What Real Food Bloggers Really Eat: Jenn of The Leftover Queen

 

Today’s food journal comes from Jenn, The Leftover Queen. Jenn has a great blog detailing her homestead and traditional food adventures. She says…

I don’t have any dietary restrictions, really, but I know that my body and brain really both need a lot of good healthy fat. I am committed to eating locally and seasonally. Luckily I live in a community that supports local food and products, so there is a lot available. Buckwheat is my favorite grain and works really well for me, although I do eat other grains in moderation, if they are soaked. This menu features more grains than usual, because this was what I was eating in the middle of a big move, so I was relying more on convenience foods. I don’t cook with white flour or sugar, and prefer foods sweetened with maple syrup, date sugar or honey. I am also in the process of weaning off my coffee addiction, which is why you see teeccino in some of my menus.

Day 1

Breakfast: 1 – Homemade oat cake split in half. One piece eaten with leftover egg salad and the other with Norwegian Brunost (brown whey cheese), raw milk latte – all espresso

Snack: half an orange.

Lunch: Smoked Mackerel Salad on top of local microgreens dressed w/ fresh lemon juice and olive oil.

Snack: 2 homemade whole wheat and muesli chip cookies

Dinner: Homemade Chicken Mole with potatoes and carrots served w/ sprouted corn tortillas and one glass of locally brewed coffehouse stout

Dessert: Kefir smoothie with frozen organic blueberries, fair trade cocoa powder, cinnamon and local maple syrup.

Day 2

Breakfast: "Breakfast of Champions" with sprouted buckwheat, poached eggs, sautéed cherry tomatoes and kale, raw milk latte  – 2/3  espresso, 1/3 teeccino (herbal coffee made from organic carob, chicory, dates, almonds, figs and vanilla extract).

Snack: half an orange and glass of homemade kefir

Lunch: Chicken Mole Quesadilla made with leftover chicken mole, Vermont cheddar, with plain yogurt and guacamole on the side

Snack: Handful of dried organic apple slices

Dinner:  Local grass-fed beef burger on naan bread with mango chutney and homemade yogurt, served with oven roasted potatoes with ketchup and microgreens salad with olive oil and balsamic vinegar. One glass of coffeehouse stout

Dessert: Locally made cinnamon ice cream, made from local cream from a dedicated herd.

Day 3

Breakfast: Sourdough French Toast (soaked overnight with homemade yogurt and local cream) Bake. Made w/ local eggs, cinnamon and topped with local maple syrup. Served with more yogurt. Raw milk latte – 2/3 espresso/ 1/3 teeccino

Snack: Half an orange and glass of homemade kefir

Lunch: Huge salad w/ local microgreens, wild caught smoked salmon, Vermont goat cheese, tomatoes, onions, marcona almonds, flax seeds, and homemade mustard balsamic vinaigrette.

Snack: slice of Trader Joe’s beef jerky

Dinner: Chicken Tagine – chicken breasts cooked in a tagine with saffron, cumin, coriander, turmeric and cinnamon stewed with organic carrots, purple potatoes, onions and sliced tomatoes, glass of Argentine Malbec.

Dessert: Smoothie w/ almond milk, medjool dates, coconut peanut butter, ½ avocado, fair trade cocoa powder and local maple.  

About Jenn

Jenn is a homespun cook who blogs about using leftovers and pantry essentials to make frugal, healthy and delicious meals, using local, seasonal and traditional foods. She gives her readers tips on how to easily incorporate this philosophy into busy lifestyles, advocating healthy eating for young, old, economically challenged and everyone in between. Jenn loves to discuss fitness as it relates to food. She enjoys activities like archery, weight lifting, martial arts and hiking. This has led to a passion for creating nourishing foods full of the nutrients needed to give her the energy to do what she loves

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Thank you, Jenn, for sharing your food journal. Anyone else getting hungry?

How do you do real food? If you are interested in sharing your Real Food Journal please contact me. I’d be glad to hear from you.

{all photos by Jenn}

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7 Comments

    1. Joan, you have an open invitation! I want to get all my food blogging buddies up here to Vermont for an awesome weekend of feasting! I need to get a bigger table though! But seriously Joan, we would love to have you.

  1. Hi Shannon!

    Jenn, reading your diet turned out to be like looking in someone’s fridge. Yes, I’m nosy and I love looking in people’s fridges and pantries. It was also inspiring to see how you eat. I really need to ween myself from the use of A.P. flour and white sugar. I use a lot of organic, whole grains in cooking, but I haven’t had the discipline to get these two things out of my cabinet. I suppose I tell myself it’s okay b/c I buy organic flours and sugars-this doesn’t change the chemistry in the body though (blood sugar, etc). A plan is in order.
    p.s. I don’t want to stop drinking coffee-me love (smile)! Thanks for sharing this, Jenn and Shannon. So inspiring!

    1. Thanks Stella! I know, those two were the hardest for me as well, as I bake all of our bread, and I love a nice crusty country loaf of white bread – not to mention how much my Italian husband does. In Italy they eat a lot of white flour breads…so I found it easiest to switch over to spelt flour which acts very much like white flour, and to maple sugar. I love maple and you can get it in sugar form. I haven’t stopped drinking coffee either, but I am down to 10 oz of brewed coffee as opposed to the 4 shots of espresso I was used to!

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