RECIPES for the WEEK 5/30 Have a great SCdiet week-end

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Pizzelles - Soft, great for breakfast with butter and honey, strawberry preserves, or Vanilla Yogurt. Cuisinart brand pizzelle maker 3/4 cup almond flour 2 tablespoon honey 1 egg 1 tablespoon

oil 1 egg white ½ teaspoon baking soda ¼ teaspoon salt 2 teaspoon vanilla extract ½ teaspoon almond extract *optional-¼ teaspoon cinnamon Baumgartner gbaum218@...

Crunchy Pizzelles – crunchy, like a cracker, try molding into a cone as soon as it comes out of pizzelle maker and using for an ice cream cone, or rolling around cylinder and filling with Bavarian Cream Filling. Use flat like a cracker with a spread or by themselves ½ cup almond butter or cashew butter 4 tablespoons honey 1 egg 1 egg white ½ tsp baking soda ¼ teaspoon salt 2 teaspoon vanilla extract ½ teaspoon almond extract Baumgartner gbaum218@... Very Crispy and Cheesy

Pizzelles – very crunchy, like a Doritto’s Chip, dip in salsa ½ cup cheddar cheese 2 tablespoons almond flour ¼ teaspoon salt *may have to adjust measurements. Baumgartner gbaum218@... Monterey Jack Pizzelles – Great for Tortillas or Tacos or Top with tomato sauce and cheese, etc. for a Mini Personal Pizza, or Make a Sandwich 5 eggs 3 cups almond flour 1 tablespoon lemon juice ½ teaspoon salt ¼ teaspoon baking soda 3 tablespoons butter, melted 1 cup Monterey Jack Cheese *optional-1 cup Cheddar Cheese Baumgartner gbaum218@... Tomato Pasta Sauce A red sauce for pasta that tastes very close to regular tomato based

sauces1 T. olive oil2 tsp. crushed garlic1/2 cup chopped onion1 T. chopped parsley4 oz. jar pimientos, undrained (or roasted red peppers) make sure that you have real ones.1/4 cup red wine1/4 tsp. basil1/8 tsp. oreganoSalt to taste1 tsp. to 1 T. lemon juicePinch of sugar (substitute honey for SCD)Saute onions and garlic in olive oil over medium heat a few minutes, until onions soften. Add parsley and stir. Puree pimientos in food processor or blender. Add to pan with basil, oregano and salt and sugar. Add lemon juice starting at lower amount and taste, adding more if necessary. Simmer lightly until thickened. Makes enough for 2 servings.NOTE: When I made this, I used half a jar of roasted red peppers, andrinsed them thoroughly. Alan afichtner@... Pesto Sauce 4 cloves garlic1 cup fresh basil leaves1 tablespoon pine nuts, lightly toasted in pan on stovetop1/4 cup Romano cheese -- grated1/4 cup extra virgin olive oil -- up to 3/8 cup1. In a food processor, chop the garlic cloves, fresh basil leaves and toasted pine nuts. Process until smooth.2. Add the grated cheese and olive oil, andprocess until smooth.NOTES :1. This recipe has much more garlic than the original version by BonnieStern. My husband loves garlic.Sometimes we toast the garlic cloves lightly before processing them.2. We use less olive oil than in the original recipe.3. Leftovers can be frozen for use within 3 months, according to the recipe.However, we find that the flavour and texture are still good after at least 6 months.4. I generally estimate about 1/4 cup sauce per serving.5. We

usually start with 4 cups of fresh basil leaves and multiply the quantities of the other ingredients to match.6. If pine nuts are a problem, substitute walnuts or other tolerated nuts.Adapted and posted by Ellen <enginuity4@...>