So, today is Sunday and that means menu planning! I have to plan out breakfast, lunch, dinner, and sometimes even snacks because my oldest son has some food allergies and I’m not used to it enough yet to just fly by the seat of my pants. Without careful planning, I fear we’d all go hungry. So, on Sundays I usually type it all out and stick it to the front of the fridge so I always know what to expect. I will take pictures of my kitchen tomorrow after I clean it!

When I menu plan, I try to make sure we are rotating our meats and grains for nutritional purposes as well as the fact that while my son’s gut is so unhealthy he becomes sensitive to foods if he eats them too often. But, as you will see, I do get into a rut with some things…especially breakfast. So, if any of you have great gluten-free, sugar-free, dairy-free, egg-free breakfast ideas, please let me know!

You will notice throughout the week that I put a little extra effort into making things we eat as easy to digest as possible. We soak our grains all day or even all night before we eat them. We do the same with our nuts and beans. We culture our raw milk (for the ones who can have it) for the added probiotics and enzymes. We ferment veggies to add to our meals to promote gut health, digestion, as well as adding in enzymes and nutrients. I make all our stocks from scratch using things like chicken feet and bone marrow for added gut-healing nutrients. I make homemade butter from grassfed cows and culture it for (again) added probiotics and enzymes.  There are many more secrets to my kitchen that I will divulge as we go through our days. While it is all time consuming, I do it all in large quantities and freeze it all so things are readily available…I don’t do it all every day! In fact, most of my meals are that way as well…I make plenty for leftovers and we eat that for lunches a lot. And we always have at least one night where we pull everything out and clean out the fridge!

I plan on giving recipes daily, this is just a general overview of what to expect from my kitchen this week. Enjoy taking a look at our menu for this week!

Monday
Breakfast: Kids: Soaked Gluten-free oats with berries and agave, peach smoothies (made with cultured milk or almond milk…depending on who it’s for) with vit. c, and probiotics and intestinal health powder. Me: Sauteed veggies with 2 eggs
Lunch: PBJ on rice tortillas for Eliot and Abrhaham and Ezekiel bread for Emerson with carrot sticks, hummus, apples and almond butter
Dinner: Squash soup with green salad and homemade dressing

Tuesday
Breakfast: Potato/veggie skillet, pears (I’ll have 2 eggs)
Lunch: Leftover soup
Dinner: Short ribs over mashed potatoes and leeks, green salad, green beans

Wednesday
Breakfast: GF skillet bread, apples and almond butter (eggs for me!)
Lunch: Sauteed cabbage with veggies and leftover meat
Dinner: Leftover night (Matt teaches late so we just pull out our food from the last few days)

Thursday
Breakfast: GF oats, smoothies (hmmm…can you guess what I’ll be eating?)
Lunch: Leftovers
Dinner: Thai Chicken and chickpea curry over brown rice with sauteed veggies

Friday
Breakfast: Toast (Ezekiel’s or rice bread) with Peanut butter, pears, and smoothies (and, eggs)
Lunch: Sprouted Lentil Pancakes, veggies and hummus
Dinner: “Mommy McNuggets” with crushed walnuts, green beans

Saturday
Breakfast: GF pancakes, bacon, eggs (for those who can have them)
Lunch: Leftovers
Dinner: Grilled wild Alaskan salmon, curried quinoa, sauteed greens

Sunday
Breakfast: GF Oats, berries, smoothies (eggs)
Lunch: leftovers
Dinner: Black bean soup with chicken sausage, green salad

Besides this I have a few projects to do in the kitchen.
1. Make applesauce and dried apple slices with all the apples we got from the orchard last week
2. Make Fermented carrots and sea vegetables (we’re out). Once made, these will be eaten as a condiment at every meal.
3. Make crispy almonds…this is done by soaking overnight and then dehydrating or baking at a VERY low temp for 24 hours, making them MUCH easier to digest (we eat almonds and a piece of fruit every day for snacks)

Thank you for opening you kitchen to us all Emily. We look forward to sharing in your adventures this week. Don’t forget to stop by Emily’s personal blog, nourish:mind, body & soul.

If you are interested in participating as a guest blogger for this 3 Moms feature, please leave us a comment or send us an email at 3moms@happytobeathome.net. We are looking for a variety of women willing to open their kitchens for one week to all of our readers. You do not even have to have your own blog in order to participate.

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