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.

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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

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

SCD Meal & Snack Ideas (March 2018)

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!

Veggie Soup

  • 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

  • Fresh spinach
  • Raw pecans
  • Banana
  • Mango
  • Yogurt
  • 50/50 grape juice and water
  • Ground ginger
  • Basil
  • Collagen

Green Smoothie 2

  • Cooked spinach
  • Pineapple
  • Banana
  • Ground ginger
  • 50/50 grape juice and water
  • 2 dates
  • Collagen

Baked Pork Loin and Zucchini

  • Pork loin rubbed with sage, rosemary, salt, and pepper in olive oil
  • Zucchini in olive oil, salt, and pepper

Fried Meatballs

  • 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
  • String beans in olive oil and salt

Mussels in Red Sauce

  • Frozen mussel meats
  • Pomi tomatoes
  • Seasonings: onion powder, basil, and oregano

Coconut Flour Mug Cake

Paleo Coconut Cake

London Broil and Peas

  • Slice and pan seared London broil
  • Steamed peas

Glen’s Chocolate Sauce

Chicken, Rutabaga, and Spinach

  • Cubed chicken breast
  • Cubed rutabaga (faux potatoes)
  • Steamed spinach

Turkey Meatloaf

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.

Turkey Meatloaf

  • Servings: 4
  • Difficulty: Easy
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Ingredients

  • 1lb ground turkey
  • 2 tbsp dried parsley
  • dash of cumin (~1/2 tsp)
  • dash of paprika (~1/2 tsp)
  • dash of basil (~1/2 tsp)
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/3 cup dry curd cottage cheese
  • 1/3 cup walnut flour (or any nut flour)
  • 1 mashed banana (instead of an egg)

Directions

  1. Preheat oven to 350F.
  2. Hand mix all ingredients until well incorporated.
  3. Place into bread pan.
  4. Bake for 45 minutes and then broil on low for 10 to 20 minutes depending on your preference.


Credit: MyUCandMe.com

Eggless Baked Meatballs

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.

Eggless Baked Meatballs

  • Servings: 12 to 15
  • Difficulty: Easy
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Ingredients

  • 1 to 1.5 lbs ground meat (beef used here)
  • 2 tbsp dried parsley
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/3 cup dry curd cottage cheese
  • 1/3 cup pecan flour (or any nut flour)
  • 1 mashed banana (instead of an egg)
  • optional: 1 tbsp spice of choice (turmeric used here)

Directions

  1. Preheat oven to 400F.
  2. Hand mix all ingredients until well incorporated.
  3. Form balls – taking into consideration that larger means longer cook time.
  4. Place the meatballs on a cookie sheet or use muffin tins.
  5. Bake for 15 to 20 minutes depending on size. Check internal temperature to ensure doneness.
  6. ***I pan fried mine very lightly in olive oil to get the crust on the meatballs before placing into the oven. This can easily be used for a meatloaf.

Banana Pecan Coffee Smoothie (LEAP)

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!

Banana Pecan Coffee Smoothie

  • Servings: 1
  • Difficulty: Easy
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Ingredients

  • 1 banana (frozen or not)
  • 1/2-1 cup pecan milk
  • 1/2-1 cup weak black coffee
  • 1/3 cup frozen mango
  • dash of vanilla extract
  • handful of raw pecans (~1/4 cup)

Directions

  1. Put everything in your blender (I use the Ninja IQ) and blend well.

SCD English Mug Muffin

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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.

Original recipe located here: 2-Minute Low Carb English Muffin (Paleo, Gluten-Free)