While we are mostly grain free still, my husband has requested a few grains here and there for breakfasts. So this week a couple of soaked porridges will be on the menu. I will still be eating grain-free and low-carb, however. We are also eating a bit more dairy with raw cheese and yogurt back on the menu.

Friday night we celebrate my father-in-law’s retirement with a special dinner. For dessert I am planning a dairy free ice cream from a new book that I hope to review next week so stay tuned.

Monday

• breakfast: soaked oats with walnuts and currants for boys, eggs & turkey bacon for me
• dinner: tomato, onion and raw cheese omelets, steamed broccoli
• prep: make yogurt, thaw chicken, start lentil sprouts

Tuesday

• breakfast: almond flour pancakes, turkey bacon, oranges
• dinner: Gyro salad with spiced grass-fed ground beef, arugula, feta, onion, cucumber and tomato
• prep: make salad dressing, brown extra beef for Thursday

Wednesday

• breakfast: veggie & cheese omelets, fruit
• dinner: roasted chicken & carrots, steamed broccoli with butter, cortido
• prep: none

Thursday

• breakfast: blueberry-banana-yogurt smoothies for boys, coconut milk smoothie for me
• dinner: crock pot chili with mushrooms, peppers, and sprouted lentils and raw cheese, cortido and avocado as toppings
• prep: prep ingredients for potato salad, start chili in crock pot

Friday

• breakfast: soaked millet porridge for boys, eggs & meat for me
• dinner: grilled steaks & burgers, potato salad, cortido, green beans with lemon & butter, dairy free ice cream
• prep: put together potato salad, start ice cream

Saturday

• breakfast: almond flour pancakes, fruit
• dinner: leftovers
• prep: none