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.

Monday:

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

Snack:  Cranberry Walnut Smoothies

Dinner:  Cornbread Casserole Using GF Cornbread

Tuesday:

To do: make hummus & yogurt, thaw chuck roast for Thursday night

Breakfast:  Grain-Free Chocolate Raspberry Muffins

Lunch:  Raw Cheese, Summer Sausage (organic, grass-fed), Cookie Dough Bites, Organic Freeze-Dried Berry Mix

Snack:  Carrot Cake Smoothies, Fresh Strawberries(!)

Dinner:  GF Cauliflower Pizza with Pesto & Olives, Steamed Artichokes with Garlic Lemon Butter

Wednesday:

Breakfast: Yogurt with Frozen Berries & Maple Syrup

Lunch:  GF Turkey & Cheese Sandwiches, Hummus & Carrot Sticks, Cookie Dough Bites

Snack:  Apple Pie Smoothies

Dinner:  Nourishing Potato Cheddar Soup, Quick Beet Salad (using spring onions & red cabbage instead of shallot & fennel)

Thursday:

To do: soak blak-eyed peas for Saturday

Breakfast:  Chocolate Breakfast Shakes

Lunch:  Raw Cheese & Apple Slices, Cookie Dough Bites, Leftover Soup In A Thermos

Snack:  Orange Julius

Dinner:  Slow Cooker Chuck Roast Supreme Over a Bed of Lettuce

Friday:

To do: make breakfast cookies

Breakfast:  GF Mighty Tasty Hot Cereal

Lunch:  GF Ham Sandwiches, Hummus & Carrot Sticks, Leftover Muffins from Monday

Snack:  Strawberry Lemonade Slushies

Dinner:  Linguine with Peas & Sage (using fresh snow peas & rice noodles), Raw Samoa Cookies

Saturday:

To do: rinse & cook black-eyed peas in crock pot in the morning

Breakfast:  Paleo Lemon Vanilla Bean Breakfast Cookies

Lunch:  Quesorritos & Oranges

Snack:  Nut Butter & Honey Popcorn

Dinner:  Black-Eyed Pea & Artichoke Salad (using dried, soaked, then cooked peas & leftover artichoke hearts from Tuesday), Leftover Chuck Roast Supreme

Sunday:

Breakfast:  GF Chocolate Chip Scones (using coconut sugar instead of agave nectar)

Lunch:  Leftovers

Dinner:  Leftovers

(Sunday is my day off)