Jessica's Jottings:

On faith, food, family and frugality

Gluten- and Dairy-free Menu, Week One

on February 2, 2013

I LOVE finding new recipes through this intentional meal planning system! Between the various food blogs I follow and searching on Pinterest, I’ve got an abundance of new recipes to try.

From Last Week:

The Salmon Croquettes with Romesco Sauce were fantastic!!! I didn’t have any celery, so I used some chopped apple instead. They were amazing! The baby inhaled them. 😀

And, I must say the Braised Chicken with Butternut Squash was delicious!

Nathan, baby and I really like the Cauliflower and Chicken Fried “Rice”, but the other kids did not. All of the muffins (Banana and Apple Cinnamon) have a been a big hit.

We are now two days into our gluten- and dairy-free trial. My chronically constipated daughter has had two bowel movements today. I don’t know that I can say how ecstatically excited I am by this.

Our Calcium supplements (and other supplements for the trial) came in today and the kids LOVE the Childlife Liquid Calcium with Magnesium. Hooray!

This Week’s Menu:

Sunday, February 3

Breakfast: Bacon Egg Biscuits (Homemade Biscuits made with GF all-purpose flour)
Lunch: Leftovers
Dinner: Super Bowl Party – yeah, this will be interesting. We’re going out and I have no idea what this will look like.

Tasks: Make Crock Pot Spinach Dip for the party. Make chocolate rice pudding as a treat for potty training successes.* Pull a chicken and 2 jars of chicken broth out of the freezer.

Monday, February 4

Breakfast: Apple Cinnamon Coconut Flour muffins and oranges or grapefruit
Lunch: Tomato soup
Roasted chicken, baked potatoes, salad and carrot fries

Tasks: Check kombucha, soak pinto beans over night, make grain-free granola

Tuesday, February 5

Breakfast: Grain-free granola with strawberries and rice milk
Dinner: Taco salads with refried beans (Birds on a Wire night!)

Tasks: Cook pintos in crock pot and package leftovers up in freezer bags. Shred potatoes for hashbrowns – freeze the extras.

Wednesday, February 6

Breakfast: Banana muffins and hashbrowns
Lunch: Leftovers

Tasks: Pull shredded zucchini and lamb chops out of the freezer.

Thursday, February 7

Breakfast: Grain-free, Gluten-free Chocolate Chunk Zucchini Muffins
Lunch: Leftovers
Greek Lamb Stew  (Small Group tonight!)

Tasks: Make Healthy Cookie Dough Balls, assemble Rice Pudding before bed, adding chopped apricots and figs. Pull turkey out of the freezer.

Friday, February 8

Breakfast: Crock pot Rice Pudding with Fruit – subbing rice milk for cow’s milk and coconut oil for the butter
Lunch: Leftovers
Gluten-free Turkey Pesto Pasta

Tasks: Assemble dinner for Saturday and refrigerate.

Saturday, February 9

Breakfast: Gluten-free pancakes or waffles, chef’s choice
Lunch: Leftovers
Slow Cooker Honey Mustard Chicken and cornbread (using a gluten-free flour)

Tasks: Get dinner started in the crockpot.

*We’ve been using M&M’s. But…they’re “milk” chocolate. And, really, it’s not been as successful of a training method as it has been in the past.


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