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Whole Foods January 2014 Menu

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First of all, this isn’t for the grocery store Whole Foods, it is a menu for those that want to spend more time making their meals from scratch. For a detailed explanation of what is involved in creating this menu we have a post welcoming you to this menu. If you are new and not sure how to get started we have a wonderful series starting with 5 easy steps to get you on your way to once a month cooking. Good luck!

Is your family making the transition to whole foods in 2014? Or maybe you have set a New Year’s Resolution to eat healthier in 2014? Or perhaps you find yourself curious about the whole foods/real food lifestyle? Whatever the case may be, you should consider following 2012’s year-long journey to help families transition to real food if they so desire through Get Real 2012!

If you like this menu you might want to check out all our past Whole Foods menus or in-season menus – January 2012’s or January 2013’s menus if you are looking for something different!

The links below are just so you can see which recipes are included in this month's menu. WE DO THE WORK FOR YOU! To see freezer instructions and adapt recipes to your family size see the RECIPE CARDS below.

Breakfasts

Banana Pecan Muffins

Lunches

Dinners

Add Ons

**Indicates meals that require NO COOKING on your OAMC BIG DAY aka “throw and go” meals, perfect for the family who needs to adjust to just do the quick meals!

Pinterest:

Are you a person that likes to see the menus visually? Perhaps you should check out the January 2013 Whole Foods Menu via Pinterest to see the yummy goodness you will be cooking up on this menu. Not sure what Pinterest is all about, check out what Once A Month Mom has to say about it.

Test Cooks

Each month we have some wonderful volunteers who “test” out the menu prior to publication. They do an amazing job of helping to eliminate confusion and mistakes. They may not catch everything but they sure do catch A LOT! If you are interested in test cook, feel free to volunteer. Here is a little bit about this month’s test cooks:

  • Tamara Davidson- I am a super busy mom of three boys. One is a teenager (who eats much more than a serving so I should have counted him as two people) and the other two are kindergarten and 2nd grade. I work almost full time as a teacher/tutor in three days so that I can spend better quality time with my kids. I have always loved cooking, but have recently become obsessed with cooking real whole foods from scratch rather than buying packaged things. It takes a lot of time, but it is worth it.

Get Started

Are you new to Once A Month Mom or once a month cooking (oamc) in general? If so, you might want to spend a few minutes (or hours) on the Get Started Series. If you are in a real hurry to catch on we have written some simple steps for getting started. Welcome!

19 Responses to “Whole Foods January 2014 Menu”

  1. Sarah says:

    Hello, I have a question about the Old Fashioned Meat Loaf recipe.
    Is it 6 cups or 6 slices of whole grain baguette. 1.5 pounds of meat does not seem like enough for 6 cups of bread. I am new at this and I just wasn’t sure. Thank you.

  2. Ashley says:

    Is something weird going on with Menubuilder? When I try to make a custom menu based on the January Whole Foods menu, it won’t let me add it to Menubuilder.

    • Katie says:

      Hi Ashley! Can you email us at info at onceamonthmeals.com with what browser you are using and the version? There is something going on with Safari that we are trying to troubleshoot and fix asap. In the meantime, you should be able to use Chrome or Firefox and have no problems. Email us if you continue to have problems in those browsers as well. Sorry for the trouble!

  3. Heather Hendricks says:

    I made half of this menu beginning today. I decided to cook the Creamy wild rice soup. It wasn’t enough time! The original recipe and your recipe both say cook on low for 4 hours…. the chicken was almost cooked but my brown rice was not. I had to dump it onto the stove and cook it further. I didn’t use wild rice since I had sooo much brown, I’m sure it wouldn’t have cooked in the same situation either. All ingredients were fresh, not frozen and I had the right amounts of liquids.

    Is it supposed to be on HIGH for 4 hrs maybe?

  4. VelmaMama says:

    The creamy wild rice soup is NOT done after 4 hours, like Heather says. I continued to cook mine the next day, took about 4 more hours to finish it completely.

  5. Jamie says:

    Hi,
    I am wondering if using canned fire roasted tomatoes would work for the roasted tomato and fennel soup? I typically don’t buy tomatoes out of season. I would guess most people who cook with a “whole food” mentality would be in the same boat.

    • Lisa says:

      Jamie – I think it would be fine – and the Fire Roasted would give the taste of the roasted tomatoes. Make sure they are drained. Let us know how it turns out!

  6. Julie Joyce says:

    I don’t understand what is happening with menu builder. When I try to use it it brings me to a screen to update my user name and password.

    • Lisa says:

      Julie – can you shoot us a quick email at info at onceamonthmeals.com so we can look into your account further? Thanks!

  7. Racheal Lewing says:

    Just an FYI, the Tex Mex Mac & Cheese label states to bake for 90 minutes instead of 45. Ya might wanna fix that. Thanks again for all the hard work you do!!!

  8. smclaren says:

    When I unfroze and cooked the creamy chicken and rice soup in the crockpot on low for four hours it looked curdled and strange. Is this normal? I’ve tried mixing it extra to no avail.

    • Katie says:

      Sometimes things can separate while cooking in the crockpot but it usually doesn’t affect the taste. Have you braved tasting a bite yet? The original site also mentions taking the lid off at the end and letting it cook uncovered for 10 minutes. You might try that as well next time to see if it thickens it and takes away the separation.

  9. Colleen Palat says:

    My squash fritters are so mushy that they won’t cook up into a solid shape – just mush. Anything I can add so they can fry up nicely?

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