I used to post weekly meal plans each and every Monday. You remember them, don’t you? I stopped posting them because these days, I plan my menus quite differently.
So differently, in fact, that I thought you guys might like to see one of my plans in action.
Rather than writing out a plan for breakfast, lunch, and dinner for each day and listing the prep work necessary to make that happen, I’ve given myself more wiggle room. Now I just plan a bunch of breakfast ideas, lunch ideas, and dinner ideas and use them as I feel inspired during the week. This gives me a lot more flexibility, and doesn’t make me feel like I’m “failing” to keep my plan just because of an impromptu schedule change.
So, here’s my assortment of planned meals for this week:
Smoothies — Made with coconut milk, raw milk, yogurt or kefir, raw eggs (2 per person), nut butters, coconut oil (2 Tbsp per person), and fruits, these are simple, power-packed, nutrient-dense breakfasts that are oh-so-refreshing.
Scrambled Eggs & Bacon — Simple, fast, & filling. If inspired, I scramble my eggs with tomatoes, onions, peppers, and garlic — all of which are thankfully in season right now.
Lunch in our house is usually a giant bed of mixed greens piled with whatever vegetables, nuts, and fruits I have on hand. A common version of this is my Bacon and Avocado Egg Salad. I typically add about a palm sized portion of one of the following on top and serve with homemade salad dressings:
Chicken Salad — Shredded chicken, sour cream, mayonnaise, halved grapes, chopped pecans, salt & pepper.
Tuna Salad — Sustainably harvested canned tuna mixed with sour cream, homemade dill pickle relish, pepper. (Find decent tuna online here.)
Seared Salmon — Pan-fried in coconut oil & seasoned with fresh herbs. (Find decent salmon online here.)
Liverwurst — My kids love it! (You can find liverwurst online here.)
Leftover Dinner — Dinner leftovers make perfect & easy additions to any lunch!
For dinner, I’ve taken to planning the main course and leaving the vegetable side dishes up to chance, although I usually try to work in something fermented (like sauerkraut, kimchi, cortido, or pickles) or raw. This way I can use whatever fresh vegetables I’ve got on hand before they spoil.
Barbecued Sausage — As simple as it sounds, but I whip up a homemade barbecue sauce using canned tomato sauce, naturally fermented worcestershire sauce, molasses, salt, pepper, & caramelized onions. I always serve this with homemade sauerkraut.
Enchilada Chicken Soup — Using up the rest of that chicken & delicious broth, I add in black beans, tomatoes, homemade taco seasoning, and garnish with fresh cilantro, avocados, sour cream, & shredded raw cheddar cheese.
Stir Fried Vegetables in Khorma Sauce — Stir-fried veggies tossed with a coconut milk, yogurt, and roasted cashew sauce seasoned with Indian spices.
Caveman Chili — A fresh look at an old fashioned, beanless stew.
Fish Taco Bowls — Canned salmon mixed with plenty of cumin, homemade taco seasoning, & sour cream serves as the taco meat. Serve it up in bowls of homemade re-fried beans cooked in butter & lard (to die for!!) with plenty of grilled onions & peppers, cheese, sour cream, avocados, etc. on top. (Find decent salmon online here.)
So, I hope these ideas inspired you. If any of it sounds particularly interesting to you, please leave a comment and I’ll see what I can do about posting a recipe for you soon.
Also, I want to hear what you’ve got in store for this week. I could use a little inspiration!
I’m happily sharing this post in today’s Menu Plan Mondays carnival.