Clean Eating Day 12 [SCD, GAPS, Whole30]

Hot tea, scrambled eggs, pork breakfast sausage (made with turkey sausage recipe), orange slices, baked squash soufflé with coconut topping
Veggie soup with avocado, grassfed hot dog or chicken sausage, apples
Apples and veggies
Asian meatballs with dipping sauce, green onion soup

At breakfast, everyone turned up their noses at the pumpkin soufflé, so the baby and I ate about half of it ourselves. It’s just all the pumpkin and other squash I roasted this week, blended with nutmeg, cinnamon, pear cider, and 2 eggs, topped with unsweetened coconut and baked at 350 for 30 minutes.

In the afternoon, Mr. Wonderful took me to see Les Miserables in the Theater. Loved it. Then we all got home at 6:30 -hungry- and I hadn’t started dinner yet.

While waiting for their dinner, the kids all gobbled up servings of cold squash soufflé, amazed that it tasted like pumpkin pie.


These are the Asian Meatballs, recipe from my new friend Katherine. Thanks, Katherine!

Asian Meatballs
2 pounds ground pork
2/3 large head of green cabbage (napa cabbage is alternate)
5 stems cilantro with leaves
2 green onions
3 cloves garlic
Real salt
Sesame Oil
(Ginger is optional; I didn’t add ginger)

1. Put the pork in a large mixing bowl and use a hand mixer to beat it so the meat loosens into threads. Lightly season the meat with salt and sesame oil.

2. Finely chop the cabbage in the food processor, salt well, allow to sit for a few minutes, then press as much liquid out as possible; too much liquid will cause the meatballs to fall apart. Add pressed cabbage to meat.

3. Finely mince onion, garlic, cilantro, and ginger if adding it, add to meat, and blend the mixture together.

4. Form into balks the size of ping pong balls. These may be made ahead and frozen or refrigerated.

5. To cook, fill a large pot half full with water; bring to a boil over high heat. When boiling, add enough meatballs to cover bottom of pot without them crowding/sticking together. Leave over high heat, and when it returns to a boil, add a cup of cold water, which will cool the water below boiling. Repeat this step once more, and when it has returned to boiling the third time the meatballs are done. Fish them out and serve immediately with dipping sauce.

Dipping Sauce
2 parts soy sauce (I used coconut aminos)
1 part sesame oil (I used olive because I didn’t have sesame, but sesame is on my shopping list since olive is not a very good substitute)
Green onions, finely minced, to taste
Garlic, finely minced, to taste
Chili oil or minced fresh chilies to taste (I didn’t have this, so I used a dash of cayenne red pepper)

Surprisingly, the sauce tasted good, despite all my substitutions. And the meatballs were delicious. Next time I will definitely do more than two pounds.

Green Onion Soup
2 qts chicken stock
6 stalks green onions, sliced
2 cloves garlic, minced
10 stems cilantro, minced
4 oz crimini mushrooms, sliced
1 cup sliced green cabbage
Salt to taste (at least 1 Tb if stock is unsalted)
1 Tsp coconut aminos
Mix all ingredients in a soup pot and simmer until green onion is soft.

I used stock which I had made from our Plum Mustard Drumsticks, which was very dark and rich from a bit of the sauce being cooked with the bones. If your broth is light, you could mimic the dark flavor of the broth by adding a small bit of plum purée and Dijon mustard.


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