Whisk the eggs in a bowl, add butter into your skillet, once melted throw in your eggs. Let the eggs cook for a few seconds until you can see the edges beginning to cook before adding your sautee'd mushrooms and onions, along with the spinach on top of the eggs.

3. Sprinkle your cheese over top and let cook for about 1 minute , then add your sliced avocado before folding your omelette. Cook about another 30 seconds, add salt and pepper and then flip the omelette to cook on the other side for a few seconds - then you're done!

Sometimes I actually leave the avocado out and just lay the slices over top the finished omelette, I also love to have this with salsa on the side, for a little added kick.

Today, I felt like my body needed some extra probiotics, as I am just finishing up a round of antibiotics so I served it up with some homemade SCD yoghurt and banana!


Enjoy!

Blueberry Banana Muffins (SCD, GAPS, Paleo)

As I mentioned in my previous post, I'm going to be doing a small series with recipes of the food I've been preparing and will be taking to Osheaga. Tonight, I'm sharing an original with you. I am a big fan of banana bread and banana muffin, usually the king with ooey gooey chocolate chips inside, but alas on SCD chocolate isn't allowed. These muffins certainly don't bring you down though, the blueberries really step up in place of the chocolate chips. These are honestly so amazing it's hard to believe that they are naturally sweetened with just ¼ cup of honey and grain free.

Blueberry Banana Muffins

Ingredients:
3 ripe bananas
¼ cup apple sauce
¼ cup honey
2 Tb coconut oil melted
2 eggs
1 ½ tsp baking soda
1 tsp vanilla
¼ tsp salt
¼ tsp nutmeg
1 cup almond flour
1/3 cup coconut flour
¼ cup frozen blueberries

Directions:
-  Heat oven to 350
1. Blend bananas with apple sauce, vanilla, eggs and and to stand mixer. Mix in honey and coconut oil
2. In a separate bowl mix together dry ingredients
3. Slowly add dry ingredients to wet, while stirring
4. Fold in blueberries
5. Grease 12 tin muffin pan with coconut oil, and fill tins 2/3 full
6. Bake 18-20 min

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Road trip food prep + Muffin recipe

I'm going on a week long vacation that involves a 12 hour drive (both ways) , a 3 day music festival that will run roughly 14 hrs/day (and likely have 0 food options for me) and then 3 more days just relaxing. Being on SCD, this is going to pose some serious problems, so what do I do? PREPARE, PREPARE, PREPARE! I woke up at 7 am and got right to work in the kitchen.

I made;
1 dozen zucchini/carrot muffins (SCD)
1 dozen banana/blueberry muffins (SCD)
2 dozen almond rosemary crackers (SCD)
2 dozen breakfast cookies (SCD)
Roasted 2 chickens
Started 2 pots of bone broth
And this evening I’m getting started with a batch of SCD yogurt, and some kale chips!
The muffins are adapted from Against All Grain

 Hidden Veggie Muffins

Ingredients:
¾ cup shredded zucchini
½ cup shredded carrot
½ cup apple sauce
3 eggs
¾ cup pitted dates soaked 10 min
2 cups almond flour
1 ½ tsp baking soda
½ tsp nutmeg
1tsp vanilla
¾ tsp cinnamon
¼ tsp salt

Directions:
Preheat oven to 350
1.Wrap zuchinni and carrot in a towel or paper towel and let drain
2. In a blender or food processor, combine dates, apple sauce, vanilla and eggs
3. Slowly mix in almond flour, baking soda, cinnamon nutmeg and salt
4. Squeeze excess liquid out of zuchinni and carrot and fold into batter
5. Divide into 12 tin muffin pan, greased with coconut oil or lined with paper liners! Filling only 2/3 of the way.

I went the route of greasing the pan, and they were fairly hard to remove. I lost half of my bottoms, if I were to attempt these again the only thing I would change is to use muffin liners!

Over the next couple of days I’m going to share recipes of the foods I’m preparing for the trip, as well as a final review/guide for what to pack and prepare for travel! Let’s hope I can avoid any flare and enjoy this trip!