Here's to the beginning meeting the end ...

This past year has been a major growing year for the Reardon clan. We have learned so much and look forward to another growing year. We double the garden this year and hope to add another bed or two in 2013, we upgraded to a super cool minivan (I don't care what you think ... this is not your mama's mini van), we have join an amazing church family and have made some amazing friends. I am learning more and more about being a school counselor and trying on several new hats this year. Michael as also is dabbling in several new interests and continues to enjoy his job and his workers. The boys are growing like weeds and bring so much joy to our blessed life.

This coming year we look forward to developing our friendships deeper, volunteering more, riding bikes (come warmer weather), gardening, I'm sure a couple home improvement projects, several friends weddings, hiking/photography (this two just go together) and go alittle deeper with our bible studying ...

Now onto food ... as I write this I am smelling some amazing creations happening in the Kitchen: Salmon and Shrimp Cakes, Sausage Cauli Rice Breakfast Bake and Cauli Fried Rice ... YUMMY

This week in food:

Breakfasts: Sausage Cauli Breakfast Bake and Banana Almond Shakes
Lunch: Salmon Cakes and Cauli Rice, Tuna Salad with apple and celery
Dinners:

Sunday: Standing Rib Roast and Brussel Sprouts
Monday: Filet, Lobster Tail, Arugula with raisins and bacon ...
Tuesday: Baked Chicken with Spinach Art. Dip on top and asparagus
Wednesday: Pork Tenderloin, Carrot Soufflé and Green Beans
Thursday: Baked Greek Chicken over Greek Salad
Friday: L/O
Saturday: Burger Patties with Sweet Potato and Carrot Fries

Amazing GF Sausage Balls

Gluten Free Sausage Balls for Christmas 

2 c. almond flour 

1 c. brown rice 

1/2 c. buckwheat flour 

1/3 c. arrowroot

1/4 c. spelt flour 

1 t. sea salt

4 t. baking powder 

1 T. onion powder

1 T. garlic powder

2 t. oregano 

2 t. allspice

2 t. ground sage

1 t. nutmeg 

* Mix together and sift  

8 oz. kerrygold cheddar

8 oz. kerrygold gouda

8 oz. kerrygold parmesan 

* Shred cheese and toss in "flour mixture"

2 lbs of pork sausage 

2 eggs 

*Mix in eggs and pork by kneading with hands and roll into balls 

*Bake 350 20-25 minutes 

(I baked mine for 20 minutes because I am going to freeze them for Christmas and will pop them in the oven for 5 minutes Christmas morning) 

Between Holiday Parties ...

Tonight I have a holiday party for the women at church and next Friday is my work party .... My plan is to be ON POINT in between. For the past couple of weeks I have had a hard time not thinking ... "What's the point ..."


Sunday - Left over Brunswick Stew

Monday - Salmon and Grilled Veggies

Tuesday - Meatball Salad (Take to Stephanie for meal swap)

Wednesday -  Chicken Fajitas w/ guac and cucumber salad

Thursday - Leftovers

Friday - Work party .... I'll be off just abit

Saturday - Nom Nom Chicken and Gravy with Cauli-Rice

December is Here ...

So the way I make my meal plan is looking in my freezer and seeing what meat I have left from meat order from a local farm ... God Bless the American farmers! This year it has been so heavy on my heart that we should buy our meat from local farmers. I believe that God's first job/career for us is a Scientist (naming the animals) and Farmer (taking care of the plants, animals and Earth). Eating this way has not busted our bank account ... really God has provided every month, wether it be a great sale at Greenlife/Whole Foods, coupons from Earthfare and great deals from the local farms. Okay enough of my soapbox ... Here's my week in food:

Monday - Crockpot Ham Roast w/Carrots and Roasted Brussel Sprouts (Co-op meal to take)

Tuesday - Frozen Paleo Lasagna (every time I make a casserole I make 2 8x8 and freeze one for later)

Wednesday - Leftover Ham and Lasagna

Thursday - BBQ Brisket (Co-op from StephanieCowart.com)

Friday - Brunswick Stew

Saturday - Pasta w/ meat sauce

Sunday - LO Brunswick Stew


Breakfast Ideas - Zucc and Carrot Frittata, Smoothies, Blueberry Muffins

Lunch Ideas - Hotdogs, Tuna Salad

Paleo Thanksgiving Menu and Links

So this Thanksgiving we are celebrating Thanksgiving with The Cowart Family Paleo Style. Stephanie and I have been search for the best of the best recipes from some of our favorite blogs. We are even tweaking some "regular" recipes to fit our Paleo theme.


Breakfast
- Banana Bread with homemade applebutter (apples from a local orchard)
- Cranberry Pumpkin Muffins (Stephanie)


Lunch
- Cranberry Orange Chicken (I used this recipe as a base for our version, 2 cans of organic whole cranberry sauce, 1 orange zested and juiced, salt and pepper, garlic and onion powder)
- Green Bean Casserole
- Sweet Potato Casserole (This one I made up after looking at several different recipes- see below)
- Stuffing (Stephanie is making this one, I think doubling the recipe)
- Pressure Cooker Kale, Carrots and Onion (Stephanie is making this)
- Brown and Wild Rice w/ Onion and Celery (We both are bring different parts for this one)
- Roasted Brussel Sprouts (Stephanie is making this)
- Rolls (From a Pamela's Baking Mix)


Dessert
- Apple Crisp (turned the pie into a crisp, using a 9x13 and extra apples)
- Vanilla Coconut Ice Cream
- Pumpkin Gingerbread Cake with Maple Vanilla Frosting (Stephanie)

Drinks
- Water with Cranberry and Lemon
- Apple Cider
- Coffee


Sweet Potato Casserole (makes two large dishes)

10-12 small to medium sweet potatoes
1 can full fat coconut milk
1/4 c. melted coconut oil
5 eggs
1/4 c. agave
salt
spices (cinn, allspice, nutmeg)

- Bake sweet potatoes. Scoop out filling into large bowl and add remaining ingredients. Use immersion blend and blend completely. Pour into your two oiled dishes.

topping

1 c. chopped walnuts
1/2 c. slivered almonds
1/4 c. shredded unsweetened coconut
1/4 c. coconut flour
1/4 c. almond flour
1 t. allspice
1/4 c + 1 T. maple syrup
1/4 c melted coconut oil

- Mix all the topping ingredients together and divide. Sprinkle onto of sweet potato mixes.


Still working on the cooking time ... Probably 350 for 45 min ...

Paleo Hawaiian Chicken

So I have all this shredded chicken and have been searching pinterest for ideas when I came across this Hawaiian Chicken Recipe from http://www.sixsistersstuff.com/2011/06/crock-pot-hawaiian-bbq-chicken.html

But I have no idea what is in the BBQ sauce they use so I thought I would try it with George from Civilized Caveman Cooking Creations  BBQ Sauce ... and the result was amazing!

Recipe:

1-2 c. BBQ Sauce
1 whole chicken cooked and shredded
1 can of pineapple chucks with the juice
2 green peppers , chopped
1 large onion, chopped
coconut oil
salt and pepper

Saute onions and peppers in coconut oil and season. Then add BBQ, Pineapple and chicken. Stir and enjoy over rice or cauli rice.

Again thank you George for your amazing recipes that helps this mama get dinner on the table ... or for tonight a church potluck!!!

Week of Nov 11-18

Sunday - Shrimp and Salmon Cakes

Monday - Sirloin Steaks, Sweet Potatoes and Roasted Green Beans

Tuesday - Cooking Club (Taking Goat Cheese w/Blueberries and Nut Thins)

Wednesday - Sausage, Rice, Cranberry and Carrot

Thursday - Pork Chops, Apples and Cabbage

Friday - Lasagna (Using Rice Noodles)

Saturday - Leftovers

Sunday - Church Potluck ... Maybe a Chili?


Breakfast: Zucchini and Italian Sausage Frittata and Smoothies
Lunches: Hot Dogs, Broccoli Salad and Chicken Salad