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    GFCF Meal Plan for July 14-20

    July 16, 2008 by Brandy Vencel

    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.


    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!

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  • Reply Jennifer July 21, 2008 at 4:35 am

    How I love coconut oil! I enjoy thinking about the diligence of your meal plans. And I am thankful for the lack of allergies (so far, praise God) in my family! I hope the day the kiddos rise up and call you blessed is soon. 🙂 Missed you last night!

  • Reply Rahime July 16, 2008 at 5:03 pm

    I love spaghetti squash! This sounds like an especially yummmy meal plan.

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