November Menu Plan

This month we're experimenting with our new dietary restrictions.  Mine are for medical reasons (primarily trying to clear a chronic Candida infection, but also trying to be kind to my kidneys which aren't functioning at optimal rates), while Benny is trying to lose some weight.  So, we're focusing on lots of seasonal veggies, lowering carbs and sugar, and generally eating fewer grains, but making them whole grains when we do.  We're also trying to incorporate Candida fighting foods, such as coconut, radishes, and rutabagas.  And, as usual, we're trying to make the most of our existing pantry and freezer items.

But, we're also trying to not sacrifice taste and to make some legitimate compromises.  So, we're splurging in places for a dinner pie where the crust uses regular flour and using sweet potatoes that are in season and satisfy the sweet tooth without added sugars.  We're going to do well with this diet, for our own health, but we also know it's not sustainable if we cut out everything we love.  We'll also experiment with some sweets that fit my diet, and we've already found a coconut milk custard that we like.

So, here's the plan:

Breakfasts:

• Smoothies with anti-inflammatory spices (cinnamon, ginger, turmeric) made with coconut milk, berries, and avocados or winter squash
• Coconut flour and almond pumpkin muffins
• Mini egg fritatas with greens, bell peppers, and onions with side of bacon or homemade chicken apple sausage
• Whole grain muffins with apples, raisins, sesame seeds and sunflower seeds
• Yogurt parfaits with berries, toasted coconut, and pumpkin seeds
• Overnight steel cut oatmeal with nuts, cinnamon, ginger, and shredded coconut

Lunches:

• leftovers
• green salad with tuna or hard boiled eggs
• yogurt parfaits

Dinners:

• Lentil and grass-fed ground beef sloppy joes over quinoa or brown rice with salad and rutabaga fries
• Breakfast for dinner with coconut flour pancakes with homemade berry syrup (made with stevia), phosphate and nitrate-free bacon, eggs with greens, and mixed berry fruit salad or grapefruit (if it's here from our fruit order)
• Veggie stir fry over brown rice and Asian cabbage slaw
• Grandma's split pea soup with coconut flour or almond flour corn bread
• Beef and cheddar pie with salad with radishes and red pepper
• Black bean and winter squash tacos on corn tortillas or over quinoa
• Pecan crusted chicken  (tweak and use corn chip crumbs and plain dijon mustard for sugar free, gluten-free option) with roasted rutabaga, broccoli, and onions
• Tomato basil soup with green salad (topped with olives, radishes, almonds, and red pepper)
• Crock pot chicken fajitas with onions and rainbow bell peppers served on corn tortillas or quinoa
• Lentil and sweet potato stew with coconut or almond flour corn bread
• Coconut milk curry
• Coconut milk and corn chowder with rutabagas instead of potatoes, salad on the side
• Black bean chili with grass-fed beef served with corn bread or over quinoa or buckwheat served with plain yogurt
• Steamed Asian ginger salmon with roasted broccoli and rutabags and Asian slaw
• Crock pot Asian ginger chicken  (we always add more carrot and onion than called for) served over quinoa, buckwheat, or brown rice and Asian slaw
• Roasted sweet potatoes served with black beans, plain yogurt, and chopped cilantro (serve with green salad if potatoes are small)
• Crock pot lasagna soup with gluten free pasta
• Homemade pizza with whole wheat crust or gluten-free crust

Snacks:

• Air popped popcorn
• Veggies and hummus
• Gluten free crackers and goat cheese
• Whole fruit

So, how do you live and save green in the kitchen?  Do you manage to do it even with dietary restrictions?  I'd love to hear from you!