Its been about five weeks since we gave up grains and sugar... I figured it is time for an update. Long story short.. I don't think I have ever felt better! Kids are doing great as well!
We have worked into some standby meals that everyone loves and are easy to create and this certainly helps! Our lunches generally consist of a hot pot meal.... cabbage and other veggies sauteed in good ole bacon grease with bacon.. sometimes I make a curry sauce, sometimes a pesto or red sauce.. sometimes no sauce at all. Everyone loves it! Who can complain about bacon.. right??? Honestly I am quite excited about when we have our own bacon back in the freezer.... oohhh it will be scrummy then! Dinners have been basically meats and veg.. simple ideas like a roast covered in salsa ( green salsa is awesome on a pork roast!), then a stir fry up of veggies and a sauce. We love curry... been doing that a lot! Even Andy seems satisfied. The coolest thing we found is a little invention that turns squash into spagetti noodles! I just fry em up with butter and then toss with meat and sauce... and spagetti! My kids never cared for spagetti squash much ( I never understood that) but they love zucchini and yellow squash as pasta!
Our sugar-free stevia yogurts and chocolate milk help a lot! Pop the yogurt in the ice cream maker and voila.. frozen yogurt! The biggest and best thing I have to report on is my lack of pain level! My ankles dont hurt.. my swelling is gone.. my energy and mental focus so much better its ridiculous! Jamie doesn't complain of her tummy hurting anymore. It's been good at my house.
With my newfound energy and mental stamina I found the time to revamp our webpage. Our website really did not reflect our new focus on dairy alone and needed a complete overhaul. Take the time to check out our new site and let me know what you think about it. As we are starting to get into stores with our yogurt and cheese I needed to have a site that reflected who we are today, what we stand for, and what makes our milk different.
I am on a new quest to find the perfect yogurt flavors! So... I was challenged to create as many flavors as I possibly could think of.... so how does 50 sound? Starting this week, I will have a new flavor each week for the next year. They will be a one time appearance on each... unless we get a strong response to keep a flavor and replace another one with it. This should be fun! Each Tuesday I plan on posting on facebook the photo and caption of that week's flavor and each month I will add a poll to find out what everyone thought of the flavors. I am hoping that people will comment as they try them and let us know what they think. My plan is by the end of the year we will have decided on five or so flavors that will stick and seasonal flavors to rotate.
This week's flavor? Sugar Free Mid Day Mocha yogurt. Let me know what you think! Looking forward to this weekend's markets and the response to our new 50 Shades of Yogurt campaign!
Oh how I love our bacon.... shall I count the ways?
1. Fresh side pork - no curing so no nitrates.
2. Clean pork - soy-free, organic grains, pasture raised.... never indoors
3. Nourishing fats... a breakfast that is simple and sticks to your ribs so kids are not coming back hungry in 30 minutes.
4. NO ONE complains on a bacon breakfast morning... cuz its so stinkin' YUMMY!
People often ask me why we don't cure our bacon or hams and how to prepare fresh side pork. So, this morning it seemed a not so bad idea to sit down and blog a moment about bacon.
First off, we can't find anyone to cure our meats without nitrates. And well, in truth even the no nitrate cures use celery salt and by the time to cure the meats with celery seed... you end up with just as many nitrates (if not more) than if you used regular curing methods. Maybe someday we will get that certified kitchen completed in the basement and we will add a smoker... but until then... it seems simple to me to just salt your bacon as you fry it.
Now, your choice of salt makes ALL the difference in the world. I wholeheartedly recommend Hawaiian Red Alaea Salt. It has a unique flavor that is amazing on bacon! Slightly tangy... hard to describe. I have salted bacon with all the usual salts we use around here like Himalayan or Real Salt and the bacon ends up tasting just like a pork chop; still yummy but not bacon. But with enough of the Hawaiian salt... its different.
So, that's it.. salt (somewhat heavily) and fry in a good old fashioned cast iron skillet. Not sure why using a cast iron skillet is important... but it does make excellent bacon! Much better than my electric skillet I use at market.
Wondering what Hawaiian Red Alaea Salt is or where to get it? They sometimes have it at Whole Foods but its always on amazon.
Artisan Cheesemaker. Lover of all foods dairy..