Line a standard sized muffin pan and preheat the oven to 375F (190C).
Whisk the eggs and yogurt together well. Add the cheese and whisk until blended. Add in the onions, mushrooms, basil, thyme, salt, and pepper and mix well – as spoon or whisk may be used here.
Fill the muffin slots with the quiche mix.
Bake for 25 minutes or until the centers are baked through and there’s light browning on the tops.
Here is what I specifically used for this recipe: silpat muffin mold (no liner needed), 8 month intense manchego cheese (small dice), and simply organic dried thyme. A combination of shallots and onions may be used here as well.
I found a chicken nugget recipe online that uses sweet potatoes, but I cannot have those nor many of the replacements one might use in their place. So, I opted to go with bananas in this recipe. These are great with honey mustard or ketchup.
Preheat the oven to 400F. Line baking sheets with parchment paper.
Mix all but the ground chicken together well. Mix in the ground chicken using your hands until thoroughly incorporated.
Using two tablespoons, portion out ~1 tbsp of the mixture for each nugget. Lay out on the baking sheet and use the spoons to shape/flatten into a nugget.
Bake for 25 minutes or until the internal temperate is over 165F. Remove from the oven and cool for a few minutes before serving.
**A variety of squash, such as pumpkin or butternut, can be subbed 1:1 to replace the bananas. I intend to attempt using celeriac/celery root to replace the banana down the road. If you sub the banana with any of the aforementioned items, I suggest reducing the coconut flour to 2 tbsp and omitting the nut flour.
This sauce is a bit different with the hint of clove, the sweetness of the honey, and the flavor of the tiny tomatoes. It pairs really well with my recipe for Pizza Crust – which is how I ended up creating an actual recipe for it.
Feel free to adjust as you see fit and share your tweaks in the comments below! Enjoy.
Preheat the oven to 350F. Prep a cookie sheet with parchment paper or a silicone baking sheet.
Mix all ingredients except the dates until well blended. Mix in the dates.
Drop and flatten the cookies onto the prepped cookie sheet.
For 20 cookies, bake 10 minutes. For 15 cookies, bake 12 to 15 minutes depending on how crunchy you want them.
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.
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.
1.5 tbsp coconut oil (palm shortening may work as well)
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).
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.
Add the chocolate sauce. Process until well mixed and smooth with the consistency of nut butter.
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.
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.
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
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
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.
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:
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.