Meal Panning menus for Week of 10/6
Here is what’s for dinner
This week is insanely busy ( evening school events, various work events) and my daughter is still recuperating from her tonsillectomy and adenoid removal at home…so I am focusing on Comfort foods that are:
easy/ quick to make
soft for my daughter to eat without pain
3 kids will like
are gluten free ( or can be made GF easily)
At least some I need to be able to send for school lunch for my 6 grader!
( this week: 2 adults, 3 kids ages 3,12, & 15) and school lunch for 1 ( 12 year old). Most recipes are gluten free since 2 of us are gluten free.
Monday:
Curry lentils with naan ( or rice for the ones that are gluten free)
This is a favorite one at our house that has been on rotation for like five years now.
Tuesday :
Mac and cheese ( with some spinach and maybe broccoli)
This recipe calls for chickpea pasta- but i am making it a bit lower tox by not using chickpea pasta because that one has been found to contain high levels of glyphosate and instead I’m using Jovial rice based gluten-free pasta
Wednesday:
Cuban picadillo . I have been making this recipe for 20 years, but it is very similar to the one linked ( i dont add olives and use avocado oil)
Thursday:
Chicken teriyaki bowl with broccoli
Usually i will make this sauce from Goop but this is such a busy week that I might just buy premade gluten-free teriyaki sauce from Primal Kitchen instead. I serve this with sushi rice, and add some steamed broccoli on the side and sprinkle Furikake.
Friday
Buckwheat crepes with chicken and asparagus and/or cheese and mushrooms ( you can add anything you have on hand to it!)
School Lunch: gluten free for my 12 year old ( most days I add a fruit on the side)
Monday
Farmer’s Market organic hummus & carrots, salad with Falafel ( breaking my no processed food rule and using some frozen ones by Afia that are tasty, gluten free and easy), tomatoes and artichoke hearts ( make it lower tox: serve artichoke hearts that come in glass not a metal can to avoid Bisphenols)
Tuesday
Left over Curry lentils
Wednesday
Tomato, mozzarella di buffala and pesto sandwich on gluten free bread ( LA based Modern Bread and Bagel ( think they ship nation wide) makes GG hamburger buns and rolls that are great for school sandwiches bc they remain soft)
Thursday
Mexican Bowl with quinoa, chickpeas, avocado,
Sweet potatoes and corn
Friday
Onigiri with Cuban picadillo. Getting creative here lol I Am going to try to wake up early and make onigiri but plan B is just rice and meat!
Buen provecho! Have a wonderful week!