Welcome to my very first massive weekly menu plan!
Last week, I threw out a question on my Facebook Page asking if it would be helpful to start sharing what we eat in the Kelly household and the response was overwhelming and not just for dinner time, there were requests for breakfast and lunch too. It’s nice to know that I am not alone in my struggle to come up with healthy recipes that my family will enjoy, especially given our ever-evolving diet!
The format for my weekly menu plan will no doubt change over time as I get the hang of this, but for this first post I decided to add our daily breakfast even though we pretty much have the same thing every morning (or a slight variation of it) because I don’t have some of the classic ‘breakfast’ ingredients at my disposal (none of the GF grains or “non-grains,” like buckwheat and quinoa, or eggs). We always have a green smoothie and homemade breakfast sausage. I will make a huge batch of sausage patties every Sunday and then I freeze them so I can just pull a few out and quickly heat them up on busy school mornings. I also make two pitchers of green smoothies every night before I go to bed so they are ready to go in the morning (I would likely harm myself using a sharp knife that early in the morning!). If I happen to have a healthy refined sugar-free dessert on hand, we just might have some of that too!
Just to recap for you, our current diet is free from: gluten, dairy, eggs, corn, (due to celiac and non-celiac GS, casein intolerances, an IgE egg allergy (Luke) and an IgE corn allergy (me). I do allow my boys some of the Applegate Farms Organic Deli meats in their school lunches even though they contain dextrose (corn sugar), so be sure to double check all ingredients if you have a corn allergy. We will also be free from the following ingredients for at least the next 3 months (due to the results of our Cyrex Labs Array #4 test results): coffee, chocolate, hemp, potatoes, rice, sorghum, buckwheat, quinoa, amaranth, tapioca, millet, yeast, oats and sesame.
We’ve been doing this diet for a couple of weeks now (less a few bumps in the road when I caved and made some Tinkyada pasta and my favorite new gluten-free blueberry muffins with brown rice flour (recipe to come). I have to admit that venturing into the world of a grain-free diet has been a difficult mind set for me adapt to, simply because I have 37 years of images in my head of what I was taught a “proper” dinner should consist of: a lean protein, a vegetable or two and a starch/grain like rice, potatoes, etc. Thankfully, nothing gets me going like a personal challenge and I love to cook and try new things so I’m actually looking forward to this little adventure. The first couple of weeks were pretty simple but this week, I am venturing out to try some brand new (to me) recipes that I found over the weekend. Not all of the recipes I linked to are from strictly gluten-free blogs, some are also from paleo and mainstream recipe websites. Nor are all of the recipes I linked to free from all the foods we are now avoiding, I will be experimenting with my own substitutes along the way and will let you know of any successes.
My boys’ Lunch (no school today): Applegate Farms Grass-Fed Hot Dogs, Carrot Sticks with Homemade Hummus from Six Food Intolerance Living (I omit the Tahini) and Apple Slices with Justin’s Maple Almond Butter
Dinner: Cabbage Rolls from Everyday Paleo, Roasted Green Beans with Tomatoes and Parsley Pesto from Sidewalk Shoes, Salad
Dessert: Flourless Chocolate Chip Peanut Butter Cookies from Real Sustenance (I will be subbing Coconut Sugar, Sunbutter and Carob Chips)
Breakfast: Pumpkin Pie Smoothie (minus the hemp seed) from Gluten Free Easily, Breakfast Sausage and leftover cookies.
My Boys’ Lunch: Yeast-Free Crockpot Chicken Taco Chili (I will omit the corn and freeze the leftovers for next week) from Yeast Free Living, Homemade Almond Crackers from Caveman Food (I use one chia “egg” in place of the egg white and it works GREAT! I will make a ton of these for the boy’s to snack on all week), Fresh Fruit Salad with Strawberries, Blueberries, Raspberries and Blackberries
Dinner: Zucchini/Yellow Squash “Spaghetti” with Meatballs (using Almond Flour and Chia “Eggs” for the binder in the meatballs, recipe coming soon), Salad
Dessert: Fruit Parfait with Homemade Coconut Milk Yogurt from Small Footprint Family
Breakfast: Peter Rabbit Smoothie from Lexie’s Kitchen, homemade coconut milk yogurt and breakfast sausage
My Boys’ Lunch: Applegate Farms Smoked Chicken Breast Rollups, Jicama Fries from Food Medic, Ladybugs on a Log: Celery Stuffed with Sunbutter and topped with Dried Cranberries (Eden Foods makes some that are sweetened with apple juice instead of sugar).
Dessert: Carob-Banana Bars from The Whole Life Nutrition Kitchen (this will be a first time experiment using chia “eggs” instead of the real deal, fingers crossed!).
My Boys’ Lunch: Hearty, Healthy Slow Cooker Soup from Glugle Gluten Free, Applegate Farms Genoa Salami Rollups, Apple Slices with Peanut Butter Fruit Dip (I’ll be using Sunbutter and Homemade Whipped Cashew Cream) from The Gluten-Free Homemaker
Dinner: Meyer Lemon Chicken from Cook IT Allergy Free, Grilled Eggplant with Caper Vinaigrette from In Praise of Leftovers (I will be adding zucchini and yellow squash to the eggplant) and Socca (I will change up the seasonings for this particular meal) from Kalyn’s Kitchen
Dessert: Almond Date Milkshakes from She Let Them Eat Cake
Breakfast: Healthy, Healing Fruit Smoothie from Jeanette’s Healthy Living
My Boys’ Lunch: Asian Chicken Salad from The Whole Life Nutrition Kitchen, Fresh Berries, Sunflower Seeds
Dinner: Lettuce-Wrapped Bison Taco Burgers (recipe coming soon), Sweet Potato Fries
Dessert: Key Lime Pie from Kelly’s (The Spunky Coconut) new cookbook, “The Spunky Coconut Grain-Free Baked Goods and Desserts” (the key lime pie is not only WONDERFUL, but it’s also Gluten-Free, Dairy-Free, Grain-Free, Egg-Free, Refined Sugar-Free!).
Dinner: Turkey Meatloaf (using Almond Flour and Chia Eggs for the binder, recipe coming soon), Winter Slaw from Gluten Free Diva
Dessert: Strawberries with Whipped Cashew Cream from The Recipe Card
Breakfast: Swamp Scum Smoothie from Gluten Free For Good
Lunch: Tuna Slaw (I will use Salmon or Chicken instead of the tuna) from Celiacs in the House
Dessert: Mango Pudding from The Sensitive Pantry
Have any suggestions or recommendations for my upcoming weekly menu plans? I would love to hear from you!
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