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Raw and Green Real Food Challenge: Day One

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Today is day one of the challenge.  The good news is that I ate plenty of veggies with pate today.  The bad news is that It’s got me so full of energy that I might scrub kitchen cabinets and mop floors until midnight.  Maybe that’s good news after all.  😉  Liver always gives me a big energy boost.

I made a double batch and froze plenty, to give us more for later.  My little boy (who calls pate ‘bacon dip’) asked if I could serve it again tomorrow with cheese sauce and corn chips.  lol!  Yes to the cheese, no to the corn chips!  🙂

Breakfast:  Smoothie with raw egg from my own chickens, a ripe banana, three big handfulls of baby lettuce and homemade almond milk made out of crispy almonds.  I put in a scoop of peanut butter as my insurance to see that the kids drink it without argument.  They also had some waffles, I just drank extra smoothie.

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Glazed Meatloaf

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Our website was having technical difficulties yesterday.  I think everything is fixed and hopefully this will post correctly. I’m thankful for a husband who can handle the tech stuff!

Meatloaf is a good meal for when you’re at home but don’t have much time to spend in the kitchen.  Mix up a meatloaf, scrub and prick some potatoes and pop it all in the oven at the same time. Mix up a salad and you’ve got a quick meal.  This recipe is my go-to meatloaf, and I just add some stevia to the ketchup instead of using rapadura.

This meatloaf can be made grain-free by using coconut flour.  You can replace the breadcrumbs to rolled oats in most ground beef dishes with coconut flour until the mixture binds together.  Coconut flour works especially well in ground turkey dishes, as I find ground turkey to be wetter than ground beef.  Pressing out the ground meat before you mix the meatloaf can be helpful when the meat is too wet.

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My Story

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Note: I am neither a dietitian nor a doctor.  I do not dispense medical advice nor do I offer any information on treatments nor cures for any medical condition. Always consult a physician before proceeding with any treatment.  Our full disclaimer is at the bottom of this page.

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In June and July on the blog, we’re going to discuss gut health.  Gut health is a hot topic in the traditional foods world because so many people are not healing despite a traditional foods diet.  I became seriously ill and healed my gut before the currently fashionable diets came out.  This is my story.

A very wise man in my life often tells me, “A problem well stated is half solved.”  Five years ago, we knew all of the problems, but had none of the answers.

I was born 7 weeks early to an undernourished mother who was 95 pounds when I was conceived.  My childhood was rather uneventful health wise, other than huge tonsils and repeat ear infections.  I grew normally and had none of the digestive problems associated with celiac disease.

I was diagnosed with PCOS in 2001 and was told I’d never had kids.   I changed my diet to traditional foods after seeing my cat, Blue, have an ‘incurable’ and life-shortening health problem healed by a species-appropriate diet. I was told he wouldn’t live long and would require expensive, difficult medication until his death.

It had worked for him why can’t it work for me?

 

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Plugging Along- Quick Crock-Pot Spaghetti Sauce

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We’re still plugging away, furiously working towards the launch of the new website and blog next week. In preparation for this move, the forum will close on Thursday and we’ll reopen it in its new location as soon as we possibly can, hopefully on Friday. Stay tuned for details.

 

Quick Crock-Pot Spaghetti Sauce

From the Menu Mailer

I recommend you use Bionaturae tomato products in glass jars where you can, as they are BPA-free. Their canned tomato products do contain BPA in the lining of the can. If you can find tomatoes in glass jars from another company, that is good, too. This summer, I will be doing tutorials and videos on the website to show you how to can them yourself, so you can avoid the BPA issue altogether.

2 Tbs tallow, coconut oil, butter or ghee
1 onion, diced
½ – 1 pound ground beef
2-4 ounces beef liver, grated, optional
1 clove garlic, pressed
2 (14½-ounce) cans diced tomatoes
1 cup tomato sauce or strained tomatoes
2 (6-ounce) cans tomato paste
1 cup beef stock
1 tsp oregano
1 tsp basil
1 tsp salt
Âź tsp pepper

In a skillet, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the ground beef and liver and cook, breaking up the meat, until it is no longer pink. Place in the crock-pot and stir in the remaining ingredients. Cover and cook on low for 6-8 hours.

If you’d like to stretch this recipe you can add shredded carrots, zucchini, mushrooms and other vegetables in when you sauté the onions.

This sauce freezes wonderfully.

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