Inspired by ItalianBeauty's post, I decided to use my friend's helpful information in following a Gluten Free Diet.
Here are some helpful sites to visit:
SITES:
recipes:
http://www.scdiet.org/
http://www.lucyskitchenshop.com/
http://www.pecanbread.com/recipes.html
http://www.scdiet.org/2recipes/indexa.html
http://www.scdrecipe.com/recipes.html
ready-baked foods & nut flours
http://www.digestivewellness.com/
Recipes:
Cranberry Apple Bake
3 Granny Smith apples cut into 1 inch pieces
2 cups whole fresh cranberries
3/4 splenda for baking sugar
1.5 cups old fashioned oats [not instant]
1/2 cup packed splenda for baking brown sugar
1/3 cup almond or pecan/ or rice flour
1/2 cup chopped pecans
1/2 cup [1 stick] unsalted butter, melted
heat oven to 350 and butter a 2 quart baking dish.
in large bow, mix apples, cranberries and sugar. spoon into the baking dish.
in the mixing bowl, mix together the oats, brown sugar, flour, and pecans, and stir in the melted butter.
sprinkle the oatmeal mixture evenly on top of the apples and bake at 350 for 45 minutes until bubbly and apples are tender.
Spaghetti Squash
103 calories 6g of fat 4 g sat 12 g carb 3 g fiber
1 spaghetti squash [2.5 -3 lbs or use 2 smaller squash]
1/2 cup of water
Herbed butter sauce:
3 tablespoons butter, melted
1/4 chicken broth [lite = less cals than counted above]
1 tsp fresh thyme leaves
1 tsp fresh oregano leaves
1/4 tsp salt
1/8 tsp black pepper
heat oven to 350 and cut squash in half lengthwise starting at the stem. with a spoon or melon baller remove the seeds and place sqaush halves face down in roasting pan, add water and cover with foil, bake for 1 hour or until its fork-tender. remove and keep covered.
in a glass bowl or measuring cup combine butter and chicken broth, heat in microwave on HIGH for 1 minute. remove the thyme and oregano leaves from stems and add to butter mixture [or do what I'd do and just shake in some thyme & oregano from spice jar lol].
with a fork, shred the squash into strands and place in large bowl, add the sauce, salt and pepper and toss.
Slow Cooker Brown Sugar Chikn
2 lbs. boneless chicken pieces
1 cup packed Splenda brown sugar
2/3 cup vinegar
1/4 up lemon lime soda [diet]
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper
Place chicken pieces in your slow cooker. Combine remaining ingredients and pour over the top of chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.
Slow Cooker: Kona Chicken
3 lbs chicken, cut up
1/2 cup green onions, chopped
1/2 cup soy sauce
1/4 cup white wine
1/2 cup water
1/2 cup honey
Place chicken in your slow cooker. Mix together onions, soy sauce, wine and water. Pour over top of chicken. Cover and cook on low until chicken is tender (3 to 5 hours). Remove chicken from slow cooker. Brush with honey and place in broiler. Broil until golden brown, brushing with honey several times. Serve with sauce from slow cooker.
Garlic Beef Slow Cooker:
5 to 6 lbs beef chuck roast, cut into small chunks
1/4 cup mustard
1 cup water
8 -10 garlic cloves, sliced
Combine all ingredients in your slow cooker. Cover and cook for 6 to 8 hours
Crock Pot Swiss Steak
2 pounds round or Swiss steak, cut 3/4 inch thick
salt and pepper to taste
1 large onion, thinly sliced
1 can tomatoes (1 lb size)
Cut steak into serving pieces, season with salt and pepper and place into crockpot with onion. Pour tomatoes over and cook on high for 1 hour. Turn to low and cook for an additional 8 to 10 hours.
Slow Cooker:
Coq Au Vin Recipe
6 Green onions
3 Bacon slices
3 pounds whole Chicken, cut-up
1 teaspoon Salt
1/2 teaspoon Thyme
8 white onions
2 cups Dry red wine
2 teaspoons Chicken stock
1 clove garlic, minced
1/2 pound Mushrooms
2 tablespoons Butter
1 1/2 tablespoon baking soda
1/4 c rice/pecan/almond flour
2 tablespoons Cold water
Chop white part of green onion only. Saute bacon and chopped onion in large frying pan until bacon is crisp. Transfer to crock pot.
Wash chicken. Pat dry. Add to frying pan. Season with salt and thyme. Brown on all sides. Transfer to crockpot.
Peel whole onions. Cut a small cross in root end of each. Brown in remaining drippings. Add to crock pot.
Pour wine into fry pan, stir to loosen brown bits. Add chicken stock. Stir until dissolved. Pour over chicken. Add garlic. Cover. Cook on low 6-8 hours.
Slice mushrooms. Saute in butter. Add to chicken. Turn heat on high; when juices bubble, stir in flour and water which have been blended together. Cook until thickened. Sprinkle with parsley when ready to serve.
Slow Cooker:
Chicken And Vegetable Bake
8 chicken thighs [or equal breast]
2 package frozen vegetables [your choice]
1 can water chestnuts
1 teaspoon garlic powder
Salt & pepper
1/4 c apple cider vinegar
1 c water
1/2 c almond or pecan or rice flour
italian seasonings
sprinkle chicken with salt, pepper and garlic powder and place on bottom of slow cooker. mix the vinegar, water, flour and italian seasonings together until you get a dressing -type mixture and put in on top, then add veggies and chestnuts.
cook on low for 8-10 hours or on high for 4-6 hours.




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