In celebration of our completed Whole30, we are using this as a chocolate syrup over Black Cherry Ice Cream in banana splits. Hurray for us!
Chocolate Coconut Ganach
Melt over low heat:
1/2 cup coconut oil
1/2 cup honey
3/4 cup cocoa powder (TJs)
1 tsp vanilla
Whisk until smooth. Use warm as a syrup, or pour into a pan or moulds and cool for Ganach dessert (serve plated with a dollop of Creme Fraiche).
Whir in food processor until almost puréed:
2 cups frozen organic black cherries (Costco)
1/4 cup honey
1 tsp almond flavoring
In a large glass mixing bowl, whisk together:
2 cups SCD yogurt or kefir (24 hour=lactose free)
1/2 cup honey
1 cup coconut cream (or heavy whipping cream if you aren’t concerned about lactose)
1/4 cup flaxseed oil
Add cherry mixture, whisk until combined and pour into an ice cream maker.
The flaxseed oil may be omitted if you will be serving the ice cream immediately, but if you will be freezing it for later, the oil helps for scoop-ability; without it your ice cream will be hard as a rock!
Last night I stuck these two halves of pumpkin in my oven with a half cup water in each pan, and set the oven on time delay bake at 400. When I arrived in the kitchen this morning, I had squash ready to purée! I didn’t get a picture of this morning’s purée, but it looked exactly like applesauce. Which added to the disappointment when tasting it. It wasn’t bad…but it wasn’t nearly as good as the acorn squash. Not much flavor or sweetness without the cider.
Hot tea, scrambled eggs, turkey sausage patties, half a white pumpkin roasted then puréed with cinnamon, nutmeg, and pear cider Lunch
French onion soup, apple slices, grassfed hot dog or chicken apple sausage, leftover chili with some pumpkin stirred in for adults Snack
Almonds, fried pork skins (I’m not recommending this…see below) Dinner
Plum-mustard bbqed chicken drumsticks (it was so yummy!), roasted carrots, steamed frozen green beans, kale salad with dressing and raisins, salted almonds
So last night while I was hallowing out my pumpkins and seasoning my turkey sausage, Mr. Wonderful dashed off to the store to pick up a bag of fried pork skins. This was after a major craving for chips of any kind, and a revelation that pork skins are made from approved ingredients (sort of). I tried to explain to him that one of the goals of Whole30 is to break habits and addictions, and he said he wasn’t one bit worried about that as he only wants to lose a few pounds and then go back to eating Kettle potato chips in our otherwise exemplary diet. No plans to break this habit. So, we tasted the pork skins…and…we both thought they were gross. The kids polished off the entire (small) bag during the afternoon. Whatever.
Here’s dinner…it was finger-licking’ good! The carrots were so easy: used a whole bag of precut baby carrots and roasted them in their own pan alongside the drumsticks. Frozen green beans and bagged baby kale finished off this easy meal.
Plum-Mustard BBQ Chicken Drumsticks
10 prunes, simmered in 1/4 water for 2 minutes or until soft, with cooking water (TJs)
2 Tb Dijon Mustard (TJs)
1/2 cup pear cider (TJs)
Himalayan Pink Salt, in grinder (TJs)
8 chicken drumsticks (free range, from New Seasons market)
Purée softened prunes with their cooking water, add to Dijon and pear cider, mixing until nearly smooth. Baste over drumsticks in a glass roasting pan. Season with salt. Bake at 400 for 45 minutes, or until browning and meat easily pulls from bones.
Hot tea, egg scramble skillets (one with turkey breakfast sausage and one with leftover chopped Italian sausage link and kale…we liked the turkey sausage one better), grapefruit, banana Lunch
Veggie soup, grassfed hot dog or chicken apple sausage, apples Dinner
French onion soup with leftover shredded T-bone steak, leftover brusselsprouts, salad with green apple, avocado, soaked and dried walnuts, and dressing.
I like to make French Onion Soup the day after having a roast or steaks…some leftover beef to mince and add for a heartier main course than just broth and onions. But, a soup with so few ingredients requires each part be the best. I used beef bone broth which I made from gelatin rich knuckle bones (they come no extra charge when we buy 1/4 cow), and simmered them for 2 days in the crockpot. I did this a few weeks ago, so all I had to do was remember to defrost a couple quarts this morning.
Below is the steak shredded and ready for the soup and the leftover brusselsprouts awaiting the oven. I have been successfully broiling brusselsprouts all autumn long, but when cooking them yesterday they did not get tender. I rebroiled them today thinking I hadn’t done them long enough, but barely better. These were in a bag from Costco…perhaps this is end of season and they aren’t fresh anymore.
French Onion Soup
2 large sweet yellow onions
2 Tb ghee
2 qts beef stock
1/2 tsp thyme
Celtic sea salt to taste (about 2 Tb)
Fresh ground pepper (Flower Pepper-TJs)
2-3 cups shredded cooked beef
Melt ghee in large heavy enameled pot. Slice onions into 1/4 inch thick quarter moons, then break into single strands while coating in the heated ghee. Caramelize over medium heat, stirring every 5 minutes until a rich golden brown, about 30 minutes. Add beef stock and spices. Add half of salt and allow to simmer, then taste and adjust seasoning.
Of course, this is best with toasted bread and cheese melted on top, but we enjoyed it plain. It’s only 30 days!
Hot tea, scrambled eggs, turkey sausage patties, acorn squash: baked inverted halves at 400 for 1 hour, scooped out and mashed with a sprinkle of nutmeg and cinnamon and salt, 2Tb ghee, 3Tb pear cider.
Leftover chili over shredded cabbage with avocados
T bone steaks marinated with coconut aminos and a spice rub, roasted Brussel sprouts with blueberry/balsamic glaze, sautéed crimini mushrooms (ghee)
I used the delay bake mode on my oven, leaving the acorn squash halves in the oven over night. Came down to the kitchen to find them baked and ready for mashing.
We broiled the dinner steaks in the oven: 7 minutes on the first side, 3 on the second, for a tender medium rare. There was some leftover, which I sliced and shredded finely and will add to French Onion Soup tomorrow. (Did I mention we are studying France?)
I find its very important with grassfed steak to trim the fat off to avoid gamey flavor in the steak, and to allow them to come to room temperature before grilling/broiling for tenderness.
Hot tea, Banana crepes, grapefruit, berry compote, turkey sausage, fried eggs Lunch Snack
Salted almonds, bananas, applesauce crushers Dinner
Crock Pot Squash Chili garnished with avocado and olives, green apple slices
We have been “visiting” France in our Homeschool cultural studies, so I wanted to make a crepe-like meal for the kids. I think Whole30 technically calls for no baked goods even from approved ingredients, but…oh well! 🙂 And they were delicious. (I tripled this recipe.)
1 ripe banana
Blend till frothy, pour into crepe pan heated with ghee. Add ghee before making each crepe. Fill with sliced bananas, wrap, and top with blueberry compote.
Makes about 3 crepes.
1 lb ground turkey (not breast only)
1.5 Tb Frontier Herbs Poultry Seasoning (it’s sage, thyme, onion, marjoram, black pepper, cayenne pepper)
1/4 tsp nutmeg
1/4 tsp allspice
Knead until incorporated evenly. Best to make at least 8 hours ahead to let flavors combine in the fridge before frying.
Crock Pot Squash Chili
Layer in the crock pot:
2 cups fresh Pico de gallo (Costco)
2 12oz cans diced tomatoes (TJs organic)
1 tsp garlic
1 tsp cumin
2 lbs ground beef, fried with legal taco seasoning (grassfed from my freezer, Oregon Spice Co. Taco Seasoning from Azure Standard)
3 cups diced butternut squash (Costco)
Heat on high for 1 hour, then cook on low for 4-6 hours.
We are trying to schedule non-food treats for our children this month. Today we took them to OMSI, a children’s science museum. We ate the snack lunch while there, but were pretty hungry when we arrived home. Great to walk in the door to a hot crock pot meal all ready (and smelling wonderful)! Makes me feel like supermom.
And squash is a surprisingly good substitute for beans in chili.
Hot tea, Soft boiled eggs, grapefruit, turkey sausage patties Lunch
Veggie Soup, hot dogs or leftover turky sausage, leftover grilled pineapple and guac and bells from night before, mandarins Dinner
Oven roasted butternut squash, onion wedges, and Italian sausages, Romaine salad with green apple, avocado, and dressing.
The Italian sausage links are a pork sausage made with naturally raised pork and herbs and spices but no other additives from New Seasons Market. I found precut butternut squash at Costco (whew, that was easy!) and roasted it with wedges of sweet onion and the sausage links, all in the same pan!
Line pan with parchment, toss squash and onion pieces in a couple Tbs olive oil, coarse salt and pepper to taste, add sausages, roast at 475 for 20 minutes, then stir, flip sausages, and broil another 10 minutes at 550.
Hot tea, Scrambled eggs and turkey sausage patties, grapefruit, applesauce crushers (TJs; bought at the pleading request of my four year old…it’s a big treat to ever get food in a package) Lunch
Veggie soup, hot dogs and ketchup (homemade(!) -recipe below) and mustard (Organicville brand has no sugar) or chicken salad (leftover from yesterday) Dinner
Pork loin cutlets with berry sauce, grilled pineapple without syrup, guac and bells (using bell pepper wedges like chips for eating guacamole), roasted onion, mushrooms, and tomatoes.
The pork loin with berries was outstanding with a little bit of gauc in each bite, and can you imagine how stunning those colors are together? Next time I will garnish the pork with the gauc as well as berries when I plate it. As my husband often reminds me: food is eaten first with the eyes.
Here’s a picture of gauc and bells.
Here’s a picture of the grilled pineapple slices and pork loin just being turned. Do you have a stovetop grilling pan? I love mine from Lodge!
2 cans (6 oz each) tomato paste
1 can water
4T apple cider vinegar
1tsp garlic powder
1tsp onion powder
Combine over low heat, stirring until smooth. This amount nearly filled my emptied squeezable ketchup bottle.
1.5 cups frozen berries: blueberries, raspberries, blackberries, strawberries, cranberries
1/2 cup diced pineapple (optional)
1/4 cup water
Simmer uncovered in small saucepan until thick sauce forms, approx 10 minutes, stirring occasionally.
We pick and freeze berries each summer from nearby brambles or berry farms for economical berries all year long. Ripe blackberries and blueberries are the sweetest, so I always include some in a compote, and add extra if using a tart berry like cranberry.
Hot tea, Flower-fried eggs, half grapefruit, turkey sausage patties Lunch
Veggie soup, chicken salad (scd mayo with curry-recipe below, chicken from last night’s roast, green apple, raisins, celery) or hot dogs, pear slices Dinner
Taco Bowls: Ground beef fried with Oregon Spice Taco Seasoning, over lime juice tossed shredded cabbage with avocado and Pico de Gallo (Costco), mandarins and almonds on the side.
Aren’t the flower-fried eggs adorable? My children hated them. Sigh.
I was really expecting to miss our customary Creme Fraiche and shredded cheese in the Taco Bowls, but the robust Pico de Gallo gave it a new twist and was very enjoyable. This dinner goes together in a hurry.
Sauce for Chicken Salad
Melt over medium heat:
1 stick butter
Meanwhile combine in blender:
1 very large egg (duck) at room temperature (or 2 small)
2 tsp Dijon mustard (TJs)
1/2 tsp salt
Juice of one lime or small lemon (1Tb)
1/4 tsp curry powder
When butter has simmered and separated, wipe off the froth on top which is the protein solids, leaving only the oil. (This is now ghee.)
Then while the blender is running with the lid on and center piece removed, pour the butter oil in a small stream into the egg mixture until it emulsifies into a creamy sauce.
Yields enough to use with 3 cups chopped chicken, not counting the chopped apples, celery, or raisins.
This is the mayo recipe I use, with curry added. For mayo, omit the curry, add 1/8 paprika if desired. Refrigerate for firm mayo.
Hot tea, Scrambled eggs in lard (both eggs and pork pastured)
Turkey sausage patties
Half grapefruit or banana Lunch
Veggie Soup (see recipe below)
Hot Dog link (Applegate farms from TJ’s: organic grassfed with no sugar or nitrites)
Dry roasted salted almonds Dinner
Roasted pastured chicken (sprinkled inside and out with herbs, garlic, and coarse salt, roasted at 375 for about 2 hours)
Roasted carrots (bag of baby carrots with olive oil and coarse salt in 375 degree oven for 20? minutes alongside chicken pan, splash with balsamic and roast additional 10 minutes at 500 degrees) -wow, yum
Romaine salad with pears and soaked/dried walnuts and dressing:
juice of one lemon
1/4 cup white balsamic vinegar (TJ’s)
2 tsp. dijon mustard (TJ’s has no sugar added)
1/4 cup apple cider or juice
1/2 tsp fine salt
1 tsp tarragon, crushed fine
1 tsp onion powder
1/2 tsp garlic powder
1/2 cup extra virgin olive oil (TJ’s has a great price for organic)
Veggie Soup made with bone broth
Sautee 1 chopped onion, 2 lbs chopped carrots, and 1 bunch chopped celery in 4 TB ghee in a large soup pot. I do it until the sugars are released/begin to caramelize, about 30 minutes, while stirring occasionally. Add a qt. of strained bone broth, either directly from crockpot or from jarred broth. Salt with coarse sea salt, about 1 tsp, then wait 5 minutes for it to dissolve, then add more if the broth flavor tastes bland or sweet. Add water if there is not enough broth ratio for veggies and chicken. Allows to simmer until veggies are all soft, about 30 minutes. Optional: 1 Tb. curry powder. Optional: puree of all soft tissues strained from broth.
The dinner picture above doesn’t really look blog worthy…but I was too busy devouring my dinner to mind. 🙂
After dinner I removed all the leftover chicken from the bones, then put the carcass, a lemon halved, and about 3 qts of water into the crockpot to make into bone broth for lunch soup throughout the week.