Garlic Shrimp with Herbed Lemon Butter

Cooked shrimp was on sale at the grocery store, so I whipped up a simple, delicious lunch. It’s tough to get up the urge to cook for just one person, but this dish is a snap to make and clean up. It easily scales up to serve more. The lemony tartness fuses with the rich butter to set off fireworks in your mouth—I will be making this one again and again.

SCD lemon garlic shrimp

Garlic Shrimp with Herbed Lemon Butter

Serves: 1


  • 1/2 cup cooked shrimp, peeled and deveined, with tails removed
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1-2 tablespoons fresh squeezed lemon juice (~1/2 lemon)
  • dash of dried dill weed
  • salt and pepper to taste


  1. Saute the butter and minced garlic in a pan over medium/low heat.
  2. Once the garlic starts to brown, add the lemon juice and shrimp.
  3. Sprinkle on some dill, and add salt and pepper to taste.
  4. Turn the heat up another notch or two to medium and cook for 3-4 minutes.
  5. Flip the shrimp and cook for an additional minute. (Since the shrimp is already cooked, you just want to heat it up in the sauce.)
  6. Serve. (I like to eat it in a bowl so the shrimp can soak up the butter sauce.)

This would be great on top of spaghetti squash, the Specific Carbohydrate Dieter’s “pasta.” I can also imagine this shrimp on top of a salad for an extra punch of protein, with the herbed lemon butter as a dressing.


The Honey Exchange

Friday was a beautiful day here in Portland, and I was lucky enough to have it off. (I’ll continue to have every other Friday off from work as my company scales back our hours.) I took a peaceful walk through Baxter Woods, pausing to listen to the frogs twang their throaty banjos.

Baxter Woods Maine

On the other side of the woods I found The Honey Exchange, a specialty honey shop I’ve been meaning to check out.

The Honey Exchange Store

The delivery guy was just unloading his truck; they must’ve known I was coming over. There were tons of honey delights.

Inside the Honey Exchange

It was an SCDer’s dream! I felt like a pigtailed five-year-old walking into her first candy store. In addition to dozens of honey varieties for sale, there were books on honey, honey home remedies, gourmet spreads, mead, lip balms, candles…any product that could possibly come from honey or beeswax.

Honey goods

And even an entire gallon of honey for sale.

cranberry honey

Now that is a serious baker.

There were a few honeys out to sample, and I dipped my itty bitty spoon into a super sweet amaretto-infused honey (ingredients: honey, almond oil) that I will likely be going back for. It was tough to decide what to get, but I made out with a tidy little bounty.

The goods

I picked up:

  • California cotton honey—Made from nectar gathered from cotton blossoms; it has a slight tang to it, giving a complex bite to the sweetness.
  • Raspberry honey creme—Just two ingredients, honey and raspberries. (No added sugar!) Colin had some on his toast and thought it was fab.
  • Raw wildflower honeycomb—I cut this into 1-inch squares and pop them in my mouth. I suck the honey out, then chew the beeswax like gum until the flavor’s gone, getting all the reputed health benefits of raw honey in the process.

I will be going back frequently to restock my honey supply and try out other varieties. I’ve got my eye on the raspberry honey creme’s brother, the lemon honey creme. The Honey Exchange also have goods for beekeepers and general advice to give to anyone interested in apiculture. I can’t believe I didn’t go to this place sooner—I don’t know that I’ll be able to buy honey anywhere else now.

Banorango Smoothie: the 3-Ingredient Wonder

What is a banorango (ban-o-rang-go) smoothie? It’s a smoothie made of three delicious ingredients.

Three-ingredient smoothie

It’s a cinch to make and a refreshing drink on hot summer days. Throw these three items into your blender and serve it up in a tall glass:

  • 1 banana
  • 1/2 cup frozen mango chunks
  • 1/3 cup orange juice

Using just a few ingredients, you could do endless variations on this basic recipe. The key to remember is:

banana + juice + frozen fruit = win

Try any one of these variations—if you have fresh fruit instead of frozen, add some ice to chill the smoothie:

  • Banapingo: Banana, frozen mango, pineapple juice.
  • Banoranpple: Banana, orange juice, frozen apple slices
  • Strawbanorange: Frozen strawberries, banana, orange juice.
  • Bluebanorange: Frozen blueberries, banana, orange juice.
  • Raspinana: Frozen raspberries, pineapple juice, banana.
  • Peachoranana: Frozen peaches, orange juice, banana.

And so on, and so on. Let me know if you come up with any great three-ingredient smoothie recipes I should try. Weird names are strictly optional (but encouraged!).

Honeyville Coupon Code

Bob's Red Mill Almond Meal/Flour

Gulp! I’m running low on almond flour.

I’ve been waiting for a few weeks now for a Honeyville coupon code to appear in my inbox. I missed out when they had their 10% off sale last month—somehow the sale days flew by before I could place my order. About a year ago I ordered a 5-lb. bag of Honeyville’s blanched almond flour on Amazon. The bag lasted several months, but when I ran out this past winter (all that holiday baking!), the 5-lb. bags were out of stock on Amazon. (The free two-day shipping on these big bags were part of the reason I opted for an Amazon Prime account to begin with.) Months later, they’re still out of stock on this item, though it looks like they’ll finally be getting it in the next few days.

As I waited for the bags to come back in stock, I picked up smaller 1-lb. bags of Bob’s Red Mill almond meal/flour at my grocery store in the meantime. It’s more expensive this way, since you don’t get the savings of buying in bulk, and other bloggers (like Danielle over at Against All Grain) have indicated the quality of Bob’s is not as good as Honeyville’s. Though I’ve been baking much less since I ran out of the Honeyville almond flour, I haven’t noticed a big difference in quality since using Bob’s. Nevertheless, the convenience of having that giant bag around was wonderful, plus having a 6-12 month expiration date helped to light a fire under me to try new recipes and use up the flour before it could go bad.

I’d heard that Honeyville was very good at sending out e-mails with coupons or free shipping discount codes, so I signed up and patiently awaited the good e-news. Yesterday I was rewarded with a lovely e-mail from Honeyville advertising a 15% off sale on everything they sell. Yessss! I can finally get my huge bag of blanched almond flour!

But wait—isn’t it cheaper to buy the bags from Amazon? Yes and no. Currently, the price on Amazon is the same as on the Honeyville website. I’d get free shipping on Amazon since I’m a Prime member, and shipping on all Honeyville orders, regardless of the weight, is $4.49. So I’d be paying an extra $4.49 just to order through the Honeyville website. However, with the 15% off coupon code, the price (with shipping) on the Honeyville site just about breaks even with the Amazon rate. So it’s roughly even, but, then there’s another concern…

Amazon charges a 6-15% commission to the companies who sell products on their site. In Honeyville’s case, I believe they fall in the “any other products” category, and must pay the full 15% commission. Ouch. That’s a big chunk Amazon takes out of the company’s profits, and I’d rather my money went directly to Honeyville rather than the Amazon middleman as well. Plus, if I decide to scoop up the 5-lb bag of organic coconut flour, I’ll save 15% on that as well. And still only pay $4.49 on shipping. Hoo-de-lolly, hoo-de-lay.

  • The Honeyville 15% off sale runs until Tuesday, June 25. The code is: CRISP.

Peanut Butter Pudding

Yesterday I found a recipe for Peanut Butter Pudding on the site, and thought I’d give it a try. I had all of the ingredients readily available, and it looked easy enough to whip up.

And whip up it did! It turned out like more of a mousse than a pudding.

SCD Peanut Butter Pudding

The only ingredients are:

  • banana (very ripe for SCD)
  • peanut butter (no additives)
  • yogurt (homemade for SCD)
  • vanilla extract (SCD legal)

I omitted the optional salt since the peanut butter was salted. It turned out a little bit tart and just a skosh more on the savory than sweet side. Since my yogurt was unsweetened, all of the sugars came from the single banana. Next time I make this, I’ll add a bit of honey to sweeten it up, or perhaps another half banana. (I’m not sure how the honey would affect how the dish sets up—it may turn out a bit runnier.) The pudding has a consistency that’s somehow both thick and fluffy, and sticks to the spoon like meringue.

I have a feeling this pudding would make a fantastic filling for a peanut butter pie. My mom always makes peanut butter pie in the summer, but her recipe uses Cool Whip. I would love to find a suitable SCD substitute. And with only natural fruit sugars, this peanut butter pudding recipe may even be diabetic-friendly. Diabetes has started to crop up in my family, so the less sugary treats around, the better.

Overall, this was a quick, easy dessert that would satisfy any sweet cravings. I tasted it straight out of the Vitamix and it was a little warm; you definitely want to refrigerate before serving, as the recipe suggests. Happy cooking!