Menu Plan – Week of May 10

Avocados are not exactly local in my neck of the woods. When I saw them at Trader Joe’s at a great price I couldn’t resist, though. Into the cart they went and on our menu they will be.

After a bit of a reintroduction to soaked/sprouted/soured grains my husband and toddler are back on grains a few times a week and are doing well. A few times a week doesn’t seem to be too much grain for them when they’re eating lots of other veggies, fruit and quality protein.

Monday

• breakfast: eggs, bacon, oranges
• dinner: Thai beef lettuce cups with cucumber and carrots and Thai dipping sauce. brown rice cooked in chicken stock
• prep: soak rice in morning, soak millet, make yogurt, start sprouting garbanzos and radish seeds

Tuesday

• breakfast: millet porridge, eggs
• dinner: Barbecue chicken salad, baked potatoes
• prep: make chicken stock

Wednesday

• breakfast: smoothies
• dinner: Omelets with raw cheese, tomato and onion. flax crackers with guacamole.
• prep: make crackers and guacamole, thaw beef

Thursday

• breakfast: eggs, bacon and oranges
• dinner: sprouted garbanzo burgers (a grain-free version) with radish sprouts, greens and garlic-avocado cream sauce. steamed broccoli with butter and lemon.
• prep: whiz up burger mix in the food processor in the morning, soak oats

Friday

• breakfast: soaked oats with walnuts, currants and butter
• dinner: salisbury steaks, mushrooms,  baked potatoes, cortido, salad w/ homemade dressing, pumpkin pudding.
• prep: bake pudding in the morning.

For hundreds of menus visit Laura.