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    GFCF Meal Plan for Mar 24-31

    March 25, 2008 by Brandy Vencel

    If I keep posting meal plans much longer, you all are going to realize how boring I am, serving the same foods all the time. There are a few reasons for this. The main is price. I buy meats on sale, and if they aren’t on sale, we are stuck with whole chickens and ground beef, both of which stretch just as I like them to. The other reason is morning-afternoon-and-night sickness. Even though it’s gotten better, I just can’t seem to eat much variety. I tried incorporating my chili recipe {a family favorite} back into the menu a week or two ago, and I just felt sick each time I served it.

    So, for now we are stuck. It is just one of those times in life, and it will pass.

    So, here is the plan, which is actually already beginning to rearrange itself as I forgot to defrost the chickens…But that is another story.

    Monday, March 24
    Breakfast: Blonde GFCF Blender Batter Pancakes
    Lunch: Leftover odds and ends from the weekend
    Dinner: Pot roast with veggies and apple slices

    Tuesday, March 25
    Breakfast: Brunette GFCF Blender Batter Pancakes
    Lunch: Leftover pot roast, veggies, and more apple slices
    Dinner: Roast chickens {I’m roasting two, but only seasoning one because the other will be made into chicken salad later in the week} with chimichurri sauce, salad, and a potato dish on the side

    Wednesday, March 26
    Breakfast: Blonde GFCF Blender Batter Pancakes
    Lunch: Sandwiches {on rice bread for the GFCF kids} at my mom’s house
    Dinner: Chicken tacos with salad {avocado!!} and refried beans

    Thursday, March 27
    Breakfast: Brunette 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: Chicken salad on a bed of lettuce topped with avocado and tomato and a homemade cilantro vinegrette

    Friday, March 28
    Breakfast: Blonde GFCF Blender Batter Pancakes
    Lunch: Leftover chicken salad
    Dinner: Spagetti {GFCF kids use brown rice noodles} and salad

    Saturday, March 29
    Breakfast: Brunette GFCF Blender Batter Pancakes
    Lunch: Leftover spagetti and fruit slices
    Dinner: Picadillo over jasmine rice {I get my Picadillo–or Mexican hash–recipe from Betty Crocker’s Slow Cooker Cookbook}

    Sunday, March 30
    Breakfast: Banana/orange/blueberry/almond milk smoothies
    Lunch: Leftover picadillo and rice
    Dinner: Fried eggs, country potatoes

    Monday, March 31
    Breakfast: Blonde GFCF Blender Batter Pancakes
    Lunch: Baja Fresh, of course!
    Dinner: Lentil burgers {GFCF means NO BUNS}, salad, and oven-fried seasoned potatoes

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