tag:blogger.com,1999:blog-64931453176858920292024-02-18T22:37:03.813-07:00Everyday SCDAJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-6493145317685892029.post-84084176790761549302013-09-30T23:07:00.003-06:002013-09-30T23:07:53.111-06:00Banana Muffins<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8nZuJ1wiCgX6CVMDjBme-04Ol-1FGLt6i_k79LYtw_l3-VrJMSmxyddkzcyIfApBjr9J0IXHUgdGPO9Ff6wO65XVqfn6jhjpOH9TIw8N880FkD8PC0WuVbj9Xm0qvzUwPk9BlYZSITk/s1600/Banana+Muffins+2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8nZuJ1wiCgX6CVMDjBme-04Ol-1FGLt6i_k79LYtw_l3-VrJMSmxyddkzcyIfApBjr9J0IXHUgdGPO9Ff6wO65XVqfn6jhjpOH9TIw8N880FkD8PC0WuVbj9Xm0qvzUwPk9BlYZSITk/s320/Banana+Muffins+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SCD Banana Muffins</td></tr>
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As you've read before, I just am not a fan of eating eggs plain. But being on the SCD, there aren't a whole lot of options for breakfast. Especially after having lived off of cereal as my "complete breakfast" for 23 years. So recently I've been getting creative with what I eat for the most important meal of the day. It started with pancakes, moved on to oatmeal, and now, onto the easiest meal of all: banana muffins. I say easy because all you need to do is make a batch early in the week and you're set for the next few days. Really nice for when I wake at 6:50 am for my 7 am class. :D<br />
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<br />
<br />
Ingredients:<br />
<br />
3 eggs<br />
2 bananas<br />
1/2 cup honey<br />
1 Tbs vanilla <br />
3 cups almond flour<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
<br />
Instructions:<br />
<br />
Preheat the oven to 350ºF. Beat the eggs, bananas, honey, and vanilla together. Add the almond flour, baking soda, and salt, stirring constantly. Grease muffin tins for ~16-20 muffins. Pour batter into tin, filling roughly 2/3 full. bake for 20-25 minutes until tops are golden brown. Allow to cool 10-15 min.<br />
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Notes:<br />
<br />
*My muffins collapsed a little bit. That's because I opened the oven door before they were completely set. They should end up a little fluffier, but know that without gluten, they will never set quite like normal muffins, and that's ok.<br />
*Depending on the size of the muffin holes, you may have more or less muffins. The key is just making sure that you never fill the tin up past 2/3 full to prevent it from overflowing on top of the tin as it expands.<br />
*Feel free to add nuts or whatever you feel so inclined to do. <br />
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<br />AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-55666802775898505212013-09-01T23:42:00.000-06:002013-09-01T23:42:09.223-06:00Granny B's Pecan Brittle<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwoQOQmoh_Jiue1GDQIBH_1Lr_iFSUzu_4UvKHu0hBCbpqDVOjYF_OkD50FWzBvdd_1LOP3IBq-QvY5ofntcqlJtaH8e2ij1IliAXAySIvMX23kI8kXJxPsqYLXIbscRQj-8hHafE2tY/s1600/Pecan+Brittle+2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwoQOQmoh_Jiue1GDQIBH_1Lr_iFSUzu_4UvKHu0hBCbpqDVOjYF_OkD50FWzBvdd_1LOP3IBq-QvY5ofntcqlJtaH8e2ij1IliAXAySIvMX23kI8kXJxPsqYLXIbscRQj-8hHafE2tY/s320/Pecan+Brittle+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Granny B's Pecan Brittle, SCD Style</td></tr>
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My grandma Butler used to make the most phenomenal candies. If you were to ask my mom, she'd say without a doubt that her chocolate turtles (with caramel, not with actual turtles - come now) far outdid any chocolate you could buy from the store. Ask me, I'd say it was her fruit filled chocolates. Well, every year, she'd make each of us a box of hand dipped assorted chocolates for Christmas. And throughout the year, she always had a fresh stash of brittle on hand, just for us kids (of course, my mom would sneak a piece or two along the way). Even well into her 90's she continued to serve us by laboring hours on end making candy, not for her, but for her family and friends to enjoy. She was just an astounding example of service and all around a commendable woman. This recipe is written in her memory. <br />
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Ingredients:<br />
<br />
1 cup honey<br />
1 1/2 cups coarsely chopped nuts (pecans are my nut of choice)<br />
4 Tbs butter<br />
1 tsp vanilla<br />
Parchment paper<br />
<br />
Instructions:<br />
<br />
Preheat the oven to 350ºF. Place honey in a small sauce pan and bring to a simmer. Spread the nuts on a cookie sheet and bake for 7-10 minutes until the tops begin to brown. Remove from oven. Once the honey reaches a simmer, increase the heat to medium high and allow it to reach the soft crack stage, around 280ºF. Keep honey on range and add pecans, butter, and vanilla, in that order. Stir until the butter has melted and the nuts are evenly coated. Allow to boil for 1-2 additional min. Remove from heat, pour into a freezer safe container/cookie sheet, lined with parchment paper, and allow to cool. Store brittle in freezer.<br />
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Notes:<br />
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*Soft crack stage is a candy term I wasn't aware of until I made brittle for the first time a week ago. So... I guess I'm an expert now? Here are some links to help you out. My mom got me a candy thermometer, which works wonders. They're really cheap, so I'd suggest if you're gonna make this more than once, invest in it. What you'll notice is a change in color of the foam as the temperature increases. It starts out as a light brown, and as you get closer to soft crack, it changes to a dark, thick brown color. Also, the consistency of the actual honey will change from thick, to really runny, back to incredibly thick and dark in color. Lastly, look at the spoon and see how the honey dries. If it dries like honey normally does, then it's still too cold. If it dries firm and cracks when you pull it off, you're in the right temperature range. Here's a YouTube video from someone smarter than me, demonstrating on sugar. Principle still applies for honey. <a href="http://www.youtube.com/watch?v=-j-lhRu_Xns">http://www.youtube.com/watch?v=-j-lhRu_Xns</a><br />
*Parchment paper just keeps the brittle from sticking to the pan. You gotta nonstick container? Great! I'm poor so I don't have luxuries like that...<br />
*Original recipe here. <a href="http://thenerdyfarmwife.com/honey-nut-brittle-candy/">http://thenerdyfarmwife.com/honey-nut-brittle-candy/</a><br />
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Questions? Comments? Thoughts? Leave them in the comments below! :D (But seriously, if you have anything to say. Like anything at all. Leave it below. I read each one you know. And it's really easy, because no one leaves comments... Just share the love. And leave a comment. Please.)AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-57334650742060467902013-08-26T22:40:00.000-06:002013-08-26T22:53:03.593-06:00Story Time: Recipes that Didn't Go So Well<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkW6pNHu5D1lRFj_KJWW9BhYrxSkVszcFnrJZUZDslaeZXL_aArOGW-mCjDj62nTIEgPJB7wshSYrtXNXvn377OzfH0fAnkjOpATTBNqlZ6zJwdr-8pLXYndJ4R0hK9oK0qJOq01UH_0s/s1600/nailed-it-funny-32.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkW6pNHu5D1lRFj_KJWW9BhYrxSkVszcFnrJZUZDslaeZXL_aArOGW-mCjDj62nTIEgPJB7wshSYrtXNXvn377OzfH0fAnkjOpATTBNqlZ6zJwdr-8pLXYndJ4R0hK9oK0qJOq01UH_0s/s320/nailed-it-funny-32.jpg" width="208" /></a></div>
There are some recipes that take some serious talent to screw up. Those pancakes that I always rave about - that's one of them. But there are other recipes.... Well, we all know those recipes. You find the recipe on Pinterest or in a magazine and it just looks so good, but it never seems to turn out that way. It's the kind of recipes they give to culinary students as a final exam before they're allowed to graduate. I'm gonna talk about two of those recipes and how badly I botched them up.<br />
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The first recipe came around Christmas time. To preface, I adore eggnog! It was a family tradition of ours to take the richest, fattest eggnog we could find at the store, and mix it with diet Seven Up, because who can afford the calories of mixing it with actual Seven Up?! Now if you've ever seen one of those Mentos and Diet Coke videos on YouTube (if you haven't I HIGHLY recommend you look some up) you'll understand me when I say this concoction fizzled and bubbled like crazy. You almost had to pour the Seven Up drop by drop just to prevent your drink from ending up on the floor. Well, it was my first Christmas on the SCD, and I was to have dinner with another SCD couple I knew and frequently dined with, the Thornocks. In fact, to side track a little, Chase Thornock is the one who first introduced me to the diet and I have him and his amazing wife to thank for the amazing results and blessings I've received recently.<br />
<br />
Back on track... We decided that, seeing it was Christmas time, we were gonna both make Christmasy(?) ... Christmassy(?)... Christmasey(?) (roll with it.) food. Well, I was seriously in the mood for some eggnog that day. So, being the adventurous man that I am, I decided to face this recipe head on and make the most kick butt eggnog!<br />
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But, if you read the title of the post, you'll know that it just failed. And by failed I don't mean that it was a bad recipe and just tasted like dirt. No, I mean really failed. The egg curdled into this thick slime monster of a drink that you'd have to use a spoon to eat. Like you'd want to eat it anyway because it tasted like dirt that a chicken laid an egg in. It was just abhorred. And it was a real shame too, because for a while there I thought I was set. It was looking good, it smelt good, and all the pieces were just falling into place. Then I blinked, and everything just crashed. It literally went from heaven-sent to tapioca pudding in a matter of seconds. So, I cried a little on the inside and vowed to leave eggnog to the professionals.<br />
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The second story has a little different feel to it, but a completely opposite outcome.<br />
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My mom is a phenomenal cook. In fact, she teaches foods at the local high school. You'd think that being her son, I'd naturally inherit her talents and abilities. Normally that'd be the case, but seeing that I'm adopted, I got jack squat from her in that department. This story deals with a recipe of hers that she just makes with ease while the rest of us mortals just suffer trying to make something even remotely close. That recipe is Hollandaise Sauce.<br />
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Gasp! The horror! Just those two words instill fear into the hearts of amateur cooks everywhere trying to make a decent sauce for their holiday traditions. Yes, I was one of those amateur cooks who thought they could make THE Hollandaise Sauce. And as this blog post intails, my first few attempts were just tragic.<br />
<br />
I actually wanna recall the story of a few weeks before I went onto the SCD. I remember, a few years earlier, my mom made this heart melting meal I'd never had before: Eggs Benedict. Oh was I addicted to Hollandaise Sauce from that first bite. And of course, my mom being the professional she is, passed off the recipe as though it was just another meal. But it wasn't. It was far more than just another dinner. It was something that would change the way I looked at food, an entire paradigm shift of the sheer brilliance of what a few simple ingredients could produce.<br />
<br />
So, fast forwarding a little, I decide to bust out this recipe for my roommate and I, not knowing what exactly went into making this sauce. And also keep in mind, cooking for me at this point was busting open a box of Mac and Cheese and knowing how much milk and butter I needed to mix in to get the cheese sauce to come out right. Like you could screw that up! Let's just say I made a few mistakes on that first attempt.<br />
<br />
Mistake #1: I didn't have a double boiler. Heck, I didn't even know what a double boiler was! So what I did was fill up the largest pot I could find with water, and floated a glass Pyrex bowl about 1/3 the size on top. Mistake #2: You want to cook Hollandaise Sauce using water that's just about to or is just barely beginning to simmer, to keep your sauce from cooking too quickly. MY water, was violently boiling. Mistake #3, I didn't fully understand what they meant by stir constantly. I was so casual about this sauce. I would stir, then go talk to my roommate, then add in the next tablespoon of butter, then go watch a YouTube video. Needless to say, it curdled like it was nobody's business. And I panicked! I didn't even know that was an option for the sauce. I just thought that it went from creamy to more creamy. I didn't know it could go from creamy to 5 month old chunky milk. And just like the eggnog, I literally blinked and it curdled. Mistake #4: Saving the sauce for me was adding in all the rest of the butter at once and taking it off the heat immediately. Mistake #5: going along with Mistake #1, I had a floating glass Pyrex bowl as a double boiler. When I tried to grab it with my hand, I about permanently scorched off my fingerprints. So I tried to use an oven mitt. That didn't work out either seeing that in order to grab the bowl, the oven mitt would have to be submerged in boiling hot water, along with my hand. So in trying to finagle my two options, I managed to dip the edge of the Pyrex bowl into the water, leaving me with a heavily watered down sauce of melted butter and egg curdles. And bless my roommate's heart, he and I ate still made Eggs Benedict, and despite all my mistakes, the meal didn't taste half bad (but let's be honest, anything with bacon tastes good, so I can't say much about my cooking.)<br />
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Now I share this story second because, as you may or may not be aware, Hollandaise Sauce is one of the recipes on my blog. In fact, it was featured on a very famous SCD blog, scdlifestyle.com, and now sits at over 250 page views, putting it at the most visited recipe on my blog. To think, I completely botched that recipe the first time I made it. In fact, the second time went about the same as the first, but I had an actual double boiler instead of a ghetto Pyrex bowl, and instead of water, I had paint chips mixed in from the boiler. Oops! But that's not the point. The point is that I got up and I did it again, and again, and again, until I had something that was worthy to be called Hollandaise Sauce. In fact, I was at a dinner about 6 months ago, and my asparagus Hollandaise Sauce combo was the biggest hit of all the dishes there. It's because I let go of my inhibition. I threw away my comfort zone and tried something new. And when I failed, I brushed myself off and tried it again. Now, I have something to show for it: a good recipe, a great sauce to add on those disgusting eggs om mine, and a stronger will to never give up. <br />
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Questions? Thoughts? Personal fail stories? Leave it in the comments below! AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-13726573066134595442013-08-26T21:26:00.001-06:002013-08-26T22:53:14.467-06:00Crepes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xbowjl6VIeRW2ShRA2_4I97jgT5dAuEuAQDo7KDhzU_TfExa1Cv1cIqnwz4KrflOgnidFMTKhOaqc7AXB2kRuTMYldECUjtahse8WfaBF2Wnlkq0k_8hrFDCarO_Nt0u1WqFCacE_mc/s1600/Crepe2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xbowjl6VIeRW2ShRA2_4I97jgT5dAuEuAQDo7KDhzU_TfExa1Cv1cIqnwz4KrflOgnidFMTKhOaqc7AXB2kRuTMYldECUjtahse8WfaBF2Wnlkq0k_8hrFDCarO_Nt0u1WqFCacE_mc/s320/Crepe2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SCD Crepes with Blackberries and Honey</td></tr>
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I love crepes! But being the poor college student I am, I've never had a good enough frying pan to actually make a good crepe. In fact, I was so poor a few months ago that I found a crepe recipe that specifically didn't call for any almond flour, because I was too broke to buy almond flour. Well, a few weeks ago I was at my parent's house on my way home from dance, and decided to take advantage of my parents and their real jobs and make myself some SCD crepes. Holy cow they were good. So here you go, reaping the benefits of my more-well-to-do-than-I-am family.<br />
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<br />
<br />
<br />
<br />
Ingredients:<br />
<br />
5 eggs<br />
1/2 cup almond flour<br />
2 Tbs water<br />
1 tsp honey<br />
Pinch of salt<br />
<br />
Instructions:<br />
<br />
Heat up a greased medium sized frying pan to medium/medium high heat. You'll know it's right when you pour the batter and it cooks quickly, but doesn't shrivel and peak. Pour 1/4 cup batter into the center of the frying pan and swirl the frying pan until the entire base of the pan is coated in batter. Flip the crepe once the top begins to look pasty and holes are beginning to form, about 2 minute. Cook for 1 more minute. Makes 8 crepes.<br />
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Notes:<br />
<br />
*The bottom will brown when it's ready to flip. Just keep your eye on it and don't let it burn. But to be quite frank, this recipe is quite resilient, so burning the crepe will take some talent.<br />
*Fill crepes with whatever you like! I love fruit and yogurt, but get crazy! I've even used this recipe to make an SCD PB&J.<br />
*Crepes freeze really well. In fact, It's always a good idea to make them over a weekend and use them for breakfast burritos, sandwiches, etc. throughout the week. If you freeze them, be sure to put some parchment paper between each crepe so they don't freeze together (no fun to try and pull apart). <br />
*Originally from <a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2001303">http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2001303</a><br />
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Thoughts? Comments? Words of love and devotion? Leave it in the comments below! AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-85152399799367012832013-08-18T20:55:00.000-06:002013-08-18T21:00:09.680-06:00Story Time: My First Day of Self Caused Delirium (Or SCD, for short)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeqa1rc4Ck0b5Yg4cQ76ekGlGiVSXll2IqGngyZaN7A28RzVJQoe2pjpeo5Tp4Fgzk6FMWwQgnB0TMWOqWdFgdBeAAnxymzcBy1e2cMINC0oJ5-bCyBaBxYG61bXP7SSBUz_fO5cpcIA/s1600/hard-boiled-egg-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeqa1rc4Ck0b5Yg4cQ76ekGlGiVSXll2IqGngyZaN7A28RzVJQoe2pjpeo5Tp4Fgzk6FMWwQgnB0TMWOqWdFgdBeAAnxymzcBy1e2cMINC0oJ5-bCyBaBxYG61bXP7SSBUz_fO5cpcIA/s320/hard-boiled-egg-1.JPG" width="320" /></a></div>
I've survived one year on the SCD! Woot! Let me tell you, it has not been easy. In fact, I just had my one year scoping from hell (colonoscopy, for those of you who've never had one) and good news: 10x better than it was last year!! SUCCESS! It's still not perfect, but the doctors were able to get the scope into my small intestines, a feat they've yet to accomplish in the 4 other colonoscopies I've had in my lifetime (just for the record, I'm 24. I don't wanna hear any excuses from you 50 year olds about how much you don't want to get a colonoscopy. Suck it up.) So to celebrate, I wanna share a story of my entrance onto the SCD.<br />
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Let's start with the fun part shall we. I have a good friend, Preston Powell. He makes the most killer cake: better than BETTER THAN sex cake. That's right, folks, two better thans in one title. And it's appropriately named, too. Just think for a second, the recipe calls for an entire stick of butter, just for the sauce that you put on the cake. It's so rich, it comes with a surgeon general's warning saying eating this cake will increase the risk of heart attack and could potentially lead to death by the age of 27. Words cannot describe this chocolaty masterpiece.<br />
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So why begin a story of the first day on the SCD with a description of cake? (Mind you, a cake where virtually every ingredient is illegal.) Because if I was gonna deprive myself of all things holy, I was gonna go out with a bang. And that I did.<br />
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Two days before embarking on the SCD, I threw myself a party. And not just any ol' get together, but a feast! The entry to my party was one sugary, floury, or starchy food item. And the cake, this better than BETTER THAN sex cake, was to be the crown jewel of the evening. Standing at 8" and 1500 calories, this cake had the potential to kill an elephant. But I didn't care; I ate, I drank, and I played games until I was ready to vomit. You know why? Because in two days, I was gonna die.<br />
<br />
Sunday came. Last day of freedom. I felt like I needed to hook myself up to an IV of wheatgrass in hopes of detoxing from all the sugar the night before. Instead, I just heated up some pizza, finished off the remaining few pieces of cake, and tried to ignore my throbbing head.<br />
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Monday. July 2nd, 2012. Day 1 of the SCD. I, of course, had done my homework on the SCD. I was an expert! A friend of mine had loaned me some SCD cookbooks; another friend helped me find websites to get me on the right path. There was no way I was gonna fail!<br />
<br />
Oh, I failed so hard that first day. I still remember opening my fridge that morning. My mom and I were planning on going shopping that night for food, so up until then, all I had was... well, actually, I didn't have anything. In fact, included in the feast was a gift bag for everyone who came. Inside the gift bag was every single ounce of food I had to my name. I was left with nothing, bone dry of anything that could be considered substance. All I had were eggs. Gross. Nasty. Eggs.<br />
<br />
I'm not sure why I hated eggs so much. They just always came off as bland and tasteless. Nothing I added seemed to make them any better. So when I reached into my fridge that first morning and all I had were eggs, I put on my big girl panties and made myself some food. Eggs for breakfast. Eggs for lunch. Eggs for dinner. Now, I was no connoisseur of eggs. I barely even knew how to scramble them, let alone hard boil them. But I did it. I made myself hard boiled eggs. And let me tell you, I was ready to vomit by about the 10th egg I shoved down my throat.<br />
<br />
To this day, I still gag over hard boiled eggs. By far, the worst chain of meals I've ever had. But I learned something that day: life is hard, but it's never impossible. I survived that first day, and every passing day teaches me something new about how to take this Self Caused Delirium of mine and turn it into a Successfully Cured Disease.AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com3tag:blogger.com,1999:blog-6493145317685892029.post-49396330400682772442013-08-18T19:40:00.003-06:002013-08-18T21:04:14.489-06:00Coconut Macaroons<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">SCD Coconut Macaroons</td></tr>
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Who doesn't love a good cookie? Macaroons are ridiculously easy to make, and if you're a fan of coconut, you'll sure love these little guys. Especially because they're basically scd anyway, so swap out the honey for sugar (more or less), and get cooking!<br />
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<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Ingredients:<br />
<br />
3 egg whites<br />
1/3 cup honey<br />
1 tsp vanilla<br />
1/8 tsp salt<br />
1 2/3 cup shredded coconut<br />
<br />
Instructions:<br />
<br />
Preheat oven to 300ºF. Separate the yolks from the egg whites (hollandaise sauce anyone?). Place egg whites in a bowl and beat until they peak. While continually beating, slowly add honey, vanilla, and salt until evenly mixed and creamy. Pour in shredded coconut and fold until uniformly mixed. Drop batter onto greased cookie sheet and bake for 25-30 min. Top should just begin to brown and bottom should be cooked, but not burned. Let cool for 5-10 min before removing.<br />
<br />
Notes:<br />
<br />
*Shredded coconut is pretty easy to find. THIS IS NOT COCONUT FLOUR. You want finely shredded coconut. Imagine taking a carrot to a small cheese grater. About that size.<br />
*Peaking egg whites is really easy. Beat with an electric mixer until the egg whites turn from clear to white. You'll know it's done when you go to pull out the electric mixer, and peaks form (thus, it's called peaking egg whites. Mind. BLOWN!)<br />
*Folding in coconut, piece of cake! Pour in the coconut, then using a rubber scraper, cut the mixture in half. Scrape around the bottom of the bowl, up the side, and "fold" back on top. Then rotate the bowl slightly (1/8 a turn) and repeat. Cut in half; scrape down, around, and back on top; rotate. This allows you to keep the air in the egg whites as you mix in the coconut.<br />
*There are lots of ways to separate egg whites from the yolks. I crack the egg shell right down the middle. Then pass the yolk back and forth from one egg shell half to the other, allowing the whites to run out of the shell. Keep passing back and forth until all the white is separated.<br />
*Still lost on how to fold or separate egg whites? <a href="https://www.youtube.com/watch?v=vP4vbktd-PM">https://www.youtube.com/watch?v=vP4vbktd-PM</a> (Don't use cream of tarter, and they really don't need to be at room temperature. Too much work. And I GUESS you can do it by thirds; I don't. :D)<br />
*Makes about 12 - 14 cookies.<br />
*Originally from <a href="http://www.scdrecipe.com/recipes-cookie/lucys-macaroons/">http://www.scdrecipe.com/recipes-cookie/lucys-macaroons/</a>AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-10799700640041454122013-08-12T00:07:00.000-06:002013-08-12T12:23:55.071-06:00SCD Homemade Yogurt Instructions<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHwSzsBd7wBj9ApNZBQOmk8jGh1nmPvlueIcQz9_SG8ifGP_JpsylpYUZ6ifiNvGIAHDNS0ydMhVSh8HBIcXrvm6BpWu_ae_9_NakUawZ-QItkhUjf15KiDOvILFvJl-ntzQw6Ty6os4/s1600/Yogourmet.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHwSzsBd7wBj9ApNZBQOmk8jGh1nmPvlueIcQz9_SG8ifGP_JpsylpYUZ6ifiNvGIAHDNS0ydMhVSh8HBIcXrvm6BpWu_ae_9_NakUawZ-QItkhUjf15KiDOvILFvJl-ntzQw6Ty6os4/s320/Yogourmet.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SCD Yogurt Instructions. Yogourmet: Yogurt Starter</td></tr>
</tbody></table>
By popular demand (or simply that my mom keeps nagging me to add this onto my blog, and every other recipe I've tried has failed so I have nothing to report for the week...), I'm including the major instructions, tips, etc. for making your own yogurt! SCD style, of course. Also, if the picture looks like it came out of an 80's magazine, I'm sorry. Our carpet is in need of some TLC. Life of a college student, right there. :D<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Ingredients:<br />
<br />
1/2 gallon dairy product<br />
10 grams of yogurt starter<br />
1/2 gallon container or two quart size glass jars<br />
<br />
Instructions:<br />
<br />
Pour the dairy product into a large pot. Heat over a range until the dairy product reaches at least 180°F. Remove from heat and allow to cool back down to 100°F. Add half of the dairy product and all the yogurt starter into a container and mix thoroughly. Slowly add in the second half of the dairy while stirring continuously. Incubate between 100°F and 120°F for 24 hours. Chill and enjoy. <br />
<br />
Notes:<br />
<br />
*I use half and half for the calorie content and the flavor. The more fat, the thicker the yogurt. But if you're watching your weight, you can get yogurt out of skim and 1% milk.<br />
*The most precise way to measure the temperatures is with a thermometer. How I do it: Once it begins to boil, it's hot enough. You can't ruin this by boiling it, so don't worry about that. Just watch out, once it begins to boil it will quickly boil over because of the surface tension.<br />
*The initial heating process is to denature the proteins, allowing for the thick yogurt consistency we all love. Just FYI. <br />
*Again, the best way to cool milk is with a thermometer. But if it's around room temperature, you'll be fine. I've found if I fill the sink half full with cold water, then place the pot of hot dairy in that sink, it cools relatively quickly. I usually have to switch out the cold water half way through because it heats up with the hot pan, and I stir it occasionally, to help it cool evenly. <br />
*The best way for me to incubate the yogurt is with a yogurt maker. <a href="http://www.digestivewellness.com/itempage-1853-24-13-1652.html">http://www.digestivewellness.com/itempage-1853-24-13-1652.html.</a> Other options I've seen are putting the cultured jars in an oven and leaving the light on, or filling a cooler with hot water and switching the water out every 4-6 hours. Just make sure it incubates for 24 hours.<br />
*Best yogurt starter is Yogourmet. You can get it at any major culinary store or health store. Or, you can be lazy and order it online :D <a href="http://www.digestivewellness.com/subcategoryitems-digestive_wellness_scd_legal_food-yogurt_maker_accessories-24-30.html">http://www.digestivewellness.com/subcategoryitems-digestive_wellness_scd_legal_food-yogurt_maker_accessories-24-30.html</a> You can also buy 1/2 gallon jars here, and I strongly suggest you have 2, so as one starts to run low, you can start making yogurt in the other one.<br />
<br />
For non SCD people:<br />
<br />
*You can use a cup of plain yogurt as a starter instead of the Yogourmet. Also, you only need to incubate it for 4-6 hours rather than for 24 hours.AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-62290972960157831722013-08-11T23:34:00.001-06:002013-08-12T00:07:52.987-06:00Story Time: Bessy, the Beastly College Apartment Oven<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgJUmhKK8FSQyOFb-GlLK0z_ZhiWz0Qpf1notCDdVWTt9Vgl0da5eR1-aEuiwc536P_ePyiOFmr-HV1QOxX7zfX-moeIDgnzyLkJNULnMeNeyhe2LXE2avAQ_CLf7t3HrEl3VKZ-WtXM/s1600/Oven.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgJUmhKK8FSQyOFb-GlLK0z_ZhiWz0Qpf1notCDdVWTt9Vgl0da5eR1-aEuiwc536P_ePyiOFmr-HV1QOxX7zfX-moeIDgnzyLkJNULnMeNeyhe2LXE2avAQ_CLf7t3HrEl3VKZ-WtXM/s320/Oven.jpg" width="240" /></a></div>
Meet Bessy. Bessy is a college apartment oven. Bessy is a ... how do I say this correctly ... a "sweet spirit?" Bessy and I have never quite gotten along, and before I ever began this insanity of a diet, Bessy and I were mere acquaintances. I would use her to make macaroni and cheese and the occasional grilled chicken and apart from that, she would simply be there to hold the salt and pepper (though, somehow the salt still ends up missing.) But the more I used good ol' Bessy, the more I realized that she desperately needed to be hauled off to a retirement home and left to rust. Thus prefaces the story of how Bessy ruined my birthday.<br />
<br />
This all started when I began the SCD (Specific Carbohydrate Diet, for short). I was limited to surviving off of fruits, vegetables, nuts, and meat. And by surviving, I mean starving. That first month about put me in a morgue it was so awful. But I had reliable Bessy to help get me through those hard times. She was a wiz at the omelets; a miracle worker with the sauces; and for any of you who've had my banana pancakes, you'll know she's a true goddess. Food slowly transformed into delicacies as I experimented with oregano, paprika, and about every other spice Sprouts had on their shelf.<br />
<br />
"Wait AJ, I thought you said that Bessy should be hauled off to a retirement home? Why are you painting such a beautiful picture of her?" I'm glad you asked. Bessy is one of those girls that's a looker. She slips on her lavish high heels, curls her hair just right, puts on her cherry red lipstick, and wears a dress that leaves all the guys drooling.<br />
<br />
Then you talk to her.<br />
<br />
And then you're no longer interested in her.<br />
<br />
Like, at all.<br />
<br />
We've all met people like her. That's Bessy to a T. Her burners just get my heart racing they're so hot. But once you open her up, there's nothing but heartbreak. And just like all lookers, you're always secretly in denial, hoping one day she'll change. Just for once everything will turn out ok.<br />
<br />
It started out with cookies that were always a little crisp on top and a little underdone on the bottom. But of course, I was new to this whole "oven" concept, seeing that mac and cheese doesn't require an oven. So I went on believing that I needed to make a few adjustments to my cookie recipe and everything would turn out all right. Next came the banana bread. I started with an actual loaf tin. I was actually quite proud of the fact that I HAD a loaf tin (remember, I didn't cook). And to my dismay, it was completely black on top, and undercooked in the middle! That's 3 cups of almond flour! That's $5! I can barely pay rent, let alone almond flour! Oh the anger. But I just brushed it off. It must be that almond flour cooks differently than regular flour. I should try an 8x8 and make it thin, like a banana bars. So I did. And it burned on top and was undercooked in the middle (see a trend happening?)<br />
<br />
I was furious! I was enraged! I secretly cried a little over the loss of my banana bread (but it's ok, when you microwave undercooked banana bread, it magically comes out cooked. Magic Microwave: 1, Bessy: -3). I did some reading. Maybe it's the oven temperature. Maybe it's the heating coils. Maybe I just sucked at cooking and should go eat dirt. I had no idea. All I knew is that I wasn't getting the delicious food that I kept seeing on Pinterest.<br />
<br />
Two days before my birthday. I was completely out of almond flour, and completely broke (every penny I owned went to getting to England for the Brittish Formation Championships). But hey, it was my birthday, so why not blow off groceries for a week, who needs to eat, anyway? So I went out and bought a $10 bag of almond flour which had barely enough flour to make the cake. And just for the record, I was making a lemon yogurt cake. Let me describe this cake for you. Imagine eating a cloud, just about to rain lemon drops. That's this cake. It was sweet, sour, smooth, creamy, rich, moist, all in one pan. Oh, it was heaven-sent. And it had been over 8 months since I'd had it last, so I was well overdue. Ok, so I got the $10 bag of almond flour: check. I bought the lemons and hand squeezed each one: check. I even made sure I had a fresh batch of yogurt (which takes 24 hours to make, mind you): check. Every ingredient was in place. The oven was preheated. I was gonna make the best birthday cake ever. The culinary gods would shine down on this cake, leaving their blessing for all those who'd consume it. It was going to be a glorious day! The timer goes off. The cake is done!<br />
<br />
And sure enough, it was burnt on top, and liquid on bottom. But you know what, I still ate it! With a straw, mind you, but I ate it! No cake for my family, no joy of sweet, sour, smooth, creamy, richy goodness. Just disappointment. Just a lowly man left with a broken heart on such a momentous occasion.<br />
<br />
So I dumped Bessy and made myself a no bake cheesecake.<br />
<br />AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com2tag:blogger.com,1999:blog-6493145317685892029.post-91913637044530080472013-07-22T01:05:00.003-06:002013-07-22T01:17:24.566-06:00Cinnamon Muffins<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8qxtVWYfQcRZjvFKHBNQgEIGjIoMaxHWM6OhLS8trZvlVK-hktMIOb2IRd7hhEonQ11J6d5x7YxdwXW8YMABRx0fNtyDefhvH-GaF4iHA9XWkEv03drrWhwHVT-JozvXKOsAJsgVxgU/s1600/Cinnamon+Muffins+Touched+Up.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8qxtVWYfQcRZjvFKHBNQgEIGjIoMaxHWM6OhLS8trZvlVK-hktMIOb2IRd7hhEonQ11J6d5x7YxdwXW8YMABRx0fNtyDefhvH-GaF4iHA9XWkEv03drrWhwHVT-JozvXKOsAJsgVxgU/s320/Cinnamon+Muffins+Touched+Up.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon Muffins, Right out of the Oven</td></tr>
</tbody></table>
So, I came back from Europe and was craving two foods in particular: pretzels and cinnamon rolls. The pretzels were a total flop and tasted like dirt, but the cinnamon rolls turned out awesome! I modified the recipe to make muffins rather than a sheet cake, and I used a different frosting recipe (not shown here). As well, the goal is to make cinnamon rolls without the hassle of rolling out the dough (if you've ever worked with almond flour, you'll understand that it just sticks everywhere).<br />
<br />
<br />
<br />
<br />
<br />
Ingredients (muffins):<br />
<br />
2 cups almond flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1/4 cup butter (or coconut oil)<br />
2 Tbsp honey<br />
2 large eggs<br />
1 Tbsp cinnamon<br />
1 dash nutmeg<br />
<br />
<span class="st">Ingredients (frosting):</span><br />
<br />
1/2 cup coconut milk, chilled<br />
1/4 cup honey<br />
<br />
Instructions:<br />
<br />
Preheat the oven to 350<span class="st">°C. Mix all ingredients together for the muffins. Grease a muffin tin. Fill tin about half way with batter. Cook for 10-15 min. Let cool.</span><br />
<br />
<span class="st">While the muffins are in the oven, mix the coconut milk and honey together and let chill.</span><br />
<span class="st"><br /></span>
<span class="st">Once everything is cool, top the muffins with frosting and enjoy!</span><br />
<span class="st"><br /></span>
<span class="st">Notes:</span><br />
<span class="st"><br /></span>
<span class="st">*If you don't have coconut milk, you can use 1/2 cup scd yogurt. </span><br />
<span class="st">*The amount of muffins this makes and the amount of time needed to cook all depend on the size of the muffin tin. A regular size muffin tin makes 8-10.</span><br />
<span class="st">*From http://relishscd.blogspot.com/2012/07/lazy-mans-cinnamon-rolls-no-rolling.html</span><br />
<span class="st"><br /></span>AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-74942645794476836132013-07-01T00:04:00.000-06:002013-07-01T00:06:10.544-06:00Chicken Scampi<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qFmmByZHlPl5b8xMpoS4V-yB9NgStNXBu2uOSRF9vt2CG8NutOmWEoZp2AxxudaQMzfrSTP0ZYsnAYgRDxzMsxZtBHuVCKJ_e-hsuTsppB8xHr2UZoPU8nhPKq4xBg1UuYqDv0_WOlA/s1600/Chicken+Scampi.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qFmmByZHlPl5b8xMpoS4V-yB9NgStNXBu2uOSRF9vt2CG8NutOmWEoZp2AxxudaQMzfrSTP0ZYsnAYgRDxzMsxZtBHuVCKJ_e-hsuTsppB8xHr2UZoPU8nhPKq4xBg1UuYqDv0_WOlA/s320/Chicken+Scampi.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Scampi</td></tr>
</tbody></table>
I'm starting to get real creative with the sauces I use because, quite frankly, there aren't a whole lot of sauces available to those on the SCD. But a scampi sauce is basically verbatim SCD, and seeing that I'm WAY to poor to afford shrimp, I decided to make this recipe my own and use chicken instead. So here it is, the poor man's chicken scampi.<br />
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<br />
Ingredients:<br />
<br />
1 lb chicken breasts<br />
2 Tbs. butter<br />
2 Tbs. olive oil<br />
1 tsp. red pepper (cayenne pepper)<br />
1/4 cup dry white wine (SCD approved)<br />
1 Tbs. lemon juice<br />
1-2 Tbs. parsley<br />
<br />
Instructions:<br />
<br />
Chop the chicken breasts into strips, roughly finger width. Heat a medium frying or sauté pan to high heat. Lower to medium-high heat and add in the butter and olive oil. Once the butter begins to foam, add the red pepper, the chicken strips, and the dry white wine, in that order. Cook until the chicken is tender and white on the inside, about 5-7 minutes each side. In the last minute of cook time, add the lemon juice to the pan and stir. Remove from heat and top with parsley.<br />
<br />
Notes:<br />
<br />
*If you're not sure what a dry white wine is, don't worry, I didn't know either. It's where there is less than 5 gm of sugar per liter. The safest bet is to find a wine that, under the nutrition facts, says "Sugars 0g" as well as "Total Carbohydrates 0g". Dry white wines are generally available in local grocery stores.<br />
*The if you add the wine before the chicken, it will boil all over the place and make a huge mess. So make sure you do that step in the correct order: chicken first, then white wine.<br />
*For those of you who are curious, the far majority of the alcohol in the wine does cook out. Just trust the chemist in me on this one.<br />
*A traditional scampi recipe calls for garlic. If you wanna add some, add 3-4 cloves, minced, and sauté it with the red pepper for a minute, or until the edges begin to brown. Then add the chicken and the wine after. I never add garlic because I never have it on hand. (That or I'm too lazy to chop it up...)<br />
*You should have everything on hand normally, which makes this a easy meal to make last minute. The wine keeps well, so I suggest you invest in a bottle and always have it on hand. Same goes for lemon juice. Most health stores sell NFC lemon juice. Worth the investment, I promise.AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-61451103025767929042013-06-23T20:50:00.004-06:002013-06-23T20:51:51.935-06:00No Bake Cheesecake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzJZF2pvzsUzjlOKTGfAIEkXK4KAjGXJRSMiPXBLWyfnr9TviB_fuEHYYVCde_hLh3nQYXNEMhFnXYxjzbjAg2mKsNLsw7VmxSEnxDYSncc_TVXlxuzq1JXga5TFjEFN4HJWrx_zXs6s/s1600/Chesecake.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzJZF2pvzsUzjlOKTGfAIEkXK4KAjGXJRSMiPXBLWyfnr9TviB_fuEHYYVCde_hLh3nQYXNEMhFnXYxjzbjAg2mKsNLsw7VmxSEnxDYSncc_TVXlxuzq1JXga5TFjEFN4HJWrx_zXs6s/s320/Chesecake.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheesecake and Berry Compote Topping</td></tr>
</tbody></table>
It was my birthday recently, and as such, I deserved cake. And let me make it very clear: I didn't just want cake for my birthday, I deserved cake! I survived almost a year on the SCD and I craved something exquisite. But, being poor and a horrible cook, I settled with a No Bake Cheesecake (that and my yogurt cake turned into bread pudding...)<br />
<br />
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<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Ingredients (Crust):<br />
<br />
1 1/4 cup almond flour<br />
3 Tbs. butter<br />
1 tsp. honey<br />
<br />
Instructions (Crust):<br />
<br />
Preheat the oven to 300<span class="st"><span style="font-size: 11pt;">˚</span>F. Mix all the ingredients together and press into a 8" pie tin. Cook for 15 min. until it begins to brown. Remove and cool in refrigerator.</span><br />
<br />
Ingredients (Filling):<br />
<br />
2 Tbs. water<br />
3/4 tsp. unflavored gelatin<br />
2 cups SCD yogurt<br />
1/3 cup honey<br />
1 Tbs. vanilla<br />
1/2 tsp. lemon zest (optional)<br />
<br />
Instructions (Filling):<br />
<br />
Once the crust is in the oven, begin working on the filling. Mix the water and gelatin in a small bowl and microwave for 5 seconds, then stir. Microwave for another 5 seconds and stir, and continue repeating until the gelatin is completely dissolved. In a separate bowl, mix the yogurt, honey, vanilla, and lemon zest together. Add the gelatin to the mixture and mix thoroughly. Pour into the cooled crust and let set, about 4 hours.<br />
<br />
Berry Compote Topping:<br />
<a href="http://www.blogger.com/goog_1641804150"><br /></a>
<a href="http://everydayscd.blogspot.com/2013/06/berry-compote-topping.html">http://everydayscd.blogspot.com/2013/06/berry-compote-topping.html</a><br />
<br />
Notes:<br />
<br />
*Real simple recipe. Just make sure you give it time to cool. Make it the night before, and it'll be just fine. In fact, the crust doesn't even need to be that cooled before you add the filling.<br />
*The topping takes about 20 minutes to make. Either make it the night before, or plan accordingly, or top with fresh fruit.<br />
*The recipe I used suggested that you drain the yogurt with a cheesecloth. That takes about 24 hours and personally, my cheesecake turned out just fine without draining it. You will get a denser cake, but plan accordingly. <br />
*Original recipe: <a href="http://heal-balance-live.blogspot.com/2009/09/scd-cheesecake.html">http://heal-balance-live.blogspot.com/2009/09/scd-cheesecake.html</a> <br />
<br />AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-91071368736771665772013-06-23T20:49:00.003-06:002013-06-23T20:52:26.651-06:00Berry Compote Topping<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9u5wFTMWyXxbSMvQ6lYzcBceNBWVgsLFOUB0MXHSJlrkxhCxqfgSy9JXP2HxTPzcCnFwyweV37yjOvtp-RrJc5HIjAKWXgs0vuscr3807rd6mnW1FIEUjT3J2K64vWnXN4TFxJ6nw4Uo/s1600/Chesecake.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9u5wFTMWyXxbSMvQ6lYzcBceNBWVgsLFOUB0MXHSJlrkxhCxqfgSy9JXP2HxTPzcCnFwyweV37yjOvtp-RrJc5HIjAKWXgs0vuscr3807rd6mnW1FIEUjT3J2K64vWnXN4TFxJ6nw4Uo/s320/Chesecake.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheesecake with Berry Compote Topping</td></tr>
</tbody></table>
I found this specifically for the Cheesecake recipe of mine, but have used it on pancakes, crepes, and about 10 other things. It's just a great, sweet topping for food that is easy to make and quite versatile.<br />
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<br />
<br />
<br />
<br />
<br />
<br />
<br />
Ingredients:<br />
<br />
3 cups berries<br />
1/4 cup honey<br />
1/4 cup orange juice<br />
1 tsp. vanilla (optional)<br />
1/4 tsp. cinnamon (optional)<br />
<br />
Instructions:<br />
<br />
Mash up fruit using a potato masher or a blender on low speed. Combine all ingredients in a small sauce pan and simmer over medium heat for 15 minutes, or until thick. Serve hot or cold, depending on the food.<br />
<br />
Notes:<br />
<br />
*If you want the topping to be more even in consistency, blend or mash thoroughly before simmering.<br />
*Depending on the heat, the simmering process can take up to 25 minutes or as short as 10. Just make sure you stir occasionally so the bottom doesn't burn.<br />
*Original recipe: <a href="http://heal-balance-live.blogspot.com/2009/07/berry-compote.html">http://heal-balance-live.blogspot.com/2009/07/berry-compote.html</a>AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-7030723469768507762013-05-31T04:32:00.002-06:002013-05-31T04:32:24.656-06:00Apology for No New RecipesHere's my apology for no new recipes: I'm sorry. I've been in Blackpool, England for a ballroom competition and am going to Germany on Tuesday. We get back Monday the 17th, so I'll have a new recipe for the 23rd. Most likely Macaroons, but I haven't quite gotten a batch to work out yet, but I'm close. See you all then!AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-29112879489250293912013-05-19T12:00:00.002-06:002013-05-19T12:02:53.724-06:00Banana Oatmeal 2.0<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7Y9gM0J2dAYR49erIrU7IPSqJxrqGZ5-cU_hC62bKd364S2Uw8ppXTiImXzR1gY2sMihsL-NwXQEcwFp2PVix5VzSYTKhjhqTrMT7VDJqu2AKVZZkHLjv7uVXraRMPdpPfk8DeCe3Rw/s1600/DSCN7858.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7Y9gM0J2dAYR49erIrU7IPSqJxrqGZ5-cU_hC62bKd364S2Uw8ppXTiImXzR1gY2sMihsL-NwXQEcwFp2PVix5VzSYTKhjhqTrMT7VDJqu2AKVZZkHLjv7uVXraRMPdpPfk8DeCe3Rw/s320/DSCN7858.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana Oatmeal with Pecans and Cinnamon</td></tr>
</tbody></table>
Sorry I haven't blogged in a while. I've got recipes
and experiments that I thought would turn out great, and somehow managed
to flop tremendously. This is one of those recipes that went horribly
wrong the first time, but I got smart, fixed my mistakes, and now have
an awesome breakfast item that is just killer. And if you don't like
coconut/don't have coconut oil, don't fret. There's a peanut butter
version as well down in the notes section.<br />
<br />
<br />
<br />
<br />
<br />
<br />
Ingredients:<br />
<br />
1 ripe banana<br />
1 Tbs. coconut oil<br />
1/4 cup unsweetened applesauce<br />
1/4 - 1/3 cup pecans halves (or any type of nut), crushed<br />
1/4 tsp cinnamon<br />
Honey to taste <br />
<br />
Instructions:<br />
<br />
On
medium/low heat, melt the coconut oil in a small sauce pan. Add
applesauce and mashed banana. Stir infrequently until oil is integrated
and begins to bubble, about 5 min. Remove from heat, and add honey,
cinnamon, and pecans. Mix and enjoy!<br />
<br />
Notes:<br />
<br />
*Unsweetened applesauce is easy to find. Just make sure it doesn't have anything added (i.e. cinnamon or sugar).<br />
*Feel free to experiment. Try adding apple chunks or dried fruit.<br />
*I
love my oatmeal chunky, so I prefer 1/3 cup crushed pecans. If you're
more of a mushy oatmeal person, cut it to 1/4 cup crushed pecans. And
you could even remove the nuts completely if you'd like.<br />
*Version 2.0 comes out a lot thicker, and the oil doesn't separate from the rest of the "oatmeal". All around a better recipe.AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-34178204192316760202013-05-19T11:43:00.002-06:002013-05-19T11:46:00.809-06:00Salsa Pork<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyLZhmqOOA6aHU9ah4t8vVIRmSPqZIiHI3leRKSaLbXl1qncHzEtJnNl5by-Ak4xJQgOwvj4I1PA9mP2y91Q5C8FgeLnGADPh4eTrdT9x_lSSzNw40YpoPD-qYy-J5avA-GXsidYhyphenhyphenoU/s1600/DSCN7917.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyLZhmqOOA6aHU9ah4t8vVIRmSPqZIiHI3leRKSaLbXl1qncHzEtJnNl5by-Ak4xJQgOwvj4I1PA9mP2y91Q5C8FgeLnGADPh4eTrdT9x_lSSzNw40YpoPD-qYy-J5avA-GXsidYhyphenhyphenoU/s320/DSCN7917.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salsa Pork with Sautéed Mushrooms and Cheese</td></tr>
</tbody></table>
This recipe is as old as time itself. I'm sure cavemen were like, "Hey, what do I do with this pig? Eh, just cook it up and throw some salsa on top." I first found this recipe in high school and has always been a favorite of mine. Enjoy my slight variation on the infamous Portabella Pork recipe!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Ingredients:<br />
<br />
4 pork loin chops<br />
1 cup shredded cheddar cheese<br />
2 cups salsa<br />
1 cup cubed mushrooms (5-6 medium mushrooms)<br />
2 Tbs. honey<br />
<br />
Instructions:<br />
<br />
Grease a medium frying pan with a little butter or oil. Cook the pork chops for 12 minutes on medium high, uncovered. During that time, cube mushrooms and grate cheese (if not already done). Flip pork, add salsa to the top, lower the heat to medium, and cook for another 10 minutes, covered. Sauté mushrooms in a separate frying pan during this time. Remove pork and strain out salsa from the pan, adding it back to the pork. Top with honey, then the mushrooms, and finally the cheese.<br />
<br />
Notes:<br />
<br />
*When you cook the pork, a lot of liquid will collect in the pan. That's fine. That's why you strain out and re-add the salsa at the end.<br />
*I personally sauté my mushrooms in a little oil or butter.<br />
*The original recipe calls for one portabella mushroom, it doesn't matter what kind of mushroom you use. In fact, if you don't like mushrooms, don't use them.<br />
*SCD salsa is pretty easy to find. Most grocery stores carry at least one brand of salsa that's sugar free. Look next to the cheese or in the "fresh made" areas of the produce section. If it doesn't need to be refrigerated, it probably isn't SCD legal.<br />
*The thinner the pork, the shorter it'll take to cook. If you're using thick pork (thicker than two finger widths), add an extra 5 minutes to both cook times. If more time is needed, take more time on the second half.AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-77736851451058306592013-05-12T15:00:00.000-06:002013-05-12T15:00:05.215-06:00Pecan Butternut Squash<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbej7O_GW1UzGKOGTB3hnmKyx1ZK9CwWZijd5-EzzN6VAxeplxWoCM6GhoxyP7vF5JqCp4sMd9cITsYVIWf7lrm2MASzoVU6XIoRBJTHD9SNnQ_e2hsX6qzJZxsWlQDyOEU0bPvCtzAFk/s1600/DSCN7911.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbej7O_GW1UzGKOGTB3hnmKyx1ZK9CwWZijd5-EzzN6VAxeplxWoCM6GhoxyP7vF5JqCp4sMd9cITsYVIWf7lrm2MASzoVU6XIoRBJTHD9SNnQ_e2hsX6qzJZxsWlQDyOEU0bPvCtzAFk/s320/DSCN7911.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternut squash with pecan and cinnamon</td></tr>
</tbody></table>
I classify the SCD into four general categories of food: fruit, meat, nuts ... and those nasty vegetables. Yes, I said it. I think vegetables are repulsive. But, when you've only got 4 things you can eat, you get creative.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Ingredients:<br />
<br />
1 butternut squash<br />
2 Tbs. butter, melted<br />
1/4 cup honey<br />
1/3 cup pecans, crushed <br />
1/4 tsp. cinnamon<br />
pinch nutmeg<br />
<br />
Instructions:<br />
<br />
Preheat the oven to 400<span class="st"><span style="font-size: 11pt;">˚</span>F. Cut the squash in half, length wise, and de-seed. Line a cookie sheet with aluminum foil and place squash, cut side down (so the flesh is facing the foil and the skin is shielding it). Cook for 1 hr. Remove from oven and let cool for 5 min. Scoop out the flesh and set aside in a bowl. Add all remaining ingredients to the squash and blend. Serve warm.</span><br />
<span class="st"><br /></span>
<span class="st">Notes:</span><br />
<span class="st"><br /></span>
<span class="st">*This serves about 2 people (3 if you ration). Double or triple the recipe if needed, just cook all the squash on one rack, as close to the middle as possible.</span><br />
<span class="st">*The aluminum foil just helps with the clean up. If you don't have aluminum foil, don't worry.</span><br />
<span class="st"><br /></span>AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-32614124030678553132013-05-05T12:45:00.001-06:002013-05-05T13:26:22.093-06:00Vanilla Coconut Ice Cream<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCyXZmt_VjuFikPrZYDrPWAN50di-3urX2V4AuY6yGvmUHLWEry6imO0pQ8CYHhk0xYCOf-bGLob1VNRRF7j7jXFLw5FrsPYglcZV7DOdYV5ZhadLU7WZDrxkzqMDtEvqPzbvpd0qmlg/s1600/DSCN7897.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCyXZmt_VjuFikPrZYDrPWAN50di-3urX2V4AuY6yGvmUHLWEry6imO0pQ8CYHhk0xYCOf-bGLob1VNRRF7j7jXFLw5FrsPYglcZV7DOdYV5ZhadLU7WZDrxkzqMDtEvqPzbvpd0qmlg/s320/DSCN7897.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vanilla coconut ice cream with mangoes and blackberries</td></tr>
</tbody></table>
Everyone loves ice cream! I mean how can you not love this creamy delicacy?! Too bad ice cream is made of dairy, and packed with loads of sugar, making it impossible to find legal versions. Well, not anymore!! I present to you, 100% dairy and sugar free vanilla ice cream. And you don't even need an ice cream maker (Though, if you have one, use it!)<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Ingredients:<br />
<br />
1 can (roughly 14 oz.) coconut milk<br />
1/2 cup honey<br />
1 Tbs. vanilla<br />
1/8 tsp. salt<br />
1 ice cream maker (optional) <br />
<br />
Instructions:<br />
<br />
Heat all the ingredients in a sauce pan on medium heat. Stir occasionally until the honey is thin and evenly mixed with the coconut milk, about 5 min. Remove from heat and cool overnight, or until the mixture is thoroughly chilled. If you're using an ice cream maker, place the chilled mixture in the ice cream maker and follow the manufacturer's instructions. Serve immediately or freeze to allow it to harden. If you're not using an ice cream maker, place chilled mixture in a freezer-safe container and freeze for 1 hr. Remove from freezer and stir, breaking up any major ice crystals. Return to freezer and allow it to harden.<br />
<br />
Notes:<br />
<br />
*REMEMBER TO GET COCONUT MILK WITHOUT GUMS! It's super common for companies to add guar or xanthum gum to coconut milk as an emulsifier (keeps the fat from separating). You can find coconut milk pretty easily without gums at local groceries.<br />
*I prefer the full fat coconut milk. Ends up creamier and more like ice cream.<br />
*As listed in the instructions, you don't need an ice cream maker to make this delectable treat. Just make sure you stir it about an hour into the freezing process.<br />
*Make sure you store it in a freezer-safe container.<br />
*I really enjoy eating this with fresh cut fruit, especially pineapples, mangoes, or any type of berry. AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com2tag:blogger.com,1999:blog-6493145317685892029.post-40009212170422657122013-04-28T17:00:00.000-06:002013-04-28T17:00:06.320-06:00Pecan Cake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5srotExB4U9OpnPADLCHKBfYnEDjFVSZ9rU5UjKy92ZE6vzN7l2sURzZD0z3ECfCvZO-X5nzLFV32962NbXp1tw5FbXEJbM4VAWG86tEqcq1Lja2qJ3OEW4_-gjLvJDh2FTbuqTzi6SU/s1600/IMG_0917_2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5srotExB4U9OpnPADLCHKBfYnEDjFVSZ9rU5UjKy92ZE6vzN7l2sURzZD0z3ECfCvZO-X5nzLFV32962NbXp1tw5FbXEJbM4VAWG86tEqcq1Lja2qJ3OEW4_-gjLvJDh2FTbuqTzi6SU/s320/IMG_0917_2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pecan sweet bread with honey</td></tr>
</tbody></table>
I actually wanted pecan pie. Somehow mine didn't turn out quite like pie. But I've made this a few times now, and I've begun to imagine it more like a cake. Drizzle it with a little honey and this dish will be gone in no time.<br />
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<br />
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<br />
Ingredients:<br />
<br />
2 cups pecan halves <br />
4 Tbs. butter, melted<br />
1/2 cup honey<br />
3 eggs <br />
1/2 tsp. baking soda<br />
1 tsp. vanilla<br />
<br />
Instructions:<br />
<br />
Preheat the oven to 350<span class="st"><span style="font-size: 11pt;">˚</span>F. Mix all the ingredients into a high power blender, and blend until the batter is of an even consistency. Pour batter into a nonstick 9" pie tin. Bake for 35-40 min.</span><br />
<span class="st"><br /></span>
<span class="st">Notes:</span><br />
<span class="st"><br /></span>
<span class="st">*The reason you use a high power blender is so that it chops the pecans into more of a flour consistency. I've found that they chop better with the liquid ingredients included. You can also use almond flour if you want an almond cake. Use just a little less than 2 cups (about 1 2/3 cups).</span><br />
<span class="st">*You can also use an 8"x8" tin. Make sure it's nonstick (at least butter it if it's nonstick).</span>AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-78411049440372809102013-04-21T16:41:00.000-06:002013-04-21T16:47:30.158-06:00Oven Quiche (Frittata)<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieazox_NrUAfT4XXSFeyxrHaVvUqP5oUdVclhVHIGDUhnFWQAUycHQ8slDanLdnEgj7X3e6VonE1PLI884C682AW1hXrnq_xNgFiGYMGtBILI66ib4j9nHh2D4SkhtR5_i0a5u70AfbL0/s1600/IMG_0910.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieazox_NrUAfT4XXSFeyxrHaVvUqP5oUdVclhVHIGDUhnFWQAUycHQ8slDanLdnEgj7X3e6VonE1PLI884C682AW1hXrnq_xNgFiGYMGtBILI66ib4j9nHh2D4SkhtR5_i0a5u70AfbL0/s320/IMG_0910.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quiche (Frittata) made with bacon, cheese, onion, and peppers</td></tr>
</tbody></table>
Ok. So, it's officially a frittata because there's no crust, but hey, tomAto tomato. The brilliance is that it's not simply scrambled eggs (again), that you throw it in the oven and forget about it, and that you can customize it however you want. Oh, and I always have left overs, so it does a good job feeding me at 6:50 in the morning when I'm suppose to be to class by 7.<br />
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<br />
<br />
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<br />
<br />
Ingredients:<br />
<br />
8 eggs<br />
6 strips of sugar free bacon, cooked and chopped<br />
1 onion, chopped and <span class="st">sautéed</span><br />
<span class="st">2 tomatoes, diced</span><br />
<span class="st">1 cup cheddar cheese, shredded</span><br />
<span class="st">3 Tbs. chopped basil</span><br />
<span class="st"><br /></span>
<span class="st">Instructions:</span><br />
<span class="st"><br /></span>
<span class="st">Preheat the oven to 350</span><span class="st"><span style="font-size: 11pt;">˚</span>F. Cook the bacon in a frying pan until crisp. Pat the grease off and set aside to cool. Chop the onion and saut</span><span class="st">é until it begins to brown. Dice tomato, shred cheese, and chop the cooled bacon. Combine all ingredients in a bowl, including the eggs and basil, and whisk until it's evenly mixed. </span><span class="st">Pour into a nonstick 9" pie tin. Cook for 40-50 min or until the top is slightly browned.</span><br />
<span class="st"><br /></span>
<span class="st">Notes:</span><br />
<span class="st"><br /></span>
<span class="st">*This recipe is completely versatile. If you don't like tomatoes, don't use them. Don't have an onion, no problem! Want mushrooms? Chop and saut</span><span class="st">é them first, then throw them in the mix! You do what you want, just make sure you have enough eggs (if you add more ingredients, up the eggs to 10)</span><br />
<span class="st">*You can also use an 8"x8" pan if you don't have a pie tin.</span><br />
<span class="st">*If you don't have sugar free bacon, you can "legally" use extra crisp sugar bacon once a week. I don't suggest it, especially because sugar free bacon is easy enough to find. Just look for "Low Sodium" bacon. Lots of name brands make this, just keep your eyes peeled. </span><span class="st"></span><br />
<br />AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-6433035725975849062012-11-11T14:55:00.002-07:002013-04-21T16:41:53.922-06:00Peanut Butter Pecan CookiesWorld's easiest cookies. And, they're phenomenal! As you can tell, I love cooking with pecans. But the great thing about cooking is if you don't like pecans, then you don't have to use pecans. Experiment! Add in almonds or macadamia nuts. Try raisins or any other type of dried fruit. Or bake them plain. You're call; they're your cookies.<br />
<br />
Ingredients:<br />
<br />
1 cup peanut butter<br />
1/2 cup honey<br />
1 egg<br />
1/2 tsp baking soda<br />
1/2 tsp vanilla<br />
1/4 tsp salt<br />
1/3 cup pecan halves, crushed (optional)<br />
<br />
Instructions:<br />
<br />
Preheat the oven to 325<span style="font-size: 11pt;">˚</span>F. Beat the peanut butter and egg together. Add in the honey and mix thoroughly. Mix in the baking soda, vanilla, and salt. Stir in crushed pecans. Spoon batter onto a greased cookie sheet, and bake for 20 min. Let cool and enjoy.<br />
<br />
Notes:<br />
<br />
*I prefer to use parchment paper over greasing. The cookies don't burn on the bottom and they come off more quickly. Cook time will shorten if you don't use parchment paper because the bottom will cook faster.<br />
*This recipe makes about 16-18 cookies. If you're only getting 10-12 cookies out, you might be making the cookies too big, and should extend the cooking time accordingly. But hey, if you like big cookies, go for it!<br />
<br />AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-335201306653895002012-11-03T20:47:00.000-06:002012-11-03T20:47:00.313-06:00Coconut MilkStaple. Make it. Love it. Be pro at it. Especially because it's practically impossible to find legal coconut milk. Most have guar gum added to prevent the cream from separating from the water.<br />
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Ingredients:<br />
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2 cups coconut flakes<br />
4 cups water<br />
1 tsp vanilla<br />
1/4 cup honey<br />
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Instructions:<br />
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Soak the coconut in the water for 1-2 hours. Blend the coconut water mixture until it's very fine. Strain the pulp out of the blended mixture. Add the vanilla and honey and mix well.<br />
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Notes:<br />
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*If you're in a bit of a bind, you don't have to soak the coconut. What soaking does is draws out the flavor so that more coconut flavor ends up in the water and less in the pulp.<br />
*Coconut flakes can be bought at local organic food stores. The coconut doesn't have to be organic, but they tend to carry more exotic substances like that.<br />
*Best fresh. Refrigeration causes the cream to separate from the water. It's alright, just mix it up a little bit and it'll be good to go again.AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-10319006122806245532012-11-02T19:52:00.001-06:002013-04-22T12:40:55.715-06:00Blueberry Scones<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67smWogB3uYg26IfIp3gc_1-r_jtAE_ACkzK9UzfSuKxMVKlM0FyrMcy2CYy-nWzPXlZgqEfNr3h_J8vZa9Cwj0Wc4dtx5TK5_B3JRFYLC0OcbGqkFyi7nwOSuZVDerAcmszRKGLwiKg/s1600/DSCN7849.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67smWogB3uYg26IfIp3gc_1-r_jtAE_ACkzK9UzfSuKxMVKlM0FyrMcy2CYy-nWzPXlZgqEfNr3h_J8vZa9Cwj0Wc4dtx5TK5_B3JRFYLC0OcbGqkFyi7nwOSuZVDerAcmszRKGLwiKg/s320/DSCN7849.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry scones with butter</td></tr>
</tbody></table>
Scones are a great treat for any occasion. They're quick, easy to make, and taste delicious. And give it a try with different types of fruit.<br />
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Ingredients:<br />
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2 1/2 cups almond flour<br />
1/2 tsp salt<br />
2 eggs<br />
1/4 cup honey<br />
1/3 cup melted butter<br />
1/2 cup frozen blueberries <br />
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Instructions:<br />
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Preheat oven to 350<span style="font-size: 11pt;">˚</span>F. Beat eggs with honey and butter, mixing well. Add almond flour and salt. Mix all together until it forms a sticky, but even consistency batter. Fold in blueberries. Press scones into discs and place on a greased cookie sheet. Bake for 20 minutes. Let cool.<br />
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Notes:<br />
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*Freezing the berries prevents your scones from turning blue. If you want a blueberry taste throughout your scone, and don't mind blue scones, use fresh berries.<br />
*Scones are traditionally in triangles. Feel free to press them into triangles if you'd like. I personally don't care, so discs work for me. Just make sure they're about as thick as an iPhone (1") so they cook thoroughly. Too thick and they'll undercook in the middle and on the bottom. Too thin, and they'll burn and be too crisp.<br />
*Folding is using a rubber scraper to fold the batter from the bottom to the top. You do this over mixing to prevent the blueberries from juicing out and turning everything blue. It's a softer way of mixing.<br />
*I personally prefer to use parchment paper instead of grease. It's quick, easy, and they come off nicely. You can buy parchment paper for cheap at the local grocery store. I'd highly suggest it.AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-68587952081163202732012-11-01T12:10:00.000-06:002013-04-22T12:40:27.069-06:00Magic Syrup<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAdNCL4GRxOrRKjkIFsKl0HPUTcuUs62UVtXpw-8OTSqazAWI_AYrLrzsJ1z7DLFGC8sB2bi3gbD6v_AjVFSsDigLJ40q12hk_s8KFng9hKzYHc2JmnnpEP6GRc-aa1-PYXZIGDKcYWg/s1600/DSCN7848.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAdNCL4GRxOrRKjkIFsKl0HPUTcuUs62UVtXpw-8OTSqazAWI_AYrLrzsJ1z7DLFGC8sB2bi3gbD6v_AjVFSsDigLJ40q12hk_s8KFng9hKzYHc2JmnnpEP6GRc-aa1-PYXZIGDKcYWg/s320/DSCN7848.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana pancakes with magic syrup</td></tr>
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You thought Lucky Charms were magical? Think again. This recipe blows any sugary leprechaun out of the water! This sauce goes perfect with the <a href="http://everydayscd.blogspot.com/2012/10/banana-pancakes.html">banana pancake</a> recipe, but it's so good you could put it on bread, salad, fruit. Once you have it, there's no going back.<br />
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Ingredients:<br />
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1 cup SCD yogurt<br />
1/2 cup (8 oz.) butter<br />
1/2 cup honey<br />
1/2 tsp. baking soda<br />
1/2 tsp. real vanilla<br />
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Instructions:<br />
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Bring the yogurt, butter, and honey to a boil in a large pot. Boil for 1-2 minutes. Add the baking soda and the vanilla. Serve hot.<br />
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Notes:<br />
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*Use a large pot, and I mean a really large pot. When you add the baking soda, the sauce is going to expand massively. Be aware of that before you start or you'll be sad you didn't.AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com1tag:blogger.com,1999:blog-6493145317685892029.post-88150010648200039342012-10-30T11:16:00.000-06:002012-10-30T11:17:18.898-06:00Hollandaise Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSbd0Ykk3e-tHwarRka7SiZFNRTh7h3k6qtoyQ1oQ4wVCw4_GWPUP57Qi-Dp0rZp1T3xV-jtuqPCCp3J-bHbk3_3_yI2pCBAh1CtcjJIEbcTkNAJyJ1rmLs7S73MWQMshgzlLGRJDTr0/s1600/Hollandaise+Sauce+Touched+Up.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSbd0Ykk3e-tHwarRka7SiZFNRTh7h3k6qtoyQ1oQ4wVCw4_GWPUP57Qi-Dp0rZp1T3xV-jtuqPCCp3J-bHbk3_3_yI2pCBAh1CtcjJIEbcTkNAJyJ1rmLs7S73MWQMshgzlLGRJDTr0/s320/Hollandaise+Sauce+Touched+Up.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hollandaise sauce on asparagus</td></tr>
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Now, I know what you're thinking, "Hollandaise sauce? Are you crazy?!" Either that or, "What's hollandaise sauce?" Either is appropriate, but hear me out for a second. On the SCD, what are things you already have lying around the kitchen? Eggs. Check. Butter. Check again. Lemon juice/lemons. Hopefully check. If not, it's really not that hard to come by, plus a lot of stores sell NFC lemon juice. I suggest you pick one up next time you see it. Great investment, I promise. And that's it! If you're in a pinch, and you need a good sauce for your chicken or eggs or a nasty vegetable, give this a try. And if it fails the first time, who cares! It's not like you'll be graded on how well the sauce turned out. Plus you can always try it again next week.<br />
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Ingredients:<br />
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3 egg yolks<br />
2 Tbs. water<br />
6 oz. warm butter<br />
1 Tbs. lemon juice<br />
Salt and pepper to taste<br />
1/4 tsp. cayenne pepper (optional)<br />
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Instructions:<br />
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Beat the egg yolks and the water together until it thickens and doubles in volume. Place the egg water mixture on a double boiler set to medium low and beat continually. Slowly add the butter a half an oz. to an oz. at a time, allowing the butter to completely melt and the sauce to thicken slightly between each addition. Continue to beat constantly between and during each addition of the butter. This should take you about 10 minutes. Remove from heat. Add the lemon juice and spices, then mix. Sauce should come out thick and creamy.<br />
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Notes:<br />
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*You'll know when it thickens. Normally, egg yolks are runny. When it thickens, it clearly is thick and creamy rather than thin and runny. It doesn't have to be perfect, just so much that it is thicker then how it started.<br />
*A double boiler is a pot of hot, almost boiling water (just under a simmer) under a bowl, around medium low on a traditional range. The bowl is where all the cooking takes place. Ensure that the water underneath the bowl isn't touching the bowl. That'll cause it to overheat and cook the eggs. Bad.<br />
*Take your time. This will take about 10 minutes to do, so don't rush it, even if the chunk of butter you just added has already completely melted.<br />
*If the sauce begins to curdle, meaning that chunks of egg begin to form, that means either the steam is too hot (the water underneath is boiling rather than just barely simmering) or you took too long to add in the next chunk of butter. Remedy? Add in a little more water and stir like crazy. This should save it more or less. It'll keep it creamy with a few chunks, but not bad. Try to avoid that as much as possible.<br />
*Sauce too thin? You probably went too fast, and should place over the double boiler for a few more minutes after adding the lemon juice, stirring continuously.<br />
*Perfect with asparagus, chicken, fish, and eggs. I hate eggs plain, but I'll eat them with hollandaise sauce (ironic, because hollandaise sauce is basically egg to begin with).<br />
*Finally, take the quote from V for Vendetta "People shouldn't be afraid of their government; government should be afraid of their people." Applying that to hollandiase sauce, "People shouldn't be afraid of hollandaise sauce; hollandaise sauce should be afraid of people." Not a perfect crossover, but the idea stands. DO IT! Go for it! Try something new! Mess it up once or twice! You'll be glad you did.AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0tag:blogger.com,1999:blog-6493145317685892029.post-43609243711573665812012-10-29T16:00:00.000-06:002012-10-29T22:54:47.661-06:00Hot Apple CiderThe weather's getting colder, and as a result, I'm coming home from school freezing cold. Now that hot chocolate is out of the question, I needed a good replacement. So here it is, hot apple cider, full of all the warm, festive bliss without the accompanying ulcers.<br />
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Ingredients:<br />
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1 cup NFC (not from concentrate) apple juice<br />
1/4 tsp cinnamon<br />
1/8 tsp nutmeg<br />
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Instructions:<br />
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Mix and heat.<br />
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Notes:<br />
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*I love lots of flavor, so I add a generous amount of seasonings. For a lighter taste, use 1/8 tsp cinnamon and a pinch of nutmeg.<br />
*I heat mine in the microwave for 45 seconds. You could use a range, in which case, use medium heat and stir occasionally.<br />
*This recipe can easily be doubled, tripled, quadrupled, octupled. You could even do it a gallon at a time if you wanted to. Just measure out the spices accordingly.AJ Heapshttp://www.blogger.com/profile/02639478692162303087noreply@blogger.com0