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    GFCF Meal Plan for Mar 31-Apr 7

    April 1, 2008 by Brandy Vencel

    Good morning, and welcome to another weekly gluten-free, casein-free, soy-free, and almost everything artificial free meal plan. Why almost everything? Because we just can’t guarantee what those chickens were fed.

    So pray we find our own land. I told Si I would raise the chickens myself. Talk about truly safe eggs. There is nothing like doing something yourself, especially if you want it done your way.

    Before we start, Sallie is going to be taking down her blog. Because of this, I’m snagging her recipe for taco seasoning and posting it here in case any of you need a copy {hope you don’t mind, Sallie!}:

    6 tsp chili powder
    4 and 1/2 tsp cumin
    5 tsp paprika
    3 tsp onion powder
    2 and 1/2 tsp garlic powder
    1/8 to 1/4 tsp cayenne pepper
    I also add 1/2 tsp sea salt

    Monday, March 31
    Breakfast: Brunette GFCF Blender Batter Pancakes
    Lunch: Baja Fresh, our Monday tradition with Granmama }Si took leftover chicken from the weekend|
    Dinner: Roasted chicken burgers, salad, country potatoes }throw in bell peppers and onions for extra yum!|

    Tuesday, April 1
    Breakfast: Scrambled eggs followed by almond slices
    Lunch: Homemade popcorn, apple slices dipped in peanut butter
    Dinner: The Pioneer Woman’s Favorite Salad Ever, Ever, Ever, Ever Substitute Pad Thai rice noodles and gluten free soy sauce to make it GF. Naturally fermented soy sauce tends to not be allergenic {natural fermentation breaks down those pesky proteins for us}, so this is a must for mostly SF kids, though a severe allergy will have to avoid it altogether. Please note that some kids are severely allergic to ginger and will freak out and/or break out into hives. If this is the case with your child, find a different dressing recipe! Also, top with leftover cooked chicken meat scraps if your husband insists on being a carnivore at all times.
    Dessert: Homemade strawberry shortcake! {We never do dessert. I am so excited. Cake is GFCF Pound Cake, strawberries, strawberry sauce made by pureeing a portion of the berries and sweetening with sugar, and topped with powdered sugar.}

    Wednesday, April 2
    Breakfast: Blonde GFCF Blender Batter Pancakes
    Lunch: Leftover salad
    Dinner: Beef tacos using 100% corn {treated with lime–helps with digestion!} tortillas, topped with loads of veggies, homemade dressing, and vegetarian refried beans {If you are buying canned beans, checking labels is a MUST. Never buy anything containing modified food starch or MSG–both can cause a gluten reaction.}

    Thursday, April 3
    Breakfast: Brunette GFCF Blender Batter Pancakes
    Lunch: Leftover tacos & beans
    Dinner: Spagetti {use brown rice noodles to make GFCF, homemade sauce is always safest}, salad

    Friday, April 4
    Breakfast: Blonde GFCF Blender Batter Pancakes
    Lunch: Visiting the great grandparents
    Dinner: Lentil burgers, salad, homefries

    Saturday, April 5
    Breakfast: Brunette GFCF Blender Batter Pancakes
    Lunch: Leftovers
    Dinner: Leftovers

    Sunday, April 6
    Breakfast: Scrambled eggs and fruit slices
    Lunch: Um…leftovers? I hope I don’t run out of food…
    Dinner: Breakfast {fried eggs, country potatoes, etc.}

    Monday, April 7
    Breakfast: Blonde GFCF Blender Batter Pancakes
    Lunch: Baja Fresh, of course!
    Dinner: Lentil burgers, salad, and oven-fried seasoned potatoes

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