SCD Berry Cookies

IMG_8605

SCD Berry Cookies

These delicious, easy to make cookies are the same recipe as the chocolate chip cookies posted previously on the blog! This variation is good for those who haven’t added cocoa powder back into their diets or those who are taking a break from it for a while (Like me!). This recipe was adapted from one that I saw on elanaspantry.com! The picture shows the cookies with strawberries, but they are just as good with raspberries, or even just plain!! 


Ingredients:

  • 2 1/2 Cups of almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut oil
  • 1 tablespoon vanilla extract 
  • 1/2 cup honey
  • Cut up strawberries or raspberries 

Directions: 

Mix all the ingredients in a bowl, put parchment paper on a baking pan, form cookies and place them on the pan, bake at 350 degrees fahrenheit. Enjoy! 

 

Advertisements

SCD Zucchini Quiche

photo.PNG-2

SCD Zucchini Quiche: 

Ingredients:

  • 4 Zucchinis (Yellow summer squash is especially delicious!) 
  • 1 Onion
  • 3 Eggs
  • 1/2 cup of grated cheddar cheese
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

Directions: 

Chop the zucchinis into little cubes, grease a pan with the olive oil, add the zucchini and onions to the pan, and cook for about 15 minutes until the zucchini softens and the onions are slightly brown. In a separate bowl, whisk the eggs, mix in the cheese, and add some salt and pepper. Pour the mixture into a baking dish and mix in the onions and zucchini. Bake in the oven at 350 degrees for 30 minutes or until the top is slightly brown. Enjoy! 

SCD “Kousa Mahshi” (Meat stuffed zucchini with mock tamarind and apricots)

image

 SCD “Kousa Mahshi”

Here is our SCD adjusted recipe for our homemade stuffed zucchini! Made by scooping out the inside of fresh zucchinis and filling it with ground meat and almond slivers, and marinated in a delicious homemade mock tamarind and apricot sauce! A traditional Syrian dish called “Kousa Mahshi,” this recipe is adapted from Poopa Dweck’s  cookbook Aromas of Aleppo. We replaced the traditional stuffing of rice and meat with meat and pine nuts or almond slivers, and replaced the tamarind in the sauce with prune baby food! 

Ingredients: 

  • 12 zucchinis 
  • 1 pound of chopped meat 
  • 1/4 cup pine nuts or almond slivers 
  • 1 small jar of prune baby food (2.5 ounces) 
  • 1/2 lemon
  • 2 tablespoons of honey 
  • 1 tablespoon of olive oil
  • 7 ounces of apricots 
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon 
  • 1 teaspoon cumin
  • Salt and pepper to taste 

Directions:

Cut the zucchinis in half, cut the edges off and core them. Make the meat mixture by combining the chopped meat with the spices and adding the almond slivers/pine nuts. Stuff the zucchinis well. Grease an oven proof saucepan with the olive oil and place one or two layers of zucchini in the saucepan. Sauté the squash on medium high heat for a few minutes. In the meantime, combine the prune baby food with the juice of half a lemon and honey. Pour the sauce on top of the squash, bring to a boil and let the mixture simmer for 20 minutes. Add the apricots to the saucepan, cover the saucepan and place it in an oven for an hour at 350 degrees. After an hour, remove the saucepan cover and cook for another thirty minutes or until the squash has caramelized. Enjoy!! 

SCD Eggplant Parmesan

photo.PNG

SCD Eggplant Parmesan

Ingredients:

  • 2 big eggplants
  • SCD legal marinara sauce
  • 2 cups grated cheddar cheese
  • Salt
  • Oregano 

Directions:

Slice the eggplant rounds, spray both sides with olive oil and sprinkle them with salt. Bake in the oven for about 45 minutes turning once. Remove them from the oven when slightly brown and soft. Line the bottom of an 8 by 8 inch baking dish with eggplant. Cover with marinara sauce and top with cheese. Repeat another layer and then sprinkle oregano on the top. Bake in the oven for another 30 minutes. Top should be slightly browned. Enjoy!! 

SCD Salmon Burgers

photo-2

SCD Salmon Burgers

Ingredients:

  • 1.5 pounds of salmon
  • 2 bunches of scallions
  • 1 tablespoon of dill
  • salt and pepper to taste
  • 1 egg 

Directions:

Put the oven on broil. Cook the salmon for 15 minutes on the middle rack of the oven. Chop up the scallions well. After the salmon has been removed from the oven, lower the temperature to 400 degrees. Remove the skin from the salmon, mash it in a bowl with the scallions, dill, and salt and pepper. Add the egg and mix well. Using an ice cream scooper, place scoops of the mixture on to a tray with parchment paper and flatten each burger. Place the burgers in the oven for approximately 15 minutes or when they start to brown. Serve with fresh lemon. Enjoy! 

SCD “mujaddara” (Lentils and Rice)

photo

SCD “Mujaddara” (Lentils and Rice)

This is a tasty, traditional middle eastern dish which we have successfully adapted to the SCD diet!!

Ingredients:

  • 1 Cup of Lentils (Soaked and cooked according to SCD guidelines)
  • 1 Small-sized head of cauliflower (Processed in a food processor until “pebbly” or rice-like)
  • 1 onion
  • 2 tablespoons of olive oil (one for the pan and one for the onion)
  • Salt and pepper to taste

Directions:

Prepare lentils according to the SCD guidelines. Process cauliflower in a food processor until “rice-like.” Put the cauliflower in a nut milk bag to squeeze out all the excess water (we find that this yields the best cauliflower rice!). Sauté the cauliflower in a pan with salt and one tablespoon of olive oil. Cover for a few minutes until the cauliflower is soft. Slice the onion thinly, and sauté in a separate saucepan with olive oil and salt. Mix the lentils, the cauliflower rice, and the onions together, and enjoy! This dish is typically served with yogurt!