Monday, April 1, 2013

Weekly Menu Plan #70 ~ Food For April

Good morning!  Happy April!  We are on Easter break this week and today is our LFD (Last Frost Date).  All you gardeners out there know what that means: there will be a whole lotta plantin' goin' on!  Perfect timing, if you ask me.  We are keeping things quite simple on the menu plan to make room for all the gardening.  There's no denying it.  I'm quite giddy about this week!

To do:  make hummus, thaw chicken stock for tomorrow
Breakfast:  Porridge & Eggs
Lunch:  Grilled Ham & Cheese Sandwiches, Mandarin Oranges
Dinner:  Leftover Easter Brisket, Shredded Carrot Salad

To do:  make yogurt
Breakfast:  Fried Eggs & Avocado Slices
Lunch:  Quesorritos
Dinner:  Nourishing Potato Cheddar Soup (with added broccoli blended in), Beet Salad (with grated fennel added)

To do: soak lentils & rice for tomorrow's dinner
Lunch:  Summer Sausage (Organic, Grass-fed), Raw Cheese, Apple Slices
Dinner:  Taco Salad using Leftover Brisket, Sauteed Garlic Asparagus

Lunch:  GF Turkey & Cheese Sandwiches, Hummus & Carrot Slices
Snack:  Orange Julius

Breakfast:  GF Mighty Tasty Hot Cereal With Raw Milk & Coconut Sugar
Lunch:  Raw Cheese & Apple Slices, Summer Sausage, Mandarin Oranges

Breakfast:  Coconut Flour Crepes
Lunch:  Irish Nachos Using Leftover Roasted Fingerlings & Chicken From Last Night

Lunch:  Leftovers
Dinner:  Leftovers
(Sunday is my day off.)

1 comment:

  1. Hey Katie, how long have you guys been Gluten Free for? What sort of changes have you noticed in you and your family since going that way? Do you find it hard to come up with Gluten free meals or is it second nature now? Lots of questions for you, sorry!


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