Clean Eating, Non Processed Foods, Weight Loss



This is one of my favorite meals.  I love planning colorful, fresh, non processed meals.  I generally eat six to nine vegetable servings per day.  I know that sounds like a lot, but it isn't hard once you get started, there are five vegetables on the plate, plus I had a strawberry spinach salad.  The photo is not very clear, but the squash is stuffed with caramelized onions, a cup of minced spinach, black olives and ground beef.  That flavor combination always reminds me of pizza but since I cant eat pizza crust, sauce or mozzarella cheese, this is the next best thing.

Strawberry dressing for spinach, strawberry and lettuce salad (not shown)
Stuffed Squash  (without nomato sauce like in recipe)
Green Beans
Baked Carrots

Homemade Dark Chocolate

Homemade Dark Chocolate (not SCD legal)

1/2 cup Organic Cacao Powder
1/4 cup Organic Coconut Oil
2-4 TBSP Organic Honey or Pure Maple Syrup

Melt coconut oil in small saucepan. Remove from heat.
While coconut oil is still hot, add Cacao Powder and Honey or Maple Syrup.
Stir well until smooth.  The longer you stir, the creamier the chocolate.  You will see it thicken.
*Pour into a parchment paper lined 8x8 freezer dish, smooth out even across paper.
Place in freezer 30 minutes, then break into pieces.  Store sealed in a container in refrigerator.

EDITED: * Pour into candy molds.  Place in freezer 30 minutes then remove from molds and store in a mason jar in refrigerator.

This will taste sweeter once it cools.

This is my favorite brand Cacao Power HERE

NOTES:  I have seen several recipes on line to make dark chocolate.  Some add vanilla extract but mine got lumpy when I tried that. I usually use 3 TBSP of honey, and that tastes about like 70% dark chocolate to me.

Yellow Squash Casserole, AIP legal

Yellow Squash Casserole SCD legal            1-2 servings

2 medium organic Yellow Squash, sliced NOTE TO HUBBY...please peel my squash and take seeds out
1 medium Vidalia Onion or organic sweet onion, sliced
1 tbsp. olive oil
2 organic eggs
1/4 cup homemade 24 hour yogurt
1/4 tsp sea salt

Cook onions in olive oil until caramalized about 7-10 minutes.  Beat eggs and yogurt together, then add squash and onion mixture, stir well.  Grease or spray square 9 inch casserole dish with nonstick spray. Pour mixture into dish.

Bake 350 degrees for 45 minutes or until it looks done, the egg and milk will be "set".

ALMOND FLOUR ZUCCHINI MUFFINS

ALMOND FLOUR ZUCCHINI MUFFINS     makes 12 muffins
2 cups Blanched Almond Flour (Honeyville is by far the best that I have used)
1 TSP Baking Soda
1/2 TSP Sea Salt
1 TSP Organic Ground Cinnamon
2 TBSP Organic Coconut Oil, melted
3 Organic Eggs
1 TSP White Vinegar
1 TSP Vanilla Extract
1/3 Cup Organic Applesauce
3 TBSP Organic Honey or local honey
1 1/2 Cups Organic peeled, shredded Zucchini (about 1 medium)

 Preheat Oven to 350 degrees

• Lay peeled, shredded zucchini on paper towels and mash moisture from zucchini, zucchini needs to be as dry as possible.
• Mix Almond Flour, Baking Soda, Salt and Cinnamon in a small bowl, set aside. 
• Crack eggs into another bowl.  Whisk eggs by hand with a fork.  Add Vanilla Extract, White Vinegar, Honey and Applesauce.
• Add dry ingredients into wet ingredients and stir.
• Add zucchini and stir in.
• Add coconut oil and continue to mix by hand until all the dry ingredients are mixed well.
• Prepare muffin tins with brushed on coconut oil.  Divide mixture into 12 muffins.  About 1/3 full.
• Bake 25 minutes.  Loosen edges and remove from pan while still hot.  Place on wire rack to cool.

I freeze these muffins in freezer safe mason jars.  I am not sure how long they will stay good in the freezer, they don't last long enough in this house to know.  LOL

Almond Flour Banana Muffins, gluten free. SCD legal

ALMOND FLOUR BANANA MUFFINS     makes 12 muffins

2 cups Blanched Almond Flour (Honeyville is by far the best that I have used)
1 TSP Baking Soda
1/2 TSP Sea Salt
1 TSP Organic Ground Cinnamon
2 TBSP Organic Coconut Oil, melted
3 Organic Eggs
1 TSP White Vinegar
1 TSP Vanilla Extract
2 ripe Organic Bananas, mashed
(optional: add blueberries to muffins)

 Preheat Oven to 350 degrees

• Mix Almond Flour, Baking Soda, Salt and Cinnamon in a small bowl, set aside.
• Mash bananas.  I just lay them on a plate and mash with a fork. 
• Crack eggs into another bowl.  Whisk eggs by hand with a fork.  Add banana and continue to mix well until banana is mixed in eggs.  Add Vanilla Extract and White Vinegar.
• Add dry ingredients into wet ingredients and stir.
• Add coconut oil and continue to mix by hand until all the dry ingredients are mixed well.
• Prepare muffin tins with brushed on coconut oil.  Divide mixture into 12 muffins.  About 1/3 full.
• Bake 25 minutes.  Loosen edges and remove from pan while still hot.  Place on wire rack to cool.

I freeze these muffins in freezer safe mason jars.  I am not sure how long they will stay good in the freezer, they don't last long enough in this house to know.  LOL