Menu for the Week

So we’ve got a busy week ahead. Most of it is fun! We’re going to see Justin Timberlake in Charlotte on Tuesday, then Todd’s going to New Orleans for a business trip. I’m flying down to join him for the weekend, and my in-laws are coming here to watch our boys! So kind of them! I am a planner, but not always as on top of my game as I should be. This week, I really needed to plan. And I didn’t want to waste a bunch of time in the grocery store. So today I sat down and meal-planned for the whole week, then I ordered groceries. And I planned a trip to Costco for Monday morning. I asked you guys on instagram if you’d like to see our meal plan, and about 96% said yes! So, here is our menu for breakfasts, lunches, and dinners for the week.

Breakfasts

• Sunday (boys): GF Frozen Waffles
• Monday, Tuesday (boys): Spinach Frittata or Veggie Egg Cups
• Wednesday, Thursday, Friday (boys): Pumpkin Muffins
• Saturday, Sunday (boys & my in-laws): Vegan Oat Pancakes with Almond Butter, Maple Syrup
• Green Smoothies for Todd and I

Lunches

• Sunday: cucumber slices topped with hard-boiled eggs mixed with avocado and everything but the bagel seasoning; kiwi and berries
• Monday, Tuesday, Thursday (boys’ lunch boxes): either turkey and cheese roll-ups or grilled turkey and cheese sandwiches (dairy free, gluten free for Ridge); hummus and cucumber or broccoli, lentil pasta for Ridge, chips/crackers for Davis, cashews for Davis, blueberries for Ridge, applesauce packs when we run out of berries
• Monday (Todd and I): cucumber with boiled egg and EBTB; any other veggies from the fridge with avocado mash; crackers? (TBD)
• Tuesday, Wednesday, Thursday (me): arugula salad with leftover chicken and avocado
• Wednesday (Davis): buy school lunch
• Wednesday (Ridge): dairy free gluten free grilled turkey and cheese; broccoli and hummus; applesauce
• Friday (boys): chicken apple sausage; cucumber and hummus; applesauce; crackers and cheese
• Saturday, Sunday (boys and grandparents): egg salad with cut-up veggies, hummus, avocado, crackers, pickles, olives, any fruit – a snack/dip type of plate

Dinners:

• Sunday: roasted chicken breasts; creamy buffalo cauliflower; leftover mushrooms and sweet potato; leftover rice for the boys (basically a clean-out-the-fridge meal)
  • UPDATE: Several people have asked how to do the creamy buffalo cauliflower. I don’t have an exact recipe, but here are my notes. Make 1/2 of a recipe of Paleo Gluten Free Eats Cashew Cheese Sauce (make sure to toast the cashews in a pan before blending). Chop up raw cauliflower. Add to a heated saute pan with 1 1/2 Tbsp olive oil. Sauté the cauliflower in the oil until lightly browned. Add a little water to the pan to help the cauliflower cook. Season with a little salt and pepper. Once the cauliflower is cooked, turn the heat down and add 3 spoonfuls of the cashew cheese sauce. Then a few shakes of Frank’s hot sauce (or your preferred hot sauce). Stir well. Remove from the heat and serve! If you’re doing this as a vegetarian dish, add some hemp seeds for a little more protein. 
• Monday: whole roasted chicken; baked potatoes; simple lemony arugula salad
• Tuesday: (Todd and I gone) broccoli, chicken and rice skillet casserole for the boys
  • Making bone broth in the crock pot from the roasted chicken bones
• Wednesday: ramen made with bone broth, sautéed zucchini, mushrooms, and spinach; chili sauce
  • UPDATE: I saw this idea on Shut the Kale Up’s instagram recently. She warmed some bone broth on the stove and she heated up another pot of hot water. She sautéed some zucchini and mushrooms in a separate pan. Once the veggies were cooked, she cooked the ramen in the hot water (directions are on the package, only takes a couple minutes to cook). In a bowl, place some spinach, then pour some bone broth, add some cooked ramen, and the veggies. Season as needed. Add chili sauce, sriracha, soy sauce or coconut aminos for extra flavor. 
    • I usually buy the ramen at Costco, but Amazon also sells it!
• Thursday: bagel egg sandwiches
• Friday (boys and grandparents): taco casserole with avocado and tortilla chips
  • UPDATE: I added a link to the taco casserole I’m going to use as a base for mine. I will use grass-fed ground beef, brown rice, the chili lime seasoning from TJs, and skip the cheese (or do a little vegan cheese). I also may do 1 can of Rotel, and 1 can of diced tomatoes to reduce the spice. 
• Saturday (boys and grandparents): pick up food from either Zoe’s or Viva Chicken – both places can accommodate gluten free dairy free eating