Quick Sugar Boost

What happens when I just need that quick sugar boost, but have no SCD baked goodies on hand? When I just need that piping hot tea with something gooey?? I always make sure to have on hand fresh medjool dates, cocoa butter, and pecan flour. Here's the method: Take a small chunk of cocoa butter, place it in a ziploc bag, put into a glass measuring cup, and pour some boiling water over it. The cocoa butter will melt in just minutes. Cut each date in half, remove the pit, dip each half into the melted cocoa butter and then coat with a generous layer of pecan flour. The results: a gooey yummy treat that leaves me wondering why I slave over all those cookies and cakes when this is sooooooooo good and takes practically nothing to prepare!

Chocoholics Beware!!

Chocoholics beware!! These cookies are addictive! So different than the typical soft nutty cookies. They're crispy and so rich in taste! My hubby's reaction after tasting these were - now you're talking!! This one so doesn't taste diet! The great thing is that they're a cinch to make! You'll have the dough complete in just minutes!

These are quickly becoming the new favorite cookie in my household! I love them alongside a ginger-peppermint tea - ahhhh.... so refreshing!! My kids will do anything to deserve these! I was fortunate enough to find this recipe posted on the BTVC-SCD yahoo group, posted by Joe P. "svt3183". Thanks so much Joe!!

2.5 cups blanched almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons grated Cocoa Butter (about)
1/2 teaspoon vanilla extract
1/2 cup honey

1. Combine dry ingredients in a large bowl including cocoa butter.
2. Add honey to dry ingredients and stir together. Do not go crazy trying to get it fully mixed yet.

3. Pop the bowl in the microwave for about 1 min around 70% power and this will melt the cocoa butter.
4. Finish mixing completely.
5. Form about tablespoons size balls and slightly flatten onto a parchment lined baking sheet.
6. Bake at 350F for 8 minutes. Rotate pan and bake an additional 2-4 minutes until golden.
7. Cool to room temp then refrigerate. These are best cold from the fridge or freezer.
8. Enjoy

Chicken Piccata

Chicken cutlets have never tasted this good!! You'll love the rich combination of wine, chicken soup, and lemon! It's a hit for the entire family!

4 slices chicken breast (skinless & boneless)

1/2 cup seasoned almond flour

1/3 cup coconut oil (divided)

1 med onion (finely chopped)

2 cloves garlic (minced)

3 ounces white wine (chablis)

2 Tbsps. freshly squeezed lemon juice

salt & pepper, to taste

1 cup chicken soup

1. Dip chicken breasts into seasoned flour and coat thoroughly.

2. Heat 1/4 cup olive oil in a large skillet, and fry chicken cutlets on both sides until golden brown.

3. Meanwhile, heat remainder coconut oil in another large skillet, and saute' onion and garlic for 10 minutes. Add wine, lemon juice, salt, pepper, and chicken soup. Add ready chicken breasts.

4. Cover pot and simmer for 10 minutes.

One Pot Tasty Chicken Nugget Dinner

I watched my neighbor serving this dinner to her kids, and it looked very tempting. Only problem: it was made with potatoes. Well, we've got plenty of substitutes for potatoes, and I got to work. First I tried it with butternut squash, but did not like the consistency. I went on to kabocha squash, and oh boy! How tasty! I bet my dinner was way better than hers!!

2 large onions, diced

3 Tbls coconut oil

5 sliced chicken cutlets, cut into bite sized pieces

1 med kabocha squash, peeled and cubed (yeh...I know it's labor)

2 Tbls paprika

1 Tbls sea salt

1. In a large frying pan, saute' onions in oil until soft.

2. Add chicken nuggets, cover pot, and cook on very low flame for 25 minutes.

3. Add cubed squash and spices, and cook until squash has softened.

4. Enjoy in good health : )

Cheesecake, Anyone?

I've been attending several parties these past few weeks, and I must confess that I have a weakness for cheesecake. There's something about that creamy stuff that makes my saliva go wild! Well, if you know me, you know that I won't deprive myself, and I right away set about making my own SCD cheesecake! I'm thrilled to inform you, my dear friends that I'm on a high with the results. It's creamy, it's yummy, it's addictive! So my dear party mates, don't pity me, I'm more than okay with my yummy food that's nourishing for both my body and my soul!

For the Crust:

1 1/4 cups almond flour

dash of cinnamon

3 Tbls butter

1 tspn honey

1. Preheat oven to 300F and prepare 4 small 4"X6" aluminum pans.

2. Place all ingredients in a small bowl.

3. Mix well to form a dough.

4. Divide dough into four equal parts and press into bottom of pans, to form crust.

5. Bake for 15 minutes, until lightly browned, and cool completely.

For Cheese Filling:

1 lb. farmers cheese

1/2 cup SCD homemade yogurt

3 eggs

1/3 cup honey

2 tspn vanilla extract

1 tspn lemon zest

1. Preheat oven to 350F.

2. Blend cheese and yogurt in blender for four minutes, or until smooth. You may need to scrape the sides while blending.

3. Add the rest of the ingredients and blend until smooth. The texture will be rather runny at this point.

4. Pour mixture onto crusts.

5. Bake for 20 minutes.

6. Turn off oven and leave oven door slightly ajar. Leave cheesecakes in oven until it reaches room temperature.

7. Refrigerate overnight or freeze for later use. When frozen, simply defrost in the fridge for several hours before use. These cakes freeze beautifully!

8. Optional: Top with fresh berries. Yum!!

A tremendous thanks to an anonymous customer for sharing this recipe with me! You're just amazing! Keep them coming!!

Motzei Shabbos (evening immediately following Shabbat), especially on the long winter nights, I like serving something special, if you know what I mean! This past Motzei Shabbos was a hit! First we had cheesecake with warm coffee. Then we had yummy bagel pizza with cut up veggies. For bagel pizza I took almond melba toasts, spread a layer of marinara sauce, sprinkled some cheddar cheese and baked in the oven for 10 minutes. It was a meal to remember!