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.

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
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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.

SCD English Mug Muffin

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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
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Ingredients

  • 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

Directions

  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.

Coconut Banana Bread (Tweak)

 

After finding out that I reacted high to almonds and must avoid them (not really upset about this other than losing their versatility), I had to find something delicious to make with coconut flour. I also had 2lbs of bananas to sneak into some recipes. MyB tweak on this recipe was to cut the steps down into just two. IB already had my food processor out, so I added all of the ingredients except the flour into the processor and blended smooth. I then added the flour and processed until well mixed. I poured that into the pan and popped it into the oven with my other loaf of pumpernutkel bread.

Either way, this came out amazing and I highly recommend trying it if you can tolerate the ingredients. I find this to be a nice little snack with the texture of pound cake. For breakfast or dessert, try a slice of coconut banana bread with sliced banana, coconut milk, honey, and nutmeg.

Click here for the original recipe.

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.