Aprovechar

Still moving back into my routine over time. I get to add exercise back to my life this week! Here’s hoping I can get back into my former routine with relative ease.  I still get sore easily, but the doctor gave me permission to push back a bit now.  (I also plan to get a massage soon, now that I’m cleared for that as well!)

I’m very pleased to have finished my meal plan on Monday this time, especially given that I could not get my ancient beast of a laptop to connect to our wireless yesterday for me to finish my meal planning then.

Without further ado, my gluten-free, casein-free, egg-free, soy-free meal plan for this week is as follows:

Sunday

Breakfast: Simplicity breakfast meeting–take local pastured sausage

Lunch: Fried-Green-BLT with sweet potato chips

Dinner:  Go out for Thai food.

Monday

To Do: Jury Duty, then work late.

Lunch: Take a PB&J, fruit, and chips in case a healthier, allergen-free meal option isn’t available.

Dinner: Eat out between meetings.

Tuesday

Lunch: Leftovers of Beth’s taco soup with tortilla chips, lettuce, and guacamole

Dinner:  Gluten-free spaghetti with fresh tomato/basil sauce (To show off these uber-fresh local tomatoes, I’ll either use a sauce recipe that is uncooked or a lightly cooked one)

To Do: Roast potatoes for next day’s potato salad

Wednesday

Lunch: Leftover pasta and tomato sauce with (separate) leftover grilled chicken

Dinner: Grilled squash (grill hotdogs at the same time for next day’s lunch), boiled pole beans, and an allergen-free version of roasted potato salad

Thursday

Lunch:  Dan takes leftovers of previous night’s dinner with grilled hotdogs; Sally goes out to eat with Chris

To Do: Pick up CSA order. Make coleslaw and prep bbq for the next day.

Dinner:  Lemon-Scented Quinoa Salad

Friday

Lunch:  Leftovers from previous night’s meal

Dinner: Slow-cooker beef bbq, garlicky corn on the cob, coleslaw, and

Saturday

To Do: Shop at the farmer’s market

Breakfast:  Granola with fruit

Lunch:  Grilled organic, grass-fed hotdogs in millet buns, roasted fingerling potatoes, and grilled veggies from the farmer’s market

Snack/Dessert:  Heidi’s Salt-Kissed Buttermilk Cake altered to be allergen-free & gluten-free (This could be interesting! . . . Or different!)

Dinner:  Go out to eat.

Sunday

Breakfast:  Homemade waffles with fruit from the farmer’s market and toasted Georgia pecans on them

Lunch:  Simplicity meeting:  Grilled local, pastured burgers with grilled veggies and fruit salad

Dinner:  Salad with farmer’s market veggies, toasted nuts, and a homemade vinaigrette

As always, I’ll be submitting my meal plan to this week’s Gluten-Free Menu Swap, which is being hosted this week at the blog of Gluten-Free Mommy (the swap’s originating blog).