Menu Plan Monday: Inauguration Night Gougéres and Prosecco

. 2 min read

This month I’m still focused on spending as little as possible and cleaning out the fridge and freezer. I did buy a few things at the farmer’s market, like eggs and apples, plus some oysters and mussels which we had last night. I made moules frites with oven-baked potato chips last night (with butter).

The potato chips were delicious. However, they didn’t come out perfect due to the fact that I didn’t have big enough cookie sheets and I had too many shoved on there. This caused the butter to spill onto the floor of the oven which filled the house with smoke. Despite the smoke, my husband went nuts over the potato chips. I’ll post that recipe soon.

This week I am planning a few special things. For Inauguration Night (we’re not doing anything special, just watching the coverage on TV), I’m going to serve Prosecco (Italian Champagne) and homemade gougéres (French cheese puffs). I’m also going to try my hand at Sloppy Joes and sweet potato fries.

B: Avocado cheddar omeletes with homemade sour cream and lacto-fermented salsa
L: Kefir smoothies with raw egg yolk, coconut oil and raw honey
D: Salmon croquettes (fried in Macadamia nut oil) with homemade mayonnaise
Salad with shaved fennel, sprouts & pomegranete seeds
Homemade peanut butter cookies (I froze the dough, so this will be fast)

To do:
Revive my sourdough starter which has been languishing in the fridge for months
Make more mayonnaise
Make more kombucha
Grocery shopping at Trader Joe’s
Make baby formula
Soak corn in lime water (for corn tortillas)

B: Pastured eggs scrambled in grass-fed butter, banana fried in coconut oil
L: Leftover salmon croquettes
D: Sloppy Joes on sprouted bread
Oven-baked sweet potato fries

To do:
Pack Kate’s lunch & snack
Make more whey & cream cheese
Make kefir
Feed sourdough starter
Soak oatmeal overnight
Freeze ice cream bowl

Tuesday: Inauguration Celebration
B: Oatmeal with raw cream, grass-fed butter and maple syrup
L: Leftover Sloppy Joes
D: Prosecco
David Lebovitz’s Gougéres (French cheese puffs)
Caper berries and blue cheese stuffed olives
Deviled eggs topped with salmon roe


scallops (couldn’t find dates at Trader Joe’s)
Homemade chocolate ice cream

To do:
Pack Kate’s lunch & snack
Make kefir
Feed sourdough starter
Make baby formula

B: Pastured eggs cooked in butter
L: Leftover deviled eggs and bacon-wrapped dates
D: Sweet & sour pork with red bell peppers
Steamed baby bok choy
Rice cooked in homemade chicken stock

To do:
Pack Kate’s lunch & snack
Make kefir
Soak oatmeal overnight
Start sourdough bread

Thursday: Offal Night
B: Oatmeal with raw cream, grass-fed butter and maple syrup
L: Leftover pork and rice
D: Roasted marrow bones
Homemade chicken liver pate
Homemade sourdough bread
Raw grass-fed butter

To do:
Pack Kate’s lunch & snack
Make kefir
Let cream sit out (for sour cream)

B: Pastured eggs cooked in butter
L: Grilled cheese (made with sourdough bread)
D: Tacos with grass-fed ground beef and homemade corn tortillas
Beans cooked in chicken stock
Rice cooked in chicken stock
Homemade guacamole and sour cream
Lacto-fermented salsa

To do:
Pack Kate’s lunch & snack
Make kefir
Make baby formula

Saturday: Shellfish Night
B: French toast (made with sourdough bread) with butter and maple syrup
L: Egg salad or tunafish sandwiches (with homemade mayonnaise)
D: Linguini with clam sauce
Blood orange, fennel & kalamata olive salad
Sprouted flour chocolate cake

To do:
Farmer’s market: buy clams, eggs and sprouts
Surfas: buy chocolate

For more menu planning ideas, visit Organizing Junkie.


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