Here is a proposed menu for a client who wants a mix of raw and cooked foods…
Healthy breakfast, lunch and dinner dishes to stock the frige and freezer
First of all, a couple of things to cover:
- please respond with a list of foods that you are avoiding right now and any major dislikes (if I recall correctly, you are avoiding: wheat, milk, sugar and nuts, anything else?)
- I can work a variety of ways:
- I shop for food, cook and deliver to you. (This is most expensive b/c billable hours add up: shop, cook, clean and package food.)
- I shop for food and cook at your home, you clean up and package the food (I can help clean up, package if need be).
- I send you the shopping list, you shop and I cook at your home, you clean up and package the food.
- I send you the shopping list, you shop and we cook at your home together, you clean up and package the food.
—
Here are items to choose from, not in any particular order:
(or, let me know if you have a food item or recipe, in mind)
—
Raw things:
- 30 Tomato Wraps (tortillas, to be used to make your own wraps, will last in frige for 2 weeks)
- 30 Onion bread slices (to be used to make your own sandwiches, will last in frige for 2 weeks)
- Chopped and sliced veggies (to be used for your wraps and bread, will last in frige for 2 – 3 days)
- 2 cups Marinara Sauce (to be used with the tomato wraps, will last in frige for 1 – 2 weeks)
- 2 cups Nut Cheese (blended nuts w/fermented juice — should be easier to digest than the power bars, will last in frige for 2 weeks)
- Soups: (close to smoothies, but more soup-like b/c I add coconut milk and a savory or spice)
- Apple, Plum, Thyme, Balsamic Vinegar and Coconut Milk (will last 3 days in frige)
- Avocado, Cucumber, Cilantro, Lime, Coconut Milk and Green Curry Paste (will last 3 days in frige)
- Melons, Almond Butter, Chinese 5 Spice, Umeboshi Vinegar (will last 3 days in frige)
- or you choose soup, smoothie recipes
- NOTE: I think soups will last longer in the frige — than smoothies and juices — b/c of the added fat.
Cooked things: (can be frozen in ziplock baggies for up to one month)
- 10 cups Quinoa Casserole w/veggies (unflavored so that you can flavor as you reheat it. I like adding green olives or capers as a garnish.)
- 10 cups Lentils, Mung Beans and Rice w/veggies (unflavored so that you can flavor as you reheat it. I like “Kitcheree” w/coconut oil, turmeric, cumin and coriander)
- 10 servings of “Pulled Chicken” (cooked, then shredded breast or thighs; to be used in the Quinoa Casserole, or make a sandwich, or make a chopped salad)
- 10 Breakfast Patties w/fennel, sage and rosemary (or can use other herbs; made w/ground beef, or buffalo, or lamb, or pork, or any combination)
- 10 Fish Cakes w/gluten-free bread crumbs, leeks, herbs and a combination of fish (salmon, cod, sole, etc)
- 4 servings of Cabbage Goulash: red cabbage, red onion, red apple w/red wine vinegar and caraway seed
- 4 servings of Mashed Squash and Cilantro (or Basil) with butter or coconut oil
- 4 servings of Apples’n Cream (a breakfast item or snack with apples, zucchini, coconut oil, coconut milk, coconut flour, coconut nectar and topped with roasted coconut shreds or nuts and/or a roasted nut oil)