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    GFCF Meal Plan for May 26-June 2

    June 2, 2008 by Brandy Vencel

    This might be my only post for a few days. I’m not sure. We’re about to have a very busy week. However, I thought I’d post last week’s meal plan before time got away from me. I know some of you use these for inspiration, so this is my end-of-May gift to you!

    I must confess that we’ve been eating zucchini bread for breakfast almost every single day. I had made it a priority to alternate grains as the children had shown signs of building up intolerances {something common with kids on the autism spectrum and kids with similar issues with their digestion}. However, the zucchini is coming off faster than we can eat it. And we all love zucchini bread. I’ve found that giving A. digestive enzymes has been helping her a lot overall, so we’re going to see how long we can do this.

    Did I mention the bread saves a ton of time in the mornings? There is a big difference between buttering bread that I make on an evening once or twice a week and frying up pancakes every single day. I have been able to make room for a number of extra chores in the morning, plus we are all able to eat with Si before he leaves for work. I am loving the change for these and many other reasons.

    On to the menu!

    Monday, May 26
    Breakfast: Zucchini Bread
    Lunch: Sandwiches {on rice bread for the kiddos} at my parents’ house
    Dinner: Hamburgers {kids ate just patties}, salad, oven fries

    Tuesday, May 27
    Breakfast: Zucchini Bread
    Lunch: Boiled eggs and fruit slices
    Dinner: Picadillo {from Betty Crocker’s Slow Cooker Cookbook} over whole jasmine rice

    Wednesday, May 28
    Breakfast: Zucchini Bread
    Lunch: Leftover picadillo
    Dinner: Carne asada and salad {my son says this is his favorite meat of all time–he loves the sauce made from tomatillos and jalapenos}

    Thursday, May 29
    Breakfast: Zucchini Bread
    Lunch: Leftover picadillo
    Dinner: Brown rice spaghetti topped with Summer Red Sauce, salad {of course…this is California!}

    Friday, May 30
    Breakfast: Scrambled eggs and fruit
    Lunch: Leftover carne asada
    Dinner: Buffet o’leftovers {the fridge is packed!}

    Saturday, May 31
    Breakfast: Zucchini Bread
    Lunch: And even more leftovers…I love leftovers…and also boiled eggs
    Dinner: Dinner with some old friends…we brought a large salad {of course!} and a platter of fresh strawberries with powdered sugar for dipping

    Sunday, June 1
    Breakfast: Zucchini Bread
    Lunch: Fried eggs and potatoes
    Dinner: Chicken oreganato, garden salad, simple herb rice {I used jasmine instead of instant rice, and also organic chicken broth rather than bouillon + water}

    Monday, June 2
    Breakfast: Brunette GFCF Blender Batter Pancakes
    Lunch: Leftover chicken oreganato, salad, and rice
    Dinner: It’s a busy day…believe it or not, we’re eating out!

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