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Posts Tagged ‘breakfast’

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

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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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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Monday

  • banana muffins and raw milk
  • leftover soup?
  • meatloaf; baked potatoes; frozen green beans

Tuesday

Wednesday

Thursday

  • leftover pumpkin custard; milk
  • leftover chicken; broccoli; banana muffins
  • slow-cooked something…beef roast if I have one

Friday

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.

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Monday

  • leftover waffles and milk
  • leftover lamb soup and banana muffins
  • sirloin steak; yellow squash; potatoes on the grill

Tuesday

Wednesday

  • leftover fruit crisp; milk
  • tuna quiche; fruit salad
  • spaghetti with spaghetti squash & tomatoes from garden; cucumber salad

Thursday

  • leftover tuna quiche; fruit salad; milk
  • leftover chicken; zucchini; banana muffins
  • “spaghetti” with spaghetti squash, tomatoes, & pepeprs from garden

Friday

Saturday

Sunday

  • leftover bacon, egg & cheese muffins; milk
  • pb & j sandwiches?
  • burgers etc

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We are constantly on the search for easy, make-ahead breakfasts that are filling enough to last all morning.  I tried a new recipe last week, with some modifications:

  • 16 eggs
  • 1/2-3/4 cup kefir
  • 4 Tblsp softened butter
  • 2 Tblsp melted beef tallow
  • 2 Tblsp bacon drippings
  • 1 cup coconut flour
  • 1 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 8 oz shredded raw cheddar
  • 8 oz uncured bacon, cooked and chopped, reserving the drippings to add to the muffin batter

I whipped the liquids together, then added the dry ingredients, the cheese, and the bacon.  Then I portioned into muffin cups and baked at 350 degrees until the muffins were set in the middles and just starting to brown.

As you can see, I quadrupled the recipe, added extra eggs, added kefir, reduced the amount of cheese and bacon, and tinkered with the fats.  My bacon was not terribly fatty and I only got about 2 Tblsp drippings to add to the batter, hence the butter and tallow.  If you have enough drippings, I’d suggest using them instead of the other fats.  The recipe as I’ve written it here made 24 muffins, which was enough to feed the three of us for three breakfasts.

Leaving the full amount of cheese and bacon in these muffins would no doubt have been delicious – however, cheese and bacon are pretty expensive.  The recipe as I’ve written it here cost me about $12, or $0.50/muffin.  If I had included the full amount of cheese and bacon, that would have increased the price to about $1.10 per muffin.  At two or three muffins apiece for breakfast, that would have exceeded my budget.  I think you could leave out the cheese OR the bacon and still have a decent muffin, but I’m not sure I’d try leaving out both of those ingredients.

Verdict:  A winner!  My kids scarfed down their breakfast and would have willingly eaten more.  The muffins were fairly easy to put together and held up well just sitting out on the counter for a couple of days.  I popped the leftovers in the toaster oven to reheat them the next day and they were just as good.  I served these muffins with a 12oz glass of raw milk and some fresh sliced peaches for a filling breakfast.  I will make these again.  I may even try batch-cooking some to stick in the freezer.  (Getting breakfast on the table has been much harder since school started!)  Next time, I plan to add some chopped peppers and maybe some chopped sweet onions.

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Monday

  • ? just me
  • ? just me
  • bbq beef short ribs; sweet potatoes; buttered asparagus & mushrooms

Tuesday

Wednesday

  • granola with kefir (on the road)
  • salads: lettuce from garden, leftover chicken, hard-boiled eggs, cheese, dilly carrots, dressing (on the road)
  • nitrate-free hot dogs (with buns for the kids); sauerkraut or pickles; Pink Lady apples; lacto-fermented lemonade; GAPS s’mores (at campground)

Thursday

  • pastrami; eggs; cheese; fruit of some sort – oranges maybe? (at campground)
  • campfire pizza using this crust; salad (at campground)
  • grilled chicken drumsticks and veggie hobo packs with sweet potatoes, onion, zucchini, radishes from garden; s’mores for dessert (at campground)

Friday

  • granola with kefir (on the road)
  • sandwiches; apples; dilly carrots (on the road)
  • Jason’s Deli with my cousin’s family

Saturday

  • eggs & toast? (at my cousin’s)
  • sandwiches; apples; dilly carrots (on the road)
  • whatever the fam makes

Ok…I just have to say it.  I’m pretty proud of how many fermented foods are on this menu.  I really haven’t had much time to prepare and I feel like I am hitting a home run here.

Tomorrow I will be making mixes for muffins & cookies that we will eat the following week, marinating chicken for the grill, and packing.  I will do a mental walk-through of each meal, set aside the tools I’ll need for prep, and hopefully map where the ingredients will go in the coolers.  I also need to make more ice and kefir.  Lots to do!

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Monday

  • leftover peach crisp
  • spinach quiche; oranges (bake that last pumpkin while the oven is on!!  and blueberry crisp and banana muffins?)
  • leftover taco stuff w/lettuce from Mom & Dad

Tuesday

  • blueberry crisp
  • leftover spinach quiche; oranges
  • slow-cooked sticky chicken; rice (for kids – muffin for me); carrots

Wednesday

  • eggs; oranges; milk
  • grilled cheese sandwiches; apples; sauerkraut
  • burgers; cauliflower; green beans

Thursday

Friday

  • eggs; bacon; milk
  • leftover chicken
  • something with the half package of ground beef that is left from Wednesday

Saturday,  Sunday, & Monday

  • ? just me until dinner Monday

What’s that?  I didn’t post a menu last week?  Why, how observant of you!  You’re right.  I winged it all week.  I think the last of the Super Crazy is ending Wednesday and then I’ll be able to breathe a little as I prep for our vacation.  Hang tight as I process random bits of information below:

1.  Starches.  I am not sure I’m ready for as many as I’ve been eating.  I had a piece of birthday cake last week that likely had cornstarch and other questionable food products in it and I am seeing the results in my skin.  I’ve also noticed that in general I do not feel as great as when I was full GAPS.  Not saying I’m going back to full GAPS but I won’t be buying any more potatoes for quite a while and I’d like to get back to more squashes, carrots, and pumpkin for starchy veggies.  I also need to lay off the chocolate.  And while I’m at it, I need to lay off the stress.

2. Ferments.  I keep saying I need to get back at it but I’ve not done it.  I need to.  So today I actually bought extra carrots so I can make a smallish jar of dilly carrots and had planned to make them early this afternoon.  It is now after 9pm.  Oops.  Luckily I splurged on a jar of Bubbie’s pickles to tide me over.

3. Travel bready-stuff.  And travel food in general.  I looked at some buckwheat crepes at the store today and decided that for $5.99 for a bag of six crepes I could probably make them myself.  So I’ll be trying something along these lines sometime soon.  I also bought some sprouted Ezekiel brand tortillas in case I just lied.   I’m not sure either one is ideal for me right now but after looking at our travel-food options and realizing that I hate sandwiches and can’t afford decent hot dogs for every meal, I’ve decided I’ll need some kind of variety.  I also thought I’d freeze some yogurt cups pre-trip and they’d function as ice for the cooler as they thawed.  We’ve done that before with good results.  The full-fat yogurt we like was not on sale today, though – and at $1.09 per 6oz serving, I decided we’d try again next week or go without.  We will be majorly bummed if we have to go without.  I’m just sayin’.  Other than that, I haven’t really solidified anything other than s’mores.  And yes, we are doing those GAPS-style.  Oh, and cheese.  We will be taking cheese.

4.  Salad.  Lately the only time I eat salad is when we are at a restaurant and I can’t eat anything else on the menu.  (I guess maybe I overdid it a few years ago when I was eating salads every day, sometimes twice a day).  But now I’m feeling…I don’t want to say a craving…that wouldn’t be accurate…let’s just say I feel like I should be having more fresh greens.  I don’t have a lot in my garden now other than some straggly lettuce and dandelion greens but I have been buying some greens at the farmer’s market and I’d like to try some of these ideas as side dishes (NOT main course…not sure I’m ready to do that again anytime soon, heehee).

All right, there is much more rambling I could do but I’m exhausted.  One more busy week and then vacation!!!

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