This week’s allergen friendly meal plan and agenda focuses on rotational eating, simple preparation and ongoing preservation.
Good morning! Are you ready to start a new week? After a trip to visit family yesterday that included a few short naps in the car for me I think I’ve got a little bit of my energy back. It’s a good thing since we have another busy week ahead.
Getting back on track.
There are no major health updates this week. Just the usual monitoring and periodically trying something new. I need to find more variety for my little one and I. So I’m brainstorming what else we could eat.
I am trying to get back on track with rotational eating again. It gets very hard when your diet is so limited. There just isn’t enough food to rotate for four days! I’m not too worried about proteins and fats since I naturally mix those up. I just need to be careful with grains and vegetables.
I’ve added a four day rotation below for my own benefit and to give you an idea of what a rotational diet looks like.
I am also trying to start oil pulling again. My teeth could use some serious help!
I was able to add teff back into our diet last week!! It is very exciting to have a new grain. So far I’m just using it for porridge. I might start baking with it at some point.
The blog updates are moving along. I wish I could just snap my fingers and have it done because I’m so excited to share it with you!
Last week I was working on a last minute contributor post. Plus I was just so worn out. So I wasn’t able to get as much writing done as I would have liked. This may be a slow week here. But don’t worry, there are plenty of good recipes on the way still.
My kitchen projects this week include:
- bake/freeze pumpkin and squash
- make/can chili sauce
- pumpkin roll (experiment)
- sourdough bread
Meals this week are easy as usual. My husband has to do some travel for work part of the week. That means keeping meals even simpler!
Do you have a busy week ahead? What’s on your menu? Here is our allergen friendly meal plan and rotational diet guide for the week.
Day 1: sourdough, squash, peas
Day 2: corn, pumpkin, spinach
Day 3: teff, beans, zucchini, blueberries
Day 4: einkorn, mushrooms, lettuce, broccoli, cauliflower, cherries
meat: chicken, turkey, pork, beef, seafood
fat: evoo, lard, tallow
B – cereal, fruit | teff pumpkin porridge w/ blueberries
L – grilled burgers, grilled zucchini, layered potatoes
D – veggies and chips w/ hummus, strawberry milkshakes, beans
*make gummies, make hummus
B – yogurt, granola bar | broth w/ burger, beans
D – cp roast turkey, broccoli, french fries
*make broth, bake/freeze squash, make einkorn scones
B – toast w/ sunbuter | salad, scone
D (early) – mini pesto turkey olive pizzas, peas
B – breakfast cookies | leftover pasta w/ spinach
D – spaghetti, beans, garlic toast
*make pumpkin roll, soak teff, soak flour for pancakes
B – pancakes | broth w/ mushrooms, sausage
D – pan seared salmon, roasted squash, peas, chips
*make/can chili sauce
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