I know you need to get together a shopping list before actually making all of these meals, so I am just going to publish each post as I get them done and then you can print them or whatever for a week's worth. Here's Day 2 - and Day 3 is on its way!! Enjoy! (Before anyone asks, yes, my kids eat all of this stuff - or we say "see ya at the next meal!!") Stick to it Moms, they will catch on!! (Dad will too!!)
**Dinner tonight is a crock pot meal, so don't forget to get it started early.
**Dinner tonight is a crock pot meal, so don't forget to get it started early.
Eggs On A Cloud - these are SO fun to make! And yummy!
First decide what kind of meat you want in your eggs (if any). We only use organic/uncured bacon very, very rarely - so I use turkey bacon most of the time in these. Bits of chicken sausage would work as well. Whatever meat you are using, prepare it first and then chop it in the food processor, along with some fresh chives.
Preheat your oven to 400 degrees.
Separate your egg whites and yolks and put each yolk in a small bowl (or tea cup). :) Use however many you want - we usually make 6 eggs if we have 4 people because I find that the egg whites multiply a bit, so we usually have two or three "clouds" with no egg in the middle. That's ok, they taste great too.
Beat the egg whites about 5 minutes or until frothy.
Fold in your meat and chive mixture and a handful of cheese of your choice. I use almond cheddar for this recipe, but whatever you like. On a baking sheet with parchment paper spoon out a dollop of egg whites and use the back of the spoon to make a shallow "well" in each one. Bake (without adding the yolk) for 4 minutes. The egg whites will brown a bit and set. Take them out and carefully pour a yolk in each indention (if it busts, no worries). Put back in the oven for about 2 more minutes - a minute or so longer if you don't want the yellow runny. We like our yellows runny.
We usually serve these with a piece of gluten free toast with butter (for "sopping" you know - I AM from the south). :)
Lunch
Make a large pot (enough for leftovers) of quinoa. If you have never used quinoa before, it is a gluten free grain - and it digests as a protein. It doesn't have to be soaked before cooking, but it is important to rinse it well before cooking to avoid a bitter taste. I just use a strainer and run water through it for a few minutes. Cook quinoa by using double the amount of liquid a quinoa and let the liquid absorb, just like cooking rice. I like to cook mine in beef or chicken broth for better flavor.
Cook a large pot and set half aside to refrigerate for tomorrow's lunch recipe.
Leave the rest in the hot pot and add about 1/4 of a stick of butter. Then add a little bit more broth to make it just a little "wet." Stir in a couple of handfuls of fresh spinach and a half a cup of parmesan cheese (Trader Joe's carries organic parmesan made from sheep's milk). Add salt and pepper to taste.
Serve this with some fresh fruit on the side.
Dinner
A whole chicken in the crockpot (get one large enough for left overs), potatoes, veggies, and a salad.
Put your whole chicken in the crockpot (on low if you get it in there in the am). Add just enough broth to cover the bottom until the chicken starts making its own. Cut up small red potatoes into large cubes, cut carrots into thick sticks (do not use baby carrots), and cut onions into chunks. Sprinkle whatever seasonings you like all over the chicken and veggies - don't be shy, you want FLAVOR! I use dried thyme, garlic powder, salt and pepper and fresh rosemary. Cover and just wait....it will smell amazing!!
Kale Salad with Cilantro/Lime dressing - chop a bunch of fresh kale into bite sized pieces. Cut up chunks of apple - I like honey crisp the best, but fuji and pink lady work great with this recipe too. Add some chopped walnuts or pecans, whichever you prefer.
Dressing:
Juice of 3 limes, a smallish "bunch" of fresh cilantro, 1 tablespoon of honey, about 1/3 of a cup of olive oil, 1-2 small cloves of fresh garlic (don't overdo the garlic), salt and pepper to taste. Blend the lime juice and cilantro in the blender and then slowly add the oil and honey - toss with the salad.
This salad tastes better if it is tossed with the dressing for 10-15 minutes before serving and it is great the next day!
*** Bone Broth Recipe***
Ok - do NOT throw away your chicken bones!! Bone broth is SO yummy and so healthy and so easy to make. Take out any leftover veggies and save and then take your leftover meat off the bone and save in a separate container for Day 4 lunch. Take the carcass of your chicken and strain the liquid out of the crockpot. Put all of the bones back in the crockpot and fill about 3/4 of the way full of purified water. Add a couple of stalks of celery and a large onion, cut into chunks. Then add 4-5 cloves of garlic - you don't have to chop them, but just "smash" the clove a little to release the flavor. Add 2 tsp of apple cider vinegar. The vinegar breaks down the bones and allows the marrow to seep out. Seal your crockpot and turn it on low. You want this to simmer for 24-36 hours. The broth will be dark and potent. Strain everything off and bottle your broth in Mason jars. I suppose it could be frozen, but mine doesn't stay around very long. I like to heat a mug up and just drink it - it is good!!
Two days of healthy eating done!! Great job!!
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