My Weekly Menu: May 1


Breakfast: Berry Nut Pancakes, Turkey sausage, fresh mango


Roast Pork Tenderloin with Rosemary and Garlic

Quinoa Nut Pilaf

Crimson Coleslaw

Shred extra red cabbage for later in the week.

Use the leftover quinoa for lunches: in a salad with greens and CMF Dressing. Or make a wrap with greens, pesto or hummus (I usually have one or the other) and chopped celery or bell peppers for crush.



Breakfast: Buckwheat Granola with almond milk and chopped fresh mango; sliced pear


Coconut Red Lentil Curry

CMF Rice: double the recipe for another meal

Arugula and Pea Salad (CMF Basic Dressing)

First get rice going, make lentil curry and while that’s cooking, then make the salad



Breakfast: Berry Nut Pancakes “sammies” ; apple slices

Mix a few tablespoons cream cheese with hone (can do night before) and make a sandwich with pancakes defrosted in toaster. Cut in halves or quarters


Epicurious: Tuscan Rice Salad

Use leftover pork tenderloin and leftover CMF Rice. I added about 1 cup of broccoli and skipped the Parmesan.  Serve on bed of spinach or arugula tossed with CMF Dressing



Breakfast: Overnight Strawberry Oats, sliced pear


Orzo with Garbanzo, Goat Cheese, Oregano

Arugula, Red Cabbage and Pea Salad: use the extra shredded cabbage from Sunday



Breakfast: Avocado toast with sunflower seeds, orange slices





Breakfast: Buckwheat Granola with cranberries and chopped fresh pear, orange slices


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