Sorry about last week! 🙁 It was really rough. And without a menu plan, we definitely suffered. WAY fewer vegetables consumed, and although we didn’t eat out any more than usual (our Saturday morning breakfast), I gained 2 lbs. So I’m back to being dedicated.
HERE’S A PDF DOCUMENT FOR THIS WEEK’S MENU TO HANG ON YOUR FRIDGE! (I moved this to Scribd on W-11/24 because there were more options on how to download/view/alter it)
Sunday, 11/21 (I’m posting at 3:13pm on Sunday and would like you to know that this did not go as planned because pretty much, nobody ate all day due to illness)
- Pre-breakfast: banana (he ate maybe half)
- Breakfast: Mike and I eat leftovers from Saturday morning out. The kids eat scrambled eggs. Water and coffee for drinks (this actually happened, but we haven’t eaten anything since)
- Morning snacks: pear slices (baby did eat these)
- Lunch: totally skipped… kids ate breakfast around 10:30am and have been sleeping since about 12:30pm. :/
- Afternoon snacks: coconut milk yogurt, sunflower seeds
- Dinner: Is going to be some of that canned, safe, rice noodle chicken soup. I sent my husband out to get it.
Tonight I will cook the remains of a whole chicken that I roasted for dinner Friday night and make some broth–possibly some soup.
Monday, 11/22
- Pre-breakfast: melon cubes (cantaloup, honeydew & watermelon)
- Breakfast: Scrambled eggs with pieces of Applegate Farms chicken & apple sausage (which is not Feingold-safe due to the apples). Water and coffee for drinks
- Morning snacks: celery with peanut butter, pear slices, baby peeled carrots
- Lunch: tuna on gluten-free bread with some salad.
- Afternoon snacks: coconut milk yogurt, sunflower seeds
- Dinner: Red lentil chili (from freezer) with white rice.
Take out enough hamburger meat for a meatloaf, lunch burgers and empanadas for the rest of the week.
Tuesday, 11/23
- Pre-breakfast: banana
- Breakfast: Eggs for Mike and the kids with zucchini & onions. Half of a broiled grapefruit with some honey & Sucanat on top for me. Water and coffee for drinks
- Morning snacks: Nuts (cashews or peanuts), seeds (sunflower, pumpkin or flax), and yogurt (protein stuff)
- Lunch: kielbasa with sauerkraut and mustard for mommy & daddy. Matthew might opt for more canned chicken noodle soup from Gluten-free Cafe.
- Afternoon snacks: Veggies (carrots, celery, zucchini, etc.), and fruit (pears, melon, etc.)
- Dinner: Italian “peasant food”: some chard with white beans and crumbled sausage over some rice pasta with EVOO and garlic. My grandmother used escarole, but chard is fine.
Wednesday, 11/24
- Pre-breakfast: melon cubes (cantaloup, honeydew & watermelon–this should finish them up).
- Breakfast: Oatmeal made overnight in the crockpot. This is controversial where gluten is concerned, but we’re going to go on it being gluten-free. I’ll add some sunflower seeds (shelled, of course), honey and cinnamon to it. And I’ll be eating the same broiled grapefruit as yesterday. Water and coffee for drinks. Eggs will be on standby in case the kids hate oatmeal. :/
- Morning snacks: crackers, potato chips, banana w/peanut butter.
- Lunch: Hamburgers on GF bread with frozen, organic string beans.
- Afternoon snacks: Veggies (carrots, celery, zucchini, etc.), and fruit (pears, melon, etc.)
- Dinner: Meatloaf with oven-roasted potatoes and collards.
Bake pumpkin bread for rest of the week.
Thursday, 11/25 – Thanksgiving
- Pre-breakfast: banana
- Breakfast: Leftover crockpot oatmeal (assuming it went alright last time). Water and coffee for drinks. If they hated it, we’ll just make scrambled eggs and I’ll have my grapefruit.
- Morning snacks: pumpkin bread made from Breads by Anna.
- Lunch: Leftover meatloaf on GF bread with salad.
- Afternoon snacks & Dinner: See my post about our menu.
Prepare GFCF breakfast casserole for tomorrow morning.
Friday, 11/26
- Pre-breakfast: banana
- Breakfast: I’m going to make this GFCF breakfast casserole with some frozen organic hash browns and some of the leftover kielbasa (or Applegate Farms safe sausage) or leftover turkey.
- Morning snacks: if there are leftover appetizers, we’ll have those. Otherwise, we’ll have some baby carrots. Oh–or leftover pumpkin pie (if there is any!)
- Lunch: Hamburgers with green beans on GF bread.
- Afternoon snacks: Veggies (carrots, celery, zucchini, etc.), and fruit (pears, melon, etc.)
- Dinner: LEFTOVERS!!!
Prepare breakfast Bread Pudding and lunch GF pizza dough.
Saturday, 11/27
- Pre-breakfast: pumpkin bread
- Breakfast: I’m testing myself today. Instead of going out, we’re going to stay home and I’m going to attempt making this Savory Ham Bread Pudding using some of my GF bread, unflavored coconut milk and unflavored coconut yogurt. Wish me luck!
- Morning snacks: Nuts (cashews or peanuts), seeds (sunflower, pumpkin or flax), and yogurt (protein stuff)
- Lunch: I’m thinking some variant of pizza… maybe pesto pizza. I loved it pre-gluten-free and I have a jar of pesto in the pantry. Thinking I’d need more, though.
- Afternoon snacks: Veggies (carrots, celery, zucchini, etc.), and fruit (pears, melon, etc.) Maybe I’ll try a hard-boiled egg yolk with the baby. Or some deviled eggs–we LOVE them.
- Dinner: Gluten-free empanadas minus green peppers and raisins.
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