Farmer’s Cheese Soufflé

Farmer's Cheese Soufflé

  • Servings: 8
  • Difficulty: Easy
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  • 20 oz or 2.5 cups liquid egg whites
  • 2 large eggs
  • 2 cups farmer’s cheese
  • 1.5 tsp salt
  • 1 tbsp rosemary, dried
  • 1.5 tsp smoked paprika


  1. Add the egg whites, eggs, and cheese to a mixing bowl or large blender cup. Blend until smooth using an immersion blender or regular blender.
  2. Preheat the oven to 350F. Stir the seasoning into the egg and cheese mixture.
  3. Grease an 8×8 baking pan and pour mixture into it.
  4. Bake for 60 minutes. Remove and cool.
  5. If needed, use a knife to pull the edges from the sides of the pan. Cut into 4 equal squares and then 8 equal triangles.


N’Oatmeal Raisin Cookie Dough (Lentil)

I wanted to create a snack that was both healthy and indulgent. The result is a not-overly-sweet edible cookie dough with protein and fiber benefits added from the red lentil base and reduced fat content from avoiding nut flours. The spices, extract flavor, and mix-ins can all be swapped out to create other flavors, but keep in mind that the raisins aid in the overall sweetness of the finished product. Some adjusting may need to occur to accommodate.

This makes a total of 3 cups of cookie dough which comes out to 12 servings at 1/4 cup each. The nutrition facts are as accurate as I could get them since the lentils ingredient was a generic “cooked lentils” as opposed to specifying red lentils. I used Elmhurst cashew milk for this recipe. You may sub 1+1/2 tsp of cinnamon for the spices above if you wish, but I cannot have cinnamon.

N'Oatmeal Raisin Cookie Dough (Lentil)

  • Servings: 12
  • Difficulty: Easy
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  • 2 cups red lentils, cooked
  • 2 tbsp coconut oil, melted
  • 3 tbsp nut milk
  • 2 tsp vanilla extract
  • 1/4 cup + 3 tbsp honey
  • 1/4 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp corriander
  • 1/2 tsp cardamom
  • 1/2 tsp salt
  • 4 tbsp coconut flour, sifted
  • 1 cup raisins
  • 3/4 cup coconut, shredded & unsweetened


  1. Soak a 16oz bag of red lentils overnight.
  2. Drain and rinse the lentils and place them into the InstaPot liner with just enough water to cover them.
  3. Pressure cook on high for 22 minutes and allow to sit and naturally release before removing the liner.
  4. Once the lentils are done, remove from the liner from the InstaPot and stir it well until it becomes a thick lentil paste.
  5. Remove 2 cups of the lentil paste (aka cooked lentils) and add to a mixing bowl.
  6. Add the coconut oil, nut milk, extract, and honey and mix well. Add the spices, salt, and sifted coconut flour. Mix very well and allow to sit for 5 minutes.
  7. Add the raisins and shredded coconut and mix well.
  8. Store in a container in the fridge for a few hours until it firms up.
  9. Grab a spoon and enjoy.


Sage Raisin Chicken Meatballs

These chicken meatballs (right side of the image above) are going to pair well with an earthy, salty sauce. I personally wouldn’t add them to a tomato-based sauce. I think they could even do well with an alfredo-inspired sauce. I did not take structured notes for the sauce I made, but I basically just blended some veggies together. Here is what I can tell you about the sauce I made for them: 1 large celery bunch, 40oz mushrooms, 10oz broccoli, 1lb small yellow onions, parsley, rosemary, and thyme; pressure cooked for 15 minutes with 1.5 to 2 cups of water; added fresh chopped sage, salt, cumin, and olive oil before blending smooth with an immersion blender; next time I would make only half of what I ended up with and exclude the broccoli due to the ugly color result.

Also pictured above, to the left, are my Asian Beef Balls.

Sage Raisin Chicken Meatballs

  • Servings: 12
  • Difficulty: Easy
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  • 1 lb ground chicken
  • 1 large egg
  • 1 tbsp lentil flour
  • 1 tbsp yogurt
  • 1/2 tsp salt
  • 1 tbsp sage leaves, chopped
  • 6 tbsp grated peccorino romani
  • 1/2 tsp cumin
  • 1/2 cup raisins


  1. Mix all ingredients together well.
  2. Form 12 meatballs and place them onto a baking sheet. I use a silicone baking mat, but you may line yours with parchment paper.
  3. Bake for 20-25 minutes at 375F.
  4. Remove and enjoy or toss into a sauce.


Asian Beef Balls

I was able to write down an accurate recipe for the meatballs, but the sauce and rest of the meal was from the heart (aka no notes). Here’s some of the details for those comfortable without recipes: 3 diced bell peppers (red, orange, and yellow), 1 bag of bok choy, chopped ginger root, diced shallots, coconut manna, olive oil, honey, lentil flour, the juice of 2 large navel oranges, thyme, salt, and garlic powder.

Asian Beef Balls

  • Servings: 12
  • Difficulty: Easy
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  • 1 lb ground beef
  • 1 large egg
  • 1 tbsp ginger root, grated
  • 6 tbsp diced shallots
  • 1 tbsp lentil flour
  • 1 tbsp yogurt
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil


  1. Mix all ingredients together well.
  2. Form 12 meatballs and place them onto a baking sheet. I use a silicone baking mat, but you may line yours with parchment paper.
  3. Bake for 20-25 minutes at 375F.
  4. Remove and enjoy or toss into a sauce.

I used 95% lean beef which is why I added the olive oil. If you use 80% or less, you may exclude the olive oil.


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

How to Save Burnt-Flavored Yogurt

Posting from my cell, so please forgive any grammatical errors.

Have you ever scorched your milk, perhaps unknowingly, and proceeded to make 24 hour yogurt only to discover it tastes god-awful burnt?

You can obviously throw it out and start over, if you wish. However, we all know the pain this causes us when a batch of takes-forever yogurt has to be tossed.

Would you rather salvage it? I didn’t really have a choice this week because I’m on bactrim for the worst sinus infection ever and don’t want to miss any probiotics.

Well, my mistake is your gift because I just made 2 awesome modifications to my plain yogurt that salvaged the entire gallon’s worth. One is savory and one is sweet. The measurements are approximately and you’ll likely need to adjust as you see fit.

I dripped my whole milk (1 gallon) yogurt for 9 hours and then separated the remainder into about 4 cups for each recipe below. Add your ingredients for sweet or savory, mix well, and enjoy!


  • 1/3 cup honey
  • 1 tbsp coriander
  • 1tsp vanilla extract
  • 3-4 drops doterra wild orange essential oil OR the zest of 1 orange
  • 1/2 tsp nutmeg
  • 1 tsp ginger


  • 1 tbsp onion powder
  • 1 tsp basil
  • 1 tsp cilantro
  • 1 tbsp honey
  • 2 tsp salt
  • Optional: black pepper

The sweet reminds me of an orange spice dip and the savory is like onion dip. This is how you turn lemons into lemonade… I suppose.

Homeopathic Methods

Update (10.23.18): I ended up taking a round of antibiotics because the infection went to my deeper sinuses causing no common sinus infection symptoms, just some pain in my cheek.

After being diagnosed with UC and reaching remission, I’ve been terrified of the moment I may need to take oral antibiotics. Not only do I not want to mess up all of the hard work I’ve done to achieve a happy gut, I’m also not interested in inviting C. Diff into my life.

That said, I’ve always had issues with mosquito bites and sinus infections – I have two deviated septums. It’s shocking that I don’t snore, but my doctor also suggested I likely don’t get sufficient oxygen either – much like someone with sleep apnoea.

This post is about the creature that bit me recently and the bite marks that wouldn’t go away. I’m thinking this was not a mosquito. Maybe some kind of fly?

I’ve always been a fan of not taking medication unless absolutely necessary and that goes for things as basic as tylenol. I don’t like to mask symptoms and I am aware of what antibiotics do to the body.

On the advice of some fellow SCDers, I went ahead and tried a combination of: tea tree oil mixed with manuka honey, oil of oregano, and sovereign silver. It worked. I couldn’t believe it, but it worked. Below are the pictures detailing the many faces of my bites and the ultimate healing. Also, I successfully beat a sinus infection using oil of oregano in my sinus rinse and taking it orally. It took a while, but I skirted taking the oral bactrim despite my doctor saying I needed it.

These are the products I used and will continue to use in the future:

Here are the bite pictures:

*Please forgive any grammar or spelling errors. I am writing this on my cell on my way to the SCD Conference in MA.

Ranch Dressing

I decided to make a ranch dressing in preparation for making chicken, bacon, & ranch pizza. Below is the recipe I ended up with. I am sure I will post alterations to this at a later date, but for now: enjoy!


  1. B I used primal kitchen avocado mayo and whole milk dripped/strained yogurt.
  2. If using dripped yogurt, you will likely need to add some water to thin it out. If using regular, whole milk yogurt, I recommendB foregoing the water.
  3. Seasonings can be altered to taste and you can sub out for other preferences.

Nutritional Information:

  • Calories: 138
  • Fat: 13g
    • Saturated: 2g
  • Cholesterol: 200mg
  • Sodium: 143mg
  • Potassium: 10mg
  • Carbohydrate: 4g
    • Dietary Fiber: 0g
    • Sugars: 3g
  • Protein: 3g

Ranch Dressing

  • Servings: 8 (2tbsp)
  • Difficulty: Easy
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  • 1/2 cup dripped/strained yogurt
  • 1/2 cup mayonnaise
  • 1 tbsp honey
  • 1-2 tsp lemon juice
  • 1-3 tbsp water
  • 1/4 tsp dried parsley
  • 1/4 tsp onion powder
  • 1/3 tsp garlic powder
  • 1/2 tsp thyme
  • salt and pepper


  1. Combine all ingredients and whisk until well mixed.


Hair Care Review: Living Proof

I’ve recently become obsessed with Living proofB hair products. I have always had long and healthy hair – despite countless color applications and processing. Back in May of 2017, I had to cut my hair short because, I believe, the round of prednisone I was on for two months destroyed it. It could also be related to the IBD, but I lean towards the prednisone because my hair is finally getting better. FYI: it started getting better before I began using this hair care brand, but this has made all the difference for me. And, I am not a hair product person. The most I use is some leave in conditioner.

So far I love the Restore and No Frizz lines. I am going to try out the PhDB line and some of the styling products. Here is a briefB summary of pros and cons thus far followed by a teeny review of the items I have tried thus far.


  • Pricey. I guess you get what you pay for, right?


  • I actually see and feel a difference in my hair and no longer hate it.
  • Free shipping and returns online.
  • Available at Ulta and Sephora.
  • Has decent promotions.
  • Can be found on Groupon and other discount sites.

Restore: Shampoo, Conditioner, and Mask Treatment

  • My hair felt like satin using these products. I used in combination with the humidity shield for a week, but I couldn’t bring myself to spend the $$$ on the large bottles of the Shampoo and Conditioner just yet. It’s expensive stuff.

Restore: Repair Leave-In

  • This works really well to detangle and smooth my hair while leaving it soft and manageable.

Restore: Perfecting Spray

  • I actually wanted to reorder this in a larger size, but I accidentally ordered the Repair Leave-In. I love this stuff. It leaves my hair silky without any indication of having used a product (i.e. oily). When I run out of the Leave-In, I’ll stock up on a big one of these.

No Frizz: Humidity Shield

  • I use this as often as I can tolerate because the smell actually bothers me. Or, maybe it’s the smell in combination with how it lingers in the air? Whatever it is, this makes me cough. However, in humid-as-hell Philly, this product does work on my fine hair.

PhD: Dry Shampoo

  • I just started using this and I have to say that it’s the best of the dry shampoos I have tried and I am a big dry shampoo fan. I usually use batisteB brand as a go to.

Maybe my hair was already on the mend on its own, but this brand of hair care products is making that journey significantly more enjoyable.

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
  • Print


  • 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)


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