I’ve been writing out menu plans every week, but last week I was not on top of getting things defrosted when I needed to. SO, since we still needed to eat, I had to come up with some impromptu, easy-to-defrost-and-cook-quickly meals. 🙂 I came up with this dinner idea, and my family LOVED it. We will certainly be making this again! (Well, The Farmer and I LOVED the mushroom burger part of it. The kids loved the cheeseburger part of it. :))
Every Wednesday before homeschool co-op, we have a big breakfast (the kids have a snack-time there, but I want to make sure they’re well-fed because they can’t just munch whenever they’re hungry. Before I get in the shower, I pop 2 boxes of Applegate Farms chicken & apple sausages in the oven (YUM. I could eat an entire box of these alone). Lately, I’ve also been mixing up 8 eggs with a little yogurt, cheese & spices and pouring them in a buttered 8×8 pan, and putting those in the oven too.
Farm Boy 1 (9 years old) helped me make these pancakes. They are so easy, I think he could manage them all on his own!
I am in love. Ok, first with my God, second with my husband, third with my kids, but fourth? Fourth with these lovely chocolates. 🙂 Have I mentioned that I love chocolate? And that we went 9 months or so on GAPS with NO chocolate because we thought we couldn’t have it on the diet? Yes, let me tell you, it was torture. 😉 Well, this is just what I needed to make up for those months of torture…
I came up with a recipe for a hearty breakfast casserole that I make every Sunday morning before church. If I’m on top of things, I’ll do some prep work ahead of time:
At the very least, I’ll start defrosting 1 lb of sausage on Friday evening.
If I’m really good, I’ll cook the sausage & onion before Sunday morning. My big goal? To cook a bunch of ground sausage and freeze it in 1 lb portions, ready for this casserole.
It’s nice to have the cheese cubed and ready to toss in. It would be even nicer to have cubed cheese frozen for a couple of month’s worth of breakfast casseroles. 🙂
Sunday Morning Breakfast Casserole
Since I just shared about a good deal on organic canned pumpkin, now I want to share a good recipe to go with it!
I was super excited to accidently come up with this recipe. I came up with another coconut flour brownie recipe last week, and then “messed up” on it this weekend right before having guests over, and was amazed at my mistake. They were SO good! 🙂 If you know me, you know I love me some chocolate, so this is going to become a staple in my home (you know, on the weekly list, like: Make butter, make yogurt, make granola, soak seeds, make brownies). Yup. I love them THAT much. 🙂
Tonight’s recipe “mistake” turned into an amazing dinner! This takes a bit of prep work in the morning, but if you know you’re going to be busy in the afternoon/evening but have time in the morning & you want a great dinner–this is it!
Since we’re shopping for 3 months, we’re eating up the fresh arugula we bought from a local farmer and enjoying it while it lasts! I found this dressing on Food Network, and then I added two extra ingredients into our salad: dried cranberries (I found local ones sweetened with honey, YUM. If you can’t find them, dry your own! :)) and roasted, salted pumpkin seeds or sesame seeds.
Today is “baking day” at my home. When we started GAPS a year ago, I’m sure I probably thought that a “baking day” would be non-existent in the future. What can you possibly bake on a grain-free, sugar-free, starch-free diet? Well, let me share what I’ll be baking!