Monday
- banana muffins and raw milk
- leftover soup?
- meatloaf; baked potatoes; frozen green beans
Tuesday
- apple crisp or GAPS Apple Skillet Pancake and milk
- leftover meatloaf etc
- lemon chicken, rice & veggies; sauerkraut
Wednesday
- pumpkin custard; milk
- burgers; ?
- sandwiches, apples, etc
Thursday
- leftover pumpkin custard; milk
- leftover chicken; broccoli; banana muffins
- slow-cooked something…beef roast if I have one
Friday
- 3-seed porridge; milk
- chicken livers; the last of the garden sweet potatoes; sauerkraut
- Paleo pizza: either this crust or this one
Saturday & Sunday
- leftovers (just me)
I took a day off today! I had forgotten what that was like. :) Etsy has definitely moved from hobbyish part-time job to full-time work. Add two other part-time jobs to that plus homeschooling and there’s just not much time for catching your breath. I’m currently caught up on custom orders so we’ll see if the rest of January slows down and I finally get my break. I’ve been asked to set up a table at our women’s conference at church next month and they have assured me it is a no-stress show…so I agreed. That means sewing some spring stuff to set out *IF* Etsy finally slows down! That also means even less time for cooking. There are lots of repeats on my menus lately – some due to the fact that I never got around to cooking that particular meal and some due to the fact that I’ve got to go with what is easy right now. We’re ready for some new foods, though…so I do plan to try at least one new thing every week or two so we don’t go bonkers. The paleo pizza is our new thing this week!
We did make the porridge once and it was pretty good. My daughter LOVED it and asked if I could make it every day. Um…no, dear…but I will make it again this week. :) My son was not as crazy about it. He said he wished it had flax seed in it (weird – that boy has never much liked flax seed!) so I’m not sure if it was a textural issue or what. I think I’ll skip the ginger root next time and try ginger powder, though. I was not good at finding the ginger pieces after I cooked it!
If you are new to this blog, you’ll notice that we have several non-GAPS starches on our menu. After more than a year on GAPS, we began introducing those foods and have tolerated them well. Buckwheat and amaranth are our newest additions. This week we will also eat sweet potatoes, rice, red potatoes, and a small amount of tapioca flour. You should be able to substitute other GAPS foods for those starches on this menu if you are still strict GAPS as the bulk of our daily meals are still very GAPS-friendly.
gapsdiary 