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    GFCF Meal Plan for Feb 25-Mar 3

    February 26, 2008 by Brandy Vencel

    I promised Kimbrah a while back that I would get her a GFCF weekly plan for one of her readers. And then I got distracted by Obamarama and forgot! This is my attempt to make it up to her.

    This is the actual plan for this week. The meals are a little strange when compared with our usual simple fare. The morning sickness has definitely changed our eating. I can’t bear many soups, even though we were eating five different soups a week earlier this winter!

    A couple tips for GFCF newbies: always check labels. I don’t just cook from scratch for fun. Most canned foods are no-nos for our family. Our two oldest kids aren’t just GFCF. They are also soy-free and off of almost all artificial flavors, preservatives, and colors. This is a necessity for health and sensitivity reasons. Condiments will be especially difficult at times. Also, you must check labels every time. Recipes can change, and there might not be any notice. Checking labels is the number one way of protecting your kids.

    Also, if you begin to go GFCF, see an improvement in your child, and then see a decline a week or two later, you might want to check for an additional food allergy rather than assuming that GFCF doesn’t help. Many children with GFCF allergies are also allergic to soy and/or corn because those proteins are very similar in structure to gluten and casien. A lot of GFCF foods contain these two substitutes. Cooking from scratch will allow you to use amaranth, teff, rice, and other grains that have different proteins. Blood tests are great, but many of us figured this out using elimination diets, and you can, too! Talk to your doctor if you need help. A nurse at our doctor’s office was able to advise us with the trials of elimination.

    So, here we go. I will give breakfast, lunch and dinner. Lunch, as a rule, is leftovers from the night before. I always make enough to recycle! This saves me tons of time. Breakfast is almost always the same thing, too. {Especially right now. I am desperate for my co-op order, but have to wait another two weeks!} Don’t expect variety from me–we are creatures of habit around here.

    Monday, February 25
    Breakfast: GFCF Blender Batter Pancakes {original recipe by Sue Gregg, but I grind everything in a coffee maker first because I don’t like chunky pancakes!}
    Lunch: Baja Fresh, compliments of my mom {Baja Fresh is not certified GFCF, but I find my children handle their rice, beans, corn chips, etc. just fine}
    Dinner: GFCF pizza dough {there is a good recipe here, and another is here} topped with Trader Joe’s pizza sauce, sheep’s milk pecorino romano cheese, red onion, red bell pepper, and nitrite/nitrate free chicken sausage

    Note: Sheep’s milk contains casein, but a different sort than cow’s milk. Very sensitive children {or children just beginning to eliminate casein} should eat the pizza without cheese.

    Tuesday, February 26
    Breakfast: GFCF Corn Cakes
    Lunch: Leftover pizza
    Dinner: Taco night. 1.25 lb. ground beef topped with homemade taco seasoning mix plus 1/2 tsp. sea salt, 100% corn {treated with lime} tortillas lightly fried in olive oil, typical toppings like lettuce, tomato, avocado and cheese {goat cheese for the babes}, also vegetarian refried beans {yes, from a can} and no rice because everyone snubbed it last time!

    Wednesday, February 27
    Breakfast: GFCF Blender Batter Pancakes
    Lunch: Leftover tacos and beans
    Dinner: Homemade meat spagetti sauce, over brown rice noodles for the kids and regular noodles for the rest, breadsticks {made with some leftover pizza dough from Monday), and salad (topped with homemade cilantro vinegrette for the sensitive kids}

    Thursday, February 28
    Breakfast: GFCF Blender Batter Pancakes
    Lunch: Leftover spagetti and salad
    Dinner: Savory Cabbage and Pork Soup {from p. 22 of Betty Crocker’s Slow Cooker Cookbook}, substituting nitrite/nitrate free 100% meat sausage for the pork…makes it easier for babies to chew!

    Friday, February 29
    Breakfast: GFCF Blender Batter Pancakes
    Lunch: Leftover cabbage soup
    Dinner: Hamburgers {without buns for GFCF…and make sure those patties are 100% meat with no gluten fillers!}, homefries {this can be as easy as slicing up some potatoes and frying them in a skillet, or covering them lightly with olive oil and GFCF seasoning salt and baking them in the oven}, and salad {don’t forget to check those dressing labels for the wee ones}

    Saturday, March 1
    Breakfast: Scrambled eggs and apple slices
    Lunch: A.’s birthday party…homemade chili, salad, hot dogs {no buns for GFCF, plus the sensitive kids are getting special all meat, certified GFCF, nitrite/nitrate free dogs}, GFCF chips {Mission tortilla chips are usually a safe bet}, GFCF cake, and raspberry 100% fruit sorbet
    Dinner: Leftover birthday food

    Sunday, March 2
    Breakfast: Scrambled eggs and orange slices
    Lunch: Clean the fridge of all the tiny leftover containers!
    Dinner: Our tradition, breakfast for dinner, fried eggs, country fried potatoes, etc.

    Monday, March 3
    Breakfast: GFCF Blender Batter Pancakes
    Lunch: Baja Fresh takeout, treated by Mom, our Monday tradition
    Dinner: Turkey Stirfry Stew from Nourishing Traditions using the one soy sauce my kids can tolerate…San-J Brand Organic Wheat-free Tamari Soy Sauce that is naturally fermented.

    One final note…
    If you really want to go GFCF, I suggest that you sit down and look at what you usually feed your kids. Pick your favorite ten recipes, and figure out what you can substitute. For instance, replace that Cambell’s MSG-filled chicken broth with a quart of organic free-range chicken broth with no preservatives other than salt! Replace wheat with a gluten-free grain, or pretend your family is on the Atkins diet and take the starch out altogether. Serve potatoes or rice instead of bread as a side dish.

    If you are going to do GFCF long term, your mantra must be substitute, substitute, substitute. You really can make your old food in a new way and accomodate your family’s taste and style of eating in the process.

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    2 Comments

  • Reply Brandy February 26, 2008 at 10:08 pm

    You are welcome welcome welcome!

    I just wish I had remembered sooner. Sorry.

    Ps. I plan to make this a somewhat weekly event. I mean, I write a meal plan down every week, so why not share it? Hopefully, it’ll help people in the process.

  • Reply Kimbrah February 26, 2008 at 10:02 pm

    Thank you Thank you Thank you!!!

    I am heading over to link to this right now. Great advice!

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