Bacon Cheeseburger w/ Portobello Bun

Who needs a bun!! This is quite messy but incredibly delicious. I would do a little half wrap job with a paper towel or something around this baby too avoid the unattractive dark brown juices running down your arms from the mushrooms. Other than, if you are a mushroom lover you will never eat another burger any other way :) These SCD Bacon Cheeseburgers are Gluten-free, Grain Free, Yeast Free, and refined sugar free.

2 Portobella Mushrooms
Butter, softened
Minced Garlic
Hamburger Patty
Bacon
Lettuce
Onion
SCD Ketchup
Homemade Mayonnaise
Salt & Pepper

Preheat Oven to 375*
Line bacon slices on a cookie sheet and bake for 20-30 minutes or until done to your liking.
Rub Portobellos down with butter and a pinch of minced garlic.
Place on a cookie sheet top side down and bake for 15 minutes (or better yet grill em).
Flip and bake for another 5 minutes or until to desired doneness.
Season and cook hamburger patty to your liking.
Use mushrooms as a bun and top with desired toppings.
Enjoy :)

Roast Beef

This was my first attempt at making a roast beef for slicing into lunch meat. OMG was awesome lol. I will never pay $8 a lb again for roast beef! It is so so so easy and tender and yummy. We ate this roast in a day and a half lol. Thinking I will cook a little longer next time because it was pretty rare but tasted amazing. SCD Roast Beef, Lunch Meat.

3lb Beef Bottom Round Roast or similar cut
Salt & Pepper
Garlic Powder (I tolerate Garlic Powder just fine, use minced garlic for strict SCD)

Preheat Oven to 250*.
Season roast to your liking and place on a rack in a roasting pan.
Bake for approximately 2 hours or until internal temperature reaches around 145 for medium rare.
My internal temp was 137* and it was pretty rare but delicious and tender!
Next time I will bring mine to 145* or possibly a little higher since I want to use it for lunch meat.
LET ROAST REST before slicing. I actually recommend refrigerating it and slicing it when it is cold to hold on to those delicious juices ;) Enjoy!

Spaghetti w/ Zoodles

Just another simple old fashioned home cooked meal ;) This SCD Spaghetti w/ Zoodles is Gluten-free, Grain Free, Yeast Free, refined sugar free, and lactose free.

3 medium Zucchinis (1 Zucchini is about 1 large serving or 2 small servings of noodles)
1 lb Ground Beef
1 small White Onion, diced (great health benefits in white onion)
2 large cans Hunts Crushed Tomatoes
1 small can Hunts Diced Tomatoes, drained
3 oz Tomato Paste
1 Tbsp Minced Garlic
1 tsp Salt
1 tsp Italian Seasoning
1 tsp Honey
Salt & Pepper to taste
2 Tbsp Oil


In large pot saute the diced onion in the oil until just starting to brown, about 5-10 minutes. Add the minced garlic and cook for another 2 minutes. Add the Tomato Paste to the Onions and Garlic and cook for another 2 minutes. Add canned Tomatoes (crushed & diced), Salt, Italian Seasoning, & Honey. Cover and bring to boil. Once boiling reduce to simmer and cover.

In a large skillet cook and season ground beef until no longer pink. Drain and add to sauce. Simmer Meat Sauce for an hour. Serve with Zucchini noodles (Zoodles!)

Stuffed Mushrooms

This can be an appetizer or paired with a side for a yummy dinner. Super simple to throw together. These SCD Stuffed Mushrooms are Gluten-free, Grain Free, Yeast Free, refined sugar free, and lactose free.

2 8oz pkges White Mushrooms
1/2 lb Ground Beef
1/2 tsp Salt (I actually use 1 tsp but I like salt =P)
1/2 Tbsp Minced Garlic
1/4 Cup Shredded Parmesian
1/2 Cup SCD Yogurt

Preheat Oven to 375*. Brown beef in a large nonstick skillet on medium-low heat and season with Salt. Add minced garlic once almost browned.
While that's cooking, wash your mushrooms and take the stems out making a little bowl.
Once beef is no longer pink drain and add Yogurt and Parmesan. Spoon the mixture into the hollowed out mushrooms and place on a foil lined cookie sheet. Bake for 15 minutes.

Bacon Wrapped Meatloaf

I LOVE a meatloaf smothered in ketchup! My husband on the other hand doesn't :( This is our compromise ;) When in doubt, wrap it in Bacon!! Simple, tender, juicy and delicious. This SCD Bacon Wrapped Meatloaf is Gluten-free, Grain Free, Yeast Free, refined sugar free, and lactose free.

3 lbs Ground Beef
1/2 White Onion, diced small
1/2 Green Bell Pepper, diced small
1/2 Carrot, shredded
1 Cup Almond Flour
2 Eggs
2 Tbsp minced Garlic
1 Tbsp Salt
1 tsp Pepper
7 Bacon Slices, low-sodium sugar free
SCD Ketchup for dipping

Preheat oven to 375*. In a large bowl combine all ingredients except for the Ground Beef and Bacon. Once ingredients are well combined add Ground Beef to mixture and mix with your hands. Shape meat mixture into a loaf on a casserole dish and wrap with Bacon. It's up to you on how you wrap your Meatloaf with Bacon :) Long ways, short ways.... It doesn't matter. It will tell you where it wants to be, just cover the entire loaf in one layer of Bacon and it will be perfect :) Bake for 1 hour 20 minutes. Let rest for 10 minutes before serving.

Zucchini Stroganoff

 This is one of my all time favorite dishes with the same deep rich flavor as any other Stroganoff. This is also a great one for the kiddos! My VERY picky 3 year old loves this dish, noodles and all ;) *The sauce is a bit thin but sooo yummy. I'm sure you could thicken it a little more with more cheese or a blended cooked onion or maybe almond flour but I don't mind the thinness.

3 Small Zucchinis, Cut into Noodles
1 lb Ground Beef
1 Small Onion, Sliced
1 8oz Package sliced Mushrooms
1 TBSP Minced Garlic
1 Cup Beef Broth Imagine Organic Beef Broth (Maybe you can omit this or cut in half but I like extra sauce ;)
1 Cup SCD Yogurt
1/2 Cup Extra Sharp White Cheddar
1/2 Cup Shredded Parmesan, (plus a little to sprinkle on top)
Salt & Pepper to taste
1/4 Cup Oil

How I prepare Zucchini Noodles
I don't have one of those fancy noodle maker things for the Zucchini so I just cut them myself ;) (Don't use a regular cheese shredder, its too small.) Slice the Zucchini length wise in thin strips and then into Noodles. Boil for about 10 minutes or until they are soft enough for your liking.

Heat the oil in a large skillet or pot on medium-low. Saute the Onions and Mushrooms until nice and caramelized, put in a separate dish and set aside. Add ground beef to skillet, add the garlic and season and cook until no more pink. DO NOT DRAIN all that delicious flavor and fat out ;)

Add Onions and Mushrooms back to the beef. Add one cup of water and bring to a boil, reduce to medium and cook for about 5 minutes. Turn off heat and add remaining ingredients and cooked Zucchini. Sprinkle with a little more Parmesan and serve!