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.


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

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