Egg-Free SCD Mommy

Chicken with Artichokes

2011-01-05T19:47:00.005-05:00

This is an easy, one-pot meal. Most ingredients can be prepped ahead and it can be thrown together at the last minute. Would go great over spaghetti squash.

2 cans artichoke hearts cut in 1/8ths
2 diced red peppers
1 medium can sliced black olives
2 sundried tomatoes diced
4 chicken breast diced
1 tbsp diced garlic
2 tsp lime juice
2 tsp capers
1/2 tsp salt
1/4 tsp pepper
3 tbsp grapeseed oil
2 tbsp olive oil

Heat grapeseed oil in saute pan. Sear chicken breast in oil until all sides turn white but not cooked through. Remove chicken and juices and reserve in covered container.

Add 1 tbsp olive oil to pan along with challots and garlic. Sweat over medium heat until transluscent. Add all artichokes, capers, lime juice, olives, salt, pepper, tomatoes, sundried tomatoes to pan and saute 3 minutes over med-high heat.

Add chicken and all juices as well as 1 tbsp olive oil to pan and simmer over low-medium heat minutes.

Feel free to spice it up with crushed red pepper flakes.

Chicken-Chili Soup

2010-07-20T18:20:00.002-04:00

This was the result of a list minute "throw it in a pot" moment of cooking. Turned out pretty well...tastes like chili, but completely SCD legal and bean-free (important in our house!) Feel free to adjust the spices up or down to dial in the chili flavor. If I was making it just for myself, I would have added more cayenne, but since a little man was sharing with me, I kept it mild.

1 tbsp olive oil
1 onion diced
2 large carrots diced
3 cloves garlic diced
1 bell pepper diced
1 large organic chicken breast, sliced very thin against the grain then diced
2/3 cup organic tomato puree
1 ½ tsp large grain sea salt
Pinch cayenne
1/8 tsp cumin
1/8 tsp coriander
Pinch cinnamon
Pinch pepper
Water
2 tbsp chopped fresh cilantro.

In a 2 quart cast iron pot, caramelize diced onion in the olive oil. Once caramelized, add diced carrots and sweat until just slightly tender. Add garlic and sauté 2 minutes. Add pepper, tomato, seasoning and add enough water to come 1 inch from bottom of pot. Bring to boil and reduce heat to simmer. Add chicken and cook 5 minutes (or until chicken is done). Add cilantro and simmer 5 more minutes.

Single-serving of Pecan Chicken Nuggets

2010-07-06T18:31:00.003-04:00

This is a "fast-food" in our house for dinner for my son. He will inhale these (and so will any adult around to steal a piece or two).

1. Preheat Oven to 400 degrees
2. While oven is heating, dice 1/2 butterflied chicken breast in 1cm cubes. This is easiest when dicing a partially-thawed piece of chicken. I keep them in the freezaer then nuke for 45 sec to 1 min before dicing.
3. Mix 1/3 cup pecan meal, 1/8 tsp garlic powder, 1/2 tsp kosher salt in ziplock sandwich bag.
4. Add chicken to ziplock and shake to coat pieces.
5. Line cookie tray with parchment paper.
6. Place pieces on tray and bake for 8-10 minutes.

Lemon-zinger Chicken Marinade

2010-07-05T19:55:00.002-04:00

Juice & Zest from 1 large lemon
6-8 cloves garlic
1/2 cup olive oil
1 1/2 tbsp honey
1 tsp salt
1 tsp oregano
1 tsp basil

Puree all ingredients. Marinate 4-6 butterflied chicken breasts for 8 hours.

Garlicky Tangy Grilled Veggies

2010-07-03T20:29:00.004-04:00

2 Organic Zucchinis
2 Organic Yellow Summer Squash
2 Organic Bell Peppers (any color)
6 cloves garlic
1/3 organic onion
1/2 cup apple cider vinegar
1/4 cup extra light olive oil
1/4 cup water
1 tsp salt
1 tsp oregano

Slice squash lengthwise as thin as you can. Slice peppers in rings
Puree garlic, onion, salt, oregano and half of the vinegar into paste. Add remaining liquids and blend until smooth. Pour in large bowl over sliced veggies and marinate 15 min to 1 hour. Grill on high heat to the done-ness you like. Serves 4 adults who like veggies.

Cilantro-Lime Chicken

2010-06-03T14:18:00.002-04:00

Marinade:
1/4 Cup Grapeseed Oil
1/4 Cup Olive Oil
1/3 Cup apple cider vinegar
4 cloves garlic
1/4 cup diced cilantro
1 seeded jalapeno
juice of 2 limes
1 tsp sea salt
2 tbsp honey
Puree in blender.

Marinate 2 pounds chicken overnight for best flavor then grill away!

Layered Pot-Roast

2010-04-18T18:15:00.001-04:00

2-3 pound eye round roast sliced thin
46 oz Tomato Juice (1 large can Campbell's)
1 onion diced
4-6 cloves garlic diced
2 stalks celery diced
2-3 tbsp olive oil
dried oregano
kosher salt

1. Slice eye round against the grain as thinly as possible
2. Saute onion, garlic and celery in olive oil until translucent.
3. Pour enough tomato juice in bottom of crock to cover the crock.
4. Place enough slices of beef along bottom of crock to cover juice.
5. Sprinkle 1/4 to 1/3 of sauteed vegetables on top of beef.
6. Sprinkle with oregano and salt.
7. Pour more tomato juice to cover veggies.
8. Repeat layering with beef, veggies, spices, juice to use up all ingredients.
9. Cook on high for 6 hours or low for 10 hours.

"Brownies"

2010-04-16T16:02:00.001-04:00

1 1/2 cup pecan-butter
1/4 cup coconut oil
1/2 cup honey
2 RIPE bananas
1 cup butternut squash
1 tsp baking soda
3 ounces raw chicken

Puree. Pour into greased 8x8 or 9x9 pan and bake at 300 for 1:15 or until center comes out clean with toothpick. These tend to be a little wet so if you have trouble, leave them in a low oven to dry out a bit.

Fajita-ish Chicken

2010-03-29T17:36:00.004-04:00

Okay, so, usually I have a plan for dinner. Tonight I did not. So, I threw a few things in a pan hoping to replicate a little fajita-ish flavor for my flavor-deprived boy. Turned out great and I ate half. Oops. The portions are small b/c I thought I was cooking for one. I'll update the next time I make it for larger portions.

1/2 organic chicken breast, sliced very thin against grain and diced.
1/2 organic zucchini, pealed and diced
1/2 organic red pepper, diced.

Marinade:
2 Tbsp apple cider vinegar
2 Tbsp oil (light olive works well)
1 Tbsp honey
1/4 tsp coriander (can be increased if you like more fajita-ish flavor)
1/8 tsp cumin
1/8 tsp black pepper
1/4 tsp dried oregano
1 tsp salt
2 cloves diced garlic

Mix marinade and pour over chicken and veggies. Let sit 15 minutes. Dump everything into a VERY hot skillet and stir-fry until done.

Egg-Free Pecan Spice Cookies

2010-03-29T16:34:00.000-04:00

1 1/2 Cup Pecan Flour (would work just as well w/almond too)
1/8 Cup honey
1/4 Cup pear sauce
1/8 Cup melted spectrum palm shortening
1 tsp baking soda
1/8 tsp salt
1/2 tsp SCD vanilla
1/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg

Mix honey into warm, melted shortening. Blend pear sauce & vanilla into it. Stir all dry ingredients together. Pour wet ingredients into dry and blend well. Roll into small balls and press flat like peanut-butter cookies (I use a standard cookie scooper). Bake at 300 for 15 minutes. Cool on a wire rack.

Pearsauce

2010-03-29T16:33:00.000-04:00

So, makin' pearsauce is time consuming, but easy.

Step 1. Buy green pears.
Step 2. Peel pears
Step 3. Core Pears
Step 4. Throw pears in pot on low - medium heat for 4 hours, stirring every 15 min for the first hour and mashing them down as they soften.
Step 5. Puree pears and freeze in individual-size containers.

I usually do 9-12 pounds of pears at a time b/c Will INHALES this stuff. Tastes like candy when it's done (and looks a little pink too). But, can be done with just a few pears if you want. You know it's done when the pears just fall apart and turn a little pink.

Spaghetti Squash and Meat Sauce

2010-03-29T16:32:00.001-04:00

Sauce:
48 ounces strained tomatoes (I found some bottled ones in the organic section of giant - they were PERFECT).
1-4 onions
6 ribs of celery
4-6 cloves garlic
3-4 tbsp olive oil
1 tsp salt
1/4 tsp pepper
1-2 bay leaves
1 tsp oregano
1-2 tsp other spices (rosemary, basil, parsley, sage, thyme, etc.)
3/4 - 1 pound organic ground beef

Use food processor to dice finely the onion, celery and garlic
In Stock pot, warm olive oil over med heat for 1 minute
Add all ingredients except tomatoes
Saute/stir frequently until almost all liquid has evaporated
Add tomatoes.
Cover with splashguard and allow to simmer on low for 15- 20 minutes
In frying pan, brown meat. Strain and add to sauce.

Squash:
wash 1 spaghetti squash
Cut in half and scoop out seeds and other gook
Place rind up in casserole dish with 1/2 inch of water and bake at 375 for 30 - 45 minutes until knife goes in easily.
When done, scrape squash with fork side to side to make "noodles"

Serve sauce over squash noodles.

Egg-Free Pumpkin Cookies

2010-03-29T16:31:00.002-04:00

3 Cups SCD Flour
1/4 Cup Honey
3/4 plus 1/8 cup Pumpkin Puree
1/8 cup melted palm shortening or coconut oil
2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/2 tsp ginger
3/4 tsp cinnamon
1/2 tsp nutmeg.

Preheat oven to 300
Melt oil.
Combine all wet ingredients
Combine all dry ingredients
Mix wet into dry ingredients
Form dough into little balls the size of walnuts (I use a cookie scooper for this) and place on parchment lined cookie sheet (or silpat)
Bake 10 - 15 minutes until slightly browned.

Makes about 3 doz cookies.

Chicken Curry

2010-03-29T16:31:00.001-04:00

1 tsp olive oil
1 onion diced
4 cloved minced garlic
1 tsp salt
2 1/2 tsp SCD Curry Powder
2 medium tomatoes diced
1 Tbsp minced garlic
1 1/2 lb chicken diced
1 1/2 C Water

1. Saute onion & Garlic in oil 4-5 min.
2. Add salt, ginger & Curry. Cook 1-2 min.
3. Add tomatoes & mix well
4. Add chicken, stir well.
5. Add water.
6. Cover & cook on medium 20 minutes
7. Uncover & cook on low 10 minutes

Curry Powder

2010-03-29T16:29:00.000-04:00

1 tsp cardamom (or seeds from 8 whole cardamom pods)
4 inches of cinnamon stick
8 whole cloves
4 tsp corieander seeds
4 tsp cumin seeds (or 1/2 tsp cumin)
1/2 tsp black pepper
1/4 tsp cayenne

Grind together in a coffee grinder approx. 3 minutes into a fine powder. You can add more cayenne if you like a spicier finished product. This amount of cayenne allowed me to use it for my son (not spicy)

Chicken or the egg??

2010-03-29T16:27:00.001-04:00

I have found that 2 oz of raw chicken pureed into the wet ingredients in a baked-good recipes binds the final product together better than any other egg-free "eggs". So, feel free to substitute away. :)

Egg-Free Pecan-Banana Muffins (Chicken binder)

2008-12-13T14:59:00.005-05:00

Which comes first, the chicken or the egg? Well, if your kid can't eat eggs, then it is most definitely the chicken!! Raw, pureed chicken makes a great replacement for eggs in muffin batter.

5 Cups SCD Flour (I use 3 cups Pecan, 2 cups Pumpkin Seed)
2 tsp Baking Soda
4 RIPE bananas pureed with 1 tsp baking soda
1 cup pureed squash (butternut, acorn)
6 ounces pear puree
2 ounces honey
1/2 small - medium organic chicken breast

Preheat oven to 300 degrees
Line 3 muffin pans with paper liners
In large bowl mix flour and 2 tsp baking soda. Set aside
Purree bananas with 1 tsp baking soda and set aside
In food processor, puree chicken with pear sauce until smooth. Add in squash and honey. Puree further until smooth. Add in bananas. Puree until smooth.
Pour wet ingredients into dry ingredients and mix until combined.
Fill muffin liners 1/2 - 2/3 full. Should make 3 dozen muffins.
Bake 35 - 45 minutes until muffins spring back and toothpick comes out clean.
Cool on rack. Keep in freezer. Liners peel off most easily when muffins are frozen. Microwave 15 seconds to rewarm.

Egg Replacer - Gelatin

2008-11-15T20:12:00.001-05:00

Single Egg:
Boil 2 TBSP water and dissolve 1 tsp unflavored gelatin

Large Batch:
Mix one envelope of unflavored gelatin with 1 cup boiling water. Substitute 3 tablespoons of this liquid for each egg.(Refrigerate leftover portion. Then, microwave to liquefy before using.)

Egg Replacer - Baking Soda/Vinegar

2008-11-15T20:11:00.000-05:00

1 1/2 TBL water
1 1/2 TBL oil
1 tsp baking soda
1/2 tsp vinegar (optional)

Whisk above ingredients together in a cup and pour into mixture that calls for an egg.

Note: this only works as a substitute in baking items like cakes, muffins, etc.- things that need to rise. It gives the chemical components needed for rising, but no flavor whatsoever. It would not work in a cheesecake because you need the egg yolk/flavor for that.Adding the vinegar should provide a bit more rising power.

Egg-free Apple Soft-Batch Cookies

2008-11-15T20:08:00.003-05:00

1 1/2 cups nut flour
1/8 cup Palm Spectrum Shortening
1/8 Cup Apple Paste (juicer pulp from peeled cored apples)
1 tsp vanilla
1/2 tsp baking soda
2 heaping tablespoons nut butter
1/4 tsp salt
1/4 cup water
(For sweeter cookie, cut water to 1/8 cup and add 1/8 cup honey or add stevia to taste)

Stir all together, and roll into balls and flatten on lightly greased cookie sheet . Bake at 350 for 10 min for soft cookies, or a little longer for a crispier version.

Squash Meatballs

2008-11-15T20:05:00.001-05:00

1.5 lb. ground meat
1/4 - 1/2 cup pureed butternut squash
1 tsp garlic salt

Combine all ingredients in food processor until combined.Line a cookie sheet with aluminum foil and preheat oven to 375.Roll meat into little meatballs and place on cookie sheet.Bake for 20-30 minutes (until golden brown).

Egg-Free Chicken Nuggets

2008-11-15T16:03:00.002-05:00

1 thin sliced chicken cutlet diced into small cubes
2 tbsp almond flour
1/2 tsp garlic salt
olive oil

Pat chicken dry. Dice chicken.
Mix almond flour and garlic salt into small bag.
Toss chicken chunks in seasoned almond flour to coat.
Heat 1/4 - 1/2 inch olive oil in small pan over high heat. Fry chicken in oil for 30 - 45 seconds until golden-brown. Drain on paper towels. Sprinkle with salt if desired.

Egg-free Pancakes

2008-11-15T15:54:00.003-05:00

1/2 thawed raw chicken breast diced
3 tablespoons pear sauce
1/4 tsp baking soda
salt

Blend all ingredients until smooth. Consistency should be like very thick pudding. Spoon and shape on non-stick grill. Try to make them thick. Cook until dark brown on both sides-try not to smash them down. Microwave for 45 seconds or preheat your oven at 425 degrees and bake in a pan, covered with aluminum foil for15-20 minutes. You must do this to make sure they are cooked throughout.

Makes about 6 silver-dollar sized pancakes.

Egg-Free Squash Muffins

2008-11-15T15:53:00.002-05:00

1 1/2 Cup Pumpkin Seed Flour
1 Cup Almond Flour
1 1/2 tsp baking soda
1/2 tsp each: cinnamon, allspice, cloves
1/4 Cup water mixed with 1/2 cup honey, 1 cup squash and 4 oz pear sauce
2 tbsp boiling water mixed with 1 tsp gelatin
2 tsp SCD vanilla

Preheat oven to 300 degrees. Line 2 muffin pans with 18 liners. Mix flours, baking soda and spices in large bowl. In smaller bowl, mix water, honey, squash, pear sauce and vanilla. In separate bowl, dissolve gelatin in boiling water. Add to wet ingredients. Mix wet ingredients into dry ingredients. Spoon mixture into liners 1/2 full. Bake 45 - 50 minutes. Muffins are done when they spring back from the touch. (Almond flour can be substituted for pumpkin seed flour).

Egg-free Pecan-Banana Muffins

2008-11-15T15:50:00.001-05:00

2 1/2 cups pecan flour
1 tsp baking soda
2 RIPE bananas mashed with 1/2 tsp baking soda
1/4 cup water mixed with 1/3 cup honey
4 oz pear sauce
2 tbsp boiling water mixed with 1 tsp plain gelatin

Preheat oven to 300 degrees. Line 2 muffin pans with paper liners (18 liners total). Mix pecan flour with 1 tsp baking soda in large bowl. Mash bananas with 1/2 tsp baking soda in small bowl and set aside. Mix water and honey and pear sauce in bowl. Boil 2 tbsp water and dissolve 1 tsp gelatin in it. Mix bananas into water/honey/pears. Add gelatin to other wet ingredients. Pour wet ingredients into dry ingredients and blend well. Scoop muffin mix into liners 1/2 full. Bake for 45 - 50 minutes. Muffins will get VERY dark (like brownies). They are not burned! DO NOT open the oven for the first 45 minutes!!!! Muffins are done when they spring back to the touch. These freeze well and defrost in about 15 seconds in the microwave.

Will's Crackers

2008-11-15T15:44:00.003-05:00

These taste a good bit like Wheat Thins and stay pretty crispy in a covered container. We use pumpkin seed flour (to keep oxalates lower than going with straight almond flour), but they are just as tasty made with just almond flour.

1 1/2 cup pumpkin seed flour
1 cup almond flour
1 tsp baking soda
1 tsp garlic salt
1/2 TBSP glycerin
1/2 TBSP vinegar
1 TBSP water
1 TBSP olive oil

Preheat oven to 350 degrees. Mix dry ingredients well in bowl. In small bowl, blend wet ingredients, then add to dry. Mix all together until firm dough forms. Flour counter with pumpkin seed or almond flour. Roll dough to 1/8" thick. Cut into 1" square pieces and transfer to baking sheets lined with parchment paper. Sprinkle with coarse salt. Bake 12 - 15 minutes. Allow to cool on wire racks.

Egg-Free SCD

2008-11-15T15:37:00.004-05:00

Four weeks ago we embarked on our SCD adventure with our son. The Internet is full of fantastic SCD recipes, there are great cookbooks available. Shouldn't be too tough, right? WRONG! Page through an SCD cookbook or two, or peruse some of the larger sites and you will see that just about every recipe is loaded with eggs. For parents trying to do this with a child who is egg intolerant, what's the solution? How does a dedicated mommy replace the beloved GFCF muffins made with EnerG Egg Replace (which is now illegal)? Where does a desperate mother go to find out how to bind nut flour together into cookies, muffins and crackers? What does a dedicated woman do to keep a meatloaf from crumbling into plain-ol' ground beef? Googling "egg-free SCD" brings up a pitiful number of results. So, this is my attempt to bring together into one place those recipes that I've found/created and tested out on my own precious child to share with other desperate parents. Please, be nice to me...this is my first attempt at blogging. :)