A huge lifestyle change has taken place here on The Homestead. We’ve gone all caveman around here with our new way of eating. Yes, Paleo has entered our lives and has changed everything regarding food. If you didn’t realize it, practically our whole life revolves around food. I didn’t realize it before, but now I do.
It seems like some days all I do is think about food or prepare food or clean up from food. Eating real food requires real time to prepare, not only to plan but to actually cook. I use my knives for chopping ALL day long. I use them, wash them, let them dry, then use them again, repeat, repeat, and on and on. I’m thankful for a little saying I saw on someone’s website one day, it went something like this, “It’s only effort until it becomes routine.” Well, I sure am hoping that’s true! And, you know what? It really is. I see it happening already.
The really great news is that my health has improved d.r.a.m.a.t.i.c.a.l.l.y. I’m certainly NOT going to go into all the intimate details of my gastric distresses here on a public forum, but let’s just say, I’m experiencing a normal that I haven’t experienced in years. When I say years, I mean multiples of years as far back as I can remember. Probably even in childhood…things just got progressively worse and more acute. The other great news is the chronic fatigue I experienced every.single.day. has disappeared. I get tired, but not like before. So, the fruitfulness of the labor of planning and cooking and cleaning up is prolific and experienced every day. It’s so worth it!
So, what DO we eat around here anyway? I have several cookbooks that I use. One of them is just gluten free and there are only some things I can use from that book, I’ve adapted some other recipes (and BTW I CAN have corn and rice…not traditionally Paleo, but hey, I can have a tortilla chip with my guacamole or some brown rice on occasion…that’s a nice benefit), I have two really great Paleo recipe books, and then there’s the internet. Look at the end of the post for some resources.
It is so much easier these days to go grain free, I am so thankful that all these tools are available from those who have pioneered before me. Oh, and when I say we’ve gone grain free – well, mostly, I mean I have gone grain free, but the rest of the family is free to eat whatever they want but grain based foods have become severely limited here at the house and most of that kind of eating takes place away from home. My husband has lost so much weight that his clothes are too big.
Here’s a great recipe that we had last night. It was totally fabulous. It’s a recipe that I adapted from my old way of eating. Originally, it included garbanzo beans and pasta. Here’s the new way, and really I think it’s better now than it ever was before!
“Minestrone” Veggies

1 medium to large onion, chopped
4-5 slices of bacon, chopped (if you are pork free, try beef bacon)
1/2 ring Kielbasa sausage, sliced in half moons (again, if pork free, use beef sausage)
1 small zucchini, chopped or shredded (I shredded mine)
1 small yellow squash, chopped or shredded
2 small carrots, chopped or shredded
1 can diced plain tomatoes, drained OR 1 medium to large fresh tomato, chopped
1 small to medium spaghetti squash, cooked
1. Preheat oven to 375 degrees. *Prepare spaghetti squash and bake for 40-50 minutes or until soft and flesh flakes out easily.
2. Fry bacon in large skillet over medium heat until nearly done. Add onion and sauté until soft.
3. Add sausage and shredded squash and carrots. Cook until veggies reach your preferred texture.
4. Add tomatoes and simmer a bit until they are warmed.
5. Serve over spaghetti squash and enjoy!
*To prepare spaghetti squash for baking, cut the stem end off, if needed, and cut in half long ways. It is very tough so be extremely careful! Then, I have found that taking a small paring knife and cutting carefully around the seeded area will loosen it well enough to then take a spoon and scoop it all out easily. You should be left with about 1/2″ to 1″ of flesh around the edge of the squash. Then, lightly oil it with olive oil or avocado oil and slightly salt it. Turn flesh side down on a baking pan. I usually line my pan with foil or parchment paper to save a big clean-up.
RESOURCES:
The BEST pancakes and lots of info. from a science perspective go here.
This was the first book I got and inspired me to go gluten free…there’s no suffering here!
This was the second book I got and it was a life raft for me when I took the Paleo plunge!
This is my newest book and WOW is it fun and oh, so tasty! Again, no suffering here!
OK, if you need help with yours or your kids lunches, you HAVE to go here. Laura Fuentes of Momables has just this week introduced a weekly grain free meal plan for packing lunches. Thank you Laura!
Follow the way of love! Dorothea

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