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St. Charles Chiropractor | St. Charles chiropractic care | MO | Weekly Meal Planners

Your Family's Health is Our First Priority

Weekly Meal Planners
 

Summer Menu Planner #4

 

 

1. Chia Seed Pudding*

2. Eggs Kevin*

3. Mini German Pancakes* (I usually add some maple syrup to the batter before baking.)

4. Paleo Chocolate Chip Scones* with Nitrite-free Bacon

5. Peach Crisp Muffins* with Scrambled Eggs

6. Tomato Frittatas*

7.  Ham Stir Fry Breakfast*


 

Dinner

1. Beef Kabobs* with Tomato, Corn and Avocado Salad*

2. Bruschetta Chicken* with Orzo with Tomatoes and Basil*

3. Cashew Chicken Lettuce Wraps*

4. Chicken Paillards* with Stuffed Zucchini*

5. Cherry Mustard Pork Chops* with Roasted Green Beans*

6. Spicy Honey Chicken Salad*

7. Sizzling Chicken Fajitas* with Guacamole*

 

 

 

Summer Menu Planner #3

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

1. Big Breakfast Fry-Up*

2. Carrot Millet Breakfast Cookies* with Scrambled Eggs

3. Eggs Kevin*

4. Sausage, Egg and Sweet Potato Breakfast Skillet*

5. Fluffy Blueberry Pancakes* with Nitrite-Free Bacon

6. Southwestern Eggs*

7.  Yogurt Banana Splits*


 

Dinner

1.Greek Style Chicken* with Greek Salad*

2. BBQ Chicken Chopped Salad

3.Citrus and Soy Marinated Grilled Pork Tenederloin*  and Summer Salad* and Sweet Potato Spears*

4. Sausage Stuffed Zucchini Boats*

5. Southwestern Chicken Pasta Salad*

6. Thai Beef Tacos*

7. Grilled Chicken Caprese* with Stuffed Zucchini*

 

 

 

 

 

Menu Planner for Summer - 2

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

 

 

 

Menu Planner for Summer - 1

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

1. Paleo-Style Coffee Cake Banana Bread*

2. Eggs in Purgatory*

3. Mini German Pancakes*

4. Sausage, Egg and Sweet Potato Breakfast Skillet*

5. Strawberry Walnut Scones* with Scrambled Eggs

6. Denver Omelet Cups*

7.  Oatmeal Pancakes* with Nitrate-free bacon


 

Dinner

1. Bacon Pineapple Burgers with Candied Jalapenos* and New Orleans ColeSlaw*

2. Chicken, Bacon and Avocado Chopped Salad*

3. Smashed Steak Skewers with Cerry BBQ sauce* and Roasted Smashed Potatoes*

4. Sizzling Chicken Fajitas* with Homemade Guacamole*

5. Southwestern Chicken Pasta Salad*

6. Spicy Honey Chicken Salad*

7. Strawberry Chicken Salad with Mixed Greens and Walnuts*

 

Menu Planner for Spring

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

1.  Puff Oven Pancake*

2. Carrot Milllet breakfast cookies* with Scrambled Eggs

3. Ham Stir-Fry*

4.  Mini Frittatas*

5. Cinnamon Streusel Muffins*

6. Lemon-Poppy Coconut Flour Muffins* with Scrambled Eggs

7.  Breakfast Meatza*


 

Dinner

1. Crockpot Cheeseburgers* with Sweet Potato Spears*

2.  Beef Kabobs* with a Salad

3. Chicken Parmesan* and Broccoli with Parmesan*

4. Chicken with Paprika Sauce*

5. Crockpot Beef Fajitas*

6.  French Chicken* with Roasted Asparagus*

7. Grilled Lemon Parsley Chicken Breasts* with Green Bean Amandine*

 

 

 

Menu Planner for Spring

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

1.  Almond Butter Coconut Flour Muffins* with Scrambled Eggs

2.  Big Breakfast Fry-Up*

3.  Denver Omelet Cups*

4.  Mini Frittatas*

5. Paleo-Style Banana Bread French Toast* with Nitrate-free Bacon*

6. Egg Pancakes*

7.  Pineapple-coconut muffins* with Homemade Sausage Patties


 

Dinner

1. Garlicky Chicken Stew*

2.  Ginger Beef with Mango Salsa* and a salad

3. Baked Fish Sticks* with Broccoli Salad*

4. BBQ Cheddar Chicken Roll-ups*

5. Chuck Roast in Foil*

6.  Frank's Red Hot Chicken Salad*

7.  Slow Cooker Carne Asada Steak Tacos*

 

 

Menu Planner for April 14-20, 2014

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

1. Cinnamon Raisin Coffee Cake*

2.  Breakfast Meatza*

3.  Gingerbread Spice Dutch Oven Pancake*

4.  Sausage, Egg and Sweet Potato Breakfast Skillet*

5. Southwestern Eggs*

6. Almond Flour Pumpkin Bars*

7.  Chia Seed Pudding*


 

Dinner

1. Sizzling Chicken Fajitas* with Guacamole*

2.  Eggs in Purgatory*

3. Green Chicken (New Recipe)

4. Slow Cooker Chicken Tacos*

5. Spicy Honey Chicken Salad*

6.  Salmon Cakes* with Strawberry Spinach Salad*

7.  Mini Meatloaves with Roasted Potatoes*

 

 

 

Menu Planner for March 3-9, 2014

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

1.  Paleo Style Coffee Cake Banana Bread (New Recipe)

2.  Puff Oven Pancake*

3.  Blueberry Walnut Baked Oatmeal*

4.  Big Breakfast Fry-up*

5. Mini Frittatas*

6. Baked Eggs in Bacon Rings*

7.  Pineapple Coconut Muffins* with Scrambled Eggs


 

Dinner

1. Slow Cooker Carne Asada Steak Tacos* with Homemade Guacamole*

2.  Skillet Chicken Fajitas*

3. Fire Roasted Tomato Chili*  (with Innate Salad stirred in before serving)

4. Flat Roast Chicken* with Spinach Salad with Sweet and Spicy nuts* and Pureed Butternut Squash*

5.  Five Hour Oven Stew*

6.  Meatze Pies* with a salad

7.  Chicken Parmesan* and Broccoli with Parmesan*

 

 

 

Menu Planner for February 17-23, 2014

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

1.  Mini German Pancakes*

2.  Southwestern Eggs*

3.  Paleo-Style Banana Bread French Toast*

4.  Egg Pancake*

5.  Ham Stir-fry Breakfast*

6. Pumpkin Squares*

7.  Sausage, Egg and Sweet Potato Breakfast Skillet*


 

Dinner

1. Asian Pot Roast*

2.  Slow Cooker Taco Chicken*

3. Mini Meatloaves with Roasted Potatoes* and Cranberry Spinach Salad*

4.  Spicy PIneapple Chili*

5.  Turkey Shepherd's PIe* and Spinach Salad with Sweet Spicy Nuts* (This time I just roasted the nuts)

6.  Chicken Enchilada Soup*

7.  Crockpot Cheeseburgers* with Sweet Potato Spears*

 

 

 

Menu Planner for September 15-22, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Sour Cream Banana Muffins (New Recipe)
  2. Mini German Pancakes*
  3. Baked Pancakes* with Nitrate-Free Bacon
  4. Breakfast Bowls (New Recipe)
  5. Breakfast Meatza*
  6. Carrot Millet Breakfast Cookies* with Scrambled Eggs
  7. Egg, Ham and Hashbrown Pie*

Dinner

  1. Slow Cooker Chicken Tacos*
  2. Tex Mex Enchilada Casserole (New Recipe)
  3. Chicken Fajitas* with Homemade Guacamole*
  4. Spaghetti with Three Tomato Sauce* and Innate Salad
  5. Southwestern Cobb Salad*
  6. Salmon Cakes* with Zucchini Medley*
  7. Chicken Nuggets with Honey Mustard Sauce* and Roasted Pears and Sweet Potatoes*

 

 

Menu Planner for September 9-15, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Puff Oven Pancake*
  2. Banana Blueberry Muffins (New Recipe)
  3. Breakfast Burritos ( I like to use nitrate-free sausage, scrambled eggs, shredded raw cheese, and salsa in a sprouted grain tortilla).
  4. Paleo-Style Banana Bread French Toast*
  5. Sausage, Egg and Sweet Potato Breakfast Skillet*
  6. Southwestern Eggs*
  7. Pumpkin, Millet, and Chocolate Muffins* with Nitrate-free Bacon

Dinner

  1. BBQ Chicken Salad (New Recipe)
  2. Crockpot Cheeseburgers* with Zucchini Crisps (New Recipe)
  3. Southwestern Chicken and Pasta Salad*
  4. Spicy Honey Chicken* with Grilled Zucchini and Squash*
  5. Asian Pot Roast*
  6. Bruschetta Chicken* with Summer Salad*
  7. Chicken with Paprika Sauce* and Innate Salad

 

 

Menu Planner for September 2-8, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Mini German Pancakes*
  2. Banana Blueberry Muffins*
  3. Eggs Kevin*
  4. Baked Eggs in Bacon Rings*
  5. Classic Almond Flour Drop Biscuits* with Scrambled Eggs
  6. Oatmeal Pancakes* with Homemade Sausage Patties ( I got some bulk sausage at Whole Foods for these)
  7. Egg, Ham and Hashbrown Pie*

Dinner

  1. Labor Day BBQ!
  2. Breakfast for Dinner ( I think I will make grilled steak and eggs for this with some roasted poblano pesto*)
  3. Amazing Chili’s Fajitas* with guacamole*
  4. Chicken Paillard’s* with Tomato, Corn and Avocado Salad*
  5. Crunchy Coconut Chicken Fingers with Peach Honey Mustard* and Roasted Green Beans*
  6. Flank Steak with Salsa Verde* and Marinated Caprese Salad*
  7. Grilled Smothered Chicken* and Stuffed Zucchini with Potatoes*

 

 

Menu Planner for August 26-September 1, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Strawberries and Cream Oatmeal
  2. Banana Oat Breakfast Cookies*
  3. Puff Oven Pancake*
  4. Organic Sprouted Grain English Muffins with Eggs-Over-Easy
  5. Egg Pancakes*
  6. Blueberry Scones* with Scrambled Eggs
  7. Big Breakfast Fry-up*

 

Dinner

  1. Pineapple Salsa Chicken*
  2. Chicken Enchiladas (New Recipe)
  3. Meatloaf* with Zucchini Medley*
  4. Beef Kabobs* with Chopped Greek Salad*
  5. Chicken, Bacon and Avocado Chopped Salad*
  6. Flat Roast Chicken* with Orzo with Tomato and Basil*
  7. Grilled Chicken Burritos*

 

 

 

Menu Planner for August 19-25, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Baked Oatmeal*
  2. Chocolate Banana Muffins* with Scrambled Eggs
  3. Mini German Pancakes*
  4. Southwestern Eggs*
  5. Ham Stir-Fry*
  6. Oatmeal Pancakes* with Sausage Patties
  7. Eggs Kevin*

 

Dinner

  1. Pork Tacos (New Recipe)
  2. Breakfast for Dinner (There’s lots to choose from on the past recipes page!)
  3. BBQ Chicken and Black Bean Burritos (New Recipe)
  4. Greek Style Chicken* with Greek Salad*
  5. Frank’s Red Hot Chicken Salad*
  6. Chicken Paillards* with Roasted Green Beans*
  7. Crockpot Cheeseburgers* and Summer Salad with Fresh Dill*

 

 

Menu Planner for August 12-18, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Puff Oven Pancake*
  2. Pumpkin Bars* with Scrambled Eggs
  3. Mini Frittatas*
  4. Breakfast Meatza*
  5. Egg on Toast with Chipotle Mayo*
  6. Paleo-Style Banana Bread French Toast*
  7. Sausage, Egg and Sweet Potato Breakfast Skillet*

Dinner

  1. Fajitas* (there are a few different recipes on the website)
  2. Spaghetti Bolognese* with a salad
  3. Crunchy Coconut Chicken Fingers* with Tomato, Corn and Avocado Salad*
  4. Flank Steak with Salsa Verde* and Zucchini Medley*
  5. BBQ Cheddar Chicken Roll-ups*
  6. Bruschetta Chicken* with Sweet and White Potato Spears*
  7. Grilled Chicken Burritos*

 

 

Menu Planner for August 5-11, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Breakfast Burritos
  2. Eggs Kevin* with Roasted Poblano and Jalapeno Pesto*  Yum!
  3. Baked Eggs in Bacon Rings*
  4. Baked Oatmeal*
  5. Egg Pancakes*
  6. Classic Almond Flour Drop Biscuits* with Eggs over Easy
  7. Peach Crisp Muffins*

Dinner

  1. Pistachio Pesto Chicken Pasta (New Recipe)
  2. Crockpot Cheeseburgers* with Summer Salad with Fresh Dill*
  3. Chicken, Bacon and Avocado Salad*
  4. Baked Fish Sticks* and Stuffed Zucchini with Potatoes*
  5. Chili Chicken Tacos*
  6. Ginger Beef with Mango Salsa* and Mango Quinoa Salad*
  7. Peachy Chicken Salad* with Summer Salad*

 

 

Menu Planner for 7/29-8/4

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Paleo Chocolate Chip Scones*
  2. Organic Sprouted Grain English Muffins with Eggs-Over-Easy
  3. Pumpkin Squares*
  4. Mini German Pancakes*
  5. Sausage, Egg, and Sweet Potato Breakfast Skillet*
  6. Egg, Ham and Hashbrown Pie*
  7. Healthy Pancakes* with Nitrate-Free Bacon*

Dinner

  1. Mini Taco Cups*
  2. Bacon Cheeseburger Skillet Pizza (New Recipe)
  3. Grilled Chicken Caprese* with Stuffed Zucchini*
  4. Turkey Cobb Salad*
  5. Thai Chicken Quesadillas*
  6. Spicy Honey Chicken Salad*
  7. Slow-Cooker Chicken Tacos*

 

 

 

Menu Planner for July 22-28, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Southwestern Eggs*
  2. Puff-Oven Pancake*
  3. Breakfast Burritos (I like to use scrambled eggs, organic nitrate-free breakfast sausage, shredded raw cheese and salsa in sprouted spelt tortillas)
  4. Big Breakfast Fry-up*
  5. Peach Crisp Muffins*
  6. Mini Frittatas*
  7. Eggs Kevin*

Dinner

  1. Crockpot Beef Fajitas*
  2. Cheesy Chicken and Rice Bake (New Recipe)
  3. Sweet and Spicy Glazed Chicken with Corn, Avocado and Blueberry Salsa*
  4. Spaghetti Bolognese*
  5. Summer time Chopped Salad*
  6. Sausage Stuffed Zucchini Boats*

 

Menu Planner for July 1-7, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Breakfast Meatza*
  2. Eggs over easy with Sprouted grain English muffins
  3. Puff oven pancake*
  4. Baked Eggs in Bacon Rings*
  5. Big breakfast fry-up*
  6. Cinnamon streusel muffins*
  7. Paleo chocolate chip scones* with scrambled eggs

 

Dinner

  1. Crockpot Cheeseburgers* with Strawberry Spinach salad*
  2. BBQ cheddar roll-ups*
  3. Fajitas* (there are a few different recipes on the website to choose from)
  4. Greek Chicken Tacos (New Recipe)
  5. Mini Taco Cups*
  6. Sausage stuffed zucchini boats*
  7. Spicy Honey chicken* with New Orleans Coleslaw*, potato salad and peach and raspberry crumble*

 

 

 

Menu Planner for June 24-30, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Almond Flour Pumpkin Bars*
  2. Mini Frittatas*
  3. Breakfast Burritos
  4. Southwestern Eggs*
  5. Mini German Pancakes*
  6. Peach Crisp Muffins*
  7. Eggs Kevin*

Dinner

  1. Breakfast For Dinner
  2. Chopped Chicken Taco Salad (New Recipe)
  3. Crunchy Coconut Chicken Fingers (New Recipe) and Summer Salad*
  4. Chicken Parmesan* and Broccoli with Parmesan*
  5. Beef Kabobs* with Innate Salad
  6. Grilled Chicken Burritos*
  7. Grilled Lemon Parsley Chicken Breasts* with Roasted Green Beans*

 

 

 

Menu Planner for June 17-23, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Ham Stir-Fry Breakfast (New Recipe)
  2. Puff Oven Pancake*
  3. Breakfast Meatza*
  4. Blueberry Buckwheat Pancakes* with Nitrate-Free Bacon
  5. Carrot Millet Breakfast Cookies* with Scrambled Eggs
  6. Big Breakfast Fry-Up*
  7. Classic Almond Flour Drop Biscuits* with Eggs Over Easy

Dinner

  1. Slow Cooker Pulled Pork (I put a pork loin roast in the slow-cooker, pour a can of all-natural root beer over the top, and cook on low for 6-7 hours.  Remove the roast, shred, drain and stir in one bottle of your favorite BBQ sauce.  We like Bone Suckin’ Sauce). And Broccoli Salad*
  2. Breakfast for Dinner (I think I will make the Paleo-Style Banana Bread French Toast this week.)
  3. Grilled Lime Coconut Chicken with Coconut Rice (New Recipe)
  4. Amazing Chili’s Fajitas* with Homemade Guacamole and Innate Salad (rolled right up into the fajitas)
  5. BBQ Meatloaf Muffins* with Sweet Potato Spears*
  6. Spatchcocked Chicken and Potatoes*
  7. Spaghetti with Three Tomato Sauce*

 

 

 

Menu Planner for June 10-16, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Baked Eggs in Bacon Rings (New Recipe)
  2. Mini German Pancakes*
  3. Paleo Chocolate Chips Scones* with Scrambled Eggs
  4. Denver Omelet Cups*
  5. Paleo-Style Banana Bread French Toast*
  6. Mini Frittatas*
  7. Cinnamon Coffee Cake*

Dinner

  1. Flank Steak with Salsa Verde* and Roasted Poblano Pesto* (I used the marinade and spice mixture from the original recipe for the steak, but instead of making the salsa verde, I made the poblano pesto) with Sweet and White Potato Spears*
  2. Crockpot Cheesesteak Pulled Chicken (New Recipe)
  3. BBQ Cheddar Chicken Roll-ups*
  4. Chicken Parmesan* and Broccoli with Parmesan*
  5. Grilled Chicken Burritos* with Homemade Guacamole*
  6. Pineapple Salsa Chicken*
  7. Sweet and Sour Pork Stir-Fry*

 

 

Menu Planner for June 3-9, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. BLT Breakfast (New Recipe)
  2. Almond Flour Pumpkin Bars*
  3. Strawberry-Walnut Scones*
  4. Gingerbread Spice Dutch Oven Pancake*
  5. Sausage, Egg and Sweet Potato Breakfast Skillet*
  6. Lemon-Poppy Coconut Flour Muffins* with Scrambled Eggs
  7. Healthy Pancakes* with nitrate-free bacon

Dinner

  1. Turkey Cobb Salad*
  2. Strawberry-Chicken Salad with Mixed Greens and Walnuts*
  3. Grilled Lemon Parsley Chicken Breasts* with Greek Salad*
  4. BBQ Cheddar Chicken Roll-ups* with Innate Salad
  5. Giant Stuffed Portobellos* with a salad
  6. Ginger Beef with Mango Salsa* and Mango Quinoa Salad*
  7. Spicy Honey Chicken* with Strawberry Spinach Salad*

 

 

Menu Planner for May 27-June 2, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Puff Oven Pancake*
  2. Oatmeal Pancakes* with Nitrate-free Bacon
  3. Eggs over easy with all-natural, nitrate-free sausage links and freshly squeezed grapefruit juice
  4. Paleo-Style Banana Bread French Toast*
  5. Southwestern Eggs*
  6. Pineapple Coconut Muffins* with Scrambled Eggs*
  7. Carrot Millet Breakfast Cookies*

Dinner

  1. Crockpot Beef Fajitas* with Homemade Guacamole*
  2. Pulled Pork (New Recipe) with Coleslaw (New Recipe)
  3. Meatza Pie’s*
  4. Spicy Honey Chicken* with Summer Salad*, Summer’s Best BBQ Beans*,  Potato Salad* and Strawberry Cupcakes* (Memorial Day)
  5. Turkey Burgers with Horseradish* and Avocados and Strawberries with honey vinaigrette*
  6. Chuck Roast in Foil*
  7. Thai Chicken Quesadillas*

 

 

 

Menu Planner for May 20-27, 2013

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Paleo Banana Bread French Toast (New Recipe)
  2. Big Breakfast Fry-up*
  3. Paleo Blueberry Muffins (New Recipe)
  4. Breakfast Meatza*
  5. Eggs Kevin* (I will use cherry tomatoes cut in half for this if they look the best.)
  6. Mini Frittatas*
  7. Egg Pancakes*

Dinner

  1. Stuffed Portabella Mushrooms (New Recipe)
  2. Beef kabobs*
  3. Chili Chicken Tacos*
  4. Flat Roast Chicken* with Roasted Green Beans*
  5. Frittata with caramelized onions and sausage (New Recipe)
  6. Grilled lemon parsley chicken breasts* with Strawberry spinach salad*
  7. Italian Pot Pie* with Innate Salad

 

 

 

Menu Planner for May 13-19, 2013

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Sausage, egg and sweet potato breakfast skillet*
  2. Mini German pancakes*
  3. Oatmeal pancakes* with nitrate-free bacon
  4. Southwestern eggs*
  5. Eggs on toast with chipotle may, bacon and avocado*
  6. Cinnamon Streusel Muffins*
  7. Strawberry walnut scones*

Dinner

  1. Baked chicken taquitos (New Recipe)
  2. Ginger beef with mango salsa* and mango quinoa salad*
  3. Spicy honey chicken* with summer salad*
  4. Arroz con pollo*
  5. BBQ cheddar chicken roll-ups* with innate salad
  6. Buffalo chicken chili*
  7. Crockpot beef fajitas* with homemade guacamole*

 

Menu Planner for May 6 – 12, 2013

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Pumpkin Bars* with Nitrate-Free Bacon
  2. Blueberry Baked Oatmeal*
  3. Gingerbread Spice Dutch Oven Pancake*
  4. Blueberry Scones* with Scrambled Eggs
  5. Breakfast Fajitas*
  6. Breakfast Meatza*
  7. Big Breakfast Fry-Up*

Dinner

  1. Sweet Pulled Pork Tacos*
  2. Pineapple Chili*
  3. Breakfast for Dinner – There is lots of ideas to choose from on the website!
  4. Turkey and Bean Chili*
  5. Spatchcocked Chicken and Potatoes* with Innate Salad
  6. Southwest Chicken Pot Pie*
  7. Pecan Crusted Chicken* with Cauliflower Mashed Potatoes*

 

Menu Planner for April 29-May 5, 2013

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Mini Frittatas*
  2. Oatmeal Pancakes* with Nitrate-Free Bacon
  3. Organic Sprouted English Muffins with Fried Eggs
  4. Sausage, Egg and Sweet Potato Breakfast Skillet*
  5. Almond Flour Pumpkin Bars*
  6. Banana Oat Breakfast Cookies* with Scrambled Eggs
  7. Denver Omelet Cups*

 

Dinner

  1. Tequila Lime Chicken Burritos (New Recipe)
  2. Beef kabobs* with Pan Roasted Asparagus*
  3. Slow Cooker Chicken Tacos* with Guacamole*
  4. Turkey Meatloaf* with Roasted Smashed Potatoes* and Innate Salad
  5. Baked Fish Sticks* with Mango Quinoa Salad*
  6. Taco Soup* (with a little innate salad mixed into the bowl before serving)
  7. Italian Pot Pie* with a Salad

 

 

Menu Planner for April 22-28, 2013

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Breakfast Cookies made with almond flour (New Recipe) and Homemade Maple Sausage (New Recipe)
  2. Southwestern Eggs*
  3. Big Breakfast Fry-Up*
  4. Blueberry Walnut Baked Oatmeal*
  5. Mini German Pancakes*
  6. Egg, Ham and Hashbrown Pie*
  7. Breakfast Fajitas*

Dinner

  1. Slow Cooker Chicken Tacos (New Recipe)
  2. Spaghetti Bolognese* with Innate Salad
  3. Greek Style Chicken*
  4. French Chicken* with Roasted Asparagus*
  5. Ginger Beef with Mango Salsa* and Spinach Salad (I’m trying out a new recipe for this, but there is a recipe for a really good spinach salad on the website already)
  6. Honey Chicken Kabobs* with Kale, Strawberry and Avocado Salad*
  7. Lime and Coconut Chicken* with Fool-Proof Brown Rice* and Innate Salad

 

 

Menu Planner for April 15-21, 2013

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Almond Flour Pumpkin Bars*
  2. Carrot Millet Breakfast Cookies* with Scrambled Eggs
  3. Breakfast Meatza*
  4. Breakfast Cookies made with Almond Flour (New Recipe)
  5. Sausage Egg and Sweet Potato Breakfast Skillet*
  6. Puff Oven Pancake*
  7. Pineapple-Coconut Muffins* with Nitrate-Free Bacon

Dinner

  1. BBQ Meatloaf Muffins* with Broccoli Salad*
  2. Crockpot Beef Fajitas* with Guacamole* and Tomato Salsa*
  3. Mini Taco Cups*
  4. Sweet and Sour Pork Stir-Fry* and Fried Rice with Kale and Scallions*
  5. Spatchcocked Chicken and Potatoes* with Innate Salad
  6. Chicken and Salsa Skillet*
  7. Meatloaf* with Sweet Potato Spears*

 

 

 

Menu Planner for April 8-14, 2013

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Baked Oatmeal*
  2. Blueberry Scones* with Scrambled Eggs
  3. Cinnamon Coffee Cake*
  4. Big Breakfast Fry-up (New Recipe)
  5. Gingerbread Spice Dutch Oven Pancake*
  6. Egg, Ham and Hash brown Pie*
  7. Southwestern Eggs*

Dinner

  1. Crockpot Cheeseburgers* with Strawberry Kale Salad (New Recipe)
  2. Meatza Pie*
  3. Taco Soup* (with a little innate salad mixed into the bowl before serving)
  4. Pecan Crusted Chicken* with Roasted Asparagus*
  5. Grilled Chicken Tenders with Chipotle Sauce* and Sweet Potato Spears*
  6. Southwestern Cobb Salad*
  7. Spicy Honey Chicken* with Strawberry Spinach Salad*

 

 

 

Menu Planner for April 1- April 7, 2013

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Leftover Easter Ham with Eggs Over Easy
  2. Breakfast Burritos (I use nitrate-free breakfast sausage, scrambled eggs and raw shredded cheese)
  3. Organic Sprouted Grain English Muffins with Eggs
  4. Mini German Pancakes*
  5. Breakfast Meatza*
  6. Blueberry Buckwheat Pancakes* with Scrambled Eggs
  7. Almond Flour Pumpkin Bars*

Dinner

  1. Fajitas* (There are a few different recipes on the website)
  2. Provencal-Style Chicken Stew (New Recipe) with Summer Salad*
  3. Fire Roasted Tomato Chili*
  4. Breakfast for Dinner
  5. BBQ Cheddar Chicken Roll-ups*
  6. Frank’s Red Hot Chicken Salad*
  7. Italian Pot Pie* and Broccoli with Parmesan*

 

 

Menu Planner for March 25 – 31, 2013

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Sausage, Egg and Sweet Potato Breakfast Skillet*
  2. Carrot Millet Breakfast Cookies* with Scrambled Eggs
  3. Steak and Eggs
  4. Slow-Cooker Pear Oatmeal*
  5. Hot Cross Pancakes – I found this recipe here: http://joythebaker.com/2013/03/hot-cross-pancakes/ They looked too good to pass up! I will use whole spelt flour, and organic buttermilk and cream cheese.
  6. Puff Oven Pancake*
  7. Breakfast Fajitas*

Dinner

  1. Flat Roast Chicken* with Roasted Sweet Potatoes and Apples*
  2. Hamburgers with Broccoli Salad*
  3. Waikiki Meatballs (New Recipe) with Fresh Pineapple and Fool Proof Brown Rice*
  4. Chicken Salsa Chili* (with a little innate salad mixed in before serving)
  5. Chuck Roast in Foil*
  6. Lasagna Tart*
  7. For Easter I will make a glazed ham, and side dishes such as Roasted Asparagus*, Sweet and White Potato Spears*, Strawberry Spinach Salad*, or Roasted Smashed Potatoes*, and for dessert: Almond Macaroons*, Candied Coconut Walnuts*, Strawberry Cupcakes*, or Zucchini Cupcakes with shredded carrot instead of zucchini would all be good!

 

 

 

Menu Planner for March 18-24, 2013

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Corned Beef Hash (There are lots of recipes for this on the internet.)
  2. Breakfast Meatza*
  3. Baked Oatmeal* with Nitrate-Free Bacon
  4. Mini German Pancakes* (I will usually add 1 tsp vanilla and about 2 Tbsp of maple syrup to the batter. I also like to whiz it in the blender for a few seconds instead of mixing by hand.)
  5. Pineapple Coconut Muffins* with Scrambled Eggs
  6. Southwestern Eggs*
  7. Denver Omelet Cups*

Dinner

  1. Slow Cooker Chicken Gyros (New Recipe)
  2. Thai Chicken Quesadillas*
  3. Taco Soup* (Cory and I like to mix a little innate salad into the bowl)
  4. Buffalo Chicken Chili* (with innate salad mixed into the bowl before serving)
  5. Salisbury Steaks* with Cauliflower Mashed Potatoes*
  6. BBQ Cheddar Chicken Roll-ups (my kids like these without the peppers and onions. Cory and I get all of those!)
  7. Jalapeno Mustard Roast Chicken* with Mango Quinoa Salad*

  

 

 

Menu Planner for March 11-17, 2013

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Almond Flour Pumpkin Bars* with Scrambled Eggs
  2. Carrot Millet Breakfast Cookies*
  3. Eggs Kevin* (You can use quartered cherry tomatoes for this, too)
  4. Puff Oven Pancake*
  5. Healthy Pancakes* with Nitrate-Free Bacon
  6. Classic Almond Flour Drop Biscuits* with Fried Eggs
  7. Paleo Chocolate Chip Scones*

 

Dinner

  1. Spicy Pineapple Chili* (you can mix some innate salad into your bowl right before eating)
  2. Irish Beef and Stout Stew*
  3. Mini Taco Cups* with a salad
  4. Pizza Meatloaf Cups* and Broccoli with Parmesan*
  5. Apple and Thyme Chicken* with Cornbread*
  6. Chicken Vegetable Soup*
  7. Corned Beef and Cabbage* with Irish Soda Bread*

 

 

Menu Planner for March 4-10, 2013

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Mini German Pancakes*
  2. Millet Muffins* with Scrambled Eggs
  3. Slow-Cooker Pear Oatmeal*
  4. Breakfast Meatza*
  5. Egg, Ham and Hashbrown Pie*
  6. Southwestern Eggs*
  7. Oatmeal Pancakes* with Nitrate-Free Bacon

 

Dinner

  1. Spicy Potato Soup* (with a little innate salad mixed in the bowl before serving)
  2. Maple Roast Chicken and Sweet Potatoes*
  3. Turkey Cobb Salad*
  4. Baked BBQ Chicken Taquitos (New Recipe)
  5. Winter Beef Stew*
  6. Unstuffed Bell Peppers* with a Salad (there’s a selection to choose from on the website)
  7. Spaghetti Bolognese*

 

 

 

Menu Planner for February 25 – March 3, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Organic Frozen Shredded Hashbrowns with Fried Eggs
  2. Puff Oven Pancake*
  3. Blueberry Walnut Baked Oatmeal* with Nitrate-Free Bacon
  4. Blueberry Scones* with Scrambled Eggs
  5. Denver Omelet Cups*
  6. Almond Butter Coconut Flour Muffins*
  7. Mini Frittatas*

 

Dinner

  1. Spicy Potato Soup* (with a little innate salad mixed in the bowl before serving)
  2. Maple Roast Chicken and Sweet Potatoes*
  3. Turkey Cobb Salad*
  4. Baked BBQ Chicken Taquitos (New Recipe)
  5. Winter Beef Stew*
  6. Unstuffed Bell Peppers* with a Salad (there’s a selection to choose from on the website)
  7. Spaghetti Bolognese*

 

Menu Planner for February 18-24, 2013

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Hashbrown and Egg Casserole (New Recipe)
  2. Carrot Millet Breakfast Cookies*
  3. Baked Oatmeal*
  4. Breakfast Burritos
  5. Southwestern Eggs*
  6. Pumpkin Squares* with Scrambled Eggs
  7. Breakfast Meatza*

Dinner

  1. BBQ Cheddar Chicken Roll-ups*
  2. Slow Cooker Bourbon Chicken (New Recipe) and Fried Rice with Kale and Scallions*
  3. Chocolate Chili* (with innate salad mixed into the bowls before serving)
  4. Breakfast for Dinner
  5. Spicy Potato Soup* (with innate salad mixed into the bowls before serving)
  6. Tray-Baked Chicken* with Squashed Potatoes and Innate Salad
  7. Turkey and Bean Chili*

 

 

Menu Planner for February 4-10, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Paleo chocolate chip scones (new recipe) with scrambled eggs
  2. Eggs Kevin* (I used quartered grape tomatoes this time)
  3. Organic Shredded Frozen Hashbrowns with Fried Eggs
  4. Almond Flour Pumpkin Bars*
  5. Mini Frittatas*
  6. Mini German Pancakes*
  7. Denver Omelet Cups*

Dinner

  1. Smoky White Bean Chicken Chili* (with innate salad mixed into the bowls before serving)
  2. Fajitas* (There are a few different recipes for these on the website)
  3. Pizza Meatloaf Cups* and Broccoli with Parmesan*
  4. Fire Roasted Tomato Chili* (with innate salad mixed into the bowl before serving)
  5. Indian Butter Chicken*
  6. Jalapeno Mustard Roast Chicken* with Broccoli Salad*
  7. Pecan Crusted Chicken* with Sweet Potato Spears*

 

 

Menu Planner for January 28-February 3, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Southwestern Eggs*
  2. Chocolate Banana Muffins* with Scrambled Eggs
  3. Organic Sprouted Grain English Muffins with Fried Eggs
  4. Breakfast Meatza (New Recipe)
  5. Blueberry Walnut Baked Oatmeal*
  6. Classic Almond Flour Drop Biscuits* with Nitrate-Free Bacon
  7. Egg, Ham and Hash Brown Pie*

 

Dinner

  1. Taco Soup* (with innate salad mixed into the bowl before serving)
  2. Breakfast for Dinner (There’s lots of options on the website!)
  3. Tortilla and Black Bean Pie*
  4. Green Chicken (New Recipe) with Roasted Pears and Sweet Potatoes*
  5. Spicy Pineapple Chili* (with innate salad mixed into the bowl before serving)
  6. Spatchcocked Chicken and Potatoes* with Innate Salad
  7. Winter Beef Stew*

 

I also plan to make the Green Machine Smoothie* a couple times this week, too.

 

Menu Planner for January 21-27, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. “Impossible Ham and Cheese Pie” (New Recipe)
  2. Strawberry Walnut Scones*
  3. Puff Oven Pancake*
  4. Denver Omelet Cups*
  5. Mini German Pancakes*
  6. Slow Cooker Apple Pie Oatmeal (New Recipe)
  7. Pineapple-Coconut Muffins* with Scrambled Eggs

 

Dinner

  1. Breakfast for Dinner (Maybe Oatmeal Pancakes* and Nitrate-Free Bacon)
  2. Skillet Lasagna (New Recipe)
  3. Turkey and Bean Chili* (with innate salad mixed into the bowls before serving)
  4. Mexican Chicken Soup* (with innate salad mixed into the bowls before serving)
  5. Rotisserie Style Roast Chicken * with Roasted Sweet Potatoes and Apples*
  6. Aromatic Beef Stew* (with innate salad mixed in)
  7. Slow-Cooker Bacon Wrapped Apple Chicken* with Massage Kale Salad*

 

 

Menu Planner for January 14-20, 2013

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Banana Oat Breakfast Cookies*
  2. Grain-Free Granola* with almond milk yogurt
  3. Chocolate Banana Muffins* with Scrambled Eggs
  4. Fried Eggs with Nitrate-Free Bacon
  5. Breakfast Burritos (We use nitrate-free breakfast sausage, scrambled eggs, and raw cheese rolled up in sprouted grain tortillas)
  6. Slow Cooker Pear Oatmeal*
  7. Mini Frittatas*

Dinner

  1. Pirate Pork Chops (New Recipe) with Baked Squash and Apples*
  2. Meatza Pies*
  3. Chicken Parmesan* and Broccoli with Parmesan*
  4. Spicy Pineapple Chili* (with innate salad mixed into the bowls before serving)
  5. BBQ Chicken Pizza – For this I sauté some diced chicken in a little coconut oil.  Once it is cooked through, I toss it with some BBQ sauce (our favorite is Bone Suckin’ Sauce), and set aside.  I preheat the oven to 425 degrees, and cover a sprouted grain pizza crust (Alvarado St. is the brand I use which I get through the Azure Standard food co-op) with additional BBQ sauce.  Place chicken, diced red onion, chopped cilantro, 1 can of black beans (rinsed and drained), and raw shredded cheese on crust and bake for 10-15 minutes.
  6. Chicken Salsa Chili* (with innate salad mixed into the bowls before serving)
  7. Italian Pot Pie* with Innate Salad

 

 

Menu Planner for the First Week of January

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Egg, Ham and Hash Brown Pie*
  2. Avocado Breakfast Pizza with Fried Egg (New Recipe)
  3. Almond Flour Pumpkin Bars*
  4. Blueberry Walnut Baked Oatmeal*
  5. Lemon-Poppy Coconut Flour Muffins* with Scrambled Eggs
  6. Southwestern Eggs*
  7. Mini German Pancakes*

Dinner

  1. Taco Soup* (There is a recipe on the website for this, but I am trying out a new recipe this week.)
  2. Chicken Fajitas* with Homemade Guacamole* and Sprouted Grain Tortillas (We like Alvarado St. Brand)
  3. Fire Roasted Tomato Chili* (with Innate Salad mixed into the bowls before serving)
  4. Buttermilk almond crusted chicken fingers with creamed spinach (New Recipes)
  5. Buffalo Chicken Chili* (with Innate Salad mixed into the bowls before serving)
  6. Chuck Roast in Foil*
  7. Homestyle Veggie Beef Soup*

 

 

 

Menu Planner for the Third Week of December

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Carrot Millet Breakfast Cookies*
  2. Egg on Toast with Chipotle Mayo, Bacon, and Avocado*
  3. Millet Muffins* with Scrambled Eggs
  4. Egg Pancakes*
  5. Oatmeal Pancakes* with Nitrate-Free Bacon
  6. Mini Frittatas*
  7. Mini German Pancakes*

 

Dinner

  1. Crockpot Cheeseburgers (New Recipe) with Sweet Potato Spears*
  2. Vegetable Soup (New Recipe) with Roasted Chicken or Sausages
  3. Baked Fish Sticks* with Jeweled Spaghetti Squash*
  4. Buffalo Chicken Chili* (with innate salad mixed into the bowls before serving)
  5. Fiesta Chicken Soup* (with innate salad mixed into the bowls before serving)
  6. Five Hour Oven Stew*
  7. Thai Chicken Quesadillas (New Recipe)

 

 

Menu Planner for the Second Week of December

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Almond Flour Pumpkin Bars*
  2. Baked Oatmeal*
  3. Southwestern Eggs*
  4. Organic Shredded Hash brown Potatoes with Eggs-Over-Easy
  5. Puff Oven Pancake*
  6. Breakfast Burritos
  7. Chocolate Banana Muffins* with Scrambled Eggs

Dinner

  1. Taco Soup* (with Innate Salad mixed into the bowls before serving)
  2. Breakfast for Dinner
  3. Chicken Pot-Pie Soup (New Recipe)
  4. Italian Pot Pie* with Innate Salad
  5. Meatloaf* with Roasted Sweet Potatoes and Apples*
  6. Irish Beef and Stout Stew* (with Innate Salad mixed into the bowls before serving)

 

 

 

Menu Planner for the First Week of December

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Oatmeal Pancakes* with Nitrate-Free Bacon
  2. Slow Cooker Pear Oatmeal*
  3. Mini German Pancakes*
  4. Classic Almond Flour Drop Biscuits* with Eggs-Over-Easy
  5. Mini Frittatas*
  6. Blueberry Scones* with Scrambled Eggs
  7. Cinnamon Coffee Cake*

Dinner

  1. Flat Roast Chicken* with Pan Fried Spinach (New Recipe)
  2. BBQ Chicken Pizza on a Sprouted Grain Crust
  3. Chocolate Chili* (with Innate Salad mixed into the bowls before serving)
  4. Salmon Cakes* with Sweet Potato Spears*
  5. Fiesta Chicken Soup* (with Innate Salad mixed into the bowls before serving)
  6. Chuck Roast in Foil*
  7. Garlicky Chicken Stew*

 

 

Menu Planner for the Fourth Week of November

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Organic Sprouted Grain English Muffins with Eggs
  2. Banana Oat Breakfast Cookies*
  3. Denver Omelet Cups*
  4. Pumpkin Squares* with Scrambled Eggs
  5. Egg Pancakes*
  6. Espresso Banana Muffins* with Sausage
  7. Pineapple-Coconut Muffins* with Nitrate-Free Bacon

Dinner

  1. Five Hour Oven Stew* with Innate Salad mixed into the bowls before serving
  2. Fire Roasted Tomato Chili*with Innate Salad mixed into the bowls before serving
  3. Balsamic Chicken* with Oven-Roasted Sweet Potatoes
  4. Italian Pot Pie* with a simple salad
  5. Fajitas* (There are a few different fajita recipes on the website) with sprouted grain tortillas and homemade guacamole*
  6. Spatchcocked Chicken with Potatoes* and Innate Salad
  7. Sweet and Sour Pork Stir-Fry* with Foolproof Brown Rice*

 

 

 

Menu Planner for the Third Week of November

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Mini German Pancakes ( New Recipe)
  2. Almond Flour Biscuits* with Sausage Links
  3. Eggnog pancakes (New Recipe) with Nitrate-Free Bacon
  4. Almond Flour Pumpkin Bars*
  5. Organic Shredded Hashbrown Potatoes with Eggs
  6. Southwestern Eggs*
  7. Cinnamon Coffee Cake*

Dinner

  1. Spicy Potato Soup* with Innate Salad mixed into the bowls before serving
  2. Turkey and Bean Chili* with Innate Salad mixed into the bowls before serving
  3. Frank’s Red Hot Chicken Salad*
  4. Chuck Roast in Foil*
  5. Fiesta Chicken Soup* with Innate Salad mixed into the bowls before serving
  6. Here are some ideas for Thanksgiving:  Sugar and Spice Cured Turkey*, Cornbread Dressing*, Cranberry Sauce*, Green Bean Amandine*, Sweet Potato Pecan Casserole*, Pumpkin Pie*, Pumpkin Gingerbread Cake with Maple Vanilla Frosting*
  7. Left-overs!

 

 

 

Menu Planner for the Second Week of November

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Blueberry Walnut Baked Oatmeal*
  2. Puff Oven Pancake*
  3. Breakfast Burritos*
  4. Organic Sprouted Grain English Muffins with Eggs-Over-Easy
  5. Mini Frittatas*
  6. Scrambled Eggs with Nitrate-Free Bacon
  7. Banana Oat Breakfast Cookies*

Dinner

  1. Chili Con Carne (New Recipe)
  2. Chicken Curry (This is simply the recipe on the back of the Taste of Thai Green Curry bottle.  I substitute sucanat or coconut sugar for the brown sugar called for in the recipe.)
  3. BBQ Cheddar Chicken Roll-Ups* (with innate salad added)
  4. Chicken Vegetable Soup* (with innate salad added to the bowls right before serving)
  5. Maple Roast Chicken and Sweet Potatoes*
  6. BBQ Meatloaf Muffins* with Cauliflower Mashed Potatoes*
  7. Homestyle Veggie Beef Soup* (with Innate Salad added to the bowls right before serving)

 

 

 

Menu Planner for the First Week of November

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Banana Chocolate Muffins* with Scrambled Eggs
  2. Almond Flour Pumpkin Bars*
  3. Organic Shredded Hashbrown Potatoes with Eggs-Over-Easy
  4. Baked Oatmeal*
  5. Strawberry Walnut Scones*
  6. Blueberry Buckwheat Pancakes* with Nitrate-Free Bacon
  7. Southwestern Eggs*

 

Dinner

  1. Slow-Cooker Bacon-Wrapped Chicken (New Recipe) with Baked Squash and Apples*
  2. Chicken with Paprika Sauce* over whole wheat egg noodles
  3. Spaghetti Bolognese*
  4. Taco Soup* with Innate Salad mixed into the bowls before serving
  5. Spicy Potato Soup* with Innate Salad mixed into the bowls before serving
  6. Turkey Sweet Potato Shepherd’s Pie*
  7. Winter Beef Stew* with Innate Salad mixed into the bowls before serving

 

 

Menu Planner for the Last Week of October

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Pumpkin Millet and Chocolate Muffins* with Scrambled Eggs
  2. Cinnamon Streusel Muffins* with Eggs Over Easy
  3. Oatmeal Pancakes* with Nitrate-Free Bacon
  4. Mini Frittatas*
  5. Blueberry Walnut Baked Oatmeal*
  6. Denver Omelet Cups*
  7. Banana-Oat Breakfast Cookies*

Dinner

  1. Fire-Roasted Tomato Chili* with Innate Salad mixed into the bowls
  2. Buffalo Chicken Tacos (New Recipe)
  3. Sausage Stuffed Zucchini Boats* with Innate Salad
  4. Chicken and White Bean Chili (New Recipe)
  5. Savory Tuna Burgers* with Roasted Pears and Sweet Potatoes*
  6. Goulash with Macaroni*
  7. Five Hour Oven Stew* with Innate Salad mixed into the bowls

 

 

Menu Planner for the 4th Week of October

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Slow Cooker Pear Oatmeal*
  2. Southwestern Eggs*
  3. Paleo Pumpkin Bars (New Recipe)
  4. Classic Almond Flour Drop Biscuits* with Scrambled Eggs
  5. Banana Oat Breakfast Cookies*
  6. Eggs Kevin* (We still have some tomatoes coming out of our garden for these!)
  7. Healthy Pancakes* with Nitrate-Free Bacon

 

Dinner

  1. Crockpot Beef Fajitas with Homemade Guacamole* and Innate Salad (We roll it up inside our fajitas)
  2. Meatza Pies* with Zucchini Medley*
  3. BBQ Cheddar Chicken Roll-ups*
  4. Fiesta Chicken Soup* (We mix in the Innate Salad right into the bowls)
  5. Spicy Potato Soup*
  6. Spaghetti Bolognese*
  7. Ten Hour Chicken* with Sweet Potato Spears*

 

 

 

Menu Planner for the Third Week of October

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Almond Flour Pumpkin Bars*
  2. Frozen Shredded Hashbrown Potatoes with Eggs
  3. Oatmeal Pancakes* with Homemade Breakfast Sausage (New Recipe)
  4. Blueberry Walnut Baked Oatmeal*
  5. Carrot Millet Breakfast Cookies*
  6. Mini Frittatas*
  7. Pumpkin Millet and Chocolate Muffins* with Nitrate-Free Bacon

Dinner

  1. Tequila and Lime Chili (New Recipe)
  2. Buffalo Chicken Chili* (with Innate Salad mixed right into the bowls)
  3. Spatchcocked Chicken and Potatoes* with Innate Salad
  4. Italian Pot Pie* with Greek Salad*
  5. Mexican Chicken Soup*
  6. Turkey Sweet Potato Shepherd’s Pie*
  7. Chuck Roast in Foil*

 

 

Menu Planner for the Second Week of October

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Strawberry-Walnut Scones  (New Recipe)
  2. Puff Oven Pancake*
  3. Classic Almond Flour Drop Biscuits* with Scrambled Eggs
  4. Eggs Kevin*
  5. Slow-Cooker Pear Oatmeal*
  6. Blueberry Scones* with Nitrate-Free Bacon
  7. Breakfast Burritos

Dinner

  1. Everyday Paleo Chili Verde (New Recipe)
  2. Slow Cooked Pumpkin Chili (New Recipe)
  3. BBQ Meatloaf Muffins* with Roasted Pears and Sweet Potatoes*
  4. Apple and Thyme Chicken* and The New Waldorf Salad*
  5. French Chicken* with Baked Squash and Apples*
  6. Chicken Salsa Chili* with Innate Salad mixed into the bowls
  7. Spicy Potato Soup* with Innate Salad mixed into the bowls

 

 

Menu Planner for the First Week of October

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Vanilla-Almond Sponge Bread (New Recipe)
  2. Family Frittata (New Recipe)
  3. Southwestern Eggs*
  4. Almond Flour Pumpkin Bars* with Nitrate-Free Bacon
  5. Blueberry Scones* with Scrambled Eggs
  6. Organic Sprouted Grain English Muffins with Eggs-Over-Easy
  7. Denver Omelet Cups*

 

Dinner

  1.  Sundried Tomato Chicken Bake (New Recipe) with Innate Salad
  2. Cincinnati Chili (New Recipe)
  3. Five Hour Oven Stew* with Innate Salad mixed into the bowls
  4. Flat Roast Chicken* with Roasted Pears and Sweet Potatoes*
  5. Italian Style Stuffed Peppers (New Recipe)
  6. Chicken Salsa Chili* with Innate Salad mixed into the bowls
  7. Homestyle Veggie Beef Soup*

   


Menu Planner for the Fourth Week of September

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Classic Almond Flour Drop Biscuits* with Scrambled Eggs
  2. Pumpkin Pucks*
  3. Organic Hashbrown Potatoes with Eggs Over Easy
  4. Baked Oatmeal*
  5. Eggs Kevin*
  6. Honey Cake (New Recipe)
  7. Breakfast Fajitas*

Dinner

  1. White Chili with Chicken* with Innate Salad mixed into the bowls
  2. Baked Fish Sticks* with Roasted Sweet Potatoes and Apples*
  3. Cheeseburgers* with Baked Zucchini Sticks*
  4. Buffalo Chicken Chili* with Innate Salad mixed into the bowls
  5. Chicken Vegetable Soup*
  6. Pecan Crusted Chicken* with Zucchini Medley*
  7. Aromatic Beef Stew*

 

 

Menu Planner for the Third Week of September

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Southwestern Eggs*
  2. Puff-Oven Pancake*
  3. Blueberry Baked Oatmeal* with Nitrate-Free Bacon
  4. Breakfast Burritos (We like to use breakfast sausage, scrambled eggs, shredded raw cheese and salsa wrapped in sprouted grain tortillas)
  5. Chocolate Banana Muffins* with Scrambled Eggs
  6. Organic Sprouted Grain English Muffins with Eggs-Over-Easy
  7. Almond Flour Pumpkin Bars*

Dinner

  1. Fire Roasted Tomato Chili* with Innate Salad mixed into the bowls
  2. Irish Beef and Stout Stew* with Innate Salad mixed into the bowls
  3. Taco Soup* with Innate Salad mixed into the bowls
  4. Chicken Fajitas* using sprouted grain tortillas with Homemade Guacamole*
  5. Spicy Potato Soup* with Innate Salad mixed into the bowls
  6. Chicken Parmesan* with Broccoli with Parmesan*
  7. Chuck Roast in Foil*

 

 

Menu Planner for the End of August/First of September

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Pumpkin, Millet, and Chocolate Muffins* with Scrambled Eggs
  2. Nitrate-Free Bacon and Eggs
  3. Organic Sprouted Grain English Muffins with Eggs
  4. Breakfast Burritos
  5. Organic Shredded Hash brown potatoes with Eggs
  6. Puff Oven Pancake*
  7. Mini Frittatas*

Dinner

  1. Kickin’ Fajitas (New Recipe) with Homemade Guacamole* and Fresh Summer Salsa* and Innate Salad (we put it right into the fajitas)
  2. Taco Soup* (We like to mix the Innate Salad into the bowls)
  3. Grilled Chicken Tenders with Chipotle Sauce* and Stuffed Zucchini*
  4. Breakfast for Dinner
  5. Indian Butter Chicken* with Fool-Proof Brown Rice*
  6. Pecan Crusted Chicken* and Summer Salad with Fresh Dill*
  7. Meatloaf* with Zucchini Medley*

 

 

 

Menu Planner for the Fourth Week of August

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Eggs Over Easy with Nitrate-free Bacon
  2. Peach and Pecan Scramble (New Recipe)
  3. Ham and Eggs
  4. Denver Omelet Cups*
  5. Almond Flour Pumpkin Bars*
  6. Blueberry Scones* with Scrambled Eggs
  7. Baked Oatmeal*

 

Dinner

  1. Sloppy Joes (New Recipe)
  2. Beef Kabobs* with Innate Salad
  3. Summertime Chopped Salad (New Recipe)
  4. Sausage Stuffed Zucchini Boats*
  5. Meatza Pie* with Innate Salad
  6. Chicken Fajita Salad (New Recipe)
  7. Bruschetta Chicken* with Raw Corn, Zucchini and Tomato Salad (New Recipe)

 

 

Menu Planner for the Third Week of August

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Pineapple-Coconut Muffins* with Scrambled Eggs
  2. Puff Oven Pancakes*
  3. Eggs Kevin*
  4. Mini Frittatas*
  5. Millet Muffins*with Nitrate-free Bacon
  6. Eggs on Toast with Chipotle Mayo, Bacon and Avocado*
  7. Banana Oat Breakfast Cookies*

 

Dinner

  1. Turkey Burgers with Horseradish* and Sweet and White Potato Spears*
  2. Chicken Paillards* with Corn, Tomato and Avocado Salad*
  3. Italian Pot Pie* with Innate Salad
  4. Grilled Lemon-Parsley Chicken Breasts* and Stuffed Zucchini with Potatoes*
  5. Chuck Roast in Foil* and Innate Salad
  6. Lime and Coconut Chicken* and Fried Rice with Kale and Scallions* and Innate Salad
  7. Spaghetti with Three Tomato Sauce* and Greek Salad*

 

 

Menu Planner for the Second Week of August

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Oatmeal pancakes* with Nitrate-free Bacon
  2. Blueberry Walnut Baked Oatmeal*
  3. Peach Crisp Muffins* with Scrambled Eggs
  4. Denver Omelet Cups*
  5. Southwestern Eggs*
  6. Almond Flour Pumpkin Bars*
  7. Eggs-Over-Easy with Homemade Sausage Patties

Dinner

  1. Crockpot Beef Fajitas with Homemade Guacamole*, Fresh Summer Salsa* with Shredded Organic Raw Cheddar Cheese and Innate Salad in Sprouted Grain Tortillas.
  2. Spicy Honey Chicken* with Tomato, Corn and Avocado Salad*
  3. Grilled Caprese Chicken* with Fresh Corn Salad*
  4. BBQ Cheddar Chicken Roll-ups*
  5. Beef Kabobs* with Innate Salad
  6. Baked Fish Sticks* with Zucchini Medley*
  7. Chili Pepper Chicken with Fruit Salsa* and Strawberry Spinach Salad*

 

 

Menu Planner for the First Week of August

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Eggs Kevin* (Try serving these with organic sprouted grain English muffins)
  2. Puff-Oven Pancake* with Nitrate-Free Bacon
  3. Ham Hash with Eggs Over Easy
  4. Carrot Millet Breakfast Cookies* with Scrambled Eggs
  5. Mini Frittatas*
  6. Espresso Banana Muffins* with Homemade Sausage Patties
  7. Almond Flour Pumpkin Bars*

 

Dinner

  1. Flank Steak with Salsa Verde* with Fresh Corn Salad* (Yes, we are having this again this week. I love this stuff!)
  2. Chicken Fajitas* with Guacamole* and Fresh Summer Salsa* (We put the innate salad right into the fajitas)
  3. Bruschetta Chicken* and Orzo with Tomato and Basil*
  4. BBQ Meatballs (New Recipe) with Sweet Potato Spears*
  5. Grilled Lemon Parsley Chicken Breasts* with Greek Salad*
  6. Ten Hour Chicken* with Zucchini Medley*
  7. Sweet and Sour Pork Stir-Fry* with Fool-Proof Brown Rice* (we will add innate salad to the plates right along with the stir fry and rice-and mix it all together)

 

 

Menu Planner for the Fourth Week of July

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Banana Oat Breakfast Cookies*
  2. Breakfast Fajitas*
  3. Organic Sprouted Grain English Muffins with Eggs
  4. Baked Oatmeal*
  5. Healthy Pancakes* with Nitrate-Free Bacon
  6. Peach Crisp Muffins*
  7. Southwestern Eggs*

Dinner

  1. Grilled Smothered Chicken* with Fresh Corn Salad*
  2. Grilled Chicken Caprese* with Greek Salad*
  3. Frank’s Red Hot Chicken Salad*
  4. BBQ Cheddar Chicken Roll-ups* with Innate Salad
  5. Lime and Coconut Chicken* with Fool Proof Brown Rice*
  6. Turkey Cobb Salad*
  7. Spicy Honey Chicken* with Grilled Zucchini and Squash*

 

 

Menu Planner for the Third Week of July

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Oven Omelet (New Recipe)
  2. Crisp Kale with Eggs (New Recipe)
  3. Banana Blueberry Muffins*
  4. Cinnamon Streusel Muffins* with Eggs
  5. Mini Frittatas*
  6. Classic Almond Flour Drop Biscuits* with Nitrate-Free Bacon
  7. Carrot Millet Breakfast Cookies* with Eggs

Dinner

  1. Chicken Curry (Recipe on the back of the curry paste jar) with Fool Proof Brown Rice*
  2. Huevos Rancheros (New Recipe)
  3. Beef Kabobs* and Summer Salad with Fresh Dill*
  4. Bruschetta Chicken* with Innate Salad
  5. Crockpot Beef Fajitas* with Homemade Guacamole*
  6. Southwest Chopped Salad*
  7. Turkey Burgers with Horseradish* and Grilled Zuchini and Squash*

 

 

 

Menu Planner for the Second Week of July

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Puff Oven Pancake*
  2. Almond Flour Pumpkin Bars* with Eggs
  3. Organic Frozen Shredded Hashbrown Potatoes with Eggs
  4. Fruit-on-the-Bottom Baked Oatmeal with Peaches (New Recipe) and Nitrate-Free Bacon
  5. Chocolate Banana Muffins* with Eggs
  6. Breakfast Burritos
  7. Peanut Butter Banana Grain-Free Pancakes*

Dinner

  1. Kung Pao Chicken (New Recipe) with Fool Proof Brown Rice* and Steamed Broccoli
  2. Cheeseburgers with Raw Cheese and Zucchini Medley*
  3. Wine and Herb Chicken (New Recipe) with Salt and Vinegar Potatoes (New Recipe) and Innate Salad
  4. BLT Wraps (New Recipe) with Innate Salad
  5. Grilled Chicken Tenders with Chipotle Sauce* and Tomato, Corn and Avocado Salad*
  6. Thai Chicken and Noodle Salad*
  7. Steak Dry Rub with Avocado Salsa* and Innate Salad

 

 

 

Menu Planner for the First Week of July

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Southwestern Eggs*
  2. Carrot Millet Breakfast Cookies* with Scrambled Eggs
  3. Baked Egg and Hashbrown bites (New Recipe)
  4. Peach Crisp Muffins* with Eggs
  5. Healthy Pancakes* with Nitrate-free Bacon
  6. Mini Frittatas*
  7. Egg on Toast with Chipotle Mayo, Bacon and Avocado*

Dinner

  1. Chicken Fajitas* with Guacamole*
  2. Greek Style Chicken* and Innate Salad
  3. Ginger Beef with Mango Salsa* and Innate Salad
  4. Salisbury Steaks (New Recipe) with Green Bean Amandine*
  5. Grilled Lemon Parsley Chicken Breasts* and Stuffed Zucchini*
  6. French Chicken* with Summer Salad*
  7. Bruschetta Chicken* with Quinoa Tabbouleh*

 

 

Menu Planner for the Fourth Week of June

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Almond Flour Pumpkin Bars* with Scrambled Eggs
  2. Denver Omelet Cups*
  3. Chocolate Banana Muffins* with Eggs
  4. Breakfast Burritos
  5. Puff Oven Pancake* with Nitrate-Free Bacon
  6. Lemon-Poppy Coconut Flour Muffins* with Eggs
  7. Classic Almond Flour Drop Biscuits* with Homemade Sausage Patties

 

Dinner

  1. Lime and Coconut Chicken (New Recipe) with Massaged Kale Salad*
  2. Spicy Honey Chicken* with Roasted Green Beans*
  3. Buffalo Chicken Skewers (New Recipe) with Mango Quinoa Salad*
  4. Taco Soup* with Innate Salad mixed into the bowls
  5. Crockpot Beef Fajitas* with Guacamole* and Innate Salad (Use as a topping in the fajitas)
  6. Flank Steak with Salsa Verde* and Roasted Smashed Potatoes* and Innate Salad
  7. Turkey Cobb Salad*

 

Menu Planner for the Second Week of June

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Lemon-Poppy Mini Muffins* with Eggs over Easy
  2. Blueberry Scones* with Scrambled Eggs
  3. Mini Frittatas*
  4. Baked Eggs and Organic Sprouted Grain Toast
  5. Organic Sprouted Grain English Muffins topped with Mashed Avocado and halved cherry tomatoes and Nitrate-Free Bacon
  6. Peach Crisp Muffins* with Homemade Sausage Patties
  7. Denver Omelet Cups*

Dinner

  1. Honey Chicken Kabobs* with Summer’s Best BBQ Beans* and Innate Salad
  2. Bruschetta Chicken (New Recipe) with Greek Salad*
  3. Maple Glazed Chicken Kabobs with Pineapple Salsa (New Recipe) with Cornbread*
  4. Free-Range Cheeseburgers (with raw cheese) and Summer Salad*
  5. BBQ Cheddar Chicken Roll-ups* with Innate Salad
  6. Chicken and Salsa Skillet*
  7. Grilled Lemon Parsley Chicken Breasts* with Corn and Black Bean Quinoa Salad*

 

 

Menu Planner for the first week of June

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Organic Sprouted Grain English Muffins with Scrambled Eggs
  2. Carrot Millet Breakfast Cookies* with Nitrate-Free Bacon
  3. Classic Almond Flour Drop Biscuits* with Fried Eggs
  4. Pumpkin Millet Muffins* with Hard Boiled Eggs
  5. Healthy Pancakes* with Homemade Sausage Patties (New Recipe)
  6. Blueberry Walnut Baked Oatmeal*
  7. Breakfast Fajitas*

Dinner

  1. Crockpot Chicken Tacos (New Recipe)
  2. French Chicken* with Green Bean Amandine*
  3. Ginger Beef and Mango Salsa* with Innate Salad
  4. Parmesan Chicken Tenders* and Broccoli with Parmesan*
  5. Savory Tuna Burgers* with Massage Kale Salad*
  6. Spaghetti with Three Tomato Sauce* and Innate Salad
  7. Sweet and Sour Pork Stir-fry*

 

 

Menu Planner for the Fifth Week of May

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Cinnamon Streusel Muffins*
  2. Puff-Oven Pancake (I usually double this recipe)*
  3. Breakfast Burritos
  4. Oatmeal Pancakes* with Nitrate-free bacon
  5. Organic Shredded Hashbrown Potatoes with Eggs
  6. Southwestern Eggs*
  7. Mini Frittatas*

Dinner

  1. Frank’s Red Hot Chicken Salad*
  2. Pizza Meatloaf Cups* with Summer Salad*
  3. Chili Pepper Chicken with Fruit Salad* and Innate Salad
  4. Flank Steak with Salsa Verde* and Grilled Potatoes and Onions*
  5. Grilled Lemon Parsley Chicken Breasts* with Quinoa Tabbouleh*
  6. Thai Chicken and Noodle Salad*
  7. For Memorial Day – Honey Roasted Chicken*, Avocados and Strawberries with Honey Vinaigrette*, Broccoli Salad*, Honey Lemonade*, and Strawberry Shortcake using the Classic Almond Flour Drop Biscuits* and whipped cream sweetened with honey

 

 

Menu Planner for the Fourth Week of May

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Millet Muffins* with Eggs
  2. Organic Sprouted Grain English Muffins with Eggs
  3. Blueberry Buckwheat Pancakes* with Nitrate-free Bacon
  4. Breakfast Cookies*
  5. Denver Omelet Cups*
  6. Classic Almond Flour Drop Biscuits* with Eggs
  7. Yogurt Banana Splits*

 

Dinner

  1. BBQ Meatloaf Muffins* with Mashed Potatoes and Innate Salad
  2. Italian Pot Pie* with Innate Salad
  3. Beef Kabobs* with Innate Salad
  4. Ginger Beef with Mango Salsa* and Mango Quinoa Salad*
  5. Chicken and Salsa Skillet*
  6. Southwestern Cobb Salad*
  7. Spicy Honey Chicken* with Strawberry Spinach Salad*

 

 

Menu Planner for the Third Week of May

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Chocolate Banana Muffins* with Scrambled Eggs
  2. Blueberry Baked Oatmeal*
  3. Banana Blueberry Muffins*
  4. Pumpkin Squares* with Homemade Sausage Patties (New Recipe)
  5. Breakfast Burritos
  6. Egg Pancakes*
  7. Mini Frittatas*

 

Dinner

  1. Cobb Salad with Green Goddess Dressing (New Recipe)
  2. BBQ Chicken Pizza with Innate Salad
  3. Chili Verde (New Recipe) with Innate Salad mixed into the bowls
  4. Fast and Crispy Roast Chicken (New Recipe) with Roasted Green Beans*
  5. Crockpot Beef Fajitas* with guacamole* and Innate Salad
  6. Chicken Parmesan* and Broccoli with Parmesan*
  7. Chicken with Paprika Sauce* and Innate Salad

 

 

Menu Planner for the Second Week of May

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Puff Oven Pancake*
  2. Eggs with Nitrate-Free Bacon
  3. Southwestern Eggs*
  4. Organic Sprouted Grain English Muffins with Eggs
  5. Classic Almond Flour Drop Biscuits* with Eggs or Bacon
  6. Cinnamon Streusel Muffins*
  7. Carrot Millet Breakfast Cookies*

 

 

Dinner

  1. Flank Steak with Salsa Verde* with Sweet and White Potato Spears* and Innate Salad
  2. Honey Garlic Chicken Drummies with Avocado and Strawberries*
  3. Chili-Beef (New Recipe) Fajitas with Guacamole* , Salsa, Raw Cheese and Innate Salad in Sprouted Grain Tortillas
  4. Grilled Chicken Tenders with Chipotle Sauce* and Greek Salad*
  5. Salmon Cakes (New Recipe) with Mango Quinoa Salad*
  6. Shredded Chicken and Tomatillo Tacos (New Recipe) in Organic Corn Tortillas with Innate Salad in the tacos
  7. Goulash with Macaroni* and Innate Salad

 

 

Menu Planner for the First Week of May

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Grain Free Granola* with Coconut Milk and Hard-Boiled Eggs
  2. Chocolate Banana Muffins* with Scrambled Eggs
  3. Mini Frittatas*
  4. Organic Shredded Hashbrowns with Eggs
  5. Blueberry Baked Oatmeal*
  6. Breakfast Burritos
  7. Millet Muffins* with Nitrate-Free Bacon

 

Dinner

  1. Fish Nuggets* and Broccoli with Parmesan*
  2. Chicken Chili Soup (New Recipe) with a little Innate Salad mixed into the bowls
  3. Greek Chicken Souvlaki (New Recipe) with Innate Salad
  4. Crockpot Enchilada Casserole (New Recipe) with Innate Salad
  5. Apple Bacon Pork Burgers (New Recipe) with Innate Salad
  6. Flat Roast Chicken* with Pan Roasted Asparagus*
  7. Meatza Pies* with Massage Kale Salad*

 

 

Menu Planner for the Fourth Week of April

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Pumpkin Bars* with Scrambled Eggs
  2. Eggs and Nitrate-free Bacon
  3. Organic Sprouted Grain English Muffins with Eggs
  4. Baked Oatmeal*
  5. Breakfast Cookies* with Scrambled Eggs
  6. Bacon and Egg Tacos (New Recipe)
  7. Green Sundaes*

 

Dinner

  1. Chicken Mango Tacos (New Recipe) with Innate Salad
  2. Jalapeno Turkey Burgers (New Recipe) with Coleslaw
  3. Fire Roasted Tomato Chili* with Innate Salad mixed into the bowls
  4. Chicken Sausage Spinach Salad (New Recipe)
  5. Grilled Flank Steak with Wilted Lettuce Salad (New Recipe)
  6. Maple Roast Chicken and Sweet Potatoes* and Innate Salad
  7. Italian Pot Pie* with Greek Salad*

 

 

Menu Planner for the Third Week of April

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Mini Frittatas*
  2. Chocolate Banana Muffins* with Scrambled Eggs
  3. Cinnamon Coffee Cake* (Made with almond flour)
  4. Baked Eggs in Avocados (New Recipe) with Organic Sprouted Grain English Muffins
  5. Puff Oven Pancake*
  6. Breakfast Burritos
  7. Blueberry Scones* with Eggs

 

Dinner

  1. Meatloaf* with Roasted Sweet Potatoes and Apples*
  2. Spicy Honey Chicken* with Broccoli Salad*
  3. Pecan Crusted Chicken Wraps (New Recipe) with Innate Salad
  4. Honey Roasted Chicken (New Recipe) with Green Bean Amandine*
  5. Chuck Roast in Foil* with Innate Salad
  6. BBQ Chicken Pizza (We like to top an organic sprouted grain pizza crust with bbq sauce, diced cook chicken mixed with bbq sauce, black beans, diced red onion, chopped cilantro and raw shredded cheese) with Innate Salad
  7. Southwest Chicken Pot Pie* with Innate Salad

 

 

Menu Planner for the Second Week of April

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Ham Hash (New Recipe)
  2. Southwestern Eggs*
  3. Healthy Pancakes* with Nitrate-Free Bacon
  4. Organic Sprouted Grain English Muffins with Eggs
  5. Bacon, Egg and Tomato Wrap (New Recipe)
  6. Blueberry Walnut Baked Oatmeal*
  7. Classic Drop Almond Flour Biscuits* with Scrambled Eggs

 

Dinner

  1. Honey Roasted Chicken (New Recipe) with Roasted Green Beans*
  2. Chicken Salad with Avocado and Mango (New Recipe)
  3. Fire-Roasted Tomato Chili* with Innate Salad mixed into the bowls
  4. BBQ Chicken and Black Bean Burritos (New Recipe) with Innate Salad
  5. Honey Lemon-Marinated Chicken Breasts (New Recipe) with Massage Kale Salad*
  6. Beef Kabobs* with Innate Salad
  7. Pecan Crusted Chicken* with Mango Quinoa Salad*

 

 

Menu Planner for the First Week of April

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Buttermilk Waffles with Nitrite/Nitrate-Free Bacon
  2. Eggs and Organic Frozen Hashbrown Potatoes
  3. Paleo Style Eggs in a Nest (New Recipe)
  4. Organic Sprouted Grain English Muffins with Eggs
  5. Strawberry Banana Baked Oatmeal (New Recipe)
  6. Southwestern Eggs*
  7. Puff Oven Pancake*

Dinner

  1. Dinner for Breakfast – Pancakes* and Scrambled Eggs
  2. Paleo Style Chicken Nuggets (New Recipe) with Southwestern Pineapple Sauce (New Recipe) and Innate Salad
  3. Steak and Strawberry Salad (New Recipe)
  4. Baked Fish Sticks* with Sweet Potato Fries (New Recipe) and Pan-Fried Kale (New Recipe)
  5. Ranch-Style Chicken (New Recipe) with Strawberry Spinach Salad (New Recipe)
  6. BBQ Cheddar Chicken Roll-Ups* with Innate Salad
  7. Italian Pot Pie* with Innate Salad

 

Here are some past healthy recipes you could use for your Easter meal:

  1. Hot Cross Buns (For Good Friday)
  2. Green Been Amandine
  3. Pan Roasted Asparagus
  4. Roasted Asparagus
  5. Roasted Green Beans
  6. Almond Macaroons
  7. Coconut Bars
  8. Raw Carrot Cake
  9. Rhubarb Syrup
  10. Strawberry Cupcakes

 

 

Menu Planner for the Fourth Week of March

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Baked French Toast Casserole (New Recipe)
  2. Classic Almond Flour Drop Biscuits* with nitrate/nitrite-free bacon
  3. Chocolate Banana Muffins* with Scrambled Eggs
  4. Baked Pumpkin Oatmeal
  5. Oatmeal Pancakes* with Homemade Breakfast Sausage Patties
  6. Jam-n Muffins (New Recipe) with Eggs
  7. Denver Omelet Cups*

Dinner

  1. Chili (This is a new recipe I’m trying, but there are many chili recipes under the past recipes section of the website.)
  2. BBQ Chicken Pizza – To make this I use a sprouted grain pizza crust topped with BBQ sauce (our favorite is Bone Suckin’ Sauce-You can buy it at Whole Foods.) For the toppings, I sauté diced chicken and then add some BBQ sauce to that until it is heated through. Top pizza with chicken, chopped cilantro, diced red onion, black beans (which have been drained and rinsed) and raw shredded cheese. Bake at 400? for 10-15 minutes.
  3. Chicken Fajitas* with homemade Guacamole* on sprouted grain tortillas with Innate Salad
  4. Meatza Pies* with Innate Salad
  5. Spicy Honey Chicken* with Strawberry Spinach Salad*
  6. Ginger Beef with Mango Salsa* and Innate Salad
  7. Sweet and Sour Pork Stir-Fry* with Foolproof Brown Rice*

 

 

Menu Planner for the Third Week of March

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Carrot Millet Breakfast Cookies* with Scrambled Eggs
  2. Mexican Egg Scramble (New Recipe)
  3. Breakfast Burritos (For these I like to use one pound cooked free-range ground pork that has been mixed with homemade breakfast sausage seasoning, scrambled eggs, raw shredded cheese and salsa wrapped inside of a sprouted grain tortilla)
  4. Baked Oatmeal*
  5. Blueberry Scones* with nitrate/nitrite-free bacon
  6. Cinnamon Streusel Muffins*
  7. Egg Pancakes*

 

Quick and Healthy Snack idea:

Making Your Own Flavored Yogurt:

Vanilla yogurt – In a bowl mix together 1 cup plain organic whole milk yogurt, 2 Tbsp pure maple syrup and 1/8 tsp vanilla extract. Makes two ½ cup servings.

Strawberry Yogurt- In a blender, add ½ cup frozen organic strawberries, ½ Tbsp water and 3 Tbsp pure maple syrup. Puree for 1-2 minutes until smooth (or just slightly chunky if you like fruit pieces in your yogurt). Pour into a small bowl and add 1 ¼ cup plain organic whole milk yogurt. Thoroughly combine. Makes three ½ cup servings. You can also substitute frozen blueberries for the strawberries.

Dinner

  1. Greek-Style Chicken*( with whole grain pitas from Whole Foods) and Innate Salad
  2. Vinegar Glossed Chicken (New Recipe) with Broccoli Salad* and Cornbread
  3. Flat Roast Chicken* with Greek Salad* (We just had this, but the kids requested it again, and I am not one to say “no” to my kids eating salad!)
  4. Smoky White Bean Chicken Chili (New Recipe)
  5. Southwest Layered Salad*
  6. Ginger Beef with Mango Salsa* and Innate Salad
  7. Beef Kabobs* with Innate Salad

 

 

Menu Planner for the Second Week of March

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Southwestern Eggs (New Recipe)
  2. Puff-Oven Pancake*
  3. No-Bake Pear Crisp (New Recipe)
  4. Blueberry Walnut Baked Oatmeal*
  5. Chocolate Banana Muffins* with Scrambled Eggs
  6. Organic Sprouted Grain English Muffin Breakfast Sandwiches with Eggs and sliced Tomato
  7. Breakfast Fajitas*

 

Try this for a quick and healthy snack:

Peanut Butter Balls - 1 cup all-natural peanut (or other butter such as almond butter or sunflower seed butter), 6 Tbsp raw honey, ½ cup coconut flour, dash salt, 2 tsp vanilla extract, 1/4 cup mini chocolate chips.

1. In a bowl, combine the peanut butter, honey, coconut flour, salt and vanilla extract. Stir until uniformly combined.

2. Stir in the chocolate chips. Roll into balls using your hands. Refrigerate until ready to serve.

Dinner

  1. Turkey Sweet Potato Shepherd’s Pie* with Innate Salad
  2. Crock-pot Beef Fajitas* with Organic Sprouted Tortillas, Guacamole* and Tomato Salsa*
  3. Pecan-Crusted Chicken* with The New Waldorf Salad*
  4. Doron’s Meatballs* with Greek Salad*
  5. Buttermilk Roast Chicken Drummies (New Recipe) with Coleslaw (New Recipe)
  6. BBQ Meatloaf Muffins* with Parmesan Roasted Potato Wedges (New Recipe)
  7. Pizza Pot Pies - http://ohjoy.blogs.com/my_weblog/2011/06/make-it-pizza-pot-pies.html

 

 

Menu Planner for the First Week of March

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Coconut Flour Lemon-Berry Muffins (New Recipe) with Eggs
  2. Breakfast Burritos (New Recipe)
  3. Denver Omelet Cups*
  4. Greek Yogurt Pancakes (New Recipe) with Homemade Sausage Patties
  5. Power Muffins (New Recipe) with Eggs
  6. Organic Sprouted Grain English Muffins with Eggs Over Easy
  7. Carrot Millet Breakfast Cookies*

 

Dinner

  1. Chili Maple Chicken (New Recipe) with Massage Kale Salad*
  2. Stir-Fried Chinese Chicken (New Recipe) with Celery Salad (New Recipe) and Fool Proof Brown Rice*
  3. BBQ Chicken Pizza on an Organic Sprouted Grain Crust and topped with grated Raw Cheese
  4. Southwest Beef Stew (New Recipe)
  5. Thai Beef Tacos (New Recipe) with Innate Salad
  6. Five Hour Oven Stew* with Innate Salad mixed into the bowls before serving
  7. Chicken with Paprika Sauce* and Innate Salad

 

 

 

Menu Planner for the Fourth Week of February

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Oatmeal with Ripe Pear and Raw Honey
  2. Apple-Buttermilk Pancakes (New Recipe) with Homemade Sausage Patties
  3. Egg on Toast with Chipotle Mayo, Bacon and Avocado*
  4. Puff Oven Pancake*
  5. Blueberry Baked Oatmeal*
  6. Scrambled Eggs (with Innate Salad mixed in)
  7. Pumpkin Millet Muffins* with Eggs

 

Dinner

  1. Grilled Greek Kabobs with Broccoli Salad (New Recipes)
  2. Spatchcocked Chicken* with Creamed Spinach (New Recipe)
  3. Fire Roasted Tomato Chili* (with Innate Salad mixed in the bowls before serving)
  4. Fajitas* with Guacamole* and Salsa* on Rudi’s whole spelt tortillas (There are a couple different fajita recipes on the website)
  5. Spicy Honey Chicken* with Spiced Sweet Potato Wedges (New Recipe) and Innate Salad
  6. Grilled Steak with Sesame Ginger Spinach Salad (New Recipe) and Roasted Potatoes
  7. Spaghetti Bolognese* with Organic brown rice pasta

 

 

Menu Planner for the Third Week of February

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Apple Cinnamon Baked Oatmeal (New Recipe)
  2. Chocolate Banana Muffins* with Scrambled Eggs
  3. Organic Sprouted Grain English Muffins with Poached Eggs
  4. Classic Almond Flour Drop Biscuits* with Eggs
  5. Make-Ahead English Muffin Melts (New Recipe)
  6. Breakfast Cookies*
  7. Oatmeal Pancakes* with Nitrite/Nitrate Free Bacon

Dinner

  1. Garlicky Chicken Stew* with Innate Salad mixed into the bowls before serving
  2. Bora Bora Fireballs (New Recipe) with Sunshine Sauce (New Recipe) and Roasted Spaghetti Squash
  3. Chicken Fajita Soup (New Recipe)
  4. Hamburgers with Raw Cheese and
  5. Beer Can Chicken on the grill with Roasted Pears and Sweet Potatoes*
  6.  Salisbury Steaks (New Recipe) with Creamed Spinach (New Recipe)
  7.  Chuck Roast in Foil* with Innate Salad

 

 

Menu Planner for the Second Week of February

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Pineapple Coconut Muffins (New Recipe) with Scrambled Eggs
  2. Breakfast Burritos
  3. Overnight Soaked Oatmeal with Ripe Pear and Raw Honey (New Recipe)
  4. Mixed Berry Almond Flour Muffins (New Recipe) with All-Natural Nitrate/Nitrite Free Sausage
  5. Eggtastic Breakfast Sandwich (New Recipe)
  6. Puff Oven Pancake*
  7. Denver Omelet Cups*

Dinner

  1. Meatza Pies* with Innate Salad
  2. Buffalo Chicken Chili* with Innate Salad mixed into the bowls right before serving
  3. Broccoli Beef (New Recipe) with Foolproof Brown Rice*
  4. Pizza Meatloaf Cups* with Strawberry Spinach Salad*
  5. Greek Style Chicken* with Innate Salad added onto the pitas
  6. Crockpot BBQ Chicken (New Recipe)
  7. Aromatic Beef Stew* with Innate Salad mixed into the bowls right before serving

 

 

Menu Planner for the Fourth Week of January

These recipes are not listed in any certain order. All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender. The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture. There is always an orange, and an apple or a pear. From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store. I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice. If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Banana Walnut Muffins with Eggs
  2. Organic Sprouted Grain English Muffins topped with mashed avocado (with a little lemon juice, salt and pepper mixed in) and halved cherry tomatoes
  3. Puff Oven Pancake*
  4. Chocolate Banana Muffins* with Eggs
  5. Blueberry Baked Oatmeal*
  6. Steak (leftover from the night before) and Eggs
  7. Oatmeal Pancakes* with nitrate/nitrite-free bacon

 

Dinner

  1. Five-Hour Oven Stew* with Innate Salad mixed into the bowls
  2. Grilled Brined Chicken Breasts (new recipe) with Roasted Spaghetti Squash (new recipe)
  3. Paleo Shepherd’s Pie (new recipe)
  4. Chocolate Chili (new recipe)
  5. Ginger Beef with Mango Salsa* (use leftover steak for breakfast) and Simmered Sweet Potatoes (new recipe)
  6. Tortilla Soup (You can find this recipe here: http://www.thesisterscafe.com/2011/04/sweet-chili-tortilla-soup) We really like the taste of this soup. I actually had some of the tomato salsa (the healthy recipe for this week) in the fridge and we mixed it into the soup along with some Innate Salad, and it was really good! This time I used two of the dried chilies, and added a lot more chicken.
  7. Unstuffed Bell Peppers* with Innate Salad

 

 

Menu Planner for the Third Week of January

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Pumpkin Pucks*
  2. Organic Shredded Hash Brown Potatoes with Eggs
  3. Overnight Pumpkin Spice Oatmeal (New Recipe)
  4. Organic Sprouted Grain English Muffins with Eggs
  5. Banana Oat Breakfast Cookies*
  6. Healthy Pancakes* with Nitrite/Nitrate-Free Bacon
  7. Classic Almond Flour Drop Biscuits* with Scrambled Eggs

 

Dinner

  1. Amazing Chili’s Fajitas* with Homemade Guacamole* (I will probably leave out the tomatoes, since they are no longer in season) and Homemade Salsa in Rudi’s Organic Whole Spelt Tortillas with Innate Salad (we put it right into the fajitas)
  2. Crockpot Parmesan Chicken (New Recipe) with Whole Wheat Orzo and Steamed Broccoli
  3. Spicy Honey Chicken Salad*
  4. Baked Fish Sticks* with Cabbage Slaw (New Recipe)
  5. Irish Beef and Stout Stew* (with Innate Salad mixed into the bowls)
  6. Buffalo Chicken Chili* (with Innate Salad mixed into the bowls)
  7. Maple Roast Chicken and Sweet Potatoes*

  

 

Menu Planner for the Second Week of January

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Puff Oven Pancake* with free range nitrate/nitrite-free bacon
  2. Breakfast Burritos (For these I use a good quality, preferably free-range breakfast sausage, (Some Dierberg’s stores carry Beeler’s brand in the frozen section of the healthy food aisle, and you can also get it at the Whole Foods stores.) scrambled eggs, and shredded organic raw cheese wrapped in an organic whole spelt Rudi’s brand tortilla.  You can add anything else you like, but I keep it nice and simple for the kids.
  3. Blueberry scones* with scrambled eggs
  4. Paleo-style sawmill gravy and biscuits (New Recipe)
  5. Organic sprouted grain English muffins (You can usually find these in the freezer section of the healthy food aisle at Dierberg’s.) with eggs
  6. Blueberry walnut baked oatmeal*
  7. Chocolate banana muffins* (Our kids love these!  I will often use white chocolate chips, but use less then what is called for in the recipe.) with some kind protein- such as nitrate/nitrite-free bacon, eggs, or organic sausage links or patties.

 

Dinner

  1. Taco Soup* with Innate Salad mixed into the bowls.
  2. Paleo Style Breaded Baked Chicken (New Recipe) with The New Waldorf Salad*
  3. Flank Steak with Salsa Verde* with Innate Salad
  4. Fire-Roasted Tomato Chili* with Innate Salad mixed into the bowls.
  5. BBQ Chicken with homemade BBQ sauce (New Recipe) and Sweet Potato Spears*
  6. Spicy Potato Soup*
  7. Italian Pot Pie*

 

 

Menu Planner for the First Week of January

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Cardamom Pear Oatmeal (New Recipe)
  2. Organic Sprouted Grain English Muffins with Eggs
  3. Migas (New Recipe)
  4. Pecan Pancakes (New Recipe) with nitrate/nitrite-free bacon
  5. Denver Omelet Cups* (Recipe of the Week)
  6. Mexican Potatoes (New Recipe) with Scrambled Eggs
  7. Puff Oven Pancakes*

Dinner

  1. Cashew Chicken (New Recipe) with Brown Rice* and Innate Salad
  2. Honey Garlic Chicken Drummies (New Recipe) with Baked Squash and Apples*
  3. BBQ Chicken Pizza with Innate Salad
  4. Jalapeno Mustard Roast Chicken (New Recipe) with Cornbread and Innate Salad
  5. One Hour Texas Chili (New Recipe) with Innate Salad mixed into the bowls
  6. Spicy Potato Soup* and Innate Salad (You can also mix the salad right into the soup bowls)
  7. Turkey Meatloaf* with Jeweled Spaghetti Squash*

 

 

Menu Planner for the Fourth Week of December

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Organic sprouted grain English muffins with eggs
  2. Oatmeal pancakes with nitrite/nitrate-free bacon
  3. Almond butter coconut flour muffins*
  4. Blueberry walnut baked oatmeal*
  5. Blueberry scones* with scrambled eggs
  6. Egg pancakes*
  7. Banana oat breakfast cookies*

 

Dinner

  1. Chicken fajitas* and homemade guacamole* with innate salad
  2. French chicken* with roasted smashed potatoes* and innate salad
  3. Taco soup* with innate salad mixed in the bowls
  4. Golden chicken with caramelized sweet potatoes (new recipe)
  5. Spaghetti Bolognese* and broccoli with parmesan*
  6. Chicken vegetable soup*
  7. Spicy honey chicken salad*

 

Menu Planner for the Third Week of December

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Slow Cooker Pear Oatmeal*
  2. Organic Sprouted Grain English Muffins with Eggs
  3. Puff Oven Pancakes* with Nitrate/Nitrite-Free Bacon
  4. Carrot Millet Breakfast Cookies*
  5. Cinnamon Coffee Cake*
  6. Baked Eggs* with Organic Sprouted Grain Toast
  7. Breakfast Fajitas*

 

Dinner

 

  1. Baked Fish Sticks* with Baked Spaghetti Squash*
  2. Buffalo Chicken Chili* with Innate Salad
  3. Garlicky Chicken Stew* with Innate Salad
  4. French Chicken* with Sweet Potato Spears*
  5. Unstuffed Bell Peppers* with Innate Salad
  6. Turkey Shepherd’s Pie*
  7. Christmas Eve Dinner

 

Menu Planner for the Second Week of December

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Pumpkin Baked Oatmeal
  2. Organic Sprouted Grain English Muffins with Eggs
  3. Baked Eggs*
  4. Millet Muffins* with Nitrate/Nitrite Free Bacon
  5. Blackberry Scones* with Eggs
  6. Egg Pancakes*
  7. Peanut Butter Banana Grain-Free Pancakes*

 

Dinner

  1. Turkey and Bean Chili*
  2. Greek Style Chicken with Pickled Onions, Tomatoes, and Tzatziki* with Whole Grain Pitas
  3. Spaghetti Carbonara* with brown rice pasta and innate salad
  4. Baked Sweet and Sour Chicken (new recipe) and Fried Rice with kale and scallions*
  5. Asian Pot Roast* and innate salad
  6. Balsamic Chicken* with Strawberry Spinach Salad*
  7. Five Hour Oven Stew* with innate salad

 

Menu Planner  for the First Week of December

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Almond Butter Coconut Flour Muffins*
  2. Organic Cinnamon-Raisin Sprouted Grain English Muffins with Scrambled Eggs
  3. Slow-Cooker Pear Oatmeal*
  4. Organic Shredded Hashbrown Potatoes with Eggs
  5. Classic Almond Flour Drop Biscuits* with Nitrate/Nitrite Free Bacon
  6. Puff Oven Pancakes*
  7. Blueberry Buckwheat Pancakes* with Eggs or Nitrate/Nitrite Free Bacon

 

 

Dinner

  1. Rotisserie Style Roast Chicken* with The New Waldorf Salad*
  2. Italian Pot Pie* with Innate Salad
  3. Oven Tacos (New Recipe) (We will put the innate salad right onto the tacos).
  4. BBQ Meatloaf Muffins* with Roasted Sweet Potatoes and Apples*
  5. Chicken and Dumplings (New Recipe)
  6. Winter Beef Stew* (with Innate Salad mixed in the bowls).
  7. BBQ Glazed Meatballs (New Recipe) with Mashed Potatoes

 

 

Menu Planner For the Fifth Week of November

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Eggnog Muffins with Scrambled Eggs
  2. Organic Sprouted Grain English Muffins with Homemade Apple Butter and Fried Eggs
  3. Blueberry Walnut Baked Oatmeal*
  4. Pumpkin Squares* with Nitrite/Nitrate Free Bacon
  5. Breakfast Fajitas*
  6. Breakfast Cookies*
  7. Baked Eggs*

 

Dinner

  1. Fire Roasted Tomato Chili*
  2. Goulash with Macaroni* with Innate Salad
  3. French Chicken* with Innate Salad
  4. Buffalo Chicken Chili* with Innate Salad mixed in the bowls
  5. Parmesan Chicken Tenders* with Steamed Broccoli and Brown Rice Noodles
  6. Apple and Thyme Chicken* with Innate Salad
  7. Baked Fish Sticks* with Sweet Potato Spears*

 

 

Menu Planner for the Fourth Week of November

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Classic Almond Flour Drop Biscuits* with Nitrate/Nitrite Free Bacon
  2. Baked Pumpkin Oatmeal
  3. Organic Sprouted English Muffins with Scrambled Eggs
  4. Breakfast Burritos
  5. Banana Chocolate Chip Muffins* (The kids liked these so much last week, they requested them again for this week.)  with Eggs
  6. Slow Cooker Pear Oatmeal*
  7. Almond Butter Coconut Flour Muffins*

 

Dinner

  1. Spicy Potato Soup* with Innate Salad
  2. BBQ’d Nachos (With some Innate Salad added on top)
  3. Pizza Pot Pies – We love these!  You can find them here: http://ohjoy.blogs.com/my_weblog/2011/06/make-it-pizza-pot-pies.html
  4. Taco Soup* – This will be the easy night before Thanksgiving dinner.
  5. Thanksgiving Dinner – These are previous Thanksgiving recipes that you can find on the website under “past recipes”:  cranberry sauce, cornbread dressing, turkey brine, sugar and spice cured turkey, impossible pumpkin pie dessert, and pumpkin pie.  There are many other recipes that would also work for the Thanksgiving meal.
  6. Winter Beef Stew* with Innate Salad
  7. Spatchcocked Chicken and Potatoes* with Innate Salad

 

 

Menu Planner for the Third Week of November

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Organic Frozen Hash Brown Potatoes with Poached Eggs
  2. Chocolate Banana Muffins* with Scrambled Eggs
  3. Open-faced Breakfast Sandwiches with Chipotle Lime Mayonnaise
  4. Baked Pumpkin Oatmeal (New Recipe)
  5. Pumpkin Millet Muffins (New Recipe) with Bacon
  6. Organic Sprouted Grain English Muffins with Eggs
  7. Slow-Cooker Pear Oatmeal*

 

 

Dinner

  1. Chili* (There are a few different chili recipes on the website under past recipes.)
  2. Chicken Fajitas* with Guacamole* (We put the Innate Salad right into the fajitas)
  3. Mexican Lasagna (This is an old favorite that I haven’t made in awhile.)
  4. Spicy Honey Chicken* with Roasted Smashed Potatoes (New Recipe)
  5. Buffalo Chicken Chowder (New Recipe) with Innate Salad
  6. Omelets (New Recipe)
  7. Moravian Chicken Pie (New Recipe) with Innate Salad

 

 

Menu Planner for the Second Week of November

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Soaked Oatmeal with Fresh Pear and Honey with Hard-Boiled Eggs (New Recipe)
  2. 24-Hour Power Muffins (New Recipe) with Scrambled Eggs
  3. Almond Flour Biscuits (I’m trying out a new recipe for these this week, but you can find a yummy recipe under the past healthy recipes.)
  4. “Toad-in-the-Hole” made with “Paleo” Bread (New Recipe)
  5. Organic Sprouted Grain English Muffins with Eggs
  6. Oatmeal Pancakes* with Nitrite/Nitrate Free Bacon
  7. Banana Oat Breakfast Cookies*

 

Dinner

  1. Enchilada Casserole (New Recipe) and Innate Salad
  2. Breakfast For Dinner
  3. Fire-Roasted Tomato Chili* with Innate Salad mixed in.
  4. Chicken Fajita Soup (New Recipe) with Innate Salad mixed in.
  5. Grilled Pineapple Chicken with Soaked Black Beans and Brown Rice (New Recipe)
  6. Chicken Parmigiana (New Recipe) with Brown Rice pasta and Innate Salad
  7. Turkey Taco Salad with Soaked Pinto Beans (New Recipe)

 

 

Menu Planner for the First Week of November

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Cherry-Vanilla Ricotta Muffins (New Recipe) with Scrambled Eggs
  2. Organic Sprouted Grain English Muffins with Mashed Avocado and Diced Tomato on Top
  3. Puff Oven Pancake* with Nitrate/Nitrite Free Bacon
  4. Organic Frozen Shredded Hashbrown Potatoes with Eggs
  5. Baked Oatmeal*
  6. Banana Blueberry Muffins*
  7. Banana Oat Breakfast Cookies*

 

 

Dinner

  1. Turkey and Bean Chili (New Recipe) - We will stir the Innate Salad into our bowls of chili.
  2. Spicy Potato Soup*
  3. Dinner out - On Halloween Evening we will be going to Grandpa and Grandma’s house and having some kind of soup.
  4. Five Hour Oven Stew*- Once again, we will stir the Innate Salad right into our bowls of stew.
  5. Burritos Grande (New Recipe)
  6. Italian Pot Pie* with Innate Salad
  7. Spatchcocked Chicken and Potatoes* and Innate Salad

 

 

Menu Planner for the Fourth Week of October

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Blueberry Walnut Baked Oatmeal*
  2. Organic Shredded Hashbrown Potatoes with Eggs
  3. Breakfast Fajitas*
  4. Organic Sprouted Grain English Muffins with Eggs
  5. Healthy Pancakes* with Nitrate/Nitrite Free Bacon
  6. Millet Muffins* with Scrambled Eggs

 

Dinner

  1. Skillet Lasagna (New Recipe) with Innate Salad
  2. Crock Pot Chipotle Beef (New Recipe)
  3. {Greek Style Chicken with Pickled Onions, Tomatoes,  and Tzatziki }(New Recipe) on Whole Grain Pitas with Innate Salad
  4. BBQ Meatloaf Muffins (New Recipe) and Sweet Potato Fries with Marshmallow Sauce (New Recipe)
  5. Indian Butter Chicken* with Foolproof Brown Rice*
  6. Penne with Pumpkin Sauce* and Innate Salad

 

 

Menu Planner for the Third Week of October

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Slow-Cooker Pear Oatmeal*
  2. Cherry-Walnut Oatmeal Breakfast Bars (New Recipe)
  3. Blueberry Buckwheat Pancakes* with Scrambled Eggs
  4. Organic Sprouted Grain English Muffins with Eggs
  5. Puff Oven Pancakes* with Nitrate/Nitrite Free Bacon
  6. Egg Pancakes*
  7. Peanut Butter Banana Grain-Free Pancakes*

 

Dinner

  1. White Chili with Chicken* (We mix the innate salad into our bowls of chili.)
  2. Breakfast for Dinner – Oatmeal Pancakes* with Bacon
  3. Fajitas (I like to make the fajitas with the spicy honey chicken*, or use the fajita seasoning from Penzey’s) with guacamole and organic tortilla chips. (We put the innate salad right into our fajitas.)
  4. Breadstick Bones (New Recipe) and Meaty Eyeballs (New Recipe).  This is a fun Halloween meal from here: http://www.melskitchencafe.com/2011/10/spooky-eats-breadstick-bones-and-meaty-eyeballs.html.  I will be using whole wheat panko breadcrumbs and spelt flour in the breadsticks.
  5. Taco Soup* with Innate Salad mixed in
  6. Unstuffed Bell Peppers* with Innate Salad
  7. Southwest Chicken Pot Pie

 

Menu Planner for the Second Week of October

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Organic Sprouted Grain English Muffins with Almond Butter and Honey and Eggs
  2. Blueberry Baked Oatmeal*
  3. Berry Scones (New Recipe)
  4. Organic Frozen Hashbrown Potatoes with Eggs and Nitrate/Nitrite-Free Ham
  5. “Paleo” fried green tomatoes with Poached Eggs
  6. Classic Drop Almond Flour Biscuits* with Scrambled Eggs
  7. Banana Oat Breakfast Cookies*

Dinner

  1. Spaghetti Bolognese*
  2. Chicken-Corn Chili (New Recipe)
  3. Bison Burgers with Grilled Zucchini and Squash*
  4. Fire-Roasted Tomato Chili*
  5. Chicken Vegetable Soup*
  6. Garlicky Chicken Stew*
  7. Maple Roast Chicken and Sweet Potatoes*

 

I will also be making the pumpkin spice bread* this week.  I love anything with pumpkin! 

 

 

Menu Planner for the First Week of October

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Puff Oven Pancakes*
  2. Organic Sprouted Grain English Muffins topped with Mashed Avocado (with a little lemon juice, salt and pepper) and Cherry Tomatoes, Halved with Nitrate/Nitrite-Free Bacon
  3. Breakfast Burritos using Rudi’s Organic Whole Spelt Tortillas, Scrambled Eggs, Homemade Turkey Sausage, Shredded Cheese and Salsa
  4. Oatmeal Pancakes* with Eggs
  5. Organic Frozen Shredded Potatoes with Eggs
  6. Almond Butter Coconut Flour Muffins*
  7. Baked Pumpkin Pie Oatmeal (New Recipe)

 

Dinner

  1. BBQ Pulled Chicken Sandwiches (New Recipe) with Mango Quinoa Salad*
  2. Egg and Hashbrown Tacos (New Recipe)
  3. Bison Steaks with Crispy Potato Bake (New Recipe)
  4. Chicken and Brown Rice Soup
  5. Spicy Honey Chicken Salad*
  6. Pizza Pot Pies – We really enjoy these, and I like to use the pre-made whole wheat pizza dough from Whole Foods, or make my own.  Here is a link where you can find this recipe: http://ohjoy.blogs.com/my_weblog/2011/06/make-it-pizza-pot-pies.html
  7. Five Hour Oven Stew*

 

 

Menu Planner for the Fourth Week of September

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

 

  1.  Organic Sprouted Grain English Muffins with Poached Eggs
  2. Fried Green Tomatoes (new recipe) with Eggs
  3. Blueberry Walnut Baked Oatmeal*
  4. Breakfast Cookies*
  5. Banana Nut Muffins (new recipe)
  6. Morning Glory Muffins (new recipe)
  7. Baked Eggs*

 

Dinner

  1. Chicken Tortilla Soup
  2. Taco Soup*
  3. Amazing Chicken Fajitas* with guacamole* and Rudi’s organic whole spelt tortillas
  4. Buffalo Chicken Tenders (new recipe) and Sweet Potato Spears with Chipotle Sauce (new recipe)
  5. Roasted Chicken Noodle Soup*
  6. Ten-hour Chicken* with squash casserole (new recipe)
  7. Apple and Thyme chicken* with Innate Salad

 

 

 

Menu Planner for the Third Week of September

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1. Puff Oven Pancakes*
  2. Slow Cooker Pear Oatmeal*
  3. Pumpkin Squares* with Scrambled Eggs
  4. Baked Oatmeal (New Recipe)
  5. Organic Sprouted Grain English Muffins with Eggs Over Easy
  6. Healthy Pancakes* with Nitrate/Nitrite Free Bacon
  7. Steak (This was left over from the Flank Steak with Salsa Verde dinner from last week) and Eggs

 

Dinner

  1. Chuck Roast in Foil * with Potatoes and Carrots
  2. Mexican Salad (This is an old family recipe.)
  3. Pecan-Crusted Chicken* with Cauliflower Mock Mashed Potatoes*
  4. Turkey and Bean Chili* (We like to stir the Innate Salad right into our bowls of chili.)
  5. Tortilla and Black Bean Pie* and Innate Salad
  6. Maple Roast Chicken and Sweet Potatoes*
  7. Sweet and Sour Pork Stir-Fry*

 

 

 

 

Menu Planner for the Second Week of September

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1.  Sunrise Muffins (New Recipe) with Nitrate/Nitrite Free Bacon
  2.  Carrot Millet Breakfast Cookies (New Recipe) 
  3.  Organic Shredded Hash brown Potatoes with Eggs
  4.  Overnight Baked Apple Cinnamon Baked Oatmeal (New Recipe) 
  5.  Puff Oven Pancake with Scrambled Eggs
  6.  Slow Cooker Pear Oatmeal* (This is also very good with apples.) 
  7.  Almond Butter Coconut Flour Muffins*

 

 

Dinner

  1.  Flank Steak with Salsa Verde* with Zucchini and Squash Gratin
  2.  Grilled Rosemary Buttermilk Chicken (New Recipe) with Corn-on-the-cob and Green Bean Amandine*
  3.  Chicken Tetrazzini (New Recipe) 
  4.  Crunchy Honey Chicken (New Recipe) with Brown Rice
  5.  BBQ Chicken Pizza with Innate Salad
  6.  Thai Chicken and Noodle Salad*
  7.  Turkey Cobb Salad*

 

 

 

Menu Planner for the First Week of September

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

  1. Wild Rice Pancakes (This I made from a mix we got on our vacation in Minnesota.  Sorry I can’t share this recipe with you!) and Nitrate/Nitrite Free Bacon (Hormel now makes a nitrate/nitrite free bacon you should be able to find at your local grocery store.)
  2.  Millet Muffins* with Scrambled Eggs
  3.  Almond Butter Coconut Flour Muffins*
  4.  Slow Cooker Pear Oatmeal* (I love this stuff!  It is SO easy to make, and it’s ready to go when you wake up.) 
  5.  Organic Sprouted Grain English Muffins with Eggs
  6.  Breakfast Fajitas*
  7.  Banana Oat Breakfast Cookies*

 

Dinner

  1.  Spicy Honey Chicken* with Fresh Corn Salad*
  2.  Pretzel Crusted Chicken Fingers* with Roasted Green Beans*
  3.  Amazing Chili’s Fajitas* with Guacamole* and Fresh Summer Salsa*
  4.  Savory Chicken Saute* with Tomato, Corn and Avocado Salad*
  5.  Spaghetti with Three Tomato Sauce*
  6. Spicy Potato Soup* (The slight chill in the air this week is putting me in the mood for some soup.  This is one of my favorites because it tastes great and is really easy to make.)
  7. Dinner Out

 

 

Menu Planner for the Fourth Week of August

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become future “healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.  The base of the smoothie is usually unfiltered organic apple juice (which you can buy in large glass jugs for about $6 at Whole Foods). Sometimes I add organic coconut milk (from the can) to give the juice a thicker, more creamy texture.  There is always an orange, and an apple or a pear.  From there I add seasonal fruits, such as berries or peaches, and grapes when I can find the organic ones in the store.  I top it off with a scoop of vanilla protein powder, a little bit of greens powder (I will add a handful of spinach leaves to the juice if I have some on hand), and a handful or two of ice.  If our breakfast is a little more carb heavy (such as oatmeal), I will wait and make the smoothie at lunch.

 

  1.  Jam-filled Duffins (New Recipe) 
  2.  Organic Sprouted Grain English Muffins topped with Mashed Avocado (mixed with a little lemon juice and salt and pepper) and Diced Tomatoes with Nitrate/Nitrite-Free Bacon
  3.  Almond Flour Classic Drop Biscuits* with Eggs
  4.  Fruited Hot Cereal (New Recipe) 
  5.  Organic Frozen Shredded Hash Brown Potatoes with Eggs
  6.  Blueberry Buckwheat Pancakes*
  7.  Blueberry Scones* (I will be making these with raspberries, as organic raspberries were on sale last week.) and Eggs.

Dinner

  1.  Thai Garlic and Basil Chicken (New Recipe) with Fool Proof Brown Rice*
  2.  Pizza Meatloaf Cups* with Tomato Salad (New Recipe) 
  3.  Sticky Soy Drumsticks (New Recipe) with Roasted Cauliflower (New Recipe) 
  4.  Rosemary Grilled Chicken (New Recipe) with Crispy Potato and Garlic Cake (New Recipe) 
  5.  Baked Fish Sticks* with Zucchini-Corn Fritter (New Recipe) 
  6.  Beef Kabobs* with Greek Salad*
  7.  Dinner Out

I have some bananas that need to be used up this week so I will be making this: Chunky Monkey Ice Cream.

I also wanted to give you the recipe for this quick, summer time treat:  Sultry Summer Peaches with Cream.  Yum! 

 

 

 

Menu Planner for the Third Week of August

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and can found under the “recipes” heading above. All new recipes are being tried out for the first time, and may become “future healthy recipes of the week.”

 

Breakfast

We start every morning with a fresh fruit smoothie made in our Vita-mix blender.

  1.  Almond Butter Coconut Flour Muffins*
  2.  Puff Oven Pancakes (This will be an upcoming recipe of the week.) 
  3.  Slow Cooker Pear Oatmeal*
  4.  Classic Drop Biscuits* (Made with almond flour) with Scrambled Eggs
  5.  Organic Frozen Hash brown Potatoes with Poached Eggs
  6.  Open Face Tomato and Egg Sandwiches on Organic Sprouted Grain English Muffins
  7.  Breakfast Fajitas*

Dinner

  1.  Fajitas using Spicy Honey Chicken* with Guacamole* and Pico De Gallo* and Innate Salad (We like to put the innate salad right into our fajitas.) 
  2.  Pizza Pot Pies (This will be an upcoming recipe of the week) 
  3.  Buffalo Chicken Pot Pie with Innate Salad
  4.  Lemon Garlic Kabobs* with Grilled Zucchini and Squash*
  5.  Dinner Out
  6.  Ginger Beef with Mango Salsa* (The “healthy recipe” for this week) with Innate Salad
  7.  Grilled Lemon Parsley Chicken Breasts* and Orzo with Tomatoes and Basil*

 

These were our sweet treat for the week:  Peach Cobbler for One. Yummy!  Try topping it with some vanilla coconut milk ice cream.

 

 

Menu Planner for the Second Week of August

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become “future healthy recipes of the week.”

 

Breakfast

We like to start the morning off with a fresh fruit smoothie made in our vita-mix blender.

  1.  Millet Muffins (this will be an upcoming recipe of the week) with Scrambled Eggs
  2.  Organic Sprouted Grain English Muffins with Fried Eggs
  3.  Almond Butter Muffins*
  4.  Blueberry Walnut Baked Oatmeal*
  5.  Pancakes* with Nitrate/Nitrite Free Bacon
  6.  Organic Shredded Hash Brown Potatoes with Eggs
  7.  Banana Walnut Muffins

 

 

Dinner

  1.  BBQ Chicken Pizza with Innate Salad
  2.  Buffalo Chicken Pot Pie with Innate Salad
  3.  Chicken Fajitas with Fresh Summer Salsa* and Gaucamole*
  4.  Grilled Smothered Chicken* with Corn
  5.  Dinner Out
  6.  Cheeseburgers with Cucumber Salad and Innate Salad
  7.  Caprese Chicken (New Recipe) with Corn, Tomato and Avocado Salad*

 

 

Menu Planner for the First Week of August

These recipes are not listed in any certain order.  All previous “healthy recipes of the week” will be marked with a *, and you can find them at www.webbwellness.com under the “recipes” heading. All new recipes are being tried for the first time, and may become “future healthy recipes of the week.”

 

Breakfast

We like to start every day with a fresh fruit smoothie made in our vita-mix blender.  I try to serve a lot of protein at breakfast, but if the breakfast is a little more “carbohydrate heavy,” I will wait and make the smoothie for lunch.

  1.  Organic shredded hash brown potatoes with Eggs
  2.  Peach Crisp Muffins – This will be an upcoming recipe of the week. 
  3.  Breakfast Burritos – scrambled eggs, all-natural breakfast sausage, and organic raw shredded cheese in Rudi’s organic spelt tortillas. You can add whatever you want into these burritos! 
  4.  Fruit on the Bottom Baked Oatmeal – This is an example of a “carb heavy” breakfast, so I made the smoothie at lunch.  This recipe will also be another upcoming recipe of the week. 
  5.  Overnight Oatmeal Pancakes* with All Natural Nitrate/Nitrite Free Bacon
  6.  Eggs with Organic Sprouted Grain English Muffins
  7.  Organic Sprouted Grain Cereal with Coconut Milk and Honey

 

Dinner

  1.  Southwestern Pasta Salad* with a Simple Cucumber Salad
  2.  Crock-pot Stuffed Peppers (New Recipe) with Mango Quinoa Salad*
  3.  Honey Roast Chicken with Fresh Corn Salad*
  4.  Mini Meatloaves and Roasted Potatoes* (these are together on one recipe page) 
  5.  Honey Garlic Chicken Drummies (New Recipe) and Summer Salad with Fresh Dill –(New Recipe) 
  6.  Dinner Out
  7.  Dinner at a Birthday Party

 

I made the carob banana bars last week for breakfast, and we all enjoyed them.  I think they were better once they had been allowed to cool to room temperature.  You can find the recipe for them here: Carob Banana Bars.

 

I will also be making this Fresh Summer Salsa a couple times this week.

 

 

 

Menu Planner for the Fourth Week of July

These recipes are not listed in any certain order.  All previous healthy recipes will be marked with a *, and can be found on the website under the “recipes” heading and under the “past healthy recipes” tab.

 

Breakfast

We start everyday with a fresh fruit smoothie made in our vita mix blender.  I usually use a base of apple juice.  Sometimes I add in some coconut milk (from the can) as it makes the juice a little creamier.  I always use an orange, an apple OR pear, usually a kiwi, I throw in a handful of grapes (when the organic ones are in season), and definitely a peach during peach season, along with berries during the summer.  I add in a scoop of the Dream Protein powder, and some Organic Sufficiency whole foods powder (both of which are sold at the office), along with a handful or two of ice.  Yum!  Afterwards, I add in fish oil and probiotics into the kid’s individual juice cups.

  1.  Buttermilk Pancakes – (See recipe below) 
  2.  Carob-Banana Bars (New Recipe) 
  3.  Organic Shredded Hash brown Potatoes with Fried Eggs
  4.  Classic Drop Almond Flour Biscuits* with Scrambled Eggs
  5.  Slow-Cooker Pear Oatmeal*
  6.  Almond Butter Coconut Flour Muffins*
  7.  Organic Sprouted Grain English Muffins topped with Avocado and Cherry Tomatoes

 

 

Dinner

  1.  BBQ Chicken Pizza (To make our BBQ chicken pizza, I start with a whole wheat pizza crust from Whole Foods and top it with our favorite “Bone Suckin” BBQ sauce. (You can only find this BBQ locally at Whole Foods, or online.)  Meanwhile, I preheat the oven to 375?.  I sauté cubed chicken breast with some southwest seasoning in a cast iron skillet until cooked through.  Once the chicken is cooked, I add some BBQ sauce to the chicken, some diced red onion, chopped cilantro, and a can of black beans that has been rinsed and drained. I mix all that together.  I top the pizza crust with the chicken mixture and then top that with shredded cheddar, Monterey jack, or a blend of both. (raw, organic cheese is best)  Bake in the oven for about 15 minutes. I don’t have the exact amount for the ingredients.  I just go by sight and taste.) with Fresh Corn Salad
  2.  Bean Burritos and Innate Salad
  3.  Island Chicken with Fresh Corn Casserole (New Recipe) 
  4.  Pizza Potpie (New Recipe) and Innate Salad
  5.  Italian Pot Pie*
  6.  Dinner Out
  7.  Spicy Honey Chicken Salad*

The pancakes were a requested birthday breakfast.  I have modified this recipe to make it healthier by omitting the sugar from the batter, using spelt flour, and using all organic ingredients. You can find the recipe for these pancakes here: Fluffy Buttermilk Pancakes. To make even healthier pancakes, use can soak the flour overnight.  You can find that recipe here: Healthy Pancakes.

 

 

 

Menu Planner for the Third Week of July

The following recipes are not listed in any certain order. All previous “healthy recipes” of the week will be marked with a *, and can be found on the website.

 

Breakfast

We start everyday with a fresh fruit smoothie made in our vita-mix blender.

  1.  Baked Oatmeal – New Recipe 
  2.  Pancakes* (there are many variations on the website) with nitrate/nitrite free bacon
  3.  Open Face Egg, Bacon and Avocado Sandwiches on Organic Sprouted Grain English Muffins
  4.  Yogurt Biscuits (New Recipe) with Scrambled Eggs
  5.  Spiced Apple Crumb Muffins (New Recipe) 
  6.  Organic Sprouted Grain English Muffins with Fried Eggs
  7.  Blueberry Scones* with Scrambled Eggs

 

Dinner

  1.  Summer Fruited Chicken (New Recipe) with Pan-Fried Potatoes and Innate Salad
  2.  Beer Can Chicken
  3.  Grilled Steak Burgers (New Recipe) with Stuffed Zucchini*
  4.  Steak Fajitas with Guacamole* and Innate Salad  
  5. 10-hour Chicken (this will be an upcoming recipe of the week) with Spicy Pasta Salad (New Recipe)
  6.  Coconut Shrimp (New Recipe) with Brown Rice and Innate Salad
  7.  Spicy Honey Chicken* with Roasted Green Beans

The BBQ chicken kabobs I made last week were very good.  It takes a few more steps then I usually like to use for a “healthy recipe of the week”, but it was definitely worth it.  If you would like to try out the recipe, you can find it here: BBQ Chicken Kabobs

 

I also made a zucchini cake this week with the zucchini from our garden.  It was an old family recipe that I modified to make it healthier.  I cut way back on the sugar, and used sucanat, a less refined sugar, that you can find at some Dierberg’s and Whole Foods Market. I also used spelt flour instead of all-purpose flour. Click here to see the recipe for this yummy cake: zucchini cake

 

 

Menu Planner for the Second Week of July

There was no menu planner for the first week of July.

Menu Planner for the Fifth Week of June

Menu Planner for the Fourth Week of June

Menu Planner for the Third Week of June

Menu Planner for the Second Week of June

Menu Planner for the First Week of June

 
 
 
St. Charles Chiropractor | Weekly Meal Planners. Dr. Cory Webb DC is a St. Charles Chiropractor.