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


  • 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)


  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!

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.


  • 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


  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!

Taco Tuesday!

The Casual Classic | Taco Tuesday

Taco Tuesday is my favorite day of the week, but to be honest, taco Tuesday happens multiple days during the week most weeks. We love taco night so much that we don't reserve it for just one day - why limit yourselves!? Sometimes we'll get creative and actually do tacos or mini burritos with Siete Foods tortillas (the BEST), but we usually revert to burrito bowls as they are so super easy, fast, and yummy. 

You can meal prep for taco bowls at the beginning of the week, and all you need to do it chop a few veggies and such the night of. I always make a big batch of rice on Sundays, and also make sure to stock up on my greens (lettuce, cilantro, avocado, etc). I like to keep my taco bowls pretty basic, as I'm not a huge tomato fan and don't love a ton of spice, but you can obviously adjust and add whatever you'd like. I'm only giving you guys the super easy and simple recipe that I use to whip it up in about 20 minutes or less, but feel free to improvise!

Burrito bowl

To make the perfect burrito bowl:

For the base of the bowl, I use chopped lettuce or a mixed greens salad, because gotta get those greens in! Then I top it with cooked sprouted brown rice (I get mine from Trader Joe's). I make a big batch of rice at the beginning of the week so I can just heat and eat when I want. You could also use quinoa instead of rice if you want a different alternative. As for the meat, there are a bunch of different options. It takes about 5 minutes to cook ground beef for tacos (1st photo), or you can make something ahead of time, like this carnitas recipe (2nd photo) that I've made multiple times. I just bought the instant pot and I'm OBSESSED. If I do the carnitas, that's usually a Sunday meal prep option as it takes quite a few hours to make. 

Next, you add the toppings! Oh the toppings.... my favorite part! There are so many different options you can go with here! My usual favorites are chopped onion, cilantro, a touch of cheese (organic of course), radish, and some version of avocado. If I'm feeling extra ambitious, I'll turn the avocado into guac. Again, even my guac is pretty basic: just avocado, cilantro, garlic, lime juice, and salt. I LOVE this meal because it is beyond delicious, healthy, full of protein and good fats, and literally takes 10 minutes to make, as long as you prep the rice beforehand.

What are your go-to recipes for taco night!? I'd love to know!