Weekly Menu Plan: Week 3 of NSM

I am feeling, once again, burnt out. I don’t seem to have the time to work on all of the things I want/need to. When I am feeling overwhelmed I know that the one thing that can help is simplification. That’s why this week’s menu will be the simplest of menus, while still nourishing for our family. I am continuing to cut back on grains until I find a good balance of carbohydrates for my body. I think I can eat about 1 serving of non-glutenous grains/day, preferably later in the day. I have also been baking with coconut flour and that seems to be helping a lot.

Here’s our menu for the week.

Sunday
Breakfast: Eggs, yogurt w/ applesauce.
Dinner: Crock pot pinto bean bowls.
To do: thaw bacon, soak porridge before bed, make yogurt, bake.

Monday
Breakfast: Breakfast rice, coconut flour bread.
Dinner: Eggs, bacon, coconut pancakes, applesauce.
To do: start porridge in crock pot before bed, thaw chicken, soak millet, bake.

Tuesday
Breakfast: Crock pot porridge.
Dinner: Baked chicken, basic millet, braised cabbage.
To do: order milk & eggs.

Wednesday
Breakfast: yogurt, applesauce, sunflower seeds.
Dinner: Crock pot beans & rice.
To do: defrost beef soup bones

Thursday:
Breakfast: leftover porridge, eggs.
Dinner: Pasta with bacon, peas and pecorino romano.
To do: roast soup bones, start stock before bed.

Friday:
Breakfast: Coconut pancakes with peanut butter
Dinner: Crock pot beef and barley soup, roasted butternut squash.
To do: Prep squash pudding before bed.

Saturday:
Breakfast: Butternut squash pudding.
Dinner: Crock pot beef roast.