Just got back from our allergist and he gave us the name of this Doctor for help with the Rotation Diet for optimum health.

I started this Albondiga (Meatball) soup around 8:30AM. I wanted to make a beef broth, so I filled up a soup pot with:

Water
1 lb Cubed Organic Beef
2 Carrots Diced
1 Onion Diced
Cumin
Salt/Pepper
and I let it come to a high heat and then I simmered it for an hour before I added vegetables from the garden:
Green Beans
Leafy Greens
Parsley
Dill
&
Cilantro

As that continued to cook and add flavor I began to make the Albondigas:

2.5 Ground Turkey
1/2 cup Quinoa uncooked
Organic Italian Garden Seasoning
Parsley Chopped
Basil Chopped
Salt/Pepper
Smoked Paprika

I rolled the balls, actually my daughter did, and dropped them into the stew and we simmered until lunch time about 1pm.

I used leftover plain rice and I combined it with the stew just before serving.

I did this for two reasons: My son can't eat rice and because it saves the integrity of the stew from getting mushy.

My younger boy doesn't like the way the Nori gets soggy after a while so I just serve his Nori on the side to eat all by itself. I also served this with extra carrot sticks.  The kids LOVE this lunch.

I have found that the Phase Diet is great for sinus infections suffers when coupled with natural antifungals, netti pot useage, followed by daily apple cider vinegar. 

I found this interesting post on the use of Cornmeal

I have to admit I'm putting the recipe on here for me, because it was one of those serendipity things. So if you can't understand it, but would like to try it. Let me know and I can put more detail.

Breakfast Grits pre-made

Browned Ground Meat w/onions
Add
Garden Greens chopped
cook until wilted
Add
Lemon Grass & Corn Soup
Salt/Peper

Add 1 1/4 cup grits combine all and cook until heated to increase flavor.
Set aside and allow to completely cool.

Mix
3/4 cup Masa
1/2 Cup Corn Meal
1 tsp Baking Soda
Salt & Pepper to taste
Add
1 egg
and enough water to make a thick batter that can be shaped into balls. Batter will be very sticky and not  firm, but not too wet or the centers will taste more like polenta. Once cooked they should have more of a bread like texture.  Fry in deep fryer until golden.

I served them with a quick avocado sauce made with mashed avocado, salt/pepper, balsamic vinegar, organic mayo or wasabi mayo,  garlic powder and a dash of hot sauce. For dessert we had super ripe, crisp, organic bing cherries! Mmm....mmm....good!

Boy was I happy to find this recipe this week. I altered the recipe to make it allergy friendly for my kids and they came out delicious and because I did not use rice flour they did not have the gritty texture. Instead, they had a nutty quality because of the taste of the millet seeds.

Click here for MILLET MUFFIN RECIPE

My substitutes:
Silk Coconut Milk plus 1 tsp vinegar
1 tb Egg Replacer mixed w/ 1/4 cup warm water
I only used Millet Flour
Additions:
After juicing I added 1/2 cup carrot pulp
1 tsp of vanilla
I also cooked them 5 degrees lower for about 18 minutes.
Do Not overcook, should be only slightly firm to touch when you are checking them and golden brown.