Egg free, Dairy free SCD Cookies!

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This recipe was kindly shared on pecan bread around the holidays.

INGREDIENTS:

-2 cups almond flour

-1/4 tsp salt

-1/4 tsp baking soda

-1/4 cup palm oil shortening. (I use Spectrum organics All Vegetable shortening).

-1/4 cup honey

-2 tsp vanilla ( Make sure your vanilla is legal. I use the alcohol free version).

-1/4 tsp cinnamon

Mix together all but the cinnamon. Roll into 1TBSP balls then sprinkle cinnamon ontop and press into an X shape with a fork. Bake at 350 for 10 minutes.

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SCD soft pretzels

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found this recipe on pinterest and they came out good! It’s unfortunate that my son can not have coconut and eggs. Will be trying this again without them soon!

INGREDIENTS:

-1.5 cups almond flour

-3 tbsp ground coconut flakes

-1/2 tsp coarse sea salt

-3 eggs room temp

-1Tsp Ghee

Beat 2 eggs  and set aside. Then combine the almond flour, salt and ghee. Add to the eggs. Add coconut four until the dough is pliable and you can mold it into a pretzel shape.  Place your pretzel shapes on a well oiled pan and bake at 350 for about 10 minutes. Take them out, flip them over, brush with the last beaten egg and salt. Bake at 400 for 5 minutes more.

Crispy Chicken w/ asparagus & Cauliflower mash

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the picture really does this meal no justice!

INGREDIENTS:

-chicken thighs

-asparagus

-head of cauliflower

-salt, pepper

-olive oil

Salt and pepper the chicken and bake  covered at 350 for 1 hour, then uncover, drain liquid and put in broiler until crispy.  Pan fry asparagus covered for about 5-10 mins in olive oil, with a little salt and pepper. I don’t like it mushy, so I do it just until it is a little tender. Boil the Cauliflower, then once cooked through put into a food processor and grind until mashed potato consistency. Salt and pepper to taste.

 

Western Omelet w/ SCD legal bacon

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INGREDIENTS:

-eggs

-diced yellow, green and red peppers

-chopped fresh garlic

-salt & pepper

-Ghee

-SCD legal bacon. I chopped some and added to the eggs.

Pre-cook your bacon and put aside. Then melt ghee in a pan, simmer the pepper, cooked bacon and garlic. Once they start to brown, pour beaten eggs over top.

What’s for lunch?

Lunch is particularly hard for me to prepare. It is hard to find variety without egg, dairy, citrus, grapes, lettuce, watermelon and more. But people who do regular SCD or GAPS will have much more variety, so please don’t let these lunches turn you off to the diet! Foods could be very gourmet if a person has no IgG triggers! Image

We use LunchBots stainless steel storage and love them!

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seasoned chicken tenders, almonds, carrots and strawberries

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breakfast sausage, strawberries, carrots, larabar and honey muffin cookies

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chicken ka-bobs, ariel peppers, muffin

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meatballs, Pomegranate, dates, carrots, blueberry fruit roll up,  muffin

Pasta and meatballs

This is a picture of the same dinner but different peeling styles of zucchini.

INGREDIENTS:

-zucchini deseeded.  peeled with a peeler or sliced lengthwise. Both ways shown in pictures.

-ground beef

-spices: salt, pepper, bay leaf, oregano, marjoram, thyme, turmeric to taste.

-strained tomatoes

-olive oil

-apple cider vinegar(not Braggs or one with a ‘mother’).

Make meat balls with the ground beef. Quick fry the zucchini noodles in olive oil.  Make the sauce by combining strained tomatoes, spices and vinegar. Simmer stirring often.

Banana ‘Ice Cream’

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This is basically a thick banana shake. But I tell my kids it’s banana ice cream!

INGREDIENTS:

-Very ripe spotted banana (frozen)

-a little honey

-splash of vanilla extract ( I use alcohol free vanilla extract with glycerin which is legal)

-handful of ice
Everything in the blender. ENJOY!