We have recently discovered that one of our children has Celiac Disease, which has caused me to clean out and reorganize my kitchen, pantry, freezer and fridge after doing a bunch of reading and getting quite stressed out and emotional for a few days while absorbing a ton of (initially overwhelming and discouraging) information. But I’m breathing now.
There needs to be a “system” to avoid cross-contamination, and a plan in place to ensure that there is always a GF (Gluten Free) meal available for this child that is tasty and nutritionally adequate. I have to say, he has been far more on the ball than I have at times, stopping me when I was about to spread already-spread-on-several-pieces-of-bread hummus on his gf bread…
Um, Mom, aren’t I not supposed to have that because there could be crumbs in it from you guys using it?
Anyhow, this massive “sort through” of my food pantry and refrigerator caused me to realize just how slack we have (I have) become as far as cooking and baking go. No, I do not wish to become a slave to my kitchen again, but the reality is we have been picking up quicker foods and sale items so often that we ignore the dry goods in our pantry a little too much for my taste. And in our Pink Sticker Zeal (our grocery store puts bright pink 50% off stickers on items that are almost done their shelf life — so I nab them and freeze them) I think we have actually begun to spend more than we would if we just created a simple meal plan and rolled with it.
So I did.
I asked the kids what their three favourite meals were & based a two week meal plan on them. All of the breakfasts are the same in both weeks, and there are only a couple of variations for lunches and dinners. But I think this can work. Truthfully I’ve never tried quinoa before but there is some in my cupboard so I’m game (as are the kids), and if we don’t like it we can change that one.
So here is Week One:
|SUNDAY||Scrambled eggs or egg frittata & fruit||Tuna sandwiches||Pancakes or waffles|
|MONDAY||Baked oatmeal(toast frozen leftover GF waffles or pancakes for M.)||Pitas, hummus/sunflower seed dip & veggies||Spaghetti & salad|
|TUESDAY||Molasses cake & yogurt||Seafood pasta salad||Eggs & hashbrowns|
|WEDNESDAY||Toast & PB(GF bread for M.)||Pea soup||Meatloaf with veggies & rice|
|THURSDAY||Yogurt and fruit||Chili & baked potatoes||Sausage & macaroni casserole|
|FRIDAY||Quinoa & fruit||Egg salad sandwiches||Burgers & home fries
(GF bun for M.)
|SATURDAY||Boiled eggs & GF muffins||PB & J sandwiches(GF bread for M.)||Shepherd’s pie (or leftovers)|
And here is Week Two:
|SUNDAY||Scrambled eggs or egg frittata & fruit||Seafood pasta salad||Pizza|
|MONDAY||Baked oatmeal(toast frozen leftover GF waffles or pancakes for M.)||PB & J(GF for M.)||Chowder|
|TUESDAY||Molasses cake & yogurt||Tuna sandwiches||Hamburger gravy over rice & veggies|
|WEDNESDAY||Toast & PB(GF bread for M.)||Pea soup||Potato & sausage medley|
|THURSDAY||Yogurt and fruit||Chili & baked potatoes||Pitas, hummus/sunflower seed dip & veggies|
|FRIDAY||Quinoa & fruit||Pitas,hummus/sunflower seed dip & veggies||Burgers & home fries
(GF bun for M.)
|SATURDAY||Boiled eggs & GF muffins||Egg salad sandwiches||Shepherd’s pie (or leftovers)|
I also made a grocery list for each week that will be slipped in a plastic cover so I can cross things out with a dry rease marker if we either don’t need them that week or when I actually get them at the store.
All of the pasta we use is now rice pasta, which is the same price as regular and we all like it just as much. I also make sure there is GF bread for M. for any sandwiches or toast he may want. He’s not always a fan, so sometimes for things like egg salad sandwiches he’ll just have the egg salad and some celery sticks or something. The molasses cake is made with blackstrap molasses and very little sugar (something like 1/4 cup?) and is loaded with calcium and iron. They all love it. I use rice flour so M. can have some too. I also get a GF pancake mix for him.
What do you think? Any suggestions?