Taking the full measure of life

This Week’s Meal Plan: No Gluten! No Eggs! No Dairy! No Soy! (Or . . . Same as Always)

July 14th, 2008 · 5 Comments

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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:


Breakfast: Simplicity breakfast meeting–take local pastured sausage

Lunch: Fried-Green-BLT with sweet potato chips

Dinner:  Go out for Thai food.


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.


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


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


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


Lunch:  Leftovers from previous night’s meal

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


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.


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).

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5 responses so far ↓

  • 1 Ginger // Jul 14, 2008 at 2:40 pm

    I am curious to see how the Salt Kissed Buttermilk cake turns out! Do you have a source for goat buttermilk? I suppose adding lemon to goat milk might work. If it works, please consider posting the alterations!

  • 2 michelle // Jul 14, 2008 at 4:28 pm

    Your fried green BLT sounds incredible! I LOVE fried green tomatoes! That’s one thing I really miss about not having a garden. Sounds like a wonderful week of delicious food!

  • 3 Gluten Free Menu Swap- July 14, 2008 | Gluten Free Recipes // Jul 15, 2008 at 7:17 am

    […] has a gluten-free, soy-free, egg-free, and dairy free menu!  She has a recipe for Lemon Quinoa salad that sounds fabulous.  I also like the sound of that […]

  • 4 monica // Jul 15, 2008 at 2:06 pm

    That quinoa salad looks awesome… I’m going to make it this week!

  • 5 sally // Jul 16, 2008 at 9:25 am

    You can see a photo of one our fried green BLTs here: http://www.flickr.com/photos/sallyparrott/2638224780/

    So delicious!

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