Well, I survived my 30-Day No Sugar, No Coffee, and No Gluten experiment. And I learned some great things from it and am making some longterm diet changes as a result of what I gleaned.
Thanks so much for cheering me on in this. I really appreciate your support!
Here’s our menu for this week:
Breakfasts
Oatmeal, Cereal, Eggs, and/or Fruit
Lunches
Mac & cheese, fruit
Snack-y lunch
PB&J, carrot sticks, apples
Cheese quesadillas, carrot sticks
Leftovers x 3Snacks
Fruit/veggies
Popcorn
Healthier Dark Chocolate Muffins
Boiled eggs
Gluten-Free Vegan Peanut Butter Chocolate Chip CookiesFreezer Cooking {I’ll share how this goes later this week!}
Gluten-Free Vegan Peanut Butter Chocolate Chip Cookies
Sweet Barbecue Chicken
Whole Wheat PancakesPinterest Experiment
Perfect Single Serving Chocolate Chip Cookies
Dinners
Burritos, veggies, fruit
Breakfast for dinner: Pancakes, scrambled eggs, fruit
Sweet Barbecue Chicken, Loaded Cauliflower Casserole, veggies, fruit
Steak on the grill, potatoes, veggies, fruit
Dinner out
Dinner with extended family x 2
What’s on your menu this week? Tell us in the comments or leave a link to your menu plan post.
Melissa Hagner says
Here is my menu this week! the Mini Chicken Pot Pie, looks so good. I can’t wait to try them.http://missy-lifeofaworkingmom.blogspot.com/2013/06/cooking-weekly-meal-plan-for-06102013.html
Gina says
Here’s what’s cooking at my house this week: http://journalinggina.blogspot.com/2013/06/menu-monday.html
Love all the good ideas for lunches…lots of variety….I got some ideas for next week for my kids!
Thanks!
Sonya Perkins says
Hi, I just wanted to share this recipe for Gluten Free cinnamon rolls, they are very good. I usually skip the topping to make them a little more healthy.
The Best Gluten-Free Cinnamon Buns
Ingredients:
Topping:
Over low heat, in a small saucepan, heat 4 Tbsp. butter (or margarine), 1/2 cup brown sugar, 2 Tbsp. corn syrup, stirring until sugar dissolves. Add 1 tsp. vanilla extract, 2 Tbsp. whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9×13 pan with high sides (I used a pie pan, but pans with straight sides work better).
Filling:
Combine:
• 2 Tbsp. butter or margarine, very soft
• 1/2 cup firmly packed brown sugar
• 1-2 Tbsp. cinnamon
NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans (optional). Set aside until the dough has been rolled into a rectangle.
Dough:
• 1 2/3 cup brown rice flour, 1/2 cup potato starch and 1/3 cup tapioca starch
• plus an additional 1/2 cup tapioca starch
• 1 Tbsp rapid rise yeast
• 3 Tbsp granulated sugar
• 1/2 tsp salt
• 1 Tbsp xanthan gum
• 1/4 cup instant vanilla pudding mix (dry) OR dry milk powder
• 1 tsp baking powder
• 4 Tbsp butter
• 1/2 cup water
• 3/4 cup milk
• 1 egg, room temperature
• 1 tsp cider vinegar
• 2 Tbsp oil (I used Canola)
• 1 tsp vanilla
Directions:
1.In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
2.Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
3.With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
4.Allow to mix on medium speed for 3 minutes.
5.Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly squarish shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″.
6.Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.
7.Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
8.Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1″ high.
9.Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
10.Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
11.Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.
12.These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.
Katie (Cultivating Trio) says
Are you going to start incorporating any of the sugar, coffee or gluten to see how each one affected you? I stopped drinking coffee about 3 months. I had a cup while on vacation and remembered why I quit it!
Here is our menu for the week:
http://cultivatingtrio.com/2013/06/02/katies-weekly-menu-62/
Have a blessed week!
Elizabeth @ Chick Chat This and That says
Thanks so much for sharing all your gluten free recipes. A friend of mine recently went gluten free and I told her she needed to check out some of your ideas.
Here’s our recipe for the week. Thanks for the link.
http://www.chickchatthisandthat.com/2013/06/02/weekly-menu-23/
Elisabeth Gordon says
I would love to hear what you’ve learned, what you’ll be resuming in moderation, and if you are cutting anything out “forever”.
I would particularly love to hear what you have learned, if you’ve learned much, about your body’s personal “inflammatory” foods. I’ve been doing lots of reading on this, since I am one of those particularly sensitive people:)
I started following you for the deals; but I love to read about your journey in health now!
Melissa says
Can’t wait to hear how you plan on changing your diet based on your 30 days.
Here’s our gluten free/dairy free menu plan:
http://www.momsplans.com/2013/06/menu-planning-for-june-1-2003/
Amanda E says
This is my weeks menu. We are gluten free and grain free and dairy free 🙂 lots of “free’s” but for anyone interested 🙂 http://countingalljoy.blogspot.com/2013/06/this-weeks-menu-trim-healthy-mama-gaps.html
Heather says
I have to say that I am interested in the pinterest experiment of the single serve chocolate chip cookies as I have 3 egg yokes sitting in my fridge looking lonely 😉
6 cookies for dessert tonight…STAT!
Andrea @the Distracted Housewife.com says
I can’t wait to hear what you have learned! I am learning so much on my journey to healthier eating and would love to hear what you have to say. Here is a link to my meal plan for the week.
http://thedistractedhousewife.com/2013/06/03/paleo-meal-plan-monday-june-3rd/
Anna @ Frugal For You says
I made a similar dish to that Loaded Cauliflower. But I made it with brown rice and in the crockpot. Kinda like broccoli rice casserole without the broccoli or the cream soup.
This week our menu is simple:
http://frugalforyou.blogspot.com/2013/06/menu-plan-monday-june-2.html
I am looking forward to homemade chicken tenders! A true crowd pleaser.
The Groundskeeper says
My menu is linked above. Most of what we are eating for dinners are this and that’s from the freezer. The others are meals that were planned for last month but never happened.
Here are our lunches:
1. Eat out
2. Meatloaf, roasted potaotes, corn on the cob, peas
3. Salad
4. Stir-Fried Sweet-and-Sour Chicken, rice
5. Pot Roast with Bacon and Vegetables
6. Hamburgers, sweet potato fries, tomato and onion slices
7. Out of town
Hannah J says
The muffins look amazing. I might have to try them!
D. Gray says
I am making that bbq chicken right now for a friend. Crossing my fingers it is fabulous!
Halli says
I’ll second what Debbie asked…what did you learn? I’m curious because I started a 30 day wheat free challenge of my own. I’m on day 3. I would love to hear about your experience 🙂
Carrie O. says
I’m also interested to know if you’ll be resuming coffee 🙂 Also, did you notice a bigger difference by eliminating one over the other?
Sarah says
That chocolate chip cookie recipe looks amazing! Here is my latest menu and also pictures of all the groceries for my family of 6. http://www.earlybirdmom.com/blog/2013/05/groceries-for-6/
Vanessa says
Here’s our menu this week: http://www.vanessasvalues.blogspot.com/2013/06/meal-plan-monday-june-3.html
Shelly says
This week our menu is filled with quick and easy meals to prepare. I am trying out one new recipe this week and making some of our favorites.
Here’s our Menu Plan,
http://www.frugalfamilyhome.com/food/menu/menu-for-this-week-63
Anna says
I am already missing the May declutter posts. LOL! Today I got rid of a bunch of junk, and instantly wanted to post my accomplishment.
debbie says
Please tell us what you learned!! And did you resume the coffee drinking?
Andrea @the Distracted Housewife.com says
I am so curious to find out as well!
Kris says
Yes please tell us what you learned! I have been searching your site looking for it
🙂
erin says
I made some Chicken Enchilada Stuffed Zucchini Boats last week for the first time, they were fantastic, and gluten free 🙂
Here is this week’s menu, including another meal with zucchini that we are trying
http://www.sharingmytwocents.com/2013/06/whats-for-dinner-2.html
Jillian Kay says
That chicken sounds good. I may have to add that to my June freezer cooking.
Here’s my menu. We’re grilling as much as possible:
http://www.momscupofambition.com/2013/06/this-weeks-menu.html