Sunday, April 7, 2013

Weekly Menu Plan #71 ~ Finding A Quick, Enjoyable Routine

If you have been following our menu plans recently, you have probably noticed one week only slightly differs from the next.  Here is why: when I find meals that my family (or the majority of them) likes, and it's quick to make, I bring it back the following week.  And the next.  And the next until we tire of it.  The children have even come to know which day of the week it is depending on the breakfast.  It must be Thursday because we are drinking yummy chocolate breakfast shakes this morning.  This has actually brought a sense of stability that routine so often imparts.  With so much change and business whirling around, knowing you will wake up to a breakfast you enjoy every specific morning of the week brings comfort.  It just does.

To do: make cookie dough bites, thaw chicken stock for Wednesday night
Breakfast:  Porridge & Eggs
Lunch:  GF Almond Butter & Manuka Honey Sandwiches, Carrot Slices & Probiotic-Rich Ranch Dressing, Raw Cheese Slices

To do: make hummus & yogurt, thaw chuck roast for Thursday night
Lunch:  Raw Cheese, Summer Sausage (organic, grass-fed), Cookie Dough Bites, Organic Freeze-Dried Berry Mix
Snack:  Carrot Cake Smoothies, Fresh Strawberries(!)

Lunch:  GF Turkey & Cheese Sandwiches, Hummus & Carrot Sticks, Cookie Dough Bites
Dinner:  Nourishing Potato Cheddar SoupQuick Beet Salad (using spring onions & red cabbage instead of shallot & fennel)

To do: soak blak-eyed peas for Saturday
Lunch:  Raw Cheese & Apple Slices, Cookie Dough Bites, Leftover Soup In A Thermos
Dinner:  Slow Cooker Chuck Roast Supreme Over a Bed of Lettuce

To do: make breakfast cookies
Lunch:  GF Ham Sandwiches, Hummus & Carrot Sticks, Leftover Muffins from Monday
Dinner:  Linguine with Peas & Sage (using fresh snow peas & rice noodles), Raw Samoa Cookies

To do: rinse & cook black-eyed peas in crock pot in the morning
Lunch:  Quesorritos & Oranges
Dinner:  Black-Eyed Pea & Artichoke Salad (using dried, soaked, then cooked peas & leftover artichoke hearts from Tuesday), Leftover Chuck Roast Supreme

Breakfast:  GF Chocolate Chip Scones (using coconut sugar instead of agave nectar)
Lunch:  Leftovers
Dinner:  Leftovers
(Sunday is my day off)


  1. We do things similarly, as far as the same breakfasts on the same days of the week. My kids really seem to enjoy it, and get upset when it changes- like on Easter morning. I cooked something different, instead of our usual porridge breakfast, and then we had porridge on Monday. The kids were so confused because it wasn't Sunday, yet here we were eating our Sunday breakfast!

  2. Thank you so much for your blog! I absolutely love it and can't wait to try out your recipes!

  3. I love reading your menu plans! We have been on GAPS for 5 months and am going to switch to staying gluten free soon. Can I ask what gf bread you buy or make?


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