Delectable Dinners

This is one of  my favorite salads. It’s probably more of  an autumn salad, but I could eat it all year long.

Cape Cod Chopped Salad

adapted from Barefoot Contessa Back to Basics


8 ounces of bacon

8 ounces of  arugala

1 large Granny Smith apple, peeled and diced

1/2 cup walnuts, coarsly chopped and toasted

For The Dressing

3 tbsp. apple cider vinegar

1 tsp. grated orange zest

2 tbsp. freshly squeezed orange juice

2 1/2 tsp. Dijon mustard

2 tbsp. honey

salt and pepper

2/3 cup olive oil

Preheat the oven 400 degrees.

Place a baking rack on a shee t pan and lay the bacon slices on the rack. Roast the bacon for about 20 min., until nicely browned. Allow to cool.

In a large bowl, toss together the arugala, apple, and walnuts.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, honey, 1/2 tsp salt and the pepper in a bowl. Slowly whisk in the olive oil.

Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 tsp salt and toss well. Serve immediately.


My husband loves Mexican food, but since being on the SCD diet, he’s had to give up a lot of Mexican dishes. This dish satisfies his Mexican cravings. The best thing about the dish-it’s only 500 calories. 

Beef and Bean Chile Verde

recipe from Eating Well


1 tbsp of  olive oil

1 1b. of ground turkey

1 large red bell pepper,chopped

1 large yellow onion, chopped

6 cloves of garlic

1 tbsp of chili powder

2 tsp of cumin

1/4 tsp cayenne pepper

1 16 oz. green salsa

1/4 cup of water

1 can 15 oz. kidney beans


In a dutchoven heat olive oil over med. heat, cook onion and pepper for 5 min. Add ground turkey and cook for 8-10 minutes. Add garlic, chili powder, cumin and cayenne pepper; cook 15 sec. Stir in salsa and water; bring to a simmer. Reduce heat to medium low, cover and cook for 10-15 minutes; stirring occasionally. Stir in beans and cook until heated through, about 2 minutes.

SCD Tip: The green salsa that I used is from Trader Joes. It’s called Salsa Verde Green Tomatillo Sauce-it has no preservatives in it, and the ingredients are all legal.

I used to make a spaghetti casserole before my husband started the SCD diet which we both loved. It was not only easy, but it was a good comfort food, and it made great leftovers the next day. Then, the SCD diet came upon us and pasta is an illegal food. Then I started hearing so much about spaghetti squash, so I thought I would use that as a substitute for the pasta.  Now, I don’t think we would go back to using pasta, even if we could. For people that are not following the SCD diet, it’s  just a healthy alternative.


1 spaghetti squash, halved

1/2 cup of water

1 red bell pepper, chopped

1 yellow onion, chopped

1 lb of ground turkey

2 cups of strained tomatoes

3 garlic cloves

1/4 tsp. garlic powder


parmesean cheese, optional


Preparation of Spaghetti Squash

In a casserole dish, place the spaghetti squash and pour 1/2 cup of water over it. Roast it in the oven for 45 min. at 400 degrees. Remove from oven and let it cool. Then cut it in half. Take a fork to scoop the squash out-it will come out in strands.

Meanwhile, heat 2 tbsp of  olive oil on med. heat. Saute onion, pepper and garlic for 5 min. Then saute the ground turkey until no longer pink with the garlic powder. Pour those ingedients into an oval size baking dish. Then mix in the sauce and spagetti squash. Season it with oregano and parmesean cheese. Bake in the oven at 350 for an hour.

SCD Tip: The srained tomatoes are Pomi which are made in Italy. You can find Pomi products at Safeway, Whole Foods and Wegmans.

This is another simple and tasty dinner that takes minutes to prepare.  In the grocery store, I was looking for canned tuna, when I came across canned salmon. A light bulb went off in my head-salmon patties! I never knew canned salmon existed. They go great paired with butternut squash fries and a salad.

Salmon Patties


14.7 can of  salmon, drained

2 tbsp. of  olive oil

1/2 of onion, minced

1/2 red pepper, minced

1 tsp. of dijon mustard

1/4 tsp. of  cayenne pepper

1/2 cup of almond flour

1 large egg


In a saute pan, heat 1 tbsp. of  olive oil and saute red pepper and onion for 5 minutes. Beat the egg with a fork in a bowl. In a mixing bowl, combine  onion, red pepper, canned salmon, almond flour, dijon mustard, cayenne pepper and egg. Shape the mixture into 4 patties. Season them with salt and pepper. In a saute pan, heat another tbsp. of  olive oil and saute patties 6 minutes on each side.  Eat them with or without a bun.


This past summer we grew our first garden. At the end of the summer, we were inundated with tomatoes, and I didn’t want them to go to waste. I stumbled upon this soup from The Barefoot Contessa Cookbook that used a good amount of tomatoes.  It’s  a dairy free soup which is hard to find(except butter).   This soup is also a good comfort food on a cold, snowy night.




Roasted Tomato Basil Soup

By Barefoot Contesa


3 pounds of  tomatoes, cut in half lengthwise

1/4 cup plus 2 tbsp of  olive oil

1 tbsp salt

1 1/2 tsp pepper

2 cups yellow onions, chopped

6 garlic cloves, minced

2 tbsp. butter

1/4 tsp red pepper flakes

1(28-0unce) canned of whole tomatoes, with their juice

4 cups of fresh basil leaves

1 tsp fresh thyme leaves

1 quart of chicken stock


Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 min.

In a dutch oven over med. heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. With an immersion blender, puree soup. If you don’t have an immersion blender, you can pour the soup into a blender and puree that way-only do half at a time.  Season with salt and pepper. Serve hot.

SCD tip: The chicken stock that I used is the Imagine brand which is SCD legal. The canned tomatoes are DELALLO Tomatoes made in Italy. Both products can be found at your local grocery store or Whole Foods.

String beans are one of my favorite vegetables, but I have to dress them up with either nuts, a unique seasoning or prosciutto. This can be made within minutes on a busy night, but they are worthy of being used as a side dish on a holiday.


1 lb. string beans, trimmed

3-4 slices of prosciutto

1/4 cup of pine nuts

2 garlic cloves

salt and pepper

1/4 cup of olive oil


Heat olive oil on med. heat. Saute prosciutto for 5 min. Remove prosciutto and drain on paper towel. Saute garlic cloves for 1 min. Add green beans and heat for 7 min. Add pine nuts and cook for 3 minutes. Off of heat, add the cooked prosciutto and season with salt and pepper.


We try to eat fish at least twice a week. Tilapia can be a bland fish that requires a burst of flavor. This dish is healthy, simple and full of flavor.



1/4 cup of olive oil

1/2 onion, chopped

3 garlic cloves, minced

1 cup of chopped tomatoes

1/4 cup of  dry white wine

2 tbsp capers

1/8 tsp. of  red pepper flakes

salt and pepper


1 tbsp. olive oil



Heat olive oil in a sauce pan over medium heat for 3 min. Add chopped onion and minced garlic to the pan and cook  until onions are translucent. Then, add the tomatoes and white wine, boil for 3 minutes. Add the capers and red pepper flakes, cook for 2 minutes. Season with salt and pepper.

Meanwhile, brush the Tilapia filets with olive oil and season with pepper. Broil in the oven for 9 minutes or until the fish starts to flake. Remove from the oven and pour the sauce over the filets.


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  • Nicole: I love your blog. The tomato soup is awesome.