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
• pesto

Last week I posted recipes for honey sweetened pumpkin butter and sourdough pumpkin pie cereal. I also reviewed Natural Remedies for Kids (a great resource!!).

***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?

Sunday
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

Monday
B – yogurt, granola, grapes | liver, broth, pumpkin, peas
D (prep ahead) – pesto white bean pasta, peas
*soak oats

Tuesday
B – oatmeal | beef, broth, beans
D (ready any time) – sloppy joes, beans, chips
*roast/freeze squash, boil eggs

Wednesday
B – hard boiled egg, toast, fruit | broth, squash, spinach
D – sausage gravy over spaghetti squash, roasted cauliflower
*make/can chili sauce

Thursday
B – cereal, fruit | squash, cereal, molasses tonic
D – turkey nuggets w/ honey mustard, layered veggies, pear slices
*roast/freeze pumpkin, make sd bagels

Friday
B – yogurt, granola bar | broth, liver, pumpkin, peas
D – fried eggs, toast, roasted squash, fruit salad
*make einkorn scones

Saturday
B – smoothies, breakfast cookies | broth, beef, spinach
D – at party
*

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 transitioning to fall, preservation and staying healthy.

Here we are closing out the month of September already. It’s starting to feel like fall, though the weather sure has been warm!

There are apples, pears, pumpkins and squash everywhere. I love it. But it also means lots of canning and freezing.

What we’re doing.

Last week I worked my way through a half bushel of pears in one day! We also got to visit my grandpa’s farm, do some house hunting of our own and spend time with family.

This week most of my time will be spent coming and going as we have activities almost every morning, afternoon and some evenings.

How we’re feeling.

Overall we’re all doing pretty well health-wise. I’m still working on the fine details of diet for each child.

My oldest has been chicken free for three weeks now. I am going to do it a least one more week. I think I’ll take eggs back out this week to verify whether or not they are a problem.

My son had a bit of a rough week last week. I think it was due to nuts. So I’ll keep those out for a bit again.

I made a pretty big discovery in relation to my little one’s health last week. I hope to share more about that in a separate post at some point.

I am still working on gradually increasing my probiotic and making sure I get liver into my diet a few times a week. I actually had a few days last week where I felt really good and saw an improvement in my skin and hair. It is very exciting to see glimpses of change!

What I’m making.

I didn’t put too many kitchen projects on my list this week since I won’t have much time. Here is what I do have planned:

• jello
• roast/freeze squash
• sourdough bread
• wheat bread
• gluten free Golden Grahams® cereal
• nettle tea (big batch for lunches)
• apple crisp
• yogurt (maybe – we have some extra milk again this week)

Last week I shared a delicious veggie-filled cookie and recipes for homemade grape juice and grape jelly. This week I’ve got a simple pumpkin treat that I’m sharing at Super Healthy Kids, plus a cereal recipe and book review.

I am still working on the blog updates. It’s turning out to be a slow process. But I’m super excited!

What we’re eating.

My allergen friendly meal plan this week has to be super simple and mostly things I can prepare in advance. I am still trying to stretch our meat budget a bit. Though it is a challenge when there are no meatless protein sources my little one and I can eat!

What is on your menu this week?

Sunday
B – yogurt parfaits | broth, squash, chicken
L – cp beef roast, potatoes, carrots
D – layered bean dip, guacamole, chips, roasted cauliflower and brussels sprouts, applesauce
*make refried beans, roast/freeze squash, make tea, make yogurt

Monday
B – toast w/ sunbutter, grapes | liver, spinach, beans
D (prep ahead) – chicken, noodle and squash casserole, beans, jello
*make jello, roast/freeze squash, boil eggs

Tuesday
B – hard boiled egg, toast w/ grape jelly | broth, chicken, pumpkin, peas
D (ready any time) – cp chicken and pork chops, rice, peas
*make broth, skim cream, make ice cream

Wednesday
B – yogurt, granola bar | sardines, squash
D (prep ahead, easy clean up) – cp hobo dinners, jello
* make sd bread

Thursday
B – cereal, fruit | liver, spinach, beans
D – hot taco rice bowls, guacamole, sauteed zucchini
*soak flour for pancakes, soak flour for cereal

Friday
B – yogurt, granola, fruit | broth, pumpkin, beef, peas
D – pumpkin pancakes, bacon, broccoli, pears
*make Golden Grahams® cereal

Saturday
B – cereal, fruit | salted caramel custard, sd cereal
L – pizza
D – pan seared cod, layered vegetables, beans
*make apple crisp, make wheat bread

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 update is all about staying well fed when things are busy and keeping up with preservation.

September is in full swing! Are you enjoying it or are you already missing the slow pace of summer?

We’re slowly but surely adjusting. We’ll see how this week goes. It’s even busier than last week!

We’ve got the start of preschool, piano lessons, Kinderumisk, dance, orthodontist, grocery shopping, mom’s group and an open house for a friend.

Health news.

Last week we experimented with chicken and egg free for my oldest. She did have a pretty good week and we continue to see signs of improvement in her health. It is still TBD if the changes are related to diet or simply to better breathing. So this week we’ll add eggs back and see what happens.

My son has been doing quite well lately. We’ll see how this week goes as he starts school!

I figured out I need to take a break (again…had been off them for a few years!) from avocados. And my little one seems to be reacting to egg yolks. I’m not sure yet if that means I have to avoid them completely or not. I hope not!

She is also majorly teething right now, cutting her fourth molar. Hopefully that will stop bugging her soon.

What’s new in the kitchen.

I had initially expected to be super busy in the kitchen this week dealing with grapes and pears. But I decided not to get pears from the orchard yesterday. I’ll wait until this Saturday.

We got a bunch of grapes from my grandparents’ farm last week (picked two times). I thought I might be dealing with them over the next few days. But I had to work through them all yesterday (same day they were picked) because there were so many bugs! I didn’t want to keep those hanging around my house.

So yesterday I made grape juice out of all of them. Now the only thing left to do is make jelly! That’s the easy part.

Now I don’t have a ton on my to-do list. Which is probably good with such a busy week. Though knowing myself I’ll add to the list as the week goes on. Here is what I’m planning so far.

• grape jelly (recipe coming soon!)
• bread/muffin for mom’s group
• sourdough bread
• Wheat Thin® crackers (maybe)
• Miracle Whip®

What’s coming up.

Maybe with a little less work in the kitchen I can catch up on some cleaning and some writing! I want to tell you all about my grape experimenting.

And I’m really hoping to find time to update the look and name of my blog soon!!! Plus create some fun freebies for you.

Last week I posted recipes for red lentil and sausage stew and orca bean and squash chili. Add them to your menu this week!

I’ve got more great posts coming this week. Check back tomorrow as I share some tips on cooking good food when you’re busy. I’ll also be sharing a fun recipe over at Kitchen Stewardship!

Here is our allergen friendly meal plan for the week. Simple and nutritious. That is always key. What’s on your menu this week?

Sunday
B – toast w/ sunbutter and grape jelly, fruit | broth w/ sardines, squash, peas
L – grilled hot dogs, brats, zucchini and corn on the cob
D – tuna salad sandwiches, roasted cabbage, peaches
*make grape jelly, soak oats, make Miracle Whip®

Monday
B – oatmeal | liver, pumpkin custard
L – tuna salad, crackers, beets
D (prep ahead) – cp roast chicken, roasted potatoes, broccoli
*

Tuesday
B – cereal, fruit | broth w/ chicken, spinach
L – yogurt, granola, avocado
D (ready any time) – cp hobo dinners
*boil eggs, soak flour for crackers

Wednesday
B – hard boiled egg, toast w/ grape jelly | broth w/ chicken, peas
L – crackers, cheese, olives
D (prep ahead) – sloppy joes, chips, veggies w/ dip
*make crackers

Thursday
B – yogurt, granola bar | cinnamon and molasses squash, molasses tonic
L – almond butter sandwich, carrots and peppers w/ dip
D – pork meatballs, rice, beans
*bake for MB, make sd bread

Friday
B – toast w/ sunbutter, fruit | salted caramel custard
L – sunbutter bar, beets, avocado
D – egg and sausage cups, peas, toast w/ grape jelly, pears
*

Saturday
B – kids’ choice
L – grilled cheese, tomato soup
D – ?packed? sandwiches, jello cups, veggies w/ dip
*make jello
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 is all about getting back into routines, starting fall activities and keeping the busyness to a minimum.

Welcome to September! It’s time for school and fall activities.

Are you ready?

I think I am. But I still have the first day of school nerves just like I did as a child. I’m excited to see friends and do fun things as we get back to school, Kindermusik, dance and mom’s group. But I will sure miss our lazy summer days.

This week we hit the ground running with Kindermusik, school and dance all starting on Tuesday. I better make sure we’re all in bed on time Monday night!

Next week we add in piano lessons and preschool.

Health news.

One of my fears about school starting is illness…and we already had one sick kid over the weekend…before school! My son just had a low fever. Thankfully he fought it off pretty quickly.

We did some thorough cleaning last week in my daughter’s room. Plus I’ve been diffusing every night in her room. She has been breathing better and sleeping better. She does not wake up sneezing her head off anymore. That is so exciting!

I am still experimenting with her diet as well. For this week I’m cutting out chicken and eggs. When she was tested for allergies a couple years ago chicken showed up. But I didn’t do anything about it. And she has always had a hard time eating eggs. So we’ll see if there is any noticeable difference.

My little one had a rough week of sleeping last week. So for the last couple days she has skipped her morning nap. We’ll see if this is a permanent thing or not. If so it is perfect timing as we have morning activities a few times a week now.

In the kitchen.

I’m doing my best to keep up with produce preservation. I froze corn last week. I think my only freezing left to do is squash and pumpkin. Now it’s time for more canning. I might try to do pears this week.

I’m trying to keep my kitchen projects to a minimum. I want to focus on adjusting to new routines and not letting each day get stressed and chaotic. So here is what I’m planning:

• Grape elderberry gummies
• Egg free breakfast cookies (gluten free)
• Einkorn breakfast cookies (oat free)
• Sourdough bread
• Can pears (maybe)

If you’re looking for some fun recipes to try for the kids check out last week’s posts:

• Lemon elderberry gummies
• Brain booster milkshake

If you’re still seeing peaches make sure to can some the easy way to stock your pantry.

This week I’ve got a couple great fall recipes that are perfect for any week night and great for packing in lunches. I’ll be taking the holiday off so check back on Tuesday to see new recipes!

---

There is still one more day to take advantage of the Kitchen Stewardship Lunch Box Book sale. But it ends Monday!

---

I’ve got a simple to-do list and simple meals this week. Here is my allergen friendly meal plan without eggs (except for some of my meals) or chicken!

But there will still be plenty of good stuff. What is on your menu this week?

Sunday
B – yogurt, granola, fruit | salted caramel custard w/ pumpkin and sourdough cereal
L – pumpkin and sausage pasta, garlic bread, broccoli
D – pan fried cod w/ garlic dill sour cream, french fries, beans
*soak flour for breakfast cookies

Monday
B – apple slices w/ pumpkin dip, granola bars | broth w/ cod, beans, sd bread
L – grilled cheese, pepper slices and chips w/ dip | tuna, beans
D (grill) – grilled pork chops, grilled zucchini, rice
*bake breakfast cookies, make gummies

Tuesday
B – ef breakfast cookies, gummies | broth w/ squash and peas, breakfast cookie
L – crackers w/ cheese, olives, avocado, graham crackers
D (prep ahead) – cp meatloaf, baked potatoes, carrots | meatloaf, squash, peas
*sprout beans

Wednesday
B – granola w/ milk, fruit | sd bread w/ avocado
L – sunbutter sandwich, beets, gummies
D – crockpot pork and beans (w/ bacon), buttered noodles | scrambled egg yolk, pumpkin, peas
*make sd bread, soak quinoa

Thursday
B – cereal, fruit | beets, cheese | salted caramel custard w/ pumpkin and sourdough cereal
L – pork and beans, crackers, pear slices
D – sweet and sour beef stir fry over quinoa
*soak flour for pancakes, can pears?

Friday
B – yogurt, granola bars | leftover stir fry
L – graham cracker, cheese, cauliflower w/ evoo and salt, 
D – gf ef pancakes w/ blueberry topping, bacon, roasted cauliflower and cabbage | broth w/ spinach, peas
*make salad dressing

Saturday
B – pancakes, bacon | broth w/ squash, spinach
L (guests) – grilled burgers and hot dogs, lettuce salad, fruit salad, chips, broccoli
D – pan seared salmon, fried potatoes, beans
*

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 is all about stocking the freezer and pantry and enjoying our last week of summer.

Summer is just about unofficially over. We’ve got one more week before the complete chaos of September begins. It will be a big adjustment for everyone as we start school and all of our fall activities.

I’ll admit I’m very nervous about it all and how my little one will do with all of our coming and going again. Hopefully now that she’s a bit older and is doing well it won’t be as bad as it was in the spring.

I wish we could just relax and have fun this week. But even without fall activities it will be a busy week with orthodontist, grocery shopping, farmer’s market, meeting with our realtor and going to the school open house.

It makes me tired just thinking about everything that needs to get done. Last week was busy as well cleaning, cooking and hosting. I’m going to see if I can squeeze in a nap today so I’m starting the week at full speed.

How we’re feeling.

On the whole everyone is doing well. We’re still struggling with breathing/sleeping/behavior stuff for my oldest. I’m praying hard that she’ll be able to handle school ok.

We’re trying to get my little one evaluated AGAIN for her tongue tie. It’s getting tight and some of the symptoms are returning again.

I’m reading up on natural/herbal remedies so we can hopefully stay healthy as school starts. My oldest is curious about them too! As soon as I figure out which recipes to make I need to order my supplies and start mixing them up. Soon I’ll be sharing my thoughts on this great book with you all!

What we’re making.

My to-do list this week is quite lengthy. I really need to get some corn in the freezer before it’s not available. I really want to use our tomatoes to make chili sauce and spaghetti sauce, but I think that will have to wait (they’ll go in the freezer). I’m trying to keep up with produce but also prep some staples for school lunches. Here are the items on my kitchen project list so far:

• chicken broth
• beef broth
• freeze peppers
• sourdough bread
• sourdough cereal
• salted dark chocolate ice cream
• granola bars
• granola
• freeze corn
• fudge (creating new recipe)
• cheesecake cups (creating new recipe)
• pumpkin spice graham crackers
• “dinner coffee cake” (creating new recipe as requested by my 4 year old)
• lunch meat

Last week I posted recipes for nectarine squash first birthday pops and salted caramel cupcakes with maple bacon glaze. If you’re in the mood for a treat both are delicious!!

This week I’ve got some back-to-school recipes you won’t want to miss.

What we’re eating.

I let my kids help brainstorm our allergen friendly meal plan for this week. Hopefully I also made it easy enough on myself that I’m not spending hours preparing meals.

What is on your menu? Have your fall activities started or are you enjoying one last week of summer?

Sunday
B – yogurt, quinoa bars | salted caramel custard, scone, nectarine
L – leftover pesto pasta, broccoli, applesauce
D – cp roast chicken, rice, beans
*make broth, feed sd starter, freeze peppers

Monday
B – cereal, fruit | broth w/ chicken, peas
L – chicken salad, crackers, pepper slices
D (prep ahead) – taco bowls, pears
*make sd bread, make sd cereal, skim cream

Tuesday
B – toast w/ almond butter, grapes | sd bread w/ avocado, molasses tonic
L – taco bowls
D – mac ‘n’ cheese, spinach | broth w/ veggies
*soak oats, make ice cream

Wednesday
B – yogurt, granola, fruit | broth w/ squash, peas
L – mac ‘n’ cheese, cauliflower
D (early) – hobo dinners
*freeze corn, make fudge, prep cheesecake cups, dry oats

Thursday
B – pumpkin cheesecake cups | salted caramel custard w/ sd cereal
L – almond butter sandwiches, peppers
D – roast beef, corn on the cob, carrots | roast beef, pumpkin, spinach
*make broth, make graham crackers, soak flour for cake

Friday
B – yogurt, granola bar | broth w/ pumpkin, peas, beef
L – roast beef, carrots
D (planned by 4 year old) – “dinner coffee cake”, sausage, peas, blueberries
*freeze corn, bake cake

Saturday
B – scrambled eggs, “dinner coffee cake” | sd bread w/ avocado, sausage
L – beef vegetable soup, grilled cheese
D – pan fried cod, french fries, broccoli
*make granola bars, make granola, make lunch meat

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.

This week’s allergen friendly meal plan is all about school preparation, visiting family and keeping up with food preservation.

Summer is really winding down. We only have two weeks until school starts! I don’t think I’m ready. I’ve really been enjoy the last few weeks of no activities.

One of the best parts of our summer was just two days ago when we celebrated my baby girl’s first birthday! I still can’t believe she is one.

What we’re doing.

This week we don’t have too many outings. But we do have family visiting.

The other big event is having a realtor come over!! It’s been our dream for a while to move to a house with more space and more land. It’s finally time to take the first step in the process of achieving that dream. It is exciting. But it also means I’ve got to get the house cleaned up today!

There are no big health updates this week. Everyone is about the same…still trying to figure out allergy stuff, still working on healing. I am starting up my probiotic again today. I’m just going to take it once a week and see what happens.

One thing we won’t be taking this week is fermented cod liver oil. In case you haven’t heard all of the buzz check out this article.

What we’re making.

I do have a huge list of kitchen projects this week. They include:

• gummies
• elderberry syrup
• corn bread
• ice cream
• sourdough bread
• einkorn scones (perfecting recipe so I can share it with you!)
• gf bars (perfecting recipe so I can share it with you!)
• render lard
• cake (trying new recipe)
• apple crisp

I need to get stuff made just to keep us fed this week, but also to start stocking the freezer for school day breakfasts and lunches. I’ll be doing even more of that next week.

---

If you need more ideas for upcoming lunches don’t forget the the Kitchen Stewardship lunch box ebook is still on sale.

---

I dealt with a lot of produce yesterday and canned my first round of salsa for the season. I’m sure there will be plenty more upkeep this week as our garden is really going right now.

Last week I posted some delicious veggie recipes – green bean and bacon casserole, rustic chicken zucchini pie and herb roasted vegetables with creamy honey mustard. This week I’m bringing you some goodies!!

What we’re eating.

Here is the allergen friendly meal plan for the week. As always I include my alternatives if I’m making things for the family I can’t eat. Hopefully everything on the menu keeps us well fed and healthy.

What is on your menu this week? Are you savoring the last few days of summer?

Sunday
B – gf pancakes w/ peach topping, bacon | broth w/ squash, beef and beans
L – grilled hot dogs, grilled corn on the cob, peas, chips
D – homemade Hamburger Helper®, pear slices, carrots, squash
*make gummies, make elderberry syrup

Monday
B – yogurt, granola, fruit | sd bread w/ avocado, molasses tonic
L – Hamburger Helper®, pepper slices
D – honey mustard chicken, sweet potato fries, broccoli
*soak flour for corn bread, sprout beans, make extra chicken for freezer, skim cream

Tuesday
B – cereal, fruit | broth w/ chicken and peas
L – honey mustard chicken, cucumbers, crackers
D – bean and vegetable chili, corn bread | broth w/ chicken and peas, corn bread
*make ice cream, make corn bread, boil eggs, make sd bread

Wednesday
B – hard boiled eggs, toast | salted caramel custard w/ sd cereal
L – chili, crackers w/ cheese, milkshakes
D – pork burgers, roasted zucchini, roasted potatoes
*make scones, make bars, render lard

Thursday
B – bars, yogurt | broth w/ pork and spinach
L – pork burgers, pepper slices
D – pea soup, corn bread | broth w/ squash and spinach, scone
*bake cake, make apple crisp

Friday
B – yogurt, granola, fruit | broth w/ sardines, peas
L – pea soup, crackers w/ cheese
D – pesto chicken pasta, roasted vegetables, cheesy garlic bread
*prep oat cups

Saturday
B – blueberry oat cups, toast w/ peanut butter, fruit salad | sd bread w/ avocado, sardines
L – grilled cheese, roasted vegetables
D – salmon cakes, peas, french fries

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.

This week’s allergen friendly meal plan is all about focusing on healing foods, stocking the pantry and celebrating a very special first birthday!

I am in a state of denial this week.

My baby is turning one!!

That just can’t be. Wasn’t she just born a few days ago?

This has been a crazy, challenging year to say the least. But our little reminder of God’s grace has brought us such joy. I am excited to celebrate!!

We’ve got lots of appointments and errands this week. And I might actually get to leave the house by myself one evening. It’s been over a year since that happened.

Health news.

We experimented with a mold free diet last week for my oldest. I don’t think one week can tell us a whole lot. Not to mention I’m still learning about the diet, so I’m sure there was still plenty of bad stuff. I will keep researching and trying to minimize her exposure.

My son has had a rough couple weeks. The only thing I can think of that could be causing the problems is unsoaked grains. We’ve had some cake and crackers (pumpkin grahams and zucchini) that were not soaked. We’ll see if a few days without them clears things up.

I have had a rough couple of weeks as well. Probiotics and problem foods have caused some intense reactions. I’m trying to get my body settled and back on track this week. I haven’t for sure figured out the culprit, but I’m wondering if one thing that bothers me is grapes. I’ll cut those out and start over with my probiotic just taking it once a week instead of daily.

In the kitchen.

Some weeks I don’t have too many kitchen projects planned. This is not one of those weeks. Here is my to-do list so far:

• soaked tortillas
• birthday popsicles
• roast squash
• broth
• sd bread
• einkorn scones (trying my einkorn flour for the firs time!)
• pumpkin sourdough granola
• elderberry syrup
• peach cobbler
• pumpkin bread
• baked oatmeal

I hope I can squeeze it all in even with all of our coming and going.

The food.

I hope you didn’t miss last week’s posts. I shared some amazing peach recipes!! Grain free peach cobbler creamsicles, peaches and cream overnight oats and five minute peach jam – all delicious.

I also shared my recipe for homemade lunch meat. It is perfect for school lunches! And if you’re looking for more great lunch box ideas you can still get the Kitchen Stewardship lunch box e-book 35% off right now.

This week is all about the veggies! I’ve got some great summer vegetable recipes coming.

I had some help planning my menu this week. My four year old gave me lots of suggestions. They included tacos with peas inside and just fresh fruits and vegetables. I used his ideas and tweaked them just a bit to make them into full meals.

Here is our allergen friendly meal plan for the week. Hopefully we can stay on top of a mold free, allergy free rotational diet and have everyone feeling their best. And hopefully we have a great time of celebration!

What is on your menu this week? Any summer birthdays coming up?

Sunday
B – sausage, malt-o-meal | broth w/ steak and zucchini, sd bread | yogurt w/ honey, peaches
L – meatball soup, zucchini crackers w/ cheese and sausage
D – bbq short ribs, mashed potatoes, roasted cauliflower and Brussels sprouts
*make elderberry syrup, make peach cobbler

Monday
B – yogurt, granola, fruit | broth w/ salmon and pumpkin
L – meatball soup, crackers
D – sloppy joes, chips, broccoli
*make granola, make sd bread, soak quinoa

Tuesday
B – hard boiled egg, toast | salted caramel custard w/ sd granola
L – sloppy joe, pepper slices
D – roast chicken, quinoa, beans
*soak tortillas, make broth, soak oats for oatmeal

Wednesday
B – baked oatmeal | chicken salad, beans
L – chicken salad, crackers, cucumbers
D – tacos on gf tortillas, peas
*soak flour for pumpkin bread

Thursday
B – cereal, fruit | sd bread w/ avocado, molasses tonic
L – taco bowls
D – pumpkin soup, pumpkin bread, cheese slices
*roast squash, make popsicles, make pumpkin bread, make scones

Friday (1st Birthday!!)
B – baked oatmeal, fruit | pumpkin soup, scone
L – pumpkin soup, pumpkin bread
D – dinner birthday cake, broccoli, pears
*soak flour for waffles

Saturday
B – kids choice – blueberry strawberry smoothie, granola w/ milk | salted caramel custard w/ granola
L – leftover cake
D – bacon, soaked zucchini waffles, peach topping, beans
*make peach topping

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.

This week’s allergen friendly meal plan focuses on peaches and more dietary experiments. It’s time to get more detailed with meal plans!

Happy Sunday! I’m starting this morning very thankful for a new day. Last night I had one of the most intense headaches ever. Praise the Lord it is gone now. And hopefully it will stay away.

The week ahead.

We’ve got a somewhat busy week ahead. We are meeting my daughter’s potential piano teacher. We need to get to the local meat market. And we have to decide if my daughter is going to take dance class again this year since signs us are this week. We will, of course, make lots of time for playing!

The other big event is my husband and oldest having a father daughter camping trip!

More diet changes.

My headache last night was likely from die off since I started a new probiotic a week ago. So I’m taking a few days off from it and starting again with an even smaller dose.

I think we determined the culprit foods for my little one the last couple weeks were egg whites and rice. Now that those are out she’s been doing well.

I’ve also been researching diet related to mold allergies a lot. My oldest has a bad mold allergy. So we are going to experiment most of the week. The biggest challenges are

• no leftovers more than 24 hours old…so I’m going to try freezing leftovers right after a meal
• no cultured/fermented food…cheese, yogurt, sourdough, fermented cod liver oil, etc.
• no smoked meats…sausage, bacon, ham, etc.
• no eggs, nuts, corn, tomatoes, potatoes or dried fruit

So I’m trying to really plan out every meal (as you’ll see in the menu) to make sure I have stuff for her.

Work in the kitchen.

This week it’s time to can peaches! I have to take care of this task before peaches are done. This will be my first canning of the year. Hopefully I can find the time to do it!!

In addition to peaches here are my kitchen projects:

• prepare camping food
• make breakfast bars (new recipe)
• make breakfast cookies (new recipe)
• make sd bread
• make Miracle Whip®
• make sd english muffins

Lots of great food.

Last week was all about blueberries, and I posted some delicious recipes – blueberry cheesecake pops, fruity breakfast cake and traditional blueberry pie.

This week it is all about peaches! You don’t want to miss any of these. I had so much to share I’ve actually got FOUR new recipes coming this week.

Here is this week’s allergen friendly meal plan. I’ve got lots of simple foods and hopefully enough details that we can really give this mold free diet a try. The lunches listed are for my daughter.

What is on your menu this week? Are you enjoying lots of fresh peaches?

Sunday
B – cereal, fruit | salted caramel custard w/ nectarine, sd cherry granola | toast with sunbutter
L – tuna salad and bacon sandwiches, squash, nectarines
D – grilled hamburgers and corn, beans, applesauce
*make mayo, soak flour for bars

Monday
B – yogurt, granola | sd bread w/ avocado, tuna salad | granola w/ milk
L – leftover burger, peppers, crackers
D – chicken broccoli noodle casserole, applesauce
*make bars, soak flour for cookies

Tuesday
B – bars, fruit | broth w/ chicken, peas, spinach
L – chicken broccoli noodle casserole
D – meatballs, rice, peas
*make cookies, make sd bread

Wednesday
B – cookies, yogurt | broth w/ meatball and beans, cookie | cookie, milk
L – meatballs, rice peas
D – pork chops, baked sweet potatoes, cauliflower
*soak oats, can peaches, soak quinoa, freeze peaches, freeze tomatoes

Thursday
B – oat cups | broth w/ pork and avocado
L –  sunbutter and jelly sandwich, cucumbers
D – honey mustard chicken breasts, quinoa, beans
*make graham crackers, prep camping food, make peach jam

Friday
B – yogurt, granola, fruit | salted caramel custard w/ cherries
L – chicken, crackers, broccoli
D – camping | scrambled eggs, toast, peas
*prep camping food

Saturday
B – camping | sd bread w/ avocado, sardines
L – camping
D – grilled steak, zucchini and peaches, french fries
*make sd english muffins

This week’s allergen friendly meal plan is all about enjoying summer, keeping up with fresh produce and sticking to a rotational diet.

Welcome to August! It’s the last month before the craziness of fall schedules begins. It is also time to start the thing I’m dreading…having my son skip naps a few times a week to prepare him for afternoon preschool.

We had a wonderful week of no activities last week. I think we all needed that. This week it’s back to the usual orthodontist, groceries, etc.

What’s happening in the kitchen?

I’m doing my best to keep up with all of our fresh produce. Blueberries are now done. But I’m still working on zucchini and beans. I’ve already got quite a bit of both in the freezer.

Next up will be freezing corn and canning peaches. And tomatoes are starting to ripen. I’ll stash those in the freezer to use later for spaghetti sauce.

As usual I have a pretty ambitious kitchen to-do list that includes:

• granola
• zucchini bread
• wheat bread
• peach cobbler
• peach jam
• cornbread
• sourdough bread
• freeze beans

What’s OFF the menu?

Last week was a bit off for my little one (and for me!). I first thought it was from blueberries (and I missed out on blueberry pie!). Then I thought maybe egg whites. But I finally concluded that it was from rice.

So scratch that off my list of grains. I’m now down to rye, wheat, corn, sorghum and teff.

I had been working on creating first birthday cupcakes…but I was using rice. I’m not ready to give my daughter any of the grains I just mentioned. So looks like it’s back to the drawing board for her birthday dessert.

On a good note I finally started my probiotic! And so far it seems to be going ok. Hopefully soon I can give it to my little one as well. We both desperately need it.

I also had my thyroid tested. Everything looks good. I’m glad that is staying stable amidst all the stress.

Since I am adding more wheat to my diet I am still considering letting the big kids have it once in a while too. So this week I will be experimenting and watching for any reactions.

What’s cooking?

We were very busy using up blueberries the last couple weeks. We made an amazing blueberry pie. My oldest learned to make one all by herself! Be on the lookout this week for some delicious blueberry recipes.

Last week I posted recipes for sweet potato salmon burgers and homemade tallow french fries. I also shared my daily moments that matter.

I’m still working on stretching our meat budget. And I’m doing some recipe creating this week. Of course we’ve got seasonal produce on the menu as well.

I’m also making a meal for our neighbor that just had a baby. So I’ll be doing a double batch of dinner one night.

Here is our allergen friendly meal plan for the week. Nothing fancy. Just simple, in season food.

What is on your menu?

Sunday
B – toast w/ sunbutter, peaches | broth w/ squash, peas and salmon
L – cp roast beef, roasted potatoes, broccoli | roast beef, peas, squash
D – grilled cheese, salad, beans, blueberry applesauce | roast beef, beans, sd bread
*soak flour for zucchini bread, soak oats for granola, freeze beans, make jello, make sd bread

Monday
B – yogurt, granola, blueberries | broth w/ beef and beans, sd bread
D – zucchini soup, zucchini bread, cheese
*make zucchini bread, dry oats, freeze beans

Tuesday
B – zucchini bread, yogurt | broth w/ sardines, pumpkin, spinach
D – beef and bean stir fry over rice
*prepare oats, make granola

Wednesday
B – overnight peach oats | salted caramel custard w/ cherries
D – goulash, broccoli, garlic toast | broth w/ ground beef, peas
*soak flour for bread, make peach cobbler, soak lentils, make extra goulash

Thursday
B – baked egg puffs, toast | sd bread w/ avocado
D – creamy red lentil and sausage stew, bread w/ peach jam
*make bread, make peach jam, roast squash

Friday
B – granola bar, yogurt | leftover soup
D – peach breakfast tart, bacon, caramelized Brussels sprouts, corn on the cob
*soak flour for cornbread, soak beans

Saturday
B – kids’ choice | salted caramel custard
D – orca bean and squash chili, cornbread
*make cornbread