Posted by: Dawn | on May 9, 2017
These days our meals are very simple. We have just completed a 4 week detox. We eliminated all wheat, dairy and sugar from our diet in an effort to pin point where my baby’s hives are coming from and also attempt to help rid my first born of his nasal allergies.
The detox definitely had it’s challenge but we made it. A 9 year old, 7 year old, and 5 year old with palettes that know what fun sugar, diary and wheat are make it for the ‘best of times and the worst of times’! Amazingly enough our 2 year old already has a pretty refined palette. We made it though and I was pleased with the personal self discipline a few of my children made when put in difficult situations where they were offered candy! We went thru some symptoms of bodies detoxing; grumpiness, flu like symptoms and food cravings.
The kids ate copious amounts of fruit to aid in fueling them with energy. I wish I would have written down how much fruit we purchased in the first two weeks. We had a cornucopia of fruit available to them to keep them focused and not feeling deprived. We bought so many strawberries, blueberries and black berries. I was in the grocery store every 3 days buying 3 bunches of bananas, grapes, kiwis, pineapples and whatever fruit was on sale or looked good. I do know that we bought 35 lbs of cuties/oranges in the first two weeks and consumed them all! One week after piano, we ran into an Asian Market and they had ataulfo (our favorite) mangoes; so we bought a box of 16 but that didn’t last long. The next week we bought 2 boxes for a total of 32. They clearly are one of our favorite fruits!
For snacks they ate nuts, nut butters with apples and hummus with carrots or bell peppers. Nitrate free turkey and fruit. We did brown rice and sweet potatoes at dinner. Fish, chicken and mostly grass fed beef, in the morning I would make sugar free sausage out of ground chicken. The fats we used were coconut oil, ghee and organic butter (which is dairy but there is a lot of research out there about butter being ok, do your research).
I also incorporated high doses of pro-biotics for the 2 boys we were targeting. I did not get the complete results I had hoped for with my baby but I did get a few answers. He still is dealing with hives post detox and we haven’t really re-introduced dairy. We have only occasionally had bread but I have been very selective with that too it’s been mostly sprouted or gluten free. So I didn’t have the full results I was hoping for with baby #4 the one thing that blew me away was how he advanced developmentally during that time. It was pure crazy. One day he was so busy exploring and busy with developmental strides I literally was ready to put him in his crib for an hour just to give me a break (I didn’t). It was so exciting to see his development during this time. His vocabulary expanded beyond my comprehension as well.
These protein balls are a part my offering ‘for sweet’ to my children on a regular bases, we did temporarily take them out (even though there is no sugar in them) during the first two weeks of the detox but added them back in for energy for the kids. I just felt like my children needed energy in a way that Merv and I did not. Merv & I were able to get enough from the fruit we were eating.
This is a little window into our world the past several months. I would love to hear what is one thing you (that is very important to you) do to keep your family healthy? You can place it in the comments. I have become this compulsive researcher since having a sick baby and I can never have too much information when it comes to the good things to do for my family!
Posted by: Dawn | on July 18, 2016
This is the final recipe in the FREEZER MEAL Marathon. I am sure there will be several batches of these going into the freezer before we start back to school in September. On those homeschooling days when it is taking longer then I want it to my freezer is my best friend, it has saved my sanity many times!
A little side story about our summer has to do with chocolate chip cookies. My oldest, Camden is 8 years old and has lots of energy. Sometimes mothering him requires more then I want to give. He is very aware of his surroundings, the calender and what we are doing ‘next’. Most times his ‘next thing’ and my ‘next thing’ are oceans apart. The reality of laundry, blackberries that need picked, and hungry mouths take priority over all the fun things on his agenda. I was praying over this one morning a couple of weeks ago and it was like the Lord showed me that today was the day to teach him how to bake cookies. So that afternoon we did it. The next morning was Saturday and I had errands to run. I was in and out all day and he asked me if he could bake cookies, I kinda muttered, “Sure, you are aware I won’t be here much to help?”. By his own initiative he took that same recipe and baked perfect cookies. The rest is history. He has been baking a lot of cookies this summer. God is such a creative God. I am so grateful for that prompting. It has helped keep him busy and it has helped me in the kitchen.
CHOCOLATE CHIP COOKIES
3 cups butter, softened
3 cups brown sugar (sometimes I only add 2 cups of brown sugar and then just bump the flour to 1/2 cup more because I think this is too much sugar)
3 cups white sugar, I use sucanat sugar here instead of white
1 tbsp vanilla
9 cups all purpose flour
(do not pack the flour in the measuring cup, if you spoon it in vs scoop your cup full I think you will find you like your end product so much better )
1 tbsp salt
1 tbsp baking soda
2 tbsp hot water
6 cups chocolate chips
In a mixing bowl, cream butter and sugars together until fluffy. Add eggs and vanilla.
Dissolve soda in water.
Add flour, salt and soda mixture. Mix well. Add chocolate chips.
Make cookie balls.
I freeze 12 cookie balls in quart sized freezer bags. It’s a perfect amount for us to enjoy a fresh chocolate chip cookie. Bake at 350 for 8-12 minutes.
Posted by: Dawn | on June 6, 2016
The night I came in to do this recipe, it was chaotic in my house. I had been working outside all day and the time was 4:30 p.m. I had no dinner ready and 6 lbs of beef thawed, it had been at room temperature for a long time. Needless to say it needed attended to. It was 4:45 p.m. until I got my whits about me. We usually eat dinner at 6 p.m. I did not know if it was possible but I put it into high gear and made this dish. We did eat dinner that night at 6:15 and all the meatballs were cooling while we ate. There were a few pre dinner fights I had to solve and my kitchen was a WRECK until it was all said and done. So the whole point of what I am telling you is that if time is a valuable commodity in your household you will like this recipe even if your house is a wreck for a short period of time to make it happen. This night I also started rice in the cooker while I prepped this dinner, which made things come together a bit more easily. We had Salisbury meatballs, rice and steamed broccoli with butter.
6 lbs of ground beef
3 cups of oatmeal, ground in a blender coarsely
2/3 cup cream
4 eggs, lightly beaten
1/4 cup onion, dried & minced
10 garlic cloves, minced
1 tbsp salt
2 tsp black pepper
1 cup butter (2 sticks)
1 lb white mushrooms, cleaned & sliced
(I ran mine thru my food processor with the chopping blade on them, they were more diced then sliced)
4 cups beef broth
4 cups water
1 cup flour or 4 tbsp glucomannan (if your wanting to be wheat free & low carb. You need to dissolve the gluccoman in 1/2 cup of the water. Using the glucomannan did not make a super thick sauce but it was still good and you must stir like crazy when you are dissolving it in liquid)
4 cups half & half or light cream
2 TBSP Worcestershire sauce
2 TBSP beef bouillon
1 1/2 tsp black pepper
1 tsp salt
Using your hands 🙂 thoroughly combine beef, oatmeal, cream, eggs, onion , garlic, salt and pepper in a large bowl. Once all combined take a cookie sheet and line it with parchment paper for easy clean up. With a 1″ ice-cream scoop place the meatballs on the cookie sheet. I place them very close together, almost touching. Bake at 400 for 15-18 minutes.
While the meatballs are baking. Melt the butter in a large stockpot. Add mushrooms and saute until soft, approx 7 minutes. Remove mushrooms and butter from stock pot into another bowl. Add beef broth and water, bring to a light boil, add flour or gluccoman/water mixture stir for a minute or 2. Add half and half cooking until sauce thickens, this can take 8-15 minutes. Remove from heat and add Worcestershire sauce, bouillon, salt & pepper. Cool sauce.
Divide meatballs into freezer bags and divide sauce evenly between all bags.
When you reheat for your meal, remove from freezer and allow to thaw all day. Place in a glass pan and bake for 15 – 20 minutes at 400 degrees.
Here is a simple freezer recipe for mashed potaotes. The recipe I use is when I make freezer mashed potatoes is from the book Don’t Panic More Dinner’s in the Freezer but because of copyright issues I am not posting it. You can purchase the book here. The book is so helpful on many fronts but the thing I love most about this freezer cooking book is that they offer you 3 options when you do meals. You can do the basic recipe 3x, 6x or 9x. The 9x times requires 36 lbs of potatoes. It’s a lot but you could easily use this recipe if your hosting a big group or even a smaller group and then freeze the left overs.
Posted by: Dawn | on May 16, 2016
Chicken Curry over Jasmine rice is one of CJ’s favorite meals. It is such a blessing when my kids sit up and eat their dinner without complaining or fussing for something different. Not that we give them something different but they sure try to negotiate. I grow weary of the negotiating.
You can easily make this dish on the stove top in a stockpot or you can prepare it in your crock pot. I use my crockpot because it is very forgiving if I am not there immediately to put the next ingredient in.
This dish freezes beautifully and re-heats wonderfully on low in your crockpot.
2 cups diced onion
4 cups chicken broth
Allow these 2 items to simmer on high in your crockpot or if using a stove top, cook onions until soft.
8 garlic cloves, minced
4 TBSP curry powder
2 tsp ground ginger
1 tsp red pepper, optional
1 tsp salt
1/2 tsp black pepper
2 bay leaves
2 cans 13.5 oz coconut milk, canned
Add chicken, garlic, curry, ginger, red pepper, salt, pepper and bay leaves. Allow to cook away in your crock pot for 2-4 hours on low. Add coconut milk 30 minutes before serving. Serve with Rice.
If you want garnishes for this dish, green onions, cilantro or minced peanuts are perfect.
Once curry is cool, place in freezer bags and freeze.
This made 4 meals for our family but you could easily double this if you want more for your freezer.
This recipe can be found in the Cookbook.