This week’s real food meal plan and agenda focus on nutrient dense food combined with a head start on Valentine’s Day treats. Plus it’s time for allergy testing!
Wow, the end of January already. I can’t say I’m sad to see it go. I’m getting anxious for spring and getting outside more! In Michigan that means we’ve *only* got about four months to go.
February is shaping up to be quite a busy month! We’re kicking it off with allergy retests for my two youngest. I’m excited and nervous. We have one this week and one next week. I hope the results show that we can start introducing new foods.
It will also be busy as I’m starting some new work. I’ll be helping with another blog in addition to my own. Not to mention (Lord willing) working out all the final details to get my book ready to sell!!! Busy and exciting!
In the kitchen.
I don’t have quite as many kitchen projects as usual this week since I spent the last couple weeks restocking the pantry. Here is what’s on the list:
On the blog.
Have you had any sickness go through your house? We sure have! Last week I posted some gentle-on-the-tummy recipes to help little ones get back to full health. Try out my zebra striped yogurt and simple honey oat bars.
This week I’ve got a fun smoothie recipe and some baking tips!
On the menu.
This week I let my kids do a lot of the planning. It was so cute last night to have my oldest sitting at the table with pen and paper trying to come up with meals for me. I hope she didn’t plan too much work!
We will likely get one night off from cooking as we are celebrating birthdays with family. My youngest and I have not been to a restaurant in almost eight months! I can’t trust that there won’t be cross contamination or a slip up. So I’ll still bring our food. But it will still be nice to get out.
Here is this week’s real food meal plan. What is on your menu?
ROTATION: Each day starts with dinner and goes through lunch the next day.
Day 1: sourdough/rye/barley/wheat, squash, cabbage
Day 2: corn, grapes, cauliflower, brussels sprouts, broccoli
Day 3: teff, eggplant, zucchini, blueberries, asparagus, sunbutter, spinach
Day 4: pumpkin, mushrooms, lettuce, cucumber, cherries, olives, split peas
B – blueberry muffins, yogurt | broth, brussels sprouts, chicken
L – crockpot pork roast, seasoned rice, broccoli
D – leftover enchilada bake w/ guacamole, cucumbers and carrots w/ dip, fruit salad | broth, spinach, pork
prep: make gummies, prep smoothies
B – yogurt parfaits | cherry spinach smoothie
D – egg and sausage bake, hashbrowns, roasted cauliflower and brussels sprouts
B – leftover egg bake | leftover roasted vegetables, sausage
D – out to eat
notes: pack food
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