Weekly Food Plan

I've been agonizing over my food plan lately (as you can see from all the food plan modification posts!) I really want a basic plan that I can use week in, week out with minor variations. Otherwise, it's just too much for me to come up with a weekly meal plan.

I want to basically follow Sally's diet for pregnant and nursing moms, which, according to my little fridge magnet, is:

* Cod liver oil to supply 20,000IU Vit A and 2,000 IU Vit D per day
* One quart whole milk daily, preferably raw and from pasture-fed cows
* Four T butter daily, preferably from pasture-fed cows
* 2+ eggs or egg yolks daily, preferably from pastured chickens
* 3-4 oz liver, once or twice a week
* Fresh seafood, several times a week
* 2 T coconut oil daily
* Fresh beef or lamb daily, always consumed with the fat
* Oily fish daily, for Vit D
* Lacto-fermented condiments and beverages
* Bone broths used in soups, stews and sauces
* Soaked or sourdough whole grains
* Fresh vegetables and fruits

I think finally at least I theoretically know how to incorporate everything. I don't think I can realistically eat meat every day. I was vegetarian for years and can easily live without it. I also don't see how I can drink a quart of milk per day. As of now, the only dairy I'm eating is the yogurt for my soaked pancakes and smoothies, which is only one cup raw. Plus I only know how to get raw goat's milk, which I just can't drink. It's also a lot to store in my fridge :( So I'll think about those things as I start working with this new menu.

Here is the meal plan for Su - F:

BREAKFAST
Soaked pancakes with banana and maple syrup; kombucha.

SNACK
Fresh berries with crispy almonds (it's always good to eat some fat with fruit to reduce the affect on blood sugar level)

LUNCH
Em and Elie: raw yogurt / raw egg yolk / strawberry smoothie
Yoav: Fried egg
Sourdough bread with almond butter (Yoav) or butter (Em and Elie)
Fermented carrots
Ginger tea

SNACK
Choices: Avocado and chips (twice a week); Popcorn (once a week); Sweet potato dollars or potato pancakes or try vegetable puree pancakes from NT p. 412 (once a week); Sauteed spinach or kale (twice a week); Chickpeas (once a week)

DINNER
Format of dinner will be Main + Vegetable + Lentil Salad (NT, p. 507) + Fermented food
Note: Lentils are considered the healthiest legume by Weston Price - they're high in phosphorus, calcium potassium, zinc, iron and vit B complex! Elie needs the phosphorus and calcium for his teeth, so that's why I want them every day.
Main course choices: liver (broiled and sauteed in coconut oil, M & W); canned salmon or tuna (Su & R); roasted chicken and shnitzel (F); brown rice spaghetti with meat sauce (T)
Vegetable choices: The favorites in our family are sauteed spinach, carrots sauteed in coconut oil and Israeli salad, but I'll rotate around using the recipes in the Vegetable chapter in Nourishing Traditions.

SNACK
Freshly flaked oatmeal soaked in water and lemon juice for 24 hours


Saturday (Shabbat) menu
Breakfast: Sourdough with honey (Yoav) or butter (J,E,E); kombucha
Snack: Fresh fruit and crispy nuts
Lunch: Cholent with leftover salads with a fermented veggie
Snack: Salads
Dinner: Sourdough bread and leftover salads