Stage2 Cottage Pie!

You need:

Minced meat

Carrots

Parsley and chives

Cheddar

Garlic

Olive oil

Pumpkin purée

Nutmeg

Cut the carrots into small cubes. Heat a pan with oil, fry the meat. Add finely diced garlic and the Carrots, season with parsley, chives, salt and pepper. Let it sauté a bit more, but it should not get too dry. Place the meat mix into a casserole or a pie form. 

In a blender, mix pumpkin purée, a dash of nutmeg, salt, pepper and some cheddar. Spread this mix on top of the meat mix evenly. 

Turn oven to 200C, place the pie inside and bake until the pumpkin browns at the side of the casserole. 

Serve. 

You can take this basic recipe and add more veggies when you can tolerate more, like peas, onions, celery and leeks. You can also exchange the pumpkin topping with cooked cauliflower mash. 

Zucchini Bolognese

You need:

Zucchini (roughly one cup per serve, also called courgettes or summer squash)
Garlic
Olive oil
1/2 cup pureed carrots
Oregano and basil
100g minced meat per serve

This dish involves a bit more work than usual, but it is worth it!
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Peel the zucchini, if necessary (some cannot tolerate the skin yet), then use a Julienne cutter and cut the zucchini into thin stripes, leave the seed bit. You will have now something that resembles spaghetti. Take some paper towels, put the "noodles" on top of it and sprinkle them with salt. Let them rest for at least 30 minutes, then dry them with paper towels. This will result in more firm noodles and avoids them getting too mushy while cooking.
Heat a pot with water and cook the noodles al dente. (I cooked them for 4 minutes, but I prefer the bite)

Heat the oil in a pan with the garlic, roast the garlic, then add the minced meat and the herbs and fry.
Add the carrots and some water, season with salt and pepper and let it simmer until the sauce has thickened. Remove the garlic. Mix with zucchini noodles and serve. If you tolerate parmesano, add as much as you like.

Easy Chicken Spinach Curry

You need:

Frozen or fresh spinach
Chicken breasts
Cooked and pureed pumpkin
Spices
Garlic (peeled, not cut)
Butter, Ghee or coconut oil
Water

Cut the chicken breasts into small cubes.
Heal the oil in a big pan, and add the spices.
(I used cardamom, mustard seeds, nutmeg, cumin, turmeric, fenugreek seeds and long pepper, and a garam masala mix)
Add the garlic and roast it with the spices, until its fragrant.
Add the chicken meat and fry it from all sides, it works best if the oil is really hot, so no water leaves the meat. Add the fresh and washed spinach and let it wilt, then add the pumpkin with a bit of water and salt. If you are using frozen spinach, just add it with the pumpkin and let it all simmer, until it is thickened. Remove the garlic before you serve it.

It does not really matter how much spices you add, or the exact amount of spinach. Adjust it to your palate and to your tolerance levels.

My partner ate it, too, and I had to fight for the leftovers the next day. Sheesh. He isn't even ill.

Carrot Fries

You need:

Carrots, minimum of two per person
Olive oil
Rosemary (can be omitted)
Salt
1 plastic bag

Peel the carrots and slice them into finger long sticks. Place them into the plastic bag, add some olive oil, close the bag tightly and shake it, so the oil will cover every fry nicely.
Preheat the oven to 220 C.
Put some baking paper onto a baking tray, and spread the carrots out evenly. sprinkle some fresh rosemary over them, if you tolerate it.
Bake the fries until they are soft and slightly browned. Take them out of the oven and sprinkle salt over them.
They won't be crispy, but they taste much better than normal fries (according to my partner).
Serve them with the meat of your choice. Especially good with a grilled steak.

Juicy Salmon Fillet on Spinach

You need:

200g fresh salmon fillet per person
butter or coconut oil
1 lemon
1 clove of garlic
salt, pepper, nutmeg, parmesano if tolerated
A lot of fresh spinach (I used a whole bag, just for me)

I forgot to take a picture, so greedy was I to eat, I promise to add one as soon as I cook it again or something similar.

Wash the spinach, remove the stalks, cut the leaves into pieces or leave them whole.
Rinse the salmon (or any other fish) under running water and place it on a baking tray on tinfoil. Squeeze the lemon juice over it, and sprinkle it with salt.
Turn oven on 200 C, and place the fish inside. The fish needs to be checked every few minutes, since the cooking time depends on the thickness of the fillet. It should be done, but not dried out.
Meanwhile, heat a pan with some oil or butter, fry the garlic, then remove it. That way, the garlic taste is inside, but you won't react to it. Add the wet spinach to it, and stir it slowly until all is wilted down. Since this is really fast, try to time it and cook the spinach short before the salmon will be done. Season the spinach with salt and pepper, and use nutmeg if you are off dairy.
Put the spinach onto your plate, grate some fresh parmesano over it, and place the salmon on top of it. If the salmon happened to get a bit dry, add some butter.

Easy and SCD-legal Chicken Roast Dinner

 

You need:

Carrots, peeled and cut into cubes
Pumpkin, cut into cubes
Rosemary
1 whole, organic lemon
Paprika, black pepper, olive or coconut oil, salt
1 whole chicken

Put pumpkin cubes and carrot cubes into a oven roast dish. Sprinkle rosemary over it and some salt. Heat the oven to 200 C and place the dish into the bottom half.
Put a grill rack directly above the veggies.
Rinse the chicken and dry it with a paper towel, place the lemon inside the carcass.
Mix the oil, salt, pepper, paprika and "paint" the chicken all over with this marinade. Place the chicken onto the grill rack directly above the veggies.
Bake for 30 minutes, then turn the chicken carefully and bake for another 30 minutes.

The juices from the chicken will have dropped into the veggies and cooked them to perfection. The lemon inside the chicken will have scented the meat slightly, keeping it moist, but will not have left any real traces to react against.

Enjoy!

Pumpkin Curry

You need:

1 cup of cooked pumpkin per serve
100g of minced meat per serve
1 tblsp. coconut oil , ghee or butter (later stage) per serve
tolerated spices like turmeric, cumin, pepper, coriander, cinnamon, nutmeg
1/2-1 cup of bone broth per serve

Heat the oil in a pan, then add the spices. Heat up until the spices smell fragrant. Add the meat and fry it. Then add the pumpkin and the broth, and cook it until the liquid has thickened and the pumpkin has fallen apart completely. Salt to your taste.

For later stages, experiment by adding other vegetables like spinach or peas, add garlic or coconut milk.