This week’s allergen friendly meal plan is all about school preparation, visiting family and keeping up with food preservation.
Summer is really winding down. We only have two weeks until school starts! I don’t think I’m ready. I’ve really been enjoy the last few weeks of no activities.
One of the best parts of our summer was just two days ago when we celebrated my baby girl’s first birthday! I still can’t believe she is one.
What we’re doing.
This week we don’t have too many outings. But we do have family visiting.
The other big event is having a realtor come over!! It’s been our dream for a while to move to a house with more space and more land. It’s finally time to take the first step in the process of achieving that dream. It is exciting. But it also means I’ve got to get the house cleaned up today!
There are no big health updates this week. Everyone is about the same…still trying to figure out allergy stuff, still working on healing. I am starting up my probiotic again today. I’m just going to take it once a week and see what happens.
One thing we won’t be taking this week is fermented cod liver oil. In case you haven’t heard all of the buzz check out this article.
What we’re making.
I do have a huge list of kitchen projects this week. They include:
- elderberry syrup
- corn bread
- ice cream
- sourdough bread
- einkorn scones (perfecting recipe so I can share it with you!)
- gf bars (perfecting recipe so I can share it with you!)
- render lard
- cake (trying new recipe)
- apple crisp
I need to get stuff made just to keep us fed this week, but also to start stocking the freezer for school day breakfasts and lunches. I’ll be doing even more of that next week.
If you need more ideas for upcoming lunches don’t forget the the Kitchen Stewardship lunch box ebook is still on sale.
I dealt with a lot of produce yesterday and canned my first round of salsa for the season. I’m sure there will be plenty more upkeep this week as our garden is really going right now.
Last week I posted some delicious veggie recipes – green bean and bacon casserole, rustic chicken zucchini pie and herb roasted vegetables with creamy honey mustard. This week I’m bringing you some goodies!!
What we’re eating.
Here is the allergen friendly meal plan for the week. As always I include my alternatives if I’m making things for the family I can’t eat. Hopefully everything on the menu keeps us well fed and healthy.
What is on your menu this week? Are you savoring the last few days of summer?
B – gf pancakes w/ peach topping, bacon | broth w/ squash, beef and beans
L – grilled hot dogs, grilled corn on the cob, peas, chips
D – homemade Hamburger Helper®, pear slices, carrots, squash
*make gummies, make elderberry syrup
B – yogurt, granola, fruit | sd bread w/ avocado, molasses tonic
L – Hamburger Helper®, pepper slices
D – honey mustard chicken, sweet potato fries, broccoli
*soak flour for corn bread, sprout beans, make extra chicken for freezer, skim cream
B – cereal, fruit | broth w/ chicken and peas
L – honey mustard chicken, cucumbers, crackers
D – bean and vegetable chili, corn bread | broth w/ chicken and peas, corn bread
*make ice cream, make corn bread, boil eggs, make sd bread
B – hard boiled eggs, toast | salted caramel custard w/ sd cereal
L – chili, crackers w/ cheese, milkshakes
D – pork burgers, roasted zucchini, roasted potatoes
*make scones, make bars, render lard
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