Thursday, July 9, 2015

AIP Journey Day 1 (a tale of fail)

I'm going to admit. I caved. I failed. I just did NOT plan enough ahead of time to make this happen. So here I am, July 9th and I have succeeded! Today's food consisted of:

Sage and Garlic Spiced Turkey Meatballs
Banana
Spinach and Beet Salad
Curried Chicken and Vegetable Soup
Carrots (of the baby variety!)
Creamy Sausage and Green Soup
Apple

The biggest factor in this for me is: how quickly can I prepare food and keep the natives from getting restless? It is only me on this journey, for I am the one that is ill. However, when you do this kind of thing, well, the family kinda gets roped in ;) Poor little humans!

We get our CSA on Wednesday, do the final grocery shop of the week on Thursday, and I chop and prep everything we get as I find the time/energy to do so. It is the end of the day and I am particularly tired today after all of our running around, so tonight, I sit. Tomorrow night, I hope to do more prepping, but it's realistic to say that I will prep more Saturday.

I have found that soups are the easiest to prep. Throw stuff in a pot, voila! FOOD. With that, my normal people family can add in their chosen starch and I can eat my food unscathed. I'm determined to make it one week. ONE. Short goals, baby steps.

The meal plan for the week looks like this:

Dinners:
Magic Chili
Creamy Chicken Soup
Pork Chops with a salad, "cole slaw", snow peas (for the fam) and roasted sweet potatoes with "mayo" from "The Autoimmune Paleo Cookbook"
Hearty Vegetable Soup
Moroccan Lamb Stew -- I'll be subbing in ground beef. I can't get my hands on lamb right now.
Breakfast Dinner

  • Banana Pancakes
  • Bacon
  • Salad (the kids and hubby will have eggs)
  • Some random veggie -- I can always find them this time of year!
Picnic Dinner 
  • Burgers
  • Cauliflower Fried Rice (normal rice for the kiddos)
  • Some other random veggie ;) 


Lunch:
Classic Tuna Salad from "The Autoimmune Paleo Cookbook"
Leftovers

Snacks: 
Fruits, cut veggies, salads
Lemon-Raspberry Gummies
Cherry-Ginger Gummies
Smoothies to be determined

That's my plan. Let's hope it works out and I don't starve!



















Sunday, July 5, 2015

Pre-AIP Journey -- A jump point to remission of autoimmune

July 5th 2015 -- The Day Before the Dive

I have committed myself to one full month NO CHEATING. I am taking pictures and stats to see what my improvements are. This is not an attempt to lose weight, but I feel it's a good indicator of health to measure it anyhow.

Height -- 5' 10"
Weight -- 157.2 lbs

Symptoms:

  • fatigue 
  • joint pain
  • headaches
  • dry eye
  • nausea
  • mood swings
  • sore throat (perpetual)
  • psoriasis 
    • ears
    • scalp
  • thinning hair 
  • bloating 
  • memory issues/brain fog
  • sinus pressure
  • "fibromyalgia" 
    • diagnosed by PCP in 2005
    • confirmed by neurologist in 2006 per points test 
Current known food intolerances: 
  • gluten
  • dairy (casein)
  • eggs
  • corn is likely but unconfirmed 
Years spent suffering: 
  • psoriasis -- 20 years 
  • fibromyalgia -- 12 years
  • other symptoms have come and gone over the years
Why I'm making this journey: 
  • My husband -- to be a better wife who is stable in mood and strong in the Lord to support him and know that he can rely on me to be at the ready with our children, home, and finances.
  • My children -- to love them better, stronger, and with a more predictable keel. To be able to take them hiking, canoeing, and biking without pain and a sense of dread at the aftermath to my body. 
  • My job -- to be strong in the Lord, share my journey and rely on Him to heal me so that I can be a testament to the power of God in my life to assist me in being a better minister and planner through a clear vision and memory 

Thursday, January 1, 2015

HBA2C -- Owen Nicholas Showers, December 27th, 2014

Owen Nicholas Showers -- born at home on December 27th, 2014 after two cesareans

I’ve had a little trouble discerning when labor really started. I had contractions on and off from 3pm on Friday, December 26th, but nothing that hurt or bothered me. Matt and I went to bed around 10pm and they were starting to be hard enough I couldn’t ignore them. I timed for a bit and let my midwife and doula know and tried to rest. Around 11pm, they were consistent, painful and not at all what I expected as far as the pain was concerned. I remember prodromal labor with our first daughter and I suppose I assumed it would be the same. Nope.

I woke Matt and started working through the tough ones. Every now and then they would double up on me but (I think) I had a longer break between those and the following ones. Matt said he called our doula, Steph, around 1:20am and that he felt bad for waking her. I was always afraid I’d have Matt call her too early and we’d waste her time with lame contractions that would eventually stall out. Thankfully, I think we made the right call and I was very glad to have her. After Matt called Steph, we started to fill the birth tub. I wasn’t in so much pain that I couldn’t stand it, but it still felt like it took forever to fill!

While Matt worked on that, I worked through contractions. Steph arrived and we worked through and got a feeling of how things were going. I remember somewhere in there I covered our clock with a washcloth and pulled the blinds. I didn’t want to have a timeline or even know what was going on outside of labor. I got in the tub for a bit as Matt finished filling it and after a while, we decided to move back to our bed to try and get some rest. Steph slept on the floor beside me. I told her we were having a sleepover, but seriously, she rocks for sleeping on the floor! I know I caught some sleep, I remember yelling at Evelyn in my sleep to put her shoes on and then later at Arianna for something else. I guess those dreams felt oddly real? I dunno, but the kids were definitely asleep in real life!

Eventually we got up (not sure whose idea this was) and I moved around for bit. I got back in the tub and I think that’s pretty much where I stayed. Steph was awesome about making sure that I got food and water, even though I wasn’t so awesome at accepting. Things pretty much just moved along at this point. The girls got up around 7am like usual. Arianna came in and gave me hugs and kisses, Evelyn played shy since Steph was in the room. Matt got the girls up, dressed and fed and called his parents to come and take the girls. I had intended to keep them with us until I couldn’t handle it anymore, but we had good timing. I don’t think it was long after they left that I screamed that I was going to puke (and did NOT want that going in the water!) and they scrambled to get the bucket. I could have sworn I puked on Matt, he swears I didn’t.

This is where sh!t got real :-P I remember Steph saying that she thought it was a good time to call Paula. Ah, yup! I knew, logically, that this was transition and it was almost over. I started shaking and the contractions took a turn for insanity. I have no idea how many times I screamed “I just want to be done!” or “I just want a break!” I know I screamed a lot of things. “I can’t do this!” “NO.MORE!” and at one point “Just cut this kid out!” I knew eventually that phrase, in some form, would come out of my mouth. I was disappointed in that one, but hey, first time in labor, third kid, previous experiences grab hold in tough situations! I remember thinking in my head (where I was sorta still logical) that I was really ridiculous, should suck it up and just do it. During all this, I remember three things: Matt saying constantly that I was doing this, wasn’t broken, and was rockin’ it. I remember Steph keeping me strong and grounded (sorry, I’m pretty sure it did seem that way!) and Paula saying “But you ARE doing it!” Each of them still very strong in my head. At some point, we had changed music (I think at the start of transition?) and when Paula got there she said “Can we change the music to something less angry?” Still cracks me up ;-P Legitimately, it helped immensely to change.

Out of all the birth stories that I’ve read and watched, I always remember feeling better that everyone said that pushing was a relief. Lies. Pushing was bewildering to me. I can’t even describe the intensity of that. There are just no words. Perhaps this is why my voice was hoarse the following day? Yeah, probably. At some point in all this, I think I just resolved that I.was.done. and got the motivation to make it so. I reached down and felt his head and that’s about all it took for me to know that I was, for real, doing this. As I pushed, I felt him come down and into my hands as the rest of him followed. I pulled him to my chest and felt this immense combination of emotions. I was proud, relieved, exhausted and hurting in a whole new way physically. Once I got myself untwisted from his cord and sat back to hold him, I looked to see if he was a boy or girl. I think my exact words were “Holy sh!t, he has a penis!” I had the feeling he was a boy the whole time, but assumed girl because we already had our two sweet girls. Go with the track record, right?

Not too long after, I pushed the placenta out and moved over to our bed to hold Owen, love him, and try out nursing. He was a pro in comparison to our girls. Easy! After a bit, we did all the weighing and measuring of Owen and it was amazing to do all that in our bedroom with friends in a safe place. We were monitored the whole time but I never had to leave our home. Our baby boy wasn’t poked and prodded, pulled from my uterus surgically or taken from me for the first hour or more of his life like our girls were.

I cannot express the amount of difficulty I had with this process. After being 12 days overdue and getting nervous he wasn’t going to come, we had a beautiful homebirth with one of the chillest babies I’ve known. He and I worked together to prove that I AM NOT BROKEN and birth is beautiful, safe, and life changing. We loved our doula before from Evelyn’s birth, but the amount of love and respect I have for her after Owen’s birth is beyond measure. The amount of care she gave to us, there just aren’t words. She is simply amazing. That’s really all there is to it.

I’m so glad that when Paula arrived, I knew in my head that this was really happening. This baby was coming out the way God intended and this was it. I felt like a psycho by the time she got there. The things I said and the way I acted were less than stellar. At least Steph got to see the ramp up. Paula walked into a battlefield! She stayed calm and did all that she needed to do. She never once touched me or did anything to me (or Owen) that I didn’t approve of or ask for. Her amount of respect for me and her regard for my wishes empowered me to feel confident in my ability to birth my baby. She has been back to our home to care and check on us several times and has been nothing less than superb. I love that her records are clear, her questions are necessary and vital and her touch and care is gentle and loving. Her ability to clearly explain everything to me helped me immensely. Sometimes when she says “Do you have any questions?” I wish I actually did… things went so smoothly that nothing strange has happened. I don’t have anything to question her with and no concerns to express. Definitely good! However, if I did have questions, I know I would get an awesome answer that wouldn’t need clarification.

The amount of recovery from Owen’s birth is like a grain of sand in comparison to my surgeries with the girls. I remember when they were born and friends would complain about how hard their recoveries were from a “normal” birth, it would send me to tears. Recovery from surgery and then the care of newborn afterward is insanely hard, but it’s all about perspective. If you’ve never had to do that, you simply can’t wrap your head around how difficult it is. I am astounded at how good I feel after less than a week. I’m still not totally healed, I’m still resting more than doing, but it is already infinitely better than even 3 weeks after our girls were born.

There really is no way for me to thank Steph and Paula for all the work that they’ve done with me over both the pregnancy and birth. They kept me strong, calmed my fears (of which, there were many) and showed me that I am not broken. If truth were to be told, I wouldn’t have been able to do any of this without my husband. He never wavered, even when I started to routinely break down after 40 weeks. His trust in my body and ability never faltered. He never questioned that things were going to go just as smoothly as they really did. He was my rock when no one else understood. He was the one that told me all along he believed in me. He knew we had the right team and that baby was safe. And he was right (he usually is, far more than I’d like to admit some days).

The support system I had throughout this pregnancy and birth was astounding. From my husband, to Steph and Paula, to our chiropractor that made sure positioning wasn’t an issue this time. Each of our “professionals” has been to our house since Owen was born, even our wonderful chiropractor to adjust our family in our own home. Cool, right? I received words of assurance from every single one of them routinely.

So many factors attribute to our success. Not only did I birth Owen after two cesareans, I caught him, held him and fed him immediately afterward. Something I’ve never been able to do! My life is forever changed by this sweet boy’s birth and I can only imagine what the rest of his life will bring to our family.

Thursday, October 17, 2013

Gluten Free Meal Plan October 17th

We've been hit HARD this month financially. I'm thankful for our Dave Ramsey plan and that we had the money we needed for this time but, boy, when it rains it pours! Phew! Because of this, we are vegetarians for a week (except for some beef we've got in the freezer, possibly). Here are the meals:

Chilean Vegetable Stew
Veggie Stuffed Calzones
 ^^ I've linked you to the crust recipe. We will be stuffing ours with broccoli, onion, tomato, cheddar cheese, and peppers.
Arugula and Walnut Pesto Pasta
Moroccan Vegetable Stew 
Buttered Radishes with a Poached Egg served over Brown Rice
^^ I double this for the 4 of us

Admittedly, the two different stews are fairly similar. We do really like those recipes, so we'll space them at the beginning of the week and the end of the week. I had enough left over from last week's CSA to be able to make my Unstuffed Pepper Casserole. I'll be making that tonight and it's likely that one of the recipes will be going into the freezer for an "oops" night or a busy week of rehearsals later in the fall/winter.

I also have two desserts slated for this week:

Pumpkin Truffles
Maple Cinnamon Ice Cream

These are on the menu because I had all but one ingredient to make them. Woohoo!

As always, I doubt that any of the recipes will make it to the table unscathed ;) One of those stews is just begging (BEGGING!) for some kale :) My grocery list this week has 5 things on it. Between the CSA and our stock ingredients, we really didn't need much. Here is what you'll need for this week:

Ingredients:
  • 1 large orange bell pepper, chopped 
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 3 medium onions, chopped
  • 6 cloves garlic, chopped
  • 1.5 cups chopped broccoli
  • 2 cups shredded full fat cheddar cheese (about 8 oz.)
  • 1 large tomato, chopped 
  • 3 plum tomatoes, chopped
  • A bunch of French Breakfast Radishes
  • 5-6 green onions, sliced (I will omit these)
  • 4 pieces of bread, toasted (we will use homemade GF bread)
  • 4 eggs
  • 1 small butternut squash
  • 1 medium potato
  • 1 cup chopped carrots
  • 3/4 cup chopped celery
  • 1 can garbanzo beans (I soak dried beans and cook them in my stock pot)
  • 1 1/2 cups vegetable broth
  • 2 tablespoons coconut milk
  • 1 small acorn squash (about 1 ½ lbs)
  • 2 lb. Yukon gold potatoes
  • 2 scallions
  • 1 ½ cups frozen corn, thawed (be sure to use organic, no GMOs!)
  • 1 ½ cups frozen peas, thawed 
  • 2 cups gluten-free flour blend (with xanthan gum)
  • 3 cups arugula
  • 1/4 cup toasted walnuts grated nutmeg
    3/4 cup Parmesan cheese
  • 1 lb. pasta
Spices and staples: 
  • EVOO
  • Coconut Oil
  • Butter
  • Salt
  • Pepper
  • Parsley
  • Dry Active Yeast
  • Cumin
  • Oregano
  • Coriander 
  • Paprika
  • Cinnamon
  • Basil
  • Thyme
  • Brown rice 
I usually buy a little over the recommended amounts for each recipe. I almost always add in extra veggies to every recipe. <3 them! I'll put my total up later. I got the grocery store run done and will head out to market in a bit. I figure in $25 for our CSA. I needed to buy a few staples this week since we were low on things. *snarl snarl* I've already thrown dinner in the oven with the automatic timer set to go and we'll be off in a bit!



 




Thursday, October 10, 2013

Chickpea Rice Soup with Chard

I found a basic soup recipe and didn't quite have what I needed. Well, honestly, I barely had any of it! So I made a ton of substitutions, changed values, and wound up with a really awesome soup! Sweet Pea really liked it and I'm happy to report it was nice and easy. 
 
Ingredients: 
2 tbsp. coconut oil
3/4 cup cashews, soaked in water overnight
1/2 large yellow onion, chopped
3 tsp. garlic powder
1.5 teaspoon dried rosemary
1 teaspoon dried thyme
Salt/pepper to taste
1 cup long grain, brown rice, rinsed
6 cups pork (or chicken) broth
1 15 oz can chickpeas, drained and rinsed
3 cups chopped chard

Soak your cashews in a bowl overnight.
Drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth.
Preheat a stock pot over medium heat. Saute onion in coconut oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and saute briefly.
Add rice and broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook on lowest heat for about an hour.
Add the cashew cream and chard, and simmer until wilted.
Taste for salt and seasonings.

Grocery Budget Week of October 10

Our monthly budget for groceries (not household needs) is $400. We eat local, organic, grassfed, etc. I'll show you what we spent, though we paid outright for our CSA membership at the beginning of the season. I'll mark where things came from, how I saved money, and any other "special" things that came along with my trip.

Here is the list from my previous post:

Things in italics were already in our house.
  • 1 cup walnut halves
  • (bought previously) 4.75 cups long grain brown rice
  • (made previously -- Nourishing Traditions) 10 3/4 cups chicken stock (we use homemade)
  • 3 apples (we will use local honeycrisps)
  • (CSA) 3/4 cup flat leaf parsley (fresh, packed)
  • (CSA) 1/4 cup fresh dill (packed)
  • 6 ozs cheddar cheese (grass fed, local)
  • 8 chicken thighs (bone in skin)
  • 1/2 cup maple syrup (I have this but we are low, so it is on the list!)
  • (CSA) 8 cups (1/2-inch) cubed peeled eggplant (about 1 1/2 pounds) 
  • (CSA) 2 1/3 cups chopped tomato 
  • (CSA) 1 1/2 cups chopped onion 
  • 2 cups chopped carrot 
  • 1 cup chopped green cabbage 
  • 1 tablespoon minced peeled gingerroot
  • (CSA) 5 garlic cloves
  • (homemade -- Nourishing Traditions style) 2 cups tomato juice (homemade from the garden)
  • 1 cup orange juice (juiced from organic oranges)
  • (previously bought) 2 cups uncooked couscous (we will sub brown rice)
  • (freezer stock) 2 cups chicken meat
  • (freezer stock) 1 cup diced zucchini (from our freezer)
  • (CSA) 1 cup broccoli florets
  • (CSA) 1 cup canned whole tomatoes (I will use fresh)
  • (staple stock) 1 cup celery
  • (staple stock) 1 cup chopped onion
  • (CSA) 1 cup chopped green bell pepper
  • (staple stock) 1/2 cup PB
  • (CSA) 1 tablespoon fresh parsley
  • (CSA) 16 collard leaves or halves, a little bigger than hand size
  • (freezer stock) 1/2 pound ground pork
  • $7.50 -- 3 dozen total (locally bought) 1 egg, lightly beaten  (local from down the road)
  • (staple stock) 1 cup quinoa (color of your choice!)
  • (CSA) 1 acorn squash, cut into 1 inch slices
  • (CSA) 1 cup Arugula
  • (CSA) 1 small bunch of chard, about 5 leaves
  • 1/4 cup Toasted Pecans
  • (stock) 1/4 cup Toasted Pepitas
  • (staple stock) 1 tablespoon honey (we use local)
  • (staple stock) 1 teaspoon dijon mustard (homemade)
  • 2 lemons
  • (CSA) 5 pounds potatoes
  • (Homemade - Nourishing Traditions) 1 3/4 cups Greek yogurt (I use full-fat, homemade from raw milk)
  • (Homemade - Nourishing Traditions) 1/4 cup sour cream (full-fat, homemade, raw milk)
  • (CSA) 1 tablespoon minced fresh dill
  • (CSA) 1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds remove)

With this in mind, here is what we needed to buy:

This was bought by my husband since he got off work early. Note: he bought a LOT of oranges!? 
$1.72 Bulk Walnuts
$1.08 Bulk Pecans
$9.98 2 Maple Syrup Glasses
$10.00 Oranges
$0.66 Lemons

Total: $23.10

This is what was bought at the market: 
$5.95 4 Honeycrisp Apples
$3.00 Carrots
$17.15 Grassfed, free range chicken breasts
$6.00 Raw milk, grass fed 1 gallon
$5.00 11 oz of raw milk, grass fed cheddar
$17.75 Sausage (this was a stock up item)
$2.00 Cabbage
$7.50 3 dozen free range eggs

Total: $64.35

Weekly total budget: $87.45

If you were to include the $23ish a week we spent previously for our CSA, our total would come to $110.45. Not too bad for non-GMO, no gluten, awesome ingredients!  This will feed us all week. We would have leftovers for freezing, but we eat them for lunches and one night of the week since we go to church on Saturday evening and there isn't time to cook.

I should add that in the "take and share" box at our CSA pick up location there was one bunch of collards. I literally squeed! I took that bad boy and replaced it with some lettuce that would have been a struggle to finish. I'll be making a double recipe of the stuffed collards to freeze for later. WOOHOO! These prices fall in the Central Pennsylvania area. This particular market has the best prices that I can find. If I needed to buy veggies from here I could haggle prices, but there's no need. Admittedly, we eat very little meat. Can you see why?

I'll be posting tonight's dinner in a little while :)










Gluten Free Weekly Dinner Meal Planning October 10th

I do my meal planning weekly. We are part of a local CSA and "upped" to a full share this year. Our shares run April-December which is AWESOME. So we pick up our CSA each week at the drop off point and go to the outdoor market to finish up any thing that would need supplemented. We try to buy local, organic first and then I move to the local grocery store to pick up whatever I can that's organic. From there, I just toss up my hands and figure that I've given it a good effort.

I meal plan to save money, shop locally and in season, and to relieve stress throughout the week. I use yummly.com ALL the time to pick my recipes. It's supremely rare for this family to eat anything twice in about 3-4 months time. Admittedly, we eat mac and cheese a decent amount. The kids...they like it. What can I say?

We're lucky enough to have our CSA on Facebook and they give us a heads up for a tentative list of what's coming to us. It's pretty sweet. Here is this week's list:

Lettuce Mix Salad
Broccoli
Green Bell Pepper
Acorn Squash
Color Bell Pepper
Yummy Orange Snack Peppers
Dill
Arugula
Cucumber
Tomatoes
Collards
Head Lettuce
Eggplant


Knowing this, I jump over to the wonderful yummly.com and search for a varied meal plan. Keep in mind that we are a gluten free family. Here is this week's list: 

Maple Walnut Chicken Thighs and Cheddar Apple Rice
Moroccan Eggplant with Couscous (we will substitute brown rice)
Peanut Butter Vegetable Chicken Soup
Stuffed Collards
Autumnal Quinoa Salad
Seasoned steak with Tzatziki Potato Salad and Leftover Veggies (whatever we haven't used at the end of the week)

The steak will be last this week. The other recipes are not in order. We choose daily from the list depending on what we're "feeling" that day. Typically, Sweet Pea picks. Occasionally, the Heating Man picks, and sometimes I override because I want to cook something easier from the list ;) 

Once I have this list, I go on over to groceryiq.com and list up anything that I may need that we don't have here at the house. We currently have 100lbs of beef in the freezer. I don't need beef at the market. Trust me on that one! I occasionally put "stock up" things on this list. This week sausage (if they have it at market) will be stocked up on. 

Staples you should have
Salt
Pepper
EVOO
Coconut oil
Apple Cider Vinegar
Organic grassfed Butter 
White Wine Vinegar

Spices you will need: 
  • 2 teaspoons curry powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons of your favorite creole seasoning
  • 1/4 teaspoon Cardamom
  • 1/2 teaspoon vietnamese cinnamon
  • 1/4 teaspoon cayenne pepper
Other ingredients for this week: 
  • 1 cup walnut halves
  • 4.75 cups long grain brown rice
  • 10 3/4 cups chicken stock (we use homemade)
  • 3 apples (we will use local honeycrisps)
  • 3/4 cup flat leaf parsley (fresh, packed)
  • 1/4 cup fresh dill (packed)
  • 6 ozs cheddar cheese (grass fed, local)
  • 8 chicken thighs (bone in skin)
  • 1/2 cup maple syrup (I have this but we are low, so it is on the list!)
  • 8 cups (1/2-inch) cubed peeled eggplant (about 1 1/2 pounds) 
  • 2 1/3 cups chopped tomato 
  • 1 1/2 cups chopped onion 
  • 2 cups chopped carrot 
  • 1 cup chopped green cabbage 
  • 1 tablespoon minced peeled gingerroot
  • 5 garlic cloves
  • 2 cups tomato juice (homemade from the garden)
  • 1 cup orange juice (juiced from organic oranges)
  • 2 cups uncooked couscous (we will sub brown rice)
  • 2 cups chicken meat
  • 1 cup diced zucchini (from our freezer)
  • 1 cup broccoli florets
  • 1 cup canned whole tomatoes (I will use fresh)
  • 1 cup celery
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 cup PB
  • 1 tablespoon fresh parsley
  • 16 collard leaves or halves, a little bigger than hand size
  • 1/2 pound ground pork
  • 1 egg, lightly beaten  (local from down the road)
  • 1 cup quinoa (color of your choice!)
  • 1 acorn squash, cut into 1 inch slices
  • 1 cup Arugula
  • 1 small bunch of chard, about 5 leaves
  • 1/4 cup Toasted Pecans
  • 1/4 cup Toasted Pepitas
  • 1 tablespoon honey (we use local)
  • 1 teaspoon dijon mustard (homemade)
  • 2 lemons
  • 5 pounds potatoes
  • 1 3/4 cups Greek yogurt (I use full-fat, homemade from raw milk)
  • 1/4 cup sour cream (full-fat, homemade, raw milk)
  • 1 tablespoon minced fresh dill
  • 1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds remove)
I have nearly all these ingredients. I have italicized what I already have. Between my staples, our pre-bought stocked up meat and our CSA, very little is truly needed from this. Our CSA costs us $23 per week. I will figure that in to my budget for this week when I post what I spent today at market and the grocery store :)  I bet you saw there was lettuce on our list for the CSA? Yep. That'll be used for lunches!

I will be buying a gallon of milk. 1/2 to make yogurt, 1/2 to drink. I will also purchase a gluten free cookie for Sweet Pea (if they have them) as her treat for being my helper. It is also likely we will grab a half gallon of local apple cider. I have an addiction to this and it's hard for me to say no!

Here are the additions to my list for prep work or that I need more back stock:
  • 1 gallon raw milk
  • Apple Cider
  • Butter

Let me know! Would you eat this menu? Would your children? Look for the post on budget later! :)