Menu Monday 16 JAN 12
Menu for the week of 16 January 2012
The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.
I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. One meal a week, we eat whatever we want. This is usually our “Dinner Out” meal.
Almost all of the breads are homemade using fresh milled flour. I’ll continue to link to my recipes as I post them. Our daily bread is Whole Wheat Honey Oatmeal Bread.
Here’s the menu for my family for the week of January 16th. This is a short week for us because we are traveling at the end of the week to go have Christmas in January with my family. I’ll be making two cakes — both gluten free — one chocolate made out of black beans, and one vanilla made out of white beans.
Monday:
Breakfast:
Dinner:
I cook dinner for Glenn Eden Youth Center volunteers on Monday night. This week, I’m making:
Hallee’s White Chili, Old Fashioned Cornbread, garden salad
Tuesday:
Breakfast:
Dinner:
Crockpot Ratatouille , Perfect Brown Rice, Garden Salad
Wednesday:
Breakfast:
Dinner:
Salmon Patties (recipe to follow), Superlative Sour Cream Potatoes, Zucchini Slaw, green peas
Thursday:
Breakfast:
Dinner:
Very Chunky Vegetarian Chili, grilled cheese sandwiches, fruit salad
Friday:
Breakfast:
Dinner:
on the road
Saturday:
Breakfast:
Dinner:
at my parents’
Sunday:
Breakfast:
Dinner:
We host a church small group in our home on Sunday nights. I typically prepare a soup, and the group members bring the bread, salad, and dessert. This week I’ll be making:
Beef Stew (recipe to follow)
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I’m interested in reading what you think about soaking grains. I’ve come to the conclusion – at least for now, based on the research I’ve done just up to this point – that I will soak some but not others. Knowing what I know about wheat and oxidation, I just can’t see soaking it and losing all those valuable nutrients over a day. However, other grains (oats, for example), I think I’m going to start soaking as they don’t oxidize like fresh ground flour. But you and your hubby seem to research so intently, so I’m waiting excitedly to learn something new!
It’s been researched to exhaustion. (Like that would surprise anyone – HA!)
Hopefully, I can get the post written to publish next week. I’ve been working on one about eating meat and dairy for the last week and want to get that one up first.
Also interested in reading that! Are there certain books you’ve been reading. I am waiting on a copy of Nourishing Traditions as I’ve been told that will help me along in my researching. Learning about fermentation right now – just started that topic. Hoping to make up some yogurt soon; the probiotics in it make it well worth it!
Hi Hallee,
I know you’re really busy and blogging is taking a lower priority in your life, but do you have an idea when you’ll be posting the chocolate chip cookie muffin recipe (or if you already did, could you point me in the right direction)? I’ve been dying to try it, and keep checking back. Hoping to see it soon!
I’ll type it up today. It was really good. I’m not positive I have a picture for it, though.
This is a similar recipe:
http://www.food.com/recipe/chocolate-chip-muffins-9326
But, I used whole wheat flour, half of the chocolate chips, and half of the butter and replaced the other half with coconut oil.
A belated thank you for the link to the similar recipe and for your notes on what you did differently!