(Read all the fine print here.)
Two busy weeks lie ahead of me. Baseball and soccer season are here, and we’re getting ready for our 8 year old son’s 1st Communion Party. However, I’ve been in a rut when it comes to cooking. I’m trying a new recipe I found on the femmefrugality blog today, and next week, I’ll try another new one on Monday.
I’m also reviewing my use-it-up fridge list to make sure nothing has been wasted and nothing gets wasted this week. I still have a grapefruit in the fruit drawer from a few months ago which will make a good snack for me in my gluten-free phase. We’re deluged with organic apples so they’re on the list, too. Any suspect veggies are going in the chicken stock I’m making today.
Since I tried going gluten-free on Sunday and found my nasal congestion eased up a lot, I’ve decided to try eating gluten-free for the next week until I try the Gaps Intro in May. I’ve included my options in the meal plan as I work in more gluten-free recipes in our menu.
Monday – Caramelized Chicken with Mushroom Sauce, Jasmine Rice made with Chicken Broth
Tuesday – Mac and Cheese (I’ll have leftovers or soup)
Wednesday – Spaghetti and Meatballs (again, I’ll have leftovers/soup to replace the pasta)
Thursday – Leftovers
Friday – Homemade Pizza (spinach cheese custard for me)
- Make yogurt – Monday
- Make chicken stock – Monday
- Make bread – Tuesday and Thursday
- Make kombucha – Tuesday
- Cut up veggies – Monday with the help of the kids
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