This time through, I've spent more time thinking about snacking and rationing my intake of fruit and nuts. Snacks seem to be the hardest part of the diet for me - breakfast, lunch and dinner are meat and veg, lots of different combinations, which isn't that different to what I used to do. I was never big on sandwiches, and mostly took leftover dinner to work for lunch. But snacks... I would usually bake a cake or biscuits on the weekend to last the week, take a couple of pieces of fruit, occasionally a fun size chocolate bar or a packet of chips.
I carried this pattern into the SCD with me - basically replacing the cake/biscuits and the chocolate bar/chips with SCD legal baked goods, and the fruit stayed too. I also got into the habit of taking a 250ml container of nuts and dried fruit to work to snack on over a couple of days, but it would only ever last a day. So 4-5 fairly high sugar snacks, and 2-3 with a fair bit of fiber etc from the nuts.
So I thought I'd write a post on what I've done differently this time through. (I started this a fair while ago, being quite organised and going through week by week. Then I forgot about it, so I've just added a random bunch of subsequent things since then. And all the recipes are right down the bottom).
Week 1: intro diet - not much to say here, given the limited range of foods. Boiled egg, jelly, and yoghurt (I decided to do dairy from day 3 because it had never given me problems before and given all the prednisone I've been on, I'm a bit paranoid about calcium intake and bone density).
Week 2: as for week 1 (but I couldn't stomach jelly anymore) with the addition of half a mashed ripe banana or some apple sauce with the yoghurt.
Week 3 saw the addition of avocados with macadamia nut oil dressing and small pieces of matured cheddar cheese.
In week 4, I added some sultanas to my apple sauce when cooking it, and stopped pureeing the apples. So sick of eating mush! I also added some cooked strawberries, and also started eating the occasional dried apricot with almond butter.
I got a bit more adventurous with the dried fruit and nuts in week 5 and made black cake (see earlier post for recipe and explanation of the name), and also started playing with energy bars.
It all started with this page, which give a great pictoral guide to the textures you are after at the various stages, and the ratio of fruit and nuts you want. I remembered back in my wheat and sugar days these lovely date and orange wontons, deep fried and dusted with lots of icing sugar, and decided to try to capture that flavour in bar sugar free form. That, and I'd just bought some orange oil I wanted to try out.
What I came up with was so good I've made it about 4 times since then. I used fresh dates, but have been wondering if I could get the same effect with dried dates - much cheaper.
That said, I did some number crunching and even my most expensive creation (cranberry and pistachio) only works out at $1 for a 45g bar.
I've put some of the combinations I've come up with - the good ones - at the bottom on this post.
Another thing I like to snack on is veggie sticks with labna (yoghurt cheese - see below), or just dunked in the macadamia dressing.
And cakes. Cakes are good too. I particularly like this one from Naomi at milk for the morning cake - I've done it a couple of times, one with pear and raspberry, and once with pear and mulberry - cherries never lst long enough in my house to make it into a cake!
If you have any SCD snacks you'd like to share, please add them as comments.
(I think it is a sign of how well I'm feeling that I had to check my diary to see how many days since restarting SCD... 83 days and counting)
Macadamia nut oil dressing
½ cup macadamia oil
1 tbsp honey
1 tsp Dijon mustard
½ tsp grated orange rind (don't add this in early on in the diet)
1 tbsp lemon juice
2 tbsp apple cider vinegar
dash of cayenne pepperdash of salt
follow the method here for the following combinations:
1/8 cup raisins
1/8 cup currants
1/8 cup currants
1/4 cup sultanas
1/8 tsp spice blend (cinnamon, nutmeg, cardamom, cloves 45:45:5:5)
Date, orange and walnut:
1/4 cup chopped dates
1/4 cup sultanas
1/3 cup whole walnuts
A drop of orange oil
Cranberry and pistachio:
1/4 cup chopped dates
1/4 cup cranberries
1/6 cup walnuts
1/6 cup pistachios
1/4 tsp cinnamon, and a splash of rose water
Labna (yoghurt cheese)
1.5L SCD yoghurt
a few cloves of garlic (or a few more, to taste)
salt and pepper
chopped fresh herbs (or dried)
good quality olive oil
Either crush your garlic raw, or roast it and mash it, depending on whether you like the tang of raw garlic. Or leave it out if you aren't a fan of garlic at all. Add the garlic and salt and pepper to your yoghurt and drip it for around 8 hours. You want it to be really thick because the next step is to take spoonfuls of it and shape them into little balls and roll them in the fresh herbs.
A combination of oregano, rosemary and parsley is really good, but you can do any combination you want, or have spare.
Place the balls into a jar and fill with olive oil. Having done it with cheap olive oil a few times, I can verify that the oil makes a big difference.
As well as a great dip, this makes a lovely spread. I used to eat it on crispy white toast with these lovely sweet chillies (marinated in massive amounts of sugar I'm sure, and stored in sugar syrup). When I have some chillies again, I'm going to have a go at making something similar with honey...