Baked Granola Bar

Baked Granola Bar

1 cup- pumpkin seeds
1 cup- dried cherries
1 cup- dried blueberries
2 cup- quinoa flakes
2 cup- Mesa Sunrise or other cereal
1/4 cup- flax meal
1/2 cup- peanut butter, or other nut butter
1/2 cup- agave syrup or honey
1 tsp- vanilla
10 tbsp- NutriBiotic protein powder
Cinnamon
Sea Salt
2- egg whites

Preheat oven to 250 F and line a baking pan with wax paper

In a microwave safe bowl, or pan on the stove, heat the agave, peanut butter and vanilla, stirring until well mixed.

In a separate bowl, mix the dry ingredients well.

Add the peanut butter mixture and egg whites, stirring until everything is well distributed.

Press into prepared pan.

Bake for about 30 min.

*Note: These were dry and fell apart easily, probably because I used to much protein powder.

Raw Granola Bar

Raw Granola Bar

1/2 cup- pumpkin seeds
1/2 cup- sunflower seeds
1 cup- dried cherries or raisins
2 cup- quinoa flakes
2 cup- Mesa Sunrise or other GF cereal
1/4 cup- flax meal
1/2 cup- peanut butter (or other nut butter)
3/4 cup- agave syrup or honey
1 tsp- vanilla extract (GF)
Cinnamon
Sea Salt
6 tbsp- NutriBiotic protein powder (optional)

In a small microwave safe bowl, or on the stove, heat the nut butter, agave and vanilla and stir until well mixed.

In a separate bowl mix all the dry ingredients well.

Pour agave nut butter mixture over the dry ingredients and stir until everything is well coated.

line a baking sheet or cake pan with wax paper. Press the granola mixtures into the pan using a wet spatula or a second sheet of wax paper on top. Place pan in freezer for several hours or over night.

Cut granola bars and keep refrigerated.

*Note: This batch came out a bit too moist. They were great straight from the freezer or fridge, but lacked structural integrity when they warmed up, they could probably work just as well with much less agave

Basic Tortilla

3-egg whites
1-tbsp flax meal (Blood Type O) or nut meal (SCD)
1-dash GF SCD vanilla extract
1/4-cup filling of your choice

•In a bowl whisk egg whites (or whole eggs if you wish), flax, vanilla and sea salt until frothy

•Heat and oil a skillet.

•Pour eggs into skillet and swirl around so the eggs are evenly distributed.

•When the eggs are cooked through spread desired filling along one edge.

•With a metal spatula or two spoons carefully roll the tortilla from one edge.

This tortilla base could alternately be used with any type of filling, sweet or savory. I'm thinking burrito, dosa, anything you can imagine.

Spicy Sweet Potato Rounds

I have to give credit The Good Eatah for planting the seeds of this side dish

1 sweet potato or yam, sliced as thinly as possible
Fresh ground pepper
Sea salt
Light oil for frying





•Arrange sweet potato on a plate or tray and season both sides of slices with salt and pepper.

•Let stand for10-15 minutes

•Oil and heat a skillet until very hot

•Fry sweet potato slices until they are cooked through

•Remove to a paper towel to stand.

Jalapeno Cilantro Chicken

This is my version of my father's favorite dish and the Asian restaurant that my parents visit every Friday night. The original recipe also has lots of been sprouts, but those are not on the SCD. You could add any type of Asian or stir-fry veggie of your choice

Jalapeno Cilantro Chicken for two
2 boneless skinless chicken breast, in bite size pieces
1/3 bunch cilantro, roughly chopped
4 limes, juiced
2 small jalapeno peppers, seeded and sliced
1 small vidalia onion, chopped
2 cloves garlic, chopped
Canola oil

•The night before set chicken to marinate with cilantro and juice of 3 limes.

•Heat a small amount of oil in a skillet and cook the onions and garlic until transparent.

•Turn heat to low and add chicken and marinade. Sauté until chicken is cooked.

•Add jalapenos and a little water if necessary. Simmer for a few more minutes.

*Blogger is not allowing me to upload photos right now, but I'll get one up later*

Mircale Burger Mix

I've mentioned this vegetable mix that I combine with all types of ground meat to create burgers for the Trainer and myself. It started as a mix for meatloaf, but the Trainer felt that the shape pf meatloaf was unsatisfactory for making sandwiches, so the universal burger was born. I designed it from the Blood Type Diet to be beneficial for both of us Type O's, but it tastes great too!

This recipe makes a large batch of mix, suitable for use with about 10 lbs of meat, but it's easier to make a large batch and it freezes well for later use.

4-5 small vidalia onions
1 head of garlic
1 bunch of spinach
1 bunch of cilantro
2 tbsp dulse flakes
1 tbsp sea salt
1 1/2 tsp turmeric

puree all the vegetables in the blander, loading them in turns, until well blended.

transfer to a non-stainable bowl and mix in dulse, sea salt and turmeric with a metal spoon.

mix with ground meat until desired consistency is achieved

shape and grill burgers

note: turkey and chicken often require much less mix then lean beef

Nonna's Antipasti

This was my Nonna's favorite antipasti. During the summer when our garden churned out a steady stream of red tomatoes bursting with flavor and the basil plant ran wild we ate this at every dinner.

This recipe is easily modified for any number of people. Nonna used to lay out slices of tomato on a serving plate and sprinkle them liberally scatter chopped fresh basil, fresh mozzarella and salt. She always prepared this in the afternoon to let the flavors mix.

Now, with my busier schedule I make a slightly different version that's just as flavorful. All you need is tomato, fresh basil, and sea salt. I also add thinly sliced red onion* and gluten free vinegar on occasion. Quick, easy and delicious!

*The secret to using raw red onion is to rinse it in running water after cutting it. It washes away some of the strongest flavor and help with onion breath