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Who says Shakshuka is a breakfast dish? Make this healthy,all natural dish in minutes! Made with fresh yellow onions, pure tomato sauce, and fresh eggs!

*recipe coming soon*


SCD Lemon Tart

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Now here’s a treat that tastes even better than it looks! We decided to take our mini lemon tarts full size! Garnished by hand with fresh strawberries and blueberries. Feel nourished and healthy with its almond flour crust, and simple all natural and refreshing lemonfilling. Don’t forget this delicious treat is dairyfree, sugarfree and grainfree!

*recipe coming soon*

Grainless Banana Bread Bites

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There’s no better pyramid than one made of grainless Banana Bread Bites! Made with coconut flour, almond flour, some ripe bananas, a sprinkle of walnuts and raisins, and a dash of all natural honey. These cute little bites are sugar free, dairy free, and gluten free… delicious and healthy! What more can you ask for? Make these for any occasion to enjoy, and feel GREAT about it! 

*recipe coming soon*

SCD Strawberry and Banana Parfait

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Start off your day with this perfect Parfait! We made this strawberry banana yogurt from scratch, blending fresh strawberries, bananas with homemade yogurt that was made using a yogourmet machine. The parfait is topped off with Wellbees crunchy and delicious all-natural granola! Have this for breakfast, and feel great all day!



Put yogurt, banana, strawberries, and honey into a blender and mix well. Top off the mixture with granola. Enjoy!

Hazelnut Gelato Freeze

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Here’s our Layered Hazelnut Gelato Freeze! Our homemade gelato is made from freshly strained hazelnut milk, honey, eggs, and coconut oil and is layered atop our crunchy crust handmade from dates and sunflower seeds. Simple ingredients make up this easy to make sweet treat just as nature intended it to be!

*recipe coming soon*

SCD Zucchini Quiche


SCD Zucchini Quiche: 


  • 4 Zucchinis (Yellow summer squash is especially delicious!) 
  • 1 Onion
  • 3 Eggs
  • 1/2 cup of grated cheddar cheese
  • 1 tablespoon of olive oil
  • Salt and pepper to taste


Chop the zucchinis into little cubes, grease a pan with the olive oil, add the zucchini and onions to the pan, and cook for about 15 minutes until the zucchini softens and the onions are slightly brown. In a separate bowl, whisk the eggs, mix in the cheese, and add some salt and pepper. Pour the mixture into a baking dish and mix in the onions and zucchini. Bake in the oven at 350 degrees for 30 minutes or until the top is slightly brown. Enjoy! 

SCD “Kousa Mahshi” (Meat stuffed zucchini with mock tamarind and apricots)


 SCD “Kousa Mahshi”

Here is our SCD adjusted recipe for our homemade stuffed zucchini! Made by scooping out the inside of fresh zucchinis and filling it with ground meat and almond slivers, and marinated in a delicious homemade mock tamarind and apricot sauce! A traditional Syrian dish called “Kousa Mahshi,” this recipe is adapted from Poopa Dweck’s  cookbook Aromas of Aleppo. We replaced the traditional stuffing of rice and meat with meat and pine nuts or almond slivers, and replaced the tamarind in the sauce with prune baby food! 


  • 12 zucchinis 
  • 1 pound of chopped meat 
  • 1/4 cup pine nuts or almond slivers 
  • 1 small jar of prune baby food (2.5 ounces) 
  • 1/2 lemon
  • 2 tablespoons of honey 
  • 1 tablespoon of olive oil
  • 7 ounces of apricots 
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon 
  • 1 teaspoon cumin
  • Salt and pepper to taste 


Cut the zucchinis in half, cut the edges off and core them. Make the meat mixture by combining the chopped meat with the spices and adding the almond slivers/pine nuts. Stuff the zucchinis well. Grease an oven proof saucepan with the olive oil and place one or two layers of zucchini in the saucepan. Sauté the squash on medium high heat for a few minutes. In the meantime, combine the prune baby food with the juice of half a lemon and honey. Pour the sauce on top of the squash, bring to a boil and let the mixture simmer for 20 minutes. Add the apricots to the saucepan, cover the saucepan and place it in an oven for an hour at 350 degrees. After an hour, remove the saucepan cover and cook for another thirty minutes or until the squash has caramelized. Enjoy!! 

SCD Eggplant Parmesan


SCD Eggplant Parmesan


  • 2 big eggplants
  • SCD legal marinara sauce
  • 2 cups grated cheddar cheese
  • Salt
  • Oregano 


Slice the eggplant rounds, spray both sides with olive oil and sprinkle them with salt. Bake in the oven for about 45 minutes turning once. Remove them from the oven when slightly brown and soft. Line the bottom of an 8 by 8 inch baking dish with eggplant. Cover with marinara sauce and top with cheese. Repeat another layer and then sprinkle oregano on the top. Bake in the oven for another 30 minutes. Top should be slightly browned. Enjoy!!