Daily Archive

The kids were painting picket signs (to protest the lack of cereal here lately) when I got up this morning, so I allowed a cereal day. They were all very grateful, and hungry again two hours later! I found some leftover soup in the fridge that I heated up and enjoyed. Before I did the breakfast dishes, I put a jar of Pineapple Chutney and a bowl of Pineapple Vinegar together to work for the next couple days. I imagine these will be two NT recipes I will make very frequently. Pineapple has a wonderful enzyme that helps the body reduce inflammation and improve digestion, two battles my family consistently faces. We love the flavor of pineapple, and my store regularly carries organic pineapple.

Early in the afternoon I cut a spaghetti squash in half and put it to bake in a 350° oven. It was only supposed to cook for an hour, but I lost track of time and didn’t hear the timer beep. It cooked about an extra 15 minutes and by that time had lost all its strings. I let it cool and scooped it out of its skin with a spoon and used it anyway. The kids didn’t rave, except my “good eater,” but hubby, who hates squash of all kinds, went back for seconds.

I basically just made a chunky spaghetti sauce with fresh tomatoes, onions, bell peppers, garlic, and fresh basil, then added the squash when the veggies cooked down. I put it in a casserole dish and topped it with some buttered bread (from homemade bread) crumbs and baked it for about 20 minutes, until the casserole was hot and bubbly and the crumbs were browned. We passed Parmesan at the table. My non-dairy girl made up for it by having extra fresh tomatoes on her salad.

I finished drying out the wheat berry sprouts for more bulgur flour tonight. I’ll grind them in the morning after everyone is awake. I put some flour to soak before bed for a Dutch Puff in the morning.