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SCD chefs...let's share! - Page 3

post #41 of 354


I really need to hear some ideas. I was happily eating goat dairy and slowly my excema came back. Desperately hoping it wouldn't make a difference, I cut it out of my diet a few days ago and already my excema is clearing up. So it looks like goat dairy is out No more yogurt, no more cheese, no more butter.

I feel like I'm so restricted lately. Not just the SCD, but doing the SCD without dairy, onions, garlic, soy of any kind, and having to figure out a salad dressing that won't make me sick (store bought oil and vinegar no problem! Whenever I make it myself I get sick - go figure).

I sat down tonight to plan my dinner menu and all I can come up with is stir fry and baked chicken. I like stir fry and baked chicken but every day?

I am physically feeling MUCH better than I was before I started, but I'm pretty sure that's because I'm not eating any of my triggers. Grains were never a trigger for me. How do I know I'm healing inside? How do I know this is doing anything?

Ok, just me whining. But I'd really love to hear more ideas of what everyone is eating so I can get a little more variety in my life here.
post #42 of 354
ShannonCC --

Well, I have to admit that we don't exactly follow the SCD, but we're very, very close (I am aware of the basics of the diet, and there are very few things that we do that aren't "legal"). Anyway, any of my suggestions that sound wrong, just don't do them, OK?

By baked chicken, do you mean roasted chicken? If you don't, you might want to try it. Also, we like to fry up chicken "strips" in coconut oil. We sprinkle spices on the chicken and then fry it up (maybe fry isn't quite the right word, since we don't use a lot of oil, but you get the idea). You can use that chicken as snacks, as breakfast, cut up with veggies and tossed on a bed of lettuce. We make plenty and keep it around for all of those things.

We like spaghetti sauce with spaghetti squash.

Sometimes we have breakfast for dinner, and I cook up some homemade sausages and make some pancakes (Midas Gold made with a nut butter -- I usually use pecan). We serve the pancakes with heated up berries (you could sweeten them with honey if you want).

We love the muffins, too. I make the cashew muffins using pine nut butter (ds can't eat cashews, almonds, or filberts), and no banana. I use extra egg and etra nut butter instead. I like to put lemon zest in them, and since ds can't eat apple, I use lemon juice instead of apple cider vinegar. I sometimes put berries in. I've used cranberries and raspberries so far.

You could make yogurt with coconut milk or nut milk, and if you want "cream cheese" you could strain the yogurt. I haven't done this yet, but I got the yogurt starter this week and am looking forward to making yogurt soon (ds and dh can have no dairy, either).

Oh, and we use ghee (Purity Farms -- it has no casien). I cook with it, and to get ds to spread it on his pancakes and muffins, I whip it and add some vanilla to it.

I hope this has helped some. I know it's not a lot of ideas, but maybe you can use some of them. As for your question about how you know this is doing anything, I don't know. Sorry. I know it's really tough.

Christie
post #43 of 354
Thanks Christie I am feeling much better (mentally) today. We were on a playdate yesterday and came home drained and hungry. There was tons of stuff for the kids to eat fast (toast, sandwiches, cereal) but I stood looking at the mostly empty fridge (shopping day) and just had this overwhelming feeling of having nothing to eat. Then I looked at my meal plans to go shopping with and saw tacos. The other week I had taco salad with home made goat yogurt sour cream. And now that's out. I was just a teensy bit miserable

Uh, is roasted when you put a whole chicken in the oven? That's what I mean. I'm such a chef, can you tell? We have that once a week and it's a favorite of mine

I've got a spaghetti squash in the kitchen right now The problem is it was SO good with butter and cheese. Sigh.

Do you make your own nut butters? I've never seen pecan butter or pine nut butter! I love pine nuts. Do you have a recipe for the pancakes? I've seen the one for using nut flour, I haven't seen the nut butter one.

I sort of solved my problem. I went a little overboard last night : buying tons of expensive food that I like and can eat. Multiple mangoes and avocados, many different kinds of nuts, fancy greens, bison meat, etc. I can't do this every week ($$$) but I needed the splurge last night.
post #44 of 354
Shannon,
What about trying Houston's Peptizyde enzyme (the only one that breaks down casein peptides).
www.houstonni.com
post #45 of 354
Pickled Red Peppers

makes 1 quart

about 10 red bell peppers, seeded and cut into quarters
1 tablespoon sea salt
4 tablespoons whey (from dripped yogurt) -- if not available, use an additional 2 teaspoons salt
1/2 cup - 1 cup filtered water

Preheat oven to 450.
Bake peppers skin side up on oiled glass dishes about 10 minutes.
Turn peppers over, bake 10-15 min. until skins are browned and begin to buckle.
Remove peppers to cool dish and cover dish with plastic wrap.
Cool 10 minutes.
Peel off skins.
Pack peppers into quart sized glass mason jar.
Mix whey and salt with water and pour into jar. Add more water if necessary to cover peppers completely.
The top of the peppers should be at least 1 inch below top of jar.
Cover tightly and keep at room temp for about 3 days or until "pickled" (usually more time in cold weather).
Refrigerate.
  • I like them with scrambled eggs or burgers.
  • Or a really delicious dip/spread when whizzed up in FP with some shredded cheese and dripped yogurt.
  • Also in sandwiches paired with combinations of roasted zucchini, mushrooms and red onions (my current favorite trio), with cucumber, sliced avocado or cheese.
post #46 of 354
Shannon,

I understand completely about how you were doing yesterday. I hate those kinds of days! I'm glad you were able to splurge for yourself. That does a person good sometimes. Can you shop at Costco? That list of your splurge foods sounds a lot like our Costco list last week. Buying at Costco can make it a bit less of a splurge and something you can do more frequently.

Yes, a roasted chicken is a whole chicken cooked in the oven. We love ours, too, and have one about once a week.

I agree with Jane. Try the enzymes! We've had great success with them here. After going gluten free and then dairy free, we've discovered other foods that ds couldn't eat, and he kept losing more foods as time went on. Since starting enzymes, he hasn't lost a food. And I don't think it will be long before we're able to add some back in (we want to give his gut more time to heal first). We haven't tried Peptizyde yet, because it has papain in it and he has trouble with papayas, but we will try it eventually. Even if it doesn't allow you eat casien foods, it will probably help your gut heal.

Yes, I make my own nut butters. I just put them in the food processor and let it run. If too much gets up on the sides, I stop it, scrape it down, and let it run some more. You have to make a certain amount or it won't work, but you don't have to make too terribly much. And you'll know if you didn't put enough in, and you can add some nuts. And BTW, you can get pine nuts at Costco, too (otherwise we couldn't afford them).

For pancakes, I use the recipe for nut flour only I use the nut butter instead (same quantity). Someone (maybe Jane?) mentioned on another thread that her dc could handle the nut butter better than the nut flour. And honestly, it's easier. I don't have to worry about the nuts going too long in the food processor, and if I get distracted (me, never ) it doesn't matter. And then I can just add the eggs and other ingredients to the nut butter and whiz them, instead using another bowl. Last time I had to add some water to thin the batter out to make pancakes. Don't know why. Maybe I didn't let the nuts process long enough.

I thought of a couple other things we have. We have burgers (without the buns, of course). I carmelize onions for dh and me (ds doesn't like them). I do that by cutting the onion in half (down through the root end), and then I slice them very thinly. After the burgers have finished cooking (I cook them in skillets), I add some more coconut oil or ghee to the pan and add the onions, with just a little salt. I stir them, so they're all coated with the oil, and then let them sit (the pan's still at a pretty high temp.). Once most them are getting brown, I turn the temp down. I let them cook for awhile (maybe 10 min.?), stirring occasionally until they're all wilted and brown (but not crispy). They should be nice and soft and brown and sweet. We also eat the burgers with avocado and tomato and any other veggies we have.

Another is a recipe of my own. It's chili. And I didn't check to make sure it's SCD legal, but I think it is. I've changed it a bit to make it OK for ds to eat, but it's still yummy. It's a big batch. Oh, I just remembered you can't eat onions and garlic. I know coconut milk in chili sounds weird, but it's good (and you can't taste the coconut). I'll list them anyway, but you can leave them out (and you might want to try an enzyme that has amylase in it too, which might allow you to eat those again). In fact, I'm going to take over for Jane here an highly recommend that you check out this website: http://enzymestuff.com/conditionleakygut.htm . I've linked to the leaky gut page, but she has a lot of info on enzymes. And the book Enzymes for Digestive Health and Nutritional Wealth by Karen DeFelice is wonderful, too (it has a lot of the info from the website, but also much more).

Christie's Chili

2 lbs. ground meat (my favorite is buffalo)
1 onion, chopped
2-3 cloves garlic
1 tsp. salt (or to taste)
2 tsp. cumin
1 tsp. coriander
1/2 tsp. chipotle powder (you could use more if you like it hot, but since ds eats this, I make mild)
black pepper, to taste
1 tsp. oregano
1 1/4 cup coconut milk
1 1/2 tsp. lemon juice
3 cups chopped tomatoes
1 roasted red pepper, chopped (this would probably be really good with Jane's
pickles peppers!)

I cook the meat first, then add the onion and garlic and the spices. Saute for a few minutes, and then add the coconut milk and lemon juice, tomatoes and peppers. Let simmer until the tomatoes are cooked and falling apart a bit and the sauce starts to thicken (or is as thick as you'd like).

Hope you enjoy these ideas!

Christie
post #47 of 354
how do you cook the pancakes? i just made some this morning and burned so many--used two pans. first they were way too runny, so i added more nuts. maybe i should have added even more?

i'm going to try a bread today--any hints?

tx guys!
post #48 of 354
I made the frech toast bread today and it turned out pretty good. But I need to learn to let these things cool completely before I touch them
It is so hard to get used to using amond flour. next time i think I am going to add cinnamon and vanilla in the batter to really make it like french toast.

I also made the shortbread recipe and that was yummy, but crumbly. Is that because I am using Bob's almond flour/meal and I think it was JaneS that mentioned that brand is still rather course compared to others? Definetely going to have to put in an order for some somewhere.

Oh so I think tonight I might make spaghetti with the spaghetti squash. But I've never had one. Do you just open it and scoop out the stuff and use it? How do you prepare it? I was thinking doing a basil.tomato sauce. Yumm. Any help appreciated.

Oh and I just fininshed off my second batch of the Chicken liver Pate in Eat Fat Lost Fat and still recommend that to everyone. It is so yummy! and was my first time eating liver (I don't count the time my mother lied and told me it was steak!! ) Next on my list is to try one of the raw liver cocktails.

nicolena--I have never had the pancakes turn out bad? I follow the directions and just make sure the temp is right. If you are burning them maybe the temp is to high on my stove I do between 3-4. Then I just watch them for bubbles and carefully check one and see if it is brown on that side, then flip. HTH
post #49 of 354
Baking spaghettie squash: You cut the squash in half, and scoop out the seeds. Son't try to get all of the strings out of it, though, or you'll scoop all of the flesh out. The flesh is stringy. Oil a glass pan, place the squash halves upside down in the pan and bake at 400 for about an hour (that will vary depending on the size of the squash). When you pierce the squash, a knife should very easily go through it. Take it out of the oven, and scoop the flesh out. I like to use a large fork so that the strings separate. Now, you're an adult, so you probably won't think this way, but make sure any children know that it won't taste like noodles. Our ds was very disappointed! Even though I thought I was clear before hand. After changing gears, and adding salt, pepper, and cinnamon (go figure ), then he liked it, with the sauce.

Pancakes: I don't make them with nut flour. I use nut butter (same quantity as flour). I've never had the batter come out too thin, but sometimes it's a bit thick, so I thin it with a little water. I cook them in a skillet with ghee (I could use coconut oil, but I like using ghee). I use about the same setting on my stove as the pp uses and do as she does looking for bubbles. I also look for dryness around the edges.

Another thought about the burning. The first time I made these, they came out much darker than they have since. I think that's because ds was helping me and he squeezed more agave nectar (I know, not SCD legal, but ds is diabetic, and I don't use much) into the batter than I intended. I haven't used as much sweetener since, and haven't had the problem again. I think he used about the same amount that the recipe called for that time. I never use very much sweetener in anything. And in pancakes, it doesn't make sense to me, since we put lightly sweetened berries on top anyway. Just a thought.

aristicat: Tell me about the chicken liver pate. We really should be eating organ meats, but I don't like any (the way I've had them, anyway).

Also, about the almond flour. I haven't tried any yet, but I would suggest that you try King Arthur at http://www.bakerscatalog.com. They have almond flour, as well as pean and hazelnut. They're very good about answering questions when you call, so you could ask how fine/course the flours are. I would imagine that they are pretty fine, since they're all about baking. And BTW, shortbread is supposed to be a bit crumbly (it's possible that yours was more so, I don't know).

Christie
post #50 of 354
thanks for the pancake info. i must have forgotten an ingredient; they were markedly different than i expected. do you have a recipe you could post? (i was cooking over really low heat. maybe i used soda instead of power, or vice vera?)
post #51 of 354
Hey guys-had this reply while looking for a cheaper way to have 25 pounds of almond flour shipped to me-maybe it will help someone-shipping is cheaper than digestivewellness, but price/pound is higher-it works out pretty close to the same for me. Shipping from Digestivewellness was over $20!


At the moment we do not sell almond flour in anything greater than a 5 pound package. You could purchase 5 of those from our site and pay $4.49 to ship your entire order. You can see more about this product at:

http://store.honeyvillegrain.com

Regards,
Chris Ondatje
Honeyville Grain, Inc.
Director of E-Commerce
www.honeyvillegrain.com
888-810-3212 ext. 107
post #52 of 354
Oops! Double post.

Christie
post #53 of 354
Nicolena,

This is my version of the Midas Gold pancakes:

1 cup nut butter (I've used walnut and pecan)
4 eggs
a drizzle of honey
1 tsp. vanilla
1/4 tsp salt
1/4 tsp baking soda

I've made it in the mixer with a whisk attachment (It would be just as easy in a bowl, but the mixer makes a thicker batter, I think -- the food processor makes it easier and thicker), and I've also made it in the food processor. I process the nuts first (I actually make a recipe and a half when I make it, and I've figured out that it takes 12 oz. pecans for 1 1/2 cups butter, so for 1 cup it would be 8 oz. I guess). Then I add the other indredients and process just until well mixed. Then I pour it in a bowl or a glass measuring cup. If it's too thick, I add a little water at a time and whisk it in. That's it!

HTH, and hope you can make a successful batch. They're really yummy. The other night when I made them, dh said "I wish we didn't have to change our diet and eat this kind of pancake, but since we do, I sure am glad their so delicious".

Christie
post #54 of 354
I hate to sound dumb but what is the SCD diet? Is it low carb?
post #55 of 354
SCD stands for Specific Carbohydrate Diet. It is not low carb, but does not include any starchy foods (like grains of any kind, also potato and sweet potato, as well as others). The diet is used for healing the gut. Here's a link to a website with info about it: http://www.breakingtheviciouscycle.info/

And here's a link to some recipes, if you're interested: http://www.pecanbread.com/recipes.html

HTH

Christie
post #56 of 354
Quote:
Originally Posted by ChristieB
We haven't tried Peptizyde yet, because it has papain in it and he has trouble with papayas, but we will try it eventually. Even if it doesn't allow you eat casien foods, it will probably help your gut heal.
There is an AFP version of Peptizyde... All Fungal Protein... no fruit enzymes at all in it. Yes, proteases between meals will definately help heal the gut, but need to go slow with them.

That chili looks YUMMY!
post #57 of 354

Yummy Bread

Here's a yummy recipe for bread that I've been using. It's one I got from one of the sites w/my own adaptations. It's not great for sandwiches (is any SCD bread?), but it's good for toast or pb&j spread on top. I like to eat it in the a.m. with a fried egg on top

3 1/2 c. almond flour
3 eggs
1/4 c. melted butter
1 tsp. baking soda
1 c. SCD yogurt (I usually use a bit more.)
1/4 tsp. salt
1/4 c. honey (a dark version it best - other wise it's tooooo sweet.)

I drizzle a little honey over the top before I put it in the oven.

Bake about 50-55 minutes between 325 & 350. YUM!

I have never tried anything other than a Pampered Chef stoneware bake pan so I don't know . . .you'll have to check on the time. I like to dry mine out a bit so I cook it longer than most recipes say.
post #58 of 354
Anybody have a good recipe for sandwich bread? You know, a *real* sandwich where you can actually use 2 pieces of bread?
post #59 of 354
Yes, the cashew butter bread I posted earlier.
post #60 of 354
I have a few questions/requests.

Jane, could you post your recipe for fermented sliced cucumbers? And with the fermented roasted peppers, instead of cow's milk yogurt whey, could I use whey from my coconut yogurt? Also, how's that chocolate cake recipe coming? If you need someone else to test it, let me know. My energy has finally picked up (although it's all relative ), and I'm needing to do a dry run of ds's birthday cakes (enough people come that I usually make 2), since they'll be a bit different this year.

Nicolena, have you been successful at making pancakes?? We made some last week with brazil nut butter, and that makes a lighter-colored pancake (although not quite as good all by itself as pecans, but still very yummy with berries), and a thinner batter, which was the perfect consistancy (for me, anyway).

We're in a vegetable rut, and I need suggestions. We have a large variety of fruit in our diet, but not veggies. What do you use, and how do you prepare them? I react to broccoli, but ds and dh can eat it. I don't really know about preparing it, though? Being in this rut has made think about trying it again, but I'm pretty nervous about it (last time I ate it it turned my teeth black/gray for 3 months, among other things). I think I'd like to try a veggie or veggie and meat stir fry, but what do you use in it? And how do you flavor it? We don't do soy, even soy sauce right now (don't know if that's SCD legal or not, but we stay away from it anyway), so what do you flavor it with? Ginger and garlic?

Jane, it's kind of funny, I saw the info in the book about the AFP Peptizyde the same day you mentioned it here. I had already ordered a different protease enzyme for ds, so we'll keep using it for now. I'm sure we'll try the Peptizyde eventually, though. I'm not in as big a hurry, though, because ds isn't on the autism spectrum and can't eat gluten or dairy regardless of what enzyme he takes. I do want to see what it does for him, though.

Christie
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