This weeks menu will be different because I will be gone from Friday afternoon until Sunday evening. My mom and I are heading to West Virginia for a ladies conference which will be on Friday night and Saturday. This is the conference that we've gone to for the last few years at my cousins' church. The men of the church will be cooking and serving us, so it will be a nice break for me for a couple days. :) Then we will be heading over to my uncle's and aunt's. My dad, husband and girls will meet us for "Friends and Family Day" at my uncle's church. I'm looking forward to the weekend, I will get to see family on both sides that I haven't seen for a while, plus a little break at the conference so I'm excited. The other reason it will be different is that for the next 3 days I am doing a energy detox diet from the Complete Superfoods Cookbook, so I'll be eating differently (other than Tuesday night) than my family. In reality, I eat some meals different than my girls anyway, I just don't always list them. Unlike them, I don't want AB & J sandwiches constantly. :)
Monday
Breakfast: Girls: Cereal (as well as "sharing" mommy's food)
Me: Orange, 1/2 grapefruit (ended up using the whole thing since the girls wanted some), and plain yogurt with 1/2 tsp of chopped nuts on top
Lunch: Girls: Leftover Chili (unless they decide they have to have eggs like mommy)
Me: Scrambled eggs with mushrooms on a bed of mixed salad leaves, dried fruit compote
Dinner: Girls & Daddy: Girls will make pizza (they didn't get to do this Friday because we enjoyed a picnic at the zoo with out of town friends instead)
Me: Red pepper stuffed with brown rice, raisins, onion, parsley, mint and pine nuts and cooked. One piece of homemade whole grain bread
Me: Scrambled eggs with mushrooms on a bed of mixed salad leaves, dried fruit compote
Dinner: Girls & Daddy: Girls will make pizza (they didn't get to do this Friday because we enjoyed a picnic at the zoo with out of town friends instead)
Me: Red pepper stuffed with brown rice, raisins, onion, parsley, mint and pine nuts and cooked. One piece of homemade whole grain bread
Tuesday
Breakfast: Girls: Eggs, toast & apple slices
Me: Leftover dried fruit compote, plain yogurt, orange
Lunch: Girls: Cornflake chicken nuggets (same recipe as the one 2 weeks ago)
Me: Half avocado sliced with tomatoes, cucumber on mixed leaved with lemon juice. 1 piece of whole grain bread
Dinner: Mustard Marinated Salmon Steaks, spinach puree and some tropical fruits for dessert
Wednesday
Breakfast: Girls: Hot Cereal (make extra for griddle cakes tomorrow)
Me: (supposedly a vegetarian day) Slice of whole grain bread and banana
Lunch: Girls: Going to see if they will eat the following recipe with me, Isabella's not crazy about rice though, so it might be AB & J for her :)
Me: Risotto Con Salsa Cruda (from the above mentioned book)
Recipe: Cook 1/2 cup long grain brown rice and a pinch of salt. Combine 2 chopped tomatoes, 1/2 peeled and diced cucumber, 1 garlic clove finely chopped, 2 spring onions (I don't have these, so I'll just put a little bit of chopped onion instead), 2 finely chopped carrots, 1 finely chopped zucchini, 1/2 Tbsp peas -- add in 1/4 cup olive oil and season lightly with sea salt, pepper, and allow to marinate for 30 minutes. Stir this mixture into the warm cooked rice, season to taste and sprinkle with chopped parsley and chives ( I don't have chives)
Dinner: Kenny & Girls: Chicken and couscous and probably some of mommy's
Me: Eggplant Caviar (from the above mentioned book)
Recipe: Bake 2 eggplants until soft, cut it open and scrape the flesh into a bowl. Add juice of 1 lemon and beat in 3 Tbsp olive oil drop by drop (I'm going to use part organic unrefined coconut oil), to form a smooth cream. Stir in 2 Tbsp yogurt and 1 crushed garlic clove. Season with salt, pepper and 1/2 tsp crushed coriander seeds. Combine well, cover and chill for an hour. Serve with strips of carrot, celery, cucumber, cauliflower and fennel (I don't have fennel) **I'm cutting this recipe in half because I don't think my family will love it so no need to waste.
Thursday
Breakfast: Girls: Griddle Cakes and fruit (This has become a much requested item from them)
Me: Smoothie with berries, banana, coconut flour, gr. flax seed, juice/water, kefir
Lunch: Baked Chicken Taquitos in corn tortillas
Dinner: Red Lentil and Butternut Squash Soup
This recipe sounds so good to me. Butternut squash is one of my family's favorites and since I got in on sale this week, I'm excited. (This recipe came from Wholesome Goodness, which you can click the name and see it)
Friday
Breakfast: French Toast
Lunch: Lunch with daddy since I'll be leaving
Dinner: I'm going to put some turkey meatballs in the crock pot with spaghetti sauce and then Kenny can cook some pasta to go with them for dinner.
Saturday: I'll be gone, but my hubby will probably make the girls eggs or whole grain pancakes for the girls and should be able to have some healthy leftover alternatives to give the girls instead of taking them out.
Sunday: Gone
Me: Leftover dried fruit compote, plain yogurt, orange
Lunch: Girls: Cornflake chicken nuggets (same recipe as the one 2 weeks ago)
Me: Half avocado sliced with tomatoes, cucumber on mixed leaved with lemon juice. 1 piece of whole grain bread
Dinner: Mustard Marinated Salmon Steaks, spinach puree and some tropical fruits for dessert
Wednesday
Breakfast: Girls: Hot Cereal (make extra for griddle cakes tomorrow)
Me: (supposedly a vegetarian day) Slice of whole grain bread and banana
Lunch: Girls: Going to see if they will eat the following recipe with me, Isabella's not crazy about rice though, so it might be AB & J for her :)
Me: Risotto Con Salsa Cruda (from the above mentioned book)
Recipe: Cook 1/2 cup long grain brown rice and a pinch of salt. Combine 2 chopped tomatoes, 1/2 peeled and diced cucumber, 1 garlic clove finely chopped, 2 spring onions (I don't have these, so I'll just put a little bit of chopped onion instead), 2 finely chopped carrots, 1 finely chopped zucchini, 1/2 Tbsp peas -- add in 1/4 cup olive oil and season lightly with sea salt, pepper, and allow to marinate for 30 minutes. Stir this mixture into the warm cooked rice, season to taste and sprinkle with chopped parsley and chives ( I don't have chives)
Dinner: Kenny & Girls: Chicken and couscous and probably some of mommy's
Me: Eggplant Caviar (from the above mentioned book)
Recipe: Bake 2 eggplants until soft, cut it open and scrape the flesh into a bowl. Add juice of 1 lemon and beat in 3 Tbsp olive oil drop by drop (I'm going to use part organic unrefined coconut oil), to form a smooth cream. Stir in 2 Tbsp yogurt and 1 crushed garlic clove. Season with salt, pepper and 1/2 tsp crushed coriander seeds. Combine well, cover and chill for an hour. Serve with strips of carrot, celery, cucumber, cauliflower and fennel (I don't have fennel) **I'm cutting this recipe in half because I don't think my family will love it so no need to waste.
Thursday
Breakfast: Girls: Griddle Cakes and fruit (This has become a much requested item from them)
Me: Smoothie with berries, banana, coconut flour, gr. flax seed, juice/water, kefir
Lunch: Baked Chicken Taquitos in corn tortillas
Dinner: Red Lentil and Butternut Squash Soup
This recipe sounds so good to me. Butternut squash is one of my family's favorites and since I got in on sale this week, I'm excited. (This recipe came from Wholesome Goodness, which you can click the name and see it)
Friday
Breakfast: French Toast
Lunch: Lunch with daddy since I'll be leaving
Dinner: I'm going to put some turkey meatballs in the crock pot with spaghetti sauce and then Kenny can cook some pasta to go with them for dinner.
Saturday: I'll be gone, but my hubby will probably make the girls eggs or whole grain pancakes for the girls and should be able to have some healthy leftover alternatives to give the girls instead of taking them out.
Sunday: Gone
1 comment:
Sounds good! I love eggplant, but, sadly, my hubby doesn't. Maybe I'll make that some time when he is out of town (he travels a lot for work).
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