I decided this morning that I just HAVE to take a few minutes and share this breakfast with you.
It just wouldn’t be fair to keep this one to myself.
As I have said before, one of the most important keys to developing a “homestead state of mind” is reclaiming your health by the means of homeopathic remedies and nutrition. I have also shared with you that in my own health journey with Hypothyroidism, a breakfast made up of Protein/Fat/Fiber is super beneficial. On that note, one day I was trying to come up with a breakfast that contained those three things and this is what I came up with.
It’s totally cheating for me to even call this a “recipe.” It is so crazy simple but SOOOO very good. The tiny humans and even my mountain man LOVE this breakfast. I mean really, when you tell your kids they are having vegetables at breakfast and they literally cheer… you have struck gold my friend.
It’s also a bonus that this meal is “homestead to table” for any of us who garden and have chickens.
So let’s break it down.
Melt butter, (ghee or bacon grease for Paleo or Dairy-free) in a cast iron skillet. Saute diced onions until the edges start to brown (if your kiddos just can’t do the onions, you can omit them but the flavor is really awesome so try it. Seriously. Keep trying. My kiddos have come to LOVE cooked onions in their food.) When the onions are starting to brown, add in your sliced zucchini and more fat if needed. Season well with mineral or sea salt, fresh cracked pepper and a good amount of garlic powder. Continue to saute the zucchini and onions until the onions are soft and brown and the zucchini are beginning to brown as well.
(When it comes to flavor, just remember, “brown food is good food.”)
You can complete this dish with either poached or fried eggs but you really want those yolks to be nice and runny so that they break over the zucchini. My stubborn sister would disagree about the runny yolk… but she’s wrong.
That’s all folks. Super simplicity, super deliciousness.
Okay folks, I know that I owe you all an apology. I haven’t ever finished this mini-series of blog posts that I began back in January here.
But things have been busy around here to say the least.
SO, after spending the month of January on a grocery shopping fast, I suppose that I ought to be here and tell you I now have it all figured out, that my cupboards minimalistic and I will never return to my cluttered, grocery hording ways…
But I did learn a lot about myself, really branched out some days to use up ingredients that would have otherwise gone to waste, and tried some new recipes that my family LOVED.
The truth is, that my one month grocery shopping fast barely made a dent in my over stuffed cupboards. However, this experiment gave me the motivation to declutter and throw out a lot of stuff that I just wouldn’t use, or combine things that I shamefully had MULTIPLES of. (Like 3 open jars of molasses, 4 open jars of homemade strawberry jelly and 2 jars of sorghum– all because by cupboards were so cluttered I had no idea what was really in there.) My cupboards are now cleaner and more organized which is such a huge relief and lets be honest, the savings from not shopping for a month was totally worth it.
And after a few months of going back to a normal routine, my husband and I have actually agreed that we should do it again…and again… and again..
You may be thinking to yourself, “You can’t clear your cupboards out! Shouldn’t you be prepared for disaster? Aren’t you “preppers”? All of those groceries could feed your family in case of an emergency!” (Well, you might not be asking yourself that, but it’s what I was asking myself throughout this journey.) And the truth is yes, we are “preppers” to an extent yet here is a fine but dangerous line between being prepared with long term storage foods that could sustain us and hording/cluttering our lives with a surplus of random ingredients that will #1 go to waste if unused and #2 rob you of your sanity if you don’t even know what you have. (because it is so cluttered you cant see it all!)
So yes, I will continue to keep our root cellars stocked with long term storage food. If properly organized and rotated this is one of the smartest things that you can do to protect your family in case of emergency. But as far as the jumble of random ingredients cluttering my cupboards? I am going to work very hard to keep that clutter down by continuing to focus on using up what we have on hand and only buying the minimum of extra ingredients that will act as the glue that binds everything else together.
So now that I’ve shared my take-a-way from it all with you, here is a little more about what the rest of our month looked like and what we were eating. If you are interested in any of the meals mentioned, let me know and I will TRY to write something up to share with you. (I use the word “try” here because the truth is that I rarely ever use recipes and it is a challenge sometimes to put on paper the madness under my chef hat. 😉
Here are some of the more fun/adventurous suppers that we made while cleaning out the cupboards. If you didn’t get to see my previous posts in this series for some of our other meals you can see them here 2017 “Chopped Challenge” and here Chopped Challenge – Week 1.
(Remember, I only allowed myself to purchase fresh fruit and veggies- no meat or packaged ingredients for the entire month of January.)
Salmon Cakes with Roasted Red Pepper Sauce (we turned the leftover sauce into salad dressing a few nights later)
Grilled Steak Kabobs
Bangers & Mash
Pancit & Egg Drop Soup (The Pancit was something completely different from our norm and the whole family went CRAZY for.)
Of course on nights that were super busy and I didn’t have time to stretch my brain, there were a lot of our regulars, but always only using ingredients on hand.
Jalepeno Popper Soup
I highly recommend trying a grocery fast. We saved money, decluttered our cupboards and freezers, stretched our culinary tastes and really shined a light on some bad grocery buying habits.