Cure What Ails You Chicken Soup

Is there any other food more comforting than chicken soup when you are feeling under the weather? I know my grandmother and mother both prepared some sort of chicken soup or porridge when I was sick. When our son first started the Specific Carbohydrate Diet, the first recipe was chicken soup. It's amazing how something so simple to make can heal so much in our body.  The fact that this is such an integral part of a diet that heals the gut and inflammation should prove that chicken soup isn't just for colds anymore!
 
Ingredients

• 8 piece chicken parts (I prefer kosher or organic chicken)
• 1 bunch organic carrots
• 1 bunch organic celery
• 2 large onions
• 2 tablespoons sea salt
• 1 tablespoon black pepper
• Juice of 1 lemon
• 8 quart stock pot

 
Method

1. Wash the carrots and celery.
2. Peel the carrots and cut in half. Put in the stock pot.
3. Cut the end of the celery and proceed to cut the stalks in thirds. Place in the stock pot.
4. Cut the onions in half and discard the outer shell. Put in the stock pot.
5. Clean the chicken properly and add to the stock pot with the vegetables.
6. Add enough cold water so it covers the ingredients.
7. Place on a medium to high heat and bring to a boil.
8. Reduce heat to medium and add the salt, pepper and lemon juice. Cook for 20 minutes.
9. During the cooking process skim off any scum that rises to the top. You will have less if you use organic and kosher chicken.
10. Lower the heat and cook for an additional 20 minutes.
11. Turn off the stove and let sit for 10 minutes. Proceed to remove the chicken pieces first and put in a bowl.
12. Remove the celery and carrots and put in the same bowl as the chicken. Remove the onions and discard.
13. Let the vegetables and chicken cool before cutting into bite-sized pieces.
    
14. Place the soup back on medium heat and add the vegetables and chicken.
15. Season to taste.
    

Leftovers will keep for about a week in the fridge in an airtight container. Let soup cool before putting in the refrigerator.

SCD Lemonade (Sugar-Free)

One of the hardest things about the Specific Carbohydrate Diet when you are a lemonade loving kid is not having a store-bought option. With summer approaching, this is a refreshing alternative when other beverages just won't do. You can use lemon or limes, even a combination of both.

 

Ingredients

• 7 cups of water 
• 1/2 cup of clover honey
• 3/4 cups squeeze lemon or lime juice
• glass pitcher (I use a Ball Jar that holds 7 cups)

 

Method

1. Heat 3 cups of water in a saucepan. Alternatively, you can use a tea kettle. I always make this in the morning or afternoon when I have tea and I have hot water ready to go.
2. Pour the honey in the pitcher and slowly stream in the hot water. Mix with a long spoon.
3. Pour in the lemon juice. I use a strainer to catch the seeds.
4. Add the remaining 4 cups of water. This can be cold filtered water. 
5. You can add more honey, but my son prefers a tart lemonade.
6. Let the lemonade cool before serving or refrigerating. 

This will keep in the refrigerator for two weeks if you use a Ball Jar or covered carafe.

SCD (Grain-Free. Sugar-Free) )Waffles

 

I think the toughest thing about being on a restricted diet like SCD is giving up so many convenience foods like frozen waffles.  My little one loves waffles and I knew that I would eventually have to figure out how to make a grain-free version. I have tried several different recipes. Several used a combination of almond and coconut flour but I found these were too flimsy and ended up falling apart. I think this recipe is the perfect one that creates a nice soft waffle that crisps up when you put it in the toaster.

 

Ingredients

• 1 1/4 cup fine ground almond flour
• 3/4 teaspoons baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon fine sea salt
• 2/3 cup coconut milk or homemade almond milk  (Trader Joe's Light Coconut Milk is SCD Legal)
• 2 large cage free eggs
• 1 tablespoon honey
• 1 teaspoons pure vanilla extract
• butter for greasing the waffle maker

 

Method

1. Mix all the dry ingredients in a bowl with a whisk.
2. Add the eggs, coconut milk, honey and vanilla extract. Mix with a whisk until well incorporated. Let sit for 5 minutes.
3. Pre-heat your waffle maker. I have a Cuisinart waffle maker that takes 5 minutes to heat up. Use the manufacturer's instructions for making the waffles. Most machines have darkness settings and I set mine to 2 for grain-free waffles because they cook so quickly.
4. It is important to grease your waffle maker plates with butter with each waffle you make.
5. Cool the waffles on a wire rack and toast when ready to serve.
6. Top with homemade jam or melter butter and honey.

Leftovers will keep for about a week in the fridge in an airtight container.

Salmon en Papillote

 

It's ironic that after almost 10 years of living in Seattle, I am still not a fan of salmon. I find that it's too fishy and oily for my taste but my family loves it. I like this preparation because the odor is kept to a minimum unlike when you sear it in a pan. It also allows you to fix a salad or side dish while it cooks. Clean up is also kept to a minimum and we can always use a cheat in that department!

Ingredients

• Parchment Paper
• 1 pound wild salmon fillet (skin and pin bones removed)
• 4 tablespoons olive oil
• 1 tablespoon sea salt
• 1 tablespoon cracked black pepper 
• 1 tablespoons tarragon 
• 1 large lemon sliced
• 3 tablespoons butter, cut in cubes

Method

1. Preheat the oven to 350°F.
2. Clean salmon by quickly running through cold water and putting it on a paper towel to dry.
3. Place salmon on a plate or baking sheet and pour the olive oil  all over the fillet coating both sides.
4. Mix salt, pepper and tarragon in small bowl and sprinkle on both sides of the salmon. 
5. Put a sheet of parchment paper on an 11x14 baking pan.
6. Place the salmon on the sheet of parchment paper and place where you can fold the parchment over the fillet.
7. Place half of the sliced lemons on top of the fillet. With the other lemon slices, squeeze some of the juice all over the salmon.
8. Place the cubes of butter all over the salmon and sprinkle more tarragon if you like.
9. Fold parchment over the salmon fillet and start crimping the paper over each other. Once you get to the end, tuck it underneath the fillet. Make sure the salmon is sealed in.
10. Cut a small hole at the top to allow steam to escape.
11. Bake in the oven for 20-25 minutes depending on the thickness of your fillet.
12. Remove from the oven and let rest for 5 minutes before serving.

Big Baby's Waffles

Big Baby is a nickname I gave my older son. The first time I made these waffles there were no leftovers because he polished them all up! These waffles are delicious any type of day and keep really well in the fridge. I don't like to overcook them because the leftovers can be re-heated in a toaster to crisp up and brown.

Ingredients

• 2 cups of all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1 3/4 cup whole milk (Trader Joe's Light Coconut Milk works as well)
• 6 tablespoons of butter melted (vegetable oil will work as well)
• 2 large cage free eggs
• 2 teaspoons pure almond extract (I like Spice Island)
• butter for greasing the waffle maker

Method

1. Mix all the dry ingredients in a bowl with a whisk.
2. Melt the butter and let sit for a one minute. (If using vegetable oil, do not heat.)
3. In another bowl, whisk the eggs, milk and almond extract mixture. Slowly add the butter and whisk together.
4. Add the wet to the dry ingredients and mix until well incorporated. Let sit for 5 minutes.
5. Pre-heat your waffle maker. I have a Cuisinart waffle maker that takes 5 minutes to heat up. Use the manufacturer's instructions for making the waffles. Most machines have darkness settings and I set mine to 4 so it can be browned in a toaster later on.
6. I like to grease the waffle maker in between waffles. This allows for the waffles to cook evenly and easier to remove. Even though the plates are non-stick, the butter really helps with keeping the integrity of your equipment.
7. Served immediately or keep warm in a 200 degree oven.

Leftovers will keep for about a week in an airtight container.

Deviled Eggs

Deviled Eggs are something I always make during the holidays. This is probably because it can be tedious to peel so many eggs any other time. There is also the pressure of making sure all the eggs are peeled perfectly. Today I was going to make egg salad but was surprised that all the eggs peeled so nicely. I decided to do an impromptu addition of deviled eggs to our dinner.

 

Ingredients

• 1 dozen cage free eggs
• 3/4 Mayonnaise (Use Spectrum Brand for SCD)
• 3 tablespoons of good mustard (I like whole grain)
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 4 dashes Worcestershire sauce (Omit for SCD)
• 1 teaspoon white vinegar

Method

1. In a pot with salted water, boil the eggs for 10-15 minutes on medium heat.
2. Remove the eggs from the heat and let cool.
3. Once cool, peel the eggs and slice in half.
4. Put the yolks in a small bowl and mash with a fork or in a food processor.
5. Add the mayonnaise, mustard, Worcestershire sauce and white vinegar.
6. Add the salt and pepper. This can be done to taste.
7. You can spoon the yolk mixture into the egg white shells. Alternatively, you can put it in a piping bag and pipe it for a better presentation. 
8. If you want to prepare these more elegantly, you can always garnish with olives, green onions or dill. The one in the photo has smoked salmon and green onion.

Serve at room temperature.

Mango-Lime Gummies

Gelatin has some wonderful health benefits. It's good for skin and hair growth. It is also believed to improve cellulite. However, the biggest benefit is that it's an anti-inflammatory and great for healing your gut. This is a great way for your child to receive the wonderful benefits and it's fun for them to eat when you use different molds.

 Ingredients

• 4 teaspoons unflavored gelatin (4 packets of Knox)
• 4 cups of cold Mango Juice (I use Ceres)
• Juice of 1 lime
• 2 tablespoons of honey

Method

1. In a small saucepan heat up 3 cups of the mango juice with the lime and honey.
2. Let the juice come up to boil and remove from heat.
3. Sprinkle the gelatin in the remaining 1 cup of mango juice and let stand 1 to 2 minutes.
4. Mix the hot juice into the cold juice and gelatin mixture. Stir until gelatin is well dissolved.
5.  Pour into a baking pan or silicone molds and refrigerate for 3 hours.

Keep gummies refrigerated in a airtight container.

Sneaky Snickerdoodles

These are "Sneaky" Snickerdoodles because they are grain and sugar-free. 
SCD/GAPS/PALEO FRIENDLY!

 Ingredients

• 4 cups of blanched almond flour (I use Honeyville or Trader Joe's Almond Meal)
• 1/2 teaspoon of sea salt
• 1/2 teaspoon of baking soda
• 2 teaspoons of cinnamon
• 2/3 cup of honey
• 1 tablespoon vanilla 
• 1 stick of butter or coconut oil melted

Method

1. Preheat the oven to 275°F/135°C.
2. Melt the butter and stir in the honey and vanilla.
3. In a mixer, combine all the dry ingredients until well incorporated.
4. Slowly stream in the wet ingredients until it creates a dough.
5. With  your fingers, create small, balls of dough and place them on a baking sheet with parchment or silpat.
6. Press each cookie with a fork to do a criss-cross pattern.
7. Bake for 17 to 20 minutes.
8. Cool on a wire rack.

The cookies will keep for about a week in an airtight container.

Welcome!

Welcome to The Well-Nourished Sons. I hope you enjoy trying out some of my recipes.

-Margarita