Meal Plan 8/14 (and big news)

A week of nourishing meals for your inspiration (and my accountability)

Happy Monday! My hope for these weekly meal plans of mine is to give you some inspiration in your own meal planning- and hopefully some insight on the unique logistics of running a nutrient dense kitchen. Over time, you’ll probably pick up on patterns- like what’s in season, how I create balanced meals, proper preparation, and maybe other things, too. This will also serve to hold me accountable and make sure the meals really do get planned. You can check out the latest meal plan here.

Sunday: Pumpkin soup made with bone broth and last year’s pumpkin puree (big batch for week’s lunches), grass fed cheddar cheese.

Monday: Feed sourdough starter and start tortilla dough. Grass fed burgers with all the toppings, beet greens, and carrot salad (grated carrots, ACV, maple syrup, salt, and raisins). This is a repeat meal from last week’s plan; we ended up skipping our burger meal in favor of some sushi last week to celebrate some exciting news! Read the kitchen notes below.

Tuesday: Wild caught shrimp tacos with fresh sourdough tortillas and toppings