Clean Eating Day 6 [SCD, GAPS, Whole30]

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Breakfast
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.

Lunch
Leftover chili over shredded cabbage with avocados

Dinner
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.

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One thought on “Clean Eating Day 6 [SCD, GAPS, Whole30]

  1. This whole meal looks soooooo yum. A thought on the steak fat… (only because it’s grassfed would I suggest this) but that good, heart healthy fat shouldn’t go to waste! Lately, I’ve been trimming mine, then when the steaks are out of my cast iron, I cut the fat into little bits, salt them and fry ’em up till crispy. Mmmm… tastes like bacon – a yummy treat. Maybe those would be a good sub for crunchy for H until chips can be back in the picture. 😉 The other thought is to refreeze and use to render at some point when you get enough? (Still don’t know enough about that to know for sure….)

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