Lots of you have asked what in the world Ryan and I eat since we are grain-free right now, so each week I will be sharing our grain-free menu plan for that week!
Here are the two main books that’s I’m using to plan out my menus:
Update from my last menu plan: the Latin American Sauerkraut was pretty awful. I let it sit out for 3 days (what the instructions said to do) but it tasted almost like alcohol (but a WHOLE lot worse). I’m going to try it again and only let it sit out for two days. Do any of you have fermenting experience? I’d love to hear any tips you may have!
Also, the last time I got quinoa, Sprouts was out of the regular quinoa and only had the red quinoa. None of us liked it! Maybe I need to find a different way to cook it (maybe it needs more water?) but it was nothing like the regular light-colored quinoa. I’ll likely be sticking with the light quinoa from now on!
The kids will be mostly eating the same things as us with some extra carbs added in to the meal plan below. I can easily throw in a slice of bread or some rice for them to round things out a little more for their growing bodies.
- Fried eggs (with in butter) with onions and bell peppers
- Coconut Flour Breakfast Bake
- Trim Healthy Pancakes (from the Trim Healthy Mama book – these are so good!)
- In-season fruit for the kids
- Coconut Flour Donuts for the weekend
- Salads (with salmon, leftover burgers, or lunch meat, and broccoli, carrots, and cheese)
- Chicken Lettuce Wraps
- Leftovers from dinner
- Sandwiches with grain-free bread
- Apples & Peanut Butter
- Homemade Guacamole with grain-free crackers
- Greek Yogurt and frozen berries
- Trail Mix
- Burger Salad (the kids will have a bun with their burgers) and roasted sweet potatoes for the kids (this is pretty much a weekly staple in our house!)
- Roasted Chicken with a salad and steamed broccoli
- Roasted spaghetti squash (I cook it in the oven just like a whole pumpkin) with meat sauce (2 lbs. ground beef + one bottle of favorite pre-made sauce + extra fresh basil)
- Broiled Cod Fish (was on sale at Sprouts this week again) with green beans and quinoa.
- Stuffed Bell Peppers (ground beef + quinoa + cream cheese/cheese mix + sauteed onion + garlic powder + salt & pepper to taste; fill bell peppers with the mix and bake at 350 for 18-20 minutes)
- Raw Milk (thankfully here in Texas we can still go get it from a local farm)
- Unsweetened almond milk (mostly for the 2 year old, but I’ve been incorporating it some too – I actually tried the vanilla unsweetened almond milk in my coffee today and it was surprisingly good!)
I like to do my menu plans on the weekends since the week is pretty crazy for us, and I don’t set up my menu plans by day of the week so that I don’t have to set in stone what we are having every single night. It’s a big enough deal for this non-scheduler to plan out a general menu at all, so I like that each evening can be somewhat spontaneous since I can choose that day (or the night before) what we are going to eat.
As I make this meal plan each week I take a look at what we have in the pantry, fridge, and freezer first, and then if I’m lacking anything I look at what’s on sale so that I can make a quick trip to the store on Sunday afternoon (although I try to avoid that if possible since I like to go to the store on Wednesdays to do my stock-up shopping).
You’ll notice that we have a lot of the same things from week to week and for this season of life it works for us!
For those who are curious about Quinoa, see my post on How To Cook Quinoa. I was scared for the longest time to try it out (I guess because it was so new to me?) but I make it all the time now!