Time for what’s up in my kitchen this week!
You might notice a small difference with our veggie portion of our meals: We are participating in this year’s CSA (community-shared agriculture) from a local farm; I don’t often have a lot of notice on WHAT we’re getting this week, but I know we’re getting alot!
If you see some repeats from recent meal plans it’s either 1) we really loved it and want it again or 2) I didn’t get to make it. How is this possible if I’m sticking to my meal plan? EASY! I always make enough for leftovers, and we have at least one or two meals a week that become leftovers ONLY.
Small disclaimer: I’ve made many of these recipes, but not all! If you’d like to know which ones I find tried and true, just ask!
BREAKFAST: soaked oatmeal, fresh fruit of choice, eggs
LUNCH: Kale salad with walnuts & blackberries; grilled hallibut with lemon, garlic & sage; honey-roasted dijon potatoes
DINNER: refried beans (omit bullion and just use real chicken broth!); soft tacos (this paleo wrap) stuffed with ground beef, sauteed green peppers & onions, guacamole
BREAKFAST:yogurt with chocolate roasted nuts, fresh fruit, sauteed onions for those so inclined ;-)
LUNCH: scrambled eggs + cheese in almond-flour wrap, steamed broccoli, apple slices
DINNER: guacamole +bacon grilled cheese sandwich (make it just like it sounds!), roasted tomatoes (no recipe yet!), steamed green beans,
EXTRAS: making sweet potato & apple fruit leather
BREAKFAST: scrambled eggs, smoothies (hidden spinach!), toast with this soaked bread
LUNCH: Peanut butter jelly sandwiches, steamed broccoli, apple slices
DINNER: Rosemary Ranch Chicken, sweet potato chips, onion peas, healthy no-bake cookies
EXTRAS: soak flour for biscuits
BREAKFAST: super berry smoothie, soaked biscuits, homemade breakfast sausage (I make a bunch at once, and then just pull out what I need from the freezer!)
LUNCH: sprouted pizza (using this dough recipe) + sauce and fresh mozzarella, fresh fruit of choice
DINNER: slow-cooker brisket with bourbon BBQ sauce, sweet potatoes with pecan crust, *CSA Vegetable*
BREAKFAST: scrambled eggs, smoothies (hidden veggies!), toast with this soaked bread
LUNCH: apples with peanut butter, grilled chicken topped with red sauce, miniature chop salad
DINNER: Grilled Steak with Jalapeno Lime Butter, healthy cheese biscuit, *CSA Vegetable*
EXTRAS:make almond cookies
BREAKFAST: toast (from this soaked bread), homemade breakfast sausage, bananas + strawberries
LUNCH: scrambled eggs, pumpkin muffins, bananas, kale+apple juice
DINNER: garlic chive green beans, tri-color sage potatoes, pomegranate-glazed baked chicken (I won’t roast a whole, maybe a half or pieces)
EXTRAS: soak flour for bread
BREAKFAST: coconut flour pancakes with added blueberries, bacon
LUNCH: peanut butter sandwiches with homemade bread, fresh fruit, yogurt
DINNER: Mongolian Beef, fried rice, steamed broccoli
EXTRAS: bake bread,