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!

lemoncardfro

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

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

Banana Vanilla Frozen Yogurt

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!

Banana Vanilla Frozen Yogurt

  • Servings: 8
  • Difficulty: Easy
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Ingredients

  • 2 bananas, ripe
  • 2 cups SCD dripped yogurt (half and half or whole milk)
  • 1/4 to 1/3 cup coconut milk
  • 1/3 cup honey
  • 1 to 2 tsp vanilla extract

Directions

  1. Blend the bananas, milk, honey, and vanilla. I used my Ninja.
  2. Whisk into yogurt and pour it all into your ice cream maker.
  3. ***The more air you get into it with the ice cream maker, the better it will freeze.


Credit: MyUCandMe.com

Nutty Banana Breakfast Bars

I felt like creating something original today. I think it could still be better, but it definitely hit the spot. Right now I am not sure I can have honey, so I’ve been playing around with baking using fruit as the only sweetener. Hopefully, if my love affair with honey must come to an end, I will tolerate dates instead. A girl needs something! Anyway, if you decide to try these, please comment on how you adjusted them or how you think they might be best improved. Enjoy!

Nutty Banana Breakfast Bars

  • Servings: ~12 Bars
  • Difficulty: Easy
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Ingredients

  • 3/4 cup pecan flour (any nut flour besides coconut)
  • 3/4 cup walnut halves
  • 1/2 tsp baking soda
  • 1/2 tsp ginger, ground
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 2 tsp vanilla extract
  • 1 egg yolk, large
  • 1 tbsp coconut oil (+ some to grease pan)
  • 2 tbsp peanut butter (or any nut butter)
  • 2 bananas, ripe
  • 5 tbsp coconut milk
  • 1/2 cup coconut, shredded & unsweetened

Directions

  1. Preheat oven to 350F. Grease a 13 x 9 x 2 inch pan.
  2. Combine flour, nuts, baking soda, ginger, and salt in a food processor. Pulse untill well blended.
  3. Add lemon juice, vanilla, egg, oil, nut butter, bananas, and milk. Pulse until smooth like a batter.
  4. Add the shredded coconut and pulse lightly to mix in.
  5. Spread the batter evenly into the pan. Bake for 20 to 25 minutes, until browned and the edges have pulled away from the sides.

LEAP Diet Phase 2

After struggling through phase 1 with only 2 proteins and 2 veggies (I ate a lot of bananas and pecans), I must say that it was well worth it. I have literally no bloating when I’m done a meal and I’ve lost about 3 to 4 lbs and can finally fit into a bridesmaid dress I need to wear in a month.

The first 3 to 6 days are brutal on phase 1. I actually felt worse for 4 days. On the 5th day everything changed. I felt absolutely wonderful for the first time. I’m not proud of this, but I forgot to take my meds because I felt so much like my old self!

I’m now 3 days into phase 2 and I’ve introduced clams and mushrooms. I’m preparing scallops and broiled cod tonight with fresh ginger and mushroom spinach. Tomorrow I will have some pickled beets!

I seriously feel wonderful. I hope this continues. Here’s the remaining list of phase 2 items I’ll be introducing over the next 15 days:

  • Shrimp
  • Lentils
  • Broccoli
  • Green peas
  • Canteloupe
  • Pear
  • Raspberry
  • Olive
  • Pistachio
  • Hazelnuts
  • Peanut
  • Paprika
  • Mustard
  • Oregano

So many favorites coming back into my diet. Hoping they will get to stay!

Until next time, here’s some food I’ve been eating on the LEAP program:

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.

Banana Avocado Nut Bread (LEAP)

I am horribly bored on this combo SCD/LEAP diet. I need more protein options and veggies. Either way, I’ve somehow managed to find something easy and delicious to include in my diet for the next few days. I tweaked a recipe I found for a bread that uses almond flour, banana, and avocado. Below is my recipe. Original recipe:B here.

Banana Avocado Nut Bread

  • Servings: ~10
  • Difficulty: Easy
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Ingredients

  • 1 1/2 cup pecan flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 small ripe avocados
  • 1 1/2 medium to large ripe bananas
  • 3 tbsp avocado oil
  • 1 tsp vanilla extract
  • 3 tsp distilled vinegar

Directions

  1. Set oven at 350F. Add banana and avocado to the food processor and blend well. Add everything except the vinegar and blend. Add vinegar last and blend well.
  2. Spread into a bread pan (the smaller, the better) that has been greased or lined with parchment.
  3. Bake for 40 to 50 minutes. Remove from oven when a toothpick can be inserted and removed clean.
  4. Let cool and enjoy.

Dirty Banana Cheese Cake (Tweak)

This is easily one of my favorite recipes. When I first made this for a dinner party, with only myself being on SCD, everyone enjoyed it. I then proceeded to eat a slice for breakfast every single morning until it was gone. While I know some of these ingredients are pricey, it’s worth every penny. I only wish I had taken better pictures.

I tweaked this recipe to be SCD legal by replacing the maple syrup with honey (filling) and excluding the stevia (topping) altogether. You will need pecans, coconut, dates, cashews, and bananas for the main components. Find the original recipe and complete ingredient listB here.

 

Avocado Ice Cream

This is a delicious alternative to a dairy-based frozen yogurt.

Avocado Ice Cream

  • Servings: ~4
  • Difficulty: Easy
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Ingredients

  • 3 ripe avocados
  • 1 frozen banana
  • 1 cup coconut cream
  • 1/2 cup honey
  • 2 tbsp lime juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • optional: 1/2 cup add-ins (chopped nuts, coconut flakes, etc)

Directions

  1. Blend all ingredients until smooth.
  2. Pour into ice cream maker and run until the mixture looks like soft-serve ice cream.
  3. Store in freezer-safe container for storage.

If you are using add-ins, you can add these in before pouring into the ice cream maker. Or, you can mix these in by hand before serving or storing.

Credit: MyUCandMe.com