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Menu, week of Sep 29

Monday

  • grain-free apple-cranberry smash; raw milk
  • Trader Joe’s hot dogs; lacto-fermented pickles; watermelon or grapes
  • slow-cooked chicken with carrots and white rice in bone broth

Tuesday

  • leftover apple smash; milk
  • skirt steak; butternut squash
  • eggs for me, kids gone

Wednesday

Thursday

  • leftover carrot zucchini cupcakes; milk
  • waffles; bacon; fruit
  • burgers; oven-roasted okra and fries – son cooks!

Friday

Saturday

Sunday

  • leftover waffles
  • leftover gumbo
  • something with zucchini
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I was looking for a breakfast cake recipe to try with the last of the peaches from our tree and found this pound cake recipe.  I decided to double the recipe and then I accidentally quadrupled the honey rather than simply doubling it – oops! – and my kids thought it was delicious.  Of course.  :)  Since I had added extra honey I thought I’d add a little coconut flour to give the cake more body.  So here’s what I did:

  • 1/2 cup butter
  • 1/2 cup coconut oil
  • 1 cup honey (next time I will use no more than 3/4 cup)
  • 8 eggs
  • 1 tsp vanilla extract
  • 1 tsp sea salt
  • 2 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda

I melted the butter and coconut oil together and added to the other liquid ingredients, then added the dry ingredients and poured into a greased 9″ x 7″ baking pan.  I baked at 350 degrees Fahrenheit but the top browned VERY quickly at that temp (next time I won’t go higher than 325 degrees).  The result was a nice dense cake that would be great with strawberries and whipped cream (or whipped coconut cream).  I think you could easily use all coconut oil if you need to stay dairy-free.  Also, halving this recipe and baking in a loaf pan would work very well.

Menu, week of Sep 15

Monday

Tuesday

Wednesday

Thursday

  • ? banana zucchini muffins of some sort?; milk
  • lunch out – it’s my birthday!

Friday

  • leftover muffins?

Saturday

Sunday

Menu, week of Sep 8

Monday

  • leftover blueberry muffins; Ford bacon!!; milk
  • leftover taco stuff
  • slow-cooked chicken; carrots; potatoes

Tuesday

Wednesday

  • leftover blueberry muffins; eggs; milk
  • burgers etc
  • sandwiches; pickles; apples from Farmer’s Market

Thursday

Friday

  • leftover sausage, egg, & cheese muffins
  • leftover sushi
  • zucchini lasagna

Menu, week of Aug 25

Monday

  • leftover buckwheat/oatmeal; raw milk
  • burgers; pickles; fried pattypan squash
  • slow-cooked chicken; carrots; sprouted rice

Tuesday

  • leftover paleo pop tarts; hard-boiled eggs; milk
  • leftover chicken/rice
  • kids make sandwiches

Wednesday

Thursday

  • chicken skins; eggs; oranges; milk
  • leftover chicken breast with pattypan squash; avocado
  • beef heart? baked butternut; frozen peas

Friday

  • leftover quiche etc
  • zucchini spaghetti
  • loaded baked potatoes?

I’ve been wanting to try these Lemon Brownies that I pinned a bazillion weeks ago and since I was already baking today I decided to go for it!  I made the recipe exactly as written except I did not mess with parchment paper (I just greased my pan) and I made my own lemon glaze.

My batter was more runny than the pictures on the Swiss Paleo version so I worried a little…however, when I took the pan out of my solar oven I was pleased to see that I had indeed succeeded at making brownies! :)

Verdict: A keeper!  My daughter, who is not fond of lemon, happily ate her entire brownie and declared it delicious.  The bars were very moist and had a nice lemon flavor.  This is a treat I will want to make again.

I am getting very low on almond flour right now so I’m trying a few new recipes that are based on other flours.  This coconut flour recipe from Comfy Belly looked like it might work for a blueberry muffin base so I made some Very Vanilla Cupcakes for breakfast this week.  I made the recipe exactly as written except I topped each cupcake with frozen blueberries instead of frosting (about 10 blueberries each) and I baked the cupcakes in my solar oven.  The recipe made a dozen small cupcakes.

Verdict: They were pretty tasty!  I’d make them again.  I realized after baking that I was only supposed to be making 8 cupcakes with this recipe, which explains why they were so small… :)  Next time I’d double the recipe for a batch of 16 and hopefully they will be as tall as regular cupcakes.  If I can get them to look like regular cupcakes, I can see myself topping them with a nice buttercream frosting and taking these to parties where I’d not likely be able to eat the other desserts.  Two thumbs up!