Menu Plan Monday


After church today, we made our usual stop at the Farmer’s Market.  We had arranged to meet a dear friend there, so we enjoyed introducing her to the wonderful market!  (She recently moved to that neighborhood, and hadn’t been there yet.)  She loved discovering the wide variety of fresh, local produce- filling her bag with leafy greens, fresh berries, and other staples (as were we!). Market volunteers also handed out free berry sundaes at the market today, too- yummy!  

Monday
Breakfast: Zucchini Bread & Jam, Eggs
Lunch: Leftover Lentil Salad, Leftover Chipotle Mashed Potatoes, Cottage Cheese, Berries
Dinner: Veggie Stir-Fry with Homemade Peanut Sauce on Leftover Rice, Watermelon
To Do: Soak Muesli and Bulgur, Boil Eggs, Thaw Chicken Stock
Tuesday
Breakfast: Nourishing Traditions Muesli, NT Turkey Breakfast Sausage
Lunch: Egg Salad Sandwiches, Berries, Homemade Yogurt
Dinner: Bulgur & Chard Pilaf, Cheese Slices, Lacto-Fermented Ginger Carrots, Fruit Salad
To Do: Soak Cookie Dough, Make Butter, Make Pickled Radishes
Wednesday
Breakfast: Cheese Omelets, Homemade Bread & Jam
Lunch: Peanut Butter & Jam Sandwiches, Fruit Salad, Carrot Sticks
Dinner: Chilled Radish Buttermilk Soup, Leftover Rhubarb Muffins, Brassica Leaves & Garlic, Cheese Slices
To Do:  Bake Crackers, Muffins and Cookie Bars
Thursday
Breakfast: Orange Muffins, Eggs, Homemade Yogurt
Lunch: Veggie Wraps (on leftover Homemade Tortillas), Cantaloupe, Yellow Pear Tomatoes
Dinner: Spring Onion & Feta Pizza*, Snow Peas with Lemon Herb Butter
*=Note: Makes 2 crusts- save one for Sunday
To Do: Soak Bulgur, Boil Eggs, Prepare Radishes, Thaw Ground Turkey
Friday
Breakfast: Breakfast Bulgur
Lunch: Tuna Cucumber Salad with Crackers, Cantaloupe, Radishes with Chive Cream Cheese
Dinner: Chef Salad (with Eggs, Cheese, leftover Chickpeas, & Sprouted Sunflower Seeds), with Nourishing Traditions Lemon-Honey Dressing, Homemade Bread & Butter
To Do: Soak Waffle Batter, Start Sourdough Bread
Saturday
Breakfast: Buttermilk Waffles with Organic Maple Syrup, Cheesy Scrambled Eggs
Lunch: Asian Turkey Lettuce Wraps (use homemade sauces), Asian Cucumber Ribbon Salad, Cantaloupe
Dinner: Nourishing Traditions Coconut Chicken Soup with fresh Cilantro, Swiss Chard with Garlic, Homemade Bread & Butter
To Do: Make Lemonade, Soak Muesli, Bake Sourdough Bread
Sunday 
Breakfast: Nourishing Traditions Muesli, Eggs
Lunch: Cottage Cheese, Herbed Pizza Bread, Raw Veggies
Dinner: Grilled Turkey Burgers with Sunflower Sprouts, Lettuce, & Tomato, Berries
To Do: Order Milk
Visit Organizing Junkie for more Menu Plan Monday ideas!  
And, a recipe… Here’s the Kale Gratin recipe I made on Saturday for our brunch:
Kale Gratin with Brie Bechamel
1/2 Bunch Kale, torn into bite-sized pieces
2 Cloves Garlic, Minced
1 1/2 Tbl. Butter
1 1/2  Tbl. Flour
1 1/2 cups Milk
1/4 – 1/2 cup Brie Cheese, cut into cubes
Salt & Pepper

Preheat oven to 400*F.  Lightly steam kale, and place in a baking dish.  Sprinkle some salt & pepper, and minced garlic over the top of kale.  In a saucepan, melt butter.  Briskly whisk in flour for a couple minutes.  Pour in milk, and whisk for a few minutes to heat and remove lumps.  Add Brie, salt and pepper, and stir constantly, to allow Brie to melt, and for sauce to thicken.  When sauce is thickened, pour over kale.  Bake for 15 minutes.  (Make sure not to overcook the kale!)
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