Monday, August 13, 2007

More non-egg breakfast ideas

non-egg breakfast ideas:

egg-free muffins
sausage -just brown meat and add spices and make into patties or logs
(or just leave it loose)
DCCC moistened with yogurt and fruit
egg-free muffins, brownies or nut butter broken up in yogurt or nut milk
bananas in yogurt
pumpkin or winter squash with honey, cinnamon, nutmeg etc. (can also
add yogurt)
yogurt flavored with pumpkin butter
sandwiches made with eggless bread, sausage patties, and cheese

When I traveled in Europe, I saw them eat cold salmon and liver
pate'. There is no reason to stick to traditional breakfast foods, as
long as the children don't mind,

Mr. Sun Pudding by Deb
2 oz. cooked & pureed butternut squash
2 oz. cooked pureed pears –APPLESAUCE WOULD WORK TOO
1 tsp. nut butter of choice, warmed so it's easy to mix.
Mix all together well. Makes 1 serving.

Orange Pudding by Sherry
½ cup pureed pears
½ cup pureed carrots or butternut squash/pumpkin
1 tbsp cashew butter –CAN USE ALMOND BUTTER
Olive oil if needed to emulsify
Blend well

green pudding & other variations
My son looooooves green pudding. I make it with half an avocado, one
or 2 bananas, 1/2 cup of almond flour or 1/4 cup nut butter, a glob of
honey and some cinnamon. I make other 'colours'..same basic recipe,
but substitute avocado with any of strawberries, blueberries, cooked
carrots, cooked squash, cooked green beans etc. If made with frozen
bananas, it stays cold in his lunch. [other than maybe the strawberry,
you won't get me near them though!]

by Nancy

1 ripe avocado
3 Tbsp or more fresh lime juice
1 Tbsp honey
a few drops Frontier vanilla
(optional) a few Tbsp yogurt

Mix all ingredients until smooth

squash casserole
2 C squash (cooked and mashed)
4 oz applesauce
1/8 C honey
cinnamon and nutmeg
Bake at 350 for 30 minutes. Very yummy.

pumpkin pudding
1/3 T honey
2T butter
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
here's the hard recipe. mix and serve. or freeze in ice pop molds. i
think it would be yummy layered (and pretty) with dripped yogurt mixed
with honey.


1 chicken breast-thawed
2 large pears-peeled
some baking soda

blend until it is the same consistency throughout.
pour and shape with spoon on non-stick grill. Try to make them thick.
cook at about 350 degrees until dark brown on both sides-try not to
smash them down.

preheat your oven at 425 degrees. Put pancakes in a pan, covered with
aluminum foil. Bakes for 15-20 minutes. I just do this to make sure
they're completely safe to eat.
You can make them thin if you want. They also microwave up nicely.
They actually taste better microwaved, because it makes them a little
less dry. If you want to reduce the number of pears and just add water
or juice-that would work too. Just test it. It works very well though.

I use 3 chicken breasts
4 cups butternut squash
I use 4 pears
baking soda
2 cups of water
a little salt
4 tablespoons coconut oil

should make 24-30 muffins

5 apples, peeled and sliced
2 pears, peeled and sliced
1 cup almond flour
2 tablespoons honey
2 tablespoons butter
cinnamon to taste
1. Mix apple and pear slices together in 9" pie plate, sprinkle with
2. In a bowl mix flour, honey, and butter together.
3. Spread mixture of apple and pear slices.
4. Bake at 350 degrees for 30 minutes or until bubbling.
5. Add cranberries or raisins for variation.
Hi here is a new recipe that my wife has made scd legal for apple
crisp hope everyone enjoys it.
-Clark McIntyre

Yogurt pie (adapted from 'It's-a-snap cheesecake from the Knox
Gelatine box)
1 envelope plain gelatine
1/2 cup honey
1 cup boiling water
16 oz of dripped yogurt
1 teaspoon vanilla extract (optional)
SCD nut crust if desired

1. Mix gelatin and honey in small bowl. add boiling water and stir
until gelatin completely dissolves, in about 5 minutes.
2. Beat yogurt cheese an vanilla in large bowl with mixer until
smooth; slowly beat in gelatin mixture. Pour into prepared crust if
desired or pour into greased pie plate.
3. Refrigerate until firm, bout 3 hours. Garnish as desired.
3 pounds fresh ground chicken
2 teaspoons salt
1 tablespoon water
pinch of pepper
pinch of thyme
pinch of sage
pinch of cayenne
1. Stir all ingredients together. Mix.
2. Shape into 3 rolls. Roll snugly in foil and store 24 hours in
3. Poke holes in top and bottom of foil.
4. Arrange on tray and cook in 300 degree F (150 C) oven for 2 hours.
Remove from foil.
May be sliced for sandwiches or eaten with crackers. Can be stored in
freezer for up to 6 months.

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