Cashew Bread Stuffing

This is an updated version of the stuffing recipe from Thanksgiving 2018. This recipe was a success for both myself and those of my family who are not on the Specific Carbohydrate Diet. I think it is a keeper!

I stored my stuffing for about 3 days before reheating for Thanksgiving dinner. It actually allowed the flavors to saturate better, so I suggest making this ahead. It will still be delicious made fresh, but this is just my personal preference. Enjoy!

Cashew Bread Stuffing

  • Servings: ~6
  • Difficulty: Easy
  • Print


  • 1 loaf of Liberated Specialty Foods Cashew Creme Bread, cubed
  • 2 cups of celery, diced
  • 3 tbsp minced onion, dried
  • 1 cup of macadamia nut halves
  • 24 oz baby portabella mushrooms, quartered
  • 1 tbsp black sesame seeds
  • 0.5 oz poultry blend herbs (fresh rosemary, thyme, and sage)
  • 1/4 to 1/2 cup water for the pan
  • 2 tbsp lemon juice
  • 2 eggs, whisked
  • 1/4 cup raisins (up to 1/2 cup if desired)
  • 1 tbsp + 1/4 cup olive oil
  • 2 tbsp butter
  • salt and pepper to taste


  1. Preheat the oven to 350 degrees Fahrenheit. Cube the bread and bake in a lightly greased 9×13 pan for about 20-25 minutes, stirring to distribute the heat. Remove from the oven and set aside.
  2. Whisk the eggs and set aside.
  3. In a medium to large sauté pan, add the 2 tbsp of olive oil and butter over medium heat. Once the butter has melted, add the mushrooms and celery. Cook for 5 minutes, stirring.
  4. Add the nuts and raisins. Cook for 5 minutes, stirring. Use the water to deglaze as needed.
  5. Add the lemon juice, minced onion, sesame seeds, salt, and pepper. Cook for 5 minutes. Use the water to deglaze as needed.
  6. Pour the sautéed ingredients over the bread. Mix well.
  7. Add the whisked eggs and fresh herbs. Mix well.
  8. Bake for 30 to 40 minutes while stirring occasionally to allow for the bread to crisp all throughout. (I bake it 10 minutes at a time and mix).
  9. Remove from the oven and drizzle 1/4 cup of olive oil over the stuffing. Mix and serve or allow to cool and store for later.

Please comment on any variations to this recipe. It is still a work in progress for me. You can sub the bread in this recipe with your own homemade bread.


Thanksgiving Dinner 2018

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.
  • Pickled Mushrooms
    • This can be served chilled or warmed.
  • Lemon Garlic Stringbeans
    • This can be served chilled or warmed.
  • Bread Stuffing
  • Bonus: Rutabaga Mash
    • A solid replacement for mashed potatoes. It reminds me of the white potato and turnip mash that my grandfather makes.

Oil Poached Turkey Cutlets

  • Servings: 2
  • Difficulty: Easy
  • Print


  • 2 turkey cutlets (breasts)
  • 3-5 cups of oil
  • 2 bay leaves
  • 2-3 tbsp peppercorns
  • 3 twigs of thyme, fresh
  • 5 large sage leaves, fresh
  • 1 tsp salt


  1. Place the turkey cutlets and seasonings into a saucepan that is big enough to hold them, but small enough to allow for the oil to cover them. I used a 7 inch saucepan.
  2. Use enough oil to cover the turkey and seasonings added. I used a combination of olive oil and sesame oil which came to approximately 5 cups.
  3. Keep the heat on medium low and adjust as needed. The oil should bubble, but not boil. Keep it around 75C or 167F. I kept a thermometer hooked to the side of the pan for the duration of the cook time.
  4. Cook for about 20-25 minutes or until the internal temperature of the turkey cutlet is 165F.
  5. Remove the turkey cutlets and place into a strainer over the sink. Allow them to cool at least 5 minutes.
  6. Slice and enjoy with some Tart Cherry Jam or other sauce of your choosing.


Tart Cherry Jam

  • Servings: ~6
  • Difficulty: Easy
  • Print


  • 4 cups cherries (I used frozen sweet cherries)
  • 1/4/ cup honey
  • 4 tbsp tart cherry juice
  • 3 tbsp lemon juice
  • 3 tsp gelatin


  1. Mix the cherry and lemon juice in a small bowl. Add the gelatin and set aside to allow it to bloom.
  2. Add the cherries and honey to a large pot. Cook over medium heat. When the cherries have defrosted enough, mash them with a potato masher.
  3. Once the cherries and honey have come to a boil, simmer for 15 minutes on low.
  4. Remove from heat and mix in the gelatin and juice mixture.
  5. Store in mason jars in the fridge until the jam has set. This should take about 8 hours depending on the size of the mason jar. I used large mason jars.


Pickled Mushrooms

  • Servings: 2
  • Difficulty: Easy
  • Print


  • 8 oz mushrooms (I used portabello and shiitake)
  • 1/2 cup vinegar (I used distilled)
  • 1/4 cup honey


  1. Mix honey and vinegar until well blended.
  2. Add mushrooms, honey, and vinegar to a small saute pan.
  3. Cook over medium to high heat for 15 to 20 minutes or until the pickling liquid has reduced by over half and the mushrooms are cooked thoroughly.
  4. Serve warm or store in the fridge to serve cold.


Lemon Garlic Stringbeans

  • Servings: 3
  • Difficulty: Easy
  • Print


  • 2 cups of french string beans
  • 1 to 2 lemons, quartered
  • 4 to 8 garlic cloves, peeled and crushed/smashed
  • Olive oil to taste
  • Salt to taste
  • optional: fresh thyme


  1. Cook the string beans to your desired texture. Cool and place into a mixing bowl.
  2. Squeeze the lemon quarters over the stringbeans and toss them into the bowl.
  3. Add the olive oil, crushed garlic cloves and thyme twigs (if using) into the bowl. Add desired amount of salt.
  4. Mix well and store in the refridgerator overnight. Shake the container occasionally to mix things up.
  5. To serve chilled, remove from the refridgerator for at least 30 minutes to allow the oil to liquify.


Bread Stuffing

  • Servings: ~6
  • Difficulty: Easy
  • Print


  • 1 loaf of bread (I used about half of coconut bread and cashew creme bread from Liberate Specialty Foods)
  • 3 tbsp olive oil
  • 2 tbsp butter (+ some for coating baking dish)
  • 1/3 to 1/2 cup of broth or water
  • 1.5 cup diced mushrooms
  • 2 cups celery, diced
  • 20 pecans, crushed or chopped
  • 10 dates, chopped
  • 3 tbsp raisins
  • 2 tbsp onion powder
  • 2 tbsp lemongrass, fresh
  • 1 tsp coriander
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp thyme, dried
  • Salt to taste.
  • 1 egg + 2 egg whites, whisked
  • 5 sage leaves, fresh and torn
  • optional: 1/2 cup cheese (farmer’s or feta)


  1. Cube the bread and bake at 325F for about 20-25 minutes or until bread is toasted and hardened. Set aside in a mixing bowl and allow to cool.
  2. Coat the a baking dish (8×8 or larger) with butter and set aside. Preheat the oven to 325F.
  3. In a medium to large saute pan, add the olive oil and butter over medium heat. Once the butter has melted, add the mushrooms and celery. Cook for 5 minutes, stirring.
  4. Add the pecans, dates, and raisins. Cook for 5 minutes, stirring. Use the water to deglaze as needed.
  5. Add all seasonings aside from the fresh sage. Cook for 5 minutes. Use the water to deglaze as needed.
  6. Pour the sauteed ingredients over the stuffing. Mix well.
  7. Add the whisked eggs and torn sage leaves. Mix well.
  8. Pour the stuffing mixture into the buttered baking dish. Add cheese over the top. (You can also just mix cheese in during step 7).
  9. Place the baking dish in the oven. Bake for 30 to 40 minutes while stirring occasionally to allow for the bread to crisp all throughout.
  10. Remove and cool. This can be served immediately or stored in the fridge until ready to use.

**There is a new and improved version of this recipe available here.**


Rutabaga Mash

  • Servings: ~4
  • Difficulty: Easy
  • Print


  • 1 large rutabaga (around 2-2.5 pounds in weight)
  • 1/4 to 1/2 cup of salted butter, cut
  • Salt and pepper to taste
  • optional: coconut cream


  1. Cube the rutabaga and steam until a knife slides through with ease.
  2. Add the cooked rutabaga to a mixing bowl. Mash with a potato masher.
  3. Add in the butter and seasonings of choice and mix well. You can add coconut cream here if desired. I did not.
  4. Serve or store in the fridge until ready to serve.


Layered Cake with Buttercream Frosting

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
  • 12 eggs
  • 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

Banana Filling
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.

Buttercream Frosting
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:

  • 1 cup + 2 tbsp butter
  • 1 cup + 2 tbsp palm shortening
  • 1.25 cup + 2.5 tbsp honey
  • 4.5 tspB vanilla extract

Pizza Crust (SCD & Paleo)

I miss pizza above all other things on the SCD. I have dabbled and attempted to make pizza substitutes using ground chicken, nut flours, or riced broccoli (I cannot have cauliflower). This pizza crust recipe is hands-down the best I’ve yet to come across. I can honestly say that I would eat this over regular pizza any day, regardless of food restrictions, simply for the healthier option. It’s delicious and easy. I hope you enjoy it as much as I have!


  1. If you’re anything like me, you’ll love this pizza cold for breakfast. Or, lunch. Or, dinner.
  2. This is really filling, and though cutting the pizza into halves appears like personal pizza servings, you may find that this is better suited for 4 servings.
  3. When I made the recipe for the first time, I simply baked my crust without toppings and added later because I wasn’t sure how this would turn out. I actually prefer this for crispier results.
  4. Feel free to edit the spices as desired. I love the smell of baked rosemary.
  5. You can successfully sub 2tbsp more of the farmer’s cheese + 2tbsp coconut cream if you do not have any yogurt on hand.

Nutrition Facts:

Pizza Crust (SCD & Paleo)

  • Servings: 2 to 4
  • Difficulty: Easy
  • Print


  • 2 cup Friendship Dairies farmer’s cheese (16oz package)
  • 4 tbsp dripped/strained yogurt (whole milk)
  • 2 large eggs, whisked/beaten
  • 1.5 cup cashew flour (~144g)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp dried rosemary
  • 1 tbsp coconut flour


  1. Preheat the oven to 425F. Line a baking sheet with parchment paper.
  2. If cold, combine the yogurt and cheese in a microwave-safe bowl. Cook for 1 minute and mix well.
  3. Whisk eggs until well beaten.
  4. Add cheese and yogurt mixture to the eggs and whisk until well blended.
  5. Using a spatula, mix the flours and seasoning in until well blended.
  6. Place “dough” onto the parchment-lined sheet. Use hands to shape your pizza crust and flatten evenly to about a 1/2 inch thickness. If thinner/thicker, the time may need to be adjusted.
  7. Bake for 8 minutes in the oven. Remove and punch holes into the dough using a fork. Bake for an additional 20 minutes.
  8. Remove and add your pre-cooked sauce and toppings. If you are using cheese and want to melt/brown it a bit, you may broil the pizza on low for about 5-10 minutes or until desired results.
  9. If you do not wish to add toppings, you can keep the crust(s) plain, cool them down, and pop them into the fridge for later use.


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

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 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
  • Print


  • 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


  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.

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


  • 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


  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.

SCD English Mug Muffin


This is a fast and tasty mug muffin recipe that can easily be used for a sandwich. You will need nut flour, coconut flour, ghee or butter, an egg, salt, baking soda, and lemon juice.
For baking powder, use 1/8 tsp baking soda and 1/4 tsp vinegar or lemon juice. I used distilled vinegar and didnb t taste it.

Original recipe located here: 2-Minute Low Carb English Muffin (Paleo, Gluten-Free)

SCD Pumpernutkel Bread (Tweak)

I love this bread, so of course I had to tweak it to replace the almond flour due to food sensitivities. I’m calling this version my pumperutkel loaf. The flavor is even different, but lovely. Try not to eat it all at once.B Click here for the original recipe.

Tip: For freezing, slice the bread and layer it in a stack or two using parchment paper in between slices. Wrap the stack(s) in plastic wrap and store in a large freezer bag. This will make it easier to grab what you need only without ripping off pieces of the loaf. It will also prevent the need to defrost the loaf when you only need a few slices.

SCD Pumpernutkel Bread

  • Servings: ~15 Slices
  • Difficulty: Easy
  • Print


  • 1 c pecan flour
  • 1 c cashew flour
  • 1/2 c walnut flour
  • 1/4 c melted butter (or ghee)
  • 1 c dry curd cottage cheese (or dripped SCD yogurt)
  • 1 t baking soda
  • 1/4 t salt
  • 3 eggs


  1. Preheat oven to 330 degrees.B Place everything except the flour in a food processor using metal blade. Pulse until the the texture is smooth and thick.
  2. Add the flour and process thoroughly. You may remove the dough from the processor and use your hands to knead if it becomes too thick.
  3. Pour or shape the dough into a greased 4×8 loaf pan. Be sure to add a bit of nut flour to coat the bottom.
  4. Bake for 45 to 60 minutes, checking at 45 minutes. The top will be slightly browned. You can insert a knife to check if it’s done – it will come out clean.
  5. When you remove it from the oven, run a spatula along the sides of the pan to loosen it a bit. Cool on a cake rack before cutting.