Weekly Menu Plan


After the birth of our son in August, my weekly menu planning has been pretty sporadic. Some weeks have been better than others, with a full plan jotted down on a piece of notebook paper, while other weeks have just been a couple days’ worth planned out in my head.

My Beloved has been amazing at helping put together meals as I have recovered during this postpartum season, and learned to juggle a constantly-nursing little one.

(Here is a photo of him during those early days, wearing Enoch in a sling, so that I could have a chance to take a shower! He’s tossing together a gluten-free pizza, using ingredients I had prepared ahead of time and frozen, along with some fresh produce gifted to us by sweet friends.)

Our co-op order this month was delayed a week from their usual schedule, so we’re highly anticipating a fresh delivery of local produce and pantry supplies at the end of this week! The choice of ingredients from our kitchen is getting a bit sparse! :)

Sunday
Breakfast: Oat or Teff Porridge with Raisins
Lunch: Cheese Slices, Bread, Homemade Pickles
Dinner: Veggie/Bean Tamale Pie, Homemade Applesauce
To Do: Make Butter, Soak Brown Rice, Start Sprouting Buckwheat

Monday
Breakfast: Eggs, Toast
Lunch: Peanut Butter Sandwiches, Carrot Sticks
Dinner: Salmon Spring Rolls, Peanut Sauce, Brown Rice
To Do: Soak Porridge, Thaw Peaches

Tuesday
Breakfast: Porridge with Soaked Almonds/Sunflower Seeds & Raw Honey
Lunch: Cheese & Sprouts Sandwiches, Carrot Sticks
Dinner: Veggie Quiche, Yogurt, Peaches (from freezer)
To Do: Soak Pancake Batter, Bake GF Bread, Soak Millet

Wednesday
Breakfast: Buttermilk Pancakes, Eggs
Lunch: Salmon Salad & Sprouts Sandwiches, Carrot Sticks, Homemade Pickles
Dinner: Cheese & MIllet Casserole, Steamed Green Beans
To Do: Make Sourdough Bread, Soak Brown Rice, Can Tomatoes

Thursday
Breakfast: Cheese Omelets, Toast
Lunch: Peanut Butter Sandwiches, Carrot Sticks
Dinner: Dijon Burgers, Brown Rice Pilaf (with nuts & dried fruit), Pickles
To Do: Soak Porridge, Soak Lentils, Soak Quinoa, Thaw Turkey Stock

Friday
Breakfast: Porridge with Apple, Eggs
Lunch: Cheese Sandwiches, Carrot/Celery Sticks
Dinner: Lentil, Veggie, & Quinoa Salad, Bread & Butter
To Do: Thaw Elk


Saturday
Breakfast: Huevos Rancheros, Yogurt, Toast
Lunch: Peanut Butter Sandwiches, Apple Slices
Dinner: Veggie & Bean Soup, Bread & Butter
To Do: Soak Porridge
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4 comments to Weekly Menu Plan

  • Donielle @ Naturally Knocked Up

    How do you make your cheese and millet casserole? I've been looking for new ways to use our millet!

    [Reply]

  • Mrs. FSG

    I wanted to know that as well! Can you give some quinoa recipes? Sounds great!

    [Reply]

  • Anonymous

    What a beautiful picture of Daddy with baby in sling. Many many blessings to you all!
    Susan A.

    [Reply]

  • Michele @ Frugal Granola

    Donielle-
    I cook up the millet (soaked overnight), then just grate in some cheese. I usually add some dry mustard, paprika, & salt & pepper (so it tastes kind of like mac & cheese). Sometimes I'll add some minced garlic, too. Then heat & stir until the cheese melts (on the stove), or bake in a casserole dish. Easy! :)

    Blessings,
    Michele

    [Reply]

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