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

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 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

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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

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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)

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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!

Homemade Chocolate Chip Cookies + Homemade Chocolate Chips (Paleo and Almost SCD)

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Homemade Chocolate Chip Cookies + Homemade Chocolate Chips (Paleo and Almost SCD)

When I decided to introduce a bit of chocolate back into my diet, I HAD to find a good recipe for chocolate chip cookies. The one I used to make these cookies was one of the first ones I clicked on. These cookies are absolutely AMAZING. The recipe can be found on elanaspantry.com, she has so many great recipes and has written a couple of awesome cookbooks! Here is the link: http://www.elanaspantry.com/dairy-free-gluten-free-chocolate-chip-cookies/. I also decided to make homemade chocolate chips because there are literally no chocolate chips out there without added soy, dairy, sugar, etc. People on Paleo often use enjoy life chocolate chips, but they have evaporate cane juice, which is not SCD legal! I’ll rewrite the recipe (credit to elanaspantry.com!) here because I made a few substitutions:


Ingredients:

  • 2 1/2 cups almond flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 1/2 cup of coconut oil (the original recipe calls for grapeseed oil)
  • 1 tablespoon vanilla extract
  • 1/2 cup honey (the original recipe calls for agave nectar) 
  • 1 cup of homemade chocolate chunks**

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


**Homemade Chocolate Chunks

Melt the chocolate in a pan, add honey to taste. The chocolate will have a weird texture, but thats because of the honey. Also, make sure to add enough honey, because if you don’t, the chocolate will be REALLY bitter (I learned the hard way). Next, line a pan with parchment paper and smooth the chocolate mixture over the parchment paper. Put the chocolate in the freezer and then cut it into chunks when it has solidified. ( I recommend making a big batch and storing it in the freezer for whenever you need chocolate chips!)

Chocolate Strawberry Shortcake

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Chocolate Strawberry Shortcake 

Recently I decided to try out chocolate (no, not the kind with sugar, soy, and milk, but 100% chocolate/ 100% cocoa powder). Even though chocolate/cocoa is technically illegal on the SCD diet I have been on the diet for about 2.5 years, so now seemed like a good time (plus I was getting impatient!). My mom made me this cake for my birthday, and it was amazing!

This recipe came from an amazing new cookbook:  The Healthy Coconut Flour Cookbook

It is written by the writer of the blog Comfy Belly , which has so many amazing and healthy recipes!

SCD Honey Lemon Chicken

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SCD Honey Lemon Chicken

Ingredients:
  • 4 cornish hens (not the small baby hens)
  • 2 tablespoons honey
  • 2 table spoons olive oil
  • 1 lemon
  • salt
  • 2 tablespoon oregano
 
 Instructions:
  • preheat oven to 425 degrees Fahrenheit
  • brush oil and honey all over the cornish hens. Add salt to taste.
  • Place chickens uncovered in oven for 30 minutes – should brown nicely.
  • Remove the chicken from the oven, squeeze lemon over the chicken, and add oregano.
  • Lower the oven temperature to 300 cover the chicken and cook for another hour and a half
  • Cut, serve, and enjoy!

SCD Coconut Macaroons

SCD Coconut Macaroons

Ingredients:

1 1/2 cups blanched almond flour
1/2 teaspoon sea salt
2 cups unsweetened shredded coconut
3 egg whites
1/2 cup of honey

Instructions:

Whip the egg whites until stiff, then fold in the other ingredients. Drop spoonfuls of batter on a tray lined with parchment paper. Place in an oven at 350 degrees for about 15 minutes. Enjoy!