Grinchy Green Cookies


HoHoHo, the elves have been busy. And this Elf is plum tired. I want to share some of my sugar free baking highlights of this season. Grinchy Green Cookies without that ginchy feeling afterward. These are sugar and grain free, soy free, dairy free and naturally green. You can make them completely with stevia (but it will have that type of taste).  You start with sprouted pumpkin seed butter.

Sprouted Pumpkin Seed Butter:

  • 4 c sprouted, roasted pumpkin seeds
  • 1 c coconut oil
  • 1/2 tsp salt
  • 1/2 tsp stevia, green powder

Blend until smooth in high powdered blender. Refrigerate. It needs to be brought back to room temperature for the cookies.

Sugar Free Pumpkin Butter Balls (SCD, Paleo, AIP, Ketogenic)

Sugar Free Pumpkin Butter Balls (SCD, Paleo, AIP, Ketogenic)

Sugar Free Pumpkin Seed Butter Balls

2 c sprouted, roasted pumpkin seeds, 1 c coconut oil, 1/4 tsp salt, 1/4 tsp green powder stevia, 1 dropper vanilla stevia. Refrigerate. To make balls. Let the mix warm a bit, until workable. Make balls and freeze. Dip in melted Chocolate Kiss mix. Place back on wax paper.

Pumpkin Blossoms (SCD, Paleo)

Pumpkin Blossoms (SCD, Paleo)

Pumpkin Seed Butter Cookies

  • 2 c sprouted pumpkin seed butter
  • 1/2 tsp salt
  • 20 drops vanilla stevia
  • 2 Tbsp honey
  • 4 egg yokes

Mix up.

Seed Butter Cookies: Small scoops then smash it with a fork, like peanut butter cookies. Bake at 350 for 10 min.

Pumpkin Blossom Cookies: Large cookie scoop  Bake on 350 350 12 min. Push a homemade kiss into each cookie.

My favorite cookies use to be Peanut Butter Blossoms. I was trying to make something reminiscent of them. With the green color of the pumpkin seed butter cookies I thought a red kiss would look neat. I forgot that red is only un-naturally made (in oil based stuff). The closest I could get was strawberry pink. The girls loved them! We have chocolate for the boys. Everyone that can’t eat sugar was happy.

Homemade Kisses

Homemade Kisses

Homemade Strawberry Kisses:

  • 1 c cocoa butter
  • 1 c freeze dried strawberries

Blend. Let in in the refrigerator for 30 min. Mix with stick blender. When it is fluffy like frosting put it in a zip lock bag. Squish it down to one corner and cut a small hole in that corner. Squeeze out by making a quick up and down motion. You have to work quickly. The heat from your hands want to melt it and the stuff is only workable a short time.

Strawberry Chocolate Kisses: 1 c semi melted cocoa butter, 1/4 c freeze dry strawberries, 10 drops vanilla stevia, 1/8 tsp salt, 2 Tbsp cocoa powder. Blend with a stick blender.

If you still can’t have duck egg yokes, we made some gingerbread cut out cookies. Again they don’t need the honey for structural integrity. They can be made with stevia only for a completely sugar free version.

Grain Free, Sugar Free Ginger Bread Men (SCD, Paleo, AIP)

Grain Free, Sugar Free Ginger Bread Men (SCD, Paleo, AIP)

Ginger Bread Cutouts:

  • 3 c sunflower seed flour
  • 2 Tbsp cinnamon
  • 1 Tbsp fresh ginger, grated
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp honey

Mix dough with your hands. Refrigerate for 1/2-1 hour. Roll out and cut cookies. You may need to re-refrigerate the dough and only use cool cookie trays. Bake on 350 for 8 min.

Gooble, Gooble What Will We Eat?

Happy Thanksgiving! So do you want to feel slightly normal at Thanksgiving even when you are on a SCD, FODMAP, GAPS, or Paleo AIP diet. Even harder a combination of all of them to heal major autoimmune conditions a long with dysbiosis. I combined them for a more complete Gut Healing protocol. Either way this menu should work for you. It is super yummy too! There is a printout of the recipes at the end of this post.

Roasted Duck

Roasted Duck

Roasted Duck

-Stage 1-

  • 1 Duck
  • 3 c stuffing (stage specific)
  • 1 orange, juice
  • Himalayan salt

Take off wing tips, guts and duck butt fat and place in the bottom of heated pan. Place duck on top of it’s parts in the pan and stuff duck with stuffing. Score top, salt and Squirt with 1/2 orange, juiced back on 450 30 min., 350 for 30 min., flip and squirt 1/2 orange, juiced on back and bake 350 30 min. Flip again and back for 30 min. (additional 50min if frozen?) I needed 2 for my family. Duck have a lot of bones and not as much meat.

Cauliflower Mashed "Potatoes"

Cauliflower Mashed “Potatoes”

Cauliflower Mashed “potatoes”

-Stage 4a-

  • 2 c full fat chicken broth
  • 1 cauliflowers, chopped
  • 1/2 c coconut oil
  • 1/2 tsp salt

Boil broth with the cauliflower. Mix and place the lid on the cauliflower and steam it for 15 – 20 min. Drain the broth from the cauliflower and blend the cauliflower with the oil and salt. Blend it mostly smooth. Totally smooth doesn’t have the same feel as mash potatoes. Serve with French Gravy. This Freezes!

French Onion Soup

(stage 3a)

  • 6 beef short ribs (about 2lb), browned
  • 10 sm. sweet onion, sliced, browned
  • 2 carrots, grated
  • 1 Tbsp white distilled vinegar
  • 1 tsp liquid smoke
  • 2 tsp thyme, fresh
  • 1 Tbsp plus 2 tsp salt

Brown ribs on all sides. Brown onions. Add to pot with 1/2 gallon water. Mix the rest of the ingredients. Slow cook for 8 hours. 1 hour before time Take out bones and fat, and shred meat. Place meat back into pot. Serve with avocados.  This Freezes!


Blend 2 cups of the French Onion Soup with 1 c. just the chunks in the soup. Blend until warm and get 3 c of the Best Gravy Ever!

Paleo AIP Stuffing

Paleo AIP Stuffing


-Stage 3b-

  • 1 bunch celery, chopped
  • 4 apple
  • 4 c cherries
  • 2 lb bacon
  • 1/2 lb chicken livers
  • 1/2 c coconut oil
  • 1/2 tsp salt
  • 4 med. onions, red
  • 10 cloves garlic
  • 2 lb pork or beef
  • 2 tsp rosemary
  • 2 tsp thyme
  • 2 tsp sage
  • 1 Tbsp tarragon
  • 1 tsp salt

Fry meat, onions and garlic. Add celery. When tender add spices, fruit and remove from heat. Freeze. Stuff some and reheat the others in a bowl and serve.



Roasted Brussels Sprouts

-Stage 4a-

  • Olive oil
  • Salt
  • 2 lb brussels sprouts

Cut in half and place on a cookie sheet. (1 layer)  Drizzle with oil and sprinkle with salt.  Roast for 15 min. at 400 degrees.

Pumpkin Cheese Cake

Pumpkin Cheese Cake

Pumpkin Cheese Cake


  • 1 can pumpkin, plain or coconut milk
  • 2 cups yogurt cream cheese
  • 1 Tbsp cinnamon
  • 1 tsp ginger
  • 1/2 lime, juice (optional, decrease 1 stevia)
  • 1/2 tsp salt
  • 3 droppers vanilla stevia
  • 4 tsp grass fed gelatin

Mix together coconut yogurt cream cheese, cinnamon, salt, ginger, and stevia. Heat pumpkin to warm and add gelatin. Mix well. Mix in other yogurt mixture with a hand blender. Can be served without a crust.

Coconut Crust (optional): 20 majool dates, 1/2 tsp salt, 1 Tbsp cinnamon, 3 Tbsp coconut oil, 2 c coconut, shredded. Blend with stick blender. Mix the rest with your hands and press into the bottom of the baking pan ( 9×12). Bake on 350 for 10 min.


SCD Tastes Thanksgiving (Click link to download pdf)

Prepare Your Family’s Hearts for Christmas

Jesse Tree Advent Devotional

Jesse Tree Advent Devotional

Tis’ the Season to Prepare for the advent of Christ’s birth.  Advent starts November 27th this year.  It is time to order the Jesse Tree Advent Devotional and Lapbook kit.  This is a super fun way to prepare your families’ hearts for Christmas.

What does it look like in our house:  We add Christmas lights in the dinning room along with the candles and often have special desserts (especially on Sundays).  Our kids love advent!  At dinner we turn off the regular lights, light the candles, read the Bible and devotional (included), put an ornament on the tree (included), and sing our favorite Christmas songs.  The kids love to blow-out the candles.  Your kids will love this tradition, and you will love that they are excited about the real advent of Christmas.  They will know that Christmas is Jesus’ birthday and have a lot of fun doing it.

Jesse Tree (Click to buy or get more information about the kit)

Some extra ideas to add to the celebration:

  • Donate something each night
  • Make special meals like red and green dinner (everything is red and green)
  • Shepherd’s Night (I’ll explain on a future post.)
  • Christmas Cards (decide who, sign and stuff, address…sprinkle it though out the week)
  • volunteer at a food bank
  • Creative Sundays on Sunday (SOS: make your own ice cream sunday)
  • Christmas Cookie decorating
  • Make Christmas presents for the animals (i.e. pinecone bird feeder)
  • Make cookies for a widow/someone lonely) you know and go visit
  • Go Stealth Elfing!

Paleo Pumpkin Mania! (AIP)


Fall Recipes Everyone Can Eat!

Fall Recipes Everyone Can Eat!

After canning 14 quarts of pumpkin puree, I got very excited about pumpkin recipes. I really went a little pumpkin crazy. I think it was the “fall” air. With the trees on ablaze with color, the cool crisp nights, and the crunchy sound the ground makes when you take a walk, It all makes me think about pumpkins. I have a few pumpkin recipes that are SCD, paleo, autoimmune protocol, GF, EF, grain free, dairy free, sugar free, really free of most allergens. You will be surprise at what is in them!


Yummy Pumpkin Cookies

Yummy Pumpkin Cookies

Pumpkin Cookies

  • 1/4 c. coconut oil
  • 1 1/4 c pumpkin puree
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 c honey (or 2 droppers stevia)
  • 1/2 tsp baking soda
  • 6 drops vanilla stevia
  • 1/2 c carrot flour

Mix all ingredients. I use a stick blender to mix the cold pumpkin with the coconut oil. Use an Tbsp scoop to make mounds. Bake at 350 for 25 min. Wait until the are cool to move them. It is much easier. However, most of the time I gobble them up before that. The can be completely sugar free if you use 2 drops + 6 drops of vanilla stevia. (Now brand)

Carrot Flour: This is the carrot meal I get after I make my carrot juice. I dehydrate it and blend it into a powder in my Vita mix. It is really easy to blend. I am sure you could use a regular blender.

Pumpkin Fudge

Pumpkin Fudge

Pumpkin Fudge

  • 1 c. coconut oil
  • 45 cocoa butter wafers (The wafers are easier to use.)
  • 1 tsp cinnamon
  • 20 drops vanilla stevia (Now)
  • +/or 3 Tbsp honey (stage 3a)
  • 1 Tbsp grated ginger
  • 1/4 tsp salt
  • 3 Tbsp carrot flour
  • 2 c pumpkin puree

Melt cocoa butter and mix all ingredients. Add pumpkin puree last. Sprinkle top with cinnamon and refrigerator. Cut into squares.


White Pumpkin Fudge

White Pumpkin Fudge

I just found another recipe at:  For sugar/honey free…I used 30 drops vanilla stevia with white pumpkin.


Pumpkin Spice Muffins

Pumpkin Spice Muffins

Pumpkin Spice Muffins (No grain, no sugar, and no eggs…They are made with plantains!)

  • 5 mostly Green Plantains
  • 1 c pumpkin puree
  • 1/4 c + 2 Tbsp coconut oil
  • 8 drops vanilla stevia
  • 2 Tbsp honey (or  2 droppers stevia)
  • 2 1/2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda, heaping

Blend all together with a stick blender. Taste it because the ripeness of the plantains can change the sweetness of the muffins significantly. Grease muffin tin. Put one muffin scoop (I use an ice cream scooper) in each holder. Bake 350 for 30 min.


Pumpkin Curry Bisque

Pumpkin Curry Bisque

Squash Curry Bisque

  • 2 tsp turmeric
  • 1/4 c cilantro
  • 1 1/2 tsp dry thyme
  • 1/2 tsp cinnamon
  • 15 garlic cloves
  • 1 1/2 lg. sweet onion
  • 2 Tbsp coconut oil + 2 Tbsp frying
  • 1/2 gallon bone broth
  • 1 qt. squash, baked and pureed
  • 1 Tbsp salt
  • 4 carrots, chopped
  • 1 1/2 Tbsp ginger, fresh grated
  • 1 can coconut milk

Brown onions and garlic.  Add all the ingredients together except coconut milk. Bring mixture to boil and simmer on low for 1 hour, until everything is tender. Blend with stick blender and add coconut milk. Serve.

Paleo Prepping on a Budget

Rock Food Preservation

Rock Food Preservation

Storing food as rocks would be a very effective way to preserve food…forever and ever. Since you can’t eat it, it’s not very practical. What are your thoughts about “Prepping?” Prepping is the act of preparing for a disaster. It can be any type of disaster, from the apocalypse to a glitch in the supply for peanut butter. There are many thoughts on being prepared. Lots of them have at least passed through my mind at some point. I finally settled on the fact that my family has huge dietary constraints that put us at more risk than others. For example if the electric went out for a week for any reason, would you have enough food to not only wait for the electric, but to wait for grain free, egg free, nut/seed/bean free, dairy free and sugar free type of help. It would take a while for the speciality stuff to be restocked. FEMA is notorious for processed, GMO laden food supplies with all the good gluten-y stuff in it. “Better than nothing,” maybe good enough for some digestive systems but mine won’t survive. So the question that has been rolling around in my mind this week is, “how do I prepare on a budget.” Our healthy eating has already strained our budget. Now I am trying to shove at least 2 more months of food for 7 people into it. What to do?

Cool tools for the job: water filter, dehydrator, canning jar vacuum sealer, canning jars, pressure canner, rocket stove are all neat tools to have, but you can get by with only a few. Or you can barrow some from someone that is already “prepared.” The internet is full of instructions that can save you money! Did you know you can make a dehydrator out of a cardboard box and a light bulb? People are so created. Glean from their experience and save money too.

1. The most important rule to remember is that if you won’t eat something now…you won’t like it later either. It is true that hunger inspires taste bud adventure. However, the more likely event is that your expiration date will arrive before your inspiration to eat that food does. It is good to rotate the foods you have in storage every so often. So only store what you can and will eat (without too much perspiration).

2. Dehydrator: If you have one of these really cool devices, it will save you majorly. Find one at goodwill or barrow one for a month. When you are on a budget you need to know the Dirty Dozen and the Clean Fifteen. Go to Costco with this list and check out the freezer section.  You can get 2 large bags of frozen broccoli really cheap. 2 bags frozen broccoli fits into 1 half gallon canning jar. Frozen food is already cut and washed for you. Just throw it on the dehydrator sheets and turn it on. I like to store my dehydrated veggies in canning jars with a suction sealed lid. I have to say…I’m sure the FDA does not approve of this method. So do your own research and figure out what type of storage method makes you comfortable. has great prices on dehydrated carrots ($12.35/lb) and celery ($11.90/lb).

3. Dry Oven Canning: I just found out about this amazing process from a friend. Note: This does not work for liquids, and it tends to burn veggies and high oil nuts. It works on things like Beans, crackers, almonds, rice…

4. Jar Vacuum Sealer: I am always looking for the best way to do things with the least amount of bulk. I found out you can use the Food Saver hand held device with the canning jar lid adapter. Check out my video. I sealed the bars into a jar at the end of the video. Those things that can’t be “Dry Oven Canned” can at least be protected from bugs, critters and staleness. This thing helps with juicing and traveling too. I seal my juices so they don’t oxidize. And so I don’t have to make juice several times a day. I also seal dinner jars for road trips. You still have to keep things that need refrigerated cooled. This just helps with spills and freshness.

5. Pressure Canning: This is a great thing to barrow, because few people use it all the time. This year I will be using mine a lot but usually I only use it at the end of the harvest season. Meat is going to be your biggest expense, especially good meat. Pressure canning is the only way to safely keep low acid foods like meat or squash. It is not that hard to can meat. I was thinking of canning meatloaf (11.00/qt.) and bacon bits/pieces (3.99/pt…..There is a lot of energy in bacon.). I will also be looking for meat that is on sale. You can even can Liver Moose. More on my resent liver fetish later.
Canning Bacon

Canning Meatloaf

6. Already canned stuff is great to store too, but expensive: Sardines ($33.45/ 12 -3.75 oz cans), oysters (Trader Joes), canned pastured chicken (at Azure Standards $25/12 -5oz. cans), Costco has wild Alaskan Salmon for about $12/6 cans. I figure if I just buy one set of cans each pay check I would have enough for 2 months in 3 years. Ok, that is a little slow. Perhaps I can double my effort? Remember if there is a disaster, everyone will be using twice the calories. It is really too bad I can’t eat rice and beans.

7. Rocket Stove for cooking and canning: I have been intrigued by these amazing stoves. I just saw one boil water with damp newspaper and 10 pinecones! Yeah, amazing! I know what you are thinking…I don’t have the money to buy “storage” food and another apparatus. Great news, you most likely have all you need right now to make one.
Check out this video …

This will save major money on your pressure canning fuel bill. It takes a lot of fuel to keep the pressure that high for 45 min. My electric stove struggles with just getting that huge pot to boil. I am going to make a larger one for canning.

8. Coconut Energy Bar Recipe: (These are super yummy and great for b-fast. )

  • 3 cups shredded coconut for coconut cream
  • 1/4-1/2 c coconut oil
  • 1/4 c raw honey
  • 1 Tbsp cinnamon
  • 1 c coconut, small flakes
  • 1/2 c dehydrated or freeze dried fruit

Blend 3 c coconut flakes and coconut oil until creamy. Add honey and cinnamon. Scoop into bowl. Quickly mix 1 c coconut until it is small flakes. Add small flaked coconut and dry fruit into bowl of coconut cream and mix. Line a loaf pan with wax paper or plastic wrap and pour the Coconut Bar mix into the pan. Score 8 bars and place pan into the refrigerator. When hard pop out of pan and place into a canning jar. I sealed the canning jar with the Food Saver and wide mouth adapter. I’m sure the FDA does not approve of this method. I will check the bars in a few months and let you know. They would ideally store best in a root cellar, since high heat will melt them.

9. Pemmican (An American Indian Meal Replacement Bar) I will have a recipe soon. This is on my to-do wish list. I am still trying to source the tallow. So far I dried about 15 pounds of tenderized round steak (about 3 pounds of fat/other stuff cut off- I cooked that up for dinner with some vegetables). It rendered about 1 gallon of dry beef powder. I’m going to dehydrate 2 lb of wild blueberries and blend them into a powder. The recipe suggests to add equal parts of beef powder and tallow. It doesn’t say anything about the berry powder or spices. I will have to experiment.

Pemmican Recipe (Click here to download the PDF)

10. Coconut milk: Cans of coconut milk is very expensive, but it would be useful in a disaster! Those healthy fats will go a long way.

11. Water: You don’t want to forget water! We have city water and have already found it important to filter the water (lots of chlorine and fluoride). But if there was a disaster, clean water would be even more of a challenge. Get a filter that can clean non-potable water without energy. I have a Big Berkey with four filters, and we are constantly filling it up. 1 gallon of water/ person/ day is a lot of water. Good Luck storing two months worth!

12. The water storage is a good segue into the last but most important prep…Spiritual Readiness. You can’t possibly plan for every contingency. Even if you had tons of money and time to do it. You could have a years worth of food storage and have to leave your house…on foot, perhaps in a hurry. There isn’t anyway you will be carrying a years worth of food along with you. God does tell us to get ready for what He wants to do in our lives, but it is Him we should trust in, not our ability to prep. So listening to Him, not out of fear that you need to have everything just so for any event that might happen, but respect for the one who knows all and wants good for you. I don’t know how God will use my unique desire to learn to live without electricity. I am obviously writing this post with electricity. I am not opposed to it. The non-electric thing is just a fun hobby I have always had. Just like I may find it hard to store 420 gallons of water for my 7 person, 2 month ration of water, I will find it hard to prepare for many other things too. The one thing I don’t want to fail to prepare for is my Spiritual Readiness. My trust belongs to the Lord. I now get to be prudent with the resources He has entrusted in my care.

Don’t go crazy with fear. Just do what you can to prepare for the “just-in-case.”