My Weekly Menu: May 1
Sunday
Breakfast: Berry Nut Pancakes, Turkey sausage, fresh mango
Dinner:
Roast Pork Tenderloin with Rosemary and Garlic
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.
Monday
Breakfast: Buckwheat Granola with almond milk and chopped fresh mango; sliced pear
Dinner:
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
Tuesday
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
Dinner:
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
Wednesday
Breakfast: Overnight Strawberry Oats, sliced pear
Dinner:
Orzo with Garbanzo, Goat Cheese, Oregano
Arugula, Red Cabbage and Pea Salad: use the extra shredded cabbage from Sunday
Thursday
Breakfast: Avocado toast with sunflower seeds, orange slices
Dinner:
Leftovers
Friday
Breakfast: Buckwheat Granola with cranberries and chopped fresh pear, orange slices
Dinner
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