Blog for all health-conscious: Quick and Easy Cheap and Healthy Menu Plan Monday: The Make-Ahead Edition

Monday 14 May 2012

Quick and Easy Cheap and Healthy Menu Plan Monday: The Make-Ahead Edition

Link to Quick and Easy Cheap and Healthy

Menu Plan Monday: The Make-Ahead Edition

Posted: 13 May 2012 06:25 PM PDT

This month’s focus in “Eating Intentionally“* is on “Respecting Your Fullness“, which means exactly what it sounds like it means. I’m really trying hard and I think I’m having some success. On Saturday, we had a special event at church with lots of amazingly delicious food. Partly because I was very busy helping things run smoothly, but also partly because I was trying to be a good girl, I took my time eating. It helped that every now and then I had to get up from the table to take care of something, and also, I spent a good amount of time chatting with my fellow diners.

After all that, I still ended up over-eating, but the good thing is that I wasn’t hungry the rest of the day… so I ate nothing else the rest of the day! I was quite proud of myself for that. How are you doing with respecting your fullness?

This week’s menu is a little different for us. My dad is having open-heart surgery to repair a genetic condition, so I am leaving my boys behind to go be with him and my mom. I’ve tried to make the food easy on them by either making it ahead myself or keeping it simple. Hopefully, they will survive!
Breakfasts

Tropical Smoothies
Cold Cereal
Oatmeal
Oat & Buckwheat Pancakes
1-2-3 Granola

Lunches

Leftovers
Ham Sandwiches (made with nitrate-free lunchmeat, and this allergen-friendly bread)
Hot Dogs

Dinners

Spaghetti (Rice Noodles and Tomato Sauce for My Certain Little Someone, Whole Wheat Spaghetti and Alfredo Sauce for the rest), Carrots, Fruit
Oat & Buckwheat Pancakes, Bacon, Fruit
Pork Ribs, Baked Potatoes, Carrots
Dinner Out

Snacks

Nuts, Raisins, Cranberries
Happy Vegan Chocolate Chip Cookies (made with a mixture of Oat, Buckwheat and Sorghum flours to be wheat-free)
assorted junk that has found its way into this house

In My Kitchen Today

Artisan Bread
Rice Milk
Coconut Milk
Coconut Milk Yogurt (following this method)
Happy Vegan Chocolate Chip Cookies
Oat & Buckwheat Pancakes
1-2-3 Granola
Awesome (Allergen-Friendly) Sandwich Bread
Baked Donut Holes

*My concept of “Eating Intentionally”, and the 10 principles we are working through this year, come from the book “Intuitive Eating” by Evelyn Tribole and Elyse Resch. I highly recommend it – I don’t agree with everything in it, but it is a great read for anybody who has ever been on a diet and/or is considering going on a diet.

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