It’s time for planning the weeks meals. We were fortunate to pick up a wide variety of delicious fruits and vegetables at the market this week including some more wild apricots (a post is brewing about those, so check back). Money is tight here and so is time so I’m trying to be particularly conscious of only eating out when absolutely necessary. If I were wiser, I’d preplan picnics but I’m not quite there yet.
But here it is, lot’s of nourishing healthful foods in our meal plan. Check out this post from Organizing Junkie for more meal plans.
Monday:
- Breakfast: Out
- Lunch: Chicken Noodle Soup, Real Pickles
- Dinner: Pot Roast with Carrots & Onions, Roasted Fingerling Potatoes, Sauerkraut, Caesar Salad
- To Do: Soak Lentils, Can Peaches, Culture Viili, Culture Piima, Culture Yogurt, Soak Flour for Sourdough, Start Sprouting Spelt
Tuesday
- Breakfast: Fried Eggs on Sauteed Greens with Garlic, Fresh Peaches
- Lunch: Leftover Pot Roast, Green Salad
- Dinner: Lentil Stew, Sauerkraut, Baby Beet and Arugula Salad, Sourdough Bread with Butter
- To Do: Make Nectarine Leather, Make Power Bars, Boil Eggs, Soak Flour for Crackers
Wednesday
- Breakfast: Yogurt, Crispy Walnuts, Nectarines
- Lunch: Out
- Dinner: Salmon Wrapped in Fennel Fronds, Simple Salad, Green Beans with Olive Oil and Herbs, Parsley Root & Fingerling Potato Gratin with Piima Cream, Wild Apricot Clafoutis
- To Do: Make Egg Salad, Make Mayonnaise, Make Soaked Flour Crackers, Drop off Compost
Thursday
- Breakfast: Yogurt, Crispy Walnuts, Nectarines
- Lunch: Egg Salad, Lettuce, Soaked Flour Crackers, Real Pickles, Watermelon
- Dinner: Eggplant & Tomato Casserole with Basil, Simple Salad
- To Do: Soak White Beans, Thaw Chicken, Make Kimchi
Friday
- Breakfast: Yogurt, Crispy Walnuts, Nectarines
- Lunch: Leftover Lentil Stew, Real Pickles, Simple Salad
- Dinner: Carrot Souffle, Roasted Beets, Sauerkraut, Simple Salad, Swiss Chard with Garlic
- To Do: Continue to Soak Beans, Soak Flour for Buttermilk Biscuits, Dry Spelt for Milling, Soak Oats
Saturday
- Brunch: Buttermilk Oat Flour Biscuits, Fried Eggs with Piima and Herbs, Beet Greens Sauteed with Garlic
- Dinner: Herb Roasted Chicken, Simple Salad, Braised Fennel with Basil, Purple Beans with Olive Oil, Herbs & Pine Nuts, Sauteed Wild Mushrooms & Salsify (if we’re lucky!)
- To Do: Cook Beans, Culture Piima, Culture Viili, Culture Yogurt, Hunt for Wild Mushrooms, Mill Spelt, Make Bone Broth, Make Baked Oats, Soak Flour for Bread
Sunday
- Breakfast: Baked Oats, Viili
- Lunch: Out at the Market
- Dinner: Kale & White Bean Soup, Sourdough Bread, Simple Salad, Roasted Beets, Sauerkraut
- To Do: Go to Market, Clean Fridge, Evaluate Meal Plan, Culture Ginger Beer, Culture Water Kefir, Make Mayonnaise, Make Chicken Salad, Soak Flour for Sprouted Bread, Bake Sourdough
← Previous Post
Sunday Night Supper: Sourdough Pizza & Caesar Salad
Hi Jenny,
I still continue to enjoy your blog, I marvel at how you have the time and endurance to create all these handcrafted foods. I am wonder what your version of power bars are and if you have a recipe. They intrigued me!! Thanks!
Looks good. I recently started eating the NT way. It is a learning process but one that I am loving. I am glad I found your blog and will definately get some ideas for my family.
That baked oatmeal looks amazing! My little guy eats oatmeal every morning for breakfast; even when I try to make something else, something “special” (like pancakes or scrambled eggs) he always tries to hold out for his oatmeal. He doesn’t seem to like the consistency of scrambled eggs, so this will be perfect! He’ll get to still eat his oatmeal for breakfast, with the addition of some pasture-fed eggs unbeknownst to him! Thank you for sharing your MPM and your recipes!
Best,
Sarah
PS – Ditto on the power bar recipe request! Though I’m thinking about making some “granola” bars out of the baked oatmeal (which my little guy also seems to love). Cook it once, then turn it out and cut it into squares or rectangles and, if needed, bake slightly once more (like biscotti) or lightly air dry the pieces before keeping them in a sealed container. What do you think, have you ever made it that way?
PPS – One more question for you . . . now that I notice that you are making water kefir this week. I’ve been thinking about making up a batch but all I can find are milk kefir grains at our local co-op. I read somewhere about converting them to water kefir through a series of rinsings?? Have you ever done this or do you have any suggestions? Can I make it with the milk kefir grains? I appreciate your help!
Sarah’s last post: Contemplating Vaccinations.
I’m working on the power bars tonight and–hopefully–I’ll be able to post the recipe soon. It’ll contain coconut and almond flours in addition to nutbutter and some other goodies.
As for water kefir, I’ve always used water kefir grains and should have a bunch ready to go again pretty soon. I’ve heard of converting milk kefir grains, but haven’t tried it at all.
I know this was posted a LONG time ago….but I am curious how long you spend in the kitchen? I have not been able to do nearly as much food prep as you do (it hasn’t become habitual yet- adding one or two new things at a time) and I am curious as to what kind of time commitment this takes? Any suggestions as to how to be efficient (do you do all of it at one time-morning/night? and do you have to work around kids?) I feel like I am in the kitchen all of the time and cannot handle nearly the workload you are accustomed to.