Sorry I’m posting my menu plan so late, it’s been a long weekend of yard work and gardening. I am determined to grow SOMETHING this year and break the curse of my dad’s black thumb, LOL! Mike and I have been working hard, building raised beds around the perimeter of our yard and amending our extremely sandy soil (I live in the New Mexico desert, sand kinda comes with the territory out here).
Wanna know what we planted?
12 Tomato Plants, 3 Grape Vines, 60 Strawberry Plants, 1 Eggplant, 4 Okra plants, 5 head of Cabbage (these will probably die, along with my 6 Broccoli Raab plants…I think I planted them too late), 3 Rhubarb plants, 1 Artichoke, Kale, Purple Potatoes (assuming I will be able to eat potatoes again by harvest time), Sweet Potatoes, 3 Cucumbers, Zucchini, Yellow Squash, Green Beans, Carrots, Leeks, Onions, 2 Watermelons, 4 Blackberry bushes, Fruit Trees: 3 Apples, 1 Peach, 1 Pear and 2 Cherry trees!
This will either be an abundant success or a very expensive flop…I’m keeping my fingers crossed. My father-in-law, who is a master gardener, told me to buy some organic fish emulsion to use as fertilizer…and Mike is sticking my smell-less self with the job of applying it! Have you used fish emulsion in your garden? How bad is it?
Lastly, I want to thank you all for sharing your heartfelt comments and stories to the post I shared on my personal journey as an atypical celiac. As difficult as it was to write, it was also cathartic and I feel as though I can finally put that chapter behind me and continue dreaming a new and better dream with my family…and some fish emulsion.
I thought I would try something new for my weekly menu plans and highlight the recipes from one particular blogger each week. This week I am going to try several of the recipes from Chef Rachel Matesz, author of the blog, The Health Cooking Coach.
Rachel is a natural foods chef, cooking instructor, healthy cooking coach, author, speaker, blogger, and food lover. She teaches people how to cook up healthier, more productive lives. From cooking classes to cooking parties and through cookbooks, one-on-one coaching, magazine articles, blogging, and speaking engagements, she teaches people how to improve the way they shop, cook, eat, and look at food––so they have more energy for life!
Rachel is particularly skilled at helping people follow special diets – wheat-free, gluten-free, dairy-and/or casein-free, corn-free, grain-free, peanut-free, egg-free, and preservative-free diets. Do you have a child on the autism spectrum, one with ADD or ADHD, or frequent respiratory infections? Do you have Celiac Disease, food allergies or intolerances, an autoimmune disorder, migraines, PMS, a digestive disorder, acid reflux, excess weight, unpleasant cravings, acne, or other health challenges you would like to deal with holistically? Have you read about the benefits of a gluten-free, dairy-free, low-sugar, organic, paleo, or primal diet but been unsure of how to implement it? Click here to continue reading more about Chef Rachel.
Memorial Day, going to a BBQ.
Breakfast: Green Smoothie, Pumpkin Seed Pralines
Dessert: Pineapple Slices with Coconut Milk
Breakfast: Green Smoothie, Homemade Breakfast Sausage
Dinner: Grilled Shrimp and Scallops with Dairy-Free Pesto, Salad
Breakfast: Green Smoothie, Homemade Breakfast Sausage
Lunch: Wellshire Farms Pastrami Roll-ups, Marcona Almonds (these really are a great alternative to the chips I used to buy for my kids and they are so much better than regular almonds!! I buy mine raw and roast them myself in olive or coconut oil, sea salt and fresh or dried herbs).
Dinner: Grilled Chicken using Rachel’s recipe for French Lemonette Dressing as a Marinade, I will also use the dressing as a marinade for grilled veggies: yellow squash, zucchini and green beans, Alcohol-Free Sangria
Dessert: Fresh and Fruit Finger Gel (Jello)
Breakfast: Green Smoothie and Homemade Breakfast Sausage
Lunch: Grilled Chicken “Nuggets,” Raw Veggies and Hummus, Fruit Salad
Dinner: Bacon and Steak Bites, Sauteed Mushrooms and Onions, Salad
Dessert: Fresh-Frozen Blueberries (this is one of my favorite snacks and has been since I was a kid. Wash and Dry Fresh Organic Blueberries, place on a cookie sheet and pop them in the freezer until frozen. This trick works great with grapes too and are the perfect dessert/snack for kiddos on a hot summer day…no dripping!).
Breakfast: Green Smoothie, Gluten-Free, Dairy-Free Paleo Pumpkin Muffins
Lunch: Chicken Vegetable Soup using Rachel’s Basic Bone-Building Broth (I use Kombu Seeweed)
Dinner: Cedar Plank Salmon, Grilled Vegetables, Salad
Dessert: Crenshaw Melon drizzled with Raspberry Sauce
Breakfast: Green Smoothie, Bacon-Wrapped Dates (I don’t have super high hopes that my little guys will embrace these, but I believe it is very important to expose young children to lots of different foods…they key is to be okay if they don’t like them, otherwise you will set up the perfect battleground for future experiments!). For a good supplemental read, check out Rachel’s post, In Defense of Bacon.
Lunch: Salad with Grilled leftover Cedar Plank Salmon
Dessert: Watermelon Slices
Did you plant a garden this year? If so, what did you plant and do you have any favorite gardening tips?
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