This post contains affiliate links, which provide a small amount of income at no extra cost to you. NoMoreCrohns.com is a participant in affiliate advertising programs and we earn from qualifying purchases from Amazon.com, and Luvele.
While my parents were here and we were working on getting my dad going on the SCD, I introduced him to my Ninja Creami machine, and this spurred me on to finally put together the recipe for Peanut Butter Ice Cream which I have been enjoying for several years now! I had hesitated to share the recipe in the past because it makes a pint-size recipe that is only suitable for the Ninja Creami container, but I realize now that you can also double the recipe and use it in a regular countertop ice cream maker, like the one I have. (Here’s an Amazon link to it.)
And this is the Ninja Creami that I have. It’s so easy to use and you can make ice cream out of so many ingredient possibilities! I think it’s definitely worth having in an SCD kitchen. The steps are simple: put the ingredients in the container and stir, then put the lid on and freeze in a level position for 24 hours. After 24 hours, put the container in the machine and follow the directions to spin, and you have creamy ice cream in a just a couple of minutes! You can pre-freeze as many containers as you like, as they are available for purchase separately as well as with the Creami.
The Ninja Creami is available on Amazon. Click here for a link:
The recipe for the Peanut Butter Ice Cream is in the member section below.
{Access this recipe plus all of my Substack archives and the entire vault of NoMoreCrohn's resources by becoming an annual subscriber. Learn more here or click the link below to sign up.}
My dad also really enjoyed Jim’s Fluffy Pancakes made into waffles. He ate those for breakfast at the hotel almost every morning. And my mom jazzed them up by making some strawberry jam by boiling down frozen strawberries until they were soft and mash-able and then adding honey to taste. After cooling she put the jam into a snap-lid container to keep in their hotel refrigerator.
One of my dad’s favorite desserts while he was here was Crushed Cherry Frozen Yogurt. I have to be honest, I have only made this recipe once myself because it requires a couple of extra steps. But let me tell you, this recipe was just so delicious that it was definitely worth those steps! Here’s how my bowl looked one night on the patio for dessert - mm mmm!
On one night my mom and I whipped up a taco (salad) bar. It’s one of my favorite meals because everyone can take the things they want / can have and pile them on either tacos or a salad. Mom also made a batch of Refried Beans from some pre-soaked/cooked/frozen navy beans I had on hand. (I’ll include the recipe below for members!) Then we also had a cabbage salad like the one in this taco recipe, plus grated Monterey jack cheese, chopped cilantro and green onions, diced tomatoes and avocadoes, and sliced olives along with pulled pork. Very yummy!
My parents are good at ferreting out new foods for the diet. They’ve already found several in the past few weeks, in fact! Whole Foods rotisserie chickens contain only SCD ingredients! This one ended up being handy for two meals while they were here, because we were very busy with graduation festivities. I handled them both just fine, too, which is the ultimate test for me. So now I have another go-to for busy times! (As always, please do your own research on prepared foods to ensure SCD-legality.)
Here’s what mom wrote before they left to come visit us. They were just getting dad going on the diet:
Things are going good over here, with me cooking SCD for my husband! We’re eating well and he likes the food but misses sugar!
I’ve got two meals to share with you today, really three recipes, and they were all winners! They are:
Best Oven Frittata (I’m putting it in our Recipe Vault in the SCD Club!)
The frittata was delicious! I got some asparagus and sliced the tips and the first couple inches into small pieces, then added some mushrooms, garlic, and a red onion. He loved it and we ate it twice for dinner and once for breakfast! Yum!
David loved the lemon poppy seed muffins! A couple times he referred to them as a “pastry,” which made us both happy. We liked them warm, split with butter on them. But here’s the funny thing. I downloaded our recipe from NoMoreCrohns and followed it exactly, and thought the dough seems mighty dense! They were still good though, but needed some extra cooking time. After dinner I went back to the original draft on my computer and realized there’s only supposed to be 1/4 c. of coconut flour, not 1/2 c. like the recipe said! So, I updated everything and we’ll see how he likes the lighter ones next time.
The Bacon Cheeseburger Pie really is a winner! We both enjoyed it with a squirt of legal ketchup and another squirt of mustard, and a dill pickle to go with it. We also had some artichokes, so it was a nice big dinner! We’ll have one more dinner out of it, and the other slices can be easy lunches! I will say that the pie needed more cooking, and I plan to update the recipe! Turn down the heat to 350 after about 20 minutes, then bake another 15-20 minutes, or more, until the center doesn’t jiggle. If you double the recipe, just make in two pie pans, or the center will “never” cook.
Find the Frittata recipe in the Recipe Vault in the Club.
So, that’s what’s happening at our house!
~ Robin
Doesn’t that look good?? Well, it is as good as it looks! (Remember you can double the recipe to make it in a regular ice cream maker instead of a Ninja Creami if you’d like!) Here’s the recipe:
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.