Organic & Thrifty

Monday:

B: Blended Vegetable Soup (Zukes, Broccoli, Chard, Parsley, Garlic)

L: Smoked Salmon & Nori Roll-ups, Crispy Walnuts, Grapes

D: blue corn chips topped with refried black beans, shredded carrots, sauerkraut, peppers, and avocados

To do: Soak sunflower seeds, millet, and lentils

Tuesday:

B: mango lassi and sprouted buckwheat-banana pancakes

L: scallops and sauteed veggies

D: high enzyme salad (from NT)

To do: Blend millet and lentils in vitamix, roast butternut squash

Wednesday:

B: butternut squash pudding
L: seaweed veggie saute
D: lentil-millet Indian pancakes topped with sauerkraut and avocado

Thursday:

B: sprouted buckwheat granola
L: leftover dosa sandwiches
D: spaghetti squash casserole (from Nourishing Traditions)

To do: Defrost fish roe

Friday:

B: amaranth-millet pancakes
L: fish roe cakes & veggies
D: miso noodle soup w/ chard & seaweed (and kelp noodles)

Saturday:

B: kids out w/ dad
L: leftovers
D: hot dogs (kids) and left overs (dad & mom)

Sunday:

D: quinoa-butternut squash rissotto (I’m posting this recipe soon! It’s amazing!)

For more menu inspiration, visit The Organizing Junkie!