Winter Menu Plans {January 13-19}



I feel so accomplished to actually have a menu plan up again! I’ve been winging it the past few weeks. Not a good idea but that’s what happens when your lap top stops working, you transfer your blog and have lots of visitors. ;)

I am filled with lots of excitement and ideas this week. They mostly comes from my wonderful new cookbook Ladled by Kimberly Harris of The Nourishing Gourmet. Most of the soups I have on the menu this week are from her book. I’m reviewing the book this Thursday.

The rest of my inspiration comes from actually getting to the farms I but milk and vegetables from, as well as a trip to the States. I unintentionally ended up at Whole Foods yesterday. What a happy mistake it was. My friend wanted to go to Trader Joe’s but made a wrong turn and we ended up at Whole Foods instead. Because of that I was able to buy some things I have been wanting to get for a long time but can’t find else where.

To my delight I bought 4 lbs of chicken livers, 2 lbs of chicken necks, 5 lbs of beef bones, 1 pound of pork belly, 4 lbs of pork fat to make lard and a few other delights! 100% grass feed beef was on sale! I got 4lbs for $12! That’s less that half the price I was paying at Trader Joes. I’m going to have a lot of fun this week!

Stay tuned for recipes using these forgotten culinary delights! I can’t wait to share them with you1

Many of the meals this week have an asain theme because I was just given large bunch of Thai basil! I’ve been searching for it to no avail until now. I am attempting to replant it indoors. Right now I have 10 stems sitting in water in hopes that they grow roots. We shall see….

Snacks and Drinks:  Herb infused smoothies, raw hot cocoa, raw mochas, kombucha, yogurt, carrot sticks orange and sourdough crackers.

Sunday- Simple/Leftovers

Breakfast: Leftover Biscuits and Gravy, Rise and Shine Tea
Lunch: Leftovers
Dinner: Miso Udon and Chicken Soup

To do:


Breakfast: Chinese Congee with Marbled Spiced Ttea Eggs
Lunch: Spicy Chicken and Liver Meatballs with Coconut Rice, Kimchi
Dinner: Cold Kicking Noodle Soup

To do: Grind wheat, Soak Bread and English Muffins


Breakfast: English Muffins with Fried Eggs
Lunch: Leftovers
Dinner: Pho Ga

To do: Bake Bread and English Muffins, Soak Beans


Breakfast: Black Beans, Corn Tortillas, Cortido
Lunch: Letovers
Dinner: Leftover Soup

To do: Render Lard


Breakfast: English Muffins, Bacon and Eggs
Lunch: Turkey Tacitos, Mexcican Rice, Salad, Guacamole, Salsa
Dinner: Leftover Soup

To do: soak oats


Breakfast: Oatmeals, Fried Eggs, Apple, Raw Milk
Lunch: Thai Fried Rice and Fresh Rolls
Dinner: Leek and Potatoe Soup, Fennel and Bacon Salad, Fresh Bread

To do:


Breakfast: Refried Beans with Lard, Corn Tortillas, Cortido and Salsa
Lunch: Leftovers
Dinner: Leftover Soup

About Katie Mae Stanley

Katie Mae Stanley spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day.

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