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Posts Tagged ‘homemade’

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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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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I’ve been transitioning to other sugars now that we are branching out from strict GAPS, and while we generally use honey as our sweetener of choice I also add coconut sugar on occasion.  We are celebrating some fun in the snow with another family tomorrow and I decided to try my hand at a Twix-like confection for dessert.

I’ve made this shortbread before and reviewed it here.  I decided to use it as my base, subbing coconut sugar for half of the honey to see if that prevented overbrowning (and I think it did).  I doubled the recipe and patted the shortbread into a 9″ x 13″ foil pan lined with parchment paper.  Then I baked until light brown, sprinkled with Celtic sea salt, and cooled outside while I moved on to step two: this toffee.  I used half coconut sugar, half honey to make the toffee but otherwise followed the recipe.  Then I poured the toffee over the shortbread and put it back outside while I made the chocolate.  I don’t drink coffee so I never have any to add to this chocolate, but it is good without the coffee so that’s how I make it. :)  Then I topped with chopped crispy almonds and set back outside to cool.

We’ve tried all the components of these bars before but never all together!  I’m eager to see how it turns out tomorrow.

As you can see, you could totally make this GAPS-legal by using only honey as a sweetener.

 

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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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Monday

  • eggs; oranges; milk
  • leftover chicken soup
  • breakfast for dinner: waffles and an attempt at hamburger gravy!; fruit

Tuesday

  • leftover waffles; milk
  • leftover soup
  • steak; garden salad with hard-boiled eggs; sweet potatoes?

Wednesday

  • pumpkin custard
  • brown bag: sandwiches; apples; whatever fermented veggies are left in fridge
  • leftover steak salad

Thursday

  • leftover pumpkin custard
  • burgers; broccoli; potatoes
  • ? maybe camping with friends

Friday

  • ? probably bacon & eggs
  • ? still camping
  • ?

Saturday

  • ? probably bacon & eggs
  • ? leftover something if we’re home in time
  • leftover bbq ribs from freezer

Sunday

  • leftover waffles
  • leftover chili & cornbread from freezer
  • hamburger casserole w/frozen peas & rice from freezer

We might be camping with some semi-GAPS buddies later this week!  We haven’t really planned out any meal stuff yet so I didn’t get a whole lot at the store today.  I am in charge of bacon, though, so I got plenty of that.  :)  And some good hot dogs since they were on sale.  I’ll also be making s’mores stuff, “cornbread”, and any other yummy treats I can think of before Thursday.  I’m thinking of some parfaits kind of like this but I’m not sure if the other family likes lemon much.  I know they like peanut butter cups and banana muffins so maybe I’ll do some of those too.  I know that we eat like maniacs when we camp so I want to make sure we’ve got enough snacks to keep us on an even keel!

I’ve been working a ton since I got back!!  I found out I’ve been accepted for a local boutique show so I’ve been prepping for that, and I’ve had several custom orders for my Etsy stuff too.  (Search Etsy for jmaybe or Steady As She Goes if you’re curious about my work!)  While the extra work is tiring, it helps a lot with the financial shortfall of being gone two weeks and many students not coming for regular lessons over the summer.  I also will be starting work as a real estate assistant soon so hopefully that will be a blessing and not just extra on my plate.  My goal is that by this time next year, I will be able to set the thermostat wherever we are comfortable and not worry about being able to pay for it.  83 in the summer and 58 in the winter gets old fast and after several years of that I’m ready to be comfortable again!  It’s funny…growing up, we definitely kept it warm in the house during the summer but I never, EVER remember the house being cold in winter.  Mom & Dad always made a point of keeping it warm for us kids and I never thought much about it until the past few years when we’ve been trying to save on our heating bills.  We cope by wearing lots & lots of layers and eating warming foods, but maaaaaaaan winter seems long when you’re cold.  :D  I’d also like to be able to go to the chiropractor as often as we need to.  I’m definitely feeling the need more now that I am sewing a lot.  It really messes up my hips & back to sit on the floor to cut things out and then hunch over my machine for hours.  I think that setting these financial goals will help me focus on the work without feeling so grumpy about it.  I am truly grateful that I can do the work and still stay home to homeschool my kids.  I don’t take that for granted one bit.

Not much longer until the kids leave for summer visitation with their dad.  I haven’t planned out my Intro Redux yet but I know from experience I won’t cook much while they are gone unless I have it planned and I am motivated.  I need to think of some good motivators.  :)

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Monday

  • eggs; oranges; milk
  • peanut butter and honey sandwiches; apples
  • lemon chicken with potatoes, broccoli, and carrots

Tuesday

  • cherry crisp; milk
  • eggs; sausage or bacon; oranges; broth
  • hurry curry and rice?

Wednesday

  • leftover cherry crisp; broth
  • sandwiches; apples; pickles; milk
  • burgers; broccoli; baked potatoes

Thursday

  • eggs; sausages or bacon; oranges; milk (put leftover chicken & veggies in the crockpot to warm before leaving in the morning!)
  • leftover lemon chicken & veggies
  • chili & ‘cornbread‘; garden salad

Friday

  • ? probably eggs, toast, oranges and milk
  • leftover chili & cornbread
  • chicken livers; cucumber salad; sweet potatoes

Saturday &Sunday

  • leftover ?  (just me)

Monday to-do includes rainy day baking: sourdough challah for the kids, GAPS cherry crisp for us all, grain-free ‘cornbread‘ and anything else I can whip up quickly.  We might not have another day cool enough to bake for quite some time so hopefully this challah will last through the summer.  With the kids leaving for 5 weeks not too long from now, we may be able to stretch it.  They’ve been making themselves peanut butter and honey sandwiches for lunch several days a week which is awesome for me but also uses up our bread reserves quickly.

In my *duh* moment for the week, I grilled some grass-fed ribeye steaks flawlessly and then proceeded to leave the grill on to clean for five minutes for three hours while I was at rehearsal.  Thank God I had also forgotten to feed the dog or I might not have gone back outside at all!  But I’m kicking myself because now I will undoubtedly run out of propane in the middle of a meal and have to run to Walmart for another tank.  All the more reason why I need to get that rocket stove built!

Timewise, this week is going to be hectic.  We have VBS in addition to our usual activities and my schedule is all messed up so meal prep will probably feel a lack of attention.  We’ll be getting back at lunchtime and will be starving, I’m sure, so speed is going to be an issue there.

Healthwise, vacation was a stinker.  I ended up eating several wheat-based meals and really saw detrimental results in my skin and my digestion.  I’m still not back to normal!  I plan to do a quick run of intro when my kids leave for summer visitation and see if that helps get me back on track.

Gardenwise, we won some and lost some while we were gone.  We came back to our best sour cherry harvest ever – more than a gallon of good ones!  But we lost 2 raspberry plants and our peach tree dropped virtually all of its fruit.  My tomatoes were gnawed off by what I suspect was cutworms so we had to start over, but my uncle gave me some nice big heirloom plants from his nursery on our return trip so I didn’t feel too bad about the ones we lost.  :)  We’ve had over a gallon of strawberries and about a quart of blueberries, the lettuce was going great guns when we got back, and my radishes were gigantic.  The herb seedlings I planted in an upright pallet all died while we were gone, though.  I’m calling this a draw.

Budgetwise, I’m too far behind on work to spend time figuring the cost of the meals for this week.  I spent about $10 on milk and about $40 at the grocery store today; I forgot that I’ll need extra eggs since my usual source is not coming to deliver them this week so that will add another $5 or so to out-of-pocket expenses.  My Azure Standard order arrives tomorrow and will contain 14 bunches of broccoli, 10 lbs lemons (yay for lacto-fermented lemonade!!), 5 lbs carrots which I plan to ferment, 2 lbs cucumbers which I also plan to ferment (for some reason none of my cucumber seeds germinated this year! boo), 5 lbs red potatoes, and 1 gallon mint honey.  I’ve never tried mint honey before but it was cheaper than my usual source so I decided to go for it.  My Azure total was $100.  Other than eggs & milk I probably won’t need much else for quite some time, which is good because I have a vacation to pay for!

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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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