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Archive for May, 2012

Coconut Flour Recipes

Here is a list of various coconut flour recipes that I’d like to look through later.

And Piña Colada Medallions

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Monday

  • leftovers (just me)
  • leftovers (just me)
  • eat at my parents

Tuesday

  • shortcakes
  • leftover okazu and spicy soup
  • leftover tongue w/veggies; spaghetti squash

Wednesday

  • leftover shortcakes
  • lamb stew
  • brown bag – tuna salad w/Bubbie’s pickles; fuji apples; salad from garden; dilly carrots

Thursday

  • pancakes with kefir pudding and blueberries; broth
  • leftover lamb stew
  • baked chicken legs with veggies

Friday

  • eggs; oranges; broth
  • leftover chicken legs
  • beef steak? burgers? chicken livers?

Saturday

  • leftover pancakes w/pudding & blueberries; broth
  • brown bag: egg salad?
  • brown bag: turkey rolls?
  • on-the-road snacks: granola and jerky

Sunday:

  • at the beach!!!  I don’t really care what we eat!!!

 

The plan this week is to eat up all leftovers and veggies that might spoil whilst we are away.  Then we will try not to starve on the way to the beach.  We’ll have a 5-6hr drive to the airport, and we’ll need at least one meal and snacks for that.  Then since our first flight leaves at 4:10pm, we’ll probably need to eat supper before we board.  I don’t want to try to scrounge up something edible at the airport between flights.  :/  If we eat enough on the road, we should be fine until we arrive at the beach.

I’ve started soaking the almonds for the granola; tomorrow morning I’ll soak the walnuts, then I’ll do the pumpkin seeds & sunflower seeds in the afternoon.  I’ll drain them all and put them in the dehydrator before bed, then Tuesday I can mix up the binding ingredients and put everything back in the dehydrator for another 24 hours or so.  I will start marinating the jerky Tuesday so that when the granola is done on Wednesday I can put that in the dehydrator.  In theory all snacks will be done Thursday.  I’d also like to make sure I’ve got some snacky stuff in the freezer for when we return.  I’ll also need to have a breakfast and lunch in the freezer so that if we make it back late Saturday/early Sunday I can have something to feed us before and after I go to work.

This is the part where I start to panic a little because I have so much to do and so little time.

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It is no longer strawberry season here but blueberries are available locally.  We needed a snack this afternoon and I decided to try these shortcakes, subbing blueberries for the strawberries (no extra sweetener with the blueberries,though…I just added them plain).  I made the recipe as written but cooked them in the Sun Oven since it was such a warm day.  Then it clouded over about halfway through the baking process and I ended up leaving them in to cook for about 2 hours.  I’ll have to try them in the gas oven sometime for a true test, but I thought these turned out well.

We used a Tovolo Mini Whip Cream Whipper to whip the cream.  It was our first time to use the whipper and we were in a rush to eat our shortcakes before my piano students showed up so we ended up stopping our attempt before we made it to true whipped cream status.  I poured the honey-sweetened cream over the shortcake and blueberries and we chowed down.

Verdict: a keeper!  Warm, straight from the solar oven, with fresh cream on top and fresh berries – I thought as I ate it, “I am totally not missing anything on this diet.”  Yum.

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I’ve been keeping a sharp eye on my accidental garden, and by accidental, I mean that about half of what I intended to grow either did not germinate or was taken out by slugs & birdies, and that another third or so of my garden has been taken over by volunteer squash or whatever Dad decided to stick in the empty spaces.  I’m not sure at what point I actually get a say in what grows there, but for now I’m trying to take care of what I’ve got under my stewardship.

We’ve been noticing squash bug eggs on the bottom of a few squash leaves every morning and have been picking them off & squishing them.  It occurred to me today, however, that we will be leaving town soon and those eggs that we’ve been picking off daily will have no one to pick them off for at least a week…and that could mean BIG TROUBLE.  We also had at least 30 cabbage moth larvae eating our 6 broccoli plants this morning (the broccoli was Dad’s doing, I think…pretty sure we wouldn’t have volunteer broccoli sprouting from the compost!) and I noticed a few aphids on the tomato plants.  Then there were these weird black beetles with orange markings that bored into the stem of another squash plant and made it all wilty and sad; I thought I had squash vine borers, but no!  Four nasty black beetles who made a mess of my plant overnight.  And I have lots of other squash plants.  And we’re leaving town soon, did I mention that? I did?  Ok.  I’m not panicking or anything.

The squash I am most excited about is the Turk’s Cap.  He’s about 4″ diameter now.  I am so thrilled that I didn’t pluck up this seedling!  This really is a fun squash and if we can make it to maturity, I’ll be happy!  I have no idea what any of the rest of the squash are, other than one butternut.  We have lots of something resembling banana squash and maybe spaghetti squash, and we’ve got something round that I hope turns into a pumpkin.  Mostly we’re just holding our breath and wondering what we’ve got, so I’m not too emotionally invested in many of these guys.  :)  But I’ll have to do something to protect them until we get back.

I dug out my Pyola, Safer Insecticidal Soap, and Neem-Away this morning.  They are all at least 5 years old so I’m not sure how effective they will be.  I sprayed some leaves as tests to see how the plants tolerate the sprays, and if we don’t see any burn we’ll probably spray right before we leave.  I don’t know if the Pyola or Neem-Away will do what I intend it to do, but I know the insecticidal soap will kill caterpillars because that’s how we did away with the cabbage moth larvae today.  :/

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Blueberries!

We picked 5 gallons of blueberries this morning.  There has been such a rush for local berries that they have been selling out within hours of opening time – and apparently, today was no exception.  The bushes at our chosen location were so picked over that it took us 3.5 hours to come back with those 5 gallons.  We can normally pick that much in just over an hour!!  We are zonked.

My dad called and asked if we wanted to go pick at another location tomorrow morning.  When I asked the kids, they both said, “NO!”  heeheehee

I like to get at least 10 gallons to hold us for the year.   I think I have at least 2 gallons still in the freezer, and with the addition of today’s 5 gallons I’m going to call it quits for 2012.  I sure hope we have a good year next year – we’ll be in trouble if there is a crop failure and I don’t have any reserves.  :/

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Monday

  • leftover carrot cake; broth
  • potato soup (making for a friend, so I’m just making enough extra for a meal for us)
  • ??  PB & J sandwiches with dilly carrots?  (crunched for time, will have to eat on the road…)

Tuesday

  • fried eggs; oranges; broth
  • lamb stew
  • leftover wings, broccoli, and butternut squash; sauerkraut

Wednesday

  • pancakes; broth
  • lamb stew leftovers
  • brown bag – tuna salad w/Bubbie’s pickles; fuji apples; salad from garden; dilly carrots

Thursday

  • leftover pancakes; broth
  • leftover tuna salad w/pickles; apples; salad
  • okazu

Friday

  • eggs; oranges; broth
  • okazu leftovers
  • beef tongue and something

Saturday, Sunday & Monday

  • leftovers (just me)

Man, it’s late.  No budget details this week.  But looking at the menu, I can see how I’ve dropped our meat and fat consumption drastically from when we were on the intro diet.  That helps the budget but I am concerned that it might also affect our nutrient intake.  We aren’t eating a lot of red meat right now because we are getting low and our supplier won’t have more until July at the earliest, but we should definitely be compensating for that with other nutrient-dense foods.  I know I’ve compromised a lot more lately and snacks tend to be quickie foods that don’t require a lot of effort (read: carbs).  Hmm.  This requires thought and I’m too tired to give it right now.

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I decided to switch up our BBQ routine and try a new recipe this week.  Kelly at The Nourishing Home posted her Memorial Day menu at The Better Mom, and a recipe for BBQ chicken was included.  It looked like a GAPS-friendly recipe, with the exception of the coconut aminos (I don’t think coconut sap is GAPS-legal because of the sucrose content).  The idea of nightshade-free bbq sauce was also pretty intriguing.  I looked in my pantry and surprised myself by finding some apricot fruit spread; that sealed the deal.  I tossed some wings in the oven and mixed up the glaze.

I did use the coconut aminos because I had them – and with just 1 Tblsp spread out over so many servings, I wasn’t really that worried.  I think you could substitute apple cider vinegar for the coconut aminos if you want to make this recipe a little more GAPS-friendly.  I baked the wings without the glaze at 325 degrees until my carrot cake was done – so maybe 30 minutes?  Then I glazed them and baked another 30 minutes at 325 degrees.  (The sauce was nice and thick and I think it would stick nicely to meat on the grill; I went the oven route because it was already in use.  Plus I figured it would reduce the likelihood of me burning supper again.  Don’t laugh.)  Then I turned the wings, glazed the other side, and turned the oven up to 425 degrees to reduce the sauce a little.  I turned the oven off after 15 minutes and let the wings sit while I prepared the rest of our dinner.

Verdict:  Yummmmmmmm.  My son promptly declared that this was going to go on his birthday menu.  We all had seconds, which is a feat that few foods can accomplish.  This would make a yummy stir-fry sauce, too!  But at over $3/jar for the apricot fruit spread, it could be pricey.  This will go on our “special-occasion” rotation.  I managed to get a pic of the leftovers, with a cameo by my lamb stock and some sweet onions purchased this morning at the farmer’s market:

Yep, that was all that was left of 3 packages of wings.

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