Archive for the ‘What We’re Eating’ Category
A few weeks ago, we received the news that my daughter could try four nuts based on her latest blood tests: pecans, walnuts, almonds and pine nuts. She still tested very allergic to peanuts, pistachios, cashews and hazelnuts.
I was excited about this news, because our options are rather limited on the Specific Carbohydrate Diet without the ability to cook with nut flours.
I went to Whole Foods to buy nuts only to find out that all packaged and most bulk nuts have warnings about possible contamination with peanuts and other tree nuts. I did not want to risk my daughter ingesting any peanut or tree nut particles, so I found almonds and pecans that have not come in contact with other nuts.
I drove to Anna, TX to get pecans from Foster Crossing Pecans and I ordered almonds through JustAlmonds.com. A quick note: JustAlmonds.com‘s January special is 25% off natural almond flour, and you can get 10% off your first order if you subscribe to their newsletter.
Unfortunately my daughter had a series of allergic reactions to the pecans and a small reaction to the pine nuts, but she seems to be tolerating the almonds so far. I am so happy about this!
Since my daughter seemed okay with the almond test, I made this pizza for her:
It was so easy to make!
I put a handful of almonds into my Magic Bullet blender and was surprised how easily they converted to almond flour. When I did the same thing with pecans, the pecans became pecan butter quickly, but because the almonds are so hard, I could repeatedly grind them and never got butter.
1/2 cup almond flour (I ended up using a full cup to get a dough-like ball)
Italian tomato paste – $1.99 at Dallas Whole Foods Market
How to Make
- Mix all of the crust ingredients together in a bowl. Start with 1/2 cup almond flour and add flour until you get a dough-like ball.
My daughter loved this recipe. I loved it because it was easy to make. The crust tastes a bit like a wheat crust and it is very filling. The small pizza was more than enough for my daughter and me to share.
Recipe Credit: John Higgins, John’s Pizza – SCDRecipe.com. Visit the site to get the original recipe.
Last week, I was up late working and had the Wendy Williams Show on in the background. Richard Simmons was one of the guests. When I heard him mention his spaghetti squash recipe, I tuned in. I’m glad I did!
It is Specific Carbohydrate Diet (SCD) legal, healthy and very easy and quick to make!
Here’s what it looked like:
Richard put the mixture back in the squash skins, kind of like this:
but his looked much nicer than mine! I didn’t fill it all the way up like Richard did.
Here’s how easy it is to make this recipe:
1. Cut the spaghetti squash in half. I did this before I bought the Presto LeverEdge. I had to use one of my Cutco knives.
2. Clean out the seeds and strings.
3. Place the halves face down into a microwave safe dish and add an inch of water. Microwave the squash for 20 minutes and then let them cool for 10 minutes.
4. Cut up the chives and tomatoes and grate four tablespoons of Parmesan cheese. Richard used diced canned tomatoes, but that is not legal on the Specific Carbohydrate Diet, so I cut up Roma tomatoes.
5. Using the end of a fork, scrape out the squash half so the result looks like spaghetti! Put in a casserole dish.
6. Add the chives, tomatoes and cheese to the spaghetti squash.
7. Bake at 350 degrees for 15 minutes.
My daughter LOVED this dish. I thought it was quite good, but I plan to add another 2-4 tablespoons of Parmesan cheese when I make it again.
I sprinkled Parmesan cheese on top of each serving too. It can be served hot or cold, although I preferred it to be hot. Since we can no longer eat pasta, this is the closest substitute we’ve had in the past six months since starting on the SCD.
View Richard Simmon’s recipe for this dish on the Wendy Williams Show’s Website.
I thought I would try out a new chicken nugget recipe tonight.
I’m not big on spicy foods, but didn’t realize these would turn out to be SOOOOO spicy. They’re good, but I will use less cayenne pepper and I will try to find SCD-legal yellow mustard instead of using a spicy brown mustard.
If you like spicy, then here’s a recipe for you! These chicken nuggets are gluten-free, soy-free, nut-free and SCD legal.
- Boneless, skinless chicken breasts (on sale at Sprouts DFW stores for $1.97/lb until Wednesday, November 3)
1. Clean and cut up boneless, skinless chicken breasts into small chunks.
I saw on a blog tonight that Walmart sells a SCD-legal mustard, but I wasn’t sure which variety until I looked at every Great Value mustard on the shelf. I finally found this Spicy Brown Mustard had all SCD-legals in it:
It is priced at less than $1.00 and has no unnecessary junk in it! I wish their yellow mustard was also SCD-legal, but I will check Whole Foods, Sprouts and Central Market to see if I can find something there.
Once the egg and mustard are mixed in one bowl, set it aside and get another mixing bowl.
3. In the second mixing bowl, put one cup of coconut flour (the original recipe calls for almond flour, but we have to do nut-free due to my daughter’s allergies).
4. Add a teaspoon of cayenne pepper, a half teaspoon of sea salt, two teaspoons of Herbes de Provence, and a half teaspoon of ground black pepper to the coconut flour, and mix them together.
5. Put coconut oil in a frying pan on medium heat.
6. Dip chicken chunks in egg/mustard bowl and then in the flour/spice bowl. Place chicken into frying pan.
7. Brown on both sides then transfer to an oven safe bowl.
8. Once your oven safe bowl is full, place in the oven at 350 degrees for 10+ minutes until thoroughly cooked (I cooked mine for 14 minutes). I also cooked plain chicken with a little butter just in case the nuggets didn’t come out to our liking.
9. Use honey as a dipping sauce. Or if you’re not following the Specific Carbohydrate Diet, use any dipping sauce you prefer.
The original recipe was posted on the SCDRecipe Yahoogroup as a KFC-style chicken nugget. My version did not taste anything like KFC chicken nuggets, but that could be due to the coconut flour. If you do not have a nut allergy, try almond flour instead!
I LOVE pumpkin anything, so I’m thrilled to see the pie pumpkins in grocery stores.
On the Specific Carbohydrate Diet, we can’t eat canned pumpkin, so I have had to learn how to use fresh pumpkins.
I wish I had seen this Website before I got started with fresh pumpkins. They list a few different options for removing the skin, and I hadn’t thought about using an ice cream scoop to remove the seeds. But since I didn’t see the PickYourOwn.org site initially, this is how I have been removing the skin:
1. Cut off the top of the pumpkins
I found the skin on the organic pie pumpkins I bought at Central Market came right off within ten minutes of microwaving the pumpkin halves. The conventional pie pumpkins from Kroger took nearly 30 minutes each and I still had difficulty getting the skins off some. Perhaps it had something to do with how ripe they were.
Once I have gotten the skins off the pumpkins, I cook the pumpkin for another 15 minutes to make sure it is soft. Once cooked, I put it in the food processor and puree it. I store the pumpkin puree in glass canning jars until I need to use it in recipes.
Pumpkin Muffin Recipe
Please keep in mind that these muffins are made to be “legal” for Specific Carbohydrate Diet followers to eat. They are nut-free, gluten-free, and free of refined sugars.
- 4 eggs (I use medium, cage-free)
1. Preheat the oven to 325 degrees
Makes approximately 12 muffins. I have been doubling the recipe because 12 muffins are gone in two days in my house.
I adapted my recipe from Amy McKenna’s recipe posted at SCDRecipe.com since my daughter is allergic to nuts.
I have been struggling with how to use coconut flour so that my baked items do not taste like bricks. I finally found some information online that suggested using four eggs for every 1/4 cup of coconut flour. This has worked for me!
The initial batch of muffins I made weren’t too sweet though (I like sweet), so I increased the honey to 1/2 cup and added a little homemade applesauce in one batch and a ripe banana for another. Both varieties came out very moist and they held together unlike the coconut banana muffins I had been making.
I found I could really taste the nutmeg, cloves and ginger, so I used a bit less than what was recommended in Amy’s recipe. If you like to taste a kick of nutmeg, ginger or cloves, keep the amounts listed above. If you want to taste them, but not be overpowered, try using a little less than what is recommended.
Try these combos:
- Homemade applesauce (I put the muffin in a bowl of applesauce and ate it with a fork). I have also tried it with pear sauce.
- Warm pumpkin butter (I drizzled warm pumpkin butter on top of my pumpkin muffin and the taste reminded of brownie sundaes – which probably won’t be the case for everyone, but since following the SCD, I have found my taste buds have changed).
I wanted to find a new Specific Carbohydrate Diet-legal “treat” to make for my daughter and me, so I was thrilled to see a posting by Stacey on the Breaking the Vicious Cycle Yahoogroup for Jelly Donut Cupcakes.
Stacey adapted this recipe from a recipe posted at Elana’s Pantry. Elana’s recipe looks delicious so if you don’t have major dietary restrictions, you might want to check out her recipe.
The modified Jelly Donut Cupcakes turned out pretty well and were gone within a day. I actually made two batches over the weekend, and they didn’t last through Monday!
Here’s how to make them (credit to Stacey for the adapted version):
PUT IT ALL TOGETHER
7. Spoon one heaping teaspoon of jam mixture (on top of batter) into each cupcake liner
* To make applesauce:
The cupcakes looked “normal” for about a minute, but quickly sank as they cooled. They were also very moist – almost like they weren’t fully cooked – however I cooked the second batch longer and they still came out extra moist.
Here is the final result:
I am a complete novice in the kitchen – learning as I go. If you have suggestions for how to keep the cupcakes from sinking, please let me know!
I decided to try some new Specific Carbohydrate Diet recipes and this one turned out to be easy and tasty, so I thought I’d share it on my blog.
I wish I had a better digital camera so I could get a better photo of these chicken nuggets, because the photo doesn’t do them justice!
Here’s how to make them:
- Boil a pound or two of chicken breasts or chicken tenders.
- Cook 1/2 to 1 cup of green beans.
- Once both are done, throw them into a food processor or blender, and grind/mix them. The consistency will be similar to tuna fish salad.
- Add herbs, salt, spices – if desired. I added some Basil, Herbes de Provence and salt. I didn’t measure the quantities of each so use amounts that you think would be best for you.
- Mix again to make sure the spices, herbs and/or salt are blended into the meat/green bean mixture.
- Cover the bottom of a frying pan with olive oil.
- Make small “nugget-sized” balls and flatten them into patties.
- Fry them in the olive oil until brown on both sides.
I gave my daughter three dipping sauces to try with the nuggets: honey, cooked mango sauce and applesauce. She preferred the honey and applesauce. I preferred the mango sauce (as pictured above).
I especially like these nuggets because they’re easy for school lunches and they include the protein and vegetable in one item! And if you use fruit sauce, you get the serving of fruit too.
I am going to see how do after being frozen as I would love to be able to make a large batch of them and freeze them for last minute lunches and dinners. I’ll update this post once I see how it goes.
I purchased several pounds of peaches at Newflower Farmers’ Market last week when they were $0.47/lb, so I needed to use them up. I made peach sauce with most of them, but also found Irene’s Peach Surprise recipe in the July 2010 issue of Real Simple Magazine when I was trying to clear magazine clutter from my house.
Unfortunately 2-3 minutes cooking time was not long enough to cook the meringues. Maybe it’s because of my modified meringue recipe, but I think 5-6 minutes or possibly longer is needed to thoroughly cook the meringues.
The homemade peach sorbet (which was just peach puree with a few pureed slices of banana that I ran through my Cuisinart ice cream/sorbet/frozen yogurt maker) went really well with the peaches. When I get around to making cows’ milk SCD yogurt (which now looks like Monday or Tuesday), I plan to make vanilla ice cream and try the recipe again.
After seeing lots of pizza boxes on stage at Giggle, Giggle, Quack on Saturday, I had a strong craving for a pizza. But pizza dough contains ingredients that are not permitted on the Specific Carbohydrate Diet (SCD)*, and my daughter has a nut allergy, so no nut flours can be used. I had to get creative.
I found a round cake pan on clearance at Williams-Sonoma today (they’re currently having their annual summer clearance in stores and online), and decided I’d try to make a pizza using the pan. I wasn’t sure if it would cook the flourless bread, but it worked out just as well as my Pyrex dish (which I used the first time I made the bread).
Here’s how I made it…
I used my pressure cooker to get the well-cooked (aka over-cooked) vegetables that are required during early stages of the SCD. I pureed the cooked celery, onion, zucchini squash and carrots in my food processor and then pressed the water out through a strainer.
Once the pureed vegetables looked like a paste, I mixed them into the egg yolks and then folded that mixture into the egg whites.
I cut out a piece of parchment paper to fit the bottom of the cake pan, and poured in the mixture. I used the rest of the mixture to fill a rectangular pan of the bread.
Here’s where I think I made a mistake. About 12 minutes before the round bread was done, I took it out and added the tomato sauce (Pomi Italian strained tomatoes + Mutti Italian tomato paste + two cloves of garlic + Italian herbs) and cheese (Italian provolone + cheddar), and then continued cooking it. I added cooked hamburger when the pizza was done. Unfortunately, by taking out the bread 12 minutes early, it wasn’t cooked enough and it soaked up some of the tomato sauce, which made the bread taste soggy.
It wasn’t horrible, but I wasn’t satisfied, so I took a piece of the bread that I let cook the entire 40 minutes and put tomato sauce and cheese on top, and then cooked it at a higher temperature (350 instead of 300).
It was a little better – not nearly as soggy as the first attempt! In the future, I plan to bake the bread for the full 40 minutes and then raise the temperature to melt the cheese and heat the tomato sauce.
If you need a cake pan, the Williams-Sonoma one I purchased on clearance today is very nice quality and made in the USA! I almost missed it, because it wasn’t with the rest of the clearance/sale items, so if you stop by Williams-Sonoma, be sure to look all around the store.
* The Specific Carbohydrate Diet is a “diet” for people with certain medical conditions. We are following it to try to improve my daughter’s health.
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