This spicy treat gives you a little bit of your breakfast back. Try it with eggs and banana pancakes and you’ll think it’s the old days when you ate with wild abandon.

Ingredients:
1-1/2 lbs. ground chuck beef
1 tsp ground anise seed
1 tsp ground cumin
1 tsp ground fennel seed
1/2 tsp ground mustard
3/4 tsp crushed red pepper
3/4 tsp ground coriander seed
1/2 Tbsp. dried oregano
3/4 tsp. salt
2 cloves garlic, finely minced (see this video for easy peeling)
1/2 white onion, finely minced
1 large egg, beaten

Directions:
1. Combine all ingredients in a large bowl and mix very well. Get yourself some rubber gloves and dive right in.
2. Form thin patties or link shapes.
3. Fry on medium heat for 5-7 minutes per side.

Notes:
Try other meats or add some pork to this recipe if you like.
The egg makes for a more tender sausage, but can be eliminated if necessary.
Fry this up as crumbles instead of patties or links for use in other recipes like pizza or spaghetti sauce (I’d eliminate the egg for this purpose).
Make a bunch and freeze in serving portions for a quick fix.

This recipe is modified from the recipe found in the BTVC book. It’s been my replacement for bread and my breakfast every day. I figure I’ve eaten over 2700 muffins in three years. I love them.

Dry ingredients:

• 3 cups almond flour
• 1/2 tsp. baking soda
• 1/8 tsp. salt

Wet ingredients:

• 3 large eggs
• 3 very ripe bananas, mashed well
• 1/2 cup rich yoghurt (made from half and half *)
• 1/2 cup honey
• optional: 1/2 tsp. vanilla extract

* Half and half is a mixture of 50% whole milk and 50% cream with a fat content in the 10-18% range.

Instructions:

1. Preheat oven to 350 degrees.
2. Combine dry ingredients in one bowl.
3. In another bowl, combine wet ingredients.
4. Combine wet and dry mixes.
5. Fill paper muffin cups 2/3 full of batter.
6. Bake on center rack of oven for 25-30 minutes or until lightly golden brown.
7. Remove muffins from pan quickly or they will burn on the outside from the residual heat of the muffin pan.

Cool and store in refrigerator.

Yield: One dozen muffins.

Notes:

Cooking yoghurt will kill the bacteria so don’t consider the yoghurt in this recipe as a probiotic.

These freeze well.

If you want to travel with this bread, but don’t want to worry about keeping it cool you can slice it thinly and dehydrate it to make a sort of biscotti that will keep a week or two at room temperature. Here’s a picture.

You can find almond flour in your local grocery, but in my experience it’s pretty expensive. I buy a 25 pound box from Hughson Nut and it works out to be about $5.50 per pound delivered. Use Google and check the web.

If you’d rather make a loaf than muffins, follow these steps:

1. Preheat oven to 325 degrees F.
2. Perform steps 1-4 from above as in making muffins.
3. Prepare a 5 x 9 inch loaf pan by greasing or lining with parchment paper or your favorite method.
4. Pour batter into pan, place on center rack of oven and bake for about 70 minutes.

Important: Ovens vary in accuracy so for your first time baking a loaf, check it starting at 60 minutes and then every 5 or 10 minutes until it’s done. If you do this the first time, you’ll have the proper time for your oven.

Sometimes, in order for the loaf to be done in the middle, the crust gets overdone. Overdone crust tastes bitter and I cut it off before eating.

Video:

How to tell when a loaf is done.

For more videos visit my YouTube channel: www.youtube.com/eatingSCD

Ingredients:
1 lb raw almonds
1 large egg white + a pinch of salt
2 tsp salt
1 tsp smoked paprika
1 tsp homemade garlic powder
1/8 tsp chipotle powder
1/16 tsp ground cinnamon

Preparation:
1. Preheat oven to 300°.
2. Dry roast almonds for 10 – 15 minutes or until their jackets start to split.
3. Allow almonds to cool completely.

Instructions:
1. Preheat oven to 300°.
2. Whisk egg white with a pinch of salt till stiff peaks form.
3. Add salt, paprika, garlic powder, chipotle and cinnamon and whisk to combined.
4. Fold in almonds and toss till well coated.
5. Line a large pan with parchment paper and spread coated almonds one layer thick.
6. Bake for 20 minutes.
7. When nuts are completely cool, store in an airtight container.

Keeps for months.

Yield: one pound.

This is my favorite candy. Your family and friends will love it too and won’t believe it’s from a “diet”. When you roughly chop these, they make for an excellent addition to a fresh salad.

Ingredients:
1 lb raw shelled pecan halves
3 large egg whites, preferably at room temperature
1 cup honey
1/2 tsp ground ginger
1-1/2 tsp ground cinnamon
1 Tbsp vanilla extract
1/4 cup unsalted butter, melted
2 Tbsp additional unsalted butter, melted
salt

Preparation:
1. Preheat oven to 300° F.
2. Roast pecans in a large pan in a single layer for 10 minutes.
3. Cool pecans completely before continuing recipe.

Instructions:
1. Preheat oven to 300° F.
2. Beat egg whites and a pinch of salt until it reaches the stiff peak stage.
3. Add ginger, cinnamon and vanilla extract, mixing just to combine.
4. Slowly add honey.
5. Continue mixing just until combined.
6. Fold in cooled pecans.
7. Pour 1/4 cup melted butter on large, lipped sheet pan and cover entire bottom.
8. Pour pecan mixture onto sheet pan and spread out evenly.
9. Bake for 20-30 minutes or until lightly browned (see image).
10. Stir and return to over for 15 minutes.
11. Stir again and return to oven for 10 minutes, making sure nuts do not burn.
12. Place wax paper on a cooling rack and coat wax paper with 2 Tbsps melted butter.
13. Pour pecans onto buttered waxed paper and spread into one layer.
14. Lightly salt the pecans while they are still warm.
15. Let the pecans cool for about 10 minutes then transfer to storage.
16. When they are completely cool, cover and store.

Note that this treat will expand as it first cooks. That is why your pan needs to have a lip. If you try this with an unlipped pan, you will make a big nasty mess in your oven. The pan pictures above is 13 x 18 x 1 inches.

Keeps at least 3 weeks if you don’t eat them first.