Monday, February 17, 2014

Menu February 17-23

I am realizing as I post these (sorry about missing last week!) that we repeat a lot of meals which may seem boring when I write it out but in reality nobody has ever complained around here about the lack of  diversity in our food. I honestly think that is what helps me feed my family a whole foods diet. We just have a few things we like a lot that we work with so it doesn't get so overwhelming. For instance, we literally eat eggs and sausage every single morning. Today we had waffles for something fun, but that is so rare around here! It's just so easy to wake up knowing what to pull out for breakfast. And my children know what to expect and that makes them comfortable, too. No unnecessary stress for me about what to make and no complaining from them because they know if they don't want eggs then they can just wait until lunch (this never happens!).

We have recently started celebrating the Sabbath (although we are celebrating from Friday afternoon until Saturday night) so in Friday's slot I will link to our menu for our Sabbath Feast. We are enjoying having a long, drawn out dinner with an appetizer, soup course, salad course, main course, coffee, and dessert! The kids love it and it's fun to just sit and chat at the table once a week. It's something that I want to do more of as my kids get a bit older.

On Fridays after dinner we let the kids stay up late, usually playing video games with Dad or watching a movie in our bed all snuggled in together. We are so stuffed from our meal that everyone sleeps well! Saturdays consist of a variety of things, but mostly we are just intentional about being together and staying relaxed. And, most importantly, renewing our minds with God's word! After a simple dinner meal (something like homemade pizzas that we all make together) the kids get baths/showers and pick out clothes for Sunday morning. Saturday night is an early bedtime so Seth and I can have some quiet time (alone or together) to end our Sabbath.

I have decided to change my grocery day to Friday so that we can have fresh food in the house for our Sabbath meal and for the weekend. I am also working hard on eliminating daily runs to the store for one or two things! We are terrible about that around here.

Here's what we'll be eating this week:

Monday: Coconut Lime Cod (the link is for chicken but I just use the breading recipe on cod and bake in a 400 degree oven for 10 minutes or so) with baked sweet potatoes.

Tuesday: Cauliflower soup

Wednesday: Baked Balsamic Chicken

Thursday: Taco Salads

Friday: Sabbath Feast #3 (I will be updating this board as I finalize the menu).

Saturday: Leftovers

Sunday: Chicken and veggies in the crockpot

I made these individual chocolate cakes last night and they were so delicious! Topped with freshly whipped cream and still warm from the oven.

Monday, February 3, 2014

Menu Plan: February 3-9

Monday: Butternut Squash Soup (didn't make it last week)

Tuesday: Tacos on coconut flour tortillas (didn't make this last week, either!)

Wednesday: Spinach Egg bake (also from last week)

Thursday: Steaks on the griddle seasoned with this dry rub

Friday: Pizza night

Saturday: Crockpot chicken

Sunday: Veggie soup with homemade bone broth (just toss veggies in! I include a can of tomatoes, usually, and sometimes make it creamy with some almond milk at the end.)

And for our sweet treat, these chocolate pumpkin muffins from Grass Fed Girl, grain and refined sugar free!

Monday, January 27, 2014

Menu plan: January 27 - February 2

Sorry I'm a little late in posting this! Last Friday my husband and I decided to tear out our kitchen...and then our dining room floors...and then to move our dining table into the kitchen and the sectional up to the former dining room...and so we've been a little busy! We tore out our wall oven and our cook top and borrowed an old electric oven from my brother for the interim (until we get a plumber here to plumb in a gas range). Of course, we didn't have a 220V outlet as our old cook top was hard wired in so Seth has some handy work to do before we could use our stove/oven. We had lunch yesterday at church and then had a Papa Murphy's pizza for supper (to try out our new oven - it works!). My husband loves Papa Murphy's so on occasion we buy one. We ate pizza in our old dining room/new family room while watching The Magic Schoolbus on our big TV which has now been brought out of the basement (much to my husband's glee). Nice relaxing evening in while the temperature dropped to 20 below zero! School has been cancelled in our neck of the woods due to extreme cold for the second (or third?) time this year. Crazy weather!

Here is what we'll be eating this week (maybe, as we may be hiring a contractor to come over for the rest of the week to help Seth put our gutted kitchen back together):

Monday: Pizza burgers without the bun. Seasoned tomato sauce, mozzarella, green peppers, mushrooms, and onions on top of a grass fed beef patty! Yum!

Tuesday: Whole chicken in the crockpot

Wednesday: Chicken and Broccoli Stir Fry (subbing whole ingredients as necessary - we do use organic, non-gmo soy sauce on occasion)

Thursday: Zucchini Lasagna - brought this to a potluck last week and it got rave reviews! I didn't even get to try a piece!

Friday: Homemade pizza

Saturday: Tacos on Coconut Flour Tortillas

Sunday: Smoky Roasted Butternut Soup

Our sweet treat for Sunday afternoon will be Coconut Flour Brownie Cake. I made it last Wednesday night and I am still having it (with a scoop of ice cream) for dessert. It is so good - maybe the 3/4 cup of butter and generous portion of pure maple syrup make a difference!

Recipe from The Nourishing Home - Yum!
Have a great week! Maybe by the next time I post my kitchen walls will be back?! Here's hoping...


Tuesday, January 21, 2014

A {grain free, gluten free} lunch recipe...

I follow a blog called Food Renegade and she often posts great recipes. Last week I tried one for Broccoli Bites and they were a hit at my house. The recipe came together easily and I actually pushed the batter into a greased muffin tin for ease. The best part, though, was the Maple-Dijon Dipping Sauce! It is so delicious. We used it with the broccoli bites and then that evening I was dipping my roasted chicken and sweet potato fries into the leftovers!

For lunch today we had homemade chicken nuggets. (I cube chicken breast and dip it in a milk/egg mixture and then throw the chunks in a gallon size bag with coconut flour, garlic powder, salt and pepper and shake to coat. Then I bake them on metal cooling racks put on top of cookie sheets for 20 or so minutes at 350 degrees.) I made a batch of the Maple-Dijon sauce to dip the nuggets in and YUM! I may or may not eat that stuff right off the spoon...

Let me know if you make this and enjoy it!


Saturday, January 18, 2014

Meal plan: January 20-26 (and a bit about our diet)

In an effort to be more diligent about my meal planning and also to share with anyone that cares "what we eat if we don't eat carbs?" (although, we DO eat carbs, we just pick and choose according to what our bodies say by way of symptoms of sugar overload such as gas, bloating, eczema, behaviors, etc), I am going to blog here at Yellow Emma again.

Maybe I'll even share some of the reasoning behind our (kinda) strict diet, our natural remedies for common ailments, how we homeschool while doing foster care, and how we intentionally choose to spend our time. I guess we'll see what becomes of this!

Currently, we eat a mostly organic, low(ish) carb (kind of primal) diet. We do eat some gluten although we prefer to eat "grain free" 90% of the time. I have been learning how to make muffins and breads with coconut flour and almond meal. I have four children five and under so it is difficult to avoid all treats. We avoid refined sugar in our house and instead sweeten with honey, pure maple syrup, and coconut sugar. We use lots of unrefined coconut oil and organic olive oil and butter for fats. We avoid all vegetable oils, including canola and soybean (which is in even organic salad dressings!). We eat mostly meat, vegetables, fruit and nuts (not peanuts, though, which are a legume, something that we avoid for the most part). We avoid all types of corn products, sometimes allowing popped corn if it's GMO free. (I love it!) We do consume dairy products including whole milk, whole milk yogurt, cheese, and sour cream. We try to choose organic when we can but it's not always feasible on our budget. My baby has an intolerance to dairy (none of my children have been able to tolerate dairy for the first two years of their lives) so she eats goat milk yogurt mixed with applesauce and I use coconut or almond milk when preparing food. We also eat eggs and sausage or bacon every morning for breakfast. We love eggs! We also got a juicer with our Christmas money and have been enjoying Mean Green juices and also carrot/apple juices (equal parts carrot and green apple - yum).

Any questions, just ask!

We have eggs (sunny side up or scrambled with onions and green peppers) and bacon or sausage (nitrite free) for breakfast every morning. It's easy and takes the question out of what to prepare when I'm tired! If Seth is up first, he knows to put on some sausage and get the griddle heated up! We do occasionally have overnight oatmeal if we are going to be heading out early. We try to melt some coconut oil (honestly, I have to use refined coconut oil for this because I just can't take the taste of the coconut anymore) in our coffee to start our day off with a nice big dose of healthy fats!

Our week day lunches are salads, chicken nuggets, mini pizzas on a sprouted grain tortilla, lunchmeat (nitrite free) and cheese roll-ups with mayo, or leftovers.

We drink filtered water (sometime sparkling water that is sodium free) and Seth and I drink decaf coffee. We all have a glass of juice in the morning, either freshly juiced or this green juice.

Monday: Monday is my grocery day so we usually have something fresh for dinner. This week we'll have Cobb salads with hard boiled eggs, chopped cooked chicken (leftover from the chicken I almost always make in the crock pot over the weekend for meat and stock), chopped tomato, sliced avocado, and crumbled bacon. We use a homemade Italian dressing or homemade ranch dressing on our salads.

Tuesday: Cheesy Vegetable Chowder (Sometimes I use red potatoes and sometimes I use sweet potatoes. I usually use tapioca starch instead of flour to thicken. I use our homemade stock that comes from the weekend chicken bones. I use a non-dairy milk so Ellie can eat it - she loves this soup!). I usually make real, gluten filled Honey Beer Bread on soup night for a treat for my family! I use organic white whole wheat flour and sub coconut sugar for the white sugar. I use a can of sparkling water (sodium free) in place of the beer.

Wednesday: Meatloaf, roasted sweet potatoes, and chef salads with homemade dressing. I do put organic, gluten free oats in our meatloaf. Also some eggs, almond milk, worchestershire sauce (try to find one without any "natural flavorings" which can mean MSG), salt, pepper. I just wing it, usually, starting with two pounds of grass fed beef that we get from a local farmer and store in our freezer! I cut up sweet potatoes and drizzle with melted butter (or coconut oil for dairy free, but Ellie can handle some butter so we use it) and salt and pepper. Roast on my Pampered Chef bar pan at 350 degrees for 45-50 minutes or until tender.

Thursday: Cajun Chicken and steamed veggie of choice. Salads for extra filler!

Friday: Pizza! I have a gluten free/primal version (not low carb as it uses tapioca starch) that Seth loves and a more recent find of an actual low carb deep dish version that we tried last night and liked. Top with whatever you like and serve with carrot and celery sticks with homemade ranch (I make a batch on the weekend for the week).

Saturday: Coconut flour pancakes for breakfast today! Served with pure maple syrup (or maybe a fruit sauce if my family is really lucky) and sausage links. Dinner is a Spinach Egg Bake (sub gluten free flour if you are gluten free - I just use organic white whole wheat in this). We'll probably have fried potatoes and onions (fried in butter with sea salt) and orange wedges as well.

Sunday: Crockpot Chicken (get the best quality you can - I usually get the Amish chickens from Super One) with steamed carrots and chef salads using any leftover fresh veggies from the week. After the chicken is done we remove the meat and throw the bones (including the bones from the cajun chicken which were refrigerated on Thursday if we didn't make stock that night) back in the crockpot, fill with filtered water and add a couple tablespoons of apple cider vinegar (make sure it's the kind that says on the front "with the mother") and turn it on low overnight (12-24 hours). When it's done, cool and drain the stock into a pitcher or freezer bag. If I used both sets of bones I'll fill it up again and make a second round. This usually provides enough stock for the week and sometimes extra for the freezer.

On Sunday we are putting more thought into intentionally keeping the Sabbath. One way we are doing this is to have sweet treats (the kids gets a gumball or sucker during church and I am baking Saturday night to have things on hand for the day). Our Sunday dessert next week will be strawberry shortcakes using these Almond Flour Muffins (still low carb and refined sugar free so our kids won't have any side effects). Yum!

Bon appetit!


Thursday, August 23, 2012

Link to giveaway!

My kids are really into the Ipad now that we have one so we have been looking for apps to entertain them.

My daughter has a speech disorder so she uses it a lot for speech practice. She also loves baking cupcakes with the easy bake oven app and playing "Cut the Rope".

My son, at only three and a half, can navigate that thing better than I can. He especially loves to watch little videos that we take of him just for his viewing pleasure! It sure is fun to see his delight.

Today I am entering to win a protective case for our Ipad - called the Gripcase. Go enter!

Sunday, January 22, 2012

Menu plan - January 23

Here's what we will be eating this week:

Monday: Mini Corndogs

Tuesday: This darn porketta that keeps getting replaced!

Wednesday: Enchilada Stuffed Shells

Thursday: Take out from Buffalo Wild Wings! Yum!

Friday: Chicken Lettuce Wraps

Saturday: Leftovers

Sunday: Minestrone soup and bread