My Autumn and Winter Meal Plan
He has filled the hungry with good things
luke 1:53
Oh what a delightful truth! Yes, Jesus Christ is the bread of life and those that partake in Him will never spiritually hunger. Hallelujah! In our earthly bodies however, we do have bellies to fill. We are to feast on what is good and partake with joy! Ecclesiastes 2:24 tells us, “there is nothing better for a person than that he should eat and drink and find enjoyment in his toil. This also, I saw, is from the hand of God…” To find a sense of satisfaction after a delicious meal made with our hands is a gift of grace from God. He didn't have to make food taste, but He did. He didn't have to intricately design our tongues to process salty, sweet, bitter, and sour, but He did. As we head into the colder months, I am reflecting on how my body is naturally craving heartier, warmer foods— squashes and stuffing and pot pies. We can see God's seasonal design even in the foods we eat and what our bodies ask for. Let us recognize the rhythm of creation, and give glory to the Creator for His perfect design!
Medleys of apple, sage, maple, and cranberry adorn our plates in autumn. In winter, we enjoy potatoes, meats, sourdough breads, and the produce we spent all summer diligently canning, freezing, and drying. It is such a joyful time of year! All of creation rests, and our hard work of harvest is left simply to be enjoyed. I hope this inspires you to get in the kitchen and cook something yummy this season!
Breakfast:
Pumpkin Sourdough French Toast
Vanilla Cranberry Orange Muffins
Lunch and dinner:
Caramelized Onion Pear Grilled Cheese
Thanksgiving Leftovers Croque Madame
Chicken Pot Pie with Flaky Einkorn Crust
Snacks and sweets:
This list is not exhaustive, and I will be adding to it as I find more recipes that I love. I have made every single recipe linked here in some form or fashion. I’m not a huge follow-the-recipe-to-a-t type person, so I do like to make some tweaks as I go. Because I follow a traditional way of eating, I make sure that my grains are sprouted, beans are soaked, flours are fermented, and instead of using oils like canola or shortening, I’m using rich real butter, lard, olive oil, or coconut oil. In recipes that call for flour that won’t be fermented (like cookies) I use einkorn flour instead of modern white. I think that’s one of the best parts of cooking and recipes— with practice, you can learn to adjust things to your liking and dietary needs. To learn why proper preparation of food is important and why I choose the ingredients I do, you can check out my ebook: Traditional Eating. For more autumn and winter recipes and kitchen inspiration, check out my ebook: Harvest and Home.
May your heart and your home be blessed,
Kaetlyn
