A November Food Week

here is our meal plan for the week. Planning meals this far in advance makes sure I am diversifying (grains, proteins, greens)

I won’t go in to great detail, but each meal will include the following:

  1. leafy green seaweed or sprouts
  2. some other vegetable (or fruit, on occasion)
  3. complete protein (Beans AND grain, Seeds AND Beans, milk AND Grain, Eggs AND Grain)
  4. Digestive (raw or cultured dairy food, vinegar, fermented soy + sea vegetable)
  5. natural B12 source (raw dairy product, meat or eggs. 1 ounce of raw cheese with each meal will suffice-but don’t melt it)

I hope to start putting recipes up in the coming days, as school slows down. Let me know if there is anything you prefer to see a recipe for sooner rather than later.

Sunday:

Millet Grits w/Kelp Flakes

Lentil spinach salad

Open Faced skillet-Salmon sandwiches and cabbage pepper soup

Monday:

Quinoa with yogurt, ginger and blueberries

vegetable soup with chard and cheese sandwiches

Steak and veggie fajitas with sprouted tortillas

Tuesday:

egg, lambs quarter and mushroom sandwiches

steak and cabbage soup

Coconut curry lentils with sweet potatoes and side of creamed spinach

Wednesday:

sourdough kale stuffed crepes

Quinoa salad

Sprouted pasta with buffalo bolognese and salad

Thursday:

Oats with arame

Baked pasta (from leftovers)

Omelettes and oven roasted garlic potatoes

Friday:

sourdough french toast

bacon lettuce wraps

Roast Chicken, and Buckwheat Waldorf Stuffing

Saturday:

Millet grits

potato and egg tacos

Chicken Salad Sandwiches

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2 Responses to “A November Food Week”

  1. Wow, this is an incredible list. I’m so impressed. I don’t know how you do it with how busy you are.

    xoxox

    Juliana

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