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!
This sauce is a bit different with the hint of clove, the sweetness of the honey, and the flavor of the tiny tomatoes. It pairs really well with my recipe for Pizza Crust – which is how I ended up creating an actual recipe for it.
Feel free to adjust as you see fit and share your tweaks in the comments below! Enjoy.
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.
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.
This post is a combination of recipes that ended up working really well together. I wanted to try a “naked” cake frosting technique, so excuse the aesthetics above as this is still a work in progress. Below are the links to each recipe, my tweaks, and my reviews.
This cake is excellent in taste and texture.B After experimenting a bit, my twist on this is to bake (3) 9″ rounds using the below ingredient measurements. This will produce 3 layers for stacking. I played with the idea by making (2) rounds and creating a 4-layer cake half. I have come to the conclusion that 4-layers are too much and 2-layers are too little. For each round, it is 1/3 of the batter. The cook time decreases to 20-25 minutes.
1.5 cups cashew flour (can replace with hazelnut or almond)
3/4 cup coconut flour
1.5 tspB baking soda
3 tsp vanilla extract
1 to 1.5 cups juice (I’ve replaced the lemon with pineapple, OJ, and tart cherry successfully)
3/4 cup butter
3/4 cup honey
We have eaten this a few times as just a pudding and I had the idea to use it as a filling for my cake creation. It worked out perfectly, but next time I may reduce it down a bit more so that it is not as thin of a filling.
The link above will take you to a post with various recipes. Chocolate is not SCD legal, but there is a plain buttercream recipe and that is what I used. This has a pretty good texture for frosting a cake and is close as I have found to real (white sugar loaded) buttercream. Here is how I altered the ingredients for my cake:
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’ve recently become obsessed with Living proofB hair products. I have always had long and healthy hair – despite countless color applications and processing. Back in May of 2017, I had to cut my hair short because, I believe, the round of prednisone I was on for two months destroyed it. It could also be related to the IBD, but I lean towards the prednisone because my hair is finally getting better. FYI: it started getting better before I began using this hair care brand, but this has made all the difference for me. And, I am not a hair product person. The most I use is some leave in conditioner.
So far I love the Restore and No Frizz lines. I am going to try out the PhDB line and some of the styling products. Here is a briefB summary of pros and cons thus far followed by a teeny review of the items I have tried thus far.
Pricey. I guess you get what you pay for, right?
I actually see and feel a difference in my hair and no longer hate it.
Free shipping and returns online.
Available at Ulta and Sephora.
Has decent promotions.
Can be found on Groupon and other discount sites.
Restore: Shampoo, Conditioner, and Mask Treatment
My hair felt like satin using these products. I used in combination with the humidity shield for a week, but I couldn’t bring myself to spend the $$$ on the large bottles of the Shampoo and Conditioner just yet. It’s expensive stuff.
Restore: Repair Leave-In
This works really well to detangle and smooth my hair while leaving it soft and manageable.
Restore: Perfecting Spray
I actually wanted to reorder this in a larger size, but I accidentally ordered the Repair Leave-In. I love this stuff. It leaves my hair silky without any indication of having used a product (i.e. oily). When I run out of the Leave-In, I’ll stock up on a big one of these.
No Frizz: Humidity Shield
I use this as often as I can tolerate because the smell actually bothers me. Or, maybe it’s the smell in combination with how it lingers in the air? Whatever it is, this makes me cough. However, in humid-as-hell Philly, this product does work on my fine hair.
PhD: Dry Shampoo
I just started using this and I have to say that it’s the best of the dry shampoos I have tried and I am a big dry shampoo fan. I usually use batisteB brand as a go to.
Maybe my hair was already on the mend on its own, but this brand of hair care products is making that journey significantly more enjoyable.