Keeping it Simple Today

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Lunch: 50/50 beef & heart burger, wilted beet greens and warmed blueberries

I took advantage of a day and evening at home alone to tackle some outstanding projects, so it was helpful to have some quick and easy meals available for lunch and supper. For the noon meal I cooked up a 50/50 burger patty that I had ground, shaped and frozen last week. To go with it, I wilted some beet greens in the same skillet and then warmed some frozen home-grown blueberries in the same skillet. Easy and so delicious. I enjoyed eating lunch in the open air.

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Browning pastured beef oxtail in virgin palm oil

In between doing some paint touch up work and rinsing brushes and roller and tending to other projects, I started a pot of oxtail soup. We were out of carrots, and I am putting a pause on eating onions, garlic and leeks (FODMAPs), so I decided to forego adding anything else. Just strip it down to basics. I used a total of three ingredients: pastured beef oxtail browned in virgin palm oil, followed by topping the beef with water and simmering it all afternoon.

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Serving oxtail soup for supper a few hours later. Plus a bit of homemade coleslaw, roasted butternut squash and a second bowl of oxtail soup.

Late in the afternoon I popped a butternut squash into the oven and by the time I had finished up my projects and cleaned up, supper was waiting for me: oxtail soup–two bowls of it–the first of which I added some pink himalayan salt, the second I didn’t, butternut squash and another sampling of my sauerkraut (day 6).

Tomorrow I will get to the grocery store and stock up on carrots and greens and other non FODMAP veggies and fruits. More winter squash, easy to prepare and so nutritious.


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