Weekly Meal Plan 9/22/2013

 

(Disclaimer: I do not eat Vegan, Vegetarian, Paleo, or Low-Carb. I don’t focus on Raw foods & I’m not a once-a-day Smoothie girl. I focus on quality ingredients, REAL FOOD (including butter, bread, & bacon), and desserts that rock. Some of the recipes I link to may fall in any of the above categories and that’s okay. I believe in a balance of ALL foods and appreciate recipes from all types of bloggers.)

If you’re new here, you may want to get caught up on how I do meal planning.  If you are a die-hard reader bordering on stalker, then let’s just get right to it!

We don’t plan lunches because I make double-sized dinners so we can eat leftovers the next day. I save myself time by turning dinner cleanup into packing the next day’s lunch boxes and let’s face it, life is just plain easier when you only have to worry about providing a healthy breakfast & dinner! Real food can be easy! Let’s begin, shall we?

Sunday
Homemade yogurt with canned peaches & soaked, buttery biscuits
Leftovers from the weekend, farmer’s market finds, & sandwiches
Meatloaf & Grilled Artichokes

Monday
Peaches & Cream Overnight French Toast
LEFTOVERS from Sunday dinner.
Korean Beef with Garden Fresh Spring Rolls

Tuesday
Breakfast Pizza & raw milk
LEFTOVERS from Monday dinner.
Pasta with Garlic Parmesan Cheese with Grilled Zucchini

Wednesday
Applesauce Bran Muffins & Fruit salad
LEFTOVERS from Tuesday dinner.
Fall Apple & Bacon Salad with Probiotic Ranch Dressing

Thursday
Homemade Soaked Granola with raw milk
LEFTOVERS from Wednesday dinner.
Salmon Patties with Aioli Sauce with Simple Russian Salad

Friday
Fried eggs (in coconut oil) with cheese & raw milk
LEFTOVERS from Thursday dinner.
Homemade Pizza & Homemade Soda

Saturday
Easy Sprouted Wheat Pancakes with 100% real maple syrup & raw milk
LEFTOVERS from Friday dinner.
Out-to-eat

Snack choices this week:  Raw cheese, Fruit, Sour Watermelon Gummies
Desserts this week: Coconut Oil Fudge, Peanut Butter Chocolate Cups