Monday, September 3, 2012

Sample Menu for the Week

So something I do every week that seems to save me from running to the grocery store multiple times and spending extra money on incidentals is make a weekly menu.  I look in my pantry, figure out what I have on hand, what I need, etc.  You get the picture...

I'll try to post a weekly menu from time to time to give you an idea of how we eat.  It has kept us full.  I'm not starving between meals.  For snacks between meals our go-to is fruit or nuts.  I also have homemade pickles that the boys like or veggies an hummus.  I bring fruit and nuts when we leave the house for errands along with our water bottles so we always have food to keep our blood sugar stable and to keep the crabby-pants away.

This amount of food is for my hubby, me and the two superheroes.  Granted our Superheroes don't eat much at the ripe old ages of 2 and 4 but they do eat.  I eat the leftovers at lunch and so does Scott.  For the boys, sometimes they do and sometimes I make them tuna.  I'm still experimenting with homemade mayo so we can stay away from the canola oil mayo that we buy.

As a rule, the only oils we use are ones that haven't been processed or altered...olive oil, coconut oil, palm oil, and sunflower oil.  Soybean I stay away from due to links with cancer and the estrogen that is naturally found in it.  My boys don't need any more of that.  Also Superhero #1 is allergic to soybeans.  Canola is actually a genetically modified version of the rapeseed plant and as a whole not good for your cholesterol or body as a whole.

So after that's our menu from last week:

Breakfast:  Quinoa (superfood, high fiber and protein!) made with unsweetened almond milk, 1 apple, and cinnamon, sprinkled with chopped walnuts and flaxseed (omega 3's healthy fat!), 8 oz. fruit/veggie smoothie
Lunch:  Sunday's leftover chicken with veggies and hummus
Supper:  Homemade tomato soup made in our Vitamix with tomatoes, peppers, olive oil, organic chicken broth, celery, onions, carrots, salt, pepper, and marjoram.  Ginger-lime-garlic shrimp, Hummus and veggies, almond milk

Breakfast: Leftover quinoa from Monday
Lunch:  leftover shrimp and tomato soup
Supper:  Shrimp, tomato soup, veggies and hummus

Breakfast:  organic eggs fried in olive oil...each egg inside a  ring of bell pepper, sprinkled with chives, salt, pepper, and a thin slice of tomato.  Steam in a pan so the egg is cooked through by the steam to your liking
Lunch:  Tuna made with homemade mayo, veggies, any remaining soup, the boys use Nut Thin crackers with their tuna, I have mine in a lettuce wrap with some dill hummus
Supper:  Turkey chili  (2 lbs turkey, ancho chili powder, onion, 2 cans kidney beans, 28 ounce can whole tomatoes, garlic, salt, pepper, cayenne, etc.), serve turkey over brown rice or quinoa,  side of fruit for dessert

Breakfast:  eggs similar to Wednesday...switch it up by scrambling all ingredients and adding fresh rosemary
Lunch:  Leftover chili
Supper:  Leftover chili

Breakfast:  Amaranth made with unsweetened almond milk, chopped peach, cinnamon, chopped nuts, flaxseed (I love this one!)
Lunch:  Chili...yes we're sick of it at this point but there really wasn't enough to freeze
Supper:  roasted butternut squash (cubed) made with salt, pepper, olive oil, garlic, shallots, and fresh chopped rosemary, ginger lime chicken (use fresh ginger, oregano, rosemary, red pepper flakes, lime juice, salt, pepper), side of raw veggies with fresh hummus.

Breakfast:  Leftover amaranth
Lunch:  Leftover chicken and squash
Supper:  Chicken curry with carrots, onions, celery, fresh ginger, garlic, golden raisins, onion and coconut milk.  Serve over rice

Breakfast:  eggs fixed in pepper rings
Lunch:  Lettuce wraps using fresh hummus, tomatoes, chopped up ginger lime chicken, and some fruit
Supper:  Leftover curry

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