[Fwd: Recipes for SCD Beginners]

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Here you go:

Baked Squash with Honey

By Jody Goddard

1 butternut squash

Honey to taste

Cinnamon to taste

Salt to taste (optional)

Preheat oven to 350F.

Pour 1 inch water into large glass baking dish.

Wash butternut squash.

Cut butternut squash in half, lengthwise.

Place butternut squash halve face down in the water.

Bake for 40-60 minutes, until a fork easily insert into the skin of

the squash.

Remove from oven. Let cool slightly.

Remove squash from skin.

Mix about 1 cup of squash with honey and cinnamon to taste.

Serve warm.

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Banana Pancakes

From Breaking the Vicious Cycle

1 egg

1 medium banana

Blend ingredients thoroughly in food processor.

Prepare as pancakes in hot, greased skillet.

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Chicken Pancakes

By Jody Goddard

1 chicken breast precooked (season as desired while cooking)

3 eggs

Using a food processor, blend ingredients together until completely

smooth. Mixture will look just like thick pancake batter.

Use 1/4 cup of the mixture and cook in a hot greased skillet. Batter

may need to be spread out a bit so that it is not too thick.

These cook much faster than nut flour pancakes. Watch closely.

Makes 4-5 pancakes.

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Chicken Cupcakes

By

1 cup finely ground cooked chicken

1 medium banana

1/2 cup butternut squash (precooked)

1 egg

1/2 tsp baking soda

1 tsp apple cider vinegar

Preheat oven to 320F.

Boil chicken, cool and blend in food processor. Measure amount to be

certain you have one cup.

Add banana, squash and egg to food processor and blend thoroughly.

Add baking soda and pulse until mix in.

Add apple cider vinegar and pulse several times.

Put batter into cupcake liners and bake for 20-25 minutes.

Cool and serve

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Chicken Tots

By Liz

1 cup finely ground cooked chicken

(boiled better than baked)

1/2 cup puréed cooked green beans

(or other veggie)

2-3 cloves garlic, pressed

Olive oil (or other oil)

Salt to taste

Spices to taste

Chicken liver (optional)

Combine the chicken, green beans, liver and garlic in food processor.

Add salt and spices to taste.

Texture should be pasty like tuna salad.

Roll mixture into little meatballs and flatten like patties.

Add sufficient olive oil to pan and fry little patties on both side

until brown.

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Fruit Sauce

By Jody Goddard

Fruit:Apples, pears, mangos, papaya or other fruit can be used.

Oven:

Preheat oven to 350F.

Pour 1/2 inch water into glass baking dish.

Wash fruit.

Peel fruit and cut into chunks.

Place fruit pieces into pan .

Bake for 20 minutes, or until fruit is soft.

Remove from oven and drain water. Let cool slightly.

Purée fruit in blender.

Serve warm, refrigerate and serve cold or freeze in popsicle molds.

Stovetop:

Boil water in a pan on the stovetop.

Wash fruit.

Peel fruit and cut into chunks.

Place fruit pieces into boiling water.

Boil 5-10 minutes, or until fruit is soft.

Drain water from fruit. Let cool slightly.

Purée fruit in blender.

Serve warm, refrigerate and serve cold or freeze in popsicle molds.

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Mayonnaise

from Allergy Free Eating

1 egg

1 tsp dry mustard

1/2 tsp salt

3 TBL lemon juice

1 cup safflower oil

1 TBL hot water

In a blender, combine the egg, mustard, salt, lemon juice and blend

well.

With the blender still running, add the oil in a steady SLOW stream

and blend until all oil is emulsified.

Blend in 1 TBL hot water to stabilize.

Refrigerate in a covered container and use within one week.

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Pumpkin Ice Cream

by Gia Carroll

6 eggs, separated

1/2 cup cooked, puréed butternut squash

1/4 cup honey

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

Combine squash, honey and spices.

Beat yolks into squash mixture.

In a separate bowl, beat egg whites until stiff peaks form.

Fold egg white into mixture.

Freeze for 1.5 hours. Remove from freezer and stir.

Freeze mixture again until solid

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Pumpkin Pie Filling

by

2 cups cooked pumpkin or butternut squash

3/4 - 1 cup honey

1/4 cup melted butter or coconut oil

4 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

2 egg yolks

4 egg whites

Preheat oven to 350F.

Puree pumpkin/squash in food processor.

Add all ingredients, except egg whites. Blend.

Beat egg whites until stiff in a separate bowl, using mixer.

Gently fold egg whites into pumpkin/squash mixture.

Bake in a pie dish for 50 minutes.

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Smoothies

by Jody Goddard

1/2 cup juice

1/2 cup water

OR 1 cup homemade yogurt

1/2 avocado

1 small frozen banana

1/2 cup frozen fruit or veggies-any

Fruit/veggies can be cooked, then frozen for early stages of SCD.

Honey to taste (optional)

If using juice and water, put both in the blender.

If using yogurt, put the yogurt into the blender.

Add the avocado to the blender and blend until smooth.

Add the frozen banana and blend until smooth.

Add the other frozen fruit and blend until smooth.

Add honey to taste if desired

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Sneaky Veggie Pancakes

By Angie McAuley

4 eggs

1 cup squash

(or other cooked veggie)

1 tsp cinnamon

1 tsp vanilla

1 TBL melted coconut oil

In a food processor, mix all ingredients thoroughly.

Prepare as pancakes in a lightly greased skillet.

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Tomato Sauce

From Adventures in the Family Kitchen

4 large tomatoes or 8 plum tomatoes

3 cloves garlic

3 TBL olive oil

1/2 tsp salt

1 small onion, chopped

1/3 cup basil, chopped

1/3 cup parsley, chopped

Dash of pepper

Remove tomato skins by dipping tomatoes in boiling water for 20

seconds and then dipping them in cold water.The peels will slip off.

Dice tomatoes.

Using a sauce pan, heat garlic and onion in olive oil until onions

are transparent. (Don't brown onions).

Add tomatoes, salt, chopped basil, parsley and pepper.

Simmer for 30 minutes.

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Veggie Meatballs / Veggie Burgers

by Jody Goddard

2 lbs ground meat-any type (chicken, turkey, beef, pork)

1/4-1/2 lb frozen green vegetables (peas, green beans, etc.)

1/4- 1/2 lb orange vegetables (carrots, squash)

1/4- 1/2 lb white vegetables (peeled zucchini, cauliflower)

1 small onion, sliced

2-3 cloves garlic, to taste

Salt and pepper to taste

Cumin, paprika, cayenne to taste

Cook vegetables. Drain well. Purée in food processor.

Add onion, garlic, salt, pepper and spices to taste. Blend until

smooth.

If you have a small capacity food processor, you may need to remove

half of veggies to process in two batches.

Add raw meat and process until the veggie mixture is completely

blended into the meat.

Use the veggie/meat mixture to prepare hamburgers, meatballs or

meatloaf as normal.

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