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    GFCF Meal Plan for Mar 17-24

    March 19, 2008 by Brandy Vencel

    Another week, another meal plan. Such is life. A meal plan is a great organizational tool. I can’t remember when it was that I first discovered this. I have photos of me preparing a meal plan and corresponding grocery list back when I had only a single newborn. I look so young in that photo; I was 24 at the time.

    It is my belief that a meal plan is one of the best tools when living on a GFCF or otherwise strict diet. The reason for this is that there is hardly such a thing as a quick, fast, convenience food for this diet. At least not one of much substance. For instance, we will be heading to Chili’s this weekend for a family meal. The kids can eat black beans, hamburger patties, and bar-be-que sauce. That’s it. This isn’t even a meal, but two sides that must be ordered separately and with care.

    Even if a family is planning on eating out, it is helpful to have compiled a list, in advance, of the possible options. Almost everything on the average restaurant menu will contain gluten, casein, soy, or some artifical additive that might trip up The Diet. My sister has done a wonderful job compiling a list of every possible restaurant {fast food and otherwise} and exactly what is safe for the children at each one. {Her husband likes to eat out a lot.}

    So planning is essential if you want to avoid potential mishaps.

    Here is this week’s menu:

    Monday, March 17
    Breakfast: Blonde GFCF Blender Batter Pancakes
    Lunch: Baja Fresh, our Monday tradition with Granmama {Si took leftover chili from the weekend}
    Dinner: Lentil burgers, salad, homefries {Did you know burned lentils smell like coffee? Ask me how I know…}

    Tuesday, March 18
    Breakfast: Brunette GFCF Blender Batter Pancakes
    Lunch: Leftover spagetti from the weekend. The kids had brown rice noodles while I had the gluten variety. My morning sickness objects to rice pasta. Si had chili for the second day in a row.
    Dinner: Ground beef tacos {seasoning recipe is here…make sure and use 100% corn tortillas treated with lime} topped with lots of raw veggies {lettuce, onion, tomato, avocado}, vegetarian refried beans on the side

    Wednesday, March 19
    Breakfast: Scrambled eggs, followed up two hours later with a fruit smoothie made from oranges, bananas, blueberries, and almond milk
    Lunch: Leftover tacos for everyone
    Dinner: Invited to my parents’ house! Let’s hear it for a cooking break!

    Thursday, March 20
    Breakfast: Blonde GFCF Blender Batter Pancakes
    Lunch: Hot dogs {no buns for the GFCF kiddos, plus they get special hot dogs from Trader Joe’s that are nitrate/nitrite free as well as GFCF and soy-free}
    Dinner: Savory herb pot roast, roasted veggies {carrots, celery, potatoes}, and gingerbread from the new cookbook Grace bought me called The Kid-Friendly ADHD and Autism Cookbook!

    Friday, March 21
    Breakfast: Brunette GFCF Blender Batter Pancakes
    Lunch: Leftover pot roast, etc.
    Dinner: Savory Cabbage Soup {Someday, I will post this recipe. The secret ingredient is GFCF safe Chorizo Chicken Sausage from Trader Joe’s.}

    Saturday, March 22
    Breakfast: Blonde GFCF Blender Batter Pancakes
    Lunch: Leftover pot roast
    Dinner: A truly safe birthday party! I am bringing an extra cake for the allergic kids.

    Sunday, March 23
    Breakfast: Scrambled eggs and fruit slices
    Lunch: Chili’s with family
    Dinner: Leftover soup {we are having a long day of time with family and this will be something simple when we return}

    Monday, March 24
    Breakfast: GFCF Blender Batter Pancakes
    Lunch: Baja Fresh, of course!
    Dinner: Lentil burgers, salad, and oven-fried seasoned potatoes

    A simple meal plan for a busy week. As usual, I have a chicken or two in the freezer that I can roast if we look like we’re going to run out of food before the week is up. This is one of my typical backup plans. Do you have a plan for this week?

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