I successfully kept myself busy while my husband was gone (some might say overly busy), he’s come home from Europe safely, and he brought me gluten-free pasta from Italy! I hear it’s going to be fabulous, so I’m really excited about it. Nonetheless, I’m holding off on using any this week because I’d already gotten my meal plan in place when he gave me my gifts. It’s fun to have something to look forward to, anyway.
Below is my meal plan for this week. In addition to this meal plan, now that my anemia has subsided, I am making an effort to engage myself in intentional physical activity each day. Most days it has been walking or going on a long (for me) run, but I also count helping a friend move and doing some serious physical labor at work one recent day. One of the first changes I made in my intentional self-care starting the beginning of last year was to move my body more–to do the cliched dieting things like parking my car further from the store, taking the stairs instead of an elevator, walking around at work more, etc. And I still do all of that, but being a naturally silly person, I also like to throw in some extra motion for joy–skipping, hopping, jumping and clamping on to my husband for a piggy-back ride, etc. Feeling lighter and more free to move really is glorious.
But back to my meal plan: as always, it’s gluten-free, cow casein-free (apparently I’ve been eating sheep and goat casein–more on this later), egg-free, and soy-free. Due to the 3,000+ pollen count in Atlanta right now, it’s also tomato-free; my tomato allergy seems to cross-react and cause me worse problems in generally high-allergen periods. My meal plan is generally healthy, low on processed foods, and pretty high on veggies.
Lunch: Grilled pork chops with orange/ginger baste, roasted sweet potato fries, and steamed garlicky broccoli
To Do: Work 2 hours mid-day
Dinner: Make vegan, gluten-free bread for simplicity circle
Dinner: Dinner out at Food Studio
To Do: Go grocery shopping.
Dinner: Tuna melt (no tomato this time) and boxed veggie soup
To Do: Make breakfast foods, and freeze them.
Dinner: Sorta Thai Veggie Stir-Fry;
To Do: Shop for party.
Snack: Smoothie before party
Riesling Wine-Tasting Party: 5 kinds of Rieslings; Masaman or red Thai curry with rice and vegetables (keep warm in slow cooker); caramelized pineapple slices; plate of ham, sausages, Ibores, and Lumiere cheeses with TJ rice crisps; chocolate coconut truffles;
Lunch: Take PB sandwich, chips, fruit, and water to Habitat build site;
Dinner: Pizza & Movie Night: Homemade rising crust pizza (with egg and dairy subs, made on on our new pizza stone!) topped with peanut sauce, shredded carrots, peanuts, green onions, cilantro and sprouts; a side of sliced mangoes;
Dinner: Wilted Cabbage & Brats
I’m submitting this meal plan to the Gluten-Free Menu Swap, which this week is being hosting by Karen at Gluten-Free Sox Fan (HA, Karen–I first typed Gluten-Free Sex Fan–but then, aren’t we all!)