Monday, March 9, 2015

Menu Plan Monday

Monday (Vegan)
Breakfast: pork sausage
Lunch: ham
Dinner: pizza

Tuesday (turkey)
Breakfast: squash muffins, green smoothie
Lunch: sunbutter and jelly
Dinner: turkey meatballs, roasted turnips and rutabagas, spiced peaches

Wednesday (beef)
Breakfast: turkey sausage and biscuits, oranges
Lunch: meatballs
Dinner: beef stew, peas

Thursday (pork)
Breakfast: sunbutter muffins
Lunch: beef stew
Dinner: pulled pork, cauliflower rice, roasted beets

Friday (fish)
Breakfast: bacon cheddar muffins
Lunch: pulled pork
Dinner: salmon, green beans, cherry applesauce

Saturday (vegan)
Breakfast: cream of buckwheat
Lunch: on your own
Dinner: 2 bean chili, cornbread

Sunday (turkey)
Breakfast: waffles
Lunch: chili
Dinner: mulligatawny soup, kale salad with apples

Monday, February 23, 2015

Menu Plan Monday

I did a terrible, horrible, rotten job of sticking to the menu plan last week.  The result?  A few holdover recipes on the menu again this week.  And fewer things to pick up at the market this week. So here's to a week of stronger health and self discipline, so that this menu plan comes closer to actually happening! :)

Monday (vegan)
Breakfast: pork sausage, toast
Lunch: ham
Dinner: veggie burgers on bun, roasted parsnips, turnips, and rutabagas

Tuesday (beef)
Breakfast: cream of buckwheat
Lunch: sunbutter and jelly
Dinner: beef short ribs, cauliflower rice, garlicky spinach, spiced peaches

Wednesday (fish)
Breakfast: apple cranberry sorghum
Lunch: beef dogs
Dinner: Thai fish curry over buckwheat ramen, peas

Thursday (turkey)
Breakfast: sunrise cookies
Lunch: hummus wraps
Dinner: herb roasted turkey breast, green beans, cranberry sauce

Friday (pork)
Breakfast: cinnamon roasted butternut squash, turkey sausage
Lunch: leftover turkey
Dinner: Hawaiian pork burger, roasted carrots

Saturday (vegan)
Breakfast: bacon cheddar muffins
Lunch: on your own
Dinner: pizza

Sunday (beef)
Breakfast: berry pop tarts, green smoothie
Lunch: pasta ragout
Dinner: beef stroganoff over spaghetti squash, broccoli, cherry applesauce


Monday, February 16, 2015

Menu Plan Monday

Ah yes.  February in Ohio.  It's always this time of year that I grow tired of root vegetables and apples, which are abundant all winter long.  There really is very little organic variety in stores right now, so we shall just soldier on.  Spring isn't far, and then those lovely organic veggies shall start to appear again!  Until then, I shall try to resist consoling myself with too much comfort baking.  :)

Here's the plan for this week.  As always, I link to the original recipe when possible, and it may not reflect the modifications needed to make the meal safe for our dietary restrictions.


Monday (beef)
Breakfast: fend for yourself
Lunch: Ian's popcorn turkey dogs
Dinner: Steak, roasted rainbow carrots, kale salad with apples and honey mustard dressing

Tuesday (fish)
Breakfast: pumpkin muffins with carob chips
Lunch: beef dogs
Dinner: thai fish curry over buckwheat ramen, snow peas

Wednesday (pork)
Breakfast: cream of sorghum
Lunch: sunbutter and jelly
Dinner: City Barbecue

Thursday (vegan)
Breakfast: southern green beans smothered with bacon and new potatoes
Lunch: ham
Dinner: vegetable korma over quinoa

Friday (turkey)
Breakfast: sweet potato hash
Lunch: hummus wraps
Dinner: sloppy joe stuffed baked potatoes, broccoli

Saturday (beef)
Breakfast: turkey sausage and cinnamon roasted butternut squash
Lunch: TBD
Dinner: braised short ribs, cauliflower rice, peas, spiced peaches

Sunday (fish)
Breakfast: waffles with berry reduction
Lunch: beef burgers
Dinner: shrimp stew over polenta

Monday, February 2, 2015

Menu Plan Monday

This week mama has her first job in 9 years.  Just a short 10 day temp job, but I am dipping my toes into the world of the working again.  So I know that my plan for the week is so very important to maintain my sanity after a long day.  No last minute games of 'what to make for dinner'!

Monday (lamb)
Breakfast: pumpkin muffins
Lunch: sunbutter with apple slices and carrot sticks
Dinner: cottage pie

Tuesday (pork)
Breakfast: sweet potato hash
Lunch: cottage pie
Dinner: Italian sausage with onions and peppers, broccoli, applesauce

Wednesday (vegan)
Breakfast: sausage and biscuits, green smoothie
Lunch: ham
Dinner: black bean tacos, corn cake

Thursday (turkey)
Breakfast: quinoa granola with dried cherries
Lunch: hummus and veggies, sorghum crackers
Dinner: white bean turkey chili, kale salad with apples and pomegranate

Friday (beef)
Breakfast: pineapple carrot muffins
Lunch: turkey chili
Dinner: beef stroganoff, quinoa pasta, peas

Saturday (fish)
Breakfast: cream of buckwheat
Lunch: burgers
Dinner: almost tuna noodle casserole, roasted beets

Sunday (pork)
Breakfast: hash browns smothered in sautéed veggies
Lunch: fish sticks
Dinner: pulled pork, rutabaga slaw, baked beans

Here's hoping your week goes smoothly, and that you stay warm and sane!


Friday, January 23, 2015

Best Buckwheat Pancakes

Many of you may know that I was ordered by the doctor to put gluten back into our diet in order to get accurate results on my kiddo's scope for Celiac.  After 4 months of abundant gluten, her screen came back negative.  Hooray for that!

I intend to go back to gluten free living, as I do see that it has a negative impact on her emotional stability. But. Cooking is so easy when gluten is involved.  Being gluten free AND avoiding so many other things (including rice) is hard.

I have some guilt about this.  A lot of guilt. Taking the easy road to dinner above the kiddo's enhanced health.  And I've cut way back on the gluten. I have.....

But this recipe is not gluten free.  Feel free to replace the flour with gf flour and let me know how it works out.

Best Buckwheat Pancakes

1 c whole wheat or spelt flour
1/4 c all purpose flour
3/4 c buckwheat flour
5 tsp baking powder
2 Tbsp sugar
1/2 tsp fine sea salt
1 c apple cider
1/2 c unsweetened hemp milk, or milk of choice
3 Tbsp safflower oil, or oil of choice
1 Tbsp golden flax meal + 2 very warm water, combined and set aside
dash cinnamon (optional)

Whisk together dry ingredients.  Whisk the flask mixture to combine.  Add wet ingredients and flax mixture to the dry ingredients (no need to mix them together first, just measure them right in!) and stir or whisk together.  Let stand 3-5 minutes while pan heats.  Cook on lightly oiled or non-stock skillet over medium heat until bubbles form in center.  Flip and cook a minute longer, until firm. (You know how to cook a pancake, right?!)  Top with real maple syrup and enjoy!

Tuesday, January 20, 2015

Menu Plan Monday

I'm not feeling the small talk today.  Let's just get right to why your here: to get the week planned.  Because a plan helps everything run a little more smoothly.

Monday (turkey)
Breakfast: lime muffins
Lunch: turkey burgers
Dinner: turkey a la king

Tuesday (fish)
Breakfast: turkey sausage, sautéed veggies
Lunch: turkey meatloaf
Dinner: ginger glazed salmon, roasted beets, spinach salad with apples

Wednesday (pork)
Breakfast: pineapple coffee cake
Lunch: sunbutter and jelly
Dinner: crock pot cider pork roast, herb roasted potatoes, green beans

Thursday (vegan)
Breakfast: pork sausage, green smoothie
Lunch: pepperoni and fauxfish "lunchables"
Dinner: Lentil soup

Friday (beef)
Breakfast: pumpkin muffins with carob chips
Lunch: hummus and veggies
Dinner: stir fry over quinoa

Saturday (turkey)
Breakfast: berry coffee cake
Lunch: beef dogs
Dinner: turkey cacciatore, peas

Sunday (fish)
Breakfast: cream of buckwheat
Lunch: leftovers
Dinner: fish tacos, broccoli

Note: I have posted links to original recipes when possible, which may not reflect the changes I make to a recipe in order to accommodate our dietary restrictions.


Friday, January 9, 2015

Sweet Potato Hash

This recipe was inspired by Alexia's Sweet Potato Saute frozen dish, which was discontinued.  I loved to use it as a super quick and easy breakfast option for an easy way to start the day.  When they discontinued their version I knew I had to start making it myself, as the kids and I love it.  Paired with a green smoothie this gives me the energy to go all morning long!

Sweet Potato Hash

6 c sweet potatoes, chopped into bite sized pieces
1 can black beans, drained and rinsed
1 sweet red bell pepper, chopped into bite sized pieces
1 medium onion, diced
1 c corn kernels
1 clove garlic, minced
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp coarse sea salt, to taste
dash turmeric, optional
squeeze of fresh lime juice, optional
chopped parsley, optional
oil of choice for cooking


Chop sweet potatoes into bite sized pieces (I used about 2 large sweet potatoes) and place into microwave safe bowl.  Add 2 tablespoons of water.  Microwave, covered, for 3 minutes.  Stir and microwave an additional 3-4 minutes until tender but not mushy.


Meanwhile, add 1 tbsp of oil to large skillet and heat over medium high heat.  Add onions and peppers and cook 5-7 minutes, until slightly softened.  Add corn and garlic and cook for a minute to release the fragrance of the garlic.  Add sweet potatoes, black beans, chili powder, cumin, paprika, salt, and turmeric.  Stir and cook 3-5 minutes more.  Remove from heat and squeeze lime juice over all, sprinkle with parsley, and serve.

We typically eat it as is, but you could put it in a wrap for breakfast on the go.  If you can have eggs, it is divine with an over-easy egg served on top.  I think it would be lovely served on wilted spinach, but I haven't pushed my kiddos to that point yet!

Super easy, fairly quick, and tasty... my favorite kind of meal.  This recipe is extremely allergy friendly!  It is naturally dairy free, egg free, nut free, gluten free, and soy free.  Most of the ingredients are easily omitted if they are not able to be used in your house, you can add in your favorite replacement or just leave it out.

Let me know how you change it up!