Aug 12 2009 373

It has been some time now since I shared a menu plan. The truth is it has been 3-4 weeks since I actually used one. My husband came down with bronchitis and laryngitis and missed eight days of work. Then our toddler came down with the sniffles, which thanks to herbal tinctures, only lasted a few days.

So if you are wondering why articles have been a little sparse around here it is probably because I have been digging myself out of laundry and dish piles. You may also notice a few changes around this space in the coming days. That’s because I have been plucking away at a new design for weeks now.

All of that being said we are still leaning more towards a grain-free diet as my husband works his way back to health. Sadly that also means lots of store-bought, not so seasonal produce for the time being.

The good news is the farmer’s market down the road is opening this weekend and our garden is happily springing forth green shoots due to the recent rain. We may be eating home grown salads here in a matter of weeks!


  • breakfast: soaked oatmeal with coconut oil, butter, and peanut butter
  • dinner: Tuna Salad w/ evoo, lemon juice, and home-canned pickles. Brussels sprouts and potatoes roasted in coconut oil.
  • prep: soak oats


  • breakfast: soaked oatmeal with coconut oil, butter, cinnamon, and sunflower seeds
  • dinner: Baked wild salmon with butter and lemon, roasted squash, Salad with homemade dressing
  • prep:soak lentils and garbanzo beans, start green sprouts


  • breakfast: eggs + bacon
  • dinner: Spaghetti squash with meat and vegetable tomato sauce, salad w/ balsamic vinaigrette.
  • prep: make more salad dressing, dehydrate nuts


  • breakfast: eggs
  • dinner: Taco salad with grass-fed beef, sprouted lentils, raw cheese, avocado, salsa.
  • prep: pick up milk from farm, thaw chicken


  • breakfast: eggs
  • dinner: Pan roasted chicken in coconut curry sauce, Brussels sprouts roasted in coconut oil, salad w/ balsamic vinaigrette.
  • prep: soak oats for baked oatmeal,


  • breakfast: baked oatmeal
  • dinner: Sprouted garbanzo burgers with raw cheese, homemade aioli, and raw vegetables. Roasted squash.
  • prep: bake oatmeal

Menu Planning Resources

For hundreds of menus visit Laura.