Menu Week 4

I am getting later and later on getting these menu posts up and I realized I haven’t made any updates since I posted the last menu.  So this post will be about this week’s menu and the next one will be on the changes we have seen.

I am starting to get the hang of this and develop my own recipes so there are not links to every recipe.  But if you see something you would like the recipe for just leave a comment!

Breakfast: Rip’s Big Bowl (I make 8 times the recipe and keep it in an airtight container for the week)
Dinner: Minestrone Soup, Corn Muffins (I adapted the soup by omitting the oil and using veggie stock, I adapted the muffins by swapping the oil for applesauce, the flour for whole wheat flour, reduced the sugar to 2 T of Maple syrup)
Dessert: Cocoa Energy Balls, Apple Slices


Breakfast: Pumpkin Oatmeal
Snack: Roasted Red Pepper Hummus
Dinner: Thai Chickpeas & Brown Rice
Dessert: Strawberry Ice Ceam


Breakfast: Rip’s Big Bowl
Snack: Power Balls
Dinner: Chinese Cashew Salad (from
Dessert: Coconut Ice Cream 
Note: Make Oatmeal Bars for morning


Breakfast: Oatmeal Bars & Green Smoothie
Snack: Fresh Fruit
Dinner: Burgers, Roast Potatoes, Brussels Sprouts
Dessert: Avocado Ice Cream


Breakfast: Brown Rice Breakfast Pudding (From the Forks Over Knives Cookbook)
Snack: Trail Mix
Dinner: Meatloaf, Mashed Potatoes, Brocoli


Breakfast: Rip’s Big Bowl
Snack: Carrots & Peanut Butter
Dinner: Kale w/ Cashew Cream Sauce over noodles (In the Forks Over Knives Cookbook)
Dessert: Store Bought Non-Dairy Ice Cream


Breakfast: Pancakes w/ Fruit Sauce
Dinner: Curried Rice Salad (Forks Over Knives Cookbook)
Dessert: Coconut Ice Cream (2)

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