Menu Plan Monday

Mar 19, 2012

Spring is official this week! Along with the warm breezes, thunderstorms, spring flowers, budding trees, and busy birds, comes soccer season. That means we'll be coming and going to practices, games, and cub scouts each week. And of course, that means I need a meal plan so we don't end up eating on the run.

My toddler is experiencing tooth decay, so I've been reading Ramiel Nagel's Cure Tooth Decay. I'll be incorporating as much homemade chicken bone broth as I can into our meals, as well as fish, cooked veggies and greens, yogurt, and maybe sauerkraut. The biggest challenge will be to reduce or avoid bread and pasta, except maybe some sourdough. My goal is to get a sourdough starter going this week. Wish me luck!

- Make sourdough starter
- Boil one dozen eggs for snacks
- Roast chicken, boiled red potatoes, garlic-butter green beans

- Feed starter
- Make chicken bone broth
- Chicken & rice soup, salad

- Feed starter
- Baked lemon-pepper salmon, sweet potatoes, steamed broccoli

- Feed starter
- Chicken tortilla soup (served with corn tortilla strips & Greek yogurt)

- Feed starter
- Beef stew, salad

- Feed starter
- New recipe, as yet undecided :)

- Make sourdough sponge
- Grilled tilapia, rice & black beans, cole slaw

Applesauce Muffins

Mar 10, 2012

Applesauce isn't just a kid's snack. It makes delicious, moist muffins. The original recipe for these applesauce muffins came from Marilyn at The Urban Homemaker. The only adjustments I made, other than doubling the recipe, were to use organic virgin coconut oil, half honey/half maple syrup, and add a handful of unsweetened coconut, along with the walnuts and raisins. These muffins have a great texture and are springy, not crumbly at all. Everyone in my house loves them.

Applesauce Muffins
Makes 24 muffins

2 lg. eggs
1/2 cup virgin coconut oil, melted
2 cups unsweetened applesauce
1 cup honey (or 1/2 honey, 1/2 maple syrup or other sweetener)
3 1/2 cups whole wheat pastry flour
1 tsp baking soda
3 tsp baking powder
1 tsp sea salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup chopped walnuts
1 cup raisins
1/4 cup unsweetened coconut

Preheat oven to 375 degrees. Mix egg, oil, applesauce, and honey in medium bowl; set aside. In large bowl, combine flour, baking powder & soda, and spices. Add egg mixture to dry ingredients, stirring only until moistened. Gently fold in nuts, raisins, and coconut, being careful not to overmix. Fill oiled or lined muffin tins 2/3 full. (I ran out of liners, so I used coconut oil to grease the cups and it worked perfectly.) Bake for about 12-15 minutes or until lightly golden and springs back when touched. Let sit in pan for just a minute before removing to wire rack to cool.

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