Clean Eating Day 23 [SCD, GAPS, Whole30]

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Breakfast
Scrambled eggs, turkey sausage, bananas, hot tea
Lunch
Curried Pumpkin Veggie soup, leftover Goulash and Rotkohl or hot dog or apple chicken sausage, apple slices
Dinner
Spaghetti Squash with Marinara and Meat Sauce, steamed broccoli

You would think this would be the dinner that the kids loved…but no. The squash was too different from pasta for them, but they ate decent amounts anyway. In the past I have used shredded zucchini, unheated under simmering sauce (heats up right away in the bowl), with better all around success. But it’s winter, so we used the winter Spaghetti Squash this week.

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Spaghetti Squash with Marinara and Meat Sauce

Preheat oven to 400. Wash your whole squash to remove any dirt. Prick all over with a fork or small knife so it won’t burst while cooking. Place in a pan and bake for one hour.

Remove from oven and allow to cool just until you can handle it to cut it in half lengthwise. Scoop all the seeds and pulp from the center, discard. Using forks, shred the flesh of the squash into noodle-like pieces. Serve into bowls and cover with heated sauce.

Marinara and Meat Sauce

And you thought I was going to give some great recipe, right? Wrong. I try not to make marinara from scratch, certainly not on a weeknight in the dead of winter. In summer, when I have too many tomatoes in the garden, I love to make an easy oven-roasted marinara, but right not, out of a jar is fine with me.

There was only one(!) marinara at TJs that didn’t have sugar, soybean oil, or dairy; their Roasted Garlic. WOW! Is that ever a lot of garlic! On weeks when I can get to WholeFoods (never), I like to buy their store brand (Everyday 365?) in the fat free “flavor” because it’s a great basic sauce without nasty add-ins.

So:Brown 1 lb grassfed ground beef in a skillet. Add:
1/2 tsp sea salt
1 tsp Italian seasoning
1 jar marinara
Simmer 10 minutes and serve over squash.

(You knew that, right?)

Chocolate Hazelnut Yule Log [SCD, GAPS]

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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.

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Chocolate Cake
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.)

Hazelnut Filling
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.

Caramel Topping
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).

1 pint Craime Fraiche, chilled
1 tsp vanilla
1/4 cup honey (approximately)

Using handheld electric beaters, whip cream until it thickens just as when making whipped cream. Add vanilla, then slowly add honey until all combined and light and firm peaks form.

Frost over top of Yule log. Garnish with more chopped hazelnuts.

Enjoy!