SCD Nachos

Okay, guys, I think this is seriously the closest we’re going to come to getting nachos on SCD.  The other day when I posted my Mini Bell Pepper Chicken “Nachos” recipe, someone mentioned that I should try making the nachos with cheese crisps as the chips, which was truly genius, because that’s just what I did today and it almost felt like I was eating the real thing!  Nothing will ever be like eating real tortilla chips but this sure was close.


  • Make the “chips” using my Cheese Crisps recipe
  • 3 oz of lean ground beef
  • 1 tbsp olive oil
  • Sea salt to taste
  • Pepper to taste
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 stalk green onion, sliced
  • 1 medium tomato diced
  • 1/4 avocado, diced
  • 1 tbsp SCD yogurt


Cook your beef in a nonstick pan over medium heat until browned.  Add your seasonings (salt, pepper, cumin, garlic powder, chili powder) and olive oil.

After baking the Cheese Crisps, arrange them on a plate.  Add your beef on top, along with the green onions, tomatoes, and avocado.


Drizzle a spoonful of SCD yogurt on top.  Of course, you can use whatever toppings you like but these are the toppings I used.

These nachos had the perfect crunch that I had been missing for so long!  If you’re a nachos fan, like me, I hope you give this recipe a shot and let me know how you liked it.


Nutrition facts: 528 calories, 40.5 g fat, 19.5 g saturated fat, 120.7 mg cholesterol, 505.4 mg sodium, 30.8 g protein, 9.3 g carbs, 3.6 g fiber, 3 g sugar

Fried Banana

We’ve all been guilty of buying bananas, with the best intentions of eating them, only to see them ripening away on the counter, untouched. Instead of throwing them into a smoothie or frantically searching your cupboards for ingredients to bake them into something, why not fry them into a delicious treat? The best part of this recipe is that you need only a few ingredients, which you most likely have lying around the kitchen.


  • 1 banana
  • 1 tsp coconut oil
  • A dash of cinnamon
  • A drizzle of honey


Heat a nonstick pan with the coconut oil. Wait a minute and allow it to heat up. Take your banana, cut it in half, and then cut it lengthwise down the middle, so that you have four pieces of banana. Lay each piece in the pan on the coconut oil. Fry on medium heat for 2 minutes on each side. flipping with a spatula. Remove your banana from the pan and transfer onto a plate. Sprinkle with cinnamon and drizzle lightly with honey.


This is great as a snack (especially for pre and post-workouts), for dessert, or even for breakfast! It’s simple to make, tastes delicious, and is healthy. And, you’ll be sparing your bananas from being thrown away, too!


Grain-Free Donuts

Being on the SCD can be tough for many, since you inevitably miss a lot of the old foods you used to be able to eat. Luckily, we live in a time where Google exists, so finding a proper substitution for your favorite foods is just a few clicks away! The other week I found a grain-free donut recipe. I wasn’t sure how the consistency of the donuts would be but to my surprise, the donuts turned out very moist and fluffy! They also taste divine! The “frosting,” which is made up of food processed dates, raisins, peanut butter, vanilla,  cinnamon, and coconut oil, is so out-of-this-world delicious. I never knew food processing ingredients like that together could come anywhere close to resembling and tasting like real frosting.

I didn’t have a donut pan, so I had to make a trip to Target to pick one up. It was a small price to pay for how delicious these babies turned out! The original recipe can be found here:

I almost followed the recipe to a tee; the only substitution I made was swapping out the almond butter for peanut butter, since I didn’t have almond butter on hand.

My fear before making these was that they would taste too much like almonds because of the almond flour base. But, I think what really masks the almond flour taste is the addition of cinnamon, coconut oil, and nutmeg! Also, for the frosting ingredients, I would strongly recommend using the coconut oil, though the author of the recipe mentions that she might leave that out next time she makes them. The addition of the coconut oil ensures your frosting is as smooth as possible and easily spreads onto your donuts.

Word to the wise, don’t try to spread your frosting on while your donuts are piping hot or else you’ll ruin your donuts. Wait about 2-3 minutes, so that they’re still a little warm, and then, spread your frosting.


These donuts are so good that words can’t even describe them! Try them for yourself. They definitely make me not miss the traditional sugar-laden donuts.


Grilled Avocado

I LOVE avocados! When I started the SCD and saw avocados were SCD legal, I was ecstatic. The three foods I don’t think I could ever live without are avocados, mangos, and cheese! The grilled avocados I made yesterday were wonderful; any true avocado aficionado will enjoy them. I used mini avocados for mine.


  • 2 avocados
  • Grated Parmesan cheese
  • 1/2 fresh lemon
  • Salt (I used pink Himalayan salt; I feel it gives it way more flavor than regular table salt)
  • Pepper

Cut your avocados in half, remove the pits, and sprinkle generously with the grated Parmesan cheese. I put mine in the toaster oven on broil for about 5-10 minutes. Depending on your oven, you’ll want to remove your avocados once the cheese melts and gives a nice brown color. Remove from the oven, squeeze  fresh lemon on top, sprinkle with salt and pepper.

My stomach can’t handle spicy foods but if you like spicy, you can add some chili powder or cayenne to yours. If you’re not on the SCD, you can also add some Sriracha hot sauce for a little extra kick!


Frozen Banana and Peanut Butter “Sandwiches”

I’m all about quick and easy snacks, so, when I find one, I latch on to it! Like most everybody else, my life gets busy and I don’t always have the time (or patience) to make something elaborate. The other day I made frozen banana and peanut butter sandwiches. How can something so simple have never crossed my mind before?


  • Bananas
  • All natural peanut butter


Cut the bananas into small slices, layer one slice with peanut butter and put another slice on top, making a, “sandwich.” Put in the freezer and freeze for at least 3 hours or until the bananas feel hard and icy. For me, the colder, the better, since I like refreshing treats.


And, that’s it! There’s nothing else to it. A filling, guiltless treat that you can easily make at any time. Who needs a bag of chips when there are so many healthful recipes around, right?


Frozen Grapes: Nature’s Popsicle

Who ever knew something so simple could taste so incredibly good?! I recently heard about frozen grapes from a friend but questioned how good they could really taste. I don’t really care for grapes as they are, so, I didn’t think freezing them would yield such an incredible treat. Boy, was I wrong. Once frozen, these babies taste like a mix between a sorbet and a Popsicle!  They are hard on the outside but still soft on the inside. The best part of all is that it’s obviously quite effortless to freeze them.

We just bought another 4 pounds of grapes this week and I’m ready to pop them in the freezer.


Just pick each grape off the vine, rinse with water, pat dry, and put the grapes in Ziploc bags. I like separating them out and putting about a cup in each bag; that way, they can last throughout the week. It’s also wise to buy them seedless, so that you don’t have to crunch down on the seeds. Also, if you prefer a more tart taste (like I do), I recommend buying green grapes, since they’re naturally more sour than the red ones.

To have them harden nicely, stick your grapes in the freezer overnight; trust me, it’s worth the wait! The next morning, you can grab a bag from the freezer and enjoy them as an afternoon treat when your blood sugar feels like it’s getting low. You know, around that time when you start craving sweets and would easily grab a piece of chocolate if you didn’t have anything healthier around. They’re also great as a mid-evening snack after you eat dinner. I don’t know about you but I always crave something sweet after dinner!

Here’s how they should look when you take them out of the freezer:


Mmm, mmm! Not only do these taste great but you will seriously feel like you’re eating dessert!


Coconut Flour Cookies

This afternoon I came up with a delicious cookie recipe using coconut flour. I threw it all together, not knowing what to expect, and was pleasantly surprised. These cookies are chock full of walnuts, dried cranberries, and dates. Yum!


  • 1 cup unsweetened coconut flour
  • 1/4 cup walnuts, chopped
  • 1/4 cup dried cranberries
  • 5-6 dates, pitted and chopped
  • 1 tablespoon coconut oil, melted
  • 1 egg


Mix the coconut flour, walnuts, dried cranberries, and dates together. In a separate bowl, beat the egg and add the coconut oil. Combine the dry ingredients with the wet ingredients. Using a small ice cream scooper or tablespoon, form the dough into uniform balls. At this point, they will be very crumbly, so, just squish them together, which will prevent them from falling apart. Slightly flatten the balls and place on a greased cookie sheet.


Bake at 325 degrees for 12 minutes.


The surprising thing about this recipe is that although you’re not adding any refined sugar or even any honey, the cookies are still delightfully sweet. I think using coconut flour, instead of almond flour, has a lot to do with it. From my own experiences with using both of these types of four, I’ve realized that coconut flour is better for dessert items and almond flour tends to be better for more savory items.

I hope you enjoy these! If you decide to make them, let me know how they turn out for you.

(Baked) Broccoli Popper Bites

Okay, so as you can obviously tell, I’ve been having a field day with Pinterest lately. There are so many great recipes on there, as well as so much variety! Since I’m new to the Specific Carbohydrate Diet, I’ve been having to look up a lot of recipes for meal and snack ideas, as opposed to being able to just create one myself from scratch, like I do with regular non-SCD recipes. With time, though, hopefully that will change because I do love being creative and putting my own unique spin on things!

Yesterday I made broccoli poppers that I found the recipe for on here. To make it SCD legal, I omitted the garlic and onion powders. In hindsight (and after tasting it), I should have added some freshly grated onion and garlic, which would have given it that extra kick!

My thoughts about this? I wasn’t wild about them when I made ’em last night (although my husband loved them and thought they were so delicious) but they definitely tasted 100% better today, once the flavors had a chance to mesh together. These would also be great if served with some sort of dipping sauce. My husband had them with ranch. I think a dill sauce or some sort of chutney would give it a nice, cool, refreshing taste.

The great thing about this recipe is that it’s so versatile in that there’s so much playing around you can do with it, in order to make it your perfect recipe. Feel free to add different spices to your liking. Have fun experimenting with it.