Meal planning is something I often speak about, so if you’re just tuning in to Organic and Thrifty, here are my thoughts on meal planning.
Here’s what’s cooking this week:
Monday:
B: eggs, salsa verde, avocado
L: leftover sloppy joes
D: birthday dinner for niece
*make gluten-free bread in bread machine, make lacto-fermented ketchup
Tuesday:
B: green smoothies and gluten/grain-free bread toast
L: leftover roast beef stew
D: turkey meat (from freezer) and spinach enchiladas, avocado, cortido, salsa, chips
Wednesday:
B: squash pudding
L: miso soup and smoked sardines
D: veggie-lentil pancakes (use leftover Greek potatoes, salad, green beans
Thursday:
B: grain-free coconut pancakes topped with strawberry sauce
L: leftover enchiladas
D: grain-free lasagna (using sliced zucchini in place of noodles…we didn’t end up doing this last week)
Friday:
B: cinnamon toast (GF), green smoothies
L: kelp noodle pad thai
D: grain-free “mac n cheese” (steamed cauliflower topped with butternut squash cheese sauce)
Saturday:
B: waffles, smoothies
L: leftovers, hot dogs
D: kima curry, alloo muttar (curried potatoes and peas)
Be sure to check out more inspiring menu plans over at The Organizing Junkie! Have a great week!


It all sound so good, especially the squash pudding!
Mmmm!!!
Thanks, Carrie! Little Dooze appreciates her birthday shoutout
Much love!
Your talk at the conference was very inspiring. Thanks so much! I love the ten steps. They give me the structure I need to reach the goal I desire. I will probably also be coming to your blog often since one of my bugaboos about eating healthy/organic is that it is so expensive.
Carrie –
Can you give me a recipe for your butternut squash cheese sauce??