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 courageously created by Lauren.
1 cup SCD yogurt
3/4 cup orange juice
1 ripened banana (black spots on skin)
1 sandwich bag frozen strawberries
1 tsp. vanilla
1. Place all ingredients inside blender or food processor.
2. Pulse and mix until well combined.
3. Pour into Push-Up Containers.
4. Place Push-Ups into freezer and wait!
Remember push-up pops? Lauren loved to eat the Flintstone Push-Ups every summer from the ice-cream trucks or if lucky, mom’s freezer. SCD attempt number one turned into something different, a smoothie like pop! The orange wasn’t cutting it, so we just started throwing things in. They are a nice strawberry tart relief from the heat. Next time we’ll try yogurt with fresh mango and OJ to bring back the old summer Flintstone fling. Oh and we might run the mix through the ice-cream machine before popping it into the Push-Ups.
Total Time: 4 hours 10 minutes
Prep – 10 minutes
Freeze – 4 hours
Yield: 5-6 push-ups
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
3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 tsp. salt
1/2 cup shallots
3 Tbs. chopped fresh cilantro
1 medium tomato, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper
1. In a medium bowl, mash together the avocados, lime juice, and salt.
2. Chop onion, cilantro, tomato, and garlic.
4. Mix in onion, cilantro, tomato, and garlic.
5. Stir in cayenne pepper.
6. Serve immediately. Guacamole will brown quickly!
Éste es guacamole perfecto. Usted tiene que intentarlo con tocino curruscante o con pollo. ¡Yum!
Total Time: 10 minutes
Prep – 10 minutes
Yield: 6 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
This recipe stolen graciously from Fernpixel.
2 ripe bananas (with black spots)
pure ground cinnamon to taste
pure ground nutmeg to taste
popsicle sticks (or chopsticks, plastic fork, etc.)
1. Peel bananas.
2. Cut each banana in half (1 banana creates 2 Banana Pops).
3. Insert stick into each piece of banana.
4. Sprinkle cinnamon and nutmeg on all sides, to taste.
5. Put the Banana Pops inside Tupperware or freezer Ziplock.
6. Place container with Banana Pops inside freezer and wait 2 hours or overnight.
We may not have a banana stand, but these frozen treats are pretty darn good!
Total Time: 2+ hours or overnight
Prep – 7 minutes
Freeze– 2+ hours
Yield: 4 pops