The next night we had Taco Salad - bagged lettuce with SCD seasoned ground beef, chopped tomato, green onions, grated cheese, and SCD yogurt for me.
And last but certainly not least was a yummy Polynesian Pile-On. This is a meal I remember having on camping trips or for group meals growing up and it's easy to make SCD-style. Mine consisted of Trader Joe's legal canned chicken, Dole Crushed Pineapple, grated cheddar cheese, chopped celery, sliced green onion, and sliced almonds. You can top it with SCD yogurt mixed with some home-mixed curry powder and salt. Non-SCDers can serve it over rice and top it with chicken gravy and chow mein noodles.
For desserts each night Mom supplied me with SCD Peanut Butter Cookie Bars she had baked at home and put in snack-sized baggies. A fun treat! If you'd like, you could also make the nutty and chewy Gingersnap Cookies from our NoMoreCrohns website as a great camp treat. Here's the recipe:
Drop teaspoonsful onto parchment lined double cookie sheets. (Doubling helps prevent cookies from burning.) Bake at 350 degrees for 8-10 minutes, or until tops are beginning to brown and cookies no longer look wet. Turn trays halfway through baking time and watch closely the last few minutes, as items containing honey burn more easily.
Hi! I'm Erin, from over at NoMoreCrohns.com. I know firsthand the healing power of food, and I love to share delicious recipes with you! While everything I make is free of gluten, grains, lactose, and refined sugar, none is short on flavor! It is flavor first for good health here. Enjoy.
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