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We try to eat Real Food. What does that mean to me? Our foods should be whole, unprocessed and nutrient dense. I’ll be the first to admit that we still have a long ways to go before we are eating the optimum nutrient dense diet. Most days though, I am pleased with our progress in switching from a Standard American Diet (SAD) to a Real/Whole/Traditional/Nutrient Dense Diet.

Last week I had Internet issues and didn’t put up my menu for the week. But I want to highlight a few of our favorite dishes from the week before. Salmon Fried in Red Palm Oil was so simple to make but delicious. It was the first time I had used the Red Palm oil (it is actually yellow not red) and I love the flavor of it. Another huge hit was a Savory Custard that I made based on the Acorn Custard that Jenny at Nourished Kitchen made on one of her Food Stamp Challenge weeks. Instead of using Acorn Squash I used Sweet Potato Puree (recipe from Nourishing Traditions) that I had stashed in the freezer after Thanksgiving. It turned out wonderful.


B- Sourdough toast with yogurt cheese and apple butter, kiwi slices
D- Antelope shoulder roast, baked squash, broccoli

B- Soaked oatmeal with persimmon puree
D- Antelope Pie, lacto fermented beets, sauteed apples

B- Yogurt with kiwi puree
D- Chick pea curry, rice, lacto fermented turnips, flat bread

B- Muffins and smoothies
D- Chick Pea Patties, sourdough pitas, yogurt, lettuce, cucumber

B- Kefir Parfait
D- Pizza, sauerkraut

B- Baked Oatmeal
L- Leftovers
D- Hummus with olives, cheese, lacto fermented veggies, sourdough crackers, leftover flat bread and pita

B- Baked Oatmeal (leftover)
L- Salmon Patties, fruit salad
D- Beef Rump Roast, mashed potatoes and gravy, glazed carrots, sauerkraut

What’s on your menu this week?
Pop on over and visit Menu Plan Monday hosted by Laura (I’m an Organizing Junkie) for other menu ideas.

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