Homemade Curry Powder

Curry powder is a combination of a variety of spices.

A few years ago, I came across a recipe for homemade,

and, oh, is it ever good!  I never purchase the premixed powder these days.

If I run out, I just whip up a batch.  It's as easy as one-two-three.

Every recipe that calls for curry powder is enhanced by this stuff.  

Give it a try and see if it isn't so!
Original recipe found in Lucy's Cookbook.

4 tsp ground cumin
4 tsp ground coriander
4 tsp ground turmeric
1 tsp ground cinnamon
1/2 rounded tsp ground nutmeg
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1/2 rounded tsp ground cloves
1/2 rounded tsp ground cardamom

Stir together and store in a glass jar tightly closed.

Use in any recipe that calls for curry powder.  Enjoy!

Many Blessings, 

Camille

Yummy Chicken Casserole ~ SCD Compliant

This is one of our favourite recipes from the 
Specific Carbohydrate Diet ~ otherwise known as the SCD.
I always bake it in a 9 x 11 inch pan and cut it up 
into single serving portions and freeze them for future use.
It is so handy to have such a lovely meal to pull out as needed.

Today, I am posting my version of the recipe originally 
found in one of my favourite cookbooks for the SCD.
I'm sharing because I promised my sweet friend I would ~
So, as promised, sweet friend...here it is!  :)

This chicken casserole is gluten-free and Crohn's friendly
and it's yummy as well.  You can't miss!

Think, meatloaf meets fancy chicken salad ~ baked.

I severely altered the original recipe.
No slight on the girl who wrote the book ~
She creates fabulous recipes!
(One of the reasons why I love it).



~ Chicken Meatloaf ~

4 cups cooked chicken meat ~ diced
3 large eggs ~ beaten
2 shallots (tiny little onion-looking things) ~ peeled and minced
1/2 cup shredded carrot ~ shredded like cheese
1 sweet bell pepper (red, yellow or orange) ~ diced
1 cup fresh shiitake mushrooms ~ cleaned and diced
1/4 tsp powdered ginger
2 cloves fresh garlic ~ minced
1/2 tsp ground coriander seed
1/2 cup green (spring) onions ~ chopped
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/3 cup butter ~ melted
1/2 cup grated cheddar cheese

**If you don't do well with milk products, 
you could omit both the butter and the cheddar.
Substitute extra virgin coconut oil for the butter and leave out the cheese ~
It will still turn out wonderful.  Enjoy!  :)



Put all ingredients together in a large bowl.
Mix together well ~ with bare hands is best.
Press into a parchment paper lined 9 x 11 inch glass baking dish.
Bake uncovered at 375 degrees F for 50 minutes until golden brown on edges.
Let stand 10 minutes in the baking dish prior to serving.
Makes 4 to 6 servings.



Serve hot with a side of rice (not SCD recommended),
or quinoa and freshly steamed vegetables or a salad.  Yummy!
I hope you enjoy it as much as we do.

Many Blessings,
Camille

**This would also be THM compliant ~ S category**

Esther's Greek Salad

My friend Esther has shared a number of recipes
with me over the years.

This Greek Salad is one of my favourites.
It's simple and....Y.U.M.M.Y.
Thanks for sharing Esther!

~ Esther's Greek Salad ~

(Slightly altered)

One Large Head Romaine ~ Cleaned and torn

One Long English Cucumber ~ Chopped coarsely

Two Large Tomatoes ~ Chopped coarsely

One Small Red Onion ~ Chopped

Four Green Onions ~ Chopped

One Small Tin Olives ~ Drained

Half Pound Feta ~ Crumbled

Put all salad ingredients into large bowl.

~ Dressing Ingredients ~

1/2 Cup Olive Oil

1/4 Cup Red Wine Vinegar

1 tsp Dried Marjoram

(Substitute Oregano if preferred)

1 tsp Sea Salt

1/8 tsp Freshly Ground Black Pepper

Mix up the dressing, toss with greens and serve.

(I reserve the Feta and top individual portions with it).

Enjoy!

Camille

*Update 2016*

This is my new favourite dressing...altered from this recipe.

3/4 cup Olive Oil

1 cup Red Wine Vinegar

1 clove Garlic, minced

2 tsp dried Oregano 

2 tsp dried Basil

1 tsp freshly ground Black Pepper

1 tsp freshly ground Himalayan Pink Salt

1 and 1/2 tsp Onion Powder

1 and 1/2 tsp Dijon Mustard

1 and 1/2 tsp liquid Honey

**To make this SCD Compliant,

just substitute Freshly Grated Parmesan for the Feta.

Grain Free?

This is something new to me.
I never thought I would have to
drop the grains!
I actually didn't think it was overly
*do-able*.
But, it is!

Rather than re-invent the wheel,
so to speak,
I will just send you on over to
Keeper of the Home.

Click Here to get to her
most recent post on building
a grain free pantry.
It's an excellent starting point.


Just one thing I would like to clarify ~
We are not all *grain-free* around here.
Our child with Crohn's
is the only one who MUST
keep to this strict diet.

Although, I must admit,
I feel better when I follow
this way of eating.
I am thankful that I can serve *regular*
bread to the rest of the family.
God's mercies are new every morning!

Many blessings,
Camille

Yogurt Anyone?

Ease of operation.

I'm trying to do things in
a straightforward and streamlined way.

Saves the sanity.

Yogurt is a necessary part of the
healing process for
Crohn's Disease
according to the book
"Breaking the Vicious Cycle".

I never thought I would make yogurt.
It was not on my radar.
Not, that is, until this happened.

I am committed to doing all I can
to facilitate healing for our child.

Part of that is making yogurt.

In an effort to keep things simple,
I bought a yogurt maker.
I try to stay away from plastic as much as
possible, so I bought the glass jar that fits the yogurt maker.
I also buy the starters 12 boxes at a time.

The method is simple.

You heat the required amount of milk (1 litre or 2)
in a pot to simmering.
It should be 180 degrees ~ use a thermometer.

Then plunge the pot into a sink of cold water.

Stir while the milk cools ~
it should be lower than 100 degrees.

Mix about 1/2 cup of milk into the starter.
(Use 5 grams of starter for 1 litre
and 10 grams of starter for 2 litres)
Whisk it until dissolved.
Add the remaining milk and stir well.
Pour into your yogurt maker liner.

Seal.

Lower into the yogurt maker.
Make sure you put water in the yogurt maker up
to the lower line for a 1 litre batch and the upper
line for a 2 litre batch.

Put the lid of the yogurt maker on.
Plug it in.

Let it sit on your counter
fermenting for at least 24 hours,
but no longer than 32 hours.
(This longer incubation time
is to produce a lactose-free yogurt ~
Important for the *SCD).
If you do not require a lactose-free product,
your incubation time will be about 12 hours.

Once the time is up,
remove the yogurt batch
from the yogurt maker and
set gently in the fridge for 8 hours to cool.

To serve, spoon some yogurt into a bowl,
drizzle with a little honey
and add berries to taste.

You will have probiotics in a bowl ~
what a fabulous way to incorporate them into the diet! :)

Do you make yogurt?
Would you like to begin?
I'd enjoy hearing your yogurt stories.

Many blessings,
Camille

*SCD ~ Specific Carbohydrate Diet
as explained in "Breaking the Vicious Cycle"

Simply Guacamole!

Super Easy!
So. Good. For. You.
Y.U.M.M.Y.

Simply Guacamole.
(Gwa-ka-moe-lee)


I use three or four ripe avocadoes.
(They are ripe when dark in colour
and slightly soft).

Wash the skin and slice length-wise
through to the pit.
Split in half and remove the pit
with the tip of your knife.

Scoop out the flesh with a spoon.
Mash with a fork.
Add in the juice of one lemon.
A splash or two of Hot Sauce.
And a shake of garlic powder.


Mix together.
Taste and adjust seasonings.
Chill and serve.
Enjoy! :)

Amazing Salmon ~ Quick and Easy!

Now this was yummy!
Easy to put together...
And perfect for a hot summer day!
(Is it hot where you are?)

What more could you ask for?

I didn't have fennel or dried cherries on hand.
So, I skipped the fennel and used
dried cranberries instead of the cherries.
The vinegar was my choice rather than the champagne,
and I pan-fried the fish in coconut oil.

One of the boys said he didn't have
much hope for it when he saw it.
But after tasting the salmon
said I could serve it to him anytime!
LOL! Is that a rave review, or what??

Click here to get to
the original recipe shared
by Miss Jen at Blessed Femina.

Enjoy!

Almond Flour Waffles

Here it is...as promised!
Another recipe for Almond Flour.

We like these waffles even better than our old standby.
I've even served them to company!  They get rave reviews.

And they are quick to whip up at a moment's notice.
They cook MUCH more quickly than the *regular* type.
In my waffle maker, they are done in a minute and a half.

Better and better.

Makes you want to get your hands on some
Almond Flour now, doesn't it? :)


~ Almond Flour Waffles ~
As found in the book ~
"Breaking the Vicious Cycle"

1 cup Almond Flour
4 Eggs, beaten
2 Tbsp honey (preferrably raw and liquid)
1 tsp Vanilla Extract
1/4 tsp Sea Salt
1/4 tsp Baking Soda

Mix all ingredients together in a bowl with a wire whisk.

Preheat and grease your waffle iron.
(I use coconut oil to grease it ~ melt a little and use a brush to coat the iron)
Be forewarned...you will be sorry if you skip the greasing step ~
Ask me how I know! :)

Pour 3/4 to 1 cup of batter onto the
waffle iron and cook for about 90 seconds or until done.

I quadruple this recipe for our family of six.
The boys and Emma all have hearty appetites.
My waffle maker cooks four squares at a time
and one batch would make two of those four-squared waffles.
I hope that makes sense!


Feel free to ask questions if you have any.  Enjoy!
Many Blessings, Camille

**One thing to note ~ Almond Flour will go rancid if it's not stored properly.
Keep it in a sealed container in the fridge or freezer for long term storage.

Some of You Were Asking...

What does one DO with Almond Flour?
How can it be made into something edible?
One of the answers to those questions is ~
Almond Flour Banana Cake.

But, that is not the ONLY answer.
There are so many more things that can be done with it ~
I hope to share another favourite with you soon.

But, for now...
this recipe is a good place to begin.
No grains. No dairy.
No sugar (except honey).  Intrigued?

Oh, and did I mention that it's so healthy
you can eat it for Breakfast??
What are you waiting for??

~ Almond Flour Banana Cake ~

Slightly adapted from the book

"Breaking the Vicious Cycle"

3 cups Almond Flour

(not coarse meal)

3 eggs, beaten

1/3 cup honey

(preferrably raw and liquid)

1 tsp Baking Soda

3/4 cup mashed bananas

(very ripe) ~ about two medium

1/4 cup melted butter

(if you are eliminating dairy,

coconut oil would substitute nicely)

Measure the Almond Flour and Baking Soda

into a large mixing bowl.

Stir to completely mix in the Baking Soda.

In another bowl, mix together all the wet ingredients.

Mix the wet ingredients into the dry

and stir until combined.

Spread batter evenly into a greased 8 inch square baking pan.

(I use a glass pyrex dish)

Bake at 350* F until done (about 30 to 40 minutes) ~

Check at the 30 minute mark...mine takes 35.

When done, the top should spring back when touched.

It goes quickly from done to overdone...watch closely.

It also is easy to underbake...don't do that either!

It's not too difficult, really. ;-)

Somehow, I don't think I'm very reassuring!

But, please believe me...LOL! :)

ENJOY! Without any guilt.

Many Blessings, Camille

**One thing to note ~

Almond Flour will go rancid if it's not stored properly.

Keep it in a sealed container in the fridge

or freezer for long term storage.

Grain Free Nut Bars ~ Oh YUM!

Really, you HAVE to give these a try.
They are sooo yummy!
Like a candy bar, but without any of
the *scary* ingredients.
In fact, you can feel GREAT about having one of these.
They are soooo good for you!

How often does that happen?
Something that is good for you is also super duper amazingly good?

I found the recipe here.
And I tweaked it a bit to suit our tastes.
The result?

Perfect!

Now, you will have to keep them in the fridge or freezer,
they will be too soft at room temperature,
but, that seems a small price to pay for such yumminess.

Enjoy!



Grain Free Nut Bars

Courtesy of "Enjoying Healthy Foods" Blog by Lindsey
Thank you so much for letting me share these Lindsey! :)

~ The Ingredients ~

2 cups raw Almonds,
coarsely chopped

2 cups raw Pecans,
coarsely chopped

1/2 cup raw Sunflower seeds

1 cup raw Pumpkin seeds

1/2 cup dried Cranberries

1/2 cup Raisins

1/2 cup unsweetened
Medium or Shredded Coconut

1/2 cup Honey (liquid)

1/2 cup Coconut Oil
(Organic, Extra virgin, Cold pressed)

1 cup Almond Butter
(Natural, unsalted, roasted)

1 tsp Sea Salt


~ The Method ~

I make this in a 10 x 15 inch pan.
If you want to make less,
use an 8 x 8 inch pan and cut the ingredients in half.

Prepare your pan by lining it with parchment paper.

Coarsely chop the almonds and pecans.
Mix together all the raw nuts, seeds and
dried fruit in a large bowl.
Set aside.

Melt the coconut oil, honey and almond butter
together in a saucepan on the stove over low heat.
Stir the salt into it once it is melted and remove from heat.

Pour this mixture over your nut mixture.
Scrape all that yummy goodness out with a spatula.
Mix thoroughly with a wooden spoon.

Pour into prepared pan
and set into freezer to harden.

Remove from freezer once it is firm enough to
cut into bars.
Cut and store in a sealed container
in the freezer.
Be sure to put parchment or wax paper between layers
so the bars do not stick together!

About 15 minutes prior to serving,
remove the number of bars you need from the freezer.

Serve without guilt!

Yum!!