Menu Plan: Mostly Grain-Free
It has been some time now since I shared a menu plan. The truth is it has been 3-4 weeks since I actually used one. My husband came down with bronchitis and laryngitis and missed eight days of work. Then our toddler came down with the sniffles, which thanks to herbal tinctures, only lasted a few days.
So if you are wondering why articles have been a little sparse around here it is probably because I have been digging myself out of laundry and dish piles. You may also notice a few changes around this space in the coming days. That’s because I have been plucking away at a new design for weeks now.
All of that being said we are still leaning more towards a grain-free diet as my husband works his way back to health. Sadly that also means lots of store-bought, not so seasonal produce for the time being.
The good news is the farmer’s market down the road is opening this weekend and our garden is happily springing forth green shoots due to the recent rain. We may be eating home grown salads here in a matter of weeks!
Sunday
- breakfast: soaked oatmeal with coconut oil, butter, and peanut butter
- dinner: Tuna Salad w/ evoo, lemon juice, and home-canned pickles. Brussels sprouts and potatoes roasted in coconut oil.
- prep: soak oats
Monday
- breakfast: soaked oatmeal with coconut oil, butter, cinnamon, and sunflower seeds
- dinner: Baked wild salmon with butter and lemon, roasted squash, Salad with homemade dressing
- prep:soak lentils and garbanzo beans, start green sprouts
Tuesday
- breakfast: eggs + bacon
- dinner: Spaghetti squash with meat and vegetable tomato sauce, salad w/ balsamic vinaigrette.
- prep: make more salad dressing, dehydrate nuts
Wednesday
- breakfast: eggs
- dinner: Taco salad with grass-fed beef, sprouted lentils, raw cheese, avocado, salsa.
- prep: pick up milk from farm, thaw chicken
Thursday
- breakfast: eggs
- dinner: Pan roasted chicken in coconut curry sauce, Brussels sprouts roasted in coconut oil, salad w/ balsamic vinaigrette.
- prep: soak oats for baked oatmeal,
Friday
- breakfast: baked oatmeal
- dinner: Sprouted garbanzo burgers with raw cheese, homemade aioli, and raw vegetables. Roasted squash.
- prep: bake oatmeal
Menu Planning Resources
- Books & DVDs – Inexpensive e-books, what to eat, and nourishing cookbooks.
- Kitchen Tools & Appliances – Mixers, Grain Mills, Dehydrators, and Sprouted & Fermented food equipment.
- Raw Cheese and Grass-Fed Butter – Nutrient dense foods we use often.
- Blank Weekly Menu Planner – The download that I use on a weekly basis and keep on my refrigerator.
For hundreds of menus visit Laura.
I am enjoying the meal plans that are low to no grains! 😉
2 meals a day… very impresive! I unfortunately have an extremely high metabolism making me hungry if I don’t eat 3-5 times a day. But, I love food and have a very healthy weight – being grain free helps! 😉
Primal Toad- We do eat lunch :). I just never actually plan them because I like to make enough dinner to have leftovers. When we don’t have leftovers it’s usually tuna salad, smoothies, or a combo of cheese, nuts, and veggies.
Even without grains your menu sounds yummy!
I have always used EVOO to roast veggies but I see that you use coconut oil. I think I’ll try it.
Kay – I used to always use EVOO to roast veggies as well. Then I did some research regarding which fats are best for cooking with. Turns out EVOO, being a monounsaturated fat, isn’t as stable as coconut oil, lard, tallow, etc. for heating. So I save the good EVOO for salads and low-heat cooking and use coconut oil or lard for roasting now.