Jessica's Jottings:

On faith, food, family and frugality

Meal Plan for 5/12-5/18

This Week’s Menu:

Sunday, May 12

Breakfast: Eggs, bacon, and buttered bread
Lunch: Leftover taco salads and green beans
Dinner: Turkey Basmati Rice Pilaf

Tasks: Soak bread dough, Soak dough for pita bread. Soak raw almonds. Soak oatmeal for breakfast.

Monday, May 13

Breakfast: Creamy oatmeal
Lunch: Leftovers
Dinner: Chicken salad with pita bread.

Tasks: Dehydrate almonds in my new dehydrator!!!

Tuesday, May 14

Breakfast: Paleo Pumpkin Muffins and Lemon Poppyseed Muffins
Lunch: Chicken soup with buttered bread
Dinner: Cheesy potato, sausage, and spinach soup and bread

Tasks: Soak oats for oatmeal.

Wednesday, May 15

Breakfast: Baked oatmeal
Lunch: Leftovers or salmon patties
Dinner: Steak stirfry

Tasks:

Thursday, May 16 (Out for lunch after appointment with new nutritionist, small group)

Breakfast: Chocolate Chunk Zucchini Muffins, bacon, and scrambled eggs with remaining grated zucchini (super moist and the kids love it)
Lunch: Cheese, ham, and leftover pita bread for “sandwiches”, carrot and celery sticks, and apples
Dinner: Leftover soup for grown ups, leftover stir fry for kids

Tasks: Make up a batch of mayonnaise. Pack up the lunch picnic. Make bread.

Friday, May 17

Breakfast: Fisherman’s Breakfast and tropical smoothies
Lunch:  Leftovers
Dinner: Butternut Squash Pizzas and salad

Tasks: Soak flour for pancakes. Make up a fresh batch of Sweet Onion Poppyseed Dressing.

Saturday, May 18

Breakfast: Pancakes
Lunch: Leftovers
Dinner: Easy & Delicious Thai Curry and Tom Kha Ghai

Tasks: Get next week’s meal plan together.

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Hopscotch Meal Plan, 5/5 – 5/11/13

Exciting things are happening in our house! However, an “elimination trial” is a “trial” and must come to an end at some point. My husband has been great about turning our food choices topsy turvy temporarily, but wants to know what the plan is. So…here’s what the plan is, as related in an email response.

“I figured we’d reincorporate grains on Monday and give that a good 72-96 hours to see if any particular symptoms re-emerge. Then, on Thursday or Friday, we’ll add milk back in.” I decided to go with 96 hours after I read from this page:

“One more comment on food sensitivities: Think about them on a spectrum. You can be highly sensitive to some foods – you eat them and you get a reaction. But there can also be many foods to which you are sensitive, but to a lesser degree. These are ones that are impossible to figure out on your own. You can get a reaction to a food up to 3 days later (you can’t always look at your last meal). Additionally, you might not get a reaction if you eat a lesser sensitive food in isolation, but if you combined 2, 3, or 4 of these lesser sensitive foods, you can get a big reaction.”

Ay-yai-yai! This further proves the need for excellent documentation when you suspect food sensitivities or intolerance.

Where things currently stand:

  • Child One is having regular, easier bowel movements.
  • Child Two is doing better, but not perfect, about each bowel movement not being diarrheal. I still think there’s an irritant that I’m missing.
  • Child Three’s nose has finally, finally, finally dried up and stools are no longer white.

All of this started with the grain-free and improved with dairy-free.  So…we’ll see what happens when we reintroduce the grains a little at a time. Also, there are a lot of different kinds of grain, so it’s entirely possible that they can do corn/millet/quinoa, but not wheat/oats/rice…or something like that. With the kids being as young as they are, only trial and error (and careful documentation!) will tell us for sure.

I also intend to soak all of the grains (sticking with wheat and oats) that we eat this week to see if that makes a difference in whether or not symptoms are reintroduced. I guess that’s technically stacking the deck somewhat, but I so hate to see my kids suffer. 😦

This Week’s Menu:

Sunday, May 5

Breakfast: Eggs, sausage, caramelized turnips and Grain-Free Lemon Poppy seed Muffins for the kids to have a grain-free snack at church
Lunch: Leftovers
Dinner: Leftovers

Tasks: Soak bread dough, watch water kefir video. Make sunbutter. Soak dough for pita bread.

Monday, May 6 (Adding grain back in.)

Breakfast: Peach french toast
Lunch: Leftovers
Dinner:
Chicken salad with pita bread. (The chicken salad and crepes were a HUGE hit last week, but the crepes called for a crazy number of eggs, so we’re going to try the pita bread.)

Tasks: Bake bread for breakfast. Mix nuts and coconut chips with diced figs to make granola bars for a snack. Make strawberry fruit snacks. Soak dough for biscuits. Thaw out a pound of ground beef and a bag of black beans.

Tuesday, May 7

Breakfast: Eggs, sausage and biscuits
Lunch: Leftovers
Dinner: Mexican Stuffed Peppers

Tasks: Thaw out a few whole chickens. Soak oats for oatmeal.

Wednesday, May 8

Breakfast: Baked oatmeal
Lunch: Leftovers or salmon patties
Dinner:
Roasted chicken with baked potatoes and butternut squash fries

Tasks:  Roast a head of garlic for the fauxtatoes.

Thursday, May 9

Breakfast: Paleo Pumpkin Muffins from the leftover butternut squash and fried eggs
Lunch: Leftovers
Dinner: 
Salmon Croquettes with Romanesco Sauce with Roasted Garlic Mashed Potatoes – only they’ll be “faux-tatoes” as we’ve got some cauliflower that we need to use up. (We totally changed up our dinner menus last week to account for grandparents, so I’m scheduling these meals again.)

Tasks: Make Chai Tea Concentrate, pull out a pound of meat to thaw.

Friday, May 10 (Adding milk back in)

Breakfast: Veggie omelets with yogurt smoothies
Lunch:  Leftovers
Dinner: Meatloaf, salad, and carrot fries

Tasks: Soak flour for pancakes.

Saturday, May 11

Breakfast: Pancakes
Lunch: Leftovers
Dinner:
Leftovers or pizza or Indian food

Tasks: Get next week’s meal plan together.

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