Traditional foods or going gluten and casein-free doesn’t have to be exotic, unusual or expensive. You can eat normal, regular foods that your family recognizes and still make them nourishing and nutrient-dense.
Here is a my week meal plan with recipes includes some of my kid’s favorite dishes. All of the recipes are from the blog and most of them are from the Menu Mailer.
| Breakfast | Lunch | Snack | Dinner | |
|---|---|---|---|---|
| Sunday | Banana Tacos | Burrito Beans | Cut-up veggies with Dairy-Free Ranch Dressing | Chicken and Dumplings (cook extra chicken) |
| Monday | Clafouti | Lentil Dahl | Crock-Pot Pumpkin Pudding | Crock-Pot Beef Roast over mashed potatoes with broccoli on the side |
| Tuesday | Oatmeal (cook a double batch) | Crocodile Nuggets using leftover chicken and broccoli with leftover mashed potato to bind | Peanut Butter Bean Fudge | Forbidden Chicken with rice and sauteed greens |
| Wednesday | Waffles using cooked pumpkin | Leftover Crock-Pot Beef Roast | Roasted Chickpeas | Curried Pumpkin Soup with bread |
| Thursday | Toad in the Hole | Fried Rice using leftover meat and rice | Easy Pate with crackers or cut-up veggies | Tamale Pie |
| Friday | Fried Oatmeal using Tuesday’s leftovers | Leftover Curried Pumpkin Soup | Crustless Pumpkin Pie | Pork Curry over rice with cauliflower or sauteed kale and Black Bean Brownies for dessert |
| Saturday | Real Food Donuts | Leftover Tamale Pie | French Fries | Breakfast for dinner- Spicy Sausage and Sourdough Pancakes |
You’ll notice a few things about this menu. First, it is seasonal. This Fall menu relies on in-season vegetables. Second, the menu is composed of hot meals as it is cool enough in most of the country. Third, to keep costs down we consume beans in some form daily. You’ll notice beans are snuck into the snacks and desserts as well as regular meals. Fourth, employ batch cooking to cut down on your kitchen time. The rice, mashed potatoes, chicken, broccoli, pumpkin, some of the beans and oatmeal are all used in multiple dishes. Some of the dinner dishes are also used as lunch later in the week.
You’ll also notice we only have dessert once a week and keep the sugar in snacks to a minimum and not daily. I also have a preference to consume carbs at breakfast and have small portions of carb at dinner as I find that makes me feel best.
This post is part of Monday Mania, Menu Plan Monday, Homemaker Monday and Traditional Tuesdays.
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thanks for joining our Menu Plan Monday! I love the idea of the PB Bean fudge, and it’s funny, I make lots of frostings from beans but never a fudge, so I will have to try that one soon. The dahl sounds perfect for these chilly mornings
OK, now I must look at the “real food donuts.” 🙂
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