This week’s allergen friendly meal plan is focused on fall preservation and keeping real food on the table with a busy schedule.
I think I blinked and missed last week. Life sure has gotten busier the last couple weeks. When you add a sick baby on top of it things are really chaotic.
My son started preschool last week. He seems to really love it.
What we’re doing.
I’m hoping this week won’t be too bad as we settle into routines and hopefully everyone stays healthy. We only have one new activity this week – Wednesday night programs at church.
The one thing I’m looking forward to this week is getting my hair cut! Even at a year postpartum my hair is so thin. I’m hoping a cut will help give it some fullness.
How we’re feeling.
No major health updates this week. I’m still honing in on the specifics on diet for my oldest. From a behavior/focus standpoint eggs don’t seem to be bothering her. But from an overall health standpoint I’m still not sure. I’m trying to do at least one more week of chicken free for her.
In an effort to make some improvement on my digestion I am really trying to chew all of my food very thoroughly and relax when I eat. That is easier said than done while also trying to feed young kids that won’t eat or won’t sit down or whatever. It’s hard enough just to find the time to make food for myself let alone slow down to eat it. But I’m trying. It really is critical for at least starting the digestive process off properly.
I am also bumping up my probiotics to twice a week now. Baby steps.
What I’m cooking.
I will have a busy week in the kitchen. My husband stopped at the orchard yesterday. Now I’ve got a half bushel of pears and ten large squash to work through. That means it’s time for more canning and freezing.
Here are all of the projects on my kitchen list so far:
- make and can pearsauce
- sourdough bread
- bake and freeze squash
- pie crust
- sourdough cereal
- roast beets
I’m very excited about what’s coming this week. Grapes anyone? Be sure to check back!
I’m also very excited about some blog changes on the horizon. New name. New look. All sorts of stuff. I just need to find the time to work on it! But it’s coming. I promise.
What we’re eating.
My allergen friendly meal plan focuses on simple, real food as always. I’m also making an effort to cut back on meat and increase vegetables. I think quality meat is critical for health. But I also don’t think we need massive amounts of protein in our diets. Not to mention it’s expensive! So I’m really trying to adjust the way I cook.
It is a big challenge since there aren’t many casseroles, soups, etc. that I can make for the whole family. But I’m doing my best to try. Every little bit helps, right?
Here is what’s on the menu. What are you eating this week?
B – muffins, yogurt | broth, sausage, squash
L – at church picnic/packed lunch
D – baked chicken breasts, mashed potatoes, broccoli, squash
* make sd bread, roast/freeze squash, roast beets
B – cereal, fruit | maple squash, molasses tonic
L – almond butter sandwich, carrot sticks w/ dip, jello
D (prep ahead) – “favorite casserole“, jello | ground beef, beans
*soak flour for cornbread, sprout beans, make pearsauce
B – granola bar, yogurt | salted caramel custard
L – string cheese, pumpkin graham crackers, beets, dates
D (ready any time) – bean and vegetable chili, cornbread
*make cornbread, can pearsauce
B – toast w/ almond butter, fruit | liver, spinach, pumpkin
L – bean and vegetable chili, cornbread w/ butter, string cheese
D – mini pumpkin pot pies, pearsauce
oak flour for waffles, make sd bread or wheat bread
B – yogurt, granola | broth w/ squash
L – sunbutter and grape jelly sandwich, beets, carrots w/ dip
pumpkin waffles, bacon, roasted cauliflower and brussels sprouts leftover pasta bake | cp roasted chicken and veggies
*soak flour for pancakes, make broth
B – pumpkin pancakes, scrambled eggs | salted caramel custard
grilled cheese, tomato soup grilled hamburgers and hot dogs, squash, peas, fruit salad
D – salmon cakes, squash, beans, pears
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