Weekly Menu 2

It’s that time again, folks!  Here is what I am feeding my family this week. Remember, I only cook 5 days a week and we eat leftovers 2 days a week. Enjoy!

Meat Sauce and Pasta

Cedar-Planked Salmon with Honey Mustard

Cuban-Style Pork Tenderloin

Pate Chinois

Butternut Bisque

2 thoughts on “Weekly Menu 2

  1. Just thought you may like this recipe. Enjoy!
    The Life-Changing Loaf of Bread
    Makes 1 loaf

    1 cup sunflower seeds
    ½ cup flax seeds
    ½ cup hazelnuts or almonds
    1 ½ cups rolled oats
    2 Tbsp. chia seeds
    4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
    1 tsp. fine grain sea salt
    1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
    3 Tbsp. coconut oil or ghee, melted
    1 ½ cups water

    In a loaf pan, combine all dry ingredients. Whisk maple syrup, oil and water together in a separate bowl. Add mixture to the dry ingredients and combine until everything is completely soaked and dough becomes very thick, adding 1-2 teaspoons water if dough is too thick to stir. Smooth top and let sit at room temperature for at least 2 hours or overnight.

    Preheat oven to 350°F.

    Bake bread for 20 minutes, then remove bread from loaf pan, place it upside down, directly on a rack, and bake for another 30-40 minutes (it should sound hollow when tapped). Let cool completely before slicing.

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