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Ulcerative Colitis and Specific Carbohydrate Diet (SCD)
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  SCD Recipes


SCD Recipes

  • Cooked Squash (Yellow Crook-neck, Butter nut, zucchini etc)

Ingredients

  • One medium sized onion, finely chopped
  • Squash, peeled, cut, de-seeded (5-6 crooknecks/ zucchini OR one butter nut)
  • Garlic, 3-4 cloves peeled, chopped
  • Salt to taste
  • Black pepper, a pinch
  • Extra virgin Olive oil 2-3 tablespoons
  • Tomatoes deseeded, peeled and chopped well/ blended to get a good consistency

Instructions

  • Sauté onions in olive oil till tender
  • Add salt, black pepper, garlic chopped, mix well
  • Add the cut squash
  • Mix and add a tomato’s mixture
  • Cover and let cook on medium heat. For 45 minutes or till the squash is very tender and/or breaks at touch.

 

  • Baked and broiled fish (Salmon, Cod, wild caught tilapia, etc.)

NOTE: Be very careful in the use of fish as it can be problematic for UC patients. Use in very small quantities

Ingredients

  • Fish marinated for 5-6 hours in lemon juice and garlic
  • Garlic, 3-4 cloves peeled, chopped
  • Salt to taste
  • Black pepper, a pinch
  • Extra virgin Olive oil 2-3 tablespoons
  • Half an onion small, chopped

Instructions

  • Pre-heat oven at 350 degrees Fahrenheit
  • Add foil to the baking tray and sprinkle a little olive oil
  • Place fish fillets on the foil and add garlic and a few pieces of chopped onion
  • Put in the oven and let it bake for 20 minutes, then take out and turn the fish to have it bake through the other side as well.
  • Turn the broiler on, and place the fish on the lower rack, put in for five minutes for both sides and take our when a light brown color comes on the fish.
  • Take out and serve with food.

 

  • Baked and broiled Chicken

Ingredients

  • Chicken marinated overnight in lemon juice/vinegar, salt, pepper, and garlic
  • Garlic, 3-4 cloves peeled, chopped
  • Salt to taste
  • Black pepper, a pinch
  • Extra virgin Olive oil 2-3 tablespoons

Instructions

  • Pre-heat oven at 350 degrees Fahrenheit
  • Add foil to the baking tray and sprinkle a little olive oil
  • Place Chicken leg pieces on the foil and add garlic
  • Put in the oven and let it bake for 30 minutes, then take out and turn the pieces to have it bake through the other side as well.
  • Turn the broiler on, and place the chicken pieces on the lower rack, put in for five minutes for both sides and take our when a light brown color comes on the chicken.
  • Take out and serve.

 

  • Boiled and broiled meat (Goat/ buffalo etc)

Ingredients

  • Meat pieces boiled overnight with salt, onion, cinnamon, garlic and turmeric
  • Garlic, 3-4 cloves peeled, chopped
  • Salt to taste
  • Black pepper, a pinch
  • Extra virgin Olive oil 2-3 tablespoons
  • Half an onion small, chopped
  • Tomato, one, peeled and de-seeded

Instructions

  • Pre-heat oven at 350 degrees Fahrenheit
  • Add foil to the baking tray and sprinkle a little olive oil
  • Place meat pieces on the foil and add garlic and a few pieces of chopped onion and tomatoes
  • Turn the broiler on, and place the baking tray on the lower rack. Put in for 5-10 minutes
  • Take out and serve with food when seem ready and water has dried off.

 

  • Mushroom mix

Ingredients

  • 5-6 white button mushrooms
  • Garlic, 3-4 cloves peeled, chopped
  • Salt to taste
  • Black pepper, a pinch
  • Extra virgin Olive oil 2-3 tablespoons
  • Half an onion small, chopped
  • Tomato, one, peeled and deseeded
  • Green bell pepper, peeled, deseeded and chopped (Other colors of bell peppers can also be used the same way for color and quantity)
  • Turmeric powder, 1/8th of a tbsp

Instructions

  • Put in onion chopped in 3-4 table spoons of extra virgin olive oil.
  • Sauté it for 5 minutes, then add, garlic, mushrooms, tomatoes and green bell pepper
  • Add in all the rest of the ingredients, mix well and cover to let them cook on medium heat.
  • Keep mixing alternatively, to see if it is not sticking to the bottom or sides.
  • When water is all dried up and all ingredients are soft, the dish is ready to be eaten

 

  • Spinach

Ingredients

  • Spinach, cut, washed and dried (frozen, ready to cook is best)
  • Garlic, 3-4 cloves peeled, chopped
  • Salt to taste
  • Black pepper, a pinch
  • Extra virgin Olive oil 2-3 tablespoons
  • Medium onion, chopped
  • Turmeric powder, 1/8th of a tbsp.

Instructions

  • Sauté onion on medium heat until onions are light brown
  • Add chopped garlic, turmeric, salt, and spinach
  • Mix well and cover to let it cook on medium heat.
  • The spinach will leave it’s own water if left to cook on low heat. Spinach cooked on low temps is best cooked that way.
  • Take out and serve with food when water has dried off.

 

  • Eggplant

Ingredients

  • Eggplant, large sized, cut, washed and de-seeded. Do not leave any seed or seed like stuff in the eggplant. Take 2 large ones, to be on the safe side, as a lot will be left out due to seeds.
  • Garlic, 3-4 cloves peeled, chopped
  • Salt to taste
  • Black pepper, a pinch
  • Extra virgin Olive oil 4-5 tablespoons
  • Medium onion, chopped
  • Turmeric powder, 1/8th of a tbsp.
  • Cilantro, finely chopped
  • Tomatoes, 1 ½, peeled and de-seeded, then chopped finely.
  • Garam masala, less than a pinch for garnishing only.

Instructions

  • Cut the eggplant into cubes. Large cubes are fine too, as it will get soft on cooking.
  • Sauté onion on medium heat until onions are light brown and soft
  • Add chopped garlic, turmeric, salt, and eggplant
  • Add in all the ingredients. Mix well and cover to let it cook on medium heat. Mix again after 5-10 minutes then bring the heat to very low and cover and let it cook for 30-45 minutes.
  • Check after that time, and see if water is out of the eggplant, let it cook some more until the water is dried up. Avoid burning the eggplant and remove from heat when the eggplant is soft to touch. Sprinkle with a very little garam masala and serve.

 

  • Mix vegetable

Ingredients

  • Carrots, cut, washed and dried (frozen, cut and ready to cook is best)
  • Peas
  • Green beans
  • Garlic, 3-4 cloves peeled, chopped
  • Salt to taste
  • Black pepper, a pinch
  • Extra virgin Olive oil 2-3 tablespoons
  • Medium onion, chopped
  • Turmeric powder, 1/8th of a tbsp.
  • Tomatoes (1-2) peeled and de-seeded.

Instructions

  • Sauté onion on medium heat until onions are light brown
  • Add chopped garlic, turmeric, salt, and all vegetables
  • Mix well and cover to let it cook on medium heat. Add tomatoes.
  • The vegetables will leave their own water if left to cook on low heat.
  • Take out and serve with food when water has dried off.

 

  • Nut(s) cake

Ingredients

  • Walnuts grinded to coarse consistency – One cup (can use Pecan flour as well)
  • Almonds grinded to coarse consistency  - One cup
  • Butter melted half a cup
  • Extra virgin olive oil- half a cup
  • YS Organic 100% Pure Honey – 3 table spoons
  • Baking soda – 1 table spoon
  • 3 Eggs beaten well
  • Avocado (one mixed well) if available and for taste

Instructions

  • Preheat the oven to 350 degrees Fahrenheit
  • Beat the eggs well, then add the baking soda and mix again
  • Melt the butter and mix in the egg batter
  • Add the half cup olive oil as well, mix again
  • Add in the honey and mix together till the honey is properly mixed in.
  • Add the two cups of almond and walnut flour
  • Mix together.
  • Prepare a loaf pan, coat the base and sides with oil, sprinkle a little nut flour on the coated pan
  • Add the batter into the loaf pan and place into the preheated oven
  • Let it cook for 45 minutes, insert a knife in the middle of the loaf, if it comes out oily and clean then the nut cake is ready.

 

 

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