My Weekly Menu: May 1

Sunday

Breakfast: Berry Nut Pancakes, Turkey sausage, fresh mango

Dinner:

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.

 

Monday

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

Dinner:

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

 

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:

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

 

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

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.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

*