This week’s real food meal plan and agenda focus on changes of the season and personal life. Don’t miss some important news.
Spring has finally arrived! And with it comes lots of change. For our family it could be some BIG changes.
But just as we now sit and wait for spring weather to arrive we sit and wait for God’s plans for our family to unfold.
With these changes will come a lot of busyness in an already more than busy life. Which my body is not really up for. So I am taking a step back from my work. I need to focus on my kids right now and walking through this time of transition.
I’ll still be here. I’ll still post my meal plans every week. I’ll still be sharing things. But not at the same pace as usual. I hope you will still come alongside me and share this journey of healing, nourishing and feeding our children.
In the kitchen.
Now back to the task at hand…food! I’m not really sure what this week will bring so I’m trying not to plan too many projects. But my son is servant of the week at school. So we have to bring snack all week, which will require some extra work on my part. We don’t have the option of just picking up a box of crackers at the store. It’s all homemade. Here is what is on the kitchen project list so far:
On the blog.
Last week was a BIG week on the blog as I launched my first book. It is my hope that many people will be blessed by my story.
I also shared some great stuff last week – how a rotation diet helps with allergies, how I got my one year old to eat again and a fun recipe for pumpkin yogurt.
On the menu.
Like I said, this week is a bit uncertain for us. So I’m planning easy meals while trying to stick to our rotation.
Here is our real food meal plan. What are you eating this week?
ROTATION: Each day starts with dinner and goes through lunch the next day. Foods in () are things yet to be tried by at least one child.
Day 1: squash, cabbage, banana (strawberry, pineapple)
Day 1: squash, cabbage, carrot, tapioca, strawberry (cassava)
Day 2: corn, grapes, cauliflower, brussels sprouts, broccoli, avocado? (amaranth, tomato, orange, watermelon, raspberry)
Day 2: grapes, cauliflower, brussels sprouts, broccoli, tomato, orange, amaranth, raspberry (avocado)
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach (sunbutter, sorghum, beans, peas, kiwi, quinoa)
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter, sorghum, quinoa
Day 4: pumpkin, lettuce, cucumber, cherries, split peas, rice (millet, egg, dairy)
Day 4: pumpkin, lettuce, cucumber, cherries, olives, peppers, onion, coconut, millet (egg)
Sunday 1
B – cereal, fruit | salad | cinnamon pumpkin cups
L – pork burgers, carrots, chips
D – pizza, squash, sauerkraut
prep: make pizza dough, prep smoothies, soak flour for crackers
notes: introduce peas
Monday 2
B – yogurt, granola, fruit | squash cherry smoothies
D – honey herb chicken, cauli-rice, broccoli
prep: make gummies, soak flour for muffins, boil eggs, make crackers
notes:
Tuesday 3
B – hard boiled egg, toast | leftovers
D – asparagus soup, zucchini muffins
prep: prep smoothies, soak oats
notes: ready any time
Wednesday 4
B – oatmeal | quinoa bars, blueberry spinach smoothies
D – pumpkin egg muffins, toast w/ jam, peas
prep: make pumpkin yogurt
notes:
Thursday 1
B – yogurt, granola bars | pumpkin yogurt w/ cherries
D – crockpot rice and beans, roasted purple cabbage
prep: soak flour for pancakes, prep smoothies
notes: early/easy clean up
Friday 2
B – cereal, fruit | strawberry smoothie | leftovers
D – pancakes, bacon, roasted cauliflower
prep:
notes:
Saturday 3
B – pancakes, bacon | broccoli
D – TBD kids’ choice
prep:
notes: easy prep and clean up
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