Menu Plan 3/12/15-3/18/15

I feel like I didn’t follow last week’s menu plan at all, though I honestly can’t remember what we ate on certain days over the past week. I was able to get Aldi, so I really ended up winging it for a lot of  meals based on what we now had in the house that sounded good. We ate hamburger patties (the pre-made just beef ones Aldi sells) several times, and also had tuna sandwiches (with tomato), macaroni and cheese, squash, burritos, more pears from the #10 can we opened last week and corned beef brisket with potatoes. We also got Chinese takeout when we had two of my nieces and my husband’s sister over to jointly celebrate their birthdays (after an afternoon out doing coffee and shopping with them), and had at least one meal’s worth of leftovers from that.

I have been slightly improving at getting fermented foods on the table to go with our meals on a regular basis. Getting the water kefir going again helps a lot with regular fermented food consumption too!

Another food prep side note: I’ve realized that I personally would eat a lot more raw onion if I kept pre chopped onion in the fridge all the time. My husband doesn’t love raw onion, so it rarely feels worth it to pull out the cutting board for the sprinkle of raw onion I would use, but if I pre-cut a whole onion or two at a time, those little sprinkles would probably add up another serving of vegetables in my diet over the course of a couple of days. (Not much I know, but I’m a big fan of little changes in the right direction. Plus, it would probably be even more than that as I’d also be more likely to throw onion into everything I cooked if it was already chopped.

I’ve had more energy the past couple of days and have been able to get caught up on some housework that really needed to get done, and I’m hoping the energy will continue so I can make progress on some other projects, including getting back to more regular posts and videos here.

As the weather has turned springlike I’ve been contemplated the proper way to continue my low key attempts to eat seasonally. In other words, spring makes me want fresh food, but nothing is really in season yet here. I’ve decided to start some with some lentil and alfalfa sprouts to enjoy this week and go from there.



Pork Steaks, Pear and Feta Rice Pudding (This is a completely experimental plan to use up leftover pears and rice, and feta that’s been in the fridge for a while.)

Hamburger Patties, Sauteed Onions, Homemade Ramen Noodles

Leftovers/Fridge Scrounging

French Onion Potatoes (using french onion dip spices) for church fellowship meal

Chicken Thighs, Bruschetta

Corned Beef Brisket, Potatoes, Irish Soda Bread, Sauerkraut



Leftovers, plus grilled cheese sandwiches and tomato soup as needed to supplement the leftovers.


I’ve been doing a unicorn fuel version of hot cocoa for breakfast often this week (raw milk, raw cacoa, honey, coconut oil, turmeric, cayenne, sea salt, cinnamon, maca and nutmeg, with variations on the spices as my mood changes). My husband has been mostly having scrambled eggs for breakfast, sometimes with toast or fruit

I see myself continuing to be very happy with the ‘unicorn cocoa’ breakfasts, perhaps supplemented by a banana or apple or piece of toast on hungrier mornings. Similarly, I think my husband is happily in another eggs for breakfast groove, though the store bought bread may be giving him digestive issues so he’ll be using whatever bread I make this week (which will hopefully include another batch of sourdough bagels).

Baking and Extras:

I’m really, really going to make preserved lemons this week. I did keep up with my water kefir well, and continued to not kill my sourdough starter, even starting a new batch of sourdough bread (yay!). I’d also really like to make more sour dough bagels and just get back to more baking and kitchen experimenting in general if I’m able to this week.

Shopping List:

I have no plans to go shopping this week, but there are a few sales at Aldi I’d love to take advantage of if the opportunity arises:

organic apple juice (64 oz), $2.49

mushrooms (8 oz), .69

baby carrots, .49/lb

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