Clean Eating Day 1 [SCD, GAPS, Whole30]

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Breakfast
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)
Pear Wedges
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
green beans
Romaine salad with pears and soaked/dried walnuts and dressing:

Salad 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.