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.
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!
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!
Preheat the oven to 350F. Prep a cookie sheet with parchment paper or a silicone baking sheet.
Mix all ingredients except the dates until well blended. Mix in the dates.
Drop and flatten the cookies onto the prepped cookie sheet.
For 20 cookies, bake 10 minutes. For 15 cookies, bake 12 to 15 minutes depending on how crunchy you want them.
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.
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.
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.
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
This is my SCD Monster Cookie tweak. I wanted something with a bit more substance for Christmas Eve and I do love Monster Cookies, so I felt that this was a natural progression. Enjoy! Leave a comment with your thoughts and/or any adjustments if you try them.
A delicious frozen treat that tastes just like vanilla ice cream. You can sub out 1 or both bananas for mango, pineapple, or avocado and get similar results (simply slice the bananas into a measuring cup to determine how much to replace for or go by weight). Let me know if you tweak the recipe by leaving a comment below with the twist!