Lemon Cardamom Froyo

 

This is such a bright -flavored frozen yogurt. I feel like it would complement fruit pies well – especially blueberry, apple, or even sweet potato. Please let me know how it is, if you make it, by leaving a comment below. Enjoy!

lemoncardfro

Lemon Cardamom Froyo

  • Servings: 6 x 1/2 cup
  • Difficulty: Easy
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Ingredients

  • 2 cups half & half yogurt
  • 2 small (6″ to 6 7/8″) bananas
  • 1/4 cup honey
  • 1/4 cup coconut cream
  • 2 tsp cardamom, ground
  • 2 tsp vanilla extract
  • 1 tsp lemon oil
  • optional: zest of 1 lemon

Directions

  1. Blend all ingredients together until smooth. If using lemon zest, mix this in before adding to the ice cream maker.
  2. Add to an ice cream maker and wait for the finished froyo.
  3. Serve immediately or freeze for later use.


Credit: MyUCandMe.com

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
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Ingredients

  • 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)

Directions

  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


SCD No-Chocolate Hazelnut Spread (Faux Nutella)

The inspiration for this comes from Glen’s Chocolate Sauce. You will need 1/2 cup + 2tbsp of this sauce for the spread. I have altered the recipe ingredient amounts just slightly and redid the directions.

Here are the nutrition facts for both recipes:

Here is my twist:

Jenn's Twist on Glen's Chocolate Sauce

  • Servings: 1 Cup
  • Difficulty: Easy
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Ingredients

  • 1/4 cup honey
  • 8 pitted dates
  • 1/3 cup coconut milk
  • 1/4 cup cocoa butter*
  • 1 tbsp vanilla extract
  • 1 tbsp butter
  • 1/8 tsp salt*

Directions

  1. Combine half of the coconut milk, dates, vanilla extract, salt, and honey in a food processor. Pulse until combined and the dates are finely chopped.
  2. Combine the cocoa butter, butter, and remaining milk in a saucepan over low to medium heat.
  3. When the butter and cocoa butter have melted, add the date mixture.
  4. When the pot begins to bubble, begin to whisk constantly until the sauce reduces by about 1/3 to 1/2 (or when the sauce coats the back of a spoon/spatula).
  5. Remove from heat.
  6. Optional: Use an immersion blender on high speed to liquify any remaining date bits. This will provide a smoother texture.
  7. Allow to cool and store in a mason jar in the fridge.

SCD No-Chocolate Hazelnut Spread

  • Servings: ~1.5 Cups
  • Difficulty: Easy
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Ingredients

  • 1/2 cup + 2 tbsp Jenn’s Twist on Glen’s Chocolate Sauce
  • 1.5 cups hazelnut meal/flour (or 4oz whole hazelnuts)
  • 2 tbsp honey
  • 1/4 tsp salt
  • 1.5 tbsp coconut oil (palm shortening may work as well)

Directions

  1. Combine the hazelnut flour, honey, salt, and coconut oil in a food processor. If using whole hazelnuts, place them in alone first and pulse until it is the consistency of hazelnut flour (ground hazelnuts).
  2. Process the ingredients until the consistency is that of hazelnut butter. It may not become smooth, but if tasted, the resulting spread will melt in your mouth. It will not be gritty. This takes about 15-20 minutes.
  3. Add the chocolate sauce. Process until well mixed and smooth with the consistency of nut butter.
  4. Store in the fridge for up to a month.


Credit: MyUCandMe.com

Thanksgiving Dinner 2018

Here is my Thanksgiving Dinner 2018 menu. I’ve included a bonus side just in case you are missing mashed potatoes (not pictured in the above image).

  • Oil Poached Turkey Cutlets
    • I do not have a recipe for the sauce on my turkey pictured above. I combined white truffle oil, Primal Kitchen Avocado Oil Mayo, dried rosemary, cracked black pepper, and a touch of honey. I microwaved this for approximately 20 seconds and mixed well.
  • Tart Cherry Jam
    • This is my cranberry sauce replacement because I cannot have them.
  • Pickled Mushrooms
    • This can be served chilled or warmed.
  • Lemon Garlic Stringbeans
    • This can be served chilled or warmed.
  • Bread Stuffing
  • Bonus: Rutabaga Mash
    • A solid replacement for mashed potatoes. It reminds me of the white potato and turnip mash that my grandfather makes.

Oil Poached Turkey Cutlets

  • Servings: 2
  • Difficulty: Easy
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Ingredients

  • 2 turkey cutlets (breasts)
  • 3-5 cups of oil
  • 2 bay leaves
  • 2-3 tbsp peppercorns
  • 3 twigs of thyme, fresh
  • 5 large sage leaves, fresh
  • 1 tsp salt

Directions

  1. Place the turkey cutlets and seasonings into a saucepan that is big enough to hold them, but small enough to allow for the oil to cover them. I used a 7 inch saucepan.
  2. Use enough oil to cover the turkey and seasonings added. I used a combination of olive oil and sesame oil which came to approximately 5 cups.
  3. Keep the heat on medium low and adjust as needed. The oil should bubble, but not boil. Keep it around 75C or 167F. I kept a thermometer hooked to the side of the pan for the duration of the cook time.
  4. Cook for about 20-25 minutes or until the internal temperature of the turkey cutlet is 165F.
  5. Remove the turkey cutlets and place into a strainer over the sink. Allow them to cool at least 5 minutes.
  6. Slice and enjoy with some Tart Cherry Jam or other sauce of your choosing.


Credit: MyUCandMe.com

Tart Cherry Jam

  • Servings: ~6
  • Difficulty: Easy
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Ingredients

  • 4 cups cherries (I used frozen sweet cherries)
  • 1/4/ cup honey
  • 4 tbsp tart cherry juice
  • 3 tbsp lemon juice
  • 3 tsp gelatin

Directions

  1. Mix the cherry and lemon juice in a small bowl. Add the gelatin and set aside to allow it to bloom.
  2. Add the cherries and honey to a large pot. Cook over medium heat. When the cherries have defrosted enough, mash them with a potato masher.
  3. Once the cherries and honey have come to a boil, simmer for 15 minutes on low.
  4. Remove from heat and mix in the gelatin and juice mixture.
  5. Store in mason jars in the fridge until the jam has set. This should take about 8 hours depending on the size of the mason jar. I used large mason jars.


Credit: MyUCandMe.com

Pickled Mushrooms

  • Servings: 2
  • Difficulty: Easy
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Ingredients

  • 8 oz mushrooms (I used portabello and shiitake)
  • 1/2 cup vinegar (I used distilled)
  • 1/4 cup honey

Directions

  1. Mix honey and vinegar until well blended.
  2. Add mushrooms, honey, and vinegar to a small saute pan.
  3. Cook over medium to high heat for 15 to 20 minutes or until the pickling liquid has reduced by over half and the mushrooms are cooked thoroughly.
  4. Serve warm or store in the fridge to serve cold.


Credit: MyUCandMe.com

Lemon Garlic Stringbeans

  • Servings: 3
  • Difficulty: Easy
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Ingredients

  • 2 cups of french string beans
  • 1 to 2 lemons, quartered
  • 4 to 8 garlic cloves, peeled and crushed/smashed
  • Olive oil to taste
  • Salt to taste
  • optional: fresh thyme

Directions

  1. Cook the string beans to your desired texture. Cool and place into a mixing bowl.
  2. Squeeze the lemon quarters over the stringbeans and toss them into the bowl.
  3. Add the olive oil, crushed garlic cloves and thyme twigs (if using) into the bowl. Add desired amount of salt.
  4. Mix well and store in the refridgerator overnight. Shake the container occasionally to mix things up.
  5. To serve chilled, remove from the refridgerator for at least 30 minutes to allow the oil to liquify.


Credit: MyUCandMe.com

Bread Stuffing

  • Servings: ~6
  • Difficulty: Easy
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Ingredients

  • 1 loaf of bread (I used about half of coconut bread and cashew creme bread from Liberate Specialty Foods)
  • 3 tbsp olive oil
  • 2 tbsp butter (+ some for coating baking dish)
  • 1/3 to 1/2 cup of broth or water
  • 1.5 cup diced mushrooms
  • 2 cups celery, diced
  • 20 pecans, crushed or chopped
  • 10 dates, chopped
  • 3 tbsp raisins
  • 2 tbsp onion powder
  • 2 tbsp lemongrass, fresh
  • 1 tsp coriander
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp thyme, dried
  • Salt to taste.
  • 1 egg + 2 egg whites, whisked
  • 5 sage leaves, fresh and torn
  • optional: 1/2 cup cheese (farmer’s or feta)

Directions

  1. Cube the bread and bake at 325F for about 20-25 minutes or until bread is toasted and hardened. Set aside in a mixing bowl and allow to cool.
  2. Coat the a baking dish (8×8 or larger) with butter and set aside. Preheat the oven to 325F.
  3. In a medium to large saute pan, add the olive oil and butter over medium heat. Once the butter has melted, add the mushrooms and celery. Cook for 5 minutes, stirring.
  4. Add the pecans, dates, and raisins. Cook for 5 minutes, stirring. Use the water to deglaze as needed.
  5. Add all seasonings aside from the fresh sage. Cook for 5 minutes. Use the water to deglaze as needed.
  6. Pour the sauteed ingredients over the stuffing. Mix well.
  7. Add the whisked eggs and torn sage leaves. Mix well.
  8. Pour the stuffing mixture into the buttered baking dish. Add cheese over the top. (You can also just mix cheese in during step 7).
  9. Place the baking dish in the oven. Bake for 30 to 40 minutes while stirring occasionally to allow for the bread to crisp all throughout.
  10. Remove and cool. This can be served immediately or stored in the fridge until ready to use.

**There is a new and improved version of this recipe available here.**

Credit: MyUCandMe.com


Rutabaga Mash

  • Servings: ~4
  • Difficulty: Easy
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Ingredients

  • 1 large rutabaga (around 2-2.5 pounds in weight)
  • 1/4 to 1/2 cup of salted butter, cut
  • Salt and pepper to taste
  • optional: coconut cream

Directions

  1. Cube the rutabaga and steam until a knife slides through with ease.
  2. Add the cooked rutabaga to a mixing bowl. Mash with a potato masher.
  3. Add in the butter and seasonings of choice and mix well. You can add coconut cream here if desired. I did not.
  4. Serve or store in the fridge until ready to serve.


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.

Cake
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

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

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)