What we ate Wednesday { for Health }

{gluten, dairy, egg, nut and yeast free pizza}

I have so much I would love to share on here... just need more hours in the day.
Since I didn't get our menu up last week, I'll share what we ate the last two weeks. With pheasant season going on we had a new option available in our menu planning. Sorry vegans, we totally live off the land. I tried the vegetarian diet for a short time when I was real sick and oh my goodness I thought I was going to starve to death. I could eat a whole 9x13 pan of a bunch of veggies, quinoa, coconut oil, avocado and sauerkraut and still not be full! My body requires meat to feel full and just better overall. I also enjoy clean meats from the wild. I know everyone's body is different and our requirements are all different, so I just encourage everyone to eat what works for them and what makes them feel good. :)

Anyway, here is our food list that works well for our fight against Candida, Celiac Disease, Leaky Gut*, multiple food allergies and intolerances:

Tuesday: walleye, asparagus
Wednesday: Lunch-walleye, green beans, Supper-goose, sauteed brussel sprouts in garlic
Thursday: 100% grass fed beef roast, creamed spinach
Friday: roast leftovers
Saturday: Breakfast-pancakes, Lunch-liver with onions, sauerkraut and avocado, Supper-creamed veggie broccoli soup
Sunday: Breakfast-leftover pancakes, Lunch-hubby grilled turkey and 100% grass fed hamburgers, Supper-Soup leftovers and homemade bread
Monday: ground turkey in zucchini/broccoli/onions/kale/garlic
Tuesday: homemade pizza (like pictured above topped with lettuce)
Wednesday: pheasant, creamed spinach and swiss chard
Thursday: Lunch-homemade chicken sausage with sauerkraut and avocado, Supper-chicken breast and asparagus
Friday: beef roast, candied green beans
Saturday: Breakfast-teff porridge, Lunch-liver with onions, sauerkraut and avocado, Supper-leftover roast & beans
Sunday: Breakfast-teff porridge, Lunch-hubby grilled hamburgers and turkey like previous Sunday, Supper-turkey with sauteed beet greens, zucchini, onion and garlic
Monday: "cheese"burger soup (to create a fake cheese I use blended cauliflower, nutritional yeast, turmeric and a bit of fresh squeezed lemon juice)
Tuesday: ground chicken sausage with sauerkraut, candied green beans

Like the previous What we ate Wednesday posts our breakfast usually consisted of goat kefir or goat yogurt, homemade chicken sausage and veggies, or meat/veggie leftovers. K likes to have certified gluten free oatmeal a few mornings out of the week. Lunch for Kaelyn and I consists of leftovers reheated on the stove. I heat Kaelyns before school and she takes it in a thermos. The days after we have pheasant and turkey, Kaelyn often enjoys the meat in a lettuce salad for her school lunch.

*I have to say teff porridge (which is a newly added food to our diet, original friendly food list found HERE) doesn't seem like the best option for us yet. Our body is still struggling with digesting the tiny grains. So if you are struggling with several health issues I would suggest leaving it out. I don't believe your body will get any benefit from it if it can't be digested properly.

Hope this list inspires you in the kitchen for the remainder of the week!