Vegetables/Side Dishes Butternut Squash Rissoles
November 13, 2017 MariaCantillonMurphy 2Comment

My mom is the queen of rissoles. Christmas would not be Christmas in my house without rissoles. Traditionally, we always had potato rissoles. Even still, when I smell fresh thyme I think of my mom making them on Christmas Eve, ready to be cooked the next day. There was six of us so I remember distinctly fighting with my brothers to get a second and third one. Just because I was small didn’t mean I didn’t have a good appetite! As my husband and I will be hosting Christmas dinner in our house this year for the first time, rissoles…

Print Recipe
 Butternut Squash Rissoles
A tasty side dish perfect for Christmas or Thanksgiving and free from: gluten, grains and dairy. SCD and Paleo-friendly.
Prep Time 10 Minutes
Cook Time 60 Minutes
Servings
Rissoles
Ingredients
  • 1 Butternut squash, peeled and chopped into cubes
  • 2 Free range eggs, beaten
  • 1 1/2 cup (225g) Blanched Almond Flour
  • 1 teaspoon Dried oregano
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Sea salt
Prep Time 10 Minutes
Cook Time 60 Minutes
Servings
Rissoles
Ingredients
  • 1 Butternut squash, peeled and chopped into cubes
  • 2 Free range eggs, beaten
  • 1 1/2 cup (225g) Blanched Almond Flour
  • 1 teaspoon Dried oregano
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Sea salt
Instructions
  1. Steam the butternut squash until tender - roughly 30 minutes.
  2. Meanwhile, preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4.
  3. Take two bowls. In one bowl, place the beaten eggs. In the other, place the almond flour, oregano, cumin, salt and pepper. Mix well.
  4. Once the butternut squash is tender, mash it in a bowl with a potato masher until smooth. You can discard any excess liquid from it.
  5. When cool enough to handle, roll the butternut squash into balls with your hands. Dip each ball into the egg first then the almond flour. Place all the balls on a baking tray lined with parchment paper.
  6. Bake for 30 minutes until golden brown and crispy on the outside.
Share this Recipe
Read More
Main dishes Butternut Squash Cacio e Pepe
November 9, 2017 MariaCantillonMurphy 2Comment

I still remember the first time I tasted pasta cacio e pepe. That summer, I stayed with a family in Rome and had a truly Italian experience. I ate like a Roman and visited all the wonderful sights that the eternal city had to offer. One day in particular, I met an Italian friend for lunch and I asked her to order me something typical of the region, to eat. When the plate arrived with pasta cacio e pepe, I thought it looked nice but maybe a little plain. Boy, was I wrong! It packed a punch of flavour and…

Print Recipe
 Butternut Squash Cacio e Pepe
A delicious and healthy take on this Italian classic. Gluten and grain-free. SCD-friendly.
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1 Butternut squash, spiralized
  • 2 tablespoons Butter
  • 1/2 teaspoon Black pepper (freshly ground)
  • 1/4 cup (25g) Pecorino Romano cheese
  • 1/4 cup (25g) Grana Padano cheese*
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1 Butternut squash, spiralized
  • 2 tablespoons Butter
  • 1/2 teaspoon Black pepper (freshly ground)
  • 1/4 cup (25g) Pecorino Romano cheese
  • 1/4 cup (25g) Grana Padano cheese*
Instructions
  1. Heat one tablespoon of butter in an iron skillet until melted. Add the black pepper.
  2. Next, add the butternut squash noodles and fry on a medium heat for 5-10 minutes, stirring often so that they don't burn.
  3. Remove from the heat and add the remaining butter and the cheeses. Stir well and serve immediately.
Recipe Notes

*You can substitute both cheeses for Parmesan if you wish.

Share this Recipe
Read More
Vegetables/Side Dishes Roasted Spiced Cauliflower
October 25, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD), PALEO Cauliflower is one of those foods I never ate before I went grain-free. In fact, I remember distinctly being told by doctors and dietitians not to eat it as it could be troublesome for someone with Crohn’s. Now, I eat at least two whole cauliflowers each week. It is one of the most versatile vegetables out there. Cauliflower and spices really compliment each other. I used my favourite combination of spices here: coriander, tumeric and cumin and I think it works really well. It was a hit with the rest of…

Print Recipe
 Roasted Spiced Cauliflower
A delicious, tasty and healthy side dish to wow your dinner guests. Gluten, grain, dairy and refined sugar free as well as Paleo and Specific Carbohydrate Diet (SCD)-friendly.
Prep Time 5 minutes
Cook Time 45-50 minutes
Servings
people
Ingredients
  • 1 Cauliflower head
  • 2 tablespoon Extra virgin olive oil
  • 1 teaspoon Ground coriander
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground tumeric
  • Sea salt
  • Black pepper
Prep Time 5 minutes
Cook Time 45-50 minutes
Servings
people
Ingredients
  • 1 Cauliflower head
  • 2 tablespoon Extra virgin olive oil
  • 1 teaspoon Ground coriander
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground tumeric
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. Cut up the cauliflower head into small florets. Place the florets in a bowl and add the olive oil, spices and a generous pinch of salt and pepper. Mix well.
  3. Place on a roasting dish lined with parchment paper and bake for 45-50 minutes until nicely golden brown but not burnt.
Share this Recipe
Read More
Vegetables/Side Dishes Roasted Lemon Asparagus
October 13, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD), PALEO Roasted lemon asparagus is one of our favourite side dishes. Did you know that asparagus is a good source of folate and of vitamins A, C, E and K? Oh, and it’s super delicious too! As a child, I never ate asparagus. On honeymoon in Florida a few years ago, I still remember tasting delicious asparagus for the first time.  Up until then, the asparagus I had tasted was all limp and bland. The secret to delicious asparagus is not to overcook it. Since going grain-free, we eat asparagus a…

Print Recipe
 Roasted Lemon Asparagus
A delicious and healthy side dish to dress up any meal. Gluten and grain-free. Paleo and SCD-friendly.
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 20 Asparagus spears
  • 1 tablespoon Freshly squeezed lemon juice
  • 2 Lemon wedges
  • 2 tablespoons Extra virgin olive oil
  • Sea salt
  • Black pepper
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 20 Asparagus spears
  • 1 tablespoon Freshly squeezed lemon juice
  • 2 Lemon wedges
  • 2 tablespoons Extra virgin olive oil
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. Wash and dry the aspargus and trim the woody ends. Place them in a roasting dish.
  3. Squeeze the lemon juice over them. Add two lemon wedges to the dish for flavour. Add the olive oil and generously season with sea salt and black pepper.
  4. Roast for 10 minutes until fragrant but still crunchy.
Share this Recipe
Read More
Vegetables/Side Dishes Cauliflower mash with thyme
October 9, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) I love cauliflower mash. Cauliflower was a vegetable I didn’t eat much before I cut gluten and grains from my diet. When I began to miss mashed potato, I turned to cauliflower to fill the void. I must say that compared to potatoes, cauliflower packs a punch when it comes to nutrients. Just one cup of cooked cauliflower provides over 70% of our daily vitamin c requirement. When I first started SCD, I really believed I was destined for a life of bland food. Cauliflower and other vegetables did not appeal to me. As my health and…

Print Recipe
 Cauliflower Mash with Thyme
A delicious, creamy cauliflower mash with fresh thyme. You'll never miss mashed potato again! Gluten and grain-free.
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1 Cauliflower head
  • 2 tablespoons Butter
  • 1 tablespoon Fresh thyme
  • To taste Sea salt
  • To taste Black pepper
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1 Cauliflower head
  • 2 tablespoons Butter
  • 1 tablespoon Fresh thyme
  • To taste Sea salt
  • To taste Black pepper
Instructions
  1. Wash and roughly chop the cauliflower head.
  2. Steam the cauliflower until very tender - approximately 20 minutes.
  3. Add the cauliflower, butter, thyme and a generous pinch of salt and pepper to a blender. Blend until smooth.
  4. Enjoy!
Share this Recipe
Read More
Vegetables/Side Dishes Roasted Garlic and Basil Cauliflower Mash
June 30, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, SPECIFIC CARBOHYDRATE DIET (SCD) When people first hear that I don’t eat any grains, I am usually greeted with, “so, what do you eat?” For most people, a dinner without potatoes, pasta or rice simply is not a dinner. Since beginning the Specific Carbohydrate Diet (SCD), vegetables have become my staple foods. Of course, I eat meat, fish, eggs, fruit and lactose-free dairy too but vegetables make my meals really interesting. Eating a wide variety of vegetables opens up a whole new world of flavours. I try to make my vegetable and side dishes sing as much as…

Print Recipe
 Roasted Garlic and Basil Cauliflower Mash
A delicious roasted garlic and basil cauliflower mash to tickle your tastebuds. Gluten-free, grain-free and suitable for the Specific Carbohydrate Diet (SCD).
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 Cauliflower, washed and chopped
  • 2 tablespoons Extra virgin olive oil
  • 4 Garlic cloves, skins on
  • Large handful Fresh basil
  • 3 tablespoons Butter
  • Sea salt
  • Black pepper
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 Cauliflower, washed and chopped
  • 2 tablespoons Extra virgin olive oil
  • 4 Garlic cloves, skins on
  • Large handful Fresh basil
  • 3 tablespoons Butter
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6. Once, preheated roast the garlic cloves for 15-20 minutes on a baking tray lined with parchment paper.
  2. Meanwhile, blend the cauliflower pieces in a food processor until you have what resembles rice. This takes only 30 seconds in my very powerful thermomix but will depend on your appliance. Give your processor a quick clean and dry as you will need it again briefly.
  3. Heat the olive oil in a frying pan or iron skillet on a medium low heat and add the cauliflower rice. Cook for approximately ten minutes, stirring continuously until the cauliflower is soft and well-cooked.
  4. Return the cooked cauliflower to the food processor with the roasted garlic, basil and butter. Season with salt and pepper to taste and blend well to achieve a mash consistency.
Share this Recipe
Read More
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…

Print Recipe
 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.
Share this Recipe
Read More
Vegetables/Side Dishes Cauliflower Fritters
February 14, 2017 MariaCantillonMurphy

FREE FROM: GLUTEN, GRAINS. SPECIFIC CARBOHYDRATE DIET (SCD).  I’d be lying if I said I never missed potatoes. Sometimes, you just really need potatoes. I am always trying to come up with new cauliflower recipes as potatoes are not allowed on SCD. I’m always thinking how I can recreate my favourite dishes of old and make them healthier. I’m not necessarily saying potatoes are not a healthy food, but they are not for me as I cannot digest grains. I absolutely love the texture of cauliflower. It is so versatile and it’s almost starch-like quality can mimic mashed potatoes or rice…

Print Recipe
 Cauliflower Fritters
Gluten and grain-free cauliflower fritters : great as a side or main dish. Also suitable for the Specific Carbohydrate Diet (SCD).
Prep Time 5 minutes
Cook Time 35 miuntes
Servings
Ingredients
  • 1 Cauliflower head, chopped
  • 2 Free range eggs
  • 1/2 cup (75g) Blanched Almond Flour
  • 5 Spring onions, chopped finely
  • 1/2 cup (50g) Parmesan cheese, grated
  • 1/2 cup (50g) Cheddar cheese, grated
  • 1 tablespoon Fresh parsley
  • Sea salt
  • Black pepper
Prep Time 5 minutes
Cook Time 35 miuntes
Servings
Ingredients
  • 1 Cauliflower head, chopped
  • 2 Free range eggs
  • 1/2 cup (75g) Blanched Almond Flour
  • 5 Spring onions, chopped finely
  • 1/2 cup (50g) Parmesan cheese, grated
  • 1/2 cup (50g) Cheddar cheese, grated
  • 1 tablespoon Fresh parsley
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
  2. Cook the cauliflower in boiling water for 10 minutes. Drain in a colander once ready and pat dry with some kitchen paper to remove the moisture.
  3. In a blender add the cauliflower, two cheeses, almond flour, spring onion, parsley, eggs and season well with salt and pepper. Mix well.
  4. Place even scoops of the mixture onto prepared baking trays lined with parchment paper. Bake for 25 minutes.
  5. Enjoy!
Share this Recipe
Read More
Vegetables/Side Dishes Sautéed Garlic Spinach
February 14, 2017 MariaCantillonMurphy

Spinach is one of those vegetables that is so healthy you think you’re going to hate it. Then you taste it, realise it’s delicious and you can’t believe you have discovered yet another healthy food that you want to eat. Sautéed Garlic Spinach is a firm family favourite of ours and we have it at least once a week. It’s an easy side dish to whip up and we know we’re getting a healthy dose of greens too. The trick is to have a portion of my garlic and herb butter made in advance.  Then, this dish only takes literally a…

Print Recipe
 Sautéed Garlic Spinach
A deliciously simple yet tasty side dish free from: gluten and grains. Specific Carbohydrate Diet and Paleo-friendly.
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 3 cups (135g) Fresh spinach, washed and dried
  • 3 tablespoons Homemade garlic butter
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 3 cups (135g) Fresh spinach, washed and dried
  • 3 tablespoons Homemade garlic butter
Instructions
  1. Melt the garlic butter in a frying pan on a low heat.
  2. Add the spinach and continue to cook on a low heat until completely wilted. This takes roughly 10-15 minutes.
  3. Stir often to coat the spinach in the garlic butter.
Share this Recipe
Read More
Vegetables/Side Dishes Roasted Butternut Squash with Bacon and Thyme
February 7, 2017 MariaCantillonMurphy

GLUTEN-FREE, GRAIN-FREE, PALEO, SPECIFIC CARBOHYDRATE DIET (SCD) Delicious side dishes are a really important part of my family’s menu. When you start a “diet” like SCD or Paleo for health reasons, vegetables become much more fundamental to your nutrition than before. After all, when you cut out gluten and grains, you need to eat more of something. For me, that is delicious vegetables. And plenty of them! We are big fans of butternut squash in our house. It almost feels like a grain but it’s not. It has that ability to make you feel full like a potato. Last week…

Print Recipe
 Roasted Butternut Squash with Bacon and Thyme
Simple but deliciously tasty healthy dish of Roasted Butternut Squash with Bacon and Thyme. Gluten-free, grain-free, Specific Carbohydrate Diet and Paleo-friendly.
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 1 Butternut squash, peeled and chopped into cubes
  • 5 slices Bacon (rashers)*, chopped small *Make sure there is no sugar (dextrose) added
  • 1 Red onion, chopped
  • Few bunches Fresh thyme
  • 3 tablespoons Extra virgin olive oil
  • 1/4 teaspoon Black pepper
  • 4 Garlic cloves, peeled but left whole
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 1 Butternut squash, peeled and chopped into cubes
  • 5 slices Bacon (rashers)*, chopped small *Make sure there is no sugar (dextrose) added
  • 1 Red onion, chopped
  • Few bunches Fresh thyme
  • 3 tablespoons Extra virgin olive oil
  • 1/4 teaspoon Black pepper
  • 4 Garlic cloves, peeled but left whole
Instructions
  1. Preheat the oven to: 180°C Fan, 200°C electric, 390°F or gas mark 6.
  2. In a bowl, mix the ingredients and stir well.
  3. Divide out among two baking trays lined with parchment paper. I find it cooks better when spread out a little.
  4. Roast for 45 minutes, stirring twice before than to ensure that it doesn't burn. Enjoy!
Share this Recipe
Read More