Like any normal Sunday this one was spent preparing my food for the week. I say ‘normal’ but really it has only been three Sunday’s and apparently you have to do something between 21 and 28 times to make a difference. Regardless of that, my Sunday saw me making and eating food.
First off was my own chicken stock, (receipe thanks to Sarah Wilson) so I was sure it was sugar free. I used an organic chicken and simmered that baby for over six hours with some lovely aromatics like onion, salt, pepper, celery and carrot.
While the chook was on the go, I moved to the slow cooked rib recipe courtesy of Jake, although I did have to change a few ingredients thanks to my now almost empty vegetable supply.
When the stock was simmering and the ribs were slow cooking I headed over to Mum’s for a roast pork lunch. I took my own vegetables – parsnips and sweet potato roasted in coconut oil, and steamed green beans and tried to not ask if the pig had been roaming free in a grass paddock or was trapped in a cage being chased by needle holding farmers pumping my pork full of preservatives.
Either way, lunch was delicious. Although when the hot homemade apple crumble came out for dessert I declined, and had to waive away my mother’s protests.
There is nothing in here you can’t eat
What’s in it?
Oats, flour, cinnamon, brown sugar, apples, a bit of honey…
So the only thing in there I can eat is the cinnamon and some of the apple.
We’ll try the zucchini slice then.
You put flour in that too. That is gluten.
It’s only a little bit.
It doesn’t matter, just like when Grandma put a ‘little bit’ of bacon into the vegetarian quiche – then it’s not vegetarian anymore.
No word of a lie. My grandma did actually put bacon into her quiche she had made especially for my vegetarian sister, and then got angry when she wouldn’t eat it.
No, it won’t kill us, nor will cutting off one of my feet, but I don’t want to do that either.
After lunch I returned to the safety of my own kitchen and tried to forget about my mother’s sighs and my brother’s jeers at my blog. He is sure nobody would want to read it, and does not understand why I am doing it, posting useless dribble up on a site when I’m not that interesting to begin with.
A pillar of support and constructive criticism from someone who has not read one post… but he is right, I’m not that interesting.
So I won’t bore you with details of how I emptied the vegetables from my stock, added them to the ribs rather than discarding them, shredded the chicken to use it in salads and lunches and dinners during the week and froze Tupperware containers of my primal paleo sugar free stock before moving onto my own version of egg & bacon muffins, let’s call them 3.0.
They were quite tasty, recipe below –
- 9 eggs (from happy, free-range chickens)
- 12 long, skinny slices of bacon (Cannings)
- 1 tomato
- 1 red capsicum
- 1 zucchini
- 1/2 tin coconut cream
- 1 onion
- 2 spring onions
- Salt and pepper to taste
Method via primal junction website.
I even made two with no bacon for my vegetarian sister in preparation for our road trip tomorrow.
My blog bagging brother gets nothing.
- Book Review – I Quit Sugar, by Sarah Wilson (amyadelante.com)
- Sarah Wilson’s blog (caitlinmaplestone.wordpress.com)