Appetizers/Party food Beetroot & Walnut Dip
November 23, 2017 MariaCantillonMurphy

They say you eat with your eyes. Then, with this Beetroot & Walnut Dip, I’m in heaven. I love vibrant colours. Before I even tasted this, I just knew I would love it. Beetroot is such a healthy food and I just love the colour it turns everything it touches! My daughter gave this dip a massive thumbs up. It is her favourite colour after all! There are not too many dips we can have on the Specific Carbohydrate Diet (SCD). As chickpeas are not allowed (sob!), all forms of hummus are ruled out. This Beetroot & Walnut Dip tastes…

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 Beetroot & Walnut Dip
A delicious and healthy dip for your crackers free from: gluten, grains, dairy and refined sugar. A snack packed with nutrients and healthy fats. What more could you want?
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
  • 2 (large) Fresh beetroot*
  • 1 cup (125g) Walnuts
  • 2 tablespoons Tahini* *No hidden ingredients, just sesame seeds.
  • 4 tablespoons Extra virgin olive oil
  • 2 tablespoon Apple cider vinegar
  • Sea salt
  • Black pepper
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
  • 2 (large) Fresh beetroot*
  • 1 cup (125g) Walnuts
  • 2 tablespoons Tahini* *No hidden ingredients, just sesame seeds.
  • 4 tablespoons Extra virgin olive oil
  • 2 tablespoon Apple cider vinegar
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
  2. Scrub the beetroot well, wash and pat dry. Wrap individually in tin foil and place on a baking tray. Bake for 1 hour, until tender.
  3. Remove the foil carefully with oven gloves and allow to cool on a plate.
  4. When cool enough to handle, remove the skin with a vegetable peeler or sharp knife. Cut into small cubes.
  5. Place the cubed beetroot in a powerful blender with the tahini, walnuts, olive oil, apple cider vinegar and salt and pepper. Blend until you achieve a smooth consistency. You may need to keep stopping the blender and scraping down the sides.
  6. Enjoy with grain-free crackers. This will keep in an airtight container in the fridge for up to 5 days.
Recipe Notes

*You can substitute two large precooked beetroot provided there are no additives or illegals.

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Appetizers/Party food Labneh (Yoghurt cheese)
September 19, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, LACTOSE-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) I’ve been wanting to make labneh (yoghurt cheese), the traditional Middle Eastern dish for quite some time now. I’ve been making my own yoghurt for the last two years since beginning the Specific Carbohydrate Diet (SCD). Making your own yoghurt at home can seem daunting at first but you’ll be surprised how quickly you get the hang of it. It also tastes so much better than store-bought alternatives. Yoghurt and fruit are part of my breakfast nearly every day. When I first read about labneh, I was really intrigued. I loved the…

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 Labneh (Yoghurt cheese)
A delicious Middle Eastern cheese spread. This goes great with my thyme and sea salt grain-free crackers. Lactose-free and suitable for the Specific Carbohydrate Diet.
Servings
Ingredients
For the labneh:
  • 4 cups (1litre) SCD Yoghurt *Use greek yoghurt if you are not following SCD
  • Big pinch of sea salt
For the herb/spice blend:
  • 1 tablespoon Dried thyme
  • 1 tablespoon Dried oregano
  • 1 tablespoon Ground cumin
  • 1 tablespoon Ground coriander
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Sea salt
  • 1 tablespoon Extra virgin olive oil (plus extra for serving)
Servings
Ingredients
For the labneh:
  • 4 cups (1litre) SCD Yoghurt *Use greek yoghurt if you are not following SCD
  • Big pinch of sea salt
For the herb/spice blend:
  • 1 tablespoon Dried thyme
  • 1 tablespoon Dried oregano
  • 1 tablespoon Ground cumin
  • 1 tablespoon Ground coriander
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Sea salt
  • 1 tablespoon Extra virgin olive oil (plus extra for serving)
Instructions
  1. Place a cheesecloth, muslin cloth or a bag for making almond milk into a sieve and then over a bowl. Pour the yoghurt into the cloth and add the sea salt.
  2. Tie a knot in the bag with twine and place in the fridge for roughly 30 hours. The curds and whey will separate and you will be left with a delicious cream cheese.
  3. Mix the herbs and spices in a jar. Heat the olive oil on a low heat and add one tablespoon of the herb/spice mix. Toast for a few minutes until fragrant but not burnt. You can keep the rest of the herb/spice mix in an airtight jar.
  4. Spoon the labneh into serving dishes, adding a generous amount of olive oil and sprinkle the toasted herb/spice mix on top. Dip your favourite crackers in and enjoy! The labneh will keep in an airtight container for a week.
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Appetizers/Party food Baked Peaches
August 16, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) I love fruit and cheese as a combination. As a child at a party, you would always find me near the cheese and grape skewers. As an adult, I’ve grown to adore pear and goat’s cheese. Unfortunately, goat’s cheese is not allowable on the Specific Carbohydrate Diet (SCD) I plan on making my own goat’s cheese soon though so watch this space! When I saw the most delicious, juicy pears at our local farmer’s market  I knew I needed to try this. If you’ve been following my blog for a while, you’ll know…

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 Baked Peaches
A delicious gluten, grain and refined sugar-free appetizer of baked peaches with brie topped with pecans and almond butter. Paleo and Specific Carbohydrate Diet (SCD).
Servings
Ingredients
  • 4 Ripe peaches
  • 8 slices Brie cheese
  • 1/3 cup (40g) Pecans, roughly chopped
  • 2 tablespoons Almond butter
  • To drizzle Extra virgin olive oil
  • To drizzle Raw honey
  • Pinch Sea salt
Servings
Ingredients
  • 4 Ripe peaches
  • 8 slices Brie cheese
  • 1/3 cup (40g) Pecans, roughly chopped
  • 2 tablespoons Almond butter
  • To drizzle Extra virgin olive oil
  • To drizzle Raw honey
  • Pinch Sea salt
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6.
  2. Cut the peaches and lay them on a baking tray lined with parchment paper. Fill each peach half with a slice of brie and a handful of the chopped pecans.
  3. Drizzle the peaches lightly with the olive oil and honey. Season with a pinch of sea salt and bake for 10-12 minutes. Keep an eye because the nuts can burn easily.
  4. Once baked, drizzle them lightly with almond butter and serve.
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Appetizers/Party food Yoghurt Marinated Chicken Drumsticks
June 13, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) I love chicken drumsticks. We eat a lot of chicken in our house and drumsticks are so tastier and cheaper than chicken breasts. My local supermarket often does really good offers on free-range drumsticks so we stock up and freeze them when we can. The idea for these yoghurt marinated chicken drumsticks was inspired by my Indian butter chicken recipe. I couldn’t believe how delicious and tender the chicken was after marinating it the yoghurt so I began having some fun with different recipe ideas. These were a big hit! I think it’s…

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 Yoghurt Marinated Chicken Drumsticks
Delicious yoghurt-marinated chicken drumsticks with tasty spices. Baked not fried, this is a healthy dish that makes a great mid-week meal or appetizer for a crowd. Gluten-free, grain-free, refined sugar-free, SCD & Paleo.
Servings
Ingredients
  • 15 Free range chicken drumsticks
  • 1/2 cup (122g) SCD Yoghurt or natural yoghurt if you are not following SCD
  • Juice of 2 limes
  • 1 1/2 inch Fresh ginger, grated
  • 6 Garlic cloves, minced
  • 2 tablespoons Raw honey
  • 1 tablespoon Ground coriander
  • 1 tablespoon Ground tumeric
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Black pepper
Servings
Ingredients
  • 15 Free range chicken drumsticks
  • 1/2 cup (122g) SCD Yoghurt or natural yoghurt if you are not following SCD
  • Juice of 2 limes
  • 1 1/2 inch Fresh ginger, grated
  • 6 Garlic cloves, minced
  • 2 tablespoons Raw honey
  • 1 tablespoon Ground coriander
  • 1 tablespoon Ground tumeric
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Black pepper
Instructions
  1. Mix all the ingredients (except the drumsticks) together in a bowl and stir well. Pour them into a large sandwich bag. Add the chicken drumsticks to the bag and refrigerate for at least four hours or overnight.
  2. When you are ready to cook preheat the oven to 200°C Fan, 220°C electric, gas mark 7 or 420°F. Pour the contents of the bag into a colander in the sink to let the excess yoghurt drain off. Place the drumsticks on baking trays lined with parchment paper.
  3. Bake for approximately 35-40 minutes until the chicken is cooked through and the skin nice and crispy. I recommended checking the meat with a meat thermometer to ensure it is cooked fully.
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Appetizers/Party food Stuffed Mushrooms with Three Cheeses
May 18, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) I love mushrooms. Recently, I was thinking about new ways to cook them and I came up with these recipe: Stuffed Mushrooms with three cheeses. I have always loved mushrooms and cheese and this recipe really hits the spot. Great side dishes are an important aspect of the Specific Carbohydrate Diet (SCD). When I first discovered that to follow SCD, I needed to give up bread, pasta, rice and potatoes, I wondered what I would eat. Through lots of experimenting in the kitchen, I learned how to make vegetables exciting and delicious. This has…

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 Stuffed Mushrooms with Three Cheeses
Delicious baked mushrooms stuffed with three different cheeses. Gluten-free, grain-free and Specific Carbohydrate Diet (SCD)-legal.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 16 (400g) Chestnut/button large mushrooms
  • 3 tablespoons Extra virgin olive oil
  • Sea salt and black peper
  • 1/4 cup (25g) Dry curd cottage cheese (Twarog)
  • 1/4 cup (25g) Blue cheese*
  • 1/4 cup (25g) Parmesan cheese, grated
  • 1/4 cup (25g) Blanched Almond Flour
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 16 (400g) Chestnut/button large mushrooms
  • 3 tablespoons Extra virgin olive oil
  • Sea salt and black peper
  • 1/4 cup (25g) Dry curd cottage cheese (Twarog)
  • 1/4 cup (25g) Blue cheese*
  • 1/4 cup (25g) Parmesan cheese, grated
  • 1/4 cup (25g) Blanched Almond Flour
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6.
  2. Wash, dry and remove the stems from the mushrooms. Place them in a bowl and toss with the olive oil and salt and pepper.
  3. Place the mushrooms on a baking tray lined with parchment paper. Place a small amount of blue cheese in each. Next, put a small amount of dry curd cottage cheese in each and finish with some grated Parmesan in each. Sprinkle some blanched almond flour on each mushroom.
  4. Bake for 30 minutes until golden and crispy.
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Appetizers/Party food Stuffed Zucchini
May 11, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) Stuffed zucchini or stuffed courgette are a new phenomenon in our kitchen. The complete credit for this recipe goes to my husband who created these for me one night a few months ago. He was having a regular pizza and wanted me to have a treat too. We usually make these on a Sunday evening as something nice to have while enjoying a movie or our favourite show. These stuffed zucchini make a great appetizer or main dish paired with some vegetables. I even like to make a big batch and have them as work…

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 Stuffed Zucchini
These delicious stuffed zucchini make the perfect party appetizer. No one will believe they are free from gluten, grains and suitable for the Specific Carbohydrate Diet (SCD).
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 2 Zucchini/courgette
  • 4 Parma ham slices, torn into pieces
  • 5 Spring onions
  • 5 tablespoons Dry curd cottage cheese/Polish cheese "twarog"
  • 1/4 cup (25g) Parmesan cheese, grated
  • 1/4 cup (37g) Blanched Almond Flour
  • Sea salt & black pepper to taste
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 2 Zucchini/courgette
  • 4 Parma ham slices, torn into pieces
  • 5 Spring onions
  • 5 tablespoons Dry curd cottage cheese/Polish cheese "twarog"
  • 1/4 cup (25g) Parmesan cheese, grated
  • 1/4 cup (37g) Blanched Almond Flour
  • Sea salt & black pepper to taste
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
  2. Top and tail the zucchini. Then, cut them in half.
  3. Using a dessert scoop out as much flesh as possible.
  4. In a bowl, mix the spring onions, dry curd cottage cheese and season with salt and pepper.
  5. Place the zucchini boats on a parchment lined baking tray. First, fill them with the Parma ham. Next, add a scoop of the cheese and onion mixture, spreading it out evenly.
  6. Next, sprinkle each zucchini boat with grated Parmesan first followed by some almond flour.
  7. Bake for 25-30 minutes until lightly brown and crispy on top.
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Appetizers/Party food Aubergine/Eggplant Mini Pizzas
January 17, 2017 MariaCantillonMurphy 1Comment

GLUTEN FREE, GRAIN FREE, DAIRY FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD), PALEO Friday night used to be pizza night in our house for as long as I can remember. I would batch-make homemade pizza dough and keep it in the freezer to pull out when we needed it. When I first decided to start the Specific Carbohydrate Diet (SCD), I mourned the loss of our long-standing Friday night tradition. How would we continue Friday night pizza night without gluten and grains? The truth is that being on SCD has fueled my passion for food and cooking more than ever….

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 Aubergine/Eggplant Mini Pizzas
Delicious and healthy mini grain-free aubergine/eggplant pizzas. Perfect as a healthy snack or party appetizer.
Prep Time 5 minutes + aubergine resting time
Cook Time 15 minutes
Servings
Ingredients
  • 1 Aubergine/eggplant
  • 1/2 cup (110g) Passata* *Make sure there is no sugar added
  • 1/3 cup (30g) Parmesan cheese, grated
  • 5 Parma ham slices, torn into pieces
  • 1 cup (25g) Fresh rocket
  • Sea salt
  • Black pepper
Prep Time 5 minutes + aubergine resting time
Cook Time 15 minutes
Servings
Ingredients
  • 1 Aubergine/eggplant
  • 1/2 cup (110g) Passata* *Make sure there is no sugar added
  • 1/3 cup (30g) Parmesan cheese, grated
  • 5 Parma ham slices, torn into pieces
  • 1 cup (25g) Fresh rocket
  • Sea salt
  • Black pepper
Instructions
  1. Slice the aubergine/eggplant into even 1/4 inch thick slices, discarding the top and bottom slice.
  2. Lay the slices on paper towels, sprinkle generously with sea salt and allow to sit there for 15 minutes. This will draw the bitterness out of them.
  3. Preheat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6. After 15 minutes you will begin to see beads of sweat appear on the aubergine slices. Pat them dry with more paper towels.
  4. Place the slices on baking trays lined with parchment paper. Drizzle with olive oil and season with a pinch of black pepper. Roast for 15 minutes.
  5. Top each slice with a spoonful of passata then some cheese and bake for a further 8 minutes. Add the Parma ham and rocket just before serving.
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Appetizers/Party food Baked Chicken Drumsticks
December 12, 2016 MariaCantillonMurphy

FREE FROM GLUTEN, GRAINS, DAIRY, REFINED SUGAR. SPECIFIC CARBOHYDRATE DIET (SCD) & PALEO.  We often cook chicken drumsticks in our house on a Sunday instead of a whole chicken these days. They cook in less time and are packed full of flavour.  You still even have the chicken bones for making a stock the next day. I also love having the leftovers cold with a salad so I’ll often do a batch of these Sunday night to have for my lunch for the next two days. Fresh thyme really brings chicken to life and growing your own herbs is so…

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 Baked Chicken Drumsticks
Deliciously, juicy tender chicken drumsticks baked with fresh thyme, lemon, garlic and onion slices.
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
Ingredients
  • 12 Free range chicken drumsticks
  • 2 Lemons
  • 2 Onions
  • 4 Garlic cloves
  • 4 tablespoons Extra virgin olive oil
  • Sea salt
  • Black pepper
  • Generous bunch of fresh thyme
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
Ingredients
  • 12 Free range chicken drumsticks
  • 2 Lemons
  • 2 Onions
  • 4 Garlic cloves
  • 4 tablespoons Extra virgin olive oil
  • Sea salt
  • Black pepper
  • Generous bunch of fresh thyme
Instructions
  1. Preheat the oven to 200°C Fan, 220°C electric, gas mark 7 or 420°F.
  2. Slice the lemons and onions and lay out on two baking trays lined with parchment paper.
  3. Place the chicken drumsticks over the lemon and onion slices and add the garlic cloves whole (two on each tray). Brush each drumstick generously with olive oil and season well with salt and pepper. Add the fresh thyme to each tray and bake for 40-45 minutes until the chicken is cooked through and the skin nice and crispy.
  4. Enjoy with some roasted vegetables or a light salad.
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Appetizers/Party food Baked Spinach and Parmesan Cheese Balls
December 6, 2016 MariaCantillonMurphy 2Comment

FREE FROM GLUTEN, GRAINS  & REFINED SUGAR. SPECIFIC CARBOHYDRATE DIET (SCD) These are so delicious and easy and quick to make. They are the perfect party food or appetizer and they will definitely be featuring in our Christmas menu. My daughter Ciara even loves them. Usually she is suspicious of very “green” foods but she adores these. They make a great toddler snack too. If you are having people over, you can prepare these in advance earlier in the day. Just pop them in the fridge until your guests arrive and bake for 20 minutes. Alternatively, if you want to…

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 Baked Spinach and Parmesan Cheese Balls
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 4 cups (180g) Fresh baby spinach, washed and dried
  • 8 Spring onions, chopped finely
  • 3 Garlic cloves, minced
  • 3 Free range eggs, beaten
  • 2 cups (300g) Blanched Almond Flour
  • 1/2 cup (50g) Parmesan cheese, grated
  • Sea salt
  • Black pepper
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 4 cups (180g) Fresh baby spinach, washed and dried
  • 8 Spring onions, chopped finely
  • 3 Garlic cloves, minced
  • 3 Free range eggs, beaten
  • 2 cups (300g) Blanched Almond Flour
  • 1/2 cup (50g) Parmesan cheese, grated
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
  2. Make sure the spinach is dried well. Chop it roughly and place in a large mixing bowl.
  3. Next add the spring onions and minced garlic.
  4. Add in the eggs, cheese, almond flour and season with a little sea salt and black pepper.
  5. Mix with a fork until well combined.
  6. Using your hands, roll the mixture into small balls. I usually make 25 balls out of this amount. Place them on two baking trays lined with parchment paper.
  7. Bake for 20 minutes until cooked through. Enjoy!
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Appetizers/Party food Baked Stuffed Tomatoes
September 29, 2016 MariaCantillonMurphy

The sun is shining again in Ireland! It could be raining again in an hour so we have to take advantage of it when it arrives. When it’s sunny and warm, I usually crave Mediterranean food. What could be more Mediterranean that stuffed baked tomatoes with fresh basil? After picking up some organic beef tomatoes at the farmer’s market today, I just knew what I was going to make. I used to make a version of this which I learned when I spent a summer in Rome but that version of course was full of gluten-y breadcrumbs and other illegals! I…

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 Baked Stuffed Tomatoes
A tasty and hearty dish packed with flavours of the Mediterranean
Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
Ingredients
  • 6 Large Beef Tomatoes
  • 1.1 lbs (500g) Beef mince
  • 2 cups (250g) Chestnut/button mushrooms
  • 2 heaped teaspoons Dijon mustard
  • 1 Red onion, chopped
  • 2 Garlic cloves, minced
  • 10 Fresh basil leaves, torn
  • 1/2 teaspoon Dried oregano
  • 1/4 cup (60ml) Red wine
  • 1/2 cup (50g) Parmesan cheese, grated
  • 2 tablespoons Extra virgin olive oil
  • Sea salt
  • Black pepper
Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
Ingredients
  • 6 Large Beef Tomatoes
  • 1.1 lbs (500g) Beef mince
  • 2 cups (250g) Chestnut/button mushrooms
  • 2 heaped teaspoons Dijon mustard
  • 1 Red onion, chopped
  • 2 Garlic cloves, minced
  • 10 Fresh basil leaves, torn
  • 1/2 teaspoon Dried oregano
  • 1/4 cup (60ml) Red wine
  • 1/2 cup (50g) Parmesan cheese, grated
  • 2 tablespoons Extra virgin olive oil
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 160°C Fan/ 180°C electric/ 350°F/ gas mark 4.
  2. Using a sharp knife, cut down into the top of the tomato. Remove the tops and discard. Scoop out all the pulp of the tomatoes. You can use the pulp for a juice or tomato sauce later.
  3. Sprinkle a tiny pinch of sea salt inside each tomato and turn upside on paper towels.
  4. In a large bowl, mix together the beef mince, Dijon mustard, basil and salt and pepper.
  5. Heat the olive oil on a medium-low heat. Add the onions and garlic, stirring often to prevent them from sticking.
  6. After a few minutes and once the onions become translucent and the garlic fragrant, add the wine and continue to cook for a few minutes until most of it burns off.
  7. Next add the beef mixture and cook until the mince is brown and cooked through. I usually increase the heat to medium at this stage. Once cooked add the mushrooms and continue to cook until they are soft and cooked through.
  8. Spoon the beef mixture evenly into all six tomatoes and top each with the grated Parmesan cheese.
  9. Place on a parchment-lined baking tray and bake for 10-15 minutes until the cheese melts and the tomatoes become tender.
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