Giveaway: Win a Free Surf & Turf e-Course Enrollment

Update: Giveaway is over, but you can still sign up for the e-course! Click here to sign up.

I’m so excited about the e-course and happy to tell you that Ann Marie of Cheeseslave has given me one course to give away for free! That means one person who enters here will get the full 13 week e-course membership for free ($120 value). If you’re interested in learning to cook meat & seafood or just want some inspiration and ideas, then check out this e-course!

I will be taking the course starting August 18 and would love for other people following SCD, GAPS or Primal diets to join me. There have been a number of e-courses in the real food world lately by wonderful bloggers who are doing an awesome job helping people learn how to cook. This is the first course I have seen that is SCD-legal, GAPS-legal, and Primal friendly. This opportunity will not come up too often so don’t hesitate on this one! Make sure you sign up before August 14th.

What if I don’t have time?

If you think you don’t have time to take this course, then make sure you read at the bottom of the e-course page “Don’t Have Time to Take a Class?”.

How To Enter

First check out the e-course site, watch the video, and have a look at the course plan by clicking here: Surf & Turf e-Course.

Then come back here and leave a comment telling me what kind of diet you follow and why you want to take this e-course. Your comment is your entry into the giveaway. I know, I know, you’re all looking forward to eating the liver right???

The giveaway will only be open for this week until Thursday, August 6 at 11:59PM EST. I will announce the winner the next morning (Friday, August 7) AND I will be sharing a discount coupon code for those who don’t win so be sure to check back then. The winner will have 48 hours to contact me with full name, address, and phone number. You don’t need to purchase anything to enter.

Contest is open to anyone in the world.

Don’t forget to leave me a comment here and good luck!


I have been following the Specific Carbohydrate Diet since January 2008 to recover from Celiac disease. As part of the diet, I don't eat grains, sugar or potatoes and prepare all my meals from scratch.


  1. Hi Kat! Thanks for blogging about this course a few days ago, I definitely want to take it, since pretty much all I do is cook meat. I’ve gotten pretty good at it, but I’m sure there are tricks and options I don’t know. I’m allergic to most seafood like shrimp and crab, but I do like to have salmon. From the video it looks like I’d learn a lot.

    I’m on a Primal/paleo diet modified to be almost all-meat. (I tried 100% meat for a while but found I have more energy if I eat a few carbs). Daily, my diet consists of 0.5 – 1.0 pounds of blueberries and 2-3 pounds of very fatty meat, sometimes ground and sometimes good-quality steaks. I get a package deal from a local supplier of 25 pounds as a mix of steak cuts, stew cuts, and ground. All organic and grass-fed. Weekly, I make bone stock and drink it, and eat 1-2 beef livers. I’m still trying to source heart/brain/etc.

    I eat a serving of blueberries before each meal, and I eat 2-3 meals each day, whenever I’m hungry. I never fast. I’ve been doing this for about 2 months now. It’s been extraordinarily good for my health, and is the best diet I’ve discovered so far. Sometimes I cheat on things like rice pasta and tomatoes, but it’s painful every time so I’m doing it less and less.

    There’s more info on my blog, but nothing this recent.

  2. I’ve been following the SCD on/off for the last two years. A few years ago I was diagnosed with Crohn’s, and then endometriosis, and then liver problems started surfacing, and then a chronic inner ear disorder that the doctors still can’t give me a name for. I’ve been attacking and managing all of this with diet and some supplements, but I’ve never properly known how to cook, nor how to even shop for meats, what the different cuts are good for, how to shop for fish, etc! I found out about this course via your blog in the previous entry, and it looked cool, but I’m starting a undergrad degree in September and, of course, broke. Right now I’m on a primal-SCD/GAPS-style diet, and have been scouring your blog (and a few other websites) for different ways of cooking meals. Because all I know to do is chop, throw in a pot, and boil, or trim and toss into a baking dish to bake. It’s pretty sad.

    I’d LOVE to include more cuts of meat in my diet, and prepare them in different ways. I’ve never tried liver (and I’m prone to iron deficiency), so I’d love to learn how to prep that, too. And fish! I have always hated fish but I figure there’s got to be ways of cooking it to make it appealing – I’ve only ever had it plain and baked.

    Thanks heaps for having this contest, too! I’ve enjoyed scouring your blog lately, it’s nice knowing of someone else on SCD in Canada.

  3. I’ve been more or less following the SCD since earlier this year when I was debilitated by ulcerative colitis. I would love to take the course because my knowledge and skills around meat and seafood are definitely lacking — I was a vegetarian for 10.5 years and need to be caught up!

  4. I’m just starting out on the SCD diet — two months on, then I fell off the wagon when I visited a boyfriend in Washington. Now, I’m getting back on. The thing is, though, if you don’t know how to cook well…the SCD can be difficult. And on the SCD you need to adhere to it with fanatical adherance to get well.

    When I found out about this online Cheeseslave’s online cooking course, I was thrilled! For nearly 15 years, I was suffering with tummy problems. Anyone who lives with chronic digestive upset knows how it impacts the quality of your life and your sanity. Constantly getting sick, being chained to a restroom day after day, and the embarrassing accidents… are no joke.

    Earlier in April, (after two colonoscopies in a year, and two endoscopies) a GI doc gave me my first clue about what was wrong. He said that carbohydrates were causing my symptoms. After nearly a decade and a half of searching, I found out about the Specific Carbohydrate Diet through “Breaking the Vicious Cycle” (written by Elaine Gottschall). I immediately purchased the book on Amazon.com and read it cover to cover. For the first time, I had a cogent explanation of what was taking place in my body.

    Little did I know that I would have to embark on an entire new way of life. I’d have to give up most, if not all processed foods (because they contain sugars and other “illegals). That means, I had to learn how to cook everything from scratch.

    I’ve spent entire weekends in my kitchen learning how to cook. Believe me, it’s no fun spending an entire weekend in the kitchen on an expensive learning curve with food. Successes under my belt number a paltry four: baked chicken, zucchini lasagna, spinach frittata and SCD 24-hour yogurt. My bone broth soups are usually flavorless, my steaks overcooked and dry, my lamb chops sadly undercooked and fish (well, fishy).

    Almond flour — which I thought would be my saving grace sans wheat — turned out to be harder to work with than I expected. My most heartbreaking failure with almond flour were cocoa butter brownies: they turned into a burnt, gooey paste and bubbled onto the oven floor after 20 minute. Unfortunately, the could not be salvaged, and tasted like salt and bitter baking soda, instead of brownies.

    SCD has been a little tough — I got on the diet, and then fell off the diet after a trip to D.C., and am currently getting back on. After getting off — and experiencing the renewed symptoms, I know what a difference SCD makes.

    I have what it takes to stick to the diet, but I’d like the tools to do so. I want to take Cheeseslave’s course because it would give me the essential skills survive as a lifelong SCD/er. I’d learn how to make delicious breads (with almond and coconut flour), creating flavorful soups, bone broths, working with organ meats and cooking seafood. It will also teach me how to shop for these items. This would be A LIFESAVER for someone like me, and give me the tools to remain on the SCD and finally get better.

    To win this course would be a blessing for me. I’m still going to sign up for the course regardless if I don’t win.

  5. I was diagnosed with UC in 2004. I have been on and off SCD for the last few years, but when off, try to stay low carb and all organic. I am a planner and perfectionist at heart, so I have a hard time starting the diet without knowing in advance how to do EVERYTHING PERFECTLY. Needless to say, that’s a recipe for disaster… and I usually revert back to my old ways, because they are, well, easier for me. This class would be a wonderful addition to my cooking knowledge, and maybe give me the extra boost to stick to the diet and feel well!

  6. I am doing GAPS for my own health issues such as yeast/bacterial overgrowth, leaky gut, digestive issues, etc. I would like to take this course because I love to cook/bake and it’s always fun to learn new and different ways of prparing food. I would also like to start making more GAPS meals for my husband and when we have friends over. It would be nice to find recipes and food prep ideas that people who are not on GAOS like.

    Thank you!!!

  7. Hi Kat! We are on a mostly-Primal diet (but I love popcorn). I discovered that gluten was the cause of my migraines about two years ago and have been migraine free since! I LOVE dairy but I too am trying a dairy free diet right now just to see what happens.

    P.S- I also wanted to mention to you that I discovered I have PCOS (polycystic ovarian syndrome) after I went off the birth control pill. My acne got so bad because my hormones were out of whack. I’m still working on it but wanted to mention that to you.

  8. Hi Kat!

    My family and I just stared doing the GAPS diet – my 2-year old and my husband are on intro, while I’m following full GAPS. We are trying to correct years of relying on allopathic medicine (antibiotic use, birth control use, etc. that have led to yeast overgrowth, digestion issues, and on and on). Although my husband is a wonderful cook, he doesn’t cook that much, so I end up doing most of it. I could definitely learn a few more tricks in the kitchen, especially as we’re embarking on this new food chapter in our lives!

  9. I would really like to win! I’ve been on GAPS since January of this year! I am also going to subscribe.

  10. Hi Kat,

    What a wonderful idea to do this! We do a strict version of GAPS and doing well. Always looking to improve my cooking skills. Thanks for your great blog.


  11. Hi Kat,

    this is agreat idea. I was just thinking I needed more fish in my diet, but am afraid of cooking it as well as the organ meats. I have been on GAPS for almost 6 months, and have seen much healing in myself. I lost a son to schizophrenia 4 years ago, and when I read abour GAPS I was convinced it could have saved his life. I am committed to helping others find this amazing healing diet. I just need some info under my belt to move on. This would be great for me.

  12. Hey Kat,
    Thanks for making this available! We’ve been GAPS for the past several years because my son has autism. He’s doing *wonderfully well* on GAPS so we know it’s working. The whole family is GAPS as well just because it’s such a healthy way to eat.

    I’d love to join the class to get some new ideas for foods for family meals. It’s getting harder and harder to please my kids and give them a variety of foods as they get into the teen years.


  13. I am the mother of nine children ages 25-9. We lost our home and our health to a toxic mold exposure and are slowly rebuilding our lives. We are on GAPS and are seeing significant and encouraging results. I would love to learn more creative ways to cook for our large family. I’d really like to win since August 7th happens to be my birthday 🙂

  14. Hi Kat,

    It’s Kathleen from Gapshelp. I would LOVE to take this course. After 15 years as a vegetarian and 2.5 years on GAPS. I feel like I can make the basics for my family (dd 8, ds 5, hubby and me:-).
    But, would love to learn how to cook more fish so the kids would eat it and to use those lovely organ meats and extras (brain?) from my 1/4 grassfed cow in the freezer. Thanks for giving us the opportunity to take the course.

  15. Hi Andrea,

    Just wanted to say I understand your struggles. We are finally moving out of a moldy home this weekend and have lots of the health ramifications to boot. Hope your healing is fast and Happy Birthday.
    @Andrea Fabry

  16. Kat,
    Thank you for the give-away! I’ve been on SCD diet since JAN 2010 after being diagnosed with Crohns and am feeling great! You’re blog is such a great resource…thank you! I too learn a lot from Cheeseslave and am so excited about the e-course. I wasn’t much of a meat preparer prior to SCD–so a few pointers would be awesome. I can’t imagine ever going back to a grain-based, vegetarian diet…so I can use all the help Ican get 🙂
    to our health!

  17. Hi Kat!!

    I so desperately want to win this course!!! I eat low carb, and gluten free and am about to take on SCD and/or GAPS. I was glad to see that this will be compatible to that way of eating!! I do actually want to find a way to eat liver that I like besides putting it in all our ground meat dishes!! Hoping this class will teach me a ton and inspire me!! Thanks!!

  18. Hi Kat,

    I’m following the GAPS diet with a couple minor modifications (occasional red skin potatoes and sweet potato) for digestive issues that I’ve had for over 15 years. My first attempt at GAPS failed miserably as I was working in an office and was taking soup to work in a thermos each day, supplemented with almond flour pancakes with yogurt and honey. However I was constantly hungry and lost alot of weight that I didn’t need to loose. Then in Jan this year we adopted a baby girl and GAPS went completely out the window. However in the last couple months as things have got under control with having a baby, I have recommitted to the diet. I know where I went wrong the first time – not enough fat, and I now realized that I don’t digest nuts properly (no more almond flour) and I have dairy issues (no more yogurt). My focus now is on protein and fats, and so far I’m feeling great and held steady on the weight front.

    Always looking for new ideas and inspiration for cooking yummy, healthy meals for my family!

    Thanks for opportunity 🙂

  19. Hi Kat

    After 6 months on GAPS I am getting tired of the same style recipes, meat and veg, so a GAPS cooking course would be great to get some new ideas about what to cook. I am cooking GAPS for 11 people now and at times it feels sort of like slavery… Anyway thanks for letting us know about the course!


  20. Hi Kat,

    Wow!!! Cooking lesson…that’s great!!! My ASD son is turning 10 in October. We had him on the GFCF diet and 20+ supplements for 2 years without seeing much changes. A year ago, we switch him over to SCD diet and took him off most of the supplements and he is doing great. Though SCD is more limited than GFCF, he seems to be eating more. He’s more alert and his expressive language is coming in nicely. My cooking skills are very limited so my husband does all the cooking. He having difficult time finding substitute for things my son was allowed to eat in the past. He’s up 2:30 AM every night searching for recipes and figuring how to make them. So far, he’s not having any success in duplicating the recipes he found on the web. He’s not sure what he doing wrong so cooking lesson for either one of us will be great. Thank you.


  21. I follow the Nourishing Traditions style of eating. I want to do the GAPS diet soon for my husband and I and our four children. My weakness is seafood. I only know how to cook salmon! I’m also excited about all the recipes. I love the Cheeseslave website and I’m sure the course will be fabulous!

  22. Hey there, Kat! I’m a 22 y.o. college student and I follow the PB from marksdailyapple.com. The reason I follow Mark’s diet and lifestyle is because I’ve never felt healthier and happier since I took the 30 day challenge. Only problem is, I tend to over-season and over-cook all of my new GF meats because I’m so used to cooking conventionally raised animals. This course would help a lot! 😀

    Best of luck to all!

  23. I follow the primal lifestyle because when I grow up I want to be as big & strong as Popeye so I can kick Bluto’s ass when he tries to take my girlfriend Olive Oyl & tie her to a train track. I could really use this e-course because I’m a guy & can’t cook & it might get me off of twitter for a few hours.

  24. I follow the GAPS diet for different heath issues for each member of my family. We have seen great improvements in everyone but still need help with cooking ideas for these nutrient dense foods.

  25. I follow the primal/paleo diet and really want to start to incorporate more organ meats into my diet, but don’t really know how to cook them so that my fiancé will eat them 🙂

  26. I follow the Primal diet (saw your post on the MDA forums!) with occasional dairy (only yogurt though). I love cooking my own food, but I’m getting tired of either putting something in the oven, usually with just pepper, or frying it on the stove. Haven’t tried cooking most seafood just because I’ll probably botch it up and ruin an expensive cut of meat!

    Canned tuna for me right now :p

  27. I have been following the Specific Carbohydrate diet since January 7, 2010. It has made a big difference in my symptoms of Crohn’s Disease. In fact, I am planning to stop taking Remicade in the next 6 months b/c I have been doing so well with this diet.
    I ate a vegan diet for about 5 years prior, so while I have a lot of cooking experience, I don’t have the experience cooking meat that I’d like to. I know NOTHING about different cuts of meat and how to cook them. This course looks extremely helpful, and will be great to get me out of the rut of baked chicken breasts, turkey burgers, and broiled salmon.
    Thanks for the awesome opportunity!

  28. I’d love to take this class, just to learn some new ways to cook up my meats and add some more variety to my diet.

  29. Hi Kat,
    We do a loose SCD type diet though we have been introducing soaked and sprouted grains. I am most looking forward to learning new ideas for organ meats.

  30. Hi!
    well I SHOULD be eating g/f but don’t – I do cook soy free and often milk free. Most of my foods are REAL and local when possible. I don’t cook fish and am looking forward to learning about it!

  31. Hello, my name is Brenda and I am trying to save my husband of 36yrs (colon) he has Ulcerative Colitis and I have maybe 2 months and after that I real sure Dr.s are going to be pushing Surgery. He is doing SCD. and only on 2nd wk . Its a hard diet. esp since I am a southern girl and know how to cook real good bad food and that’s it. I would be trilled to win a free course on how to cook the fish, the stocks, (cheap meat) we live on Social Security, all the food mentioned in the video. Good luck to Me !

  32. Thanks for hosting the give away. I follow the primal diet through MDA, but came to it from SCD and GAPS. Through these diets, my persistant asthma, which I have had for 45 years, has vanished. It only reappears when I fall off the diet wagon. It is amazing to me. I love to cook, and major in meat and fish, and I want to learn everything I can.

  33. My six year old daughter was diagnosed with ulcerative colitis in March. She was diagnosed four years ago with juvenile arthritis and also developed uveitis. I am 99% sure she has had ulcerative colitis since the JA diagnosis, but doctors ignored my concerns. We finally got the diagnosis and I discovered the SCD. We’ve been following it for almost three months now. I am not a cook but I’m learning (and I think doing okay even though I need help!). I’m interested in some of the lessons for this course – especially the fish ones! Thank you for the opportunity to win it. I’m still trying to figure out if I can afford to buy the course since money is so tight right now. I would definitely sign up for a few individual classes if that was an option, but it doesn’t appear to be. 🙁

  34. I try to eat real food whenever possible- lots of veggies, meat that comes from animals that were treated decently, and as little grain and sugar as possible. i try and keep splurges strictly to social situations and avoid stuff made in a lab at all times.
    i was raised vegetarian and found out that i had a soy allergy in my mid-20s, so i have a lot of catching up to do when it comes to learning how to cook meat.

  35. We are doing GFCF and getting ready to start scd. Would like to learn about buying good quality seafood. thanks!

  36. Great idea! I saw this class posted last week and have been meaning to look more fully into it – it looks fantastic. I have been on SCD for 17 months to help with my ulcerative colitis. My son , who is 8 and autistic, has been on it for a year now. It’s been a big eye opener into the world of food and I would love an opportunity to become more knowledgable. I’d love to have the confidence to branch out from the SCD cookbooks more!

  37. I have Crohn’s, and follow SCD. I’m pretty good when it comes to baking, but know very very little when it comes to meats. I could certainly use an education!

  38. I follow the Primal way of eating. I’d like to take this course so I can branch out from the usual things I eat (like bacon, pork chops, hamburger patties) and learn to cook some new things. I think I’m a fairly decent cook but I definitely need to get out of my comfort zone and learn to cook some things that are out of my element, meats I may not have worked with before. Maybe I can use these sharp new cooking skills to eventually trick some poor girl into hanging out with me some day.

  39. Hi,
    I just watched the video with my husband and he so needs this class. I am a vegetarian and have been most of my life. He is a meat eater but is begining to follow a real food diet. He feels like he wants to eat more meat right now but wants to eat the right kind. He has looked into purchasing 1/2 a cow and would really benefit from a class like this! I would love to see him win it so he can learn more about eating the right meats and how to cook them. Especially since I don’t eat or cook it we can use all the help we can get. Thanks so much for the entry!

  40. I started the GAPS diet almost 3 months ago to hopefully finally find healing for my excema problems. I would love to win this course to learn more about cooking healthy food that I can eat.

  41. I started GAPS for my daughter about a year ago and I’m at a cross road with regard to trying to make this a bit more enjoyable for her. I’ve basically been stuck with the same meals repeated over and over and over again (and she’s such a dear and doesn’t complain). I need help to spice it up a bit and learn more about how to prepare, what else to create and where to get some foods. I do the basics with meat, fats, and vegetables, but never really combine them and have not made it interesting enough for my SO to join in on this healthier way of eating. I have felt overwhelmed. I would love to learn more and more importantly heal my daughter (as to why I am doing GAPS to begin with). Thank you for creating this.

  42. Hi Kat,

    My family is currently on the GAPS diet to help our young son who suffers from eczema and behavior problems resulting from his leaky gut and digestive problems. We have tried the Feingold diet, went Gluten-free, tried diets to help yeast, went Gluten-free/Casein-free, then tried SCD and finally the GAPS diet. We have taken him to many local specialists. Regular doctors say that his eczema is incurable and has nothing to do with his diet. They say the best we can do is to slather him with steroid creams and try to make him more comfortable with antihistamines. I know that food plays a part in his issues because I have seen positive changes with the changes in his diet.

    We are all struggling around here because he has been waking every night for a year and a half with night-time eczema itching. It is torture to have him wake crying and itching every night and to see the scratches on his legs every day. We are all sleep-deprived and just surviving this trying time. I am not a very good cook and I struggle with how to keep him fed. He is currently on such a limited diet because of food allergies and intolerances that we are left with meats, fish, olive oil, and some fruits and vegetables. I would love to take the e-course and would be so grateful for the help to me and my family.

  43. Thank you everyone for entering! There are so many of us working hard to follow a way of eating that we know is good for our health. I hope to see all of you in the class.

  44. I’m very happy to have finally found a Canadian page! Everything I’ve found is outside of Canada. I’ve only been on SCD for four months for Crohn’s disease and have found some good information online. Now I can add your page as well.

  45. @Alexis magazino Have you tried raw fish? I haven’t yet, but I’m looking forward to the ceviche.

    @Holly There are a few SCDers in Canada but not too many websites. Funny because Elaine was from Ontario! Hope you’re doing well so far on SCD.

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