Instead of doing a day in the life, I have managed to keep track of some of our random meals over the last few days. You might see a common theme in some of our meals which is due to the abundance of seasonal veggies that I have been receiving each week from my CSA (can you say summer squash??) So let’s get started! Here’s an example of a typical quick dinner. For this dinner I cooked up 2 lbs of grass fed beef and seasoned it very much like I seasoned my recent Stuffed Zucchini recipe but without the eggplant. While the meat was cooking I roasted at 400 for about 20 minutes some baby zucchinis, japanese eggplant and okra all tossed in coconut oil. I also made a fast salad with diced cucumber, red onion, fresh basil, cherry tomatoes, olive oil, and balsamic vinegar and we finished off some leftover mashed sweet potatoes. I don’t have a picture of it but the next day I scrambled eggs with the leftover veggies for breakfast. We ate everything else the night before or I would have added in some of the leftover ground beef to the scramble as well. This next meal picture is a brand new recipe! Kale Meatballs 1 lb sausage of your choice (I used chicken Italian sausage that I buy from our local butcher who uses pasture raised chicken) 1 lb ground beef 1 bunch kale, tough stems removed and chopped finely in a food processor 1/2 red onion, finely diced 1/4 teaspoon nutmeg Black pepper to taste Preheat oven to 375, mix all ingredients together by hand and form into meatballs a little larger than golf balls. Fry the meatballs in a large skillet in coconut oil until all sides are browned. Move into a glass baking dish, cover tightly with tin foil and finish in the oven for 20 minutes. We ate these meatballs with my No Potato Salad with some broccoli added to it and with baked sweet potatoes. All of us ate the leftovers the following day for lunch. And now… This dinner is yet again; roasted veggies in coconut oil but I added in some garlic cloves, and I sliced the eggplant thin like chips and I also roasted some cherry tomatoes and topped them with fresh diced basil. The kids did NOT like the roasted cherry tomatoes but they will eat them fresh by the handfuls! Our protein was leftover rotisserie chicken (I had bought 2 rotisseries from our health food store 2 days earlier) that was shredded up and sauted in grass fed butter with diced leeks along with some of the leftover baked sweet potatoes from the night before and seasoned with just a little sea salt and black pepper. Here’s dinner from 2 nights ago. It was onions and cabbage sauted in grass fed butter with 1 lb of grass fed ground beef and 1 package of Applegate farms chicken apple sausages seasoned with a little bit of cardamom and caraway. Again we had roasted zucchini and this time I roasted some sweet potatoes and we ate left over No Potato Salad. This picture is actually form lunch the following day with the leftovers and some sauerkraut as well. And here is last nights dinner! Chicken and Kelp Noodle Stir Fry 1.5 lbs diced chicken breast 1 package Kelp Noodles 1 small yellow onion, sliced 4-5 small zucchinis, diced 3 celery stalks, diced 1 small red bell pepper, sliced A few splashes of coconut aminos or wheat free Tamari A few splashes of sesame oil About 1 teaspoon of Chinese Five Spice 1/4 cup chicken broth 1 tablespoon coconut oil Saute chicken and onions in coconut oil until the chicken is almost done. Add in the rest of the veggies and saute until veggies are tender and chicken is not longer pink in the middle. Add the noodles and remaining ingredients, mix well until warm all the way through and serve! Last but not least, here some school lunch ideas! I hope this is helpful and as always, enjoy!
Pictured here is carrots, cherry tomatoes, apple slices, plantain chips, raisins, salami and ham from Applegate Farms and home made mayo.
Pictured here is ham from Applegate farms, carrots, tomatoes, and guacamole.
Last but not least is Tanka Bites, cherry tomatoes, honeydew melon and celery with almond butter topped with raisins.
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