I’m back to share another one of my family meal plans. This gluten-free spring meal plan reflects one week for my family of five. This coming week is our spring break, so things will be a little bit different than usual. No school lunches to pack (yay), so I’ll be making bigger breakfasts so that lunch time will be either leftovers from breakfasts or dinners for the most part. I’m only including one meal for Sunday and Saturday.
My budget is currently about $600-650 per month (give or take). I try to stock up on meat every three months or so, which I save up for. This week’s meal plan was just about $167 out-of-pocket with most of my meat already from the pantry. However, I purchased milk and eggs for the next month, and cream/sour cream for the next two weeks from that money. We eat lots of meats and veggies, the main grain we use is rice (once in a blue moon some non-GMO corn). We do use dairy (namely homemade yogurt, sour cream and cheese). I don’t have recipes or links for every single item listed for each day 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) is so that I can inspire you in some small way!
*Save bones to make a batch of stock
Breakfast: Homemade Gluten-Free Waffles with Apricot Jam & Bacon
Lunch: Leftovers from dinner and/or breakfast. Turkey Pate with an apple for me.
Dinner: Taco Bar – Easiest Crock-Pot Beef Ever with toppings; shredded cheddar, sour cream, avocadoes, diced cucumber, salsa, lettuce and organic corn shells. Homemade coconut flour brownies with vanilla ice cream. (This is a joint meal with my boyfriend and his 2 boys -he provided the roast and I provided the rest).
Breakfast: Scrambled Eggs and Potato Hash
My Lunch: Leftovers from dinner and from freezer. Smoked Baby Clams, Pickled Carrots and a salad for me.
Breakfast: Smoothies & Flax-Applesauce Muffins (double batch- freeze one dozen for next week)
Dinner: Budget-Friendly, Veggie-Heavy Beef Stew (a freezer-to-slow-cooker meal) with Paleo Flatbread
Breakfast: Breakfast Sliders, these are basically mini burgers with cheese (optional) on my homemade GF biscuits (double batch of biscuits – save some for Saturday’s breakfast and freeze some for next week). Orange Slices
Lunch: Various Leftovers
Dinner: Veggie Stir Fry with Mung Bean Noodles and Eggs.
Breakfast: Cranberry Muffins (double batch, freeze one for next week) & Smoothies
Lunch: Leftovers. Pate with cheddar slices for me.
Dinner: Leftovers along with Roasted Potato Wedges, Carrot Sticks
Brunch: Breakfast Sliders and whatever fruit is left. Fried eggs with sweet potato chips for me.
- Carrots and Homemade Ranch Dip
- Orange slices
- Energy Bars (modified to use what I had on hand – 2 batches)
- Popsicles (made from leftover smoothie)
- Chocolate Pudding
- Cheese slices
- Cranberry Nettles Tea – (3 gallons)
- Honeybush Iced Tea – (1 gallon)
- Ruby Fruit Super Tea – (modified a bit – 1 gallon)
- Ginger Water Kefir
- Beet Kvass (for me)
- Rooibos Chai
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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