Menu 3-4-20

Asian-style breakfast bowls with carrot slaw with sesame seeds, wilted greens, green onions, mung beans, soft boiled eggs and a sweet and spicy sauce

Or

Frittata with seasonal veggies, greens, fresh herbs, goat Gouda and sheep Romano cheese

Arugula salad with roasted veggies – citrus dressing, toasted seed mix and goat feta on the side

Morrocan chick pea stew made with bone broth, veggies, greens – quinoa on the side to serve it over, topped with cilantro and lime – full of good healing and anti-inflammatory herbs!

Large casserole dish of black bean and butternut squash enchiladas with greens, goat cheddar, corn tortillas and homemade red sauce – with or without chicken

Herbal brew – for immune system 

Or

Herbal brew – for lactation

Add-on:

Winter muffins – gluten free – with oats, winter squash, fruit, nuts, flax and nutritional yeast and adaptogenic herbs

Add-on:

Almond butter mix for snacking – this is almond butter blended with powdered mushrooms, cordyceps, lions mane, and maitake, maca, hemp seeds, chia, cinnamon, coconut oil, honey, raisins and bee pollen. It’s great on sliced apples, celery, toast or crackers!

Menu 2-26-20

Red potato and yam hash with wilted greens, asparagus, hard boiled eggs and garlic-lemon-goat yogurt sauce

Green salad with kale, arugula, Swiss chard, fennel, cucumber and radish – topped with walnuts, goat chèvre and a caramelized shallot and kumquat dressing 

Black lentil stew with onion, carrot, tomatoes and greens – topped with curry-spirulina toasted sunflower seeds, lime and cilantro 

Polenta ratatouille casserole with eggplant, zucchini, bell pepper, tomato, onions and sheep Romano

Herbal brew – turmeric, ginger and hibiscus with a touch of honey

*For leftovers:

Black lentils are great in a baked sweet potato, added to any of the leftover salad, on a bed of arugula with a curry vinaigrette and feta or chevre, or on chard or kale topped with a fried egg!

Polenta and ratatouille casserole is good with fresh greens like arugula, and/or topped with a poached egg.

Add on:

Winter muffins – gluten free with oats, pear, apple, butternut and acorn squash, pecans and walnuts, spices and adaptogens

Menu 2-19-20

Breakfast bowls with hard boiled eggs, wilted greens, roasted sweet potatoes, purple sumac slaw, zucchini, toasted macadamia nuts and sesame seeds, and green sauceOrFrittata muffins with quinoa, squash, bell pepper, greens and goat cheddar

Black eyed peas with mirepoix and spices, cooked in homemade beef bone broth – with Red Hot on the side

Southern salad with Napa and purple cabbage, kale, red onion and parsley – goat cheddar, toasted and spiced pecans, and mustard-cayenne dressing on the side

Lasagna with butternut squash “noodles”, greens, zucchini, goat gouda, and sheep Romano

Or

Gluten free penne mac n cheese (goat gouda, goat cheddar and Sheep romano) with butternut squash and greens

Gluten free cornbread

Herbal brew – mint and white sage

Or

Herbal lactation brew – nettle, alfalfa, raspberry leaf, dandelion, fenugreek and fennel

*if you want it hot, warm it up, but best not to boil

*there is also a little jar with mushroom “bakon” – it is good on the breakfast bowl, black eyed peas, or salad!For leftovers:Black eyed peas are great added to the Southern salad, or in a baked sweet potato with a little of the goat cheddar!

Add on:

Frittata muffins with swiss chard, sweet potatoes, onion, goat cheddar and sheep RomanoAdd on:
Gluten free lactation cookies – with oats, nutritional yeast, flax, almond butter, coconut oil, chocolate chips, raisins and adaptogens