Most of these are taken from Site of IBD

Turkey Burger

Ingredients

  • 4 Whole Wheat Buns
  • 4 Ground Turkey Patties
  • 4 Tbsp. Roasted Garlic Hummus
  • 8 Tbsp. Pico de gallo
  • 4 tsp. Whole Grain Mustard
  • 4 Romaine Lettuce Leaves

Directions

  1. Grill your turkey burgers. Assemble the burger by placing a in this order on a plate:

    bottom bun, lettuce leaf, burger. Spread the mustard, hummus and pico de gallo on the top bun. Enjoy!

    When cooking the burger, be sure not to cook it too long so it becomes dried out, while being careful not to consume undercooked meat. The juices should run clear but the meat should still be moist.

Roasted Garlic Hummus

Ingredients

  • 6 Garlic Cloves, Roasted*
  • 15 oz. Can Garbonzo Beans/Chick Peas
  • 2 Tbsp. Tahini (seasame seed paste found in most grocery stores)
  • 1 Lemon, Juiced
  • Pinch of Salt
  • 1⁄4 Cup Olive Oil

Directions

  1. Combine all ingredients into a food processor and blend until smooth.


    . If you want a lower fat version, omit the olive oil and add a Tbsp. of water.

    *Roasted Garlic - one easy method use to roast garlic is to put the cloves in olive oil in a pan on medium high heat on the stove. Cook until cloves are lightly browned, stirring frequently. Save the olive oil from the pan for later use or use in the hummus. It will have a wonderful, garlic flavor.

Gluten-Free Chocolate Soufflé Cake

Ingredients

  • 1⁄2 lb. dark chocolate, chopped into small pieces
  • 1⁄2 lb. milk chocolate, chopped into pieces
  • 1 stick Wisconsin butter
  • 9 large organic or brown eggs, separated
  • 3⁄4 cup evaporated cane juice sugar

Directions

  1. Preheat the oven to 350.

  2. Butter a 9 in. spring form pan.

  3. Place chocolate and butter into the top of a double boiler and heat until melted, stirring occasionally.

  4. While you wait for the chocolate mixture to melt, whisk the egg yokes and the sugar together until light yellow in color. Then whisk a little of the melted chocolate mixture into the eggs to temper them. Whisk the rest of the chocolate mixture into the yolk mixture.

  5. Beat the egg whites to form stiff peaks. Fold egg whipped egg whites into the chocolate mixture. I like to do this in three steps, adding a third at a time. Pour into the prepared pan and bake until set. 20 to 25 minutes. Allow 10 minutes to cool and serve.

Blueberry French Toast

Ingredients

  • 5 eggs, brown or organic
  • 2⁄3 cup organic vanilla soy milk or lactose free milk or milk
  • 1 tsp cinnamon
  • 4 Tbsp vanilla sugar
  • 1 day-old baguette or small loaf of gluten free bread
  • 1 pint fresh blueberries or frozen, thawed
  • 1 small tub of whipped topping (COOL WHIP)
  • grapeseed oil or other light oil

Directions

  1. Mix the eggs, milk, cinnamon and vanilla sugar together. The bowl should be large enough to dip the bread and let it sit for a few minutes.

  2. Dip the bread in the egg mixture and let it soak on each side until saturated.

  3. Heat skillet sprayed with grape seed oil until hot. Cook bread slices on both sides (2-3 minutes per side). Keep warm in oven until ready to serve.

  4. To plate for a dessert, layer bread with whipped topping and a few blueberries; then add another layer finishing with blueberries.

  5. Omit whipped topping and serve with 100% real maple syrup

Seared Salmon with Roasted Red Pepper Tapenade

Ingredients

  • 4 salmon filets, 8 oz/person
  • Tampenade:
  • 3 roasted red peppers, rough diced (see recipe for Roasted Red Peppers)
  • 1 oz. capers
  • 1 small white onion, diced
  • 4 tsp extra virgin olive oil
  • chopped Italian parsley, flat
  • salt and white pepper to taste

Directions

  1. Preheat oven to 400°

  2. Tampenade: In a sauté pan heat olive oil and add onion, cook until onion is clear. Add capers and roasted red peppers, cook for one minute. Add parsley. Season to taste. Set aside.

  3. Salmon: In a large oven-proof sauté pan add enough olive oil to cover the bottom of the pan and heat until the oil starts to smoke. Add salmon filets, but, make sure not to crowd the pan as you want to keep the temperature up in order to get a nice caramel color on the  salmon. Sear for 2 minutes, flip, and sear the other side.

  4. Place sauté pan in oven and continue to cook filets until salmon is flakey, about 5-7 minutes.

  5. Remove salmon to platter or plates and top with tapenade.

Spinach and Rocket Salad

Ingredients

  • Salad:
  • 1 lb. organic arugula
  • 1 lb. organic baby spinach
  • Dressing:
  • 1⁄2 cup blood orange juice
  • 1 shallot, peeled
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp granulated sugar
  • salt to taste
  • Topping:
  • 4 oz. goat cheese, chevre
  • 1⁄2 cup candied walnuts or pecans
  • 1 lb. strawberries, sliced

Directions

  1. Purée shallot, blood orange juice, sugar and balsamic vinegar in blender.

  2. With blender on high, slowly drizzle in olive oil until it’s emulsified, season to taste with salt.

  3. Toss greens with enough dressing to coat leaves.

  4. Divide salad into 4 servings and top with sliced strawberries, crumbled goat cheese and candied nuts.

    Omit the strawberries and nuts if you have problems digesting seeds.

Mini bacon & Cheese Fraittatas

Ingredients

4 slices thick bacon, diced and
cooked until crispy
1 c. (4 oz.) shredded cheddar
cheese
7 eggs
3 Tbs. minced green onion
2 Tbs. water
1/4 tsp. salt
1/4 tsp. pepper

Directions

Generously grease 8 muffin cups.
Divide bacon and green onion evenly among
cups; top with cheese. In a small bowl,
whisk eggs and water. Whisk in the salt and
pepper. Pour over cheese, filling each
muffin cup three fourths full.
Cover and freeze for up to 2 weeks.
Or if using now, Bake at 375 for 22-25
minutes or until a knife inserted near the
center comes out clean. Do not over bake.
Carefully run a knife around edges to
loosen; remove from pan. Serve warm

Chicken with Lime Butter

Ingredients

6 boneless, skinless chicken breasts
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. oil
3 Tbs. lime juice
1/2 c. real butter
1 Tbs. minced green onion
1 tsp. dill weed

Directions

Sprinkle chicken on both sides
with salt and pepper. In a large skillet,
heat oil, then add chicken and sauté one
side until lightly browned, about 4
minutes. Turn chicken, then cover pan.
Reduce heat to low and cook 10 minutes
or until juices run clear when pierced.
Remove from pan and keep warm. Drain
off fat.
Add lime juice to skillet and cook
over low heat until juice begins to bubble.
Add butter, and cook and stir until
mixture becomes opaque and thickened.
Stir in green onions and dill. Spoon sauce
over chicken. Makes 6 servings

Fresh Marinara Sauce

Ingredients

4 Tbs. olive oil
1 c. finely chopped onion (opt.)
5 garlic cloves, minced or 5 tsp. crushed
garlic
5 lb. fresh tomatoes, peeled and
chopped*
8-10 tomatoes made into homemade
tomato paste**
4 Tbs. dried tomatoes, chopped
3 Tbs. dried basil
2 Tbs. dried oregano
2 Tbs. ground fennel seed
*

Directions

**Quick Homemade Tomato Paste
Peel and cut 8-10 tomatoes, place in a
food processor and puree. Pour
tomato puree onto several layers of
thick paper towels and spread to
inch thickness. Top with more paper
towels. Allow to sit for 5 minutes,
then scrape tomato paste into the
pot.
Make a huge batch of this great sauce so everyone can enjoy it! It may be made ahead and frozen. If you want to serve it with meatballs, you can make, bake and freeze meatballs from the recipe for Albondigas Soup or Mom’s Meatloaf. Italian Breakfast Sausage (Breakfast section) would also be excellent. Make two types of spaghetti: your favorite pasta for non-SCDers and Italian Spaghetti Squash (see recipe in Side Dishes section). Sauté onion and garlic in the olive oil in a large pot until the garlic is
golden. Add tomatoes, tomato paste, dried tomatoes, basil, oregano and fennel. Bring to a boil then reduce
heat and simmer for 20 -30 minutes or until desired thickness.
*Note: To peel fresh tomatoes, cut
out the core, then put them in a pot
of boiling water for about 10 seconds
until the skins can be peeled off.
Discard skins.
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