Organic & Thrifty

Since we here in the Northwest are currently experiencing what news anchors are calling the “Arctic Blast”, I’ve been lead to believe that there’s no way I’m getting out of my house to go to the store anytime in the near future. No worries for me, since I am a food pack-rat and I have plenty of frozen and dry goods….not to mention unidentifiable items in mason jars in my fridge! Oh well, since I always operate on the principle of “use what you have” (more on my menu planning philosophy can be found here), this challenge was one I am always up for!

Monday:

B: gluten-free blender waffles (w/amaranth-teff-millet)

L: miso soup made w/ bonito

D: tostados made with homemade corn tortillas

To do: Dry peanuts in oven, rinse spelt sprouts

Tuesday:

B: kefir smoothies & coconut-banana muffins

L: smoked salmon fritatta

D: spicy pinto beans & tortillas (Crock-Pot)

To do: Bake squash for morning.

Wednesday:

B: delicata squash pudding

L: herb-roasted Brussels sprouts and spaghetti squash cakes

D: thai coconut curry soup

Thursday:

B: scrambled eggs w/ cortido

L: leftover pintos w/ all the fixings

D: Indian Lentil Pancakes

To do: Sprout buckwheat

Friday:

B: sprouted buckwheat pancakes

L: veggie stir-fry

D: baked salmon w/ veggies (if housebound, otherwise, out for family birthday celebration)

Saturday:

B: smoothies

L: tuna fish on leftover Lentil Pancakes

D: gluten-free vegetable pizza

Sunday:

D: lentil soup

For more menu-planning inspiration, please visit The Organizing Junkie!