Lemon Blueberry Bread (Paleo & SCD)

If you've been following me on Instagram lately, you've seen that Nick and I have been doing the SCD (specific carbohydrate diet). SCD is a diet that eliminates complex carbohydrates from the diet as they are very difficult to digest, hence, SCD is wonderful for helping to treat digestive disorders. While I don't necessarily suffer from this, Nick does, so I hopped on the bandwagon to help him and also to cut sugar and white carbs out of my own diet. We already eat a diet high in protein and veggies, but eliminating carbs, grains, sugar, legumes, etc. hasn't been a walk in the park, that's for sure.

SCD Blueberry Lemon Bread | The Casual Classic

As a result, I'm always on the hunt for any type of "bread" recipes, since there is absolutely nothing you can buy in the store while on this diet. All store bought breads have some type of rice flour, gum, potato starch, arrowroot starch, etc. So, I stumbled across this lemon blueberry bread while googling SCD compliant recipes, and immediately decided to try it. It has very few ingredients and is super simple to throw together.

SCD Blueberry Lemon Bread | The Casual Classic

It's almost sugar free (we do add some raw, organic honey since that is allowed in moderation), full of dietary fiber, and loaded with protein as well. I used blueberries because they are my favorite, but you could sub raspberries or pretty much any kind of berry you want in this. I think doing both blueberries and raspberries would be a fun twist! I made this for a second time last night, so I just had to post the recipe on the blog since we love it so much. 

SCD Lemon Blueberry Bread | The Casual Classic

Ingredients:

  • 3 cups blanched almond flour
  • 3/4 tsp baking soda
  • 3 large organic/pastured eggs
  • 1/2 tsp Himalayan or sea salt
  • 1/4 cup (or less) organic raw honey
  • 1/4 cup unsweetened almond, cashew or coconut milk
  • Juice from 1 full lemon
  • 1-2 tsp lemon zest (estimated, this doesn't need to be exact)
  • 1-2 cups blueberries (also an estimate - however many you prefer)

Directions:

  1. Preheat over to 350 degrees.
  2. Prepare a 9x5 loaf pan with some type of oil or butter. I used ghee to grease our pan.
  3. Add the dry ingredients to a bowl and mix together.
  4. In a separate bowl, whisk the eggs vigorously. Add milk, honey, lemon juice, and lemon zest to eggs and continue to whisk.
  5. Combine the wet and dry ingredients and mix well.
  6. Fold in the blueberries very gently - they squish easily!
  7. Scoop the mixture into the prepared loaf pan, and bake for about 45 minutes, or until a tester comes out clean.
  8. Cool for about 5-10 minutes before removing from pan and enjoying!
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Avocado Egg Salad

Avo Egg Salad

I first discovered avocado egg salad in the Hamptons of all places. Sounds goofy right? Well it was a combo I never had thought of before I popped into a little local juice bar in Amagansett to grab a juice and a snack, and picked up a container of their avo-egg salad to try. Well, let me tell you, I INHALED that entire container on the train ride back to NYC, it was that good! Makes sense I would like it though... It's a combination of my favorite foods: eggs and avocado. I actually can't believe I never thought of this on my own.

Avo egg salad

Luckily, the little container had all the ingredients listed (as it was homemade) so it was quite easy to recreate on my own, which I did - immediately of course. Now it's a staple in my kitchen, as it's the perfect snack full of healthy fats and protein that you can grab and go anytime. As most of my recipes are, this is only a few ingredients, most of which a lot of you will have in your kitchen already, except maybe for the paleo mayo. Read on for this delicious recipe - and be sure to let me know how yours turns out!

Avo egg salad

So unfortunately, this recipe is a guesstimate, because as usual, I threw things into a bowl and added or adjusted until it tasted just right. I need to stop doing that for the blog's sake, so I can actually give you guys exact recipes to try! Below should be pretty darn close though.

Ingredients:

  • 6-8 eggs, hard boiled
  • 1 full avocado, ripe/decently soft and pit removed
  • 1 bunch/2 handfuls of spinach, chopped
  • 2 tbsp paleo mayonnaise (you could use regular, but I highly recommend going paleo for this option - much healthier for you)
  • Juice from 1 lemon
  • 1 tbsp dijon mustard
  • Drizzle of olive oil (as needed)
  • Salt to taste

Directions:

  1. As mentioned above, make sure you hard boil the eggs prior to making this recipe of course. In a mixing bowl, chop or mash the eggs (with a potato masher), until the pieces are very small. 
  2. In a separate bowl, mash up the avocado and add the dijon mustard, lemon juice, and mayo olive oil, and mix well. 
  3. Add the chopped eggs and spinach to the avocado mixture and mix. Season with salt to taste.
  4. Spread on bread, use as a side dish, or just eat it alone like I do!
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Homemade Kale Pesto

Pesto | The Casual Classic

I am ALWAYS snapchatting about this or putting it on my Insta-stories, but I have yet to post the recipe, and I feel like I've been cheating you guys. It's such a simple recipe, and it's a delicious addition to pretty much any meal. My favorite way to eat it is mixed with quinoa and a little bit of parmesan cheese. Top it with an egg to make a "quinoa bowl", and you're set to go. I'm not sure why that's the best route, but it's just SO DARN delicious prepared that way. Pesto is also great mixed in with pasta, on top of toast or in sandwiches, and scrambled in eggs. Another one of my favorite ways to eat it is in a sandwich with egg, bacon, and avocado. Talk about a yummy breakfast. 

This recipe can be vegan if you'd like, as I usually make it without the cheese and use nutritional yeast instead. You can use either - it pretty much tastes the same. Also, the recipe below, like usual, is just my guesstimations - I'm one to just throw things in a food processor and continually taste and add to it until it tastes good. You may need a bit more olive oil, or may need extra cheese/nutritional yeast, depending on how strong you like your pesto to be. Don't be afraid to play around with this a bit - it's pretty hard to screw up (unless you add too much salt, so be careful with that one). 

Ingredients:

  • 1 bunch kale, stems removed (I have used 3 different types of kale and they all work!)
  • 1 bunch basil leaves
  • 2 garlic cloves
  • 1/3 cup pine nuts
  • 3/4-1 cup olive oil (or more)
  • 1/4 cup nutritional yeast for vegan, or 1/4 cup parmesan cheese
  • Juice from 1 lemon
  • Salt & pepper to taste

Directions:

  1. Throw all ingredients into a food processor and process until completely mixed/chopped up. Start with the smaller amount of olive oil, and continue to add it while the processor is running until the pesto is a smooth consistency, without being too runny. 
  2. Like I said above, you can add more of any of the ingredients, like cheese/nutritional yeast, salt, lemon juice, etc. depending on what you like and how you want your pesto to taste. Make it what you want!

A few of my favorite pesto recipes: