Menu Plan Monday

I’ll be going to the grocery store later this week, so I’m sure I’ll be adding in a few things here and there (probably more protein sources).  In the meantime, I do have a lot of fresh zucchini, swiss chard, spinach, cabbage, berries, and carrots from today’s Farmer’s Market.  For something new to try this week, we picked up a pint of red currants. (They also had pretty white currants and black currants, too, but I fell in love with the beautiful red ones.  So, anyone know if I made a good choice?)  

Also, a huge “thank you” to Carrie– she made sure Gen had her raw milk this week!  I missed our milk order deadline last week (due to a fire alarm evacuation- a false alarm, though!), and she blessed us by picking up a gallon and bringing it to our door!  (Wow- she even hauled the jars up the three flights of stairs on a hot day with a baby in her arms!)  
I baked four lemon pies this weekend (for company, plus the Ronald McDonald House), so I’m not planning on turning on the oven much. :)
Monday
Breakfast: Leftover Nourishing Traditions Muesli
Lunch: Egg Salad Sandwiches on Homemade Sourdough, Lacto-Fermented Carrots, Berries
Dinner: Nachos on Homemade Corn Chips, with Black Beans, Green Onions, and Nutritional Yeast “Cheese” Sauce, Green Salad

To Do: Make Herb Salad Dressing (from The Vegetarian Mother’s Cookbook), Soak Bulgur, Make Carrot Coleslaw, Soak Lentils, Make Butter
Tuesday
Breakfast: Breakfast Bulgur
Lunch: Carrot/Cabbage Coleslaw (from Grub), Cream Cheese & Veggie Sandwiches, Sunflower Seeds
Dinner: Zucchini Frittata,  Savory Carrot Salad, Homemade Bread & Butter
To Do: Soak Brown Rice, Make Lentil Salad
Wednesday
Breakfast: Eggs, Toast and Jam
Lunch: Lentil Salad, Sourdough Bread, Berries, leftover Savory Carrot Salad
Dinner: Grilled Chicken Sausages, Grilled Zucchini, Coconut Ginger Brown Rice (from Vegetable Heaven), leftover Carrot/Cabbage Coleslaw
To Do: Soak Porridge
Thursday
Breakfast: Nourishing Traditions Porridge, Eggs
Lunch: Cheese Slices, Sourdough Bread, Berries, Carrot Sticks, leftover Carrot/Cabbage Coleslaw
Dinner: Swiss Chard & Rice Casserole (from Vegetarian Mother’s Cookbook)
To Do: Freeze Zucchini, Make Mayonnaise
Friday
Breakfast: Eggs, Toast & Jam
Lunch: Peanut Butter & Jam Sandwiches, leftover Cabbage/Carrot Coleslaw
Dinner: Cheese Pizza (with Zucchini-Cornmeal Crust), Braised Chard & Cilantro (from Local Flavors), Berries
To Do:  Bake Muffins, Soak Millet, Make Yogurt
Saturday
Breakfast: Spinach Omelets, Red Currant Muffins
Lunch: Toasted Cheese Sandwiches, Carrot Sticks
Dinner: Veggie & Cabbage Stir Fry with Peanut Sauce, Millet
To Do: Soak Muesli
Sunday
Breakfast: Nourishing Traditions Muesli, Fresh Carrot/Fruit Juice
Lunch: Cheese Slices, Berries, leftover Muffins, Green Salad
Dinner: Curried Spinach Scramble (from Vegetarian Mother’s Cookbook), Homemade Yogurt
For more Menu Plan Monday ideas, go to Organizing Junkie!  
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1 comment to Menu Plan Monday

  • Hi Rachael am really ennyjiog your blog. Found it via Rhonda. I use a similar recipe but add diced green Granny Smith Apple for a little sweet contrast. Love your recipes your cute kitchen is very productive! Blessings from Canberra, Australia. Regards Jenny

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