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Another week, another menu plan. I think the main reason I like to create one and put one up for the week is because a lot of things need advanced preparation. Soaking grains and beans or taking something out of the freezer only takes a minute, but if I forget I take a lot more time trying to come up with something to feed everyone.
If you’re wondering if we keep eating some of the same things over and over again, we are not. Like the coconut custard, which I still have not gotten to yet. Or Kimi’s Persian Lentil Soup. These recipes look great, I just have to get to them.
I am also cooking a large pot of soaked oatmeal as well as split pea soup for my father-in-law to take home with him. He doesn’t enjoy cooking as much as I do and this way he can take home some warm, nourishing food.
Finally, a call for your recipes and ideas: breakfast foods. I am in another breakfast rut of eggs and soaked oatmeal. Any other nourishing breakfast ideas you’d like to share?
Sunday
- breakfast: multi-grain breakfast porridge (oat groats, millet, buckwheat, quinoa) + butter + cinnamon
- dinner: lentil, cheese and onion quesadillas on sprouted corn tortillas with cultured salsa and sour cream, sauteed greens, popcorn picnic
- prep: soak oats, lentils, split peas, and walnuts in morning. start split pea soup before bed and start walnuts in dehydrator, thaw beef
Monday
- breakfast: soaked oats + chia seeds + crispy almonds + butter
- dinner: Roasted chicken and vegetables (carrots, peppers, yams). salad w/ homemade dressing,
- prep: Make more salad dressing, make chicken stock, start sprouting white beans and lentils
Tuesday
- breakfast: eggs, pears
-
dinner: (company) meatloaf, braised cabbage & carrots, mashed potatoes, salad w/ homemade dressing
- prep: soak big batch of oats in morning
Wednesday
- breakfast: soaked oats + chia seeds + crispy almonds + butter
- dinner: Crock Pot Pumpkin Soup, almond-thyme crackers, salad w/ homemade dressing
- prep: pick up csa & milk from farm
Thursday
- breakfast: smoothies: yogurt + blueberries + coconut oil + stevia
- dinner: Mexican-Style Salmon Cakes with Garlic-Herb Creme Fraiche, sauteed greens, salad w/ homemade dressing
- prep: make coconut custard in crock pot, start lentil sprouts. soak grains for Sat. porridge
Friday
- breakfast: Eggs + Roasted Pears, Yogurt
- dinner: Borscht (with some modifications), salad w/ homemade dressing, coconut flour biscuits, coconut custard + chocolate sauce
- prep: pick up buying club order. make chocolate sauce to go with custard, start porridge in slow cooker b4 bed.
Saturday
- breakfast: soaked crock pot porridge + chia seeds + crispy walnuts + butter
- dinner: leftovers
Sunday
- breakfast: eggs + pears
- dinner: simple persian lentil soup (in slow cooker, using sprouted lentils)
For hundreds of menus visit Laura.
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10 Responses to Menu Plan & a call for your breakfast ideas
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Breakfast is my favorite meal to cook; it seems easy to get a lot of nutrition in! I love coconut flour muffins because they don’t need to be soaked; check out some recipes at elanaspantry.com. Smoothies are another hit with some nourishing toast and butter. Soaked pancakes and waffles are great too.
I’ve tried making soaked oatmeal, but my family just wouldn’t eat it. But I make a soaked baked oatmeal that you add eggs, diced apples, cinnamon, and honey to, and no one noticed a sour taste. So that’s my new stand-by oatmeal recipe!
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You may require a little adaptation, but I’ve recently posted 2 breakfast ideas: baked blueberry oatmeal breakfast pudding and savory coconut flour biscuits with gravy. Another huge favorite is baked sweet potato with almond butter (if you eat sweet potatoes).
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We get in breakfast ruts too. I like to scramble my eggs with fresh baby spinach and sprinkle with a little feta cheese. A few slices of tomato on the side, and I’ve started the day right!
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Well, this may be the last week for this breakfast due to the fact we only have two tomatoes left from the farm share – but we’ve had bacon, tomato & mustard sandwiches – using sourdough bread. Though I am remembering you don’t do much grains – so perhaps this wouldn’t work for you.
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I love breakfast burritos! I scramble pastured eggs, and add in chopped onions, peppers, and pre-cooked pastured sausage or bacon. You could even add a few diced cooked/sauted potatoes. Then I spoon the egg mixture onto homemade tortillas, add a little salsa, and raw cheddar cheese. Roll it up and serve. So good!
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Here’s a bunch of ideas…
We are crazy about Kelly the Kitchen Kop’s Baked Oatmeal (do a search on her blog for recipe). http://www.kellythekitchenkop.com
My family also loves my soaked Granola with yogurt or milk (recipe on my blog).
They also adore Eggs Benedict. Hollandaise sauce is not very hard to make and it’s so nutrient dense.
I also like:
Egg & cheese breakfast tacos
Sausage scramble
French toast (made with Sprouted or sourdough bread — you could also use coconut flour bread)
Cinnamon toast (sprouted bread with lots of butter, and a blend of cinnamon & rapadura or palm sugar)
Sprouted bagels with homemade cream cheese and wild lox
Breakfast kefir smoothies
Egg & cheese sandwiches with or w/out bacon or sausage (like an Egg McMuffin – use sprouted bread or a sprouted bagel)
Coconut flour bacon & egg muffins (recipe on my blog)
Huevos rancheros – corn tortilla topped w/ eggs over easy and cheese
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We use the menonite- more with less cookbook- and adapted their apple crunch granola recipe to fit our dietary needs. Homemade granola with greek yogurt goes over big in our house. We add fruit that I have either frozen or canned from this last summer. Hope that helps.
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You could try a savoury variation on oats. I’ve been making this recipe a fair bit recently, often topped with a poached egg, and it’s delicious.
I’m also slightly fixated on brown rice for breakfast – usually with a bit of yoghurt, fresh fruit, nuts and maple syrup or honey. I cook a couple of days worth up one evening and then store it in the fridge.
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What a wholesome menu! How do you cook your multigrain porridge? I just made mine and I find I still prefer good old oatmeal.
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Well, I’m certainly getting hungry! : ) One of our favorite “special” breakfasts is Buttermilk French Toast. We use our sourdough bread dipped in a mixture of egg, homemade buttermilk, and almond extract…..mmmmmmmmmm
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