This week my goal for menu planning was to use what I have on hand and make things as simple as possible. We have a lot going on this week in the way of evening activities, and I don't have time for complex prep. The weather promises to warm up this week as well, so I want to avoid using the oven as much as possible. We are still observing the Apostle's Fast, so we'll be frequenting the wild salmon (which I purchased frozen for $2.99 at Grocery Outlet!) cooked simply with fresh herbs and garlic.
Monday:
B: leftover paleo porridge (berries, ground nuts, coconut milk, basically)
L: smoked salmon & herb fritatta
D: roasted veggie pizza with sunflower seed crust , salad, watermelon
*defrost salmon
Tuesday:
B: eggs and cortido, watermelon slices
L: me: roasted rhubarb salad kids: apples & almond butter
D: wild salmon w/ basil and garlic, mashed kolrabi, and beet greens
*Defrost Scallops
Wednesday:
B: green smoothies and coconut flour biscuits
L: miso soup and smoked sardines w/ avocado and salsa, deviled eggs
D: scallop saute and roasted veggies
Thursday:
B: eggs & bacon (for the kids)
L: crispy nuts, cheese, celery sticks
D: Asian tuna salad w/ shredded carrots, broccoli, snap peas, crispy nuts, etc.
Friday:
B: grain-free coconut pancakes topped with strawberry sauce
L: hard-boiled eggs, smoked salmon, roasted carrots
D: BBQ salmon and veggies, salad
Saturday:
B: smoothies
L: leftovers, hot dogs (for the kids)
D: low-carb sprouted lentil-sunflower burgers, grilled onions, oven carrot "fries", salad
For more inspiring menus, please head over to see what's cooking at The Organizing Junkie!
Monday:
B: leftover paleo porridge (berries, ground nuts, coconut milk, basically)
L: smoked salmon & herb fritatta
D: roasted veggie pizza with sunflower seed crust , salad, watermelon
*defrost salmon
Tuesday:
B: eggs and cortido, watermelon slices
L: me: roasted rhubarb salad kids: apples & almond butter
D: wild salmon w/ basil and garlic, mashed kolrabi, and beet greens
*Defrost Scallops
Wednesday:
B: green smoothies and coconut flour biscuits
L: miso soup and smoked sardines w/ avocado and salsa, deviled eggs
D: scallop saute and roasted veggies
Thursday:
B: eggs & bacon (for the kids)
L: crispy nuts, cheese, celery sticks
D: Asian tuna salad w/ shredded carrots, broccoli, snap peas, crispy nuts, etc.
Friday:
B: grain-free coconut pancakes topped with strawberry sauce
L: hard-boiled eggs, smoked salmon, roasted carrots
D: BBQ salmon and veggies, salad
Saturday:
B: smoothies
L: leftovers, hot dogs (for the kids)
D: low-carb sprouted lentil-sunflower burgers, grilled onions, oven carrot "fries", salad
For more inspiring menus, please head over to see what's cooking at The Organizing Junkie!
Posts
6 comments:
I'm always amazed how simple your menus are - and how nourishing!
Can you tell me in more detail how you prepare your kohlrabi? I grew up eating it raw (you have to get the small young ones - older ones get tougher).
Thanks,
Magda
ooh, roasted rhubarb salad!
it's so interesting to see the variety in your menus compared to mine. Yours are so much more gourmet!
Hello, I like what you did here, each sentence has enough sense and I will admit the importance about it, but I think you can perhaps or share some code to fellow processors/student. You know what I mean.
I will follow you to the new site. Good move!
A low carb diet can be dangerous for children! seriously.
I suggest it to discuss. Write to me in PM, we will communicate.
Post a Comment