Chocolate Peanut Butter Banana Smoothie — yum!
I’m headed to speak the MomLife Bootcamp Friday through Sunday of this week, so I’m planning some simple meals for when I’m gone and hoping to have the freezer stocked with some quick snacks to grab, too.
Here’s this week’s menu plan:
Breakfasts
Granola bars (on the way to church!)
Oatmeal, fresh carrot/apple/orange juice
Scrambled eggs, fruit
Lemon Cornmeal Pancakes (I’m planning to sub coconut flour for the flour in this recipe.), fruit
Cereal x 3Lunches
Chocolate Peanut Butter Banana Smoothie, salad
Pumpkin Apple Pie Muffins, Hard-boiled eggs, veggies
Kiwi Avocado Green Tea and Coconut Shake, Skinny Monkey Cookies
Homemade Carrot Chips, Rice & beans
Salmon, veggies, fruit, corn chips
Leftovers x 2Dinners
Build-Your-Own Haystacks
Marinated chicken, steamed veggies, fruit salad, rice
Goulash, tossed salad
Hamburgers, potatoes, steamed veggies, fruit
Dinner with extended family x 2
Dinner outFreezer Cooking
Skinny Monkey Cookies
Raw Cookie Dough Bites
5 Minute Reese’s Peanut Butter Bars
What’s on your menu this week? Share details and/or your link to your menu plan in the comments.
Mandy says
I feel like I missed something somewhere along the line…why are you going gluten free? And thank you for all of the menu plan ideas =)
Alicia Hart says
I am thrilled that you are experimenting with a gluten free and dairy free menu plan. It has been a HUGE blessing for us! It is so nice to try some new gluten free recipes. Theses are great.
Alicia
Shelly says
I only plan out our dinners. We usually eat the same things for breakfast during the week. Lunches at our home are usually leftovers or sandwich and soup. I make a plan for our dinners to avoid having to go out to eat.
Here is our dinner plan for the week.
http://www.frugalfamilyhome.com/food/meals-for-the-week-of-318
Tricia says
I made the Raw Cookie Dough bites last week after seeing the link on pinterest. They were YUMMY. I added more chocolate chips than it called for and used almonds instead of walnuts. Oh, and I didn’t shape them into little balls, but pressed the “dough” into the bottom of a square container and cut them into squares (seriously, who has time to be that meticulous with two little ones…) 🙂
Melody (gluten free, grain free, sugar free) says
Monday
2 egg vegetable omelette ( with red and green italian peppers and tomatoes)
Tuesday
2 scrambled eggs goat cheese and black olives and grape tomatoes
Wednesday
2 boiled eggs, black olives and grape tomatoes,
Thursday
Feta cheese, grape tomatoes and cucumbers w drizzle of olive oil, black olives and fresh parsley
Friday
2 fried eggs, black olives, grape tomatoes, cucumbers and green italian peppers
Saturday
Tomatoes and Green italian peppers mediterranean frittata, feta cheese
cucumber and parsley, avacado
Sunday
Potato mediterraniean omelette, grated feta cheese and grated tomatoes w drizzle of olive oil and black pepper, cucumber, green italian peppers and avacados
I love black pepper so all omellettes and frittatas have a lot of black pepper, very little himalayan salt and made with olive oil. All the veggies that I eat in the morning mostly have no dressing maybe a little himalayan salt on it. Sometimes a drizzle of EVOO.
Michelle @ Willing Cook says
Here is our allergy-friendly menu for the week. Crystal, I have highlighted a recipe for Taco Soup on there that I really think you’d like. It’s healthy, super easy, and very delicious!
http://willingcook.com/taco-soup-our-food-allergy-meal-plan/
Katy @ Purposely Frugal says
Mmm…chocolate, peanut butter and banana smoothies are my favorite kind of smoothie!
Here’s our menu for the week:
http://purposelyfrugal.com/2012/03/19/menu-for-the-week/#.T2fxYh1KLZQ
Kelley says
I just started planning my lunches and they are blah. I need some new recipes.. please?
http://www.thegrantlife.com/2012/03/menu-monday-winners.html
Jennifer says
Just curious how you do the Reese’s Peanut Butter Bars gluten free since they call for graham crackers. I’ve made them before, and would love to make them for my gluten free family members.
Crystal says
I’m going to use gluten-free corn puffs. I think you could also use puffed rice or Rice Krispies. We’ll see how they turn out!
Michelle says
Amazon sells a gluten free graham cracker crumb. It works really well.
Meredith says
With the Rice Krispies, would you just crush enough for the amount of graham cracker crumbs the recipe calls for? Also, can graham cracker crumbs be bought or do you crush actual graham crackers?:)
Theresa says
The kids and I had the avocado, kiwi and green tea smoothies this morning. Delicious! I can’t wait to make them again.
August says
oh and no oats.
Carolynn @ mylittlebitoflife.com says
Here is my shopping and menu plan: http://mylittlebitoflife.com/?p=3305
August says
I’m having a really hard time finding a sub for the flour. I can’t use coconut, rice, soy, almond, or rye flour. What’s left? My husband has the allergies, but I’m dying without my ap flour! I can’t cave though because I dedicated a whole week preparing for my month meal plan. Now I’ve got all this stuff and the corn meal I was using to sub completely ruined my bread.
robyn says
not sure exactly what allergies you’re dealing with but almost anything can be turned into a flour of sorts. you could try sorghum, hemp, we just bought some pumpkin flour. if he’s not allergic to other nuts try making cashew or hazelnut flour, quinoa and buckwheat can also be turned into flour (with a good blender, magic bullet-in small amounts- or coffee grinder even) or you can buy it online or in a specialty store. hope that helps.
August says
My husband is allergic to what I listed and basically all fruit and veggies. Do you have any recipes for any of those flours that you mentioned? I don’t even care which kind as long as it’s not too complicated to substitute or expensive. My library is very limited, not a single book on gluten free eating, so I’m getting overwhelmed. Thank you SO much for the ideas though, I had never even heard of those kinds of flour!
Andrea Q says
Make a list of all the things your husband can eat and build your meals around that. With that many allergies, I think it would be way to frustrating (and disappointing) to try to come up with substitutes.
What about chick pea flour?
Sarah says
There are tons of GF blogs which can give you inspiration. It can be so difficult to cook with multiple food allergies (we just discovered wheat, peanut and corn allergies for my youngest). You might be able to use tapioca flour or millet flour too. I’ve cut way back on baking in favor of soups, stews, and simple chicken dishes.
robyn says
can he do oats? if so I know alot of people grind them and use as a replacement to flour. if you can do cashews (and eggs as most recipes call for ’em), you can easy sub cashew butter (you can easy make your own or buy it online; amazon, azure standard, iherb) for any recipe calling for almond butter, we like this type of brownie:
http://shellysdelhibelly.blogspot.com/2009/10/cashew-butter-brownies.html
or muffin:
http://ericwongmma.com/no-flour-cashew-butter-muffin-recipe/
here is a recipe for cashew bread: http://comfybelly.com/2011/07/cashew-bread/#.T2f9joEgeNg
and here are two recipes using pumpkin flour (i often sub arrowroot powder for tapioca because i can’t handle arrowroot, plus tapioca is cheaper) sub the milks if you need to as well: http://www.nourishingmeals.com/2009/06/chocolate-pumpkin-seed-flour-cake-and.html
and
http://www.nourishingmeals.com/2009/07/cherry-pumpkin-seed-flour-muffins-sugar.html
here’s a quinoa cookie recipe: http://glutenfreegirl.com/gluten-free-quinoa-cookies/
and here (using millet as well):http://www.thenourishinggourmet.com/2008/01/hearty-quinoa-cookies-2.html
and pancake:http://tuneupsf.com/2011/04/09/quinoa-pancakes/
or here (i’d use an 1/2 cup millet and skip the rice flour)http://zscupoftea.com/2012/01/25/quinoa-pancakes/
sorghum is a pretty popular flour for gluten free baking, i don’t personally use it because my body can’t handle grains right now, but you should have good luck finding some recipes online.
hope this helps and gives you some ideas, i’ve had great luck finding recipes by just google-ing it! good luck!
Nicole S says
Wow 7 new recipes in one week-adventurous! Here’s what we have lined up! http://saveliveeatlove.com/2012/03/eat-weekly-menu-318/
Tiffany @ DontWastetheCrumbs says
Greek chicken and couscous tonight, replica recipe of Toscany Zuppa soup from Olive Garden on Wednesday, homemade pizza on Friday.
I started a series on meal-planning too, in case anyone was struggling with where to be begin!
Tiffany @ DontWastetheCrumbs says
Forgot the link!
http://dontwastethecrumbs.com/2012/03/how-to-meal-plan-step-1/
Amanda says
We are having some delicious gluten free meals this week, including cabbage rolls.
http://whatsmarinating.blogspot.com/2012/03/happy-saint-patricks-day.html
Ashley says
Crystal, et. al. – I really enjoy reading your weekly menus for inspiration, but one thing I’ve wondered – based on your menu, how does your family keep from getting hungry before the next meal? I love the thought of just having granola bars on the way to church or a smoothie and salad for lunch, but I feel like our family would get uncomfortably hungry before the next meal (especially my husband). I think we’re a pretty normal family health and fitness-wise. Do you have any thoughts or suggestions? Thanks!
Crystal says
Well, usually we’re all really hungry by the end of church and the kids usually have a snack on the way home from church to tide them over until lunch. 🙂 But we just usually don’t have much time to make breakfast so granola bars are better than eating nothing. Someday I’m going to be more organized about the Sunday morning get everyone out the door thing… 😉
On a Sunday morning when I’m really organized, I try to have everyone eat scrambled eggs, too, as that helps tide us over! 🙂
During the week, we almost always have an afternoon snack because a salad or smoothie definitely doesn’t hold us out until dinner.
Christy says
You could try making something the night before–I know your doing GF, but a lot of times I make muffins the night before. Or french toast casserole–then I set my alarm to wake me up an hour before I expect everyone to be up, stick it in the oven, and lay back down. Maybe you can find some GF ideas? I’ve also seen lots of breakfast crock pot recipes on pinterest lately–you could have it simmer in the crock pot overnight.
Crystal says
Yes, I really should–or just make up some freezer breakfasts. We’re usually out until late on Saturday night (we have a standing dinner with Jesse’s family that night) so I’m usually pretty tired by the time I get home and get the kids in bed. But I could definitely do the freezer thing… not sure why I’ve not really thought about that… thank you for the great idea!
Jennifer @ The Unrefined Kitchen says
Wow! I am honored to be included in your menu this week! I hope the Pumpkin-Apple Pie Muffins are a hit! Thank you!
Angie D says
Be warned about those Reese’s PB bars…they are out of this world. Maybe make them right before you leave. 😉
Crystal says
Hmm, and I was just heading upstairs to make them… thanks for the warning! Maybe I’ll just have to invite a friend over to help me finish off the pan. 😉
Carolynn @ mylittlebitoflife.com says
I’ll be happy to help! 😉
Angie D says
Yes, that is a very wise idea. I have a couple of carrots to throw your way. 😉
Crystal says
😉
Emily @ Our Frugal Happy Life says
We’re having Italian Chicken Cream Cheese Casserole (GF), Cheeseburger Pie (GF), Tacos (GF) and hopefully some meals from the grill!
http://ourfrugalhappylife.blogspot.com/2012/03/menu-plan-318-italian-cream-cheese.html
Tabitha says
We love your build-your-own haystack recipe. It’s so easy and yummy. The kiwi avocado green tea and coconut shake looks really good! I’ll have to try that next week.
Here is our menu this week.
http://simplymykitchen.com/on-the-menu-for-the-week-of-march-1th/
Kaylee says
Trying to eat out of our stockpile and freezer again this week. Excited to be trying a whole chicken in the crock pot. Making one of our new favorites, quinoa mac & cheese, this week too!
http://www.couponingncooking.com/2012/03/plan-my-menu-monday-recipe-link-up_18.html?m=1
Janelle (Gluten Freely Frugal) says
Hi Crystal,
Just a friendly smidgen of advice: DON’T substitute coconut flour in the same amount. Coconut flour eats up liquid like crazy and can’t be substituted cup-for-cup for any other flour. It is actually more of a fiber. For example, 1/2 cup of coconut flour makes an entire dozen cupcakes. You’ll end up with a thick, goopy mess. Not to bust the bubble or anything. And I’m sorry, I couldn’t tell you exactly how much you’ll need, but it will be a LOT less than the corn flour called for. If you let it sit a bit, it will slowly eat up the liquid, and you’ll get a feel for how much more you need. Good luck! 🙂
Janelle (Gluten Freely Frugal) says
And NOW I read the comments! Everyone else already told you! 😉
Stephanie says
You should try making kale chips. I tried them and I ate a whole bunch of kale in one sitting, they were so delicious! I did not feel one bit guilty about eating a whole bunch of kale either.
Trish @ Finances With Funk says
I bet you are so ready to stay home for a while….
I have been trying all kinds of new crock pot recipes since we have been going, going, going lately. It’s been fun doing some experimenting.
Here is our menu plan for this week:
http://www.financeswithfunk.com/2012/03/18/my-menu-plan-for-this-week/
Nearly Natural Nicole says
I love all the recipe links you post, I’m trying to do the same.
Here’s my menu plan this week with lots of links.
http://nearlynaturalnicole.blogspot.com/2012/03/menu-plan-319-325.html
ANGELA JESULAITIS says
I am making something different each night the month of March.. I post my weekly menu on my blog.. always looking for something new!
robyn says
just a caution as amy and andrea mentioned, you can NOT sub coconut flour 1:1. It indeed is very fibrous and dense and will soak up all the liquid in that recipe. you need at least 4 eggs per 1/3 cup coconut flour or appx 1 egg per 1 oz coconut flour plus other liquid called for in the recipe. PW recipe has 1/2 cup flour in the pancake recipe so you’ll probably need to add an additional 4 eggs keeping the 3 already in the recipe and the other liquids. I think you’ll be very disappointed if you sub 1 for 1. you might try rice flour or almond flour instead.
Andrea says
Thanks for the detailed suggestion, Robyn. I’m not a fan of coconut, so I didn’t know specifics.
Crystal says
Thanks for the suggestions!
Cassie says
we are trying a new recipe of shrimp avocado tostadas!! Way to go on trying so many newbies
http://www.lcvalleymom.com/2012/03/this-weeks-menu-plan_14.html
Danielle says
Oh that smoothie sounds yummy! And I’ll have to check out the Reese’s. Welcome home! Was great reading all about your special trip 🙂
Here’s our menu:
http://cozycakescottage.com/2012/03/19/our-menu-week-of-march-18-2012/
Michelle B. says
I see a couple other people have already made the comment I was going to make on subbing coconut flour. I have had good results subbing brown rice flour 1:1 for regular flour. Unless a recipe actually calls for coconut flour I don’t use it because I have no clue what all the changes are that I would have to make, I just know it didn’t work when I tried to just replace regular flour with coconut.
Andrea says
Yes, brown rice flour is an excellent suggestion! If you’re going to sub with coconut, Google it first for tips.
Sara@Save Money, Live Joyfully says
My feet are officially out of sight…so, for the next 9 weeks while Baby #2 continues to grow, and my ability to stand for long periods of time shrinks, I’m planning meals that can either be prepared in a short amount of time, or thrown into the crock pot. We have several family favorites and several new recipes to try this week!
http://www.savemoneylivejoyfully.com/2012/03/weekly-menu-march-18-23-2011.html
Kristen says
Me too! I’m only 28 weeks pregnant, but I feel absolutely huge. We are trying to eat out of our pantry & freezer this month to use things up and avoid grocery shopping (read: standing/walking for long periods of time).
Here is my from-the-pantry menu for this week:
http://krissydawn16.blogspot.com/2012/03/menu-for-march-19-25.html
Kristen C says
Wrong link. Oops 🙂
http://trialanderrorhomemaking.blogspot.com/2012/03/menu-for-march-19-25.html
Michelle @ Simplify, Live, Love says
Lucky you to be on the go! I love to travel. We’re trying this week to eat through our large stash of oranges – lots of smoothies at our house this week. I’m also still working through our freezer meat to be ready for a new beef order soon. I have lots of beef soup bones to use up and also a lot of tenderized round steak. Funny how my least favorite cuts always last the longest… Our full menu is here: http://www.simplifylivelove.com/2012/03/weekly-menu-freezer-cooking-plan-318.html
Sara@Save Money, Live Joyfully says
If you have a lot of oranges, try making a mojo to marinate some of your beef to make tacos.
I’ve been using this mojo marinade with the oranges from our tree, and it’s a nice change of pace from the usual taco seasoning 🙂
http://allrecipes.com/recipe/mojo-grilling-marinade/detail.aspx?event8=1&prop24=SR_Title&e11=mojo&e8=Quick%20Search&event10=1&e7=Home%20Page
Jason (Gluten Free / Dairy Free NJ) says
I’m defrosting some left over Tomato Free Sauce for gluten free pasta tonight (http://glutenfreedairyfreenj.blogspot.com/2011/07/tomato-free-pasta-sauce-recipe-gluten.html) and planning on roasting some red peppers to make chicken cacciatore (http://glutenfreedairyfreenj.blogspot.com/2011/11/tomato-free-gluten-free-chicken.html) later in the week.
Add to the left overs from these two meals the 5 remaining servings from last night’s brown rice, pinto bean, asparagus, roast turkey and kale stew and I’m set for the remaining meals as well.
Viva says
Posted my meal plan today, too- 7 Tasty Dinners. I recently subscribed to a CSA “farm box” so I have to plan the side dishes on the fly (since they are comprised of the mystery vegetables in my box).
Nicole says
Here is my meal plan for testing recipes this week! http://blog.mealr.net/2012/03/19/our-menu-plan-for-the-last-two-weeks-in-march
Amy says
Just FYI, if you havent subbed coconut flour in a recipe before, be careful. You usually need a lot more liquid with it!
Jennifer Van Dahm- What's Cookin' says
CHILI CHEESE CORN DOG CASSEROLE: The kids loved this, as did I! http://www.jennifervandahm.com/2012/03/chili-cheese-corn-dog-casserole.html
BUFFALO CHICKEN ENCHILADAS: This party dip favorite takes on a Mexican flare! http://www.jennifervandahm.com/2012/03/buffalo-chicken-enchiladas.html
Bethany says
Here is our menu plan with lots of links to recipes!
http://bigredpot.com/menu/menu-plan-319-325/
Andrea says
Coconut flour is *very* different from regular flour, mostly due to the fiber content. You can’t substitute it 1-for-1 for regular flour without adjusting the eggs and possibly the liquid in the recipe.
Crystal says
Thanks for the tip! I’ll see what happens–it might flop, but I’m at least learning as I go over here! 🙂
Andrea says
Robyn made a detailed suggestion down the page!
Emily @ Our Frugal Happy Life says
To substitute GF flour for regular flour in a recipe, try using a blend like Better Batter or Meister’s. I have had excellent results with both. Nicole at GF on a Shoestring (www.glutenfreeonashoestring.com) has tons of awesome recipes and she recommends Better Batter (or “BB”).
Like Andrea said, coconut flour requires lots of eggs and a different liquid ratio.
Lucky @ Making My Own Luck says
Wow, you’re all over the place lately.
We’re still eating this month’s freezer meals, but we’re running low. I need a cooking day again soon:
http://cookingluck.blogspot.com/2012/03/this-weeks-menu.html