Menu, week of Feb 24

Monday

• leftover waffles; raw milk
• mushroom omelets; bacon; cantaloupe
• beef & butternut stew

Tuesday

• apple crisp from freezer?; milk
• leftover beef stew
• slow-cooked chicken, carrots, and rice

Wednesday

• blueberry cobbler; milk
• liver; sweet potatoes; broccoli – SOAK BEANS FOR CHILI
• sandwiches; apples; lacto-fermented pickles

Thursday

• leftover blueberry cobbler; milk
• burgers; fried potatoes; frozen green peas
• sushi

Friday

• apple crisp; milk
• leftover sushi
• chili (with the last of the garden tomatoes?) & cornbread ??? show tonight

Saturday & Sunday

• leftover  stuff – just me

Ok, so we’ve had chili on the menu a bunch but I keep forgetting to soak the beans until the night I’m supposed to make it.  This week’s goal is to SOAK THE &@^$ BEANS.  hehehe

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GAPS Muenster Chicken

• two uncooked chicken breasts
• 1 egg yolk
• 1/3 cup kefir
• 1/2 tsp garlic powder
• one or two crowns broccoli
• 2 slices GAPS sandwich bread of your choice (I reserve crusts and heels for this)
• 3/4 cup coconut flour
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp chili powder
• 1/2 cup bacon fat, butter, or coconut oil for frying
• 1/2 cup chicken broth
• 1 heaping tsp powdered gelatin
• extra salt to taste (if broth is unsalted)
• 8 oz muenster cheese (or any GAPS legal cheese of your choosing), sliced thinly or shredded

Cut the chicken breasts into bite-sized pieces.  Mix the egg yolk and kefir well and add garlic powder.  Pour the kefir mixture over the chicken and let marinate for several hours or overnight.

Meanwhile, prepare the breading for the chicken pieces by pulsing the bread, coconut flour, salt, garlic powder, paprika, and chili powder in a food processor until the mixture is about the consistency of sand.  Set aside.

Cut the broccoli into bite-sized pieces and place in the bottom of an 8″ x 11″ pan.  Mix the gelatin (and salt, if desired) into the broth and pour over the broccoli.  Set aside.

In a large skillet, melt the fat for frying on medium heat.  Meanwhile, coat the chicken pieces with the bread crumb mixture.  When the pan is hot, add the chicken pieces and cook until golden brown.

Arrange the cooked chicken pieces over the broccoli and top with muenster cheese.  Bake at 350 degrees until cheese is browned and broccoli is cooked (about 30 minutes).

Serves 2 or 3, depending on how hungry you are!

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Menu, week of Feb 17

Monday

• banana splits with yogurt and pecans sprinkled on top; broth
• butternut & onion hash with leftover chicken; sauerkraut
• burgers; fried potatoes; pickles; frozen green beans

Tuesday

• pumpkin custard; raw milk
• leftover pizza
• slow-cooked chicken with carrots and rice (maybe remove breast meat for this recipe later?)

Wednesday

• leftover pumpkin custard; milk
• beef steak; baked potatoes; frozen peas
• sandwiches; apples; lacto-fermented pickles

Thursday

• baked eggs; bacon; clementines; milk
• leftover steak on baked potatoes
• muenster chicken? and broccoli; blueberry muffins

Friday

• waffles with bananas and honey; milk
• hamburger, rice, and peas casserole
• chili (with the last of the garden tomatoes?) & cornbread

Saturday

• apple crisp; milk
• leftover chili
• ??

Sunday

• leftover apple crisp; milk
• leftover chili
• leftover hamburger casserole

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Menu, week of Feb 10

Monday

• slow-cooked buckwheat cereal with blueberries; raw milk
• leftover spinach-tuna quiche; blood oranges
• lasagna – try mandolining butternut squash for noodles; cinnamon bun muffins with apples & cranberries?

Tuesday

• leftover buckwheat cereal and milk
• leftover lasagna
• slow-cooked sticky chicken with rice & veggies; sauerkraut

Wednesday

• eggs; bacon; blood oranges; milk
• curried butternut soup with cheddar cheese crisps (make double batch & freeze)
• sandwiches, apples, pickles

Thursday

• apple crisp; milk
• leftover curried butternut soup
• meatloaf; baked potatoes; frozen green beans

Friday

• leftover apple crisp; milk
• leftover meatloaf
• Paleo pizza: either this crust or this one

Saturday & Sunday

• leftovers (just me)

This is the third week in a row we’ve had Paleo pizza on the menu – maybe this week I’ll finally getting around to making it!  :P  We’ve had more leftovers than I anticipated which is fab but it does throw off the schedule a bit.  If I get to the store mid-week for groceries it will be Game On, pizza.

We still have a case of apples needing to be eaten so apple crisp will be a  breakfast staple for a while to come.  We tried an apple skillet pancake recently that just didn’t float our boats so the hunt is on for something else apple-y that we can do instead of apple crisp.

I’m hoping to get two main meals into the freezer this week.  I still have waffles; bacon, egg, and cheese muffins; and apple crisp in the freezer for about 5 breakfasts’ worth but no quick lunches or dinners.  Got to get that done!

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 rice, red potatoes, and maybe 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.

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Menu, week of Feb 3

Monday

• slow cooker apples & buckwheat; raw milk or broth
• beef tongue & broccoli stir-fry with rice
• potato soup with spinach, cheddar, and Ford bacon

Tuesday

• leftover apples & buckwheat; milk
• leftover potato soup
• slow-cooked lemon chicken, sweet potatoes, and peas

Wednesday

• blueberry cobbler; milk
• tuna quiche; blood oranges
• sandwiches; apples; lacto-fermented pickles

Thursday

• leftover blueberry cobbler; milk
• something with leftover chicken
• beef & butternut squash stew

Friday

• apple crisp; milk
• leftover stew
• chili (with the last of the garden tomatoes?) & cornbread

Saturday

• eggs & bacon; blood oranges; milk
• leftover chili
• Paleo pizza – this crust or this one

Sunday

• leftover apple crisp; milk
• leftover chili
• leftover quiche

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Slow Cooker Apples & Buckwheat

We’ve tried (and like okay) this porridge.  I wanted to try another recipe for porridge as we are transitioning from full GAPS to a more varied diet, and I was hoping to find something that I could make in the crockpot as well as something that would use up a bunch of our storage apples.  I decided to use this recipe as my base, and here is what I came up with:

• 6 apples, diced and tossed in lemon juice
• 3/4 cup buckwheat groats
• 1/4 cup red quinoa
• 1/4 cup amaranth
• 1 can coconut milk (14 oz or 1 3/4 cups)
• 3 1/2 cups water (or two cans if you use the empty coconut milk can to measure)
• cinnamon to taste
• sea salt (1/2 tsp-ish?)

I mixed it all in a 6-quart slow cooker and set on low for 8 hours.  I plan to mix in 2 cups frozen blueberries & honey in the morning and serve with raw milk.  We’ll see how it turns out!  If it is good, I think I’ll try soaking the grains for 12-24 hours before mixing this up next time.  If it’s a bomb, I’ll come back and delete this recipe. :D

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