Menu Week of November 16

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We try to eat Real Food. What does this mean to me? Our foods should be whole, unprocessed and nutrient dense. A few examples; when you see toast on our menu that is actually toasted homemade whole wheat sourdough bread (I make 4 loaves a week in about 20 minutes hands on time), the meatballs on Wednesday night will come from grass fed beef that we get from a local rancher who offers a CSA (Community Supported Agriculture) and we love pizza. Using my sourdough starter I make yummy pizza crust and top it in a variety of ways. Most of my meals are fairly quick and easy and taste delicious.

We didn’t stick to our menu last week very well. One night I was supposed to make tacos but had computer troubles and spent the day repairing it so ended up making a delicious casserole. Instead of having Pizza on Friday night (our tradition) we had spaghetti which is a rarity for us. And instead of making Antelope Roast on Sunday we had roast chicken. It all worked out well and I’m on to another week.

B- Toast with peanut butter, sliced apples
D- Chicken curry over rice, stir fry vegetables

B- Yogurt with fruit
D- Chicken with Dumplings (I’m going to experiment at making soaked dumplings)

B- soaked oatmeal with apples and cinnamon
D- Terriyaki Meatballs (terriyaki recipe from Nourishing Traditions) over rice, asparagus with sesame seeds

B- Muffins and kefir smoothie
D- Martha’s Lamb-Barley Soup

B- Hot rice cereal, banana
D- Pizza

B- Eggs and toast, fruit
D- Son-in-law’s birthday. I think we are taking him out.

B- Toast with peanut butter, fruit
L- Apple Blue Cheese Salad (made with a kombucha vinaigrette)
D-Baked salmon plus potato & carrot soup.

What’s on your menu for the week?

More menu ideas at

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


  1. Cyn

    >London broil
    ground turkey something (probably meatloaf)
    possibly pork roast

    This is as detailed as I get, but I've done a great job of actually cooking for my family the last month or two (since we realized that financially we HAVE to stop eating out-hubby's also lost over 25 lbs as a result).

    Breakfast is almost always a bagel for Brian and Ciera, a gogurt for Logan and a protein, spinach smoothie for me.

    Logan and I eat a turkey sandwich for lunch, Brian eats leftover dinner from the night before and Ciera eats crap that she throws into a lunch box and calls lunch.

  2. Jen

    >Hi Millie. I'm a regular reader, although I don't comment often. I've noticed you mention kombucha dressing several times, and would LOVE for you to share how you make it! Please? 🙂

    That salad looks great, and I think I'll be adding it to my menu too.

  3. Millie

    The weight loss is a nice bonus to eating at home. Your menu looks good, I love London broil. I can imagine Ciera's lunches 🙂

    To make the vinaigrette, I use kombucha in place of vinegar. I kind of just throw it together but it is mustard, minced garic, sea salt, pepper and kombucha mixed together and then olive oil whisked in.

    My Tuesday Twister post from October 27 shows a buttermilk kombucha version which is the dressing we have most often.

  4. Millie

    I used to be super strict about sticking to my menu but lately I've been straying from it. Which is a challenge for me since I really like to make a plan and stick to it. It does seem to work out though.

  5. Rebecca

    >We usually have pizza Friday's too, but since I have been wheat-free it's been more challenging. I look forward to trying the sourdough pizza crust recipe with my spelt sourdough.

  6. Millie

    I was thinking today how much wheat I use. I really admiring those of you who are wheat-free. I would imagine that it is quite a challenge. What is your method for starting your sourdough starter?

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