Pages

  • Home
  • Our Story
  • SCD Explained
  • Resources
  • Shopping List
  • My Health

SCD for Kids

    • Recipes
    • Progress
    • Mood
    • Helpful

    I tried to make tomato soup from scratch recently. I slaved over the stove for over an hour sauteing carrots, and sweating fresh tomatoes. It took forever and was positively mediocre. My son wasn't even that thrilled with it. Then something occurred to me that was much simpler. I tried it and it has been a life and time saver!

    Ingredients:

    3 cups Tomato juice 
    (PURE tomato juice. 
    It must be just tomatoes 
    and maybe salt added, 
    nothing more!)
    1 cup Almond/Cashew/Coconut 
    or other nut milk
    Salt and pepper
    Dried Parsley
    Paprika
    Dried Oregano 
    Dried Basil
    Garlic Salt
    Onion Flakes

    Directions: 

    Combine the tomato juice and milk in a sauce pan.
    Add a pinch of everything else, depending on your taste.
    Bring to the boil and then simmer over low-medium heat for 20 minutes,
    Eat and enjoy!

    You can add red pepper flakes, fresh tomatoes or other vegetables, or fresh onions and garlic if you want to cook for a bit longer. So easy and my son loves it!




    Continue Reading




    This is one of my son's favourite meals, but I warn you: It's gonna take over 2 hours. 
    You can always make the marinara sauce and save it for later. Your choice. 
    Here goes: 

    Tools: An immersion blender, 
    regular blender, or food processor


    Ingredients:

    Meatballs of your choosing 
    (We use beef ones that are already formed in balls. 
    Make sure there is no added flour or bread crumbs, 
    which happens with ready-made meatballs sometimes.)

    3 Tbsp of Olive oil
    1 onion (I use red onions)
    3-5 cloves of garlic
    1/4 cup of red wine vinegar
    +/- 10 tomatoes, chopped 
    (It is best to get tomatoes that are not too watery)
    A handful of leaves of fresh basil
    1 tsp of oregano or Italian seasoning
    1 tsp of red pepper flakes 
    A few pinches of sea salt

    Grated SCD-legal cheese 
    (Swiss works great. NO MOZZARELLA! List of 24 SCD legal cheeses here.)
    Parmesan (optional)


    Directions for Sauce:

    • Saute onions in olive oil over medium heat in a large, deep pan. Stir for about 7 minutes.
    • Chop or press the garlic and add to the pan for an additional minute or two, stirring.
    • Add the 1/4 cup of red wine vinegar and simmer until the liquid is mostly evaporated. Keep stirring so the garlic and onions do not burn.
    • Add the chopped tomatoes and stir in a pinch of sea salt, the tsp of oregano, and the tsp of red pepper flakes.
    • Reduce heat to low and cover the pan for 15 minutes. 
    • Uncover and continue to cook on low for 1 hour stirring every 10 min or so. 
    • Using your immersion blender, regular blender, or food processor, blend the mixture with the basil leaves until you get a smooth, but thick texture. Do not over blend. *If your blender cannot handle piping hot liquid, you may need to remove pan from heat for a while to cool first.
    • Return to pan and continue to simmer for another 30 minutes. (Start prepping the meatballs and turn on the oven now. See below.)
    • Taste the sauce and add more salt, red pepper flakes, or seasoning if you wish as it's simmering.


    Directions for Meatballs:

    • Preheat the oven to 200C / 400F.
    • Brown meatballs in a separate pan. Be sure to turn them so they don't overcook on any side.
    • When the meatballs are browned, remove to a plate lined in paper towels and pat off any grease. 
    • Combine the sauce and meatballs in a baking dish (preferably glass), making sure to toss the meatballs well in the sauce. 
    • Cook uncovered for 20 minutes, then remove and add the shredded cheese.
    • Cook another 10 minutes. 
    • Optional: Add parmesan once removed. 
    • Serve with a side of SCD-legal veggies and enjoy!


    To make more sauce to have some left over, double or triple the amount of tomatoes and increase the other ingredients. (You don't need to double everything, honestly. I'm not someone who overly measures what I cook, so I just add to taste.) BUT REMEMBER that the more tomatoes, the longer it will need to simmer during the 1 hour and 30 minute periods to stay thick enough. 

    You can store extra sauce in the fridge for about a week, or in the freezer for 3-6 months. 

    Continue Reading

    Roast chicken is maybe always this easy, I'm not sure. Because until recently, I just never attempted to roast a whole chicken. I've cooked Christmas turkeys, but this was a first and it was delightfully straightforward. Only ten minutes of preparation and then you get to leave it for 1,5 hours. Here's the deal:


    Ingredients:
    1 whole chicken 
    2 lemons
    6-8 cloves of garlic
    2 Tbsp of butter 
    Salt and Pepper


    Directions:

    • Preheat oven to 220C/425F
    • Rinse chicken and pat dry
    • Place in large roasting pan
    • Sprinkle generously with salt and pepper
    • Cut one lemon in half and cut the other into slices or quarters
    • Take one of the lemon halves and squeeze juice inside chicken cavity
    • Fill cavity with lemon slices/quarters and 5-6 cloves of garlic
    • Brush outside of chicken with melted butter and sprinkle salt and pepper again
    • Squeeze other lemon half over the chicken and place remaining garlic cloves in the pan
    • Roast uncovered for an hour and a half until the skin is golden and crispy and the thigh easily pulls away when cut
    Optional: Add other seasoning like thyme, rosemary, etc.

    You can throw veggies into the pan about 20 minutes before it's done or prepare any other side in time for the roasting to be done. We've eaten this with a side of green beans and carrots. And it's delicious! I actually think it's better than rotisserie chicken from the grocery store. And I love that if I just take 10 minutes to prepare it and wash some vegetables, that I get to have an amazing, home-cooked meal while really doing nothing but mostly waiting. Enjoy!

    Continue Reading


    So, I gave up... I'm sorry. I tried to keep to the diet to support my son. And I even thought, since I have IBS and insulin resistance, it might help my conditions. However, I have been getting increasingly worse the harder I've tried to stick to this diet. I have had a terrible stomach and it is draining me at a time when I am already fairly depleted and in need of strength to take care of my son. I don't see how I can be keeping nutrition in my system with the way my body is violently reacting. I do need to be careful with what I eat, but I think I need to add some whole wheat back into my diet. 

    I talked to my son and said I needed to stop but that I would help him get through it. This regime has continued to keep his diarrhoea at bay and, while he is still nauseated and has a persistent headache, he has felt some relief of these symptoms. Clearly our bodies are having a different reaction. I have to say, I've always known that my son was determined, and I've seen over the years, but especially during this condition, that he has an incredible tolerance for pain. But I don't know any adults with the resolve that my 12 year old child has. He doesn't cheat on this diet, even when he misses certain foods. He is so decided to make this work. He also has the maturity to realise that if he breaks it, he forfeits the progress he's accomplished and loses the opportunity to perhaps overcome this condition. I have so much respect for this kid. 

    He said it was okay if I quit but added, with a smirk, "Just admit it. I'm stronger than you!" So I laughed and agreed. In many ways, he is absolutely stronger than me!
    Continue Reading



    I found a recipe here for almond flour silver dollar pancakes. I make regular pancakes all the time and I've been told they're quite good. These challenged me. They burned easily and were hard to flip. So I have spent some time looking around recipes and adjusting as needed. This is the recipe that has worked the best for me and that my son likes the most. 

    Ingredients:

    2 large eggs, 2 Tbsp of raw, organic honey, 1 Tbsp pure, non-sweetened 
    vanilla extract, 1 Tbsp of melted butter

    1.5 cups of almond flour, 1/4 tsp of salt, 1/4 tsp baking soda

    Optional: Add a few dashes of cinnamon

    Mix the wet ingredients, then stir in the dry ingredients. It will be runnier than regular pancake batter, but if it is too wet to ladle into circular clumps on the pan, add a little more almond flower. Conversely, if it is too dry, add up to one more egg and 1 Tbsp of vanilla extract.

    Cook on a heated pan on LOW (see below) that is greased with butter or your preferred oil.
    Serve with butter and a side of berries or raspberry jam.


     

    Here's where it got tricky. The batter was visibly wetter than normal pancake batter. I underlined silver dollar above because you need to make these pancakes relatively small because they will be too hard to flip. I accidentally over-ladled the first one and it wasn't a pancake, it was a mess of half-burned, half-under-cooked batter. So I discarded the ladle and used a regular spoon. 

    Normally, you flip pancakes when they start to bubble. DON'T wait that long. Use your spatula to lift the sides periodically to see if the bottom is cooked. Once you see a tan colour, flip with care. The bottom starts to burn before you can easily flip them. Almond flour just cooks differently.

    Which brings me to heat: I started out on medium heat, which would be normal for pancakes. Cook them on low! This increases your chances of not burning them before you're physically able to flip them. 

    They actually tasted pretty good once I got the hang of them! And they were sweet and moist enough to eat alone or with a little butter. My son didn't need the sweetness of the raspberry jam recipe I linked above, so go ahead and try them dry first. You will probably be pleasantly surprised!
    Continue Reading
    Newer
    Stories
    Older
    Stories

    About Us

    Photo Profile
    My son and I are doing the SCD for his health because of a long-term condition. Read all about it in the Our Story tab.

    Search This Blog

    Posts By My Son

    16864991_10101279218712574_6926619076516650177_n Click here to read all the posts written from the perspective of a 12-year-old navigating an unknown health problem and a crazy hard diet.

    Labels

    • Almond Flour
    • Almond Milk
    • Banana Cookies
    • Bananas
    • Breakfast
    • Broccoli
    • Cashew Milk
    • Chicken
    • Chicken Soup
    • Cookies
    • Dinner
    • Drinks
    • Easy
    • Fail
    • Fruit Roll Ups
    • Helpful
    • Ketchup
    • Lemonade
    • Lemons
    • Lunch
    • Marinara
    • Meatball Marinara
    • Meatballs
    • Mood
    • Muffins
    • Pancakes
    • Progress
    • Proud
    • Recipes
    • Sauce
    • SCD
    • School Lunches
    • Sick Day
    • Sick Day Soup
    • Side Dish
    • Silver Dollar
    • Snack
    • Soup
    • Specific Carbohydrate Diet
    • Sweet
    • Tomato Soup
    • Treat

    Blog Archive

    • June 2018 (1)
    • September 2017 (2)
    • August 2017 (5)
    • July 2017 (2)
    • June 2017 (9)
    pinterest personal blog

    Created with by BeautyTemplates

    Back to top