Menu Plan – Grain Free & Globetrotting

Pictured above is the first red tomato to come from our heirloom tomato plants. We have gotten cherry tomatoes and small globes here and there, but I have been anxiously awaiting the arrival of the ripe brandywines. Generally I really enjoy a sliced brandywine, but today I will have to pass. I spent 11 hours yesterday prepping tomatoes and canning and dehydrating them. I really enjoyed that time of methodical work, but tomatoes just don’t seem all that appetizing today.

Instead, this week, I am attempting to branch out a bit more and eat a different style of cuisine every night. From the classic French roasted chicken to the curry of India to Asia’s skinless gyozas we are traveling the globe this week with our grain free dinners.

Monday

• breakfast: scrambled eggs, blueberries
• dinner: Roasted chicken and vegetables (potatoes, carrots, beets), green beans
• prep: make chicken stock in crock pot

Tuesday

• breakfast: smoothies: yogurt, fruit, coconut oil, stevia
• dinner: Meatza with mushrooms & peppers, greens
• prep: thaw chicken liver

Wednesday

• breakfast: bacon & eggs
• dinner: Weston Price chapter potluck – bringing grain free tabbouli
• prep: pick up csa & milk from farm, thaw ground pork

Thursday

• breakfast: nut and fruit “cereal” with raw milk
• dinner: chicken curry with chicken & chicken liver (shhh… don’t tell the papa – he prefers his liver as a surprise.), coconut flour biscuits, salad
• prep: bake biscuits in morning

Friday

• breakfast: coconut flour biscuits, fried eggs
• dinner: skinless gyozas with dipping sauce, vegetable stir fry
• prep:

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