Breakfast….

Gourmet scrambled eggs on a (not soaked) organic tortilla with a few shavings of Organic Valley cheddar cheese, avocado, and a big scoop of fermented salsa (pg 103 in Nourishing Traditions). With a homemade hot mocha…strong coffee + a few swirls of Nesquick chocolate syrup (doesn’t contain fructose) + a couple of glugs of raw cream, oh yeah.

mmmmmmmm

Lunch….

Homemade spaghetti sauce (with tomatoes from our garden and store bought paste) over brown rice noodles, with “liver meatballs” that were premade and in the freezer, homegrown greenbeans. Forgot to get a pic.

Supper…..

Rustic lentil stew made with homemade chicken stock from pastured chickens +pastured pork sausage and preservative free bacon, topped with homemade sauerkraut and homemade raw yogurt.

 Oh my goodness, the flavor combination was SO GOOD! You MUST sign up for Cheeseslave’s menu mailers! That’s where this recipe came from and if the other recipes I’ll be trying from her are this good, I’m looking into a lifetime subscription!

Hurry over to Kelly the Kitchen Kop to get in on the drawing for a one year subscription!

Duck update tomorrow 🙂

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