This week’s allergen friendly meal plan and agenda focus on staying well fed while making time for fun (per my goals for everyone!).

It’s funny how after one week back into the normal routine it seems like Christmas and New Year’s were so long ago. I’m loving being back to our usual schedule and feeling much more productive.

Our week isn’t too busy outside of the house. Which means we can accomplish a lot in the house! Maybe some more decluttering. For sure more baking.

Kitchen duties.

My kitchen project list includes:

• gluten free bread
• sourdough bread
• gluten free tortillas
• gluten free winter spice bread
• gluten free cornbread
• wheat cornbread

Let your kids cook!

I might try to find some other projects to work on with my kids as we continue to go through the Kids Cook Real Food course. I can’t even tell you how excited my kids are! Who knew some easy-to-follow courses would get them so anxious to help in the kitchen.

If you are interested enrollment starts this week! You can preview three knife skills videos to get an idea of what it’s like.

Don’t forget to enter!

This is also the last week to enter the Cheshire Fields hair care bundle giveaway! I can’t say enough great things about Michelle’s products.

Coming up on the blog this week I’ve got some really fun recipes that are perfect for kids (and adults too!).

My family helped with meal plans this week. Hopefully that means clean plates every night. I’m trying really hard to stretch our meat a bit and increase our vegetable intake (improve health, decrease spending…I’m all over it). Which means more soups, stews and casseroles. Delicious and nutritious.

How is your New Year starting out? What’s on your menu?

ROTATION: Each day starts with dinner and goes through lunch the next day.

Day 1: sourdough/rye, squash, cabbage
Day 2: corn, spinach, grapes, cauliflower, brussels sprouts, broccoli
Day 3: teff, eggplant, zucchini, blueberries, asparagus, sunbutter
Day 4: pumpkin, mushrooms, lettuce, cucumber, cherries, olives, split peas, wheat

Sunday 3
B – cereal, fruit | gf blueberry muffins, crispy pecans | brussels sprouts, spinach, meatballs
L – cp roast chicken, baked potatoes, broccoli
D – pizza, asparagus, true blue-berry smoothies | chicken, salad
prep: make gf bread
notes:

Monday 4
B – Neapolitan parfaits | broth, chicken, spinach
D – grilled steak, rice, beans | steak, salad
prep: sprout beans for Tues. and Wed., make sourdough bread
notes: 

Tuesday 1
B – gf breakfast cookies, fruit | sauteed mushrooms, meatballs
D – bean and vegetable chili, gf cornbread | salad, cornbread
prep: make gf tortillas, make cornbread
notes: ready any time

Wednesday 2
B – toast w/ sunbutter, fruit | broth, pumpkin, liver
D – cheese quesadillas with salsa and gucamole, refried beans, spinach
prep: soak quinoa
notes:

Thursday 3
B – yogurt, granola | broth, spinach, cornbread
D – chicken broccoli stir fry over quinoa
prep: soak flour for waffles, soak flour for porridge, boil eggs
notes: 

Friday 4
B – hard boiled eggs, toast| teff porridge w/ blueberries, liver
D – zucchini waffles, bacon, applesauce, peas
prep: make sourdough bread, soak flour for bread
notes: 

Saturday 1
B – waffles, bacon | salad, liver
D – squash and chicken soup, winter spice bread
prep: make bread (let kids practice cracking eggs and measuring dry ingredients)
notes:

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