Spreading the love one person at a time

Guama Mama Guacamole September 16, 2013

guama mama

Happy Guacamole Day.

I wanted to share this recipe for one of the best guacamoles we have made yet. It is easy to prepare and it stays well in the refrigerator with minimal color change. No color change if Susan makes it.  This is a smooth and extremely tasty guacamole.


  • 2 large or 3 small ripe avocados.
  • 1 large red tomatoes, chopped
  • 1 green onion, chopped fine
  • 1 Serrano pepper, chopped fine
  • 1 cup of cilantro ( or until you get tired) chopped
  • juice of 1 lime
  • 1 tsp salt


Throw everything in a bowl. Mush it together with a fork until you like what it looks like. Grab something to eat this guacamole, summer squash slices, celery, or my favorite, a spoon. Enjoy.

Gather all the good stuff

Gather all the good stuff


Roasted Eggplant and Tomatoes With Parmesan Cheese September 2, 2013

Filed under: Sidedish — mwelker42 @ 3:45 pm
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all done

If you get lucky and have a few Japanese eggplants in your home garden this recipe is a fantastic way to use them. It is simple to put together and the flavors play well with each other.
The original recipe can be found here .  If you haven’t yet tried to grow Japanese Eggplant, they are easy to grow and are about the only thing that grows in our garden in August, or they are worth adding your grocery list.


  • 6 plum tomatoes, cut into 1/4 inch slices
  • 6 Japanese eggplants , cut into 1/4 inch slices
  • 2 garlic cloves , minced
  • 4 TBSP olive oil
  • 12 basil leaves , Chopped
  • Fresh grated Parmesan cheese
  • 2 green onions chopped
  • 1 tsp salt  ( or to taste)
  • 1/4 tsp black pepper  ( or to taste)


Spray a 9×13 baking dish with olive oil.  Preheat the oven to 425° F.

Place the eggplant and tomatoes in a large Ziplock type storage bag with salt and pepper, garlic, basil, olive oil. Toss all the ingredient together.

Spread the contents out the prepared 9×13 pan. It is best if you do put them in a single layer, but we never do.  They all fit comfy in a 9×13. Sprinkle with Parmesan cheese.

Bake in oven 35-45 minutes, or until the vegetables are nicely browned.  Let it cool off and enjoy.


Cheesy Squash Casserole May 28, 2013

Filed under: Sidedish — mwelker42 @ 8:28 pm
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chessy caserole

We were looking for something new to do with squash and we ran across the Cheesy Squash casserole on the food network website and modified it to fit the SCD diet. We thought we would give it a try. What can go wrong with a recipe that says it is from Uncle Bubba?


  • 1 tablespoon coconut oil
  • 6 medium yellow summer squash
  • 1 large sweet onion chopped
  • 1 tablespoon butter, or Ghee
  • 1/2 cup grated Parmesan
  • 8 oz shredded sharp cheddar
  • 1/2 cup SCD yogurt
  • Salt and pepper
  • 1/2 cup Almond flour


Preheat the oven to 350 ° F. Grease a 2 quart casserole dish.

Heat the oil in a large skillet over medium heat. Sauté the onions squash, and butter ( or Ghee)  until soft. Transfer to a large bowl and stir in the Parmesan, cheddar ( reserving a 1-2 tablespoons or each cheese), yogurt, and 1/4 cup almond flour. Add salt and pepper to taste. ( Don’t you love recipes that say that. How do I know how much I want to add if I have never tasted this food before? We added a pinch of salt, and a couple of good grinds on our pepper grinder.)

Place in the prepared casserole dish and sprinkle the remaining 1/4 cup almond flour, and reserved cheeses over the top. Bake for 30-35 minutes or until the top is golden brown and bubbly.


Coleslaw SCD March 23, 2013

Filed under: Sidedish — mwelker42 @ 2:07 pm
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This is a very simple recipe that makes a large amount of coleslaw. This is a great springtime recipe to take on a picnic or just eat outside in your backyard. You need a LARGE bowl, a good grater, and a little time. There are two stages to this recipe. First you make the dressing and let it sit while you make up the coleslaw.


  • 1 1/4 cup Lemonaise ( SCD compatible mayonnaise.)
  • 1 tsp Mustard
  • 2 tsps honey
  • 2 tsps apple cider vinegar.
  • juice from 1 1/2 small lemons
  • Large pinch of salt


  • 2 packages Angle Hair cole slaw ( one of the rare things I use from a package. It looks much prettier than when I grate it myself)
  • 2-3 medium carrots grated  – You are adding color so grate as much as you like.
  • 2 small green onions.  –  You may want 1 onion, but we like the extra taste the second brings to the bowl.

Here comes my favorite part of the recipe. it is a two step recipe.

  1. Mix all the Dressing ingredients together in a small bowl.
  2. Mix all the coleslaw ingredients in a LARGE bowl. Stir in half the dressing. Stir in the other half of the dressing. That’s it.   This recipe is great right away, but it keeps well in the refrigerator for about a week and gets better the second day


Cabbage and friends

Cabbage and friends