A Springtime, Travel-Detox Menu Plan
After being sick and then being on the road for a week I am so thankful to be in the kitchen again.
When we were on the road we tried to eat well for a while, but eventually you are at the mercy of whatever is available. We stayed with my dad, who always has fruits and veggies on hand, thankfully. But staying grain and sugar free was difficult and after a couple of days just didn’t happen. We even ate fast food out of desperation.
I am so happy to say that I am surrounded by springtime vegetables – greens, radishes, asparagus and rhubarb to be exact. Plus my dad sent me home with vegetables sitting in his refrigerator like zucchini and eggplant.
It feels good to have control over what goes in our bodies again. So I am planning a grain free menu plan filled with local spring time veggies, enzyme-rich foods and rhubarb – because my grandmother sent me home with an entire grocery bag full of it. I was also sent home with some antelope and venison from my brother who is a great hunter.
Wednesday
- breakfast: smoothies
- dinner: antelope and venison roast, roasted asparagus, carrot sticks
- prep: grocery shop, order milk & eggs from farm, pick up csa share
Thursday
- breakfast: fried eggs, fruit
- dinner: chicken and vegetable soup in the crock pot (using whatever veg. we get in csa)
- prep: make cortido, do something with rhubarb (stewed?)
Friday
- breakfast: almond flour pancakes, bacon
- dinner: beef, eggplant and greens tomato sauce over zucchini “noodles”, coconut milk ice cream
- prep: pick up milk & eggs, make ice cream
Saturday
- breakfast: almond flour pancakes
- dinner: leftovers
- prep: none
Sunday
- breakfast: fried eggs, fruit
- dinner: roasted chicken and vegetables, salad
- prep: make chicken stock, start garbanzo sprouts, start radish sprouts
Monday
- breakfast: almond flour pancakes, fruit
- dinner: salmon cakes w/ homemade tartar sauce, cortido, stir fried veggies
- prep:
Tuesday
- breakfast: smoothies
- dinner: Greens quiche, salad
- prep: start lentil sprouts, order milk & eggs
Wednesday
- breakfast: almond flour pancakes
- dinner: sprouted garbanzo burgers with raw cheese, radish sprouts, greens and homemade garlic aioli
- prep: whir up burgers in food processor in morning, make mayonnaise, pick up csa
Thursday
- breakfast: smoothies, eggs
- dinner: Taco lettuce cups with salsa and raw cheese, beans
- prep:
Friday
- breakfast: almond flour pancakes
- dinner: sprouted lentil, bacon and vegetable soup in crock pot, salad, dessert?
- prep: pick up milk & eggs from farmer, make dessert
For hundreds of menus visit Laura.
This post is also a contribution to real food wednesday and works for me wednesday.
I’m so excited to be able to make breakfast for my kids now. I was thinking of getting real serious and come up with a breakfast and lunch meal plan as well.
welcome home.
I wonder how rhubarb ice cream would taste . . . or strawberry rhubarb ice cream?
Yum!
Best,
Sarah
I left the farmer’s market with a backpack full of rhubarb last weekend, and people *stopped* me to ask what I was going to do with it. When I get around to it I’ll post my grandma’s recipe for rhubarb custard pie. For now, I cut it up, vacuum seal it and freeze it in one cup portions. I leave 2 cups to serve as a compote over ice cream like this: cut up 2 cups of the rhubarb into 1/4-inch slices, put it in a pan with 1/3 cup of sugar for 10 minutes, mix to coat. You’ll find that in that time it draws the water out of the rhubarb. Then, cook it on medium high for about 10 minutes. You end up with a chunky sauce=compote. You can serve it hot, cold or room temperature over ice cream. I’ve done this substituting half of the rhubarb for apples. Or, use half the rhubarb and fold in half a cup of sliced strawberries off the heat. Yum and yum and yum!