Menu for the week of June 18, 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 June 18th.

Gregg and I have felt the need to fast for several weeks now, but we were crazy around here with the end of school and getting books released. So, we’re starting the fast last week. The reason for the timing is this: this is seriously the only chunk of summer that isn’t rife with military training for the national guard or summer camps, etc., for our ministries. If we were going to fast this summer, it has to start now.

We are doing Daniel Fast. My blog post about that can be found here, but basically, it’s vegan extreme – and I’m throwing in my own personal restriction to unleavened bread only. Last week, Gregg did a juice fast during the day and ate vegan soups in the evening.  This week he’s in line with me on a regular Daniel Fast.

On Saturday, we are having the boys’ birthday party.  My parents and my sister and her family will be in town.  I haven’t really felt tempted by food this fast, but we’ll see how I do with full meal preparations, homemade ice cream, and birthday cake!

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Monday:

Breakfast:

Lunch:

Baked potato seasoned with black pepper and salt, salad with lemon juice and olive oil

Dinner:

Yesterday, we made a potato soup using rice milk.  We added sweet potatoes and carrots to the basic potatoes, celery, and onion soup.  It was really good.  We’re having leftovers, with a salad.  The boys will have bread and butter with theirs.

Tuesday:

Breakfast:

Lunch:

Hummus with Sunflower Seed Paste, Greek salad with kalamata olives, Whole Wheat Tortillas

Dinner:

Black beans & Perfect Brown Rice, Sautee’d Summer Vegetables, salad.  The children will have beef sausage with that.

Wednesday:

Breakfast:

Lunch:

Mixed greens salad with melon and sliced almonds

Dinner:

Spaghetti (I will make this sauce, but leave out the meat), whole wheat pasta, and salad.

Thursday:

Breakfast:

Lunch:

Black beans & Perfect Brown Rice, salsa, Whole Wheat Tortillas

Dinner:

Wild Rice Stuffed Butternut Squash, kidney beans,  Perfect Brown Rice, salad.

The children will also have baked chicken legs.

Friday:

Breakfast:

Lunch:

salad, guacamole, tortilla chips

Dinner:

Tacos made with Homemade Refried Beans and Corn Tortillas.  Guacamole (recipe to follow)

Saturday:

Breakfast:

Lunch:

Hummus with Sunflower Seed Paste, Greek salad with kalamata olives, Whole Wheat Tortillas

Dinner:

Dinner out

Sunday:

Breakfast:

Lunch:

Vegetarian Quesadillas (grilled vegetables inside grilled tortillas — no cheese), guacamole

We will be serving lunch to the birthday party guests consisting of roast beef sandwiches, turkey sandwiches, fresh fruit, fresh vegetables, chips, homemade ice cream, birthday cake

Dinner:

Very Chunky Vegetarian Chili

I’ll be roasting a turkey and making sweet potatoes, fresh green beans, Wonderful Whipped Potatoes, Turkey Gravy, and Granny Everman’s Yeast Rolls for my visiting family

Hallee

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