I thought I was out of bacon. I found 2 pounds of pastured bacon from Cherry Grove Farm in the back of my deep freeze. I win.
This week’s meals reflect this monumental discovery. Just call me: The Porcinator.
Notes for the week, in case you’re following along:
Bulk cooking: Meatballs, like last week (I promise, recipe is forthcoming); and an amazing creation – Bacon Bison Butternut “Triple B” Chili – from my compadre George (the Civilized Caveman). It’s the very beginning of Butternut squash season ’round here, so I’m leaping into (nay, wallering* around making snow angels in a big pile of) roasted butternutty deliciousness. George’s bacon-rich recipe is going to get us through the week, as well as fill in any snack/lunch/need-a-fix gaps.
You’ll see I’m not doing too many eggs this week. No particular reason why – it just turned out that way! Check out Easy Paleo’s no-egg breakfast ideas for inspiration on egg alternatives. You’ll also see a VERY yummy Cherry & Blueberry Crumble on the breakfast list from Primal on a Dime. Doesn’t get much better than that!
I’m making Parsnip hash browns from Primal Kitchen – YUM – paired with the amazing 50/50 bacon burgers from Paleo Parents.
Tex Mex Crockpot Carnitas and RAINBOWS are from the lovely Life as a Plate (using BBQ sauce from PaleoChef and fresh-squeezed juices).
I’m also cooking from the latest from Everyday Paleo – the Everyday Paleo Family Cookbook. I just received my advanced copy and am drooling over the “Best Ever Chicken Wings.” Review coming soon!
Greek salad is simple and garden-fresh: tomato, cucumber, EVOO from Kasandrinos Imports, mint, oregano & farm-fade feta. Just like the one I had on our honeymoon! (Although it was called “Sifnos cheese” there.)
That reminds me – I have BIG updates to make to my Garden of Sadness post. More to come!
Days 4 & 5 are Cave Husband on-his-honor, because I’m heading up north to spend a few days with the Razzle-Dazzle D-Sizzle, or – as she’s known to those more sane and less obnoxious than I – Diane Sanfilippo (author of the amazing Practical Paleo) to do some fine-tuning on our Balanced Bites workshops. (Come to one!) I’ll bring Paleo Kits in the car, but other than that, D-sizz is going to take care of the healthy eating. (Didja hear that, Deezer?)
“Because I’m Lazy” are CH’s words, not mine – if they were MY words, they’d say “because you’re the best most cuddly-wuddly Cave Husband EVER and I will smooch your smoochy face off.” Which is neither here nor there.
Previous meal plan here.
If you have any ideas, favorites, or weekly staples, post them to comments! I’m always looking for new ideas.
For more (modern) Cave Girl chatter, head to the facebook page. See you there!
*”wallering” is an expression from my childhood. It means flopping around like a catfish, which are also known as “wallers.” What.
You know what happened to our Big Freezer In The Basement Full of Gallons of Bone Broth, Homemade Sausages, Pastured Bacon, and Local Veal and Bison? My poor husband left it open one night over the weekend and we didn’t notice for days. Everything. GONE.
He feels awful and it was an accident but GAHOMGFMLSOMUCHFOOD.
In short, I’ll be moving in this week, mmmkay?
I’m too sad about this to write anything.
My plan come September (too soon!) is to be a food planner & prepper like this! I’m also really impressed with how much you’re cooking recipes from the blogs & sites. I tend to browse and drool, without actually cooking. Time to change that! I’m inspired.
I’m also a HUGE butternut squash fan! I make puree and then add it to everything…chili, coconut flour bread, smoothies, tomato sauce, etc.
I just ordered the sampler pack of PaleoChef dressings/sauces and am stoked to try them out!!
Oh man I’ve made that chili before and it is SO. GOOD! Best breakfast ever.
I think more people should follow your example and have a Bacon Week every once and a while. SInce I can’t source safe bacon here in Japan, I pretty much had a bacon fortnight when I visited the US a few months ago.
Makes sense to me! It’s a shame that you can’t source safe bacon. Off the top of my head, I thought pork was a staple there. Maybe not bacon, but at least pork!
Yum, I will be def. be trying some of these recipes:-) Credits for you who are so structural, impressive:-) A side subject Liz, but I read that you drink kombucha and I have been thinking of giving it a shot for awhile. I just can’t decide if I should go with the continous brewer system or not. It seem much easier and is not as if I don’t have enough culture to take care of already…..buut I’m a bit concerned about the spikes that are made of plastic. Do you have any thoughts on this and do you use the continous brewer system?
Hi Sebastian! I use the CB from Kombucha Kamp. The only thing plastic is the spigot. I honestly wouldn’t worry about it, and CB is so convenient!
Ah! Thanks for taking the time to reply:-) Yep, it is def. much easier than brewing the old way:-) Hmm..I hear what you say. I’m probably just too much of a worrier. Im just thinking that kombucha is quit an acid beverage and acid and plastic doesn’t mix well together even though it is just the spigot. Reading this article didn’t help either: http://www.thehealthyhomeeconomist.com/batch-vs-continuous-brew-does-
kombucha-prevent-grey-hair/
Anyways, whether I go for the brewer or not I am for sure looking forward to be drinking my own kombucha regularly. Thanks for letting me know you perspective, Liz. Have a great week! And- your new hair color suits you sooo well ;-D
Thanks for the shout-out, Liz! Be sure to check out my newest post… I think you’ll like it. “Butternut Squash: 20 Ways.” YUM. http://www.easypaleo.com/2012/10/02/butternut-squash-20-ways/
Love ya!
Jennie