Bacon Wrapped Mini Meatloaf

Ingredients
1 pound ground beef
1/4 cup coconut milk
1 t. parsely
1 t. chives
1/2 t. pepper
12 strips of bacon+3 strips

Directions
Preheat oven to 325. Line muffin tin cups with strips of bacon, one strip per cup.
Mix hamburger, milk, spices, and 3 strips chopped bacon in small bowl until well combined.
Divide evenly between the twelve muffin cups. Bake for 20 minutes or until done.

Shepherd's Pie

Ingredients

1 pound ground beef (browned)

1 1/2 cups cooked carrots

1 cup cooked green beans

1/2 cup chicken broth

1 tsp salt

1 tsp dill

1 tsp pepper

1/2 tsp cayenne pepper

2 cups cooked pureed squash (divided)

Directions

Preheat oven to 350. Mix meat, carrots, beans, broth, spices, and 1 cup of squash, until combined. Scrape into 9 x 9 baking pan. Smooth the rest of the squash on top. Bake for about 15 minutes or until the meat mixture of the food is bubbling. 

Coconut "Cheesecake" With Blueberry Jam

I'll just copy and paste both the cake and jam recipes, as I did not change either of them.  

Recipe by Delicious Obsessions at http://www.deliciousobsessions.com/

Ingredients
CRUST
1 cup coconut cream concentrate (aka. coconut butter), softened / liquefied
 ½ cup shredded coconut
 ¼ cup coconut flour 1 tsp. vanilla extract
1 tsp. orange extract
 ⅛ tsp sea salt
 ¼ tsp. liquid stevia
FILLING
6 cups coconut milk
 1 cup virgin coconut oil
1 tbsp. lemon juice
1 tbsp. lemon zest
¼ cup honey or maple syrup
 ½ tsp. liquid stevia
 1 tbsp. vanilla extract or
 1 rounded tsp. vanilla bean powder
¼ tsp. orange extract
¼ tsp. sea salt
4 tbsp. grass­fed gelatin
 Instructions
1. CRUST Preheat oven to 350 F. Warm your coconut butter over low heat until smooth and liquidy. Place in a small mixing bowl and add the rest of the ingredients. Mix all the ingredients together until combined. Press dough into your springform pan, pie pan, or other baking dish until it covers the bottom. Bake for 10-­15 min or until lightly browned. Remove from oven and let cool to room temp while you make the filling.
 2. FILLING Combine all ingredients except gelatin in a sauce pan. Heat over low heat until slightly warm. Slowly sprinkle the gelatin in while whisking vigorously. Remove from heat and pour mixture into a bowl. Place in fridge to chill for one hour. Once chilled, pour mixture into room temperature crust and chill completely. You can also freeze this if you're making it ahead of time. Top with your favorite jam or fresh fruit.

Note: I made this with a 9" springform pan with a VERY tight seal. If you question whether your pan will seal enough to prevent the mixture from leaking, I recommend making this in a normal pie pan (maybe reduce the recipe by ¼ ­ ⅓ depending on the size of your pie pan). You could also use any type of glass baking dish and make cheesecake bars.

Blueberry Jam

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: fills an 8 oz jar

INGREDIENTS:

• 3 cups blueberries (frozen and thawed or fresh)
• 3/4 cup honey (you can use more or less depending on how tart your berries are)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

INSTRUCTIONS:

1. Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.
2. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.
3. Skim off any foam, then ladle the jam into a sterilized jar.
4. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.

Butternut Squash Fries

Recipe

Ingredients

1/2 of a butternut squash (or acorn, etc)

olive oil

Preheat oven to 450 degrees.Peel squash and cut into thin, fry-like pieces. Put into gallon Ziploc and put about two TBSP olive oil on top. Close back and shake until all pieces of squash are coated. Dump out onto a large pan and spread out as much as possible. Bake for 15-20 minutes. Remove from oven and add spices as wanted. (I usually use salt and pepper)

*SCD-Yes

*AIP-Yes

*SIBO-Yes

Pumpkin Pie Burgers

 I know, the name sounds weird, but oh, how I love these burgers! They originally only had cinnamon and nutmeg in them but then I started adding pumpkin or squash so that they wouldn't be so dry. 

Recipe

Ingredients

1 pound of ground beef

1/4 cup of cooked, and pureed squash or pumpkin

1 tsp nutmeg

1 tsp cinnamon

1 tsp paprika

1/2 tsp cumin

1/4 tsp salt

1/4 tsp pepper

Heat 1 TBSP oil over medium heat in large frying pan. Combine all ingredients in small bowl and form into four or more patties. Fry for 2-3 minutes on each side, or until done to your liking. Place onto a paper towel covered plate. 

*SCD-Yes

*SIBO-Yes

*AIP-No

Blog For My SIBO and AIP Recipes

I thought I'd start a blog as a database for all my recipes, and also to share with other people out there who might be on the same diet I am.

I have hashimoto's thyroiditis and SIBO. I am two weeks into a mixture of the Specific Carbohydrate Diet and Autoimmue Paleo as well as balancing everything with this SIBO food chart. I am not totally following AIP because my Doctor didn't tell me to do so, and I really don't want to give up nuts, seeds, eggs, peppers and tomatoes on top of everything else I can't have. So, I'm limiting those items, but I am not completely abstaining from them.

The previous link, along with this SCD stages link, are what I consult, sometimes several times a day, to remind me what I can eat, and what I can add in next.

Most of these recipes I got from cookbooks or online and adapted them for my own use. It is hard to find recipes that fit my stage in the diet, and besides, I'm terrible at following directions.