Meal Plan 1/12-1/25

This week, everyone in our family is sick. Everyone but me. So, Boo… Yay… for that. Because of this, dinners/lunches this week will be heavy on the soups. 🙂

Well, here it is, 10 days in. I am down almost 9lbs… Pretty insane! I know it is very “unhealthy” by some peoples terms to lose that much weight in such a short period of time. If I were eating only carrots… wait, I wouldn’t eat only carrots. If I were eating only, say, kalamata olives, I would agree. But, since I’m eating half a trillion calories a day no need to worry there. 🙂 So, here you go! Come eat butter with me! (That, and coconut oil are all I use to cook with… btw. 🙂 )

EDIT: (The reason I had partially posted this week’s meal plan was because we are participants in Bountiful Baskets. Since we don’t receive our produce until Saturday, it is hard to plan a week’s meals without knowing what we’ll receive. They do not accept contributions between Christmas and New Years, which is why I left this out of previous posts 🙂 ) If you would like more information on BB, I would be happy to help! It is an amazing food Co-Op.

Snacks/Fruit on Hand:  Brie, Hard Sliced Salami, Pears, Apples, Oranges, Pomegranate, Oroblanco

Day 1:

B:  Spinach, Egg and Mushroom Cups with Hollandaise and Sausage. (For a little better depth of flavor on the “muffins” Add: Parmesan and 1/8 tsp White Pepper. There’s no heat or anything in the pepper. Just a little more than basic ‘ol eggs in a cup flavor 🙂 )
L:   BLT with hard-boiled Egg, Salad with Avocado Dressing. Grapes.
D:  Cheesy Vegetable Chowder  Make a double Batch – Good for tomorrow’s lunch. (Do not include flour or potatoes. Add a little extra of the other veggies) served with Cheddar Crisps

Day 2:

B:  GF Pancakes (Bob’s RedMill Makes this mix – It uses potato and tapioca starch. Not something to use frequently, but a nice treat 🙂 ) Maple Syrup, Tea/Coffee
L: Leftover Cheesy Vegetable Chowder with any leftover Cheddar Crisps
D:  Grilled Chicken Salad with Walnuts and Apples. Use Avocado or Balsamic Vinaigrette Dressing.

Day 3:

B: Sausage Links,  Cheese, Mushroom Omelet, Dutch Bros. Med, Half Caf, Sugar-Free Mocha Breve.
L: Apples and Celery with Almond or Sunflower Butter… Or Peanut Butter (The others are very expensive, and if you have to, use a natural brand, such as Adams. ) Any other easy hand foods.
D: Roast Whole Chicken with Onions and Lemon, Brussels Sprouts with Avocado & Lime, and Roast Carrots (Save some leftovers for tomorrow’s lunch)

Day 4:

B: Banana, Pomegranate (Video on removing seeds and juice) , WM Yogurt, Coconut Milk Smoothies
L:  Mediterranean Salad. (Chicken, Feta, Kalamata Olives, Grape Tomatoes, Thin Sliced Onions with Balsamic Reduction)
D:  Braised Pork Shoulder with vegetables, Asparagus with Sauce Maltaise (Hollandaise with Orange Flavoring. Make Hollandaise, Split before adding Orange. Save for breakfast) (Use large roast. Save leftover pork for tomorrow’s lunch and dinner)

Day 5:

B: Fried Eggs with Meat of Choice, Oroblanco. (Use up any leftover Hollandaise. – Reheat by whisking in a little warm water. )
L: Pulled Pork Stuffed Sweet Potatoes (Use just a tiny bit of HFCS free BBQ. BullsEye uses real sugar) with celery on the side.
D: Shredded Pork Nachos with Avocado, Cheese, Tomatoes, Onions (Use as few GF, O Corn chips as possible)

Day 6:

B: Kids: Oatmeal with Apples, Cinnamon, Honey, Molasses and Coconut Milk
Me: Smoothie of choice.
L:  Brie and Ham Roll-Ups with Pickles (Start Caramelizing Onions for tonight’s soup – When done, save some for tomorrow’s breakfast)
D: French Onion Soup  ***(Recipes like this are easy for me, because I have a freezer filled with an entire beef and it’s bones. If you don’t have that luxury, you can either swing by Tim’s Meats here in Cd’A and they will gladly sell you all the bones you want. OR you can find an easier recipe.) 🙂 with Roast Pears

Day 7:

B: Eggs with Caramelized Onions Oroblanco or Oranges
L:  Leftover Soup with Pears or Fruit
D: Large Ham with Buttered Peas and Roast Carrots (I buy extra hams right before/after Christmas when they are on sale for pennies a pound, they make for wonderful dinner/breakfasts and lunches.)

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