Guys, Christmas is coming!
Christmas is coming!
We’ve been searching for a reasonable SCD ham to purchase for Christmas or Christmas Eve dinner.
We finally found one that we are going to try!
The one or two sites that we’ve seen with sugar free ham options tend to sell the ham itself for 60 -70 buckaroos or it is HUGE. This site you can get a 2.5 ibs. sugar-free ham (Pork, Water, Sea Salt) for $23.68. The only downside is you have to buy at least 7 ibs. of meat per order… BUT HEY, let’s make the best of it! We’ll be getting the ham to try along with some beef sticks and a variety of jerkies (plan, spicy, beef, turkey) for the road trip snacks to and from family’s homes! How about some breakfast sausage to have on Christmas morn?!
There are more SCD options than posted below on their website, these are just the ones we are interested in for ourselves:
Christmas Eve or Christmas Dinner?
Traveling Snack Options?
Long Beef Snack Sticks
Beef Jerky Portions Plan
Beef Jerky Portions Spicy
Beef Jerky Sticks Plain
Beef Jerky Sticks Spicy
Beef Jerky Sticks Plan Self Stable
Extra Spicy Beef Jerky Sticks
Sugar Free Turkey Jerky Plan
Turkey Jerky Sticks Spicy
Easy Christmas Morning Breakfast Options?
Sugar Free Bacon
Beef Breakfast Sausage Sliders – currently out of sock
Beef Polish Sliders – currently out of stock
Sugar Free Pork Breakfast Sausage
This recipe graciously stolen from ANY14TNS at allrecipes.com.
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
It is pretty good quiche. We’ve only made it with cheddar, so we’ll have to try it with the Munster. Like like like it! Oh and the name change? Lauren’s family had a crustless quiche recipe, but when typing it, input crushless… we like that better. 🙂
Total Time: 50 minutes
Prep – 20 minutes
Cook– 30 hour
Yield: 6 servings
This recipe graciously stolen from Christy of BTVC Yahoo.
16 oz ground pork
1 tsp salt
1/2 tsp dried parsley
1/4 tsp dried sage
1/4 tsp dried thyme
1/4 tsp dried cayenne pepper
1/4 tsp dried coriander
Mix everything together, patty out and fry in coconut oil.
Delicious! Adjust the salt to taste. I love sausage, and although we really didn’t have Jimmy Dean growing up, this tastes like “Breakfast Sausage!”
Total Time: 20 minutes
Prep – 5 minutes
Cook– 15 hour
Yield: 4 servings
This recipe inspired by a craving, allrecipes.com, and the fridge.
6 strips SCD bacon
1/2 onion chopped
6 small portabella mushrooms chopped
10 oz. frozen spinach
liberally salt and pepper
1. Preheat oven to 350 degrees and lightly grease a 9 inch pie pan.
2. Cook bacon strips in skillet until crispy, then set aside to cool.
3. Pour out bacon grease leaving about 3 tables spoons in pan.
4. Add chopped onions and mushrooms to pan and cook, stirring occasionally, until onions are soft.
5. Stir in spinach and continue cooking until excess moisture has evaporated.
6. Chop cooled bacon into bacon “bites”.
7. In a large bowl, combine eggs, , salt and pepper.
8. Add spinach mixture to bowl and stir to blend.
9. Scoop into prepared pie pan.
10. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Very good quiche, but I would add more bacon… we love bacon…
Total Time: 1 hour
Prep – 20 minutes
Cook– 30 minutes
Cool– 10 minutes
Yield: 6 servings
This recipe graciously stolen from eHow.com.
eggs (the quantity is up to you)
1. Place the raw egg in a saucepan.
2. Run cold water into the saucepan until the water is 1 inch above the egg.
3. Place the saucepan on a stove and cook over medium heat until the water begins to boil.
4. Reduce the heat to low.
5. Simmer for 2 to 3 minutes for soft-boiled eggs or 10 to 15 minutes for hard-boiled eggs
6. Remove the egg with a spoon or ladle and let it cool slowly, or run cold water over it to cool it more quickly.
Simple quick breakfast you can make for the week that gives good protein for a good fill me up! Lauren likes them with a Muffin. Jordan prefers bacon. Bacon needs nothing else to Jordan. Why even eggs? Well if you’re like Lauren, you want variety. If you’re like Jordan, there is no such thing as too much of a good thing- bacon!!!!
Also you may like to know that hard boiled eggs can last up to one week in the fridge when the shell has not been opened already.
Total Time: 10- 15 minutes
Cook– 10-15 minutes
Yield: however many eggs you start with
This recipe graciously stolen from comfybelly.com.
1/2 cup SCD yogurt
1/4 cup honey
2 1/2 cups almond flour
1/4 tsp. sea salt
1/2 tsp. baking soda
Cinnamon Topping Goods
2 Tbs. cinnamon
4 Tbs. honey
2 Tbs. unsalted butter, melted (coconut butter will work too)
1. Preheat oven to 310 degrees F.
2. Combine all the muffin ingredients and blend well (we used food processor, but hand is great too).
3. Place cupcake liners in a baking pan, and fill the liners halfway with batter.
3. Blend all the topping ingredients well with fork.
4. Add about a tablespoon of topping to the center of each muffin.
5. Place another scoop of batter on top of each muffin until the batter just about reaches the top.
6. Evenly distribute the remaining topping over the top of each muffin. Optionally, use a toothpick to poke at the top of each muffin to allow some topping to drip into the batter.
7. Bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.
They are moist, flavorful, and glamorous! These buns are better than J. Lo’s! THEY ARE BEAUTIFUL! The most amazing part to me is that if you handed these muffins to a friend, they would have no clue they were made with the nontraditional ingredients. if you like cinnamon, you’re just gonna die.
Total Time: 55 minutes
Prep – 30 minutes
Cook– 25 minutes
Yield: 12 muffins
This recipe graciously stolen from nomorecrohns.com.
1-1/4 c. almond flour
4 medium eggs
4 Tbs. Honey
2 Tbs. vanilla (containing vanilla and alcohol only)
1/4 tsp. Salt
1/4 tsp. baking soda
1 Tbs. real butter
1. Mix all ingredients together in a blender for a light, fluffy texture.
2. Pour onto a buttered electric griddle (preferably) set at 275 degrees or a buttered pan.
3. Cook slowly until golden brown; (a bit longer than for regular flour pancakes).
4. Serve with warmed honey and/or jam.
Flippin’ floppin’ good! Lauren loves to infuse hers with SCD butter and Jordan likes equal parts jam or honey to pancake. The almond flour gives a nice sweetness. Oh and stay tuned for banana pancakes… also divine…
Total Time: 25 minutes
Prep – 5 minutes
Cook– 20 minutes
Yield: 9 medium pancakes
This recipe inspired by many sources.
1 package SCD bacon (no sugar added.)
1. Preheat oven to 425 degrees.
2. Line baking sheet with foil.
3. Place nonstick cooling rack on top of the foil lined baking sheet.
4. Line slices of bacon without overlapping on cooling rack.
5. Cook in oven for 20 minutes or until desired crispness is reached.
Do you love bacon? Are you tired of the troublesome grease pops and painful burns when cooking bacon? Wouldn’t you rather be watching TV than standing over the sweltering hot stove for your bacon? If you answered yes to any of these questions, this dish is for you! Bakin’ Bacon! It is so easy to do, even ______ can enjoy bacon with ease! If you’re interested in leading a happier and more successful life, try Bakin’ Bacon! Enjoy Bakin’ Bacon for only 1 easy payment of $2.95 at your local grocery store (shipping and handling not included).
We love bakin’ our bacon.
Total Time: 30 minutes
Prep – 10 minutes
Cook– 20 minutes
Yield: 4 servings
This recipe created masterfully by Lauren.
salt and pepper to taste
1 cup chopped portabella mushrooms
2 bundles of scallions
**For best results cook in grease from either SCD sausage or SCD bacon, otherwise oil or butter may be used.**
1. As mentioned before, for out-of-this-world-wet-your-pants-what-the-am-I-really-not-in-heaven-can-this-I-can’t-believe-how-oh-my-word-*CENSORED* results, begin by keeping grease from previously cooked SCD sausage in skillet. SCD bacon will create a lessor, but-seriously-can-you-go-wrong-with-bacon, effect. Oil or melted butter will be fab and delish, if you begin with them in the skillet instead.
2. In mixing bowl, crack eggs and add salt and pepper to taste.
3. Beat egg mixture until well blended. Set aside.
4. Cut off the long green leaves and any roots from scallions.
5. Chop remaining white base of scallions along with portabella mushrooms into chunks.
6. Pour egg mixture, onions, and scallions into skillet on medium heat.
7. Continue cooking – pulling, lifting, and folding together- until egg becomes thickened and no visible liquid remains. No need to stir constantly.
8. Take off heat and immediately, you just got served.
Her head was in Texas- that’s right- it was bigger. The table talk was flattery toward the wizardry of the eggs… who compliments eggs? The better question is… who wouldn’t compliment these!
Total Time: 15-18 minutes
Prep – 10 minutes
Cook– 5-8 minutes
Yield: 7 servings
This recipe stolen graciously from Elaine Gloria Gottschall of Breaking the Vicious Cycle: Intestinal Health Through Diet.
2 1/2 cup almond flour
1/4 cup melted butter (or home made yogurt)
1/2 cup honey
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 – 3/4 cup blueberries
1. Preheat oven to 375 degrees.
2. Blend everything together. (The original recipe added the wet ingredients last to make sure you had a muffin batter consistency, but I skipped this step and it worked out fine.)
3. Stir in blueberries.
4. Spoon the mixture into muffin tin lined with paper cases (or non-stick muffin tin). We used two spoonfuls per muffin hole.
5. Bake for 15 to 20 minutes or until muffins spring back when pressed. Let cool 5-10 minutes.
Due to the almond flour, these muffins have a slightly sweet, nutty flavor to them. I love these muffins! If your muffins (or any other baked goods, especially if you’re not using wheat flour) don’t rise, make sure you have fresh baking soda – it weakens over time.
Total Time: 30-40 minutes
Prep– 10 minutes
Cook– 15-20 minutes
Cool– 5-10 minutes
Yield: 16 muffins