So yesterday, I went out to Amish country and came home with this beautiful basket of local apples. It’s ten pounds worth, and I know I’ll be going back for more.
Any idea what kind of GAPS-friendly treats we’ll be trying out this week? Hmmm…I’m thinking almond-flour apple cobbler, cooked cinnamon applesauce, apple cider….I’m sure the list will expand as apple season goes on.
The very-slightly-cooler, almost-fall days are stimulating my senses. I find myself continuously fantasizing about pumpkin candles, cider, warm cozy fireside evenings (if only we had a fireplace), lots of comfort food (usually involving carbs and grains, unfortunately), and so on. At least I can make the candles and cider happen!
Quick re-cap of last week’s menu highlights: we loved the white bean chili. It was absolutely delicious and definitely crave-worthy. We also really, really, really, really loved these chocolate chip cookies. Yes, you read that right: but just in case, let me say it again. We ate real, delicious, crumbly-buttery-chocolaty chocolate chip cookies this week. They were delicious, and I am forever indebted to Elana’s Pantry for the recipe. It saved us just as we were all going a little crazy…and I found the recipe in time for the holiday Monday, so we all got to enjoy them fresh out of the oven. (For the chocolate chunks used in the recipe, I made this recipe for homemade, honey-sweetened chocolate. We ate the leftovers straight from the bowl, I am (not) ashamed to say.) I had tried another recipe for CCC’s a couple of weeks ago that did NOT work out very well…so these were a welcome hit.
So…on to this week’s menu. We are all in a bit of a comfort-craving mood this week….I can tell by the things that Hubby and Little Guy keep asking for. So, I’m going to keep it simple and homey.
Sunday--Breakfast: Eggs, cheese, and fruit; Lunch: flourless peanut butter pancakes; Dinner: GAPS pizza and local green beans
Monday–Breakfast: Eggs and fruit; Lunch: Chef salads, banana bread; Dinner: Pot roast and veggies, coconut flour biscuits
Tuesday–Breakfast: Sausage and tomatoes; Lunch: Egg salad, veggies, and onion dip; Dinner: Italian meats casserole, salad, peas
Wednesday–Breakfast: Flourless peanut butter pancakes; Lunch: Chicken salad, raw veggies and dip, cooked applesauce; Dinner: Bun-less cheeseburgers, butternut squash fries, tomato-avocado salad
Thursday–Breakfast: Sausage and tomatoes; Lunch: Hard-boiled eggs, fruit; Dinner: Crockpot GAPS pork and beans (recipe coming soon), broccoli-cheddar bites
Friday–Breakfast: Cheese omelets, applesauce; Lunch: Mini-pizzas, fruit, raw veggies; Dinner: Meatloaf, squash casserole, salad; Dessert: GAPS-friendly almond-flour apple cobbler (recipe coming soon)
Saturday–Breakfast: Veggie pancakes topped with yogurt cheese; Lunch: Leftovers; Dinner: Leftovers