I’m sharing a one week meal plan for spring, it happens to be my meal plan for this coming week too. This meal plan reflects one week for my family of 5. I will simply include my own lunches, since my kids lunches are usually a hodgepodge of too many things to share in this post (plus, I often wing it with their lunches). For breakfast, I’ll include the boys breakfast and my breakfast separately since I eat differently from them most often. I’m only including 1 meal for Sunday and Saturday. My budget is currently about $600-650 per month -just so you get a feel for the price range this meal plan entails. We eat lots of meats and veggies, the only grain we usually use is rice. We do use some dairy (namely yogurt, sour cream and cheese). I don’t have recipes or links for every single item in each meal, but will include the ones that I do or something I found online that is similar to my own. My hope by sharing this one-week spring meal plan (gluten-free to boot) that I can inspire you in some small way!
Late Lunch/Early Dinner: Mini Knife & Fork Burgers with Caramelized Onions, Spring Greens Salad with Tarragon Vinaigrette, Fermented Potato Wedges, Carrot Sticks and Ranch Dip, Dragon Juice (our favorite herbal tea blend).
Boys Breakfast: Gluten-Free Biscuits with 1-Slice bacon, Eggs, Cheddar – 6 strawberries each. Orange Honeybush Tea.
My Breakfast: Fried Pastured Eggs with caramelized onion (leftover from Sunday’s dinner) on a bed of arugula drizzled with vinaigrette. 6 ounces of Beet/Carrot/Lemon/Ginger/Parsley Juice
Dinner: Asian Lettuce Wraps & Mango Gelatin with whipped cream
Boys Breakfast: Gluten-Free Cranberry Muffins and 2 pieces of bacon. Cinnamon Chai Latte
My Breakfast: 8 ounces of beet/carrot/lemon/ginger parsley juice blended with 1/4 cup coconut cream, 2 egg yolks and 1 Tbsp. cold soluble gelatin
My Lunch: Mug of Duck Broth, can of smoked baby clams with kohlrabi slaw
Boys Breakfast: Fruit Smoothies and a Cranberry Muffin. Cinnamon Tea
My Breakfast: Leftover Roasted Veggies Pureed with Duck Broth into soup with sour cream
My Lunch: Mug of Duck Broth, Curry Chicken Salad Wraps
Boys Breakfast: Homemade Gluten-Free Biscuits with Bacon Eggs & Cheddar, 3 ounces blueberries each. Hibiscus Schisandra Berry Tea.
My Breakfast: 2 Fried eggs over steamed asparagus with homemade sweet potato chips (1/4 of a large Japanese purple sweet potato)
My Lunch: Leftover Spring Vegetable Stew
Dinner: Asian Crab Cakes with Stir Fry Veggie Medley and Steamed Basmati Rice
Boys Breakfast: Fruit Smoothies & more Cranberry Muffins. Hibiscus Schisandra Berry Tea
My Breakfast: Salmon Salad with Mayo and lots of parsley – homemade sweet potato chips (1/4 of a large Japanese purple sweet potato)
My Lunch: Leftover Crab Cake & some broth
Dinner: Skillet Chicken Stew with Spring Salad, Leftover Smoothie from breakfast made into Popsicles for dessert
Brunch: Homemade Gluten-Free Waffles with Schisandra Berry Syrup and Mixed Berries and whipped cream. I’ll likely have something else (yet to be determined).
I try so hard to avoid snacking, but no matter what it’s gonna happen. I always have carrots on hand, and some type of homemade dip. This week it’s my ranch dip. The boys can get that as a snack whenever they need. I also have roasted sunflower seeds on hand for them. Whatever fruit I have that is not planned for lunches is up for grabs for snacks. Though I usually run out of fresh fruit after a few days. I also allow my teenager to eat leftovers as a snack, this week there likely won’t really be many leftovers. I do have a couple quarts of beef and rice in the freezer for him if he needs something (he could easily eat 6 meals a day). I also plan for at least 2 extra muffins per kid for snacks – since I make about 3-4 dozen muffins on the weekend. I also make popsicles out of the extra fruit smoothies from breakfast on purpose so I have another snack option available.
I try to give my boys lots of herbal tea to drink each day at least 2-3 cups. So each morning for breakfast, they get one cup and right after dinner too, they also usually have a cup right when they get home from school or before dinner. We are currently taking a break from brewing both water kefir and kombucha.
I drink Hot Lemon Water upon wakening, then a large glass of cran-water with flax seeds. Either decaf coffee or tea with coconut oil before or after breakfast. Sometimes a green tea chai latte. During the early part of the day I drink 1 quart of herbal tea -usually cranberry nettles tea, schisandra five-flavor tea or a mixture of both. I may have my Holy Chai in the afternoon or a kombucha. In the early evening I try to consume 2 cups of liver friendly herbal tea and maybe 1 cup of stress relieving tea. I may have a small 4 ounce glass of beet kvass around 7 pm with my evening supplements (magnesium, sleep support herbs if needed and probiotics). I try not to drink anything 2-3 hours before bed -if I need anything I sip a little water. Yes, I drink about 3 quarts of fluid daily – this helps remove toxins/wastes and helps me build healthy free flowing bile!
If you’re interested in using a meal planning service, I highly recommend Real Plans. I have been using them lately and they have been a true lifesaver. It’s a meal planning service that you can join (monthly or annually) and have access to their amazing database of recipes. Each week, they map out a meal plan for 5 breakfasts and 6 dinners and some extras to have on hand. It’s very customizable and user-friendly.
What’s on your meal plan for this week? Share in the comments….
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