Add the yolks to the dry curd cottage cheese and stir briefly to combine. Add in the flour, grated cheese, and salt (other seasonings added here). Stir until evenly combined, but avoid over-mixing. The dough will be moist and maybe a bit sticky, but it should be holding together well. If it feels too wet, just add in a little flour until it has the correct consistency. Think: playdough.
Roll out and cut the dough by sectioning out 4 equal portions. Using a knife or a bench scraper. Using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (Prevents sticking).
Boiled Gnocchi: Carefully transfer the gnocchi to the boiling water to cook. Remove once they float – usually after 30 seconds or so – and drain the gnocchi. Fried Gnocchi: place the gnocchi into a pan with hot canola oil. Allow to brown all over (mix around if needed) and remove to a dish with papertowels. These are more like a tater tot or cheese puff.
Serve: Serve immediately, tossed with your favorite sauce and whatever other ingredients sound good!
Bake Method: Bake the patties for ~15 minutes at 375F. Flip to the other side, lower the temp to 350F and baked for 8-10 minutes. Take out to add sauce and cheese and place in the broiler for about 5-10 minutes. Fry Method: Fry the patties in canola oil covering up to half of the pattie. Flip once the bottom is browned. Optional for fried version: Lay onto a baking sheet and top with sauce and cheese and broil until the cheese is melted.
I found a chicken nugget recipe online that uses sweet potatoes, but I cannot have those nor many of the replacements one might use in their place. So, I opted to go with bananas in this recipe. These are great with honey mustard or ketchup.
Preheat the oven to 400F. Line baking sheets with parchment paper.
Mix all but the ground chicken together well. Mix in the ground chicken using your hands until thoroughly incorporated.
Using two tablespoons, portion out ~1 tbsp of the mixture for each nugget. Lay out on the baking sheet and use the spoons to shape/flatten into a nugget.
Bake for 25 minutes or until the internal temperate is over 165F. Remove from the oven and cool for a few minutes before serving.
**A variety of squash, such as pumpkin or butternut, can be subbed 1:1 to replace the bananas. I intend to attempt using celeriac/celery root to replace the banana down the road. If you sub the banana with any of the aforementioned items, I suggest reducing the coconut flour to 2 tbsp and omitting the nut flour.
Now that I can tolerate aged sheep milk cheese pretty well, I wanted to make an eggless quiche. All add-ins are optional, but if you are subbing, try to stick to similar amounts. For any veggies that hold moisture, you want to cook them and drain them before adding them to the mix. You can sub whole milk, cream, or a non-dairy alternative where I’ve used yogurt. Coconut milk may work well here for richness.
The nutrition facts below are based on the specific ingredients that I used, which are linked in the ingredients list.
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!
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!
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!
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.
Update (10.23.18): I ended up taking a round of antibiotics because the infection went to my deeper sinuses causing no common sinus infection symptoms, just some pain in my cheek.
After being diagnosed with UC and reaching remission, I’ve been terrified of the moment I may need to take oral antibiotics. Not only do I not want to mess up all of the hard work I’ve done to achieve a happy gut, I’m also not interested in inviting C. Diff into my life.
That said, I’ve always had issues with mosquito bites and sinus infections – I have two deviated septums. It’s shocking that I don’t snore, but my doctor also suggested I likely don’t get sufficient oxygen either – much like someone with sleep apnoea.
This post is about the creature that bit me recently and the bite marks that wouldn’t go away. I’m thinking this was not a mosquito. Maybe some kind of fly?
I’ve always been a fan of not taking medication unless absolutely necessary and that goes for things as basic as tylenol. I don’t like to mask symptoms and I am aware of what antibiotics do to the body.
On the advice of some fellow SCDers, I went ahead and tried a combination of: tea tree oil mixed with manuka honey, oil of oregano, and sovereign silver. It worked. I couldn’t believe it, but it worked. Below are the pictures detailing the many faces of my bites and the ultimate healing. Also, I successfully beat a sinus infection using oil of oregano in my sinus rinse and taking it orally. It took a while, but I skirted taking the oral bactrim despite my doctor saying I needed it.
These are the products I used and will continue to use in the future:
Here are the bite pictures:
*Please forgive any grammar or spelling errors. I am writing this on my cell on my way to the SCD Conference in MA.