Banana Panna Cotta

I suddenly keep finding myself with way too many bananas ripe at the same time. So, I wanted a somewhat healthy snack that is easy to make and fast. I was able to come up with this panna cotta recipe to suit my personal needs and without adding too much fat to the nutritional value.

I did find it annoying to remove the panna cotta from the liners I used and it will require running a butter knife around the edge of the muffin slot to release. I think individual silicone muffin holders or individual ramakins may work best and can be used to serve without a need to remove the panna cotta at all. That’s just my personal opinion as I am not above eating an ugly panna cotta if it tastes good.

Banana Panna Cotta

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 2 cups bananas, sliced
  • 1 cup yogurt
  • 1.5 cups nut milk
  • 2 tbsp honey
  • 1 tbsp gelatin
  • 2 tbsp water
  • 2 inch section of a vanilla bean

Directions

  1. Place the gelatin and water in a small bowl or cup to bloom.
  2. Add the sliced bananas and yogurt to a blender and blend until smooth.
  3. Add the nut milk, blended banana and yogurt, honey, and sliced vanilla bean to a saucepan. Heat slowly until it is hot, but not boiling, while whisking occassionally.
  4. Remove the saucepan from the heat and fish out the vanilla bean. Scrape the seeds into the saucepan mixture.
  5. Whisk the bloomed gelatin into the saucepan mixture until smooth.
  6. Fill a 12-count silicone muffin pan on a cookie sheet with the mixture and let set for at least 4 hours in the fridge.


I used whole milk yogurt, Elmhurst unsweetened cashew milk, and Great Lakes gelatin.

Credit: MyUCandMe.com


N’Oatmeal Raisin Cookie Dough (Lentil)

I wanted to create a snack that was both healthy and indulgent. The result is a not-overly-sweet edible cookie dough with protein and fiber benefits added from the red lentil base and reduced fat content from avoiding nut flours. The spices, extract flavor, and mix-ins can all be swapped out to create other flavors, but keep in mind that the raisins aid in the overall sweetness of the finished product. Some adjusting may need to occur to accommodate.

This makes a total of 3 cups of cookie dough which comes out to 12 servings at 1/4 cup each. The nutrition facts are as accurate as I could get them since the lentils ingredient was a generic “cooked lentils” as opposed to specifying red lentils. I used Elmhurst cashew milk for this recipe. You may sub 1+1/2 tsp of cinnamon for the spices above if you wish, but I cannot have cinnamon.

N'Oatmeal Raisin Cookie Dough (Lentil)

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 2 cups red lentils, cooked
  • 2 tbsp coconut oil, melted
  • 3 tbsp nut milk
  • 2 tsp vanilla extract
  • 1/4 cup + 3 tbsp honey
  • 1/4 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp corriander
  • 1/2 tsp cardamom
  • 1/2 tsp salt
  • 4 tbsp coconut flour, sifted
  • 1 cup raisins
  • 3/4 cup coconut, shredded & unsweetened

Directions

  1. Soak a 16oz bag of red lentils overnight.
  2. Drain and rinse the lentils and place them into the InstaPot liner with just enough water to cover them.
  3. Pressure cook on high for 22 minutes and allow to sit and naturally release before removing the liner.
  4. Once the lentils are done, remove from the liner from the InstaPot and stir it well until it becomes a thick lentil paste.
  5. Remove 2 cups of the lentil paste (aka cooked lentils) and add to a mixing bowl.
  6. Add the coconut oil, nut milk, extract, and honey and mix well. Add the spices, salt, and sifted coconut flour. Mix very well and allow to sit for 5 minutes.
  7. Add the raisins and shredded coconut and mix well.
  8. Store in a container in the fridge for a few hours until it firms up.
  9. Grab a spoon and enjoy.


Credit: MyUCandMe.com

Banana Cheesecake Pudding

There are two methods for this and both are easy. One uses honey and vanilla to sweeten and the other uses fruit juice. If you come up with any additional methods, please feel free to share. My preference is the honey and vanilla version.

Update: I think the next time I make this, I will add a tsp of lemon juice to try to see if I can prevent the discoloration from the bananas.

Banana Cheesecake Pudding (Honey)

  • Servings: 6 x 1/2 cup
  • Difficulty: Easy
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Ingredients

  • 1 cup nut milk
  • 2.25 tsp (0.25 oz) gelatin
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • 7.5 oz farmer’s cheese
  • 3 ripe bananas

Directions

  1. Place half of the nut milk into a bowl with the gelatin to allow it to bloom. Heat the other half of the nut milk in a pan.
  2. Whisk the separated nut milks together to dissolve the gelatin. Add the honey and vanilla extract and whisk well until dissolved.
  3. Add everything to a blender and mix until smooth. Pour into a container and cover. Allow to set for 4 to 8 hours in the fridge.

I used Elmhurst unsweetened cashew milk, Friendship Dairies farmer’s cheese, Simply Organic vanilla extract, and Great Lakes gelatin.

Credit: MyUCandMe.com


Banana Cheesecake Pudding (Juice)

  • Servings: 6 x 1/2 cup
  • Difficulty: Easy
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Ingredients

  • 1/2 cup nut milk
  • 1/2 cup juice
  • 2.25 tsp (0.25 oz) gelatin
  • 7.5 oz farmer’s cheese
  • 3 ripe bananas

Directions

  1. Place half of the liquid into a bowl with the gelatin to allow it to bloom. Heat the other half of the liquid in a pan.
  2. Whisk the separated liquids together to dissolve the gelatin.
  3. Add everything to a blender and mix until smooth. Pour into a container and cover. Allow to set for 4 to 8 hours in the fridge.

I used Elmhurst unsweetened cashew milk, Friendship Dairies farmer’s cheese, Cere’s tropical juice blend, and Great Lakes gelatin.

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


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


Lemon Cardamom Froyo

 

This is such a bright -flavored frozen yogurt. I feel like it would complement fruit pies well – especially blueberry, apple, or even sweet potato. Please let me know how it is, if you make it, by leaving a comment below. Enjoy!

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Lemon Cardamom Froyo

  • Servings: 6 x 1/2 cup
  • Difficulty: Easy
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Ingredients

  • 2 cups half & half yogurt
  • 2 small (6″ to 6 7/8″) bananas
  • 1/4 cup honey
  • 1/4 cup coconut cream
  • 2 tsp cardamom, ground
  • 2 tsp vanilla extract
  • 1 tsp lemon oil
  • optional: zest of 1 lemon

Directions

  1. Blend all ingredients together until smooth. If using lemon zest, mix this in before adding to the ice cream maker.
  2. Add to an ice cream maker and wait for the finished froyo.
  3. Serve immediately or freeze for later use.


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!

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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

Tahini Date Cookies

Sesame seeds and tahini are considered a more advanced SCD food. Please post share variations you try! These taste a bit like snickerdoodles.

Tahini Date Cookies

  • Servings: 20 Cookies
  • Difficulty: Easy
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Ingredients

  • 1 cup tahini
  • 1/3 cup honey
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/8 to 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/4 tsp salt
  • 1/2 cup chopped dates
  • 1 tbsp unsweetened coconut flakes (fine shred)

Directions

  1. Preheat the oven to 350F. Prep a cookie sheet with parchment paper or a silicone baking sheet.
  2. Mix all ingredients except the dates until well blended. Mix in the dates.
  3. Drop and flatten the cookies onto the prepped cookie sheet.
  4. For 20 cookies, bake 10 minutes. For 15 cookies, bake 12 to 15 minutes depending on how crunchy you want them.
  5. Remove from the oven and transfer to a wire cooling rack.


All ingredients from nutmeg down are interchangeable and optional. You can replace the tahini with any natural nut butter. Some other options to consider: ginger, cinnamon, coriander, allspice, pumpkin spice, chopped nuts, raisins, chopped apricots, chopped figs, etc.

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