My kids are starting after school activities this week....They are excited. I am too. One hour all to myself to read my Nourishing Traditions, book I can't wait. This means that meal time prep is going to be limited after school days. I found that last week after prepping all my food for the week, it was so nice to just come home and cook, so I am continuing that this week.
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| Kraut and dilly carrots fermenting in window |
Sunday Prep Day-This prep day was a little different, we had so many things going on, I was in and out of the kitchen, cleaning and prepping all day. Total time was about 2 1/2 hours if I would have done all at one time. Do what you can, when you can and just start somewhere. Don’t worry if you don’t get to everything. The biggest things are the prep of veggies for meal plans, all the other stuff is just extra.
What was done
-sauerkraut and dilly carrots to ferment
-bake peanut butter/chocolate grain free cookies
-bake grain free cheese crackers***see recipe
-Prepped all veggies for all meals for week and set out meat to thaw for Monday.
-Started soaking and sprouting beans for monday dinner
Sunday-Baked smoked salmon, steamed cauliflower, rice cooked with bone broth
Monday-Deer Chili with baked sweet potato fries
Tuesday-Hearty Meat and Veggie Stew with deer and beef.
Wednesday-Orange glazed chicken legs with steamed broccoli, roasted potatoes (aka french fries)-prep/soak beans for Thursday cooking
Thursday-Red beans and sausage with cauliflower rice
Friday-Roasted Red Pepper Slow cooker Pork Chops with sweet potato wedges
Recipe:
Grain Free Cheese Crackers
1/2 cup previously soaked and dehydrate pecans-pulse into a flour(can sub another nut flour but I haven’t tried)
3/4 cup tapioca flour
1 TBLS gelatin
5.5 oz(approximately 1 1/2 cups light packed) cheddar cheese
1/2 tsp each salt/paprika
1 tsp onion powder
1 TBLS milk
Pre-heat 350*. Blend all ingredients except the milk in food processor until fine power that is kind of sticky. Add milk and blend until make a ball in food processor.
Using a silpat pad or parchment paper on a cookie sheet-add half of the dough to cookie sheet and use a piece of wax paper on top. Repeat with remaining dough. Roll dough out until about 1/8 inch. Using a pizza cutter or knife, cut into bite size squares. You will have to cut them again to break into pieces. Bake 10-12 minutes or until the ends start to brown. Watch carefully, they will burn. Take out of the oven, cut again with pizza cutter and remove any crispy outer pieces so they don’t burn. Spread out remaining crackers and bake another 2-3 minutes until all are crispy. Enjoy with your favorite dip, spread or like the cheese crackers from the store!
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