This week’s allergen friendly meal plan is all about enjoying summer, keeping up with fresh produce and sticking to a rotational diet.
Welcome to August! It’s the last month before the craziness of fall schedules begins. It is also time to start the thing I’m dreading…having my son skip naps a few times a week to prepare him for afternoon preschool.
We had a wonderful week of no activities last week. I think we all needed that. This week it’s back to the usual orthodontist, groceries, etc.
What’s happening in the kitchen?
I’m doing my best to keep up with all of our fresh produce. Blueberries are now done. But I’m still working on zucchini and beans. I’ve already got quite a bit of both in the freezer.
Next up will be freezing corn and canning peaches. And tomatoes are starting to ripen. I’ll stash those in the freezer to use later for spaghetti sauce.
As usual I have a pretty ambitious kitchen to-do list that includes:
- granola
- zucchini bread
- wheat bread
- peach cobbler
- peach jam
- cornbread
- sourdough bread
- freeze beans
What’s OFF the menu?
Last week was a bit off for my little one (and for me!). I first thought it was from blueberries (and I missed out on blueberry pie!). Then I thought maybe egg whites. But I finally concluded that it was from rice.
So scratch that off my list of grains. I’m now down to rye, wheat, corn, sorghum and teff.
I had been working on creating first birthday cupcakes…but I was using rice. I’m not ready to give my daughter any of the grains I just mentioned. So looks like it’s back to the drawing board for her birthday dessert.
On a good note I finally started my probiotic! And so far it seems to be going ok. Hopefully soon I can give it to my little one as well. We both desperately need it.
I also had my thyroid tested. Everything looks good. I’m glad that is staying stable amidst all the stress.
Since I am adding more wheat to my diet I am still considering letting the big kids have it once in a while too. So this week I will be experimenting and watching for any reactions.
What’s cooking?
We were very busy using up blueberries the last couple weeks. We made an amazing blueberry pie. My oldest learned to make one all by herself! Be on the lookout this week for some delicious blueberry recipes.
Last week I posted recipes for sweet potato salmon burgers and homemade tallow french fries. I also shared my daily moments that matter.
I’m still working on stretching our meat budget. And I’m doing some recipe creating this week. Of course we’ve got seasonal produce on the menu as well.
I’m also making a meal for our neighbor that just had a baby. So I’ll be doing a double batch of dinner one night.
Here is our allergen friendly meal plan for the week. Nothing fancy. Just simple, in season food.
What is on your menu?
Sunday
B – toast w/ sunbutter, peaches | broth w/ squash, peas and salmon
L – cp roast beef, roasted potatoes, broccoli | roast beef, peas, squash
D – grilled cheese, salad, beans, blueberry applesauce | roast beef, beans, sd bread
*soak flour for zucchini bread, soak oats for granola, freeze beans, make jello, make sd bread
Monday
B – yogurt, granola, blueberries | broth w/ beef and beans, sd bread
D – zucchini soup, zucchini bread, cheese
*make zucchini bread, dry oats, freeze beans
Tuesday
B – zucchini bread, yogurt | broth w/ sardines, pumpkin, spinach
D – beef and bean stir fry over rice
*prepare oats, make granola
Wednesday
B – overnight peach oats | salted caramel custard w/ cherries
D – goulash, broccoli, garlic toast | broth w/ ground beef, peas
*soak flour for bread, make peach cobbler, soak lentils, make extra goulash
Thursday
B – baked egg puffs, toast | sd bread w/ avocado
D – creamy red lentil and sausage stew, bread w/ peach jam
*make bread, make peach jam, roast squash
Friday
B – granola bar, yogurt | leftover soup
D – peach breakfast tart, bacon, caramelized Brussels sprouts, corn on the cob
*soak flour for cornbread, soak beans
Saturday
B – kids’ choice | salted caramel custard
D – orca bean and squash chili, cornbread
*make cornbread