Millie’s Menu February 5, 2018

Millie's Menu February 5, 2018 | HomespunOasis.com

Happy Monday!

It’s cold and snowy at my Wyoming home.  The new snow makes me excited for our upcoming ski day on Saturday. There’s more snow forecast for the week with Saturday clear and warmer. Woot-woot!

This post may contain special links. When you make a purchase using one of these links we may receive a commission. Your price remains the same.

I haven’t skied for several years. Since before our son, now age 9, was born.  As a young adult I did quite a bit of cross country skiing and some downhill. I always preferred the cross country. The casual pace and wilderness adventure was super appealing. And it’s definitely a workout! I also love how inexpensive a day of cross country skiing can be.

Downhill skiing does make for an exciting day especially after my ski legs return. The cost of lift tickets means we’re unlikely to make this a regular habit. Joe requested this ski day to celebrate his 49th birthday.

This will be our son’s first skiing adventure. He’ll have a group lesson and has yet to decide if he’ll ski or snowboard. Two of our daughter’s are also joining us, I think both are snowboarding.

I’ve tried snowboarding. Oh boy. The entire family had a two hour lesson to learn the sport. I fell more times than I could count. After the lesson I attempting riding the rest of the day. My day on the slopes ended early and I spent my time in the lodge with a hot drink. That night, I hurt everywhere. The next day we went to a different (smaller) resort and I switched back to my skis. So much more enjoyable for me!

Last week I had several deviations from my menu. I’m not really sure what was going on with me but I’d look at the menu for the following day the night before and then promptly forget what I was supposed to pull out of the freezer or prep. Somehow, I still stayed on plan.

Saturday night’s Wipe Your Mouth BBQ (venison instead of chicken) on sourdough buns (E) from Trim Healthy Mama  ended up being an Italian flavored shredded venison dish on Sunday night. I’ve made the BBQ dish before and we loved it. But when it came time to put it together I didn’t feel like taking out my blender to make the sauce. My improvising turned out fine and we really enjoyed the shredded meat. You’ll see that as a leftover lunch this week.

On this menu, you’ll see letters after the meals. These are references to Trim Healthy Mama meals which is a huge help in balancing my hormones and working on the middle age spread that has hit both Joe and me. We’ve not made any shopping trips for over a week so our fresh veggies are almost nil. No green salads until we stop at the store on Saturday after our ski day (unless we make an unexpected trip to town). We’ll be eating freezer produce and a few of the heartier veggies still hanging out in the fridge. In addition to produce we have our freezer well stocked with meat, plenty of eggs plus a pantry of beans and grains.

Our schedule; Monday through Friday my husband works a split shift. He works several hours early morning then comes home for breakfast about 8:45. He leaves again around 11 am and returns at the end of his day around 5:30. We have breakfast together, our son and I eat a light lunch early afternoon, and we all enjoy dinner together. Because Joe’s been up working for several hours our breakfast often looks more like a lunch or dinner. He takes snack foods for lunch such as boiled eggs, cheese, cooked meats.

Note: THM separates fuels so we don’t eat carbs (E meals) with fats (S meals). Our son doesn’t need to lose weight or balance his hormones. While he eats the same meals as we do his become Crossover (XO) meals by adding additional healthy fats to E meals and helpful carbs to S meals.

Monday

Breakfast: Super Prepared Purist Grains — Steel Cut Oats (E) from Trim Healthy Mama Cookbook Good Morning Grains with 0% yogurt and a few apple slices
Lunch: Waldorf Cottage Cheese Salad (E) from Trim Healthy Mama Cookbook Quick Single Salads
Dinner: Gently-fried trout, loaded cauliflower casserole, Cole slaw (S)

Tuesday

Breakfast: Eggs with cheese (S)
Lunch: Leftover shredded venison from Sunday (E)
Dinner: Lentil Soup (E)

Wednesday

Breakfast: Super Prepared Purist Grains — Steel Cut Oats (E) from Trim Healthy Mama Cookbook Good Morning Grains with 0% yogurt and a few apple slices
Lunch: Leftover lentil soup (E)
Dinner: Chicken Paprika with Sour Cream Gravy, broccoli (S)

Thursday

Breakfast: venison steak and eggs
Lunch: Whatever leftovers happen to be hanging out in the fridge
Dinner: Chicken Soup (S)

Friday

Breakfast: Yogurt with frozen berries (S)
Lunch: Chicken soup
Dinner: Braised rabbit (something like this) with mashed sweet potatoes (E)

Saturday

Breakfast: Super Prepared Purist Grains — Steel Cut Oats (E) from Trim Healthy Mama Cookbook Good Morning Grains with 0% yogurt and sauteed apples
Lunch: packed lunch for ski day
Dinner: out

Sunday

Brunch: Egg white omelet with sourdough English muffin (E)
Dinner: Roasted (wild) goose (something like this), green salad (S)

What’s on your menu?

Learn how to get the most nutrition from the foods you eat! You’ll love the books from Traditional Cooking School by GNOWFGLINS

all9-books-faceleft-with-cig

 Millie Copper (Homespun Oasis) is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking amazon.com.

 

M.D. Copper
M.D. 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. M.D. is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. M.D. 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”. M.D. has discovered a love of writing. She has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing.

Leave a Reply

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