SCD Thanksgiving

Hey Everyone! Here is my Thanksgiving video. Offering some advice from personal experience.



I compiled a sample Specific Carbohydrate Diet menu just in case you need to to some substitution cooking. I tried my best to find recipes that are simple and have easy to find ingredients. For example, I didn't include any recipes that use almond flour or dry curd cottage cheese because these can be hard to find.

In this long blog post you will see Specific Carbohydrate Diet alternatives for:

• Whole Roasted Turkey will be substituted with a flavorful all-white-meat SCD Turkey Breast
• Sweet Potatoes will be substituted with SCD Squash Pie
• Green Beans with crispy fried onions and mushroom soup will be substituted with a simple SCD Spinach Dish.
• For dessert, instead of Apple Pie, I found an SCD Apple Cobbler

Continue reading for the recipes!

I found this turkey recipe from Giada de Laurentiis while I was watching food network and it seemed really cool! Very different from a traditional turkey. I altered the recipe so it can be used for the Specific Carbohydrate Diet.

The original recipe can be found here:

SPICED TURKEY

* 2 garlic cloves, minced
* 2 teaspoons ground cumin
* 1 tablespoon dried oregano
* 1 teaspoon allspice
* 2 teaspoons chili powder
* 1 teaspoon extra-virgin olive oil
* 1/4 cup whole-grain mustard (optional) If you can't handle the seeds, substitute the mustard for olive oil.
* 1 (4 1/2 to 5-pound) turkey breast, on the bone, rinsed and patted dry with paper towels
* 10 cipollini onions
* 3 medium carrots, peeled, and cut into 2-inch pieces
* 2 cups SCD chicken or vegetable stock
* Salt and freshly ground black pepper, for seasoning

Directions

Preheat the oven to 350 degrees F.

In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, and oil. Place the turkey breast in a 9 X 13-inch roasting pan. Spread the mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.

To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.
__________________________________________________
This is a a substitute for Sweet Potatoes found at SCD Recipe

SQUASH PIE
Ingredients
2 cups squash or pumpkin (I use baked butternut squash)
3 eggs beaten
1 cup yogurt or DCCC puree (I use the yogurt strained in cheesecloth)
1/2 cup honey
2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves (I use 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves)
Instructions
1. First I put everything in my food processor

2. Next I bake it at 375 F (200 C) for about 1 hour.

__________________________________________________
This is a a substitute for Green Bean Casserole found at SCD Recipe. I deleted some of the hard to find ingredients. It still looks simple and delicious. To see the entire recipe, check out the SCD Recipe site.

TERESA'S SPINACH
Ingredients
0.5 kilogram frozen spinach
0.5 liter homemade yogurt
3 spoons olive oil, extra virgin
1 onion
3-4 pieces garlic
salt and pepper to taste
Instructions
1. Fry the chopped onion with olive only 1-2 min.

2. Add defrosted spinach mixed with crushed garlic.

3. Add some salt and pepper to taste and stew this about 10 min. under a cover on the small fire.( It should be quite hot)

4. Cool and add yogurt

5. If it's needed add more salt to taste.

__________________________________________________
This is a a substitute for Apple Pie found at SCD Recipe

APPLE COBBLER RECIPE
Ingredients
5 to 6 medium baking apples cored, peeled and sliced up
butter to grease pan
nutmeg to flavor apples (fresh ground preferred)
1 egg
1/4 cup butter (melted)
1 teaspoon baking soda
1/2 cup honey
1 teaspoon pure vanilla
1 cup "Old Fashioned/Natural" peanut butter (Peanuts and Salt only)

Instructions
1. Preheat oven to 350 degrees.

2. Layer apple slices in bottom of 2"x10"x13" (or similar sized) butter/greased cake pan.

3. Grate nutmeg (you could use cinnamon, but I prefer nutmeg) over top of apples.

4. Put in oven and let them cook for a few minutes while you make the topping.

5. TOPPING PART:

6. Put egg, melted butter, honey, baking soda and vanilla in food processor.

7. Whip it up for a few minutes.

8. Put peanut butter into processor and whip all ingredients together. Mix em up well, but don't burn out the motor in your processor!

9. Pull apples/pan (warning it is hot!) from oven and carefully pour the peanut butter goo evenly over the top of apples.

10. Return to oven and bake at 300 Degrees for 20 to 25 minutes or until golden brown on top.

11. You can check for "done-ness" if a toothpick inserted into cake comes out clean.

12. Can be eaten warm or cold. Store covered in fridge.