I can’t believe it’s March!!!!  Time to start seeds, sign the children up for swimming lessons, and figure out what we’re doing for Kindergarten next year!  But, more immediately, it’s time for this week’s Menu Plan!

This week is another simple, eat-from-the-pantry week in the Lenten spirit.  I tend to plan less during Lent because there are often Church services during the week with potlucks or dinners attached….and so so often my Lenten cooking is rather “spur-of-the moment”. I know, so unlike me!

Breakfasts:
Cowboy Scrambled Eggs (for the kiddos)
Coconut Milk Smoothies (I add hemp seeds now instead of eggs for Lent)
Grain-Free Muffins
Nitrate-Free Breakfast Sausages (for the kiddos)
Grain-Free Granola Cereal
Elana’s Almond Flour Pancakes
Homemade Power Bars

Lunches:
Curried Butternut squash and Coconut Soup (aka “Digger Soup”. It’s yellow. My son gets it.)
Deviled Eggs and Steamed Broccoli
Nitrate-Free Roast Beef (for the kids) and Cheese, Carrot Sticks
Leftover Cabbage Soup
Leftover Veggie Stir-Fry
Leftover Shrimp and Veggie Dish (Thanks, Cathy!)

Dinners:
Coconut Clam Chowder
Broccoli Pizza w/ Coconut Flour or Almond Crust
Sauteed Scallops and Green Beans
Refried White Bean & Veggie Burrito Bake (Note to GAPS readers: I allow 1 tortilla meal per week, as once a week seems to be fine for the  kids)
Lentil Sloppy Joe’s over Cauliflower
Shrimp Burgers (from Elana’s Cookbook)

 
For more menu-planning inspiration, as always, check out Menu Plan Monday at The Organizing Junkie!

Happy “Clean” Monday!  This week my menu shifts to reflect the observance of Lent. The challenge for my family is to create Lenten meals that are also grain-free and low in carbs, as per our dietary restrictions.  Since the children don’t fast, I always stock up on easy, “single-serve” meats that can easily be added to the meals. Luckily Safeway had a BOGO on Hormel all Natural cold cuts (MSG, preservative, gluten, and additive-free).  Cold cuts, nitrate-free sausages and NF hot dogs (for better or for worse) are more frequent on the menu during these days because they require very little prep and are still fairly healthy (although that point is debatable, I realize).

For me, the point of Lenten cooking is not only about eliminating meat and dairy, but also to strive to cultivate a spirit of culinary simplicity.  With an increase in services (right during the dinner hour!), it’s important to have food that is simple and ready to eat. The point is not to obsess about food! I also feel that the spirit of Lent is captured by simplicity and am going back to my “no  spend month” that I did in January.  I loved the notion of using what I have on hand and giving myself a small amount each week to spend on a limited amount of fresh necessities (eggs and milk for the kids, avocados, veggies, shrimp for us!).  We’ve pretty much stockpiled the household items (thanks to Walgreen’s deals and coupons) so I shouldn’t have to spend anything in that department! 

In that vein, I cooked about 6 quarts of dried navy beans in the slow cooker this weekend to have on hand for quick meals (such a frugal way to make beans!) and have lots of fun ideas for using them….so this week will have a distinct “navy bean” theme.  Navy beans, incidentally, are allowed on the Specific Carbohydrate Diet as well as the GAPS diet.

Another important point for me is to make meals that are nutrient-dense even without meat and dairy…..a challenge, for sure!  But the truth is, a vegan diet is a very healthful short-term therapeutic diet and our bodies do need a break from meat and dairy as well.

Later on this week, I’ll share some low-carb, Lenten and simple recipe ideas with you.  For now, here’s the plan:

“Clean” Monday:
B: kids: sausages, leftover green beans, coconut flour muffins
L: kids: hamburger patties & veggies me: avocado, bay shrimp, and navy bean salad w/ veggies
D: baked spaghetti squash with marinara sauce and salad

Tuesday:
B:eggs fried in butter and coconut oil with cortido
L: kids: cold cuts/veggies, me: avocado/bay shrimp/navy bean/veggie salad
D: roasted asparagus, sauteed collards, baked potatoes topped with avocado, cortido, etc. (sausages for kids)

Wednesday:
B: green smoothies (plus sausage for the kids), muffins
L: miso soup, steamed broccoli
D: Vegetarian white bean chili w/ veggies

Thursday:
B: Elana’s power bars
L:deviled eggs, shrimp, salad greens
D: kale & white bean soup (modified from this recipe)

Friday:
B: almond flour biscuits
L: leftovers and salad
D: white bean tostadas (yes, we’re using GAPS -illegal corn tortillas. Once in a while doesn’t hurt!)

Saturday:
B: hazelnut-vanilla pancakes (almond flour)
L: leftovers/soup
D: thai shrimp cakes wrapped in lettuce leaves, coconut veggie curry

 For more great meal ideas, head on over to The Organizing Junkie!

I’ve got to say I was tempted to break my plan and go buy a bunch of chicken since I’m getting a bit weary of beef.  BUT, I couldn’t bring myself to do it. I’ve got beef (and lots of fish as well) so beef and fish we shall eat!  I also still have LOTS (and LOTS and LOTS) of squash, a good amount of green kale, potatoes (which we use sparingly), onions o’ plenty (thank you Costco!) and lots of cabbage.  I feel like I need to dabble in some Irish cooking!

We are also celebrating my dear daughter’s 5thbirthday today (Monday). As anticipated, I was able to do her birthday majorly on the cheap, but withlots of fun and tasteful elegance (we had a simple tea party with Elana’s Famous cupcakes and coconut ice cream for a few of her close friends).  Michael’s Craft Store is a life saver when it comes to affordable party favors and fun party activities!  All told, DH was very impressed wihmy bottom line.  I was able to get all of her presents for under $5!!!  1 game (purchased during a B2G1 free sale in December), 1 pair of crocheted Mary Jane slippers (using $1 worth of yarn), a package of goodies from Bath and Body works and freebies that came to $3 (including a 75% marked down lemon bubble bath, 2 hand sanitizers, and some yummy lotion, the last 3 all free with coupon  ).  Her last present was not technically free, but it was an item I had ordered months and months ago, was on back order, and forgotten. It’s a Montessori MoveableAlphabet technically for homeschooling, but I wrapped it up and am using it a a present!  I digress….In honor of her birth week, I’m planning a post all about her GAPS journey for Real Food Wednesday this week, so stay tuned for that!

Monday: Happy Birthday Dear Daughter!
B: grain-free waffles with cinnamon-apple kraut and sausage
L: special birthday lunch: hot dogs wrapped in coconut flour biscuit dough, carrot sticks
D: meatballs, broccoli and cheese, salad, almond flour chocolate cake and coconut milk ice cream

*soak almonds

Tuesday:
B:eggs fried in butter and coconut oil with cortido
L: leftovers/veggies
D: brother’s birthday dinner @ parents’

*start chicken broth

Wednesday:
B: squash pudding and breakfast sausage
L: miso soup, sardines
D:  Crock Pot Taco Meat with Shredded Cheese and Sour Cream and Salad

Thursday:
B: almond flour muffins, yogurt
L:deviled eggs, tuna, salad greens
D: kale, white bean, and italian sausage soup (modified from this recipe)

Friday:
B: Grain-Free Granola
L: leftovers and salad
D: out to IOCC benefit concert (hot dogs for kiddos!)

Saturday:
B: hazelnut-vanilla pancakes (almond flour)
L: leftovers/soup
D: baked salmon and green beans 

 For more great meal ideas, head on over to The Organizing Junkie!

The fridge is looking delightfully less crowded, and I’m able to maneuver a bit more into the freezer.

Everyone is still happily eating whatever is serve (thanks to a nice arsenal of nitrate-free hot dogs I got on the major cheap at Grocery Outlet awhile back).

There’s still plenty of frozen fish and beef in the freezer, and frozen vegetables as well.  We have a CSA vegetable pick-up this week, which should add some fresh variety to our plate!

I’ve been really craving liver (probably because of the high amount of zinc) lately and fished out a frozen liverwurst from US Wellness Meats to eat.  I also have a pound of pastured duck livers I’m looking forward to making into a delicious pate.

All in all, there are plenty of goods left to go around easily through the end of the month. I’m even hoping to keep to my low-spend month and do my daughter’s 5th birthday party pretty much for free! (I will update on that next week!)

No Spend Update

So far, there’s been a little more spending than I had originally anticipated.  An unexpected car repair and an unforeseen need to purchase a set of bunk beds for my children (the person we were borrowing my son’s crib from needed it back, hence the need for a bunk bed!). Fortunately, we got an amazing deal on a very high quality set of beds that will last as long my kids are in the house!  They were already priced reasonably, but were on sale for $100 off, with an additional 17% off!!!  Our car repair was also much less than we had anticipated.

All things told, our spending has been significantly reduced this month thanks to the Pantry Challenge.  Food purchases have been very limited to organic cream and raw cheese (the former of which we found on a fantastic price reduction at Fred Meyer the other day!)  We’ve been buying only the basic household essentials, which we’ve been able to get fantastic deals on with coupons at Walgreen’s!

If you haven’t already, check out my recent post on Organic and Thrifty Coupon Deals where you can find coupons that actually help you save on REAL food and green products!

Here’s the menu plan for the following week:

Monday:
B: almond flour pancakes with cinnamon-apple kraut
L: salami & raw cheese, apples & almond butter
D: cabbage burger bake (in crock pot)

*make dehydrated crackers  

Tuesday:
B:eggs fried in butter and coconut oil with cortido
L: leftovers/liverwurst/veggies
D: Mustard Roast with Green Beans (slow cooker)

Wednesday:
B: squash pudding
L: miso soup, sardines
D:  Crock Pot Honey Lentils with Sauteed Spinach

Thursday:
B: almond flour muffins
L:deviled eggs, tuna, salad greens
D: leftover buffet

*begin soaking navy beans

Friday:
B: Grain-Free Granola
L: leftovers
D: navy bean & kale soup (in crock pot)

Saturday:
B: hazelnut-vanilla pancakes (almond flour)
L: leftovers/soup
D: shredded beef (use leftover roast) with BBQ sauce and green beans 

Be sure to visit The Organizing Junkie for more menu plan inspiration!

Another week of eating from the fridge and pantry!  I’m still excited  because there’s still enough there to make creative meals….ask me again in a couple of weeks and I might not be so jazzed. But I’ve gotta say; last week was one of the simplest meal plan weeks I think I’ve ever had (considering I cooked every night)! It was simple, the food was good, and the prep was pretty easy.  I think I’m going to start saving my more  “involved” meals for Saturdays and Sundays! Here’s what’s on tap this week:

Monday:
B: eggs over easy fried in butter and coconut oil, leftover coleslaw
L: leftover beef vegetable stew (DH sliced salami, raw cheese, nuts & veggies to work, ditto all week!)
D: Coconut chicken noodle soup(use leftover asian plum chicken), garlic green beans

*bake muffins

Tuesday:
B:almond flour apple-cinnamon muffins, kefir
L: leftovers/smoked salmon/celery sticks w/ herbed chevre
D:veggie-laden sloppy joes over cauliflower “rice”

Wednesday:
B: squash pudding
L: miso soup, sardines
D:  baked potatoes topped with leftover lentil chili

Thursday:
B:chicken apple sausages, ginger carrots, apples

*start spaghetti squash in slow cooker

L:deviled eggs, tuna, salad greens
D:baked spaghetti squash with Italian sausage (this recipe was amazing. I’m going to post it soon. Trying it with a cream sauce this week)

*begin soaking navy beans

Friday:
B: Nora’s nut bars (sorry, can’t find the link), sliced apples
L: leftovers/sardines/kraut
D: navy bean & kale soup (in crock pot)

Saturday:
B: hazelnut-vanilla pancakes (almond flour)
L: leftovers/soup
D: hot dogs and leftovers

Be sure to visit The Organizing Junkie for more menu plan inspiration!

I’ve been so excited by the challenge to eat from the pantry/fridge for the month of January (and beyond, if necessary). In a way, it makes me really thankful for all that we have and not so inclined to wastefulness.  This week, while there’s still bounty, there is a lot of inspiration and I found this menu quite easy to plan for. We’ll see how things go as the weeks go by.It may come as a bit of a *shock* to the paleo purists out there, but I am going to be adding a few legumes to the mix (since the pantry is teeming with them).  Lima beans, navy beans, and lentils are all allowed on the GAPS diet and the Specific Carbohydrate Diet, so I figure they are not going to hurt us too bad a few days a week.  They will also be soaked for 12 hours prior to cooking, which breaks down some of the starches and renders them much more digestible.  And we’ll be sure to eat them with plenty of lacto-fermented sauerkraut as well!  I’m trying a new lima bean recipe from Stephanie O’Dea’s book Make it Fast, Cook it Slow to eat on the Eve of Theophany, a no-meat night.

Monday:
B: eggs over easy fried in butter and coconut oil, leftover coleslaw
L: leftover shepherd’s pie or plum chicken (DH taking leftover pizza, cheese, nuts & veggies to work!)
D: Slow-cooker pot roast with onions, carrots, parsnips, celery and arugula salad, cortido

*soak lima beans, bake muffins

Tuesday:
B:almond flour apple-cinnamon muffins, kefir
L: leftovers/smoked salmon/celery sticks
D: lima bean cassoulet(sans meat) w/ lacto-fermented cortido

Wednesday:
B: almond-raisin “granola” and yogurt
L:miso soup and leftovers
D: broccoli pizza w/ almond flour crust

Thursday:
B:chicken apple sausages, l/o mashed lima beans, kefir

*start spaghetti squash in slow cooker

L:deviled eggs, tuna, salad greens
D:baked spaghetti squash with Italian sausage (thanks, Kels!!!)

Friday:
B: Nora’s nut bars (sorry, can’t find the link), sliced apples
L: leftovers/sardines/kraut
D: “clean the veggie drawer” lentil soup (in crock pot)

Saturday:
B: hazelnut-vanilla pancakes (almond flour)
L: leftovers/soup
D: BBQ beef (use leftover roast from Monday), make BBQ sauce, salad

It’s so nice to not have to go to the store for any of this!  Yay.  For more menu inspirations, check out the other menu planners at The Organizing Junkie!

Here’s to another week of paleo eating!  We are so thankful for the friends and family members who have accommodated our way of eating so wonderfully. It’s also exciting to see some of said family and friends adopting this way of eating themselves!  At any rate, there is very little depravation on this side of the food pyramid!  There is the occasional longing for a quesadilla, but alas; it’s fleeting!

OK, so here’s the food plan:

Tuesday:

B: eggs and sauteed beet greens
L: liver, bacon, & onions
D: turkey soup, salad, and pear compote for dessert

Wednesday:

B: homemade yogurt w/ fruit sauce and perhaps some power bars
L: doctored up sardines (w/ salsa verde, sour cream, and avocado), salad. Leftover taco meat for K
D: zucchini-marinara bake; green beans

Thursday:

B: bacon-avocado lettuce wraps
L: leftovers (soup, stuffed pepper, whatever!)
D: Mexican turkey wraps (I just defrosted some leftover Thanksgiving turkey I had frozen and need to use it up!)

Friday:

B: coconut flour pancakes
L: miso soup & veggies
D: Asian lettuce wraps w/ dried shrimp & peanut sauce

Saturday:

B: smoothies
L: liver & onions
D: pizza or roast chicken

Have you entered to win 3 Cultures for Health starters? Check out my current contest!! And have a great week!

One thing I really worked on last week was tightening our food budget even more. Being Organic and Thrifty as I am, I still had room for improvement. I will devote an upcoming post to share my entire, line-by-line food expenses if anyone was interested. What I’m really interested in tracking is what we’re really eating vs. what I’m buying. I think I’m pretty good at not wasting food, but sometimes I’m not so good at rationing.

For example, I often buy in bulk, so it’s really easy to replenish when something runs out. Sometimes that means we eat too much of something (like our yummy nitrate-free bacon) in a week and we end up buying more, thus spending more than necessary. Menu planning is a really crucial component to saving food money. If you know what you’ll be eating, then you’ll buy what you’ll eat. But menu-planning needs to be balanced by looking at priorities and keeping in mind the costs of those “luxery” foods when planning.

I’ll expound. I am always railing about eating grassfed meat, pastured eggs, and lots of good quality animals fats in addition to organic veggies. I am always insisting that this can be done frugally as long as we see the former as a “condiment” to the latter. The veggies take center stage; cooked, of course, in good fats and bone broth to make them more absorbable by the body. Rounded out with great superfoods like Fermented Cod Liver Oil and topped with homemade condiments made from lacto-fermented veggies, you can have a complete, nutrient-packed meal for less than $2.00 per person per meal. Way less, in terms of breakfast and lunch usually.

One critical component to eating this way and saving money, however, is to ration. This depends,of course, upon the size of your family (mine has 4; two adults and two children, 4 and 2, who combined eat about 1.5 adult servings. So keep that in mind.) I decided to map out exactly how many eggs we need per week, how many of our good nitrate-free hot dogs, and some of those other higher-ticket foods.  By keeping myself restricted to a certain number (it’s two dozen eggs, by the way, and 1 pack of hot dogs per week), I can stretch these out, and save gas and time by not having to keep going to the store for extra items later in the week!

Speaking of eggs, here’s another way to save. I buy grassfed eggs for $4.00 per dozen (I know, it’s a lot. But I talk in this post about why I’m actually getting more for my money!) because I want to trust that they are safe to eat raw (pasture-raised eggs are far less likely to have salmonella like caged, confined factory hens would) for smoothies or the “eggs with soft yolk” my kids beg for.  I use about 1 dozen eggs a week for the purpose of eating raw or undercooked.  The other dozen is devoted to baking (and since we’re grain-free, eggs are our main levening agent).  BUT if you really want to trim costs, you could compromise by buying supermarket eggs for baking purposes and save several dollars a week. 

For now, I’m opting for 2 dozen pastured eggs, because I figure that the superior nutrient quality of the eggs is worth the extra cost, and when I bake with nutrient-dense ingredients, that means we eat less and therefore stretch longer. (For example, my grain-free pancakes make about 14-16 pancakes per batch. We can only eat 2 at the most per person because they are so dense and filling. That means that one recipe makes 2 breakfasts for us!)

Other ways to ration include having a couple of days a week of meatless meals, which fits in well with my religious tradition (Orthodox Christian– we fast 2 days per week and for longer periods throughout the year, such as the first 15 days of August!)  Due to our family dietary restrictions, we won’t eliminate meat,eggs, or dairy entirely from our menu (so please don’t be scandalized by our menu, we fast from LOTS of other things). 

As for meat, I am looking to choose thrifty and organic cuts of meat. One favorite is Trader Joe’s Organic, Free Range Drumsticks.  One package feeds our family one meal for less than $2.50, plus the bones can be used to make chicken stock.  A whole chicken is also a great value, as it provides enough meat for several meals, plus a carcass for broth.  Trader Joe’s has great whole chickens as well. I have decided to make two meals per month using the drumsticks, and 2 meals a month with a roasted chicken in the crock pot.

I could go on and on with examples, but suffice to say, rationing is very helpful for me the avoid impulse purchases at the grocery store and to better streamline my menu plannng process.

So if you would like to do the same, I suggest:

1) Write down all the things you buy on a regular basis; these are your “fixed” purchases, for lack of a better term. Write them all down, by category, such as “Meats”, “Dairy”, “Pantry”, etc.  For example, we include Cod Liver Oil, Coconut Oil, 1/2 a beef purchased twice per year, 1/2 a lamb purchased once a year, goat milk purchased once a month, etc. in our “fixed costs”. Produce falls under variable costs because it’s seasonal. If there are regular frozen veggies or fruit you buy, by all means make them fixed.

2) Take the time to price all of these products. Write the price down next to the item.

3) Determine how long it takes you to use the item. This can be difficult, but if needed, you can take a few months to start writing down the date you purchased an item on the item, so when you run out you’ll realize how long you had it.  After gauging how often you use an item, you’ll be able to better ration and budget for it.

4) Determine the monthly, weekly, and yearly cost for the item.  This can be found by dividing the price of the item by the number of weeks it takes to use the item.  This is your price per week.  Multiply by four and you have your monthly cost, and multiply the weekly cost by 52 and you have your yearly. It helps if you do this all on a spreadsheet!

5) Once you add up all of your fixed costs you can give yourself an additional “variable” weekly budget that will allow you to buy fresh, seasonal produce on sale, or a special cut of meat that’s not in your “fixed” plan.

No matter how it turns out for you, this process is bound to enlighten you to what you’re actually buying and what you’re actually eating.  You will likely feel less stressed about what’s for dinner each day, and you’ll feel at peace that you are not wasting food and using what you have.  If it sounds like you’re running your kitchen like a restaurant, it’s because the process is very similar! In order for restaurants to maximize profits, they must streamline what they buy with what they sell.  Waste is not an option, which is why “daily specials” are often just the leftovers from a previous day worked into a lovely soup or salad.

So with all that said, here’s what we’ve got this week:

Monday:
B: herb omlette with collards, roasted bell peppers, shredded zucchini, fresh peaches w/ cinnamon
L:grilled summer squash, leftover chile verde, lettuce salad
D: grilled salmon and grilled asparagus, salad

Tuesday:
B: green smoothies and coconut flour biscuits w/ blueberries
L: hot dogs, raw cheese, saurkraut, salad
D: zucchini pasta with marinara, green beans, salad

Wednesday:
B: almond-raisin “granola” with homemade yogurt
L:miso soup and smoked sardines w/ avocado and salsa
D: crock-pot palak paneer (modify recipe to use fresh spinach, no tofu, sub. with homemade paneer) over shredded cabbage

Thursday:
B: BALT (BLT w/ avocado) roll-ups
L:deviled eggs, carrots, salad greens
D: Roasted Chicken (Crock pot) with Potatoes, grilled summer squash, sauteed chard

Friday:
B: grain-free pancakes
L: leftovers
D: scallops with veggie saute

Saturday:
B: yogurt, leftover pancakes
L: hot dogs, picnic fare
D: TBA

For more inspiring menus, with perhaps more options for those with not so restricted diets, visit The Happy Housewife!

It’s time for another menu plan! I was so excited that I actually had everything completed Saturday, but due to an unexpected “date night” (thanks to my sister-in-law) Saturday night and a full day Sunday, I didn’t get a chance to get my post up.  This week I’m excited to try a cuple of new recipes utilizing the delicious, fresh bounty of summer.  I’ve really been enjoying cooking fresh veggies from the garden and our CSA alongside a little bit of meat. That’s how our meals go these days; a little meat and a lot of veggies; sometimes cheese, eggs, and coconut flour. I guess you could call it “paleo with dairy” since (thankfully) we all tolerate it well!

Monday:
B: herb omlette with stir-fried collards, cantaloupe and raspberries topped with fresh cream
L: leftover teriaki chicken and veggies
D: our version of pasta: parboiled, chopped cauliflower and broccoli topped with spincah-artichoke sauce

*defrost skirt steak, marinate

Tuesday:
B: green smoothies and coconut flour biscuits w/ blueberries
L: hot dogs, raw cheese, saurkraut, salad
D: Oriental steak salad

Wednesday:
B: almond-raisin “granola”
L: miso soup and smoked sardines w/ avocado and salsa
D: stir-fried collards with herbs, red peppers, veggies, with red snappper

Thursday:
B: BALT (BLT w/ avocado) roll-ups
L:deviled eggs, ham, salad greens
D: Sauteed cabbage with meatballs and marinara

Friday:
B: coconut honey muffins
L: almond butter and apples, smoked salmon
D: TBA

Saturday:
B: coconut flour pancakes
L: hot dogs, picnic fare
D: out (for a special family treat)

I’m sure there will be some impromptu cherry cobblers for dessert this week (I use the almond flour variation of my recipe here), but other than that, we’ll do quite nicely with our simple meals along with plenty of fresh, raw milk for snacks in between!

For more inspiring menus, with perhaps more options for those with not so restricted diets, visit The Organizing Junkie!

Here’s what I’ve got in the fridge:

organic drumsticks, jowl bacon, salad greens, lettuce, avocados, fresh tomatoes, lots of cherries (on sale for $0.88 per pound! They are local and beautiful!) lime-yogurt sauce, homemade ranch dressing, cabbage, onion, zucchini, smoked salmon, ham, raw cheese, leftover chicken soup, leftover BBQ ground beef w/ veggies, leftover BBQ chicken, shredded cauliflower, eggs, slasa, lentil and sunflower sprouts, sweet potato fries (leftover), raw milk

I think that alone can make a week’s worth of meals easily!

Monday:
B: veggie fritata (use up old broccoli, tomatoes, eggs, and assorted herbs
L: smoked salmon, raw cheese, crispy nuts, veggies & ranch, cherries (this is our “on the go” lunch)
D: lettuce-wrapped BBQ ground beef topped with raw cheese, salsa, and guacamole

*defrost salmon

Tuesday:
B: green smoothies and coconut flour biscuits w/ blueberries
L: leftover BBQ chicken topped with yogurt sauce
D: jowl bacon,  and cabbage, roasted carrots

Wednesday:
B: almond-raisin “granola”
L: miso soup and smoked sardines w/ avocado and salsa
D: roasted veggie pizza with sunflower seed crust (using lentils as well)

Thursday:
B: BALT (BLT w/ avocado) roll-ups
L:deviled eggs, ham, salad greens
D: Teriyaki Chicken over salad greens (A sugar-free, more wholesome version of this recipe) 

Friday:
B: grain-free coconut pancakes topped with jam
L: almond butter and apples, smoked salmon
D: scallop saute with pesto green beans

Saturday:
B: smoothies
L: leftovers, hot dogs
D: BBQ spare ribs, salad, grilled veggies

For more inspiring menus, please head over to see what’s cooking at The Organizing Junkie!