With planting season well underway, I quickly write this while baby naps. It's a jolly time of year here at the Riddle Ranch. The weather is perfect and we only come inside to prepare food and sleep. Now let's see if I can jot down this week's menu plan before he wakes up...
Monday:
To Do: make hummus & cookie dough bites
Breakfast: Porridge & Eggs
Lunch: GF Almond Butter & Manuka Honey Sandwiches, Carrot Slices, Probiotic-Rich Ranch Dressing, Raw Cheese Slices
Snack: Orange Julius
Dinner: Nourishing Potato Cheddar Soup (leftover from last week), Salad
Tuesday:
To Do: thaw ground beef for Thursday night
Breakfast: Grain-Free Raspberry Chocolate Chip Muffins
Lunch: Turkey, Cheese, & Hummus Wraps, goji berries, cookie dough bites
Snack: Carrot Cake Smoothies
Dinner: Curried Steak with Parsnips & Snow Peas, Steamed Artichokes with Lemon Garlic Butter
Wednesday:
To Do:
Breakfast: Yogurt with Maple Syrup & Frozen Berries
Lunch: Nut Butter & Berry Wraps, hummus, carrot sticks, raw cheese slices
Snack: Apple Pie Smoothies
Dinner: Bacon Spinach Oven Omelette, Quick Beet Salad (using carrots instead of fennel)
Thursday:
Breakfast: Raw Chocolate Breakfast Shake
Lunch: GF Ham & Cheese Sandwiches, Oranges, Leftover Muffins from Monday Morning
Snack: Nut Butter & Honey Popcorn
Dinner: Mexican Meat & Potato Melt, Maple Mustard Chard Salad
Friday:
Breakfast: GF Mighty Tasty Hot Cereal
Lunch: Summer Sausage (organic, grass-fed), Raw Cheese, Carrot Sticks, Hummus, Oranges, Coconut Secret Bars
Snack: Strawberry Cacao Smoothies
Dinner: Homemade Chipotle
Saturday:
Breakfast: Coconut Flour Crepes
Lunch: Quesorritos
Snack: Strawberry Lemonade Slushies
Dinner: Split Pea Soup, Biscuits
Sunday:
Breakfast: Eggs with Tomato & Avocado Slices
Lunch: Leftovers
Dinner: Leftovers
(Sunday is my day off)