This week’s rotational real food meal plan and agenda include keeping up with fresh produce and taking a break from busyness.

Tomorrow is the first day of August. I’m not sure I’m ready for all that entails. My “baby” is turning TWO(!!!!) in a few weeks. My son will head off to kindergarten. And my oldest and I will venture into the world of home schooling. I have to keep reminding myself…fearless, fearless, God’s got this.

BUSY

Last week we had a lot of fun. We celebrated our 13th anniversary, took a trip to the beach, the boys went camping, the girls visited the campsite and had some girl time. But along with that fun comes a lot of work. So much packing, preparing food, traveling and unpacking. That pretty much consumed my time.

This week we are staying put, relaxing and having fun at home. No busy schedule. No big outings. My body and mind need that so badly, especially before school starts and all of the usual activities. I really need to focus on some self care right now.

In The Kitchen

I’m sure I will still keep busy in the kitchen (the kind of busy I enjoy). My kitchen work so far includes:

• zucchini donuts
• pumpkin yogurt
• teff crackers
• salted dark chocolate ice cream
• muffins
• jello
• freeze zucchini
• freeze beans

There are still a few days to enter the Ball canning giveaway. I have another fun giveaway coming in August. Be on the lookout for that.

On The Menu

I’m keeping things short and sweet today so I can get on to a relaxing Sunday. I get to spend the morning with just the girls, reading Bible stories and snuggling. No to-do list. No big projects. I made myself set my alarm back 45 minutes today (I could use a lot more sleep, but that’s a big step for me). I might even take a nap!

Here is this week’s rotational real food meal plan. Lots of delicious food. And our first taste of fresh corn on the cob for the season! 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 2
B (girls) – granola w/ milk and bananas | bananas, homemade lunch meat sticks, pumpkin graham crackers
B (boys) – pancakes, sausage, blueberries
L (girls) – grilled “cheese”, avocado
L (boys) – sunbutter sandwich, cucumbers, grapes, chips
D – crockpot rib roast, roasted cauliflower and Brussels sprouts, seasoned rice
prep:
notes: 

Monday 3
B – yogurt, granola | leftover roast and veggies
D – spaghetti with meatballs and home canned sauce, corn | zucchini noodles with meatballs and pumpkin sauce
prep: grind teff, soak flour for crackers, skim cream, make ice cream, prep smoothies
notes:

Tuesday 4
B – toast w/ sunbutter, kale blueberry smoothies
D – pumpkin chicken soup, crackers with cheese, muffins
prep: make teff crackers, bake muffins
notes:

Wednesday 1
B – cereal, fruit | pumpkin yogurt, graham crackers
D – crockpot cabbage unrolls, peaches
prep: prep smoothies
notes:

Thursday 2
B – yogurt, granola bar | squash cherry smoothies
D – chicken, broccoli, rice casserole, applesauce
prep:
notes:

Friday 3
B – cereal, fruit | leftover casserole
D – zucchini donuts, sausage, kale, beans
prep: 
notes:

Saturday 4
B – zucchini donuts, sausage, fruit
D – grilled burgers, grilled corn on the cob, cucumbers, salad, jello
prep: make pumpkin yogurt, make jello
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, kale, sunbutter (kiwi, quinoa)
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, kale, 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)

This week’s rotational real food meal plan and agenda are focused on all things blueberry and getting ready for camping. Blueberry pie anyone??

The heat is on! What a hot week in Michigan. We don’t usually have temps in the mid and upper 90’s. I’m so thankful we have AC.

We’re looking forward to a fun week with celebrating our 13th anniversary and some special girl time and boy time. The boys will be camping while the girls do some girly things at home (like a real tea party!).

Plus lots of blueberry goodness. Between two trips to go picking we got about forty five pounds. We’ll freeze most of it. But I’ve already make blueberry peach crumble. Summer is just not summer without blueberry pie! It’s my absolute favorite.

In The Kitchen

So kitchen work will include dealing with blueberries and prepping food for camping. My list includes:

• freeze blueberries
• traditional blueberry pie and gluten free blueberry pie
• pancakes
• lunch meat
• gummies
• carob chips
• muffins
• mayo
• pancake mix
• pumpkin yogurt
• zucchini chips?
• freeze zucchini?

In The Classroom

Slowly but surely we’re making progress figuring out our upcoming home school year. I’m excited to get our curriculum so I can really get planning. I’m still just amazed at how this unfolding when just a month ago it was only an inkling of an idea.

Canning Giveaway!

There is still time to enter the Ball canning giveaway!! The new book is amazing. There is a zucchini bread jam recipe that I am just dying to try.

I’m ready for another fun summer week with lots of good food. Here is our rotational real food meal plan for the week. What’s on your summer menu?

ROTATION: Each day starts with dinner and goes through lunch the next day. Foods in () are things yet to be tried.

Sunday 3
B – yogurt, granola, blueberries | cauliflower, chicken, blueberries
L –ham, mashed potatoes, broccoli
D –grilled ham and cheese, zucchini fries, peaches
prep: make lunch meat, make blueberry pie, prep smoothies, make mayo
notes:

Monday 4
B – cereal, spinach blueberry smoothies
D –split pea soup, zucchini muffins
prep: bake muffins
notes:

Tuesday 1
B – overnight oats | pumpkin porridge
D – sandwiches w/ homemade lunch meat, fruits, veggies, chips
prep: prep smoothies, make pancakes
notes: dinner at the beach

Wednesday 2
B – squash cherry smoothies
D – meatballs, noodles, brussels sprouts
prep: make carob chips, make gummies
notes:

Thursday 3
B – yogurt, granola, fruit | avocado, gummies, graham crackers
D – chicken nuggets, french fries, peas, spinach
prep: make pumpkin yogurt, prep camping food, prep smoothies
notes:

Friday 4
B – toast w/ sunbutter, spinach blueberry smoothies
D (girls) – tea party: mini sandwiches, cucumbers, tea cakes
D (boys) – campfire hobo dinners, fresh fruit, s’mores
prep: bake cakes
notes:

Saturday 1
B (girls) – yogurt, bananas, graham crackers
B (boys) – pancakes, sausage, fruit
L  – campfire hot dogs, yogurt, peppers w/ dip, chips w/ guacamole, snack sticks
D (girls) – all pancake dinner: zucchini cakes, banana blueberry pancakes, sausage cakes
D (boys) – grilled burgers and zucchini, rice or chips
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)

This week’s rotational real food meal plan and agenda focus on keeping up with produce preservation and getting back to normal summer routine.

Wow – mid July already! This past week just flew by with my daughter in camp. None of us was ready to get up and out the door by 7:45 every morning. It wasn’t pretty.

I’m so glad this week it’s back to normal summer routine. Aside from my 8 am dentist appointment on Monday (oh joy). And the fact that after a week of stress and busyness my daughter now has a fever and is beyond tired. Looks like we’re staying home today and taking it easy.

In The Kitchen

I’m keeping very busy lately trying to stay on top of all the fresh produce and preserving it. We’ve made it through strawberries and cherries. I’m working on freezing our beans. Our zucchini is going strong (though we’ve used it all fresh so far). And now it’s time to pick and freeze blueberries! We’ll see if we go this week or next.

Needless to say I don’t have a ton of time for extra kitchen projects and baking these days. Here is what is on my list for this week:

• granola
• freeze beans
• freeze zucchini
• pumpkin yogurt
• freeze blueberries?
• blueberry pie?
• muffins
• graham crackers?
• vanilla ice cream?

Starting Something New

I now have something else to add to my list of hats I wear and things to do…home schooling!! God has laid it on our hearts recently to pursue home schooling for my oldest. It’s a bit overwhelming, but we trust that God will work out the plans for us. We’re taking it one day/one step at a time.

On The Menu

I’m really trying hard this week to have easy prep or prep ahead meals so I can focus on time with the kids, writing and researching curriculum.

Here is our weekly 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 4
B – yogurt, granola bar | zucchini bread, fruit, veggies
L – crockpot roast chicken, spinach, peas, rice
D – grilled burgers, beans, cucumbers, chips
prep: freeze beans
notes: 

Monday 1
B – cereal, fruit | zucchini bread, leftover burgers
D – crockpot meatballs, roasted purple cabbage, roasted potatoes
prep: prep smoothies, soak oats
notes:

Tuesday 2
B – oatmeal, fruit | squash cherry smoothies
D – chicken and veggie soup, muffins
prep: bake muffins
notes:

Wednesday 3
B – yogurt, granola bar | avocado, leftover soup
D – chicken zucchini noodle casserole, spinach, fresh fruit
prep: prep smoothies
notes:

Thursday 4
B – toast w/ sunbutter, spinach blueberry smoothies
D – crockpot beef roast, roasted potatoes, carrots, salad
prep: soak flour for pancakes, make pumpkin yogurt
notes: prep ahead dinner

Friday 1
B – cereal, fruit | pumpkin yogurt w/ blueberries and bananas
D – pancakes w/ raspberry plum syrup, sausage, beans
prep: make granola
notes:

Saturday 2
B – pancakes, sausage, fruit
D – grilled hot dogs and brats, roasted cauliflower, corn
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 (amaranth, tomato, orange, raspberry)
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)

This week’s real food meal plan and agenda focus on cherries, beans and getting back into routine.

After traveling, a holiday weekend and having my husband home on vacation all week I’m not sure what day it is! It has felt like Saturday for a week straight. I suppose it’s time to get back into somewhat of a routine now.

Our week will be a bit different since my oldest is going to camp. It sure will be quiet around here! And I have to get back into lunch packing routine. Not my idea of summer fun.

In The Kitchen

Summer produce is in full swing. Last week we picked and preserved sixty pounds of cherries! We may all have cherry juice in our veins after all of the snacking too. Now our beans are ready. So I’ll have to start freezing beans a couple times a week. Zucchini is starting as well. Zucchini bread, zucchini cake, zucchini crackers,…it’s all good. My kids would be so happy if I make their favorite – chocolate zucchini cupcakes!

In addition to produce preservation I have some baking on my kitchen list this week. My projects include:

• cherry pie
• teff crackers
• graham crackers (maybe)
• vanilla ice cream
• pumpkin yogurt
• zucchini bread
• jam (new recipe)
• granola (maybe)
• freeze beans

On The Menu

I have a feeling this week is going to be busier than I like. Hopefully I can still keep delicious meals on the table. Maybe I can do some cooking classes and get my son to help with meal prep.

Here is our real food meal plan for the week. What’s on your menu? Any fresh produce that you’re highlighting?

ROTATION: Each day starts with dinner and goes through lunch the next day. Foods in () are things yet to be tried.

Sunday 1
B – pancakes, fruit | steak, avocado
L – roast beef, peas, pumpkin, seasoned rice
D – meatloaf, roasted purple cabbage, carrot fries, salad
prep: make cherry pie (make extra crust), grind flour, soak flour for teff crackers, prep smoothies
notes: 

Monday 2
B – yogurt, granola bar | squash cherry smoothies, muffins
D – tacos, beans, cauliflower
prep: skim cream, make ice cream, bake teff crackers, bake graham crackers, make gummies?
notes:

Tuesday 3
B – cereal, fruit | muffin, fruit | avocado, taco meat
D – beef and broccoli stir fry over rice
prep: prep smoothies
notes:

Wednesday 4
B – toast w/ sunbutter, spinach blueberry smoothies
D – pumpkin pasta w/ sausage (zucchini noodles), salad
prep: make pumpkin yogurt
notes:

Thursday 1
B –  yogurt, granola bar| pumpkin yogurt, blueberries
D – sloppy joes, squash
prep: prep smoothies
notes: eating separately

Friday 2
B – cereal, fruit | squash cherry smoothies, muffins
D – short ribs, mashed potatoes, broccoli
prep: 
notes: prep ahead

Saturday 3
B – TBD kids’ request
D – quiche, roasted zucchini, zucchini bread
prep: bake zucchini bread, make jam
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)

This week’s real food meal plan and agenda focus on the holiday, spending time with family and all things cherry!

Happy 4th of July! Is it really July? I thought summer break just started.

We’ve been enjoying time with extended family out in the country. It’s beautiful! It makes me want to find our own little farm even more.

Cherries are here!

Cherry season has started in Michigan. I love this time of year. Cherries, followed closely by blueberries and peaches. I may be biased, but this really is an amazing place to live. Nothing beats fresh Michigan cherries, blueberries and peaches.

We’ll be cherry picking and then working on freezing most of our haul.

In the kitchen.

That will take up some of my time in the kitchen. My other projects include:

• graham crackers
• muffins
• cherry jam
• cherry cobbler
• rolls

Since my husband is on vacation we’ve got a few fun outings planned. Plus my oldest is seeing a new doctor. I’m really excited about it.

On the menu.

Meals are simple as always and as much prep ahead as possible. Hopefully I can get my kids in the kitchen with me for some of it. Here is this week’s real food meal plan.

What’s on your menu? Any fun holiday foods?

ROTATION: Each day starts with dinner and goes through lunch the next day. Foods in () are things yet to be tried.

Sunday 2
B – yogurt, fruit, granola 
L – roast beef, mashed potatoes, roasted cauliflower
D – grilled brats and hot dogs, roasted purple cabbage, pearsauce
prep:
notes: 

Monday 3
B – oatmeal bake, smoothies
D – grilled cheese, sauteed zucchini, blueberries
prep: prep smoothies
notes:

Tuesday 4
B – toast w/ sunbutter and peach jam, spinach blueberry smoothies
D – grilled burgers, salad w/ cherry honey mustard, cherry rhubarb jello, roasted potatoes
prep: make jello, soak millet
notes:

Wednesday 1
B – cereal, fruit | millet porridge, jello | salad
D – squash chicken soup, muffins, salad
prep: bake muffins, prep smoothies
notes:

Thursday 2
B – yogurt, granola bar | squash cherry smoothies, muffins
D – roast chicken legs, roasted cauliflower, seasoned rice
prep: soak flour for pancakes, soak teff, freeze cherries
notes: clean

Friday 3
B – cereal, fruit | teff porridge, fruit | avocado, chicken, rice
D – pancakes w/ cherry topping, sausage, beans, spinach
prep: bake cherry cobbler, make cherry jam
notes:

Saturday 4
B – pancakes, sausage, fruit
D – grilled steak, grilled zucchini, salad, rolls w/ peach and cherry jam
prep: bake rolls
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 (amaranth, tomato, orange, raspberry)
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)

This week’s real food meal plan and agenda focus on having fun and eating well. All while trying to stay cool!

I really can’t believe this is the last week of June already. Why does summer always go so quickly? We’re trying to make the most of it with lots of nature walks, trips to the library and farmer’s market and of course ice cream.

Back to waiting.

One thing we are not doing this summer now is moving. We were very saddened and shocked last week when our house deal fell through. We’ve been waiting to close for TWO MONTHS now. But at the last minute the sellers backed out. Now we’re left with a basement full of packed boxes.

On the bright side the house has less clutter and we’ve been able to relax more.

We will wait on God’s perfect timing and just the right house. For now we’ll stay put because this is where He wants us. I’m not sure why, but I trust God has great plans.

In the kitchen.

I’m not doing too much extra work in the kitchen this week as we have a lot of errands to run. My projects include:

• render lard
• lunch meat
• pumpkin yogurt
• graham crackers

There are still a few days to get your copy of The Nourished Metabolism for 20% off using the code SUMMER20. One of the best books on health you’ll ever read.

On the menu.

Here is this week’s real food meal plan. Lots of easy, prep ahead meals. Then I have lots of time for summer fun with the kids.

What’s on your menu this week?

ROTATION: Each day starts with dinner and goes through lunch the next day. Foods in () are things yet to be tried.

Sunday 3
B – cereal/granola, fruit | muffins, avocado, fruit
L – crockpot roast chicken, brussels sprouts, rice
D – grilled brats and hot dogs, grilled asparagus, chips
prep: prep smoothies, render lard, make lunch meat
notes: 

Monday 4
B – yogurt, granola bar | spinach blueberry smoothies
D – pumpkin sausage soup, crackers w/ cheese
prep: make pumpkin yogurt, soak oats, soak flour for graham crackers
notes:

Tuesday 1
B – oatmeal | pumpkin yogurt
D – pan fried cod, roasted purple cabbage, baked sweet potatoes
prep: prep smoothies, make graham crackers
notes:

Wednesday 2
B –  toast w/ sunbutter | squash cherry smoothies
D – chicken rice broccoli casserole, home canned peaches
prep:
notes:

Thursday 3
B – peach yogurt, granola | avocado, muffin, peaches, beef jerky
D – egg and sausage casserole, spinach, toast w/ strawberry jam
prep: prep smoothies
notes:

Friday 4
B – egg casserole | spinach blueberry smoothies
D – roast chicken, mashed potatoes, squash, salad
prep: 
notes:

Saturday 1
B – pancakes, bacon
D – crockpot pork chops, roasted zucchini, seasoned rice
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 (amaranth, tomato, orange, raspberry)
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)

This week’s real food meal plan and agenda focus on packing, cleaning, having fun and not spending too much time in the kitchen!

Happy Father’s Day! I’m thankful for my wonderful husband, father and father-in-law. Such a blessing to be able to celebrate three God-fearing men.

We’re getting down to crunch time on packing and cleaning. I think we’ve got most of the major stuff done. But there is always more. Now we just need a closing date!! (don’t ask…we’re getting pretty annoyed by the whole thing).

Strawberries!!

Last week I let my youngest try strawberries for the first time. I had cut them out when she was very little because she reacted when I ate them. Amazingly she did just fine with them!! One more food to add to her rotation. I love it!

I also love that my husband picked 30 lbs. of fresh strawberries. Now we have a freezer full for the year ahead. I also made five jars of strawberry jam and a batch of strawberry fruit leather.

In the kitchen.

I’m going to do my best to keep us well fed and stay out of the kitchen this week. I really want to have as much time as possible to spend with my kids. I do have a few kitchen projects. They include: 

• chocolate banana ice cream
• pumpkin yogurt
• gluten free bread
• teff crackers
• gluten free muffins

Great stuff for you!

If you haven’t entered the prAna pants giveaway yet, click here. Today is the last day to enter!

I have another great deal for you. One of my absolute favorite books on health and healing is The Nourished Metabolism. And it’s on sale right now. Grab a copy. I think I read it cover to cover the first time I sat down with it. And it changed my life.

On the menu.

Here is our real food meal plan for the week. I’m trying a couple new recipes (one my own creation, one not mine). I’m trying to get a little more variety in our diets. But it’s not easy with so many food restrictions.

What’s on your menu? Are you trying anything new this week?

ROTATION: Each day starts with dinner and goes through lunch the next day.

Sunday 4
B – scrambled eggs, toast w/ strawberry jam | banana, muffin, molasses tonic | crackers, sunbutter, blueberries
L – crockpot roast beef, roasted asparagus, spinach, seasoned rice
D – bbq beef on buns, salad w/ cucumbers, jello
prep: make pumpkin yogurt, freeze bananas
notes: 

Monday 1
B – yogurt, granola, strawberries | pumpkin yogurt w/ bananas and graham crackers
D – sloppy joes, squash, french fries
prep: roast squash, prep smoothies, make banana ice cream, soak oats, soak amaranth
notes:

Tuesday 2
B –  oatmeal| amaranth porridge, squash cherry smoothies
D – creamy broccoli chicken soup, crackers w/ cheese
prep: make squash cheese, soak flour for bread
notes:

Wednesday 3
B – cereal, fruit | leftover soup
D – crockpot ribs, roased zucchini, crockpot mashed potatoes
prep: bake bread, prep smoothies
notes:

Thursday 4
B – toast w/ sunbutter, fruit | spinach blueberry smoothies
D – crockpot hobo dinners, salad
prep:
notes:

Friday 1
B – yogurt, granola | pumpkin yogurt w/ graham crackers
D – stuffed cabbage “un-rolls” (tomato free adaptation)
prep: soak flour for crackers, soak flour for muffins
notes:

Saturday 2
B – fried egg, toast w/ strawberry jam | leftovers
D – grilled chicken burgers on lettuce leaves, roasted cauliflower and brussels sprouts, chips
prep: bake teff crackers, bake muffins
notes:

Foods in () are things yet to be tried.

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, raspberry)
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)

This week’s real food meal plan and agenda focus on kicking off summer break, having fun and getting the kids in the kitchen!

It’s finally here!! Summer break. We’ve all been waiting for it.

The kids are excited to start our “home school summer school” with a trip to the park to play and explore nature, a walk to the library to stock up on books (my oldest goes through about two 200 page chapter books a day!) and a walk to the farmer’s market for some fresh produce.

Soon we’ll have to do our annual strawberry picking. Then let the produce preservation begin!

We’ll start the Kids Cook Real Food course too. My goal is to have my oldest start helping with dinner most nights. It will be so fun!

What’s not so fun is two year molars. Just ask my toddler. I’m praying that the last one breaks through the gums today. Yesterday was pretty brutal with no nap, no nursing, very little eating and lots of screaming.

In the kitchen.

Last week I focused on house packing. Which means this week our cupboards are bare again. Time to do some baking! Here are my kitchen projects for the week:

• peach pie dessert (new recipe creation)
• teff crackers
• “Wheat Thin” crackers
• muffins
• breakfast cookies
• jello

Need some summer style?

Have you entered the prAna giveaway yet? I’d love to hear about your summer cravings!

Here is our real food meal plan for the week. My goal in the summer is to plan dinners that are prepared in advance so we have lots of time to play and explore. I also plan foods that my kids can help prepare.

What’s on your menu this week? Any grilling or exciting summer treats?

ROTATION: Each day starts with dinner and goes through lunch the next day. Foods in () are things yet to be tried.

Sunday 1
B – strawberry yogurt, banana bread | pumpkin yogurt, blueberry muffins
L – crockpot meatloaf, baked potatoes, carrots
D – grilled steak, squash, lettuce salad, fruit salad
prep: grind flour, soak flour for teff crackers and sorghum crackers, prep smoothies
notes: 

Monday 2
B – cereal, fruit | squash cherry smoothies, banana bread
D – crockpot pork chops, roasted cauliflower, seasoned rice
prep: prep smoothies, bake teff crackers, bake sorghum crackers, soak flour for breakfast cookies
notes:

Tuesday 3
B – toast w/ sunbutter, fruit | muffins, gummies
D – crockpot roast chicken, roasted asparagus, roasted potato wedges
prep: bake breakfast cookies, prep smoothies
notes:

Wednesday 4
B – breakfast cookies, spinach blueberry smoothies
D – macaroni and cheese, hot dogs, salad
prep: soak flour for muffins
notes:

Thursday 1
B – yogurt, granola bar | pumpkin porridge
D – chicken vegetable soup, muffins
prep: bake muffins, soak flour for pancakes
notes:

Friday 2
B – cereal, fruit | muffins, fruit
D – pancakes, bacon, roasted cauliflower and brussels sprouts
prep: 
notes:

Saturday 3
B – fried eggs, toast | pancakes, bacon
D – chicken, broccoli, rice bake, jello
prep: make jello
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 (amaranth, tomato, orange, raspberry)
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)