Menu Plan: Week 2 of NSM
Our meals certainly don’t seem meager despite not going to the grocery store. A few things I wish I had bought more of in preparation for NSM (no spend months):
- cheese
- peanut butter
- fruit
- onions
- more cheese
- more fruit
I didn’t realize how much fresh fruit we ate as a family, or cheese for that matter. I usually buy raw cheese, so eating it cold as a snack or shredded on top of beans, soups, etc. is perfect for us. I am rationing both fruit and cheese thus far and so am doing a lot more baking for snacks. I am trying to cut way back on my grain consumption (i.e. 1 serving a day or so), so I am very thankful for the coconut flour we have on hand. I will share some recipes for cranberry-walnut muffins and other yummy coconut flour baked goods.
Here’s what we’re eating this week:
Sunday
Breakfast: Eggs, yogurt w/ jam.
Dinner: Beans, beef & rice.
To do: bake muffins, thaw chicken.
Monday
Breakfast: Porridge, muffins.
Dinner: Baked chicken, roasted butternut squash, cabbage salad.
To do: soak porridge before bed, mix up squash pudding, soak almonds for crispy nuts, soak SF seeds for sprouts.
Tuesday
Breakfast: Eggs, squash pudding.
Dinner: Beef & bean chili, muffins, cabbage salad.
To do: start porridge in crock pot before bed
Wednesday
Breakfast: Overnight crock pot porridge
Dinner: Root vegetable cobbler with chicken and millet dumplings.
To do: blend batter for bread and soak beans.
Thursday:
Breakfast: leftover porridge, eggs.
Dinner: Italian bean pot, blender batter oatmeal bread.
To do: soak millet, thaw chicken, make yogurt in crock pot.
Friday:
Breakfast: Eggs, bread
Dinner: Crock pot beans with vegetables and millet.
To do: prep crock pot for chicken & quinoa.
Saturday:
Breakfast: Breakfast millet.
Dinner: Chicken & quinoa.
For more menus visit Laura.
