This week’s rotational real food meal plan and agenda focus on prep ahead meals and soaking up the last few weeks of summer break.
August is well under way. And the produce just keeps coming! We had our first taste of sweet corn last night. Oh, my was that good! My toddler couldn’t get enough.
Our tomatoes are starting to pile up. Time to get them in the freezer so they are ready and waiting when it’s time for spaghetti sauce. I dealt with a mountain of zucchini in our fridge. Now peaches are here! I’m trying to decide if I’m up for a round of canning. It’s a good thing I have a fast way to do it!
In The Kitchen
I don’t have a ton of extra kitchen projects, but the kids did put in a few requests. So far my tasks include:
- chop and freeze tomatoes
- lunch meat or beef jerky (maybe)
- maple candy
- coconut milk mint carob chip ice cream
- grape popsicles
- corn bread
I’ve got another fun post coming this week…with another giveaway! Be on the lookout.
On The Menu
We’ve got a busy week ahead with a few doctor appointments and other outings. Plus I get to go out one evening. Me. Without kids. With a friend. I’m just praying my husband can get all three kids to be ok.
Here is this week’s rotational real food meal plan. What’s on your menu?
ROTATION: Each day starts with dinner and goes through lunch the next day. Foods in () are things yet to be tried.
Sunday 1
B – pastry, fruit | pumpkin yogurt, graham crackers, bananas
L – roast chicken, rice, beans
D – grilled brats/hot dogs, roasted cabbage, grilled corn on the cob, grape jello
prep: prep smoothies
notes:
Monday 2
B – yogurt, granola | squash cherry smoothies, cabbage
D – tacos, corn, broccoli
prep: make taco sauce
notes:
Tuesday 3
B – cereal, fruit | avocado, taco meat
D – chicken veg soup, muffins
prep:
notes: easy clean up
Wednesday 4
B – english muffin with sunbutter| spinach blueberry smoothies
D – stuffed peppers, plums
prep: make maple candy, make ice cream, make popsicles
notes:
Thursday 1
B – yogurt, granola bar | pumpkin yogurt, cherries
D – sloppy joes, squash, baked potatoes
prep: boil eggs
notes: lunch in car
Friday 2
B – banana bread, fruit, hard boiled eggs
D – chili, cornbread
prep: bake cornbread
notes:
Saturday 3
B – cornbread w/ syrup, fruit
D – meatballs, grilled zucchini, fried potatoes
prep:
notes:
Day 1: squash, cabbage, banana, strawberry (pineapple)
Day 1: squash, cabbage, carrot, tapioca, strawberry (cassava)
Day 2: corn, grapes, cauliflower, brussels sprouts, broccoli, avocado, raspberry (amaranth, tomato, orange)
Day 2: grapes, cauliflower, brussels sprouts, broccoli, amaranth, raspberry
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter (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)