This week’s allergen friendly meal plan and agenda is about squash, pumpkin and tomato preservation and quick prep foods.
Well it certainly feels like fall! The weather sure changed quickly here. We were just wearing shorts and now the heat is on.
We have another busy week ahead as usual, starting out with an extra trip to the ortho Monday morning. Not what I wanted after just going last Wednesday. We need to get to the meat market to stock up. We are also celebrating my nephew’s birthday on Saturday.
The food experimenting never seems to end. But at least we had a really good week with my little one last week and finally got her to start eating a bit more again!
My son has had a flare of some kind the last few weeks, but so far I can’t pinpoint it. I hope we do soon because the hyperactivity is a bit much. I do have one suspicion that I will take out this week and see what happens.
My kitchen agenda for the week includes:
- make/can chili sauce
- Goldfish® crackers
- yogurt (maybe)
- pudding (maybe)
- roast/freeze pumpkin
- roast/freeze squash
- sourdough bread
- sourdough bagels
- einkorn scones
***Make sure you also check out the Stop Fighting Food videos.***
Open enrollment for the master class will be over soon. This looks so good.
This week I have more delicious recipes, tutorials and a giveaway! You really don’t want to miss that.
The allergen friendly meal plan for this week will once again be chicken free and egg free. But delicious nevertheless. Here is what we’re eating. What’s on your menu?
B – pastry, fruit | salmon, spinach, squash, broth
L – cp roast beef, roasted potatoes, carrots
D – pizza, roasted cabbage
*make Goldfish® crackers, make yogurt?, make pudding? make pesto, sprout beans, make sd bread, make broth
B – hard boiled egg, toast, fruit | broth, squash, spinach
D – sausage gravy over spaghetti squash, roasted cauliflower
*make/can chili sauce
B – smoothies, breakfast cookies | broth, beef, spinach
D – at party
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