Celebration for 6..... make that 1

In an attempt to show off the amazing foods you can eat on SCD; I offered to make cheesecake for a late birthday get together for a friend.  All was good and well until he had the opportunity to go to a music festival that he'd really been wanting to go to.  Now I have this amazing SCD cheesecake w/ 2 toppings and get to eat it all!  I mean, I'm bummed that I wasn't able to share, but it I guess I'll have to live with getting the whole thing to myself ;)

SCD Cheesecake w/ blueberry topping

SCD Cheesecake w/ cherry topping

For the crust- I prefer to use the cinnamon cookie recipe from Lucy's SCD Cookbook (also found at nomorecrohns.com)

4T real butter, melted

1/3c honey

1tsp cinnamon

1/8tsp salt

1/4 tsp baking soda

2c almond flour

Place butter in a mixing bowl. Add all other ingredients, stirring the flour in last.  Line a pie plate with parchment paper to prevent sticking and spread a thin layer of the mixture into pie plate.  Bake at 275°F for 10-15 minutes or until golden brown.  (This may be too much crust, but I use any leftovers to make cookies)

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For the cheesecake- I used the traditional recipe from Breaking the Vicious Cycle.

Cheesecake

The cheesecake filling may be made without a crust.

Filling:
3 eggs
1/3 cup honey
1/2 cup homemade yogurt or homemade cream cheese***
2 cups uncreamed cottage cheese (dry curd cottage cheese)
2 teaspoons vanilla extract

Place all ingredients in blender or food processor (with a metal blade) putting eggs in first so that the blender blades will turn freely.
Blend until smooth stopping, if necessary, every 15 seconds to push ingredients down, scraping the sides of the container at the same time with a spatula.
Pour into pie pan (I sometimes use a round cake pan) with or without crust.
Bake in oven at 350°F (180°C) for about 30 minutes or until edges are brown. Cool and refrigerate. (Mine usually takes a few minutes longer)

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For the topping- very generic and kind of made up recipe

1lb fresh or frozen fruit of choice (Berries are my go to)

2T honey (or to taste.... I prefer less honey)

2T lemon juice

Place all ingredients in a pot (le creuset cleans up very nicely for this type of job) and cook over medium/high until it begins to boil, stirring on occasion. Once the fruit is soft enough, I use an immersion blender (or potato masher) to break up the fruit.  I'm guessing you could transfer it to a blender, but that's just another thing to clean.  So' I'll stick with the immersion blender.  Then continue to cook, but at a lower temperature, until it has the desired thickness.  Remember to stir on occasion so it doesn't burn to the bottom of your pot.  

Once your fruit mix is finished; transfer to container and allow to cool before covering and refrigerating.  

    

(I know this is an odd and not really complete recipe.  I kind of just wing it on the topping.  Sorry.)

This is also a great pancake topping! 

Sometimes things just don't work out

This week, I had every intention of making this delicious looking Peach Upside-down Cake from glutenfreehomemaker.com. 

 

Unfortunately, the peaches I purchased from the farmer's market ripened rather oddly.  The skin got wrinkled and appeared to be ripening too much, but the inside was still very hard and had no taste.  I guess it would have been possible to follow the recipe and use frozen peaches.  I just hate to use frozen when I have fresh available.  

Now that peaches are pretty much out of season here and apples are starting to flourish.... I guess I will keep this recipe and try it out next peach season.

On a side note: I made the apple cake again.  30 minutes was too long and it was pretty dry.  So, things just didn't work out this week.  Oh well. It happens.    

Healthy Healing Chicken Soup (recipe)

I had planned on having spaghetti squash tonight.  That didn't happen. After the soup was finished.... I couldn't resist.  I have to admit that I cannot stand cooked carrots.  I also don't like celery at all.  The thing is..... I don't mind them in this soup.  

Homemade Chicken Soup

Ingredients:
4 medium carrots, peeled and cut into large dice
3 medium celery stalks, large dice
1/4 medium yellow onion (I left the slices pretty large so I could pick them out.  I do not to tolerate onions very well.  Therefore, you may want to add more onion)
1 bay leaf
1 T kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
1 T olive oil
8 cups (2 quarts) water

Directions:
1) Place the water, carrots, celery, onion, and bay leaf in a 6-quart or larger slow cooker and stir to combine; set aside.

2) Place the salt, pepper, and thyme in a small bowl and stir to combine; set aside.

3) Place the chicken on a work surface (I use a plastic cutting board reserved for raw meat). Pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity. Drizzle olive oil on the chicken and rub it all over the skin. Season inside and out with the salt/pepper/thyme mixture. Place the chicken in with the vegetables in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bones (I cooked for 6 hours on high)

4) Transfer the chicken to a rimmed baking sheet or large mixing bowl. When it’s cool enough to handle (but still warm), use your hands to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones). Be thorough as you don't want to leave any bones or cartilage. Return the shredded chicken to the slow cooker.

*Notes: I hadn’t planned on eating it tonight, so I stored the soup in ball jars. This batch filled four jars (size 3 cup).  I did go above the 3 cup line, but did not overfill.

-I really like black pepper.... so I added a few grinds to my bowl of soup.  

**Again, be careful of tiny bones and cartilage.** 

  

Chipotle Honey BBQ Sauce (recipe)

I LOVE this recipe.  I've made it numerous times and it has even been requested by friends.  It takes a little bit of time (not a lot), but is absolutely worth it.

Chipotle- Honey BBQ Sauce

1-2 dried chipotle chile peppers
1 tablespoon coconut oil
1 small yellow onion, diced
4 cloves garlic, minced
6 ounces tomato paste
1/4 cup freshly squeezed lemon juice
2 tablespoons honey
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
1 teaspoon sea salt
½ teaspoon smoked paprika

1. Bring a couple cups of water to boil. Place peppers in a shallow bowl and pour boiling water over peppers. Cover the bowl with a plate to lock in the steam. Allow the peppers to sit until supple and rehydrated (around 20 minutes). Remove the peppers from liquid. KEEP liquid! 
2. Cut stems off peppers and remove the seeds and ribs. Roughly chop the pepper and set aside.
3. Heat oil in medium saucepan. Saute the onion over medium-high heat until soft and just beginning to brown (about 6 minutes) Add garlic and cook 2 minutes more. Stir in the tomato paste, diced peppers, and ½ cup the chipotle liquid. Cook over medium heat until thickened (about 5 minutes). Add the remaining ingredients and simmer until the sauce is the texture of ketchup.
4. Now you can either transfer to a blender and puree until smooth or I tend to just use the immersion blender. 

(This recipe was adapted from  Original Chipotle Honey BBQ recipe)

It's the start of Apple Season! (apple cake recipe)

I love the autumn months! Cooler weather, football, and apples!

Today I attempted to make an autumn apple cake. It wasn't quite the "autumn" taste I was hoping for, but it was pretty delicious.

DELICIOUS APPLE CINNAMON CAKE 

Ingredients:

2.5c almond flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt 

1/2 tsp vanilla

1/4c. coconut oil (melted)

1/4c.  honey

3 large eggs

1 apple (peeled & chopped)

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Additional ingredients:

1.5tsp cinnamon

2 tsp coconut oil (melted)

2 tsp honey

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Directions:

1)Preheat oven to 350° degrees.

2) Using coconut oil, lightly grease a round cake pan (you could also line the bottom w/parchment and grease the sides)

3) In a medium-large bowl mix almond flour, baking soda, cinnamon, & salt.

4) Next, add in the coconut oil, eggs, honey, and vanilla; and mix well. 

5) Finally, add the apples by folding them into the mixture. 

6) Pour into cake pan, make sure cake is level.

7) In a small bowl mix the additional ingredients (coconut oil, cinnamon, honey) and pour them over the top of the "cake" (makes sure you get good coverage. Don't just dump it in one spot)

8) Bake for 25- 30 minutes (test w/ toothpick (should come out clean)

Focaccia Bread!

I've tried multiple pizza crust and bread loaf recipes using cauliflower, almond flour, and/or coconut flour. None of them have had the right texture or taste.  None util this recipe.  This focaccia is the closest to thing I've found to a traditional taste and texture. It is actually pretty amazing and very versitile.

I've made meatball sandwiches and pizza! I may even try to use it as sandwich bread or other instances where I'll need (want) bread.

The recipe came from Recipes for them Specific Carbohydrate Diet by Raman Prasad. (You can find it here- Raman Prasad's Cookbook)

Raman Prasad's Focaccia Bread

2cups blanched almond flour

7 ounces dry curd cottage cheese

1 teaspoon baking soda

1/4 teaspoon iodize salt 

1/2 teaspoon black pepper

1/2 cup grated Cheddar cheese

3 eggs

3 tablespoons butter, melted

2 scallion sprigs, finely sliced (I skip these)

Topping:

1/2 teaspoon salt

1 tablespoon  finely grated Cheddar cheese

1 teaspoon dried rosemary (I've never added the rosemary, it's my least favorite herb)

Instructions:

Preheat oven to 375°F

Grease a 9 x13 inch baking glass dish (I just line my dish w/ parchment paper)

Bread: mix together the bread ingredients in a food processor until

blended. Remove from the food processor and spread out in the baking dish.

Topping: combine the topping ingredients and mix well. Sprinkle the topping on 

the bread. Place in the oven and bake until the edges brown, approx. 30 to 40 minutes.

Chipotle/ Honey/ Lime Drumsticks

Chipotle/ Honey/ & Lime Drumsticks

8-10 drumsticks

2 tsp chipotle chili powder (I'll probably use less next time)

1 tsp garlic powder

1 tsp sea salt

1 lime, juiced

2 T honey

2 T olive oil 

Instructions

1) Combine chipotle chili powder, garlic powder, sea salt, lime juice, honey, & oil in a XL "ziplock" bag. 

2) Add the drumsticks and makes sure you get the marinade slathered over all of them.

3) Marinate for a minimum of 1 hour (but preferably overnight) in the refrigerator.

4) Preheat oven to 400 degrees F 

5) Place the drumsticks on either a raised edge baking pan/ cookie sheet (lined w/parchment) or 9x13 glass dish. Pour the rest of the marinade over the drumsticks.

6) Bake for 40 minutes (until skin is golden brown and starting to blister)

7) ENJOY!

Apple Cinnamon Donuts

My attempt at an autumn donut.  They were pretty good, but not very pretty. I ate them for breakfasts and snack. 

Apple Cinnamon Donut

1 3/4 cup almond flour

1/4 cup Coconut flour

1/2 tsp Baking Soda

2 tsp Cinnamon

1/2 tsp nutmeg (+/- to taste)

1 tsp Honey (+/- to taste)

2 eggs

2 tsp coconut oil (liquid)

1/2 c Applesauce

1/4 apple (chopped)

1. Mix dry ingredients in a bowl.

2. Add all other ingredients to dry mixture. (Honestly I just mixed with a fork. No need to dirty any mixers. Plus the dough is thick.)

3.  Form into balls (about the size of a small plum) and place on parchment paper lined cookie sheet. Lightly press (do not flatten). I used an apple corer to make the holes. (You could also hand form the donut or use a donut mold.)  

4. Bake at 325 degrees for 20 minutes.

I'm back!

Remember when I said I as going to write a blog? That was a long long time ago. Well..... I'm back! I'm back to keep track of foods and recipes.

Really quick:
-I'm still doing SCD.
-Today is day 242!
-I'm in remission!!!!!
-SCD has gotten so much easier and instead of reevaluating at the 6 month mark ..... I just decided to keep going.

Okay, recipes w/ critiques coming soon.