Menu Plan Monday June 26-July 2

We had another bad week filled with reactions last week. I learned a lot about salicylate intolerance when my daughter had a reaction to the almond flour cookies I had been baking as an attempt for her to have a gluten-free treat. This seems to be our norm lately as we experiment with new foods to find out what she can and cannot eat. Although she has had extensive food allergy testing, not all allergies and intolerances will show up on tests, so it is a matter of trial and error.

This week I am experimenting with oats and oat flour to try to hit on a muffin recipe that she likes. My girl loves her baked goods. One obstacle here is that many recipes call for cocoa powder which we try to avoid because then my son can't eat them. So if anyone has any great wheat and nut free recipes, please send them my way!

My menu this week focuses on using the seasonal veggies from our garden. My husband has a huge garden on our farm, and we have enjoyed our harvest. Right now we have a lot of zucchini, yellow squash and potatoes with with a few carrots. We also have a lot of green peas that were picked and frozen. Having a garden does save us some money (though not time!), but the greatest benefit is that I know how the food was handled. I don't have to worry about pesticide allergies or cross-contamination. Everything goes from the garden to my sink where I can wash it and prepare it. Peace of mind is worth a lot!

Roasted Squash

Ready for the oven

We have a lot of squash from our garden. While I like it in casseroles, soups, and even zucchini bread, I am super busy this week with taking my kids to dance camp and library camp, so I don't have time to prepare it multiple ways. This week I am roasting it to keep it healthy and simple.

To roast it, I slice it into circles, spread it out evenly on a baking sheet, brush with olive oil, and then sprinkle with Himalayan salt, pepper, and garlic powder. I roast it at 375 for 30-45 minutes depending on how thick it is sliced and how large the seeds are. Squash with larger seeds need less time.

Ready for the table

The flavor is fantastic! And this method uses a lot less oil than traditional frying without leaving you with slimy, mushy squash.


Meal Plan
For my menu plan, I loosely plan breakfasts, lunches, and snacks, but I get more specific with dinners. I may assign days for specific meals, but that is always subject to change. I can't wait to review my new finds next week!

Breakfasts 
Flourless muffins, granola bars, oatmeal, plain egg omelets, sausage, bacon, fruit 

Lunches
Dinner leftovers, chicken breasts, smoothies, peanut butter,  fresh fruit/vegetables

Dinners 
Monday: Slow cooked pinto beans, chipotle chicken sausage, roasted zucchini/yellow squash
Tuesday: Slow cooked roast, potatoes, carrots
Wednesday: Baked caprese salad - Simplified!
Thursday: Mini Turkey Meatloaf and Green Beans Sheet Pan Dinner
Friday: Grilled steaks and hamburger patties, corn, baked potatoes
Saturday: Quinoa spaghetti with meat sauce, green peas
Sunday:  Leftover buffet

Snacks
Yogurt, smoothies, 

Meal Plan Monday June 19-25

Life gets tough. Sometimes we need time to recuperate. I had to take the last month to breathe. Of course during that time, my daughter and I had a respiratory virus, and then she got a double ear infection. So I didn't get to breathe that much. And in truth, being out of my daily routines was more rough than helpful. But that happens.

I did learn a lot in the last month. I have learned about food and what certain foods do to me and my kids. I have learned about histamine reactions and how nausea can go hand-in-hand with itchy skin. I learned about being the kind of mom I want to be rather than what society tells me to be. And I learned about my kids and what is best for them. So there's a lot to write and share.  But for today, let me just ease back into this whole blogging thing with this week's meal plan.

Our meal planning has gone totally whackadoo lately because of the kids' immune systems. I still have to make separate meals for them to accommodate being gluten free, which from a horrible experiment we learned is an absolute necessity, not just a doctor's recommendations. We've also had a plentiful garden this summer, so I have been incorporating our fresh veggies whenever possible. Add to that a crazy schedule because of library camp, dance camp, and wildlife classes, and you get a mixed up menu that seems redundant every week.

Later this week I also hope to write about my newfound-love - the Ninja Blender. It was a huge splurge, but now I feel like it was a necessity. The kids have smoothie fever, and it has been a lifesaver. They fill up on wholesome fruits, veggies, and seeds without additives, and even my hypersensitive child handles it with a smile instead of a complaint.

For my menu plan, I loosely plan breakfasts, lunches, and snacks, but I get more specific with dinners. I may assign days for specific meals, but that is always subject to change. I can't wait to review my new finds next week!

Breakfasts 
Flourless muffins, granola bars, oatmeal, plain egg omelets, sausage, bacon, fruit 

Lunches
Dinner leftovers, chicken breasts, smoothies, peanut butter,  fresh fruit/vegetables

Dinners 
Monday: Gnocchi kale chicken alfredo
Tuesday: Sausage, peppers, potatoes, onions, and squash
Wednesday: Baked caprese salad
Thursday: Pinto beans, sausage patties, spinach
Friday: Grilled steaks and hamburger patties, corn, baked potatoes
Saturday: Take out barbecue
Sunday:  Leftover buffet

Snacks
Yogurt, smoothies, almond flour cookies,