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Archive for January, 2013

Monday

  • leftover pancakes
  • leftover beef stew and carrot muffins
  • burgers?

Tuesday

Wednesday

  • eggs and baked apples
  • leftover chicken wings, squash, and green beans
  • brown bag – turkey or pb & honey sandwiches; apples; dilly carrots

Thursday

  • blueberry crisp and yogurt
  • leftover curried butternut soup
  • beef roast, I think – with veggies

Friday

  • leftover blueberry crisp
  • leftover beef stuff
  • some type of chicken

Saturday & Sunday

  • ? leftovers (just me)

It’s been a long day.  A long day in a long succession of long days.  I’m not feelin’ the good menu vibes today so I’ve put own a skeleton to fill out later.

In good news: I bought almond flour!  And Mom still had some coconut flour for me, so we are set for baking for a good while.  I also have some cheese on the way.  I think we’ll celebrate by eating an ungodly amount of cheese crisps this week.

I’m not going to work the budget stuff tonight because I can tell I am under budget and because I won’t have any out-of-pocket expenses this week.  We’re good.  That’s good enough.

And, in case I don’t get around to updating my review on the Fluffy Almond Flour Pancakes: I subbed banana for the honey and they turned out beautifully!  Not one was overbrowned.  I used one banana for a quadruple recipe so 1/4 of a banana per recipe.  Do it.  You’ll like ’em.

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Monday

  • eggs; fruit salad
  • leftover lemon chicken; peas; white rice
  • steak; baked potatoes; broccoli

Tuesday

  • pumpkin custard; fresh cream
  • leftover steak etc
  • green salad with smoked salmon, hardboiled eggs, and goat cheese

Wednesday

  • pumpkin custard; fresh cream or kefir
  • leftover lemon chicken etc
  • brown bag – pb & j sandwiches; apples; dilly carrots

Thursday

  • pancakes
  • leftover salmon salad
  • beef stew (onion, garlic, ginger, bok choy, potatoes, pumpkin, cauliflower, peas, carrots) and apple muffins

Friday

  • tuna quiche (spinach, mushrooms)
  • leftover beef stew
  • honey-mustard wings; butternut squash; broccoli

Saturday

  • leftover pancakes
  • leftover salmon salad
  • leftover beef stew

Sunday

  • leftover pancakes
  • leftover quiche
  • leftover wings etc

I had a great menu planned out but apparently didn’t save it in Evernote properly.  Wah wah…Here’s my second version but it’s subject to change if I remember what I had originally intended for each day!

I went to the store today and bought some chocolate on sale for Valentine’s Day gifts for the kids.  Then I bought ice cream because it was on sale and I was starving after work.  Then when I checked out, I realized that 60% of my cart was junk food and the other 40% what I had actually gone shopping for…so shopping fail.  Then I had ice cream for lunch because it was all melty and perfect and well, I was starving and no one was there to stop me…so GAPS fail.  At least I stopped before I finished the whole pint.  I think I’ll keep quiet the fact that I ate chocolate for dessert after my ice cream lunch…Yep.  I need to bring an apple or something to snack on before I go next time because obviously I have no self-control.

Salad greens alone were $8 today and broccoli was sold out because of the recent freezes in California.  I’m so glad I still have broccoli in my fridge!  I’d like to get some type of hotbed figured out so I can do my own greens in the backyard during winter but I just don’t have time this year.  Maybe my dad will help next year.

Budget-wise I think all meals and snacks will come in around $70 this week.  I spent about $60 at the store today.  We are planning a trip east to see my niece in a couple of months, and the tickets are much higher than I had hoped.  We’ll be squeezing those pennies extra-tight for a while to come.  In the meantime, I’d better not shop when I’m hungry!!

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Monday

  • leftover pumpkin custard with cream; leftover sausages; broth
  • leftover potato soup and apple cake (sub applesauce for mashed bananas)
  • hmmm…SUSHI? heehee :)

Tuesday

  • eggs and toast; baked apples
  • leftover beef heart, pumpkin gratin, and green beans
  • leftover soup (just me)

Wednesday

  • pumpkin custard?
  • hurry curry with frozen turkey
  • brown bag – turkey or pb & honey sandwiches; hardboiled eggs? (maybe egg sandwiches?); apples; dilly carrots

Thursday

Friday

  • leftover tuna quiche; water kefir
  • leftover steak
  • slow-cooked lemon chicken; carrots; cauliflower OR beef roast and something

Saturday & Sunday

  • ? leftovers (just me)

We are OUT of almond flour.  I’m not sure how that happened.  Ok, I’m partly sure because we ate a bunch and gave some away, but still.  I bought the last box not long ago.  What?!  So…no baked goods requiring almond flour until I get more.  I guess that means coconut flour Cinnamon Bun Muffins.  But actually we are really low on coconut flour too.  I’ll have to see if Mom still has a bulk bag with my name on it hiding in her pantry…

I’m feeling the menu blahs.  I’ve got lots of squash and apples and broccoli and but not enough cheese.  I may splurge on a big hunk this month from Azure Standard because I feel my creativity drained without any cheesy goodness.  And in good news, it is finally cold enough here that I don’t worry about the produce in the garage spoiling before we can eat it. :)

Sushi.  Yes, here it is again and no we didn’t make it last week.  I bought a mango, we have a few straggly avocados, some smoked salmon in the freezer, and I definitely saw some sushi rice in the cupboard the other day.  We are going to do it this week.  I am 51% sure.  I’d better watch Momo’s youtubes for inspiration!

I’ll be picking up milk this week and really need to buy some dog food so maybe I’ll grab some bananas, pineapple, and clementines to price-match while I’m at Walmart.  Not sure what out-of-pockets will be this week but I only spent $12 at the store today (and that was with muffin papers, chocolate, and a $3.50 mango on top of our needs!  Yeah!) so I feel pretty confident we can keep it low.

We’ll be doing apples, milk, and maybe some fudge for snacks this week.

Actual costs for meals/snacks this week should come in at around $65.

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Monday

  • leftover pancakes; broth
  • eggs; fruit salad; milk
  • steak; parsnips and potato fries; broccoli

Tuesday

  • leftover pancakes; hard-boiled eggs; milk
  • leftover steak
  • mushroom burgers; green beans

Wednesday

  • leftover pancakes; hard-boiled eggs; milk
  • sticky chicken; carrots; broccoli
  • brown bag – pb & j sandwiches; apples; dilly carrots

Thursday

  • pumpkin custard w/kefir
  • potato soup and muffins
  • beef heart, sauerkraut, butternut squash?

Friday

  • leftover pancakes; broth or milk
  • leftover potato soup & muffins
  • mushroom burgers again?

Saturday

  • eggs and sausage; milk; oranges
  • sushi??
  • hurry curry with turkey from freezer

Sunday

  • leftover pumpkin custard and cream
  • leftover potato soup and muffins
  • leftover beef heart

We’ve got a rather crazy week this week, including a lunch date with a friend who has diabetes on Wednesday.  Last time he came I served brisket, rice, and broccoli and he did not eat any rice.  I think I’ll make sticky chicken this time with two types of veggies.  He should be able to eat those with no problem.  No sense in making carbs he won’t eat when they’re still occasional treats in our diet anyway.  We have two other lunch-time interruptions this week (termite inspection and sewing job) so I won’t be spending as much time cooking at lunchtime.  That means we need leftovers!

What this menu does not reflect is that we have apples.  Lots of apples.  I ordered several cases of apples this month, thinking I’d be lucky if one came…and they all came!!  So next month, do not let me buy apples.  DO NOT.  Stop me.  Please.  Anyway, we’ll be eating apples this week too.  :)

You might notice sushi on the menu again.  Yeah…we never got around to it last week.  It is a bit time-consuming so we might not get to it this week, either.

Out-of-pocket expenses should be limited to eggs this week (less than $10).  I haven’t had any milk this weekend due to my cold, and the kids haven’t been home to drink any so we will have plenty going into this week.  I am hoping the kids made it through the weekend without getting sick!  Side note about the cold: I am still amazed at how quickly my symptoms have resolved.  I started feeling icky late Thursday and began taking elderberry tincture then.  Friday I still felt icky but not much drainage, and by Saturday I was beginning to feel better.  Other than being tired and blowing my nose occasionally, I have to say this was one of the mildest colds I’ve ever experienced.  I will definitely be keeping elderberry tincture on hand for viral infections.

I think the costs for these meals and snacks will come in around $70.  This is pretty close to budget.

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I came down with a cold yesterday and talked myself out of making pancakes for breakfast.  Today I realized that I would need something quick for breakfast before work tomorrow so I thought I’d go ahead and make some pancakes today.  I didn’t have any bananas thawed so I decided to try a new recipe rather than our standby Blogilates version: Fluffy Little Almond Flour Pancakes.  I’ve made several of Kelly’s recipes before and they have always turned out well so I decided to go ahead and quadruple the recipe so we could have enough to last us for several days (as written, the recipe makes about 20 small pancakes which I figured would serve our family of three for one meal).

The recipe calls for maple syrup, which is not GAPS-legal.  I have trouble keeping honey and applesauce from browning too quickly when I make pancakes in my cast iron pans, but I decided to make the recipe subbing honey for the maple syrup and tweaking as necessary later.

The recipe says to beat the egg whites until very foamy.  I beat them with a hand mixer until they looked about like so:

DSCF2997

They didn’t hold any kind of soft peak but had a consistent texture with small bubbles throughout.  I mixed the rest of the ingredients as followed and cooked the pancakes in cast iron skillets, using a small cookie scoop to keep the batter a uniform size for each pancake.

They help their shape pretty well in the pan and didn’t run all over the place.  That was nice!  They really stuck together if I placed them to closely, though.  I spent a considerable amount of time trying to separate the pancakes without ruining them.  :/  If I had to choose between saving time by putting pancakes more closely together or having perfect pancakes, I’d still make the same choice.  If I was just making one batch I might take the time and keep spacing distanced better but I never just make one batch! :)

I overbrowned most of the pancakes.  I have found that I have better success when I use banana as a sweetener in pancakes rather than honey or applesauce so next time I make these I will try using one mashed banana for a quadruple recipe.  That’s right: there will be a next time.

Verdict: These pancakes didn’t have the most spectacular flavor on their own, but pancakes are really just a vehicle for toppings in my opinion.  These pancakes don’t run in the pan, they flip easily, and they don’t crumble easily after they are cooked.  They have a mild taste and a pretty good texture.  You really can’t ask much more than that for a GAPS pancake.  I think these would be a great option when you are serving one or two family members a GAPS breakfast and the rest of the family is having regular pancakes.  However: overbrowning is a challenge.  I am hoping that the addition of some banana will lower the risk of burning and add some flavor and smoothness of texture to make this a really top-notch breakfast.  I will make these again.

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