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15th meal - Supper

9/5/2014

Supper was a meal of lentil soup, comprised of lentils, barley, potatoes, carrots, zucchini, cabbage, celery, and onions.

Freshly sliced pears for dessert.

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14th meal - Lunch

9/5/2014

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Today, Kath made us a lunch of homemade chicken nuggets, baked potato slices with sour cream on the side, and a medley of veggies. It was scrumptious!

Ruth made these tasty blueberry, pecan muffins for someone's birthday and there were enough left over for dessert. She baked them in cupcake-style, silicone wrappers which are a breeze to clean!

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Breakfast today was a veggie omelet, lightly buttered toast, and some fresh orange slices as an orange juice substitute. We try not to consume fruit juice from concentrate simply because of it's high sugar content. (Even though it's natural fructose, too much of it is unhealthy.) We rarely juice at home because we would rather not waste the fiber and nutrients that remain in the pulp after the juice is removed.

Some of us enjoy jam on our toast and when we do not have homemade apple butter or fruit preserves, we use a 100% natural, sugar free fruit spread like Polaner's Spreadable Fruit. This product can be somewhat expensive so we wait for a good sale and buy it in bulk since it has a long shelf life.

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12th meal - Supper

9/4/2014

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For supper we changed things up and instead of having regular tuna sandwiches we exchanged the bread for lettuce and had some tasty lettuce wraps.

For dessert we had what we call "ice cream bars". These are just frozen bananas, and other fruit blended with water, milk or yogurt and frozen in popsicle style. Today the bars were flavored with carob powder.

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11th meal - Lunch

9/4/2014

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Today's lunch was veggie pasta topped with parmesan cheese with a side of homemade garlic bread. We were able to cram broccoli, carrots, cauliflower, bell peppers and onions into the sauce!

We had some freshly sliced oranges for our dessert.

Even though Rachel and Kath are the main cooks, everyone helps in the making of our meals, whether it is grocery shopping, supervising, or as Hosannah did for lunch, helping to cut up veggies!

It takes a lot to feed a family of sixteen! (All of whom have voracious appetites I might add!) This is the bowl that we normally use to mix up a batch of our bread! Although this amount of pasta will leave leftovers for another day, we will eat about half for today's lunch.

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10th meal - Breakfast

9/4/2014

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We had cereal for breakfast again! Here you can see several brands of cereal that we frequently eat. We buy any cereal that has zero added sugar, is high in fiber, is minimally processed, and is a good price. Finding cereals like this can be quite difficult at times!

Here is a serving of Post shredded wheat and Uncle Sam raisin bran topped with some hand picked berries. Wonder how we keep supplied with milk? We buy 1 gallon and water it down into 2! This way we consume more water and less fat while minding our budget at the same time! (We go through 1 full gallon when we all have cereal!)

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9th meal - Supper

9/3/2014

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Salad time! After a larger meal for lunch, we prefer to end the day on a lighter note. Today we had a romaine lettuce salad with grated carrots, chopped tomatoes, crumbled tortilla chips, grated cheddar cheese, and some homemade tuna dressing to top it off! We also had some of Mom's fresh potato salad and some delicious cherry and pear tomatoes right from our garden.

Ruth helped Isaiah make these tasty, oat-meal, cinnamon, raisin, & apple cookies for dessert. They were a big hit and Isaiah is excited to try making a batch of carob coconut cookies next time!

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8th meal - Lunch

9/3/2014

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For lunch we had a fish fry! We had swai, dory and haddock which we lightly breaded, seasoned and cooked in olive oil. We also had green beans, broccoli, carrots, cauliflower, baked potatoes (Yukon Gold hence the yellow color), and some homemade bread.

Judah wanted to try his hand at making some rhubarb cream pie! He only used honey to sweeten the rhubarb. This particular batch of rhubarb was grown in our rooftop garden last year, cut up, and frozen to lock in the nutrients. After sampling a piece of the pie for dessert, I can say that Judah is shaping up to be a great cook just like his dad!

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7th meal - Breakfast

9/3/2014

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This is what we call a "breakfast feast!" Everyone (especially the three musketeers) enjoys a breakfast of so many different kinds of fruit all at once. Today we had fresh cherries, sliced pears, watermelon, peaches, cantaloupe, bananas, kiwi, some leftover fruit salad, cubed mozzarella and cheddar cheese, and some special cinnamon bread made by Mom. We never swap fresh fruits or veggies for a canned substitute. This is partly for nutritional reasons and partly because the taste of canned goods can never compare to fresh food!

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6th meal - Supper

9/2/2014

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100% all natural, white corn tortillas are another popular item in the Schultz family. We bake them and serve them as crispy tacos or just warm them and serve with many different fillings. For today's supper we had a filling made with lean ground turkey, onions, bell peppers, tomatoes, cabbage, zucchini and some garden fresh marjoram.

It was rather warm today, so we cooled down with a delicious berry smoothie! These are very simple to make. We use bananas and other fruit that we froze earlier in the month, and blend them with water, milk, or unsweetened plain yogurt. Sometimes we thicken with extra banana and serve in a homemade ice cream cone!

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15th meal - Supper

14th meal - Lunch

13th meal - Breakfast

12th meal - Supper

11th meal - Lunch

10th meal - Breakfast

9th meal - Supper

8th meal - Lunch

7th meal - Breakfast

6th meal - Supper

Elizabeth

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