Two weeks ago, as I sat in clinic for my 3 month Cystic Fibrosis check-in, I got a text from my youngest sister. My two-year old niece had been admitted to the hospital for severe constipation and an enlarged colon. My heart sank.
Of course anyone would be distraught over a young relative having to be admitted to the hospital for very uncomfortable testing and procedures, but the irony here was that her doctors suspected it could be the same disease-causing her issues that her aunt sitting in clinic had–aka ME. And I was about to find out I needed to have the same treatment as my sweet niece. I sat and sobbed.
I didn’t cry because I was about to be on a liquid diet for 3 days and drink four liters of my least favorite cocktail that would rid my intestines of fat and mucous build-up, although I HATE this procedure. I cried because the disease that causes me pain, sucks away my time, interferes with my life, and possibly numbers my days, may not only affect me and my two children, but now my niece. I wanted to take away their pain. I wanted to be the only person suffering from CF…..please not one more person is all I kept thinking. Flashbacks of THIS went through my head.
Well, fast forward to now, 2 weeks later. Because I can NOT take away anyone’s suffering, I have decided to try something RADICAL!! I have tried many elimination diets over the years to help rid me of my digestive symptoms with no luck. I have been dairy-free, gluten-free, egg-free, sugar-free with zero improvement of symptoms. I have tried low-fat, high-fat. Na-da. But with the help of my research based GI doctors and the book Breaking the Vicious Cycle by Elaine Gottschall, I am going to try the Specific Carbohydrate Diet–AKA the SCD diet.
It is a very restrictive diet–but all based on extensive research and has been clinically proven to help with Crohn’s disease, Celiac Disease, Ulcerative Colitis, and Cystic Fibrosis. Well, for years they thought I did in fact have Celiac, Crohns or UC. This may be worth trying.
What this post is NOT is a why you should do the SCD diet. I have not been doing this diet long enough to give any proof of it working (although have felt intestinally better than I have in 20 years for the past week.) Once I have experienced the diet for a full month, I will let y’all know how I am doing with things.
In the meantime, a girl HAS to eat!
The process is actually quite simple, albeit a bit time consuming (but very little hands on work!)
If time permits, it is best to salt your peeled, eggplant slices for at least an hour to draw out all the bitterness that exists in the Eggplant. After the hour, rinse and pat dry the eggplant before breading.
Then I layered the baked eggplant slices in a homemade marinara sauce and lots of freshly grated Parmesan cheese. Note: I made my Marinara Sauce as stated minus the tomato paste and by using Muir Glen canned tomatoes to make this SCD approved.
Bake again and then behold classic comfort food–made allergy friendly! I served this up with a huge salad and was in a bit of heaven. Seriously though, it is good eats no matter what your restrictions are or are NOT.
- 1 large eggplant, peeled and sliced into ½ inch rounds
- 1 egg whisked with 1 tablespoon water
- ½ cup coconut flour
- 1 teaspoon egg, divided
- ½ teaspoon pepper
- 1 teaspoon dried oregano
- 2 cups marinara sauce
- ½ cup up to ¾ cup freshly grated Parmesan Cheese
- 3 tablespoons extra virgin olive oil (approximate)
- If time permits, generously salt eggplant and let sit for up to 1 hour. May skip or do for only a short period of time as well.
- Preheat oven to 400 degrees. Lay an oven safe cooling rack onto of a cookie sheet or use a broiler pan.
- Place the whisked egg with ½ teaspoon salt in a shallow dish.
- Mix the flour, remaining salt, pepper and oregano in seperate shallow dish.
- Dip each slice of eggplant into the egg wash, followed by the flour mixture, then set onto the baking sheet. Drizzle with a bit of olive oil.
- Bake for 15 minutes and then flip eggplant slices over and drizzle with a tiny bit more olive oil. Continue baking for an additional 15 minutes.
- Lower oven temperature to 350 degrees.
- In a 2 quart baking dish, cover the bottom with a layer of marinara sauce. Cover with a layer of eggplant, repeated with freshly grated parmesan. Repeat layers until all eggplant is used. On final layer top with remaining sauce and a generous layer of Parmesan cheese and a drizzle of olive oil.
- Bake for 25-30 minutes or until cheese is melted and bubbly.
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