After a long weekend I really need a menu plan to get me back into the swing of things. I am also embarking on an herbal candida cleanse, which I will tell you more about later. But during this cleanse our family is following the body ecology with a few modifications. That means no gluten, sugar, fruit, or non-fermented dairy. It also means lots of veggies (especially fermented) and proteins and a bit of food combining rules.

That 30 pound turkey I cooked up last week is going to last us for weeks. I cut it up before cooking and put 2/3 of it in the freezer. I also made 2 gallons of turkey stock out of the main portion of the carcass, which will make meal creations that much easier.

Other than that, it is business as usual…

Monday

• breakfast: soaked millet & quinoa porridge + butter, stevia, cinnamon, vanilla
• dinner: Turkey soup with turnips and greens
• prep: soak almonds & pumpkin seeds, thaw beef, cook turkey breast
  

Tuesday

• breakfast: scrambled eggs with spinach and turkey, yogurt with vanilla and stevia
• dinner: Beef Burgers with Ground Heart (shhh ), steamed green beans & carrots, cortido
• prep: dehydrate almonds and pumpkin seeds, soak millet & quinoa in morning, start them in slow cooker with squash before bed

Wednesday

• breakfast: millet & quinoa stuffed acorn squash in the slow cooker
• dinner: Turkey Chili with greens in the slow cooker (no beans), cortido 
• prep: pick up milk & eggs from farm, thaw salmon

Thursday 

• breakfast: scrambled eggs with greens, yogurt with stevia
• dinner: Baked salmon with butter, steamed broccoli, blended vegetable soup, sauerkraut
• prep: soak millet & quinoa

Friday

• breakfast: millet & quinoa with winter squash, butter, and cinnamon
• dinner: Turkey and vegetable-tomato sauce over spaghetti squash, fermented beets, pumpkin pie pudding (with coconut milk)
• prep: make pumpkin pie pudding in morning

For hundreds of menus visit Laura.