Well, hello there! How is everyone’s Tuesday rollin’ out so far? I’m going to give you a quick run-down of my day yesterday and then I have a super amazing recipe I want to share with you from Sunday evening.
I started off my morning lacing up the sneaks for a 3.5 mile run around the neighborhood. It was a hot and sweaty run, but there was a nice breeze which helped keep me comfortable. Post-run, I attempted to model my new strawberry cup I bought at Target the other day. It matches my strawberry plate! I also bought a lemon cup to match my lemon plate. The summer dishware was 70% off and I just couldn’t pass it up.
For breakfast, I whipped up a smoothie, made my to-do list, and hit the road. My most recent smoothie obsession is a smoothie made with a frozen banana, a splash of pineapple juice, 1/4-1/2 cup SCD yogurt, and a dab of honey. It is so creamy and tropical tasting. I am loving it.
I got home from running my errands around 11:00 and I was starvin’ marvin. I pulled out the watermelon from the fridge and snacked on some of that while I pondered my lunch options. I really couldn’t decide on anything substantial so I chose to start with a bowl of seedless english cucumber slices. I peeled the cucumber, sliced some of it up, splashed it with vinegar, a pinch of fresh dill, and salt and pepper. This was my experimental food for the day. I am hoping I can tolerate it okay. The salad was very refreshing and I would love to make a big batch of it.
And so began my see-food diet day. I saw food, I ate it.
I ate some peanut butter and honey.
And some SCD crackers. I made one batch of crackers and then split it into two batches: one cinnamon and sugar (saccharin) batch, and one salt and pepper batch.
I also snacked on a handful of cherries. I am making sure to chew the cherries very thoroughly to help aid in the digestion process. I realize that cherries may be slightly “advanced” at my stage in the SCD, but I have decided I will not go all summer long without eating cherries. They are in season right now and the season is so short-lived and I have been eating a few here and there. They don’t seem to bother me at all. I am enjoying every perfect bite.
I had a sliver of SCD bread too.
I was wanting something dessert-like yesterday, so I searched around and found a SCD gummies recipe on Comfy Tummy’s site. The only ingredients are 1/2 cup grape juice (or whatever juice you have on hand), 3 unflavored gelatin packets, and 1 Tablespoon of honey. I just followed the directions right from Comfy Tummy’s recipe, and this is what I got.
These weren’t too shabby for a sweet treat, but they don’t compare to my grocery store bulk gummies that I like so much.
Afternoon Walk and Dinner
In the afternoon I met up with my girly Kate for a walk around the neighborhood. It was going to be a walk around the lake but when I found out we would have to pay $6.25 for parking, we made other plans. We headed to a nearby neighborhood and hit some beautiful trails around there. We walked for an hour which, in the 100° heat, turned us into hot sweaty messes. As always, it was SO good to spend time with her and catch up on life. I love her, love her, love her.
By the time I got home at 6:30, I still wasn’t hungry for dinner. I think it was a combination of snacking all day and over-heating from the walk. I actually felt nauseous for a little while. Eventually I came around and ended up eating a bowl of cooked carrots, a couple of cinnamon cookies, a bite of muenster cheese, and a few more cherries.
Okay, I have got to move on to the long awaited recipe I have been so excited to share with you (drum roll)…
Butternut Squash Nachos!
Butternut squash SCD legal nachos. I kid you not. These are na cho average nachos. To begin, I peeled a large butternut squash.
I used the long neck of the squash to make “chips” on the mandolin. I sliced these very thin so they were chip-like. I steamed the other portion of the squash in the microwave and pureed it in the food processor. I bagged up the puree and placed it in the freezer for another day. You know I wouldn’t waste food. Haste makes waste.
Okay, so once the chips were sliced, I placed them into a pot of boiling water and boiled for two minutes. After two minutes, I placed them into a colander in the sink and rinsed with cold water until the chips were cool enough to handle.
Then came the tedious part. I used a paper towel to dry each individual chip and placed them onto my baking mat (I used two baking sheets). This took me a while but considering the end result, it was so totally worth it. Once all of the chips are placed onto a baking mat or parchment paper, spray with olive oil or canola oil, sprinkle with salt, and place in a preheated 375° oven.
I wasn’t sure how long they would take to bake, but it ended up taking about 30-35 minutes, turning the pans and switching shelves half way. I ended up flipping the oven to high broil at the end so that I could try to crisp up the top a bit.
While the chips were baking, I prepared the toppings. I took one avocado, diced it, added a splash of lime, cilantro, cumin, and salt and pepper. I gave it a stir and had guacamole in a flash. I grated cheddar cheese to melt over the chips. I seasoned some leftover pulled chicken with chili spices.
When it was time to assemble, I placed a layer of chips on the bottom of the plate, topped them with cheddar cheese and chicken and popped them in the microwave for about 45 seconds. Then I topped the nachos with organic salsa and a heaping spoonful of guacamole.
Holy moly you guys will not believe how insanely delicious this was! I didn’t want it to end. Can you believe this is SCD friendly? I am very proud of this dish. It was worth every bit of effort and Dana agrees. These nachos are the bomb.
I am going to leave you with that to
drool ponder over. I hope you all have a great Tuesday. I will catch up with you soon!
|Na Cho Average Nachos|| |
- 1 butternut squash neck, peeled
- Cooking spray or canola oil
- 1 cup cheddar cheese, shredded
- Guacamole (mix all ingredients)
- 1 avocado, diced
- 1 Tablespoon cilantro, chopped
- Juice of half a lime
- Dash of Cumin
- Salt and pepper
- *Use whatever nacho toppings you enjoy: lettuce, tomatoes, onion, black olives, would be great additions to this dish.
- Preheat oven to 375°. Prepare two large cookie sheets with parchment paper or non-stick baking mats.
- Use mandolin or sharp knife to slice squash into thin round chips.
- In a small pot, bring water to a boil. Once water is boiling, add chips; cook for 2 minutes.
- Remove chips from stove and pour into a colander in the sink; run cold water over chips until cool.
- Use towel or paper towel to pat each chip dry and place on baking pans.
- Bake for 30-35 minutes or until the chips begin to crisp.
- Turn oven to high broil and broil for 2 minutes, watching carefully so that chips don't burn. Once they are crisped up to your liking, remove from oven.
- Plate the chips and add cheese and chicken. Cook in microwave for 45 seconds.
- Top with the rest of your toppings and devour.
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