This week’s allergen friendly meal plan and agenda focus on recipe experimenting and fall preservation. I’ve got a packed schedule.
Next week isn’t really Thanksgiving, is it?!I haven’t even thought about our menu yet! Things have been so busy lately that I feel like I’m just getting through each day.
Hopefully a few days off from the regular routine next week will help us all play catch up.
This week is especially crazy because my husband has a big commitment that will take up all of his time the whole week. Plus we just found out we might have overnight guests. And there are always plenty of outings.
To me that means one thing – suuuuper easy meals.
No huge updates on the health front. My son was sick early last week. He finally has his normal appetite back.
I’m trying to get back on track with my HTMA plan (I’ll be sharing much more about that later this week!!). I want to increase my liver intake, increase my probiotic dose and research options for a betaine supplement that does not come from beets.
There is so much I need to get done in the kitchen. I had to really prioritize things and push some projects back to next week. I have a cookie that is not cooperating and a deadline coming up! I hope today’s attempt will be a success. Here is my kitchen project list for the week:
- jello cups (preschool snack)
- cookies (creating recipe)
- bake/freeze pumpkin and squash
- make/can applesauce
- dried apples
- apple crisp
- sourdough bread
- hot cocoa mix
- trail mix
- graham crackers (maybe)
Last week I posted a super fun recipe for salted honey chocolates. Sadly I just finished ours a couple days ago. I might need to make
myself my family a new batch.
Have you entered the prAna giveaway yet? Today is your LAST chance!!
This may be a first, but I don’t have any recipe posts coming this week. I do have some really interesting posts coming, though. I’m talking gluten, vitamins and minerals!
On to this week’s allergen friendly meal plan. I mentioned I’m keeping it super simple. And I mean really simple. I won’t have much time for cooking. But we’ll still eat well.
What is on your menu this week?
ROTATION: Each day starts with dinner and goes through lunch the next day.
Day 1: sourdough/
einkorn, squash, peas?, cabbage, peppers
Day 2: corn, spinach, grapes, cauliflower, brussels sprouts
Day 3: teff, eggplant, zucchini, blueberries, asparagus, sunbutter
Day 4: pumpkin, mushrooms, lettuce, cucumber, broccoli, cherries, olives, chickpeas
B – yogurt, granola, fruit | squash, chicken
L – skillet beef stroganoff, cranberry jello, peas
D – balogna sandwiches, roasted potatoes, peppers w/ hummus | broth, spinach, grapes
prep: make jello cups, make cookies, boil eggs
notes: preschool snack week
B – hard boiled eggs, toast | broth, spinach, beef
D – balogna sandwiches, roasted asparagus, cinnamon apples | roasted eggplant, beef
prep: soak teff, soak oats, bake/freeze squash and pumpkin
notes: easy, quick prep dinner
B – toast w/ sunbutter, clementines | salad, molasses tonic
D – hot dogs, roasted cabbage, chips | squash, cabbage, sardines
prep: make/can applesauce, make dried apples, make apple crisp
notes: easy clean up
B – yogurt, granola bar | broth, squash, sardines
D – cp roast chicken, roasted cauliflower and brussels sprouts, corn pudding, roasted potatoes, fruit salad or jello
prep: clean, soak flour?
B – cereal, fruit, toast | broth, chicken, spinach
D – french toast, beans, bacon, fruit | sauteed zucchini, chicken
prep: make graham crackers?
notes: breakfast for dinner
B – french toast, bacon | teff porridge w/ cherries, liver
D – snack sticks, cheese sticks, crackers, pepper slices, clementines | salad
prep: make hot cocoa, make trail mix
notes: early dinner/pack snacks, easy clean up
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