menu graphic

Weekly menu plan – nourishing, gluten free

After my last post when I shared some of my kitchen happenings, I got a good number of responses saying that readers miss my food posts.  I stopped sharing my menu plans when I moved to Israel, thinking they weren’t very interesting.  Interesting or not, it’s what we eat!

Here’s the plan for this week!

Sun: breakfast – homemade breakfast pizzas; l – black bean burgers, baked beets; d – chicken tamale pie

Mon – b- polenta; l – potato kugel, chicken soup; d – oriental rice (with cabbage and chicken)

Tues – b – morning rice; l – pumpkin smoothie bowls, d – chicken pot pie

Weds: b – oatmeal;  l – chicken pot pie; d – lentil meatloaf

Thurs: b – polenta; l – baked sweet potatoes, eggs; d – red lentil dal, rice

On Sundays I try to plan my menu for the week. I first check what I have in the fridge and freezer so I can integrate those foods. Today I defrosted chicken and a couple of frozen dishes that I’ll be using in the next 2 – 3 days. I also usually start the week by soaking at least two kinds of beans.

We make challah weekly and when there’s extra dough, we freeze it in smaller portions for use during the week.  This morning the boys defrosted homemade pizza dough for their own breakfast and each made his own version to eat.  My house smelled way too good for a Sunday morning! :)

Ds11 is preparing the black bean burgers for lunch as I write.  He didn’t mind making the recipe when I told him he didn’t have to chop the onions. :) Last week while I had the food processor already out, I decided to dice a bunch of onions at once and then popped them in the freezer in portion sized bags to make meal prep faster.  This morning I defrosted a one cup portion of the onions in anticipation of this recipe, so it was ready to be used by the time he began.

My purchases last week are influencing my menu this week!

Last week I got a case of bananas on sale for 4 shekels a kilo and put a bunch in the freezer, frozen as single bananas, chocolate covered bananas (for a Shabbos treat) and 1 c. portions of mashed banana. In addition, the kids ate so many fresh bananas, plus I made a couple of huge pans of funky monkey baked oatmeal for Shabbos in two different flavors.  This week I’ll be using the frozen bananas for smoothies.

There was also a good sale on pumpkin (2.90 shekels a kilo) so I bought a lot.  I put all that was on the refrigerated shelf into my shopping cart and then asked the produce guy to open up another huge pumpkin and give me half of it.  He couldn’t believe I really wanted that much and asked me a couple of times if I was really going to use that – so I had to reassure him that I really knew what I was doing.  Obviously I don’t have the buying habits of a typical customer.  :)  I prepped that pumpkin together with the boys the day that we bought it and froze it in 4 cup portions, so all it’s my ready to be used.

Having my menu plan ready at the beginning of the week gives me a calm and relaxed feeling around food preparations.  When I don’t have it ready, I end up wasting time and feeling pressured while trying to figure out each day what I should make.

Avivah

 

 

2 thoughts on “Weekly menu plan – nourishing, gluten free

  1. I like them when they’re not interesting, to be honest, because it helps me remember that it’s about getting healthy food into yourself daily not instagramming it or making it blog-worthy. Sometimes it’s just food :) (And I eat like a feral toddler so I try to remind myself I’m worth healthy food.)

    1. Such a great point, Anne, about remembering that food is about fueling ourselves appropriately! Glad to hear your feedback that it’s still of interest to you even if it’s not exciting or impressive.

Leave a Reply

Your email address will not be published. Required fields are marked *

WP-SpamFree by Pole Position Marketing