|Yesterday morning: Sliced mango and leftover chicken,|
whole milk on the side.
I was shocked at how much money we saved on groceries last month with my husband being the primary grocery shopper -- enough to have him involved in grocery shopping a lot more often from here on out.
Also? My preschooler is more or less geared now toward the idea of whole foods for breakfast; I can't remember the last time that she asked about breakfast cereal, and I consider that a milestone of some sort.
Here's what's on the menu this week:
|Leftover beef brisket soup, absolutely|
loaded with leeks and mushrooms.
Lunch - Liverwurst, smoky autumn beef brisket soup using leftover beef roast
Dinner - Flank steaks on the grill - it's grillin' weather, baby, YEA! :)
Breakfast - Hot tea for me, milk and fruit for my girls (I meant to get some protein in for them, too, but the morning got ahead of me!)
Lunch - Leftover beef brisket soup, Dubliner cheese
Dinner - Chebe Pizza!*
Breakfast - Onion and cheese omelette
Lunch - Fasting for me, probably
Dinner - Chuck steaks under the broiler, baked Brussels sprouts with butter
Breakfast - Frozen blueberries, warmed with cinnamon, served with cottage cheese
Lunch - Lamb shoulder simmered in tamari and butter
Dinner - Salmon filets, coconut oil veggie stir fry
Breakfast - Whole milk yoghurt with liquid whole leaf stevia and vanilla extract
Lunch - We're visiting with a friend and her daughter! She's providing the chicken for grillin', I'm supplying a loaded salad and maybe some Green & Black's as a special treat :)
Dinner - Bacon and eggs
|Tonight's Chebe crust pizza, which I made using the|
very simple and low-carb Victoria tomato basil sauce.
It is, quite simply, delicious.
I would be proud to serve it to company.
|Definitely some leftovers going with my husband|
and daughter in their lunches tomorrow.
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