At our house we are working to cut some of the carbohydrates in our diet, not completely, but just trying to make note of what we are shoving in our mouths and trying to make healthier choices in favor of less processed foods. Since doing so, I have realized that I might have an aversion to gluten and would like to try to watch my intake on that as well. I recently had the chance to review Cooking for the Specific Carbohydrate Diet, a cookbook by Erica Kerwien. It has tons of recipes to help cut out some of the gluten and still have great meals, snacks and desserts.
Cooking for the Specific Carbohydrate Diet
In this book are over 100 easy, healthy and delicious recipes that are sugar-free, gluten free and grain free. In an effort to help her son who has Crohn’s Erica decided to create a book of recipes that are not only easy on the sensitive stomach, but yummy too! I am excited to work my way through the book – but here is a quick and easy recipe that I tried out and want to share with you.
This quick and simple snack contains a single ingredient – Parmesan cheese. Or two ingredients if you want to sprinkle some dried oregano or basil on top of each cracker. If you don’t have Parmesan cheese, another aged hard cheese will also work.
- 4 oz Parmesan cheese, shredded
- Dried oregano or basil (optional)
- Preheat your oven to 350F. Line two baking sheets with parchment paper or nonstick silicone mats.
- Drop about 1 tablespoon shredded Parmesan cheese at a time onto the lined cookie sheet. If you want the crisps to be thick in the center, pile the cheese in a mound and it will spread a bit as it bakes. If you ant them to be crunchy and lacy, spread the cheese out evenly. Sprinkle with dried oregano or basil if you wish.
- Bake for 6 minutes, or until the tops are starting to brown.
- Let cool for a few minutes and then crunch away, store at room temperature in a sealed container for a few days, or the refrigerator for a few weeks.
I learned from the book that the specific carbohydrate diet has been around for a while, originally created in the 50’s by a doctor and later better explained through a Nutritional Biochemist, it is used to help children and adults with Crohn’s disease, celiac disease, IBS, cystic fibrosis, gluten and other intolerances, and a variety of other medical issues. There are charts and pages of information on what is allowed and what is not – tips on what to do when eating out, eating in school, eating while traveling, etc. This book has been a great resource for me – and I am REALLY hoping to feel better as I am able to stick to the diet better.
You can find Cooking for the Specific Carbohydrate Diet on Amazon.
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