Rotation Diet Menu Plan Week of 6/18-6/24/2012 {Kitchen Inventory and Grocery Receipts}

This week’s menu plan was created with a wing and a prayer, because my budget was stretched to the limit and beyond with Katie’s birthday party and our winter CSA share. Now that I avoid dumping everything on a credit card, I am much more aware of how much money we really have. When it’s gone, it doesn’t magically come from another tree. This seems like a simple concept, but – for many of us – it’s not.

Here is how I pulled it together. I took a complete inventory of my kitchen (and technically basement with the chest freezer) contents and pieced them together to fill the menu plan. When I exhausted my ‘free’ resources without resorting to too many grains or repeating foods too often, I wrote out a grocery list for remaining necessities. I took into account what low-cost staples we eat often like bananas and potatoes, the cheapest good quality poultry for the cat, and some high-fat additions and snacks. Fat is a very necessary nutrient and has a bonus of helping you feel full longer.

Kitchen Inventory


  • 6 heads romaine lettuce
  • Bubbie’s lacto-fermented sauerkraut
  • lacto-fermented cauliflower
  • maple syrup
  • cerignola olives
  • green grapes
  • red grapes
  • leftover pasta salad
  • chicken broth
  • blueberries
  • watermelon
  • cantaloupe
  • turnip
  • zucchini
  • cucumbers
  • beets
  • radishes
  • green onions
  • celery
  • carrots
  • horseradish
  • honey mustard sauce
  • strawberries
  • coconut milk ice cream – green tea, chocolate, and chocolate peanut butter
  • 3 frozen bananas
  • swordfish steaks
  • spinach
  • bison roast
  • broccoli
  • shrimp
  • pork chops
  • oxtail (for broth)
  • beef knuckles (for broth)
  • peas
  • avocado
  • sliced onions
  • ground beef
  • raw liver pills
  • gluten-free cupcakes
  • diced tomatoes
  • brazil nuts
Chest Freezer
  • sirloin steaks
  • chuck eye steaks
  • cranberries
  • beef stew chunks
  • short ribs
  • soup bones
  • beef tenderloin
  • 2 briskets
  • fish bones and heads (stock)
  • 1 gallon raw milk
  • new york strip steaks
  • Great Lakes beef gelatin
  • wakame flakes (seaweed)
  • dulse powder (seaweed)
  • garlic
  • yellow onions
  • white onion
  • 1 15 oz can wild salmon
  • coconut flour
  • capers
  • Artisana coconut butter
  • coconut oil
  • sun-dried tomatoes
  • red lentils
  • Let’s Do Organic coconut flakes
  • 1 jar salsa
  • red quinoa
  • whole barley
  • steel-cut oats
  • whole oats
  • white rice
  • split peas
  • popcorn
  • white rice flour
  • sorghum flour
  • whole grain rye flour
  • corn meal
  • 1 banana
  • 4 apples
  • 1 overripe pear
  • 1 plantain
  • 2 oranges
  • 2 lemons
  • 2 pints grape tomatoes

Grocery Receipts

Trader Joe’s

14 organic bananas @ $0.29/each  $4.06

4-count bag organic avocados       $3.99

raw mixed nuts  $6.99

Total $15.04

Whole Foods Market

2 365 Brand organic potato chips   $4.98

2 pound bag organic Yukon Gold potatoes   $2.99

3.8 pound whole roaster chicken @ $2.79/lb   $10.60

2 pounds ground turkey thigh @ $4.99/lb   $9.98 (I thought this was $1.99/lb or I would have only bought chicken for the cat)

Total $28.55

Grand Total $43.59



Jennifer Nervo is a Nutritional Therapy Practitioner, Reiki Master Practitioner & teacher, and Aromatherapist. Her focus is on digestive, nervous, and immune system dysfunction and the fields of functional nutrition & psychoneuroimmunology. She works with all conditions and diseases including environmental and food allergies, autoimmune diseases, multiple chemical sensitivity, diabetes, eczema, anxiety, weight loss as a symptom of dis-ease, and gut-brain disorders like autism.

When she’s not herding her small troupe of monkeys or seeing clients, her free time is packed with researching and perfecting new wellness techniques (her not-so-secret passion). Jennifer is currently a group leader for the newest class of Nutritional Therapy Practitioners out of Ann Arbor, MI, studying for the national board exam in holistic nutrition, and running a combined distance and brick and mortar practice in metro Detroit. She’s also a homeschooling suburbanite, foodie, and mama to two littles and a schnoodle.