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First of all, THANK YOU all for your wonderful comments, questions and for just simply stopping by and saying hello. I am excited to see many of you taking an interest and following along. I have had a couple of questions about the challenge, so thought I would paraphrase the two I have had most frequently and answer them in a blog post.

Q: “I am concerned that you all won’t be getting enough to eat (certain food groups, or all together)?”

Thank you very much for your concern for our family’s well being. One thing I didn’t mention or put enough emphasis on is that we have A LOT of food in our home. One reason I wanted to do this challenge was so that I wouldn’t continue to buy other foods out of convenience or desire instead of using up the food we have on hand. Another reason I wanted to do this challenge is because I want to know what it’s like NOT to have to rely on the grocery store for our food supply. I am hoping that beginning next spring/summer we will start to eat as much local and seasonal foods as possible. Who knows, perhaps I will be doing a year long ‘eat local’ series next year.

By stocking up on some local foods and other staples (not necessarily local) I am learning how to utilize these foods and still feed my family well. If we were only eating locally and seasonally we wouldn’t be getting a lot of fresh vegetables in our diet, save root vegetables, winter squashes and whatever else I could find in our garden or the farmer’s markets. So while we may not be eating lettuces, cucumbers or bananas we have been feasting on root vegetables, cabbages, winter squash, canned and frozen green beans, peas, carrots, grains and beans. We are also able to get fresh milk, eggs and meat from our farmer as needed. If we get to a point where we need more protein I have it available to me without having to go to the grocery store. I have been trying to take advantage of every last ounce of nutrition and flavor of our foods for our family’s well being. It has been eye opening and educational, and we’re only in the first week. Also, you can check out my weekly menu plan to see what we’re eating.

Q: “How are you going to celebrate thanksgiving and christmas while doing no spend months?”

We will be having a family meal that I will be preparing on Thanksgiving. The guest list is not long – up to 4 people besides our little family of 4, so it won’t be an elaborate affair. It will, however, be a bit unconventional. I have a lamb shoulder roast in our freezer that I will be roasting. Alongside of that we will most likely be having Autumn millet bake, cabbage salad, homemade bread, homemade applesauce, cranberry sauce or pie, another dessert (possibly chocolate) and maybe some raw whipped cream for the desserts.

Our family does not observe christmas, much like Tammy and her family. Her article (scroll up to the top of the page in the previous link) sums up most of the reasons our family does not observe christmas (or easter), so you can read her article if you are wondering. Our family has begun to explore the biblical feasts and celebrations and have found it a great way to teach our children and ourselves about the picture of Christ in the old testament. I would highly encourage it.

Here are some other bloggers who are either joining me or doing something similar:

Gracia Fraile

Living Simple

One Minute Blogger

This is the first week of menu planning during no spend months. I am already enjoying the challenge of trying to come up with a variety in our diet with the rationing of food groups that I am doing. I also am trying to get lots of protein into my diet due to blood sugar issues. On Friday I received my order of coconut flour and have begun experimenting with making baked goods with a lower carb count. I hope to post some recipes and results at a later date. Lots of beans & grains and a few new recipes this week…

Sunday
Breakfast: Leftover porridge, yogurt.
Dinner: Beans & rice with the fixings.
To do: grind & soak flour for bread.

Monday
Breakfast: Millet Porridge with sunflower seeds.
Dinner: Cheddar Broccoli Soup, Soaked whole grain bread.
To do: make bread, prepare baked eggs, start porridge soaking before bed.

Tuesday
Breakfast: Baked eggs, bread.
Dinner: Fried beans, stir fried cabbage, bread.
To do: soak granola in morning, start crock pot porridge before bed

Wednesday
Breakfast: Overnight crock pot porridge
Dinner: Crock Pot fried rice, roasted butternut squash.
To do: bake granola, roast squash, prep eggs before bed

Thursday:
Breakfast: leftover porridge
Dinner: Eggs, blender batter pancakes, butternut squash pudding.
To do: blend pancake batter in morning, make pudding, soak beans for soup, make yogurt

Friday:
Breakfast: granola + yogurt
Dinner: Minestrone soup, blender batter bread.
To do: blend batter for bread in morning, cook beans, prep roast in crock pot for Saturday

Saturday:
Breakfast: granola + yogurt
Dinner: Crock Pot beef roast, carrots, green beans, bread.