Banana Bread

MSCD 6-month recipe

2 cups oat flour
½ cup brown rice flour
1 ½ tsp. cinnamon
1 ½ tsp. baking soda
½ tsp. baking powder
3 eggs, beaten
2 ripe bananas, mashed
1 cup applesauce OR ½ cup applesauce & ½ cup yogurt or sour cream*
½ cup honey
1 tsp. vanilla
¼ tsp. Vanilla Crème liquid stevia
½ cup walnuts, chopped (optional)
½ cup raisins (optional)

Mix first 5 dry ingredients together in a large mixing bowl. In a separate bowl mix the next 6 wet ingredients. Gradually pour wet ingredients into the dry, mixing together a small amount at a time. Stir in walnuts and raisins if desired. Pour into 2 well-oiled 9×5-inch loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center of the bread comes out clean. Allow to cool to room temperature before removing from pans and slicing.

*Note: If using yogurt or sour cream, use either Live Yogurt or sour cream from The Road to Health pgs. 146-147. White Mountain Bulgarian yogurt and Cascade Fresh yogurt/sour cream are suitable brands to use in this recipe as well.

by Marilyn Shaw

Chicken Chili

MSCD 6-month recipe

  

This is a rare recipe in which I don’t tell you to drain and rinse your beans.

I do this to create a thicker chili. If your tummy disagrees, go ahead and rinse the beans and add an equal amount of water to the mixture. The chili will be thinner, but the flavor will be just as good.

3 large boneless, skinless chicken breasts
2 (7 oz.) cans green chiles
2 (15 ½ oz.) cans great northern beans
1 red bell pepper, diced
½ large yellow onion, diced
2 Tbs. minced garlic
sea salt and freshly ground black pepper
paprika
garlic powder
extra virgin olive oil

Drizzle chicken with olive oil and season to taste with salt, pepper, paprika, and garlic powder. Bake at 375° for 35-40 minutes, or until chicken is done. While chicken bakes, sauté bell pepper and onion in a large skillet. As peppers and onions soften, add minced garlic, chiles, and beans, including all juice from the chiles and beans. Maintain a light simmer. When chicken is done, dice and add to mixture. Stir and continue to simmer for at least 10 minutes to incorporate flavors. Add small amounts of water, if necessary, to prevent sticking.

Serve as is or topped with organic blue corn chip crumbs and/or shredded Monterrey jack cheese.

by Laura Schroeder

Chocolate Crispy Rice Treats

MSCD 3-month recipe

6 cups brown rice cereal
1 cup honey
1 cup chunky peanut butter
4 Tbs. butter
⅓ cup cocoa powder
1 tsp. vanilla extract
dash of nutmeg

Combine honey, peanut butter, and butter in a large pot over medium-low heat. Stir for a few minutes until melted. Slowly sprinkle in cocoa powder, stirring to prevent lumping. Once incorporated, remove from heat and stir in vanilla and nutmeg. Add brown rice cereal to mixture, stirring to combine until cereal is coated and mixture is sticky. Press mixture into a well-oiled or buttered 9 by 13-inch dish. Chill in refrigerator for 1 hour. Cut into squares and serve.

by Laura Schroeder

Deb's Cornbread

MSCD 6 or 12-month recipe (see note below)

My friend Debbie is a cornbread connoisseur. This is an adaptation

of her wonderful recipe. Best cornbread I've ever eaten.

Thanks Deb!

1 cup cornmeal (I prefer organic, medium grind)
1 cup oat flour
4 tsp. aluminum-free baking powder
¾ tsp. sea salt
⅛ cup honey
1 cup milk (plain brown rice “milk” drink, organic cow milk, or goat’s milk)
¼ cup butter
3 eggs


Mix cornmeal, oat flour, baking powder, and salt. In a separate bowl, mix honey, eggs, milk, and butter. Combine wet and dry ingredients and beat until smooth. Pour batter into a well-oiled or buttered baking dish – a cast iron skillet works best. Bake at 425° for 25 minutes.


NOTE:
Choose the ingredients for this recipe according to where you are on the diet:
•organic white, blue, & red cornmeal OK at 6 months
•yellow cornmeal OK at 12 months
•brown rice and goat milk OK at 3 months
•cow milk OK at 12 months

By Debbie Healer & Laura Schroeder

Khakis

MSCD beginner recipe

Because there is no chocolate in this recipe, I can’t really call these brownies.

That’s why I opted for the lighter shade of brown, khaki.

They’re just as good as brownies though!

1 (18 oz. jar) natural peanut butter, crunchy
1 cup honey
2 eggs
1 tsp. vanilla extract
1 tsp. cinnamon
½ tsp. plain or Vanilla Crème liquid stevia
½ tsp. baking soda
½ tsp. baking powder, aluminum free

Thoroughly mix all ingredients together. Pour into a well-oiled or buttered 9×13-inch baking dish. Bake at 350° for 20-25 minutes. Cool to room temperature before slicing into individual squares. For the best flavor, refrigerate before serving.

by Laura Schroeder

Sqaush Medley

MSCD beginner recipe

The pecans add a nice crunch to this dish while also complimenting

the squash’s sweet and savory flavor.

2 large yellow summer squash
2 large zucchini squash
½ large yellow onion, diced
3 Tbs. butter
extra virgin olive oil
2 Tbs. Mrs. Dash Original Blend seasoning
sea salt & freshly ground black pepper, to taste
½ cup pecans, diced

Halve squashes lengthwise, then slice into half-moon shapes about ¼-inch thick. Heat butter and olive oil in a large skillet over medium heat. As butter melts, add squash and onion. Season with Mrs. Dash, salt, and pepper. Place a lid on the skillet and cook for 15 minutes, stirring occasionally to prevent sticking. Remove from heat. Stir in pecans.

by Laura Schroeder

Cascade Fresh yogurt & sour cream

www.cascadefresh.com

I used to make my own yogurt and sour cream (see recipes on pgs. 146-147 in The Road to Health). And then I became a mom of 3! So now it’s nice to have someone else make my yogurt. And Cascade Fresh is who I choose.

A paragraph from their Web site explains why:

“Being family owned, we follow our hearts, instead of a corporate formula. Each wholesome batch contains only the freshest natural ingredients. No preservatives. No artificial sweeteners. No refined sugars. Our cows are as special as our yogurts, enjoying lush pastures and humane handling at every level. To produce luscious, wholesome milk that’s totally free of rBGH (Recombinant Bovine Growth Hormone).”

Plus, it’s delicious.

I buy the plain yogurt in quarts to cook with, but I also buy the individual 6 oz. containers for snacks or meals. The individual containers are full of fresh fruit, sweetened with fruit juice and available in a variety of flavors - strawberry, blueberry, cherry vanilla and lemon chiffon, just to name a few of our favorites.

My family has been eating their yogurt for a while, but I just recently discovered their sour cream. The sour cream container states that it was “cultured at a low temperature for a full 18 hours.” No preservatives; no artificial ingredients.

Typically store-bought sour cream is not allowed on the diet until 12 months. However, since this sour cream is processed and cultured much like the recipe for Live Yogurt, it is allowed at the beginning of the diet.

Keep in mind though that this is still barring any dairy allergy you might have, which is quite common for MSCD beginners. If your gut doesn’t like dairy, it’s not going to like dairy even from happy cows grazing on lush pastures. But once your gut heals, make sure to go buy some of this stuff and enjoy it.

Chocolate Bundt Cake

MSCD 6-month recipe

You’ll need to be sitting down when you take your first bite of this cake.

Yes, it’s that amazing.

1 cup natural peanut butter
1 cup honey
2 eggs
½ cup applesauce
1 banana, smashed
3 Tbs. butter, melted
⅓ cup oat flour
⅓ cup brown rice flour
⅓ cup pecan flour
½ cup cocoa
2 tsp. vanilla extract
½ tsp. Vanilla Crème or plain liquid stevia (Sweet Leaf brand)
1 tsp. baking soda
1 tsp. baking powder, aluminum free
dash of nutmeg

Mix all ingredients together to form a smooth batter. Pour into a well-oiled bundt pan and bake at 350° for 45 minutes. Allow cake to cool to room temperature before adding icing.

Icing:
4 Tbs. butter
½ cup honey
⅓ cup cocoa powder
2 Tbs. powdered goat milk (NOT diluted)
1 tsp. vanilla extract

In a small sauce pan over medium low heat, melt butter. Stir in honey. Add cocoa and powdered goat milk. Mix thoroughly. Allow to cook for 5 minutes, stirring frequently to prevent scorching. Remove from heat and stir in vanilla. Place in refrigerator for 1 hour to cool and thicken.

When cake is cooled, gently release it from the sides of the pan with a butter knife. Place a serving platter on top of bundt pan and quickly flip the combo upside down to get the cake out. Using a spatula, generously ice the cake.

by Marilyn Shaw & Laura Schroeder

Black-eyed Goulash

MSCD 6-month recipe

1 lb. ground meat
1 (1 lb.) bag frozen black-eyed peas
½ yellow onion, diced
½ bell pepper, diced
2 Tbs. minced garlic
1 (10 oz.) can diced tomatoes and green chilies
sea salt and freshly ground black pepper, to taste
extra virgin olive oil

Brown ground meat, seasoning with salt and pepper. Cook black-eyed peas according to package directions. When meat is brown, remove from skillet and set aside. In the same skillet, add a drizzle of olive oil, onion, bell pepper, and garlic. Sauté until tender. Add diced tomatoes and green chilies, cooked and drained peas, and meat to skillet. Mix all ingredients to incorporate and cook on medium heat for a few minutes to heat through.

Great served with cornbread.

by Laura Schroeder