Here's a fun breakfast idea to try sometime:
Soaked dough scones!
Roll out my soaked dough to about 1/4- 1/3" thick and cut into shapes or triangles. Heat a spoonful of coconut oil in a skillet. Place dough carefully in heated skillet and cook until bubbles start to form. Flip over and lightly brown on other side. Serve with honey butter. Yum!
For Valentines Day, cut dough into heart shapes and color honey butter pink with beet root powder. Also, a little bit of cinnamon, raisins and sucanat can be mixed into the dough previously. Another variation is to add currants or pecans. These are really yummy served with scrambled eggs and a yogurt smoothie.
Have a great Valentines weekend!
Saturday, February 12, 2011
Simplicity Revisited
So I've just made it through nearly a month and a half of my husband working out of town... whew! My menu started working out great, but then I just got tired and had to simplify further in order to survive and still eat healthy. It worked... we made it through without a trace of sickness, and the kids didn't even complain much, even though they ate the same kinds of foods day in and day out.
What did we eat? Toast and smoothies nearly every morning; soup, salad and bread nearly every lunch and dinner. I did vary the soups and smoothies so it wasn't exactly the same every day.
Bread is simple using my recipe. I have found that it works great in the stoneware loaf pans if you let it bake at 350 degrees for about 35 minutes, then turn off the oven and let sit for a least another hour. I also did make bagels and cinnamon raisin bread for variety.
Yogurt smoothies can be fast, easy and very healthy. I like to use my own homemade yogurt with frozen berries, a banana and freshly squeezed orange juice if I have them, a generous dollup of coconut oil, and a spoonful of raw honey or stevia for sweetening. A couple of egg yolks add even more protein and nutrition!
Someday, when I am ready to take this blog seriously, I will post pictures. Until then, it's kind of nice just to pass on little tidbits when I have a minute (which is not very often right now) via this blog. Hopefully you find it somewhat useful sometimes! :)
What did we eat? Toast and smoothies nearly every morning; soup, salad and bread nearly every lunch and dinner. I did vary the soups and smoothies so it wasn't exactly the same every day.
Bread is simple using my recipe. I have found that it works great in the stoneware loaf pans if you let it bake at 350 degrees for about 35 minutes, then turn off the oven and let sit for a least another hour. I also did make bagels and cinnamon raisin bread for variety.
Yogurt smoothies can be fast, easy and very healthy. I like to use my own homemade yogurt with frozen berries, a banana and freshly squeezed orange juice if I have them, a generous dollup of coconut oil, and a spoonful of raw honey or stevia for sweetening. A couple of egg yolks add even more protein and nutrition!
Someday, when I am ready to take this blog seriously, I will post pictures. Until then, it's kind of nice just to pass on little tidbits when I have a minute (which is not very often right now) via this blog. Hopefully you find it somewhat useful sometimes! :)
Thursday, January 6, 2011
A New Year... A New Menu
2011 is here! We have made it through the beginnings of life with our 7th baby, Thanksgiving, Christmas, New Year's and now back to regular life... except now with my husband working out of town... a lot! (sigh) So now in order to survive (no, I mean, THRIVE!), I am simplifying my life in whatever ways I can, and in many areas, that translates to systemizing. The more chores I can do without having to thinking due to a basic routine, the better success I have.
For example, I have been able to "wing" our meals for the last few years because I have many recipes in my head, and know how to throw a healthy, balanced meal together without much thought. My circumstances have now changed, and I NEED my children's help in the kitchen much more that I used to, and in order for things to run smoothly, a planned menu is a must. But because my brain and my hands are so full, I'm not very good at writing up a new menu each week. Hence, I have written up a basic menu that is posted on our fridge for us to follow that I will change seasonally. So far, so good!
Each of these meals are all based on Nourishing Traditions principles, even though I have not included everything each time (such as the lacto-fermented condiments or side veggies or salad, etc.) This is a basic outline for me to follow as I mentor my children in the kitchen and free up brain space! This menu may not appeal to your tastes, and perhaps seem a bit boring, but it's simple enough for my children to prepare the meals using the foods that we have on hand most of the time.
MENU
Breakfast
Monday- Hot cereal (rice, oatmeal or cream of wheat)
Tuesday- Muffins & smoothies
Wednesday- Potatoes & eggs
Thursday- Granola & yogurt or pancakes
Friday- Breakfast burritos or egg McMuffins
Saturday- Pancakes/waffles or rice pudding
Sunday- Oats in yogurt or smoothies & toast
Dinner (2-week Rotating Menu)
Week One
Monday- Minestrone or vegetable beef soup
Tuesday- Potato casserole
Wednesday- Chicken noodle or taco soup
Thursday- Pesto pasta or spaghetti with garlic bread
Friday- Creamy corn or clam chowder
Saturday- Chili or black bean soup
Sunday- Pot roast or meat loaf
Week Two
Monday- Lentil or split pea soup with rolls & salad
Tuesday- Potato, carrot & meat casserole & sauerkraut
Wednesday- Chicken Caesar Salad/Frittata, potato wedges, coconut carrots
Thursday- Potato soup & rolls, salad
Friday- Leftovers
Saturday- Chicken fajitas or burrito wrap
Sunday- Steak, mashed or baked potatoes
For example, I have been able to "wing" our meals for the last few years because I have many recipes in my head, and know how to throw a healthy, balanced meal together without much thought. My circumstances have now changed, and I NEED my children's help in the kitchen much more that I used to, and in order for things to run smoothly, a planned menu is a must. But because my brain and my hands are so full, I'm not very good at writing up a new menu each week. Hence, I have written up a basic menu that is posted on our fridge for us to follow that I will change seasonally. So far, so good!
Each of these meals are all based on Nourishing Traditions principles, even though I have not included everything each time (such as the lacto-fermented condiments or side veggies or salad, etc.) This is a basic outline for me to follow as I mentor my children in the kitchen and free up brain space! This menu may not appeal to your tastes, and perhaps seem a bit boring, but it's simple enough for my children to prepare the meals using the foods that we have on hand most of the time.
MENU
Breakfast
Monday- Hot cereal (rice, oatmeal or cream of wheat)
Tuesday- Muffins & smoothies
Wednesday- Potatoes & eggs
Thursday- Granola & yogurt or pancakes
Friday- Breakfast burritos or egg McMuffins
Saturday- Pancakes/waffles or rice pudding
Sunday- Oats in yogurt or smoothies & toast
Dinner (2-week Rotating Menu)
Week One
Monday- Minestrone or vegetable beef soup
Tuesday- Potato casserole
Wednesday- Chicken noodle or taco soup
Thursday- Pesto pasta or spaghetti with garlic bread
Friday- Creamy corn or clam chowder
Saturday- Chili or black bean soup
Sunday- Pot roast or meat loaf
Week Two
Monday- Lentil or split pea soup with rolls & salad
Tuesday- Potato, carrot & meat casserole & sauerkraut
Wednesday- Chicken Caesar Salad/Frittata, potato wedges, coconut carrots
Thursday- Potato soup & rolls, salad
Friday- Leftovers
Saturday- Chicken fajitas or burrito wrap
Sunday- Steak, mashed or baked potatoes
Sunday, December 19, 2010
Baby Ella's First Photo Shoot
We wanted to get family pictures taken for Christmas, and capture this precious and fleeting time on film, so we dressed up and ventured out when Ella was two weeks old. I don't know what I was thinking, but somehow we pulled it off!
Our New Baby
Here she is, a day old! Little Ella joined our family on November 24th at 4:51 p.m. after a short three hour labor, born in the birthing pool at home with our wonderful midwife, Heather. Baby Ella weighed in at 8 lbs. 10 oz. and was 21 3/4 inches long. She has been a peaceful and content baby since day one and we are thrilled to welcome her into our family!
39 Weeks and Counting...
Here I am at 39 weeks, 1 day and counting... (this was taken on November 14th)
It's hard to believe that nine months could take so long and yet pass so quickly. Here I am, anxious for the first real contractions to come, yet not quite ready to part with the wonderful aspects of pregnancy.
This picture is taken a couple of days after my husband returned from working out of town for a week. It was my job to milk our cow twice a day while he was away, nine months pregnant and all. Let me tell you- I felt like a true pioneer and gained a new respect for them during that time!
Monday, October 11, 2010
October Chapter Meeting
Can you believe it is already nearly the middle of October?! Time is flying, and we are busy preparing for the arrival of our new baby, due in just over a month. We are also slowing down- trying not take on any more than is necessary right now. Anyway, I was planning on doing our October WAPF Chapter Meeting this week, but we have a scheduling conflict with my parents' birthday celebration this weekend. Instead, we're going to have it next week on Friday the 22nd, from 6 to 8 p.m. at my house. I am planning on showing Sally Fallon's "Oiling of America". Please email me at amodernpioneer@gmail.com to RSVP if you are interested in coming, and this time I ask that no children besides that are still attached to mom attend. As usual, please bring a dish or NT treat to share, and we look forward to seeing you next week! :)
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