Author: Nicole

There are many days my son is tired of SCD baked items. In all honesty, after 5 years of being on this diet, baked items can lose their appeal. Usually after a break he shows interest again. In the meantime, other than ice cream requests, this loved item is one that gives the look and feel of a pre-SCD treat that he was always over the moon for.. he and every other child- CANDY! One of the hardest things about this diet is seeing your child not be able to participate in well loved food traditions. I didn’t fully realize all that candy and sweets played a role in during childhood, until it was taken away. These help fill the void as a finger food, able to be made in any size and shape. With or without filling and toppings. So here we go~

Credit: Nourishing Meals

Ingredients:

1 cup melted raw cacao butter

3/4 cup raw cashew butter (I use this one)

4 to 5 tablespoons of Raw Honey

1 teaspoon of vanilla extract (I use this one)

Pinch of Sea Salt

Optional Filling:

2 tablespoons of raw almond butter or non sweetened peanut butter

2 to 3 tablespoons of raw honey

Instructions:

Melt the cacao butter on low heat. Take off heat once melted and let cool while adding the cashew butter, honey, vanilla extract, and salt to a blender. Add the melted cacao butter and blend until smooth and creamy. Pour into preferred molds (we use these), add crumbled dried fruit toppings if desired, and place in the fridge to harden for around an hour. Store in freezer.

Optional filling instructions:

Mix ingredients in a small bowl. Roll about 1/2 teaspoon-sized little balls to place in the middle of the white chocolates. To do this, fill the mold 1/2 way full with the liquid cacao butter mixture (I use a spoon to fill the molds). Place the 1/2 teaspoon sized ball in the mixture and fill each candy mold the rest of the way until the mold is completely full. Place in fridge to set for around an hour and store in the freezer.

Enjoy!!

It has been so long since posting any favorite recipes or how to’s, but I wanted to get back to it with the one most requested “how to” treat! After the holidays, there is a little more time to breathe and look back at baking hits and misses that have been duly noted. A never fail during the holidays is the iconic GINGERBREAD HOUSE… did you feel the excitement there??! This can seem like an overwhelming SCD challenge, but if you take it step by step and spread out the baking process over a couple days it can be a rewarding tradition that everyone looks forward to every year.

FIRST STEP

Make the dough for your houses and cookies. The dough is a slightly revised version using Danielle Walker’s Ginger Bread House recipe in Celebrations.

Ingredients:

• 3 cups of almond flour
• 3/4 cups of coconut flour (if eating the house and cookies) sub arrowroot powder for strength
• 1 tablespoon coconut flour
• 2 tablespoons ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons baking soda
• 1/2 cup palm shortening (I use Spectrum)
• 1 cup of honey or more to taste
• 1 egg

Sift all dry ingredients together into a bowl. In a stand mixer or using a handheld mixer, cream together the palm shortening and honey, on a low speed until fluffy. Add the egg and mix again until well incorporated. Add the dry mix to the wet and use a batter attachment to beat on a higher speed until a dough forms.

Remove the dough and split dough into two sections. Form these sections into balls and slightly push down to form discs to refrigerate for around 2 hours. I double this recipe so I can make two houses and cookies.

Next:

Time to cut out templates to make the house walls and roof. I do this by hand, but I know you can buy cookie cutter templates for gingerbread houses if you would rather. Here is my not so perfect way of making a template! Measure and draw the size of walls you wish your house size to be (I have made big and small houses, so either is doable). Make sure to cut a roof template that will be big enough for your walls, but not so big that it will be too heavy. Roll out the dough to about an inch and a half thickness, be sure if using coconut flour to not make the cut outs too thick because they will not harden enough to stand strong. Bake at 350 degrees for around 10 minutes or more, watching closely until very well done, but not burnt. If not making same day, put in a dry place so not to soften, preferably in an airtight container.

Third Step:

The icing to hold it together! Well, let’s just say you need a pretty decent amount of palm shortening. I do not make an elaborate icing recipe because I need a lot of it and it needs to be strong.

The icing recipe is simply:

Two buckets of palm shortening divided (this amount incase more is needed during building)

Pure vanilla extract I use this one

4 Jars of Raw Honey to taste! I use this one

2 Tablespoons Coconut Flour for each tub of Palm Shortening

The amount to mix is really all depending on the size of your house. I add honey and vanilla to taste depending on the amount of palm shortening. I usually use around two tubs of palm shortening for the construction and decorating of two houses. I add around a cup of honey at a time until it is a very sweet icing. If not eating the house, no need for honey and vanilla. You can always do a separate batch of icing with honey and vanilla to “paste” the cookies on so little ones can eventually pull cookies off and eat.

Construction time!!

Find a platter the is large enough to have the walls stand flat when constructing. Add icing on plate for first wall (don’t be skimpy with the icing!), and then the same for the following three walls. Add icing on sides to secure. Add the roof by icing on inside and outside. Ice any areas that will secure the house and allow for a nice fit together. As you can see I go a little nuts with the icing, but it stays put!!

Making the cookies is my next step although you can do this the day before and it should be a group effort! These can be eaten and used for gingerbread house decorations, so have fun! I like to set out two large cutting boards with parchment paper for my sons to roll and cut the dough. Place cookies on a parchment lined baking sheet and bake at 350 degrees for around 8 to 10 minutes depending on thickness. These can be soft or a bit more crunchy depending on how long you bake them so keep a close eye.

Add your cookies and decorations!

I love watching the kids use a piping bag and add cookies and toppings to the house. I usually use a wide tip to allow for a good amount of icing to come through without a lot of effort. Try to use the larger cookies further down on the houses so not to weight it down. We use dried fruit such as dried raspberries, dried blueberries, and pure honey candies. Creativity is the fun part…BUT, guide the decorations so the houses last throughout the holiday season.

From our family to yours, we hope your holiday season is full of memories and traditions that will last a life time!!

When my son was first diagnosed with Crohn’s disease, I felt in a panic to make every SCD baked good, trying to replicate the look of what he had previously so that he would eat and receive the calories and nutrients needed. His weight was monitored closely and was a big factor in whether medication was recommended. I spent countless hours in the kitchen the first year of diagnosis, making as much as possible. As he was excited to get these things, much of the time he did not eat all of what was made because of the density or sweetness ending in calories lost and hard work thrown in the trash. Come to today, over two years working with an anti-inflammatory diet, I still bake treats and snacks, but not nearly as much as I had. The one sure way I know he is getting the calories is by having him drink shakes. There are so many EASY ways to make fun variations and they are sure to pack on some calories while tasting great! Here are some fav’s of ours:

THE BOMB VANILLA SHAKE

1 14 ounce can/400 ML of Full Fat Coconut Milk refrigerated overnight

2 Frozen Bananas (ripe with spots)

1/2 cup of Plain Almond Milk (we use Malk or Three Trees – no gums/hidden sugar!)

1 Avocado

3 to 4 Tablespoons of Raw Honey

         Seeds from 1 Vanilla Bean OR 2 Tablespoons of Vanilla

2 Tablespoons of Almond Butter (optional for calories)

Coconut Whipped Cream for Topping (optional for fun!)

Open and scoop the hardened cream that has risen to the top of the coconut milk and put into a blender. Add all other ingredients along with 1 cup of ice. Use a fun milkshake glass for a fun effect add the *whip cream on top with a couple of fun straws and you’ve got an amazing shake!

*Coconut whip cream:

2 cans of full fat coconut milk refrigerated overnight

1 teaspoon of vanilla

1 to 2 teaspoons of honey

In a chilled mixer, add coconut cream from the top of the full fat coconut milk and beat until peaks form. Drizzle in vanilla and honey. So EASY and YUMMY!!

ST. PATRICK’S DAY MINT SHAKE

1 14 ounce can/400 ML of Full Fat Coconut Milk refrigerated overnight

2 Frozen Bananas (ripe with spots)

1 Avocado

3 to 4 Tablespoons of Raw Honey

1/2 cup or handful of Fresh Mint Leaves

1/3 Cup Baby Spinach Leaves (for color and nutrition)

1/4 Teaspoon Peppermint Extract

1 Cup Ice

Cacao Nibs (optional topping if tolerated)

Open and scoop the hardened coconut cream that has risen to the top of the coconut milk and put into a blender. Leaving the Cacao Nibs out, blend all other ingredients including ice.  Blend until smooth. I usually add more honey after tasting, but depending on your honey this may be sweet enough. Add Cacao Nibs as a topping if desired/tolerated.

THE SSS (SIMPLE STRAWBERRY SHAKE)

1 14 ounce can/400 ML of Full Fat Coconut Milk

2 Tablespoons of Raw Honey

1 Cup Halved Frozen Strawberries

1 Teaspoon Vanilla Extract (optional)

          Handful Halved Unfrozen Strawberries for Topping (optional)

Coconut Whipped Cream for Topping (optional)

Blend all ingredients leaving out the toppings (strawberries and coconut whipped cream). Blend until smooth. Add whipped cream and strawberries on top for the full effect!

CARAMEL LOVE SHAKE

1/2 Cup of Cashew Nuts – soak overnight or for 4 hours

10 Medjool Dates – Pitted

2 Teaspoons Vanilla Extract

Pinch of Sea Salt

2 Frozen Bananas

2 Tablespoons Almond Butter (optional)

2 cups of Plain Almond Milk (Malk or Three Trees)

2 to 3 Tablespoons of Raw Honey (or to taste)

1 Cup of Ice

Coconut Whipped Cream (optional topping)

Cut and Washed Apple (optional topping)

*Caramel Sauce (optional topping)

Rinse and drain the cashews. Place cashews with listed ingredients in blender and blend until smooth. If too thick, add a tablespoon of almond milk until desired consistency is achieved. Top with whipped cream and a cut apple on the rim for a fancy twist. Drizzle with caramel sauce.

*Caramel Drizzle:

1/2 cup full fat coconut milk

1/2 cup raw honey

1/4 teaspoon salt

1/4 teaspoon vanilla extract

Pour the coconut milk in a saucepan and set to low/medium heat. Add the honey and stir to dissolve, then add the salt, stir. Bring the mixture to a low boil allowing it to thicken, stir frequently. This will range from 10 -20 minutes. Remove from heat when consistency is thick, but pourable. Allow to cool, stirring occasinally before pouring, you don’t want to ruin your shake by pouring it on too warm!

Enjoy these fast and nutritious shakes! Hope you and your family find your favorite by playing with ingredients…cacao if tolerated, is always a yummy addition when making a basic coconut milk based shake. Have fun with it and cheers to health!

 

There a few treats that are staples in our house and have been from the beginning of starting SCD. I have tried recipes for both graham crackers and marshmallows that have been decent, but the two recipes I will share are the one’s we use throughout holidays and for basic treats. There are so many uses for each of these treats. Toppings on cookies, white hot chocolate, making Rice Krispies with rice puff based cereal if you have added rice to the diet (not SCD legal), snacks, and of course SMORE’S!! I like to pipe the marshmallows on two pachament lined baking sheets (depending how many marshmallows from your tip size) because I find it easier to work with and eat, but you can also pour the mixture into a baking tin or dish lined with parchment paper and cut into squares. These directions will be indicated in the link below.

This recipe is from the great! mommypotamus and you do not need to use the arrowroot it mentions. Arrowroot is illegal on SCD as it is a starch. I use Great Lakes Gelatin as the base which is SCD legal and you can buy it here: Great Lakes Gelatin

You can find the recipe here: homemade marshmallows!!

If you choose to pipe the marshmallows I do not mix the marshmallow creme for 10 minutes as instructed. I mix for around 5 minutes or until the mixture has a creme base that is not overly thick or stiff. The creme thickens and sets quickly so have your piping bag ready to go so you can pipe your creme mixture without it setting in the bag. Play with the look, different tips will equal to different size marshmallows. This is what is visually exciting for the kiddos!!! I used the marshmallow creme to make Easter treats last year, fun and pretty easy overall, just took some imagination.  Usually, I like to pipe them puffy and bite sized so I can use them for snacks and in treats.

If you would like to make the Rice Krispy treats I used the marshmallow creme just as you usually would with the non-SCD marshmallow recipe. Rice is not SCD legal as I mentioned, but we chose to add rice further along in the diet and remission, many families have chosen to add rice slowly with monitoring inflammatory markers. You can find the Erewhon Rice Cereal I used here: Erewhon Rice cereal

After the individually piped marshmallows cool, I put a little coconut oil on my fingers to pick them up and set in covered containers in the fridge. I keep mine for around a month at a time in the fridge. After chilling in the fridge they are very easy to eat as snacks and pull apart easily. They have the best taste in my opinion this way too! 🙂

The white hot chocolate is a favorite now that we don’t often have cocoa or cacao. The base of this recipe is from Elena’s Pantry. I have made a few tweaks to the recipe as follows:

• 1 cup water
• 1 1/4 cups fall fat coconut milk
• 2 tablespoons of cacao butter
• 3 tablespoons of honey (or more to taste)
• 1/4 teaspoon of vanilla
• pinch sea salt
• sprinkle of cinnamon for topping

1. In a medium sauce pan combine all the ingredients
2. Bring to a boil and then to a simmer
3. Blend in vita-mix to make frothy
4. Serve with marshmallows and a shake of cinnamon if desired

On with the graham crackers! I have tried a few recipes and thought the crunch of  graham crackers were not possible. The taste was there, but the crunch was what was missing. Until I found this recipe!! Clearly the amount of time is what makes these have their wonderful crunch.  I do not have a dehydrator, so with many things made on SCD, I choose the slow painful route with baking at a very low temp for 3 hours…but, if you have the time and oven space these are soooooo worth it, I promise!

Find the recipe here: Crunchy Graham Crackers!

Many moments include food that I really never completely appreciated before my son was diagnosed with Crohn’s disease. I know the heartache and struggle with food…trust me!, but with patience and time, these moments can be recreated and families can regain the moments that will last a lifetime. Enjoy!

There are some breakfast moments that are saved in our memory growing up. French toast is definitely on that list! This yummy moist bread concoction can be a year round breakfast, but a fall french toast with cinnamon, vanilla, and nutmeg brings a sense of comfort and warmth. I have tried a few recipes, but this by far is the closest I have found in bringing back that loving feeling on SCD. I tried this recipe on a whim as I haven’t ever opened the cookbook sitting on my shelf, Paleo Kids Cookbook.  A cute grain and gluten-free book, giving tips of how to include your kiddos with healthy cooking. Paleo allows for maple syrup and things like tapioca starch (suggested as a sprinkled topping), but you can easily sub honey and not use the starch.

I stock up on the cinnamon swirl loaf from Squirrel and Bee bakery shop and I used this in the recipe. It was a perfect pair to the cinnamon, nutmeg flavor..not to mention so easy to cut into strips and begin cooking (and finishing!) right away.

 

Credit: Paleo Kids Cookbook

Ingredients:

• 1 loaf of your favorite bread – I used Squirrel and Bee Cinnamon Swirl Loaf
• 4 eggs
• 1/2 cup of full fat coconut milk -You can find coconut milk without gums at Trader Joe’s
• 1 teaspoon of ground cinnamon
• 3 tablespoons of raw honey, I like this one
• 1/4 teaspoon of ground nutmeg
• 1 teaspoon vanilla
• 2 tablespoons of ghee, avocado, or coconut oil, I used coconut oil

Directions:

1. Slice your preferred bread into  slices and then into sticks about 2 inches in width
2. Add all ingredients, but the honey into a medium-sized mixing bowl and whisk well. Add the honey. Using a wooden spoon stir honey in thoroughly, whisk once more to incorporate well
3. Place 4 or 5 sticks, or as many that can fit comfortably in your bowl and skillet in the mixture and coat completely
4. While bread is soaking, use your coconut oil, ghee, or avocado oil to coat the skillet over medium heat
5. Cook for around 2 or 3 minutes on each side and transfer to a plate while remaining french toast sticks are made

 

 

 

 

I used a simple mixture in a small glass bowl of around 4 tablespoons of honey and a couple shakes of cinnamon, heated these two ingredients in the microwave for around 30 seconds and whisked (I use a fork;)). You will get a perfect syrup to pair with cinnamon/nutmeg french toast. We had honey drizzled bacon and fruit to make for a breakfast treat all the way around.

Happy Fall Breakfast!

 

 

 

So many recipes, so little time! But, I will try my best to pick the ones we love the most, especially as they are used most presently. That brings me to this particular recipe… Lots of eggs, thus the title! I have made other wraps and “tortillas”, but this one with just a couple tweaks is brilliant!

Find the recipe here.

Most important step to success is using coconut oil in between each pour and to really only use about 1/4 cup of batter. Get that lid on as soon as your pour happens and again right after your flip.

 

From here it is really what floats your boat! I stuck a good amount of fruit and drizzled about 1/3 cup of honey on top, rolled it up and wow that was pretty great! Brought me back to growing up in NM with the honey… bit reminiscent of a sopaipilla! You could do this with honey only and include cinnamon and it would be wonderful heated for just a few seconds this way. A coconut whip cream (mentioned in previous post) would be an amazing touch and would showcase really well as a delicate and pretty breakfast for an event or birthday.

We have most recently used these for a lunch option as a twist on the classic PB and banana. I took around 1/2 cup of almond butter, I like Justin’s original almond butter, and about 2 to 4 tablespoons of raw honey depending on how sweet you like things and mixed the two together to make a yummy base. Cut your bananas and add just to the middle leaving the edges free of almond butter and banana so it doesn’t ooze out or not close. Wrap it up carefully and cut down the middle with a sharp knife. This makes an awesome lunch and/or snack, very filling. 🙂

Gotta add a quick desert that is becoming one my son’s very favorites. This is SUPER simple and can be done with cacao/cocoa if you can tolerate it, but it is wonderful with or without. My son calls this cookie “Donut Goodness”, but the recipe caught my eye because it’s taste mirrors MY FAVORITE ~~”Samoas” Girl Scout cookie!! I was recently asked why the mixture didn’t turn into a ball type of dough, that it was crumbly after pulsing in the food processor..this is normal and after mixing continually until ground together well, just reach in and form into balls and then press into cookie form. You will have to play with it a bit. Continue from there. It really does taste very close and to be honest, I ate the whole tray the first time I made them. I don’t feel bad about it… 😉

Find the recipe here.

Hope you all enjoy! Let me know if you try it out and what you and your kiddos think!

 

We are in it…the kids are back to school and the birthdays have begun. Panic is starting to set in that our children will not be able to devour the sprinkle filled cupcake, pilled high with sugary icing, the donut, cookie or whatever it is that is brought in to celebrate anywhere between 20 to 40 children on his/her special day. Wow, I am right there too…but, there are easy ways to making cupcakes, cakes, and donuts (post to come in future!). I tend to pick easier recipes because life does not lend 50 hours a day to making everything from scratch..letting dates and nuts, and flours meld together to form the most unbelievable cake. I do have recipes that are really fantastic and require more time and effort, but in my house, these are saved for special occasions or days I feel like I can give good effort to these recipes. No matter if the recipe is hard or easy, make the cake look fantastic and the ease doesn’t matter a bit. SCD cake is not going to taste the same as the sugary, flour baked good so the look of these little cakes are important to the excitement and success of sticking to the diet, especially with children. First favorite easy recipe which contains *NO ALMOND FLOUR* is Comfy Belly’s – Very Vanilla Cupcake. This is a great, fast recipe, I use it often for birthday party cupcakes and cakes. She also has a similar recipe with a fluffier cake achieved by separating the eggs found here – https://comfybelly.com/2009/04/fluffy-cupcakes/. Great amount of vanilla in both because she uses 1 tablespoon of vanilla…yes! I will sometimes use the seeds from one vanilla bean as suggested when I have one lying around, it really does make a huge difference. Next cupcake recipe is from our ‘food bible’ Against All Grain. The Strawberry Shortcake Cupcake recipe truly has an amazing taste and texture. I have used it with and without strawberries, but if you love strawberry shortcake go full force with nice ripe organic strawberries! This recipe is fantastic with her Italian meringue frosting or you could use an easy vanilla, peanut butter, or coconut whip cream for the topping.

 

*The white chocolates –

1 cup of cacao butter

1/2 cup of coconut butter or more until thickness is achieved

2 teaspoons of vanilla

1/2 cup of honey – more or less to taste

1/2 cup almond milk (can also use coconut milk as well, but I prefer the almond milk here)

-In a saucepan add the butters over low heat or heat in a double boiler. Once melted and thickened, add your milk. Once thoroughly incorporated and thick, take off heat. Add your honey and vanilla in and mix until melted and easy to stir. Pour (or use a spoon) into preferred molds..lots to choose from like these! You can also add freeze dried strawberries or other fruit to give it more appeal once in the molds. Put your chocolates into the freezer to set quickly and in an hour or so you will have beauties! Another cupcake recipe on an Against All Grain blog includes cacao butter, mentioned above. For those new to SCD, cacao butter is the closest to a legal chocolate that can be used, so get to using it! Find the recipe including a peanut butter frosting here. Frostings can make a cupcake or cake, so be sure to use one that tastes great and holds its form. Here are some top choices I use for cakes and cupcakes. If I am in a pinch and need frosting asap I use a simple mixture:  

1/2 cup palm shortening

3 tablespoons of honey

1 vanilla bean (for the speckled look or if you don’t have use 1 Tablespoon of vanilla.

-Put all ingredients in your mixer and whip until a soft, smooth frosting appears. This frosting holds it shape very well and does pretty great in the heat. I also LOVE Against All Grain’s, Italian Meringue Frosting found on this link at the end of the strawberry shortcake recipe. I use the the vanilla frosting she has made famous through Against All Grain cookbook as well…do you see why I call her book my ‘food bible’??  

3/4 cup palm shortening

1 can of coconut milk refrigerated overnight (favorite is Trader Joe’s full fat coconut milk, NO GUMS!)

1/2 cup of raw honey

3 teaspoons of coconut flour

1 teaspoon (I do 1 TABLESPOON!) of vanilla extract or bean plus 1 teaspoon of extract

-In your mixer add in the coconut cream- the cream at the very top of the can when opened, should be about 1/2 cup. Do not add the milk that is under this cream. Add your palm shortening and mix until thick and smooth. -Add your honey, vanilla, and coconut flour. Mix well until fully incorporated. Stick in the fridge to set, it will make piping a lot easier. Have fun with different tips when piping…it’s an inexpensive way to wow your audience! These frostings taste great and hold their shape well. Here is an example of our Fourth of July cake! You are prepped for the birthday filled school year!!! HAPPY BIRTHDAY KIDDOS!!!!!

SCD treats and baking are typically full of multiple ingredients, almond flour, coconut flour, honey, baking soda, eggs, vanilla, coconut oil, cashews…almonds, other nuts, and more almonds!…but, what if you don’t want almonds, can’t eat almonds, and school lunches don’t allow for snacks including nuts?? Well, that my SCD friends is where fruit comes in! There are snacks that kids have always loved, fruit roll ups, fruit gummy snacks, and of course popsicles! SCD does not need to be difficult to be yummy and exciting, here are a few ideas~

Popsicles are such an easy treat and there are many, many ways to make them. You will need a few things to help make these SCD popsicles, well pop! First, find some fun popsicle molds. These can make all the difference in a child’s eyes! Here are some really fun molds to choose from including push up pops, colorful holders, animal popsicle holders, and the list keeps going! Don’t skip getting these as they will make your child and other children around cheer with excitement! When other children get excited for your child’s snacks, they become rather proud of their difference in food, obviously this occurs mainly for the younger kiddo…but, older children will be delighted (maybe more quietly) in the fact that treats look professional as well.

Any mixture of fruit is fantastic when blending with honey and lemon. My two children especially like Strawberry and Lemon, Henry specifically likes strawberry, blueberry, and lemon. I use a vita-mix which was given as a gift and it has been a life saver in grinding through seeds. Sur la Table has some smoking deals on them currently and although expensive, they last and are well worth it with making soups, smoothies, ice cream, popsicles, pancakes, you name it. Here is an example of the popsicles we make- ingredients and inspiration from our ‘food bible’ :), Against All Grain include:

1 pound of fresh organic strawberries (you can use frozen as well)

1 cup organic blueberries (again we use fresh organic blueberries, but you can use frozen as well)

1/2 cup of water

1/3 cup of fresh lemon

1/4 cup of honey

sprig of fresh mint if you like this twist, especially with strawberry and lemon mixture without the blueberry

Blend well and add to popsicle molds, freeze for 4 to 6 hours or until completely frozen. A great tip from Danielle Walker is to run the frozen popsicle under warm water until the popsicle loosens and comes out easily from the mold.

Feel free to add to this or combine different fruit such as watermelon, peach, and banana to create a more filling popsicle. I find simpler combinations taste the best. The strawberry lemonade combo in Danielle Walker’s cookbook has been a winning popsicle treat for my sons and their friends for a couple years now. Enjoy and have fun with those popsicle  molds!!

Next up, is an easy follow up recipe because the ingredients are just about the same! From Elena’s Pantry ~

The Strawberry Lemonade Fruit Roll up is just about the most fantastic lunch snack ever and will help big and little kids alike feel like they are back in snack action. VERY simple recipe, can’t get more easy…but, you have to be patient with how long it takes to make them unless you have a dehydrator. I do not, therefore I have to use my oven and my patience..

All you need is 1 pound of strawberries and 1 teaspoon of lemon zest…and….THAT’S IT!

Here are the instructions from Elena’s page:  Strawberry Lemonade Fruit Roll Ups

Will tell you, if you cook too long they will become crunchy, and if you keep in the oven not long enough, they become kinda smooshy. It may take you a couple go’s to get them exactly perfect. I do not cut them to perfection so Henry can have as much fruit roll up as possible, don’t want to cut the good stuff off! This is such a great roll up, I have had one of Henry’s friends tell me it was the best fruit roll up he had ever had!..he is my new favorite friend by the way ;).

Couple more fruity treats!!~

Next up is SORBET! I love sorbet, most people I know love sorbet..the only people that don’t love sorbet, are those that don’t like sweet, cold treats full of vibrant colors…and who really wants to hang out with those people anyway?? Ha, just kidding! You can use any fruit – we love raspberry, strawberry, and blueberry.

All you need:

1 pound of strawberries (or fruit of choice), hulled and halved,

1/4 cup of honey.

Cut and hull or de-seed if using something like melon and stick in the freezer until completely frozen.  Take your frozen fruit, add to a food processor and blend with a 1/4 cup honey. Blend well until it looks as though you have a very soft sorbet. Try to blend as much seed as possible. If concerned about the seeds you can always run it through a mesh strainer. Put your mixture in a freezer safe container and freeze around 1 to 2 hours. A warmed ice scream scoop cuts through the sorbet well when serving! Enjoy!!!

Lastly, are the Fruit Gummies! You will again need some fun gummy molds found here. They are fun to play around with and you can ask your kiddo what he/she likes the best to get them excited!

The recipe for Strawberry Fruit Gummies can be found here and it takes a little time so it is best when you have an hour or two to really get them done right. Henry prefers the fruit roll ups to these, but they are great for those kiddos that LOVE fruit snacks…and there are so many that do!

Hope you have fun with these recipes, they have been a great addition to our SCD life! Putting in the extra mile for these type of treats, I guarantee, will be received with a huge smile!!

I am lucky to have my family. Two sets of grandparents for our children, who although live in distant places from us, check in, show love, and from time to time we get to see. Both of my children know both sets of grandparents, Nomi, Popi, Grandma, and Granddad, each special in their own right. We are visiting Nomi and Popi this weekend and that is always a treat! They are extremely knowledgable in meats as they have a Wagyu cattle ranch, genetically the same as Kobe beef from Japan. Along with steaks that we can be certain are raised without hormones and grain free (grass fed only), the tomatoes and veggies are HOLY COW amazing. We sat down for dinner and we all ate the same thing, which in SCD world is always the best thing about home cooking, along with food tasting great. The preparation of meals can sometimes, or a lot of times feel tedious, but when with family it can be felt as ritualistic and healing. A happy gathering good for the soul. SCD can be looked at as this – “Treat each step in preparing the meal as a small ceremony. Wash the tomatoes, bell pepper, carrot, celery, and parsley as an act of purification…having the opportunity to sit with our family and friends and enjoy wonderful food is something precious.”  Home For the Soul – Anthony Lawlor.

Now I should preface that this dinner also had rice pasta made by Jovial found here. Rice, however, is NOT an SCD legal item, however after Henry has been on SCD for 2 years, his GI doc. and nutritionist gave him the go ahead with trying rice. This needs to be monitored by blood and calprotectin sampling to be sure the body adjusts well with new food. But, even without the rice pasta, the dinner would be just right and everyone would love it! The meat is grass fed, NY steak with only salt and pepper as every good steak should have. A nice broccoli, with salt and olive oil drizzle (add lemon if you like as it is sooo yummy), the Jovial farfalle (bows) with olive oil salt and pepper, generous on the salt because we do not use butter. And, best of all — at least, in my opinion salad. This salad was simple but perfect – Romaine lettuce, peeled and seeded tomatoes, avocado, radish, seedless English cucumber, shaved red onion and Radicchio.

Radicchio has a bitter and spicy taste and has been in existence since ancient times. Italian scientists recently tested radicchio and it’s content was amazing in it’s ability to have health benefit. On the benefit list:

Promotes weight loss

High in antioxidants

Promotes bile production which in turn improves digestion

Helps limit Neuronal damage and increase Vitamin K for bone health

Neutralizes fre radicals and fights cell damage

Contains a substance called inulin that helps regulate blood sugar levels

Aids in digestion and colon cleansing. Used to fight intestinal worms and parasites

– Health Benefits of Radicchio, Organic Gardening News and Info, wordpress.com –

The salad dressing is a Nomi salad staple, 1/4 cup homemade red wine vinegar, adding 2 teaspoons of salt and 1 tablespoon of dried oregano. Leave the salt, oregano, and vinegar together to blend for five minutes. Then add 1/2 cup olive oil, shake well or whisk together and wha-la!, you have an amazing salad dressing that everyone will love.

We are blessed to have family around us, grandparents, aunts and uncles, cousins, dogs, you name it! Food brings us together to feed the soul and forget about the rest..

 

Now on for DESSERT!!! Ice cream sandwiches …where do I start!? I have always remebered the creamy vanilla ice cream in between a perfect, chocolatey soft cookie on a warm summer day. Sitting, or more like bouncing around at the public pool along with other children who had ice cream melting all over their faces from their ice cream sandwiches. Kind of weird and disgusting to think we all swam in it, but none-the less.. It was the most popular summer treat as a child, so I had to attempt to give Henry this messy summer memory! SCD can be very frustrating, as we feel that treats and moments of being a child are taken away. The treats that create memories are what is missed and I have definitely felt this frustration. So let’s get some of those memories back shall we!

The idea came while making blondies. Henry was also eating vanilla ice cream at the time and the thought came…why not add the vanilla ice cream in between two blondies! It is pretty fantastic. Now, the taste is different from the ice cream sandwiches we grew up with, as all SCD baking is..let’s get real. But, remember we eat with our eyes AND taste buds, especially children and this is good on both fronts. So here we go with the recipes, vanilla ice cream first!

There are many SCD legal recipes that I love. The SCD legal vanilla ice cream that I like the best is in Danielle Walker’s cookbook – found here. The vanilla ice cream that Henry loves the most differs, most likely because it is the creamiest. Luckily, it is also the easiest I have made to date. The creamy texture comes from the cashew base. And it is extremely easy to work with, and therefore why it is the ice cream sandwiches’ best friend. The creamy vanilla recipe is out of the cookbook “N’Ice Cream” and it is also where I found a wonderful vanilla milkshake recipe which I listed a couple posts back. The cookbook has a lot of really fun recipes and it is worth adding to your collection. Find it here! The creamy vanilla ice cream Henry loves:

Very simply add 3/4 cup of cashews nuts in a medium bowl, fill with water and let sit overnight. Drain and rinse the cashews and add to your blender along with 1 full fat can of coconut milk (Trader Joe’s is great, no gums!). Add in 4 tablespoons (or more depending on taste) of honey, and lastly the recipe calls for 1 teaspoon of vanilla. I do not add one teaspoon because as I have mentioned, vanilla is one of those more is better. I go with about 1 tablespoon or use a vanilla bean and about 1/2 teaspoon of vanilla extract.

Mix all of the ingredients in your blender until smooth and creamy. Add to your ice cream maker and follow instructions. Alternatively, if you do not have an ice cream maker, add to a bowl that will be safe in the freezer and freeze for around 3 or 4 hours. Mix well every 30 minutes until consistency desired forms.

Next are the blondies. By themselves they are just so good. I am a huge chocolate lover and although these do not include any chocolate, they give you a suspicious feeling that there may be some in them! The recipe is from Comfy Belly and is so good and easy! I then cut the blondies into longer rectangles after completely cooled, put a scoop or so of ice cream on one side, close it up with a blondie top, and there you have your ice cream sandwich!! Stick in the freezer for around 20 minutes to harden everything up to give that ice cream sandwich texture. Feel free to make into little ice cream bites, using the typical square blondies. And to be super fancy, you can use molds to help form the exact size and cut of the sandwich you like. Put your parchment paper surrounding the ice cream sandwiches and wrap them up for on the go. I am sure your kiddos (and the kid in you) will be filling up pools, lakes, and oceans with ice cream filled faces once again!!

 

Enjoy your time with family and friends. This diet can be very time consuming and overwhelming, but there are also moments of clarity when food is seen as what it should be, something to make you feel well and bring loved ones closer together at the table… or in the pool!

 

 

 

 

 

 

 

 

Keeping with the theme of holding on for dear life to the last few weeks of summer, my two boys have always enjoyed having two things growing up, toys sales and lemonade sales. Henry especially will sit out for hours yelling “Come Get Your Lemonade!” while dancing around and being excited for his customers to offer money for his magnificent drink. As early as he was in diapers, he would sit proudly in front of his freshly squeezed lemonade and happily pour a glass for $50 (give or take)… So, when the diagnosis came Henry had Crohn’s disease and we decided to embark on SCD, those memories and sales looked like they would be coming to an end because lemonade would not be lemonade without sugar! Lemon-water without the “ade” does not sell well.  Soon after deciding that this disease and diet was not going to run our lives into a doomed and depressing slump, I started looking around for lemonade without sugar. I didn’t have to look far for honey sweetened lemonade!! I was hopeful that it didn’t have that honey after taste and to my grateful surprise, it didn’t! This recipe is just perfect, although often times I add more honey or less lemon depending on the customer ;).  I add more honey more times than not, but again adjust yours to your liking. Here we go with ingredients:

1/2 cup to 3/4 cup of Honey depending on your liking..start with 1/2, you can always add more. 

1 cup of lemon juice- freshly squeezed. I get a work out using my hands, but by all means use an automatic press if you have one! One cup is the equivalent of around 6 or so full size lemons. We use organic lemons when in season, or really organic when I can actually get them to grow on our lemon tree.

4 1/2 cups of water

Easy process from there! Heat your water and honey in a saucepan over low heat just enough to dissolve your honey. Shouldn’t take long, around a minute or two. 

Add your freshly squeezed lemon juice to the water/honey mixture. Taste and add more honey if it is not sweet enough for your wonderful customers. 

Pour the mixture into a pitcher (glass preferrably) and add around 2 cups of ice, or whatever will fit the pitcher and chill your lemonade. 

I love adding mint and orange slices, allowing them to sit in the lemonade. It gives such a great taste and look! 

We recently had a lemonade sale and this lemonade became the talk of the neighborhood…in a good way, don’t worry.  We were sold out in a half an hour with 3 pitchers full!!! 

Enjoy your last warm weeks of summer, cooling off with your freshly squeezed honey lemonade, it will not disappoint!!