Here is the menu for today. We are in ruts on many different things in our life. Some of those ruts don’t bother us at all and breakfast is one of those. We have free range chickens that lay wonderful eggs. We have actually been accused of feeding our hens gold dust. 🙂 I could show you pictures of the factory farms where the chickens are crammed into cages, but I think you would rather see our hens. Eggs have gotten a bad rap. They are really good for you. Eggs from pastured free range hens have 4 to 6 times as much vitamin D as the eggs you buy at the store. Here is a chart to show you more benefits of eggs from pastured hens.
My breakfast on weekday mornings is normally two of our farm fresh eggs fried in butter and a piece of sour dough or sprouted whole grain toast with butter. Normally our butter is from our Jersey cow’s cream, but since she is dry, we are purchasing butter that comes from cows on pasture. Michael takes 3 hard boiled eggs to work along with about a cup of milk in his LARGE coffee cup.
On the lunch menu is organic baby greens with about 3 oz. of beef (me) and about 5 oz. of tuna for Michael. We normally use my homemade Italian Dressing. I will post that recipe below.
For a snack we can have an organic apple and some raw almonds.
Supper tonight was some beef stew we made from our farm raised, grass fed beef, potatoes and corn from our garden last summer along with garlic, onions and whatever else is on hand. I did add a jar of tomatoes I canned from our garden as well as some salsa juice I canned. We each had another slice of bread with butter.
Italian Salad Dressing
I use one of those jars with the markings on it for dressing. I find them in the thrift store all the time.
I use a combination of vinegars to fill to the vinegar line. I most often use Balsamic and Red Wine Vinegar. Then add filtered water to the water line. Then add the following:
1 tsp minced garlic
1 tsp minced onion
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried mustard
1/4 tsp paprika
1/4 tsp parsley
1/4 tsp salt (I use Himalayan or Celtic Sea Salt)
1/4 tsp pepper
1/4 tsp sucanat (or brown sugar or molasses)
Then add Extra Virgin Olive Oil to the Oil line. Shake and use. I like to let it set a bit before we use it to let the flavors all mingle together.