Cool Vanilla Weight Gain Pudding – Paleo and SCD

Cool Vanilla Weight Gain Pudding – Paleo and SCD

Weight gain is something many kids I meet need to work on. But so often, strategies include allergens or other problematic foods that they can’t have: Milk protein (casein), eggs, ice cream, full fat yogurt, cream, Pediasure (that’s milk protein), cane sugar…. What to do?

Shakes, puddings and liquid boost drinks are a great way to do it. Use this hypoallergenic short cut pudding that is full of protein, healthy fats, and some SCD legal carbs and proteins too. Don’t skip the crushed ice in the bottom of your mixing container, it gives a refreshing coolness to the whole recipe!

Cool Vanilla Weight Gain Pudding - Paleo and SCD
Print Recipe
Cool and soothing, not to mention a big hit of easy to digest calories that help rather than hurt healthy gut bacteria. This will yield as much as 500 calories per serving (recipe makes two generous servings) depending on the size of avocado you are using.
Servings Prep Time
2 ~5-6 oz servings 8 minutes
Servings Prep Time
2 ~5-6 oz servings 8 minutes
Cool Vanilla Weight Gain Pudding - Paleo and SCD
Print Recipe
Cool and soothing, not to mention a big hit of easy to digest calories that help rather than hurt healthy gut bacteria. This will yield as much as 500 calories per serving (recipe makes two generous servings) depending on the size of avocado you are using.
Servings Prep Time
2 ~5-6 oz servings 8 minutes
Servings Prep Time
2 ~5-6 oz servings 8 minutes
Ingredients
Servings: ~5-6 oz servings
Instructions
  1. Place crushed ice in the bottom of blender or tall quart mixing jar or container (in which case you'll need an immersion blender). Add remaining ingredients on top. Blend all together until smooth and evenly blended into pudding texture.
  2. Spoon into single serving Pyrex cups or bowls. Sprinkle nutmeg on top for garnish and flavor.
  3. If a drinkable version is ideal, add water until thinned to desired degree. This will reduce calories per serving.
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SCD Apple Banana Cake

SCD Apple Banana Cake

SCD eaters have a hard time finding carbs that are comfortable and safe to eat – especially the ones I know, who are little – but this SCD legal Apple Banana Cake is a problem solver!

The problem with SCD for kids is that it can stunt growth. Those are fightin’ words I know! But, when children eat a high protein, high fat, low carb diet (as was true for the infamous Atkins diet of the ’80s), they will not only not gain weight very well, they may not grow well either – even when they eat ample daily total calories.

Why is this? Because little humans need carbohydrates for growth. Carbs protect protein for other tasks during growth. They also help build a healthy gut biome, when the right carbs are eaten. When kids go keto, they are using protein and ketones for energy. Protein is a lousy fuel source. Relying on it day after day will overburden kidney. Ketones (as you probably know) are a great fuel source. While this works great for adults and anyone who does not need to lose weight, it doesn’t work so well for children who need to gain weight and correct a growth pattern that has flattened. Ketones can also suppress appetite, making it even harder to eat the amounts of food children need to repair growth patterns

Once you get past Intro, Stage 1 and Stage 2 of SCD, try this recipe. I took extra care to cook apples before baking them in to the cake (a tool like this, if you don’t already have one, makes the core/cut/peel part of the task fast and easy). If you’re further along in the Stages of SCD, you may be fine putting cut raw apples into the bake. If you don’t have time to cook the apples, use SCD legal applesauce (2 cups).

I also took extra caution with the orange juice, and fresh-squeezed my own for the recipe (with one of these – makes this job a snap too, and many versions abound. I’ve had mine for over 30 years and it’s still going strong). Or, you can use any store bought SCD legal OJ instead (Whole Foods 365 fresh squeezed for example) to save time.

The third thing I was careful to do was grind the pumpkin seeds into meal before adding to the recipe. Again, SCDers who are stable, past early phases, and not trying to resolve active symptoms may be able to skip that step and just place the seeds in the batter.

Ok enough tips – bake and enjoy. This is moist and yummy, almost like a kugel, minus the grains and sugar!

SCD Apple Banana Cake
Print Recipe
Moist, rich, delicious...like a kugel or bread pudding - but Paleo and SCD legal!
Servings Prep Time
9 3 inch pieces 90 minutes
Cook Time
60 minutes
Servings Prep Time
9 3 inch pieces 90 minutes
Cook Time
60 minutes
SCD Apple Banana Cake
Print Recipe
Moist, rich, delicious...like a kugel or bread pudding - but Paleo and SCD legal!
Servings Prep Time
9 3 inch pieces 90 minutes
Cook Time
60 minutes
Servings Prep Time
9 3 inch pieces 90 minutes
Cook Time
60 minutes
Ingredients
Servings: 3 inch pieces
Instructions
  1. Grease a 9 inch square baking pan with coconut oil or ghee, and line with parchment baking paper. Preheat oven to 350.
  2. Place pumpkin seeds in a food processor. Grind to fine meal. Add this to a medium size bowl and combine with dry ingredients: Almond flour, cinnamon, baking soda, raw maca powder.
  3. In a separate bowl or in a stand mixer bowl, combine eggs, honey, vanilla. Beat til smooth and evenly mixed.
  4. Core and peel apples (a coring tool makes this easy). Slice thin and then chop into smaller pieces. Sauté these in ghee in coconut oil, and add orange juice. Cover and simmer til bubbling soft, about 15 minutes.
  5. Mash banana to gloppy liquid in another bowl. Add the cooked apples (or applesauce) to the banana mash, and stir both to mix together evenly.
  6. Add the banana/apple mixture to the wet ingredients, and stir to evenly combine everything.
  7. Add the dry ingredients into the wet mixture, stir til evenly mixed. Batter will be thick and wet. Spoon into baking pan. Bake for one hour, til top is browned and cake has begun pulling from edges of pan. Enjoy!
Recipe Notes

[recipe]

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Creamy Dairy Free Paleo Vanilla Pudding

Creamy Dairy Free Paleo Vanilla Pudding

If nobody ever made made scratch pudding for you when you were a kid, you’re in for a treat. This is so deliciously yummy and it’s completely dairy, gluten, and sugar free. Ghee in this recipe is important, even though there are plenty of other fats; ghee is okay for most kids in my practice with dairy allergy (I say “most” because I can’t find any I’ve worked with who couldn’t have ghee due to dairy IgE, but check with your allergist if you’re not sure in your own child’s case). This is also a great option for yogurt, sugar, and smooth-food junkies who need some more nourishing options besides sugary low fat dairy products. But most of all, it is just Really. Good. Pudding.

This recipe isn’t mine. It comes from Our Paleo Life (where you should poke around for even more recipes) – I’ve made it several times. I get perplexing results because sometimes it doesn’t set well, even though I follow the same exact steps. I’ve modified the recipe to enhance  odds for setting better. I’ve also added some stevia to even out the sweetness and removed steps to strain lumps from the pudding. I’ve had no lumps at all each time I’ve made this recipe without straining, so have left that part out. See the variations for other flavors at the recipe’s source link too – chocolate, butterscotch, and peanut butter pudding!

Creamy Dairy Free Paleo Vanilla Pudding
Print Recipe
Really. Good. Pudding. Worth the time it takes to cook and set. Enjoy.
Servings Prep Time
4-6 people 3-4 hours
Cook Time Passive Time
30 minutes 3-3.5 hours
Servings Prep Time
4-6 people 3-4 hours
Cook Time Passive Time
30 minutes 3-3.5 hours
Creamy Dairy Free Paleo Vanilla Pudding
Print Recipe
Really. Good. Pudding. Worth the time it takes to cook and set. Enjoy.
Servings Prep Time
4-6 people 3-4 hours
Cook Time Passive Time
30 minutes 3-3.5 hours
Servings Prep Time
4-6 people 3-4 hours
Cook Time Passive Time
30 minutes 3-3.5 hours
Ingredients
Servings: people
Instructions
  1. In a sauce pan, combine the tapioca starch and salt, without heat - do not turn on the stove yet. Blend these dry ingredients with a whisk til evenly mixed.
  2. Slowly add the coconut milk over low heat, and whisk in to dissolve the dry ingredients. This will take 5-10 minutes of steady whisking. Do not boil.
  3. Once the coconut milk is evenly mixed in with no lumps, whisk in the egg yolks evenly, then the honey and vanilla. Continue on medium high heat til bubbles begin to form around the edges, about 5-10 minutes, whisking constantly.
  4. Once bubbling gently, reduce heat to medium low and continue cooking and whisking. Let the pudding become thick enough to plop back into the pot when you lift the whisk, instead of being drippy or runny. This may take 10-15 minutes.
  5. Higher heat may speed this up but you will also need to whisk more quickly to keep the pudding from burning, sticking to bottom of pot, or boiling.
  6. Stir in stevia drops, ghee, and vanilla. Continue whisking til evenly mixed and pudding is thickened.
  7. Pour into individual heatproof glass or ceramic serving dishes. To prevent a skin from forming on the pudding, place plastic wrap directly on the pudding in each dish and seal. I don't mind the skin and prefer to leave the plastic wrap off. Refrigerate for about 3 hours or overnight. Or, eat right away, warm and a little less set - also delicious!
Recipe Notes

You may use arrowroot starch instead of tapioca, but I have not tried this yet; potato starch may work too. For salt, I use Himalayan salt because it has a wider mineral profile than ordinary table salt and because sea salt is now (sadly) under scrutiny for having plastic in it. If the pudding hasn't thickened enough after lengthy heating and stirring, remove 1/4 cup of pudding from the pot into a small Pyrex or ceramic bowl or cup. Stir in 1 Tablespoon of starch and blend til smooth and thick. Add this back to the pot and continue stirring with whisk til smooth and thickened.

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Pork and Turkey Thai Veggie Meatballs

Pork and Turkey Thai Veggie Meatballs

Sounds like a mouthful of a combination, but boy does it work. Ground turkey, ground pork, shredded sweet potato and shredded carrot, lots of fresh ginger… and more. Once you’ve got all these ingredients, these meat and veggie balls are easy enough. Serve over whatever works – gluten free noodles, basmati rice, or as a slider on a Paleo bun.  Another grain free option is to make buns with Chebe mix – perhaps not precisely Paleo, but tasty and easy. With the sauce, this is a great meal. Kids who like spicy will go for these, and you can dial up or down the heat according to your family’s palate.

Pork and Turkey Thai Veggie Meatballs
Print Recipe
A spicy twist on the usual meatball, with a savory blend of turkey and pork
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
25 minutes 10 minutes
Pork and Turkey Thai Veggie Meatballs
Print Recipe
A spicy twist on the usual meatball, with a savory blend of turkey and pork
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
25 minutes 10 minutes
Ingredients
For The Meatballs...
For The Sauce
Garnish
Servings: people
Instructions
  1. Preheat oven to 350 degrees.
  2. For the meatballs: Peel the sweet potato and wash and peel the carrots. Using a shredder attachment on a food processor, shred both. You can also use a grater to shred by hand.
  3. Place shredded veggies with the rest of the meatball ingredients in a large bowl. Use your hands or a potato masher to combine.
  4. Heat a large oven safe saucepan or skillet to medium high heat (an iron skillet is perfect for this!). Place in it 1-2 teaspoons coconut oil or sesame oil. Using an ice cream scoop or large spoon, shape meatballs. You will have 12-15 large meatballs. Brown them on all sides.
  5. While these are cooking, in a medium bowl, blend all sauce ingredients together with a wire whisk, until evenly combined. When meatballs are browned, remove from heat, and pour the sauce over them.
  6. Place the meatballs in sauce, in the saucepan, in the preheated oven for 15-20 minutes, or until cooked through. Garnish with chopped cilantro and green onions.
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