riddlelove: Gluten-Free Weekly Menu Plan, Week 4

The past seven days have been one of those weeks. The flop kind. You know, where I invested some serious time making a batch of kale chips, and then almost gagged after the first bight. I really wanted to like them. I know several people who adore them. But I didn't. Darn it. If I couldn't stomach them, there was no way the family would tolerate them. Then, there was the ketchup. I tried two new recipes, both were cultured. After trying both, my kids (serious ketchup connoisseurs) stuck their noses up. I'll still use the ketchup in recipes, but no one will receive it on their eggs in the morning. Lastly, the peanut butter. Somehow, the peanuts weren't roasted long enough. The family detected it and rejected it. Balderdash. There were rumblings of mutiny in the house. I could feel it in my bones. The fam can only handle so many food flops in one week. It was time to pull out some old favorites to appease the restless natives. It worked. The rumblings subsided. Peace was restored. So. Here is the modified menu that we ended up following last week, sans kale chips, cultured ketchup, and whitish peanut butter.

Monday:

To do: Soak pinto beans & english muffins, thaw beef stock for Wednesday's dinner

Breakfast: Grain-Free Chocolate Chip Scones & eggs

Snack: Blueberry kefir smoothies

Lunch: Leftover Nourishing Potato Cheddar Soup (from last week)

Snack: Fruit & Berry Salad

Dinner: Tri-tip, bunless, organic, nitrate-free hot dogs, corn on the cob, potato wedges, & vanilla ice cream

Tuesday:

To do: Make refried beans & sourdough english muffins, thaw chicken for stock

Breakfast: Grain-free Banana Pancakes & eggs

Snack: Mixed berry kefir smoothies

Lunch: BLT Wraps