Today I am posting the upcoming week’s menus, not because they are great, creative or exciting, but because they are fairly typical. Here’s the legend: B=breakfast; prep=work I do during the day to prepare food in advance; L=lunch; S=snack; D=dinner, includes desserts on some nights, but not most nights. NT### is the page number where the recipe can be found in Nourishing Traditions; the same goes for CWC### Cooking with Coconut Flour. Recipes floating around in my head just have (ingredients and cooking notes). Beverages are always filtered water.

Sunday B: Coconut milk pancakes CWC45 (double)
prep: start mint chutney NT105, soak pinto beans for sprouting, grocery shopping day
L: Organic peanut butter and “jelly” (actually all-fruit preserves, but the kids like to think it’s jelly) sandwiches on Ezekiel bread
S: Organic Kiwifruit
D: Grassfed ground beef patties (add rosemary and crushed garlic, fry in coconut oil, drizzle with butter when done), steamed organic broccoli, organic leafy green salad, Coconut Bread CWC44

Monday B: Spinach Kiku NT440
prep: take tuna out of freezer, soak 3 1/2C flour in 1 1/2C water and 4T whey for pizza crust, sprout pinto beans
L: Boar’s Head sliced meat (whatever’s on sale) sandwiches with cocomayo, organic lettuce and tomato on Ezekiel bread
S: sprouted grain tortilla “chips” (fry up in some coconut oil until crispy), homemade salsa (just garlic, onion, tomato and cilantro, chopped up)
D: Red Pepper Soup NT218, toasted pita breads, Cucumber Yogurt Dip NT173

Tuesday B: Bacon Cheese Biscuits CWC47 (make a batch and a half, leave cheese out of 2 for Rose)
prep: start chicken broth NT124, make Tomato Sauce NT154, marinate tuna NT262, pick up eggs from farmer, slice and freeze 3 organic bananas for Friday’s breakfast
L: Homemade Pizza (soaked grain dough, homemade spaghetti sauce from freezer, raw milk cheese, black olives. Use poi on Rose’s)
S: Sliced organic apples with organic peanut butter for dipping
D: Grilled Tuna NT262, Tomato Sauce NT154, Green beans (steam with Italian seasonings and organic chopped tomatoes for adults, raw for kids), Cream Cheese squares CWC84 (cut very small so Rose can have one)

Wednesday B: Scrambled Pastured Eggs, toasted Ezekiel bread with pasture butter
prep: soak 1C rice in 1C water with 4T whey for Mexican Beans and Rice
L: leftovers
S: Organic bananas dipped in chocolate coconut sauce (melt 2T butter and 2T coconut oil, not exceeding 115°, whisk in 3t cocoa powder, 2t maple syrup, tiny pinch of salt, refrigerate until thickened but not firm)
D: Grassfed Simple Lamb NT342, Mint Chutney, steamed organic asparagus, Honey Muffins CWC57 (make a double batch)

Thursday B: leftover Spinach Kiku from Monday
prep: take inventory of staples, cleaners, paper products, make menus and shopping list for next week
L: Mexican beans and rice (Cook sprouted pinto beans and rice together until both are soft. Stir in cumin and a touch of chili powder, add leftover homemade salsa from Monday’s snack. Serve with sliced avocado)
D: Carrot Soup NT221, Chicken a la King (chicken from making stock, added to “white” sauce [it's brown when you make it with bulghur flour and homemade stock!], and a handful of organic frozen peas) on Popovers CWC49

Friday B: smoothies (a bag of organic frozen berry mix, frozen organic banana, raw milk, a tiny drizzle of flax oil and raw pastured eggs)
L: Leftover Mexican Beans and Rice wrapped up in sprouted organic flour tortillas and fried in butter
S: Organic orange slices between jicama slices (like a sandwich)
D: Grassfed Basic Baked Chicken NT281 (save bones for next week’s stock), Potato Pancakes NT406, organic green salad, Chocolate Chip Cake CWC91

Saturday (Mom’s Sabbath Rest) B: Evil, Boxed Cold Cereal (okay, the organic, non-extruded type at least, with raw milk!)
L: clean out the refrigerator of all leftovers
D: Eat out on the way to church