Menu Plan Monday

Monday – Burgers and Roasted Brussels Sprouts
Tuesday – Spaghetti Squash with Bolognese Sauce
Wednesday – Pad Thai (with Kelp Noodles*)
Thursday – Slow-Cooker Chicken Fennel and White Bean Soup, Pumpkin Spice Muffins
Friday –  Beef, Ginger & Carrot Soup 
Saturday – {open night}
Sunday – Sausage with White Beans & Tomato Sauce*

Menu Plan Monday

Wow, life has been crazy and I haven’t posted anything in… well, way too long for Blog-Land. I miss the Monday Menu Plans though and it helps me with my meal planning, so here we go again!

Monday – Breakfast for Dinner: Pumpkin Pancakes, Egg & Veggie Frittata
Tuesday – Chipotle Shredded Pork Tacos
Wednesday – Pizza Soup
Thursday – Sesame Ginger Chicken
Friday – Blue Cheese & Bacon Stuffed Burgers, Butternut Squash Fries, Green Salad
Saturday –  Israeli Dinner: Beef Brisket, Latkes, and Coconut Flour Rugelach
Sunday – Taco Salad with Chipotle Sour Cream

Low-Carb Salmon Cakes

Husband is eating low carb for a while while he slims down to where he wants to be. Not totally carb-free, but just low carb as in no toast with his eggs, no bun with his burger, and no sugar! He’s doing really well and I thought I would help him along by making these Salmon Cakes that don’t have any fillers in them like bread crumbs. I always use leftover pieces of sprouted whole wheat bread that I crumble in a food processor, never white bread crumbs, but still, it is nice to have a few meals without grains in them.
  • 1 14.75-oz Can Wild-caught Salmon (Or an equivalent amount of fresh or frozen wild-caught salmon)
  • 1 Carrot, peeled and diced small or minced
  • 1 Celery Stalk, diced small or minced
  • 3 Cloves Garlic, minced
  • 2 Tablespoons Dried Parsley
  • 3 Eggs from Pastured Hens
  • 1 Celery Stalk
  • ¼ Teaspoon Cayenne Pepper
  • Unrefined Sea Salt to Taste
  • Coconut Oil for Frying

Heat the oil in a pan, and fry the onions, carrots, garlic and celery.

Mix together vegetables, parsley, paprika, salmon and eggs until well blended.

Form 8 patties and gently fry them in a tablespoon or so of coconut oil, gently turning them when one side is done.

Serve warm and with yogurt-mustard dipping sauce. (Kids can dip them in yogurt or ketchup or BBQ sauce)


  • 1 Cup Whole-Milk Yogurt
  • 1-3 Tablespoons or so (to desired taste) Brown or Spicy Mustard
  • chopped fresh parsley or chives (optional)