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!
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.
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.
1.5 tbsp coconut oil (palm shortening may work as well)
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.
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!
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
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.
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!
B I used primal kitchen avocado mayo and whole milk dripped/strained yogurt.
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.
Seasonings can be altered to taste and you can sub out for other preferences.
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:
– 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
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.
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:
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!