Weekly Menu Plan {nourishing traditions} #7

[June 2011, Week 4]

{Breakfast} (we are simplifying breakfast this week due to our church’s VBS, yay!) Fresh Fruit with Raw Milk or Homemade Yogurt, & Bulgur & Kefir Pancakes on the weekend

{A.M. Snacks} PB Smoothies & Cultured Milk Smoothies*

{Lunches} PB & Raw Honey on Sprouted Bread, Carrot Sticks & Creme Fraiche* (I add the ranch dressing herbs from this recipe to make “Ranch Dip”), Apples & PB, Salmon Salad (with homemade Mayo*) on Soaked Crackers

{P.M. Snacks} Popcorn* & Trail Mix*

{Sunday Dinner (last night)} Taco Salad with Grass-fed Ground Beef “Burrito Salad” with Basic Beans* (I forgot to grab my beef from my friend’s freezer…oops!) Creme Fraiche

{Monday Dinner}  High Enzyme Salad* & Soaked Buttermilk Biscuits*

{Tuesday Dinner} Chicken Curry with Soaked Brown Rice*, Pita Bread, & Homemade Hummus*

{Wednesday Dinner} Leftovers

{Thursday Dinner} Mexican Rice Casserole*, (Un)Refried Beans, & Corn Tortilla Chips

{Friday Dinner} Eggplant Parmesan with Variety Salad*

{Saturday Dinner} Grilled Salmon with Soaked Brown Rice* & Grilled Asparagus

*recipes from Nourishing Traditions by Sally Fallon

{this post was transferred from my old blog, http://www.this-precious-life.com}

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