Cherry Yogurt Jello

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!

cherryjello1

Cherry Yogurt Jello

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 1 + 1/2 cups black cherry juice, or juice of choice
  • 1/2 water
  • 2 tbsp unflavored gelatin
  • 2 cups half & half yogurt or dripped whole milk yogurt

Directions

  1. Heat the cherry juice in a small saucepan until it reaches 120 degrees Fahrenheit. Remove from heat.
  2. Add the gelatin to the water and allow to bloom for about a minute. The liquid will solidify.
  3. Pour the cherry juice into the bloomed gelatin and stir until dissolved completely.
  4. When the cherry gelatin mixture cools to under 110 degrees Fahrenheit, add the yogurt and whisk together until no more yogurt lumps exist and everything is liquid.
  5. Pour the gelatin mixture into 6 single serving containers and allow to set in the refridgerator for at least 4 hours.


Credit: MyUCandMe.com

SCD No-Chocolate Hazelnut Spread (Faux Nutella)

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.

Here are the nutrition facts for both recipes:

Here is my twist:

Jenn's Twist on Glen's Chocolate Sauce

  • Servings: 1 Cup
  • Difficulty: Easy
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Ingredients

  • 1/4 cup honey
  • 8 pitted dates
  • 1/3 cup coconut milk
  • 1/4 cup cocoa butter*
  • 1 tbsp vanilla extract
  • 1 tbsp butter
  • 1/8 tsp salt*

Directions

  1. Combine half of the coconut milk, dates, vanilla extract, salt, and honey in a food processor. Pulse until combined and the dates are finely chopped.
  2. Combine the cocoa butter, butter, and remaining milk in a saucepan over low to medium heat.
  3. When the butter and cocoa butter have melted, add the date mixture.
  4. When the pot begins to bubble, begin to whisk constantly until the sauce reduces by about 1/3 to 1/2 (or when the sauce coats the back of a spoon/spatula).
  5. Remove from heat.
  6. Optional: Use an immersion blender on high speed to liquify any remaining date bits. This will provide a smoother texture.
  7. Allow to cool and store in a mason jar in the fridge.

SCD No-Chocolate Hazelnut Spread

  • Servings: ~1.5 Cups
  • Difficulty: Easy
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Ingredients

  • 1/2 cup + 2 tbsp Jenn’s Twist on Glen’s Chocolate Sauce
  • 1.5 cups hazelnut meal/flour (or 4oz whole hazelnuts)
  • 2 tbsp honey
  • 1/4 tsp salt
  • 1.5 tbsp coconut oil (palm shortening may work as well)

Directions

  1. 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).
  2. 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.
  3. Add the chocolate sauce. Process until well mixed and smooth with the consistency of nut butter.
  4. Store in the fridge for up to a month.


Credit: MyUCandMe.com

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.

Cake
Credit:B http://www.everylastbite.com/2018/10/19/lemon-layered-cake/
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
Credit:B https://www.savorylotus.com/creamy-banana-pudding-dairy-free/
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
Credit:B https://comfybelly.com/2011/06/fluffy-chocolate-cupcakes/
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

Easy Grape Jelly

This grape jelly requires no peeling or deseeding. It takes minimal effort and it tastes just like Welch’s concord grape jelly! Enjoy.

Nutrition Facts:

Easy Grape Jelly

  • Servings: ~16
  • Difficulty: Easy
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Ingredients

  • 3 lbs grapes
  • 1 cup honey
  • 1 lemon, juice only

Directions

  1. Wash the grapes and remove all stems. Place into a large pot.
  2. Add the honey and lemon juice and mix over medium heat.
  3. Using an immersion blender, blend the mixture until there are no large lumps left.
  4. Bring to a boil. Once the mixture reaches 220F, reduce to the lowest simmer.
  5. Simmer for 25 to 35 minutes or until thickened. Remove from heat.
  6. Once the jelly is cool enough, pour it into mason jars.
  7. Allow it to cool completely and then store in the fridge or freeze.


Credit: MyUCandMe.com

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!

Notes:

  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
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Ingredients

  • 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

Directions

  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.


Credit: MyUCandMe.com

Cherry Cheesecake Smoothie

This one is too good not to have its own post off of Instagram. It’s filling and gave me a needed protein boost. Enjoy!

Cherry Cheesecake Smoothie

  • Servings: 1
  • Difficulty: Easy
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Ingredients

  • 1/2C dry curd cottage cheese
  • 1/2C dark cherries, frozen
  • 1/8 to 1/4C raw cashews
  • 2-3 TBSP unsweetened coconut flakes
  • 2 scoops of collagen powder (optional)
  • 1/2 to 3/4C water or nut milk
  • 3-5 ice cubes
  • dash of honey (optional if you want it sweeter)

Directions

  1. Load everything into the blender. I use a Ninja.
  2. Blend until smooth.
  3. Serve and enjoy.


Credit: MyUCandMe.com

Coconut Pineapple Cupcakes

Updated on 11/13/18. The cake recipe has changed on the original site. I’ve updated the recipe below and credited the original site for the inspiration. I’ve also made this printable as one recipe instead of 3 individual recipes.

My birthday just passed and I wanted to try making something for myself and my boyfriend to enjoy (we have the same birth day). I used a combination of recipes to create these cupcakes. They came out great!

For the cake inspiration, I used an edited verision of the recipe found here: Primal Palate Grain-Free Coconut Cake.

For the icing, I used the recipe found here: Against All Grain Sugar Cookies. I tripled the recipe and made mu own coconut butter by processing unsweetened,B flake-coconut in a food processor until smooth and almost liquid. I estimate needing 2-3 cups of coconut to yield the amount necessary for the recipe. For coloring, I heated 1 cup of coconut milk on low and simmered 3tbsp of elderberries for about 15 minutes. You only need 3/4 cup of coconut milk for the recipe, but simmering will reduce it a bit.

Coconut Pineapple Cupcakes

  • Servings: 12
  • Difficulty: Easy
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Ingredients

    Cupcakes:
  • 1/2 cup Palm Oil Shortening (sub: coconut oil or butter)
  • 2/3 cup honey
  • 4 whole egg whites
  • 1/2 cup nut milk
  • 1 cup nut flour (not coconut)
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • Frosting:

  • 1 cup + 2 tbsp coconut butter (also called coconut cream concentrate)
  • 3/4 cup raw cacao butter, chopped
  • 3/4 cup honey
  • 3/4 cup cold coconut milk (or 1 cup if coloring like I did)
  • Filling:

  • 24oz frozen pineapple
  • B= a fresh pear
  • B= to 1 cup honey

Directions

    Cupcakes:
  1. Preheat 350F.
  2. Grease two 6in. cake pans with shortening/oil, & place a parchment circle in the bottom of each pan. Place on a rimmed baking sheet.
  3. Cream the shortening/oil & honey in a stand mixer. Add the egg whites, & milk. Beat well.
  4. In a small bowl: whisk flour, coconut flour, salt, and baking powder. Add in 3rds to the wet ingredients, beating after each addition.
  5. Add vanilla extract and beat until well combined. Pour the cake batter into two 6 inch cake pans equally. Bake 20-25 minutes in a standard cupcake pan (non-stick, dark metal).
  6. Cool before removing from tins (20 mins). Remove & cool on a wire rack.
  7. Frosting:

  8. Warm the cacao butter and coconut butter over low heat until melted, but not boiling. Pour it into a bowl and whisk in the cold coconut milk and honey. Refrigerate for 20 minutes to set.
  9. Scrape the frosting into a blender or food processor and pulse a few times until the frosting is smooth and fluffy.
  10. Filling:

  11. Add ingredients to a saucepan.
  12. Cook on medium-low for 30mins. Remove from heat & blend (or use an immersion blender).
  13. Simmer for 30 minutes until thick. Remove from heat and store in the fridge until needed.

Credit: https://www.primalpalate.com/ (cake*), https://againstallgrain.com (frosting), & MyUCandMe.com (filling & edits)

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

Monster Muffins

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.

Monster Muffins

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 1/4 cup butter softened
  • 6.5 tbsp honey
  • 1 large egg
  • 1 large egg white
  • 2 tbsp yogurt
  • 2 tbsp coconut milk
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp vanilla
  • 1 & 1/2 cups nut flour
  • 1/3 cup coconut flour
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 1/2 cup unsweetened coconut

Directions

  1. Preheat oven to 325F.
  2. Line a muffin pan.
  3. Mix ingredients in the order listed. (I actually mix each new ingredient in with a spatula until well incorporated).
  4. Drop into the muffin cups filling most of the way and bake for 35 minutes. Note that these will mostly hold the shape that you drop them, so pat them down if you want something a bit prettier.


Credit: MyUCandMe.com

Eggless Baked Meatballs

I really needed protein to help with a little mini-flare (super mild) and was craving some authentic fried meatballs. I also didn’t want to introduce eggs again while flaring as I am a tad reactive to them (higher end of the LEAP scale). I decided to try it with banana and it worked great! I’ll be making this recipe using turkey for Thanksgiving and will post the recipe after the holiday. I decided to lightly fry the tops and bottoms of the meatballs to get that wonderful crisp before baking. I wasn’t sure how well my body would handle a totally fried meatball. All in all a wonderful treat.

Eggless Baked Meatballs

  • Servings: 12 to 15
  • Difficulty: Easy
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Ingredients

  • 1 to 1.5 lbs ground meat (beef used here)
  • 2 tbsp dried parsley
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/3 cup dry curd cottage cheese
  • 1/3 cup pecan flour (or any nut flour)
  • 1 mashed banana (instead of an egg)
  • optional: 1 tbsp spice of choice (turmeric used here)

Directions

  1. Preheat oven to 400F.
  2. Hand mix all ingredients until well incorporated.
  3. Form balls – taking into consideration that larger means longer cook time.
  4. Place the meatballs on a cookie sheet or use muffin tins.
  5. Bake for 15 to 20 minutes depending on size. Check internal temperature to ensure doneness.
  6. ***I pan fried mine very lightly in olive oil to get the crust on the meatballs before placing into the oven. This can easily be used for a meatloaf.