I am so sorry for not blogging over the last few days. Although you haven’t seen the fruits of my labor, I really have been working on several posts, including a step-by-step photo guide to making cultured vegetables. I plan to post that in the next couple of days. Last week was just surprisingly stressful and busy–one of those weeks when I felt like I hadn’t seen my husband in ages, housework was too much to handle, and homework was far more than I expected. I hope that with a little more planning and a lot more prayer, this week will prove more peaceful.
To this end, I’m starting to plan right now with Menu Plan Monday. I secured some remarkable treasures at the farmers’ markets this weekend, most notably a hideously ugly, yet somehow gorgeous, French heirloom squash (stay tuned for the upcoming fashion shoot). Other seasonal beauties I picked up include cucumbers, tomatoes, patty pan squash, zucchini, acorn squash, raw cows’ milk and cream, raw goats’ milk, and truly free-range eggs with yolks so deep and rich I’ve fallen in love with eggs all over again. This week’s plan revolves around using these finds (after finishing up last week’s leftover veggies).
Monday
Breakfast:goat milk kefir and frozen fruit (me), eggs and “refried” black beans (J)
Lunch: leftover Crockpot Chicken and Quinoa (this time I used white wine and thyme and added green beans and slivered green cabbage), raw veggies
Dinner: beef stir fry (to use up extra veggies), brown rice (J), green salad
Tuesday
Breakfast: same
Lunch: more leftover Crockpot Chicken and Quinoa, raw veggies
Dinner: grilled chicken, sauteed cabbage, green salad, and leftover brown rice (J)
Wednesday (Bible Study Night)
Breakfast: kefir and fruit (me), eggs and soaked steel cut oats (J)
Lunch: leftovers, raw veggies
Dinner: leftover grilled chicken, Summer Squash and Corn Soup, sliced tomatoes
Thursday
Breakfast: kefir and frozen fruit (me); eggs and cheesy Spanish rice made from leftover brown rice (J)
Lunch: leftovers, raw veggies
Dinner: Chilled Squash and Leek Soup, Carrot Salad in Basil Vinaigrette, Grilled Basil-Garlic Turkey Burgers
Friday (Date Night)
Breakfast: same as Thursday
Lunch: leftovers, raw veggies
Dinner: Patty Pan Squash Sauteed in Herb Butter, leftovers
Saturday
Breakfast: kefir and fruit (me), eggs and soaked steel cut oats (J)
Lunch: leftovers, raw veggies
Dinner: quinoa pilaf with vegetables from farmers’ market
Sunday
Breakfast: same as Saturday
Lunch: friends’ house
Dinner: taco salads with Creamy Cilantro Avocado Dressing
For snacks, I have assorted fruits, vegetables, avocados, seeds, nuts, raw milk (J), and muffins made from soaked grains (J). I also fit in two eggs per day as a snack. This week, my goal is to eat them raw. <gulp> I’ve been working myself up to this for some time, and I think I’m finally ready. I’ll be sure to report on how that goes.
Check out Organizing Junkie for more menu planning fun.
