Sauces & Dressings Garlic & Parsley Herb Butter
January 19, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) We love garlic parsley herb butter in our house. Well, we love good quality butter in the first place (Kerrygold, you are my best friend) and we absolutely love herb butters for dressing up our steaks, lamb chops, cauliflower rice, pretty much anything we can put it on. Our daughter, Ciara shares our obsession. One day while we were doing our grocery shopping when she was much younger, we were wondering how she was so quiet. We realised that she had been helping herself to some butter in the trolley. Well, at least it was…

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 Garlic & Parsley Herb Butter
A simple, delicious herb better to add to your favourite meat and vegetable dishes.
Servings
Ingredients
  • 1/2 cup butter (115g) Butter
  • 2 tablespoons Fresh parsley
  • 4 Garlic cloves, minced
Servings
Ingredients
  • 1/2 cup butter (115g) Butter
  • 2 tablespoons Fresh parsley
  • 4 Garlic cloves, minced
Instructions
  1. Allow the butter to sit out of the fridge for a few hours to soften first as it will be easier to work with. Place in a bowl with the parsley and minced garlic and mix well. That's it! Keep in the fridge and use it to flavour your meats and vegetables!
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Sauces & Dressings Chunky Guacamole
December 12, 2016 MariaCantillonMurphy

FREE FROM: GLUTEN, GRAINS, DAIRY & REFINED SUGAR. SPECIFIC CARBOHYDRATE DIET (SCD) & PALEO.  Since starting the Specific Carbohydrate Diet (SCD), they are always ripe avocados in our house. They are such a great go-to food for when things are busy. Not only are they packed full of goodness and one of the world’s healthiest foods but they also pack a mean punch when it comes to calories. If you’re worried about losing too much weight from cutting out carbs, avocados may just become your best friend. Last week with an abundance of ripe avocados in the house (sometimes they…

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 Chunky Guacamole
A healthy and satisfying dip packed with goodness. Pairs perfectly with crackers.
Prep Time 10 minutes
Servings
Ingredients
  • 2 Ripe avocados
  • 1 Red onion, chopped
  • 10 Cherry tomatoes, pulped and deseeded
  • 2 tablespoons Fresh lime juice
  • Bunch Fresh coriander
  • Sea salt
  • Depending on taste Red chilli flakes
Prep Time 10 minutes
Servings
Ingredients
  • 2 Ripe avocados
  • 1 Red onion, chopped
  • 10 Cherry tomatoes, pulped and deseeded
  • 2 tablespoons Fresh lime juice
  • Bunch Fresh coriander
  • Sea salt
  • Depending on taste Red chilli flakes
Instructions
  1. Cut the avocado and scoop out the flesh. Mash in a bowl with a fork and add the lime juice and a pinch sea salt right away to prevent it from browning.
  2. In a food processor, blitz the tomatoes, onion and coriander for a few seconds to break down. I like my guacamole chunky so I don't over-blend.
  3. Fold the onion and tomato mixture into the avocado. Top with some extra fresh coriander leaves, an extra squeeze of lime juice and some red chilli flakes.
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Sauces & Dressings Homemade healthy mayonnaise
December 5, 2016 MariaCantillonMurphy 5Comment

  FREE FROM GLUTEN, GRAINS, DAIRY & REFINED SUGAR. PALEO-FRIENDLY & SCD I have tried making mayonnaise at home MANY times. Honestly, I was about to give up and admit defeat because every time I tried to make it in my blender (and it’s a really fancy blender) I was left with an oily mess at the end despite adding the oil really slowly. A few weeks ago I succeeded for the first time ever to make delicious thick mayonnaise and I have been making it ever since. It’s quite addictive-both the making of it and the eating! I love…

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 Homemade healthy mayonnaise
Prep Time 15-20 minutes
Servings
Ingredients
  • 2 Free range egg yolks
  • 250 ml Extra virgin olive oil *Avocado oil may be substituted.
  • 1 tablespoon English mustard powder
  • 1 tablespoon Freshly squeezed lemon juice
  • 1/4 teaspoon Sea salt
Prep Time 15-20 minutes
Servings
Ingredients
  • 2 Free range egg yolks
  • 250 ml Extra virgin olive oil *Avocado oil may be substituted.
  • 1 tablespoon English mustard powder
  • 1 tablespoon Freshly squeezed lemon juice
  • 1/4 teaspoon Sea salt
Instructions
  1. In a small bowl (not too wide) add the egg yolks and the sea salt.
  2. Whisk for a few minutes until the eggs are well beaten.
  3. Begin to add the oil by pouring from a jug extremely slowly-drop by drop at first. Keep whisking all the while.
  4. Once you see the mixture begin to thicken slightly, you can start pouring the oil in a steady stream but still very SLOWLY. It took my about 10 minutes in total to add all of the oil. Keep whisking-although I know your arm is getting sore. It'll be worth it!
  5. Once all the oil in incorporated, add the lemon juice and mustard powder. Whisk for another few minutes then spoon into a clean jar and refrigerate until use.
  6. The mayonnaise should be keep in the fridge and used within 5 days of making.
Recipe Notes

Due to the raw eggs in this recipe, it is not suitable for pregnant women and young children.

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Sauces & Dressings Rocket & Lemon Dressing
November 27, 2016 MariaCantillonMurphy

FREE FROM: GLUTEN, GRAINS, DAIRY & REFINED SUGAR. PALEO-FRIENDLY & SCD This may be a simple, four-ingredient salad dressing but it seriously packs a punch when it comes to flavour. This goes great with any sort of salad or grilled chicken. It’s also a great way to use up some leftover rocket you may have in the fridge. It keeps well refrigerated for up to a week, but I don’t think somehow it will hang around that long!  
Rocket & Olive oil Dressing – – Fresh rocket, Extra virgin olive oil, Sea salt, Fresh lemon juice, Blend all the ingredients…

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 Rocket & Olive oil Dressing
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 1 cup (25g) Fresh rocket
  • 1 1/2 cup (360ml) Extra virgin olive oil
  • 1/4 teaspoon Sea salt
  • 2 tablespoons Fresh lemon juice
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 1 cup (25g) Fresh rocket
  • 1 1/2 cup (360ml) Extra virgin olive oil
  • 1/4 teaspoon Sea salt
  • 2 tablespoons Fresh lemon juice
Instructions
  1. Blend all the ingredients in a blender, that's it. Enjoy!
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Sauces & Dressings Cranberry Sauce-No refined sugar and no nasties!
November 27, 2016 MariaCantillonMurphy

FREE FROM: REFINED SUGAR AND PECTIN. PALEO-FRIENDLY & SCD Christmas wouldn’t be Christmas without cranberry sauce. I came up with this recipe last year for my first Specific Carbohydrate Diet (SCD) Christmas. I loved the recipe so much, I have been making it ever since. My trick is to buy lots of cranberries around now and freeze them so I can make this all-year round. You try buying cranberries in the middle of June, not easy! Since roast chicken is our comfort food, this features regularly on our menu. My daughter absolutely loves it. I think more than anything, it’s…

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 Cranberry Sauce-No refined sugar and no nasties!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 4 cups (400g) Fresh cranberries (Frozen will work too)
  • 1 cup (340g) Raw honey
  • Juice of 1 lemon
  • Juice of 2 oranges
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 4 cups (400g) Fresh cranberries (Frozen will work too)
  • 1 cup (340g) Raw honey
  • Juice of 1 lemon
  • Juice of 2 oranges
Instructions
  1. Wash and dry the cranberries.
  2. Place them in a large pot and add the other ingredients.
  3. Stir the contents well. I had a cute helper for this part!
  4. Place the pot on the stove and bring the mixture to the boil. You will see a beautiful coloured foam rise to the top. Some would skim this, I didn't!
  5. Once the contents are boiling well, turn the heat down and continue to simmer for 30 minutes, stirring often.
  6. Then mash the mixture well with a potato masher (unless you like yours super-lumpy!).
  7. Allow to cool to room temperature then place in cooled, sterlised jars. To sterlise jars, wash in warm, soapy water well then place upside down on a baking tray and place in an oven to dry at 120°C fan/ 140°C electric/ gas mark 1/ 275°F. Allow them to cool completely before filling with the cooled sauce.
Recipe Notes

Note: As there is no refined-sugar or no pectin (setting agent) in this jam, it will not keep as long as ordinary cranberry sauce. Keep for a week or two in the refrigerator or in the freezer in freezer-safe containers for longer.

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Sauces & Dressings All natural BBQ Sauce for Chicken Wings/Spare Ribs
September 11, 2016 MariaCantillonMurphy

I cannot believe it is over three years since my husband and I spent an amazing two weeks in Florida on our honeymoon. If I close my eyes right now I can still feel the warmth of the Floridian sea on my skin. We have fantastic memories of long walks on endless sandy beaches, sipping delicious cocktails by moonlight and dancing to our favourite songs. We also really enjoyed the food. We found an amazing revolving tower restaurant on St. Pete’s Beach called “Spinners” and we loved it so much that we went back there twice! We came back to Ireland…

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 All natural BBQ Sauce for Chicken Wings/Spare Ribs
A deliciously sweet and sour barbecue sauce guaranteed to be a crowd pleaser!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 3 cups (720g) Homemade ketchup
  • 2/3 cup (150ml) Apple cider vinegar
  • 1 Red onion, finely chopped
  • 4 Garlic cloves, minced
  • 2/3 cup (230g) Raw honey
  • 1/2 teaspoon Cayenne pepper
  • 2 tablespoons Extra virgin olive oil
  • 1/2 teaspoon Sea salt
  • 1/2 teaspoon Black pepper
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 3 cups (720g) Homemade ketchup
  • 2/3 cup (150ml) Apple cider vinegar
  • 1 Red onion, finely chopped
  • 4 Garlic cloves, minced
  • 2/3 cup (230g) Raw honey
  • 1/2 teaspoon Cayenne pepper
  • 2 tablespoons Extra virgin olive oil
  • 1/2 teaspoon Sea salt
  • 1/2 teaspoon Black pepper
Instructions
  1. Place olive oil in a saucepan on medium-low heat.
  2. Add onion and garlic and cook for 3-4 mins until translucent taking care not allowing them to burn.
  3. Add ketchup, apple cider vinegar, honey, cayenne pepper and bring to a simmer.
  4. Continue to simmer for a further 15 minutes until slightly thick. It will thicken more when it cools.
  5. Once cool, this can be stored in the fridge for two weeks in an airtight jar. Alternatively spread over chicken wings or spare ribs for a delicious treat!
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Sauces & Dressings All Natural Homemade Ketchup-no nasties!
September 11, 2016 MariaCantillonMurphy

I used to put ketchup on my chips and fish fingers as much as the next person. I never figured it was that bad for me. I mean it’s just tomatoes, right? Well no actually. Store-bought ketchup is full of sugar and lots of other nasties too. You wouldn’t dare ever put sugar on your chips so it just seems wrong. I came up with this super easy ketchup that is quick to make and goes perfect with my healthy fish fingers, butternut squash fries and homemade lamb burgers. It tastes more like a relish and nothing like the traditional…

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 All Natural Homemade Ketchup-no nasties!
A quick, easy and healthy alternative to store-bought ketchup.
Prep Time 5 minutes
Cook Time 15 minutes
Servings
cups
Ingredients
  • 2 x 400g tins Mutti tinned tomatoes (or other confirmed sugar-free brand)
  • 6 tablespoons Apple cider vinegar
  • 1/4 cup (85g) Raw honey
  • Sea salt
  • Black pepper
Prep Time 5 minutes
Cook Time 15 minutes
Servings
cups
Ingredients
  • 2 x 400g tins Mutti tinned tomatoes (or other confirmed sugar-free brand)
  • 6 tablespoons Apple cider vinegar
  • 1/4 cup (85g) Raw honey
  • Sea salt
  • Black pepper
Instructions
  1. Place all the ingredients in a saucepan on a medium heat. The Mutti canned tomatoes are already crushed. If you are using a different sugar-free brand, you may need to blitz them in a food processor first.
  2. Simmer for approximately 15 minutes until the sauce starts to thicken.
  3. Allow to cool completely before placing in sterilised jars. Can be stored in the fridge for up to two weeks or frozen in freezer-safe containers for longer.
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Sauces & Dressings Homemade Blackberry Jam (No refined sugar and no pectin)
September 4, 2016 MariaCantillonMurphy 4Comment

  I have fantastic childhood memories of picking blackberries with my family. All eight of us would pack into the car armed with the largest buckets we could find and we would set off for the countryside. Of course we probably ate more than we picked but that was all part of the fun! Now as I live in the heart of the countryside with my husband and daughter, it’s funny to me that we just have to step outside our door to find some beautiful fresh berries. We took advantage of the warm evening yesterday to go out picking…

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 Homemade Blackberry Jam (No refined sugar and no pectin)
A delicious homemade blackberry jam that's packed full of flavour.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
jars
Ingredients
  • 4 cups (400g) Fresh blackberries, washed and dried
  • 1 1/2 cups (510g) Raw honey
  • 1 lemon Lemon zest
  • 2 tablespoons Fresh lemon juice
Prep Time 10 minutes
Cook Time 40 minutes
Servings
jars
Ingredients
  • 4 cups (400g) Fresh blackberries, washed and dried
  • 1 1/2 cups (510g) Raw honey
  • 1 lemon Lemon zest
  • 2 tablespoons Fresh lemon juice
Instructions
  1. Mash the blackberries in a large saucepan with a potato masher to break them up. It's ok to have the mixture still a bit lumpy.
  2. Add all the other ingredients into the saucepan and place on a medium heat. You want to just bring the mixture to the boil but then turn down the heat immediately as low as it will go.
  3. Continue to simmer for 40 minutes stirring very often, until the mixture begins to thicken.
  4. Allow to cool before placing into cooled sterilised jars. Keep in the fridge for two weeks or in the freezer in a freezer-safe container for longer.
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Main dishes Homemade curry powder
July 30, 2016 MariaCantillonMurphy

I like to make a big batch of this curry powder as it saves me a lot of time during the week. I keep it in airtight spice jars in my spice cupboard and it’s ready to go. You can also add it to burgers or soups if you want to spice them up a little, pardon the pun! It’s true that you can buy spice mixes in most supermarkets now but I prefer to make my own, that way I know exactly what’s in it. As well as saving me time, making the curry powder in advance gave me…

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 Homemade curry powder
The perfect spice blend to add your curries, soups or meat dishes
Prep Time 10 minutes
Servings
Ingredients
  • 2 tablespoons Ground cumin
  • 1 tablespoon Ground tumeric
  • 3 tablespoons Ground coriander
  • 1 teaspoon Cinnamon
  • 2 teaspoons Ground ginger
  • 2 teaspoons Mustard powder
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Cayenne pepper
  • 1 teaspoon Paprika
Prep Time 10 minutes
Servings
Ingredients
  • 2 tablespoons Ground cumin
  • 1 tablespoon Ground tumeric
  • 3 tablespoons Ground coriander
  • 1 teaspoon Cinnamon
  • 2 teaspoons Ground ginger
  • 2 teaspoons Mustard powder
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Cayenne pepper
  • 1 teaspoon Paprika
Instructions
  1. Mix all the spices together and store in an airtight container.
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