>Menu Week of May 16

This post may contain affiliate links. See full disclosure here.

>After snow last week, we’ve warmed up and had spring like weather. I’ve been working on the garden to get it ready for planting and do have one box of early stuff put in. Joe is still working long days and it is beginning to take it’s toll. Especially since the weekends are full too. This past weekend we actually went to visit some friends on their ranch to help with branding. They had too much rain for branding though so we just had a day of visiting. It was a fun time.

Some exciting news from Wardeh at Gnowfglins. I have mentioned before her amazing eCourse that I have been taking. It is the GNOWFGLINS Fundamentals eCourse and it has been a wonderful and simple way to learn how to cook traditional style foods. Starting Monday, May 24, Wardeh will be offering Open Enrollment. This means that you can sign up for the course and start taking it at any time. I have to admit that I thought I was feeling pretty comfortable with cooking traditional style foods but I have learned so many helpful tips and ideas from Wardeh, I wish I would have had this course when I started cooking this way! Her lessons are very straight-forward and makes everything easy to understand. Be sure to take a look at the GNOWFGLINS Fundamentals eCourse to learn about the course offerings and how the open enrollment works.

Menu Week of May 16

Sunday
Visiting at their friends ranch

Monday

B- Scrambled eggs, apple slices
D- Crock pot cooked chicken, rice, carrot sticks

To do: start broth

Tuesday

B- Scrambled eggs, banana
D- Egg flower soup, fried rice

To do: start bread, yogurt, kombucha, soak almonds, PM- soak oatmeal, second batch of broth

Wednesday

B- Soaked Oatmeal with apple chunks and cream
D- Chicken salad over greens

To do: make quiche, soak beans
Thursday

B- Mini Crustless Quiche
D- White chili, hoe cakes, green salad

Friday

B- Yogurt Parfait
D- Bread and Cheese pudding, green salad

Saturday

B- Eggs poached in broth
L- Leftovers
D- Chicken fried venison, mashed potatoes, country gravy, broccoli

Visit Laura at Menu Plan Monday for over 300 other menu ideas.

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.

Leave a Reply

Your email address will not be published. Required fields are marked *