Okay, so here goes. I have been doing weekly menu planning for a couple of years now. I have played around with different systems, as our family has changed (one children to two, hubby gone or home, all of us more or less busy), but I ALWAYS map out all my dinners for the week, at least two breakfasts, and a couple of basic lunches (usually planning on using dinner leftovers for lunches), and then make my grocery list from that. Over time, this has helped simplify my shopping, especially as obtaining my food has become a little more complex. We do still shop at our local large grocery store for quite a few things, but we buy our meat from our local Mennonite butcher, our free-range chicken (USDA certified) from his next-door neighbor, our local milk and honey from the little shop around the corner from them, and many of our vegetables from the farmer’s market. Add into all this the fact that we are sharing a car at the moment, and….well….a plan is ESSENTIAL.
Now that we are on GAPS, it is even more essential than it has been. This diet is requiring a crazy lot of cooking. The cooking part I love, as you probably already know; it is fitting it in around the two kiddos and everything else that is a challenge. Three meals a day, condiments, ferments, homemade dairy products…you get the idea.
A note before I post the menu: for those of you who are GAPS-savvy, we are NOT doing Intro. The GAPS intro diet is discouraged for breastfeeding women; it doesn’t provide enough calories, and the die-off effects can be harmful to the infant being fed. Also, Little Guy has some pretty serious texture issues, including a complete aversion to anything saucy, messy, soupy, soft, and so on. A diet of broth and mush squash just are not going to work for him! So we are going straight to full GAPS, with the understanding that both the bad bacteria die off and the much-awaited improvements may be a little slower than if we were doing Intro. This is just what is best for us right now.
That said, here’s this coming week’s menu. It includes some new things for us, as well as some things we have tried over the past couple of months. I have only kept recipes that pleased everybody. 🙂
- Sunday—Breakfast: Cheese Omelets and Coffee; Lunch: Leftovers; Dinner: GAPS Stuffed peppers, Lima Beans, Pickled Okra
- Monday—Breakfast: Baked Sausage and Tomatoes; Lunch: Sauteed Spaghetti Sqash with Raw Cheddar and Homemade Creme Fraiche; Dinner: Cilantro Lime Chicken, Salad, Jalapeno-Cheddar Coconut Flour Biscuits
- Tuesday—Breakfast: Baked Egg & Veggie Muffins; Lunch: Chef Salads; Dinner: Borscht, Coconut Flour Pan-fried Fish, Cauliflower
- Wednesday–Breakfast: Home-cultured Yogurt Smoothies; Lunch: Peanut Butter Pancakes (flourless), Eggs, Celery Root and Apple Salad; Dinner: Crockpot Chicken and Veggies
- Thursday–Breakfast: Eggs and Tomatoes; Lunch: Chicken Soup with Creme Fraiche; Raw Cheddar; Raw Veggies w/ Hummus; Dinner: GAPS Meatballs, Broccoli Cheese Bites, Salad
- Friday– Breakfast: Baked Sausage and Peppers; Lunch: Chef Salads, Chicken Soup; Dinner: Vegetable Frittata, Lima Bean and Roasted Red Pepper Salad
- Saturday—Breakfast: Home-cultured Yogurt Smoothies; Lunch: Leftovers; Dinner: Leftovers or GAPS-friendly pizza made with almond flour crust and raw milk cheddar and salad
Like this past week, available snacks will include fruit (fresh and dried), nuts, and GAPS-friendly almond flour bread.