Menu Plan Monday - January 6

With all of the below freezing weather gripping our nation, this is proving to be one of the hardest winters in recent history. We woke up to 10 below zero this morning. That is not the coldest temperature for us this season, but it's pretty cold - and the wind is blowing pretty hard. I hope and pray that everyone reading this is warm and safe.

I have been researching GMOs (genetically modified organisms) quite a bit lately and am more convinced than I was last year that these altered seeds are producing a food supply that is killing our people. Cancer is still prevalent and other autoimmune diseases are on the rise. Cancer is an autoimmune disease - we all have cells in our bodies that can go awry and attack us, but those cells need something to make them active. One of the "somethings" is likely GMOs.

 Please read my menu and then see the recipe for making vegan, coconut milk whipped cream. It has no added sugar and is a much healthier option than dairy, refined sugar laden stuff.

Here's our plan for the week:

Monday

Baked Pork Chops with Mushroom Gravy

Cheesy Mashed Potatoes

Green Beans

Tuesday

Chef Bob's Barbecued Pork Ribs

Baked Potatoes

Brussels Sprouts

Wednesday

Tacos

Chips & Salsa

Thursday

Oven-fried Chicken

Mashed Potatoes & Gravy

Salads

Friday

Pizza & Pop

Saturday

Bowties & Meatballs

Shredded Zucchini Spaghetti for the gluten-free option

Salads

5 Minute, 4 Ingredient Cheesecake

Sunday

On Your Own

Coconut Whipped Cream

Refrigerate a 15 oz. can of full-fat coconut milk until very cold, 3 hours or more. Spoon off the thick part and place in a bowl. Use the skimmed milk for another recipe. Whip until creamy and thick. Add 1 tsp. vanilla extract and a small amount of agave nectar or honey and stir. Use immediately or keep, covered, in refrigerator. Keeps up to 3 days.