>Menu Week of April 4

>We spent the weekend away and had a wonderful time. At home we try to eat real, traditionally prepared food. But when we go to the homes of others we eat what we are served. We did not change our diet due to any significant food allergies so that gives us some freedom in our meals. Even though we do tend to have a few ‘issues’ so after our weekend away we’ll be focusing on a few things this week to get our digestive systems back on track. I’ll plan a lacto-fermented food with dinner and snacks for a few days will be dairy kefir smoothies. Speaking of digestive health, Shannon at Nourishing Days is doing a great series on healthy digestion systems which I have found very interesting.

Menu Week of April 4

Sunday:
No cooking for me! We were gone for the weekend.

Monday:

B- Oatmeal with cinnamon and apple slices
D- Antelope Tips, Soaked Kamut Pasta, Stewed Tomatoes, Kumquat Chutney (lacto-fermented)

To Do: Make bread, make yogurt, soak oats for granola bars, soak almonds for crispy nuts, put beans on to soak-PM

Tuesday

B- Toast with yogurt cheese and kumquat marmalade (lacto-fermented)
D- Fasooli, sauerkraut (lacto-fermented)

To Do: Take turkey out of freezer, make granola bars

Wednesday
B- Granola bars, apple slices
D- Turkey Supreme (based on recipe from Nourishing Traditions), mashed potatoes, Fruit Chutney (lacto-fermented)

To Do: debone turkey, start broth

Thursday
B- Yogurt parfait
D- Turkey and Dumplings

To Do: Take burger out of freezer for pizza, second batch of broth

Friday
B- Eggs and toast
D- Pizza on sourdough crust

To Do: Early AM- start pizza crust, start muffins to soak, start ‘mush’ to soak

Saturday
B- ‘Mush’ and Muffins
L- Eggs in marinara
D- Vegetable and Mussel soup

To Do: AM-Take roast out of freezer for Sunday

What’s on your menu for the week? For lots of menu ideas visit Laura
Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at MillieCopper.com.

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