GFCF Meal Plan for July 14-20

It’s been a while since I’ve posted one of these, and this week’s is a pretty good one, so I thought I’d share. Of course, like every other week, it’s subject to change pending unforeseen obstacles like overwhelming nausea.

Ahem.

Here we go…

Monday, July 14
Breakfast: Zucchini Bread. This is the only way to keep up with the zucchini crop. We eat it every single morning without exception.
Lunch: Odds-and-ends leftovers from the weekend
Dinner: Homemade spaghetti sauce over rice pasta and salad. I revisited my Summer Red Sauce, this time cutting out the meat entirely and substituting nine beautiful homegrown tomatoes for the canned diced variety. This made the sauce so sweet and yummy!

Tuesday, July 15
Breakfast: Zucchini Bread
Lunch: Great Granddad’s homemade chili {the great grandparents were watching children while I went to the OB and ate out with my mom}
Dinner: Rosemary Marinated Lamb Chops {add a bit of arrowroot powder to the marinade to create a tangy GFCF sauce for the meat}, potatoes fried in coconut oil {YUM}, and a salad made of store bought romaine topped with homegrown tomatoes and homegrown green onions

Wednesday, July 16
Breakfast: Zucchini Bread
Lunch: Boiled eggs and fruit slices
Dinner: Italian Roast Beef {because I’m on an Italian kick and I need to clear out the freezer before we move}, simple brown rice, and salad

Thursday, July 17
Breakfast: Zucchini Bread
Lunch: Leftover roast beef
Dinner: Organic stove-popped popcorn {I use coconut oil now and WOW does it work well} and fruit smoothies {Si has a going-away party for a friend that night, so the kids and I are eating simple}

Friday, July 18
Breakfast: Zucchini bread
Lunch: Leftovers and more smoothies to fill everyone up
Dinner: Spaghetti squash with tomatoes {this is God’s version of pasta, people, and the recipe from Betty Crocker’s New Cookbook is excellent–growing some or all of your own ingredients makes it dirt cheap frugal, too!}

Saturday, July 19
Breakfast: Zucchini Bread
Lunch: Leftover spaghetti squash with Amaranth Millet Bread if I get up the energy
Dinner: Breakfast for dinner {fried eggs, country fried potatoes, etc.}

Sunday, July 20
Breakfast: Zucchini Bread
Lunch: Leftovers and some fruit slices and/or salad on the side
Dinner: We’re going to eat at my parent’s house. I’m bringing my GFCF Pound Cake and topping it with gluten-free homemade strawberry sauce for dessert!