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
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).