This week’s allergen friendly meal plan is all about simple food and finishing Christmas preparations.

After taking care of sick kids for a few weeks I finally caught the bug. Yesterday was the worst of it (I hope). Mostly just in the afternoon and evening. I still managed to take all three kids shopping in the morning and mostly finish our Christmas shopping!

But nothing got done last night, including meal plans. Then our power went out early this morning and along with that came kids getting up early. We ate breakfast in the pitch black by candle light.

I finally get to sit down for a few minutes now and plan meals. Better late than never. I’ll keep this short and sweet and get on with the menu.

Make sure you check out last week’s posts if you like mint. Peppermint candy and peppermint stick ice cream. YUM!

I’ve got some more treats for you this week.

Here is our allergen friendly meal plan. What is on your menu? Any special Christmas baking projects?

ROTATION: Each day starts with dinner and goes through lunch the next day.

Day 1: sourdough, squash, cabbage
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, split peas

Sunday 3
B – cereal, fruit | broth, squash, salmon
L – roast beef, rice, carrots | roast beef, squash
D – beef vegetable soup, crackers w/ cheese
prep: make hot cocoa, soak quinoa, soak teff
notes:

Monday 4
B – egg bake, banana bread | teff porridge w/ cherries, liver
D – beef and broccoli stir fry over quinoa
prep: sprout beans, bake cookies
notes: prep ahead

Tuesday 1
B – yogurt, granola bars | broth, pumpkin
D – cp pork and sprouted beans, rice | stuffed mushroom
prep: soak flour for crackers, make sourdough bread, soak oats
notes: ready any time

Wednesday 2
B – oatmeal | broth, squash
D – tacos
prep: bake crackers
notes:

Thursday 3
B – toast w/ sunbutter, fruit | broth, spinach
D – split pea soup, crackers w/ cheese
prep: soak teff, soak flour for scones
notes: 

Friday 4
B – yogurt, fruit | teff porridge w/ blueberries, liver
D – omelettes, TBD scones, broccoli | salad
prep: make scones
notes: 

Saturday 1
B – scones, fruit | salad
D – hamburgers, fries, squash
prep: make Christmas cookies
notes:

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This week’s allergen friendly meal plan and agenda focus on Christmas preparations and stocking the cupboards.

I’m feeling it! Feeling the holiday craziness. There are about a million things to get done.

Then last week I had a sick toddler. Half of my to-dos went out the window. Meal plans changed.

Then I overslept over an hour this morning! Deep breathes. It will all get done. My house just might be a disaster until January. I’ll keep this post short and sweet today.

The countdown to Christmas break is on! Two weeks to go. They will be packed. Then we can relax and enjoy celebrating the birth of our Savior.

I’ve got quite a few kitchen projects this week. They include:

• kettle corn granola (teacher gifts)
• hot cocoa (teacher gifts)
• cookies for preschool program
• einkorn Christmas cookies
• soaked graham crackers
• wheat graham crackers
• teff crackers
• sourdough bread
• render lard

I’m still trying to keep my Sunday pretty low key. My kids have Christmas program practice this morning and the program this evening. So there isn’t time for much anyway.

Last week I posted recipes for muffin tin mini pumpkin pot pies and how to turn a pork roast into ham. Both are so delicious and perfect for this time of year!

This week I’ve got a couple of fun, winter treats. You don’t want to miss them.

Meals this week are simple and mostly prep ahead since we’ll be coming and going a lot. I hope you enjoy this wonderful time of year and embrace the hustle and bustle of the season.

ROTATION: Each day starts with dinner and goes through lunch the next day.
Day 1: sourdough, squash, cabbage
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, split peas

Sunday 4
B – yogurt, granola, fruit | brussels sprouts, cauliflower, grapes sourdough bread
L – roast chicken, beans, cheesy mashed potatoes
D – salmon salad sandwiches, peppers and cucumbers w/ dip, chips | salad
prep: make Miracle Whip®, chop veggies, make broth
notes: Christmas program/dinner early or late

Monday 1
B – yogurt, granola bar | pumpkin, mushrooms, broth, liver
D – squash soup, sourdough bread
prep: make sourdough bread
notes: prep ahead

Tuesday 2
B – toast w/ sunbutter, fruit | squash soup, sourdough bread
D – chicken broccoli rice casserole, fruit | chicken, broccoli, spinach
prep:
notes: ready any time

Wednesday 3
B – granola w/ milk, fruit | broth, spinach, sardines
D – sloppy joes, roasted asparagus, baked potato wedges
prep: render lard, soak flour for graham crackers, sprout beans, soak teff
notes:

Thursday 4
B – muffins, fruit | teff porridge w/ blueberries, liver
D – ham, sweet potato fries, peas | stuffed mushrooms
prep: bake graham crackers (two kinds), cook chickpeas
notes: 

Friday 1
B – muffins, fruit | pumpkin, mushrooms, chickpeas
D – sourdough pumpkin pancakes, roasted cabbage, bacon, fruit
prep: feed sourdough
notes: 

Saturday 2
B – pancakes, fruit
D – scrambled eggs, bacon , toast, roasted cauliflower and brussels sprouts, fruit
prep: make hot cocoa, make granola, make Christmas cookies
notes: kids help with baking/gift making

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This week’s allergen friendly meal plan and agenda focus on catching up in the kitchen and looking ahead to Christmas!

I hope you had a wonderful Thanksgiving! Are you ready to think about Christmas?!

We did a little shopping over the weekend. I’m glad I don’t have to go to the mall very often and that these days I can do most of my shopping online.

This week it’s back to normal routine and activities. I’m already looking forward to Christmas break. Only three weeks to go!

My oldest is still having pretty bad sleep issues. So we’re still working on that.

After a busy holiday week I’m extra tired. I’m hoping to squeeze in my Sunday nap today.

In the kitchen.

As usual I have plenty to get done in the kitchen. My projects include:

• baked oatmeal
• make a meal for a friend
• granola
• granola bars
• gluten free bread
• teff crackers
• sourdough bread
• sourdough biscuits
• gluten free tortillas
• corn bread
• sourdough muffins

FREEBIE on the blog.

In case you missed it,

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Just sign up for the newsletter (link in side bar or at the bottom of the post) and you’ll get lots of tips on meal planning, picky eaters, traveling with allergies, meal plans and recipes.

The last couple weeks were so busy I didn’t have much time to do anything extra. So I only got one post up. But it’s a good one. Creamy cranberry jello is perfect any time of year.

If you still have some Thanksgiving leftovers check back tomorrow. I’ll show you how to use them for a delicious, kid-friendly meal. Also this week I’ll be sharing a fun way to make your Christmas ham.

On the menu.

Here is this week’s allergen friendly meal plan. I hope you have wonderful week filled with lots of nourishing food!

In case you are drooling over the ice cream, here is the recipe for the dairy free neapolitan ice cream cake.

ROTATION: Each day starts with dinner and goes through lunch the next day.
Day 1: sourdough, squash, peas, cabbage
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, split peas

Sunday 4
B – pumpkin french toast bake | teff porridge with blueberries, liver
L – cp roast beef, baked potatoes, roasted asparagus | roast beef, sauteed zucchini
D – creamy turkey noodle soup, bread w/ apple butter | salad, sourdough muffins
prep: bake bread, make sourdough muffins?
notes: 

Monday 1
B – yogurt, granola, fruit | sauteed mushrooms, pumpkin, broth
D – cp chicken meatballs, roasted cabbage, rice
prep: sprout beans, soak flour for cornbread, boil eggs, make sd bread, soak oats for granola bars and granola
notes: prep ahead

Tuesday 2
B – hard boiled egg, toast | squash soup, sd bread
D – beef and bean chili, cornbread
prep: soak tortillas, make cornbread, cook beans, dry oats
notes: ready any time

Wednesday 3
B – cereal, fruit | broth with spinach, beans
D – beef fajitas w/ guacamole, cheese and sour cream, pears
prep: cook tortillas, bake granola bars, soak teff
notes:

Thursday 4
B – yogurt, granola bars | teff porridge with cherries, liver
D – pasta bake, salad, garlic bread, broccoli | salad
prep: prep meal for friend, soak oats for oatmeal, make teff crackers
notes: 

Friday 1
B – toast w/ sunbutter, fruit | salad
D – sd biscuits w/ sausage gravy, roasted cabbage, pears
prep: make biscuits, make baked oatmeal (for mom’s group), prep yogurt
notes: 

Saturday 2
B – yogurt parfaits | leftover biscuits, sausage and cabbage
D – zucchini pancakes w/ apple cinnamon topping, roasted asparagus, bacon
prep: kids prep apple topping and asparagus, oldest flips pancakes, make granola
notes: kids help

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This week’s allergen friendly meal plan and agenda is about catching up after a busy week and focusing on Thanksgiving.

Well, hello winter (weather)! Brrr. I think it was about two weeks ago that I sent my son to school in shorts. Yesterday my kids were outside making snowmen!

Of course now all my kids can talk about is Christmas. My son keeps asking why we haven’t gotten our Christmas tree yet.

But this week is about Thanksgiving!

And rest. Plenty of rest.

Last week was so busy with my husband gone from morning until night every day. I am looking forward to taking it easy today.

Simple meals. No big kitchen projects. And hopefully a nap.

Of course there is still plenty going on during the week. My oldest gets her new mouth appliance! We are on to phase two of this three year mouth expansion/reshaping process. She gets it the day before Thanksgiving. I hope her mouth isn’t too sore to eat!

In the kitchen.

I think I am finally going to finish my fall food preservation this week. I have  a few squash and apples left. Then I am DONE! That is always a good feeling.

My kitchen to-do list includes:

• sourdough muffins
• gluten free muffins
• bars (new recipe)
• sourdough bread
• make/can applesauce
• apple pie
• pumpkin pie
• bake/freeze squash

If time allows maybe I’ll try to do some cookie baking with the kids, too.

I’m trying to get my kids in the kitchen more often. We are previewing the Kids Cook Real Food course from Kitchen Stewardship. My kids are having so much fun!

Yesterday my oldest worked on her sharp knife skills. I’m anxious to see what they’ll be learning this week.

My goal is to have my oldest two learn new skills and help with meal prep on Saturdays.

What we’re eating.

I’m still working on my Thanksgiving menu. Which is stressful for this type A planner. But our plans are still uncertain. So I’m not sure when we’ll be out and when we’ll be home and how much time I’ll have to cook.

I also have to decide if I want to retry turkey with my youngest or just skip it for us this year.

On the blog.

In case you missed it last week I was at Kitchen Stewardship talking about Why I Stopped Eating Gluten Free (head over there and chime in on the conversation!). I also continued to share more of our story in my post about whether or not HTMA really works.

Here is this week’s allergen friendly meal plan.

I hope you have a happy and healthy Thanksgiving. Enjoy some delicious, real food! And don’t forget to make lots of turkey broth.

ROTATION: Each day starts with dinner and goes through lunch the next day.
Day 1: sourdough, squash, peas?, cabbage
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, split peas

Sunday 1
B – cereal, fruit | salad with sauteed mushrooms and eggplant
L – split pea soup, cheesy garlic bread, crackers w/ cheese
D – grilled ham and cheese, roasted cabbage, chips, pear slices | squash, cabbage, anchovies
prep: make sourdough bread, prep yogurt
notes: let kids help make dinner

Monday 2
B – yogurt, granola, fruit | squash, cabbage, anchovies
D – taco bowls, spinach
prep: soak flour for muffins
notes: prep ahead

Tuesday 3
B – hot cereal | broth, spinach, taco meat
D – cp hobo dinners
prep: sprout beans, bake gf muffins, bake sd muffins, soak teff
notes: ready any time

Wednesday 4
B – muffins, yogurt | teff porridge w/ cherries, liver
D – creamy broccoli soup, muffins
prep: bake squash, make apple pie, make pumpkin pie
notes:

Thursday 1
B – toast w/ sunbutter, fruit | leftover soup, muffins
D – turkey, mashed potatoes w/ gravy, squash, beans, applesauce
prep: make broth, make sd bread
notes: Thanksgiving, family?

Friday 2
B – scrambled eggs, toast | squash, muffins
D – turkey in gravy, potato cakes, roasted cauliflower and brussels sprouts
prep: make/can applesauce, soak flour for pancakes (2 kinds)
notes: leftovers!

Saturday 3
B – yogurt parfaits | broth, spinach, cauliflower, brussels sprouts
D – zucchini pancakes w/ apple cinnamon topping, roasted asparagus, bacon
prep: kids prep apple topping and asparagus, oldest flips pancakes, make bars
notes: kids help

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.

My health.

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.

My kitchen.

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)

My writing.

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!

My menu.

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

Sunday 2
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

Monday 3
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

Tuesday 4
B – oatmeal | teff porridge w/ blueberries, liver
D – pumpkin pasta, broccoli, sauteed mushrooms
prep: make sd bread
notes: early dinner, easy clean up

Wednesday 1
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

Thursday 2
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?
notes: guests

Friday 3
B – cereal, fruit, toast | broth, chicken, spinach
D – french toast, beans, bacon, fruit | sauteed zucchini, chicken
prep: make graham crackers?
notes: breakfast for dinner

Saturday 4
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

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This week’s allergen friendly meal plan and agenda is all about stepping back in the kitchen and trying new recipes! It’s time to get creative for the holidays.

The holidays seem to be approaching way too quickly! Anybody else feel that way?

I have actually started some Christmas shopping. And I’m brainstorming what Christmas goodies we’ll make this year. It’s exciting and overwhelming all at once.

How we’re feeling.

The health journey for my kids lately feels like two steps forward, one step back.

My son is still reacting to something. This week I’m going to make sure he stays away from cocoa. We’ll see if that helps.

My little one had a big reaction a couple days ago. My best guess is einkorn. So much for that big batch of scones I baked for the two of us. Hopefully in the next day or two her body will settle down and be back to normal.

I might try peppers for her this week. It just depends how she’s doing. She did try olives  yesterday and LOVED them.

What we’re cooking.

I have a LOT of work in the kitchen in the kitchen this week. I’m playing catch up after focusing on the blog redesign and Halloween preparation.

My kitchen work this week includes:

• make/can applesauce
• bake/freeze pumpkin and squash
• snack balls (new recipe)
• candy (new recipe)
• ice cream (new recipe)
• cookies (new recipe)
• sourdough bread
• sourdough pancakes
• soaked gf graham crackers
• jello (new recipe)

I’d love to hear if you have any recipe requests!

What’s on the blog.

Last week I posted recipes for einkorn chocolate chip cookies and sourdough pumpkin swiss cake rolls.

This week I have a super delicious holiday treat and a great giveaway!

You really don’t want to miss this. Check back tomorrow morning for the details.

I’m working on some other potential giveaways and freebies too. Make sure you sign up for the newsletter so you don’t miss any of it.

Here is this week’s allergen friendly meal plan. I’m trying to make meals minimum prep so I have plenty of time for recipe creating between running here and there.

What’s on your menu this week? Are you busy preserving apples and squash?

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

Sunday 3
B – donuts, yogurt | squash soup
L – bbq chicken sandwiches, chips, carrot sticks | roast chicken, spinach
D – leftover pizza, applesauce, broccoli
*make/can applesauce, bake/freeze squash and pumpkin

Monday 4
B – yogurt, granola | pumpkin, salmon
D (prep ahead) – cp meatballs, mashed potatoes, beans | salad
*make snack balls, make candy, make sd bread, soak oats

Tuesday 1
B – oatmeal | salad
D (ready any time) – cp roast turkey, roasted potatoes and carrots | pesto chicken meatballs, squash
*make pesto, skim cream, make ice cream, soak flour for graham crackers

Wednesday 2
B – cereal, fruit | meatballs, squash
D – cp ham, roasted cauliflower and brussels sprouts, sweet potato fries
*make graham crackers, make cookies

Thursday 3
B – yogurt, granola bar | broth, spinach, ham
D – TBD chicken casserole, blueberry applesauce | sauteed zucchini w/ eggplant pesto, sardines

Friday 4
B – pastry, fruit | teff porridge w/ blueberries
D – broccoli cheese quiche, roasted asparagus, fresh fruit, toast w/ jam | sd pancakes, salad w/ mushrooms
*sprout beans,  make sd pancakes

Saturday 1
B – quiche, toast, fruit | sauteed mushrooms, sardines
L  – pepper hummus boats, crackers w/ cheese, fruit
D – pan seared cod, roasted potato wedges, roasted squash, jello
*make hummus, make/can applesauce, bake/freeze squash, make jello, make Miracle Whip®

 In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This week’s allergen friendly meal plan and agenda is focused on adjusting to the time change and getting caught up in the kitchen.

Is it really November? That is just crazy.

We had a fun Halloween yesterday, even if our plans had to change. My in-laws ended up not staying here due to illness. At least that means my house is clean and I already have some meal prep done for this week!

Trying new foods.

We are still working on food introductions for my youngest. I am thankful she is always excited to try something new. If she didn’t have allergies she would be a great eater!

So far eggplant and mushrooms are a yes! I was surprised by how much she likes mushrooms. On the flip side quinoa and watermelon are a big no. So today we’re on the upswing from watermelon. Hopefully she’ll eat better today.

This week I want to try the moringa supplement and cucumbers. If those both go well I might also try peppers.

Last week I spent all my time in the kitchen making treats and prepping food for the weekend. So this week it is catch up time. My kitchen to-do list includes:

• sourdough bread
• einkorn scones (or other baked good)
• gluten free crackers
• gluten free cinnamon sugar donuts
• miracle whip®
• gummies
• sourdough or einkorn graham crackers
• bake/freeze squash and pumpkin

Look what’s new!

By now you have noticed the blog has a new look! I hope you like it. It is a work in progress, so I’d love to hear your feedback!

I’d also love to hear your recipe requests. The holidays are coming.

What kind of easy side dishes or special treats are you looking for?

Please make sure to sign up for my newsletter so you don’t miss out on any posts, offers, tips, etc. I have a lot to share.

Last week there was a lot going on. I posted recipes for candy corn potatoes and carrots, crockpot mashed potatoes, gluten free pumpkin flax granola muffins and pumpkin spice ice cream. I also reviewed the latest ecocentric mom mom+baby box!

After all the writing and blog work (and mad cleaning and cooking to prepare for guests) my mind is kind of mush right now. I apologize if there is a lull in posting for a few weeks. My body and mind are screaming for some rest. I’m trying to listen.

Hopefully everyone will sleep in a little here and will adjust to the time change quickly. Enjoy your first week of  November. Here is this week’s allergen friendly meal plan.

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

Sunday 4
B – toast w/ sunbutter, fruit | broth, squash, chicken
L – squash soup, veggies w/ dip, crackers w/ cheese, chips w/ guacamole
D – pan seared cod, french fries, salad, broccoli, cucumber
*soak flour for crackers, make miracle whip®

Monday 1
B – yogurt, granola | broth, pumpkin, chicken
D (prep ahead) – sloppy joes, chips, peas, fruit salad
*make crackers, make gummies, boil eggs, sprout beans

Tuesday 2
B – hard boiled egg, toast | broth, squash, sd bread
D (ready any time) – turkey chili, crackers w/ cheese | chicken meatballs, cauliflower, spinach
*bake/freeze squash and pumpkin

Wednesday 3
B – cereal, fruit | broth, spinach, chicken
D – spaghetti, roasted asparagus, garlic toast | beef, sauteed eggplant and zucchini
*make graham crackers, soak teff

Thursday 4
B – yogurt, muffins | teff porridge
D – honey mustard chicken, baked potatoes, broccoli | salad w/ cucumber and chicken
*make scones, soak flour for donuts, make sd bread

Friday 1
B – granola bar, fruit | broth, pumpkin, chicken
D – cinnamon sugar donuts, sausage, beans, peaches | sausage, peas, peaches
*make donuts, bake/freeze pumpkin and squash

Saturday 2
B – donuts, sausage, fruit | broth, squash, peas, sausage
D – pizza, roasted cauliflower and brussels sprouts | corn noodles w/ spinach, cauliflower and brussels sprouts
*clean, make/can applesauce

 In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This week’s allergen friendly meal plan and agenda includes more food experiments, lots of dental work, hosting family and  Halloween!

Next week can’t really be November, can it?! Almost turkey time. But for this week we’ll have fun with Halloween. We really don’t get that into it, but the kids enjoy carving pumpkins and dressing up.

Getting back up to speed.

Last week we had a nice break from the usual hustle and bustle since the kids had two days off from school. This week it’s back to the norm, starting with me getting cavities filled first thing Monday morning. I could think of about a million better ways to start my week.

My oldest had her lip tie clipped last week. I am so thankful that the procedure and recovery have gone so well! You’d never even know she had it done. The hard part is keeping up with the lip stretches.

Allergies and stress.

Last week was a bit of a doozy in terms of allergies. We are trying to add things to my little one’s diet. Sometimes it goes well. But sometimes it does not. We tried eggplant with success. We tried quinoa. Nope. It was right back to a swollen tongue, red bottom, stomach ache, hardly eating. Back to square one.

Now that we’re getting back on track we can try a few more new things. This week I want to try mushrooms and my moringa supplement.

I have adjusted our rotational diet a bit to make sure there is enough to eat each day. We’re really trying to keep up with it to avoid any more problems. I also finally got some liver pills and have started taking them. Anything I can do to add nutrients to our restricted diet!

The last couple weeks have been pretty hard on my body. There have been a lot of stressors (that includes things like worry, wrong foods, lack of sleep, fussy baby/allergy flair, too busy/trying to clean whole house/get too much done).

So my metabolism and adrenals tanked.

What does that mean? It means I’m cold all the time/my body temperature is low, I have no energy and my digestion slows way down. This in turns means my body can’t flush out excess hormones and toxins.

Finally it all comes to a head and I get an intense headache (last night).

My body sends me all kinds of warning signs, but I don’t listen. I really need to get more sleep to help correct this. Last night I was in bed at 9:15. It’s a starts.

Fun in the kitchen.

I’ve got a busy week ahead in the kitchen. Since Saturday is Halloween and we will have visitors my kids want some fun treats. So here is what’s on the list:

• soaked chocolate cupcakes
• frosting
• chocolates/cupcake decorations
• maple candy
• pumpkin ice cream
• jello
• sourdough bread
• crackers (maybe)
• sourdough cereal (maybe)
• bake/freeze pumpkin
• elderberry syrup
• muffins

I’ll have plenty of cleaning to do as well to prepare for guests.

What’s new on the blog.

Last week I posted recipes for sunbutter breakfast cookies, candy corn finger jello and molasses tonic. The Real Food and Health giveaway also ended. Congrats to Sara, Amanda and Amy!!

This week I’ve got four posts coming!

I’m excited about all of them. While you enjoy those I’ll be working on the new site design!

As usual I tried to keep our allergen friendly meal plan as simple as possible, especially with so many outings and to-dos! I have also added an extra day since I had to plan for the whole weekend with guests.

Hopefully we can all keep up with the work and still get enough rest. Happy Halloween!

ROTATION: Each day starts with dinner and goes through lunch the next day.
Day 1: sourdough/einkorn, squash, peas, cabbage
Day 2: corn, spinach, grapes, cauliflower, brussels sprouts
Day 3: teff, eggplant, zucchini, blueberries, asparagus, sunbutter
Day 4: pumpkin, mushrooms, lettuce, broccoli, cherries

Sunday 1
B – cereal, fruit | broth, peas, sardines
L – hot dogs, french fries, peas
D – macaroni & cheese, roasted cabbage | squash soup, sd bread
*bake/freeze pumpkin, make elderberry syrup, make sd bread

Monday 2
B – yogurt, granola bars | squash soup, sd bread
D – roast beef, potatoes, carrots | roast beef, spinach
*skim cream, make pumpkin ice cream, make broth?, sprout beans

Tuesday 3
B – muffins, fruit | broth, roast beef, spinach
D (ready any time) – pork and beans, rice, applesauce | pork roast, sauteed eggplant and zucchini
*soak flour for muffins, soak teff, soak flour for cupcakes, make chocolates

Wednesday 4
B – pastry | teff porridge w/ blueberries, molasses tonic
D – beef vegetable soup, muffins | pumpkin mushroom beef soup
*make/freeze sloppy joes, make/freeze soup, bake muffins, bake cupcakes

Thursday 1
B – yogurt, granola | pumpkin soup
D – roast chicken legs, rice, beans | chicken, squash, peas
*make maple candy, make salad dressing?

Friday 2
B – cereal, fruit | chicken, squash, peas
D – cheesy egg muffins, roasted cauliflower, toast w/ grape jelly | spinach, anchovies
*make decorations, make jello

Saturday 3
B – muffins, yogurt | broth, spinach, chicken
L – corn chowder, crackers w/ cheese
D – taco bar, veggies w/ dip, jello
Dessert – maple candy, cupcakes, ice cream
*sprout beans, make frosting, chop veggies, make dip, make casserole

Sunday 4
B – toast w/ sunbutter, egg casserole, fruit
L – squash and bean soup, salad, sloppy joes
D – pan seared cod, french fries, salad, broccoli
*cook beans

This week’s allergen friendly meal plan and agenda is focused on rotational eating, pinpointing more allergens and down time.

FIVE hours.

I got five hours of uninterrupted sleep last night. After two nights in a row of spending most of the night in the nursery with a sick toddler (did I really just call her that?!) it was so nice to get some sleep!

We’ve been doing lots of nursing, elderberry syrup, vitamin C (the real form that your body can actually use…NOT ascorbic acid), bone broth and diffusing essential oils. She and I will likely stay home from church today but hopefully she’ll be back to full health soon.

This week will be a bit different for us since there is no school Thursday or Friday. Instead we’ll be taking it easy as my oldest is getting her lip tie clipped Wednesday afternoon. I’m praying it’s a quick procedure and recovery.

The experiments never end.

Last week we potentially found some new problem foods for my youngest. But it’s hard to know if it was a food reaction or her illness. So we’ll have to put turkey and beans back on to the list of things to try. Last night we experimented with salmon. I’m thinking it might be out for now. We’ll see how she’s looking this morning.

In an effort to expand our diet I’m trying to think of new foods to try. My current list includes

• asparagus
• eggplant
• quinoa
• sunbutter
• mushrooms
• peppers

We already did asparagus last week…and she loves it. So even though it is not in season I’m going to give it to her. She needs more variety. I’m also finding that one of her biggest eating challenges is that she likes to try new flavors and textures. No leftovers allowed. She won’t touch them. She wants crunchy food right now!

She saw me eating sugar snap peas and wanted some. To my surprise she loved them! She’s actually really good at chewing so I need to find more foods for her to crunch.

Proactive about our health.

I’m really trying hard to rotate foods. Getting more variety will make that easier as well. I’m increasing my probiotic again this week. I just started taking camu powder for vitamin C. I have yet to try my moringa (one experiment at a time). I just ordered liver pills and more collagen (I’m finally trying Vital Proteins to see if it is as good as everyone says).

Fun in my kitchen.

I’m not planning too many kitchen projects this week, even though I really need to do some baking. Hopefully next week I can tackle that. Here is what’s on the kitchen list.

• polenta
• bake/freeze squash and pumpkin
• sourdough bread
• sourdough pancakes
• pesto
• soaked crackers
• muffins
• ice cream (maybe)

A look at what’s ahead.

I’m hoping to do some big blog updates soon. Hopefully I don’t mess anything up!

Last week I posted recipes for einkorn pumpkin scones and no bake pumpkin cheesecake cups. Lots of pumpkin going on! This week I’ve got three new recipes for you that I think you’ll love.

If you haven’t entered the Real Food and Health giveaway yet make sure you do!!

For meals this week I had to focus on easy and soft foods. Though I did tell my daughter she could just drink milkshakes at first.

Here is our allergen friendly meal plan for the week. I’m still adding in the rotation notes to help keep myself on track. It’s hard to remember!!

What’s on your menu this week? Any fun pumpkin goodies?

ROTATION: Each day starts with dinner and goes through lunch the next day.
Day 1: sourdough/einkorn, squash, peas
Day 2: corn, pumpkin, spinach, grapes
Day 3: teff, eggplant, zucchini, blueberries, asparagus, sunbutter
Day 4: quinoa, mushrooms, lettuce, broccoli, cauliflower, cherries

---

Sunday 2
B – cereal, fruit | chicken, roasted squash, peas, sourdough bread
L – grilled cheese, tomato soup | squash soup, sd bread
D – turkey pumpkin white bean chili, pumpkin and honey polenta | chicken, spinach, polenta
*roast/freeze pumpkin, make polenta, make/can chili sauce

Monday 3
B – yogurt, granola bars | broth w/ pumpkin and spinach, polenta
D (prep ahead) – cp hobo dinners w/ eggplant and zucchini
*soak quinoa, soak teff, boil eggs, skim cream, make ice cream, make chocolate sauce

Tuesday 4
B – hard boiled eggs, toast | teff porridge w/ blueberries
D (ready any time) – beef and broccoli stir fry over quinoa
*soak flour for muffins, soak oats, soak peas, make gummies

Wednesday 1
B – oatmeal | liver, sauteed mushrooms
D (prep ahead/soft) – split pea soup, crackers w/ cheese or muffins
*roast/freeze squash, bake muffins

Thursday 2
B – yogurt, granola, fruit | broth w/ squash and peas, sourdough bread
D – turkey tacos w/ lettuce, cheese, sour cream, salsa, guacamole, beans | pumpkin taco soup
*soak flour for pancakes, soak flour for crackers, render lard, render tallow, clean

Friday 3
B – toast w/ sunbutter, fruit | broth w/ pumpkin and spinach
D – pancakes w/ apple cinnamon topping, roasted asparagus, bacon | fried eggplant w/ pesto
*make pesto, clean, make crackers

Saturday 4
B – pancakes, bacon | teff porridge w/ blueberries
D – cp roast beef, baked sweet potatoes, roasted cauliflower and brussels sprouts | salad
*make sd bread, make elderberry syrup, roast/freeze pumpkin

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for  you.

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.

What’s coming.

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!

In case you missed them, last week I posted a recipe for spiced apple ice cream, a guide to preserving pears and some holiday travel tips with a giveaway (go enter!!!).

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.

What’s cooking.

My kitchen projects this week include:

• bake/freeze pumpkin and squash
• make/can chili sauce
• pumpkin roll (experiment)
• pesto
• sourdough bread
• gummies

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

Sunday 3
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

Monday 4
B – yogurt, granola bar | broth w/ burger, beans
D – cp roast turkey, broccoli, french fries
*make broth, bake/freeze squash, make einkorn scones

Tuesday 1
B – toast w/ sunbuter | salad, scone
D (early) – mini pesto turkey olive pizzas, peas
*make pesto

Wednesday 2
B – blueberry yogurt | sd bread w/ pesto
D – pumpkin pasta, spinach
*bake/freeze pumpkin, feed sd

Thursday 3
B – breakfast cookies | leftover pasta w/ spinach
D – spaghetti, beans, garlic toast
*make pumpkin roll, soak teff, soak flour for pancakes

Friday 4
B – yogurt, granola, fruit | teff pumpkin porridge w/ blueberries
D – pancakes w/ apple topping, sausage, roasted cauliflower
*make sd bread

Saturday 1
B – pancakes | broth w/ mushrooms, sausage
D – pan seared salmon, roasted squash, peas, chips
*make/can chili sauce

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for  you.