B: Scrambled eggs w/ pancetta and chopped fresh basil
L: Quinoa tabouleh, turkey italian sausages
D: Lamb meatballs w/ sauteed greens (Nourishing Traditions Recipe)
To do: Defrost frozen ground lamb, soak quinoa Sunday night, make pesto
Tuesday:
B: Kefir smoothies and quinoa porridge
L: Salmon cakes w/ sauteed cabbage
D: Oriental red meat salad (Nourishing Traditions)
To do: Defrost skirt steak in morning, soak oats for Wed morning, make sauerkraut
Wednesday:
B: Meusli (NT) and Sardines for Jonathan
L: Tuna & Veggie Quesadillas w/ Brown Rice Tortillas (Use up veggies in fridge)
D: Thai Lettuce Wraps w/ Peanut Sauce (A blend of thai-flavored seafood and rice in a coconut curry base wrapped in fresh lettuce and topped with peanut sauce)
To do: Make peanut sauce, defrost meat for carnitas, soak buckwheat, harvest kombucha, go to Wednesday Farmer’s Market for potatoes, and other extra needed produce)
Thursday:
B: Veggie-herb frittata (adapted from NT)
L: Creamy Buckwheat Risotto w/Peas
D: Shredded Pork Tacos (Carnitas) with all the fixings (creme fraiche, raw cheese, cilatro, etc)
To do: Make new batch of kombucha, prepare fries by cutting and soaking, render lard, start sunflower sprouts
Friday:
B: millet/rice waffles (This is the easiest recipe! From Sue Gregg)
L: burgers wrapped in Lettuce (this is for 4th of July!) with home made fries (Thanks, Ann Marie!)
D: High Enzyme Salad (NT)
Saturday:
B: Kefir smoothies and sausages
L: leftovers
D: hot dogs wrapped in coconut biscuit dough (from Bruce Fife’s Cooking with Coconut flour) with salad on the side
To do: plan next week’s menu, make shopping list, go to Beaverton Farmer’s Market
Sunday:
L:leftovers
D: chef’s salad w/ creamy pesto dressing, sardines, and hard boiled eggs
Carrie-
My sister will be visiting in about a month, so I’ve been trying to keep an eye out for meal plans like this. I like to use Nourishing Traditions recipes, and she needs gluten and dairy-free foods.
I’m so glad you’ve posted this menu!
Thanks!
Blessings,
Michele
http://www.frugalgranola.blogspot.com
Thanks, Michele!
I think we posted our menus simultaneously!
Yeah, we have trouble with the hard grains at our house so I’ve had to transition us off of wheat and gluten. Surprisingly, I don’t even miss it, because there’s so much we can do to substitute!
Dairy free is a bit tougher,though! I don’t envy your sister!
Wow, buckwheat risotto sounds intriguing and delicious too. I make brown rice risotto (along with the traditional arborio etc) and that is also tasty. Interesting gluten-free menu!
-another gluten-free menu planner,
Sea
I love how you are encouraging others that they CAN eat healthy even if they think they can’t afford it! I’ve come a long way in this area, and I also am really trying to help people understand that it IS POSSIBLE. And it’s so delicious too!
Wow. And I thought I was the bees knees for planning dinner. Breakfast and lunch? That’s anyone’s guess.
Cool sis
YUM! What a fabulous week!
I love to see how you put a traditional foods lifestyle in action! Looks so good!
You’re one of a several people that I’ve seen post recipes from Nourishing Traditions. I’ll have to check the book out sometime.