Yes, you read that correctly, elk! I used it before– in this menu. We got some more this weekend and I can’t wait to cook with it again. It’ll be featured in the lasagna, tacos, and the butternut squash stew in place of bison and beef. Most meats are very interchangeable– but do keep in mind that the fat content is different so modify accordingly 😉
My brother in law said he’s bringing me some duck… I’m so excited. I’ve always wanted to try cooking duck. And, of course, render some fat to cook some sweet potato fries in!
I had to come home today from work- started feeling sick 🙁 I figured rest would be my first approach. Hoping rest, broth, and some natural remedies will help.
I’m also taking Umcka and olive leaf extract, drinking bone broth and traditional medicinal, eating my probiotics and cod liver oil/butter oil blend, and sleeping as much as possible. Most of this I do daily during winter season, just not as intense 😉
Alrighty menu time!
Sunday- Zoodles with red meat sauce and cheese
-Eggs, Bacon, and Kale
-David’s granola with fruit and milk (coconut or raw milk)
L- Hot dog with kraut then a grapefruit-honey salad
D- Lasagna (loosely based on this Health Bent recipe)
L- Leftover lasagna
D- Elk taco salads with cauliflower rice and guacamole
L- Leftover taco salads
D- Beef and Butternut Squash stew
L- Tuna salads
This PaleOMG spaghetti pie recipe for sure! I’m also thinking this stir fry recipe from Multiply Delicious.
For breakfast, I’m planning, Cranberry Orange muffins from Against All Grain. Or making the Against All Grain famous sandwich bread for some egg sandwiches or French toast.