I don't follow SCD but do avoid many similar foods and artificial ingredients.
Fresh ground ginger mixed with gluten-free soy sauce, brown sugar and a little vinegar of your choosing makes a great sweet and sour marinade.
I make a Korean chicken recipe that uses spices. Here is the marinade for 1.5 lbs of chicken thighs (boneless if possible):
1.5 tsp minced fresh ginger
3 TB chili powder or 2.5 TB paprika mixed with .25 tsp cayenne
2.5 TB sugar (or less-you decide)
2 TB tamari or gluten-free soy sauce
2 tsp toasted sesame oil
3 TB mirin
4 cloves garlic (I omit this but you might like to add)
I usually make a double batch so always have one in the freezer. 1.5 lbs would serve 4 but the 2 of us love it so much it usually is just one dinner and leftovers for lunch. You can make it as bland or as spicy as you like by altering the spices you use. Paprika is not spicy at all so I usually go 50/50 paprika with homegrown dried and ground red chili peppers.
edit to add: this is the book I found this recipe in from the library, p. 49.www.amazon.com/Gluten-Free-Asian-Kitchen-Recipes-Dumplings/dp/158761135X/ref=sr_1_1?ie=UTF8&qid=1442251813&sr=8-1&keywords=gluten-free+asian
If you go to the Amaz. link and scroll down you can see 2 recipes that both look good.
I like Asian recipes because they don't use much dairy.
My other "love it" recipe is chicken curry with ginger and coconut milk and stir fried veggies. My gut is so happy the next day. (Not in the book above).
Post Edited (imagardener2) : 9/14/2015 11:25:03 AM (GMT-6)