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.
We are doing a month of “Clean Eating” for January. This was inspired by the Whole30 diet (no grains, sweets, starches, dairy for 30 days). That means eating lots of veggies, eggs, meat, some fruit, some nuts, and healthy fats.
Of course this is similar to the SCD/GAPS intro diet which we began in July 2011, although we added the SCD dairy into our diet before 30 days, and we had sweets like juice and honey from the get go.
But…we have been cheating our SC diet more and more this fall and winter, and I was making so many yummy desserts like the Chocolate Hazelnut Yule Log, and Honey Brittle that I noticed myself gaining a little weight. And I began to feel like my children survived on snacks (nuts, fruit, cheese, nut muffins) between meals…meals which were stared at glumly until cold, then gagged down under threats. (Anyone would gag on cold cooked vegetables!)
So, in addition to not eating honey, stevia, xylitol, dairy, beans, lentils, and baked goods this month, we are cutting out snacks. (I’m still serving some of the nut and fruit snacks, just at the end of the meal.) Also, the Whole30 diet allows sweet potatoes, but we won’t be having them since we are still wanting the healing benefits of SCD/GAPS.
Hopefully we can get into a habit of eating hearty at meals, and not munching all day long.
The clean fridge above? That was just before my trip to Costco, New Seasons Market (a local shop with, among other things, breakfast sausage without sugar), and Trader Joes. Now all those empty drawers are filled with veggies, meat, and eggs. Clean Eating, here we come!
My husband was delighted to note today that Superbowl Sunday is on February 3rd this year, meaning that we can snack away on all the goodies (gluten free of course) which we are denying ourselves in January.
I will attempt to give a brief overview of our eats on each of our 30 days. (Thirty days of posts…gulp.)
I made this Chocolate Hazelnut Yule Log for church potluck in December; there are about 8 other people (besides the 6 in my family) in my small church also following an scd/gaps diet, which makes potlucks a joy. This dessert turned out to be a little more effort than I had envisioned, but it made it worth it to share it with others (adults!) who appreciate the quality and effort behind such a delicious treat.
So give the recipe already, right? Here you go:
There are 4 parts to this log: the chocolate cake, a pudding filling with coconut and hazelnuts folded into it, a topping of caramel, and a frosting of Creme Fraiche and honey.
Preheat oven to 350 degrees.
Melt in saucepan on stove:
1/4 stick butter
4 Tb cocoa
1 Tb water
Combine in food processor with s blade:
1.5 packed cups almond flour
2 Tb coconut flour
1/4 tsp Real salt
3/4 tsp soda
2 tsp cinnamon
To the dry mixture, add:
Cocoa/butter mixture from stove
2 large eggs
1/4 cup scd yogurt (homemade yogurt fermented 24 hours)
1/2 tsp vanilla
1/2 cup honey
1/2 dropper stevia liquid (I used English Toffee flavor)
Pulse until smooth, scoop batter out into a greased baking paper in a sheet cake (jelly roll) pan. Use a piece of seran to flatten/squish the batter to an even thickness across the pan, about 1/2 in thick. Remove Seran and bake until fork comes out clean, 12-15 minutes. Allow to cool completely before rolling into a log.
(Because it will smell fabulous, and you/your kids can’t help yourselves, trim uneven edges off, and munch on the scraps.)
1/2 cup honey
1 stick butter
1/4 tsp salt (more if butter Unsalted)
Melt this together in a saucepan over medium heat, stirring constantly. When it begins to simmer, add:
1 cup almond milk (or coconut milk)
Meanwhile (don’t you love that I said ‘meanwhile’ while you are stirring constantly?), separate:
3 egg yolks (or 4 if small yolks)
from their whites into a glass bowl (save the whites for adding to another recipe). Whisk the yolks slightly, and when hot mixture is simmering, add half of it to bowl with egg yolks, whisk then pour back into the rest of mixture and whisk until yolks cook/mixture coats a spoon.
Remove from stove and stir in:
1 cup shredded unsweetened coconut
1 cup chopped hazelnuts
1 Tb rum, hazelnut flavoring, or vanilla
Allow to cool until not runny, then spread on top of chocolate cake layer. Then carefully roll the cake lengthwise and place on your serving platter.
Use this recipe for Caramel. Allow to cool about an hour before drizzling over the top of the yule log.
Craime Fraiche Frosting
This requires homemade Craime Fraiche (whipping cream cultured with yogurt starter for 24 hours).