Since there was such interest in the post of my weekly meals last week we decided to make it a weekly feature. Leslie and I will take turns posting our menus, but I am posting again this week so she has time to pull hers together. The link below is a PDF, however the links for the recipes are included in the list below it. Some recipes are in testing mode so I don’t have links up for all of them yet. They will be coming shortly!
Jen’s Weekly Meals 4-2-2012
Monday
- Breakfast – 3 soy free eggs over easy in butter, 2 sausage links
- Lunch – Chicken Liver Pate, Tomato Basil Soup
- Dinner – Sauteed Chicken with Tomato and Spinach
Tuesday
- Breakfast – 3 soy free eggs over easy in butter, 2 sausage links
- Lunch - Tomato Basil Soup with LF Green Beans
- Dinner – Marinated Calf Liver with Honey Glaze, Sauteed Coconut Kale, chocolate ice cream (recipe coming soon)
Wednesday
- Breakfast- 3 soy free eggs over easy in butter, raw cheese
- Lunch – Tomato Basil Soup
- Dinner – Marinated Slow Roasted Pork Shoulder, carrots, rice
Thursday
- Breakfast- 3 soy free eggs over easy in butter, raw cheese, 2 sausage links
- Lunch - Chicken Liver Pate
- Dinner- Curried Tuna Patties with LF Hummus, rice, coconut kale
Friday:
- Breakfast- 3 soy free eggs over easy in butter, raw cheese, 2 sausage links
- Lunch – Cream of Mushroom Soup, Chicken Liver Pate,
- Dinner – Leftovers: Curried Tuna Patties (recipe coming soon), chicken fried rice
Saturday
- Breakfast- 3 soy free eggs over easy in butter, raw cheese
- Lunch – Ate late lunch out at local ‘safe’ restaurant: Cobb Salad with Chicken
- Dinner – Lite Snack: GF Chocolate Zucchini Muffins (recipe coming soon)
Sunday
- Breakfast- 3 soy free eggs over easy in butter, raw cheese
- Lunch – Late lunch/Dinner: Shrimp Pad Thai
- Dinner – Lite snack: GF carrot cake
Post Links to: Homestead Barnhop, Fat Tuesday, Traditional Tuesdays, Real Food Wednesday, Pennywise Platter, Simple Lives Thursday, Fight Back Friday,
Love looking at your meals. Do you snack between meals? I don’t know that tomato basil soup would carry me to dinner.
How do you LF your hummus? We’ve been making hummus a bit and I had thought of just tossing some sauerkraut in it to give it some probiotics so this caught my eye.
It depends on the day. I usually don’t feel the need to snack, but I made a note on a couple of days in the chart where I did. For example, one day I woke up and ate breakfast at about 4 am. I did have a zucchini muffin to hold me over until lunch. I think that was the day that I only had a tomato soup. But my tomato soup is also really dense. I use heavy cream so the healthy fats fill me up.
I am going to post a LF hummus recipe soon, but all you really have to do is make it like you normally would (but allow the beans to cool first otherwise you will kill off the probiotics in the whey), mix up the ingredients and add about 1/2 c of whey. Then let it sit on the counter for 3 days before moving to the refrigerator. This will allow it to ferment. Whey/salt and counter fermentation is pretty much the standard for fermenting almost anything.
Do you think substituting white or red wine for the mirin in your chicken liver pate recipe would work? I’m doing GAPS and I don’t think rice wine is allowed. Thanks!
Monica, at times when I run out of mirin I use white wine. Mirin has a nice smooth, slightly sweet flavor, but if the other is approved for GAPS It should be fine. Is liver pate approved for GAPS or is it in the later stages?