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Menu week 17 – 23 July 2017

Good morning πŸ˜‰

Over the previous weekend I cooked two batches of chicken bone broth, the one batch I’m keeping in a jug in the fridge for when we want to drink some, the other batch I used to make some chicken and vegetable soup for during the week. I got enough soup for 2 dinners and one lunch, so very cost effective.

A lot of our meals use some of the same ingredients that is due to what veggies and meat I have available. At the moment we have a lot of chicken and beef mince in the freezer and the usual veggies – pumpkin, cabbage, brinjals, spinach, zucchini, tomato, mushrooms, onions, carrots, sweet potato (that I steamed and froze in small portions) & turnips.

I have been looking for golden flaxseeds (linseeds) for quite a while now, as I’ve heard that it has a milder taste than the darker seeds I’ve been wanting to try them to taste for myself. Finally I found some at our local health shop so on Friday I used it to make some of my Banting bread and some Flaxseed wraps. The results where great and I don’t think I’ll ever use the dark flaxseeds again, the taste and colour of the golden seeds is so much nicer and my bread taste so much better. Next things I want to try with the golden flaxseeds is making the Fathead Pizza dough and baking a cake (by replacing the almond flour with the golden flaxseed flour) to see how it turns out and how it tastes.

I really need a cooking/baking day or two where I can try new recipes and even make some old ones. I did make a batch of tomato sauce, mixed some BBQ spice and curry powder this week, I was all out so HAD to make them πŸ˜‰

Just a reminder if you want more info about my menus or cooking tips or recipes or just want to share in the day-to-day life of a low carber, please join our Facebook Page.

That’s it from me for today, have a good one πŸ˜‰

Monday:

  • Breakfast (09h20) – Zucchini quiche with butter and bacon.
  • Lunch – Skipped.
  • Dinner (17h20) – Chicken & vegetable soup.

Tuesday:

  • Breakfast (09h05) – Caramelized onion, mushroom & tomato omelette with bacon.
  • Lunch (13h00) – Half a bowl of chicken soup.
  • Dinner (17h40) – Roast pumpkin, cabbage steak topped with mince.

Wednesday:

  • Breakfast (08h25) – Scrambled eggs, bacon, fried mix zucchini/mushrooms/brinjals.
  • Lunch – Skipped.
  • Dinner (17h25) – Meatloaf, braze cabbage and sweet potato mash.

Thursday:

  • Breakfast (10h40) – Fried cabbage & spinach with bacon bits, tomato & onion topped with eggs.
  • Lunch – Skipped.
  • Dinner (17h25) – Fried cabbage & mince.

Friday:

  • Breakfast (09h00) – Fried cabbage & spinach with mince, tomato and onion topped with eggs.
  • Lunch – Skipped.
  • Dinner (17h50) – Chicken soup with toasted cheese & tomato sandwiches.

Saturday:

  • Breakfast (09h00) – Flaxseed wraps with fried zucchini, bacon, scrambled eggs, cheese and tomato sauce.
  • Lunch – Skipped.
  • Dinner (17h50) – Zucchini noodles, fried brown mushroom topped with Tuscan Chicken.

Sunday:

  • Breakfast (10h30) – Spek, fried brinjals & zucchini, scrambled eggs with spinach & red cabbage.
  • Lunch – Skipped.
  • Dinner (18h00) – Broccoli & cauliflower mash topped with mince and whole roasted turnip.Week 17-23 July 2017
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