log tracks my regimen of attitude, exercise, stress management, and SCD
foods. Since I started this regimen in 1997, I've been able to keep my
Crohn's in a drug-free remission.
though I may experiment beyond the SCD from time to time, one must remember
that everyone is different. Follow the intro diet for 3-5 days, and stick
with the SCD until you are completely stable for at least one year before
linked timestamps are your permanent links to individual log entries.
to get your shit together? Got the intestinal fortitude? Yearning for
a nirvana of peristalsis? Buy Breaking
The Vicious Cycle! Written by Elaine Gottschall B.A., M.Sc., the book
guidelines for dietary relief, remission, and cure of Crohns, Ulcerative
Colitis, and other IBDs.
Feel free to contact me if you still
diet is a critical success factor in maintaining a controlled remission
in Crohn's, colitis, and IBD's.
If you already read the Flog
intro page then you already know what the SCD is and why I am maintaining
this site. If you didn't read the intro page yet, please do so now.
Laura and I have spent
over four years modifying favorite family recipes to suit the Specific
Carbohydrate Diet. My meals appear here in Flog,
and many of you have written and asked for specific recipes.
We are working on a book
about our adventures with IBD and IBS, and the quest for the perfect
doodie. This forthcoming book will contain many recipes
in a cookbook format (with ingredient measurements, cooking temperatures,
suggested variations, etc.), and much more. So we're holding back on
sharing all of them now so there is actually something "new"
when you get the book! Our book is due out during 2003. Will it be recipes
alone? Tips, travails, and tactics alone? A combination? It could be
us and tell us what you want to read in our book!
In the interim, here
is a recipe for:
3 Tablespoons olive oil
2 Tablespoons butter
1 medium onion, chopped finely
1 large bunch fresh collards, washed and shredded
1-2 Tablespoons water
2 Tablespoons grated Romano or Parmesan cheese
1/4 cup chopped fresh parsley
2 Tablespoons chopped fresh basil
Preheat oven to 360 degrees.
Grease a 10 inch baking dish with butter.
Heat the oil and butter
in a skillet and saute the onion until soft. Add the collards and cook
over medium heat, stirring occasionally, for 10 minutes. Remove from
heat. Season to taste with salt and pepper. Add the basil and parsley.
In a mixing bowl, beat
the eggs with the water, add the cheese, and mix thoroughly. Pour over
collards, mix well. Pour into greased baking dish and bake 20-25 minutes
or until golden.
Swiss chard, spinach,
or other greens would substitute nicely! Add grated cheese to the top
before baking for a crispy topping.