This is an updated version of the stuffing recipe from
Thanksgiving 2018. This recipe was a success for both myself and those of my family who are not on the Specific Carbohydrate Diet. I think it is a keeper!
I stored my stuffing for about 3 days before reheating for Thanksgiving dinner. It actually allowed the flavors to saturate better, so I suggest making this ahead. It will still be delicious made fresh, but this is just my personal preference. Enjoy!
Cashew Bread Stuffing
Ingredients 1 loaf of Liberated Specialty Foods Cashew Creme Bread, cubed 2 cups of celery, diced 3 tbsp minced onion, dried 1 cup of macadamia nut halves 24 oz baby portabella mushrooms, quartered 1 tbsp black sesame seeds 0.5 oz poultry blend herbs (fresh rosemary, thyme, and sage) 1/4 to 1/2 cup water for the pan 2 tbsp lemon juice 2 eggs, whisked 1/4 cup raisins 1 tbsp + 1/4 cup olive oil 2 tbsp butter salt and pepper to taste
Directions Preheat the oven to 350 degrees Fahrenheit. Cube the bread and bake in a lightly greased 9×13 pan for about 20-25 minutes, stirring to distribute the heat. Remove from the oven and set aside. Whisk the eggs and set aside. In a medium to large saute pan, add the 2 tbsp of olive oil and butter over medium heat. Once the butter has melted, add the mushrooms and celery. Cook for 5 minutes, stirring. Add the nuts and raisins. Cook for 5 minutes, stirring. Use the water to deglaze as needed. Add the lemon juice, sesame seeds, salt, and pepper. Cook for 5 minutes. Use the water to deglaze as needed. Pour the sauteed ingredients over the bread. Mix well. Add the whisked eggs and fresh herbs. Mix well. Bake for 30 to 40 minutes while stirring occasionally to allow for the bread to crisp all throughout. Remove from the oven and drizzle 1/4 cup of olive oil over the stuffing. Mix and serve or allow to cool and store for later.
Please comment on any variations to this recipe. It is still a work in progress for me. You can sub the bread in this recipe with your own homemade bread.
This is such a bright -flavored frozen yogurt. I feel like it would complement fruit pies well – especially blueberry, apple, or even sweet potato. Please let me know how it is, if you make it, by leaving a comment below. Enjoy!
Lemon Cardamom Froyo
Ingredients 2 cups half & half yogurt 2 small (6″ to 6 7/8″) bananas 1/4 cup honey 1/4 cup coconut cream 2 tsp cardamom, ground 2 tsp vanilla extract 1 tsp lemon oil optional: zest of 1 lemon
Directions Blend all ingredients together until smooth. If using lemon zest, mix this in before adding to the ice cream maker. Add to an ice cream maker and wait for the finished froyo. Serve immediately or freeze for later use.
I am exploring new breakfast ideas and want to make sure I am getting more protein in my diet. Please note that you may use whatever juice you want to use for this recipe. I used the Lakewood Organic brand of cherry juice. My preferred gelatin powder is from Great Lakes. Enjoy!
Cherry Yogurt Jello
Ingredients 1 + 1/2 cups black cherry juice, or juice of choice 1/2 water 2 tbsp unflavored gelatin 2 cups half & half yogurt or dripped whole milk yogurt
Directions Heat the cherry juice in a small saucepan until it reaches 120 degrees Fahrenheit. Remove from heat. Add the gelatin to the water and allow to bloom for about a minute. The liquid will solidify. Pour the cherry juice into the bloomed gelatin and stir until dissolved completely. When the cherry gelatin mixture cools to under 110 degrees Fahrenheit, add the yogurt and whisk together until no more yogurt lumps exist and everything is liquid. Pour the gelatin mixture into 6 single serving containers and allow to set in the refridgerator for at least 4 hours.
This sauce is a bit different with the hint of clove, the sweetness of the honey, and the flavor of the tiny tomatoes. It pairs really well with my recipe for
Pizza Crust – which is how I ended up creating an actual recipe for it.
Feel free to adjust as you see fit and share your tweaks in the comments below! Enjoy.
Summer Tomato Sauce
Ingredients 48oz tomatoes of the small variety (i.e. grape, cherry, etc) 1.5tsp garlic powder (use fresh garlic if preferred) 1.5tbsp dried minced onion (used fresh onion if preferred) 1.5tbsp clover honey 2tbsp olive oil 1/4tsp ground clove 1tsp salt, or more to taste fresh basil to finish, ~1tbsp
Directions Begin to warm the olive oil in a pan or pot at a medium heat. Wash the tomatoes, drain, and add to the hot pan. Cook for 10-15 minutes, stirring to ensure that all the tomatoes get softened and coated in oil. Remove from the heat. Mash the tomatoes with a potato masher (picture provided). Add the seasonings and honey and stir well. Return the pan to the heat at low. Simmer for about 30 minutes, stirring. The idea here is to thicken the sauce, so it could be more or less time for you depending on how much juice was released when mashing the tomatoes. When the desired thickness has been reached, remove from the heat. Serve or store in the fridge for up to a week. I’m sure this can also be frozen for future use.
Sesame seeds and tahini are considered a more advanced SCD food. Please post share variations you try! These taste a bit like snickerdoodles.
Tahini Date Cookies
Ingredients 1 cup tahini 1/3 cup honey 3 tbsp coconut flour 1/2 tsp baking soda 1/8 to 1/4 tsp nutmeg 1/4 tsp cardamom 1/4 tsp salt 1/2 cup chopped dates 1 tbsp unsweetened coconut flakes (fine shred)
Directions Preheat the oven to 350F. Prep a cookie sheet with parchment paper or a silicone baking sheet. Mix all ingredients except the dates until well blended. Mix in the dates. Drop and flatten the cookies onto the prepped cookie sheet. For 20 cookies, bake 10 minutes. For 15 cookies, bake 12 to 15 minutes depending on how crunchy you want them. Remove from the oven and transfer to a wire cooling rack.
All ingredients from nutmeg down are interchangeable and optional. You can replace the tahini with any natural nut butter. Some other options to consider: ginger, cinnamon, coriander, allspice, pumpkin spice, chopped nuts, raisins, chopped apricots, chopped figs, etc.
The inspiration for this comes from
Glen’s Chocolate Sauce. You will need 1/2 cup + 2tbsp of this sauce for the spread. I have altered the recipe ingredient amounts just slightly and redid the directions.
Here are the nutrition facts for both recipes:
Here is my twist:
Jenn's Twist on Glen's Chocolate Sauce
Ingredients 1/4 cup honey 8 pitted dates 1/3 cup coconut milk 1/4 cup cocoa butter* 1 tbsp vanilla extract 1 tbsp butter 1/8 tsp salt*
Directions Combine half of the coconut milk, dates, vanilla extract, salt, and honey in a food processor. Pulse until combined and the dates are finely chopped. Combine the cocoa butter, butter, and remaining milk in a saucepan over low to medium heat. When the butter and cocoa butter have melted, add the date mixture. When the pot begins to bubble, begin to whisk constantly until the sauce reduces by about 1/3 to 1/2 (or when the sauce coats the back of a spoon/spatula). Remove from heat. Optional: Use an immersion blender on high speed to liquify any remaining date bits. This will provide a smoother texture. Allow to cool and store in a mason jar in the fridge.
SCD No-Chocolate Hazelnut Spread
Ingredients 1/2 cup + 2 tbsp Jenn’s Twist on Glen’s Chocolate Sauce 1.5 cups hazelnut meal/flour (or 4oz whole hazelnuts) 2 tbsp honey 1/4 tsp salt 1.5 tbsp coconut oil (palm shortening may work as well)
Directions Combine the hazelnut flour, honey, salt, and coconut oil in a food processor. If using whole hazelnuts, place them in alone first and pulse until it is the consistency of hazelnut flour (ground hazelnuts). Process the ingredients until the consistency is that of hazelnut butter. It may not become smooth, but if tasted, the resulting spread will melt in your mouth. It will not be gritty. This takes about 15-20 minutes. Add the chocolate sauce. Process until well mixed and smooth with the consistency of nut butter. Store in the fridge for up to a month.
Here is my Thanksgiving Dinner 2018 menu. I’ve included a bonus side just in case you are missing mashed potatoes (not pictured in the above image).
Oil Poached Turkey Cutlets
I do not have a recipe for the sauce on my turkey pictured above. I combined white truffle oil,
Primal Kitchen Avocado Oil Mayo, dried rosemary, cracked black pepper, and a touch of honey. I microwaved this for approximately 20 seconds and mixed well. Tart Cherry Jam
This is my cranberry sauce replacement because I cannot have them.
This can be served chilled or warmed.
Lemon Garlic Stringbeans
This can be served chilled or warmed.
Bonus: Rutabaga Mash
A solid replacement for mashed potatoes. It reminds me of the white potato and turnip mash that my grandfather makes.
Oil Poached Turkey Cutlets
Ingredients 2 turkey cutlets (breasts) 3-5 cups of oil 2 bay leaves 2-3 tbsp peppercorns 3 twigs of thyme, fresh 5 large sage leaves, fresh 1 tsp salt
Directions Place the turkey cutlets and seasonings into a saucepan that is big enough to hold them, but small enough to allow for the oil to cover them. I used a 7 inch saucepan. Use enough oil to cover the turkey and seasonings added. I used a combination of olive oil and sesame oil which came to approximately 5 cups. Keep the heat on medium low and adjust as needed. The oil should bubble, but not boil. Keep it around 75C or 167F. I kept a thermometer hooked to the side of the pan for the duration of the cook time. Cook for about 20-25 minutes or until the internal temperature of the turkey cutlet is 165F. Remove the turkey cutlets and place into a strainer over the sink. Allow them to cool at least 5 minutes. Slice and enjoy with some Tart Cherry Jam or other sauce of your choosing.
Tart Cherry Jam
Ingredients 4 cups cherries (I used frozen sweet cherries) 1/4/ cup honey 4 tbsp tart cherry juice 3 tbsp lemon juice 3 tsp gelatin
Directions Mix the cherry and lemon juice in a small bowl. Add the gelatin and set aside to allow it to bloom. Add the cherries and honey to a large pot. Cook over medium heat. When the cherries have defrosted enough, mash them with a potato masher. Once the cherries and honey have come to a boil, simmer for 15 minutes on low. Remove from heat and mix in the gelatin and juice mixture. Store in mason jars in the fridge until the jam has set. This should take about 8 hours depending on the size of the mason jar. I used large mason jars.
Ingredients 8 oz mushrooms (I used portabello and shiitake) 1/2 cup vinegar (I used distilled) 1/4 cup honey
Directions Mix honey and vinegar until well blended. Add mushrooms, honey, and vinegar to a small saute pan. Cook over medium to high heat for 15 to 20 minutes or until the pickling liquid has reduced by over half and the mushrooms are cooked thoroughly. Serve warm or store in the fridge to serve cold.
Lemon Garlic Stringbeans
Ingredients 2 cups of french string beans 1 to 2 lemons, quartered 4 to 8 garlic cloves, peeled and crushed/smashed Olive oil to taste Salt to taste optional: fresh thyme
Directions Cook the string beans to your desired texture. Cool and place into a mixing bowl. Squeeze the lemon quarters over the stringbeans and toss them into the bowl. Add the olive oil, crushed garlic cloves and thyme twigs (if using) into the bowl. Add desired amount of salt. Mix well and store in the refridgerator overnight. Shake the container occasionally to mix things up. To serve chilled, remove from the refridgerator for at least 30 minutes to allow the oil to liquify.
Ingredients 1 loaf of bread (I used about half of coconut bread and cashew creme bread from Liberate Specialty Foods) 3 tbsp olive oil 2 tbsp butter (+ some for coating baking dish) 1/3 to 1/2 cup of broth or water 1.5 cup diced mushrooms 2 cups celery, diced 20 pecans, crushed or chopped 10 dates, chopped 3 tbsp raisins 2 tbsp onion powder 2 tbsp lemongrass, fresh 1 tsp coriander 2 tsp smoked paprika 2 tsp cumin 2 tsp thyme, dried Salt to taste. 1 egg + 2 egg whites, whisked 5 sage leaves, fresh and torn optional: 1/2 cup cheese (farmer’s or feta)
Directions Cube the bread and bake at 325F for about 20-25 minutes or until bread is toasted and hardened. Set aside in a mixing bowl and allow to cool. Coat the a baking dish (8×8 or larger) with butter and set aside. Preheat the oven to 325F. In a medium to large saute pan, add the olive oil and butter over medium heat. Once the butter has melted, add the mushrooms and celery. Cook for 5 minutes, stirring. Add the pecans, dates, and raisins. Cook for 5 minutes, stirring. Use the water to deglaze as needed. Add all seasonings aside from the fresh sage. Cook for 5 minutes. Use the water to deglaze as needed. Pour the sauteed ingredients over the stuffing. Mix well. Add the whisked eggs and torn sage leaves. Mix well. Pour the stuffing mixture into the buttered baking dish. Add cheese over the top. (You can also just mix cheese in during step 7). Place the baking dish in the oven. Bake for 30 to 40 minutes while stirring occasionally to allow for the bread to crisp all throughout. Remove and cool. This can be served immediately or stored in the fridge until ready to use.
**There is a new and improved version of this recipe
Ingredients 1 large rutabaga (around 2-2.5 pounds in weight) 1/4 to 1/2 cup of salted butter, cut Salt and pepper to taste optional: coconut cream
Directions Cube the rutabaga and steam until a knife slides through with ease. Add the cooked rutabaga to a mixing bowl. Mash with a potato masher. Add in the butter and seasonings of choice and mix well. You can add coconut cream here if desired. I did not. Serve or store in the fridge until ready to serve.