What Real Food Bloggers Really Eat: Meg of Cracking an Egg with One Hand

Welcome to another addition of What Real Food Bloggers Really Eat, where we are drawing inspiration from a series of food journals. Meg from Cracking an Egg with One Hand is our real food lover today. She is a busy wife, mama to three, and stays busy trying to feed her family real foods. 

This is what she has to say about their diet:

For a while, our family was not using dairy, to eliminate the possibility of an allergy, but we discovered the allergy only manifests with pasteurized dairy, thankfully. We are completely soy-free, as my husband and oldest son have an allergy that manifests in painful digestive issues. I am personally trying to cut out more grains, particularly because I am attempting to lose weight after the birth of our latest blessing!

Day One

• breakfast: 1 whole wheat sourdough waffle, 2 T Kerrygold butter, 2 T homemade peanut butter (made with coconut oil), 1 banana sautéed in 2 T coconut oil
• mid-morning: 10 oz whole raw milk + 1 T raw cream; 16 oz herbal nursing tea + 1 T coconut oil
• lunch: ½ c turkey liverwurst, 2 sprouted whole wheat crackers, ½ c homegrown mixed sprouts, 3 oz raw cheddar cheese
• drink: 8 oz homemade kombucha
• mid-afternoon: 10 oz whole raw milk + 1 T raw cream; 16 oz herbal nursing tea + 1 T coconut oil
• dinner: 2 salmon patties (canned wild salmon, whole grain sourdough breadcrumbs, pastured eggs), ¾ c steamed organic broccoli, 2 T Kerrygold butter, 1½ c homegrown salad greens, 2 T olive oil, ½ t Real Salt
• drink: 8 oz homemade kombucha

Day Two

• breakfast: 4 pastured eggs + 2 pastured yolks, ½ c organic spinach, scrambled in 4 T Kerrygold butter
• mid-morning: 10 oz whole raw milk + 1 T raw cream; 16 oz herbal nursing tea + 1 T coconut oil
• lunch: 2 sweet potato & pea pancakes (organic sweet potatoes, organic sweet peas, pastured eggs), ½ c homemade lacto-fermented beets, 2 T soured raw cream
• drink: 8 oz homemade kombucha
• mid-afternoon: 10 oz whole raw milk + 1 T raw cream; 16 oz herbal nursing tea + 1 T coconut oil
• dinner: 6 oz slow cooked corned beef brisket (recipe from Nourishing Traditions), ½ c sautéed baby organic cabbage, 4 T Kerrygold butter, ½ c homegrown roasted baby potatoes, 2 T Kerrygold butter, ½ t Real Salt
• drink: 8 oz homemade kombucha

Day Three

• breakfast: 4 pastured fried eggs, 3 T Kerrygold butter, ½ organic apple sautéed in 2 T coconut oil
• mid-morning: 12 oz whole raw milk + 1 T raw cream; 16 oz herbal nursing tea + 1 T coconut oil
• lunch: 2 roasted chicken sausages, 1 c homegrown salad greens, 1 T olive oil, ¼ t Real Salt
• drink: 10 oz orangina (Nourishing Traditions recipe)
• mid-afternoon: 10 oz whole raw milk + 1 T raw cream; 16 oz herbal nursing tea + 1 T coconut oil
• dinner: 2 c. beef stew (l/o corned beef & cabbage, homegrown potatoes & carrots, homemade beef stock, organic celery, Real Salt)
• drink: 10 oz homemade kombucha

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Thank you, Meg, for sharing your food journal.

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.