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
  • Print


  • 3 lbs grapes
  • 1 cup honey
  • 1 lemon, juice only


  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!


  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
  • Print


  • 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


  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!


  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

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
  • Print


– 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


  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.

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

UC Remission Status Update

Please don’t mind any misspelled words or poor grammar as I type this on my cell phone. I recently had my 6 month GI visit in April and wanted to share the results. Thus far, everything is looking good. I requested a fecal calprotectin test (which apparently I’ll be paying for out of pocket), and I scored <16 – which is basically what someone without IBD would score.

I was so happy you would have thought I won the lottery.

At my appointment, I discussed eventually getting off the mesalamine oral meds, but my doctor was not too happy with the idea. She said I have a much higher chance of keeping my risk for colon cancer low by staying on them as well as maintaining remission. At the very least, I will be attempting to get down to a maintenance dose eventually.

I’ve finally gotten back into the gym again and I’m trying to stay consistent. The DOMS (delayed onset muscle soreness) is so much worse now with the IBD and the fatigue can be worsened if I don’t watch myself. But, I’m going slow and paying attention to what my body is telling me. I figured the least I can do right now is try to take advantage of how low my weight is (finally normal and stable) and tone up to look good in a bikini again.

Obviously there are benefits to working out besides looks – and I’m speaking to weight lifting specifically here. The emotional impact is amazing and I’ve missed it dearly.

After almost exactly a year from being hospitalized for this disease, I have finally begun to feel like myself again. For a long time I have lived with a cloud over my head wondering when I would be struck down again and hospitalized. That’s not like me and I’m happy it’s lifting.

I successfully went on my first extended trip away from home and brought my own food. I survived. Now, I look forward to my trip in October to the SCD Rocks Conference on Westport, MA and my trip right after to Salem, MA. We will be planning a cruise soon as well. I NEED A BEACHY VACATION!

Anyway, thanks for reading. Here are some of my lab results:

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


  • 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


  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)

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 recipe 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
  • 1 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
  • 2 tsp honey
  • 1 cup sliced mushrooms (about 4 oz. baby bella or button)
  • 1 large bunch fresh basil leaves, chiffonaded
  • sea salt, to taste