Weekly Menu Plan ~ First Week of Autumn

Hot tea (and coffee too, of course), rainy days, turning leaves, sweaters, scarves, boots, and everything pumpkin.  It's true.  I am one of those autumn-lovers.  With such a long, hot summer that we have here, the transition to fall always feels miraculous.  It gets to the point where you start to wonder, will it ever cool down?  One starts to doubt.  But then it does, and all of us lovers of cool, crisp, and cozy dawn as many layers as possible and rejoice over a bowl of soup.

Monday:
To do: soak porridge
Breakfast:  Paleo Breakfast Bread (sans stevia)
Lunch:  Turkey & Cheese Sandwiches, Grapes, Hard-Boiled Eggs
Snack:  Carrot Cake Smoothes
Dinner:  Gluten-Free Turkey Pesto Pasta, Zucchini Gratin


Tuesday:
To do: start chicken stock after dinner
Breakfast: Porridge
Lunch:  Nut Butter & Manuka Honey Sandwiches, Raw Cheese Slices, Carrot Sticks, Sprouted Pumpkin Seeds
Snack:  Cleansing Grape & Fig Smoothies
Dinner:  Slow Cooker Herbed Lemon Chicken, Salad 


Wednesday:
To do: make cookie dough bites
Breakfast:  GF Mighty Tasty Hot Cereal
Lunch:  Olives, Tortila Chips, Raw Cheese, Pears
Snack:  Apple Pie Smoothies
Dinner:  Summer Veggie Skillet Pizza using pesto instead of tomato sauce


Thursday:
Breakfast:  Chocolate Breakfast Shake
Lunch:  Turkey & Cheese wrapped in Lettuce, cookie dough bites, Sprouted Sunflower Seeds
Snack:  Blueberry Bliss Smoothies
Dinner:  Caprese Salad over Zoodles (zucchini noodles made with a julienne peeler), Leftover Chicken


Friday:
Breakfast:  Apple-Cinnamon Qia Cereal
Lunch:  Ham & Cheese Sandwiches, Carrot Sticks, Hummus, Oatmeal Chocolate Chip Cookies
Snack:  Nut Butter & Honey Popcorn
Dinner:  Warming Butternut Squash Soup & Gluten-Free Biscuits


Saturday:
Breakfast: Paleo Pumpkin Pancakes (using butternut squash instead)
Lunch:  Quesorritos
Snack:  Pears & Walnuts
Dinner:  Simple Taco Salad


Sunday:
Breakfast:  Grain-Free Chocolate Chunk Zucchini Muffins
Lunch:  Leftovers
Dinner:  Leftovers
(Sunday is my day off.)