GAPS Menu Plan, Week 5

Well, last week was pretty great.  We had some great recipe successes, and some good family time.

This post will have to be written fast as I have a fussy, teething baby who keeps waking up and wanting to nurse.  So here are the highlights, and then on to the menu plan.

Highlights:

This coconut flour pizza crust turned out fantastic!  Everyone enjoyed it.  It was nice and thin, with a great texture, and didn’t become soggy   under the toppings.  We’ll definitely be using it again!

Thursday, Hubby and I celebrated our ninth anniversary, and I made this yellow coconut cake with cocoa buttercream frosting.  It was fantastic.  Everybody loved it, and to my surprise, it was nice and moist and non-crumbly, even though the only flour used is coconut flour.  Yum!

Friday night, I had planned to use spaghetti squash for GAPS “spaghetti”, but couldn’t find any.  So I came up with these baked Italian meatballs…and all three of us enjoyed them.  That was a relief.  It’s not hard to find something that Hubby and I enjoy, but when Little Guy loves it too…believe me, it stays on the menu.

So without further ado, here’s this week’s menu.

Sunday–Breakfast: leftover coconut flour banana bread, fruit, cheese; Lunch: Leftovers (we ended up with lots of leftovers this week!); Dinner: cheese omelets, smoked apple sausage, oranges

Monday–Breakfast: Eggs and tomatoes; Lunch: flourless peanut butter pancakes, fruit; Dinner: Simple Salmon Salad

Tuesday–Breakfast: GAPS banana sticky buns (from Internal Bliss); Lunch: Egg salad over greens, pickled okra, and fruit; Dinner: Crockpot Chicken, green beans, sliced green peppers

Wednesday–Breakfast: Sausages and peppers; Lunch: Chicken salad, fruit, kale chips; Dinner: white bean chili, Jalapeno-cheddar coconut flour biscuits

Thursday–Breakfast:  Eggs and tomatoes; Lunch: chef salads; Dinner: Chicken satay with peanut sauce, baked acorn squash, sliced tri-colored peppers

Friday–Breakfast: muffins, cheese, fruit; Lunch: assorted fresh veggies with dip, yogurt, and grain free crackers; Dinner: slow-cooker barbecued ribs, cole slaw, veggie pancakes w/creme fraiche

Saturday–Breakfast: flourless peanut butter pancakes; Lunch: leftovers; Dinner: leftovers

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Published in: on September 3, 2012 at 1:10 am  Leave a Comment  
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