Split Pea Soup

Split Pea Soup

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 16oz bag of green split peas
  • 8oz uncured turkey bacon
  • 1/3 cup chopped chives
  • 1/2 tbsp smoked paprika
  • 1/2 tsp garlic poweder
  • 1/4 tsp nutmeg
  • 2 tsp salt
  • 3 tbsp dried minced onion

Directions

  1. Soak the peas for at least 8 hours in the refrigerator. Drain, rinse, and add to an Instant Pot liner.
  2. Cover with water at 1 inch above the peas. Add the dried spices and stir.
  3. Set the IP for Bean/Chili mode for 30 minutes on normal. Let the course run and allow the valve to naturally release. While the peas cook, fry the bacon slices and chop them.
  4. Remove the liner and stir in the bacon and chives. Add salt, if desired, to taste.
  5. Optional: serve with shredded cheese, croutons, and/or dripped yogurt (or sour cream).

Credit: MyUCandMe.com


Sage Raisin Chicken Meatballs

These chicken meatballs (right side of the image above) are going to pair well with an earthy, salty sauce. I personally wouldn’t add them to a tomato-based sauce. I think they could even do well with an alfredo-inspired sauce. I did not take structured notes for the sauce I made, but I basically just blended some veggies together. Here is what I can tell you about the sauce I made for them: 1 large celery bunch, 40oz mushrooms, 10oz broccoli, 1lb small yellow onions, parsley, rosemary, and thyme; pressure cooked for 15 minutes with 1.5 to 2 cups of water; added fresh chopped sage, salt, cumin, and olive oil before blending smooth with an immersion blender; next time I would make only half of what I ended up with and exclude the broccoli due to the ugly color result.

Also pictured above, to the left, are my Asian Beef Balls.

Sage Raisin Chicken Meatballs

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 1 lb ground chicken
  • 1 large egg
  • 1 tbsp lentil flour
  • 1 tbsp yogurt
  • 1/2 tsp salt
  • 1 tbsp sage leaves, chopped
  • 6 tbsp grated peccorino romani
  • 1/2 tsp cumin
  • 1/2 cup raisins

Directions

  1. Mix all ingredients together well.
  2. Form 12 meatballs and place them onto a baking sheet. I use a silicone baking mat, but you may line yours with parchment paper.
  3. Bake for 20-25 minutes at 375F.
  4. Remove and enjoy or toss into a sauce.


Credit: MyUCandMe.com

Asian Beef Balls

I was able to write down an accurate recipe for the meatballs, but the sauce and rest of the meal was from the heart (aka no notes). Here’s some of the details for those comfortable without recipes: 3 diced bell peppers (red, orange, and yellow), 1 bag of bok choy, chopped ginger root, diced shallots, coconut manna, olive oil, honey, lentil flour, the juice of 2 large navel oranges, thyme, salt, and garlic powder.

Asian Beef Balls

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 1 lb ground beef
  • 1 large egg
  • 1 tbsp ginger root, grated
  • 6 tbsp diced shallots
  • 1 tbsp lentil flour
  • 1 tbsp yogurt
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil

Directions

  1. Mix all ingredients together well.
  2. Form 12 meatballs and place them onto a baking sheet. I use a silicone baking mat, but you may line yours with parchment paper.
  3. Bake for 20-25 minutes at 375F.
  4. Remove and enjoy or toss into a sauce.


I used 95% lean beef which is why I added the olive oil. If you use 80% or less, you may exclude the olive oil.

Credit: MyUCandMe.com


Caramelized Onion and Mushroom Crustless Quiche

You can find my caramelized onion recipe here: Caramelized Onions.

Caramelized Onion & Mushroom Crustless Quiche

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 8 eggs, large
  • 1/2 cup yogurt
  • 1 cup cheese, shredded
  • 1 cup caramelized onions, cooked & cooled
  • 1 cup mushrooms, cooked/drained & cooled
  • 1 tbsp dried thyme
  • 2-3 tbsp fresh basil leaves, torn or chopped
  • salt & pepper

Directions

  1. Line a standard sized muffin pan and preheat the oven to 375F (190C).
  2. Whisk the eggs and yogurt together well. Add the cheese and whisk until blended. Add in the onions, mushrooms, basil, thyme, salt, and pepper and mix well – as spoon or whisk may be used here.
  3. Fill the muffin slots with the quiche mix.
  4. Bake for 25 minutes or until the centers are baked through and there’s light browning on the tops.


Here is what I specifically used for this recipe: silpat muffin mold (no liner needed), 8 month intense manchego cheese (small dice), and simply organic dried thyme. A combination of shallots and onions may be used here as well.

Credit: MyUCandMe.com


Bacon and Spinach Crustless Quiche

Bacon & Spinach Crustless Quiche

  • Servings: 10
  • Difficulty: Easy
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Ingredients

  • 8 eggs, large
  • 1/2 cup yogurt
  • 1 cup cheese, shredded
  • 1 cup chopped bacon, cooked & cooled
  • 1 cup spinach, cooked & cooled
  • 1 tbsp smoked paprika
  • salt & pepper

Directions

  1. Line a standard sized muffin pan and preheat the oven to 375F (190C).
  2. Whisk the eggs and yogurt together well. Add the cheese and whisk until blended. Add in the bacon, spinach, smoked paprika, salt, and pepper and mix well – as spoon or whisk may be used here.
  3. Fill the muffin slots with the quiche mix.
  4. Bake for 25 minutes or until the centers are baked through and there’s light browning on the tops.

Here is what I specifically used for this recipe: silpat muffin mold (no liner needed), kasseri cheese (small dice), turkey bacon, fresh spinach, and frontier co-op smoked paprika.

Credit: MyUCandMe.com


Gnocchi (Red Lentil Flour)

gnocchi

Gnocchi (Red Lentil Flour)

  • Servings: 4
  • Difficulty: Easy
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Ingredients

  • 15 oz dry curd cottage cheese
  • 3 egg yolks
  • 3/4 cup + 2 tbsp Wellbee’s red lentil flour
  • 3/4 cup freshly-grated pecorino cheese
  • 3/4 teaspoon fine sea salt
  • Black pepper (optional)

Directions

  1. Bring a large stockpot of salted water to a boil.
  2. 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.
  3. 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).
  4. 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.
  5. Serve: Serve immediately, tossed with your favorite sauce and whatever other ingredients sound good!

Credit: MyUCandMe.com

Chicken Patties (SCD)

Chicken Patties (SCD)

  • Servings: 8
  • Difficulty: Easy
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Ingredients

  • 1 lb chicken, ground
  • 1 egg, large
  • 2-3 tbsp farmer’s cheese
  • 1/4 cup coconut flour
  • 1/2 cup cashew flour
  • 1 tbsp mayonaise
  • 2 tbsp mustard
  • seasonings: salt, basil, paprika, sage, etc.

Directions

  1. Mix all ingredients well.
  2. Form 8 patties.
  3. 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.
Credit: MyUCandMe.com

Chicken Nuggets (Banana, SCD)

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.

Untitled

Chicken Nuggets (Banana, SCD)

  • Servings: 30
  • Difficulty: Easy
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Ingredients

  • 2 cups sliced bananas (~3 bananas)
  • 1 egg yolk, large
  • – 2 tbsp coconut oil
  • 4 tbsp coconut flour
  • 1 tbsp cashew flour (or other nut flour)
  • 2 tbsp minced onion, dried
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp black pepper

Directions

  1. Preheat the oven to 400F. Line baking sheets with parchment paper.
  2. Mix all but the ground chicken together well. Mix in the ground chicken using your hands until thoroughly incorporated.
  3. 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.
  4. 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.

Credit: MyUCandMe.com


Thanksgiving Dinner 2018

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.
  • Pickled Mushrooms
    • This can be served chilled or warmed.
  • Lemon Garlic Stringbeans
    • This can be served chilled or warmed.
  • Bread Stuffing
  • 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

  • Servings: 2
  • Difficulty: Easy
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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

  1. 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.
  2. 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.
  3. 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.
  4. Cook for about 20-25 minutes or until the internal temperature of the turkey cutlet is 165F.
  5. Remove the turkey cutlets and place into a strainer over the sink. Allow them to cool at least 5 minutes.
  6. Slice and enjoy with some Tart Cherry Jam or other sauce of your choosing.


Credit: MyUCandMe.com

Tart Cherry Jam

  • Servings: ~6
  • Difficulty: Easy
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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

  1. Mix the cherry and lemon juice in a small bowl. Add the gelatin and set aside to allow it to bloom.
  2. 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.
  3. Once the cherries and honey have come to a boil, simmer for 15 minutes on low.
  4. Remove from heat and mix in the gelatin and juice mixture.
  5. 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.


Credit: MyUCandMe.com

Pickled Mushrooms

  • Servings: 2
  • Difficulty: Easy
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Ingredients

  • 8 oz mushrooms (I used portabello and shiitake)
  • 1/2 cup vinegar (I used distilled)
  • 1/4 cup honey

Directions

  1. Mix honey and vinegar until well blended.
  2. Add mushrooms, honey, and vinegar to a small saute pan.
  3. 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.
  4. Serve warm or store in the fridge to serve cold.


Credit: MyUCandMe.com

Lemon Garlic Stringbeans

  • Servings: 3
  • Difficulty: Easy
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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

  1. Cook the string beans to your desired texture. Cool and place into a mixing bowl.
  2. Squeeze the lemon quarters over the stringbeans and toss them into the bowl.
  3. Add the olive oil, crushed garlic cloves and thyme twigs (if using) into the bowl. Add desired amount of salt.
  4. Mix well and store in the refridgerator overnight. Shake the container occasionally to mix things up.
  5. To serve chilled, remove from the refridgerator for at least 30 minutes to allow the oil to liquify.


Credit: MyUCandMe.com

Bread Stuffing

  • Servings: ~6
  • Difficulty: Easy
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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

  1. 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.
  2. Coat the a baking dish (8×8 or larger) with butter and set aside. Preheat the oven to 325F.
  3. 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.
  4. Add the pecans, dates, and raisins. Cook for 5 minutes, stirring. Use the water to deglaze as needed.
  5. Add all seasonings aside from the fresh sage. Cook for 5 minutes. Use the water to deglaze as needed.
  6. Pour the sauteed ingredients over the stuffing. Mix well.
  7. Add the whisked eggs and torn sage leaves. Mix well.
  8. Pour the stuffing mixture into the buttered baking dish. Add cheese over the top. (You can also just mix cheese in during step 7).
  9. 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.
  10. 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 available here.**

Credit: MyUCandMe.com


Rutabaga Mash

  • Servings: ~4
  • Difficulty: Easy
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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

  1. Cube the rutabaga and steam until a knife slides through with ease.
  2. Add the cooked rutabaga to a mixing bowl. Mash with a potato masher.
  3. Add in the butter and seasonings of choice and mix well. You can add coconut cream here if desired. I did not.
  4. Serve or store in the fridge until ready to serve.


Credit: MyUCandMe.com

Pizza Crust (SCD & Paleo)

I miss pizza above all other things on the SCD. I have dabbled and attempted to make pizza substitutes using ground chicken, nut flours, or riced broccoli (I cannot have cauliflower). This pizza crust recipe is hands-down the best I’ve yet to come across. I can honestly say that I would eat this over regular pizza any day, regardless of food restrictions, simply for the healthier option. It’s delicious and easy. I hope you enjoy it as much as I have!

Notes:

  1. If you’re anything like me, you’ll love this pizza cold for breakfast. Or, lunch. Or, dinner.
  2. This is really filling, and though cutting the pizza into halves appears like personal pizza servings, you may find that this is better suited for 4 servings.
  3. When I made the recipe for the first time, I simply baked my crust without toppings and added later because I wasn’t sure how this would turn out. I actually prefer this for crispier results.
  4. Feel free to edit the spices as desired. I love the smell of baked rosemary.
  5. You can successfully sub 2tbsp more of the farmer’s cheese + 2tbsp coconut cream if you do not have any yogurt on hand.

Nutrition Facts:

Pizza Crust (SCD & Paleo)

  • Servings: 2 to 4
  • Difficulty: Easy
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Ingredients

  • 2 cup Friendship Dairies farmer’s cheese (16oz package)
  • 4 tbsp dripped/strained yogurt (whole milk)
  • 2 large eggs, whisked/beaten
  • 1.5 cup cashew flour (~144g)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp dried rosemary
  • 1 tbsp coconut flour

Directions

  1. Preheat the oven to 425F. Line a baking sheet with parchment paper.
  2. If cold, combine the yogurt and cheese in a microwave-safe bowl. Cook for 1 minute and mix well.
  3. Whisk eggs until well beaten.
  4. Add cheese and yogurt mixture to the eggs and whisk until well blended.
  5. Using a spatula, mix the flours and seasoning in until well blended.
  6. Place “dough” onto the parchment-lined sheet. Use hands to shape your pizza crust and flatten evenly to about a 1/2 inch thickness. If thinner/thicker, the time may need to be adjusted.
  7. Bake for 8 minutes in the oven. Remove and punch holes into the dough using a fork. Bake for an additional 20 minutes.
  8. Remove and add your pre-cooked sauce and toppings. If you are using cheese and want to melt/brown it a bit, you may broil the pizza on low for about 5-10 minutes or until desired results.
  9. If you do not wish to add toppings, you can keep the crust(s) plain, cool them down, and pop them into the fridge for later use.


Credit: MyUCandMe.com