This week, I'm hoping to get some baking done. Every few weeks, I take a day or two to bake several loaves of different breads, muffins, and hamburger buns. All of that gets lovingly packed away in the freezer for later use. With a little planning, I'm able to soak my wheat for 12-24 hours prior to baking to break down the phytates and make the grain more digestible. I know...sounds boring, but it's so much better for you!In the meantime, here's what's on our menu for the week:
Monday:
Breakfast – Oatmeal, peaches Lunch – Taco corn fritters, raw veggies & fruit Dinner – Pork fried rice, green salad, pears Tuesday: Breakfast – Fried eggs, cinnamon rolls & peaches Lunch – Cheese quesadillas, raw veggies & fruit
Dinner – Fish, ranch potato wedges, coleslaw Wednesday: Breakfast – French toast w/ blueberries and maple syrup Lunch – Sloppy Joes, raw veggies & fruit Dinner – Salisbury steak, red potatoes, green beans Thursday: Breakfast – Oatmeal w/ raisins Lunch – Grilled cheese, raw veggies & fruit Dinner – Spaghetti, green salad, toast Friday: Breakfast – Breakfast burritos, peaches Lunch – Tuna melts, raw veggies & fruit Dinner – Hamburgers, homemade french fries, green salad Saturday: Breakfast – Pancakes with blueberries, maple syrup Lunch – Homemade summer sausage, cheese and fruit Dinner – Tacos, Spanish rice, green salad Sunday: Breakfast – Waffles with strawberries & maple syrup, sausage Lunch – Ham, creamed potatoes, peas, fruit salad Dinner – Leftovers
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