Tahini Date Cookies

Sesame seeds and tahini are considered a more advanced SCD food. Please post share variations you try! These taste a bit like snickerdoodles.

Tahini Date Cookies

  • Servings: 20 Cookies
  • Difficulty: Easy
  • Print


  • 1 cup tahini
  • 1/3 cup honey
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/8 to 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/4 tsp salt
  • 1/2 cup chopped dates
  • 1 tbsp unsweetened coconut flakes (fine shred)


  1. Preheat the oven to 350F. Prep a cookie sheet with parchment paper or a silicone baking sheet.
  2. Mix all ingredients except the dates until well blended. Mix in the dates.
  3. Drop and flatten the cookies onto the prepped cookie sheet.
  4. For 20 cookies, bake 10 minutes. For 15 cookies, bake 12 to 15 minutes depending on how crunchy you want them.
  5. Remove from the oven and transfer to a wire cooling rack.

All ingredients from nutmeg down are interchangeable and optional. You can replace the tahini with any natural nut butter. Some other options to consider: ginger, cinnamon, coriander, allspice, pumpkin spice, chopped nuts, raisins, chopped apricots, chopped figs, etc.

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.

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

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
  • Print


  • 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.

Credit: MyUCandMe.com

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.

Credit: MyUCandMe.com

Carrot-Free Nomato Sauce

I recently accepted, after about eight attempts, that tomatoes do not agree with me. I already knew that most nomato sauce recipes contained carrots – which I cannot have. So, I set out to attempt making a nomato sauce by altering the need for carrots. I also do not use red wine vinegar and I don’t do very well with eating onions or garlic. I used this recipeB from Merit and Fork for my basis. I followed the recipe instructions, but altered the ingredients as follows:

Carrot-Free Nomato Sauce

  • Servings: 8
  • Difficulty: Easy
  • Print


    Nomato Sauce – 1st Cook (first 30 mins):

  • 2 tbsp olive oil
  • 2 cups diced English cucumbers, peeled
  • 2 cups diced daikon radish
  • 2 cups diced celery (about 4 stalks)
  • 1-1/2 cups diced roasted/cooked beets
  • 1 large onion, quartered
  • 1 cup diced mushrooms (about 4 oz. baby bella or button)
  • 2-1/4 cups water
  • B tsp each dried oregano & marjoram
  • 1-1/2 tsp + 1 tsp sea salt, divided
  • Nomato Sauce – 2nd Cook (last 30 mins):

  • 2 cups water
  • 2-1/2 tbsp distilled vinegar
  • B= tsp honey
  • 1 cup sliced mushrooms (about 4 oz. baby bella or button)
  • 1 large bunch fresh basil leaves, chiffonaded
  • sea salt, to taste

Green Tea & Lavender Face Wash

After searching for a natural facial cleanser for some time now, I decided that making my own may be the best way to control what I am putting onto my skin. With all of my intolerances and new skin issues, this provides me with the flexibility to change up the formula as needed to accommodate. Right now I am battling dry skin and being in my 30’s has inspired me to look towards preserving some youthfulness in my skin.

You may wish to purchase pump bottles for storage and use of this face wash. The bottles I am using are BPA Free Liquid Hand Soap Dispensers w/ Foaming Pump (set of 3 on Amazon). This recipe is very flexible – the type of tea, the carrier oil, the essential oil(s), and the add-ins are all based on preference. Here are the reasons behind my choices of green tea, coconut oil, lavender, and vitamin E:

  • Green Tea has antibacterial and anti-inflammatory properties, fights aging with high levels of catechins (antioxidants), acts as an astringent, fights acne, and exfoliates among other things. You can read more here.
  • Fractionated CoconutB OilB has no color or oder and therefore maintains the purity of essential oils when used as a carrier oil. This carrier oil is ideal for dry skin and won’t clog pores.
  • Lavender Esstional Oil treats acne, heal eczema, detoxifies, tones, restores complexion, and slows aging.
  • Vitamin E Oil blocks free radicals (anti-aging), helps dry skin, and can work as sun-protection when combined with Vitamin C.

Some variations that may be of interest include:

  • Oily skin: tea tree, lemongrass, or orange essential oils.
  • Dry skin: rose, cedarwood, or lavender essential oils.
  • Go here for a great chart of essential oils and their benefits in skin care use to find your perfect match/combination.
  • Instead of green tea: chamomile tea, distilled water, rose water, or even coffee.

Share any adjusted recipes in the comments below and let me know how it works!

Green Tea & Lavender Face Wash


  • 1/2 cup castile soap
  • 1/2 cup brewed organic green tea
  • 1 & 1/2 tsp carrier oil (avocado, coconut, olive)
  • 5-10 drops essential oil (see above recommendations)
  • 5-10 drops of vitamin E oil (optional)


  1. Brew the tea, strong. Pour cooled tea into bowl or container along with the rest of the ingredients.
  2. Mix well (shake gently if using the bottles suggested above) and use daily!

Credit: MyUCandMe.com

Turkey Meatloaf

My first SCD Thanksgiving meal was a success. The sauce pictured in the image is the cherry pear sauce located on the site. I simply roasted my veggies in honey, mustard powder, salt, and olive oil along with the turkey meatloaf (same time, stirring occasionally). Veggies include: celery, broccoli, string beans, and spinach.

Turkey Meatloaf

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 1lb ground turkey
  • 2 tbsp dried parsley
  • dash of cumin (~1/2 tsp)
  • dash of paprika (~1/2 tsp)
  • dash of basil (~1/2 tsp)
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/3 cup dry curd cottage cheese
  • 1/3 cup walnut flour (or any nut flour)
  • 1 mashed banana (instead of an egg)


  1. Preheat oven to 350F.
  2. Hand mix all ingredients until well incorporated.
  3. Place into bread pan.
  4. Bake for 45 minutes and then broil on low for 10 to 20 minutes depending on your preference.

Credit: MyUCandMe.com