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.
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.
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!
If you’re anything like me, you’ll love this pizza cold for breakfast. Or, lunch. Or, dinner.
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.
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.
Feel free to edit the spices as desired. I love the smell of baked rosemary.
You can successfully sub 2tbsp more of the farmer’s cheese + 2tbsp coconut cream if you do not have any yogurt on hand.
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:
It’s been awhile since I’ve posted, so I figured I would condense a few meal ideas into one entry. Some of these are simply links to the recipes I used while others are recipes I created myself. I don’t often measure when I cook and I had not intended to post most of these as recipes, but, at the very least, you can be inspired by the ideas. Enjoy!
Distilled Water, about a gallon
Garlic sauteed in olive oil
Peas, spinach, and celery
Green cabbage, half a head just used for flavor
I added shrimp, chicken, or cod as I ate it over the course of the week
Pan Seared Shrimp and String Beans
Sauteed with butter, honey, and cumin
Mixed Mushroom Omelette
Portabella, shiitake, and oyster mushrooms sauteed in olive oil
The eggs were beaten with yogurt added and DCCC
Green Smoothie 1
50/50 grape juice and water
Green Smoothie 2
50/50 grape juice and water
Baked Pork Loin and Zucchini
Pork loin rubbed with sage, rosemary, salt, and pepper in olive oil
Zucchini in olive oil, salt, and pepper
1lb of ground beef with seasonings, 1 egg, and DCCC added
Fried in canola oil with garlic cloves
Sauteed Chicken and String Beans
Chicken breast sauteed in olive oil, seasonings, and honey
My first SCD Thanksgiving meal was a success. The sauce pictured in the image is the cherry pear sauce located on the site. I simply roasted my veggies in honey, mustard powder, salt, and olive oil along with the turkey meatloaf (same time, stirring occasionally). Veggies include: celery, broccoli, string beans, and spinach.
I really needed protein to help with a little mini-flare (super mild) and was craving some authentic fried meatballs. I also didn’t want to introduce eggs again while flaring as I am a tad reactive to them (higher end of the LEAP scale). I decided to try it with banana and it worked great! I’ll be making this recipe using turkey for Thanksgiving and will post the recipe after the holiday. I decided to lightly fry the tops and bottoms of the meatballs to get that wonderful crisp before baking. I wasn’t sure how well my body would handle a totally fried meatball. All in all a wonderful treat.
I found what I will be having for breakfast for at least the next 10 days! Perhaps once I can add more items in, I will trade out the mango for some coconut and keep this sucker in rotation for a while. Enjoy!
This is a fast and tasty mug muffin recipe that can easily be used for a sandwich. You will need nut flour, coconut flour, ghee or butter, an egg, salt, baking soda, and lemon juice. For baking powder, use 1/8 tsp baking soda and 1/4 tsp vinegar or lemon juice. I used distilled vinegar and didnb t taste it.