Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Lentil Spinach Soup


I know this is going to sound really geeky but for most of the year when I was on SCD I maintained an excel spreadsheet to monitor my recovery. Well, at the time it was to monitor my sickness really. Once I decided that what I ate was affecting me for better or for worse, I knew I had to track what I ate. It was a pretty simple spreadsheet:

Recently I had a reader reach out to me about starting SCD. She asked me what I ate during the first week. Many of you are thinking — just do what the book says! Well, its not so simple if you’re vegetarian. Yup, I did SCD diet while being primarily vegetarian. Anyhow, since it’s been quite some time since I started SCD, my memory on it was pretty bleak. Luckily I still had my spreadsheet and could tell her exactly what I ate and the recipes that went with it!

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Super Easy Spinach Sweet Potato Subzi

A lot of readers have given me feedback that they really want to cook Indian food but generally find it too complicated. Too many ingredients or too many pots. It’s true, Indian food can get a little complicated. Especially if you want to cook the dishes you typically find in Indian restaurants. But those dishes are not what Indians eat at home. Indian home cooking is much much simpler.

Indian home cooking generally revolves around 7 spices – cumin powder, coriander powder, cayenne powder, garam masala, turmeric powder, cumin seeds (jeera) and mustard seeds (rai). Indians simplify storing these by having a single spice box which has smaller containers to hold each one. That way we just have to pull out one box to get all the spices.

You might be thinking that even 7 spices are a little too much. But not every Indian dish has all 7 spices. You really don’t have to use all of them to get an Indian flavor. In the recipe I’m sharing today, I use only 4 of these spices. Yet the dish is distinctively Indian. What I love about this recipe is that it’s super easy and quick to cook. (The blessings of leafy Read More


Easy Spinach Bake

I generally look forward to unwinding a busy day by spending about an hour or so in the kitchen making dinner. It’s my time to let the little hamsters that churn my mental wheels just chill for a bit. My work is such that the busier I get, the longer I sit in front of my computer. So standing up and cooking is a perfect way to get off my bum. Yes, that’s generally what I look forward to.

But then.. then there are days like today. Days where dinner arrives as an interruption to what I consider my most genius moments. Now, for me, interrupting a genius moment could lead to a crisis. A productivity train wreck in fact. Often on these types of days, I cajole my wonderful husband into cooking up something for us. However, I’ve been asking that of him for a couple of nights (yes, I am on a genius moment roll!). Anyhow, I figured I’d give him a break tonight. That didn’t mean I was giving up on my genius moment. Heavens no! It just meant that I needed to be quick.

I know I can always rely on spinach and baking when I need to cook something quick. And there you have it — this dish was prepped up in about 15 minutes and I could go back to my genius moment while my little oven took over the cooking! Hurray! Another productivity disaster averted!

This dish is super easy to make and oh so delicious — especially the SCD-legal, gluten-free crust. Savory and satisfying.


Easy Spinach Bake

Makes: 6 servings
Ready in: 55 minutes (15 minutes prep + 40 minutes bake)


  • 1 yellow onion
  • 1 Tbs extra virgin olive oil for cooking onions
  • Cooking spray or 1 Tbs butter to coat baking dish
  • 9 oz of baby spinach
  • 8 oz cheese (I used 4 oz pepper jack cheese and 4 oz medium cheddar cheese)
  • 1 cup almond flour
  • 1 cup yogurt (SCD legal yogurt for SCD-ers)
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cayenne pepper


1. Preheat oven 350°F. Slice onions. First trim the ends of the onion and remove dried shell. Cut the onion in half, then cut each half into slices about quarter inch thick.

2. Heat the tablespoon of olive oil in a non stick pan. Add the onions and cook until they are translucent; about 5 minutes.

3. Coat the bottom of a 8×11 cooking pan with cooking spray or melted butter.

4. Evenly spread approximately half the spinach on the bottom of the dish. Top it with half the shredded cheese (I used pepper jack here).

5. Spread the cooked onions evenly on top.

6. Top it with the rest of the spinach and then a layer with the rest of the shredded cheese (I used cheddar here).

7. In a medium sized bowl, lightly whisk the 2 eggs.

8. Mix in the almond flour, yogurt, baking soda, salt, dijon mustard, black pepper, nutmeg and cayenne pepper till it forms a smooth paste.

9. Evenly pour the flour mixture on top of the cheese. Bake in oven for 40 minutes or until the crust is lightly browned.

This recipe has been linked at: Slightly Indulgent Tuesdays, Another Meatless Monday, Gluten Free Wednesdays, Let’s do Brunch, Full Plate Thursday


Strawberry Spinach Salad with Cider Dressing

Here’s a secret about me: I love blistering heat. Wait – I think just about everyone knows this about me. Yes, I’m the person who wears knit gloves for a morning run. I am also the one who has a portable heater at the office desk because the AC is just too bitter cold. When the summer sun dazzles the world with all it’s energy, I am definitely at my happiest.

Despite all the love I have for solar rays, I do treasure a cool escape when it comes to food on a hot day. Eating something hot often puts me to sleep (much like a happy cat in a sunny window). That’s why I love this salad. It’s refreshing and energizing. It’s really packed with yummy flavors and textures: sweet tartness of the strawberries, smooth crunch of the baby spinach, and a tangy citrus of the dressing.

Pair this with a cool drink for a complete lunch or have as a side salad with your dinner.


Strawberry Spinach Salad with Cider Dressing

Makes: 2 servings
Ready in: 15 minutes


For the dressing:

  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice

For the salad:

  • 2 cups baby spinach
  • 1 avocado
  • 10 strawberries
  • 1/2 cup chopped pecans


1. Wash the strawberries. Slice off the green top and slice the strawberries lengthwise into 1/4 inch thick slices.

2. Chop the avocado into chunks.

3. (Optional Step) Toast the pecans in a toaster oven (conventional works too).

4. Using a blender, blend together (or mix in a bowl) the dressing ingredients.

5. In a medium bowl, toss together all the salad ingredients and the dressing. Serve immediately or store in the refrigerator for later.