This page may contain affiliate links. As an Amazon Affiliate, I earn on qualifying purchases. Please see our disclaimer for more information.
We try to eat Real Food. What does this mean to us? Our foods should be whole, unprocessed and nutrient dense. Our diet has a quite a bit of room for improvement. Our journey to eating Real Food started around the end of January 2009 when I read the book Nourishing Traditions by Sally Fallon*. We started off very slowly making changes as our time and budget has allowed (click here to see the results we have been experiencing with eating real food). If you are interested in improving your diet to incorporate real or traditional foods, Cooking Traditional Foods* forum is doing a series called “Baby Steppin’ to Traditional Foods” which will suggest 2-4 things to do each month to help you move into traditional foods. And of course, I would love for you to follow along here to see how we eat Real Food for Less Money.
Last week we ate very well except for the Chili that I made on Friday. I had planned on making this White Chili but ended up having some pinto beans to use up so made a regular chili but used chicken as my meat. Blah. It had no flavor and basically just tasted like a pot of pinto beans. A few very good meals were made too. I made a beef heart taco filling using this recipe as my guide. I know you are probably thinking that beef heart sounds awful. But the flavor of it is very good, alot like a good roast beef but slightly different texture. In the beginning, my mind had issues with eating it but my mouth enjoyed it. We had yummy Duck Breast on New Year’s Eve but my favorite meal was Spinach Crepes Bernoise. I converted the crepe recipe a bit to allow for soaking the grains (see why here) and used homemade kefir and yogurt cheeses instead of cream cheese. It was SO GOOD! We will be eating that meal again.
Menu Week of January 3
B- Sourdough Toast (we ran out in a rush before church)
L- Leftover crepes from Saturday night dinner
D- Antelope Roast, Baked Potatoes, Sauteed Kale, Pickled Beets (all pickles and chutneys are lacto-fermented)
B- Sourdough Toast and Kefir Smoothies
D- Turkey Supreme (from Nourishing Traditions book using Turkey instead of chicken because I still have turkey in the freezer from Thanksgiving), Mashed Potatoes, Fruit Chutney
B- Yogurt Parfaits
D- Sauteed Chicken Livers (from Nourishing Traditions), Potato Gratin, Cortido
B- Egg and Cheese Sandwiches (on sourdough)
D- Pizza on Sourdough Crust (I’ll make 4 so we have leftovers for the weekend)
B- Oatmeal Pancakes with Strawberries
D- Fried Trout, Fried Potatoes, Broccoli Casserole, Pickled Carrots
* Click here for Disclosure Policy