recipe


Having been on so many other restrictive diets, I am familiar with using unusual ingredients and methods to come up with something edible.  Many of the recipes for the Autoimmune Protocol can work, sometimes with slight adaptation, for the SPPP.

I looked at several different AIP recipes for granola, and because of ingredients I did/did not have, took some of the ideas and did my own thing.  I didn’t really even measure, so this is approximate.

  • 2 ripe bananas, mashed
  • 3/4 cup flaked and/or shredded coconut, unsweetened (I used a combo)
  • 3/4 cup tigernut flour
  • 1/2 cup sunflower seeds
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • pinch of salt

Combine to make a thick batter (if necessary, add more flour or coconut to make a spreadable consistency).  Spread about 1/2″ thick on a parchment-lined baking sheet.  Bake at 350 degrees for 20 minutes.  After this time, it should be firmed up.  Chop it up into chunks with a spatula, spread evenly on the pan, and put back in the oven for another 15 or 20 minutes, or until your preferred level of crunchy/chewy is reached.


Notes:

I realize tigernut flour is a specialty ingredient that few people are likely to have in their pantry (btw, tigernuts are not nuts at all, they are tubers).   I happened to have some from my stint with AIP.  You could try using coconut flour, although it will act differently.  It absorbs moisture like crazy and I don’t think you’d need as much of it.  Or perhaps ground flax or hemp seeds would work.

I consider this a snacking granola, but you could try it with some compliant coconut or hemp milk if you want to eat it like cereal.

Take this recipe and make it fit your diet:

  • For AIP, omit the sunflower seeds and add more coconut or chopped tigernuts.  Add dried fruit if you tolerate it.  Also make sure you are using alcohol-free vanilla.
  • For Paleo, add nuts and dried fruit as desired.  If you don’t have tigernut flour, try using finely ground almond flour.
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This is a recipe I found years ago in a magazine.  It is a quintessentially fall dish, and you will not believe how good it smells while baking!

  • 8 cups peeled, seeded winter squash, cut into 1" cubes (I use butternut)
  • 1 medium onion, cut in wedges
  • 1/4 cup apple cider
  • 2 Tbsp EVOO
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground nutmeg or ginger

In a greased 3 qt baking dish, combine squash and onion.  Combine remaining ingredients and pour over veggies, tossing to coat.  Bake uncovered at 450°F for 35 minutes or until tender, stirring twice.  Makes 8 servings.

{Winter squash can be difficult to peel.  That’s one of the reasons I like to use butternut, as it has a smooth surface, and not ridged like some others. I use a vegetable peeler and have to make 2-3 passes to get down to the flesh.  Also, some stores sell squash already peeled and cubed in the produce section.}

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Suitable for days 1-10 of Standard Process Purification Programs.

Wahls compliant without the rice.

This was a quick and easy meal, and you can use almost any vegetable you have available.  I used portabella mushroom slices, red bell pepper strips, and red onion wedges.  It’s not so much a recipe as an idea for you to take and make your own.

Ingredients:

  • vegetables of choice, cut in grillable strips/chunks
  • 1 Tbsp EVOO
  • sea salt
  • balsamic vinegar, herbs, or other seasonings of your choice

Combine EVOO and sea salt, along with any seasonings you may choose.  Brush lightly onto vegetables.  Grill on heated George Foreman grill (or regular grill) until crisp-tender.  Serve with brown rice.

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Suitable for Days 1-10 of Standard Process Purification Program.

Sharing at Allergy Friendly Friday.

You might be surprised to know that making your own applesauce is the easiest thing in the world!  I know before I was introduced to it, it had never even occurred to me to make it myself, and I virtually never ate applesauce because I don’t particularly love the jarred stuff.

For one serving:

Peel, core, and cube 2 apples into a microwave-safe bowl.  It’s totally up to you as to which apple variety you use, but I think it’s best with a sweet-tart type, like Jonathan.  I used Paula Red this time because I had them in the fridge.  Add about 1 Tbsp of water, cover (vented) and microwave for 2 minutes, or until apples are soft.

Sprinkle with cinnamon to taste, and stevia, if desired.  Mash with a fork or potato masher.  Serve warm or cold.

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Wahls compliant without the sugar in the dressing (maybe use a little honey), and use fresh orange or clementine instead of canned.

I’m not sure why this is called “southwest”, except for maybe the avocado, but it’s good anyway.  Add chicken if you like, or without chicken it’s suitable for SPPP Days 1-10.

Ingredients:

  • 3 heads Boston lettuce, or one 5 oz package of greens of your choice (I’ve used spring mix and spinach too)
  • 1 small cucumber, thinly sliced
  • 1 avocado, peeled and sliced crosswise
  • 1 small red onion, sliced and separated into rings
  • 1 (11oz) can mandarin oranges, or fresh orange sections

Toss in a large bowl.

Dressing:

  • 1/2 tsp grated orange rind
  • 1/4 cup freshly squeezed orange juice
  • 1/2 cup oil (EVOO, canola)
  • 2 Tbsp sugar (I used 1/8 tsp Sweetleaf stevia powder)
  • 3 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 1/4 tsp salt

Mix well, and pour over salad just before serving, or allow individuals to dress their own salad.

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I was pretty skeptical about this recipe, because it just sounded like an odd combination, but I was looking for something to do with tuna that did not involve mayonnaise, and I had leftover rice in the fridge.  As it turns out, I was pleasantly surprised!  I would totally eat this again.  While the original recipe calls for romaine, I only had a spring/spinach mix, so that’s what I used.

Ingredients for 1 serving:

  • 1/2 cup cooked brown rice
  • 2-3 cups romaine or other greens, chopped
  • 1/2 carrot, grated
  • 1/2 can albacore tuna
  • 2 tsp EVOO
  • 1 tsp balsamic vinegar
  • salt and pepper to taste

(The original recipe includes cooking the rice, then mixing it with the greens so they will wilt slightly.  I heated my leftover rice in the microwave, but you could skip this step.)

Toss rice, greens, carrot, and tuna together.  Combine EVOO, balsamic, salt and pepper.  Pour over salad and toss.  Serve.

It looks pretty, too!

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Suitable for days 11-21 of Standard Process Purification Program.

This recipe is based on one from Eating Well.

  • 4 cod fillets
  • 3 tsp EVOO, divided
  • 1/4 tsp freshly ground pepper
  • 1 Tbsp minced green onion, or shallot
  • 1 c halved cherry tomatoes
  • 1-1/2 Tbsp capers, rinsed and chopped
  • 1-1/2 tsp fresh basil (or oregano), chopped
  • 1 tsp balsamic vinegar

Preheat oven to 450o .  Coat a baking sheet with cooking spray.

Rub cod with 2 tsp EVOO and sprinkle with pepper.  Place on prepared baking sheet.  Roast until fish flakes easily with fork, 15-20 minutes, depending on thickness.

Meanwhile, heat the remaining tsp EVOO in a small skillet over medium heat.  Add green onion and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 1 1/2 minutes. Add capers; cook, stirring, for 30 seconds more. Stir in basil and vinegar; remove from heat. Spoon the tapenade over the cod to serve.

Delicious!  Both Craig and I really enjoyed it.

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