Cranberry Orange Chicken with Dill

This is yet again, another recipe I made out of necessity with what I already had in my refrigerator. You never know what new creation is waiting when all you have is fresh ingredients and a few minutes in the morning to throw together that night’s dinner. This recipe can still be enjoyed without including orange juice if Sucraid is not available.

Yield: 4 to 6 servings 

1 12-ounce bag fresh cranberries (I usually buy extra bags during the holidays and freeze them for later use, as cranberries are only available seasonally)
Juice of one freshly squeezed orange (S)
1 cup crystalline fructose (or ½ cup honey)
2 pounds of chicken leg quarters, thawed OR 8-10 individually frozen chicken tenders
1 cup water
1 teaspoon dried dill weed
Sea salt and Pepper to taste 

1. Place cranberries, water, orange juice and sweetener in medium sauce pan on medium/high heat until boiling.
2. Simmer about 30 minutes or until cranberries are soft and smash down easily.
3. Place in refrigerator for 1 hour.
4. Place chicken in a large Crockpot and rub skin with salt and pepper.
5. Pour cranberry/orange mixture over chicken. Sprinkle with dill.
6. Cook on Low for 6 to 7 hours. 

STOVE-TOP Alternative

1. Melt 2 tablespoons butter in a large frying pan on medium-high heat.
2. Cook leg quarters or chicken tenders until golden brown and cooked thoroughly. Set aside on a large serving platter and sprinkle with salt and pepper.
3. Add cranberries, water, orange juice and honey to frying pan used for chicken. Bring to boil, stirring often.
4. Reduce heat and simmer for 15 minutes or until cranberries pop and liquid begins to thicken.
5. Pour cranberry mixture over chicken. Sprinkle with dill and serve.
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Veggie Scramble Crepes with Hollandaise

At the request of my sister-in-law, I am posting this complete recipe. This is a gourmet breakfast that anyone can enjoy. It is gluten-free, starch-free and sugar-free. Probably more for moms than kids… this breakfast includes scrambled eggs and cheese topped with sauteed mushrooms and spinach, slathered in hollandaise and wrapped up in coconut flour crepes. Yum!

Yield: 3 filled crepes

2 teaspoons butter
1 cup fresh, washed baby spinach leaves
1/2 cup chopped or sliced fresh mushrooms
3 eggs
1 tablespoon milk
1/4 cup grated cheddar cheese
3 cooked, warmed crepes (see Coconut Flour Crepes)
1/2 cup warmed Hollandaise Sauce
Salt and pepper to taste.

1. Prepare the crepes and Hollandaise sauce in advance and as directed using the links to the recipes above. You can keep them warm in an oven or toaster oven while you prepare the filling.

2. Melt 1 teaspoon butter on medium-high heat in a medium skillet. Add mushrooms and saute until golden brown. Add spinach and a dash of water. Cover and remove from heat.

3. Meanwhile, heat remaining butter in a separate skillet on medium heat. Whisk eggs, milk and cheese in a small bowl. Cook eggs in skillet, stirring often until cooked through.

4. Arrange warmed crepes open on a large plate. Spoon 1/3 of the eggs onto each crepe. Add 1/3 of mushroom and spinach on top of eggs. Drizzle Hollandaise and add salt and pepper if desired. Fold over each crepe and serve warm. Enjoy!

Cinnamon Apple Almond Flour Muffins

These muffins make a great addition to breakfast (as pictured above with scrambled eggs), or added to a lunch or snack. They are moist and taste great warmed with butter or cream cheese. This recipe is for “batch baking”. If you want fewer muffins, simply divide each ingredient in half. This recipe is NOT lactose-free unless you exchange yogurt for homemade yogurt made according to SCD standards.
Yield: 24 muffins
4 eggs, separated
2 whole eggs
1/2 cup butter, softened
1/2 plain yogurt (no added sugar or maltodextrin)
1 cup honey
5 cups blanched, finely ground almond flour
1 teaspoon cinnamon
4 teaspoons Energ-G baking powder (or 2 teaspoons regular baking soda)
1 cup apple, peeled and grated
1. Preheat oven to 300˚F. Grease 24 muffin tins with butter or coconut oil. Do not use paper muffin cups as almond flour tends to stick.
2. In a medium bowl, whisk together the 4 eggs yolks and both whole eggs together with the butter, yogurt and honey.
3. In a large bowl, mix almond flour, cinnamon, and baking powder until well blended.
4. Using an electric mixer, whip the 4 egg whites until stiff.
5. Pour egg and yogurt mixture into the large bowl containing the dry ingredients. Mix well and then mix in grated apple.
6. Fold eggs whites gently into the combined ingredients.
7. Using an ice-cream scoop or large spoon, divide batter evenly among the prepared muffin tins, filling each about 2/3 full.
8. Bake for 30 minutes or until tops become golden brown and inserted toothpick comes out clean.
9. Cool for five minutes in muffin tins. Then carefully remove muffins using a rubber spatula and cool completely on wire racks. Store the muffins in zip-lock baggies in the refrigerator for up to 1 week or in the freezer for up to 2 weeks. Thaw at room temperature with the bag opened to ensure excess moisture doesn’t make muffins soggy.

Knox Blox – Gelatine Fruit Juice Squares

Blueberry-Pomegranate Knox Blox with Plain Yogurt and Frozen Blueberries
This is a very easy recipe and a great after-school or school lunch treat. Works best with 100% Welch’s grape juice or low-sucrose juices such as pomegranate, cranberry, or blueberry. Do not use juice with added sugars and read labels carefully. Plain yogurt, berries, or homemade whipped cream (heavy whipping cream and fructose blended until stiff) are optional.
4 packets Knox Unflavored Gelatine
4 cups Welch’s 100% grape juice, or unsweetened pomegranate, cranberry, or blueberry blend
Fructose to taste (optional for bitter juices such as pomegranate)
1. Bring 3 cups of juice almost to a boil.
2. Add the remaining cup of cold juice to a mixing bowl. Sprinkle gelatin from all four packets onto cold juice. Let sit for about 1 minute.
3. Add hot juice to cold juice and blend well until gelatin is completely dissolved.
4. Pour mixture into a square or rectangular baking dish and refrigerate until firm.
5. Cut into “blox” and serve alone or with toppings as suggested above.

Sweet and Salty Chops

This is a fast and easy way to perk up pork chops with just a few sugar-free, starch-free ingredients.  Pictured above with a green salad and mashed cauliflower.

Yield: 4 servings 

1/4 cup wheat-free tamari sauce
1/2 teaspoon Real Salt* or sea salt
1/2 teaspoon black pepper
1/4 cup honey
4 bone-in pork loin chops 

1. Preheat oven to 425◦F. Mix tamari sauce, salt, pepper and honey in a small bowl with a fork or wire whisk.

2. Place pork chops in a large baking dish. Pour sauce over chops, cover with foil and bake for 25-30 minutes.

Mashed Cauliflower (Fake Potatoes!)

For best results, serve this in a bowl, as it tends to turn out a bit runnier than traditional potatoes. However, the taste of these fake potatoes trumps consistency any day. This side dish goes well with pork chops, turkey meat loaf, or grilled chicken breasts. 

Yield: 8 servings 

2 fresh cauliflower crowns
2 cloves garlic, pressed (Optional, Group C only)
2-4 tablespoons butter (to taste)
1/4 cup (more or less) heavy whipping cream
Real Salt or sea salt and pepper to taste

1.  Boil or steam cauliflower in a large pot until you can easily slice a fork through the crowns. Drain and set aside.
2.   Add butter and garlic to the large pot on medium heat. Sautee until garlic turns clear. If not using garlic, simply add softened butter to drained cauliflower and continue with step 3.
3.   Add cauliflower and whipping cream. Using electric beaters, mix on medium speed until creamy, and remove from heat.
4. Add salt, pepper, and serve warm with additional butter, or gravy (recipe on next page).

Turkey Meat Loaf

You won’t miss a thing with this juicy, low-fat and starch-free version of the traditional recipe. Serve with mashed cauliflower, steamed veggies and a garden salad. 

Yield: 8 servings 

2 pounds ground turkey
2 eggs, slightly beaten
1/4 cup cooked butter beans, drained or 1/4 cup blanched almond flour
1 tsp Real Salt or sea salt
1/2 teaspoon black pepper
2 tablespoons red wine vinegar
1/4 cup honey or crystalline fructose
1/3 cup Campbell’s tomato juice*
1/2 small yellow onion, finely chopped (S)**

**Sucraid may be required for those with CSID

1. Preheat oven to 425◦F
2. Combine all ingredients in a large bowl, and mix well using a wooden spoon.
3. Pour into a full-sized loaf pan. Place pan on cookie sheet to catch drips and bake for 1 hour or until thermometer inserted in center reads at least 180◦F.

Coconut Macaroons

Macaroons make a great snack and are easy to bag up as a take-along treat. Adapted and used with permission from Lucy’s SCD Cookbook, p. 86, all of my kids love these in either cup-cake size or bite-sized portions.

Yield: 12 cup-cake-sized macaroons 

6 egg whites
1/4 teaspoon or sea salt
1/2 cup honey
2 teasponns pure vanilla extract (sugar-free)
2 1/2 cups unsweetened finely shredded coconut

1. Preheat oven to 300˚F. Do not use muffin cups for this recipe, as the macaroons will stick to the paper. Grease muffin tins generously with coconut oil.

2.  Beat the egg whites and salt with electric mixer on medium speed until stiff.

3.  Gently fold in the honey, vanilla, and coconut using a large rubber or silicone spatula.

4.  Using an ice-cream scoop, fill each paper cup about 3/4 of the way full.

5.  Bake for 25-30 minutes, or until tops of macaroons are golden brown.

Coconut Flour Crepes for Breakfast or Lunch!

(A Gluten-Free recipe) 



One of the “diets” I have used as a reference in creating CSID appropriate recipes is the Specific Carbohydrate Diet. I cannot stress enough how the understanding of what happens to undigested carbohydrates has helped me in choosing foods for my family.
A few months ago, when I got back on track with eating and cooking sugar-free and grain-free, I purchased the recipe book Healing Foods by Sandra Ramacher. On her “flog” she lists school lunch ideas along with recipes. Not all the SCD foods are low enough in sugar and starch for Group A, and some of Group C. As a parent, I know it can be daunting to filter through recipes to determine what is or is not okay for your child. Once you are used to skimming labels and recipes, adjusting ingredients can become quite simple.
For now, I wanted to share the crepe recipe inspired by the one posted to the Healing Foods flog that can be used for  breakfast, snacks or lunches. As usual, if you have it, provide Sucraid prior to every meal and snack in the case of hidden sucrose. You may need to sub fructose for honey if recommended by your child’s dietician.

*(Group A, B, or C use with Sucraid recipe)

Yield: 6 4-inch crepes

4 eggs

2 teaspoons melted butter

1/2 teaspoon pure vanilla extract

2/3 cup coconut milk (check that there is no added starches or sugars if using canned)

1 teaspoon honey or 2 teaspoons fructose

2 tablespoons organic coconut flour*

Sour cream and Simply Fruit jam or fresh raspberries (S)

1.    Blend together all ingredients in food processor or blender until smooth.

2.    Using about two tablespoons of batter, cook crepes individually with a dab of butter on a skillet set to medium heat.

3.    Spread one teaspoon sour cream and one teaspoon jam or mashed berries and roll. Serve warm.

Lunch option: Use plain crepes as wraps. Some “filling” possibilities include cream cheese, cranberry and turkey; tuna with thinly sliced cucumbers; sour cream with fresh spinach and strawberry slices; peanut butter and Simply Fruit jam (Group C, Sucraid needed); almond butter with drizzled honey (Group B or C, maybe A with Sucraid)