August is basically over and I have yet to update you all on what we've been making to eat local (unless you're following along on Instagram). I will do three posts, ten days each, of what we ate with links to the recipes if they weren't an original creation. I do hope to upload some new recipes sometime in September and October as well.
If you are looking at some ingredients and wondering how in the world they are local, make sure to check out my first post on what our freebies were. We also allowed ourselves to eat anything that was already in the house so that we didn't waste food and allow it to spoil. These already bought items show up especially in the first ten days. Another thing to note is that we do make our own mayo and sour cream regularly, so those were homemade using items from our freebie list.
Also, some of the meals are what I ate and not the kids. I tried to avoid things like American cheese slices on my burgers even though we let the kids have them on theirs because the slices were already in the fridge. However, for the most part, the kids ate what we did. I caved once or twice for things like bananas and raisins when they were shopping with me for their snacks.
Alright, here we go!
August 1
Breakfast
- Eggs with tomatoes & basil
Lunch
- Arby's (lunch out with my Dad before our oldest started kindergarten)
Dinner
- Smoked Sausage zucchini skillet over pasta
- NOTE: sausage was already in the fridge because of a change of dinner plans the previous week
August 2
Breakfast
- Toast with jam
- Both were homemade. All bread was either homemade or locally made unless otherwise noted going forward.
Lunch
- Chick-fil-A (lunch with my mom before my oldest started kindergarten)
Dinner
- BKT (bacon, kale, tomato) sandwiches
- grilled corn on the cob
August 3
Breakfast
- Toast with jam
Lunch
- Big Brick House Pasta linguini with roasted red pepper sauce
- peaches from the farmers market
- green tea with lavender syrup (made with my dried lavender)
Dinner
- Mississippi roast
- pepperocini peppers were some canned last garden season we were using up
- Mashed potatoes
- Corn on the Cob
Snack
- Homemade Brownies
- used canola oil from Healthy Hoosier Oil
August 4
Breakfast
- Homemade biscuits with sausage gravy
- We had a local hog butchered to put in our freezer this summer.
Lunch
- Pesto over pasta
- Peaches
Dinner
- Eggplant quiche
- Fried green beans (without the wasabi dressing)
Snack
- Stopped at a local coffee shop for an iced coffee and also grabbed a can of Mountain Dew (not really a freebie but technically I'm allowed to eat out and they had it......LOL!)
- Cilantro hummus from the farmers market with some tortilla chips we had in the pantry
August 5
Breakfast
- Leftover biscuits with sausage gravy
Lunch
- Grilled hamburgers topped with tomatoes and homemade refrigerator pickles
- Deviled Eggs
- Watermelon
Dinner
- Fresh homemade bread with butter and jam
- Watermelon
- Spoonful of Revival Almond Butter
(NOTE: Because of how late our church lets out, we usually eat lunch between 1-2 on Sundays, so our "dinners" are usually snacks or leftovers. On our meal planner, I call it the "clean the fridge" night.)
August 6
Breakfast
- Toast with jam
Lunch
- Leftover eggplant quiche
- Leftover deviled eggs
- Watermelon
Dinner
- Tacos
- I made the flour tortillas found in The Hands-On Home
- We also have a beef in our freezer from last fall
August 7
Breakfast
- Toast with jam
Lunch
- Leftover tacos
- Peaches
Dinner
- Roasted Tomato and Basil Soup
- I left out the tomato paste to keep things local and I make my own stocks throughout the year and freeze them.
- Also, we make this fresh, eat it for a meal and then freeze the leftovers to use in the winter. Try it!
- Dairy Queen ice cream for dessert
- The kids earned free cones this summer at the library from the summer reading program and I wasn't going to not get some too!
Great Indiana-made products
August 8
Breakfast
- Toast with jam
Lunch
- Leftover eggplant quiche
Dinner
- Pizza Hut
- It was the night before Kindergarten started so we let our daughter pick dinner
- Peach and Blueberry Greek Yogurt Cake
- Blueberries were some we picked and froze earlier in the summer.
- Homemade whipped cream
August 9
Breakfast
- Pancakes and Bacon
Lunch
- Leftover pizza
- Leftover cake
Dinner
- Caprese Bread
- We didn't use the balsamic
- I tried to make my own ciabatta using the recipe in The Italian Baker
- Deviled Eggs
- Chocolate Chip Cookies
Snack
- Chocolate chip cookies
August 10
Breakfast
- Leftover pancakes
Lunch
- Leftover pizza
- Peaches
- Cookies
Dinner
- Eggplant Parmesan
- Big Brick House Pasta linguini
- Pesto ciabatta
Snack
- Chocolate chip cookies
And there you go! The first ten days of meals in the eat local Bent Arrow Challenge 2018. Let me know if you have any questions about how we sourced some ingredients locally. I'm loving that we've discovered new Indiana brands and are making the most of our garden.
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