For the record we are not cool enough or popular enough for any of our posts, including this one, to be a sponsored post. That means these are straight up awesome.
So you want an easy and delicious snack without the fuss?
We have found out that Jamba Juice does “Fresh Juice Blends” guys! There are two we know are SCD and have been chugging down at any availability…
Orange Berry Antioxidant Juice Blend
Tropical Kick-Start™Juice Blend
So if you’re driving around town and needing a quick fix, or perhaps wanting a special treat, you could try one of those guys! Also we’ve noticed they sell apple chips and cinnamon apple chips that are SCD friendly. 🙂 YUM!
*Foods like these (that you don’t make yourself) should be consumed at your own risk. You never know if an illegal was slipped in! In our case, they work for us – use your own discretion!
This recipe graciously stolen from Living Fully Without.
1 bottle dry red wine (a Cabernet Sauvignon is what we already had…)
4 cups club soda
1 cup SCD legal apple juice
1/2 cup honey (I mixed it with 1/4 cup hot water so it would blend easily)
1 lemon, sliced and squeezed
1 lime, sliced and squeezed
1 orange, sliced and squeezed
Fruit of your choice…
OURS INCLUDED: Grapes, Macintosh Apples, Blackberries, Raspberries, Blueberries, Watermelon, Pineapple
1. Mix it together! For best results, refrigerate so the fruit juices can seep in for 24 hours. But if you’re too eager to wait, pour over ice and serve! We only waited 3 hours.
So Lauren has a long standing relationship with sangria that was easily passed onto Jordan when they met. This sangria recipe is so smooth and refreshing. After our first taste, we all looked around and said, “CHEERS AGAIN!” A glorious version of a drink that we are most fond of…
Total Time: three hours and 10 minutes
Prep –10 minutes
Chill – 3 to 24 hours
Yield: 20 servings
This recipe inspired by Lauren’s lack of foresight and quick rush to think of dinner.
1 lb. ground beef
3 tbsp Taco Seasoning (SCD)
16 large lettuce leaves
Pico de Gallo
Salt to taste
1. Cook ground beef with taco seasoning until done.
2. Take lettuce leaf and fill with seasoned meat.
3. Layer sliced cheddar cheese over meat and heat for 30 seconds in microwave to melt.
4. Top with pico and olives to taste.
5. Mix yogurt with salt and drizzle over the “taco”.
6. Lift up the lettuce leaf and enjoy!
Having the seasoning pre-made and SCD pico available at our grocery store, this made sense for a quick dinner! I basically picked up anything that would be easy and tasty on a taco and layered it up! It seemed like a really fancy and flavorful meal that is easy on the eyes, without a lot of fuss or clean up! All around, it was a good day.
Total Time: 15 minutes
Prep –5 minutes
Cook – 10 minutes
Yield: 16 servings
This recipe graciously stolen from healthhomehappy.com.
1 large block (2 lb) Monterey Jack cheese; cut into 36 cheese sticks
3 cups blanched almond flour
3 tablespoons Italian Seasoning
1 bottle vegetable oil
1. A few hours or more before put cheese sticks in the freezer.
2. After a couple hours, heat the oil over medium heat in a small sauce pan.
3. In a shallow bowl or dish mix almond flour with Italian Seasoning.
4. Lightly beat eggs in another shallow dish.
5. Take frozen cheese sticks out and dip 1 to 3 at a time in the egg, allow egg to drip off, and then roll in the almond flour mixture until well covered.
6. Drop covered cheese sticks into the hot oil and fry for 1-2 minutes, or until golden brown. The cheese sticks will likely float to the top of the oil at this time.
7. Remove from oil and drain on a plate.
Seriously these gooey wonders of delight are great. If you’re missing the goodness of Sonic or bar food, this will fill the void, my friends. If you like you could serve with homemade ranch dressing or marinara sauce, but they are so good on their own as well!
Total Time: 2 hours 30 minutes
Prep – 2 hours 15 minutes
Cook – 15 minutes
Yield: 36 servings
The Reading Rainbow
Some delicious reading material for us enjoying the SCD.
Eat Well Feel Well by Kendall Conrad
We have enjoyed a few of the recipes from here so far, but haven’t had a chance to really delve into them! If you have offspring to feed, there is a section devoted “Just for Kids”!
Lucy’s Specific Carbohydrate Diet Cookbook by Lucy Rosset
We have really enjoyed her pizza casserole recipe. This seems like a great book and we will slowly work our way through it! When we ordered the book, we actually got to talk to Lucy on the phone and she was delightful. We called her again later asking for some advice on how to travel overseas and she was very friendly and had some really great tips.
Recipes for the Specific Carbohydrate Diet by Raman Prasad
Jordan was especially excited when he heard about this one and we got it for Christmas. He read it cover to cover like a novel the next night. This is a great book to get some recipes influenced by the Asian continent… India, East Asia, the Middle East, and more! Jordan has begun cooking the chicken recipes from the start and we will work our way through each one. Yum!
This recipe inspired by Alton Brown and HoChiWaWa at Visual Recipes.
6 ancho chiles, stemmed, seeded and sliced
6 cascabel chiles, stemmed, seeded and sliced
6 dried arbol chiles, stemmed, seeded and sliced
4 tablespoons whole cumin seeds
4 tablespoons garlic powder
2 tablespoons dried Mexican oregano
1 tablespoon onion powder
1. Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool.
2. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and onion powder. Process until a fine powder is formed.
3. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
Chili powder, along with vanilla extract and a few other special cooking aids, is one of those things I consider precious and wondrous in the kitchen. Immerse yourself in the sweet smell of the chiles and the bold smell of the toasting cumin seeds. Watch as your hard work blends down into concentrated memory and flavor. Enjoy! If you don’t have access to the named chiles, don’t fret – use whatever dried chilies you have access to. Every batch I make is a little bit different!
Also, if your blender won’t process the chili powder fine enough for your tastes (like mine won’t), use a coffee grinder to finish the blending job.
Total Time: 35 minutes
Prep – 30 minutes
Cook – 5 minutes
Yield: About 1 1/2 cups
This recipe adapted graciously from mycrankygut.com.
1 Boston Butt roast, about 4 lbs. 2 onions, sliced into half-rounds
1 cup SCD ketchup
1/2 cup beef stock
1/4 cup apple cider vinegar
1/4 cup honey
1 tsp Tabasco sauce (adjust to taste)
1 tsp kosher salt
Rub for the roast:
4 tbsp paprika
2 tbsp cumin
2 tbsp SCD chili powder
1 tbsp ground black pepper
1 tsp cinnamon
1 tsp cayenne pepper
1 tbsp salt
1. Combine all the rub ingredients. Rub into all surfaces of the pork roast. Put roast in a crock pot.
2. Add onions to pan and carmelize, 15 minutes. Deglaze pan with stock and vinegar, and bring to a boil. Add to crock pot. Add remaining ingredients and cover. Cook 8 hours on low, until pork falls apart.
3. Pull pork apart with forks. Optionally, use a immersion blender to blend the onion and contribute to the sauce.
The Take I think this is the best crock pot recipe we’ve ever made. The flavor of the pork was excellent and the pork fell apart in the crock pot – what else could one ask for?
Total Time: 8 hours 30 minutes
Prep – 30 minutes
Cook – 8 hours
Yield: 20 servings
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 stolen graciously from Mr. Ed’s Research and Recipes.
2 (12 oz each) bags freshcranberries
1 (12 oz) bag frozen raspberries, thawed
1 (10 oz) bag frozen strawberries, thawed
1 1/2 cups honey
4 packets (about 4 TBSP) Knox Unflavored Gelatin
3 cups water
1. Place 2 cups of the water, along with the cranberries, thawed raspberries and thawed strawberries in a medium saucepan.
2. Bring to the saucepan goods to a boil and simmer for about 10 minutes. Meanwhile, in a large mixing bowl, pour in 1 cup cold water. Sprinkle in gelatin and let it sit.
3. Ladle the softened cranberry mixture into the strainer over the bowl with the gelatin. Use the ladle or a wooden spoon to press the liquid through the mesh. Stir the hot liquid with the gelatin to dissolve.
4. Repeat step 3 until all the mixture has been pressed out.
5. Stir in the honey to dissolved mixture.
6. Cover and refrigerate overnight until set.
We made the classic cranberry sauce last year, so we decided to try a different one this year. We haven’t tasted it yet (we’ll wait for Thanksgiving Day), but the liquid is yummy! We put our first batch into a jello mold that looks like a brain and into the last bits into a tin can… you know like you’d think it should be from! Ha! We’ll let you know how it turns out. Seems promising…
*UPDATE* It was wonderful!
Total Time: 15 minutes
Prep – 5 minutes (both before and after cooking)
Cook – 10 hour
Yield: 20 servings
This recipe stolen is graciously stolen from scdrecipe.com.
1/2 stick melted butter
1 1/2 cup honey
1 tsp. vanilla
1/3 tsp. salt
3 eggs, lightly beaten
1 heaping cup chopped pecans
1. Combine butter, honey, vanilla and salt in a medium bowl.
2. Stir in the lightly beaten eggs.
3. Add the pecans and stir to combine.
4. Pour mixture into prepared crust.
5. Bake at 325 for 30-40 minutes until set… sort of like jello… and no longer runny.
6. Cool completely before serving.
Yum to the yum. Its time to make you some… 🙂
Total Time: 1 hour 10 minutes
Prep – 10 minutes (both before and after cooking)
Cook – 1 hour
Yield: 12 servings