Clean Eating Day 19 [SCD, GAPS, Whole30]

Banana Soufflé with berry compote, turkey sausage, orange slices
Veggie soup with approved chicken sausage or approved hot dog
Almonds, bananas, apples, raisins, soaked and dried walnuts
Brat Roast, sauerkraut (live probiotics) Dijon Mustard (Germans call it senf…say “zenf.” More fun than “mustard,” right?)

20130119-223751.jpgBanana Soufflé
Heat oven to 400. Place glass 9×12 inch pan in oven with 2 Tb ghee.
In blender, mix:
3 ripe bananas
6 eggs
1/4 tsp salt
When oven is hot and ghee is melted, remove pan and swirl ghee onto sides and over bottom of pan. Pour batter in pan, bake for 20 minutes, or until brown and crispy at edges. It will not puff up like a standard soufflé. Serve immediately with berry compote.

Yum…this was so good. I made two pans for all 7 of us.

Brat Roast
Preheat the oven to 475.
Place on parchment papered baking sheet:
6 Bratwurst (mine made by local health food store and contain only natural pork and herbs and spices, and salt)
1 acorn squash, in 1/2 inch slices
1 sweet onion, pealed and sliced
4 apples, cored and chunked
2 Tb olive oil
Sprinkle of coarse Celtic sea salt
Sprinkle of fresh ground proper

Toss together to distribute olive oil. Arrange in a single layer on baking sheet; I had enough here to need a second baking sheet.

Place in hot oven for 15 minutes, then remove, flip brats, and return to oven for 5 more minutes. Turn on broiler and broil each pan for approximately 5 minutes, or until the onions are looking a bit charred but sausages are not yet blackening.

Serve immediately, with senf and sauerkraut.

Wow, the sweet onions in this dish were so amazing…actually it was all so good. Mr. Wonderful named it as his new favorite meal. 🙂

Clean Eating Day 3 [SCD, GAPS, Whole30]

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)
Veggie soup, hot dogs and ketchup (homemade(!) -recipe below) and mustard (Organicville brand has no sugar) or chicken salad (leftover from yesterday)
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
1tsp salt
1/2tsp allspice
Combine over low heat, stirring until smooth.
This amount nearly filled my emptied squeezable ketchup bottle.

Berry Compote
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.