6 Meals, $30 of Groceries
In keeping with my Low-Spend March, I am continuing my Thrifty Fasting for Lent and trying to clean out the pantry, fridge, and freezer in order to continue to be as frugal as possible while still preparing nutrient-dense, whole foods. Read the rest of this entry »
Menu Plan Monday: Lenten and Paleo
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! Read the rest of this entry »
Menu Plan Monday: Vegetarian Week!
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!
Menu-Plan-Monday
Menu tip of the week: Consider eating 2 vegetarian meals per week to give your body a chance to “rest” from meat digestion and to save a litte money! We regularly have Wednesdays and Fridays meat-free (in following our Orthodox Christian tradition). Challenge yourself by making a tasty “rice and bean” meal each week….these are very thrifty and nourishing when properly prepared!
It’s that time of the week again. I’m going to miss my weekly CSA bag….our last bundle of goodness was delivered last Thursday, so I’ll savor all of its bounty while I have it. Fortunately, the weather here in Oregon has been so lovely that the farmer’s market Saturday was still boasting locally-grown produce in all shapes and sizes. I’m hoping the harvest will hold out for another couple of weeks!
Kirsten, by the way, is doing well. While I don’t want to overdo them, I am allowing some more fruit to her diet (Wednesday morning) as well as millet (which Donna Gates of Body Ecology says is okay for a candida diet, as long as it comprises only 20% of the meal and is only combined with non-starchy vegetables)
Monday:
B: turkey-sausage omlette
L: veggie saute (zucchini, carrots, onions, etc.) w/ millet
D: sicilian salsa (crockpot) over spaghetti squash
Tuesday:
B: strawberry-kefir smoothies w/ coconut muffins
L: leftover baked potatoes with “the works” (kraut, butter, avocado, cheese)
D: taco meat w/ hidden veggies (crockpot) topped with salsa and guacamole
Make fish broth using bonito flakes and kelp, defrost lamb
Wednesday:
B: apples sauteed in butter w/ cinnamon
L: miso soup w/ seaweed & veggies
D: pad thai w/ kelp noodles
Marinate lamb, bake butternut squash
Thursday:
B: veggie egg scramble
L: tuna nori roll-ups
D: morrocan lamb (crock-pot)
steam cauliflower, defrost roe
Friday:
B: pumpkin pudding
L: sauteed fish roe topped with cauliflower sauce
D: tabouli-millet patties (from Betty Crocker!) w/ fresh veggies
Saturday:
B: kids out with dad, me @ women’s retreat
L: leftover morrocan lamb
D: hot dogs, veggie saute, sauerkraut
Sunday:
D: millet topped w/ curried squash sauce
Menu Plan Monday: Vegetarian week
