In my ideal world, menu plans always happen. In the real, nitty gritty of life they do not. Yet I'm learning for my survival and my sanity, they are becoming a must.
Early this year, when I started the allergy-free diet, the only way I survived those first weeks successfully was by setting up a six-week menu plan of dinners. It gave me some sense of relief that I could actually come up with meals that I could eat when it seemed like there were so many food items that caused me problems.
I guess after six weeks, I reverted to less planning and more intuition (or might I call it desperation?). This made for several weeks of hunger as a result of my poor planning and once again I was back in my routine of standing in front of the fridge and wishing something delicious would magically appear.
So, I'm back on the planning wagon again. I like to do a six-week menu planner of meals at once because then I only have to gather recipes and make decisions once every few weeks. Below I am listing the plan for this week.
Most of the recipes are linked and most of them come from some of my favorite food bloggers. Some of them are new and some are old favorites. The recipes are fast, healthy and delicious. Also, I have listed my modifications next to each recipe just for your information.
M-Veggie Tacos (modifications: brown rice tortillas, almond mozarella cheese, goat feta cheese)
T-Turkey and Macaroni (modifications: ground turkey instead of the hamburger, brown rice noodles)
W-Lentil Soup
Th-Honey Mustard Chicken Fingers (modifications: substitute part of the honey with agave nectar and bread the chicken with almond flour rather than crushed cornflakes; may also use an egg wash before breading the chicken)
F-Pan-Seared Salmon with Avocado Remoulade Sauce
S-Tuscan Baked Eggs (modifications: either goat cheese feta instead of parmesan cheese or shredded almond mozzarella)
I'd love to hear how you plan meals and prep your kitchen each week. I need all the insight I can get.
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