It's amazing to me that we enter into May this week. From the looks of our bursting, quickly-growing garden and swiftly-rising temperatures, I supposed it shouldn't be so surprising. We are in one of those seasons that gallop along faster than we would care it to, but as we hold on tight, there will be many stories to tell, lessons, learned, and blog posts to share about it all. In the meantime, we still have to eat and I personally rely on these menu plans, so let's get to this week's:
Monday:
To do: make mostly raw bars, thaw beef for Wednesday night
Breakfast: Porridge
Lunch: Almond Butter & Manuka Honey Wraps, Oranges, Hummus & Carrots
Snack: Strawberry Cacao Smoothies
Dinner: Irish Nachos
To do: make yogurt
Breakfast: Paleo Lemon Chia Seed Muffins
Lunch: Turkey, Cheese, Tomato, Hummus Lettuce Wraps, Almonds, Mostly Raw Bars
Snack: Orange Julius
Dinner: Sautéed Fava Beans tossed with Sliced Tomatoes & Wrapped in Prosciutto, Quick Beet Salad (using carrots instead of fennel)
Wednesday:
To do: thaw refried beans
Breakfast: Yogurt with Fresh Strawberries
Lunch: Sourdough Ham & Cheese Sandwiches, Oranges, Mostly Raw Bars
Snack: Carrot Cake Smoothies
Dinner: Simple Taco Salad
Thursday:
To do: thaw chicken stock for Saturday
Breakfast: Chocolate Breakfast Shake
Lunch: Leftover Taco Salad, Oranges, Carrots & Hummus
Snack: Nut Butter & Honey Popcorn
Dinner: Savory Cakes (using chard instead of spinach)
Friday:
Breakfast: GF Mighty Tasty Hot Cereal
Lunch: Leftover Savory Cakes, Oranges, Mostly Raw Bars
Snack: Cranberry Walnut Smoothies
Dinner: Homemade Chipotle
Saturday:
Breakfast: Paleo Almond Flour Crepes
Lunch: Quesorritos
Snack: Strawberry Lemonade Slushies
Dinner: Creamy Tomato Bisque, Grilled Cheese Sandwiches, Butterscotch Pudding
Sunday:
Breakfast: Fried Eggs, Tomatoes, Avocados
Lunch: Leftovers
Dinner: Leftovers
(Sunday is my day off.)
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