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

Ingredients

  • 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)

Directions

  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
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Ingredients

  • 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)

Directions

  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

Cherry Pear Sauce (Thanksgiving)

I can no longer have cranberries, so I decided to try something new for a similar sauce for Thanksgiving. It came out wonderfully, but it isn’t very tart. If you’re looking for tart, I would replace the grape juice with SCD legal tart cherry juice and reduce the pears by 2. I would likely also add about 3/4 cup more cherries. In fact, I would likely make this again just like that to replicate the familiarity of cranberry sauce. Enjoy!

Cherry Pear Sauce (Thanksgiving)

  • Servings: 3 Cups
  • Difficulty: Easy
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Ingredients

  • 1 cup fresh or frozen pitted cherries (frozen used here)
  • 4 green pears, skinned and cut
  • 3/4 cup grape juice
  • 1/2 to 2/3 cup water
  • 1 tbsp honey
  • 1/2 tsp vanilla
  • 1 tsp lemon juice
  • pinch of salt

Directions

  1. Combine ingredients in sauce pan and cook until soft.
  2. Use an immersion blender to “spot blend” the fruit to allow for some retention of texture.
  3. Cook down a bit on low/simmer until it reaches a satisfactory consistency (I decided applesauce was a good one for myself).
  4. Allow to cool before storing.
  5. ***It will thicken a bit more once cooled. Store in a mason jar in the fridge. Next time I would personally add more cherries or only 2 pears, but that is just my personal preference.


Credit: MyUCandMe.com

SCD Asian Sweet Sauce

The inspiration for this sauce comes from duck sauce. It’s not quite the same, but it does give you the sweet compliment to spicy mustard. I think that a proper duck sauce could be made using apricots and oranges in some fashion. Unfortunately, I cannot eat apricots.

SCD Asian Sweet Sauce

  • Servings: 6
  • Difficulty: Easy
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Ingredients


Directions

  1. Combine ingredients in sauce pan.
  2. Cook down on low until desired thickness is reached. I did about 30 minutes.
  3. Allow to cool.
  4. ***It will thicken more as it cools, so take that into consideration when deciding when to remove it from the heat.


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.

Nutty Banana Breakfast Bars

I felt like creating something original today. I think it could still be better, but it definitely hit the spot. Right now I am not sure I can have honey, so I’ve been playing around with baking using fruit as the only sweetener. Hopefully, if my love affair with honey must come to an end, I will tolerate dates instead. A girl needs something! Anyway, if you decide to try these, please comment on how you adjusted them or how you think they might be best improved. Enjoy!

Nutty Banana Breakfast Bars

  • Servings: ~12 Bars
  • Difficulty: Easy
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Ingredients

  • 3/4 cup pecan flour (any nut flour besides coconut)
  • 3/4 cup walnut halves
  • 1/2 tsp baking soda
  • 1/2 tsp ginger, ground
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 2 tsp vanilla extract
  • 1 egg yolk, large
  • 1 tbsp coconut oil (+ some to grease pan)
  • 2 tbsp peanut butter (or any nut butter)
  • 2 bananas, ripe
  • 5 tbsp coconut milk
  • 1/2 cup coconut, shredded & unsweetened

Directions

  1. Preheat oven to 350F. Grease a 13 x 9 x 2 inch pan.
  2. Combine flour, nuts, baking soda, ginger, and salt in a food processor. Pulse untill well blended.
  3. Add lemon juice, vanilla, egg, oil, nut butter, bananas, and milk. Pulse until smooth like a batter.
  4. Add the shredded coconut and pulse lightly to mix in.
  5. Spread the batter evenly into the pan. Bake for 20 to 25 minutes, until browned and the edges have pulled away from the sides.

Ginger Orange Beef Jerky

I decided to try out my new dehydrator this weekend. Aside from some simple fruit leather in mango and raspberry flavors, I came up with this delightful recipe. Enjoy!

Ginger Orange Beef Jerky

Ingredients

  • 1 lb flank steak, cut 1″ wide x 1/4″ thick x 4″-6″ long
  • 1.5 cups of fresh orange juice (I used 4 medium oranges)
  • 3 tbsp ginger fresh cut, large dice
  • 1/2 tbsp minced garlic
  • 2 tbsp vinegar (I used distilled)
  • Salt to taste (I probably used about 3/4 tsp)

Directions

  1. Marinate in a freezer bag for at least 8 hours. I did it for 16 hours.
  2. Dehydrate according to your dehydrator’s instructions. I have the presto dehydro 06300, so mine took about 5 hours at ~165F.
  3. You should cook the jerky after dehydrating. The directions of my dehydrator was to cook the jerky for 10 minutes at 275F. It should be sizzling when you remove it.
  4. Cool to room temperature and enjoy (or store it for later).


Credit: MyUCandMe.com

Avocado Ice Cream

This is a delicious alternative to a dairy-based frozen yogurt.

Avocado Ice Cream

  • Servings: ~4
  • Difficulty: Easy
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Ingredients

  • 3 ripe avocados
  • 1 frozen banana
  • 1 cup coconut cream
  • 1/2 cup honey
  • 2 tbsp lime juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • optional: 1/2 cup add-ins (chopped nuts, coconut flakes, etc)

Directions

  1. Blend all ingredients until smooth.
  2. Pour into ice cream maker and run until the mixture looks like soft-serve ice cream.
  3. Store in freezer-safe container for storage.

If you are using add-ins, you can add these in before pouring into the ice cream maker. Or, you can mix these in by hand before serving or storing.

Credit: MyUCandMe.com