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 is a dorm “mama” to a gaggle of amazing girls ages 10 to 18 at a home and school for the Deaf in Baja California, Mexico. She believes that life was meant to be lived barefoot with lots of open space to roam and play. Katie is passionate about nourishing food, herbs and simple living. She can often be found with a cup of tea or coffee and a piece of dark chocolate while she writing, reading and living life.