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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Blackberry Cheesecake with Gluten-free Crust

Gluten Free Cheesecake | Casual Classic

I've been on a sweets kick lately. I feel like all the blog posts I have lined up are for cookies, cakes, sweet treats, etc. I mean, that's not the worst thing in the world though, is it? I guess I'll try to sneak something a little different in there to mix it up though maybe.

Today's recipe is a new one for me. I'm the kind of person that likes to stick to things that involve chocolate, but for some reason, cheesecake was calling my name (that and I had fresh blackberries in my fridge that had to be used up). It's a pretty simple and quick recipe too, and deliciously rich so it'll make enough to last you weeks. I froze half of mine to save for later which worked out nicely.

Gluten Free Cheesecake | Casual Classic

You can use any fruit you'd like but this recipe does work best with berries - raspberries or blueberries would be a great substitute, and the lemon in this cheesecake gives it the perfect tart kick that cuts the sweetness a bit. I did sneak in a few superfoods, like chia seeds, gelatin, coconut oil, and of course the lemon juice I just mentioned, so you can't feel too guilty snacking on this delicious treat. Recipe below!

Gluten Free Cheesecake | The Casual Classic

Ingredients:

Crust

Filling

  • 2 8 oz containers of organic cream cheese
  • 6 oz fresh blackberries (or other type of berries)
  • 1/4 cup raw honey
  • 3/4 cup fresh lemon juice (about 3-4 lemons, juiced)
  • 1 tbsp gelatin powder

Directions:

  1. Line a 8x8 baking pan with parchment paper and set aside.
  2. Place the oats in the food process and process until finely chopped up. Add remaining crust ingredients and process until well mixed.
  3. Press the crust down into the pan firmly until well packed. It's easiest to use your fingers to make sure it's even across the entire pan.
  4. Once the crust is removed from the food processor, add the blackberries and process until pureed.
  5. Place the gelatin and lemon juice in a sauce pan and heat over medium heat for about 3-4 minutes until well dissolved and the mixture is warm (do not let it boil!). 
  6. In a separate bowl, whip the cream cheese and honey together. I used a hand mixer, which is kind of required, since this mixture is so thick.
  7. Add the lemon juice/gelatin mixture to the cream cheese and mix well. Lastly, fold in the pureed blackberries to create a marble like effect.
  8. Pour the cream cheese mixture over the crust and place in the fridge to let it firm up. You can also place in the freezer for about an hour to make this happen quicker.

*adapted from EatGoodForLife

As always, you can find most of these ingredients on Thrive Market, which is where I usually order them, since you get such a huge discount. Would love to hear feedback about how this turned out in the comments below! xoxo