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Whole30 Foodlog – Day 5

I packed leftovers for Matt’s meals today, but I am sick with a bad head cold and the only thing that has really been appealing is soup.  So soup it has been. all. day. long.

Breakfast: half an apple with a dollop of almond butter, bowl of soup (homemade stock, crumbled leftover pork and veggie meatballs, chopped greens, salt and pepper, fresh lemon juice, and a whole bunch of crushed red pepper – spicy food makes me happy when I’m sick), coffee with coconut milk

Lunch: soup again with a little bit of avocado, monkey salad, hot tea

Dinner: soup again with some rosemary roasted red potatoes cooked with homemade ghee, more tea


Whole30 Foodlog – Day 4

Tuesdays are our hardest day to eat healthy because we are so busy.  When I got home, all I wanted to do was order a pizza for dinner, but I didn’t!

Breakfast: half an apple, almond butter, slice of frittata, coffee with coconut milk.  Took a picture of this one, but for some reason it refuses to upload.

Lunch:  lunch on the go – carrots and tomatoes with guac, apple with almond butter, a few meatballs, half a coffee black.  (Ick!)  No time for a picture.


Dinner: Roasted eggplant slices, hamburger topped with roasted red pepper spread, roasted garlic cauliflower, kiwi and orange with fresh mint



Day Three

Note to self: read the whole book.  Turns out I may need to modify the diet since I don’t have my gallbladder.  Switching to four smaller meals a day to see if I don’t feel so sick in the afternoons.

Breakfast: Egg and veggie scramble with a teeny bit of prosciutto, half an apple, dollop of almond butter, coffee with coconut milk.


Lunch: Homemade twist on Tom Kha soup.  Plenty of protein and veggies, but light on fat, so I topped with some avocado and raw cashews.  Added another cup of coffee with coconut milk since I needed one after spending the morning at the Dr.’s office.


Snack: Piece of fruit with a smear of almond butter and a few warmed up meatballs (made with lots of veggies). No picture.

Dinner: Slice of vegetable frittata, scoop of guac, 1/2 piece of fruit. No picture.

Felt a lot better with 4 smaller meals today.  I’ll try to do this more.

Whole30 Foodlog – Day 2

Day Two

I made a meal plan before we began, but so far haven’t followed it one bit.  Flying by the seat of my pants is going okay so far, but I know I need to do a better job of sticking to the plan after this weekend.  Besides, the amount of mess and dirty dishes I am producing is astounding – yikes!

Breakfast: banana with coconut and raw cashews, sauteed kale, one egg, two meatballs, guacamole, fresh tomatoes, coffee with coconut milk.20160131_094409-001


Chicken tenders dredged in almond meal and spices then cooked in coconut oil, wilted kale and fresh tomato salad dressed with lemon juice and olive oil, steamed asparagus with lemon juice, red potato with coconut oil.


Dinner: Feeling so queasy again before dinner time.  Another “monkey salad” in the car after taking A to AWANA, then home for a simple chicken and veggie soup.  (I had cooked and shredded a chicken and used the carcass to make broth.)  Topped with avocado and lime juice.



Whole30 Foodlog – Day 1

So…it’s been years since I posted here, having mostly migrated over to Facebook and Pinterest.  We’re attempting a Whole30 challenge this month and I know I need somewhere to keep myself accountable, so I figured since this blog was still in existence, I would use it to record our food, instead of swamping Facebook with 100s of photos of food.  This site is easier to avoid, if you want to. 😉

I am just figuring out this Whole30 thing, so I’m sure I will make mistakes and not follow the recommendations correctly, but I’m trying.  So here our our attempts.

Day One

Doing some batch cooking today.  I know myself and our schedule, so know we will need some go-to items in the freezer that will make fast meals.  Today, meatballs – lots of meatballs.  I know I won’t be able to keep up this amount of effort.  Started from scratch, grinding my own meats and veggies.

Breakfast: skillet eggs for two with lots of rainbow chard from the farmer’s market, crisped prosciutto slices, coffee with coconut milk.



Lunch: zoodles with diced tomatoes and Italian pork and mushroom meatballs, dressed with lemon juice and olive oil, more coffee


Dinner: Feeling a little queasy and decided to play it safe with bland food. (Autumn has been dealing with a violent stomach flu, so I’m a little paranoid, right now.) Egg, teeny tiny sweet potato with coconut oil, slice of prosciutto, banana with coconut and raw cashews





But possibly off the internet. Our spring/summer schedule has been ridiculously busy!  Hopefully I’ll get caught up sometime. I have several units of FIAR to post…if I ever get the time. Ack!

Well, I did shop a lot this week, but it was all for Easter dinner we hosted at our house.  Three days of non-stop cooking and I made a HUGE amount of food, but we pretty much had to throw the budget and the record-keeping out the window.  I really didn’t do any regular shopping other than picking up a bunch of markdown baking soda and some way on markdown skirt steak at Kroger.   On the plus side, we’re going to be eating leftovers and leftovers and more leftovers this week. Here’s to keeping a better track of things next week.




Looking at our shopping from last week, even I’m kind of blown away by the amount of yogurt!  So how do we use it all up?

Go-Gurt: Autumn wanted this for freezing into “yogurt pops,” so a lot of it went straight into the freezer so she can have cold treats during the summer.  The rest is in the fridge and she’s been working through it for quick breakfasts and snacks.

Greek Parfaits: Matt and I love these and are mainly eating them for breakfasts, especially the ones that happen on the way to early morning tennis lessons or soccer games.  We also served them as part of our Easter “brunch.”  These will not last much longer.

Tub Yogurt: I use yogurt a lot for baking and cooking where I would otherwise use milk or sour cream or half and half.  It’s so versatile!  You just have to take into account what flavor profile you are looking for.  Vanilla yogurt works nicely in baked goods.  Plain can take the place of sour cream.

Creamer: Oh, and all that creamer?  Heading into the freezer! Since this is a dairy creamer where the main ingredients are cream and sugar, it may be making apperances in some homemade ice cream or baked goods as well.

So far I’ve made coffee cake for Easter, muffins, whole wheat pumpkin cranberry bread, and creamed cauliflower soup with yogurt, in addition to eating it plain or with fruit.  What are some of your favorite ways to eat yogurt?


Total for the week: 45.04. Over budget, but considering that this was a major stock-up week, I’m pretty happy with it. Most of this is calculated without tax.

This week was ALL about dairy.  We love yogurt, but we’re stocked up for a while! The Mega Event at Kroger just made it so cheap (or free) that I couldn’t resist. (There will for sure be a couple more dairy trips next week too, though, to finish out the sale.)

1st shopping trip: Annoyed that I wasn’t watching the cashier closely enough.  She missed 2.00 in coupons, but I didn’t notice it until later and it just wasn’t worth it to go back.  Should have been 4.37 with tax, but with the missed coupons total comes to: 6.37

The bread and makeup were all better-than-free after coupons, so offset the cost of the other items.  Bacon .49 per package, juice .53 cents per bottle, veggies 1.00, craisins 1.12


Farmer’s Market

Nine dollar’s worth of local organic produce from the farmer’s market included a giant bundle of collards (two whole plants), radishes, a bag of beautiful spinach, and a bundle of three swiss chard plants.  We ate the outer leaves of the chard and I’m thinking about trying to re-plant the roots and baby leaves.

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3rd trip (three different stores): 18.38

All the go-gurt, dip, and gluten free bread were free after coupons. Yogurt parfaits and tubs and shave gel .49 each.  markdown whole chicken at .85 cents per pound. Everything else normal sale price.


4th Trip: 4.92

Again, free gogurt and super cheap yogurt and shave gel.  The organic oranges were a steal at .99 per bag.


5th trip: 3.43

Free go-gurt and creamer, everything else super cheap after coupons and mega-event.


6th trip (two stores): 2.94

More free go-gurt and creamer. Cheap yogurt parfaits and tubs.


I know, a school post!  I’m in shock, too. I keep meaning to photograph and post the units we have done over the past months, but I’m not sure it is ever going to get done, so I’m starting where we are.  We do Five In A Row one book per month, so this has been our book for March. It’s a really beautiful book and I would suggest getting it even if you don’t homeschool.

Unfortunately, HomeschoolShare, our favorite place to find printable resources, has recently decided not to supply lapbook printables to go with FIAR books anymore.  So this lapbook is  a lot more “handmade.” Not really a bad thing, except that it does take a lot longer, so we don’t have as many booklets in this lapbook.

Here is our (almost finished) lapbook:


Geography: The book takes place in Virginia on the Chesapeake Bay.  We learned about bays and studied a bit about Virginia.  Matt used to live there, too – so we found where he lived on a map and then used Google maps and street view to find the house.


Language Arts: We went over vocabulary (scattered through the lapbook), read the first person narrative, made a list of first person pronouns, and learned about foreshadowing.  We also talked about the style of poetic prose and how the author used a list of opposites to finish the story.  Autumn made her own list of poetic prose contrasts.

Bible/Character Study: Obedience and responsibility. Did James 4:17 copywork.

Art: Talked about watercolors and loved examining the beautiful artwork in the book.  We discussed perspective, viewpoint, and shadows.  Autumn painted a zillion watercolors including the one on the back of the book showing perspective.  We also took a trick photo using perspective.

Math: We use a completely separate math curriculum, but took this opportunity to do some multiple-digit subtraction and learn how to calculate years.




  • World War II – This is the second unit in a row that we have done on WWII.  Next unit will also include WWII.  So we are doing a more in-depth study using “The Good Fight” by Stephen Ambrose.  We read, and then Autumn narrates back for the notecards.  We may have to make a different lapbook for this material, as it is quickly growing in quantity.
  • George M. Cohan – Since our story included “Over There” we talked about the song and the important role it played in WWI and WWII.  Autumn did copywork of the chorus. We watched the Hollywood version of Cohan’s life in “Yankee Doodle Dandy” rented from Amazon.
  • Patriotism was another topic we covered and Autumn did more copywork on The Pledge of Allegiance.



  • Horizon – We talked about the concept of the horizon and then read about how people used to think the world was flat, and various myths.
  • Shadows – Autumn traced her Dad’s shadow at different hours throughout the day to see how the size and angles change over time.
  • Oil and Water – In the story, the children wade in an oily bay, thinking no one will know, but as soon as she sees them, their grandmother knows what happened.  How? We used cooking oil, colored salt water, and plastic animals to show how the oil clings to things. Then we talked about oil spills and how rescuers clean wild animals trapped in them.