What sort of foods do you eat? Just wondering if you could share what is a typical meal for you. Thanks!
Sally’s response:
Here are a few samples of my typical menus:
DAY 1 – 2137 calories: 16% protein, 17% carbohydrate, 70% fat
Breakfast: Super scramble (1 egg, 1 egg yolk, 1 tablespoon cream cooked in 1 tablespoon butter), 2 pieces soft thick bacon, 1 cup whole milk, 2 teaspoons cod liver oil, 1 teaspoon butter oil, 1 cup beet kvass.
Lunch: 2 ounces cheese, 1/4 cup crispy macadamia nuts, 6 ounces kombucha
Dinner: 3 cups salad with oil and vinegar dressing and 1 ounce blue cheese, 1 cup baked salmon with parsley butter sauce, 6 spears steamed asparagus with butter, 1/2 cup sauerkraut.
DAY 2 – 2217 calories: 13% protein, 30% carbohydrate, 57% fat
Breakfast: 1 cup cooked oatmeal with 2 tablespoons raw honey and 4 tablespoons butter, 1 cup whole milk, 1 cup beet kvass, 2 teaspoons cod liver oil, 1 teaspoon butter oil.
Lunch: 1 slice sprouted whole grain bread, 1 tablespoon butter, 2 ounces smoked salmon, 6 ounces kombucha.
Dinner: 1 cup cream of vegetable soup, 3 ounces liver cooked in lard, 2 pieces bacon, 1 onion cooked in lard, steamed spinach with 2 teaspoons butter, 1/2 cup sauerkraut, 6 ounces kombucha, 1 cup beet kvass.
DAY 3 – 2300 calories: 10% protein, 27% carbohydrate, 63% fat
Breakfast: 1/2 grapefruit, 2 fried eggs with 1 ounce sausage, 1 fried tomato, 1 cup whole milk, 1 cup beet kvass, 2 teaspoons cod liver oil, 1 teaspoon butter oil
Lunch: 1 cup cream of vegetable soup, 1 ounce feta cheese, 1 tablespoon butter, 2 whole grain crackers
Dinner: 2 1/2 cups salad with oil and vinegar dressing and 1 ounce blue cheese, 3 ounces pot roast (in sauce of beef stock, tomato paste and wine), 1/2 cup each carrots, turnips and parsnips roasted in butter and olive oil, 1/2 cup sauerkraut, 3/4 cup homemade vanilla ice cream, 6 ounces kombucha, 1 cup beet kvass.
photo: Poland: Pigs ©Betty LaDuke | Artist Betty LaDuke works with Heifer International to end world hunger by offering families in need long term solutions that work. One of the cornerstones of Heifer’s approach is “Passing on the Gift”, a cycle of sustainability where people share the offspring of their animals along with their knowledge, resources, and skills to create a circle of self-reliance that reaches around the globe.
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