How did last week go?
The hardest part about this challenge seems to be... blogging it on Monday!
I have lots of ideas for blog posts that never make it to the blog. Sometimes (often) it's due to lack of time, but sometimes...
It's the lighting.
In real life, a Spanish omelet looks much yummier. Much less... Dayglo.
(And I know what you're thinking about this huge cooktop, because I thought it, too, when I first saw the house. But the grill does not work. I sometimes use it as a prep space by laying a cutting board there. Back in 1980, though, this thing rocked!)
Anyway, having the menu plan helped keep me on track, but there was still some unplanned pizza. We were all sick with colds last week, and one night every time I tried to make dinner the baby pulled up on my leg and bit me. He was not happy with his sisters or brothers either. So pizza it was. I just readjusted the plan and we had almond flour pancakes on Saturday instead of Friday.
I didn't grind up any nuts and seeds for breakfast, and the chocolate coconut bark was a complete flop. I was trying to use unsweetened chocolate and then sweeten the whole concoction with honey, but it just wouldn't combine. We were left with a much too sweet layer on the bottom and a bitter layer on top. I tried stirring my raspberry syrup in, but it didn't help much. None of that seemed to matter to my 4 year old, however, as he came back for seconds.
The hardboiled eggs were lifesavers -- mostly for me as snacks in the afternoon, especially on meatless days.
Menu Plan for Week 2
I'd like to have some grain-free breads made up this week to use for breakfasts. I also need to make yogurt. And I've had one request for soaked oat porridge, which we'll have on Weds.
Standard lunch fare. Leftovers. (On Monday I had a decent salad made from leftover cold chicken sausages, romaine lettuce, and tomatoes, dressed with oil and apple cider vinegar. Simple, but good.)
Monday: Chicken cacciatore over zucchini, green beans from the garden, fruit
(Ok, so the almond flour I used to coat the chicken pieces turned mushy and my cast iron skillet was too small to hold everything, which meant I couldn't put it in the oven without it bubbling over onto the oven floor. My small wall oven has no vent and functions mainly as a steam oven, so when anything bubbles over, even more steam comes out the top of the door -- yes, really. In clouds. I finished cooking it on the stove. It didn't look anything like Ree's, but it sure tasted good! I'll have to keep experimenting with the almond flour. And ask for a cast iron dutch oven for Christmas.)
Tuesday: Crockpot Tacos/Taco salad (for me) using stew meat, with homemade fermented salsa, fruit
Wednesday: Butternut squash soup (enough to freeze some)/almond flour zucchini bread (to be planned over for breakfast), fruit... I'll probably cook some breakfast sausage as a stir-in for the soup, but I'll freeze the "planned over" soup without it,
Thursday: Slow Cooker Coconut Curry Chicken (without the rice, using free-range chicken), salad, peas maybe, fruit
Friday: I'm sticking this in as our pizza night, because we are going to be cleaning for family on the weekend!
Saturday: Crockpot roast beef w/carrots and assorted veggies from the garden, potatoes for my dad, fruit
Sunday: We have some important family events going on, so we'll have a BBQ lunch with family and pick and snack leftovers for dinner