All right! One more for the old cookbook! This dinner is so close to being 100% compliant, AND the family will eat it. With a few more Sundays under my belt, I hope to turn it into a 100% compliant spread. Here is what we had for dinner:

Salad - half iceberg, half romaine.

Croutons- homemade from ezekiel bread crusts, salt, garlic, parsely, olive oil

Dressing #1- chopped parsley and olive oil (thank you cusinart chopper)

Dressing #2- Veganaise spread with garlic powder and dried parsley. (There is one avoid in this for the A's and one avoid in this for the O's. I hope to upgrade this soon!)

Beef Muffins for the O's

Turkey Muffins for the A's

Leftover celery and raisins for the 2 year old who can't or won't eat salad

Glass of sangria for adults

Chocolate soymilk for the older 0

Rice milk for the 2 year old

Goat cheese or mozerella

Beef gravy (avoid - from a mix. Once I figure out how to make it from scratch and spice it the way the hubby likes it, I'll be jumping for joy).



Trying to please all family members and all ages can get tricky. But I am pleased with the process and the improvements we have accomplished. This meal may have had a total of 5% avoids, but in the past it was close to 50% at every meal! If you are curious, here's the recipe:

1 pound ground beef

1 pound ground turkey

1 medium onion

2 ribs of celery

1 large egg

1- 2 cups spelt breadcrumbs

Tomato sauce or compliant spagetti sauce (for the O's)

olive oil

1 cup or less chicken stock

2 tablespoons Kelp powder

1 tablespoon cumin seeds or ground cumin

2 tablespoons tamari sauce

sea salt - fine



Preheat oven to 450 degrees. Puree onion, egg, chicken stock, kelp, cumin, tamari, salt, and celery in chopper/blender. Taste the puree and season accordingly (more salt? tamari? etc.) Combine ground beef, half of the sauce, and bread crumbs in a big bowl. Use plenty of bread crumbs as it soaks up excess moisture while cooking. Wash up and lightly brush muffin tins with olive oil. Use an ice cream scoop to fill the muffin tins. Bake for 20 minutes.

Repeat process with the ground turkey. Bake for 20 minutes.

Cut one of the muffins open and check to see if it has cooked completely. Serve with your favorite compliant sauce (could be the same sauce as above) or top with compliant cheese. Personally, I loved the turkey muffins with a slice of melted goat cheese and chives on top.

The possibilities for the "Meat in a muffin" tin idea are endless. It's also easy to hide veggies in the recipe and the kids love the visual spread. Good Eats Everyone.