Crustless Quiche with Bacon & Cheese

Now that I can tolerate aged sheep milk cheese pretty well, I wanted to make an eggless quiche. All add-ins are optional, but if you are subbing, try to stick to similar amounts. For any veggies that hold moisture, you want to cook them and drain them before adding them to the mix. You can sub whole milk, cream, or a non-dairy alternative where I’ve used yogurt. Coconut milk may work well here for richness.

The nutrition facts below are based on the specific ingredients that I used, which are linked in the ingredients list.

nfg

Crustless Quiche

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients

Directions

  1. Preheat the oven to 400 degrees Fahrenheit. Grease a 9×13 pan with olive oil, butter, or coconut oil.
  2. Whisk the egg and yogurt together well. Add the rest of the ingredients and whisk well.
  3. Pour the mixture into the prepared pan. Bake for 30 minutes.
  4. Slice into 12 squares and enjoy.


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!

lemoncardfro

Lemon Cardamom Froyo

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

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

Summer Tomato Sauce

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.

nutrition1

Summer Tomato Sauce

  • Servings: 4 to 6
  • Difficulty: Easy
  • Print

Ingredients

  • 48oz tomatoes of the small variety (i.e. grape, cherry, etc)
  • 1.5tsp garlic powder (use fresh garlic if preferred)
  • 1.5tbsp dried minced onion (used fresh onion if preferred)
  • 1.5tbsp clover honey
  • 2tbsp olive oil
  • 1/4tsp ground clove
  • 1tsp salt, or more to taste
  • fresh basil to finish, ~1tbsp

Directions

  1. Begin to warm the olive oil in a pan or pot at a medium heat.
  2. Wash the tomatoes, drain, and add to the hot pan. Cook for 10-15 minutes, stirring to ensure that all the tomatoes get softened and coated in oil.
  3. Remove from the heat. Mash the tomatoes with a potato masher (picture provided).
  4. Add the seasonings and honey and stir well. Return the pan to the heat at low.
  5. Simmer for about 30 minutes, stirring. The idea here is to thicken the sauce, so it could be more or less time for you depending on how much juice was released when mashing the tomatoes.
  6. When the desired thickness has been reached, remove from the heat. Serve or store in the fridge for up to a week. I’m sure this can also be frozen for future use.


Credit: MyUCandMe.com

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:

Nicotine Self-Study (Day 33)

I’m a real rebel with a cause. – Nina Simone

 

 

It’s now been 33 days of nicotine replacement therapy use and 27 days off prednisone. I posted recently about the results of my 8/4 GI follow up, but to recap: they think I am close to remission and want to confirm via a sig scope in the next few months.

Since choosing to vape has been such a huge decision for me (as a former smoker), I have spent a good bit of time trying to ensure that I have made the best choice for myself. I figured I would share some key information that I found to ease my troubled conscience.

The first is a study found here:B Electronic cigarettes: review of use, content, safety, effects on smokers and potential for harm and benefit that concludes “Allowing EC to compete with cigarettes in the market-place might decrease smoking-related morbidity and mortality. Regulating EC as strictly as cigarettes, or even more strictly as some regulators propose, is not warranted on current evidence. Health professionals may consider advising smokers unable or unwilling to quit through other routes to switch to EC as a safer alternative to smoking and a possible pathway to complete cessation of nicotine use.” While I realize this study is based on assisting current smokers to quit, the findings are still positive for my purposes.

Additionally, I found this lovely article:B 9 research studies to silence the vape haters.B Here are the 9 points of interest which the article lists studies to support:

  1. Secondhand vapor is not dangerous
  2. Vaping can improve lung function for smokers
  3. Nicotine alone is not powerfully addictive
  4. E-cigarettes are not full of formaldehyde
  5. Sweet vape flavors are not aimed at children
  6. Vaping is substantially lower in toxins than smoking
  7. Vaping can help people quit smoking
  8. Vaping is not a gateway to smoking
  9. Vaping is NOT as bad as smoking

22

While I feel some guilt about using nicotine to save my life treat my UC, I remind myself often that: had I been prescribed nicotine, I would not feel so poorly about it. And, when I remind myself about prescription medication that was suggested to me, I remember that I made the best choice out of those currently available. I hope to not have to make any tougher decisions down the road, but at least I know my options.

While I am here, let me shout out ECBlendFlavors.com real quick. I’ve been using their 100% VG organic vape juice. Totally affordable with a great selection and fast shipping. I just ordered 4 more flavors in a nice 5ml trial size. They have a custom flavor wizard as well. Give them some business!

IMG_20170814_185522_363


SCD Focaccia Bread (Tweak)

I’m about to start my LEAP/MRT program next weekend and I am very limited in all of the food categories. I have chosen to view this as a challenge instead of a hindrance. Let’s see how long that lasts!

I made some walnut and cashew flour foccacia bread last night (to use up my flour) and, while it was not ideal for pizza, it is pretty good in general. I am still on a search for the perfect pizza crust on SCD as I miss this food the most. Going forward for a while, I will be limited to only pecan flour.

Note:B I doubled the recipe and used three 8×8 pans. You can also add a topping like seasonings or cheese before placing into the oven.

Original recipe:B click here.

SCD Foccacia Bread (Tweak)

  • Servings: 1
  • Difficulty: Easy
  • Print

Ingredients

  • 2 cups walnut and cashew flour (any nut or nut combo of flour)
  • 7 oz dry curd cottage cheese or dripped yogurt
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tespcoarse black pepper
  • 1/2 cup grated cheddar cheese
  • 3 eggs
  • 3 tbsp butter, melted
  • 1/2 yellow onion, finely diced
  • 1 tbsp garlic, minced

Directions

  1. Preheat the oven to 375F. Grease a 9″ x 13″ baking dish.
  2. Add butter, eggs, and cheese to food processor. Process until smooth.
  3. Add the remaining ingredients and process until smooth.
  4. Bake for 30 to 40 minutes. The edges will brown.
  5. Cool before cutting.