SCD Italian (breakfast) Sausage

Everyone loves this!  So glad I found this recipe!  I usually add a little more of the spices than is called for.

I'm just going to link you to it, because it's a PDF.

Found at:  http://www.nomorecrohns.com/uploads/1/0/9/8/10981918/turkeysausage-1.pdf

SCD Baked Chicken

Everyone at my house enjoys this.  Easy to make!

Ingredients

Chicken (I use chicken leg quarters)
Salt
Dried Basil
Dried Thyme

Place chicken on 8 x 13 pan and sprinkle with above ingredients.  Bake at 400 for 1 hr.  Done!

SCD Oven Chicken Tenders

These get gobbled up at my house.  Quick and easy meal!

BREADED CHICKEN TENDERS

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Ingredients

1 cup almond flour
onion salt
garlic salt
1 egg
boneless all white meat chicken breast tender strips

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Instructions

1. So simple! Just pour a cup of almond flour into a zip lock bag, and add garlic and onion powder seasonings until it smells good to you - we use A LOT.

2. Dip all white meat chicken tender strips into a beaten egg, then lightly coat in flour/seasoning mixture.

3. Broil on high for 10 minutes, then flip and broil for another 5-8 minutes.

4. They are ready when the coating starts to turn brown on both sides. 

 

Original recipe at:  http://www.scdrecipe.com/recipes-chicken/breaded-chicken-tenders/

Where to buy almond flour

I have searched and searched and the best deal I can find on blanched almond flour is the 25 lb. bag/box found at Honeyville - http://shop.honeyville.com/blanched-almond-flour.html

Yep, it's expensive...but it comes to about $6.36 per pound if you buy the 25 lb. box.  If you can find it cheaper somewhere else, let me know!

We've been very pleased with their flour.  Nice and fine.

SCD Spaghetti Sauce

Spaghetti Sauce

We love this sauce more than the store bought!  Very easy to make.

2 lbs Ground Beef
1 small White Onion, diced (I used dried onions…One of my daughters can’t stand chopped onion :p )

4-5 cups tomato sauce (when I’m out of fresh, I use 3 small cans of organic tomato sauce)

1 3-oz can organic Tomato Paste
Fresh Minced Garlic (I use about 5-6 cloves…I’m a garlic freak for the health benefits/antibiotic properties)
2 tsp Salt (Pink Himalayan, if you have it ;)

½ tsp. pepper
3 tsp Italian Seasoning (be careful if you buy a mixture…watch for added ingredients)
2 tsp Honey

2 Tbsp Olive Oil

Cook ground beef.  I add the garlic and other seasonings, usually, when the beef is almost done…no biggie if you don’t.  Add tomatoes and paste and simmer until good and hot.

Easy peasy!

Now, some people on the SCD diet make it with “Zoodles,” which are zucchini noodles.  We’ve actually never tried this…sorry!

Original recipe found at:  http://foreverscd.blogspot.com/2012/07/spaghetti-w-zoodles.html

SCD Chewy Monster Cookies

SCD Chewy Monster Cookies
Makes about 4 dozen
½ cup (1 stick) unsalted butter, softened (I actually use salted...doesn't seem to matter)
¾ cup honey
1 large egg, lightly-beaten
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
1 tsp. “legal” vanilla extract (no added sugars)
3 cups blanched almond flour
1 cup raisins
1 cup chopped walnuts or pecans
1 cup unsweetened, shredded coconut

Preheat the oven to 325° F.

Mix the ingredients in the order listed and drop the dough by heaping tablespoons onto
cookie sheets that have been lined with parchment paper. Flatten each dough glob with
dampened fingers.

Bake the cookies for 15-20 minutes until golden-brown (I haven't made these in a while...that sounds like a long time for a cookie to bake...try 10 minutes and check on them first). Cool them for 10 minutes on the cookie sheets, then transfer them to wire racks. When completely cool, store the cookies in an airtight container.

They freeze well.

Original recipe from:  http://bethsblog.typepad.com/turtle_soup_scd_cookbook_/scd-chewy-monster-cookies.html

SCD Cinnamon Cookies

 

Cinnamon Cookies

Ingredients

• 2 cups of blanched almond flour
• 1/8 teaspoon of sea salt
• 1/4 teaspoon of baking soda
• 1 teaspoon of cinnamon (plus extra to sprinkle on top)
• 1/3 cup of honey
• 4 tablespoons of unsalted butter (or coconut oil, or Spectrum shortening)

Method

1. Preheat the oven to 275°F/135°C.
2. Melt the butter.
3. Combine the butter with all the other ingredients in a mixing bowl and blend the ingredients until well combined.
4. With a spoon or your fingers, create small, balls of dough, about an inch in diameter, and place them on a buttered baking sheet (or a baking mat on a baking sheet).
5. Press each cookie to flatten it using either the palm of your hand or the back of a fork or knife. I criss-cross the top of the cookie with the back of a fork to get the hatch pattern. Optionally, you can sprinkle some cinnamon on the top of each cookie.
6. Bake for 15 to 20 minutes.
7. Turn the cookies over and lower the temperature of the oven to 175 degrees F.
8. Bake the cookies for another 10 minutes. (For a crunchier cookie, leave them in the oven at 175°F for another 15 minutes or so).
9. Cool for 10 minutes or so and enjoy!

Makes about 22 cookies.

Original Recipe Found at:  http://comfybelly.com/2009/06/cinnamon-cookie-glutenfree/#.VDPdahZ9UQY

SCD Peanut Butter Cookies

This is one of my 9yo's favorites...in fact, I think everyone in our family likes them.

Introduction

Ingredients

3/8 cup butter
2/3 cup honey
1 egg
3/4 cup peanut butter (all natural, no sugar)
1 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp vanilla (sugar free)

Directions

Beat butter, honey, eggs and peanut butter. Mix in flour, soda and salt.

Scoop spoonfuls and drop onto cookie sheets lined with parchment paper.

Bake at 350F for 8 min.

Serving Size: Makes 24 large cookies 

Original recipe found at:  http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1911062

Smoothies (SCD)

You MUST give your child the SCD version of yogurt.  It's the best probiotic on the planet, as far as I'm concerned.  Here is some info:  http://www.breakingtheviciouscycle.info/legal/detail/homemade-yogurt/

These smoothies will have them begging for more.

You'll need:

Blender (a tough one...frozen fruit can beat up the cheap ones.  I actually have a Ninja (from WalMart).

SCD Yogurt (recipe here -  http://www.breakingtheviciouscycle.info/knowledge_base/detail/yoghurt-how-to-make-with-yoghurtmaker/.  I use the Yogurtmaker that I got from Amazon, but there are other ways to make it, too)

Organic spinach (I buy the biggest package I can find at Hannaford)

Honey

Frozen fruit (I use so many mixtures it isn't even funny.  I buy the big bags from Walmart -- take your pick!)

Directions:

I put about 3 cups of yogurt (now, we're a big family...so we drink about 6 (six) 8 oz. glasses of this when I make a batch...your family might not be as needy) into my Ninja.  I add a couple of big handfuls of the spinach (by now the blender looks about 3/4 full...but don't worry, it will go down when you turn it on).  Put in as much honey (optional) as desired.  Cover with fruit.  Turn on your blender and within a few seconds everything will start to sink down from being chopped up.  Add more fruit until thick.  If it gets too think (happens to me all the time), either add a little bit of orange juice or just keep blending it until it pours right.

Focaccia Bread (SCD)

 

I've found it quite difficult to find bread recipes that actually taste wonderful.  I also found it quite difficult to find dry curd cottage (farmers) cheese to make some of the bread recipes I've seen that look so good!  Well, I finally found a recipe for the cheese (see the link in the ingredients below) and am going to start enjoying the breads made from it.  I love the consistency...much better than just making bread from almond flour alone.

Focaccia

I just made this today and it is a hit with Jaden...Jordan is okay with it.  It takes more like a wonderful biscuit to me...but it is good!

INGREDIENTS

Bread
2 cups (220 g) almond flour
7 ounces (200 g) dry curd cottage cheese (recipe can found here:  http://momskitchendesk.blogspot.com/2012/02/homemade-farm-cheese-or-dry-curd.html - I found it VERY easy to make!
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 cup (60 g) grated Cheddar cheese
3 eggs
3 tablespoons (40 g) butter, melted
2 scallion sprigs, finely sliced
Topping
1/2 teaspoon coarse sea salt
1 tablespoon (8 g) finely grated Cheddar cheese
1 teaspoon dried rosemary

INSTRUCTIONS

Preheat the oven to 375° F (190°C, or gas mark 5). Grease a 9- by 13-inch
(23- by 33-cm) baking dish.
To make the bread, mix together the bread ingredients in a food processor until well blended. Remove from the blender and spread out in the greased baking dish.
To make the topping, combine the topping ingredients and mix well. Sprinkle the topping on the bread.
Place in the oven and bake until the edges brown, 30 to 40 minutes.
Allow to cool and then cut into sandwich squares.

YIELD

Approximately 20 squares, depending on size 

 

Original recipe from  http://scdrecipe.com/cookbook/sample-recipes/focaccia/

Cheddar Bites (SCD)

Cheddar Bites

3 cups almond flour
3 cups shredded cheddar cheese
1/2 cup water
1 tsp baking soda
3 tsp herbs de provence (I’ve actually never added this - not sure where to find it)
2 tsp onion powder
2 tsp garlic powder
1 or 2 tsp freshly cracked black pepper
and a pinch of red pepper flakes (optional)

1 cup of chopped bacon (optional – but very good!)

Mix all of your ingredients together in a big bowl.  Add more water if you need to. Shape into a big ball, divide in half. and place each half on top of a piece of parchment paper the size of your cookie sheet. Place another piece parchment on top, and roll the dough until it is very thin, less than 1/4 inch, the thinner the dough, the crispier the crackers will be. Put it in the fridge for 30 minutes.

Make sure your oven is preheated to 300 F.

Remove top piece of parchment paper.  Using a pizza cutter, cut through dough making squares about the size of saltine crackers.  Leave on parchment paper.

Bake the crackers at 300 for 30 minutes.
Take the crackers out of the oven, and turn the temperature down to 210 F.

Separate and flip the crackers over (use pizza cutter again if necessary) and allow to cool for 5 minutes.

Bake the crackers again at 210 for 30 minutes.

Turn off the oven, and allow the crackers to continue crisping as the oven cools all the way down. Can take an hour or two.  Sprinkle salt on top if desired.

Make sure you store the crackers in an air tight container. You can freeze them as well.  Toast them up in the oven if they need it! 250 F for five to ten minutes… I hope you enjoy!