This week’s allergen friendly meal plan is focused on using fresh produce and keeping up with preservation! Our garden is really growing right now.
I always look forward to Sunday morning.
It’s a time to start over with a new week. It’s a time to look forward to the joys and challenges of the coming days.
Last week we certainly had our challenges. But we also had our joys. My oldest had a wonderful week at camp.
I am so grateful that my baby’s lip and tongue tie clipping went smoothly. It was night and day difference from last time since we didn’t have all of the allergy stuff on top of it.
I continue to learn every week new things to avoid for her. We had a good week with food until Friday when I ate some of our locally made bacon. So Friday and Saturday were not so great. She is also teething like crazy. So sleep has not been very good.
Health Comes First
All of this made me realize that the rest of our summer needs to be spent at home. No big outings. No being gone for hours where she will hardly eat/nurse and let her tummy get upset again. Her health is the priority right now.
I also know I need to make sleep a priority for myself. My body has really been struggling again. I did manage to squeeze in a nap yesterday!
We tried to introduce rice for my son again…and again it did not go well. I guess that one will have to be on hold for a while yet.
So on to this new week…hopefully with full health for everyone!! My oldest has soccer camp all week. It is also grocery week plus farmers market, library and orthodontist.
Bring on the Veggies!
Our garden is growing like crazy right now! We’ve got lots of beans and zucchini. So we are feasting on them both!
I realized yesterday that my sorghum flour is moldy (gross!). So I’m down to just two types of gluten free flour…which means I won’t be doing a whole lot of baking. I would like to do some. So we’ll see if I can find more flour at our regular store or if I just make do with what I’ve got.
On my to-do kitchen list for this week:
- freeze beans
- make sourdough bread
- make zucchini bread and/or muffins
- make popsicles?
- make baked oatmeal
- roast squash
Need some seasonal recipes?
Next up is blueberry season. If you’re anxious to get started using them here are some great recipes to try:
- soaked gluten free blueberry pie
- soaked gluten free blueberry buckle
- gluten free blueberry cake
- blueberry pie ice cream
- soaked gluten free blueberry pie bars
- gluten free blueberry scones
- gluten free blueberry zucchini muffins
- blueberry chocolate bread pudding
- blueberry cheesecake ice cream
Let’s get cooking!
My allergen friendly meal plan was quite a challenge this week since we are running low on meat. Plus I can’t eat the bacon or ham we have in the freezer now. That makes it very difficult to rotate foods! Thankfully we have our co-op pick up this week. I may have to break down and look at the meat at our grocery store for the first time in YEARS.
Here is what we’re eating this week. How about you?
B – yogurt, granola bars
L – crockpot meatloaf, roasted potatoes, carrots
D – green bean casserole w/ bacon, peaches, rice
B – blueberry baked oatmeal
D – pan fried cod, roasted cabbage, chips
*soak flour for bread/muffins, freeze beans
B – blueberry baked oatmeal
D – sd pancakes w/ blueberry topping, sausage, beans
*feed sd starter
B – kids’ choice
D – grilled steak, baked potatoes, sqaush