Weekly Menu 6/15/20
This week’s menu:
Monday (Rice day) Brown rice and three bean chili, green salad
Tuesday (Quinua (substitution for Barley) Day) Quinoa tortilla wrap with ground lamb, fresh veggies, and green salad
Wednesday (Millet Day) Millet, chicken in lemon and turmeric sauce, green salad and veggies
Thursday (Soup/Raye) Vegetable miso soup with buckwheat noodles and tofu
Friday (Oat Day) Freshly flaked oats (we flake the grain ourselves, to ensure the nutritional value ), whole milk, crushed nuts, flaxseed, maple sauce. Roasted with Italian Herbs vegetables Daily snacks Raw fruits and vegetables. Sometimes I serve Rye and Spelt Sourdough bread, home-baked in a traditional manner or gluten-free waffles with homemade maple syrup, for those who need to abstain from gluten. The bread is served with homemade nut butter or cow butter and fruit. Weare peanut-free. We also made the decision at the moment to be gluten-free. For this reason, barley has been substituted with quinoa.