SCD Dinner, A Couple of Ways

Now that we are getting into somewhat ore advanced stuff, food is getting more exciting.
I was inspired by scdgirl's spinach frittata and decided to make chicken stuffed with spinach.
Here is the recipe:
1lb baby spinach leaves
2 cloves garlic
2 chicken breasts
4 pieces of prosciutto (Volpi is a legal brand)

Cook the garlic in a few tablespoons of olive oil on medium for a minute or two and add the spinach until well wilted. Once it is well cooked, blend it in a food processor/blender. (If you are early in SCD, pull the garlic out before blending. If more advanced, you can mince it before cooking and include it with the spinach.)

Meanwhile, slice the chicken breasts in half horizontally so you can flip it open to have two flat pieces. Pound until even thinner and place a piece of prosciutto on each one.

Then spoon some of the spinach puree on top of each one and spread out. Next, roll them up. You can tie them, but I did not find it necessary.

Next, put them in a pan with a little heated olive oil so they won't stick and bake them at 375 for about 25 minutes or until chicken is completely cooked. Carefully turn once when halfway through.

Put on a plate and slice so that the inside shows. My non SCD husband freaked out over these, as did both kids. I know some kids are not into spinach, but they can't wait for me to make this again. The squash next to it is just acorn squash baked in water at 350 until super-squishy. I then just scoop it out of the rind.

Pan-roasted lamb chops
This is a fancy-pants meal but is good for a SCD special occasion.
Cut up a lamb rack into individual chops and salt and pepper them. Cook some garlic in olive oil in a large pan, lay each chop in and cook at 400 degrees until browned. Flip once with tongs while cooking. The veggies on this plate are all cooked until very soft but still able to hold their shape. The zucchini on the plate is peeled and not very big, but I usually take the seeds out too. The squash "fries" are just oven-roasted at 400 until brown and soft on a parchment-lined cookie sheet. We are not at a point where we are ready to do crispy ones yet.

Stage 2 Meatloaf
I was inspired by Nuttymeatfruit to do meatloaf the other day. We are limiting eggs and are not up to almond flour or ingesting onions yet, so I used:
1lb ground beef
1lb ground pork
4 cloves finely minced garlic
1/2 cup pureed carrots
1/2 cup SCD ketchup
salt to taste
thyme (maybe 1/2 tsp)

Cook garlic in olive oil on low heat until very soft. Mix together with other ingredients and place in oiled pie dish or glass dish. Bake at 375 until cooked through. I saved a little ketchup to smear on top for looks. My husband liked it so much he took it to work the next day.

Here's the finished meatloaf:

Fruits and Veggies in SCD's Early Stages

It can seem counter-intuitive to be eating fruit on a yeast-free diet, but SCD is pretty amazing in that the cooked fruit and veggies early in the diet are quickly digested and do not seem to feed bad gut bugs.

So far, we are having luck with very diluted (65% water) grape juice, apple cider and jello. I use grape juice for the jello and both the kids like it. It was a lifesaver on the intro diet. The kids also drink plain water, but Mr. C really feels the juice is a treat. The trick is to make sure that he does not see me diluting it. Once the jar is less than half full, I fill it with water and it makes life much easier.

Mr. C also loves bananas, so having one of those in his lunchbox is a huge treat - I am vigilant about making sure they are super-ripe. The less ripe ones are more starchy and can feed yeast.

Early in the diet, I was worried about getting enough veggies in. Even though we all like applesauce, when other veggies are pureed to that consistency, the kids don't like it. They also did not like the soup. Even though it was disappointing, we just moved on and will try again. One great trick has been taking cooked, peeled, seeded zucchini and adding it into the apple or pear sauce. I tried it with squash too, but that did not go over as well. Back to the drawing board. Well cooked green beans are also good, as are sticks of butternut squash cooked into oven fries. Those are a huge hit! The scdgirl's carrot pancakes are also winners, but I need to figure out an egg-free version.

I am making egg-free squash brownie cupcakes this afternoon - I will post photos and the recipe later...

Mr. C's SCD Birthday Cupcakes and more

Here's a photo of Mr. C enjoying his SCD cupcakes. This was the almond brownie recipe from Pecanbread made into cupcakes and then the "buttercream" frosting.


I have also been having luck with Pecan brownies...my non SCD husband loved them! I just took the Pecanbread recipe and replaced the peanut butter with pecan butter that I made by putting roasted pecans into my food processor. We are early into the diet, so I don't plan on doing peanut butter anytime soon. We started with pecans because they are the easiest to digest...I think the kids would prefer almond butter though.

Here they are as brownies:


Here they are as muffins/cupcakes:


Here is my first photo of chicken en papillote. Those are just carrots, salt and shallots on top of the chicken...if they are too advanced, just take them off after cooking...



Here they are going into the oven:


I forgot to take a photo at the end...that will come later...

SCD Week 5

We dove in and went SCD in December 9. Did the intro diet and got a little sluggish but things are really going well now.

I am so grateful for the scdgirl blog - her recipes have been a lifesaver. I am trying to go low on eggs because Mr. C is an IgG 1 for them, but they have been a big help.

One of my big successes with SCD sweets so far was that Swiss Meringue buttercream. I need to redo it to get the recipe perfect, but basically, I boiled honey to a soft-ball stage and added it to whipped egg whites, and then added about 4 tablespoons of Spectrum Palm shortening (in place of butter because we are dairy-free) and 2 tsp legal vanilla.

I should mention that I was never a "Crisco" frosting kind of girl...I am a recovering Sylvia Weinstock junkie and only ever used real butter, but the shortening gives the frosting some heft and makes it good for little kids. I will experiment with ghee and see if a little of that makes it seem more buttery without messing us up.

In what seems like another lifetime, people used to hire me to make cakes... I am going to figure out a good SCD way to make cakes that look similar... once the buttercream is perfected, I'll need to work on coloring. I've heard good things about beets but we are not to that stage yet.

Here are two of my faves from the old days...I think beets could give this color pink...



This one is almost color free...those daisies will have to go though - they are handmade from sugar. I don't think we have an SCD alternative for gum paste (not that you'd want to eat one of those anyway)...



I have been working on some new recipes for snacks and dinner too - all stage 1-2. I will post those shortly. I just wish I could figure out how to not burn my pancakes...