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pep food prep and preservation

Rebekah's 800 plates journal

Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 2 years ago

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For breakfast yesterday, I made sausage and hashbrowns. The sausage came from an elk I harvested last year. The potatoes from a local spud farm.

I dish up 6 bowls, for each of my 6 kids, knowing some will have tiny portions, but my teenage boy will have 2nds. I also eat them. At dinnertime, my husband eats with us, too. So I will count 7 meals each breakfast, 8 each dinner.

My lunch was all veggies from my garden, excepting the organic guacamole, purchased from my closest Natural Grocer.

The next breakfast was cream of wheat, made from organic grains I buy from Azure Standard, and peanut butter from Natural Grocers, honey that is locally produced.

15 plates in this post

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Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

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posted 1 year ago

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28 plates in this post

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Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 1 year ago

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49 plates in this post

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Jojo Cameron

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Location: Scotland, GB

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posted 1 year ago

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This task is a monster -- so impressive so far!

They say time's the great healer, and that's true. It's just not a very good anaesthetist, is the problem,
Whose lunar deity is not male is destined to be dominated by his wife. -- Old Hindu proverb

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Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

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posted 1 year ago

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92 plates so far. Of course, I cook more than this. 2 meals a day for 8 people! But they are not always 90% organic food. I am limiting my posts to meals which are up to the standards of this bb.

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

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posted 1 year ago

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Since Tom's Foraging Montana class, I have been foraging greens for my salad every day! It piles up from plants I would have "weeded" before. Now I save a bowl while I am weeding for my lunch. I'm only buying some of the toppings!

8 plates in this post

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Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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29 meals in this post. My family keeps going every which way. When I make big meals, I often forget. So the small ones are making it to this post this week...

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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I was reminded this week that plastic is not allowed, not even my kids' plastic camping plates/bowls. So when they are pictured as part of our family's meals, those dishes are not counted.

We camped in cooper cabin at wheaton labs for the SKiP event, 2024. Here's my list of pictures I remembered to take of the awesome, organic food we ate. (Not event food, the food I cooked for my family)

Dang! I thought I had more pictures than that! Well. I guess I will have to get back into a rhythm of taking pictures before we eat.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

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posted 1 year ago

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So. I've been nudged to document my food journey here a little more exactly. At first, when I realized someone was noticing some of my more sloppy posts, I was frustrated. I've struggled to keep my kids using no plastic dishes, to count calories and food sources, and with an overall accuracy. After some pondering on the spirit of what this bb is meant to foster, and reflecting on how I would love to align my life with these ideals, ultimately seeing 75% of the food we eat being produced or foraged by me/my family/ my local permie friends, I decided to take another approach than what I've been doing.
I do want to grow/raise more of our food.
I do want to prepare and serve more of what is available locally. (that's organic or better)
I do want to get away from all plastics, even in my preservation methods. (since I do a lot of freezing and storing in baggies, this will be a new challenge!)
I do want to be more in tune with the seasons, and able to capture berries/animals/other food resources when they are ready.
I feel like what I've pictured so far is an accurate representation of where we are now, at least in our best, most planned meals. Sure, there's still fast food and packaged goods when we go to town and eat out! But I'm going to leave these pictures up to show how far we've come up until now. I will restart my plate count. Focusing now on being more exact in my documentation.
Hopefully, I'll be able to show the practical changes and lifestyle shifting that is necessary to move in this direction, so that anybody paying attention could see what it takes.

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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This beautiful salad features a base of cabbage from my local greenhouse. Next is a dressing made of my canned applesauce and organic tahini. Edamame and dried gogi berries are store-bought. About 600 calories.

Next is my first dinner with a calorie count. About 1/4 lb. Of elk sausage is 195 cal. Yum!! The noodles are from Azure Standard, (200 ish calores) and are dressed in my home-grown and canned marinara sauce from last year. (60 calories for 1/2 a cup) Half the plate stars my GAMCOD garden peas, topped with organic spread. (150 cal for 1 cup + 100 cal. For the spread ) total of about 800 calories!

The next night I served goulash, with every 2-cup serving made up of about 1/4 c. Elk sausage, 1 cup noodles, 1/2 home-canned marinara sauce, zucchini shreds, garlic, and walking onions from my garden, for about 500 calories. There were 14 cups, for a total of 3,500 calories. Some big bowls, some little. I'm going to call it 7 plates. We'll, bowls, actually. 😉

Then lunch today was a tuna salad. I produced the lettuce, zucchini pickles, ubflower seeds, Dill, Radishes ans even the duck-egg mayo! The oil was olive oil, although I'm planning to press sunflower seeds from my garden this year, so even my mayo will be more home-grown at the end of the season. The tuna was canned and store bought. 120 cal tuna, 50 cal lettuce+veggies, 50 cal pickles, 100 cal sunflower seeds. 200 cal mayo. 520 cal.

10 plates.

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Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

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posted 1 year ago

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Food sources! There's literally a farm just a mile away from me that offers several local food options. I went to see what they had today.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

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posted 1 year ago

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So tonight's recipe! White rabbit chili and cornbread "cake" since i cooked it in a round cast iron.
Here's a link to the yummy recipe:
https://www.superhealthykids.com/white-bean-one-pot-chili/
I used homegrown rabbit, walking onions and garlic and lovage. The organic white beans were store bought. The broth was made from my rabbit. The goat milk I used come from a friend down the road. I didn't have green chilies or sour cream, so I left them out.
The cornbread flour was grown, milled, and sold less than 10 miles away from me. I'm SO happy to have found this local organic source! Hillside farm wheat. I used my homegrown eggs, and local goat milk. The organic cornflour and coconut oil and sugar were store bought.
There's 482 calories per cup of chili, and 330 calories per slice of cornbread. Definitely over the 500 cal. Guideline. 8 plates tonight.
I'm so proud of this meal! I would estimate it is 80% local and/or grown by me.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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I roasted one of our home-raised chickens. First time! I stuffed it with garlic scapes and walking onion tops. So amazingly yummy!!
I made a salad with lettuce, carrots, beets, turnips all from my garden. Topped with homade mayo dressing and homeade organic whole wheat croutons! Wow!
The only store bought, ingredients were the organic, boiled potatoes and organic black beans in the salad.
1500 calories in a roasted chicken,
1000 calories of potatoes,
1000 calories of salad/dressing/toppings.
3500 calories = 7 plates

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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The first picture is of a yummy pasta salad with Azure noodles, home-grown Cucumbers, tomatoes, Basil, Peas, and goat yogurt dressing.

The next meal is one of my favorites to date. We've got sautéed greens and corn from the greenhouse downnthe street, lamb burger meatballs from Lava Lake ranch, 20 miles away (but purchased at the greenhouse), and rice. I made a FABULOUS goat-yogurt and parsley dressing for the meatballs!!! 1500 cal in meatballs, 1000 cal in greens, another 1000 in corn and butter, 500 in rice. 4,000 cal = 8 plates.

Next I've got 2 lovely salads made from local cabbages and lambsquarter and applesauce dressing with edamame being the only not-local thing.

Finally, a hearty breakfast of biscuits I made, elk sausage and gravy. 500 cal in 1 lb. Of elk meat, 127x 12 biscuits = 1500 cal, 1000 cal gravy is 3000 cal = 6 plates.

17 plates this post

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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Grandma's famous Cream of Broccoli soup made it to the table. Well... almost her recipe. I used local goat milk instead of her canned milk recipe. Still amazing! I had my onions, chicken stock, the goat milk and garlic all locally grown. The broccoli and cheese were from Azure, which was about 30% of the soup. My homeade bread with local, organic, wheat flour, and my local honey. Only the oil and salt aren't local.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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Here I've got 2 meals pictured. I made a breakfast of toad in the hole with quail eggs. 4 slices and 4 quail eggs only clocks in at 500 calories, so it's just one breakfast. I'm bummed I didn't get pictures of the whole stack I made!

The second meal was 3 lbs marinated elk loin steaks (1500 calories) , with sweet potato fries(840 cal) and green salad w/dressing (1,000 cal) 3340 cal in total, making 6 "plates" or "meals".

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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Here is an amazing salad made with purslane, lambs quarters, cucumber, and homeade mayo dressing that I produced, plus chickpeas and rotini pasta that came from Azure.

Also, I made a FABULOUS chili from the beans I grew last year (some big, red variety) finally using them! There's also carrots, onions, tomatoes, beets and zucchini that I or a friend grew. Elk meat that I harvested. Just some added black beans and the potatoes and sour cream aren't local. This huge pot (1 gallon!) Made 8 plates we ate that night as well as 6 more servings I put away. There are 322 calories per half a cup, making 10,000 cal plus the spuds, which are about 160 calories each for 8 of them. I'm gonna call that 23 plates

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Joylynn Hardesty

master pollinator

Posts: 5411

Location: Due to winter mortality, I stubbornly state, zone 7a Tennessee

2376

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posted 1 year ago

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I've been seeing your thread come around and thinking, WOW! What an undertaking! Just posting this as encouragement! Great looking meals. Even the ones on (cough) plastic. (Pretending such don't exist in my house.)

'What we do now echoes in eternity.' Marcus Aurelius
How Permies Works Dr. Redhawk's Epic Soil Series

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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Thanks, Joylynn!
Today's dinner was sweet and sour duck with French fries and finger veggies/ Dez fermented veg. (The last of my Dez stock! Must get more)
The duck was raised by me 😁 the potatoes were grown here in my hometown. The lard came from my deer. Just some of the sauce ingredients and the finger veggies weren't local. There were 4 duck breast, 4 duck legs. (472x4 + 359x4) 3,324 cal for the duck.
6 medium potatoes worth of fries (110x6 + 763 cal of lard) 1423 cal for the fries.
Veg is less than 100 cal.
4827 calories altogether. Divide by 500 calorie plates is 9 plates. There are leftovers, for sure!

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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I made cream of parsnip soup yesterday! Nutritionix says each 2-cup serving is about 336 calories. These parsnips were grown in my garden. The chicken broth I used was made by me the day before from my own home-raised chickens.
Plus 2 slices of my homeade bread (from local flour) is another 138 calories per serving. 1 TBSP of butter, or a slathering of Clay's yellow tomato jam puts us over 500 calories per meal. 8 "plates" of 500 calories in all.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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That's 97 plates since the updated methods!

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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Mmm... soups and hearty fall meals. The first is corn chowder staring local potatoes and goat milk! Plus 8 fat rolls from local flour. The salad is organic, but not local ingredients. Google says one cup of corn chowder is 238 calories. Times one gallon of soup =3800 calories. About 150 calories per roll is another 1200 calories. About 600 calories in a salad this size. That makes 5600 calories on this meal. 11 plates

Next is a tomato Basil soup with almost EVERYTHING from my garden. We've got homeade chicken stock from my homegrown chickens, tomatoes, peppers, onions, and even the spices are fresh out of the garden 😁 A Half gallon of this soup is about 1600 calories. (200 calories per cup estimate) 3 "plates".

Finally, I've got pumpkin soup from my GAMCOD garden pumpkins!!! 😋 100 calories per cup makes 1600 calories. Plus a whole loaf of bread is another 1500 calories. 3100 calories is about 6 "plates".

20 plates this post.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 1 year ago

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Starting here with a taco salad I made while my garden was still green *sigh* (missing summer) the lettuce, tomatoes, peppers, corn, and elk sausage were all made by me. 1 meal.

The second meal is homeade elk stew. The carrots, potatoes and walking onions and elk are all local. Just the celery isn't local. I should really grow celery! A gallon is about 3,000calories, according to google. 6 plates.

The last meal pictures this post is my FAVORITE so far. I'm not usually a pizza lover. But MAN, this pizza!!! I made it for Miss Dana's birthday. The crust is homeade from local flour. There marinara sauce was made by me from my garden's produce. The meat was either deer sausage or goose breast pastrami which is OUT OF THIS WORLD! Just the cheese wasn't local. Although e do have some local cheese sources. I can't always afford it. I'm getting better and better at this, ya know! Google estimates 300-400 calories per slice, and this is 16 slices. 5,000 calories is 10 meals.

17 meals this post.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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The next few entries are all meals I made in September, during which time I focused on ALL local, mostly organic ingradients. I wish I had taken pictures of the entire meals I made for my family, but the videos I made focused on one plate at a time.

First, I made lamb burgers, but I cooked the homeade buns on a silicone mat, which isn't allowed in the Food Prep BBs, so I removed the pictures and didn't count the meal.

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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4 meals here:
1.The chicken sandwich was made with homeade bread from local organic flour. I raised the chicken and lettuce. I even made the mayo!
2. My omelette had deer tallow to fry the dock and green onions, with 3 duck eggs added in. Sheep cheese sprinkled on top.
3. Salad greens and apples and lovage was all homegrown. The pecans were Azure.
4. Finally, and amazing carrot souffle using duck eggs, goat milk, and my homegrown carrots. The curry had peppers and summer squash and lamb from my hometown, lentils from Azure.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 1 year ago

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3 more meals:
Waffles, topped with homeade applesauce, goat yogurt and elderberry syrup! All local.
Next is a lunch with homeade toast, hardboiled chicken eggs from a friend and pickled vegetables. The butter wasn't local.
Last is a PB&J made with homegrown grape jelly and Natural Grocers peanut butter. I'm working on growing hazelnuts so I can make that fully local, too. Pickled veggies to round out a good meal.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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posted 1 year ago

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125 meals so far

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

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posted 1 year ago

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6 more meals:
1. "Apple crumble" featuring apples from a neighbor, sprouted oats, local honey and homeade hazelnut butter!! The only not local part is a handful of nuts and cinamon spice.
2. This cabbage came from my friend, Amanda's garden. So crisp and wonderful!! I topped it with mung bean sprouts and an applesauce dressing made with hazelnut butter.
3. Stuffed mushrooms! These local, winecap mushrooms, were stuffed with lamb chili. I grew the beans, summer squash, tomatoes, peppers in the chili. Topped with local, organic sheep cheese.
4. Apple oatmeal was apples from a friend, oats from a local coop, and local walnuts! Only the cinamon spoce wasn't local.
5. The second cabbage salad was topped with sprouts and a homeade Russian dressing. The figs weren't local.
6. Last in this post of a bacon-wrapped duck. I raised the duck! Bacon came from a local 4-H kid. Veggies and spuds are also local.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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6 more meals:
1. Zucchini muffins are my duck eggs, honey, zucchini and local flour. Plus foraged native plums.
2. Rabbit apple salad used the last of my lettuces for the year. Apples, lovage, rabbit, vinaigrette (homeade applesauce cider vinegar) and plums were all grown by me.
3. For dinner, elk sausage lasagna, made with zucchini noodles and my onions/tomatoes. Topped with Mountain Gem sheep cheese.
4. Doc greens, cooked in tallow gifted to me by Amanda, and 5 quail eggs from a local farm.
5. This salad was made from dandelion and mulberry greens, Cucumbers, parsley, and goat milk ranch dressing.
6. Then we've got spaghetti squash noodles, with homeade marinara, plus deer sausage on top. Mmm!

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

Apprentice Rocket Scientist

Posts: 1333

Location: 4a, high mountain dessert

660

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posted 1 year ago

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7 meals here.
1. Goat milk yogurt, filled with my dried currants, apricots, elm samaras, and honey. Completely homegrown
2. Rabbit taco salad with tomatoes, peppers, Cucumbers, beans and foraged greens all from my property,
3. Tiny toad-in-a-hole toasts with quail eggs, sauerk
Kraut and fried oyster mushrooms.
4. Stir fried foraged greens with pickled eggs diced on top.
5. Hashbrowns of red potatoes and beets I grew plus pickled red onions and eggs.
6. Pea shoot salad with homeade pickles and smoked trout
7. I made pasta with homeade pesto that featured black walnuts instead of pine nuts, baby tomatoes, summer squash and chicken. The noodles are Azure noodles.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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5 meals here:
1. Yogurt loaded with a fruit medley of apples and apricots and topped with flaxseeds
2. Mixed foraged greens with herbs and pickled veggies on top.
3. Elk steaks, potatoes and gravy, and summer squash.
4. Left over squash and fried milkweed seeds pods
5. Corn chowder, made from local potatoes, ham, and goat milk. Plus homeade bread.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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149 meals so far

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

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I've struggled to take pictures of breakfasts I make, since i have a group that heads out earlier and a group that goes out later. So Ive decided to take a picture of both groups. This meal is 2 slices each of French toast, made from homade bread, my duck eggs, a splash or milk and cinamon (the only two bits of non local food). We ate them with applesauce and cherry syrup that I canned this year. 6 meals

The second meal is another one of my lovely home raised chickens. Plus a pan of local spuds. A whole roast chicken: 1500 calories, 8 roasted potatoes: 1500, and half a cup of peas each: 472. About 7 meals.

The last meal here is my classic way to use chicken broth the next day: chicken noodles soup. A gallon of this soup is 1800 calories, as previously stated. 3 meals.

16 meals this post.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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I cooked a chicken that I raised and we had chicken salads. Baby Arugula from my garden!! Just the cabbage and carrots weren't produced by me. I even made the ranch dressing from Goat milk yogurt.

4,000 calorie meal is 8 plates.

Waffles and syrup, I will look up calorie count.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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This is deer chili. I used up a bunch of veggies in the freezer. 282 cal for 1 cup, 8 cups here is 2,250 cal.
Plus 8 spuds, 200 cal each. 3,800 cal is 7 plates.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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Scrambled eggs breakfast, with my duck eggs, my Arugula, and sprouts made by my son! Just the tomatoes aren't local. 1 plate

Next I have waffles made for breakfast, served with my cherry syrup. I gotta look up how much a recipe is for calorie totals.

Last, I have a deer sausage and hashbrown breakfast. Both the spuds and deer were local. Google says two pounds of deer sausage meat is 1736 cal. The bashbrowns, loaded with deer tallow, were about 800 calories. That's 2536, or 5 plates.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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So here I have a pancake breakfast with applesauce and cherry syrup. All local but the sugar and spices. 1 plate

Next I experimented with homeade cheese on pizzas. Here is a feta like cheese I made and a mozz-like cheese with sausage and chicken on one pizza, cheese on the other. The sauce is my homeade marinara. Crust is local flour. The broccoli served on the side wasn't local. 4,500 cal is 9 plates.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Location: 4a, high mountain dessert

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This was a fun breakfast: breakfast sausage mixed with pancake mix and cheese, rolled into a ball with hasbrowns. Like before, 2 lbs sausage plus hashbrows is 2500 ish calories, plus batter and cheese is about 3,000 calories, so 6 plates.

Next is an elk roast with green beans and bacon on the side. The bacon is a local 4H kids' pig. The green beans are not local. 4 pound roast is about 2,000 cal, according to Google. Green beans and bacon is about 600 cal. 2600cal is 5 plates plates.

Next, a roast chicken, 1500 cal, 8 large potatoes roasted with olive oil, 2000 calories. 2 cans of green beans is 90 calories. So 3600ish is 7 plates.

Then we have elk burgers. Meat is about 2000 cal. For 2 lbs. 8 homeade buns is about 800 cal. 2400 cal for 8 potatoes worth of fries. 5200 cal is about 10 plates.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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Hey! So I finally looked up my favorite waffles recipe. It makes 10 waffles, each 148.1 calories, so the whole recipe is 1,481 cal. With butter and syrup on top of that, I'm going to conservatively say waffles and pancakes and muffins (I use the same recipe, just mixing in different additions) are 2,000 calories, or 4 plates.

That makes total so far 239 plates.

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Rebekah Harmon

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Posts: 1333

Location: 4a, high mountain dessert

660

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Once again, I made elk burgers and fries. The pickles, lettuce, buns and tomatoes are all local! But the cheese isnt. 10 Plates again

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Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

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