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

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.

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

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!

Notes:

  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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Ingredients

  • 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

Directions

  1. Combine all ingredients and whisk until well mixed.


Credit: MyUCandMe.com

Crab Cakes (Low-Fat)

I have not introduced crab yet for LEAP. I was finally able to find lump crab meat with no other ingredients besides pasteurized crab (Whole Foods). I’ve combed through some recipes out there to come up with my own SCD legal recipe that also reduces fat (no mayo here). I am currently trying to increase my protein intake and level my fat intake off to about the same percentage – more into a keto realm.

Here is the nutritional breakdown for (1) crab cake:

  • 96 calories
  • 2g fat
    • 1g saturated
  • 116mg cholesterol
  • 351mg sodium
  • 1g carbohydrate
  • 0g sugar
  • 0g dietary fiber
  • 18g protein

Crab Cakes (Low-Fat)

  • Servings: 12 cakes
  • Difficulty: Easy
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Ingredients


– 2 cups lump crab meat
– 1/2 tsp garlic powder
– 1 tbsp lemon juice
– 1 tsp yellow mustard
– 1/2 cup diced green bell pepper
– 1/2 tbsp onion powder
– 1/2 tbsp parsley, dried
– 1 large egg
– 1/4 cup cashew flour
– 2 tsp ghee (or butter) for frying

Directions

  1. Combine all ingredients, except the ghee, until well mixed.
    2. Form patties that are about 3 inches in diameter.
    3. Over medium heat, melt the ghee and fry the crab cakes for 2-4 minutes per side. They will be done when crispy and golden.
    *I simply combine honey and yellow mustard for a sauce at a 1:1 ratio.
    **I consider (2) cakes as (1) serving and made these into 6 cakes accordingly.

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
  • Print

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)