Menu Plan Monday: week of 8/13

Last week I hopped back onto the blog to share my weekly menu plan with you all. Since then I’ve ramped up my planning even more, using Trello to create weekly meal plans. I also went live on Facebook to explain my new meal planning process. This week I am [loosely] using Week A. Here’s what that looks like:

Week A plan:

Actual menu for this week:

Don’t forget, more meal plans can be found on Organization Junkies Menu Plan Monday page.

Recipe: Lemon Hibiscus Kooler (Kool-Aid alternative!)

The sun is shining! Kids and moms alike are looking for an icy drink to quench their thirst. This recipe is a mom must-have! And so easy too! Here’s what you’ll need:

  • 4 Hibiscus Tea bags (we like Bigelow Cranberry Hibiscus)
  • 5 drops DoTERRA Lemon Essential Oil
  • 40 drops liquid Stevia
  • Water
  • Ice

Begin by steeping tea bags in 2 cups hot water. I just boil water in a mason jar in my microwave for 2 minutes. Let tea steep for about 2 minutes.

Meanwhile add Lemon Essential Oil & Stevia to a pitcher half full of ice water. The Lemon EO gives another depth of flavor to the kooler and adds a healthy boost too!

After 2 minutes, remove tea bags from tea concentrate. I give them a quick dunk into my ice water so I can squeeze all the goodness out of them without getting burned!

Finally, pour concentrate into pitcher and you’re done! I told you it was easy! 😉

Serve to your sweaty eight-year-old and watch him SMILE! Tastes so delicious that he doesn’t even mind that this sweet drink is sugar-free, dye-free AND healthy! Mom win!

*This recipe is adapted from here.

Recipe: Banana Blueberry Almond Flour Muffins

Makes 12 muffins

Bake time: 18-20 minutes

Ingredients:

• 2 cups almond flour

• 4 eggs

• 1 banana, mashed

• 2 packets stevia

• 1/2 tsp baking soda

• 1 tsp apple cider vinegar

• 2 drops DoTERRA Wild Orange Essential Oil (you can purchase here)

• 1 1/2 cups blueberries

• Coconut oil, for greasing pan

Instructions

1. Preheat oven to 350 degrees.

2. In a medium bowl mix together all ingredients except blueberries.

3. After stirring well until combined, fold in the blueberries.

4. Grease muffin pan with coconut oil.

5. Scoop muffin batter into pan, filling each slot about 1/2 full.

6. Bake for 18-20 minutes or until slightly browned.

Adapted from this recipe at simplytaralynn.com.

Recipe: simple banana bread (allergy friendly!)

Our family loves banana bread! And in the off moment that we have extra, ripe bananas lying around, I make this recipe:

– 3 bananas (brown, mashed)
– 1/3 cup melted coconut oil
– 1/2 cup sugar or your favorite sugar substitute
– 1 chia egg (1 tablespoon chia seeds mixed with 1 tablespoon water)
– 1 teaspoon vanilla
– 1 teaspoon baking soda
– pinch of salt
– 1 1/2 cups sprouted wheat flour
-optional: chocolate chips or chopped nuts
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Begin by preheating your oven to 350 degrees F. Combine all ingredients in a bowl and mix well. Pour batter into greased bread/loaf pan. Bake for 50 minutes to 1 hour. Top with a bit of coconut oil or butter!

This recipe only takes about 10 minutes to mix together and is so yummy. I often double the recipe because one loaf doesn’t last very long…

I’ve also made this recipe in my bread maker on the “quick/sweet bread” setting and it turns out great as well.

Eat something yummy today!
Jenny

New video series on YT: DIYdinners!

Hey friends! I’ve got so many exciting ideas floating around in my head and this has been one of them! Hoping to be able to showcase what we had for dinner in a week (roughly!) to help inspire others to enjoy their time in the kitchen. Check out the first DIYdinners video here!

And– please!!– subscribe to my channel. It would mean so much to me! 💓

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