Guest guest Posted March 20, 2010 Report Share Posted March 20, 2010 What foods can you tolerate? That way we will have some ideas of what to recommend.-UC - 1+ yearsSCD - 8 months 100% strict and 4 months restricted diet.Asacol - 12 pills a day Prednisone 40mg entocort With vit E mixed inBack to intro/stage 1 for now.To: BTVC-SCD From: bhide_thehague@...Date: Sat, 20 Mar 2010 03:38:39 -0700Subject: Re: New to SCD Didn't see your name,Can you eat yogurt? You can make muffins in your spare time, crumble and dry them in the oven (about 150F) until hard. Store in an airtight container and use like cereal in sweetened yogurt. If you can find it, Acacia honey is extremely mild tasting and is as close to flavourless as honey gets. Soak your nuts in salt water for 7 or more hours, rinse, then dehydrate (under 150F) for 12-24 hours until crispy. You will digest them much better. I use dates, almond flour, and cinnamon as a crisp on fruit. No, it won't be the same, but it is yummy.Amelia.From: winegumsinsnow <artichoke_flower (AT) shaw (DOT) ca>To: BTVC-SCD Sent: Sat, March 20, 2010 4:31:05 AMSubject: New to SCD Hi I have a few questions that maybe some long-timers can help me out with. 1)What can you eat for breakfast that is fast (but not eggs) since I cannot eat cereal, oatmeal or toast? FAST & easy being key as I do not have time in my morning to cook. 2) I crave something dry & crunchy but I am at a loss at what to eat. I like nuts but think they may give me gas. Nut flours are ok though. I am not looking for candy as all the recipes I have seen do not appeal to me and I don't like honey as much as sugar. I am thinking more of something I can eat like chips or crackers. 3)I have been experimenting to make an apple crisp with nut flour, butter and honey for topping but it does not come out right. Anybody have a recipe for a fruit crisp? Thanks for any suggestions! Hotmail: Trusted email with Microsoft’s powerful SPAM protection. Sign up now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2010 Report Share Posted March 20, 2010 I'm sorry for breakfast I can't help you. I eat a lot of leftovers for breakfast. I used to eat this when I thought nut flour agreed with me. http://www.scdrecipe.com/recipes-breakfast/hot-cereal/ Smoothies are a quick filling food too. Kale chips: http://allrecipes.com/Recipe/Baked-Kale-Chips/Detail.aspx you can play around with the seasonings. Cauliflower popcorn: http://www.101cookbooks.com/archives/001533.html Pork skins with just pork skins and salt as the ingredients (this would be a very advanced food but I tolerated it early on). Sorry, I have no ideas on the apple crisp. Misty Kimble CD - no meds SCD - 2+ years > > Hi I have a few questions that maybe some long-timers can help me out with. > > 1)What can you eat for breakfast that is fast (but not eggs) since I cannot eat cereal, oatmeal or toast? FAST & easy being key as I do not have time in my morning to cook. > > 2) I crave something dry & crunchy but I am at a loss at what to eat. I like nuts but think they may give me gas. Nut flours are ok though. I am not looking for candy as all the recipes I have seen do not appeal to me and I don't like honey as much as sugar. I am thinking more of something I can eat like chips or crackers. > > 3)I have been experimenting to make an apple crisp with nut flour, butter and honey for topping but it does not come out right. Anybody have a recipe for a fruit crisp? > > Thanks for any suggestions! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2010 Report Share Posted March 20, 2010 I've have smoothies and Lara bars when I need quick breakfasts " to-go " . Smoothies can be simplified if you get a container that acts as both a mug you can take to go and an attachment to your blender. I use the magic bullet for this. For cracker recipes check out scdrecipe.com. You can make a large amount of dough on the weekend and freeze it. Then bake the dough as and when you want to make crackers. Take care and heal fast, Raj SCD 2.5 months UC 2+ years > > Hi I have a few questions that maybe some long-timers can help me out with. > > 1)What can you eat for breakfast that is fast (but not eggs) since I cannot eat cereal, oatmeal or toast? FAST & easy being key as I do not have time in my morning to cook. > > 2) I crave something dry & crunchy but I am at a loss at what to eat. I like nuts but think they may give me gas. Nut flours are ok though. I am not looking for candy as all the recipes I have seen do not appeal to me and I don't like honey as much as sugar. I am thinking more of something I can eat like chips or crackers. > > 3)I have been experimenting to make an apple crisp with nut flour, butter and honey for topping but it does not come out right. Anybody have a recipe for a fruit crisp? > > Thanks for any suggestions! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2010 Report Share Posted March 20, 2010 How do you make kale chips and cheese chips? > > > > Hi I have a few questions that maybe some long-timers can help me out with. > > > > 1)What can you eat for breakfast that is fast (but not eggs) since I cannot eat cereal, oatmeal or toast? FAST & easy being key as I do not have time in my morning to cook. > > > > 2) I crave something dry & crunchy but I am at a loss at what to eat. I like nuts but think they may give me gas. Nut flours are ok though. I am not looking for candy as all the recipes I have seen do not appeal to me and I don't like honey as much as sugar. I am thinking more of something I can eat like chips or crackers. > > > > 3)I have been experimenting to make an apple crisp with nut flour, butter and honey for topping but it does not come out right. Anybody have a recipe for a fruit crisp? > > > > Thanks for any suggestions! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2010 Report Share Posted March 21, 2010 Kale Chips: http://allrecipes.com/Recipe/Baked-Kale-Chips/Detail.aspx Roasted Cauliflower Popcorn: http://www.recipezaar.com/Cauliflower-Popcorn-Roasted-Cauliflower-115153 *****Please note that last time I posted this recipe in this thread, I pasted the wrong link.****** I'm not sure if she's talking about this recipes for cheese chips. Marilyn posts is from the Long Island List Serve: Cheese / Bean Crackers (an LSCDL Recipe) 3 cups bean or lentil paste 4 ounces shredded cheddar cheese 2 ounces shredded Parmesan cheese 2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon white pepper 3 tablespoons melted butter (olive oil also works well) 3 jumbo eggs Stir together bean paste and cheeses. Add baking soda and salt and stir again until well mixed. Beat together cooled melted butter and eggs. Add to bean paste / cheese mixture and stir well. This should make a thick batter. Divide into two parts and spread each part on a well-buttered, non-stick (or parchment lined) full cookie sheet. Using a wet hand or a wetted large spoon, spread the batter in an even layer over the entire cookie sheet. It will be gummy and pasty and try very hard to attach itself to your hand, but it will eventually behave itself if you persevere. Bake at 350°F / 180° C for about 20 minutes, or until light gold in color. Remove from oven and allow to cool slightly. Reduce oven temperature to 160°F / 70° C. Using a pizza wheel or very sharp knife, cut the baked mixture into cracker-sized squares. Using a thin-bladed spatula, make sure all the crackers are loose from the pan. Return to cooled oven and re-bake for 2-3 hours, or until crispy. (Alternatively, dry in a dehydrator at 150°F for 5-8 hours.) Store in a moisture proof container. These crackers are very light and delicate – almost too delicate to even spread soft butter on. Newcomers to the diet may wish to omit either pepper. Variations: • add 1/2 teaspoon cayenne pepper for a zing. • omit pepper and substitute homemade onion or garlic powder • use other combinations of spices and herbs as desired -- Italian, Mexican, etc. • use romano instead of Parmesan cheese • use shredded Swiss instead of sharp cheddar for an interesting variation Note: I've given some thought as to how these could be made dairy free. I believe the best bet would be to use an extra three-quarters of a cup of bean or lentil paste, and not worry about the cheese. An alternative would be to add well cooked, pureed and drained vegetables of some sort. I think, although I have not yet kitchen-tested it, that they can be made egg-free by using two whole ripe avocados in lieu of the eggs. I strongly recommend a hand-blender or food processor for making these. Note: these have been sampled by a former worker at Commander's Palace (a VERY fancy restaurant here in New Orleans) who said they were tastier than any of the wheat crackers the restaurant served. -------------------------------------------------------------------------------- Bean Paste (an LSCDL recipe) 2 (dry weight) pounds white navy pea beans, lentils, or dry lima beans Sort beans to be sure there are no stones or other undesirable items in them. Place in a large pot, and cover with water to a depth of about 5 inches over the beans. Allow to soak overnight, or 8-10 hours, whichever is longer. Drain and rinse the beans. Return to pot and fill with water to a depth of around four inches over the beans. Bring to a boil, then reduce heat and simmer until the beans are completely tender, about two hours. Do not salt the beans before or during cooking, as this will make them tough. Drain, and rinse the beans. If vegetable skins are still a problem, use a food mill to process the beans into paste and remove the bean skins. If vegetable skins are not a problem, process the beans in a food processor, blender, or through a meat grinder with a fine plate. (I use a Maverick electric grinder.) The bean paste is now ready to use. For future use: Plop bean paste on a cookie sheet in one-cup glops and freeze solid. Pry glops off the sheet and store in a zip top bags in the freezer. Then when you need a cup of paste, you can reach in, pull out a glop, and set it in a bowl to defrost, and it's pre-measured. Using the " glop " method, you don't have to go through the hassles of soaking, rinsing, cooking, and rinsing the beans every time. Whole cooked beans can also be frozen in pre-measured amounts for other uses. Misty Kimble CD - no meds SCD - 2+ years > > > > > > Hi I have a few questions that maybe some long-timers can help me out with. > > > > > > 1)What can you eat for breakfast that is fast (but not eggs) since I cannot eat cereal, oatmeal or toast? FAST & easy being key as I do not have time in my morning to cook. > > > > > > 2) I crave something dry & crunchy but I am at a loss at what to eat. I like nuts but think they may give me gas. Nut flours are ok though. I am not looking for candy as all the recipes I have seen do not appeal to me and I don't like honey as much as sugar. I am thinking more of something I can eat like chips or crackers. > > > > > > 3)I have been experimenting to make an apple crisp with nut flour, butter and honey for topping but it does not come out right. Anybody have a recipe for a fruit crisp? > > > > > > Thanks for any suggestions! > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2010 Report Share Posted March 21, 2010 Here's the post that had the wrong link to Roasted Cauliflower Popcorn. I meant to put this link: http://www.recipezaar.com/Cauliflower-Popcorn-Roasted-Cauliflower-115153 Sorry all. Misty > > I'm sorry for breakfast I can't help you. I eat a lot of leftovers for breakfast. > I used to eat this when I thought nut flour agreed with me. > http://www.scdrecipe.com/recipes-breakfast/hot-cereal/ > Smoothies are a quick filling food too. > > Kale chips: http://allrecipes.com/Recipe/Baked-Kale-Chips/Detail.aspx you can play around with the seasonings. > > Cauliflower popcorn: http://www.101cookbooks.com/archives/001533.html > > Pork skins with just pork skins and salt as the ingredients (this would be a very advanced food but I tolerated it early on). > > Sorry, I have no ideas on the apple crisp. > > Misty Kimble > CD - no meds > SCD - 2+ years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2010 Report Share Posted March 21, 2010 Here's Marily's Cheese Crisp recipe Cheese Crisps (LSCDL Recipe)These do seem to be a hit with the men folk! Not having a full box of them on the dinner table when my folks come for dinner causes frowns. My husband, who can take or leave Krivel Krackers (something which astounds me!), happily munches these. “Cheese Lace†as it can be called, can be found in many recipe books and on the Net. This is simply the basic way I've come up with to do it quickly, efficiently, and in sufficient quantities to keep the household happy! I bought eight toaster oven trays after I spent all day making a single half-pound batch in the toaster oven. You can actually get away with one toaster oven tray by using large cookie sheets, molding release foil to a toaster oven tray, and then setting it on the cookie sheet for support. People who don't want to use foil can use parchment. Now I can do two pounds of cheese at once! Two pounds of cheese yields about 1 pound of cheese crisps. Place the oven racks in the upper two-thirds of the oven. Sprinkle four ounces of grated cheddar (or other legal cheese) evenly into each toaster oven tray. Place four toaster oven trays on each shelf of a pre-heated oven – in the toaster oven, it was set at 150°F; in the large oven, 215°F works the best. Let heat for about two hours. Remove, and see if it is slightly dry, but still a little flexible. You don't want it gooey! If it is dry, but still slightly flexible, remove the trays one at a time and turn out onto a clean muslin towel. Use sharp scissors and cut each rectangle into a dozen pieces. I cut it in half, then each half in half, then each quarter in three. Place on paper towels or muslin towels and place back in the oven for another hour. The towels help wick most of the oil away. If you have an Excalibur dehydrator, I bought a set of bar wipes (you can also use flour sack towels) at Sam's Club, which I fold on the dehydrator trays. Place the chips on it and just let them dry at 150°F overnight. If you do not have a dehydrator, you can lay the wipes on the trays, place the crisps in them, and put them back into the oven at the low temperature 150 for a couple of hours. The bar wipes soak up the oil, and then I can just toss them in the washing machine, instead of wasting roll after roll of paper towels[1]. With the folded bar wipes, three toaster trays of crisps fit on one dehydrator tray, but it is a good idea to leave a shelf empty after two shelves of crisps to be sure the air can circulate properly. Crisps store just fine at room temp; mine haven't lasted long enough to say how long they’ll store. Cheese crisp variations can make all sorts of great snacks. Using different cheeses and different spices, you can make a lot of different tastes. Trust me -- the straight cheese crisps are what both Doritos® and Cheetohs® wish they were. [1] However, do wash them separately -- my husband made the mistake of tossing a set of his tee shirts in with a set of crisp cloths and ended up with cheese-scented tee shirts. Which he said he didn't mind, except it made him hungry all the time... — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Recipe from Louisiana SCD Lagniappe (forthcoming Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2010 Report Share Posted March 21, 2010 At 02:18 PM 3/21/2010, you wrote: Cheese crisps for sure! Yeah. I need to make some for myself this week! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
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