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: pumpkin pie oatmeal, bacon, raspberries
LUNCH: cucumbers in greek dressing, hamburgers, smoothies (hidden spinach)
DINNER: Buttery Roasted Chestnuts, Chicken Kiev, onion peas
EXTRAS: soak wheat for bread
BREAKFAST: homemade pineapple+beet+carrot juice; french toast sticks
LUNCH: bananas with peanut butter (sandwich, for those inclined), steamed broccoli, homemade yogurt with toppings of choice
DINNER: Beef Bourguignon, mashed potatoes
EXTRAS: make bread
BREAKFAST: coconut flour pancakes (I add blueberries), sliced apples (with peanut butter)
LUNCH: cucumbers in greek dressing, smoothies, BLT sandwiches
DINNER: Bacon-wrapped green beans (recipe soon!), sweet maple chicken BBQ (real food substitutions! cut out that brown sugar and sub rapadura!), roasted tomatoes (recipe soon on this, too!)
EXTRAS: make homemade larabars
BREAKFAST: scrambled eggs; choice of biscuit, bread, or oatmeal; bananas
LUNCH: grilled chicken with this rub, leftover bacon-wrapped green beans, homemade yogurt with toppings of choice, fresh fruit of choice
DINNER: Balsamic glazed salmon (substitute healthy oil for canola!), tri-color potatoes, *CSA Vegetable*
EXTRAS: make chocolate zucchini bread, soak flour for biscuit
BREAKFAST: biscuit, bacon, smoothies (hidden spinach!)
LUNCH: Peanut butter roasted chickpeas, bruschetta, *CSA Vegetable*, fresh fruit of choice
DINNER: fajitas with green peppers and onions, using this paleo wrap for tortilla, homemade refried beans
EXTRAS: healthy pumpkin pie
BREAKFAST: sprouted flour blueberry muffins, scrambled eggs, homemade pineapple+beet+carrot juice
LUNCH: bacon, homemade coleslaw, apples with peanut butter
DINNER: paprika rosemary chicken, cucumbers in greek dressing, *CSA Vegetable*
EXTRAS: soak flour for bread, make sprouted peanut butter cookies
BREAKFAST: sprouted cheddar bacon scones, smoothies (hidden spinach!), fresh fruit of choice
LUNCH: paleo pretzels, roasted carrots and onions, fresh fruit of choice, leftover chicken from last night
DINNER: steak with paprika vinaigrette, *CSA vegetable*, rice
EXTRAS: bake bread,