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Menu Plan Monday: June 28-July 4

29 Jun

This week will be an interesting week for me. Due to an overgrowth of harmful bacteria in my body, I’m starting a Candida diet. This means no sugar, no dairy, and no yeast. Some people follow this diet for the rest of their life, but I will not be. I plan on doing this for a few months as I starve the candida bacteria. Then I will slowly reintroduce sugar in more natural forms (honey, fruits) rather than white and brown sugar. I’ll also start adding in dairy products that are homemade as much as possible, such as kefir milk and cream using low-pasterized milk (since I can’t legally buy raw milk in the state of Mississippi). I’ll also explore other flours such as spelt flour and brown rice flour.

In the meantime, this means a lot of veggies and soups. The point is that you starve the bacteria, meanwhile creating a lifestyle change where you do not “crave” sugary items. This is not a quick fix diet that once you achieve a goal you go back to eating junk. Once my candida symptoms are gone (which will take some time) I will introduce new foods one at a time. If my symptoms return, then I’ll know that I just have to avoid that food completely.

Here’s what I’m eating this week:

Monday: Carrot and Celery soup, Scrambled eggs

Tuesday: Mexican Chicken soup

Wednesday: Leftover soup (nothing that is older than two days)

Thursday: Veggie soup (made from a bunch of veggies like green beans, corn, and squash) with shredded chicken added in for protein

Friday: Roasted root vegetable soup

Saturday: Salad with shredded chicken

Sunday: 4th of July cookout with family; most likely the standard burgers and chips. This will be a difficult day for me to find something appropriate to eat.

My husband doesn’t need to do this diet, so I have homemade whole-wheat bread and sandwich supplies on hand for him to eat in addition to the soup and salad. He also plans on making some homemade deer jerky to snack on.

It’s Menu Plan Monday over at I’m an Organizing Junkie!

Menu Plan Monday: May 31-June 6

31 May

I’m trying to do a better job with meal planning, so I’m following along with I’m An Organizing Junkie’s Menu Plan Monday. For more info on MFM, click here. I’m pretty proud of myself this week. I’ve planned out two weeks’ worth of wholesome food.

Here’s this week’s menu:

  • Monday: Memorial Day cookout @ Mom’s – burgers, potato salad, and baked beans. I’m in charge of dessert, so I’m making Berry Cobber. My dear hubby is making his famous fried ice cream. (Okay, not so wholesome today, but it’s a holiday so we’ll make an exception.)
  • Tuesday: Italian Cream Cheese Chicken Casserole
  • Wednesday: Crock Pot Ragout
  • Thursday: Chicken Chili served with Krissy’s Best Ever Corn Muffins
  • Friday: Leftovers
  • Saturday: We have a class reunion for J this evening at local fish restaurant, so we’ll be eating a light lunch. Spinach Rice Casserole and a salad.
  • Sunday: I am providing breakfast for our Sunday School class, but since I have to be there so early for choir (and since we have a worship service before our small group Bible studies) I needed something that could sit there and still be good. My sister is making something sweet, so I’m making something savory. I decided to make a crock pot Breakfast Casserole. I’m also have my mom and sister over for lunch, so I’m making J’s favorite Dorito Casserole.

I’m also making Baked Oatmeal for breakfast throughout the week. Since there are only two of us, it will last us the whole week. It’s so yummy, so we don’t mind eating it every day.

It’s also time for more homemade bread. I love this recipe from Progressive Pioneer.

We do leftovers for lunch. Again, it’s just the two of us. By cooking nearly every night we have enough for lunches throughout the week (and one night devoted to leftovers). If I’ve planned too much, we just substitute leftovers for a meal. No food goes to waste in this house!