from the {Little Barn Kitchen}

a peek at what I've been cooking and we've been eating/drinking...

 {Drinks}

Coffee (for him), freshly ground and brewed by Bryan each morning

 Kale, swiss chard, oranges, apples, kiwi, ginger, and carrots turned into

 

juice

{Main Meals}

homemade gluten free pizza with sheep's milk cheese and pepperoni

(I used Bob's Red Mill for the crust.)

 

(local) pork, cabbage, broccoli, (homegrown and canned) hot peppers, and gluten free teriyaki sauce served on white rice

grass-fed jalapeno beef burger, mashed potatoes made with coconut milk, and broccoli leaves
(If you don't eat broccoli leaves, you're missing out.)

 
(local) pulled pork, spinach, and goat pimento cheese on homemade gluten free bread,
Kettle potato chips, and strawberries

{Snacks}
grapefruit with a spoonful of broiled, brown sugar on top