Cashew Bread Stuffing

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

  • Servings: ~6
  • Difficulty: Easy
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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

  1. 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.
  2. Whisk the eggs and set aside.
  3. 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.
  4. Add the nuts and raisins. Cook for 5 minutes, stirring. Use the water to deglaze as needed.
  5. Add the lemon juice, sesame seeds, salt, and pepper. Cook for 5 minutes. Use the water to deglaze as needed.
  6. Pour the sauteed ingredients over the bread. Mix well.
  7. Add the whisked eggs and fresh herbs. Mix well.
  8. Bake for 30 to 40 minutes while stirring occasionally to allow for the bread to crisp all throughout.
  9. 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.

Credit: MyUCandMe.com


Cherry Yogurt Jello

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!

cherryjello1

Cherry Yogurt Jello

  • Servings: 6
  • Difficulty: Easy
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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

  1. Heat the cherry juice in a small saucepan until it reaches 120 degrees Fahrenheit. Remove from heat.
  2. Add the gelatin to the water and allow to bloom for about a minute. The liquid will solidify.
  3. Pour the cherry juice into the bloomed gelatin and stir until dissolved completely.
  4. 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.
  5. Pour the gelatin mixture into 6 single serving containers and allow to set in the refridgerator for at least 4 hours.


Credit: MyUCandMe.com

Summer Tomato Sauce

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.

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Summer Tomato Sauce

  • Servings: 4 to 6
  • Difficulty: Easy
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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

  1. Begin to warm the olive oil in a pan or pot at a medium heat.
  2. 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.
  3. Remove from the heat. Mash the tomatoes with a potato masher (picture provided).
  4. Add the seasonings and honey and stir well. Return the pan to the heat at low.
  5. 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.
  6. 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.


Credit: MyUCandMe.com

SCD No-Chocolate Hazelnut Spread (Faux Nutella)

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

  • Servings: 1 Cup
  • Difficulty: Easy
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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

  1. 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.
  2. Combine the cocoa butter, butter, and remaining milk in a saucepan over low to medium heat.
  3. When the butter and cocoa butter have melted, add the date mixture.
  4. 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).
  5. Remove from heat.
  6. Optional: Use an immersion blender on high speed to liquify any remaining date bits. This will provide a smoother texture.
  7. Allow to cool and store in a mason jar in the fridge.

SCD No-Chocolate Hazelnut Spread

  • Servings: ~1.5 Cups
  • Difficulty: Easy
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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

  1. 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).
  2. 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.
  3. Add the chocolate sauce. Process until well mixed and smooth with the consistency of nut butter.
  4. Store in the fridge for up to a month.


Credit: MyUCandMe.com

How to Save Burnt-Flavored Yogurt

Posting from my cell, so please forgive any grammatical errors.

Have you ever scorched your milk, perhaps unknowingly, and proceeded to make 24 hour yogurt only to discover it tastes god-awful burnt?

You can obviously throw it out and start over, if you wish. However, we all know the pain this causes us when a batch of takes-forever yogurt has to be tossed.

Would you rather salvage it? I didn’t really have a choice this week because I’m on bactrim for the worst sinus infection ever and don’t want to miss any probiotics.

Well, my mistake is your gift because I just made 2 awesome modifications to my plain yogurt that salvaged the entire gallon’s worth. One is savory and one is sweet. The measurements are approximately and you’ll likely need to adjust as you see fit.

I dripped my whole milk (1 gallon) yogurt for 9 hours and then separated the remainder into about 4 cups for each recipe below. Add your ingredients for sweet or savory, mix well, and enjoy!

Sweet

  • 1/3 cup honey
  • 1 tbsp coriander
  • 1tsp vanilla extract
  • 3-4 drops doterra wild orange essential oil OR the zest of 1 orange
  • 1/2 tsp nutmeg
  • 1 tsp ginger

Savory

  • 1 tbsp onion powder
  • 1 tsp basil
  • 1 tsp cilantro
  • 1 tbsp honey
  • 2 tsp salt
  • Optional: black pepper

The sweet reminds me of an orange spice dip and the savory is like onion dip. This is how you turn lemons into lemonade… I suppose.

Easy Grape Jelly

This grape jelly requires no peeling or deseeding. It takes minimal effort and it tastes just like Welch’s concord grape jelly! Enjoy.

Nutrition Facts:

Easy Grape Jelly

  • Servings: ~16
  • Difficulty: Easy
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Ingredients

  • 3 lbs grapes
  • 1 cup honey
  • 1 lemon, juice only

Directions

  1. Wash the grapes and remove all stems. Place into a large pot.
  2. Add the honey and lemon juice and mix over medium heat.
  3. Using an immersion blender, blend the mixture until there are no large lumps left.
  4. Bring to a boil. Once the mixture reaches 220F, reduce to the lowest simmer.
  5. Simmer for 25 to 35 minutes or until thickened. Remove from heat.
  6. Once the jelly is cool enough, pour it into mason jars.
  7. Allow it to cool completely and then store in the fridge or freeze.


Credit: MyUCandMe.com

Ranch Dressing

I decided to make a ranch dressing in preparation for making chicken, bacon, & ranch pizza. Below is the recipe I ended up with. I am sure I will post alterations to this at a later date, but for now: enjoy!

Notes:

  1. B I used primal kitchen avocado mayo and whole milk dripped/strained yogurt.
  2. If using dripped yogurt, you will likely need to add some water to thin it out. If using regular, whole milk yogurt, I recommendB foregoing the water.
  3. Seasonings can be altered to taste and you can sub out for other preferences.

Nutritional Information:

  • Calories: 138
  • Fat: 13g
    • Saturated: 2g
  • Cholesterol: 200mg
  • Sodium: 143mg
  • Potassium: 10mg
  • Carbohydrate: 4g
    • Dietary Fiber: 0g
    • Sugars: 3g
  • Protein: 3g

Ranch Dressing

  • Servings: 8 (2tbsp)
  • Difficulty: Easy
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Ingredients

  • 1/2 cup dripped/strained yogurt
  • 1/2 cup mayonnaise
  • 1 tbsp honey
  • 1-2 tsp lemon juice
  • 1-3 tbsp water
  • 1/4 tsp dried parsley
  • 1/4 tsp onion powder
  • 1/3 tsp garlic powder
  • 1/2 tsp thyme
  • salt and pepper

Directions

  1. Combine all ingredients and whisk until well mixed.


Credit: MyUCandMe.com

Crab Cakes (Low-Fat)

I have not introduced crab yet for LEAP. I was finally able to find lump crab meat with no other ingredients besides pasteurized crab (Whole Foods). I’ve combed through some recipes out there to come up with my own SCD legal recipe that also reduces fat (no mayo here). I am currently trying to increase my protein intake and level my fat intake off to about the same percentage – more into a keto realm.

Here is the nutritional breakdown for (1) crab cake:

  • 96 calories
  • 2g fat
    • 1g saturated
  • 116mg cholesterol
  • 351mg sodium
  • 1g carbohydrate
  • 0g sugar
  • 0g dietary fiber
  • 18g protein

Crab Cakes (Low-Fat)

  • Servings: 12 cakes
  • Difficulty: Easy
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Ingredients


– 2 cups lump crab meat
– 1/2 tsp garlic powder
– 1 tbsp lemon juice
– 1 tsp yellow mustard
– 1/2 cup diced green bell pepper
– 1/2 tbsp onion powder
– 1/2 tbsp parsley, dried
– 1 large egg
– 1/4 cup cashew flour
– 2 tsp ghee (or butter) for frying

Directions

  1. Combine all ingredients, except the ghee, until well mixed.
    2. Form patties that are about 3 inches in diameter.
    3. Over medium heat, melt the ghee and fry the crab cakes for 2-4 minutes per side. They will be done when crispy and golden.
    *I simply combine honey and yellow mustard for a sauce at a 1:1 ratio.
    **I consider (2) cakes as (1) serving and made these into 6 cakes accordingly.

Carrot-Free Nomato Sauce

I recently accepted, after about eight attempts, that tomatoes do not agree with me. I already knew that most nomato sauce recipes contained carrots – which I cannot have. So, I set out to attempt making a nomato sauce by altering the need for carrots. I also do not use red wine vinegar and I don’t do very well with eating onions or garlic. I used this recipeB from Merit and Fork for my basis. I followed the recipe instructions, but altered the ingredients as follows:

Carrot-Free Nomato Sauce

  • Servings: 8
  • Difficulty: Easy
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Ingredients

    Nomato Sauce – 1st Cook (first 30 mins):

  • 2 tbsp olive oil
  • 2 cups diced English cucumbers, peeled
  • 2 cups diced daikon radish
  • 2 cups diced celery (about 4 stalks)
  • 1-1/2 cups diced roasted/cooked beets
  • 1 large onion, quartered
  • 1 cup diced mushrooms (about 4 oz. baby bella or button)
  • 2-1/4 cups water
  • B tsp each dried oregano & marjoram
  • 1-1/2 tsp + 1 tsp sea salt, divided
  • Nomato Sauce – 2nd Cook (last 30 mins):

  • 2 cups water
  • 2-1/2 tbsp distilled vinegar
  • B= tsp honey
  • 1 cup sliced mushrooms (about 4 oz. baby bella or button)
  • 1 large bunch fresh basil leaves, chiffonaded
  • sea salt, to taste

Cherry Pear Sauce (Thanksgiving)

I can no longer have cranberries, so I decided to try something new for a similar sauce for Thanksgiving. It came out wonderfully, but it isn’t very tart. If you’re looking for tart, I would replace the grape juice with SCD legal tart cherry juice and reduce the pears by 2. I would likely also add about 3/4 cup more cherries. In fact, I would likely make this again just like that to replicate the familiarity of cranberry sauce. Enjoy!

Cherry Pear Sauce (Thanksgiving)

  • Servings: 3 Cups
  • Difficulty: Easy
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Ingredients

  • 1 cup fresh or frozen pitted cherries (frozen used here)
  • 4 green pears, skinned and cut
  • 3/4 cup grape juice
  • 1/2 to 2/3 cup water
  • 1 tbsp honey
  • 1/2 tsp vanilla
  • 1 tsp lemon juice
  • pinch of salt

Directions

  1. Combine ingredients in sauce pan and cook until soft.
  2. Use an immersion blender to “spot blend” the fruit to allow for some retention of texture.
  3. Cook down a bit on low/simmer until it reaches a satisfactory consistency (I decided applesauce was a good one for myself).
  4. Allow to cool before storing.
  5. ***It will thicken a bit more once cooled. Store in a mason jar in the fridge. Next time I would personally add more cherries or only 2 pears, but that is just my personal preference.


Credit: MyUCandMe.com