Mindful Menus: The Personal Challenge

So as I have mentioned, I'm making the month of June my own personal "Real Food Challenge" to get myself back to eating real, sustainable, whole foods. So far, I'm doing alright. I've discovered the making of Scottish oatcakes, which make an excellent addition to my previously-primal lunches (top them with raw cheese -- it's awesome). This weekend, however, I was a slacker. Usually I make my menu plan before I grocery shop. This week, I had a rough idea. Oh yeah, and my husband asked me last night if it was okay to have a colleague of his over for dinner tomorrow. Um, yeah, sure (silent freak out: "a MONDAY night dinner party?!?!?"). So here goes:

Sunday: Wild Salmon, brown rice, broiled zucchini

Monday: Dinner Party! London broil with buttered potatoes and kale (with butter). Blueberries and organic (evaporated-cane-juice-sweetened) vanilla ice cream

Tuesday: Poached salmon and pasta puttanesca

Wednesday: Leftover steak (or, if there are no leftovers, liver and onions) on big salads

Thursday: Curried lentils with carrots, sauteed beets with their greens and probably some garlic

Friday: Eggs, zucchini, whatever we have in the house that isn't nailed down (I'm running a 5k trail race Friday evening, so dinner will be late and hearty)

This post is part of Mindful Menus, hosted by ChiveTalkin'!