Menu Plan Monday: Fridge & Pantry Cleanout!
Menu Plan Monday: Grain Free under $30!
My menu once again this week is grain-free and GAPS. I want to thank the amazing Baden of the GapsGuide blog for her wonderful inspiration on shredding cauliflower and cooking/flavoring it like rice! And Simple Natural Nourishing has an amazing recipe for Roasted Cauliflower which was literally the most amazing cauliflower ever. Oh, and I’m also sneaking in some beef tongue! Read the rest of this entry »
Menu Plan Monday: Grain Free under $50!
GAPS Menus Plan: Grain-free
As I mentioned in a previous post, we are going back to the GAPS diet for my daughter. Since GAPS is a healthy way of eating anyway, we’re all going to eat GAPS. Thankfully, I’ve had no difficulty finding delicious meals to cook. I’ve been using Rachel Albert-Matesz’s The Garden of Eating recipe book as a guide this past few weeks and every single dish I’ve made is absolutely delicious and satiating! And, to boot, I’ve lost 2 pounds!
Menu Plan Monday : Under $15 Challenge
- T-Bone Steak, defrosted
- 1 red bell pepper
- 1/2 butternut squash, cooked
- 1 cabbage
- 2 bags carrots
- 3 head broccoli
- leftover red lentil stew
- raw cheddar
- turkey broth
- miso
- zucchini (3)
- eggs
- smoked salmon
- coconut flour zucchini bread
- liverwurst
- chicken-apple sausage
Read on to see how these will be used in my Under $15 menu!
Menu Plan Monday: Under $40 Challenge
As I alluded to in my New Year’s Resolutions Post , I am striving more than ever to pinch pennies and be as thrifty as possible, while staying true to the dietary principles to which I adhere. My main motto has always been “Use what you have, have what you’ll use” when it comes to menu planning. This week I gave myself an “Under $40 challenge”. Basically, I get to use what I have plus $40 to purchase any additional fresh produce or other essentials. Here’s what I came up with:
Menu Plan Monday: Clean Out Your Fridge Week
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!
Menu Plan Monday
Menu Tip of the Week: Keep a notebook of all of your previous menu plans so that if you need inspiration, you can look back and recall some meal ideas that work!
Monday:
B: Scrambed eggs w/ cortido, beet kvass, and leftover waffles
L: pan-fried scallops and Roasted Brussels Sprouts
D: chicken chunks, apples, cheese
Tuesday:
B: kefir smoothies and coconut muffins
L: Chicken caesar salad w/ homemade salad dressing
D: Shephard’s Pie with leftover meat, veggies, and topped with whipped cauliflower
To do: Start Millet in the slow cooker to cook overnight.
Wednesday:
B: Breakfast Millet Pudding (a slow-cooked variation on this recipe)
L: Veggie Saute
D: Peruvian Quinoa Soup (from Body Ecology Diet)
Thursday:
B: Veggie-egg scramble
L: smoked salmon, goat cheese, and veggie sticks
D: taco salad
To do: Soak white beans
Friday:
B: millet/rice waffles
L: seaweed & veggie saute
D: white bean vegetarian chili
Saturday:
B: kids out w/ dad
L: leftovers
D: hot dogs, sauerkraut, zucchini soup
Sunday:
D: quinoa-butternut squash risotto with roasted veggies
Be sure to visit The Organizing Junkie for more menu plans!
This Week’s Menu
Menu planning tip of the week: Make delicious, healhty whole-grain (even gluten-free!) waffles from scratch with a penny’s worth of grains in your blender! Make up a double or triple batch Saturday morning (or whenever) and freeze the extras for busy weekday morning breakfasts! Who says convenience food can’t be healthy and cheap? (For the blender waffle recipe, go here )Menu Plan Time
Menu Planning Tip of the Week:
Once you’ve planned your menu, take inventory of what items need to be “chopped” (i.e., will you need 3 cups of onions to be chopped throughout the week?). Ergo, you chop all of the onions you’ll need at once and place them in a storage device in your fridge until it comes time to use them. That will save you the time and the tears!
