Meal Plan Monday

I need to do a video blog because I’d really like you all to hear how I’m saying this. Imagine Pat Sajak in the background saying:

MEAL

PLAN

MONDAY!!!

It’s obviously not as effective as if I were yelling it you. But oh well, back to our point. Here’s the meal plan for the week.

Breakfast: Eggs and bacon OR oatmeal with sunflower butter, bananas and strawberries

Lunch: Leftovers or Applegate Farms gluten free chicken nuggets with fruit or hopefully some type of veggies

Monday: Ribs – I bought the ones they had on sale at Whole foods which I’ve never done before. I think they were St Louis style or something like that, so I need to figure out a good recipe. This is what I’ve used before, sweet potatoe fries (I basically just cut sweet potatoes into fry shapes and roast them – olive oil, salt and pepper)

Tuesday: Leftover ribs

Wednesday: Grilled Chicken (olive oil, salt, pepper, rosemary and oregano), beet chips (still haven’t made my beets yet), and asparagus

Thursday: leftover chicken

Friday: Turkey burgers, grilled carrots

For baby: I’m going to make pureed apples, pureed sweet potatoes and pureed avocado (some meals, I’ll mix together). I have been using some Earth’s Best food, but I hate her eating that type of stuff, so I’m trying to get it together and make stuff this week. She moves to 7 month food next week and I can try some other things

I’m going to try very very hard this week to blog more. My goal is 3 posts a week, and for them to not all be about eating. As I said earlier, I’d like this blog to be a source of information for breastfeeding diets, especially with an infant with food intolerances, a journal for those who don’t follow the standard parenting path (somewhere you read something and go, oh thank goodness someone else does that too), and hopefully, some crafts too! So far, I have been failing miserably, but hey, that is exactly what us moms do, right? (I kid)

Meal Plan Monday!

So, I strayed a bit from my meal plan last week, but ended up pretty much on task. I forgot to put the chicken in the crockpot and so Tuesday, we had to eat out. The gluten free wraps were gross, so next time, if you’re making that chicken salsa verde, put it on some rice. I did that and it was way better. I am also ditching the Rice Cereal. It’s just not what I want in the morning. I’m going to get some oatmeal next time, but for this week, it’ll be eggs, bacon and fruit. Simple and yummy.

 

Breakfast all week long: Bacon (this bacon is the bomb), eggs (organic of course, I try to buy local, but Whole Foods didn’t have the local brand out this time – when our farmer’s market starts here in Greenville, I’ll get lots of stuff from there) and some fruit. This week, I bought

  • 2 melons (they were on sale, one is cantaloupe and the other was a canary melon)
  • strawberries
  • bananas
  • and we still have some leftover apples and oranges from the week before

Lunch: I plan on having leftovers of the meals below but if for some reason, there’s nothing leftover, I bought some gluten free chicken nuggets , some avocados, and I have some frozen veggies still (365 brand)

Monday Dinner:

Pork Tenderloin – I’ll probably do an herb encrusted loin

Mashed Sweet potatoes

Roasted Brussel Sprouts

 

Tuesday:

Free night because my husband and I are celebrating a milestone for him

 

Wednesday:

Rack of Lamb

Beets – I can’t decide if I want to do beet chips, roasted beets, or a beet salad

Brown Basmati Rice

 

Thursday:

Wings – I just do an olive oil and lime marinade

Corn on the Cob

Friday:

free night

 

What are you eating this week?

Gluten Free Pasta – Yums

If you read my blog post yesterday, you know that we had Angel Hair Pasta with Scallops. I had to adapt the recipe because I need it to be gluten free, dairy free and soy free. Just a warning, a food photographer I am not, so, don’t judge me!!!

This recipe is an adaptation from one found on SkinnyTaste 

Recipe:

Ingredients:

 

  • 1 lb bay scallops, dried well – I went to Whole Foods with the intention of getting fresh scallops, but they were out so I got frozen
  • 2 tsp olive oil, divided –
  • 1 tsp Earth Balance Soy Free buttery spread
  • 3 cloves garlic, sliced
  • 1/2 cup white wine vinegar
  • 14 oz can diced petite tomatoes, drained
  • salt and fresh pepper
  • 1/4 cup chopped parsley
  • 7 oz angel hair pasta (DeBoles gluten free rice pasta)

 

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I had the scallops on a napkin to dry them out as much as possible

Directions:

Put a large pot of salted water to boil.

Heat a large skillet on medium-high heat and add the olive oil and butter. Once it’s very hot, place the scallops into the pan (half of the scallops at first), and allow them to brown without moving them around. After about 30 seconds, flip them over and allow them to brown on the other side. Take them out and place on paper towel or napkin to soak extra moisture. Finish the other half of the scallops.

The next time I make this, I’m going to make some changes. If you’re using high heat, olive oil is not a great choice. I was just following the recipe, but next time, I’ll use grapeseed oil or something that handles high heat better. Also, I don’t enjoy cooking on high heat because it pops in your face. I might experiment with less heat and cooking the scallops longer. 

Add the pasta to the boiling water, and follow the instructions on the box. For rice pasta, you have to be careful not to overcook it because rice pasta gets soft quickly. 

Reduce to high heat and add the remainder of oil. Add the garlic and cook until slightly brown. Add the tomatoes, wine, salt and pepper and cook an additional 2 minutes. Add 2 tablespoons of parsley, and remove from heat.

The other thing I’ll change is adding less liquid. I’d also like to cook the tomatoes a little longer because I like them to break down a bit more. The original recipe calls for white wine, but my husband and I don’t drink and I don’t like to keep wine around the house for that purpose. I bought white wine vinegar instead, which was good, but should be reduced to about half of what the original recipe says. There’s plenty of liquid with the canned tomatoes and olive oil, so reducing the wine would be fine. 

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Add the scallops and remove from heat.

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It was nice to eat something different and the flavors together were really good. It came out kind of like a pomodoro sauce which is one of my favs! Super healthy!!

and then I finished it off with this –

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Kinnikinnick Gluten Free Vanilla Glazed donuts – they’re actually really really good

Yums 🙂

Meal Plan Monday

So I think I’m going to a regular post called Meal Plan Monday. I’m not sure everyone is dying to know what we eat every week, but maybe it’ll help you plan your meals. I’ve found that planning out my meals a)makes my grocery bill cheaper and 2) helps me stay on track with cooking and not eat out so much. There’s a limited number of places in Greenville that provide food that’s dairy/gluten/soy free and I’ve worn those out, believe me. So I’m hoping this little post will help as well 🙂

This week’s meal plan is inspired by a new blog that was recommended to me, SkinnyTaste. She has a gluten free section and a paleo section, so with her help and my knowledge of substitutions, I have found some things to try. At one point, I was eating dairy, gluten, soy, nut, egg and beef free and that felt impossible to find recipes. Paleo is probably closest but they LOVE nuts, so it was hard to find anything I could use there. Vegan uses a lot of soy which is what bothers Ellie the most and most gluten free things have both dairy and soy in them. Either way, I’ve learned how to substitute really well and now that I’ve reintroduced eggs and nuts, I feel a lot more free.

Monday – I actually still have to go to the grocery store because I never made it yesterday, so we’ll see what happens.

Breakfast:

  • Bob’s Red Mill brown rice cereal
  • Ellie and I shared a banana and some strawberries as well
  • Coffee with coconut creamer, french vanilla
photo

Ellie double fisting strawberries & bananas

Lunch:

  • Applegate Farms Turkey burger patty
  • leftover fingerling potatoes, roasted with olive oil
  • So Delicious coconut ice cream bar

Dinner:

(I’ll blog about substitutions later because there’s a lot I’ll have to do)

FYI – I just reintroduced scallops/shrimp with her, because I wasn’t sure how she’d react. The jury is still out, so we’ll see after tonight if she does okay. I ate salmon once and she had blood in her stool, so I’m not sure if it’s just salmon. I’ve eaten shrimp before and she was fine.

Tuesday

Breakfast

  • Brown Rice Cereal
  • Fruit of some sort
  • Coffee with coconut creamer

Lunch

  • Leftover pasta

Dinner

Wednesday

Breakfast

  • Same – I’m trying to finish the bag of rice cereal so I can get oatmeal. Or possibly quinoa – those are much better for the morning but I also don’t want to waste food.

Lunch

  • leftover chicken

Dinner

Thursday

  • Repeat breakfast and lunch

Dinner

  • Leftovers, depending on what’s left – either the chicken or the chili

Friday

  • repeat breakfast and lunch
  • Dinner is a free day, so we’ll probably go out to eat

By Friday, I’ll have to revisit the grocery store for things and I’ll re-evaluate what dinner will be for the weekend. Sometimes, we like to cook in, sometimes, we’ll go out. The goal is to have most weekly meals at home though. If you’re gluten free, dairy free, soy free or have any type of allergies, some good places to visit are:

Let me know what recipes you’re trying this week!

Meal Plan for this week!

One of the things I’ve learned from healthy eating is that my life is much simpler if I create a meal plan for the week. Using Pinterest is a life saver because I can pin yummy meals as I see them and come back to them later to decide what to cook. I’m creating a meal plan here so that if you’re wanting a healthy diet, you can take a look at what I cook and see if anything is interesting!

Monday:

*Breakfast – bacon, eggs and banana

*Lunch – Applegate gluten free chicken nuggets (they don’t contain any dairy, soy or gluten) they taste really good and they don’t use antibiotics^, green beans (I just buy the frozen beans at whole foods, the 365 brand)^^, and an orange

^I grew up southern so it’s just in my palate to have “fried/breaded things so this is my way of doing so. 

^^I use frozen veggies at lunch because while I understand that buying whole beans and snapping them then cooking them is the best option, I have to work, and I have an infant. You can do what’s best but frozen is the best alternative to fresh. Studies have shown that the metal cans are NOT GOOD. 

*Dinner – Pan Seared pork chops with apples and collard greens^, gluten free chocolate donut (I had 2 and realized that was WAY too much), coconut milk

^I didn’t have any chicken broth, vinegar, nothing so I just boiled them with 2 pieces of bacon. My husband said they were bland, but all in all, I thought they were good. Next time, I might try an actual recipe although the collards themselves are good. 

Tuesday: 

*Breakfast – Bob’s Red Mill Brown Rice Cereal with Earth Balance non soy spread

*Lunch – left over dinner from Monday evening, almond milk chocolate bar (dairy free/soy free, So Delicious)

*Dinner – Ribs^, broccoli^^ and carrots^^^

^I used a dry rub for this, I can’t even remember what I put in it – it was brown sugar, cayenne pepper, chili powder, onion powder, garlic powder, pepper, coarse sea salt, and some other stuff too

^^I just steamed it with no seasoning

^^^they were glazes (the earth balance spread and brown sugar) 

Wednesday:

*Breakfast – Brown Rice cereal again with a banana

*Lunch – ok, I messed up here because I planned on having leftover pork chops again but I forgot in all of the errands I had to do, so I ate a smoothie and forgot to eat lunch. Not good.

*Dinner – Roasted herb chicken^, roasted asparagus^^ and a sweet potato, gluten free donut

^olive oil, dried parsley, dried oregano, dried basil, and dried rosemary

^^olive oil, sea salt and ground pepper 

Thursday

*Breakfast – eggs and bacon, half of a banana (I split the other half with my daughter)

*Lunch – leftover pork chops, green beans, almond milk car

*Dinner – FREE NIGHT – this means we can do whatever we want but it will probably be leftover ribs

Friday

*Breakfast – eggs and bacon, some type of fruit, maybe a pear because Ellie is trying new things

*Lunch – Frozen grilled chicken breast (organic), frozen mixed veggies, 365 brand

*Dinner – Out to eat

I buy all of my groceries from Whole Foods and while I catch a lot of heat from this from people (oh it’s so expensive), it’s easy to shop, I know they have standards and requirements to sell food through them and everything is labeled well. Each item is specific in saying if it has soy, dairy, gluten, etc.

Also, the weekends are kind of a free for all. I need to get that under control, but when eating lots of fresh items, I usually have to go back to the store on Friday anyway.

I’ll try to post these once a week so it can help inspire your healthy meals. You can see that I’m not 100% nothing fun, and I’ve lost a lot of weight. I do eat some grains, I do eat some sugar, because in reality, who can be perfect all of the time? And who wants to?

Chicken Pot Pie Stew (non-dairy, non-soy, non-gluten)

Since I had to cut out all dairy, gluten and soy from my diet, I have been on the lookout for recipes that can, at least, make me think I’m eating the good stuff. Pinterest is my best friend! (side note, if you want to follow me, please do so). I found this recipe that was linked to the blog Stacy Makes Cents. It was really good and I actually had to change a few things to make it a little more Ellie friendly.

Chicken Pot Pie Stew

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(I unfortunately did not take photos but I will do better, I promise!)

Ingredients:

  • 1 lb of boneless chicken, cubed
  • 1/2 onion, chopped
  • 1/2 cup of chopped green pepper
  • 2 cups, chopped potato (I peeled mine but you don’t have to)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 1 tsp salt
  • 1/2 tsp garlic salt
  • 1 can coconut milk (the can, because it’s thicker)
  • 1 cup frozen peas
  • gluten free bread (optional)

1) Throw the chicken, onions, carrots, potatoes, pepper, chicken broth, and salt/garlic salt into the crock pot

2)Cook for 6 hours on low

3) The last hour, add the coconut milk and peas

Serve with gluten free bread to finish the pot pie affect (my husband ate regular biscuits because he’s not eating like me)

This recipe is different from the original but I 1) had to cut out the dairy to make it Ellie friendly and 2) didn’t have garlic powder, so I just used garlic salt. It was really really good and I felt like I was eating chicken pot pie! It’s obviously not as good at my mom’s home made chicken pot pie, but since that makes my baby break out and gives her terrible reflux/stomach pain, this is what I eat!

I hope you enjoy!

p.s. next time, I’ll take pictures, I promise!