Sunday, July 8, 2012

Real Food Weekly Menu Plan #35


Last week I made my first batch of pho with this recipe.  Not only was it super nutritionally jam-packed, it was delicious and fun to make.  I highly recommend this experience.  Next time I make it I'm going to start the broth the morning before, let it simmer all that day and night, and sick it in the fridge in the morning to let the fat rise to the top so I can skim it off.  Allowing the broth to cook longer will yield a richer flavor.

Breakfast:  Paleo Almond Flour Crepes with Cream Cheese & Blueberries
Lunch:  Macaroni & Cheese (using rice noodles)
Snack:  Very Cherry Smoothies
Dinner:  Simple Summer Succotash

Tuesday: Jeremy comes home from Brazil!
To do: thaw and season fish for tomorrow night
Lunch:  Quesorritos & Bell Pepper Slices to Dip in Baba Ghanoush

Breakfast:  Sourdough Toast with Cream Cheese & Fresh Berries
Snack:  Watermelon

To do: soak porridge, thaw enchilada sauce & short ribs
Breakfast:  Eggs with Pastured Bacon, Tomato Slices, & Avocado
Lunch:  Sourdough Grilled Ham & Cheese Sandwiches with Avocado & Tomato Slices

Breakfast: Porridge & Eggs
Dinner:  Summer Veggie Skillet Pizza with Pesto instead of Pizza Sauce

Lunch:  Irish Nachos

To do: Menu Plan
Breakfast:  Zucchini Pancakes with Cottage Cheese & Tomato Slices
Lunch: Leftovers
Dinner:  Leftovers
(Sunday is my day off)

I'm sharing this at Monday Mania, MAK Meal Plans.

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