Burgers with Liver (Recipe)

Diet Compliance: GFCF/SCD/LOD/FG/Egg-Free/Nut-Free

To make it low salicylate, eliminate the herbs and spices, use only except salt to season.

For low FODMAP, avoid onion powder.

I know this dish may not sound tasty, but these burgers are delicious!  No one will know they are eating liver.  Liver is high level of iron, zinc, vitamins A, C, and B12. I strongly recommend it.


  • 1 lb ground beef 
  • ¼-1/3 cup ground liver (put liver in food processor and blend until smooth) about 2-3 oz.  Avoid any liver that is not thoroughly blended
  • 1-2 teaspoons onion powder
  • Rosemary, white pepper, or other herb or spice (white pepper is lower oxalate)
  • Salt, dash


Mix together and form into patties.  Cook as usual – in a pan, on the grill, or as desired. Since these contain raw liver, cook them until thoroughly done (when they reach an internal temperature of 160 degrees fahrenheit).

Carrot Chips (Recipe)

From Cooking To Heal: Cookbook with DVD by Julie Matthews

Diet Compliance: GFCF/SCD/BED/FG/Egg-Free/Nut-Free

Oil (Expeller-pressed coconut oil (Wilderness Family Naturals) or grass-fed lard)

Cut carrots into thin discs or curls with a vegetable peeler.  Deep fry in until lightly brown around edge. Remove from oil and place on paper towel to absorb excess oil.  Salt chips.  They are still a little soggy when they first come out, but they will firm up as they cool.

You can use butternut squash, parsnips, or beets, as well as other vegetables (if dietary compliant).  Parsnips are not SCD.

To make low salicylate, amine and glutamate, use a compliant oil like sunflower or ricebran oil.

Non-Dairy “Buttercream” Frosting (Recipe)


  • 1 2/3 cups powdered sugar
  • ¼ tsp salt
  • 1/3 cup palm shortening
  • 1/3 cup non-dairy soy-free butter (such as Miyoko’s Organic Vegan Butter)
  • 1 ½ tsp vanilla
  • 1 tsp – 1 Tbsp non-dairy milk
  • Natural coloring (see below) 


Cream shortening and non-dairy butter in bowl ideally with an electric or stand mixer (with the paddle attachment). Add the liquid slowly, as needed, until desired consistency has been reached. Add all additional ingredients to bowl and mix until smooth.  You are ready to frost cake.

If you want to use natural coloring for frosting that is liquid such as juices, hold off on adding milk.  First add 1 tablespoon of juice for color, then add 1 tablespoon of milk or what is needed to bring frosting to desired texture.

Gluten-Free Chocolate Birthday Cake (Recipe)

I created this recipe for my own 40th birthday cake.  I read and studied the chemistry of chocolate (alkali vs non-alkali) and baking powder vs. baking soda – I learned so much and the cake turned out great!  It is important not to make substitutions to these ingredients or you will change the cake significantly.  And may I say, “This cake is delicious!”  No one at the party knew it was gluten-free, except my gluten-free friends.  🙂

Diet Compliance: GFCF, Soy-Free, Nut-Free

1 cup sorghum flour

¾ cup potato starch

½ cup tapioca starch

½ cup unsweetened cocoa powder (non-alkali)

1 ½ cup sugar (or evaporated cane juice)

1 teaspoon xanthan gum

1 ¼ teaspoon baking soda

½ teaspoon salt

½ cup of oil (melted ghee, sunflower oil, melted palm oil, etc)

2 eggs

2 teaspoons vanilla extract

½ cup non-dairy milk

½ hot water

Preheat oven to 325 degrees.  Grease and flour two 8-inch cake pans.

Combine all dry ingredients in one bowl.  Combine all the wet ingredients except hot water in a separate bowl. Add flour mixture to wet ingredients and mix using an electric mixer or stirring by hand.  Once dry ingredients are incorporated, add hot water and mix thoroughly. You’ll want to work swiftly to get it in the oven so the cake rises properly.  Pour into greased and floured pans.

Bake for 45-55 minutes.  Test cake by poking with a toothpick.  Cake is done when toothpick comes out clean.  Remove from oven and place cake pans on baking rack to cool for 10 minutes.  Then remove from pans and continue to cool on racks.  Once completely cool, frost cake.  (see Buttercream Frosting recipe or use your own).

Original Recipe ~ Created by Julie Matthews