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Meals 4/28 to 5/10

4/28 – burgers, sweet potato fries, slaw

4/29 – garlic shrimp, veggies

4/30 – crockpot spaghetti & spaghetti squash

5/1 – Asian Chicken, steamed broccoli

5/2 – Pork chops, mashed cauli, green beans

5/5 – something with ground beef

5/6 – salmon cakes, kale, carrots

5/7 – General Tso’s meatballs, broccoli

5/8 – Jamaican Chicken, carrot salad, green beans

5/9 – Beef roast, mashed cauli, carrots

5/10 – Crockpot Pork Vindaloo, mixed veg

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Paleo Persimmon Pudding

One of my favorite memories is collecting persimmons in the fall, then cleaning them and pulping them with my mom. Then, we’d make persimmon pudding for Thanksgiving dessert. It was delightful, and there are many fond memories. I have rarely had access to them since I have been married, however, and have never done much with them. Until early this fall at one of the last few farmer’s markets of the season. A nice gentleman was sharing space with his neighbor, who was a regular on our farmer’s market route. That gentleman was selling persimmons and persimmon pulp. The pulp was, understandably, quite a bit more expensive than the persimmons. Since I knew how to clean the persimmons and get pulp out of them, I got 4 containers of persimmons for the price of one container’s worth of pulp.

This was a nice afternoon’s worth of work to clean them and run them through the chinois, but worth it, it was. However, we had one minor problem. Mom’s persimmon recipe was made with all-purpose flour. Combine this with the fact that I try very much to avoid making gluten-free and/or paleo treats because they are much less nutritionally dense than our normal diet. So, I had no gluten-free flour and did not want to just make it gluten-free. I also try to avoid using almonds too much. So, I thought that I could try some coconut flour. The first version was a bit puckery and more like persimmon bars. And I didn’t make it again. Until my son asked for persimmon pudding for his eighth birthday. I fortunately wrote down what I thought I should do the next time I made it and went from there. This time, it was persimmon pudding perfection. It is still a little puckery because I do not want to put too much sugar in it, but it has a much better flavor and texture.

Without further ado, here is my recipe for Paleo Persimmon Pudding

3 cups persimmon pulp
3/4 cup sugar (may substitute maple sugar, but might want to cut down a bit on coconut milk)
2 eggs, room temperature
1/4 cup coconut flour
1 cup coconut milk
1/4 rounded tsp ground cinnamon
1/4 cup coconut oil or butter, melted
1 tsp baking powder
1/2 tsp baking soda

Mix the wet ingredients together. Whisk in the dry ingredients. Pour into greased 9″ x 13″ baking dish. Bake in a 325* oven for 40 minutes.

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Menu 5/5 – 5/20

Sorry for the lack of menus for the last 6 weeks or so. I didn’t try anything new, so you’re not missing anything. 🙂

Saturday, 5/5 – Burgers and slaw with homemade mayo

Sunday, 5/6 – Broccoli salad and rotisserie chicken (broccoli salad is fresh broccoli, crumbled bacon, finely chopped onion, craisins, chopped walnuts, and a dressing made of mayo, apple cider vinegar, and honey)

Monday, 5/7 – Korean BBQ chicken & broccoli

Tuesday, 5/8 – Pork Butt in the crockpot with greens and beets

Wednesday, 5/9 – Italian sausage & peppers with cabbage

Thursday, 5/10 – Greek fish doubled, omit the bouillon cube and couscous

Friday, 5/11 – Chicken and broccoli stirfry

Saturday, 5/12 – Burgers and sweet potato fries

Sunday, 5/13 – Mother’s day – dh will cook or “cook”

Monday, 5/14 – Bacon Apple BBQ Chicken (not in a crockpot) with Costco’s Kirkland Normandy Vegetable blend

Tuesday, 5/15 – Pork tenderloin with mango salsa green beans

Wednesday, 5/16 – Spaghetti sauce with Italian sausage and veggies

Thursday, 5/17 – Garlic shrimp & Normandy vegetables

Friday, 5/18 – Chicken curry stew with vegetables

Saturday, 5/19 – Burgers and veggies

Sunday, 5/20 – Venison roast

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MIA

I’ve been MIA for quite some time. The hubby had pneumonia for 2 months, caused by chronic exposure to sewer gases at his workplace (only discovered the cause 2 hours before he left it for a work-from-home gig). Then our 11 year old son had an emergency appendectomy. In between all that, we’ve had baby goats and tons of eggs each day.

I’m going to try to get back to it more regularly, since I miss putting my menus and recipes in a nice place where I don’t lose them!

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Good resource

I found this the other day on Robb Wolf’s blog. I can see it would be a really helpful tool if you are feeling in a rut with your meal choices. Robb Wolf’s Food Matrix

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DISCLAIMER

I need to put this out here for legal reasons.

Anything on this blog is simply the opinion of myself and people that I read. It shouldn’t be taken as medical or dietary advice, and you should always seek the counsel of your medical professional.

I hate that I need to do this, but I am not trying to practice medicine here, just posting my opinions on health, diet, and wellness (and faith, homeschool, and permaculture in the coming days/weeks/months).

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Can I consume soaked or sprouted grains?

This is a question that comes up a lot when we talk to people about our diet and taking out wheat. I honestly can’t say it any better than my friend, Katie, at Wellness Mama has. Here is a link to her current post on sprouted grains. Check it out!!!

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