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I just can’t seem to get ahead of my to-do list and unfortunately, that means the blog gets neglected. I’m currently working on a rather large project for a client that is taking much longer than expected, but hopefully, hopefully, it’ll be done soon(ish)….hopefully. We’re also finishing up B’s kindergarten year in the next few weeks and I’ve got his first term for next year all planned so there’s that….I guess? Hopefully I can catch up soon!
With this meal plan, I’m including five to six gluten-free, grain-free, mostly dairy-free (or very easily adapted to dairy-free) recipes for four weeks. You will see repetition in this list because I find that reusing a few different things (specifically) sides each week, also makes meal planning and cooking in general easier. This is especially true of greens, which I try to include in every meal either in the form of salad, spinach, or kale. When I discover recipes that my family really likes and that are relatively simple to get on the table, I add those into the rotation. The more I make them, the faster and more efficient they get, and then I can try new recipes.
A few notes… I’m going to include links to the recipes that are available online, otherwise I’ll include links to the resource where I got the recipe. In all the recipes where butter is called for, you can substitute ghee to make it lactose/casein-free. Also, these recipes are meant to be easy for weeknights, but they do still take time. I usually start about an hour before I want us to eat. Obviously, if it’s a recipe I haven’t made before, it will take more time, but I get faster the more I make it.
Here’s food….
June 5 – 11
Monday – Irishman’s omelet (ITC), sauteed spinach
Tuesday – out
Wednesday – Waldorf chicken salad (from the old Nourished Kitchen meal plans)
Thursday – meat sauce, roasted spaghetti squash, salad
Friday – baked cod with creamy dill dressing (from the old Nourished Kitchen meal plans), rosemary potatoes (NT), sauteed spinach
Saturday – Greek meatballs, tzatziki sauce (from the old Nourished Kitchen meal plans), Greek salad (ATK)
Sunday – out/leftovers
June 12 – 18
Monday – cheesy sausage with spinach baked ramekin eggs (BR), roasted carrots, sauteed spinach
Tuesday – out
Wednesday – sheet pan chicken with asparagus and potatoes, pan-braised cherry tomatoes (ATK), salad
Thursday – tacos, peppers and onions, salad
Friday – poached salmon with butter, pan-braised green beans (ATK), sauteed spinach
Saturday – crockpot pot roast, salad
Sunday – out/leftovers
June 19 – 25
Monday – Denver scramble, sauteed spinach
Tuesday – out
Wednesday – one-pan honey garlic chicken and veggies, pan-braised cherry tomatoes (ATK), salad
Thursday – Swedish meatballs, pan-braised green beans (ATK), salad
Friday – twice laid (ITC), carrots Vichy, sauteed spinach
Saturday – burgers, roasted herb sweet potato bites, kale chips
Sunday – out/leftovers
June 26 – July 2
Monday – egg drop soup (ATK), stir-fried vegetables (G), almond cookies (G)
Tuesday – out
Wednesday – lazy stuffed cabbage rolls, oven-roasted broccoli
Thursday – one-pan sausage and veggies, sauteed spinach
Friday – salmon cakes (PP), creamy dill dressing (ATK), roasted beets and carrots, salad
Saturday – grilled steak, roasted herb sweet potato bites, kale chips
Sunday – out
Lunch Ideas
We’re pretty relaxed about lunch and usually rely on leftovers if we can. Otherwise, we keep staples in the house to throw something together fast:
Sardines – I know! Sardines! Gross! Right? But they’re a powerhouse of nutrients, the kids LOVE them, and they’re extremely convenient for packed lunches
Tuna salad – I get skipjack as it’s lower in mercury than other kinds of tuna
Egg salad – Another of B’s favorites
Hard-boiled eggs
Butternut squash soup – The kids especially like this cold so they can drink it with straws
Tomato soup
Roasted chicken drumsticks – Preheat oven to 400 degrees, top each drumstick with a pat of butter/ghee, sprinkle with salt or your favorite seasoning, and roast for 40 minutes
Coconut Wraps with almond butter (NTC)
Raw cheese slices – We get this through our raw milk dairy; if you buy it from the store, be sure it really is raw as some cheese-producers will claim that it’s raw, but they still heat it to 160 (Azure has Organic Pastures which is also widely sold in California)
Mason Jar Salads – Perfect for lunches-to-go or even just crazy days at home. These are quite tasty and surprisingly filling.
Lunch sides: cherry tomatoes, Bubbies pickles, red pepper slices, olives, steamed broccoli/cauliflower/carrots (10 minutes with lots of butter/ghee), sauerkraut (NT), fermented yams, fresh fruit
Breakfast Ideas
We have the same thing almost every day of the week for breakfast because trying to come up with variety in this area would probably make my head implode. Sunday through Friday, we have scrambled eggs and the kids each get half of an avocado and sauerkraut. They finish that off with a small bowl of frozen mixed berries (I have Greek yogurt).
On Saturdays, E breaks out the apron and produces a feast: scrambled eggs, bacon, and either home fries (MIP2) or banana pancakes (EGFB).
Resources
You can see my master list of recipes that are currently in rotation here, a list of places where I buy my food here, and a guide for buying kitchen equipment here. I also use Plan to Eat to collect recipes, make my meal plan, and generate grocery lists. It’s a fantastic little tool and I think meal planning would be a LOT more work without it. If you’re not sure about paying for something like that, they offer a free 30-day trial which is the perfect amount of time to give it a try.
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