Pumpkin Custard Cups – SCD / IBD / AIP

Pumpkin Custard Cups – SCD / IBD / AIP

FPIES, Crohns flares, food allergies, and inflammatory bowel disease (IBD) are so very challenging and frightening for anyone, let alone kids. It’s so discouraging when it seems there is nothing to eat, and food only hurts. Here is a soothing, nourishing recipe that uses safe, easily digested ingredients that are low FODMAPs and allowed on SCD as well as IBD and AIP restricted diets. It’s free of grains, gluten, egg, dairy, nuts, and sugar. Plus it’s yummy! Use only plain unsweetened organic ingredients, with no fillers, additives, or sugars added to the canned goods.

Pumpkin Custard Cups - SCD / IBD / AIP
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Enjoy warm from the oven or chilled. For an extra treat, top with coconut whipped cream: Refrigerate a can of coconut milk overnight. Drain off liquid, and whip the solid fat into a topping. Add a couple drops of stevia or honey for extra sweet.
Servings Prep Time
6 single serve ramekins 30 minutes
Passive Time
1 hour
Servings Prep Time
6 single serve ramekins 30 minutes
Passive Time
1 hour
Pumpkin Custard Cups - SCD / IBD / AIP
Print Recipe
Enjoy warm from the oven or chilled. For an extra treat, top with coconut whipped cream: Refrigerate a can of coconut milk overnight. Drain off liquid, and whip the solid fat into a topping. Add a couple drops of stevia or honey for extra sweet.
Servings Prep Time
6 single serve ramekins 30 minutes
Passive Time
1 hour
Servings Prep Time
6 single serve ramekins 30 minutes
Passive Time
1 hour
Ingredients
Servings: single serve ramekins
Instructions
  1. Preheat oven to 350. Grease 6 individual serving ramekins with coconut oil.
  2. In a small dish, combine 3 Tablespoons chia seeds with 6 Tablespoons water. Set aside so these can absorb the water while you mix the other ingredients, about five minutes.
  3. In a large mixing bowl, combine all remaining ingredients. Stir thoroughly, til smooth and evenly mixed.
  4. Add the soaked chia seeds to the custard mixture and stir thoroughly, until seeds are mixed throughout and there are no clumps.
  5. Place the greased ramekins in a large baking dish, big enough for all of the ramekins to fit in it. Pour some custard into each dish, leaving about 1/2" space from top.
  6. Boil 2-3 ups of water. Once it is boiling pour it into the baking dish so that it surrounds the ramekins, to about half way up the sides of the ramekins.
  7. Place the baking dish with hot water and ramekins in 350 oven. Bake for 1 hour, until custard sets. It will be less firm than custards typically are when made with eggs and egg yolks but will partly set.
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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
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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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Mushroom Quiche, Gluten AND Dairy Free

Mushroom Quiche, Gluten AND Dairy Free

Quiche is so yummy, and so off limits for so many kids in my practice – until this gluten and dairy free mushroom quiche option worked out perfectly! I combed many sites for a way to do this that met my criteria for no dairy or gluten, and, tasted really good. I ended up with this amalgam of my own that worked really well.

You will need a gluten free pie crust for starters. You can buy these in the frozen section of most supermarkets now, but I don’t love those, and I don’t mind making my own. I use Bellas’ Gluten Free All Purpose Baking Mix for this, and it’s a snap. I have made my own for years but like this product and recipe better for pie crusts. I’ve even cut the back of the box out and tucked it into my recipe binder in my kitchen so I can grab this recipe fast, any time…

 

So, either buy or make a GF crust, bake it for ten minutes while you assemble the quiche ingredients, and let it cool. When your filling is ready, the crust will be too.

Mushroom Quiche, Gluten AND Dairy Free
Print Recipe
No compromise here. Classic quiche taste and texture that will satisfy even the most hardened cheese lovers.
Servings Prep Time
6-8 pieces 40 minutes
Cook Time Passive Time
50 minutes 50 minutes
Servings Prep Time
6-8 pieces 40 minutes
Cook Time Passive Time
50 minutes 50 minutes
Mushroom Quiche, Gluten AND Dairy Free
Print Recipe
No compromise here. Classic quiche taste and texture that will satisfy even the most hardened cheese lovers.
Servings Prep Time
6-8 pieces 40 minutes
Cook Time Passive Time
50 minutes 50 minutes
Servings Prep Time
6-8 pieces 40 minutes
Cook Time Passive Time
50 minutes 50 minutes
Ingredients
Servings: pieces
Instructions
  1. Prepare your pie crust per package instructions if you've bought a mix (See product and image above). Whether you'e made your own crust or purchased one, once it's ready, place it in a 400 degree oven and bake for ten minutes. Once it is done, set it aside, but keep your oven ready: Reduce heat to 375.
  2. Slice mushrooms into thin segments and chop onion fine. Heat a skillet to medium and add the ghee (or olive oil, coconut oil, or vegan spread of your choice). Sauté the onions first, for about two minutes, to just soften. Then add mushrooms and reduce heat to low. Sauté until mushrooms are lightly but not completely cooked, about 3 minutes; remove from heat before they spill a lot of water into the skillet. If they do, drain it off before placing in your pie crust later.
  3. Whisk together the eggs, coconut milk, almond milk and spices until frothy and evenly blended.
  4. Spread the cooked vegetables evenly in the pie crust. Pour the egg mixture over all. Lay tomato slices gently on top of the egg and vegetable filling in a ring pattern, around the outer edges of the mixture, working your way in toward center of the quiche. If desired, add cheese substitute shreds and sprinkle on top. You may also use any grated cheese your family tolerates here if desired, like Manchego (sheep cheese) or hard goat milk cheddar.
  5. Place the quiche on a baking sheet to prevent spillage and drips in your oven. Bake at 375 for 45 - 50 minutes or until the top has puffed up and browned, and the quiche is set when given a gentle shake. Let it rest for 10 minutes before serving. The top will settle when cooled.
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Gluten Free Pumpkin Bread with Paleo Option

Gluten Free Pumpkin Bread with Paleo Option

No reason to miss out on healthy carb treats for your kids. Treats don’t have to be sugary junk. This is a moist and festive quick bread, great for packing into lunches or after school snack. Remember, kids need carbs to grow and gain as much as they need protein and fats. Turn this satisfying and nourishing treat up a notch to extra special mode (and add a protein boost too), when you bake as muffins and spread with my Paleo Honey Butter Cream Frosting.

Gluten Free Pumpkin Bread with Paleo Option
Print Recipe
Pumpkin-y and mildly sweet!
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Gluten Free Pumpkin Bread with Paleo Option
Print Recipe
Pumpkin-y and mildly sweet!
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan (or muffin tins) and dust with your flour of choice. Lining the loaf pan with baking parchment, if available, or your muffin tins with paper cups, makes for easier removal after baking but isn't crucial.
  2. Blend flour mix, baking soda, xanthan gum, cinnamon, stevia, and spices, baking powder and set aside.
  3. In a mixer, cream butter until pale or nearly white.
  4. Add the sugar and beat until fluffy, then add eggs one at a time and blend evenly. If the mixture looks cracked, add 1 or 2 Tablespoons of your dry ingredient blend to the bowl, and stir til smooth.
  5. Stir in pumpkin puree, then add dry ingredients and alternate with milk substitute until all are blended together smoothly.
  6. Stir in your choice of chopped nuts, chocolate chips or raisins. Bake the loaf for 1 hour. Small loaves may be done in 25 minutes, or muffins in 15-10 minutes.
Recipe Notes

For muffins, grease a muffin or cupcake tin and dust with your choice of GF or Paleo flour. Reduce baking time to 18-25 minutes, longer for larger muffins and less for smaller ones. Test for doneness with toothpick, which should come out clean. Cool on baking rack and frost with Paleo Honey Buttercream Frosting. If nuts of any type can't be added to the batter, try Lily's GF CF stevia sweetened chocolate chips, raisins, or Enjoy Life GF CF chocolate chips.

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Gluten Free Chocolate Pumpkin Bread Pudding

Gluten Free Chocolate Pumpkin Bread Pudding

Chocolate + pumpkin is one of my favorite combos when it comes to indulgent baked treats. This is a weighty dessert for sure, right up there with chocolate pecan pie, or triple chocolate cake – perfect for holiday time or when you want a departure from the usual. As always, I created this recipe with kids in mind who have food intolerances. You can make this with wheat bread, milk, and cream if you like, but if you can’t, there’s a way.

Gluten Free Chocolate Pumpkin Bread Pudding
Print Recipe
Hearty, traditional, a little decadent, and hard to resist. Serve warm with toppings as tolerated by your family - whipped cream, whipped coconut cream, ice cream, or cashew or coconut based ice creams that are dairy free.
Servings Prep Time
6-8 Servings 20 mins
Cook Time Passive Time
15 mins 30 mins
Servings Prep Time
6-8 Servings 20 mins
Cook Time Passive Time
15 mins 30 mins
Gluten Free Chocolate Pumpkin Bread Pudding
Print Recipe
Hearty, traditional, a little decadent, and hard to resist. Serve warm with toppings as tolerated by your family - whipped cream, whipped coconut cream, ice cream, or cashew or coconut based ice creams that are dairy free.
Servings Prep Time
6-8 Servings 20 mins
Cook Time Passive Time
15 mins 30 mins
Servings Prep Time
6-8 Servings 20 mins
Cook Time Passive Time
15 mins 30 mins
Instructions
  1. Preheat oven to 350.
  2. Cut bread into half inch cubes, transfer to a large all metal pot, and set aside.
  3. In a separate bowl, whisk together the milks, eggs, pumpkin, coconut sugar, stevia, spices, vanilla and bourbon or rum. If omitting eggs, increase pumpkin by 3 Tablespoons and add 1 Tablespoon tapioca starch + 1 Tablespoon EnerG brand Egg Replacer; whisk in with milks, sugar, spices, and liquor.
  4. Pour the custard mixture over the bread cubes in the pot. Add the chocolate, broken into 1/2 inch chunks. On low medium heat, let the mixture slowly melt and blend, stirring occasionally til chocolate is evenly mixed throughout, about 15 minutes.
  5. Transfer the pudding to a baking dish greased with refined coconut oil or ghee, and bake for 25 minutes, or til toothpick comes out clean. You can also bake in individual ramekins; reduce baking time to 15 minutes and check for doneness.
  6. Serve warm with toppings of your choice.
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